La revue Viandes et produits carnés

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




Social aspects of meat consumption

The decrease in meat consumption is a structural phenomenon with multifactorial causes. Consumer surveys show that the realities are contrasted and sometimes paradoxical, highlighted by important generational facts. Many socio-cultural determinants influence the behavior of consumers. They concern religious practices, cultural norms, the evolution of gender and standards of living, the impact of contemporary sensitivities and modern ideologies or the role of lobbying and stakeholders. Since the 1990s, practices by breeders have evolved, taking into consideration society’s requests with tangible results. Yet distrust persists requiring increased and improved communication while continuing to adapt with diversified models that are competitive and sustainable. The “sectors plans” are aimed at meeting new challenges.

Perception of sheep meat by the consumer of the region of Tiaret in Algeria

This article aims to analyze the perception of sheep meat by Algerian consumers according to their socio-demographic profiles. Semi-direct surveys were conducted among 102 consumers from four different age groups. The study was conducted in an Algerian region of sheep farming tradition and tradition of meat consumption of this species. The results show that color, tenderness, flavor, and price are the most important criteria for the consumer. The results also indicate a great deal of interest in the fat content. The development of a modern sector should be encouraged to better meet the expectations and preferences of consumers, taking into account the rapid change in consumer habits.

Research at INTERBEV: at the service of its approach to social responsibility

This new interprofessional event entitled « Les Matinales de la Recherche d’INTERBEV » was aimed at placing science and technology in the spotlight with a desire to share and disseminate the interprofession’s research. For this first meeting, a strategic and federating theme was voted: research at INTERBEV, at the service of its approach to social responsibility (PACTE). The results and perspectives of INTERBEV studies in Research and Development and studies on the economy of the bovine sector and the sociology of consuming were presented. A round table discussion gathering professionals of the sector focused on the place of research at INTERBEV for an engagement and improvement of its approach to social responsibility.

News: Is animalism an anti-humanism?

Both the phenomenon of development of pets (almost considered as being equal to man) and the excesses of intensive breeding have favored the extension of the animalist movement, which sometimes derives towards activism. According to the author, the audience of the animalist movement that has great influence on society and deciders, is prejudicial to the human species. This reasoning shared by many other authors is complemented here by a more controversial position: the concept of “animal welfare”, a subject of many interpretations, would support the animalist cause. The author also reviews other distinctions that are dear to him: we should consider animals and not one animal, we should better balance things between rationality and emotions, between “ethics of conviction” and “ethics of responsibility”, etc. Despite the fact that the author relies on the collective scientific strategy to support his reasoning (and thus to sweep away the received ideas), he does not hesitate to criticize its orientations (concerning in particular the study of animal welfare). While recognizing the need to protect animals, the author takes a position while trying to prove that animalism is contrary to the interest of humanity and therefore anti-humanist. His concluding argument states that the growing force of the animalist movement can be explained by contradictions of human nature and a mixture of science and moral, or emotions and rationality.

Major results of beef production in Australia

Australia has developed for about 20 years the Meat Standards Australia (MSA) grading scheme to predict beef eating quality and hence better satisfy beef consumers. More than 3.1 million cattle were processed through MSA pathways in 2017-18. The cattle presented for MSA grading accounted for 43% of the national adult cattle slaughter and 94.3% of cattle presented for grading met MSA minimum requirements. The Meat Livestock Australia has also developed the MSA index, which indicates an eating quality potential at the whole carcass level. Since 2011, the average MSA Index has increased by roughly 1.5% from 2010-11 to 2016-17 to reach 57.78 in 2017-18. More than 5,000 meat producers became registered to supply livestock through the MSA program, and the average price differential between MSA and non-MSA carcasses from young cattle across all weight ranges (excluding accredited grainfed cattle) was $0.21/kg (and $0.13/kg for cattle that met grainfed accreditation standards). Thus, in the last year, it is estimated that the MSA program delivered an additional AUD$152 million in farm gate returns for beef producers in Australia.

Is there a possibility of meat tenderness protein-biomarkers on the horizon?

Over the years, meat scientists have shown that tenderness is the most important meat quality attribute that determine consumer satisfaction. The challenge of achieving consistency in meat tenderness is a thorn in the industry worldwide. This is mainly due to the amalgamation of many ante and post-mortem factors involved in the tenderisation process. Even though these factors are known and well-studied, there is still a lack of distinct tenderness biomarkers. Up to date, several studies proposed different biomolecules such as proteins as biomarkers for tenderness, but no single biomarker that fulfil the necessary requirements for a tenderness biomarker has been proposed. The lack of tenderness biomarkers is a threat to achieving consistency in meat tenderness grading worldwide.
This article has been translated and updated from « Is there a Possibility of Meat Tenderness Protein-Biomarkers on the Horizon? » published in International Journal of Agriculture Innovations and Research Volume 6, Issue 3, ISSN (Online) 2319-1473.

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