La revue Viandes et produits carnés

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




Do we really know if cultivated meat is better for the environment and consumers?

For a few years, lab grown meat, often seen as a less polluting option, has appeared as a potential alternative to intensive breeding. Researchers from Oxford university, have looked further into the question, trying to evaluate the actual impact this technology would have on climate, in the context of a large scale exploitation. Since the presentation of the first lab grown steak in 2013, studies have tried to evaluate the consequences of a possible launch. Beyond environmental and technical aspects, other issues have compromised its commercialization: how will consumers react to this new technology ? Can it reproduce the taste qualities of conventional meat ?

Culinary processes and food comfortability in an older population

Aging is often accompanied by oral impairments, including the loss of teeth and a decline in saliva flow. These changes can lead older people to avoid the consumption of foods that are difficult to chew such as meat. This may consequently increase the risk of sarcopenia (loss of muscle mass, strength and performance) as well as the risk of protein-energy undernutrition in this population. In order to compensate the decline in oral health observed in older individual and to maintain meat consumption, we assessed the impact of four culinary processes (cooking bag, tenderizer, marinade and low-temperature cooking) on the perception of food comfortability in an older population when consuming different types of meat (chicken fillet, roast beef and beef steak). The results showed that low-temperature cooking combined with the use of a tenderizer or a marinade are promising processes to increase the tenderness and the juiciness of the meat, as well as to facilitate the formation of food bolus in older people.

Carbon monoxide (CO) for packaging of meats? Part II

The use of carbon monoxide (CO) for meat packaging is forbidden in most countries due to the potential toxic effect and potential fraud of product freshness, while its use is allowed in some countries. The commercial application of CO in food packaging has not then been considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle food spoilage, and this was the primary concern raised for prohibition, since this may mislead consumers.
The purpose of this review is to discuss the advantages of CO and its industrial limits. The most recent literature on consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems are also discussed. Recommendations and future prospects are addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust system of regulation and control that can respond effectively to new challenges.

Carbon monoxide (CO) for packaging of red meats?

Over the past few decades, modified atmosphere packaging (MAP) of red meats has been a promising area of research. MAP means modifying the gas composition in contact with the food either by replacing the air with a single gas or a mixture of gases (naturally present in the atmosphere: N2, O2, CO2, Argon). However, the use of carbon monoxide (CO) for meat packaging is not allowed in most countries due to the potential toxic effect and potential fraud of product freshness, while its use is controversial in some countries.
The purpose of this review is to collect the most recent research results on the use of CO in modified atmosphere packaging (MAP) of muscle foods. The advantages of CO and its industrial limits are presented and discussed.

Authentication of the origin and conditions of production, processing and preservation of poultry meat products

Food product authentication encompasses several concepts. In this review, only aspects relating to the authentication of the origin and conditions of production, processing and preservation of poultry meat products will be discussed. So far, in response to the legislator’s request, technical efforts have focused on detecting adulteration of products, in particular the recognition of species. DNA-based techniques have proven to be highly effective, reliable and fast in meeting this need. They are now used routinely by control laboratories. In addition to the nutritional and health quality of products, consumers want to be reassured also about the geographical origin (local, national product, AOC, IGP) and the rearing conditions in particular those under official quality signs (Label Rouge, Organic). Research efforts must therefore be continued to develop techniques that are fast, reliable, easy to use and inexpensive to meet these new expectations.

Meat Quality for a Sustainable future – Eating quality, standards and innovative solutions for trade

This meeting/workshop has been organized by the United Nations Economic Commission for Europe (UNECE) in collaboration with the organizers of the 2019 International Congress of Meat Science and Technology (ICoMST). The international UNECE meeting/workshop was focused on sustainable meat quality and standards; the latest developments in the area of eating quality; innovative solutions for sustainable meat trade; food integrity, traceability of meat and blockchain technologies; as well as sustainable solutions to food loss/waste prevention in the meat sector. Presentations of speakers are available on

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