Éric GAULT

Meat quality mapping of the loin : pH vs NIR spectroscopy to predict the cooking yield

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…

Quand sortir les porcs charcutiers sur le local d'embarquement à l'élevage ? Impact sur le rendement carcasse, le poids des estomacs, la qualité de la viande et les rendements à la transformation en jambons cuits

Sortir les porcs sur le local d’embarquement 1 h après le dernier repas affecte particulièrement le rendement carcasse en période de températures élevées quel que soit le mode d’alimentation (soupe…

Cooking and endpoint temperature effects on the nutritional values of pork loin

Nutritional values of fresh pork retail cuts have been recently updated in a national program. Experimental design of a part of the program was set up to estimate the domestic…