Zobrazeno 1 - 10
of 21
pro vyhledávání: '"J L, Vendeuvre"'
Publikováno v:
Meat Science. 62:439-446
Forty-eight castrated F 2 offspring of Pietrain and Large White pigs were allocated to a 3×2 factorial design in order to study the interactive effect of halothane genotype (NN, Nn and nn) and pre-slaughter treatment (referred to as ’Experimental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abad6ce9a4b567ece04267c42b5e95d2
https://doi.org/10.1016/s0309-1740(02)00035-9
https://doi.org/10.1016/s0309-1740(02)00035-9
Publikováno v:
Journal of Food Science. 66:670-674
Effect of salt content, grinder pore size, and mixing temperature on structure of sausage meat were investigated after 1 and 4 d. Protein solubility, texture characteristics and muscle ultrastructure were measured. Cellular structure is conserved whe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59ee36616dc0211ea5add26a342ba849
https://doi.org/10.1111/j.1365-2621.2001.tb04619.x
https://doi.org/10.1111/j.1365-2621.2001.tb04619.x
Autor:
V. Carlier, I. Giovannacci, J. L. Vendeuvre, G. Salvat, Gwennola Ermel, Stéphane Quéguiner, Catherine Ragimbeau
Publikováno v:
Journal of Applied Microbiology. 90:131-147
I. GIOVANNACCI, S. QUEGUINER, C. RAGIMBEAU, G. SALVAT, J. L. VENDEUVRE, V. CARLIER AND G. ERMEL. 2001. Aims: The origin of Salmonella contamination of pork products is not well established. In order to further this knowledge, the transmission of Salm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa54a09bd7924b7a8d1870724e92d1a0
https://doi.org/10.1046/j.1365-2672.2001.01228.x
https://doi.org/10.1046/j.1365-2672.2001.01228.x
Autor:
I. Giovannacci, G. Salvat, Catherine Ragimbeau, Stéphane Quéguiner, Gwennola Ermel, Vincent Carlier, J. L. Vendeuvre
Publikováno v:
International Journal of Food Microbiology. 53:127-140
In order to determine the origin of pork cuts contamination by Listeria monocytogenes, 287 isolates, collected from five French pork slaughtering and cutting plants, from live pigs to pork cuts, were characterised using three molecular typing methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c11a66ca70c19666bcdd3032b8306d6a
https://doi.org/10.1016/s0168-1605(99)00141-5
https://doi.org/10.1016/s0168-1605(99)00141-5
Autor:
Véronique Zuliani, Isabelle Lebert, P. Garry, A. Lebert, Jean-Christophe Augustin, J.-L. Vendeuvre
Publikováno v:
Europe PubMed Central
Aims: to study and model the effect of sodium acetate, sodium lactate, potassium sorbate and combination of acid salts on the behaviour of Listeria monocytogenes in ground pork. Methods and Results: Water activity (aw), pH and concentration of acid s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3131910172b6286cd5eb73c1616e7545
https://pubmed.ncbi.nlm.nih.gov/17714386
https://pubmed.ncbi.nlm.nih.gov/17714386
Publikováno v:
Journal of Applied Microbiology
Journal of Applied Microbiology, Wiley, 2000, 88, pp.992-1000
Journal of Applied Microbiology, Wiley, 2000, 88, pp.992-1000
Physicochemical surface properties, related to electrostatic, van der Waals and Lewis acid-base interactions, of five Listeria monocytogenes strains isolated from pork-processing environments were determined after two subcultures at 37 degrees C and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb7b8de3df51746a59c7be5597294b06
https://pubmed.ncbi.nlm.nih.gov/10849175
https://pubmed.ncbi.nlm.nih.gov/10849175
Publikováno v:
International journal of food microbiology. 53(2-3)
In order to determine the origin of pork cuts contamination by Listeria monocytogenes, 287 isolates, collected from five French pork slaughtering and cutting plants, from live pigs to pork cuts, were characterised using three molecular typing methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4512d7937c74bf87d172147a4f71766e
https://pubmed.ncbi.nlm.nih.gov/10634704
https://pubmed.ncbi.nlm.nih.gov/10634704
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Publikováno v:
Annales de la nutrition et de l'alimentation. 30(5-6)
The test laboratory of the "Centre technique de la salaison, de la charcuterie et des conserves de viandes" has evaluated the nitrite and nitrate salts contents of 1 468 cooked hams and shoulders. 90,5 p. 100 of sample have a sodium nitrite content o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6dbd08e515d02a01d8a8aa2b156376ce
https://pubmed.ncbi.nlm.nih.gov/1030218
https://pubmed.ncbi.nlm.nih.gov/1030218
Publikováno v:
Annales de la nutrition et de l'alimentation. 30(5-6)
The authors search the form under which nitrite is in cured products. Nitrate formation found by official methods is not confirmed by qualitative characterization. The calculations, according to the chemical equations, show the total breakdown of nit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::39136a0a21f3617fc7ac72ff423c710f
https://pubmed.ncbi.nlm.nih.gov/1030222
https://pubmed.ncbi.nlm.nih.gov/1030222