Documentations

Saucisson cuit de Paris

Jambon sec

Pâté de campagne

Lardons

Saucisses de Strasbourg

Pâté de foie

Saucisson sec

Jambon cuit

Consumer acceptability of roasted pork meat from uncastrated male pigs sold cooked and sliced in the self-service department

The aims of this study were to: - test consumer perception of the smell and taste of, and their intention to re-use, 4 batches of cooked loin pork with the…

Energy and greenhouse gases linked to the building of pig barns

An environmental assessment of farm buildings was made based on the available reference documents. The methodology was derived from a Life Cycle Analysis (LCA) that evaluated the environmental impacts of…

Development of a method for semi-quantitative visual monitoring of cleaning operations in farm barns

The scoring of visual cleanliness is both subjective and relatively inaccurate, and may vary significantly depending on the observer. The monitoring method that identifies total flora using an agar plate…

Labour productivity in pig farms: European comparison and variation factors

Poster. Labour is the second largest cost item in pig production. Even if the working time per sow has decreased over the years, the dispersion around the average remains very…