Documentations

Essais interlaboratoires : composition chimique de produits à base de viandes - Résultats CIL Chimie 1se 2009

L’ifip (institut de la filière porcine) a organisé, en mars - mai 2009, le circuit d'intercomparaison n°IC_2009_1, sur la composition chimique de produits à base de viandes.79 laboratoires dans 4…

Contending with crisis : which management tools ? What latent risks ?

Future risk management and crisis handling tools will still hinge as heavily on government authorities.Market stabilization instruments have to be kept in-pocket, ready for deployment as a preventive measure if…

Pig farm barns : outlook and trends

The IFIP, operating under the CASDAR project, has led a forward-looking inquiry into furture farm models for French pig farming and pork production. Part of this research consisted in determining…

Consumer purchasing patterns : from purchase intention to making the buy

Consumer choices from the panel of pork products on offer are guided by an array of criteria. Qualitative market research was led in autumn 2008 in order to pinpoint the…

French pig farming : performance results for 2008

In 2008, no single pig farm category escaped the effects of the hike in feed prices. Faced with rocketing feed expenditure, the profits on end-products were insufficient to compensate for…

Guide de bonnes pratiques d'hygiène en élevage de porcs - 2009

En cohérence avec le principe de responsabilité posé par le "Paquet Hygiène", ce GBPH s'intéresse à toutes les activités dont est responsable l'éleveur. Les bonnes pratiques d'hygiène définies dans le…

Référentiel de classification des pièces et parures de découpe en fonction de leurs taux de lipides et de collagène (volet 2)

Pièces de découpe de truie de réforme et mélanges standardisés de découpe de porc La caractérisation de ces matières premières utilisées dans les charcuteries sèches et cuites (rillettes), selon leur…

Viral risk associated with pork consumption

In all countries, the viruses most often implicated in food poisoning transmitted by ingestion of contaminated food are hepatitis A virus, noroviruses and rotaviruses. The main hazard is still the…

Marinated pork products: technological and sensory aspects

The study was carried out in two strands: (i) a technological strand designed to position the utility of marinating treatment in achieving tenderness with respect to the response of meat…

First estimate of the carbon footprint of pig production at the farm gate

Technical institutes have drafted a methodological guide called "GES’TIM" for estimating the impact of agriculture on greenhouse gas (GHG) emissions.The implementation of this method has provided an evaluation of the…

Notification of pig movements is now compulsory

Since 17 July 2009, the association BDPORC has been certified by the Ministry of Agriculture as responsible for running the national pig identification database.Notification of movements, which is now compulsory,…

Results of 29th end-product inspection test

The purpose of the end-product inspection test is to supply objective public reference values for the growth, carcass and meat quality performances of end-products from different combinations of genetic types…