La revue Viandes et produits carnés

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




Towards a new segmentation of French meat

Development plans have been written by food and agriculture inter-branch organisations at the request of the French government and as part of the French food forum (« Etats généraux de l’alimentation ») held in 2017. A vast majority of meat sector organizations notified their intention to raise the average quality of their production in order to differ from their competitors. They all committed to develop, sometimes considerably, the proportion of their meat products sold under official quality and origin labels such as Protected Designation of Origin (PDO) Protected Geographical Indication (PGI), Label Rouge or Organic farming (AB).

Modeling of multicriterion argument networks on the reduction of animal product consumption

In developed countries at the beginning of the 21st century, a second nutritional transition seems to have emerged with a tendency towards plant-based diets and a decrease in meat consumption. This transition suggests that logical arguments tend to influence individuals more and more towards vegetarian diets. This paper proposes a methodology for modeling a network of arguments around vegetarian diets using an abstract argumentation approach. Each argument, formalized by a node, is connected to the other arguments by arrows formalizing the attacks between them. Through this methodology, we have been able to formalize a network of arguments about vegetarian diets and identify the health arguments on which an emphasis must be made in comparison with those touching ethics or other types of arguments. This methodology also identified the key arguments because of their strong centrality by being attacked and attacking other arguments. These initial results from this network of arguments suggest that the controversies surrounding vegetarian diets could be polarized around these central arguments of health. Although ethical arguments appear to be of little importance in our network, the key question of the necessity of animal products for human health is probably decisive in the ethical choices towards vegetarian diets.

Inquiry on red meat consumption. A summary of consumer expectations and their perception of the new labelling system for self-service beef

Two consecutive studies were conducted on 625 beef consumers, with the aim of examining consumer habits concerning beef consumption (meat consumption and its evolution), and to find the reasons, which may explain the relative decline in interest in beef consumption. The surveys also aimed to explore consumers’ understanding of the new labelling system, which was introduced in France in 2015 to indicate the eating quality potential of cuts with stars.
It appears that half of the respondents have reduced their beef consumption, with an inconsistency in eating quality being one of the reasons to explain this decline. The results also showed that 70% of the respondents were not aware of the existence of the new labelling system for self-service beef. Nevertheless, this system represents a major progress for the French beef sector and should be developed further. Indeed, French consumers would be interested in a meat grading system based on tenderness like the one in Australia. Such a system could help to reduce the decline in beef consumption, and, even reverse this negative trend.

Incidence of storage temperature and water activity on the growth of Staphylococcus aureus in sliced dry cured ham packed under modified atmosphere

The danger of Staphylococcus aureus in sliced dry cured ham is controlled by water activity, salt content and storage temperature. However, new retailing channels involving storage at ambient temperature raise a sanitary question about the ability of S. aureus to grow on dry cured ham in those conditions. Indeed, aw values in dry cured ham are known to be very heterogeneous depending on muscular mass location, salt levels, dehydration and ageing duration and may not be sufficient to prevent S. aureus growth by itself. The aim of this study was to evaluate the impact of different storage temperatures (20°C, 15°C and 8°C) on the behavior of S. aureus MW2 inoculated on sliced dry cured ham packed under modified atmosphere according to different aw values ranging from 0.89 to 0.96. Challenge-testing results were then used to predict the growth of S. aureus on slices of dry cured ham according to aw and storage temperature values. This study shows that, regardless of the aw values, no growth of S. aureus MW2 was observed at 8°C but the strain was able to grow at 20°C whatever the aw value. At 15°C, with an aw value greater than 0.94, staphylococcal population can reach up to 6.8 log10 CFU/g. This study involving both experimental and modelling approaches demonstrates that cold storage (below 8°C) is the most relevant hurdle for controlling the Staphylococcus aureus hazard in sliced dry cured ham under modified atmosphere.

Proteomics in Domestic Animals: from Farm to Systems Biology

In the last 20 years, the development of post genomics tools, such as proteomics, transcriptomics or metabolomics, has been immense, allowing important scientific advances in different areas of life sciences, including animal and veterinary sciences. This book, published in English by Springer ( focuses on proteomics and its use in farm animal research. The first part of the book introduces and explains in detail the major principles and techniques associated with proteomics (sampling procedures, protein separation, data analysis, etc). The second part of the book presents major achievements in different areas of research within animal science. For instance, it is described how proteomics may be used in animal and food research aiming to obtain animal-origin products of higher quality. Finally, the book also concerns the uses of other post-genomic tools (transcriptomics and metabolomics) and their interactions with proteomics in a systems biology approach. The entire book has been built around a philosophy that aims to bring novel users of proteomics into the field and to consider or continue using proteomics in their research projects dedicated to farm animal and veterinary sciences. Therefore, concepts and technologies described in the book are of easy access and easy to follow and understand, rendering it particularly suitable for all members of the farm animal research community: students, professors, researchers, technicians and regulatory bodies.

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