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| A Brief Introduction to 15th French Conference of Meat Science and Technology (JSMTV) |
| Jean-François HOCQUETTE1,2 |
1. French National Institute for Agricultural Research (INRA), Clermont-Ferrand 63122, France;
2. College of Agriculture, University of Clermont-Ferrand, Clermont-Ferrand 63000, France |
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Abstract The 15th French Conference of Meat Science and Technology (JSMTV) was held in 2014 and attended by 240 people, of which 20% are businessmen and 18% come from countries other than France. A delegation from the Sino-French Research and Development Center for Beef Cattle also attended the conference. Considering the multiple challanges (environmental issues, animal and human health, and equal access to food) faced by the animal husbandry industry, this conference was focused on the methods used to analyze the environmental impact of meat production, the economic and sociological factors affecting meat consumption, and how to increase the competitiveness of the meat industry. From a nutritional point of view, meat consumed in reasonable amounts is safe for human health. Regarding the efficiency of meat cutting, processing and quality grading, the focus of research is on the importance of innovations and marketing and sales strategies in the meat industry.
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