La revue Viandes et produits carnés

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




Beef carcass and meat quality for the consumer

While the original purpose of carcass grading or description systems may have been to sort carcasses into groups of like appearance or composition they are often assumed to also convey meaningful statements in regard to palatability levels as assessed by consumers. In both commercial grading and many scientific studies the underlying assumption is that the m.longissimus lumborum (LD) is a suitable reference point for describing carcasses in total and also their component cuts or muscles. This study is based on prediction of consumer appreciations for 15 cuts from 8 carcass types with additional reference to cooking method effects. Individual muscle results are displayed as a ratio to the LD in the base carcass. The analysis conducted demonstrates that it is not possible to provide meaningful estimates of consumer satisfaction for a range of cuts from a simple LD (striploin) relationship.

Q‐Porkchains, a European research project for sustainable pork production chains

The EU‐funded research project Q‐Porkchains (Quality Porkchains; www.q‐ was carried out from January 2007 to June 2012. It was coordinated by the University of Copenhagen and a total of 200 full time equivalents were mobilised by 62 partners in 20 countries. French participants included the French National Institute for Agricultural Research (INRA), the French Pork and Pig Institute (IFIP), the Polytechnic Institute La Salle Beauvais, the Regional Chamber of Agriculture in Brittany (CRAB), Hypor France and the Glon Group. The general objective of Q‐Porkchains was to contribute to the development of innovative, integrated and sustainable chains for the production of high quality pork and pork products matching consumer demands and citizen expectations. Q‐Porkchains produced and disseminated new knowledge on consumer demands and citizen attitudes and expectations, sustainability of pig husbandry systems, processing of pork products, chain management and governance, quality measurement and management. It also endeavoured to integrate knowledge through modelling (www.qpc‐, to disseminate it, particularly via the development of on line teaching modules (, and to put it into practice through demonstration and pilot chains (www.q‐porkchains‐ and the development of tools ( Key results from Q‐Porkchains are presented along the three main integrated themes: exploiting and enhancing the diversity of consumer and societal demands, production chains and products; Enhancing overall sustainability for the planet, people and profit; and managing quality through quality assessment and quality assurance.

Challenges of livestock phenotyping for the quality of meat products

In a context of changing expectations for meat products from livestock, the research and development of animal and agricultural sciences should be more systemic and predictive. The implementation of programs with high-throughput phenotyping methods is aimed at establishing finer and finer functional relationships between the genotype of animals, their phenotypes and characteristics of their products with the perspective of sustainable farming in the different animal sectors (ruminants, pigs, poultry). These new approaches involve (i) the development and standardization of rapid methods both for the detection and quantification of biological or chemical contaminants or estimation of the quality of the animal products, (ii) the development of alternative methods to replace analytical measurements for the composition and technico-functional properties of products through innovative technologies used in routine (optical or imaging methods, non-invasive physical methods, etc..) and / or (iii) research and validation of early biological markers of quality (genetic markers, gene expression or protein levels of metabolites) and the development of methods used routinely to study these markers in order to develop reliable models to predict the quality of meat products.

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