Documentations

Hams delivered for curing : national variations

The specifications set by pork curers to control raw material quality are based on both technological and microbiological criteria. The European regulations (Directive No. 93/43/EEC) make it compulsory to control…

Dutch pigs : improved traceability

After the classical swine fever epidemic in 1997, and in response to European directives, the Netherlands have improved their I&R (Identification and Registration) system, which registers and monitors the movements…

Identificaiton of Belgian pigs : Sanitel covers all farms

In an unfavourable socio-economic context and despite a weakly structured professional organisation, Belgium has succeeded in setting up an effective system of pork traceability. Today, Sanitel Porc covers the whole…

Ham muscles : strong individual variations

The relationship between chemical composition of raw material (meat) and finished product (cooked ham) is complex.It depends on meat quality criteria such as muscle type, pH and colour. These different…

Le commerce de la viande de porc issue de la découpe en France

Flux et connaissance du commerce de la viande, des marché et des opérateurs. Commerce des pièces, évolutions passées et avenir en matière de produits, débouchés, commercialisation. Densité de l’aval. Morceaux…

Impact of EU regulations on pig production in France

Comparison of different pig euthanasia methods available to the farmers

Pig farmers are interested to learn euthanasia methods that are authorised in France and Europe and which they could adapt to their farms. The ITP has conducted a study aimed…

Grille de notation du défaut “déstructuré” des muscles de la cuisse de porc

Description des viandes déstructurées, grille de notation sur l’ensemble des noix. Des exemples de notations de déstructuration (photos). Une grille destinée aux industriels de la salaison avec jugement sur une…

Effects of high energy feed in growing-finishing pig diets

Effects on animal husbandry and the environment were studied using high energy feeds. The diets corresponded or did not correspond with CORPEN recommendations. A total of 288 growing-fattening pigs from…

Methods used for sampling and analysing pig slurry: an on-farm survey

A telephone survey was conducted to review the various sampling and analysis techniques currently applied in pig farming. 97% of farmers from the 61 farms surveyed perform their own analyses…

Pig breeding in France: no single model but an array of systems

The study population included all 20,000 farms with at least 5 sows or 20 pigs. The breakdown into 4 classes gives a simple and didactic overview of pig farming operations…

Effects of acidification on carcass traits and gastric ulcers

A trial involving 144 pigs from 24.8 kg to 106.4 kg was conducted to determine the effects on carcass quality and gastric ulcers of three diets : a basal control…