La revue Viandes et produits carnés

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

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Frozen Label Rouge Beef

Publication : mercredi 24 septembre 2014 17:39
Écrit par I. Legrand

This study was aimed at assessing whether deep-freezing could be compatible with the French high-quality label “Label Rouge” for beef meat. Thus three kinds of beef meats were compared: frozen Label Rouge meats, frozen control meats and fresh control ones. The Label Rouge frozen meats were found to be slightly better than the fresh dairy control samples. Frozen dairy control did not differ from the others. The results suggest that on average deep-frozen Label rouge meats may be perceived of higher quality even after more than 5 months-long freezing storage.

A national survey of beef tenderness in France

Publication : mercredi 24 septembre 2014 15:36
Écrit par J. Normand, E. Rubat, C. Evrat-Georgel, F. Turin, C. Denoyelle

Tenderness is an important factor of beef quality. It is often considered disappointing and irregular by consumers, but so far, no French study has given the means to obtain a concrete vision of the tenderness as it is actually detected through consumption of the product. This was precisely the objective of this work. Four muscles (sirloin, rump, knuckle and outside flat) and four industrial products (marinated meat, vacuum meat, thin meat for grill and skewer) were collected in various marketing channels to be as representative as possible of the purchases of the French people. A panel of 1440 consumers then tasted them. The results show that consumers were satisfied with the tenderness of the marinated meat, vacuum meat, sirloin and rump. Respectively, 87, 69, 72 and 62% of consumers considered them "good", "very good" or "excellent" in terms of tenderness. The results were more mixed for skewers and knuckle (49 and 57% considered them "good", "very good" or "excellent") and disappointing for the outside flat and thin meat for grill (32 and 31% considered them "good", " very good "or" excellent "). Moreover, no clear relationship was found between the selling price of the product and its tenderness.

Annual meeting of the American Meat Science Association. The Reciprocal Meat Conference – 2014. Honoring the Past – Inspiring the Future. An overview of formal presentations at general and technical sessions

Publication : mardi 26 août 2014 08:33
Écrit par E. Mills

The 67th Reciprocal Meat Conference convened in Madison, Wisconsin, USA on June 15-18, 2014 (http://www.meatscience.org/rmc/). Over 800 registrants participated in general and technical sessions dealing with meat science, meat processing, meat industry and consumer market issues. In a keynote presentation, Dr Lusk suggested that popular culture identifies many agricultural problems and that the popular culture solution is to move to local production, organic practices, slow, natural and unprocessed. Many of these ideas are supported by food activists. Therefore, there may be popular pressure for misguided changes. By contrast, Dr. Lusk emphasized that American agriculture has a very positive message. Consequently, the challenge is to effectively better communicate that message to the public. In fact, there is no doubt that the food system delivers more nutritious and safer food with wider variety, less environmental impacts, and greater convenience than at any time before. Another speaker made a talk concerning fecal microbiome and he argued that fecal microbiome is important to host health, including cattle and that it is highly influenced by animal diet. In another talk, the technical process used to make research based recommendations for the next edition of “Dietary Guidelines for Americans” (DGA) was explained. Other speakers described expected changes in the coming edition of DGA. They argued that published evidence linking meat consumption to negative health outcomes is limited in strength. They expect that new DGA will emphasize Calorie and Sodium reduction along with adequate protein intake with respect to physical activity and growth status and that DGA will probably recommend meat and processed meat intake be reduced or avoided. The Guest Lecture given by Dr. R. Warner (Melbourne) described muscle rigor temperature effects on meat properties. Technical presentations dealt with Food Safety, Meat Color, Processed Meats and Muscle Biology. Focused Sessions and posters broadened the program with a wide range of topics.

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