Documentations

French diced belly

French diced belly

French hot dog sausage

French hot dog sausage

French liver pâté

French liver pâté

French cooked ham

French cooked ham

French raw fermented dried sausage

French raw fermented dried sausage

Electronic swine ID applied to running GTTT (technical slow-herd management system) pig farming systems

Over 2005-2006, the IFIP (French pork industry Institute) led a project supervised by the French pig farming Institute in partnership with the Brittany-centred chambers of commerce to analyse the potential…

Hydrating pigs before loading : impact on carcass performance, meat quality and processability

The primary objective of this study was to quantify the water consumption levels of pigs watered in the loading station according to two parameters: time at the trough and two…