La revue Viandes et produits carnés

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

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 ECONOMIE ET CONSOMMATION

 
 

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.


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