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

 
 

Meta-analysis of muscle characteristics to predict beef tenderness

Publication : lundi 10 juin 2013 09:22
Écrit par Chriki S., Renand G., Gardner G., Micol D., Lopez C., Journaux L., Picard B., Hocquette J.F.

One of the challenges of the beef industry is the control and prediction of meat tenderness, an important criterion for consumers. This work was aimed at better predicting tenderness based on biochemical muscle characteristics using meta-analysis approaches. For this, we relied on the BIF-Beef database gathering individual data from several research programs, ranging from animal to meat through the carcass and muscle. After identifying tenderness muscle characteristics associated with tenderness by a cluster approach, we showed that these characteristics were different between muscles and animal types. In the Longissimus thoracis (strip loin) muscle of bulls, the average size of muscle fibers was the variable that plays the major role in sensory tenderness, with all muscle characteristics studied explaining 7% of the variability in tenderness scores. Mainly in the Semitendinosus (eye of the round) muscle, levels of total and insoluble collagen and the activity of the glycolytic metabolism were the main variables associated with shear force, all muscle characteristics studied explaining 21% of the variability in shear force.

Meat sheep production in France, Part I

Publication : mardi 4 juin 2013 09:26
Écrit par Prache S., Benoit M., Boutonnet J.P., François D., Sagot L.

This article is the first of a two part series providing an updated overview of the sector, from breeding to consumption. These articles were taken from the chapter on "Meat sheep production” in the collective work "Productions Animales from A to Z" to be published by the Editions Lavoisier. In order to focus on meat production, we removed the wordings related to reproduction, diseases and treatments included in the original text.
In 2010, France was number six in Europe for its sheep breeding stock. Over the last thirty years, meat sheep production in France has suffered significant erosion in relation to economic difficulties, but recent specific support (health check of the Common Agricultural Policy (CAP) in late 2008 and "Plan Barnier" in early 2009) has led to a significant increase in the income per employee in meat sheep production One of the specificities of the French meat sheep production is the large diversity in production systems, together with a large diversity in the breeds linked to the corresponding ‘terroirs’ and management practices. To this diversity in production systems corresponds broadly two different lamb fattening practices, stall-feeding indoors with concentrates and hay (or straw) and pasture-feeding. This paper highlights the influence of lamb fattening practices on lamb meat and carcass qualities. The techno-economic performances of French meat sheep production systems are highly variable, with on average, high levels of concentrate consumption, in relation with a widespread use of stall-fattening for lambs. The main objective now is to search for more sustainable production systems, which are at the same time productive, low-input demanding, respectful towards the environment, and attractive for young farmers.

Bibliometric analysis of research and its dissemination tools in the field of meat and meat products

Publication : mardi 28 mai 2013 09:30
Écrit par Hocquette J.F., Meunier L.

The effort in research and research and development (R&D) for meat products varies greatly between countries with a tendency to be higher in countries that produce the most meat (all species). At the French level, academic research around meat and meat products is mainly supported by public funds of European or national origin (National Research Agency or INRA); interprofessional bodies support more applied research (R&D) developed by technical institutes. INRA is the main actor in academic research concerning meat at the French level in terms of number of articles published and referenced in international bibliometric databases. The institute is widely recognized internationally for its research on meat especially because of its network of collaboration with many foreign partners, particularly in Europe. In general, the dissemination of results from research and R&D on meat could be improved to allow greater ownership of these results by actors in the meat industry, and to increase their visibility at national and international levels. As such, the journal "Viandes et Produits Carnés", which already has an international ranking, could play an important role in synergy with "Vigie Viande" with French professionals. In addition, through the analysis of publications and dissemination tools, it seems that the importance and the organization of research and R&D on meat and meat products could be improved or made more legible in particular concerning the ranking and reputation of France in meat production worldwide.

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