Documentations

Reformulation of dry sausages with natural plant extracts prevents oxidation even in the absence of nitrates

Dry sausages are part of French gastronomy and represent 8% of the total food consumed weekly in France. Appreciated for their sensorial appeal and nutritionally relevant with highly digestible proteins,…

Validation trials for the prediction of water holding capacity of pork meat by vision and VisNIR spectroscopy

There is some focusing interest in the French pork meat sector to test new parameters for carcass grading in slaughterhouses, and water holding capacity evaluation could be the next parameter…

Sustainability of producers of meats and meat products in short circuits

Buying trends show that for several years, consumers have increasingly turned to local circuits for their food. This aligns with the food behavior trends identified by Kantar Worldpanel in 2017…

Adding an antioxydant cocktail to pig feed reduced luminal oxidation in rats fed a cooked ham diet from supplemented rearing

Excessive consumption of cured meats correlates with an increase in the risk of developing colorectal cancer [1]. Different hypotheses have been explored to better understand the substances that are responsible…

Validation trials for the prediction of water holding capacity of pork meat by vision and VisNIR spectroscopy

There is some recent interest in the French pork meat sector to test new parameters for carcass grading in slaughterhouses, and water holding capacity is at the top of the…

Investigating the genetic diversity of Listeria monocytogenes strains at the pig slaughterhouse to understand the source of strains isolated in the pork meat processing sector

In France the prevalence of Listeria monocytogenes (Lm) in raw pork meat is estimated around 9%. Over the past two decades, pork meat and processed pork products, contaminated with Lm…

Fréquence de détection de Clostridium perfringens dans les abattoirs de porcs en France : étude de la corrélation entre portage digestif, contamination des carcasses et pièces et l’environnement de production

En France, C. perfringens est le 5ème agent pathogène impliqué dans les TIAC déclarées en 2022, représentant 5% des foyers (Santé Publique France, 2024). Présent chez l’Homme et les animaux…

Use of virulent bacteriophages to control Salmonella on raw pork materials employed in the production of dry fermented sausages

Salmonella is a major cause of foodborne illness, with about 66 000 laboratory-confirmed cases of salmonellosis reported in Europe in 2022. Pigs are regarded as a significant reservoir of this…

Place des Marchés valorise les données de l'économie porcine

Visuels d'intervention de Léa Dulon à Rennes, 19 septembre 2024

PorcAGB, calculateur des leviers de décarbonation de toute la filière, de l’élevage à l’emballage

Visuels d'intervention de Pierrick Girard et Sandrine Espagnol à Rennes, 18 septembre 2024

Présentation de l’outil Foodbasket7, calculateur de repas équilibrés et durables

Visuels d'intervention de Pierrick Girard et Gilles Nassy à Rennes, 18 septembre 2024

PigLink : mise en relation des données collectées en élevage porcin

Visuels d'intervention d'Alexia Aubry à Rennes, 17 septembre 2024