Meat and deli

Tackling technological, sensory and nutritional quality


Technological, sensory and nutritional quality traits of fresh and processed meats are mostly dependent on many variables, starting with breeding up to fresh meat prepartion and meat processing.

IFIP checks every possible input variable available to each type of operator, in ordre to optimise the quality of the finished products and sort out ingoing meats most suited to each market segment.


The aim is also ti help companies take into account changes in public policy, under the National Nutrition health programme (PNNS).

"Le code des usages de la charcuterie, de la salaison et des conserves de viandes" (the meat products compliance codex) which lays down the rules for products names, presentation and composition is held by IFIP.

More about Fresh and Processed meats

Documentation

 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
11€ | view abstract

Lesional diagnosis of atrophic rhinitis: comparison of the lesion score performed on snout sections and those made on computer tomography images (CT)
11€ | view abstract

Incidence of dietary phosphorus to net energy ratio on radius characteristics measured by the CT scanner
11€ | view abstract

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Contacts

Martine CARLIER
Regulations and Standards
Inter-Laboratory Circuits
Deli Nutrition
Phone: +33 (0)1 43 68 41 55
Send an e-mail

Gérard DAUMAS
Carcass grading
Phone: +33 (0)2.99.60.98.43
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Antoine VAUTIER
Meat Technology Quality
Phone: +33 (0)2.99.60.98.57
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Gilles NASSY
Meat Products division Director
Phone: +33 (0)2.99.60.98.41
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Pierre LE STRAT

Phone: +33 (0)1.43.68.57.85
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Jean-Luc MARTIN
Manufacturing process
Phone: +33 (0)1.43.68.50.94
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