F. Casabianca - Academia.edu (original) (raw)

Papers by F. Casabianca

Research paper thumbnail of Les dénominations géographiques protégées (AOP et IGP) et leur inscription dans le droit français. Analyse de la situation du secteur des charcuteries-salaisons

SUMMARY - "Protected Geographical Indications (PGI), Protected Designations of Origin (PDO) ... more SUMMARY - "Protected Geographical Indications (PGI), Protected Designations of Origin (PDO) and their registration within French legislation. Analysis of the situation of the pork salting products sector". In France,no pork salting product has Protected Designation of Origin, while numerous demands of Protected Geographical Indications are yet accepted or in course of discussion. What are the reasons for this situation? On one hand, the French application of European regulation is presented. The organization of instruction procedure connecting French quality marks and European protections is shown. Producers of pork in other European countries. On the other, some examples of French situations are analysed. The importance of localization of livestock production during intensification period and the separation between breeding zones and traditional processing zones, where local knowledge and reputations were formed, is highlighted. In conclusion, the potential evolution of t...

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Research paper thumbnail of Gestion des populations animales à petits effectifs. Accès aux dispositifs par l'analyse des controverses

Natures Sciences Sociétés, 2007

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Research paper thumbnail of Seasonality of birth and diet of pigs from stable isotope analyses of tooth enamel (delta O-18, delta C-13): a modern reference data set from Corsica, France

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Research paper thumbnail of A Dig into the Past Mitochondrial Diversity of Corsican Goats Reveals the Influence of Secular Herding Practices

PloS one, Jan 1, 2012

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Research paper thumbnail of Comparing two local French pig breeds: diversity of challenges and linkage to their territories

Animal Genetic Resources/Ressources génétiques animales/Recursos genéticos animales, 2013

ABSTRACT This paper compares the dynamics of two local pig breeds (the Porc Blanc de l'Ou... more ABSTRACT This paper compares the dynamics of two local pig breeds (the Porc Blanc de l'Ouest and the Nustrale pig breeds). Those breeds are bred in contrasting territories and we demonstrate by our comparative analysis the diversity of visible stakes in the link of breeds to territories. We distinguish three categories of dissimilarities between the two cases: the first is linked to biogeographic dimension of the territory, the second to the agro-economic dimension of the territory and the last to the sociocultural aspects of the territory. We develop in the discussion an invitation to pay more attention to anchorage dynamics of local breeds in their territories.

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Research paper thumbnail of Dynamics of farming styles and cooperative actions disputes of swine farmers in Midi Pyrenees

International Journal of Risk Assessment and Management, 2011

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Research paper thumbnail of Effects of Substituting a Concentrated Diet for Chestnuts on the Lipid Traits of Muscle and Adipose Tissues in Corsican and Corsican × Large White Pigs Reared in a Sylvo-Pastoral System in Corsica

Meat Science, 1998

In the sylvo-pastoral extensive system in Corsica, pigs are fattened with chestnuts. The decrease... more In the sylvo-pastoral extensive system in Corsica, pigs are fattened with chestnuts. The decrease in chestnut resource forces the farmers to use more and more concentrated diets for feeding the pigs but so far they have disregarded the consequences of this on meat quality. The aim of the present study was to evaluate the effects of substituting a concentrated diet for chestnuts during the fattening period on the lipid composition of adipose and muscle tissues of ham in Corsican and Corsican × Large-White pigs. The results showed that the Corsican × Large-White pigs had heavier carcasses (125kg versus 106kg) and hams (12·5kg versus 10·2kg) but the genotype affected neither the carcass fatness nor the lipid composition of the adipose and muscle tissues. In addition, compared to chestnuts, the concentrated diet used did not affect live-weight, carcass and ham weights, or the carcass fatness of the pigs at slaughter. However, pigs fattened with a concentrated diet had adipose tissue lipids, intramuscular triglycerides and phospholipids with a lower proportion of polyunsaturated fatty acids (8·1% versus 6·2%, 5·8% versus 4·5%, and 47·7% versus 37·1%, respectively).

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Research paper thumbnail of Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de corse

LWT - Food Science and Technology, 1995

... Materiel etMethodes Souches utilisdes Quatorze souches de Lactococcus lactis isol6es sur mili... more ... Materiel etMethodes Souches utilisdes Quatorze souches de Lactococcus lactis isol6es sur milieu MRS (15) h partir de lait, de caill6 ou de fromage de ch~vre chez deux producteurs fermiers de Venaco (not6s A et B) ont 6t6 6tudi6es. ...

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Research paper thumbnail of Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

Food Chemistry, 1999

... Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes. .... more ... Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes. ... Table 1. Fatty acid composition of lipid fractions from biceps femoris of green hams (% of methyl esters). Full-size table (17K). View Within Article. 2.2. Dry-cured ham processing. ...

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Research paper thumbnail of Epidemiological survey of trichinellosis in wild boar (Sus scrofa) and fox (Vulpes vulpes) in a French insular region, Corsica

Veterinary Parasitology, 2010

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Research paper thumbnail of Les dénominations géographiques protégées (AOP et IGP) et leur inscription dans le droit français. Analyse de la situation du secteur des charcuteries-salaisons

SUMMARY - "Protected Geographical Indications (PGI), Protected Designations of Origin (PDO) ... more SUMMARY - "Protected Geographical Indications (PGI), Protected Designations of Origin (PDO) and their registration within French legislation. Analysis of the situation of the pork salting products sector". In France,no pork salting product has Protected Designation of Origin, while numerous demands of Protected Geographical Indications are yet accepted or in course of discussion. What are the reasons for this situation? On one hand, the French application of European regulation is presented. The organization of instruction procedure connecting French quality marks and European protections is shown. Producers of pork in other European countries. On the other, some examples of French situations are analysed. The importance of localization of livestock production during intensification period and the separation between breeding zones and traditional processing zones, where local knowledge and reputations were formed, is highlighted. In conclusion, the potential evolution of t...

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Research paper thumbnail of Gestion des populations animales à petits effectifs. Accès aux dispositifs par l'analyse des controverses

Natures Sciences Sociétés, 2007

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Seasonality of birth and diet of pigs from stable isotope analyses of tooth enamel (delta O-18, delta C-13): a modern reference data set from Corsica, France

Bookmarks Related papers MentionsView impact

Research paper thumbnail of A Dig into the Past Mitochondrial Diversity of Corsican Goats Reveals the Influence of Secular Herding Practices

PloS one, Jan 1, 2012

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Comparing two local French pig breeds: diversity of challenges and linkage to their territories

Animal Genetic Resources/Ressources génétiques animales/Recursos genéticos animales, 2013

ABSTRACT This paper compares the dynamics of two local pig breeds (the Porc Blanc de l'Ou... more ABSTRACT This paper compares the dynamics of two local pig breeds (the Porc Blanc de l'Ouest and the Nustrale pig breeds). Those breeds are bred in contrasting territories and we demonstrate by our comparative analysis the diversity of visible stakes in the link of breeds to territories. We distinguish three categories of dissimilarities between the two cases: the first is linked to biogeographic dimension of the territory, the second to the agro-economic dimension of the territory and the last to the sociocultural aspects of the territory. We develop in the discussion an invitation to pay more attention to anchorage dynamics of local breeds in their territories.

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Research paper thumbnail of Dynamics of farming styles and cooperative actions disputes of swine farmers in Midi Pyrenees

International Journal of Risk Assessment and Management, 2011

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Research paper thumbnail of Effects of Substituting a Concentrated Diet for Chestnuts on the Lipid Traits of Muscle and Adipose Tissues in Corsican and Corsican × Large White Pigs Reared in a Sylvo-Pastoral System in Corsica

Meat Science, 1998

In the sylvo-pastoral extensive system in Corsica, pigs are fattened with chestnuts. The decrease... more In the sylvo-pastoral extensive system in Corsica, pigs are fattened with chestnuts. The decrease in chestnut resource forces the farmers to use more and more concentrated diets for feeding the pigs but so far they have disregarded the consequences of this on meat quality. The aim of the present study was to evaluate the effects of substituting a concentrated diet for chestnuts during the fattening period on the lipid composition of adipose and muscle tissues of ham in Corsican and Corsican × Large-White pigs. The results showed that the Corsican × Large-White pigs had heavier carcasses (125kg versus 106kg) and hams (12·5kg versus 10·2kg) but the genotype affected neither the carcass fatness nor the lipid composition of the adipose and muscle tissues. In addition, compared to chestnuts, the concentrated diet used did not affect live-weight, carcass and ham weights, or the carcass fatness of the pigs at slaughter. However, pigs fattened with a concentrated diet had adipose tissue lipids, intramuscular triglycerides and phospholipids with a lower proportion of polyunsaturated fatty acids (8·1% versus 6·2%, 5·8% versus 4·5%, and 47·7% versus 37·1%, respectively).

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Research paper thumbnail of Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de corse

LWT - Food Science and Technology, 1995

... Materiel etMethodes Souches utilisdes Quatorze souches de Lactococcus lactis isol6es sur mili... more ... Materiel etMethodes Souches utilisdes Quatorze souches de Lactococcus lactis isol6es sur milieu MRS (15) h partir de lait, de caill6 ou de fromage de ch~vre chez deux producteurs fermiers de Venaco (not6s A et B) ont 6t6 6tudi6es. ...

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Research paper thumbnail of Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

Food Chemistry, 1999

... Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes. .... more ... Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes. ... Table 1. Fatty acid composition of lipid fractions from biceps femoris of green hams (% of methyl esters). Full-size table (17K). View Within Article. 2.2. Dry-cured ham processing. ...

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Research paper thumbnail of Epidemiological survey of trichinellosis in wild boar (Sus scrofa) and fox (Vulpes vulpes) in a French insular region, Corsica

Veterinary Parasitology, 2010

Bookmarks Related papers MentionsView impact