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

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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维普期刊数据库

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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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维普期刊数据库

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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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维普期刊数据库

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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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维普期刊数据库

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The potential cost of discrimination in diet selection by grazing herbivores

The potential cost of discrimination in diet selection by gr...

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ⅩⅪ International Grassland Congress and the Ⅷ International Rangeland Congress

作者： Cecile Ginane Bertrand Dumont Anne farruggia Laurent Lanore Pascal Carrere inra ur1213 unite de recherches sur les herbivores f-63122 saint genes champanelle France inra ur874 unite de Recherche sur l'Ecosysteme Prairial 234 Av.du Brezet F-63100 Clermont-FerrandFrance

＜正＞Introduction While the general patterns of diet selection by grazing herbivores have been frequently discussed in the literature, very little is known on the effect of the local abundance and assemblage of plant families on their subsequent defoliation by the *** diverse pastures,where several plant species coexist on a small spatial scale,diet selection will partly depend on the discrimination abilities of the *** ability of sheep to discriminate between ryegrass and white clover has been demonstrated using an indoor test（Edwards et al.,1997）.Here,we propose a sward-based method to study the selection of white clover by cattle and sheep in a pluri-specific grassland,according to whether it can be easily distinguished within the sward or *** leads us to discuss the potential cost of discrimination processes in the diet selection of grazing herbivores.

关键词： ruminant clover discrimination selection

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