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La revue Viandes et produits carnés

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

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

13 Mar
Écrit par Kgantjie Walter Moloto, Lorinda Frylinck, Kedibone Yvonne Modika, Tebogo Pitse, Phillip Evert Strydom et Gerrit Koorsen

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.

How Australia’s red meat industries has adopted eating quality science

01 Mar
Écrit par David Pethick, Michael Crowley, Rod Polkinghorne, John Webster, Jean-François Hocquette, Peter McGilchrist, Trent Osborne, Ian McCamley, Tom Maguire, Mark Inglis, Ian Smith, Sarah Strachan

In celebration of Meat Standards Australia’s (MSA) 20th anniversary, the 64th International Congress of Meat Science and Technology (ICoMST) ran a special MSA session on Monday August 13th in Melbourne. The program covered the development of MSA through to its role in the modern marketplace and what the future holds for the world’s leading eating quality grading system. Leading researchers and industry practitioners presented a series of short papers, which are summarised below.

An inter-professional approach to co-elaborate a tool for beef cattle and dairy cattle farmers to assess animal welfare

18 Fév
Écrit par Audrey Lebrun, Charlotte Lemains, Nadine Ballot, Béatrice Mounaix, Agathe Cheype, Luc Mirabito

An inter-professional approach for the co-development of a tool for the assessment of animal welfare for beef cattle and dairy cattle farmers
The beef and dairy cattle sectors - through their national organizations INTERBEV and CNIEL – have decided to work on common animal welfare indicators. This system will give breeders a basic tool in order to objectify and guarantee animal welfare and so provide reinsurance to consumers and citizens. Thanks to these tools, dairy cattle and beef cattle breeders will be able to assess their farm system, identify progresses, and reinforce them. This work is based on principles and definitions of OIE (World Organisation for Animal Welfare), and also on technical and scientific skills of steering committee members. Also, an indicators list has been co-constructed, taking into account their relevance and objectivity, for monitoring and improving animal welfare for dairy and beef cattle. It could be used as a diagnosis for breeders and breeding technicians. Considering the bibliography and interviews of breeders, each indicator has been declined as animal or environmental measures (as far as possible). The indicators concern animal comfort, injuries and illnesses, mortality, pain management and reproduction practices, animal feed, environmental conditions and human-animal relationship. This collective reference is totally integrated in the global strategy of dairy and beef cattle sectors, and is supported by consultations with their stakeholders. This system is likely to be improved thanks to new R&D activities. All the results will be used for a global process approach and reinsurance in animal welfare in France, for dairy and beef cattle.

Towards a new segmentation of French meat

30 Déc
Écrit par B. Carlhian

Development plans have been written by food and agriculture inter-branch organisations at the request of the French government and as part of the French food forum (« Etats généraux de l’alimentation ») held in 2017. A vast majority of meat sector organizations notified their intention to raise the average quality of their production in order to differ from their competitors. They all committed to develop, sometimes considerably, the proportion of their meat products sold under official quality and origin labels such as Protected Designation of Origin (PDO) Protected Geographical Indication (PGI), Label Rouge or Organic farming (AB).

Modeling of multicriterion argument networks on the reduction of animal product consumption

03 Déc
Écrit par N. Salliou, R. Thomopoulos

In developed countries at the beginning of the 21st century, a second nutritional transition seems to have emerged with a tendency towards plant-based diets and a decrease in meat consumption. This transition suggests that logical arguments tend to influence individuals more and more towards vegetarian diets. This paper proposes a methodology for modeling a network of arguments around vegetarian diets using an abstract argumentation approach. Each argument, formalized by a node, is connected to the other arguments by arrows formalizing the attacks between them. Through this methodology, we have been able to formalize a network of arguments about vegetarian diets and identify the health arguments on which an emphasis must be made in comparison with those touching ethics or other types of arguments. This methodology also identified the key arguments because of their strong centrality by being attacked and attacking other arguments. These initial results from this network of arguments suggest that the controversies surrounding vegetarian diets could be polarized around these central arguments of health. Although ethical arguments appear to be of little importance in our network, the key question of the necessity of animal products for human health is probably decisive in the ethical choices towards vegetarian diets.

Inquiry on red meat consumption. A summary of consumer expectations and their perception of the new labelling system for self-service beef

26 Nov
Écrit par M.P. Ellies-Oury, A. Lee, H. Jacob, J.F. Hocquette

Two consecutive studies were conducted on 625 beef consumers, with the aim of examining consumer habits concerning beef consumption (meat consumption and its evolution), and to find the reasons, which may explain the relative decline in interest in beef consumption. The surveys also aimed to explore consumers’ understanding of the new labelling system, which was introduced in France in 2015 to indicate the eating quality potential of cuts with stars.
It appears that half of the respondents have reduced their beef consumption, with an inconsistency in eating quality being one of the reasons to explain this decline. The results also showed that 70% of the respondents were not aware of the existence of the new labelling system for self-service beef. Nevertheless, this system represents a major progress for the French beef sector and should be developed further. Indeed, French consumers would be interested in a meat grading system based on tenderness like the one in Australia. Such a system could help to reduce the decline in beef consumption, and, even reverse this negative trend.

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