La revue Viandes et produits carnés

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




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.

Meat sheep production in France, Part I

This article is the first of a two part series providing an updated overview of the sector, from breeding to consumption. These articles were taken from the chapter on "Meat sheep production” in the collective work "Productions Animales from A to Z" to be published by the Editions Lavoisier. In order to focus on meat production, we removed the wordings related to reproduction, diseases and treatments included in the original text.
In 2010, France was number six in Europe for its sheep breeding stock. Over the last thirty years, meat sheep production in France has suffered significant erosion in relation to economic difficulties, but recent specific support (health check of the Common Agricultural Policy (CAP) in late 2008 and "Plan Barnier" in early 2009) has led to a significant increase in the income per employee in meat sheep production One of the specificities of the French meat sheep production is the large diversity in production systems, together with a large diversity in the breeds linked to the corresponding ‘terroirs’ and management practices. To this diversity in production systems corresponds broadly two different lamb fattening practices, stall-feeding indoors with concentrates and hay (or straw) and pasture-feeding. This paper highlights the influence of lamb fattening practices on lamb meat and carcass qualities. The techno-economic performances of French meat sheep production systems are highly variable, with on average, high levels of concentrate consumption, in relation with a widespread use of stall-fattening for lambs. The main objective now is to search for more sustainable production systems, which are at the same time productive, low-input demanding, respectful towards the environment, and attractive for young farmers.

Bibliometric analysis of research and its dissemination tools in the field of meat and meat products

The effort in research and research and development (R&D) for meat products varies greatly between countries with a tendency to be higher in countries that produce the most meat (all species). At the French level, academic research around meat and meat products is mainly supported by public funds of European or national origin (National Research Agency or INRA); interprofessional bodies support more applied research (R&D) developed by technical institutes. INRA is the main actor in academic research concerning meat at the French level in terms of number of articles published and referenced in international bibliometric databases. The institute is widely recognized internationally for its research on meat especially because of its network of collaboration with many foreign partners, particularly in Europe. In general, the dissemination of results from research and R&D on meat could be improved to allow greater ownership of these results by actors in the meat industry, and to increase their visibility at national and international levels. As such, the journal "Viandes et Produits Carnés", which already has an international ranking, could play an important role in synergy with "Vigie Viande" with French professionals. In addition, through the analysis of publications and dissemination tools, it seems that the importance and the organization of research and R&D on meat and meat products could be improved or made more legible in particular concerning the ranking and reputation of France in meat production worldwide.

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