Laurent Picgirard

Further processing characteristics of breast and leg meat from fast-, medium- and slow-growing commercial chickens

Cécile Berri, Élisabeth Le Bihan-Duval, Élisabeth Baéza et al. · Animal Research · 2005 · 67 citations · Full text

Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages

Souad Christieans, Laurent Picgirard, Émilie Parafita et al. · Meat Science · 2017 · 57 citations

Microbial Contamination, Foodborne Illness, Salmonella Typhimurium +8

Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages

Hassan Safa, Philippe Gatellier, Laurent Picgirard et al. · Food and Bioprocess Technology · 2015 · 27 citations

Nutrition, Animal Nutrition, Dry-fermented Sausages +9

Assessment of airflow patterns inside six industrial beef carcass chillers

Pierre‐Sylvain Mirade, Laurent Picgirard · International Journal of Food Science & Technology · 2001 · 23 citations · Full text

Industrial Chillers, Process Efficiency, Meat Packaging +8

New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat et al. · Foods · 2021 · 22 citations · Full text