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Educated consumers don't believe artificial meat is the solution to the problems with the meat industry

Journal of Integrative Agriculture 2015年第2期14卷 273-284页

作者： aurélie hocquette Carla Lambert Clémentine Sinquin Laure Peterolff Zoé Wagner Sarah P F Bonny André Lebert Jean-Franois hocquette France Business School (FBS) 4 Boulevard Trudaine Clermont-Ferrand Cedex 1 63037 France Clermont Université Polytech 24 avenue des Landais Aubière Cedex 61177 France School of Veterinary and Life Sciences Murdoch University Murdoch W.A. 6150 Australia INRA UMR1213 Recherches sur les Herbivores Saint-Genès Champanelle F-63122 France Clermont Université Vet Agro Sup UMR1213 Recherches sur les Herbivores Saint Genès Champanelle F-63122 France

The production of in vitro meat by cell culture has been suggested by some scientists as one solution to address the major challenges facing our society. Firstly, consumers would like the meat industry to reduce potential discomfort of animals on modern farms, or even to avoid killing animals to eat them. Secondly, citizens would like meat producers to reduce potential environmental deterioration by livestock and finally, there is a need to reduce world hunger by increasing protein resources while the global population is predicted to grow rapidly. According to its promoters, artificial meat has a potential to make eating animals unnecessary, to reduce carbon footprint of meat production and to satisfy all the nutritional needs and desires of consumers and citizens. To check these assumptions, a total of 817 educated people（mainly scientists and students） were interviewed worldwide by internet in addition to 865 French educated people. We also interviewed 208 persons（mainly scientists） after an oral presentation regarding artificial meat. Results of the three surveys were similar, but differed between males and females. More than half of the respondents believed that ＂artificial meat＂ was feasible and realistic. However, there was no majority to think that artificial meat will be healthy and tasty, except respondents who were in favour of artificial meat. A large majority of the respondents believed that the meat industry is facing important problems related to the protection of the environment, animal welfare or inefficient meat production to feed humanity. However, respondents did not believe that artificial meat will be the solution to solve the mentioned problems with the meat industry, especially respondents who were against artificial meat. The vast majority of consumers wished to continue to eat meat even they would accept to consume less meat in a context of increasing food needs. Only a minority of respondents（from 5 to 11%） would recommend or accept to eat

关键词： meat production artificial meat consumers' responses

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Is it possible to save the environment and satisify consumers with artificial meat?

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Journal of Integrative Agriculture 2015年第2期14卷 206-207页

作者： Jean-Francois hocquette Herbivore Research Unit Member of JIA Editorial BoardNational Institute for Agricultural Research (INRA) Theix 63122 Saint-Genes Champanelle France

Our modern society is facing major challenges such as reducing world hunger by increasing protein resources despite an increase in protein demands due to the presence of more and more human beings on the earth. Other challenges include reducing potential environmental degradation due to human activities and also due to livestock. In addition to that, some people are concerned by reducing potential discomfort of animals on modern farms or maybe avoiding killing animals to eat them.

关键词： livestock concerned challenges avoiding maybe despite pleased acceptance discomfort technological

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What is artificial meat and what does it mean for the future of the meat industry?

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Journal of Integrative Agriculture 2015年第2期14卷 255-263页

作者： Sarah P F Bonny Graham E Gardner David W Pethick Jean-Franois hocquette School of Veterinary and Life Sciences Murdoch UniversityMurdoch W.A. 6150 Australia INRA UMR1213 Recherches sur les HerbivoresSaint-Genès Champanelle F-63122 France Clermont Université Vet Agro Sup UMR1213 Recherches sur les HerbivoresSaint-Genès Champanelle F-63122 France

The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must find solutions to issues regarding animal welfare, health and sustainability and will have to do so in the face of competition from emerging non-traditional meat and protein products in an increasingly complex regulatory environment. These novel meat and protein products, otherwise known as ‘artificial meat＇ are utilising ground breaking technologies designed to meet the issues facing the conventional meat industry. These artificial meats, in vitro or cultured meat and meat from genetically modified organisms have no real capacity to compete with conventional meat production in the present environment. However, meat replacements manufactured from plant proteins and mycoproteins are currently the biggest competitors and are gaining a small percentage of the market. Manufactured meats may push conventional meat into the premium end of the market, and supply the bulk, cheap end of the market if conventional meat products become more expensive and the palatability and versatility of manufactured meats improve. In time the technology for other artificial meats such as meat from genetic modified organisms or cultured meat may become sufficiently developed for these products to enter the market with no complexity of the competition between meat products. Conventional meat producers can assimilate agroecology ecology concepts in order to develop sustainable animal production systems. The conventional meat industry can also benefit from assimilating biotechnologies such as cloning and genetic modification technologies, using the technology to adapt to the changing environment and respond to the increasing competition from artificial meats. Although it will depend at least partly on the evolution of conventional meat production, the future of artificial meat produced from stem cells appears uncertain at this time.

关键词： artificial meat in vitro meat meat industry consumer satisfaction sustainable production

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Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat

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Journal of Integrative Agriculture 2018年第7期17卷 1641-1654页

作者： Sarah P.F.Bonny Rachel A.O'Reilly David W.Pethick Graham E.Gardner Jean-Francois hocquette Liselotte Pannier School of Veterinary and Life Sciences Murdoch UniversityMurdochWA 6150Australia Clermont Université INRAVetAgro SupUMR1213Recherches sur les HerbivoresSaint-Genes Champanelle F-63122France

Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is the Meat Standards Australia（MSA） system. This system is a Total Quality Management System, aimed at delivering an eating quality guarantee to consumers, and through this adding value to the entire supply chain. At present, it is well developed for beef and still evolving for sheepmeat. MSA has identified Critical Control Points（CCPs） in the production, pre-slaughter, processing and value-adding aspects of the supply chain that impact on consumer palatability through the large-scale taste testing of meat by untrained consumers. These CCPs are used as either（1） mandatory criteria determining eligibility for grading, and（2） inputs in a model predicting the palatability of individual combinations of muscle and different cooking methods. Through the prediction of palatability, MSA increases consumer satisfaction and is used to provide assurance for branded products and new marketing innovations in Australia and internationally. This has added significant value to the Australian beef industry, with several retail examples demonstrating consumer willingness to pay more for premium quality beef and sheepmeat products based on the MSA grading scores. This price differential at retail allows the value of the carcass to be calculated based on the eating quality as well as the volume produced, thereby delivering a financial reward for farmers producing high quality carcasses. The continuous quality scale of MSA allows producers to realise the financial gain of incremental improvements in quality, as well as the precise economic weights associated with traits such as marbling, ossification score, or breed. The use of MSA in this fashion has underpinned a new and innovative supply chain where the pricing is transparent and allows produ

关键词： eating quality consumer beef sheep Meat Standards Australia international cut

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Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

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Journal of Integrative Agriculture 2016年第7期15卷 1550-1563页

作者： M Gagaoua E M C Terlouw D Micol J-F hocquette A P Moloney K Nuernberg D Bauchart A Boudjellal N D Scollan R I Richardson B Picard INRA UMRH 1213Unite de Recherches sur les HerbivoresTheix63122 Saint Genes ChampanelleFrance VetAgro Sup UMRH 1213Unite de Recherches surles HerbivoresTheix63122 Saint Genes ChampanelleFrance Equipe Maquav INA TAAUniversite Freres Mentouri ConstantineRoute de Ain El-Bey25000 ConstantineAlgeria Teagasc Animal and Grassland Research and Innovation CentreGrangeDunsanyCo.MeathIreland FBN Leibniz Institute for Farm Animal Biology W-StahI-Allee 218196 DummerstorfGermany Institute of Biological Environmental and Rural Sciences(IBERS)Aberystwyth UniversityGogerddanAberystwyth SY23 3EBUnited Kingdom Division of Farm Animal Science University of BristolLangford HouseBristol BS40 5DUUnited Kingdom

The present study compared eight breeds of cattle differing in gender （heifers, buls and steers） to determine associations between muscle characteristics and meat sensory qualities of theLongissimus thoracis muscle. Animal types differed in al the muscle characteristics and sensory qualities. Many correlations among muscle characteristics and among sensory qualities were consistent for most animal types. Isocitrate dehydrogenase （ICDH） activities alowed discrimination of muscles with respect to myosin heavy chain （MyHC）-I proportions for al animal types. Lactate dehydrogenase （LDH） and phos-phofructokinase （PFK） activities were positively correlated for most animal types. Overal liking was correlated with beef lfavour and abnormal lfavour in al animal types and with global tenderness for al animal types except for Charolais cross breed steers. For al animal types except for Angus×Friesian heifers, beef lfavour and abnormal lfavour were negatively correlated. Overal liking was not correlated with juiciness. PFK, ICDH and citrate synthase （CS） activities were strongly associated with tenderness, beef lfavour and overal liking when average values for al animal types were used. However, associations between muscle characteristics and sensory qualities within animal types were weak and inconsistent.

关键词： cattle muscle characteristics meat sensory qualities gender breed prediction

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法国肉牛业发展经验

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肉类研究 2015年第2期29卷 33-39页

作者：黄亚宇霍云龙 Jean-Franois hocquette 孟庆翔法国农业科学研究院法国克莱蒙费郎大学农学院中国农业大学动物科技学院北京100193

近年来我国牛肉生产和消费量增长巨大,肉牛产业发展迅速。如何适应各地生产条件、减少环境污染,并形成可持续发展的生产模式成为肉牛产业发展的关键。法国肉牛生产历史悠久,其肉牛存栏量和牛肉产量目前在欧洲排名第一,肉牛产业有许多经... 详细信息

近年来我国牛肉生产和消费量增长巨大,肉牛产业发展迅速。如何适应各地生产条件、减少环境污染,并形成可持续发展的生产模式成为肉牛产业发展的关键。法国肉牛生产历史悠久,其肉牛存栏量和牛肉产量目前在欧洲排名第一,肉牛产业有许多经验值得借鉴。本文回顾了法国近几十年来肉牛产业的演变和现状,介绍了法国肉牛业的发展亮点,并结合中国肉牛业发展现状讨论了值得我们借鉴的法国经验。

关键词：肉牛产业法国发展

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澳大利亚肉类标准和分级体系

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肉类研究 2015年第2期29卷 43-48页

作者： R POLKINGHORNE J M THOMPSON J F hocquette D W PETHICK 霍云龙孟庆祥澳大利亚马林亚农业公司维多利亚3875澳大利亚澳大利亚新英格兰大学肉牛遗传技术研究中心新南威尔士2351澳大利亚法国农业科学研究院克莱蒙费朗63122法国澳大利亚莫道克大学珀斯6150澳大利亚不详

澳大利亚肉类标准(meat standards Australia,MSA)是一个肉类全面质量管理系统,旨在为消费者提供一个肉类食用品质的准确描述。MSA已经通过对消费者进行大规模的品尝实验,确定了牛肉供应链中影响牛肉可口性的生产、屠宰、加工和价值以... 详细信息

澳大利亚肉类标准(meat standards Australia,MSA)是一个肉类全面质量管理系统,旨在为消费者提供一个肉类食用品质的准确描述。MSA已经通过对消费者进行大规模的品尝实验,确定了牛肉供应链中影响牛肉可口性的生产、屠宰、加工和价值以及各个生产环节的关键控制点(critical control points,CCPs)评分。这些关键控制点评分通过两种方式管理牛肉的可口性。首先,屠宰加工领域的关键控制点一直作为胴体评分的强制性标准;其次,其他生产和加工领域的关键点控制评分被合并到一个模型当中,用来预测不同个体肌肉和烹饪技巧的可口性。MSA模型可以用来支持新的营销创新。已经有充分的证据表明,消费者愿意为优质牛肉付出高价。目前已出现几个零售的例子采用MSA可口性评分来给牛肉定价。这样胴体价值的计算方法即为每块零售肉质量乘以不同质量评分的价格,并按照零售价的比例支付牛肉生产者。该系统可以用不同的胴体性状相关的经济权重来计算。由于等级是基于持续的质量规模,生产者在这个系统中的质量和产量方面即便小有增加,也会获得相应的经济回报。MSA系统已经支撑了一个新的和创新的营销系统,该系统的定价是透明的,可以帮助生产者对肉品的质量和产量的调整作出明智的决定。MSA系统不仅在澳大利亚有效地用于预测牛肉的可口性,而且在其他国家也都证明了其应用的有效性。在欧洲启动的ProSafeBeef项目也表明,欧洲也可用类似MSA的系统进行肉类的分级。

关键词：澳大利亚肉类标准分级体系

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法国和欧洲肉牛胴体和牛肉评分系统:现状与展望

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中国畜牧杂志 2015年第S1期51卷 158-160页

作者： hocquette J F Bonny S P F Legrand I Gardner G Pethick D W Wierzbicki J Allen P Farmer L Polkinghorne R J 胡玉梅法国农业科学院克莱蒙费朗研究中心 Murdoch University Institut de l’Elevage LimogesFrance Polish Beef Association Teagasac Food and Research Centre Agri-Food and Biosciences Institute INRA-Vet Agro Sup UMRH 1213 TheixFrance

尽管欧洲肉牛行业做了很多努力和尝试,但是牛肉风味的不稳定性仍然是一个问题。1980年,在欧盟委员会的监管下,最初建立了一个肉牛胴体分级方案,即用以描述肉牛胴体结构和皮下脂肪含量的EUROP系统。随后,法国开发了质量标签体系,其目的... 详细信息

尽管欧洲肉牛行业做了很多努力和尝试,但是牛肉风味的不稳定性仍然是一个问题。1980年,在欧盟委员会的监管下,最初建立了一个肉牛胴体分级方案,即用以描述肉牛胴体结构和皮下脂肪含量的EUROP系统。随后,法国开发了质量标签体系,其目的是由官方对地域性特定牛肉产品进行认定,同时打击那些非法使用著名地理标识的案例,以促进农业的可持续发展。这些体系目前已经演变成欧洲现存的三个方案。

关键词：牛肉生产皮下脂肪分级方案不稳定性肉牛产业传统特产 French 后备母牛 ossification 牛肉市场

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第15届法国肉类科技大会(JSMTV)简介

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肉类研究 2015年第2期29卷 1-4页

作者： Jean-Franois hocquette 黄亚宇孟庆翔法国农业科学研究院克莱蒙费朗63122法国克莱蒙费郎大学农学院克莱蒙费朗63000法国不详

2014年共有240人参加了法国第15届肉类科技大会,其中20%是企业界人士,18%来自法国以外的国家。中法肉牛研究与发展中心也组织代表团参加了本次会议。鉴于畜牧产业面临的多重挑战(环境问题、动物和人类健康以及获取食物权利的问题),大会... 详细信息

2014年共有240人参加了法国第15届肉类科技大会,其中20%是企业界人士,18%来自法国以外的国家。中法肉牛研究与发展中心也组织代表团参加了本次会议。鉴于畜牧产业面临的多重挑战(环境问题、动物和人类健康以及获取食物权利的问题),大会着重介绍了肉类生产造成环境影响的分析方法、影响肉类消费的经济学和社会学因素,以及提高肉类产业竞争力等议题。在人类营养方面,提出了适量吃肉对人体健康不造成威胁的结论。在提高胴体优质切块比率、肉类加工、产品细分等方面,各项研究都着重强调了创新和市场营销的重要性。

关键词：肉类产业经济竞争力环境影响人体营养品质分割

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