Výsledky vyhledávání - "Jérôme Normand"

Akademický článek

New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

Autor: Alexandre Conanec, Brigitte Picard, Denis Durand, Gonzalo Cantalapiedra-Hijar, Marie Chavent, Christophe Denoyelle, Dominique Gruffat, Jérôme Normand, Jérôme Saracco, Marie-Pierre Ellies-Oury

Publikováno v: Foods, Vol 8, Iss 6, p 197 (2019)

The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variab

Externí odkaz: https://doaj.org/article/b54fee19e8fa40908077c35a90c91916

Zobrazit plný text záznamu

L’engraissement des bovins avec des rations à base d’herbe améliore la qualité nutritionnelle des acides gras de leur viande

Autor: Jérôme Normand, Dominique Gruffat

Publikováno v: Cahiers de Nutrition et de Diététique. 58:53-69

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7be91a36576d23bdd38e182bbc438878
https://doi.org/10.1016/j.cnd.2022.07.004

Zobrazit plný text záznamu

Présentation de l’UMT SeSAM. L’UMT SeSAM étudie les services rendus par les Systèmes allaitants multiperformants

Autor: Pauline, Madrange, De La Torre, Anne, Philippe, Dimon, Géraldine², Fleurance, Legrand, Isabelle, Monteils, Valérie, Denis, Gautier, Priscilla, Note, Veysset², Patrick, Gonzalo², Cantalapiedra-Hijar, Laurent, Griffon, Jérôme, Normand, René², Baumont, Sylvie, Brouard

Publikováno v: La revue française de la recherche en viandes et produits carnés
La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 2021

International audience; Due to the chanching context of beef & sheep production and horse farming and the expectations of consumers-citizens, the UMT SeSAM has made a priority of studying the multiperformance of bovine, ovine and equine farming syste

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3e3c234c927fc94d5c617dcbf8b2a0bd
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03237655/document

Zobrazit plný text záznamu

Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?

Autor: Benoît-Pierre Mourot, Donato Andueza, Jérôme Normand, Guillaume Chesneau, Mohammed Gagaoua, Brigitte Picard, Anne Listrat, Guillaume Mairesse, Dominique Gruffat, C. Gobert

Publikováno v: animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2020, 14 (6), pp.1204-1212. ⟨10.1017/S1751731119003422⟩
Animal, Vol 14, Iss 6, Pp 1204-1212 (2020)
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2020, 14 (6), pp.1204-1212. ⟨10.1017/S1751731119003422⟩

International audience; Intramuscular connective tissue (IMCT) is mainly composed of several fibrils (known as total collagen (TCol)) linked between each other by different chemical cross-links (CLs), the whole being embedded in a matrix of proteogly

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::057810c33639e0f58852c74a5d39450f
https://hal.inrae.fr/hal-02622916

Zobrazit plný text záznamu

What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

Autor: Jean-François Hocquette, Brigitte Picard, Guillaume Mairesse, Anne Listrat, Dominique Gruffat, Jérôme Normand, Donato Andueza, Mohammed Gagaoua

Publikováno v: Livestock Science
Livestock Science, Elsevier, 2020, 240, pp.104209. ⟨10.1016/j.livsci.2020.104209⟩

The aim of this integrative study was to investigate the relationships between biochemical traits (total, insoluble and soluble collagens (TCol, ICol, SCol), cross-links (CLs), proteoglycans (TPGs), proportion of fiber types, total lipids (TLips), ma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0804050837cd049aca4ce2bedc2ada09
https://hal.inrae.fr/hal-02926858

Zobrazit plný text záznamu

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

Autor: Benoît-Pierre Mourot, Christelle Gobert, Dominique Gruffat, Donato Andueza, Anne Listrat, Guillaume Mairesse, Guillaume Chesneau, Brigitte Picard, Jérôme Normand, Mohammed Gagaoua

Publikováno v: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2020, 100 (6), pp.2502-2511. ⟨10.1002/jsfa.10275⟩

Background The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 °C. Accordingly, four muscles

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc586baf8028e7d97d9b307983568a98
https://pubmed.ncbi.nlm.nih.gov/31960978

Zobrazit plný text záznamu

New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

Autor: C. Denoyelle, Dominique Gruffat, Denis Durand, Alexandre Conanec, Jérôme Saracco, Marie-Pierre Ellies-Oury, Marie Chavent, Gonzalo Cantalapiedra-Hijar, Brigitte Picard, Jérôme Normand

Publikováno v: Foods
Volume 8
Issue 6
Foods 6 (8), 197. (2019)
Foods, Vol 8, Iss 6, p 197 (2019)
Foods, MDPI, 2019, 8 (6), pp.197. ⟨10.3390/foods8060197⟩
Foods, 2019, 8 (6), pp.197. ⟨10.3390/foods8060197⟩

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1bf28f7b5a0f135c69ab2633b32bab3

Zobrazit plný text záznamu

Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying

Autor: Benoît-Pierre Mourot, Anne Listrat, Dominique Gruffat, Jérôme Normand, Denys Durand, Donato Andueza

Publikováno v: Meat Science
Meat Science, Elsevier, 2019, 158, pp.107910. ⟨10.1016/j.meatsci.2019.107910⟩

International audience; The aim of this study was to compare visible-near-infrared spectroscopy (VIS/NIRS) models developed from fresh or freeze-dried samples for predicting the fatty acid (FA) composition of beef samples. The hypothesis tested is th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12846d0733916ab09552c26a161e771e
https://hal.inrae.fr/hal-02618931

Zobrazit plný text záznamu

Micropollutants and chemical residues in organic and conventional meat

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 232 (1), pp.218-228. ⟨10.1016/j.foodchem.2017.04.013⟩

International audience; The chemical contamination levels of both conventional and organic meats were assessed. The objective was to provide occurrence data in a context of chronic exposure. Environmental contaminants (17 polychlorinated dibenzodioxi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3523b0683cfb782c7026311bea5911a6
https://hal.archives-ouvertes.fr/hal-01534844

Zobrazit plný text záznamu

The effect of maternal linseed supplementation and/or lamb linseed supplementation on muscle and subcutaneous adipose tissue fatty acid composition of indoor lambs

Autor: Jérôme Normand, Valérie Berthelot, E. Pottier, Pierre Bas

Publikováno v: Meat Science
Meat Science, Elsevier, 2012, 90 (3), pp.548-557. ⟨10.1016/j.meatsci.2011.09.014⟩
Meat Science 3 (90), 548-557. (2012)

Eighty eight lambs were used in a 2 x 2 factorial arrangement 1) to investigate the effect of maternal dietary linseed supplementation and /or lamb linseed supplemented concentrate on growth performance, carcass fat quality and fatty acid (FA) compos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53d6ee8cd36cf5cf0bbf8fec3dc9f80b
https://hal.archives-ouvertes.fr/hal-01000734/file/49518_20120117035015071_1.pdf

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání