La revue Viandes et produits carnés

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




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 ?

Culinary processes and food comfortability in an older population

Aging is often accompanied by oral impairments, including the loss of teeth and a decline in saliva flow. These changes can lead older people to avoid the consumption of foods that are difficult to chew such as meat. This may consequently increase the risk of sarcopenia (loss of muscle mass, strength and performance) as well as the risk of protein-energy undernutrition in this population. In order to compensate the decline in oral health observed in older individual and to maintain meat consumption, we assessed the impact of four culinary processes (cooking bag, tenderizer, marinade and low-temperature cooking) on the perception of food comfortability in an older population when consuming different types of meat (chicken fillet, roast beef and beef steak). The results showed that low-temperature cooking combined with the use of a tenderizer or a marinade are promising processes to increase the tenderness and the juiciness of the meat, as well as to facilitate the formation of food bolus in older people.

Carbon monoxide (CO) for packaging of meats? Part II

The use of carbon monoxide (CO) for meat packaging is forbidden in most countries due to the potential toxic effect and potential fraud of product freshness, while its use is allowed in some countries. The commercial application of CO in food packaging has not then been considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle food spoilage, and this was the primary concern raised for prohibition, since this may mislead consumers.
The purpose of this review is to discuss the advantages of CO and its industrial limits. The most recent literature on consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems are also discussed. Recommendations and future prospects are addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust system of regulation and control that can respond effectively to new challenges.

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