Search Results - "Maestrini, O."

Multivariate analysis of traditional pig management practices and their potential impact on the spread of infectious diseases in Corsica by Relun, A., Charrier, F., Trabucco, B., Maestrini, O., Molia, S., Chavernac, D., Grosbois, V., Casabianca, F., Etter, E., Jori, F.

“…•We examined risky practices for infectious diseases spread in a traditional pig production system.•We interviewed 68 pig producers in Corsica.•Free-ranging…”
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Faecal Escherichia coli as biological indicator of spatial interaction between domestic pigs and wild boar (Sus scrofa) in Corsica by Barth, S. A., Blome, S., Cornelis, D., Pietschmann, J., Laval, M., Maestrini, O., Geue, L., Charrier, F., Etter, E., Menge, C., Beer, M., Jori, F.

“…Summary On the Mediterranean island of Corsica, cohabitation between sympatric domestic pigs and Eurasian wild boar (Sus scrofa) is common and widespread and…”
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Is long ageing of cured ham producing value added? The learning processes of the producers of Corsican prisuttu by Casabianca, François, Maestrini, Oscar

“…Among meat products of Corsican pig production benefiting recently of a PDO, the prisuttu (dry cured ham) leads to the main value production stakes. Such…”
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First steps to build an animal disease management strategy: collective approach to deconstruct problems by Charrier, François, Casabianca, François, Pailhes, Nicolas, Maestrini, Oscar

“…The past decades have seen growing sanitary events, strongly affecting animal health and thus questioning the classical ways of designing disease management…”
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Epidemiological survey of trichinellosis in wild boar ( Sus scrofa) and fox ( Vulpes vulpes) in a French insular region, Corsica by Richomme, C., Lacour, S.A., Ducrot, C., Gilot-Fromont, E., Casabianca, F., Maestrini, O., Vallée, I., Grasset, A., van der Giessen, J., Boireau, P.

“…The Mediterranean island of Corsica was considered Trichinella-free until 2004, when T. britovi larvae were discovered in domestic pigs at meat inspection. One…”
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Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes by Coutron-Gambotti, C, Gandemer, G, Rousset, S, Maestrini, O, Casabianca, F

“…The salt content of dry-cured ham must be reduced to adapt the product to the taste of the consumer and to human health recommendations. This study dealt with…”
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