{"id":6177,"date":"2021-06-03T22:27:15","date_gmt":"2021-06-03T20:27:15","guid":{"rendered":"https:\/\/www.trustyourtaste.eu\/assica\/qualita\/"},"modified":"2021-06-12T02:20:06","modified_gmt":"2021-06-12T00:20:06","slug":"qualite","status":"publish","type":"page","link":"https:\/\/www.trustyourtaste.eu\/fr\/qualite\/","title":{"rendered":"Qualit\u00e9"},"content":{"rendered":"

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\n\t\t\t\tUn porc toujours \u00ab plus maigre \u00bb\t\t\t<\/h3>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text css_animation=\u00a0\u00bbnone\u00a0\u00bb el_class=\u00a0\u00bbtext-justify\u00a0\u00bb]La s\u00e9lection et le contr\u00f4le des mati\u00e8res premi\u00e8res utilis\u00e9es jouent un r\u00f4le ind\u00e9niable dans la production de la viande de porc et de charcuterie de qualit\u00e9, tout comme l\u2019aspect technique, li\u00e9 \u00e0 la recette et aux proc\u00e9dures de production utilis\u00e9es et le contr\u00f4le strict de tous les aspects de la transformation, du transport et de la conservation. Depuis les ann\u00e9es 1980, la composition de l\u2019alimentation des porcs a subi d\u2019importants changements qui ont conduit \u00e0 une r\u00e9duction de la teneur en mati\u00e8res grasses d’environ 30 %.<\/strong> Une \u00e9tude promue par ASSICA et la r\u00e9gion \u00c9milie-Romagne a d\u00e9montr\u00e9 qu\u2019en 20 ans (1993-2013) la viande porcine a chang\u00e9 en termes de qualit\u00e9 et de s\u00e9curit\u00e9, en s\u2019adaptant aux besoins des styles de vie modernes et en r\u00e9duisant de pr\u00e8s d\u2019un tiers la teneur en mati\u00e8res grasses ! Les profils nutritionnels de la viande porcine \u00e9mergent de l\u2019analyse des cinq morceaux commerciaux les plus courantes<\/strong> : le filet, l\u2019\u00e9chine, la c\u00f4telette, la coppa et la saucisse. L\u2019avis unanime est qu\u2019il s\u2019agit d\u2019une viande plus maigre avec moins de cholest\u00e9rol que par le pass\u00e9. Il suffit de penser qu\u2019aujourd\u2019hui une cuisse de porc peut contenir seulement 3,2 % de mati\u00e8res grasses, une quantit\u00e9 comparable, voire inf\u00e9rieure, \u00e0 celle d\u2019une cuisse de poulet sans peau (en consid\u00e9rant tant le pilon que le haut de cuisse). La r\u00e9duction de la teneur en mati\u00e8res grasses<\/strong> du porc est \u00e9galement attest\u00e9e par l\u2019\u00e9volution de la composition de la longe de porc : en moins de vingt ans, la teneur en mati\u00e8res grasses a pratiquement diminu\u00e9 de moiti\u00e9<\/strong>.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1622829291986{padding-top: 30px !important;padding-bottom: 50px !important;}\u00a0\u00bb][vc_column offset=\u00a0\u00bbvc_col-lg-6″]
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\n\t\t\t\t\u00c9levage et alimentation animale\t\t\t<\/h3>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text css_animation=\u00a0\u00bbnone\u00a0\u00bb el_class=\u00a0\u00bbtext-justify\u00a0\u00bb]Les am\u00e9liorations quantitatives et nutritionnelles sont principalement dues \u00e0 une s\u00e9lection des animaux<\/strong> avec un pourcentage plus \u00e9lev\u00e9 de tissu musculaire. L’alimentation des animaux a \u00e9galement consid\u00e9rablement \u00e9volu\u00e9<\/strong>, ce qui est particuli\u00e8rement important dans le cas des porcs. En effet, la composition des graisses de l\u2019animal refl\u00e8te largement ce dont il se nourrit, contrairement \u00e0 ce qui se passe dans le cas des ovins et des bovins, o\u00f9 les graisses introduites par l’animal sont \u00e9galement partiellement modifi\u00e9es dans le rumen. L\u2019alimentation traditionnelle bas\u00e9e sur peu d\u2019aliments (un m\u00e9lange de ma\u00efs, d\u2019orge, de farine de soja, de son de bl\u00e9 et de lactos\u00e9rum, de min\u00e9raux et de vitamines) a \u00e9volu\u00e9 au cours des 20 derni\u00e8res ann\u00e9es vers un r\u00e9gime plus attentif aux exigences nutritionnelles du porc <\/strong>: les produits utilis\u00e9s ont \u00e9t\u00e9 pr\u00e9par\u00e9s sur une base scientifique rigoureuse<\/strong> afin de fournir avec le r\u00e9gime alimentaire l’apport optimal de toutes les substances dont le porc a besoin pour sa croissance, tout en garantissant de bonnes conditions sanitaires pour l’animal<\/strong>, en ayant toujours \u00e0 l’esprit la s\u00e9curit\u00e9 alimentaire et la limitation de la charge polluante des eaux us\u00e9es. La premi\u00e8re cons\u00e9quence de ce nouveau r\u00e9gime alimentaire est une augmentation des graisses insatur\u00e9es dans les viandes pour atteindre 60 % des graisses totales. De plus, l\u2019acide ol\u00e9ique, l’acide gras le plus abondant dans l’huile d’olive, est devenu la principale graisse dans la viande de porc. (source : Salumi e carne suina: sappiamo cosa mangiamo?<\/em>)[\/vc_column_text][\/vc_column][vc_column offset=\u00a0\u00bbvc_col-lg-6″]
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[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1622825028061{padding-top: 90px !important;padding-bottom: 30px !important;}\u00a0\u00bb][vc_column offset=\u00a0\u00bbvc_col-lg-6″][\/vc_column][vc_column offset=\u00a0\u00bbvc_col-lg-6″][vc_column_text css_animation=\u00a0\u00bbnone\u00a0\u00bb el_class=\u00a0\u00bbtext-justify\u00a0\u00bb]La s\u00e9lection et le contr\u00f4le des mati\u00e8res premi\u00e8res utilis\u00e9es jouent un r\u00f4le ind\u00e9niable dans la production de la viande de porc et de charcuterie de qualit\u00e9, tout comme l\u2019aspect technique, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-6177","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nQualit\u00e9 - Trust Your taste<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.trustyourtaste.eu\/fr\/qualite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Qualit\u00e9 - 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