Добірка наукової літератури з теми "Viande in vitro – Québec (Province)"
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Дисертації з теми "Viande in vitro – Québec (Province)":
Djatio, Tchoupou Sylvain. "Acceptabilité sociale de la viande in vitro : approche psycho-expérimentale en ligne." Master's thesis, Université Laval, 2021. http://hdl.handle.net/20.500.11794/68944.
Cultured meat is a food obtained through a process in which the complex structure of the muscles of cattle is created from a few cells taken from them. Its defendants present it as the solution that can compensate for the short comings of conventional beef, and meet world food demand in 2050. However, its notoriety is not unanimous and it is difficult to locate the opinion of the consumer on that question. This is the whole point of the present work, which aims to understand the psychological determinants that condition the way in which consumers are brought to compromise between their various criteria of choice and the levers likely to explain their acceptability. Using an online survey conducted from October 6 to 13 2020, we interviewed 501 consumers in the province of Quebec. Only 20% of respondents are ready to buy it and 18% are ready to eat it. Instead, they largely prefer plant-based alternatives (64%) and reject 3D-printed meat (0.4%). To assess the factors explaining this lack of interest, we proposed an index of perceived naturalness of the manufacturing process, as well as an index of technological neophobia. Consumers believe that cultured meat is artificial, mainly because of the use of fetal bovine serum in the process. In addition, they are put off by the use of new technologies to produce consumer food. Using an application of the cumulative prospect theory of Tversky and Kahneman, we identified risk-loving and risk-averse individuals, and exposed them to different information about cultured meat. It shows that consumers are characterised by loss aversion, because they are twice as impacted by negative information than by positive information.
Fachehoun, Richard Coovi. "Estimation de l'exposition au plomb reliée à l'ingestion de viande de gros gibiers chez les chasseurs de cervidés du Québec." Master's thesis, Université Laval, 2015. http://hdl.handle.net/20.500.11794/26128.
Larivière-Lajoie, Anne-Sophie. "Évaluation de la qualité de la viande de lapin produite au Québec." Master's thesis, Université Laval, 2020. http://hdl.handle.net/20.500.11794/66784.
The aim of this study was to characterize meat quality from rabbits commercially raised in Quebec,taking into account, notably, the impact of the various preslaughter management practices, transportdistances and feed withdrawal efficiency. Five producers were selected for this study in collaborationwith the provincial rabbit producers’ association. Rabbits were slaughtered in two provinciallyinspected plants both located in Quebec and two federally inspected plants, one located in Quebec andone in Ontario. Muscular pH of the Longissimus lumborum (LL) and the Biceps femoris (BF) muscleswere measured 24 h (pHu) and also after 1 h (pH1h) post-mortem for animals slaughtered in theabattoirs located in Quebec. Drip loss and cooking loss were measured on the LL. All pH1hBF and97.6% of pH1hLL were >6. Values ranged from 5.70 to 6.58 for pHuLL and from 5.80 to 6.83 forpHuBF. Values for rabbit meat drip loss ranged between 0.00 and 2.56%. Of the four clusters createdby the hierarchical cluster analysis based on pHu, cooking loss and L* and on 200 rabbit loins, clusters3 and 4 had the lowest meat quality and presents meat with high pH as seen, notably, with DFDmeat (40% of the loins analysed). The clusters 1 and 2 were the best and the second-best meat qualitygroups, respectively. For rabbits slaughtered in Ontario, due to the long journey, preslaughtermanagement that worked best was when the feeders were left in place, but with the lights on prior totransport (7h). Though the majority (60%) of the loins analyzed were grouped into the upper qualityclusters 1 and 2, overall, rabbit meat quality produced in Quebec is rather variable among the sectorsuggesting that many factors are not yet fully controlled in the value chain.
Mosadegh, Sedghy Bahareh. "Risque de prix et décisions de production et d'exportation : le cas de l'agriculture au Québec." Doctoral thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/26821.
The objective of this thesis is to investigate the effect of price risk on the decision of farmers and processors in Quebec. The dissertation is structured in three main chapters. The first chapter looks on a literature review. The second chapter examines the effect of price risk on the supply of three productions namely grain corn, pork and lamb in the Quebec province. The final chapter focuses on the analysis of changing in preferences of the Quebec pork processor concerning the choice of market. The first chapter, addressing the academic background of importance of risks in agriculture, shows the significant effect of price risk on agricultural production. Also the literature points out the effect of price risk on international trade. The second chapter introduces risk factors (prices expectations and price volatility) in the supply function. A generalized autoregressive conditional heteroskedasticity (GARCH) model is used to model the above mentioned risk factors. The model parameters are estimated by full information maximum likelihood (FIML) method. While empirical results show the negative effect of price volatility on production, prices predictability has a positive effect on the amount produced. As expected, the results reveal the application of the farm income stabilization insurance program (ASRA) in Quebec leads to more sensitivity of producer to effective prices (prices including ASRA compensation) than to the market price. In addition, our results present less sensitivity to input prices than output ones in the case of application ASRA. The decrease in producer risk aversion is another consequence of the application of this program. On the other hand, estimation of the relative marginal risk premium index reveals that the pork producer is the most risk-averse producer. The third chapter concerns the analysis of market choice by Quebec pork processor. It is supposed that processor has the ability to supply his products in two markets: foreign and local. The theoretical model explains the relative supply as a function of both relative price expectation and relative price volatility. Furthermore this model shows that the sensitivity of the relative supply to the relative price volatility depends on two factors: the share of exports in total production and the elasticity of substitution between two markets. An error correction model is used in estimating model parameters. The results show a positive and significant effect of relative price anticipation on relative supply in short-term. Besides, these results show an increase in price volatility of foreign market in comparison to local market, leads to a decline of supply in the foreign market in long-term. Also according to the results, the local and foreign markets are more substitutable in long-term than short-term.
Anctil-Corneau, Marie-Pier. "La peur au ventre : la viande halal dans l'assiette québécoise : pratiques et stratégies alimentaires culturelles en contexte québécois." Master's thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/26729.
Notre mémoire est dans l’entre-lieu de deux champs de recherche : les pratiques alimentaires religieuses extraites de leur contexte et la définition de l’identité en lien avec ces pratiques ou en réaction à l’introduction de celles-ci en terre d’accueil. Nous avons étudié la viande halal, un objet à forte charge symbolique, en interrogeant des informateurs musulmans pratiquants installés dans la province de Québec et des Québécois dits de souche pour comprendre leurs perceptions de cet objet et son aménagement dans leur vie quotidienne et dans l’espace public.
O'Bomsawin-Descôteaux, Alex, and Alex O'Bomsawin-Descôteaux. "Impacts sur la qualité de la viande suite à l'alimentation des veaux de grain en période de croissance et de finition par des sous-produits du Québec." Master's thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/26644.
Ce projet visait à évaluer les effets du remplacement partiel ou total du maïs (M) par de l’orge roulée (B), des drèches sèches de distillerie avec solubles (D) ou du tourteau de canola (C) sur la qualité de la viande de veau de grain. Huit muscles longissimus dorsi gauche ont été pris pour chacun des traitements étant assignés aléatoirement : M-suppléments protéiques (S), BCD, MCD et MSD et donné à volonté. Toutes les rations étaient isoprotéiques. Des différences significatives entre M et B (P < 0.05) ont été obtenues pour le pH ultime, la couleur (L*, a* et b*), la force de cisaillement, la longueur des sarcomères, les pertes à la cuisson, la concentration de malonaldéhyde au jour 7, la teneur en gras total et des flaveurs indésirables au niveau des analyses sensorielles. La différence obtenue lors de la force de cisaillement n’était pas perceptible par les panélistes.
Leclerc, Yves. "Acclimatization, field performance and microtuberization of tissue cultured potato (Solanum tubererosum L.) cv. Russet Burbank." Thesis, McGill University, 1989. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61861.
Книги з теми "Viande in vitro – Québec (Province)":
Chapais, J. C. L' industrie du bacon dans la province de Québec: Conférence de M.C.J. [i.e. J.C.] Chapais devant la convention des membres des Sociétés d'agriculture, 17 mars 1903. [Québec (Province)?: s.n., 1994.