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Beef sausage structure affected by sodium chloride and potassium lactate

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A histological and ultrastructural study was conducted to characterize changes in the muscle fibre structure of three fresh sausage preparations, depending on meat composition, sodium chloride (NaCl) and potassium lactate (K-lactate) contents. After addition of 0.8% and 1.6% NaCl, 65% and 51%, respectively, of the area observed showed well preserved fibres (histological data). The altered regions presented a large disorganization of the myofilaments and a solubilization of the sarcolemma and of the Z lines. K lactate addition had no marked effects on meat structure.

2008

Overview of the genetic variability in French selected livestock populations and management approaches

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Some results from pedigree analyses of French livestock breeds are reported. Results on both probabilities of gene origin and rates of inbreeding show that ‘large’ breeds may be small populations from a genetical point of view. Different management methods for selected populations are presented and the efficiency of optimized procedures is illustrated on cases of dairy cattle and pigs breeds. The easiness of application of such methods is discussed.
PDF icon Overview of the genetic variability in French selected livestock populations and management approaches
2005

Matières premières

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Définitions

Espèces animales

Maigre

Viandes séparées mécaniquement (VSM)

Tissu conjonctif

Gras

Abats

Approvisionnement en viandes

1999