La revue Viandes et produits carnés

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




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

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.

Scientific arguments around questions related to livestock farming

The book "Livestock for agro-ecology and sustainable food" is the result of a collaboration between many researchers and professionals. In this book, they analyze issues related to livestock farming and produce objective knowledge to enlighten the debates on this societal subject. Intended for all stakeholders concerned (farmers, professionals, students, teachers, public decision-makers, consumers and citizens), its aim is to propose avenues for progress and help support public policy. The book, briefly treated in this article, is divided into two main parts: 1) Livestock farming today and societal issues, and 2) Prospects for the evolution of livestock farming.

Presentation of the research consortium CReA-VIANDE

CReA-VIANDE is a research consortium created in 2017 in the Auvergne-Rhône-Alpes region. It brings together professionals of the ruminant meat sector (sheep and cattle), research and development, and agricultural and higher education. Its objectives are to strengthen the dialogue between these different actors, to facilitate the co-construction of projects and the dissemination and application of the results of research works. CReA-VIANDE being one of the deliverables of the Clermont-Cap20-25 I-SITE project, it can contribute to projects co-funding. Finally, it brings its expertise on meat for different organizations at the regional level and more broadly in the Massif Central. This collective unique at the national level allows a local dynamic of the ruminant meat sector in connection with national and international concerns.

Meat products in food service in France

The Gira Foodservice study for FranceAgriMer carried out in 2019 and published at the beginning of 2020 (i.e. before the onset of the Covid-19 crisis) makes an interesting contribution to the assessment of the outlet for out-of-home consumption, a difficult market to be assessed given the polymorphous nature of the sector and the absence of a consumption panel. The study examines a universe organized into three poles (collective catering, commercial catering, and "alternative sales channels"). Based mainly on sales made by so-called “organized distribution” (wholesalers, cash & carry, logistics providers), the firm provides an estimate of the sales of food products marketed in the various channels. In this article, we mainly report the results related to sales of fresh and frozen meats and poultry and cured meats.

Practices of the butchery activity in the Tiaret region in Algeria: the case of sheepmeat

This study is aimed at studying the butchery activity which has so far been the subject of no in-depth study in Algeria. It led us to question the logic of the butchers ensuring the slaughter activity as well as their mode of integration into the sheep meat sector. The methodology implemented was based on a survey during the COVID 19 period, in March-April 2020, among 31 butchers to record frequency of purchase of ovine meat. Butchers are considered to be artisanal units, adapted to the local market, recognized by their suppliers and working with only live provisions and purchasing frequencies. They meet the needs of a varied clientele (households and communities) and they resist fluctuations in supply and prices. The margins generated by this traditional butcher's shop are influenced by the parameters that are the periods of high consumption (periods of religious festivals), as well as the level of live supplies.

Characterization of the technological quality of culled sow meat.

Effect of adding lean sow content to dry-cured sausage forcemeats on end-product time–course and quality characteristics.

Here we led a quality study on sow meat and on dry-cured sausage formulations prepared with varying proportions of lean sow content. We followed a population of 280 culled sows from the pig abattoir to the meatcutting station and carried out a series of meat quality measurements (backfat thickness, ultimate pH, colorimetry and drip loss) on the cuts. We also led chemical composition analyses on a subset of 90 sows (protein content, lipid content, moisture content, collagen content, heat-soluble collagen content). Culled sow meat in this study was rarely low-pH but we found 10%–30% DFD or DFD-like meat and 70% normal-quality meat (i.e. in the range pH 5.6–pH 6). We found very long preslaughter fasting periods, averaging 39 hours and up to 55 hours. Pre-slaughter fasting period had a significant influence on both drip loss and pHu. The culled sow meat was relatively dark, which correlated to measured pHu levels. This research confirms the effect of age on the proportion of heat-soluble collagen, which was found to decrease with increasing age due to increased collagen crosslinking.
The dry-sausage forcemeats were prepared in 4 series containing increasing proportions of sow lean content (0, 35%, 70%, and 100%). The end-product dry cured sausages containing lean sow content were characterized by significantly better elasticity, cohesiveness and chewability which translates into a more consistent and better-bound texture. This improved sausage binding comes from the higher pH of sow meat indicating stronger functionalization of the myofibrillar protein component.

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