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

 
 

Added value of by-products of the meat (and fish) sector

By-products of meat (and fish) sectors: the beginning of a new cross-cutting symbiosis and contribution to the sustainability of animal production systems.
The biological and technical value of the molecules that characterize animal residues, and in particular the by-products (inedible residues), can promote higher added value applications compared to the modes of management adopted today. Animal by-products can become new raw materials having technological, food and pharmaceutical relevance, which could also meet the demand for numerous bio-based and biologically active products. Natural biopolymers (the fibrous structural proteins collagen, elastin, and keratin), proteoglycans, prostaglandins, insulin equivalents, tissue regeneration factors and essential minerals such as calcium, phosphorus and magnesium, can be obtained from animal by-products. These molecules have unique properties which, moreover, cannot be obtained through chemical synthesis; however, their potential is not appropriately harnessed, and even less in France, despite the large quantities of animal by-products generated in the country, which has the largest number of heads of cattle and poultry among the 27 countries of the European Union. Fundamental research will be vital for an effective, multi-sectoral and multi-stakeholder valorisation. The elevation of by-products to the rank of "raw materials" requires an exhaustive physical-chemical and biological characterization to target one sector of application or another; the development of innovative and specific processes, and more suitable management systems, will be equally essential.

Perception of goat meat by consumers in the Chlef region of Algeria

This study aims to analyze and determine the perception of goat meat by consumers in the Chlef region of Algeria. Surveys were carried out among 200 consumers from four different age groups. The results show that consumption varies from one category to another according to sex, age and income. They prefer the thigh part and ribs. The majority of consumers give importance to the price when buying meat. Thus, they are looking for freshness considered as a factor in assessing the quality of a meat. They pay great attention to the color, which is used as an indicator of the age of the animal. They also consider juiciness and taste as very important criteria in the choice of meat.

Current advances in meat nutritional, sensory and physical quality improvement

Within the objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this special issue of Foods journal (https://www.mdpi.com/books/pdfview/book/2241) gathers papers on studies about the nutritional, sensory, and technological qualities of carcass, muscle, meat, and meat-products. This special issue highlights a great part of the current research activities in the field of meat science in all over the world. A total of 14 original studies and one review were published within five main topics: i) production systems and rearing practices, ii) prediction of meat quality, iii) statistical approaches for meat quality prediction/management, iv) muscle biochemistry and proteomics techniques, and v) consumer acceptability, development, and characterization of meat products.


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