La revue Viandes et produits carnés

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

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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

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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