Alonso, V., del Mar Campo, M., Español, S., Roncalés, P., Beltrán, J.A., Effect of crossbreeding and gender on meat quality and fatty acid composition in pork. Meat Sci. 81 (2009), 209–217.
Anihouvi, V.B., Ayernor, G.S., Hounhouigan, J.D., Sakyi-Dawson, E., Quality Characteristics of Lanhouin: a traditionally processed fermented fish product in the Republic of Bénin. Afr. J. Food Agric. Nutr. Dev. 6:1 (2006), 1–15.
Anihouvi, D.G.H., Kayodé, A.P.P., Anihouvi, V.B., Azokpota, P., Kotchoni, S.O., Hounhouigan, D.J., Microbial contamination associated with the processing of tchachanga, a roasted meat product. Afr. J. Biotechnol. 12:18 (2013), 2449–2455.
Atanassova, V., Meindl, A., Ring, C., Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham - a comparison of classical culturing detection and RFLP-PCR. Int. J. Food Microbiol. 68 (2001), 105–113.
Ayssiwede, S.B., Missohou, A., Abiola, F.A., Les systèmes d’élevage de porcs au Bénin. Revue Africaine de Santé et de Productions Animales 6:3-4 (2008), 213–219.
Ayssiwede, S.B., Mankor, A., Missohou, A., Abiola, F.A., Commercialisation et consommation de la viande de porc au Bénin. Revue Africaine de Santé et de Productions Animales 7:2 (2009), 105–112.
Broncano, J.M., Petrón, M.J., Parra, V., Timón, M.L., Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. Meat Sci. 83 (2009), 431–437.
D'Arrigo, M., Hoz, L., Lopez-Bote, C.J., b, I.C., Pin, C., Ordonez, J.A., Effect of dietary linseed oil on pig hepatic tissue fatty acid composition and susceptibility to lipid peroxidation. Nutr. Res. 22 (2002), 1189–1196.
Dagnelie, P., Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, de Boeck Université, Tome 2, De Boeck and Larcier S.A. 1998, Brussels, Belgium.
DE/MAEP, Rapport du service suivi-évaluation, fiche annuelle de production. 2014, Direction de l’élevage -Ministère de l'Agriculture de l'Elevage et de la Pêche, Bénin.
Douny, C., Khoury, R.E., Delmelle, J., Brose, F., Degand, G., Moula, N., Farnir, F., Clinquart, A., Maghuin-Rogister, G., Scippo, M.-L., Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium. Food Sci. Nutr. 3:2 (2015), 140–152.
Duedahl-Olesen, L., Aaslyng, M., Meinert, L., Christensen, T., Jensen, A.H., Binderup, M.-L., Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat. Food Control 57 (2015), 169–176.
EFSA, Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA J. 8:3 (2010), 1–107.
EFSA, Scientific opinion on dietary reference values for protein. EFSA J., 10(2), 2012, 2557.
FAO, Fats and fatty acids in human nutrition: report of an expert consultation. (Food and Agriculture Organization of the United Nations), 10 − 14 November 2008 Geneva. FAO Food Nutr. Pap., 91, 2010, p166.
Fernández-Cabanás, V.M., Polvillo, O., Rodríguez-Acuña, R., Botella, B., Horcada, A., Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopy. Food Chem. 124 (2011), 373–378.
Folch, J., Lees, M., Sloane Stanley, G., A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226:1 (1957), 497–509.
Guerrero-Legarreta, I., García-Barrientos, R., Thermal technology. Hui, H., (eds.) Handbook of Meat and Meat Processing, 2nd ed, 2012, 523–529 New York, USA.
Guillevic, M., Le Minous, A.-E., Blochet, J.-E., Damon, M., Mourot, J., Effet de rations enrichies en acides gras n-3 ou n-6 chez le porc : impacts sur la qualité nutritionnelle et la qualité sensorielle des produits transformés. J. Recherche Porcine 39 (2007), 223–230.
Iko Afé, O.H., Saegerman, C., Kpoclou, Y.E., Anihouvi, V.B., Douny, C., Igout, A., Mahillon, J., Hounhouigan, D.J., M.-L, Polycyclic Aromatic Hydrocarbons Contamination of Traditionally Grilled Pork Marketed in South Benin and Health Risk Assessment for the Beninese Consumer. Food additives and contaminants (A) 7:5 (2020), 742–752 in press.
INSAE, RGPH4: Que retenir des effectifs de population en 2013? Ministère du développement, de l'analyse économique et de la prospective. 2015, Institut national de la statistique et de l'analyse économique, Direction des études démographiques, RGPH4, 35.
ISO-1442, Viandes et produits à base de viande-Détermination de l'humidité. première edition, 1973.
Janiszewski, P., Grześkowiak, E., Lisiak, D., Borys, B., Borzuta, K., Pospiech, E., Poławska, E., The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids. Meat Sci. 111 (2016), 161–167.
Kaya, Y., Turan, H., Emin erdem, M., Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso, L. 1758). Int. J. Food Sci. Nutr. 59:7–8 (2008), 635–642.
NF V04-407, Viandes, produits à base de viandes et produits de la pêche. 2002, Détermination de la teneur en azote total et calcul de la teneur en protéines, Norme Française (NF).
Nout, R., Hounhouigan, J.D., Van Boekel, T., Les Aliments: transformation, conservation et qualité (pp. 268): Backhuys Publishers. 2003, Liden, The Netherlands, Co-publication with, Le Centre technique de cooperation agricole et rurale (CTA), Wageningen, The Netherlands.
Nuernberg, K., Kuechenmeister, U., Nuernberg, G., Hartung, M., Dannenberger, D., Ender, K., Effect of storage and grilling on fatty acids in muscle of pigs fed plant oils. Eur. J. Lipid Sci. Technol. 108 (2006), 554–560.
Ogunsola, O.O., Omojola, A.B., Qualitative evaluation of Kilishi prepared from beef and pork. Afr. J. Biotechnol. 7:11 (2008), 1753–1758.
Olsen, E.F., Rukke, E.-O., Flatten, A., Isaksson, T., Quantitative determination of saturated-, monounsaturatedand polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy. Meat Sci. 76 (2007), 628–634.
Otten, W., Wirth, C., Iaizzo, p.A., Eichinger, H.M., A high omega 3 fatty acid diet alters fatty acid composition of heart, liver, kidney, adipose tissue and skeletal muscle in swine. Ann. Nutr. Metab. 37 (1993), 134–141.
Petron, M.J., Muriel, E., Timon, M.L., Martın, L., Antequera, T., Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams. Meat Sci. 68 (2004), 71–77.
Poligné, I., Collignan, A., Trystram, G., Effects of salting, drying, cooking, and smoking operations on volatile compound formation and color patterns in pork. J. Food Sci. 67:8 (2002), 2976–2986.
Poligné, I., Collignan, A., Trystram, G., Processing smoked pork belly by immersion in a complex solution at high temperature. J. Food Eng. 66 (2005), 155–169.
SHC, Nutritional recommendations for the Belgian population. Superior Health Council N°, 9285, 2016, 197.
Simopoulos, A.P., The importance of the Omega-6/Omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med. 233:6 (2008), 674–688.
Solomon, I.P., Ekanem, E.O., Okubanjo, O., Effects of salt (NaCl) level and smoke application on chemical and sensory characteristic of unam inung, a cured Nigerian pork product. Der Tropenlandwirt. Zeitschrift fûr die Landwirtschaft in den Tropen und Subtropen 95 (1994), 157–169.
Swanepoel, M., Leslie, A.J., Hoffman, L.C., Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (Cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat. Meat Sci. 114 (2016), 103–113.
Teye, G.A., Sheard, P.R., Whittington, F.M., Nute, G.R., Stewart, A., Wood, J.D., Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Sci. 73 (2006), 157–165.
USDA, FoodData Central, Agricultural Research Service of United States Department of Agriculture. Retrieved January 28, 2020 from:, 2019 https://fdc.nal.usda.gov/fdc-app.html#/?query=pork.
Veiga, A., Cobos, A., Ros, C., Diaz, O., Chemical and fatty acid composition of ‘“Lacon gallego”’(dry-cured pork foreleg): differences between external and internal muscles. J. Food Compos. Anal. 16 (2003), 121–132.
Visessanguan, W., Benjakul, S., Riebroy, S., Yarchai, M., Tapingka, W., Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. Food Chem. 94 (2006), 580–588.
WHO, Protein and Amino Acid Requirements in Human Nutrition: Report of a Joint FAO/WHO/UNU Expert Consultation. WHO Technical Report Series 935., 2007, World Health Organization, Geneva.
Youssao, A.K.I., Verleyen, V., Leroy, P.L., Evaluation de la composition de la carcasse et de la qualité de la viande par ultrasonographie chez le porc. Ann. Méd. Vét 146 (2002), 19–29.
Youssao, A.K.I., Mourot, J., Gbangboche, A.B., Adehan, R., Akoutey, A., Edenakpo, A., Influence du régime alimentaire sur les performances de croissance et les caractéristiques de la carcasse du porc de race locale au Bénin. Revue Africaine de Santé et de Productions Animales 2:2 (2004), 112–118.
