La revue Viandes et produits carnés

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




Blockchain technology in the beef breeding sector

The initial observation is that there is a loss of information, mainly due to insufficient collaboration between professionals of the beef industry, who only partially communicate traceability information amongst themselves. The result is a loss of information at each stage of the chain, and therefore a loss of added value for the product vis-à-vis the final consumer. This insufficient transparency does not create the conditions necessary to establish a relationship of trust with the final consumer who is obliged to “believe” the partial information communicated by the actor at the end of the chain (i.e. the distributor in most cases);
This article describes how blockchain technology can respond to this problematic. The principle is to establish a decentralized architecture associated with blockchain technology. Indeed, loss or falsification of information is technically impossible in a blockchain system with a satisfying level of decentralization. In practice, multiple entry points and an electronic signature system allow each actor of the chain to provide and certify information that he/she disposes of. The system allows actors to better guarantee the integrity of the data and their origin and thus to self-regulate. For example, a processor could directly access information coming from the farm, without having to go through an intermediate party such as the slaughterhouse. In addition, the blockchain makes it possible to move from a “declarative” system of information to a system of information “certified” by each link in the chain. At the end of the chain, the consumer can, thanks to a QR code, access different sources of complete and certified information provided directly by each of the actors of the chain, from the breeder to the final distributor via the slaughterhouse and the processor.

Effect of thawing method on the quality of thawed camel meat compared to fresh meat

Dromedary meat is widely consumed in arid Tunisian regions. Freezing fresh meats is standard practice and is part of the preservation and storage habits of most households. This work aims to study the effect of thawing method on the quality of thawed camel meat compared to fresh meat. Four thigh muscle samples were taken to determine the pH, cooking loss, peroxide value and color of fresh meat (FM) and thawed meat. Four types of thawing were carried out: in the refrigerator (MR4 ° C), in the open air at room temperature (MA), in cold water (MCW) and in hot water (MHC). The results obtained from the physico-chemical composition showed variability between the different thawing methods. The thawing time for camel meat ranged from 250 minutes in meat at 4°C to 32 minutes in meat thawed in hot water. However, the pH values were lower in meat thawed in cold water (5.60) compared to other methods and fresh meat (6.59). Most of the results revealed that the best way to thaw red meat (camel) is meat thawed in cold water.

Agriculture, Livestock and the Anthropocene

How are we going to eat tomorrow and who will produce our food?

This question may seem preposterous for many Westerners who have access to abundant, varied food at moderate prices. An event of considerable magnitude weakens this ease of access as we have known it for 50 years: the Anthropocene. We have entered a new geological era that greatly destabilizes our agriculture and forces us to fundamentally reinvent the way our food systems work, from the production of raw materials to their consumption. This book offers an unprecedented framework of analysis which makes it possible to understand why the trajectory that we are currently pursuing in terms of agriculture and animal husbandry can in no way suit the very specific context of the Anthropocene. It also makes reform proposals to support the trajectory of regenerative agriculture and sustainable breeding.

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