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Quick Search     Adv Search 2015 Vol. 29, No. 2 Published: 2015-02-01 1 A Brief Introduction to 15th French Conference of Meat Science and Technology (JSMTV) Jean-Fran?ois HOCQUETTE DOI: 10.7506/rlyj1001-8123-201502001 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. 2015 Vol. 29 (2): 1-4 [Abstract] ( 137 ) 全文 ( 390 ) 5 French Pork Industry: Its Future Faces the Increased Competitiveness of Other European Countries Michel RIEU, Marie-Alix ROUSSILLON, Vincent LEGENDRE DOI: 10.7506/rlyj1001-8123-201502002 France is the third largest producer of pork in the European Union. Its pig sector is strong thanks to its diversified and high quality charcuterie production. But in recent years it has encountered difficulties. Pork production and consumption are falling down. Pork imports remain high and, above all, the trade balance becomes more and more negative, with foreign purchases of high value-added content. Despite good performance, farms cannot invest enough, which threatens the future. The slaughtering industry, which has not been upgraded to the level of its main competitors, has no profitability. The meat processing industry’s profitability is impacted by the rising prices of the raw material. Competitiveness and innovative capacity of the pig industry are substantially reduced. 2015 Vol. 29 (2): 5-9 [Abstract] ( 201 ) 全文 ( 374 ) 10 Environmental Footprint of Meat and Meat Products Jo?l AUBIN DOI: 10.7506/rlyj1001-8123-201502003 Animal products are at the heart of environmental issues of agriculture. Their global impacts on land use, biodiversity, water use and greenhouse gas emissions are singled out. The application of life cycle assessment for the environmental assessment of agricultural products especially meat products has changed the perception of their environmental impacts, providing a broader view of the production system and a multi-criteria evaluation. While the impacts of livestock are better known, the assessment methods remain to be stabilized. A common approach and data bases for the entire meat product chain remain to be developed, to better assess the environmental consequences of the consumption of meat products. 2015 Vol. 29 (2): 10-14 [Abstract] ( 160 ) 全文 ( 679 ) 15 Quality of Meat Products: What Kind of Marketing Strategies are Useful to Create an Added Value? Stéphane GOUIN DOI: 10.7506/rlyj1001-8123-201502004 The quality of meat products constitutes a major stake for the meat industry chain. In order to safeguard the interest of consumers, it is the duty of food processors and retailers to ensure the quality of meat products. The occurrence of food safety crises questions not only the approaches to ensuring the intrinsic and extrinsic quality of meat products, but also the decision-making strategies of market participants in the industry chain. From breeding to food processing and from retailing to consumption, consumers express new expectations in terms of product quality. Today, marketing plays an essential role in the perception and understanding of quality approach in the industry chain. This article tries to explain the marketing and commercial operation for the meat industry. 2015 Vol. 29 (2): 15-20 [Abstract] ( 156 ) 全文 ( 301 ) 21 New Captors for Use in Controlling Pork Quality: Evaluation of Porcine Carcass Composition and Quality Traits during Slaughter and Processing Gilles NASSY DOI: 10.7506/rlyj1001-8123-201502005 New captors for use in slaughterhouses and for transformation in order to measure carcass composition and characterize technological quality of meat. Slaughterhouses hold a strategic position in the center of the pork industry as they are the technological and economic link between market expectations and livestock production. New technologies, proven in other industries, appear in the meat industry and are experienced in several directions. The X-ray tomography determines accurately and nondestructively in pig carcass, the proportion of three main tissues, fat, lean and bones. X-ray is already used to perform virtual dissections to calibrate grading devices. This RX technology is experienced on deboning lines to program deboning robots according to the individual conformation of pieces. Visible light cameras are now installed in slaughterhouses to classify carcasses according to thickness of lean and fat to allow the distribution of gains payments to farmers. The near infrared spectra (NIRS) of reflection or refraction are quite widely used to measure the composition of mixed fat and lean. Their use is being validated for substitution to pH to predict, at the slaughterhouse stage, the technological quality of hams. Hyperspectral analysis (including visible and infrared rays) becomes possible thanks to the speed of computers available today. It should enhance the accuracy of the NIRS analysis and improve the characterization of pig meat. 2015 Vol. 29 (2): 21-24 [Abstract] ( 167 ) 全文 ( 331 ) 25 Meat Consumption: Nutritional Benefits and Health Effects Jean-Michel LECERF DOI: 10.7506/rlyj1001-8123-201502006 Meat consumption is often considered as involved in the occurrence of some diseases. The role of meat consumption in metabolic diseases (obesity, metabolic syndrome, and diabetes) and cardiovascular diseases has not been established, but they may be associated with dietary style. Data concerning colorectal cancer suggest the direct deleterious role of an excessive meat consumption, especially when cooked improperly. Some nutritional and genetic factors may play a cancer-protective role. Consumption of a moderate amount of meat cooked in a healthy way holds an important place in a balanced diet. 2015 Vol. 29 (2): 25-28 [Abstract] ( 140 ) 全文 ( 504 ) 29 Meat Industry and Its Challenges: How to Create a Sustainable Breeding Industry? Anne MOTTET DOI: 10.7506/rlyj1001-8123-201502007 Meat supply chains have to face 3 major global stakes for their sustainable development: health (animal and human), equity and environment. Rising demands for meat and livestock sector development have serious consequences in terms of natural resources depletion, animal health, public health, structure of production and access to markets. At the same time, amenities of livestock production should be strengthened and better acknowledged in policies. We suggest 5 principles that will allow the sector to successfully improve its sustainability: efficiency in using natural resources, conservation of resources, protection of rural livelihoods, resilience of communities and ecosystems and governance of private and public initiatives. 2015 Vol. 29 (2): 29-32 [Abstract] ( 168 ) 全文 ( 397 ) 33 French Experience in Development of Beef Cattle Industry HUANG Yayu, HUO Yunlong, Jean-Fran?ois HOCQUETTE, MENG Qingxiang DOI: 10.7506/rlyj1001-8123-201502008 In recent years, beef production and consumption in China has risen sharply and the beef cattle industry hasdeveloped rapidly. How to adapt to local production conditions, to reduce environmental pollution, and to construct asustainable system has become a crucial point of the Chinese beef industry. France has a long history of beef production,its cattle herds and beef production is currently ranked first in Europe, and its beef industry has a lot of quotableexperiences. This paper reviews the evolution of the French beef cattle industry in recent decades and its current status,and describes the highlights of development. The French experiences that are useful for the development of the Chinesebeef industry are discussed. 2015 Vol. 29 (2): 33-39 [Abstract] ( 144 ) 全文 ( 422 ) 40 The French Beef Industry: an Exception in Europe Philippe CHOTTEAU DOI: 10.7506/rlyj1001-8123-201502009 The number of cows in the EU has contracted by 10% in the last 10 years, due to the continuous restructuring of the dairy industry (in the EU, about 2 in 3 cows are milked). The EU beef production has consequently decreased. French beef production has fared better over a long term, but it underwent a sharp decrease in the last 2 years. This drop has affected the profitability of both beef farmers and processors. In addition, French processors have also had to suffer from the “social dumping” used by their competitors in Germany, Poland or Ireland. However, positive signals from the market are starting to appear. 2015 Vol. 29 (2): 40-42 [Abstract] ( 117 ) 全文 ( 603 ) 43 Overview of Meat Standards Australia (MSA) and Cuts Based Grading Scheme R POLKINGHORNE，J M THOMPSON，J F HOCQUETTE，D W PETHICK DOI: 10.7506/rlyj100-8123-201502010 Meat Standards Australia (MSA) is a Total Quality Management System aimed at delivering an accurate description of beef eating quality to the consumer. MSA has identified Critical Control Points (CCPs) from the production, pre-slaughter, processing and value adding sectors of the beef supply chain that impact on palatability using large-scale consumer testing. These CCPs have been used to manage beef palatability in two ways. Firstly, CCPs from the pre-slaughter and processing sectors have been used as mandatory criteria for carcasses to be graded. Secondly, other CCPs from the production and processing sectors have been incorporated into a model to predict palatability for individual muscles and cooking techniques.The MSA model can be used to underpin new marketing innovations. There is now good evidence that consumers will pay more for better quality beef. There are several retail examples where pricing is based on the MSA palatability score. This allows the value of the carcass to be calculated by summing the weights of the retail cuts multiplied by the price paid for the different quality grades. Producers are then paid on a proportion of retail value. This system allows the economic weights associated with the different carcass traits to be calculated. As the grades are based on a continuous quality scale, producers in this system are rewarded for small increments in quality and yield traits. The use of MSA in this fashion has underpinned a new and innovative marketing system where the pricing is transparent and allows producers to make informed decisions to modify both quality and yield traits. The MSA system proved to be effective in predicting beef palatability not only in Australia but also in many other countries. In Europe, results of the ProSafeBeef project indicate that it would be possible to manage a grading system in Europe similar to the MSA system. 2015 Vol. 29 (2): 43-48 [Abstract] ( 199 ) 全文 ( 246 ) 49 Meeting the New Challenges in Competition through Research and Development Alain PEYRON DOI: 10.7506/rlyj1001-8123-201502011 Through advisable orientations in research and development, technological transfer and innovation the meat industry can respond to the consumers’ demand. Continual crises have helped the consumers to understand that the term “beef”is generic and corresponds to many different products, breeding systems and origins. The beef meat sector has responded by improving the traceability of meat. For companies, there were two challenges: reassuring the consumers as to the origin of the meat consumed and information through appropriate labeling. This traceability has ended up being a strategic commercial asset. However, although the indication of the origin of meat is one of the first criteria of consumer choice, it is not the only one. Today’s consumer is looking for an appropriate quality/price/use ratio. Since the cost-effectiveness of meat companies is rather low, there is a real need to combine consumer habits with a strategic positioning of value-added products. It is necessary to make investments profitable through higher volumes and diversification of the market. For example, ground meat has increased from 25% to more than 40% of the total meat consumption by supplying diversified products. The creation of an added-value via diversified products has raised many research and development problems which are discussed in this article. 2015 Vol. 29 (2): 49-51 [Abstract] ( 123 ) 全文 ( 237 )

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