La revue Viandes et produits carnés

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

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 lES DERNIERS ARTICLES PARUS

 
 

Current advances in meat nutritional, sensory and physical quality improvement

Within the objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this special issue of Foods journal (https://www.mdpi.com/books/pdfview/book/2241) gathers papers on studies about the nutritional, sensory, and technological qualities of carcass, muscle, meat, and meat-products. This special issue highlights a great part of the current research activities in the field of meat science in all over the world. A total of 14 original studies and one review were published within five main topics: i) production systems and rearing practices, ii) prediction of meat quality, iii) statistical approaches for meat quality prediction/management, iv) muscle biochemistry and proteomics techniques, and v) consumer acceptability, development, and characterization of meat products.

The effects of confinement on the European bovine meat market

Generalized confinement in Europe has overturned the beef market. The almost completely closed-down out-of-home dining sector (RHD) has meant a loss of use for certain muscles, animals, or even meats of specific national origins. The valorization of many carcasses has been problematic, creating delays in slaughtering that mid-June had not yet been caught up with. This article attempts to present the tendencies of the evolutions observed on the beef market in the European Union during this recent period. It is based on the weekly follow-up made between March and June 2020 and published on the tendances-lait-viande.fr web site, which is itself based on data made available by the Ministries of the different member states of the European Union and on conjunctural notes or articles published by foreign journals.

Factors influencing conformation and fatness of bovine carcasses in Italy and France

This study aimed to analyze the differences in conformation and fatness of Charolais and Limousine carcasses using the characteristics of 3869 carcasses from males (young cattle) or females (heifers) from two databases, from Italy and France. Italian carcasses were obtained in particular from young animals reared for 7 months in France, and slaughtered in Italy. Analyzes confirmed that there were very large differences in carcass conformation and fatness between genders, breeds and countries. In fact, females are predisposed to develop their adipose tissue more than males and are also less conformed. In general, for the same animal type, the conformation is better, but fatness is lower for the Limousine breed than for the Charolais breed. The characteristics of carcasses are also strongly dependent on the farming system, which is rather intensive in Italy and extensive in France. Indeed, for a given breed, the carcasses are better shaped and leaner for young cattle slaughtered in Italy compared to those slaughtered in France. These results are confirmed at the national level by analyzing all the data on the characteristics of the carcasses of young cattle and heifers slaughtered in France or Italy. The differences in carcass characteristics can therefore be explained by different factors: farming systems, feeding, age or breed of animals.

The sustainability of meat and cured meats in Italy

This article is a summary of a book published in 2019 and presenting the project for sustainable meats set up in Italy in 2012. It presents the point of view of the professional sector on the issue of meat production and consumption. Bringing together the main producers' associations, the project aims to draw attention to the commitments of the various operators in the sector in Italy, thus offering a point of view in the context of a constructive and transparent debate, free from preconceived ideas and guided by the wish for an objective scientific analysis.

Do we really know if cultivated meat is better for the environment and consumers?

For a few years, lab grown meat, often seen as a less polluting option, has appeared as a potential alternative to intensive breeding. Researchers from Oxford university, have looked further into the question, trying to evaluate the actual impact this technology would have on climate, in the context of a large scale exploitation. Since the presentation of the first lab grown steak in 2013, studies have tried to evaluate the consequences of a possible launch. Beyond environmental and technical aspects, other issues have compromised its commercialization: how will consumers react to this new technology ? Can it reproduce the taste qualities of conventional meat ?


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