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21 results on '"Meteau, Karine"'

1. Is meat of turkey breeders really different from that of standard turkeys?

Author

Chartrin, Pascal, Bordeau, Thierry, Godet, Estelle, Meteau, Karine, Gicquel, J.C., Drosnet, E., Brière, Sylvain, Bourin, Marie-Christine, Baéza, Elisabeth, Biologie des Oiseaux et Aviculture (BOA), Institut National de la Recherche Agronomique (INRA)-Université de Tours (UT), Elevage Alternatif et Santé des Monogastriques (UE EASM), Institut National de la Recherche Agronomique (INRA), Société de Transformation des Volailles de l'Ouest, Partenaires INRAE, Hendrix Genetics, ITAVI, and Institut National de la Recherche Agronomique (INRA)-Université de Tours

Subjects
[SDV.GEN]Life Sciences [q-bio]/Genetics, [SDV.GEN.GA]Life Sciences [q-bio]/Genetics/Animal genetics, [SDV]Life Sciences [q-bio], [INFO]Computer Science [cs], ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2018

2. Feeding value of insect meals in trout and poultry: digestibility and effect on quality of products

Author

BUREL, Christine, Lessire, Michel, Juin, Herve, Rousseau, Philippe, Hallouis, Jean-Marc, Aguirre, Pierre, Terrier, Frédéric, Surget, Anne, Pegourie, Gaia, Meteau, Karine, Roy, Roselyne, Médale, Françoise, Nutrition, Métabolisme, Aquaculture (NuMéA), Institut National de la Recherche Agronomique (INRA)-Université de Pau et des Pays de l'Adour (UPPA), Recherches Avicoles (SRA), Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), ANR DESIRABLE, and Unité de Recherches Avicoles (URA)

Subjects
Animal biology, fish, poultry, animal feed, insect meal, flour, farine, alimentation animale, digestibilité, qualité, valeur nutritionnelle des aliments, chicken, [SDV.BA]Life Sciences [q-bio]/Animal biology, fungi, poulet, insecta, poisson, digestibility, quality, Alimentation et Nutrition, Biologie animale, Food and Nutrition, animal feeding, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Feeding value of insect meals in trout and poultry: digestibility and effect on quality of products. Insectinov 2 - Production d'insectes : Alimentation - Applications - Nouvelles filières industrielles

Published
2017

3. Effects of different dietary sources of n-3 fatty acids on the laying performance and technological, nutritional and sensorial quality of eggs

Author

Baeza, Elisabeth, Chartrin, Pascal, LESSIRE, Michel, Meteau, Karine, Chesneau, G., Guillevic, M., Mourot, Jacques, Recherches Avicoles (SRA), Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), Société Valorex, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA), CASDAR Braviporc, Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
[SDV]Life Sciences [q-bio]
Abstract

absent

Published
2015

4. Effects of different dietary sources of n-3 fatty acids on the growth performance and technological, nutritional and sensorial quality of chicken meat

Author

Baéza, Elisabeth, Chartrin, Pascal, LESSIRE, Michel, Meteau, Karine, Chesneau, G., Guillevic, M., Mourot, Jacques, Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), Société Valorex, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), CASDAR Braviporc, Recherches Avicoles (SRA), and AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA)

Subjects
[SDV]Life Sciences [q-bio]
Abstract

absent

Published
2015

5. Impact of divergent selection for ultimate pH of pectoralis major muscle on biochemical, histological, and sensorial attributes of broiler meat

Author

Alnahhas, Nabeel, Le Bihan-Duval, Elisabeth, Baéza, Elisabeth, Chabault, Marie, Chartrin, Pascal, Bordeau, Thierry, Cailleau-Audouin, Estelle, Meteau, Karine, Berri, Cécile, Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA), and Elevage Alternatif et Santé des Monogastriques (UE EASM)

Subjects
histology, [SDV]Life Sciences [q-bio], food and beverages, [INFO]Computer Science [cs], broiler, sensorial analysis, ultimate pH, muscle biochemistry
Abstract

International audience; The impact of divergent selection based on the ultimate pH (pHu) of pectoralis major (P. major) muscle on the chemical, biochemical, and histological profiles of the muscle and sensorial quality of meat was investigated in broiler chickens. The protein, lipid, DM, glycogen and lactate content, glycolytic potential, proteolysis, lipid and protein oxidation index, muscle fiber cross-sectional area, capillary density, and collagen surface were determined on the breast P. major muscle of 6-wk-old broilers issued from the high-pHu (pHu+) and low-pHu (pHu-) lines. Sensory attributes were also evaluated on the breast (roasted or grilled) and thigh (roasted) meat of the 2 lines. Protein, lipid, and DM content of P. major muscle were not affected by selection (P > 0.05). However, the P. major muscle of the pHu+ line was characterized by lower residual glycogen (-16%; P 0.05) in both lines, fewer capillaries per fiber (-15%; P 0.05) between the 2 lines. At the sensory level, selection on breast muscle pHu mainly affected the texture of grilled and roast breast meat, which was judged significantly more tender (P

Published
2015

6. Relationships between overall liking score and sensory meat attributes in different types of beef cattlee

Author

Gagaoua, Mohammed, Micol, Didier, Richardson, R.I., Hocquette, Jean-François, Terlouw, Claudia, Meteau, Karine, Juin, Herve, Moloney, A.P., Nuernberg, K., Scollan, N.D., Boudjellal, A., Picard, Brigitte, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université des Frères Mentouri (Constantine 1), Institut de la Nutrition de l'Alimentation et des Technologies Agro-Alimentaire (INATAA), Division of Farm Animal Science, University of Bristol [Bristol], Elevage Alternatif et Santé des Monogastriques (UE EASM), Institut National de la Recherche Agronomique (INRA), Teagasc Agriculture and Food Development Authority (Teagasc), Leibniz Institute for Farm Animal Biology (FBN), Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS), Université frères Mentouri Constantine I (UMC), and ProdInra, Migration

Subjects
[SDV] Life Sciences [q-bio], sensory panel, meat qualities, [SDV]Life Sciences [q-bio], [INFO]Computer Science [cs], [SHS] Humanities and Social Sciences, [INFO] Computer Science [cs], beef, ComputingMilieux_MISCELLANEOUS, [SHS]Humanities and Social Sciences
Abstract

International audience

Published
2013

7. Effects of dietary enrichment with n-3 fatty acids on the quality of raw and processed breast meat of high and slow growth rate chickens

Author

Baéza, Elisabeth, Chartrin, Pascal, Gigaud, V., Tauty, S., Meteau, Karine, Lessire, Michel, Berri, Cécile, Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA), ITAVI, Fleury Michon, Elevage Alternatif et Santé des Monogastriques (UE EASM), and ProdInra, Migration

Subjects
[SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], [INFO]Computer Science [cs], [INFO] Computer Science [cs], ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2013

8. Comparaison des qualités sensorielles de la viande et de la carcasse d’agneaux élevés au pâturage en production biologique ou conventionnelle à deux niveaux de disponibilités en herbe

Author

Prache, Sophie, Ballet, Joel, Meteau, Karine, Guy, Frédéric, Musset, Marie-Angèle, VANNIER, EUGENIE, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS), Unité Expérimentale des Monts d'Auvergne, Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), European Project: 222623,KBBE,FP7-KBBE-2007-2A,LOWINPUTBREEDS(2009), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, AgroParisTech, UPE, European Union Reference Laboratory for equine diseases (EURL), and Ecole Supérieure d'Agricultures d'Angers (ESA d'Angers)

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, alimentation, muscle lumborum, pâturage, qualité, race bovine limousine, système de production, agneau, organic farming, lamb, meat, herbage availability, qualité de la viande, abattage d'animaux, Agricultural sciences, muscle longissimus, agriculture biologique, élevage conventionnel, Alimentation et Nutrition, carcasse, Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Sciences agricoles, ComputingMilieux_MISCELLANEOUS
Abstract

We compared the sensory qualities of meat and carcasses from pasture-fed lambs reared organically or conventionally (O vs. C) at 2 levels of herbage availability (High H vs. Low L). Mean lamb growth profile was kept similar between the two production systems. The experiment was conducted over 2 years from weaning until slaughter with 12 OH, OL, CH and CL Limousine castrated lambs each year. The O and C treatments differed in the level of on-pasture mineral N fertilisation. The experimental pastures were regrowths; the H and L pastures were rotationnally managed to lead to a mean lamb age at slaughter of 5 and 6 months in the H and L groups respectively. Sensory evaluation indicated that the overall liking of loin chops was lower in the O than in the C treatment. Redness of longissimus thoracis et lumborum muscle after 2h blooming was higher in the L than in the H treatment, sheding some light on the potential effect of the intensification of organic farming via an increase in stocking rate, Nous avons comparé les qualités sensorielles des carcasses et des viandes d’agneaux engraissés au pâturage en élevage biologique ou conventionnel (O vs. C) à deux niveaux de disponibilités en herbe (Haut H vs. Bas L). Le profil de croissance a été maintenu similaire entre les deux systèmes de production. L’expérimentation a été conduite pendant deux années avec 12 agneaux mâles castrés de race Limousine dans chaque groupe OH, OL, CH et CL chaque année. Les traitements O et C différaient par le niveau de fertilisation azotée minérale épandu sur les par celles. Les parcelles expérimentales étaient des repousses après fauche et elles étaient conduites en pâturage tournant pour conduire à un âge moyen des agneaux à l’abattage de 5 et 6 mois dans les lots H et L respectivement. Les côtelettes O ont été moins appréciées que les côtelettes C. L’indice de rouge du muscle longissimus thoracis et lumborum après 2h d’exposition à l’air a été plus élevé chez les agneaux L que chez les agneaux H, indiquant les effets possibles d’une intensification de l’élevage biologique à travers une augmentation du chargement

Published
2013

9. Responses to divergent selection for residual feed intake in growing pigs, consequences on pork

Author

Gilbert, Hélène, Bidanel, Jean Pierre, Billon, Yvon, Meteau, Karine, Guillouet, Philippe, Noblet, Jean, Sellier, Pierre, Gatellier, Philippe, Sayd, Thierry, Faure, Justine, Lebret, Bénédicte, Laboratoire de Génétique Cellulaire (LGC), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées, Génétique Animale et Biologie Intégrative (GABI), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Génétique Expérimentale en Productions Animales (GEPA), Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), Insémination Caprine et Porcine (ICP), Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Qualité des Produits Animaux (QuaPA), European Association for Animal Production (EAAP). Rome, ITA., and ProdInra, Migration

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, [SDV.SA] Life Sciences [q-bio]/Agricultural sciences, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2012

10. Comparison of meat and carcass sensory quality in organically and conventionally pasture-fed lambs at two levels of herbage availability

Author

Prache, Sophie, Ballet, Joel, Meteau, Karine, Gatellier, Philippe, Hoste, Herve, Guy, Frédéric, Musset, Marie-Angèle, Vannier, Eugenie, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS), Unité Expérimentale des Monts d'Auvergne, Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), Qualité des Produits Animaux (QuaPA), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, and ProdInra, Migration

Subjects
[SDV] Life Sciences [q-bio], [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [INFO]Computer Science [cs], [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SHS] Humanities and Social Sciences, [INFO] Computer Science [cs], [SDV.IDA] Life Sciences [q-bio]/Food engineering, ComputingMilieux_MISCELLANEOUS, [SHS]Humanities and Social Sciences
Abstract

International audience

Published
2012

11. Influence of increasing slaughter age of chickens on meat quality, welfare, and technical and economic results

Author

Baeza, Elisabeth, Arnould, Cécile, Jlali, Maamer, Chartrin, Pascal, Gigaud, Verane, Mercerand, Frederic, Durand, C., Meteau, Karine, Duval, Elisabeth, Berri, Cecile, Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA), Physiologie de la reproduction et des comportements [Nouzilly] (PRC), Institut National de la Recherche Agronomique (INRA)-Institut Français du Cheval et de l'Equitation [Saumur]-Université de Tours (UT)-Centre National de la Recherche Scientifique (CNRS), Pôle d'Expérimentation Avicole de Tours (UE PEAT), Montifaut Jambon, Fleury Michon, Elevage Alternatif et Santé des Monogastriques (UE EASM), This study was supported by grants from the 'Conseil Régional du Centre' and INRA (Department of Animal Physiology and Rearing Systems)., Recherches Avicoles (SRA), Centre National de la Recherche Scientifique (CNRS)-Université de Tours-Institut Français du Cheval et de l'Equitation [Saumur]-Institut National de la Recherche Agronomique (INRA), UR 83 Recherches Avicoles, Institut Technique de l'Aviculture et des Elevages de Petits Animaux (ITAVI), Pôle d'Expérimentation Avicole de Tours (PEAT), and Institut National de la Recherche Agronomique (INRA)-Institut Français du Cheval et de l'Equitation [Saumur]-Université de Tours-Centre National de la Recherche Scientifique (CNRS)

Subjects
welfare, slaughter age, production efficiency, litter, chicken, [SDV]Life Sciences [q-bio], meat quality
Abstract

Chantier qualité GA; Because of the increasing demand for rawcuts and processed products, there is a trend to producingvery heavy broilers. Breeds that are used for such kinds ofproduction have been intensively selected for growth rateand breast meat yield, and birds are reared for a longerperiod than standard broilers. This study was to evaluatethe effects of increasing slaughter age on technical andeconomic factors, including production effi ciency andenvironmental costs, bird welfare, and breast meat qualityin a modern heavy broiler line. Five groups of 300 maleRoss 708 chickens were reared until slaughter ages of 35,42, 49, 56, or 63 d. Increasing age at slaughter from 35to 63 d resulted in a 7.4-fold increase (P < 0.01) in mortalityrate (5.21 vs. 0.70%). It also increased (P < 0.001)the slaughter weight and ADFI of birds 2.5- and 1.4-fold,respectively, without affecting their G:F. Under our experimentalconditions, economic profi t evaluated through thenet gain reached a maximum at 42 d. The moisture andammonium content of litter increased (P < 0.05 and P

Published
2012

12. Sensory qualities of longissimus muscle from finished young bulls offered diets enriched in linseed and antioxydants supplements

Author

Micol, Didier, Bauchart, Dominique, Jurie, Catherine, Meteau, Karine, Thomas, Agnès, Durand, Denys, Hocquette, Jean-François, Unité de Recherches sur les Herbivores (URH), Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), and ProdInra, Migration

Subjects
[SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], [INFO]Computer Science [cs], [SHS] Humanities and Social Sciences, [INFO] Computer Science [cs], ComputingMilieux_MISCELLANEOUS, [SHS]Humanities and Social Sciences
Abstract

International audience

Published
2011

13. Sensory characteristics of beef in France and UK at two cooking temperatures

Author

Micol, Didier, Chriki, Sghaier, Jailler, Roland, Jurie, Catherine, Meteau, Karine, Juin, Herve, Nute, Geoffrey, Richardson, Robert Ian, Hocquette, Jean-François, Unité de Recherches sur les Herbivores (URH), Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), and ProdInra, Migration

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, [SDV.SA] Life Sciences [q-bio]/Agricultural sciences, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2011

14. Effect of plant antioxidant in n-3 polyunsaturated fatty acid-enriched diet on fatty acid composition and sensorial attributes of dry-cured ham

Author

Mairesse, Guillaume, Benet, Marion, Meteau, Karine, Juin, Herve, Durand, Denys, Mourot, Jacques, Systèmes d'élevage, nutrition animale et humaine (SENAH), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Elevage Alternatif et Santé des Monogastriques (UE EASM), Institut National de la Recherche Agronomique (INRA), Unité de Recherches sur les Herbivores (URH), The authors are grateful to Aoste (France) for the process of dry-cured ham, Phytosynthese (France) and CCPA (France) for the supply of natural antioxidants and to Valorex (France) for extruded linseed. This work was carried out with the financial support of the 'ANR - Agence Nationale de la Recherche - The French National Research Agency' under the 'Programme National de Recherche en Alimentation et Nutrition Humaine', project, AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de la Recherche Agronomique (INRA)

Subjects
peroxidation, dry-cured ham, sensory evaluation, food science and technology, [SDV]Life Sciences [q-bio], meat products, [INFO]Computer Science [cs], Antioxidants, omega 3, [SHS]Humanities and Social Sciences
Abstract

International audience; Three groups of eight pigs (52.6109.0 kg BW) were fed a high level of n-3 polyunsaturated fatty acids (PUFA; L diet). Two cocktails of plant antioxidants were added separately to L diet (LAox1, LAox2). Fatty acid composition, lipoperoxidation and sensory evaluations were carried out on dry-cured hams. No effect of dietary antioxidant was observed on total saturated, monounsaturated, n-6 and total PUFA. Antioxidant supplementation significantly decreased the total n-3 PUFA proportion in LAox1 and LAox2 products (6.75% and 7.08% of total FA, respectively) as compared to L (8.06%). However, C18:3n-3 content of all products varied from 308 to 394 mg per 100 g without any dietary effect (P > 0.05). The supplementation with natural antioxidant significantly reduced the malondialdehyde content of dry-cured ham (5.75.6 mu g g(-1) for Laox1 and Laox2, respectively, vs. 10.2 mu g g(-1) for L). Sensory evaluation of dry-cured ham revealed no significant difference for all the tested attributes between treatments.

Published
2011

15. Influence of increased slaughter age on meat yield and breast meat quality from a heavy line of broiler chicken

Author

Baéza, Elisabeth, Jlali, Maamer, Chartrin, Pascal, Gigaud, Verane, Mercerand, Frederic, Durand, C., Meteau, Karine, Le Bihan-Duval, Elisabeth, Berri, Cécile, Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA), ITAVI, Pôle d'Expérimentation Avicole de Tours (UE PEAT), Fleury Michon, Elevage Alternatif et Santé des Monogastriques (UE EASM), and ProdInra, Migration

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, [SDV.SA] Life Sciences [q-bio]/Agricultural sciences, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2010

16. Sensory evaluation of beef eating quality in France and UK at two cooking temperatures

Author

Micol, Didier, Jailler, Roland, Jurie, Catherine, Meteau, Karine, Juin, Herve, Nute, Geoffrey, Richardson, Robert Ian, Hocquette, Jean-François, Unité de Recherches sur les Herbivores (URH), Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), University of Bristol [Bristol], and ProdInra, Migration

Subjects
[SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], [INFO]Computer Science [cs], [SHS] Humanities and Social Sciences, [INFO] Computer Science [cs], ComputingMilieux_MISCELLANEOUS, [SHS]Humanities and Social Sciences
Abstract

International audience

Published
2010

17. Multivariate analysis to compare pig meat quality traits according to breed and rearing system

Author

Salmi, Btissam, Larzul, Catherine, Damon, Marie, Lefaucheur, Louis, Mourot, Jacques, Laville, Elisabeth, Gatellier, Philippe, Meteau, Karine, Laloë, Denis, Lebret, Benedicte, Génétique Animale et Biologie Intégrative (GABI), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Systèmes d'élevage, nutrition animale et humaine (SENAH), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Elevage Alternatif et Santé des Monogastriques (UE EASM), AgroParisTech-Institut National de la Recherche Agronomique (INRA), and AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA)

Subjects
[SDV]Life Sciences [q-bio], viande de porc, analyse multivariée, multivariate, quality, material, système, statistical analyses, method, genetic, race, variabilité de la qualité, porc
Abstract

absent

Published
2010

18. Does the chicken genotype 'Geline de Touraine' have specific carcass and meat characteristics?

Author

Chartrin, Pascal, Berri, Cécile, Le Bihan-Duval, Elisabeth, LESSIRE, Michel, Meteau, Karine, Juin, Herve, Baéza, Elisabeth, ProdInra, Migration, Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA), and Elevage Alternatif et Santé des Monogastriques (UE EASM)

Subjects
[SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], GELINE DE TOURAINE, [INFO]Computer Science [cs], [INFO] Computer Science [cs], ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2009

19. Is a short concentrate-finishing period in lambs raised on alfalfa pasture effective at reducing fat indoles contents and lightening meat colour?

Author

Eiras, Carlos Emanuel, Prunier, Armelle, Meteau, Karine, do Prado, Ivanor Nunes, and Prache, Sophie

Abstract

• Pasture-feeding results in darker lamb meat with more off-flavours than stall-feeding. • Grazing alfalfa increases the risk of off-flavours due to higher indoles synthesis. • We tested whether a short stall-finishing period could reduce these sensory defects. • A short stall-finishing period was effective in reducing fat indoles concentrations. • A short stall-finishing period was not effective in lightening meat colour. Pasture-feeding in lambs has been associated with dark-coloured meat and high meat contents of volatile indoles (skatole and indole), which may be responsible for sensory defects. The risk of off-flavours is even higher when lambs graze alfalfa, because it is particularly rich in rapidly degradable proteins. Here, we investigated whether a short concentrate stall-finishing period in lambs that previously grazed alfalfa influences meat sensory quality traits. We compared three feeding treatments, using three groups of 10 male Romane lambs: grazing alfalfa (A), stall-feeding with concentrate and straw (S), and stall-finishing with concentrate and straw for 21 days after previously grazing alfalfa (AS). During stall-feeding, the concentrate was given at a level adjusted to achieve a similar growth pattern in all treatment groups, and the length of the trough was sufficient for all lambs to have access to the feeds at the same time. Lamb live weight and age at slaughter, and carcass conformation and fatness were similar for all treatment groups. Perirenal fat skatole content was lower in AS and S lambs than in A lambs (P < 0.001 and P < 0.05, respectively), and not significantly different between AS and S lambs. Perirenal fat indole and dorsal fat skatole concentrations were lower in AS lambs than in A lambs (P < 0.05 and P < 0.005, respectively), the other pairwise comparisons being not significant. There was no treatment effect on dorsal fat indole content. Longissimus et lumborum muscle colour coordinates differed between pasture-fed and stall-fed lambs, with a lower lightness (P < 0.005) and greater redness and hue angle (P < 0.001 and P < 0.01, respectively) in pasture-fed lambs, but muscle colour coordinates did not differ between A and AS lambs. A 21-d concentrate-based stall-finishing period in lambs previously raised on alfalfa pasture therefore markedly reduced fat indoles concentrations compared to lambs grazed on alfalfa until slaughter but did not change meat colour. [ABSTRACT FROM AUTHOR]

Published
2022
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21. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.

Author

Gagaoua, Mohammed, Micol, Didier, Picard, Brigitte, Terlouw, Claudia E.M., Moloney, Aidan P., Juin, Hervé, Meteau, Karine, Scollan, Nigel, Richardson, Ian, and Hocquette, Jean-François

Subjects
*BEEF, *COOKING, *SENSORY evaluation of beef, *BEEF flavor & odor, *LOW temperatures
Abstract

Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 °C and 74 °C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55 °C than at 74 °C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+ 7 to + 24%, P < 0.001) but lower scores for abnormal flavour (− 10 to − 17%, P < 0.001) at 74 °C. Abnormal flavour score by the French panel was higher at 74 °C than at 55 °C (+ 26%, P < 0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel. [ABSTRACT FROM AUTHOR]

Published
2016
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