Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum von Fernandez, X, Monin, G, Talmant, A, Mourot, J, Lebret, B

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Influence of intramuscular fat content on the quality of pig meat — 2. Consumer acceptability of m. longissimus lumborum von Fernandez, X, Monin, G, Talmant, A, Mourot, J, Lebret, B

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Recent methods for predicting quality of whole meat von Monin, G.

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Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in Large White pigs von Larzul, C, Lefaucheur, L, Ecolan, P, Gogue, J, Talmant, A, Sellier, P, Le Roy, P, Monin, G

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Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex von Candek-Potokar, M, Monin, G, Zlender, B

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Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique von Monin, G., Marinova, Penka, Talmant, A., Martin, J.F., Cornet, Monique, Lanore, D., Grasso, F.

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Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach von Dutaud, D., Aubry, L., Guignot, F., Vignon, X., Monin, G., Ouali, A.

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Time-related changes in intramuscular lipids of French dry-cured ham von Buscailhon, Solange, Gandemer, G., Monin, G.

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Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigs von Monin, G, Hortós, Maria, Diaz, Isabel, Rock, E, Garcia-Regueiro, J.A

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Proteome Analysis of the Sarcoplasmic Fraction of Pig Semimembranosus Muscle:  Implications on Meat Color Development von Sayd, Thierry, Morzel, Martine, Chambon, Christophe, Franck, Michel, Figwer, Philippe, Larzul, Catherine, Le Roy, Pascale, Monin, Gabriel, Chérel, Pierre, Laville, Elisabeth

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Influence of the three RN genotypes on chemical composition, enzyme activities, and myofiber characteristics of porcine skeletal muscle von Lebret, B, Le Roy, P, Monin, G, Lefaucheur, L, Caritez, J. C, Talmant, A, Elsen, J. M, Sellier, P

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Effects of the halothane genotype and slaughter weight on texture of pork von Monin, G, Larzul, C, Le Roy, P, Culioli, J, Mourot, J, Rousset-Akrim, S, Talmant, A, Touraille, C, Sellier, P

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Relations between compositional traits and sensory qualities of French dry-cured ham von Buscailhon, Solange, Berdagué, J.L., Bousset, J., Cornet, Monique, Gandemer, G., Touraille, C., Monin, G.

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Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed von Monin, G., Sellier, P.

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Association of calpastatin (CAST/MspI) polymorphism with meat quality parameters of fatteners and its interaction with RYR1 genotypes von Krzęcio, E., Kurył, J., Koćwin-Podsiadła, M., Monin, G.

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Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham von Buscailhon, S, Berdague, J.L, Monin, G

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Temperature and catecholamine effects on metabolism of perfused isolated rabbit muscle von Astruc, T, Talmant, A, Fernandez, X, Monin, G

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Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures von Morzel, Martine, Chambon, Christophe, Hamelin, Muriel, Santé-Lhoutellier, Véronique, Sayd, Thierry, Monin, Gabriel

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Time-related changes in nitrogen fractions and free amino acids of lean tissue of frech dry-cured ham von Buscailhon, Solange, Monin, G., Cornet, Monique, Bousset, J.

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Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham von Fernandez, X, Mourot, J, Lebret, B, Gilbert, S, Monin, G

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