La revue Viandes et produits carnés

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

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Using sensorial typology to develop a reference grid for following the superior quality of “Tendre Agneau” Label Rouge lamb meat

Label Rouge foods have a higher level of sensory properties compared to other similar (unlabeled) marketed products. When assessing these qualities for Label Rouge meat, the selection of animals is very important. Indeed, different intrinsic factors (breed, sex, inter-animal variability…) as well as extrinsic factors (season, feeding, rearing conditions, animal handling…) affect the sensory qualities of meat. The objective of this study was to investigate a sensory clustering of the Label Rouge meat « Tendre Agneau ». Subsequently, a sensory reference grid was developed to identify the key attributes of superior quality of Label Rouge meat in order to meet the requirements defined by INAO.

Should we reduce our consumption of meat?

Due to concerns about health, animal welfare or, more broadly, about the sustainability of our planet, many of our contemporaries are wondering about our Western lifestyle, and especially about our meat consumption. Livestock has impacts but also provides services for the environment and territories. Animal welfare is a major issue. This report of INRA published on the website of the Institute clarifies the benefits and limits of meat consumption. It is enriched with figures and infographics available on the INRA website to better understand these issues (http://institut.inra.fr/Recherches-resultats/Strategie/Tous-les-dossiers/Consommation-de-viande-avis-scientifique-de-l-Inra.

Social aspects of meat consumption

The decrease in meat consumption is a structural phenomenon with multifactorial causes. Consumer surveys show that the realities are contrasted and sometimes paradoxical, highlighted by important generational facts. Many socio-cultural determinants influence the behavior of consumers. They concern religious practices, cultural norms, the evolution of gender and standards of living, the impact of contemporary sensitivities and modern ideologies or the role of lobbying and stakeholders. Since the 1990s, practices by breeders have evolved, taking into consideration society’s requests with tangible results. Yet distrust persists requiring increased and improved communication while continuing to adapt with diversified models that are competitive and sustainable. The “sectors plans” are aimed at meeting new challenges.

Perception of sheep meat by the consumer of the region of Tiaret in Algeria

This article aims to analyze the perception of sheep meat by Algerian consumers according to their socio-demographic profiles. Semi-direct surveys were conducted among 102 consumers from four different age groups. The study was conducted in an Algerian region of sheep farming tradition and tradition of meat consumption of this species. The results show that color, tenderness, flavor, and price are the most important criteria for the consumer. The results also indicate a great deal of interest in the fat content. The development of a modern sector should be encouraged to better meet the expectations and preferences of consumers, taking into account the rapid change in consumer habits.

Research at INTERBEV: at the service of its approach to social responsibility

This new interprofessional event entitled « Les Matinales de la Recherche d’INTERBEV » was aimed at placing science and technology in the spotlight with a desire to share and disseminate the interprofession’s research. For this first meeting, a strategic and federating theme was voted: research at INTERBEV, at the service of its approach to social responsibility (PACTE). The results and perspectives of INTERBEV studies in Research and Development and studies on the economy of the bovine sector and the sociology of consuming were presented. A round table discussion gathering professionals of the sector focused on the place of research at INTERBEV for an engagement and improvement of its approach to social responsibility.


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