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Melting rate after cooking of fatty liver in waterfowl

INRA Prod Anim 26(5) 415-424


1 INRA, UMR1289 TANDEM, F-31326 Castanet-Tolosan, France
2 Université de Toulouse, INPT ENSAT, UMR1289 TANDEM, F-31326 Castanet-Tolosan, France
3 Université de Toulouse, INPT ENVT, UMR1289 TANDEM, F-31076 Toulouse, France
4 INRA, UMR444 Génétique Cellulaire, F-31326 Castanet-Tolosan, France
5 Université de Toulouse, INPT ENVT, UMR444 Génétique Cellulaire, F-31076 Toulouse, France
6 INRA, UR0631 SAGA, F-31326 Castanet-Tolosan, France


The ability to retain fat during cooking is the main technological quality of “foie gras”. Melting rate results in exudation, essentially of lipidic nature which takes place during the heat treatments of conservation. Different methods that assess the melting rate are available and generally the correlations between them are significant. Variability of technological yield is high. The variation factors identified are the animal and its genetic type parameters related to the breeding period, over-feeding period or the conditions surrounding the slaughter of animals. Studies have also highlighted a link between technological performance and parameters related to the animal (genetic line and genetic characteristics of animals) and to the liver (liver weight and chemical composition). Finally, research on the biological determinism of the variability of melting rate has led to propoing a mechanism linked to the level of hepatic steatosis at the time of slaughter.

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