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

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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Bibliographic Details
Main Authors:	Poligne, Isabelle, Collignan, Antoine
Format:	conference_item biblioteca
Language:	eng
Published:	s.n.
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,
Online Access:	http://agritrop.cirad.fr/516402/
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spelling	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
institution	CIRAD FR
collection	DSpace
country	Francia
countrycode	FR
component	Bibliográfico
access	En linea
databasecode	dig-cirad-fr
tag	biblioteca
region	Europa del Oeste
libraryname	Biblioteca del CIRAD Francia
language	eng
topic	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
spellingShingle	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

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

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