VPC en un clin d'oeil :
Previous Next

La revue Viandes et produits carnés

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

flickrfacebooktwitterdiggstumbleuponfeed

 lES DERNIERS ARTICLES PARUS

 
 

Contamination in meat imagination: evolution and perspectives.

01 Mar
Écrit par Alessandrin Agnès

Several works in language sciences including a recent conference in June 2019, (Viande (s). Semiotic stereotypes and cultural concerns) have underlined the polysemy of the word meat and the vicissitudes that the concept has known over time from flesh to meat. By focusing on the last two decades, this article aims to bring to light the main components of the territory of expression of meats. It is also about taking a step back from the symbolic struggle, as much as economic and regulatory, engaged over the use of the word meat and its associated formulations. At the center of the discussion, we have mainly considered red meat because it remains the symbolic body from which media debates are organized. New designations are emerging (synthetic meat, clean meat, ...) indicating that a process of artificialization is underway, going so far as to postulate a "beyond meat" (Beyond Meat). This movement upsets the traditional hierarchy between meat products and plants, a classification that the French language with its expressions on vegetables and meats has largely contributed to building. At the same time, a trend has been at work for several decades in the speeches of operators in the sector: the revegetation of animals and meat. In this context, is the last campaign of the interprofession: “naturally flexitarian”. We will see how this orientation marks a continuity / rupture with respect to the previous strategy of professionals and we will compare it with the different advertising discourse of companies. This article therefore offers a crossed look at the course and future of meat, the word and the dish it designates. Food with its symbolic and social meanings is treated in relation to production and consumption practices. The objective is to position the different discursive strategies that are playing out on the meat theater stage and to identify the perspectives and needs for the future.

Reference levels in livestock farming systems: keys to identify the impacts of husbandry (opinion paper)

22 Fév
Écrit par Pablo Manzano

Baseline use is common in a variety of academic disciplines, including environmental science, but they are subject to relativity depending on the geographical or historical reference considered. The measurement of livestock effects on climate change has, however, disregarded the use of baselines. Greenhouse gas emissions are not put into an ecological context. Grass-fed ruminant systems are hence in the spotlight because of high methane emissions, and conversion into intensive, grain-fed chicken and pork systems is recommended. We reviewed the existing literature on baseline greenhouse gas emissions by wild ruminants, also considering the potential of termites, in filling herbivore niches in an ungulate-free scenario. Natural baseline scenarios would be of the same order of magnitude as current livestock scenarios. Current policy recommendations on livestock sector changes are hence likely to be much less effective than currently thought. Similar considerations can be applied to the impact of livestock on water or biodiversity. Policy recommendations should take baseline levels into account, concentrate on reducing intensive use of fossil fuel and focus on methane reduction with social outcomes, such as the use of manure-fed biogas cooking stoves.

Presentation of the UMT SeSAM

02 Fév
Écrit par Madrange Pauline, De La Torre Anne, Dimon Philippe, Fleurance Géraldine, Legrand Isabelle, Monteils Valérie, Gautier Denis, Note Priscilla, Patrick Veysset, Cantalapiedra-Hijar Gonzalo, Griffon Laurent, Normand Jérôme, Baumont René, Brouard Sylvie

Presentation of the UMT SeSAM (joint technological unit). The UMT SeSAM evaluates the services provided by the multiperforming livestock systems.
Due to the chanching context of beef & sheep production and horse farming and the expectations of consumers-citizens, the UMT SeSAM has made a priority of studying the multiperformance of bovine, ovine and equine farming systems and the services associated with it. In order to meet the challenges of farm profitability, security when faced with uncertainties (economic, climatic...) and societal expectations, three key areas are being developed within the framework of the UMT:
- construction and evaluation of the multiperformance of the productions in order to evaluate and improve, at different scales, the compromises made between services;
- improving the use of resources and animal feed efficiency;
- increasing the added-value of the productions by characterizing the intrinsic and extrinsic qualities of the products in order to improve the farm management and to favor product segmentation.

Pelvic suspension and meat ageing

19 Jan
Écrit par Isabelle Legrand, Rod Pollinghorne, Christophe Denoyelle, Paul Tribot Laspière, Philippe Bru, Jean-François Hocquette

Institut de l’Elevage set up an experiment for the company C.V. Plainemaison which involved 9 cows from the Limousine breed and the limousine region which carcasses weighed more than 400 kg. The study aimed to quantify the effects of carcass hanging method during chilling and ageing duration on eating qualities of 4 muscles coming from favorably priced cuts: cub roll, striploin, eye of rump and topside. At the end of the slaughter line, after weighing, one half-carcass of each animal was hung from the Achille tendon and the other one from the pelvic bone, both hanging methods being crossed with 2 ageing durations: 10 or 20 days. The 4 treatments tested within the same animal were assessed by 240 untrained consumers during a tasting of grilled steaks according to the “MSA” (« Meat Standards Australia ») protocols.
Both pelvic suspension and ageing extension up to 20 days improved tenderness, flavour liking, juiciness, overall liking and quality ranks of meat samples judged by consumers. These effects were highly significant and didn’t vary between muscles. The most important impact of tenderstretching concerned tenderness. For this criteria and for juiciness, pelvic suspension and aging had independent effects. However, for the other ones tenderstretching had a higher impact on meats aged 10 days than 20 days. These results have been introduced within the requirements specifications of the premium beef brand “Or Rouge, exceptional Limousine meat” recently launched by C.V. Plainemaison.

Animal breeding and genetics

07 Jan
Écrit par Etienne Verrier, Denis Milan, Claire Rogel-Gaillard

Diversity and adaptation in a changing world
At a time when the world is undergoing global change and a climate crisis, and when many societal questions are emerging about the role and place of animal breeding, this book provides an overview of the history, methods and dynamics of change that have taken place over the last decade to shape the future of animal breeding. The domestication of animals and their selection are based on a long history shared between humans, animals and territories. This history is nourished by the continuous accumulation of new knowledge and methodological approaches that make it possible to characterize genetic diversity and progress in the choice of breeding stock adapted to increasingly diversified production systems in line with the agro-ecological transition and global food security. Genetic improvement contributes to the shaping of living organisms, which raises ethical questions whose acuteness is reinforced and renewed by the new opportunities offered by the animal biotechnologies and genomic tools.

The packaging developed by the meat industry is increasingly innovative and efficient

03 Déc
Écrit par Axel Malgoire, Véronique Santé-Lhoutellier, Thierry Astruc, Marie-Pierre Ellies-Oury

Beyond their traditional functions, current innovations in terms of packaging make it possible to reduce food waste, limit environmental pollution, or even avoid over-packaging while ensuring product safety and quality. If they must be technically feasible, these innovations must also be economically acceptable, and respond to the specific issues of the sector (in connection with sanitary quality, organoleptic properties or even the health value of packaged products). First, this article describes the active antimicrobial and antioxidant packaging as well as the new packaging gases used to preserve the color of meats. Secondly, the article discusses smart packaging for monitoring quality, deterioration by pathogens or even product traceability. Despite regulatory constraints, these packaging constitute a sustainable solution to meet current societal, environmental and economic challenges.

Calendrier des prochains évènements

Aucun événement

qrcode vpc

Pour Accéder au site V&PC depuis votre smartphone,
veuillez scanner ce flashcode.

Mentions légales

Politique de confidentialité

Contacter VPC

  • Adresse :    ADIV - 10, Rue Jacqueline Auriol
    ZAC du Parc Industriel des Gravanches
    63039 CLERMONT-FERRAND cedex 2
You are here: Accueil V&PC Abstracts
Copyright © 2023 La revue Viandes et produits carnés - Tous droits réservés - Concept & Design AB CORP INTERNATIONAL.