La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Q‐Porkchains, a European research project for sustainable pork production chains

The EU‐funded research project Q‐Porkchains (Quality Porkchains; www.q‐porkchains.org) was carried out from January 2007 to June 2012. It was coordinated by the University of Copenhagen and a total of 200 full time equivalents were mobilised by 62 partners in 20 countries. French participants included the French National Institute for Agricultural Research (INRA), the French Pork and Pig Institute (IFIP), the Polytechnic Institute La Salle Beauvais, the Regional Chamber of Agriculture in Brittany (CRAB), Hypor France and the Glon Group. The general objective of Q‐Porkchains was to contribute to the development of innovative, integrated and sustainable chains for the production of high quality pork and pork products matching consumer demands and citizen expectations. Q‐Porkchains produced and disseminated new knowledge on consumer demands and citizen attitudes and expectations, sustainability of pig husbandry systems, processing of pork products, chain management and governance, quality measurement and management. It also endeavoured to integrate knowledge through modelling (www.qpc‐models.dk), to disseminate it, particularly via the development of on line teaching modules (www.q-porkchains.org/e-learning.aspx), and to put it into practice through demonstration and pilot chains (www.q‐porkchains‐industry.org) and the development of tools (www.tgxnet.no/qpc-cpdt). Key results from Q‐Porkchains are presented along the three main integrated themes: exploiting and enhancing the diversity of consumer and societal demands, production chains and products; Enhancing overall sustainability for the planet, people and profit; and managing quality through quality assessment and quality assurance.

Challenges of livestock phenotyping for the quality of meat products

In a context of changing expectations for meat products from livestock, the research and development of animal and agricultural sciences should be more systemic and predictive. The implementation of programs with high-throughput phenotyping methods is aimed at establishing finer and finer functional relationships between the genotype of animals, their phenotypes and characteristics of their products with the perspective of sustainable farming in the different animal sectors (ruminants, pigs, poultry). These new approaches involve (i) the development and standardization of rapid methods both for the detection and quantification of biological or chemical contaminants or estimation of the quality of the animal products, (ii) the development of alternative methods to replace analytical measurements for the composition and technico-functional properties of products through innovative technologies used in routine (optical or imaging methods, non-invasive physical methods, etc..) and / or (iii) research and validation of early biological markers of quality (genetic markers, gene expression or protein levels of metabolites) and the development of methods used routinely to study these markers in order to develop reliable models to predict the quality of meat products.

Market trends, development prospects and quality of camel meat

Camel meat, although marginal on a worldwide scale (less than 1% of the red meat market), is making unquestionably great strides in countries marked by an increasing aridity of their climate. Among those, it is necessary to distinguish the countries with strong growth from the camel population with exporting vocations like the countries of the Horn of Africa and Sahelian countries, and importing countries trying to satisfy an increasing local demand in spite of the urbanization (Gulf countries and North Africa especially Egypt and Libya). Although still based on the extensive mode of farming, attempts of more intensive camel fattening have been observed along with an increasing integration into modernized trade-circuits including processing into various meat products. On a qualitative point of view, camel meat which is overall comparable with that of beef, has undeniable dietetic advantages because of its low content in cholesterol, and its relative richness in mono and polyunsaturated fatty acids, vitamins and calcium. However, the camel meat chain appears still poorly organized as a whole to provide high gustatory quality meat to the consumers of these countries.

IFFA, first european fair of meat technology

Fair, ingredients, additives, clean label

The German IFFA meat fair offers significant exposure to suppliers of additives and ingredients of the meat industry, gathered in a special hall. This year, there were 246 exhibitors from around the world under these two categories. This importance can be explained by the high proportion of processed products consumed in Germany and the northern countries of Europe, over-represented in this area. One of the most obvious features in the suppliers of ingredients and additives was this year's emphasis on the "clean label". This article aims at analyzing this phenomenon.

Meat sheep production in France, Part II

This article is the second of a two part series providing an updated overview of the sector, from breeding and rearing to consumption. These articles were taken from the chapter on "Meat sheep production” in the collective work "Productions Animales de A à Z" to be published by the Editions Lavoisier. In order to focus on meat production, we removed the sections related to reproduction, diseases and treatments included in the original text. The first article is dedicated to the different French sheep production systems and breeds, selection and genetics, together with lamb meat and carcass qualities according to production systems. This second article is dedicated to marketing and slaughtering aspects, together with consumption and market segmentation.

Meta-analysis of muscle characteristics to predict beef tenderness

One of the challenges of the beef industry is the control and prediction of meat tenderness, an important criterion for consumers. This work was aimed at better predicting tenderness based on biochemical muscle characteristics using meta-analysis approaches. For this, we relied on the BIF-Beef database gathering individual data from several research programs, ranging from animal to meat through the carcass and muscle. After identifying tenderness muscle characteristics associated with tenderness by a cluster approach, we showed that these characteristics were different between muscles and animal types. In the Longissimus thoracis (strip loin) muscle of bulls, the average size of muscle fibers was the variable that plays the major role in sensory tenderness, with all muscle characteristics studied explaining 7% of the variability in tenderness scores. Mainly in the Semitendinosus (eye of the round) muscle, levels of total and insoluble collagen and the activity of the glycolytic metabolism were the main variables associated with shear force, all muscle characteristics studied explaining 21% of the variability in shear force.

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