Éric GAULT

Pork : control of carcass contamination levels at end of line : utility of lactic acid

For a better controlled salmonella and other microbial contamination risk, measures additional to compliance with Good Hygiene Practices and HACCP must be envisaged. The measures have to reduce carcass contamination…

Effet du type génétique et du génotype halothane sur l’épaisseur de lard mesurée par tomographie RX tout au long de la carcasse

L’étude repose sur l’analyse de l’épaisseur de lard au tomographe RX d’animaux de 13 types génétiques : des races pures de type Piétrain, des croisés deux voies de type Piétrain…

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…

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…