A5026134040- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Microencapsulation and Drying Processes
- Pickering emulsions and particle stabilization
- Horticultural and Viticultural Research
- Diagnosis and Treatment of Venous Diseases
- Proteins in Food Systems
- Effects of Environmental Stressors on Livestock
- Food Quality and Safety Studies
- Nuts composition and effects
- Wind and Air Flow Studies
- Livestock and Poultry Management
- Agriculture and Rural Development Research
- Protein Hydrolysis and Bioactive Peptides
- Biochemical effects in animals
- Materials Engineering and Processing
- Urban and Freight Transport Logistics
- Essential Oils and Antimicrobial Activity
- Polyamine Metabolism and Applications
- Antioxidant Activity and Oxidative Stress
- Nutritional Studies and Diet
- Pharmacological Effects and Assays
- Listeria monocytogenes in Food Safety
- Muscle metabolism and nutrition
- Bee Products Chemical Analysis
Association pour le Developpement de l'Institut de la Viande
2001-2022
ADIR Association
2008
Standard fast-growing (FG), 'label' slow-growing (SG), and medium growing (MG) chicken crosses were grown until their market ages: 6, 8 12 weeks, respectively.They compared for carcass muscle traits meat processing ability.The breasts of 6wk-FG birds contained less protein, more fat fibres with larger diameters than those 8wk-MG 12wk-SG birds.The pH 15 u values breast thigh the highest in lowest 12wk-SG.The latter exhibited higher drip loss 6wk-FG.During processing, curing-cooking yields...
Nitrite and nitrate are added to cured meat for their bacteriological, technological sensorial properties. However, they suspected be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitrosylheme nitrosothiols. Controlling sanitary qualities products by reducing these additives requires elucidating mechanisms NOCs. To this end, we studied dose-response relationship sodium nitrite and/or (0/0, 80/80, 0/200, 120/120 ppm) on NOCs dry fermented...
In vitro digestions of dry-cured sausages formulated with four different rates added sodium nitrite and nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed a dynamic gastrointestinal digester (DIDGI®). The chemical reactivity the potentially toxic nitroso-compounds (NOCs), oxidation reactions products iron types evaluated over time. No nor dose effect was observed on NOCs' reactivity. Nitrosothiols scarce, nitrosylheme destabilized for every conditions, possibly...
Airflow patterns determine process efficiency in beef carcass chilling. An experimental study of air velocity six industrial chillers (three batch and three continuous systems) afforded a diagnosis their overall operation. However, the original method did not provide an ideal chiller design: only configurations that were priori more favourable for chilling than others identified. To complete study, calculations performed using computational fluid dynamics techniques. Applied to chiller, this...
Impact of technology and whipping conditions on dairy topping fabricationThe continuous manufacturing toppings has been studied using first the conventional industrial technology, axial rotor-stator mixer.The influence process parameters including operating pressure, residence time rotational speed investigated in terms overrun, bubble size distribution, as well foam texture stability a model emulsion.The performance mixer then confronted to that alternative technologies, such narrow gap...
Mise en oeuvre des Unités de Vente Consommateur Industrielles : contraintes technologiques et sanitaires La mutation la profession boucher associée à celle du comportement consommateur a conduit un accroissement important rayons libre-service dans les grandes surfaces productions viandes pré-emballées produites par l'industrie.Ces pré-emballées, appelées aussi UVCI (Unités Industrielles), doivent avoir durées vie importantes pour permettre leur transport, distribution apporter délai...