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

 
 

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.

Meta-analysis of muscle characteristics to predict beef tenderness

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.


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