La revue Viandes et produits carnés

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

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Identification of proteomic markers for meat oxidation prediction

In order to identify early markers of meat oxidation, proteomic analyses were performed on the Longissimus lumborum muscle in pigs immediately after slaughter. This study focused on the sarcoplasmic proteome containing proteins involved in antioxidant protection and in muscle oxidative stress. Meat was stored for 4 days in air and then cooked at 100°C. Expression levels of numerous proteins were significantly related to the oxidation of proteins and lipids.

Metabolomics, a way to find new biomarkers?

This study was aimed at quantifying the predictive power of metabolomic data on production phenotypes in the pig. Metabolomic data were obtained by Nuclear Magnetic Resonance from one blood sample during the growing period of the animals. Depending on the phenotype, a metabolomic spectrum can be envisioned as a source of suitable biomarkers. In particular, the lean meat percentage was correctly predicted from samples taken at around 60 kg.

Researchers question the relevance of in vitro meat production

Projects to produce in vitro meat, conducted in the United States and The Netherlands, have been frequently reported in 2013 in the French press and on French TV reflecting extensive media interest in this issue. Production of in vitro meat has been one of the main topics of the press questioning several INRA departments during recent months. These repeated questions prone a group of scientists to publish an article summarizing the main knowledge about the history, feasibility and technical, social and economic barriers to the production of in vitro meat on a large scale. It was coordinated by researchers from different divisions of INRA. It was published in early December in the journal "INRA Productions Animales". Beyond technical, economic, social and commercial difficulties, the article points to the fact that the prospect of mass production of in vitro meat does not meet the challenges of the immediate future in terms of global power, nutritional balance or impact on the environment.

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