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Search Result

Theme: Meat & deli
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206 document(s)
 documents 1 to 50


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Title
Year Type Obtain
1 EU pig production: key figures
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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)
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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
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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
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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
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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
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2013 Journées de la Recherche Porcine en France
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7 Prediction of mass transfer during the wet cooking of pork meat
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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
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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
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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
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2012 Poster
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11 Research for assessment method of expression of the carbon footprint of meats
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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.
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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
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2012 Poster
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14 Histochemical and biochemical characteristics of four major muscles of the ham
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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
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2012 Article de colloque
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16 Histochemical and biochemical characteristics of four major muscles of the ham
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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
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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
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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
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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
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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
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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
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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
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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®
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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
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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
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2011 Article
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27 Research to find technical solutions to replace allergenic ingredients - part 2
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2011 Techniporc
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28 Development of a measurement of muscle content by in vivo X-ray tomography
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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
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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
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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
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2011 Article de colloque
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32 Comparison between computed tomography and dissection for calibrating pig classification methods
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2011 Article de colloque
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33 Comparison between computed tomography and dissection for calibrating pig classification methods
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2011 Poster
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34 Research to find technical solutions on allergenic ingredients - part 1
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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
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2011 Poster
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36 Consumer acceptability of dry‐cured hams from entire male pigs, gilts or 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
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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
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2010 Techniporc
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39 EU pig production: key figures
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2010 fiche observatoire économique
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40 Impact of salting and cooking on ham and bacon colour
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2010 Techniporc
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41 EU reference dissection method : the loin
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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
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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
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2010 Viandes et Produits Carnés
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44 Consumer acceptability of traditional uncastrated-male pork sausages
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2010 Techniporc
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45 EU reference dissection method : the shoulder
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2010 fiche repères techniques
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46 Androstenone sensitivity of European consumers: the Spanish, French and English case
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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
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2010 Article de colloque
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49 EU dissection of pig carcass : ham
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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
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2010 Poster
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