Documentations

Better knowledge of hygiene quality of products

A two-year study enabled us to draw up a standardized plan for the microbiological quality control of pork. This allows hygiene quality monitoring in a company for HACCP requirements and…

Cooked ham: Soluble collagen predicts technological yield

The influence of zootechnical and technological characteristics on technological yield factors and type I soluble collagen in cooking juice revealed a correlation between these two variables.

Les déchets de l'industrie de la charcuterie-salaison - Traitement et valorisation des déchets gras - 1ère partie : La caractérisation des graisses des effluents

Les activités de charcuterie et de salaison sont génératrices de co-produits gras solides, facilement valorisables, et de graisses fluidifiées. Les méthodes de mesure de la charge en graisses des effluents…

Cutting of hams and loins : warm cutting is possible

A study conducted by ITP on the comparison of warm and cold cutting shows that although the contamination evolves faster in the warm-cut than in the cold-cut meat, the level…

Red pork offal (liver, heart, tongue) : bacteriological quality relies on hygiene

Improvement of the bacteriological quality of red offal requires tightly controlled handling from evisceration right throught to shipment, together with rapid dynamic refrigeration.

Nettoyage et désinfection des camions de transport de porcs vivants

Les enjeux, les moyens (l’aire de lavage, l’équipement indispensable, les produits). Pour limiter la contamination des porcs vivants et réduire le risque au niveau de la viande. Les étapes :…

Cutting shops and cooling rooms. No interest in aerial disinfecting

Comparison of the efficiency of conventional disinfecting alone or followed by aerosol use or fumigation on bacterial contamination of the air and surfaces

Cleaning and disinfecting products : detecting residues on work surfaces

Different methods of detecting the residues of cleaning and disinfecting products present on surfaces, were tested. For reasons of sensitivity and ease of application it is better to favour direct…

«Organic» pork production : Drawing up references

Faced with a currently unsatisfied demand and a promising market, French "organic" production of pork has to meet strict national speicifications pending European harmonization. In particular, the objective of 100…

Cooked ham processing : a simple rheological test to evaluate slicing yield

We investigated the effect of biological and technological factors on ham processing by studying the resistance characteristics of sliced ham.The rheological characteristics of the sliced ham were evaluated using the…

Trier la viande de porc selon la qualité

Pour trier efficacement les pièces selon leur qualité, des techniques simples et applicables en conditions industrielles. Repérer les principaux défauts de qualité de viande : le pH, la couleur. Pour…

Transport of pigs : care with preparation and shipping

Analysis of the time course of heart rate in pigs from fattening pen to anaesthesia shows the importance of preparing the pigs in a lairage pen before loading, of transport…