La revue Viandes et produits carnés

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




What rearing factors influence marbling in beef?

In the last 40 years, the French bovine meat value chain improved bovine carcass performances, reducing the amount of adipose tissue and therefore marbling of meat. The importance of fat infiltration in meat for organoleptic quality has been once again recently proved. Thus, marbling is a research axis of INTERBEV (the French bovine meat interbranch organisation) in order to improve meat quality for consumers. Nevertheless, rearing factors impacting marbling level in meat have been poorly studied in France. The objective of this review is to identify breeding factors linked to animal or feeding which could enhance marbling level of bovine meat.

Semi-modern pig farming in Korhogo, Ivory Coast, and the challenges of vitamin D requirements

The main objective of this work was to study the nutritional quality of pork produced in Ivory Coast by pig farmers in Korhogo. This study involved blood samples of pigs from two categories of piggeries. Some pigpens were completely covered and other were partially covered. For each sample, vitamin D3, calcium, phosphorus and magnesium were measured. The concentration of vitamin D3 in pigs from fully covered pigpens was low (6.19 ng/mL) compared to the concentration of vitamin D3 in the blood of pigs from partially covered pigpens (109.69 ng/mL). According to these results, since sunrise induces the synthesis of vitamin D3 in the body of pigs, covered pigpens are not recommended for pig farmers in Korhogo. Thus, the main recommendation should be to open the pigpens for sunrise or to provide vitamin D3 in animal feed.

A new semantic resource applying the principles of open science: a meat thesaurus as a computing tool for the dialogue between actors of the sector.

Today, it is important to make research results accessible to the public in a simple and understandable way. This objective is at the origin of the Open Science movement. This movement uses many tools available on the internet, publications and data available through open access or partnerships between scientists and actors of society. The meat dictionary first developed by the Meat Academy, served as a source for the creation of a specific thesaurus on meat and which could be useful to different actors of the sector, including consumers. The Meat Thesaurus contains 1505 concepts that describe the different facets of the meat sector such as the market and commercialization of meat, slaughtering, culinary preparations, etc. The creation of the thesaurus was done by a pluridisciplinary team including experts in web semantics, meat biology and experts of meat vocabulary. This thesaurus has several advantages. First, it may be used to help index articles, review articles and data sets, making their consultation by professionals, consumers, scientists or journalists easier. It may also be used as a basis for building an ontology, which is a formal description of knowledge in a field that will be used to reason from data. The thesaurus will also allow enriching other vocabulary to introduce new knowledge, like for example French specificities of meat cutting or terms and definitions.

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