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

 
 

Market trends, development prospects and quality of camel meat

Camel meat, although marginal on a worldwide scale (less than 1% of the red meat market), is making unquestionably great strides in countries marked by an increasing aridity of their climate. Among those, it is necessary to distinguish the countries with strong growth from the camel population with exporting vocations like the countries of the Horn of Africa and Sahelian countries, and importing countries trying to satisfy an increasing local demand in spite of the urbanization (Gulf countries and North Africa especially Egypt and Libya). Although still based on the extensive mode of farming, attempts of more intensive camel fattening have been observed along with an increasing integration into modernized trade-circuits including processing into various meat products. On a qualitative point of view, camel meat which is overall comparable with that of beef, has undeniable dietetic advantages because of its low content in cholesterol, and its relative richness in mono and polyunsaturated fatty acids, vitamins and calcium. However, the camel meat chain appears still poorly organized as a whole to provide high gustatory quality meat to the consumers of these countries.

IFFA, first european fair of meat technology

Fair, ingredients, additives, clean label

The German IFFA meat fair offers significant exposure to suppliers of additives and ingredients of the meat industry, gathered in a special hall. This year, there were 246 exhibitors from around the world under these two categories. This importance can be explained by the high proportion of processed products consumed in Germany and the northern countries of Europe, over-represented in this area. One of the most obvious features in the suppliers of ingredients and additives was this year's emphasis on the "clean label". This article aims at analyzing this phenomenon.

Meat sheep production in France, Part II

This article is the second of a two part series providing an updated overview of the sector, from breeding and rearing to consumption. These articles were taken from the chapter on "Meat sheep production” in the collective work "Productions Animales de A à Z" to be published by the Editions Lavoisier. In order to focus on meat production, we removed the sections related to reproduction, diseases and treatments included in the original text. The first article is dedicated to the different French sheep production systems and breeds, selection and genetics, together with lamb meat and carcass qualities according to production systems. This second article is dedicated to marketing and slaughtering aspects, together with consumption and market segmentation.

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