F. Casabianca - Academia.edu (original) (raw)
Papers by F. Casabianca
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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Natures Sciences Sociétés, 2007
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PloS one, Jan 1, 2012
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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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International Journal of Risk Assessment and Management, 2011
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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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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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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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Veterinary Parasitology, 2010
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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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Natures Sciences Sociétés, 2007
Bookmarks Related papers MentionsView impact
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PloS one, Jan 1, 2012
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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.
Bookmarks Related papers MentionsView impact
International Journal of Risk Assessment and Management, 2011
Bookmarks Related papers MentionsView impact
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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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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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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Veterinary Parasitology, 2010
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