  Evaluation de l’impact de la filiere de production porcine sur les caractéristiques des jambons de l’IGP (Indication Géographique Protégée) Jambon d’ArdenneDzaomuho-Lenieregue, Phidias  ; ; Sindic, Marianne et alin Viandes et Produits Carnés (2012, November), Hors-Série The aim of this study is to evaluate the influence of pork production sector on technological behavior of raw material, properties of the ham final product and consumer preferences. An experimental ... [more ▼] The aim of this study is to evaluate the influence of pork production sector on technological behavior of raw material, properties of the ham final product and consumer preferences. An experimental manufacturing assay of Ardenne Ham has been conducted for this purpose. Results show few incidence of pork production conditions on technological properties and chemical or sensory characteristics of hams. The preference tests, carried out with a sensory panel using several criteria, showed that consumers were able to distinguish two groups of hams, according to their fat content. They have a preference for lower-fat ham from one of the studied sectors. Method of multicriteria decision shows no overall preference for one of the submitted ham. [less ▲] Detailed reference viewed: 20 (11 ULg) Développement d'un modèle tertiaire pour la prédiction de la croissance de Listeria monocytogenes et Salmonella spp. dans la viande hachée de porcDelhalle, Laurent ; Adolphe, Ysabelle ; Jasick, Adeline et alin Viandes et Produits Carnés (2010), Hors-série Tertiary models are proposed in order to predict the growth of Listeria monocytogenes and Salmonella spp. in pork minced meat packaged under stretch film. The models have been calculated from challenge ... [more ▼] Tertiary models are proposed in order to predict the growth of Listeria monocytogenes and Salmonella spp. in pork minced meat packaged under stretch film. The models have been calculated from challenge-tests at 8°C (L. monocytogenes) and 12°C (Salmonella), the meat being artificially contaminated at 2 log cfu pathogen/g. In a second step, they have been validated at 5, 8 and 10°C for L. monocytogenes (r² : 0.94, 0.98 and 0.95) and 8, 10 and 12°C for Salmonella (r³ : 0.80, 0.92 and 0.98). [less ▲] Detailed reference viewed: 58 (7 ULg) Races bovines bouchères: stratégies d’orientation des viandes par analyse factorielleCuvelier, Christine ; Clinquart, Antoine ; Cabaraux, Jean-François et alin Viandes et Produits Carnés (2006), 24 Detailed reference viewed: 59 (6 ULg)Analyse de la viande de poulet par spectroscopie infrarouge proche.Sindic, Marianne ; ; et alin Viandes et Produits Carnés (1993), 14(4), Detailed reference viewed: 18 (1 ULg)Détermination du degré de réticulation du collagène par sa solubilité thermique et par analyse calorimétrique différentielle (ACD).; Sindic, Marianne ; et alin Viandes et Produits Carnés (1990), 11 Detailed reference viewed: 42 (0 ULg) |
||
