Documentations

Gas anaesthesia for pigs : expert feedback from a slaughterhouse fitted with the CO2-based group-anaesthesia system

The physical and chemical characteristics of pork produced by an abattoir using the back-loader carbon-dioxide stunning system were studied. Initial pH decline was relatively slow, indicating relatively low stress levels…

Heavy pigs, lightweight pigs : sector characteristics and perspectives

Pig farmers will only reorient their production toward heavy or lightweight pigs if they can achieve greater capital gains than with more standard pig production. The pig farmer will only…

Pork : control of carcass contamination levels at end of line : utility of lactic acid

For a better controlled salmonella and other microbial contamination risk, measures additional to compliance with Good Hygiene Practices and HACCP must be envisaged. The measures have to reduce carcass contamination…

Modelling of manure production by pigs. Effect of feeding, storage and treatment on manure characteristics and emissions of ammonia and greenhouse gazes

Le parc des élevages de porcs en France : état des lieux, évaluation du besoin d'investissement

La présente étude dresse un état des lieux précis de l’âge, de l’état et de la cohérence des bâtiments d’élevages de porcs en France en 2006. Le retard d’investissement est…

Mise à jour des références techniques et des recommandations sur le process d’abattage dans 15 abattoirs

L’internationalisation et l’évolution constante des marchés, ainsi que le degré d’élaboration croissant des produits commercialisés augmentent l’exigence de qualité et l’absence de défauts de la viande de porc. C’est non…

Essais interlaboratoires : mesures de l'Aw sur des gelées et mesure d’un pH sur du salami - Résultats CIL Aw 2007

Essais interlaboratoires : Mesures de l'Aw sur des gelées Mesure d’un pH sur du salami L’ifip (institut d la filière porcine)) a organisé en janvier-février 2007 un circuit interlaboratoires, sur…

Control of carcass contamination levels at line end : utility of lactic acid

To improve the control of hazards from Salmonella and other microbial contamination, measures additional to good hygiene practices (GHPs) and HACCP must be considered. These measures must reduce carcase contamination…

Anaerobic digestion on the farm : cost effectiveness in pig farming

This study compared economic simulations of an aerobic digestion project for a pig farm to evaluate the impact of three variables:1. Economy of scale through farm size, 100 and 500…

Fine meat products in 2006

In 2006, output from the 354 French makers of cured meat products amounted to 1.36 million tons.Production volumes remained steady. The profitability of companies remained low. Brittany, Pays de Loire…

Piggery buildings in France : current situation

A postal survey on farm buildings was conducted among 3000 farmers, and was extended by 100 field surveys. The results obtained from 1120 responses gave an overall picture of pig…

Foodborne disease outbreaks in France between 1996 and 2005

This article summarizes the key data on foodborne disease outbreaks (Tiac) reported in France over the period 1996-2005.A total 5,847 outbreaks were reported during this period, causing 80,351 recorded cases…