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

 
 

New cuts for fresh pork meat

In 2012 and 2013, ADIV managed a project supported by Inaporc, with the involvement of CFBCT and FNICGV. The objective was to propose new cuts of fresh pork for sale in butcher’s shop or in supermarkets by changing some existing cuts in products corresponding to consumer expectations, or by changing the cutting area to obtain tastier, less dry meat cuts. The study, whose results were published in early 2014, led to the development of 12 pieces which offer an alternative to the usual slices while improving the value of pork carcass. Models of these cuts were tested by panels of experts and by professionals and consumers of five butcher’s shop in the region of Clermont-Ferrand. An estimate of yield and added-value for companies and butchers was then performed.

Using ontology for the presentation and implementation of standards in meat production

The "UNECE Standard Bovine Meat - Carcases and Cuts" proposed and developed by the Economic Commission for Europe (United Nations Economics for Europe) offers a standardized language unambiguously defining different parts of the carcass at deboning. The use of the paper version of the UNECE standards is not easy for potential users. The ontological approach and possible applications of ontology for the development of informatic tools will help users of the UNECE standard, thus enabling better dissemination of this standard. Ontology is a formal representation of knowledge in the form of concepts and relationships between these concepts (often implicit elsewhere). By using this approach, objects are described accurately and unambiguously in a consistent form allowing the automatic use of these concepts by computer tools. This article describes the added value of this approach through different examples: automatic matching of carcass cutting between different countries and in different languages, a user-friendly computer interface for the UNECE standard, software based optimization of carcass cutting to better respond to market and consumer demands, faster and more complete information for consumers, and an indication of the market value of the various cuts.

Impact of electrical stunning on animal protection and food quality

Electrical stunning in a water bath is the most current method used in France in poultry slaughtering. It is governed by European Regulation 1099/2009/CE on « Protection of animals at the time of killing ». This regulation imposes minimum settings of the electrical parameters used for electrical stunning in order to protect the animal but do not take into account the quality of the finished products. It does not mention the adjustments required according to the weight nor the genotype of the slaughtered animals nor the type of organisation of the production chain. The objective of this study was to produce an update on electrical stunning practices in French abattoirs in order to identify the parameters affecting electrical stunning and its impacts on the overall quality of the finished products. Particular attention has been paid to the influence of the type of organisation of the slaughtering chain. This study has emphasised factors greatly affecting electrical stunning quality and finished product appearance: genotype and animal weight, production chain organisation (the time in between stunning and bleeding), electrical stunning parameters and the length of application of the electric current.

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  • Adresse :    ADIV - 10, Rue Jacqueline Auriol
    ZAC du Parc Industriel des Gravanches
    63039 CLERMONT-FERRAND cedex 2