La revue Viandes et produits carnés

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

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The butcher boy's manual

In the first part of this book farm animals are described, presented by category (beef, veal, pork, lamb and poultry) with a description of the French and foreign emblematic breeds, the different animal feeding habits and the main cuts of carcasses. . In a second part, the book addresses the issues of maturation, preparation and cooking of meat by describing the material, ingredients, preparations and different types of cooking. The third and last part brings together recipes and their history over the centuries.

Traditional meat products in North Africa

This paper is part of a translation into French of the recently published systematic review in the Journal of Ethnic Foods (2018), 5, 83 – 98 DOI: http://dx.doi.org/10.1016/j.jef.2018.02.004 about ethnic meat products of the North African countries. Traditional meat products constitute one of the ancient cultural heritages of North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over the years, people from these countries have consumed several meat products in such a way that biochemical and microbial actions can take place not only to help increase the shelf life but also to enhance the flavor and nutritional quality of the products. These ethnic meat products are prepared using different animal sources, but all verified to be halal, and consumed during local events, family celebrations, or religious feasts. To our knowledge, this is the first study that reports the traditional knowledge that covers the origin, preparation, characteristics, and consumption habits of 32 North African traditional meat products. Moreover, the listed meat products are grouped into five categories using both traditional and scientific knowledge related to their preparation. The identified categories are i) salted and/or marinated meat products but not dried; ii) dried but not fermented meat products; iii) fermented semidry/dried meat products; iv) smoked meat products; and v) cooked and/or candied meat products.

Is meat of turkey breeders really different from that of standard turkeys?

The technological, nutritional and sensorial quality of breasts and thighs with shanks of turkey male and female breeders was characterized by comparison with breasts and thighs with shanks of growing male and female turkeys from Grademaker line (Hybrid Turkeys) and analysing 20 birds per sex and per physiological stage. The turkey breeders were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The growing turkeys (standard birds) were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders has characteristics close to those of female and male standard turkeys whereas the meat of male breeders is clearly distinguishable particularly by displaying lower tenderness and water holding capacity.

Eating meat: various challenges and impacts

This article summarizes the seminar organized by INRA and the consumer association CLCV on the theme “Eating meat: many challenges and impacts” that was held on May 15, 2018 at AgroParisTech. Consumers modify their behavior qualitatively and quantitatively. Attentive to price changes, they seek to be informed about food products and their production methods, and even to influence them. The scientists at INRA, who were present, study the nutritional characteristics of meat products, their impact on health, the cultural aspects and other determining factors for the consumption of meat products, the economy and organization of breeding systems, their environmental impacts, and animal welfare. Due to the scope of these multidisciplinary fields, they were able to answer the questions raised by consumers by highlighting the complexity of agricultural and food issues in a French, but also European and global perspective. The synthesis presented here seeks to report on the researchers' presentations by integrating their answers to the questions asked by the audience.

Meat and cancer: a point of view

Does eating meat induce colorectal cancer? This is the question that was raised by the announce by the International Agency for Research on Cancer (IARC) published in the scientific journal The Lancet Oncology on the relation between the risk of colorectal cancer and the consumption of red and processed meat (Bouvard et al., 2015). This article is a summary of the main conclusions of the IARC Working Group that convened in Lyon in October 2015. According to IARC classification, this group of experts concluded that processed meat should be classed as “carcinogenic (Group 1)” and red meat as “probably carcinogenic (Group 2A)”. This announce caused a great deal of controversy and of course has many implications for the meat processing and production sectors. The complete report, Monograph N° 114 of IARC, was published in May this year and gives details on all the studies used for this report (IARC, 2018). But how did this group come to this classification? How should we interpret these conclusions? What do the numbers mean? What are the causes? What can the meat sector do? These are questions, and their answers that are addressed in the current paper. 


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