Alain LE ROUX

Long-term performances of mixed-parities sows fed with 10% regular rapeseed meal during gestation and lactation

Sensorial and bacterial evolution in vacuum-packed pork meat during long term storage

Export of fresh meat : extended shelf life of pork

This study was designed to validate a vacuum packaging process able to conserve boneless pork loins for 6-7 weeks at -1.5°C, based on the experience gained from experiments run between…

Caractérisation expérimentale et modélisation de la conservation au froid des carcasses de porc lors du transport en conditions réelles

Measurements of air and product temperatures were conducted at different positions in a semi-trailer loaded with 480 warm half-carcasses of pork (core temperature ∼13 °C, surface temperature ∼7 °C). The temperature evolution…