A. Talmant

发表

Selection for reduced muscle glycolytic potential in Large White pigs. II. Correlated responses in meat quality and muscle compositional traits

L. Lefaucheur, P. Le Roy, C. Larzul, 1999, Genetics Selection Evolution.

Selection for reduced muscle glycolytic potential in Large White pigs I. Direct responses

P. Le Roy, C. Larzul, G. Monin, 1998, Genetics Selection Evolution.

Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum.

G. Monin, X. Fernandez, J. Mourot, 1999, Meat science.

The role of ultimate pH in proteolysis and calpain/calpastatin activity in bovine muscle.

F. Smulders, A. Ouali, F. Guignot, 1992, Biochimie.

Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique.

G. Monin, P. Marinova, A. Talmant, 1997, Meat science.

Metabolic types of muscle in the sheep: I. Myosin ATPase, gloycolytic, and mitochondrial enzyme activities

G. Monin, R. Durand, M. Briand, 2004, European Journal of Applied Physiology and Occupational Physiology.

Effects of catecholamines and of tetanic contraction in perfused isolated rabbit muscle on the rate of metabolism after the cessation of perfusion

G. Monin, A. Talmant, A. Miri, 1992 .

Usefulness of various biochemical and histochemical characteristics as indices of muscle type in lamb carcasses.

A. Ouali, G. Monin, M. Zabari, 1988, Meat science.

Compositional and enzymatic characteristics of the Longissimus Dorsi muscle from large white, halothane-positive and halothane-negative pietrain, and hampshire pigs.

G. Monin, P. Sellier, M. Zabari, 1986, Meat science.

Use of perfused isolated muscle, as studied by (31)P NMR, to investigate metabolism and post-mortem changes.

J. Renou, L. Foucat, G. Monin, 1991, Meat science.

Temperature and catecholamine effects on metabolism of perfused isolated rabbit muscle.

T. Astruc, G. Monin, X. Fernandez, 2002, Meat science.

Muscle glycogen level and meat quality in pigs of different halothane genotypes.

G. Monin, J. Kurył, A. Talmant, 1995, Meat science.

Contraction and Metabolism Traits in Skeletal Muscle Biopsies from Halothane Positive Pigs as Studied by Mechanical Measurements and 31 p NMR

P. Cozzone, J. Renou, P. Canioni, 1987 .

Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles.

A. Ouali, A. Talmant, Ahmed Ouali, 1990, Meat science.

Enzyme activities of glycogen metabolism and mitochondrial characteristics in muscles of RN- carrier pigs (Sus scrofa domesticus).

G. Monin, A. Talmant, M. Estradé, 1994, Comparative biochemistry and physiology. Biochemistry and molecular biology.

Metabolic type of muscles of the sheep III. Evolution with age and influence of sex

G. Monin, R. Durand, M. Briand, 2006, European Journal of Applied Physiology and Occupational Physiology.

Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in large white pigs.

L. Lefaucheur, P. Le Roy, C. Larzul, 1997, Journal of animal science.

Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum.

G Monin, G. Monin, X. Fernandez, 1999, Meat science.

Activities of metabolic and contractile enzymes in 18 bovine muscles.

G. Monin, M. Briand, A. Talmant, 1986, Meat science.

Selection for reduced muscle glycolytic potential in Large White pigs. III. Correlated responses in growth rate, carcass composition and reproductive traits

P. Le Roy, C. Larzul, G. Monin, 1999, Genetics Selection Evolution.

Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs.

G. Monin, P. Sellier, A. Talmant, 1987, Meat science.

Interactive effects of the HAL and RN major genes on carcass quality traits in pigs: preliminary results.

J. Elsen, Y. Billon, G. Monin, 2000 .

Effect of halothane genotype (NN, Nn, nn) on growth, carcass and meat quality traits of pigs slaughtered at 95 kg or 125 kg live weight.

C. Larzul, G. Monin, P. Sellier, 1997, Journal of animal breeding and genetics = Zeitschrift fur Tierzuchtung und Zuchtungsbiologie.

Effects of the halothane genotype and slaughter weight on texture of pork.

P. Le Roy, J. Culioli, C. Larzul, 1999, Journal of animal science.

Comparison between the three porcine RN genotypes for growth, carcass composition and meat quality traits

J. Elsen, P. Le Roy, G. Monin, 2000, Genetics Selection Evolution.

The effect of RN gene on yields and quality of extended cooked cured hams.

C. Gariépy, A. Houde, X. Fernandez, 1999, Meat science.

Meat quality as influenced by halothane sensitivity and ultimate pH in three porcine breeds

G. Monin, P. Marinova, P. Sellier, 1988 .

Effectson carcass weight and meat quality of pigs dehaired by scalding or singering post-mortem.

G. Monin, A. Talmant, P. Aillery, 1995, Meat science.

(31)P NMR study of post mortem changes in pig muscle.

J. Renou, G. Monin, A. Talmant, 1992, Meat science.

Influence of the three RN genotypes on chemical composition, enzyme activities, and myofiber characteristics of porcine skeletal muscle.

J. Elsen, L. Lefaucheur, P. Le Roy, 1999, Journal of animal science.

Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of hampshire crossbred pigs

E. Tornberg, G. Monin, X. Fernandez, 1992 .

Effect of temperature on porcine-muscle metabolism studied in isolated muscle-fibre strips.

R. Klont, G. Monin, A. Talmant, 1994, Meat science.

Metabolic events with spontaneous malignant hyperthermia crisis in an anaesthetized pig

S. Confort-Gouny, G. Monin, P. Cozzone, 1997, Canadian journal of anaesthesia = Journal canadien d'anesthesie.

Metabolic types of muscle in the sheep: II. Lactate dehydrogenase activity and LDH isoenzyme distribution

G. Monin, R. Durand, M. Briand, 2004, European Journal of Applied Physiology and Occupational Physiology.

Evaluation of halothane sensitivity and prediction of post-mortem muscle metabolism in pigs from a muscle biopsy using (31)P NMR spectroscopy.

J. Renou, G. Monin, A. Talmant, 1993, Meat science.