206 document(s) documents 1 to 50
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Title |
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1 |
EU pig production: key figures View summary
European Union: 2012 pig herd
Pig supply balance, 2012
Self-sufficiency
Per capita consumption
EU 27 (intra EU trade), pork meat, products and by-products in 2012
EU 27 exports (extra EU trade), pork meat, products and by-products in 2012
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2013 |
fiche observatoire économique |
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2 |
Lesional diagnosis of atrophic rhinitis: comparison of the lesion score performed on snout sections and those made on computer tomography images (CT) View summary
Atrophic Rhinitis prevalence is often assessed by nasal lesions scoring after cutting snouts at the slaughterhouse. The saw blade can damage the snout structure. The objective of this study is to compare the rhinitis lesions scored performed on snout sections with a saw (203 snouts) and those made on computer tomography images (CT). The influence of the anatomical area section is also studied.
The saw section does not change the nasal septum and the turbinate structure. The atypical morphologies of turbinate structure observed on some sections of snouts are still present on the CT image. At one centimetre in front of the first upper premolars, the score is significantly higher (more turbinate atrophies); one centimetre back, the score is the same.
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2013 |
Journées de la Recherche Porcine en France |
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3 |
Growth performance, carcass quality, and fatty acid oxidation level in stored or cooked pork obtained from pigs fed with diets including or not extruded linseed and green tea extract or vitamin E View summary
The aim of the study was to investigate the effect of natural antioxidant (green tea extract, 300 ppm) and synthetic antioxidant (vitamin E, 200 ppm) on meat quality and growth performance of pigs fed with an extruded linseed‐enriched diet or a basal diet.
A batch of 140 pigs was assigned to one of the 5 dietary treatments. A (2x2) experimental design was applied to test the impact of green tea extract within a population of pigs fed with linseed supplemented diet or not, and the fifth treatment was a linseed based diet with vitamin E. Results showed no significant effect of diet and antioxidant intake on daily gain, daily feed intake, feed conversion ratio, muscle content and meat quality (pH1, ultimate pH and colour). The fatty acid profile of raw meat was modified by the diet as expected, showing an increased level of n‐3 fatty acids in muscle from pigs fed with a linseed‐supplemented diet.
Effects of antioxidant intake on TBARS after cooking differed according to the antioxidant considered. Lipid oxidation is reduced with vitamin E but not with the green tea extract supplementation.
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2013 |
Journées de la Recherche Porcine en France |
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4 |
Incidence of dietary phosphorus to net energy ratio on radius characteristics measured by the CT scanner View summary
Poster. The effect of the dietary digestible phosphorus (Pdig) to net energy (NE) ratio was assessed on pigs over the 27-113 kg bodyweight range. Previously tested ratios between 25-65 kg bodyweight and 65-115 kg bodyweight (0.22 and 0.18 g of Pdig/MJ NE, respectively) were compared to higher recommended ratios (0.25 and 0.20 g/MJ NE, respectively) at 9.2 and 9.8 MJ NE/kg using a CT scanner measurements of the radius. The pigs (n = 160, five per pen) were housed in single-sex groups and fed ad libitum.
During the trial, no pig was removed due to leg weakness or slow growth, and only one pig died. As previously observed, higher dietary NE content improved significantly the average daily gain of the pigs, but also increased fat content of their carcass. Dietary Pdig content also had a slight influence on performances and carcass characteristics. The surface of the radius with higher X-ray absorption was significantly increased with high dietary NE and Pdig content, revealing a higher bone mineralization with this diet, while no difference was obtained among the others. In fact, a higher bone mineralization could be observed when the dietary content of calcium and Pdig is above the level that maximizes performance. However, as no differences in performances and carcass characteristics were obtained between diets, 0.22 and 0.18 g Pdig/MJ NE could be recommended between 25-65 and 65-115 kg bodyweight ranges, respectively. Also, a method to compare digestible P diet levels based on the utilization of CT scanner could be proposed.
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2013 |
Journées de la Recherche Porcine en France |
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5 |
Effect of farming conditions on behaviour and lesion risks in entire male production View summary
Four batches of boars were used to investigate the effect of four bi‐modal factors on behaviour and lesion score. Pigs were restrictively fed with dry pellets (Rsec) or with liquid feeding (Rsoupe), or fed ad libitum with dry pellets and slaughtered at a standard or heavy weight (119 vs 134 kg liveweight, Plourd); the boars of these three batches were obtained from crossbred Large White x Pietrain sires. The boars of the fourth batch were obtained either from Pietrain or crossbred Duroc x Pietrain sires (Gen).
Neither feeding conditions nor slaughter weight influenced sexual behaviour, which remained at a low level (less than 2.5% of the active behaviour). A significant increase in the amount of negative social behaviour (aggression, biting, head knocking) was observed under restricted feed allowance, both in dry (Rsec) and liquid feeding systems (Rsoupe). Lesion score tended also to be higher in restricted Rsec males than in ad libitum ones (P < 0.1). Pietrain offspring presented a higher lesion score than Duroc x Pietrain ones. It is concluded that entire males should be fed ad libitum and attention should be paid to the sire in order to limit aggression and subsequent lesions.
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2013 |
Journées de la Recherche Porcine en France |
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6 |
Growth performance, carcass characteristics and boar taint risk in entire male pigs under different management conditions View summary
Most literature data on growing boars were obtained in ad libitum (ad lib) feeding conditions, with diet supplied as pellets or mash (dry), and up to a slaughter body weight below 120 kg. As a general ban on castration is expected in the EU by the year 2018, more knowledge was required in different management conditions, representative of those observed in the field (France). Six batches of boars were used to investigate the effect of six bi‐modal factors: group‐housed (6 /pen) vs single housed pigs, pigs fed ad lib with either dry pellets or liquid feed, pigs fed ad lib or restrictively fed with dry pellets or with liquid feeding, standard or heavy slaughter body weight. Boars from five batches were obtained from crossbred Large White x Pietrain sires, the other batch was either obtained from Pietrain or crossbred Duroc x Pietrain sires. High performance (growth rate and feed efficiency) is obtained under ad lib feeding conditions, both with dry pellets and liquid feeding, up to a heavy slaughter weight, and with different types of crossbreeding. However, a restricted feed allowance may be pertinent in the case of high boar taint risk. It can happen when housing conditions lead to a high level of feed intake and reduced feed efficiency (under exposure to cold for instance).
|
2013 |
Journées de la Recherche Porcine en France |
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7 |
Prediction of mass transfer during the wet cooking of pork meat View summary
Poster. The control of cooking loss is critical for meat industry by affecting both technological yield and meat quality (juiciness, tenderness, loss of nutritional components, etc.). During heating, complex phenomena of contraction and juice migration occur in meat. Simplification was previously performed by a kinetic model to simulate the cooking loss of beef meat (Oillic et al., 2009).
This study aimed to test if the model developed on beef meat is applicable on pork meat and to adapt it.
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2012 |
Poster |
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8 |
Measurement at slaughterhouse of fatty acid composition of the backfat of pig using a portable near-infrared sectrometry View summary
This work aims to develop models to predict the fally acid composition, including n-3 polyunsaturated fatty acid (n-3 PUFA) from a near infrared spectroscopy (NIRS) measurement directly on the slaughter line. The measurements were performed on the slaughter line on 282 backfat of pigs using a near infrared 5pectrometer (LabSpec 5000, ASD). The fally acid composition of backfat were oblained using gas chromatography. The regression method was partial least squares (PLS). The models developed for CI8:3n-3, n-3 PUFA and total PUFA gave the best results (R'= 0.87, 0.86 and 0.86, respectively) with an associated uncertainty of 1.2, 1.5 and 2.8 points and average values of2.4; 3.2; and 16.2, respectively. For ail other fally acids, R2 < 0.75. The results show that it is possible to use NIRS to determine on the slaughter line the percentage of certain FA such as n-3 PUFA and enable them to be sorted according to quality criteria of fat.
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2012 |
Poster |
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9 |
Influence of dry-cured hams salting technology on salt content, humidity and water activity of ham muscles during process View summary
A better understanding of salt fluxes and water- activity (aw) evolution into ham muscles during process is essential to control proteolysis, especially when dry- cured ham producers expect to reduce salt content. The present study shows the main role of salting step on salt accumulation in semi-membranosus (SM). Il determines salt migration into deep muscles. The beginning of the resting period during which a quick water loss occurs, has an important influence on salt migration kinetic into deep muscles. Then, aw decrease into deep muscles, as shrank, during the process, depends significantly on the salting technology.
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2012 |
Poster |
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10 |
Relationship between protein physicochernical changes and cooking loss in ham cooked with different levels of NaCl View summary
In a context of salt content reduction in cooked ham, the effect of salt content on cooking loss and protein physicochemical changes (oxidation and denaturation) was investigated . Experimentation s were performed on pork semimembranosus muscle salted at 0.9, 1.2 and 1.5 % and cooked at 50 or 70°C during 20, 60 and 120 min. Protein oxidation was evaluated by the measurement of free thiols and carbonyl groups. Thermal denaturation was assessed by the measurement of myofibrillar proteins surface hydrophobicity. A reduction of salt content significantly (p < 0.001) increased cooking loss and hydrophobicity but had limited effect on protein oxidation. Cooking loss was significantly correlated (p < 0.001) with carbonyls formation and protein thermal denaturation, indicating a potential invo1vement of protein physicochemical changes in water binding capacity.
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2012 |
Poster |
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11 |
Research for assessment method of expression of the carbon footprint of meats View summary
The environmental impact assessment of the agricultural activities is justifiable, but it’s a subject under development; some methodological points staying debate there. So, in the framework of a French project of displaying of these impacts to the consumer, this study investigated a particular point of the method of carbon impact calculation, up to now weakly approached: the allowance of the upstream impacts between the various parts of the animal , after slaughtering. Six different animal species have been investigated. The objective analysis of the various keys of allowance led to recommend the use of the mass allowance by dry material. Other goal of the study is to determine a functional unit according to which will be represented the environmental impact to the consumer. A nutritional functional unit was built and tested on several foodstuffs. It turns out that it represents an objective alternative to the mass because it takes into account the specific function of the food.
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2012 |
Poster |
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12 |
Effect of NaCl content on structural and ultrastructural changes of pork Semimembranosus muscle during the production of cooked ham. View summary
Epidemiological studies show that the overconsumption of salt increases the risks of cardiovascular diseases. The experimental protocol consists in characterizing the effect of a decrease in salt content on the structure of Semimenbranosus pork muscle during the production of the cooked ham. The results indicate that brining and cooking generate important structural and ultrastructural modifications. The morphological changes were quantified by image analysis. Our results show significant differences in muscle structure changes with the reduction of salt content. The cell size differs between salt levels before and after cooking with differences in ultrastructural changes.
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2012 |
Poster |
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13 |
Detecting QTL of ham technological quality in Large White pigs with the PorcineSNP60 Beadchip View summary
A total of 389 French Large White pigs (106 sire families) were controlled for ultimate pH of semimembranosus muscle, L* a* b* Minolta values and water holding capacity of gluteus superficialis muscle, and a meat quality index was computed. Pigs were genotyped using the PorcineSNP60 Beadchip containing 64,432 SNP (Single Nucleotide Polymorphism) markers. A genome-wide association study (GWAS) was then performed with the FASTA method.
Thirty-three significant SNP effects (P<10-4) were identified on chromosomes (SSC) 1, 3, 4, 7, 8, 9, 13 and 14. Further haplotypic analyses revealed a 6-SNP region (183kb) on SSC1 with 3 major haplotypes having favourable (ACTCTA, 57%), intermediate (GTCTCC, 19%) and unfavourable (ACTTTC, 24%) effects on meat quality. Complementary analyses showed that these haplotypes did not affect growth rate or body composition of the pigs. Further investigations are required but these results are of potential interest to improve technological meat quality.
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2012 |
Poster |
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14 |
Histochemical and biochemical characteristics of four major muscles of the ham View summary
Reduction of salt content in processed food is an important issue for both human nutrition and industry. Ham is composed of different muscles and the impact of salt reduction on each of them is unknown. To analyze and understand the effect of salting on the evolution of ham, it is essential to know the characteristics of muscles before applying any technological treatment. Muscles semi-membranosus, biceps femoris, rectus femoris and gluteus medius were selected on their physiological differences. These muscles were finely characterized in their structure and biochemical composition. Each muscle was then cured and cooked with two brines, which brought respectively 1.3% and 1.8% of sodium chloride in the meat. Cooking yield was determined. Significant differences were observed between muscles for physical, biochemical or histological parameters of non-cured muscles and between muscles and salt contents for cooking yield. Thus, muscle characteristics have to be taken into account in any study on the optimization of salting meat.
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2012 |
Article de colloque |
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15 |
Impact of chilling rate and halothane genotype on the frequency of pse-like zones and the processing yields of hams View summary
The aim of this work was to further investigate the effects of chilling rate on the frequency of PSE-like zones on pork hams, following on from a previous study [1]. An 8°c difference in chilling rate (4 hours post-mortem) was applied to the opposite carcass sides, from halothane genotyped pigs. In order to increase the frequency of PSE-like zones, pigs were slaughtered after a limited fasting time and without resting. Biochemical analysis (glycogen potential, protein solubility) were performed on Semimembranosus samples to explore local specificities of PSE-like zones. As expected, the overall meat quality was low but the frequency of PSE-like zones was noticeably high (44%). Chilling rate did not have a significant effect on meat quality and the frequency of PSE-like zones, except for Semimembranosus pH4 and L*; it however had a reduced influence on processing yields. Under these altered slaughter conditions, halothane genotype (Nn vs NN) had a massive effect on the frequency of PSE-like zones (61% vs 15%, respectively).
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2012 |
Article de colloque |
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16 |
Histochemical and biochemical characteristics of four major muscles of the ham View summary
It was the first step of a large project, aiming to develop a mass transfer mathematical model in cooked ham with reduced sodium content.
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2012 |
Poster |
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17 |
Influence of salt content and heating on physiochemical characteristics of exudate from pork’s tumbling View summary
Exudates from rectus femoris pork’s tumbling were characterized by quantification of proteins, lipids and indicators of bonds between proteins (hydrophobicity, protein carbonyl groups, free thiols). Effect of salt content (112, 165 and 220 g/l in the brine) and cooking time were studied. No influence of salt was observed on protein content and composition, on lipids and on free thiol groups.
Protein surface hydrophobicity was dependent on salt content, with a maximum with 165g/l of salt in brine.
Anti-oxidant effect of salt on carbonyl content appeared when exudate was heated. Heating exudates led to an increase in protein hydrophobicity and carbonyl content and to a decrease in free thiols.
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2012 |
Article de colloque |
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18 |
Analysis of juice loss during wet cooking of pork meat - effect of temperature, muscle type and salt on water content View summary
Cooking loss (CL) and water content (X) during wet cooking were measured on 5 mm thick discs, 3x3x3 cm and 5x5x5 cm cubes of five muscles of pork: semimembranosus (SM), biceps femoris (BF), rectus femoris (RF), semitendinosus (ST) and longissimus thoracis (LT). During heating, water content in meat decreased to reach an equilibrium state (XeqCL). Salt content, dimension and muscle type influenced XeqCL but effect of temperature remained preponderant. Equilibrium water content differed when sample was vacuum-packed or not, but it was difficult to determine whether it was due to the effect of the surrounding juice or to the difference in pressure.
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2012 |
Article de colloque |
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19 |
Influence of salt content and heating on physiochemical characteristics of exudate from pork’s tumbling View summary
Poster. Process of cooked ham: formation of a sticky exudate during the step of curing-tumbling. This exudate, by gelling during heating, is involved in adhesion between muscles.
Context: reduction of salt content in meat product
But salt is involved in binding capacity by solubilising proteins and influencing gelation
AIMS:
- Determine the effect of salt content on the physicochemical characteristics of the exudate
- Quantify chemical bonds implicated in gelation
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2012 |
Poster |
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20 |
Impact of consumer's sensitivity to androstenone on acceptability of meat from entire male pigs in three European countries: France, Spain and United Kingdom View summary
The aim of this work was to study consumers' acceptance of pork with different levels of boar taint according to their androstenone (AND) sensitivity in France (FR, N = 144), Spain (ES, N = 101) and United Kingdom (UK, N = 147). Samples were classified as ‘females’, ‘detection minus’ males (low levels of AND and skatole — SKA) and ‘detection plus’ males (high levels of AND and SKA). Globally, 22.7% of consumers were high sensitive, 28.3% middle and 49.0% low sensitive or insensitive to AND. Sixty-five percent dislike AND odour. AND disliking was lower in UK than ES and FR. The percentage of consumers that may reject tainted meat was 14.3–41.0%; the risk was lower in UK than ES and FR. The description of AND odour varied according to the degree of sensitivity of the consumers. High AND levels reduced the acceptability of boar meat; medium AND levels could even improve its acceptability compared with low levels, resulting in meat which is as positive as that from females.
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2012 |
Article |
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21 |
An approach to androstenone and skatole thresholds for consumer acceptability of entire male pork View summary
Three studies were performed with French consumers in order to determine androstenone threshold levels for the acceptability of entire male pork at eating (grilled pork chops). The extent to which these thresholds were affected by the consumers' ability to perceive the odour of pure androstenone was also evaluated. About one third of the consumers were unable to perceive the odour (INS). One fifth of them perceived it as pleasant (AGR) while the remaining half perceived it as unpleasant (DES). Whatever their sensitivity to the odour of pure androstenone, consumers could not differentiate entire male pork with very low levels of both androstenone and skatole from gilt pork. Compared to entire male pork with very low levels of both compounds, entire male pork with very low levels of skatole and androstenone levels as high as 2‐3 μg/g liquid fat were not differentiated by INS and DES consumers and tended to be preferred by AGR consumers. Compared to entire male pork with very low levels of both compounds, entire male pork with high levels in both compounds was hardly or not differentiated by INS and AGR consumers whereas it was clearly less preferred by DES consumers. The results suggest that androstenone and skatole alone are sufficient to explain boar taint at eating. They also suggest that the androstenone threshold, in the presence of very low levels of skatole, is at least 2‐3μg/g liquid fat. Whether these conclusions apply for cooking odour deserves further investigation.
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2012 |
Journées de la Recherche Porcine en France |
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22 |
High Throughput Determination of Intramuscular Fat Content By Magnetic Resonance Imaging View summary
Poster. In all animal species, the amount of fat and its distribution within body compartments determine both the productive efficiency and quality of meat, including sensory acceptability and potential benefits for human nutrition. Among the characteristics of the pig muscle that predict these qualities, the level of intramuscular fat (IMF) is the most commonly used because of its high heritability and its strong genetic correlation with overall acceptability of the meat, in particular for pork. Thus, flavour and juiciness would be significantly enhanced when IMF levels increased above approximately 2.5%. The determination of intramuscular fat is based on meticulous and time‐consuming standard chemical extraction methods. In this work, we validated a reliable and accurate magnetic resonance imaging (MRI) method to determine IMF content and distribution in intact pig muscle samples using very limited sample preparation and image analysis by comparison with a standard chemical extraction method and two physical methods, the near infrared transmittance and a self‐calibrated nuclear magnetic resonance NMR relaxometry. IMF values obtained through MRI matched well with those obtained by the NMR technique with a standard error of calibration of 0.18% and by the Soxhlet extraction technique and the near infrared technique, with an identical standard error of calibration of 0.25%. This high throughput MRI method is able to scan 24 samples simultaneously and determine the IMF content of more than 500 samples per day.
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2012 |
Journées de la Recherche Porcine en France |
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23 |
Near-infrared spectrometry : a rapid analytical tool for n-3 polyunsaturated fatty acid measurement on backfat of pig carcass View summary
A survey carried out by IFIP among slaughterhouses that are or are not engaged in strategies for improvingthe lipid profile of pork demonstrates the need for a tool for rapid and early determination of the fatty acid profile of a carcass. This work aims to develop models to predict the fatty acid composition, including n‐3 polyunsaturated fatty acid (n-3 PUFA) from a near infrared spectroscopy (NIRS) measurement directly on the slaughter line. The infrared measurements were performed on 282 pigs, 50% coming from the Bleu‐Blanc‐Coeur label (that guarantees higher levels of n-3 PUFA). They were performed on the slaughter line on hot carcass and on the backfat, using a near infrared spectrometer (LabSpec 5000, ASD). The samples were collected and their fatty acid compositions were obtained using gas chromatography. The regression method employed was partial least squares (PLS). The results show that the spectral range 800‐1830 nm provides the best predictions. The models developed for C18:3n - 3, n - 3 PUFA and total PUFA gave the best results (R²= 0.87, 0.86 and 0.86, respectively) with an associated uncertainty of 1.2, 1.5 and 2.8 points and average values of 2.4; 3.2; and 16.2, respectively. For all other fatty acids, the determination coefficients (R²) were lower than 0.75. The results show that it is possible to use NIRS to determine on the slaughter line the n‐3 PUFA content of pigs and enable them to be sorted according to quality criteria of fat.
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2012 |
Journées de la Recherche Porcine en France |
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24 |
Effect of feed restriction on the performance and behaviour of pigs immunologically castrated with Improvac® View summary
For centuries, entire male pigs have been castrated to reduce the risk of boar taint. However, physical castration of pig is increasingly being questioned with regard to animal welfare considerations. Immunization against gonadotrophin releasing hormone (GnRH) provides an alternative to physical castration. Using the currently available commercial product (Improvac®; Pfizer Animal Health), a two-dose regimen of a GnRH vaccine is administered. After the second vaccination, a substantial increase in feed consumption has been reported, which may be associated with increased body fatness and decreased feed efficiency when compared with unvaccinated entire male pigs. The aim of the present study was to investigate the effect of a feed restriction on these traits and on the behaviour of 120 group-housed entire males (five pigs/pen) vaccinated against GnRH. The first vaccination was performed at 62 days of age and the second (V2) at 130 days of age. Pigs were slaughtered in two batches 4 to 5 weeks after V2. They were either offered feed ad libitum over the 22 to 114 kg BW range (AL treatment) or ad libitum up to a maximum of 2.50 (R2.50 treatment) or 2.75 kg/day per pig (R2.75 treatment). Behavioural observations and skin lesion scoring were conducted 1 week before V2, and 1 and 3 weeks after V2. At slaughter, the volumetric lean meat content was measured using an X-ray computed tomography scanner. Between V2 and slaughter, the average feed intakes for the R2.75 and R2.50 treatments were 15% and 22% lower than the average AL feed intake (3.20 kg/day), respectively. Feed restriction was associated with a reduced average daily gain after V2 (846, 932 and 1061 g/day in the R2.50, R2.75 and AL groups, P < 0.01) but had no effect on the feed conversion ratio (3.00 kg feed/kg BW gain on average, P = 0.62). No difference was observed in the lean meat content (71.8%, 70.7% and 70.4% in the R2.50, R2.75 and AL groups, P = 0.14), despite a reduced backfat thickness measured in restrictively fed pigs (12.0, 13.0 and 13.6 mm in the R2.50, R2.75 and AL groups, P < 0.01). Higher skin lesion scores were observed 3 weeks after V2 in R2.50 and R2.75 pigs than in the AL ones (scores 33.4, 27.7 and 25.5, respectively, P = 0.04). These results, combined with an unimproved feed efficiency and no marked change in carcass characteristics, suggest that immunologically castrated pigs should not be restrictively fed during the late finishing period.
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2012 |
Article |
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25 |
Acceptability of entire male pork with various levels of androstenone and skatole by consumers according to their sensitivity to androstenone View summary
Consumer acceptability of entire male pork at eating was assessed in three experiments. The 140 consumers involved in each experiment were classified as insensitive (INSENS) to the odor of pure androstenone or sensitive perceiving it as pleasant (SENS-PLEA) or unpleasant (SENS-UNPL). Entire male pork with very low skatole and androstenone levels (LS-LA) was as well accepted as gilt pork, whatever the consumer category. Entire male pork with elevated levels in both skatole and androstenone (HS-HA) was clearly differentiated from LS-LA pork by SENS-UNPL, but not by SENS-PLEA or INSENS consumers. Whatever the consumer category, entire male pork with elevated levels of androstenone and very low levels of skatole (LS-HA and LS-HHA) were not significantly differentiated from LS-LA pork. The results suggest that, in the conditions of the present experiment, androstenone and skatole totally explain boar taint at eating and that the acceptability threshold for androstenone, in the absence of skatole, is in the range of 2–3 μg/g liquid fat.
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2012 |
Article |
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26 |
Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme View summary
From the nutrition point of view, lipids are primarily considered as energy suppliers, their dietary intake having to be limited. In fact, lipids are sources of various fatty acids, and dietary recommendations include the daily intakes in different fatty acids (fatty acid profile). Beyond these quantitative aspects, fatty acids are part of larger molecules, mainly triacylglycerols (TAG), that are organized in supramolecular structures as for example fat crystals and lipid droplets. Recent advances in nutrition research have demonstrated that these structures, and lipid organization in food matrices, influence digestibility and metabolism of fatty acids. Therefore, the members of the technological network Listral propose a synthesis of the knowledge about the influence of molecular and supramolecular structures of lipids on digestion and metabolic fate of dietary fatty acids originating from for the main food industry sectors.
Fatty acids are mainly provided in the diet in the form of TAG, or phospholipids (PL) where they are esterified in external (sn-1, sn-3) or internal (sn-2) position of the glycerol backbone. They can also be found as ethyl esters (EE) in specific formulations. These molecular characteristics of the lipid molecules affect their hydrolysis and their absorption rate but also their metabolism in indifferent organs, as assessed in studies often using inter esterified fat sources. The results depend on the types of fatty acids (saturated or polyunsaturated fatty acids) but also on the model used for the studies: in vitro or in vivo studies ; animal model, human newborn or adult, either healthy or exhibiting some diseases. Among others, it was found that the crystal form and fat melting point as affected by the fatty acid profiles and the lipid molecular structures directly impact fatty acid absorption kinetics through modifications of lipolytic enzyme activities. However, in these studies, the relative effect of the thermal properties of lipids and the proportion of saturated fatty acids chains in sn-2 position were hardly distinguished. Supramolecular structures, namely type and size of the fat droplets and their interfacial composition, of lipids, either in their native forms or obtained after food processes, also affect the digestibility and absorption of lipids. This aspect is reviewed with specific focus on dairy, marine, meat, oil plant and egg products. The impact of other nutritional components present in these food matrices on the absorption of lipids is also discussed.
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2011 |
Article |
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27 |
Research to find technical solutions to replace allergenic ingredients - part 2 View summary
This second part focuses on replacing ingredients used in farmhouse pâté: whole egg, mustard flour, and soy concentrate.
This corresponds to the ingredients used in cooked pork meat products, symbolized by farmhouse pâté. Modified cornstarch can be used as a substitute for whole egg, mustard flour and soy concentrate. Potato starch led to considerably higher losses than whole egg, which in turn were significantly lower than losses caused by mustard flour. Pea flour led to significantly higher losses than whole egg. It engendered a slightly firmer pâté than whole egg and mustard flour, but was significantly less effective than soy concentrate. Pork blood was similar in its effects to whole egg and soy concentrate, better than mustard flour. Cassava in farmhouse pâté had a binding effect similar to that of whole egg, better than mustard flour, and slightly less effective than soy concentrate.
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2011 |
Techniporc |
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28 |
Development of a measurement of muscle content by in vivo X-ray tomography View summary
The aim of this study is to master all the steps that make it possible to measure body composition, and muscle content in particular, in a live animal. The challenge is to control the anaesthesia and restraint of the animal, but also image capture and analysis.
The study made it possible to develop a specially adapted protocol, with intramuscular injection of the anaesthetic, restraint with a vacuum mattress, and image acquisition and processing as close as possible to what is already routinely carried out on carcasses and cuts. It is therefore now possible to measure the muscle content of a live pig using the IFIP mobile scanner.
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2011 |
Techniporc |
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29 |
Alternative rearing systems in pigs: consequences on stress indicators at slaughter and meat quality View summary
The objective of this study was to evaluate the effects of three alternative (ALT) rearing systems for growing pigs (outdoor: 150 m2/pig; straw bedding: 1.30 m2/pig; and hut with access to a courtyard: 1.30 m2/pig) compared with a conventional system (fully slatted floor: 0.65 m2/pig, considered as control), on pre-slaughter stress indicators in relation with meat quality. To that end, the number of skin lesions on whole carcasses, as well as blood creatine kinase (CK) activity and urine levels in cortisol and catecholamines (adrenaline and noradrenaline) were determined at slaughter. Glycolytic potential (GP) and ultimate pH of the semimembranosus muscle were also measured. The global correlation network calculated between all these parameters shows that the indicators of pre-slaughter muscle activity (plasma CK) and/or stress indicators (e.g. adrenaline) are negatively (r = −0.26, P < 0.01; r = −0.29, P < 0.05, respectively) correlated with muscle GP and positively (r = 0.17, P < 0.05; r = 0.44, P < 0.001, respectively) with meat ultimate pH. Although some traits measured were sensitive to the degree of pre-slaughter mixing, they differed across rearing systems. The differences were most pronounced for the comparison of outdoors v. slatted floor. The lower levels of plasma CK and urinary catecholamines, and the lower number of carcass skin lesions of pigs reared outdoors, were related to a lower meat ultimate pH. Thus, ALT rearing systems influence animal welfare and meat quality, by providing enriched environmental conditions to the animals.
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2011 |
Article |
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30 |
Visible spectroscopy and redox potential as alternatives of ultimate pH for cooking yield prediction View summary
The opportunity to use redox potential and visible spectroscopy for cooking yield prediction was investigated in processed meat. Whereas the relationship between ultimate pH (pHu) and cooking yield is well documented, the redox potential may help to understand the meat quality response in processed meat. Visible spectroscopy was tested as a more reliable alternative to pHu. Two experiments were run on cooked cured hams (SM) and loins (LD). To increase the meat quality variability, processing was performed with deboned and bone-in hams, and with loins stored under modified atmosphere or vacuum. Redox potential determination was carried out according to Rödel study [1] and visible spectra were collected with a spectrocolorimeter. The meat was processed following industrial standards and materials. Individual traceability was maintained from brine injection to slicing. For the 2 experiments, a strong relationship was confirmed between pHu and cooking yield (r=0.79, r=0.70) while the correlations with redox potential was not significant (r=-0.21, r=-0.24, SM and LD respectively). PLS cross-validation treatment of visible spectra showed high prediction level for the cooking yield of hams (r=0.70 and rmsec=2.1) and loins (r=0.67 and rmsec=2.0), not far from the pHu prediction level (rmse=1.8 and rmse=1.9, for SM and LD respectively). Redox potential measurements did not explain cooking yields variations for cured hams and loins, but a strong relationship was confirmed with pHu. PLS results suggest that visible spectroscopy might be considered as an alternative to pHu for cooking yield prediction.
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2011 |
Article de colloque |
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31 |
An accurate and simple Computed Tomography approach for measuring the lean meat percentage of pig cuts View summary
The global challenge was to develop a robust, unbiased, accurate and simple reference method for measuring the lean meat weight and percentage (in live animals, carcasses, cuts and meat pieces). The principal aim of this study was first to develop such a method on pig cuts.
Sixty-three left sides, were taken as a representative sample of the French pig slaughtering, were jointed into the four primal cuts. These cuts were scanned by spiral Computed Tomography (CT) using a 3 mm slice thickness. Muscle volume was automatically measured as the voxels in the Hounsfield range 0-120. LMP (Lean Meat percentage) was calculated applying a constant muscle density.
The four cuts were fully dissected and LMP was calculated according to the EU definition.
Correlations between CT and dissection were all higher than 0.98. Biases between dissection and CT were not significant. The regression of dissection on CT for muscle weight gave an RSD in the range 45-51 g for loin, shoulder and ham, 80 g for belly and 186 g for the whole. For LMP the RSD was 0.54 %.
This CT procedure is presently the simplest and most accurate method to measure the lean meat percentage of the main pig cuts. It will be used in France for calibrating the classification methods and for composition studies.
Variability in muscle density is under investigation in order to assess the robustness of this approach. The detection of the different tissues, especially in the belly, could merit further improvement.
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2011 |
Article de colloque |
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32 |
Comparison between computed tomography and dissection for calibrating pig classification methods View summary
Since 2009 the EU regulation concerning pig classification has authorised dissection as well as Computed Tomography (CT). The aim of this study was to compare the errors in both references when calibrating the French classification methods. A new CT procedure, which is both accurate and simple to use, was tested.
A representative sample of sixty-three pig carcases were measured using two French classification methods, CGM and ZP. Left sides were jointed into the four primal cuts and scanned using a spiral CT, before dissection. The four cuts were then fully dissected.
The Lean Meat Percentage (LMP) was calculated according to the EU definition. LMPdis was calculated from the dissected weight of the lean meat. LMPct was calculated from the muscle volume multiplied by a constant density. Muscle volume was first measured by automatic thresholding, in the Hounsfield range 0-120.
Bias between LMPdis and LMPct was not significant.
The RSD value for the estimation of LMPct was slightly lower than the RSD for LMPdis. The same was observed from ZP depths. Nevertheless, these differences between RSD values were likely not significant.
The current French classification methods CGM and ZP have about the same error whatever the LMP reference is, either from this CT procedure or from partial dissection. Therefore, this CT procedure will be adopted in France when checking periodically the current equations and for calibrating the future classification methods, which will be based on ZP depths.
|
2011 |
Article de colloque |
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33 |
Comparison between computed tomography and dissection for calibrating pig classification methods View summary
|
2011 |
Poster |
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34 |
Research to find technical solutions on allergenic ingredients - part 1 View summary
This study highlighted various potential solutions for replacing the most common allergenic ingredients in charcuterie products depending on the functional role of the ingredient used. Glucose–dextrose corn syrup proved an equally good reducing agent to wheat dextrose in cooked ham. It also proved an equally good acidulant in dry sausage, while lactose demonstrated an equally efficient water binding capacity in cooked ham. The strong emulsifying power of caseinate in soft-textured sausage meat could only be equalled by pea protein, whereas potato protein, pork protein and blood plasma proved at least as effective as wheat gluten, with blood plasma offering added beneficial firmness effects.
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2011 |
Techniporc |
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35 |
A simple and accurate Computed Tomography approach for measuring the lean meat percentage of pig carcasses View summary
Poster. The aim was to assess the accuracy of a simple CT procedure for measuring the Lean Meat Percentage (LMP) of pig carcasses. This procedure was initially developed on pig cuts, facing the challenge of robustness and unbiasedness.
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2011 |
Poster |
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36 |
Consumer acceptability of dry‐cured hams from entire male pigs, gilts or barrows View summary
The aim of this study was to assess the consumer acceptability of hams dry‐cured for more than seven months, processed from barrows, gilts or two groups of entire males exhibiting skatole levels lower than 0.11 μg/g of pure fat and androstenone levels ranging from 0.5 to 0.7 μg/g (group 1A) or from 1.5 to 2.3 μg/g (group 1B). The subset of 40 hams included in this study was selected from a larger population, and chosen for their higher carcass weight and backfat thickness.
The yields of dry‐cured hams from entire males were 3.3% and 2.2% lower compared to barrows and gilts, respectively.
Consumer acceptability of dry‐cured hams did not differ significantly between barrows, gilts and the two groups of entire males.
However, consumer acceptability of dry‐cured hams processed from entire males with higher androstenone and/or skatole levels remains to be investigated.
The levels of boar taint compounds seemed to be slightly reduced after processing.
Regarding fatty acid composition of the dry‐cured hams, there were few differences between groups. The levels of
polyunsaturated fatty acids (PUFA) tended to be higher in the dry‐cured ham fat of entire males as compared to gilts and barrows.
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2011 |
Journées de la Recherche Porcine en France |
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37 |
Sensory quality of pork : incidence of age at slaughter and use of Duroc breed on Label Rouge-Quality production and heavy-pig production. Benefits of loin maturation View summary
This study assessed the combined influence of increasing age at slaughter and a switch of gene stock type on technological profile, sensory quality, chemical composition and tenderness of fresh end-product pork, and on suitability for processing as Label Rouge-quality gammon and high-quality dry-curd hams.
The study was rounded off with a product costs analysis focused on age at slaughter.
In terms of the sensory quality of fresh meat, pigs bred from Duroc boars offer interesting perspectives for selling differentiated products to a knowledgeable target audience.
However, it is important to bear in min htat all the cuts need to find space on the shelves.
A Duroc-based product line would also necessitate a well-ada^ted îrcjase ^roce grading scheme to offset the loss in carcass lean percentage (CGM lean) in order to find differentiated retail channels for both fresh and processed meat. From ther farmer's stnadpoint, a Piétrain x Duroc cross is a better option due its higher feed efficiency and higher carcass prices.
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2010 |
Viandes et Produits Carnés |
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38 |
Consumer acceptability of roasted pork meat from uncastrated male pigs sold cooked and sliced in the self-service department View summary
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 fat removed, produced using meat from uncastrated male pigs with increasing androstenone levels;
- define a threshold cap for the androstenone criterion beyond which it becomes risky to transform the loin pork into cooked roasted meat sold in the self-service department (based on differences in consumer perception of the product).
Consumers do not appear to be put off by the smell, and appear not to notice any odour-active volatile compounds likely to still be present in the fat provided that the product is eaten cold. The product's low fat content provides another explanatory factor for these results. An androstenone content in excess of 0.5 &•6;g/g of fat might even improve the taste of the roast meat when eaten cold. A possible association with aromatic ingredients that mask the smell and orient the palate may make it possible to use loin pork from uncastrated male pigs for cooked roast meats sold in the self-service department and intended to be eaten cold. As a precautionary measure, it would be useful to indicate to buyers that the product is best eaten cold and not reheated.
Likewise, there must be perfect control over the amount of fat removed from the pork loins.
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2010 |
Techniporc |
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39 |
EU pig production: key figures View summary
European Union: 2009 pig herd
Supply Balance
the international pig meat trade (intra and extra EU)
EU 27 (intra EU trade), pork meat, products and by-products in 2009
EU 27 exports (extra EU trade), pork meat, products and by-products in 2009
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2010 |
fiche observatoire économique |
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|
40 |
Impact of salting and cooking on ham and bacon colour View summary
This study quantified the impact of technological parameters on colour development in cold and cured meats treated at low temperature (for heat-curing bacon) and high temperature (for cooking hams). In both cases, low-temperature heating (up to 55°C) was shown to play a primordial role. For heat-cured products, it is critical to control the salting and pre-salting phase, which should be led over at least 24 hrs, and preferably 48 hrs. Full process control over heat-curing temperature, especially the time-temperature scale (cooking threshold value) is essential in order to guarantee correct colouring of heat-cured products.
For cooked hams, the most critical parameter is the salting technology that ensures muscle myoglobin is physically exposed to nitrite. These findings highlight the pivotal role of controlling temperature ramp-up during the first few hours of heat treatment.
Slowly ramping up through the temperatures activating the chemical reactions (a ramp-up rate of just 0.2°C/min) yields a better colouration process. Cooked hams need to be able to sit in storage for a sufficiently long time before the cooking packaging is opened for slicing and repacking.
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2010 |
Techniporc |
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41 |
EU reference dissection method : the loin View summary
Jointing of the loin (according Walstra & Merkus, 1996)
Caudally: by a straight cut at a right angle to the longitudinal axis between the last and last but one lumbar vertebra,
which normally is between the 5th and 6th lumbar vertebra.
Ventrally: by a longitudinal cut starting following the line of the backbone ; cranially the line starts at a point 2 cm
ventrally from the first thoracic vertebra and ends caudally 4 cm ventrally of the cartilage of the processus transversus
of the last lumbar vertebra of the cut loin, usually being the 5th lumbar vertebra.
Cranially: by a cut at a right angle to the backbone between the 4th and the 5th thoracic vertebra.
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2010 |
fiche repères techniques |
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42 |
Consumer acceptability of dry-cured hams from uncastrated boars : drying yield, fat quality, and odour-active compounds View summary
This study allowed to make an estimation of the consequences for the pig sector during the processing of dry hams of more than seven months stemming from entire males characterized on their levels of androstenone and skatole with regard to castrated males and females. The dry yield of entire males is lower of 3.3 points with regard to the yield of castrated males and lower of 2.2 points with regard to the females. The results of the tastings organized in a consumer laboratory of sensory analysis do not allow to observe significant differences in the category of risk of tested boar taint (less than 2 μg of androstenone and unless 0.20 μg/g of pure fat for skatole). Regarding the bibliography and the tendency of the results of this study, it’s prudent for the high quality dry hams to control the level of boar taint on the fat of the fresh ham before processing. It seems that we can observe a light reduction of the boar taint compounds during the dry ham process of 7 months. About faty acid composition we not see a lot of differences on the final product between genders. We can observe a tendency to have more faty acid poly-insaturated (AGPI) in entire male dry ham fat by comparison to females and castrated pigs.
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2010 |
Techniporc |
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43 |
The halothane-sensitivity gene : Effect of halothane genotype on growth performance and carcass and meat quality View summary
The halothane allele (n) is segregating in the French national Pietrain breed. Records from the three French central test stations were available for 1,557 Pietrain pigs of known halothane gene status (128 NN, 334 Nn and 1,095 nn). Production traits, carcass composition and meat quality measurements were studied to compare the three genotypes and assess the allele effects. Water holding capacity was the trait most affected by the halothane allele (-0.76 phenotypic standard deviations, sd) followed by the length of the carcass (-0.62 sd) and by carcass traits related to leanness and fatness: dressing percentage, fat and muscle depth and weights of ham, loin, and fat and rind above loin. The magnitude of the effect of the halothane allele varied from 0.21 to 0.47 phenotypic standard deviations for these carcass traits. In addition, performance of the heterozygous genotype was more similar to the homozygous (NN) genotype. Significant differences between the three genotypes were found for ultimate pH but not for color. Color (L*-value) was the only trait for which the heterozygous genotype was more similar to the superior homozygous genotype. In comparison to carcass and meat quality traits, the halothane allele effect was lower for production traits (from -0.12 to 0.02 sd).
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2010 |
Viandes et Produits Carnés |
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44 |
Consumer acceptability of traditional uncastrated-male pork sausages View summary
The dual aim of this study was i) to test consumer perception of the smell and taste of 3 batches of traditional sausages produced from uncastrated boars with increasing androstenone levels versus a batch made from sow pork, and ii) to define an androstenone threshold cap beyond which it becomes risky to transform raw pork from uncastrated males into plain salted traditional sausage. The consumer panel preferred the sausage made from the female batch. Differences in taste and appreciation became visible from as early as 0.5 μg androstenone/g fat. As the odour-active compounds are stored in the fat, the content of these compounds together with the product fat content (30%)are two factors that need to be integrated when assessing the risk of diminishing consumer appreciation. Sausage-making with meat from uncastrated males pigs is a viable option for sausagemeat mixtures that include other ingredients, smell-enhancers or smoked products liable to mask the smell of uncastrated males that are given off during cooking or found during tasting. Should future market trends see a progressive expansion in the production of uncastrated male boars, the traditional cold pork sausage sector should look to only source meat and fat from sows or castrated boars.
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2010 |
Techniporc |
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45 |
EU reference dissection method : the shoulder View summary
Jointing of the shoulder (according Walstra & Merkus, 1996)
Caudally : by a cut through the muscle pectoralis profundus along a line between the 4th and the 5th ribs.
Ventrally: by a cut starting at the outer skinfold between shoulder and jawl at the inner side.
Medially : by a cut as close as possible along the surface of the muscle pectoralis profundus.
Dorsally : by a cut along the scapula (leaving its cartilage at the neck).
Cranially: close along the muscle subclavius.
Distally: the front shank is separated from the shoulder by a cut behind the knucle bone (tuber olecrani) and passing through the elbow joint.
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2010 |
fiche repères techniques |
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46 |
Androstenone sensitivity of European consumers: the Spanish, French and English case View summary
The aim of this work was to evaluate consumers’ sensitivity to androstenone in three countries in Europe: France, Spain and United Kingdom
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2010 |
visuels d'intervention |
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47 |
Relationship between the hepatic SULT2A1 protein expression and backfat androstenone level in pigs of three breeds |
2010 |
Poster |
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|
48 |
Carcass chilling and pork quality : effects on drip loss, texture measurements and « PSE-like zones » hams frequency View summary
Two chilling rates from distinctive slaughterhouses were tested on pork carcasses selected with early ultimate pH determination (TritonX100 treated muscle samples). Meat quality parameters (early pH and ultimate pH) and carcass characteristics (sire genetic, carcass weight) were similar for the two chilling treatments, that made the comparative study possible. When chilling rate is faster, drip Loss is 21% lower and shear force after 2 days of maturation is 21% higher. The 4°c difference in the inner part of Semimembranosus muscle tested at 2 hours post mortem, induced in the present study a tenderization reduction in the first days post mortem without producing cold-shortening conditions. Another significant effect of chilling rate was its interaction with destructured hams defect occurrence: slow chilling increased by more than 3 times the frequency of the defect on hams with similar meat quality parameters. The Chilling rate after slaughter could be a process factor that could be useful for controlling the “PSE-like zones” defect frequency in pork industry.
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2010 |
Article de colloque |
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49 |
EU dissection of pig carcass : ham View summary
Jointing of the ham
During the preparation of the carcass the tail is removed between the 6th and the 7th sacro-coccygeal vertebra (i.e. generally between the 2nd and the 3rd coccygeal vertebra). At the beginning of the jointing procedure, the tenderloin is detached by a transverse cut just before the cranial point of the symphysis pelvina and taken out from the carcass.
The side is laid skinside down on the dissection table and is stretched. The leg is separated from loin and belly by a straight cut at a right angle to the longitudinal axis between the last and last but one lumbar vertebra, which normally is between the 5th and the 6th lumbar vertebra. The triangular groin part (to ventral part of the belly) is removed by cutting the rind at the caudal point of the symphysis pelvina in an oblique angle to the natural edge of the leg opposite to the cranial point of the symphysis pelvina ; the cut goes along the m. tensor fasciae latae and through a lymph node (Inn. Inguinales superficiales). To determine the cut between hind shank and leg, a finger is put in the fold between the hind shank and m. gracilis which covers the m. semimembranosus. Proximal of the finger a straight cut is made through the knee joint, to be found by moving the foot and by sticking the knife into the knee joint.
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2010 |
fiche repères techniques |
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50 |
Detection of invariant structures and selection of representative MRI slices of pig lean meat percentage View summary
Tomography techniques are well suited to determine carcass composition. Nevertheless, sometimes some practical constraints appear like: too time consuming, too costly, only joints are available. In these cases scanning some representative slices is a suited alternative.
This study aimed at firstly detecting some invariants to register images and secondly at selecting batches of contiguous slices for assessing the lean meat percentage of slaughterpigs.
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2010 |
Poster |
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