La revue Viandes et produits carnés

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

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 PROCESS ET TECHNOLOGIES

 
 

Advisable orientations in research and development, technological transfer and innovation so that the meat industry can respond to the consumers’ demand

Publication : mardi 4 novembre 2014 08:00
Écrit par A. Peyron

Different crisis have helped the consumer to understand that the term « beef » is generic and corresponds to many different products, breeding systems and origins. The beef meat sector has responded by improving the traceability of meat. For companies, there were two challenges: reassuring the consumer as to the origin of the meat consumed and information through appropriate labeling. This traceability has ended up being a strategic commercial asset. However, even if the indication of the origin of meat is one of the first criteria of choice of the consumer it is not the only one. The consumer today is looking for an appropriate quality/price/use ratio. Whereas the cost-effectiveness of meat companies is rather low, there is a real need to adapt by including consumer habits with a strategic positioning of products having added-value. It is necessary to make investments profitable through higher volumes and diversification of the market. For example, ground meat has increased from 25% to more than 40% of meat consumed thanks to a diversified product offer. The creation of an added-value via diversified elaborated products has raised many research and development questions which are recalled in this article.

New captors for use in slaughterhouses and for transformation in order to measure carcass composition and characterize technological quality of meat

Publication : mardi 4 novembre 2014 08:00
Écrit par G. Nassy

Slaughterhouses hold a strategic position in the center of the pork industry as they are the technological and economic link between market expectations and livestock production. New technologies, proven in other industries, have appeared in the meat industry and are being tested. X-ray tomography determines accurately and nondestructively in pig carcass, the proportion of three main tissues, fat, lean and bones. X-ray is already used to perform virtual dissections to calibrate grading devices. This X-ray technology is experienced on deboning lines to program deboning robots according to the individual conformation of pieces. Visible light cameras are now installed in slaughterhouses to classify carcasses according to thickness of lean and fat to allow the distribution of gain payments to farmers. The infrared spectra (NIRS) of reflection or refraction are quite widely used to measure the composition of mixed fat and lean. Their use is being validated for substitution to pH to predict, at the slaughterhouse stage, the technological quality of hams. Hyperspectral analysis (including visible and infrared rays) becomes possible thanks to the speed of computers available today. It should enhance the accuracy of the NIRS analysis and improve the characterization of pig meat.

Meat consumption: nutritional benefits and health effects

Publication : mardi 4 novembre 2014 08:00
Écrit par J.M. Lecerf

Meat consumption is often considered as being involved in the occurrence of some diseases. The role of meat consumption in metabolic diseases (obesity, metabolic syndrome, diabetes) and cardiovascular diseases is not established, but it could be the associated dietary style which may have a negative effect. Concerning colorectal cancer, data suggest a direct deleterious role of an excessive meat consumption, along with inappropriate cooking. Some nutritional and genetic factors may play a protective effect. Meat, itself, in adequate amounts and cooked appropriately has its place in a balanced diet.

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