Abstracts - Process et Technologies

The objective of the present work was to examine the effect of incorporating spirulina (Arthrospira platensis) powder (SP) in Merguez-type sausages made exclusively with camel (Camelus dromedarius) meat, as well as to evaluate its prebiotic potential. The ultimate goal was to offer an innovative meat product in order to increase the consumption of camel meat. The study of prebiotic potential suggested that adding SP to camel sausages promoted the growth of probiotic strains, which in turn were able to inhibit the growth of pathogenic microorganisms such as S. aureus and E. coli O157: H7. In conclusion, this study highlighted how SP as a clean label ingredient, thanks to its rich composition and its prebiotic effects, can be a source of substances beneficial to human health and offers an alternative approach to producing a new traditional Merguez-type sausage.

The LIPH4SAS (“Livestock Phenotyping for Sustainable Agroecological Systems”) research infrastructure is dedicated to phenotyping livestock and enables experiments, phenotyping and biological sampling for the animal-research community, with a view to promote the transition to more sustainable agricultural and food systems based on agroecological principles. LIPH4SAS consists of eight experimental units (four for ruminants, two for pigs and two for trout). It also includes a platform for studying livestock physiology in depth and a group of engineers responsible for managing data and developing phenotyping tools. It provides skills and tools for detailed and multi-scale phenotyping (e.g., surgery, in vivo and ex vivo imaging, respiration chambers) and horizontal phenotyping of large groups of animals (e.g., slaughterhouses; equipment for measuring growth, feed intake, feed-use efficiency, body composition, behaviour, health, product quality, and greenhouse gas emissions). LIPH4SAS aims to provide a global service that promotes interaction between scientific communities, harmonizes practices to ensure the highest levels of expertise and ethics possible in animal experimentation and welfare, encourages innovation in animal science and facilitates accessibility to the findability, accessibility, interoperability and reuse (FAIR) of data.

The analysis of forty studies on the quality of entire male (EM) meat shows that the transition from castrated male production to entire male production has very little effect on meat properties. The large majority of articles conclude that for meat quality indicators like pH1, pHu and color (L*, a*, b*) similar results were found between meat from entire male, castrated male and female. However, for two variables, exudate and cooking losses in loin muscles, a consensus does not seem to have been reached between the selected studies. These doubts could be removed by developing a dedicated comparison protocol, the sample size of which would be adapted according to the statistical power requirements for this type of data (exudate, cooking losses, texture after cooking). Data are also lacking in the international scientific literature concerning the frequency of PSE-like zone defect of ham.

Better understand consumers and restore confidence in science.

This article in the last in a series of three reporting on the 70th International Congress of Meat Science and Technology (ICoMST), held in Foz do Iguaçu, Brazil, from August 18 to 23, 2024. Under the banner of responsible meat production, the event looked at ways to improve the production and processing of meat and meat products while minimizing environmental impact, ensuring animal welfare and maintaining food quality and safety for consumers. This final part deals with sessions 12, 13 and 14 on processors, consumers and societal issues. More information is available on the congress website (https://www.icomst2024.com/).

What approaches to the multiple facets of meat quality?

This second article in a series of three reports on sessions 3, 6, 7, 9, 10 and 11 of the 70th International Congress of Meat Science and Technology (ICoMST), held in Foz do Iguaçu, Brazil, from 18 to August 23, 2024. Under the banner of responsible meat production, the event addressed the current challenges facing the meat industry to respond to the multiple facets of demand, from the ethical component of animal welfare to the sensory quality of meat products, nutritional and health safety, shelf-life stability, adaptation to the specific population of elderly people, without forgetting quality measurement tools. More information is available on the congress website (https://www.icomst2024.com/).

ICoMST in Brazil, an event dedicated to responsible meat production.

This first paper in a series of three reports on sessions 1, 2 and 8 of the 70th International Congress of Meat Science and Technology (ICoMST), held in Foz do Iguaçu, Brazil, from August 18 to 23, 2024. Under the banner of responsible meat production, the event addressed ways of improving the production and processing of meat and meat products while minimizing environmental impact, guaranteeing animal welfare and maintaining food quality and safety for consumers. Further information is available on the congress website (https://www.icomst2024.com/).