La revue Viandes et produits carnés

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

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 ECONOMIE ET CONSOMMATION

 
 

Meat products in food service in France

The Gira Foodservice study for FranceAgriMer carried out in 2019 and published at the beginning of 2020 (i.e. before the onset of the Covid-19 crisis) makes an interesting contribution to the assessment of the outlet for out-of-home consumption, a difficult market to be assessed given the polymorphous nature of the sector and the absence of a consumption panel. The study examines a universe organized into three poles (collective catering, commercial catering, and "alternative sales channels"). Based mainly on sales made by so-called “organized distribution” (wholesalers, cash & carry, logistics providers), the firm provides an estimate of the sales of food products marketed in the various channels. In this article, we mainly report the results related to sales of fresh and frozen meats and poultry and cured meats.

Practices of the butchery activity in the Tiaret region in Algeria: the case of sheepmeat

This study is aimed at studying the butchery activity which has so far been the subject of no in-depth study in Algeria. It led us to question the logic of the butchers ensuring the slaughter activity as well as their mode of integration into the sheep meat sector. The methodology implemented was based on a survey during the COVID 19 period, in March-April 2020, among 31 butchers to record frequency of purchase of ovine meat. Butchers are considered to be artisanal units, adapted to the local market, recognized by their suppliers and working with only live provisions and purchasing frequencies. They meet the needs of a varied clientele (households and communities) and they resist fluctuations in supply and prices. The margins generated by this traditional butcher's shop are influenced by the parameters that are the periods of high consumption (periods of religious festivals), as well as the level of live supplies.

Characterization of the technological quality of culled sow meat.

Effect of adding lean sow content to dry-cured sausage forcemeats on end-product time–course and quality characteristics.

Here we led a quality study on sow meat and on dry-cured sausage formulations prepared with varying proportions of lean sow content. We followed a population of 280 culled sows from the pig abattoir to the meatcutting station and carried out a series of meat quality measurements (backfat thickness, ultimate pH, colorimetry and drip loss) on the cuts. We also led chemical composition analyses on a subset of 90 sows (protein content, lipid content, moisture content, collagen content, heat-soluble collagen content). Culled sow meat in this study was rarely low-pH but we found 10%–30% DFD or DFD-like meat and 70% normal-quality meat (i.e. in the range pH 5.6–pH 6). We found very long preslaughter fasting periods, averaging 39 hours and up to 55 hours. Pre-slaughter fasting period had a significant influence on both drip loss and pHu. The culled sow meat was relatively dark, which correlated to measured pHu levels. This research confirms the effect of age on the proportion of heat-soluble collagen, which was found to decrease with increasing age due to increased collagen crosslinking.
The dry-sausage forcemeats were prepared in 4 series containing increasing proportions of sow lean content (0, 35%, 70%, and 100%). The end-product dry cured sausages containing lean sow content were characterized by significantly better elasticity, cohesiveness and chewability which translates into a more consistent and better-bound texture. This improved sausage binding comes from the higher pH of sow meat indicating stronger functionalization of the myofibrillar protein component.


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