Zobrazeno 1 - 10
of 63
pro vyhledávání: '"M. Bouillier-Oudot"'
Publikováno v:
Animal, Vol 4, Iss 1, Pp 128-138 (2010)
This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French ‘foie gras’. The ducks (n = 30 per group) were stunned with one of the following techniqu
Externí odkaz:
https://doaj.org/article/a8b02361855644ebae69850ddbf478a5
Publikováno v:
Animal, Vol 4, Iss 1, Pp 139-146 (2010)
This study investigated the effects of various stunning methods on the quality of French ‘foie gras’ in ducks and geese. The ducks (n = 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC
Externí odkaz:
https://doaj.org/article/b36181290f844e529c1b9a3db607f3e6
Publikováno v:
INRAE Productions Animales, Vol 26, Iss 5 (2013)
La capacité à retenir les lipides lors de la cuisson constitue la principale qualité technologique recherchée du foie gras. La fonte se traduit par une exsudation de nature essentiellement lipidique qui a lieu lors des traitements thermiques de c
Externí odkaz:
https://doaj.org/article/0e5a78c1654e415b9259338d7352b646
Modeling the relationships between quality and biochemical composition of fatty liver in mule ducks1
Autor:
M. Bouillier-Oudot, Hélène Manse, A. Dalle Zotte, Marco Cullere, C. Molette, Laetitia Théron, Xavier Fernandez, Zulma G. Vitezica
Publikováno v:
Journal of Animal Science. 90:3312-3317
The fatty liver of mule ducks (i.e., French "foie gras") is the most valuable product in duck production systems. Its quality is measured by the technological yield, which is the opposite of the fat loss during cooking. The purpose of this study was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36cdbb5f576660b6e63d76c9d0c10b1a
https://doi.org/10.2527/jas.2011-4945
https://doi.org/10.2527/jas.2011-4945
Autor:
C. Molette, M. Bouillier-Oudot, Christel Marie-Etancelin, Xavier Fernandez, Laetitia Théron, Cécile Bonnefont
Publikováno v:
INRA Productions Animales 5 (26), 415-424. (2013)
Productions animales
Productions animales, Institut National de la Recherche Agronomique, 2013, 26 (5), pp.415-424
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2013, 26 (5), pp.415-424
Productions animales
Productions animales, Institut National de la Recherche Agronomique, 2013, 26 (5), pp.415-424
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2013, 26 (5), pp.415-424
La capacité à retenir les lipides lors de la cuisson constitue la principale qualité technologique recherchée du foie gras. La fonte se traduit par une exsudation de nature essentiellement lipidique qui a lieu lors des traitements thermiques de c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1985792454117906c32e8fee3a934f16
http://prodinra.inra.fr/record/253388
http://prodinra.inra.fr/record/253388
Autor:
L, Theron, M, Cullere, M, Bouillier-Oudot, H, Manse, A, Dalle Zotte, C, Molette, X, Fernandez, Z G, Vitezica
Publikováno v:
Journal of animal science. 90(9)
The fatty liver of mule ducks (i.e., French "foie gras") is the most valuable product in duck production systems. Its quality is measured by the technological yield, which is the opposite of the fat loss during cooking. The purpose of this study was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e61d79c87b16f38adf60ef0fd54cf89a
https://pubmed.ncbi.nlm.nih.gov/22585814
https://pubmed.ncbi.nlm.nih.gov/22585814
Publikováno v:
animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2010, 4 (1), pp.139-146. ⟨10.1017/S1751731109990863⟩
Animal, Vol 4, Iss 1, Pp 139-146 (2010)
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2010, 4 (1), pp.139-146. ⟨10.1017/S1751731109990863⟩
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2010, 4 (1), pp.139-146. ⟨10.1017/S1751731109990863⟩
Animal, Vol 4, Iss 1, Pp 139-146 (2010)
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2010, 4 (1), pp.139-146. ⟨10.1017/S1751731109990863⟩
International audience; This study investigated the effects of various stunning methods on the quality of French ‘foie gras’ in ducks and geese. The ducks (n530 per group) were stunned with one of the following techniques: electrical stunning in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e70c74aba62bf91f44773334b978c62
https://pubmed.ncbi.nlm.nih.gov/22443628
https://pubmed.ncbi.nlm.nih.gov/22443628
Publikováno v:
Animal, Vol 4, Iss 1, Pp 128-138 (2010)
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2010, 4 (1), pp.128-138. ⟨10.1017/S1751731109990851⟩
animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2010, 4 (1), pp.128-138. ⟨10.1017/S1751731109990851⟩
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2010, 4 (1), pp.128-138. ⟨10.1017/S1751731109990851⟩
animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2010, 4 (1), pp.128-138. ⟨10.1017/S1751731109990851⟩
International audience; This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French ‘ foie gras’. The ducks (n530 per group) were stunned with one of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f505d9edf8e02a7c51ebb513a30ce8d
https://pubmed.ncbi.nlm.nih.gov/22443627
https://pubmed.ncbi.nlm.nih.gov/22443627
Autor:
Xavier Fernandez, Caroline Molette, M. Bouillier-Oudot, Marie-Dominique Bernadet, Hélène Manse
Publikováno v:
Poultry Science
Poultry Science, Poultry Science Association, 2011, 90 (10), pp.2360-2369. ⟨10.3382/PS.2011-01483⟩
Poultry Science, Poultry Science Association, 2011, 90 (10), pp.2360-2369. ⟨10.3382/PS.2011-01483⟩
International audience; The present study was designed to evaluate the effect of preslaughter transport (30 vs. 150 min) and holding of mule ducks in lairage in their transport crates (15 vs. 120 min) on the quality of the meat and fatty liver. A tot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d84a4a1d8e10a619d0c6c720a97bd6cc
https://pubmed.ncbi.nlm.nih.gov/21934021
https://pubmed.ncbi.nlm.nih.gov/21934021
Autor:
Xavier Fernandez, M. Bouillier-Oudot, Laetitia Théron, C. Molette, Frédéric Peyrin, Annie Venien, Thierry Astruc, Zulma G. Vitezica
Publikováno v:
Meat Science
Meat Science, Elsevier, 2011, 89 (4), pp.377-383. ⟨10.1016/j.meatsci.2011.04.018⟩
Meat Science, Elsevier, 2011, 89 (4), pp.377-383. ⟨10.1016/j.meatsci.2011.04.018⟩
International audience; Fat loss during cooking of duck “foie gras” is the main quality issue in processing plants. To better understand this phenomenon, a histological and ultrastructural study was conducted. The aim was to characterize changes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4015b6f0434d7cbbd7baa20521746a4c
https://hal.inrae.fr/hal-02643598
https://hal.inrae.fr/hal-02643598