Veille scientifique IFIP - Viandes et charcuteries
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Veille scientifique IFIP - Viandes et charcuteries
L'expertise pour une filière compétitive et durable - http://www.ifip.asso.fr
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Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Barbieri - 2016 - Heliyon
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The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Bartkiene - 2017 - Food control
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Inhibition of Staphylococcus aureus by antimicrobial biofilms formed by competitive exclusion microorganisms on stainless steel

Inhibition of Staphylococcus aureus by antimicrobial biofilms formed by competitive exclusion microorganisms on stainless steel | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Son - 2016 - International journal of food microbiology
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Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it

Martínez-Onandi - 2016 - Meat science

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Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems

Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Peromingo - 2016 - Meat science
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Technological and sensory properties of calcium-enriched dry fermented sausages: A study of the calcium bioavailability

Technological and sensory properties of calcium-enriched dry fermented sausages: A study of the calcium bioavailability | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Soto - 2016 - Journal of Food Quality
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Effects of ZnO nanoparticle-coated packaging film on pork meat quality during cold storage

Effects of ZnO nanoparticle-coated packaging film on pork meat quality during cold storage | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Suo - 2016 - Journal of the Science of Food and Agriculture
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Development of synthetic media mimicking food soils to study the behaviour of Listeria monocytogenes on stainless steel surfaces

Development of synthetic media mimicking food soils to study the behaviour of Listeria monocytogenes on stainless steel surfaces | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Overney - 2016 - International journal of food microbiology
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Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Hung - 2016 - Meat science
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Identification and control of moulds responsible for black spot spoilage in dry-cured ham

Identification and control of moulds responsible for black spot spoilage in dry-cured ham | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Alia - 2016 - Meat science
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A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training

A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Garrido - 2016 - Meat science
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Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context

Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Meier-Dinkel - 2016 - Meat science
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Prevalence and tracing of persistent Listeria monocytogenes strains in meat processing facility production chain

Prevalence and tracing of persistent Listeria monocytogenes strains in meat processing facility production chain | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Véghová - 2016 - Journal of Food Safety
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Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl

Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Tamm - 2016 - Innovative Food Science and Emerging Technologies
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Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product

Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Huang - 2017 - Food control
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An innovative approach combining Animal Performances, nutritional value and sensory quality of meat

An innovative approach combining Animal Performances, nutritional value and sensory quality of meat | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Ellies-Oury - 2016 - Meat science
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Quality effects of using organogels in breakfast sausage

Quality effects of using organogels in breakfast sausage | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Barbut - 2016 - Meat science
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The nitrite-scavenging properties of catechol, resorcinol, and hydroquinone: A comparative study on their nitration and nitrosation reactions

The nitrite-scavenging properties of catechol, resorcinol, and hydroquinone: A comparative study on their nitration and nitrosation reactions | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Lu - 2016 - Journal of Food Science
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Thermal inactivation kinetics of Salmonella spp. in ground pork supplemented with cinnamaldehyde

Thermal inactivation kinetics of Salmonella spp. in ground pork supplemented with cinnamaldehyde | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Suo - 2016 - Journal of Food Safety
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The use of computer vision system to detect pork defects

The use of computer vision system to detect pork defects | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Chmiel - 2016 - LWT - Food science and technology
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Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Berardo - 2016 - Meat science
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Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork

Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Calvo - 2016 - Meat science
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An overview of Salmonella thermal destruction during food processing and preparation

An overview of Salmonella thermal destruction during food processing and preparation | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Jarvis - 2016 - Food control
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Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)

Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata) | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Barbieri - 2016 - LWT - Food science and technology
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Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth | Veille scientifique IFIP - Viandes et charcuteries | Scoop.it
Di Gioia - 2016 - International journal of food microbiology
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