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Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R2p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R2p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef.
Guillermo Ripoll; Sebastiana Failla; Begoña Panea; Jean-François Hocquette; Susana Dunner; Jose Olleta; Mette Christensen; Per Ertbjerg; Ian Richardson; Michela Contò; Pere Albertí; Carlos Sañudo; John Williams. Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef. Sensors 2021, 21, 4230 .
AMA StyleGuillermo Ripoll, Sebastiana Failla, Begoña Panea, Jean-François Hocquette, Susana Dunner, Jose Olleta, Mette Christensen, Per Ertbjerg, Ian Richardson, Michela Contò, Pere Albertí, Carlos Sañudo, John Williams. Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef. Sensors. 2021; 21 (12):4230.
Chicago/Turabian StyleGuillermo Ripoll; Sebastiana Failla; Begoña Panea; Jean-François Hocquette; Susana Dunner; Jose Olleta; Mette Christensen; Per Ertbjerg; Ian Richardson; Michela Contò; Pere Albertí; Carlos Sañudo; John Williams. 2021. "Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef." Sensors 21, no. 12: 4230.
In the near future, the year 2050, agricultural production should expand to fulfill the needs of approximately 9.7 billion inhabitants. Such an objective should be harmonized with social, economic, and environmental sustainability aspects to maintain safe food production and food security worldwide. For more than a year, the COVID-19 pandemic has raised and is still strongly disrupting the agro-livestock production sector, similar to several other economic sectors. In this sector, the relationships between suppliers, producers, and consumers should always continue to maintain the activity of the production chain, which are impaired by social distancing decisions taken following the emergence of the COVID-19 pandemic. In this study, a global cross-sectional survey (translated into four languages: Arabic, English, French, and Spanish) was shared with people belonging to the agricultural sector to identify: (1) the role of the agricultural information and communication technologies (ICTs) in agro-livestock farming systems sustainability during the period of COVID-19 pandemic, (2) the need for such technologies in the agricultural sector, and (3) the factors that affect the use of such technologies. The results showed that the most frequently used agricultural ICTs were social media (Facebook and/or WhatsApp; 27.3%) and online platforms and Internet services (26.3%), whereas robotic vehicles and/or drones (6.6%) were less frequently used. During the emergence of the pandemic, the major reasons impacting agro-livestock farming systems’ sustainability were social distancing (30.0%), shortage of labor (17.7%), maintaining precision farm management (14.8%), product marketing (14.2%), access production inputs (7.2%), and others (16.1%). Applying agricultural ICTs solved many obstacles related to the production process, such as maintaining precision farm management (25.6%), product marketing (23.6%), and access production inputs (16.1%). The subgroup analyses of the results considering the degree of country advancement, size of agribusinesses, and role/position of respondents in the farm highlighted the importance of supporting the use, availability, and awareness of agricultural ICTs at least for some groups of people such as those belong to developing countries, laborers, and small-scale agri-business holders. This cross-sectional study highlights the urgent need to turn to and to expand the use of new agricultural ICTs to meet the growing demand for food production in the world and to ensure the resilience and sustainability of farming systems, specifically under unexpected and extreme conditions.
Nesrein Hashem; Eman Hassanein; Jean-François Hocquette; Antonio Gonzalez-Bulnes; Fayrouz Ahmed; Youssef Attia; Khalid Asiry. Agro-Livestock Farming System Sustainability during the COVID-19 Era: A Cross-Sectional Study on the Role of Information and Communication Technologies. Sustainability 2021, 13, 6521 .
AMA StyleNesrein Hashem, Eman Hassanein, Jean-François Hocquette, Antonio Gonzalez-Bulnes, Fayrouz Ahmed, Youssef Attia, Khalid Asiry. Agro-Livestock Farming System Sustainability during the COVID-19 Era: A Cross-Sectional Study on the Role of Information and Communication Technologies. Sustainability. 2021; 13 (12):6521.
Chicago/Turabian StyleNesrein Hashem; Eman Hassanein; Jean-François Hocquette; Antonio Gonzalez-Bulnes; Fayrouz Ahmed; Youssef Attia; Khalid Asiry. 2021. "Agro-Livestock Farming System Sustainability during the COVID-19 Era: A Cross-Sectional Study on the Role of Information and Communication Technologies." Sustainability 13, no. 12: 6521.
A total of 436 young cattle from 15 cattle breeds were reared in as similar conditions as possible to evaluate the impact of breed on sensory quality of beef from longissimus muscle determined by sensory analysis. Two statistical methods for processing the sensory data were compared. The analysis of variance with or without the panelist effect gave similar conclusions indicating that the robustness of the results was not dependent on the method chosen. The 4 meat descriptors (tenderness, juiciness, beef flavor and off-flavor) placed breeds into 5 groups using an unsupervised classification (hierarchical ascending classification). Aberdeen Angus, Highland and Jersey, that have a high lipid content in the muscle studied, differed from the other breeds in that they had a higher beef flavour. The dual-purpose and rustic breeds, Simmental, Casina and Marchigiana, produced significantly less juicy and less tender meat than that from breeds selected for meat production. Overall, despite significant differences previously identified for animal, carcass, muscle and beef traits for the same animals, differences in sensory scores between most of the breeds were small, with only significant differences between the few breeds that had extreme sensory profiles (such as Simmental and Pirenaica).
A. Conanec; M. Campo; I. Richardson; P. Ertbjerg; S. Failla; B. Panea; M. Chavent; J. Saracco; J.L. Williams; M-P. Ellies-Oury; J-F. Hocquette. Has breed any effect on beef sensory quality? Livestock Science 2021, 250, 104548 .
AMA StyleA. Conanec, M. Campo, I. Richardson, P. Ertbjerg, S. Failla, B. Panea, M. Chavent, J. Saracco, J.L. Williams, M-P. Ellies-Oury, J-F. Hocquette. Has breed any effect on beef sensory quality? Livestock Science. 2021; 250 ():104548.
Chicago/Turabian StyleA. Conanec; M. Campo; I. Richardson; P. Ertbjerg; S. Failla; B. Panea; M. Chavent; J. Saracco; J.L. Williams; M-P. Ellies-Oury; J-F. Hocquette. 2021. "Has breed any effect on beef sensory quality?" Livestock Science 250, no. : 104548.
For the European abattoirs, the preferred carcass grading site is at the fifth rib, and cutting at the tenth rib as in Australia could lead to a lower economic value of the carcass. Therefore, the objective of this study was to compare the grading scores of marbling and the meat and fat color on Musculus longissimus thoracis et lumborum (LTL) at the fifth and the tenth thoracic vertebrae. The consequences on the prediction of beef eating quality using the Meat Standards Australia (MSA) grading scheme were also evaluated for cull cows, which produce the majority of beef consumed in France. Carcasses from 208 French cattle, mainly Limousine cows, were graded according to the Australian Beef Carcase Chiller Assessment System (ABCAS) used for the implementation of the MSA system. The results indicate that there was no significant difference in the marbling score, between the fifth and the tenth ribs and hence in the MSA index and in the Global Quality [meat quality (MQ4)] scores calculated from marbling values from either the fifth rib or the tenth rib. However, the meat color at the tenth rib was significantly darker than that at the fifth rib (p < 0.01), and the fat color at the tenth rib was significantly yellower than that at the fifth rib (p < 0.001). The results of this study suggest that the grading of marbling can be conducted on M. LTL at the fifth thoracic vertebrae for routine use of the MSA system in France and, more generally, in Europe. However, further investigation and adjustment would be needed for other critical MSA scores (such as rib fat thickness) while respecting the European carcass quartering practices.
Jingjing Liu; Grzegorz Pogorzelski; Alix Neveu; Isabelle Legrand; David Pethick; Marie-Pierre Ellies-Oury; Jean-François Hocquette. Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites? Frontiers in Veterinary Science 2021, 8, 1 .
AMA StyleJingjing Liu, Grzegorz Pogorzelski, Alix Neveu, Isabelle Legrand, David Pethick, Marie-Pierre Ellies-Oury, Jean-François Hocquette. Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites? Frontiers in Veterinary Science. 2021; 8 ():1.
Chicago/Turabian StyleJingjing Liu; Grzegorz Pogorzelski; Alix Neveu; Isabelle Legrand; David Pethick; Marie-Pierre Ellies-Oury; Jean-François Hocquette. 2021. "Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?" Frontiers in Veterinary Science 8, no. : 1.
The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial meat respectively, whereas 47.2% were not willing to eat it regularly, and 87.2% were willing to pay less for it compared to conventional meat. Finally, 52.9% of them will accept artificial meat as an alternative to conventional meat. Emotional resistance such as the perception of “absurdity or disgusting” would lead to no willingness to eat artificial meat regularly. The main concerns were related to safety and unnaturalness, but less to ethical and environmental issues as in Western countries. Nearly half of the respondents would like artificial meat to be safe, tasty, and nutritional. Whereas these expectations have low effects on willingness to try, they may induce consumers’ rejection to eat artificial meat regularly, underlying the weak relationship between wishes to try and to eat regularly. Thus, potential acceptance of artificial meat in China depends on Chinese catering culture, perception of food and traditional philosophy.
Jingjing Liu; Élise Hocquette; Marie-Pierre Ellies-Oury; Sghaier Chriki; Jean-François Hocquette. Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat. Foods 2021, 10, 353 .
AMA StyleJingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette. Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat. Foods. 2021; 10 (2):353.
Chicago/Turabian StyleJingjing Liu; Élise Hocquette; Marie-Pierre Ellies-Oury; Sghaier Chriki; Jean-François Hocquette. 2021. "Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat." Foods 10, no. 2: 353.
Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various aspects of the model paradigm may explain this. First, preslaughter stress has a major impact on meat quality and varies according to slaughter context and individuals. Yet, it is rarely taken into account in meat quality models. Second, phenotypic similarity does not imply similarity in the underlying biological causes, and several models may be needed to explain a given phenotype. Finally, the implications of the complexity of biological systems are discussed: a homeostatic equilibrium can be reached in countless ways, involving thousands of interacting processes and molecules at different levels of the organism, changing over time and differing between animals. Consequently, even a robust model may explain a significant part, but not all of the variability between individuals.
E. M. Claudia Terlouw; Brigitte Picard; Véronique Deiss; Cécile Berri; Jean-François Hocquette; Bénédicte Lebret; Florence Lefèvre; Ruth Hamill; Mohammed Gagaoua. Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys. Foods 2021, 10, 84 .
AMA StyleE. M. Claudia Terlouw, Brigitte Picard, Véronique Deiss, Cécile Berri, Jean-François Hocquette, Bénédicte Lebret, Florence Lefèvre, Ruth Hamill, Mohammed Gagaoua. Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys. Foods. 2021; 10 (1):84.
Chicago/Turabian StyleE. M. Claudia Terlouw; Brigitte Picard; Véronique Deiss; Cécile Berri; Jean-François Hocquette; Bénédicte Lebret; Florence Lefèvre; Ruth Hamill; Mohammed Gagaoua. 2021. "Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys." Foods 10, no. 1: 84.
The objective of this study was to determine the potential of multispectral imaging (MSI) data recorded in the visible and near infrared electromagnetic regions to predict the structural features of intramuscular connective tissue, the proportion of intramuscular fat (IMF), and some characteristic parameters of muscle fibers involved in beef sensory quality. In order to do this, samples from three muscles (Longissimus thoracis, Semimembranosus and Biceps femoris) of animals belonging to three breeds (Aberdeen Angus, Limousine, and Blonde d’Aquitaine) were used (120 samples). After the acquisition of images by MSI and segmentation of their morphological parameters, a back propagation artificial neural network (ANN) model coupled with partial least squares was applied to predict the muscular parameters cited above. The results presented a high accuracy and are promising (R2 test > 0.90) for practical applications. For example, considering the prediction of IMF, the regression model giving the best ANN model exhibited R2P = 0.99 and RMSEP = 0.103 g × 100 g−1 DM.
Abderrahmane Aït-Kaddour; Donato Andueza; Annabelle Dubost; Jean-Michel Roger; Jean-François Hocquette; Anne Listrat. Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles. Foods 2020, 9, 1254 .
AMA StyleAbderrahmane Aït-Kaddour, Donato Andueza, Annabelle Dubost, Jean-Michel Roger, Jean-François Hocquette, Anne Listrat. Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles. Foods. 2020; 9 (9):1254.
Chicago/Turabian StyleAbderrahmane Aït-Kaddour; Donato Andueza; Annabelle Dubost; Jean-Michel Roger; Jean-François Hocquette; Anne Listrat. 2020. "Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles." Foods 9, no. 9: 1254.
Cultured meat is presented by its advocates as a good alternative for consumers who want to be more ethically minded but who do not wish to change their diet. This novel food has become an emerging topic in both the scientific field and the press media. From a bibliometric analysis of scientific publications and on a sociometric analysis of the mainstream press, the aim of this study was to identify potential differences between the scientific view and the public perception. This research analyzed the publications indexed by SCI-EXPANDED in the Web of Science Core Collection database owned by Clarivate Analytics, for scientific literature analysis, and indexed by the Factiva database, for the press media. A total of 327 scientific publications were analyzed according to year of publication and country and institution of origin, also including coauthorships, co-citations, and scientific fields' and journals' networks. A knowledge mapping using VOSviewer was used to study the literature in the field. Based on Factiva, 12,900 press articles dealing with artificial meat, mainly in English, have been found through public databases. The main conclusion is that cultured meat is mainly developing in the USA and the UK, with other countries, such as China, observing the trend for potential future applications. Scientific articles seemed initially to focus mainly on technical aspects of artificial meat and more recently on health value, consumer's acceptance, and sustainability. However, the potential environment-friendly effects of this novel food are more and more studied or described in scientific or press articles.
Sghaier Chriki; Marie-Pierre Ellies-Oury; Dominique Fournier; Jingjing Liu; Jean-François Hocquette. Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception. Frontiers in Psychology 2020, 11, 1 .
AMA StyleSghaier Chriki, Marie-Pierre Ellies-Oury, Dominique Fournier, Jingjing Liu, Jean-François Hocquette. Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception. Frontiers in Psychology. 2020; 11 ():1.
Chicago/Turabian StyleSghaier Chriki; Marie-Pierre Ellies-Oury; Dominique Fournier; Jingjing Liu; Jean-François Hocquette. 2020. "Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception." Frontiers in Psychology 11, no. : 1.
For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers, or shear force), and repeatability of the measurements are crucial for creating significant data resources for the derivation of robust predictive models, and rigorous validation testing. This “big data” approach also requires careful definition of traits and transparent principles for data sharing and management. As in other fields, meat science researchers should improve the Findability, Accessibility, Interoperability, and Reuse of data (known as the FAIR principles). Furthermore, with the rapid evolution of new measurement technologies, the traits that they measure must be consistently described, enhancing our ability to integrate these new measurements into existing description systems. For beef, strategic choices have been made in order to consider real consumers’ expectations, not well estimated correctly by lab approaches. This strategy has been successfully developed in Australia, which set up the “Meat Standards Australia” grading scheme, now partly adopted by the beef industry. The ambitions of the International Meat Research 3G Foundation is to develop beef ontology, to set up an international database with a huge number of consumers’ scores related to beef palatability and collected according to standard protocols. The foundation also aims to support the beef industry by offering an international predictive model of beef palatability, flexible enough to take into account any local livestock characteristics or regional consumer specificity. This approach is supported by the United Nations Economic Commission for Europe (UNECE), which is promoting development of regulations and norms, technical cooperation and exchange of best expertise and practices. This will substantially improve the transparency of data flow and price signaling between all participants of the value chain, from beef producers through to consumers at retail.
Jean-Francois Hocquette; Marie-Pierre Ellies-Oury; Isabelle Legrand; David Pethick; Graham Gardner; Jerzy Wierzbicki; Rod J. Polkinghorne. Research in Beef Tenderness and Palatability in the Era of Big Data. Meat and Muscle Biology 2020, 4, 1 .
AMA StyleJean-Francois Hocquette, Marie-Pierre Ellies-Oury, Isabelle Legrand, David Pethick, Graham Gardner, Jerzy Wierzbicki, Rod J. Polkinghorne. Research in Beef Tenderness and Palatability in the Era of Big Data. Meat and Muscle Biology. 2020; 4 (2):1.
Chicago/Turabian StyleJean-Francois Hocquette; Marie-Pierre Ellies-Oury; Isabelle Legrand; David Pethick; Graham Gardner; Jerzy Wierzbicki; Rod J. Polkinghorne. 2020. "Research in Beef Tenderness and Palatability in the Era of Big Data." Meat and Muscle Biology 4, no. 2: 1.
Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value and production yield rather than eating quality estimation. The aim of this study was to investigate the relationship between marbling and the most common scores for carcass classification in Europe. If there are strong associations between marbling and European classification scores, marbling score may be estimated from the carcass characteristics. However, this study indicated that European classification scores explain only a slight proportion of the variance in marbling score (32%, 46%, 34% and 21% for the entire cattle group, young bulls, females and steers, respectively). Therefore, whereas the EUROP grid is well adapted to estimate yield, it does not reflect marbling at all. The European beef industry should take into account additional indicators related to beef palatability to assist the determination of the commercial value of carcasses.
Jingjing Liu; Sghaier Chriki; Marie-Pierre Ellies-Oury; Isabelle Legrand; Grzegorz Pogorzelski; Jerzy Wierzbicki; Linda Farmer; Declan Troy; Rod Polkinghorne; Jean-François Hocquette. European conformation and fat scores of bovine carcasses are not good indicators of marbling. Meat Science 2020, 170, 108233 .
AMA StyleJingjing Liu, Sghaier Chriki, Marie-Pierre Ellies-Oury, Isabelle Legrand, Grzegorz Pogorzelski, Jerzy Wierzbicki, Linda Farmer, Declan Troy, Rod Polkinghorne, Jean-François Hocquette. European conformation and fat scores of bovine carcasses are not good indicators of marbling. Meat Science. 2020; 170 ():108233.
Chicago/Turabian StyleJingjing Liu; Sghaier Chriki; Marie-Pierre Ellies-Oury; Isabelle Legrand; Grzegorz Pogorzelski; Jerzy Wierzbicki; Linda Farmer; Declan Troy; Rod Polkinghorne; Jean-François Hocquette. 2020. "European conformation and fat scores of bovine carcasses are not good indicators of marbling." Meat Science 170, no. : 108233.
This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P < .05; R2 > 0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception.
Jingjing Liu; Marie-Pierre Ellies-Oury; Sghaier Chriki; Isabelle Legrand; Grzegorz Pogorzelski; Jerzy Wierzbicki; Linda Farmer; Declan Troy; Rod Polkinghorne; Jean-François Hocquette. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe. Meat Science 2020, 168, 108190 .
AMA StyleJingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Isabelle Legrand, Grzegorz Pogorzelski, Jerzy Wierzbicki, Linda Farmer, Declan Troy, Rod Polkinghorne, Jean-François Hocquette. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe. Meat Science. 2020; 168 ():108190.
Chicago/Turabian StyleJingjing Liu; Marie-Pierre Ellies-Oury; Sghaier Chriki; Isabelle Legrand; Grzegorz Pogorzelski; Jerzy Wierzbicki; Linda Farmer; Declan Troy; Rod Polkinghorne; Jean-François Hocquette. 2020. "Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe." Meat Science 168, no. : 108190.
The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expectations are described. The final goal is to define practices that could increase value for animal production, carcasses and meat whilst simultaneously meeting the main expectations of the beef industry. Different models previously developed worldwide are proposed here. Two new computational methodologies that allow the simultaneous selection of the best regression models and the most interesting covariates to predict carcass and/or meat quality are developed. Then, a method of variable clustering is explained that is accurate in evaluating the interrelationships between different parameters of interest. Finally, some principles for the management of quality trade-offs are presented and the Meat Standards Australia model is discussed. The “Pareto front” is an interesting approach to deal jointly with the different sets of expectations and to propose a method that could optimize all expectations together.
Marie-Pierre Ellies-Oury; Jean-François Hocquette; Sghaier Chriki; Alexandre Conanec; Linda Farmer; Marie Chavent; Jérôme Saracco. Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits. Foods 2020, 9, 525 .
AMA StyleMarie-Pierre Ellies-Oury, Jean-François Hocquette, Sghaier Chriki, Alexandre Conanec, Linda Farmer, Marie Chavent, Jérôme Saracco. Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits. Foods. 2020; 9 (4):525.
Chicago/Turabian StyleMarie-Pierre Ellies-Oury; Jean-François Hocquette; Sghaier Chriki; Alexandre Conanec; Linda Farmer; Marie Chavent; Jérôme Saracco. 2020. "Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits." Foods 9, no. 4: 525.
To satisfy the increasing demand for food by the growing human population, cultured meat (also called in vitro, artificial or lab-grown meat) is presented by its advocates as a good alternative for consumers who want to be more responsible but do not wish to change their diet. This review aims to update the current knowledge on this subject by focusing on recent publications and issues not well described previously. The main conclusion is that no major advances were observed despite many new publications. Indeed, in terms of technical issues, research is still required to optimize cell culture methodology. It is also almost impossible to reproduce the diversity of meats derived from various species, breeds and cuts. Although these are not yet known, we speculated on the potential health benefits and drawbacks of cultured meat. Unlike conventional meat, cultured muscle cells may be safer, without any adjacent digestive organs. On the other hand, with this high level of cell multiplication, some dysregulation is likely as happens in cancer cells. Likewise, the control of its nutritional composition is still unclear, especially for micronutrients and iron. Regarding environmental issues, the potential advantages of cultured meat for greenhouse gas emissions are a matter of controversy, although less land will be used compared to livestock, ruminants in particular. However, more criteria need to be taken into account for a comparison with current meat production. Cultured meat will have to compete with other meat substitutes, especially plant-based alternatives. Consumer acceptance will be strongly influenced by many factors and consumers seem to dislike unnatural food. Ethically, cultured meat aims to use considerably fewer animals than conventional livestock farming. However, some animals will still have to be reared to harvest cells for the production of in vitro meat. Finally, we discussed in this review the nebulous status of cultured meat from a religious point of view. Indeed, religious authorities are still debating the question of whether in vitro meat is Kosher or Halal (e.g., compliant with Jewish or Islamic dietary laws).
Sghaier Chriki; Jean-François Hocquette. The Myth of Cultured Meat: A Review. Frontiers in Nutrition 2020, 7, 7 .
AMA StyleSghaier Chriki, Jean-François Hocquette. The Myth of Cultured Meat: A Review. Frontiers in Nutrition. 2020; 7 ():7.
Chicago/Turabian StyleSghaier Chriki; Jean-François Hocquette. 2020. "The Myth of Cultured Meat: A Review." Frontiers in Nutrition 7, no. : 7.
This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method-mainly, the sensorial quality-is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries.
Cécile Berri; Brigitte Picard; Bénédicte Lebret; Donato Andueza; Florence Lefèvre; Elisabeth Le Bihan-Duval; Stéphane Beauclercq; Pascal Chartrin; Antoine Vautier; Isabelle Legrand; Jean-François Hocquette. Predicting the Quality of Meat: Myth or Reality? Foods 2019, 8, 436 .
AMA StyleCécile Berri, Brigitte Picard, Bénédicte Lebret, Donato Andueza, Florence Lefèvre, Elisabeth Le Bihan-Duval, Stéphane Beauclercq, Pascal Chartrin, Antoine Vautier, Isabelle Legrand, Jean-François Hocquette. Predicting the Quality of Meat: Myth or Reality? Foods. 2019; 8 (10):436.
Chicago/Turabian StyleCécile Berri; Brigitte Picard; Bénédicte Lebret; Donato Andueza; Florence Lefèvre; Elisabeth Le Bihan-Duval; Stéphane Beauclercq; Pascal Chartrin; Antoine Vautier; Isabelle Legrand; Jean-François Hocquette. 2019. "Predicting the Quality of Meat: Myth or Reality?" Foods 8, no. 10: 436.
The European Union (EU) is the world's third largest producer of beef. This contributes to the economy, rural development, social life, culture and gastronomy of Europe. The diversity of breeds, animal types (cows, bulls, steers, heifers) and farming systems (intensive, extensive on permanent or temporary pastures, mixed, breeders, feeders, etc) is a strength, and a weakness as the industry is often fragmented and poorly connected. There are also societal concerns regarding animal welfare and environmental issues, despite some positive environmental impacts of farming systems. The EU is amongst the most efficient for beef production as demonstrated by a relative low production of greenhouse gases. Due to regional differences in terms of climate, pasture availability, livestock practices and farms characteristics, productivity and incomes of beef producers vary widely across regions, being among the lowest of the agricultural systems. The beef industry is facing unprecedented challenges related to animal welfare, environmental impact, origin, authenticity, nutritional benefits and eating quality of beef. These may affect the whole industry, especially its farmers. It is therefore essential to bring the beef industry together to spread best practice and better exploit research in order to maintain and develop an economically viable and sustainable beef industry. Meeting consumers' expectations may be achieved by a better prediction of beef palatability using a modelling approach, such as in Australia. There is a need for accurate information and dissemination on the benefits and issues of beef for human health and for environmental impact. A better objective description of goods and services derived from livestock farming is also required. Putting into practice "agroecology" and organic farming principles are other potential avenues for the future. Different future scenarios can be written depending on the major driving forces, notably meat consumption, climate change, environmental policies and future organization of the supply chain.
Jean-François Hocquette; Marie-Pierre Ellies-Oury; Michel Lherm; Christele Pineau; Claus Deblitz; Linda Farmer. Current situation and future prospects for beef production in Europe — A review. Asian-Australasian Journal of Animal Sciences 2018, 31, 1017 -1035.
AMA StyleJean-François Hocquette, Marie-Pierre Ellies-Oury, Michel Lherm, Christele Pineau, Claus Deblitz, Linda Farmer. Current situation and future prospects for beef production in Europe — A review. Asian-Australasian Journal of Animal Sciences. 2018; 31 (7):1017-1035.
Chicago/Turabian StyleJean-François Hocquette; Marie-Pierre Ellies-Oury; Michel Lherm; Christele Pineau; Claus Deblitz; Linda Farmer. 2018. "Current situation and future prospects for beef production in Europe — A review." Asian-Australasian Journal of Animal Sciences 31, no. 7: 1017-1035.
The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut×cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were tasted by over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia. Consumers scored the sensory characteristics (tenderness, flavor liking, juiciness and overall liking) and then allocated samples to one of four quality grades: unsatisfactory, good-every-day, better-than-every-day and premium. We observed that 26% of the beef was unsatisfactory. As previously reported, 68% of samples were allocated to the correct quality grades using the MSA grading scheme. Furthermore, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. Overall, we concluded that an MSA-like grading scheme could be used to predict beef eating quality and hence underpin commercial brands or labels in a number of European countries, and possibly the whole of Europe. In addition, such an eating quality guarantee system may allow the implementation of an MSA genetic index to improve eating quality through genetics as well as through management. Finally, such an eating quality guarantee system is likely to generate economic benefits to be shared along the beef supply chain from farmers to retailors, as consumers are willing to pay more for a better quality product.
S. P. F. Bonny; J.-F. Hocquette; D. W. Pethick; I. Legrand; J. Wierzbicki; P. Allen; L. J. Farmer; R. J. Polkinghorne; Graham Gardner. Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction. Animal 2018, 12, 2434 -2442.
AMA StyleS. P. F. Bonny, J.-F. Hocquette, D. W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L. J. Farmer, R. J. Polkinghorne, Graham Gardner. Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction. Animal. 2018; 12 (11):2434-2442.
Chicago/Turabian StyleS. P. F. Bonny; J.-F. Hocquette; D. W. Pethick; I. Legrand; J. Wierzbicki; P. Allen; L. J. Farmer; R. J. Polkinghorne; Graham Gardner. 2018. "Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction." Animal 12, no. 11: 2434-2442.
Donato Andueza; Benoît-Pierre Mourot; Jean-François Hocquette; Jacques Mourot. Phenotyping of Animals and Their Meat. Lawrie´s Meat Science 2017, 501 -519.
AMA StyleDonato Andueza, Benoît-Pierre Mourot, Jean-François Hocquette, Jacques Mourot. Phenotyping of Animals and Their Meat. Lawrie´s Meat Science. 2017; ():501-519.
Chicago/Turabian StyleDonato Andueza; Benoît-Pierre Mourot; Jean-François Hocquette; Jacques Mourot. 2017. "Phenotyping of Animals and Their Meat." Lawrie´s Meat Science , no. : 501-519.
The traditional beef production in the South of Portugal is based on a discontinuous growth (DG) system that requires lower external inputs and could enhance meat quality and financial returns to cattle producers. This system allows farmers to take advantage of the bull’s compensatory growth when the pasture is abundant and finishes the cattle on concentrates for 2 to 3 months before slaughter. The fast gain rate before slaughter could be a valuable strategy to improve tenderness and to reduce its inconsistency in beef production. Therefore, the aim of this study was to evaluate the effects of production system (continuous growth (CG) v. DG) on longissimus thoracis muscle properties from Alentejana bulls. In total, 40 Alentejana male calves were allocated to two distinct feeding regimes: in the CG system, animals were fed concentrate plus hay and slaughtered at 18 months of age, whereas in the DG system, animals were fed on hay until 15 months of age and then fed the same diet provided to the CG group until 24 months of age. The DG system had a positive impact on meat tenderness (P<0.001) and global acceptability (P<0.001). DG bulls had greater fibre cross-sectional area (CSA) of glycolytic fibres (P<0.05) and relative area of the muscle (RA) occupied by type IIX fibres (P<0.01) and greater levels of α-actinin (P<0.05) and myosin light chain 2 (P<0.01) proteins, and pH24h (P<0.01) than CG bulls. The latter had greater CSA of type I (P<0.05) and type IIA (P<0.01) and greater RA of type IIA (P<0.05) and oxidative (P<0.05) than CG bulls. The compensatory growth production system had a positive impact on meat tenderness and global acceptability, overcoming the negative effects of slaughter of the bulls at a later age. The DG beef system could be a worthwhile strategy of beef production in Mediterranean areas due to the low-quality pasture in summer.
P. Costa; J. A. Simões; Susana Alves; J. P. C. Lemos; Cristina Alfaia; Paula Alexandra Lopes; José António Mestre Prates; Jean-François Hocquette; C. R. Calkins; Veronica Vleck; R. J. B. Bessa. Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways. Animal 2017, 11, 175 -182.
AMA StyleP. Costa, J. A. Simões, Susana Alves, J. P. C. Lemos, Cristina Alfaia, Paula Alexandra Lopes, José António Mestre Prates, Jean-François Hocquette, C. R. Calkins, Veronica Vleck, R. J. B. Bessa. Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways. Animal. 2017; 11 (1):175-182.
Chicago/Turabian StyleP. Costa; J. A. Simões; Susana Alves; J. P. C. Lemos; Cristina Alfaia; Paula Alexandra Lopes; José António Mestre Prates; Jean-François Hocquette; C. R. Calkins; Veronica Vleck; R. J. B. Bessa. 2017. "Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways." Animal 11, no. 1: 175-182.
Dong U. Ahn; Nato Andueza; Lopa Basu; Marie-Christine Champomier-Vergès; Marilena E. Dasenaki; Eric M. England; Cameron Faustman; Xi Feng; Mónica Flores; Luca Fontanesi; Kerri B. Gehring; David E. Gerrard; Jean-François Hocquette; David L. Hopkins; Joe P. Kerry; Alexandra Lianou; Clemente López-Bote; Sulaiman K. Matarneh; Mark McGee; Aubrey F. Mendonça; Rhonda K. Miller; Aidan P. Moloney; Benoît-Pierre Mourot; Jacques Mourot; George-John E. Nychas; Herbert W. Ockerman; Efstathios Z. Panagou; Peter P. Purslow; Jeffrey W. Savell; Tracy L. Scheffler; Surendranath P. Suman; Nikolaos S. Thomaidis; Fidel Toldrá; Andrey A. Tyuftin; Robyn D. Warner; Jeffrey D. Wood; Youling L. Xiong; Monique Zagorec. List of Contributors. Lawrie´s Meat Science 2017, 1 .
AMA StyleDong U. Ahn, Nato Andueza, Lopa Basu, Marie-Christine Champomier-Vergès, Marilena E. Dasenaki, Eric M. England, Cameron Faustman, Xi Feng, Mónica Flores, Luca Fontanesi, Kerri B. Gehring, David E. Gerrard, Jean-François Hocquette, David L. Hopkins, Joe P. Kerry, Alexandra Lianou, Clemente López-Bote, Sulaiman K. Matarneh, Mark McGee, Aubrey F. Mendonça, Rhonda K. Miller, Aidan P. Moloney, Benoît-Pierre Mourot, Jacques Mourot, George-John E. Nychas, Herbert W. Ockerman, Efstathios Z. Panagou, Peter P. Purslow, Jeffrey W. Savell, Tracy L. Scheffler, Surendranath P. Suman, Nikolaos S. Thomaidis, Fidel Toldrá, Andrey A. Tyuftin, Robyn D. Warner, Jeffrey D. Wood, Youling L. Xiong, Monique Zagorec. List of Contributors. Lawrie´s Meat Science. 2017; ():1.
Chicago/Turabian StyleDong U. Ahn; Nato Andueza; Lopa Basu; Marie-Christine Champomier-Vergès; Marilena E. Dasenaki; Eric M. England; Cameron Faustman; Xi Feng; Mónica Flores; Luca Fontanesi; Kerri B. Gehring; David E. Gerrard; Jean-François Hocquette; David L. Hopkins; Joe P. Kerry; Alexandra Lianou; Clemente López-Bote; Sulaiman K. Matarneh; Mark McGee; Aubrey F. Mendonça; Rhonda K. Miller; Aidan P. Moloney; Benoît-Pierre Mourot; Jacques Mourot; George-John E. Nychas; Herbert W. Ockerman; Efstathios Z. Panagou; Peter P. Purslow; Jeffrey W. Savell; Tracy L. Scheffler; Surendranath P. Suman; Nikolaos S. Thomaidis; Fidel Toldrá; Andrey A. Tyuftin; Robyn D. Warner; Jeffrey D. Wood; Youling L. Xiong; Monique Zagorec. 2017. "List of Contributors." Lawrie´s Meat Science , no. : 1.
The global population is estimated to plateau at 9 billion by the year 2050; however, projected food-production estimates would supply for only 8 billion people, using the ‘business as usual’ approach. In particular, the meat industry would need to increase production by ~50–73%. In response, there are several different options that have the potential to satisfy demand and increase production. Some of these options require advanced technologies and many may be considered as ‘artificial’ by different consumer groups. Within the meat industry itself, available technologies include selective breeding, agroecology systems, animal cloning and genetic modification. Alternatively, meat proteins can be replaced or substituted with proteins from plants, fungi, algae or insects. Finally, meat products could be produced using in vitro culturing and three-dimensional printing techniques. The protein produced by these techniques can be considered in the following three categories: modified livestock systems, synthetic meat systems, and meat substitutes. In the future, it is likely that meat substitutes will increase market share through competition with low-grade cuts of meat, sausages, ground meat and processed meat. However, synthetic meat systems and meat substitutes have significant barriers to commercialisation and widespread adoption that will affect their presence at least in the high-end premium sector in the market. To meet growing demands for protein, and in the face of growing competition from other sectors, the conventional meat industry must adopt new technologies and farming systems. These must be tailored to the challenges facing the industry and must effectively respond to consumer demands and the changing market place.
Sarah P. F. Bonny; Graham Gardner; David W. Pethick; Jean-François Hocquette. Artificial meat and the future of the meat industry. Animal Production Science 2017, 57, 2216 .
AMA StyleSarah P. F. Bonny, Graham Gardner, David W. Pethick, Jean-François Hocquette. Artificial meat and the future of the meat industry. Animal Production Science. 2017; 57 (11):2216.
Chicago/Turabian StyleSarah P. F. Bonny; Graham Gardner; David W. Pethick; Jean-François Hocquette. 2017. "Artificial meat and the future of the meat industry." Animal Production Science 57, no. 11: 2216.