Specificity of pork masseter muscle metabolic and contractile type identified by histology

Autor: Venien, Annie, Astruc, Thierry, Loison, Olivier, Danon, Jeanne

Publikováno v: 2016; 16. European Microscopy Congress EMC2016, LYON, FRA, 167-168
16. European Microscopy Congress EMC2016
16. European Microscopy Congress EMC2016, 2016, LYON, France. 2016

Specificity of pork masseter muscle metabolic and contractile type identified by histology. 16. European Microscopy Congress EMC2016

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::835071aa06888f9854eaa64da635586d
http://prodinra.inra.fr/record/386134

Prediction of mass transfer during the wet cooking of pork meat

Autor: Bombrun, Laure, Danon, Jeanne, Gatellier, Philippe, Kondjoyan, Alain

Publikováno v: European Federation of Food Science and Technology (EFFoST)
European Federation of Food Science and Technology (EFFoST), Nov 2012, Le Corum, France. 2 p., 2012

National audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::200bd6d42c2454222af883ea7b0def38
https://hal.inrae.fr/hal-02747746

Effet du taux de nacl sur l'évolution structurale et ultrastructurale du muscle semimembranosus de porc au cours de la fabrication du jambon cuit

Autor: Loison, Olivier, Shen, Chao, Danon, Jeanne, Peyrin, Frederic, Venien, Annie, Labas, Roland, Carlier, Martine, Astruc, Thierry

Publikováno v: 14èmes Journées Sciences du Muscle et Technologies des Viandes
Viandes et Produits Carnés
14. Journées Sciences du Muscle et Technologies des Viandes
14. Journées Sciences du Muscle et Technologies des Viandes, Nov 2012, Caen, France. pp.121-122

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 muscl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0390baec454f3d6fb86c3c17584a4715
https://hal.archives-ouvertes.fr/hal-01019853

Analysis of juice loss during the wet cooking of pork meat – Effect of temperature, muscle type and salt on water content

Autor: Bombrun, Laure, Danon, Jeanne, Latour, Alizée, Gatellier, Philippe, Kondjoyan, Alain

Publikováno v: Meat Science
58. International Congress of Meat Science and Technology (ICoMST)
58. International Congress of Meat Science and Technology (ICoMST), Canadian Meat Science Association., Aug 2012, Montréal, Canada
58èmes International Congress of Meat Science and Technology (ICoMST). 2012; 58. International Congress of Meat Science and Technology (ICoMST), Montréal, CAN, 2012-08-12-2012-08-17, 1-4

International audience; 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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b15317006346ce3faa5a7bc501f60aa6
https://hal.inrae.fr/hal-02745521