background preloader

Narcisgrebol

Facebook Twitter

Narcis Grebol

Food & design. Geometry. Blockchain Blogs - Blockchain Expert. Bookmarking. Geometry. Databases. Databases. Math Resource Games. Math Resource Games. Food. Math Games - Fun 4 the Brain. Sheppard Software: Fun free online learning games and activities for kids. Sherlock Holmes and other detective stories. Learning & Teaching Languages. Mitos y Realidades.

Ph, aw et stabilité des aliments. Ph, aw et stabilité des aliments. Meat Science (Impact Factor: 2.75). 01/2014 Airborne Salmonella and Listeria associated with Irish commercial beef, sheep and pig plants. Meat Science (Impact Factor: 2.75). 01/2014 Airborne Salmonella and Listeria associated with Irish commercial beef, sheep and pig plants.

ISAH - 2005 - AIRBORNE MICROORGANISMS BROCHOTHRIX THERMOSPHACTA, LISTERIA MONOCYTOGENES AND LACTOBACILLUS ALIMENTARIUS IN MEAT INDUSTRY AS A RISK IN FOOD SAFETY. ISAH - 2005 - AIRBORNE MICROORGANISMS BROCHOTHRIX THERMOSPHACTA, LISTERIA MONOCYTOGENES AND LACTOBACILLUS ALIMENTARIUS IN MEAT INDUSTRY AS A RISK IN FOOD SAFETY. J. Appl. Poult. Res. March 2013 vol. 22 no. 1 Contamination of raw poultry meat by airborne Listeria originating from a floor drain. + Author Affiliations ↵2Corresponding author: mark.berrang@ars.usda.gov Received September 11, 2012.

J. Appl. Poult. Res. March 2013 vol. 22 no. 1 Contamination of raw poultry meat by airborne Listeria originating from a floor drain

Accepted November 26, 2012. Poultry processing plants can become colonized with Listeria monocytogenes, resulting in long-term residence in floor drains. Earlier work showed that water spray into a contaminated floor drain causes airborne dissemination of a nonvirulent surrogate, Listeria innocua. The objective of the current study was to determine the extent to which a hose spray can result in the transfer of L. innocua from an established floor drain biofilm to raw poultry meat. Key words: Primary Audience: Poultry Food Safety Researchers, Poultry Processors © 2013 Poultry Science Association, Inc.

J. Appl. Poult. Res. March 2013 vol. 22 no. 1 Contamination of raw poultry meat by airborne Listeria originating from a floor drain. MBL 18/04/13 Airborne bacteria and mold in slaughterhouse facilities. MBL 18/04/13 Airborne bacteria and mold in slaughterhouse facilities. MAAF 06/07/16 Abattage rituel : un guide pratique pour l’Aïd-el-Kébir. En 2016, l’Aïd-el-Kébir se tiendra aux alentours du 12 septembre.

MAAF 06/07/16 Abattage rituel : un guide pratique pour l’Aïd-el-Kébir

Pour accompagner cette fête traditionnelle musulmane, un guide pratique relatif à son organisation a été réalisé par les ministères de l’Agriculture et de l’Intérieur. Il est distribué depuis le 6 juillet 2016 à l'ensemble des préfectures et directions départementales de la protection des populations ainsi qu’à l'ensemble des participants : professionnels, associations musulmanes, association de protection des animaux. A l'occasion de la première Instance de dialogue entre les pouvoirs publics et les Français de confession musulmane le 15 juin 2015, le ministre de l'intérieur a souhaité la constitution d'un groupe de travail sur la fête de l’Aïd-el-kébir.

ASSEMBLEE NATIONALE 23/06/16 Vidéo : Conditions d'abattage des animaux de boucherie : Table ronde sur l'abattage rituel ; M. Jacques Poulet, dir de Coop de France et M. Philippe Dumas, pdt de Sicarev-Aveyron. ASSEMBLEE NATIONALE 23/06/16 Vidéo : Conditions d'abattage des animaux de boucherie : Table ronde sur l'abattage rituel ; M. Jacques Poulet, dir de Coop de France et M. Philippe Dumas, pdt de Sicarev-Aveyron. Journal of Animal and Veterinary Advances - 2011 - Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics of Turkey Breast Meat.

Tenderness and juiciness are seems to be the most important criterions of the eating quality of meat by the consumers.

Journal of Animal and Veterinary Advances - 2011 - Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics of Turkey Breast Meat

Many consumers demand the tender and juicer meat that have motivated meat industries to incorporate food additives into fresh retail cuts as well as further processed products to hold more water (Xu et al., 2009). Currently, marination is widely used by consumers and producers to improve meat tenderness and juiciness (Whipple and Koohmaraie, 1993). Marination is a significant technology in further processing of muscle foods including poultry. Marination of aged poultry produces juicer, more flavorful poultry products which have higher quality and higher yields (Zheng et al., 1999). Marinades can be acidic or alkaline solutions which includes salt, phosphates, organic acids, tenderizers, sugar, seasonings and flavorings (Parks et al., 2000; Smith and Acton, 2001; Xiong and Kupski, 1999).

Journal of Animal and Veterinary Advances - 2011 - Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics of Turkey Breast Meat. FOOD CONTROL - 2014 - Assessment of microbiological quality and safety of marinated pork products from German retail during shelf life. FOOD CONTROL - 2014 - Assessment of microbiological quality and safety of marinated pork products from German retail during shelf life. AFSCA 17/07/15 Circulaire relative aux additifs autorisés dans les préparations de viande. AFSCA 17/07/15 Circulaire relative aux additifs autorisés dans les préparations de viande. JOURNAL OF FOOD SCIENCE 27/01/15 The Antimicrobial Effect of Spice-Based Marinades against Campylobacter jejuni on Contaminated Fresh Broiler Wings.

Food Sci. Technol (Campinas) vol.35 no.3 Campinas July/Sept. 2015 Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops. References.

Food Sci. Technol (Campinas) vol.35 no.3 Campinas July/Sept. 2015 Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops

LWT - Food Science and Technology Volume 69, June 2016, Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents. A Department of Food Safety and Quality, Lithuanian University of Health Sciences, Veterinary Academy, Tilzes Str. 18, LT-47181 Kaunas, Lithuaniab Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu Str. 19, LT-50254 Kaunas, Lithuania Received 25 July 2015, Revised 23 December 2015, Accepted 26 January 2016, Available online 29 January 2016 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access.

LWT - Food Science and Technology Volume 69, June 2016, Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

MEATSITE 08/10/09 Marinades and Shelf Life. Featured Articles Marinades and Shelf Life 08 October 2009 PhD student Bjørn Schirmer has been investigating how antimicrobial substances found in fruit, spices and herbs can be used in marinades to increase the shelf life of meat and fish.

MEATSITE 08/10/09 Marinades and Shelf Life

MEATSITE 08/10/09 Marinades and Shelf Life. POULTRY SCIENCE - 2007 - Marination to Improve Functional Properties and Safety of Poultry Meat. J Food Prot. 2009 Aug;72(8):1616-23. Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef. KANSAS STATE UNIVERSITY – 2003 – Thèse en ligne : Salmonella spp. and Listeria monocytogenes Risk Assessment for Production and Cooking of Blade Tenderized Beef Steaks. USDA - 2008 - EVALUATION OF MECHANICALLY TENDERIZED BEEF AND THE IMPLICATIONS FOR INDUSTRY CHANGES.

USDA 20/05/16 Mechanically Tenderized Beef. Background The United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is charged with ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

USDA 20/05/16 Mechanically Tenderized Beef

FSIS provides educational materials about safe food preparation to ensure that consumers know how to avoid foodborne illness. Since 2000, the Centers for Disease Control and Prevention received reports of six outbreaks attributable to mechanically tenderized beef products prepared in restaurants and consumers’ homes. Failure to thoroughly cook a mechanically tenderized raw or partially cooked beef product was a significant contributing factor in each of these outbreaks. What is Mechanically Tenderized Beef? To increase tenderness some cuts of beef go through a process known as mechanical tenderization. What is the Risk? The process of mechanically tenderizing beef does pose some health risks. What is FSIS Doing? In May 2015, the U.S. TF1 16/09/17 Boucherie : Qu’est que la maturation de la viande ? VIANDE ET PRODUITS CARNES - 2005 - Une maturation plus longue pour une viande plus tendre. VIANDE ET PRODUITS CARNES - 2005 - Une maturation plus longue pour une viande plus tendre.

INP TOULOUSE - 2008 - Thèse en ligne : Effets de la vitesse de glycolyse post mortem du muscle de dinde : une analyse biochimiqu. INRA 19/05/08 Capteur de mesure de l’état de maturation de la viande. ENITIAA 15/10/05 Thèse en ligne : EFFET DES HAUTES PRESSIONS SUR LES INDICATEURS DE MATURATION DE LA VIANDE ET D’ALTÉRATION DU M. Movenote. Manipuler des vidéos. 20 outils en ligne gratuits pour la formation. Timeline - simile-widgets - Timeline documentation index page. - Free, Open-Source Data Visualization Web Widgets, and More. This page serves as an entry point to the documentation of the Simile Widgets Timeline component.

Timeline - simile-widgets - Timeline documentation index page. - Free, Open-Source Data Visualization Web Widgets, and More

To reference the previous documentation hosted at MIT please refer to html or wiki. We'll try to move all existing (as of September 2nd, 2007) over by September 5th and we'll update that wiki to point here. Timeline - simile-widgets - Timeline documentation index page. - Free, Open-Source Data Visualization Web Widgets, and More.

8 Excellent Free Timeline Creation Tools for Teachers. 1-TikiToki TikiToki is a great application for multimedia timelines making .

8 Excellent Free Timeline Creation Tools for Teachers

It allows its users to create stunning animated timelines. TikiToKi is very easy to use and above all its basic version is completely free . 2- Time Glider This is a web tool that lets you create, collaborate on, and publish zooming/planning interactive timelines for free.It is like Google Maps but for time. Infographics & Data Visualization. TaskJuggler - A Free and Open Source Project Management Software - About TaskJuggler. Logiciels Libres. Éditeur.

Logiciels Libres

Hotel. Clostridium perfringens. Autres informations. ABVT. Ozone. Acide péracétique. Fumigation et alternatives (lutte contre acariens) GUIDES DE BONNES PRATIQUES. Cartographie des risques. Presentating tools. EMBALLAGES INTELLIGENTS ou ACTIFS. Refroidissement rapide. CONDITIONNEMENT SOUS ATMOSPHERE MODIFIEE. BIOFILMS. REGLES D'HYGIENE, NORMES, ETIQUETAGE ET TRACABILITE. NITRITES EN CHARCUTERIE. ENTREPOTS. CHAINE DU FROID. Ressources chaine du froid.

Nitrate de sodium dans la viande et dans produits de la pêche. Search links. Tool. Free-to-use Media. Innovation. Signes de qualité et labels. ETIQUETAGE DES DENREES ALIMENTAIRES. Food. Amazing Places You Have To See. Try different learning theories and models. Enlaces ABP. Guides, articles et études concernant la traçabilité. Hygiène. Skills for Future Jobs. Humor. Short Stories. CLIL resources. Teaching with Games. Durée de vie des aliments (notamment DLUO et DLC) CONGELATION, DECONGELATION ET SURGELATION. Documents MAA concernant la gestion des alertes. HACCP et certification.