Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island
Boucané is a traditional meat product which is stable under tropical conditions but its sanitary quality is often poor as it is smoked over embers. Numerous reactions take place during processing which contribute to end-product specificities. A revaluation of the process is seemed the most appropriate strategy to improve the safety, environmental and quality aspects.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q03 - Contamination et toxicologie alimentaires, viande porcine, viande séchée, technologie traditionnelle, contrôle de qualité, propriété physicochimique, qualité, http://aims.fao.org/aos/agrovoc/c_6120, http://aims.fao.org/aos/agrovoc/c_2383, http://aims.fao.org/aos/agrovoc/c_28780, http://aims.fao.org/aos/agrovoc/c_6401, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_6543, http://aims.fao.org/aos/agrovoc/c_3081, |
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dig-cirad-fr-5164022024-01-28T11:53:08Z http://agritrop.cirad.fr/516402/ http://agritrop.cirad.fr/516402/ Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island. Poligne Isabelle, Collignan Antoine. 2002. In : Food sanitary safety, 16 October 2002, Johannesburg, South Africa. s.l. : s.n., 5 p. Seminar on Food Sanitary Safety, Johannesburg, Afrique du Sud, 16 Octobre 2002. Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island Poligne, Isabelle Collignan, Antoine eng 2002 s.n. Food sanitary safety, 16 October 2002, Johannesburg, South Africa Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande porcine viande séchée technologie traditionnelle contrôle de qualité propriété physicochimique qualité http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400 La Réunion France http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Boucané is a traditional meat product which is stable under tropical conditions but its sanitary quality is often poor as it is smoked over embers. Numerous reactions take place during processing which contribute to end-product specificities. A revaluation of the process is seemed the most appropriate strategy to improve the safety, environmental and quality aspects. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/closedAccess http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=178818 |
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Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande porcine viande séchée technologie traditionnelle contrôle de qualité propriété physicochimique qualité http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande porcine viande séchée technologie traditionnelle contrôle de qualité propriété physicochimique qualité http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande porcine viande séchée technologie traditionnelle contrôle de qualité propriété physicochimique qualité http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande porcine viande séchée technologie traditionnelle contrôle de qualité propriété physicochimique qualité http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Poligne, Isabelle Collignan, Antoine Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island |
description |
Boucané is a traditional meat product which is stable under tropical conditions but its sanitary quality is often poor as it is smoked over embers. Numerous reactions take place during processing which contribute to end-product specificities. A revaluation of the process is seemed the most appropriate strategy to improve the safety, environmental and quality aspects. |
format |
conference_item |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande porcine viande séchée technologie traditionnelle contrôle de qualité propriété physicochimique qualité http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Poligne, Isabelle Collignan, Antoine |
author_facet |
Poligne, Isabelle Collignan, Antoine |
author_sort |
Poligne, Isabelle |
title |
Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island |
title_short |
Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island |
title_full |
Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island |
title_fullStr |
Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island |
title_full_unstemmed |
Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island |
title_sort |
effect of food processing on the safety and quality of meat products. case of boucané, a traditional salted/dried/smoked pork belly product from reunion island |
publisher |
s.n. |
url |
http://agritrop.cirad.fr/516402/ |
work_keys_str_mv |
AT poligneisabelle effectoffoodprocessingonthesafetyandqualityofmeatproductscaseofboucaneatraditionalsalteddriedsmokedporkbellyproductfromreunionisland AT collignanantoine effectoffoodprocessingonthesafetyandqualityofmeatproductscaseofboucaneatraditionalsalteddriedsmokedporkbellyproductfromreunionisland |
_version_ |
1792495685882347520 |