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

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

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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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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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