Search Results - "PICGIRARD, Laurent"

Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages by Safa, Hassan, Gatellier, Philippe, Lebert, André, Picgirard, Laurent, Mirade, Pierre-Sylvain

“…Reducing salt and fat contents in dry-fermented sausages could benefit consumer health. This study aimed to quantify, from an experimental design, the effects…”
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In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract by Keuleyan, Eléna, Bonifacie, Aline, Sayd, Thierry, Duval, Angéline, Aubry, Laurent, Bourillon, Sylvie, Gatellier, Philippe, Promeyrat, Aurélie, Nassy, Gilles, Scislowski, Valérie, Picgirard, Laurent, Théron, Laëtitia, Santé-Lhoutellier, Véronique

“…•Minimal dose of nitrite /nitrate protects against lipid oxidation.•Minimal dose of nitrite /nitrate limits NOCs formation.•Even in absence of nitrite/nitrate,…”
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New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation by Bonifacie, Aline, Gatellier, Philippe, Promeyrat, Aurélie, Nassy, Gilles, Picgirard, Laurent, Scislowski, Valérie, Santé-Lhoutellier, Véronique, Théron, Laetitia

“…Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in…”
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Quels défis au développement de la production porcine en agriculture biologique en France ? by MONTAGNE, Lucile, ALIBERT, Laurent, MD BONNEFONT, Cécile, CHOISIS, Jean-Philippe, DURPOIX, Amandine, GILBERT, Hélène, HARCHAOUI, Souhil, LARZUL, Catherine, LEBRET, Benedicte, LOMBARD, Sarah, MARTEL, Gilles, MORAINE, Marc, PICGIRARD, Laurent, PUECH, Thomas, FAURE, Justine

“…La production porcine française en AB est très diversifiée de par ses élevages, notamment en termes de taille avec de nombreux ateliers à faibles effectifs ;…”
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Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages by Christieans, Souad, Picgirard, Laurent, Parafita, Emilie, Lebert, André, Gregori, Thierry

“…Salmonella and Listeria monocytogenes are two pathogenic bacteria that most frequently contaminate pork meat. In dry fermented sausages, several hurdles are…”
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Slaughter of cattle without stunning: Questions related to pain, stress and endorphins by Terlouw, E.M. Claudia, Paulmier, Valérie, Andanson, Stéphane, Picgirard, Laurent, Aleyrangues, Xavier, Durand, Denis

“…EEG studies have suggested that cattle perceive pain when bled without stunning. The present study on bleeding without stunning, compared cows that had…”
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Improvement of ventilation homogeneity in an industrial batch-type carcass chiller by CFD investigation by Mirade, Pierre-Sylvain, Picgirard, Laurent

“…This paper discusses the application of a computational fluid dynamics (CFD) approach, first to predict air velocities in an industrial batch-type carcass…”
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Assessment of airflow patterns inside six industrial beef carcass chillers by Mirade, Pierre-Sylvain, Picgirard, Laurent

“…Airflow patterns determine process efficiency in beef carcass chilling. An experimental study of air velocity in six industrial chillers (three batch and three…”
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