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

 
 

Effect of thawing method on the quality of thawed camel meat compared to fresh meat

Dromedary meat is widely consumed in arid Tunisian regions. Freezing fresh meats is standard practice and is part of the preservation and storage habits of most households. This work aims to study the effect of thawing method on the quality of thawed camel meat compared to fresh meat. Four thigh muscle samples were taken to determine the pH, cooking loss, peroxide value and color of fresh meat (FM) and thawed meat. Four types of thawing were carried out: in the refrigerator (MR4 ° C), in the open air at room temperature (MA), in cold water (MCW) and in hot water (MHC). The results obtained from the physico-chemical composition showed variability between the different thawing methods. The thawing time for camel meat ranged from 250 minutes in meat at 4°C to 32 minutes in meat thawed in hot water. However, the pH values were lower in meat thawed in cold water (5.60) compared to other methods and fresh meat (6.59). Most of the results revealed that the best way to thaw red meat (camel) is meat thawed in cold water.

Agriculture, Livestock and the Anthropocene

How are we going to eat tomorrow and who will produce our food?

This question may seem preposterous for many Westerners who have access to abundant, varied food at moderate prices. An event of considerable magnitude weakens this ease of access as we have known it for 50 years: the Anthropocene. We have entered a new geological era that greatly destabilizes our agriculture and forces us to fundamentally reinvent the way our food systems work, from the production of raw materials to their consumption. This book offers an unprecedented framework of analysis which makes it possible to understand why the trajectory that we are currently pursuing in terms of agriculture and animal husbandry can in no way suit the very specific context of the Anthropocene. It also makes reform proposals to support the trajectory of regenerative agriculture and sustainable breeding.

What do the French think about cultured muscle cells to produce meat?

Opinions, perception and attitudes of French consumers regarding the new biotechnology aimed at producing meat from cultured muscle.

This research aimed to study consumer perception of “cultured meat”, which is the subject of scientific questions despite media enthusiasm. For this, an internet survey in French on Google Forms was distributed on social networks. The sampling of respondents, although very substantial (4,533 responses), slightly differs from the average characteristics of the French population by an over-representation of young people between 18 and 30 years of age (42.7%), of people familiar with the meat sector (28.0%) or scientists (52.6%). About 40 to 50% of the respondents believe that livestock face ethical and environmental issues. However, only 18% to 26% of them believe that “artificial meat” can solve these difficulties and a majority thinks that artificial meat will not be as healthy and tasty as conventional meat. In addition, between 41.5% and 66.7% of the respondents, according to different demographics, consider that “cultured meat” is an “absurd and/or disgusting” idea, 26.9% on average an “intriguing and/or funny” idea, and 18.7% a “promising and/or feasible” idea. On average, 91.7% of the respondents would not like to buy “artificial meat” at a higher price than conventional meat, with only 25.6% being ready to pay for it at the same price. Respondents who are unfamiliar with “artificial meat”, or young people (between 18 and 30 years of age) especially women, seem more favorable towards this biotechnology because of a greater sensitivity to ethical or environmental questions related to animal husbandry. On the contrary, older men (more than 51 years of age) are the most reluctant. Unlike in previous work, people who have heard of “artificial meat” do not seem to accept it more. In addition, meat professionals are generally strongly opposed to it. According to this survey, the “artificial meat” market would represent at best a niche market targeting about a fifth of the French population, while another fifth of the respondents believes that “artificial meat” has no future. About half of the respondents, however, consider this innovation to be “absurd and/or disgusting” rather than “intriguing and/or funny”, or, to a lower extent “promising and/or achievable”.


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