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48 results on '"Service Qualité des Viandes"'

1. ECOLAGNO – Production de viande d’agneau selon des pratiques agroécologiques : performances technico-économiques et perception par les consommateurs

Author: Isabelle, Legrand, L, Sagot, Prache, Sophie, D, Gautier, A, Tessereau, E, Lagarde, Demarquet, François, L, Siciliano, Briantais, D, Grisot, Pierre-Guillaume, Normand, Jérôme, 10, P.-G, Institut de l'élevage (IDELE), 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre Interrégional d'Information et de Recherche en Production Ovine (CIIRPO), GIE Ovin du Centre Ouest, Agneau Fermier des Pays d'Oc, Établissement Public Local d’Enseignement et de Formation Professionnelle Agricole (EPLEFPA), Association César, GIE Ovins du Limousin, and Service Qualité des Viandes
Subjects: techniques de production, production d’agneau, [SDV.BA]Life Sciences [q-bio]/Animal biology, [SDV.SA.STA]Life Sciences [q-bio]/Agricultural sciences/Sciences and technics of agriculture, qualités nutritionnelles et sensorielles, acceptabilité consommateur, consumer acceptability, Agroécologie, breeding practices, Agroecology, lamb production, nutritional and sensory qualities
Abstract: The ECOLAGNO project, led by Institut de l’Elevage, studied lamb fattening practices with an agroecological interest for outdoor or indoor productions, in order to meet societal expectations. Ten trialsinvolving 740 lambs mainly aimed at reducing farm inputs and consumption of biomass that can be usedby humans. The goal was to maximize the proportion of grazing lambs and to improve the indoor feedefficiency. The impact of these innovative breeding practices was quantified on a zootechnical and aneconomical point of view, on the breeder workload and on the meat quality. Sensory acceptability testsof products and willingness to pay measurements were performed by consumers. Together withretailers surveys they allowed to approach the; Le projet ECOLAGNO, porté par l’Institut de l’Elevage, a étudié des pratiques d’engraissementd’agneaux ayant un intérêt agroécologique, pour une conduite à l’herbe ou en bergerie, en réponse auxattentes sociétales. Dix essais comptant 740 agneaux entendaient principalement réduire les intrantsainsi que la consommation de matières premières utilisables par l’Homme. Il s’agissait de maximiser laproportion d’agneaux conduits au pâturage et d’améliorer l’efficacité alimentaire en bergerie. L’impactde ces pratiques d’élevage innovantes a été quantifié sur les plans zootechnique, économique etenvironnemental, ainsi que sur la charge de travail de l’éleveur et les qualités des viandes. Des testsd’acceptabilité sensorielle des produits et des mesures de consentement à payer par lesconsommateurs ont été réalisés. Avec des enquêtes auprès de distributeurs, ils ont permis d’aborder lavalorisation économique possible par la filière française de ces pratiques d’élevage agroécologiques.
Published: 2021

2. Research in Beef Tenderness and Palatability in the Era of Big Data

Author: Marie-Pierre Ellies-Oury, I. Legrand, Rod Polkinghorne, Jerzy Wierzbicki, Graham E. Gardner, Jean-François Hocquette, David W. Pethick, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Service Qualité des Viandes, Institut de l'élevage (IDELE), School of Veterinary and Life Sciences, Murdoch University, Polish Beef Association, and Polkinghornes
Subjects: 2. Zero hunger, [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, 040301 veterinary sciences, business.industry, Interoperability, Big data, 0402 animal and dairy science, Findability, 04 agricultural and veterinary sciences, Ontology (information science), 040201 dairy & animal science, beef, 0403 veterinary science, Data sharing, tenderness, palatability, Order (exchange), Transparency (graphic), [SDV.SA.SPA]Life Sciences [q-bio]/Agricultural sciences/Animal production studies, open science, standards, Business, ontology, Marketing, Value chain
Abstract: International audience; For decades, research has focused on predicting beef palatability using muscle biochemical traits and various bio-markers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers , or shear force) and repeatability of the measurements are crucial for creating significant data resources for the derivation of robust predictive models, as well as rigorous validation testing. This "big data" approach as well as the rapid evolution of new measurement technologies require careful definition of traits and transparent principles for data sharing and management. In this context, AgroPortal is a common platform to receive and host existing description systems, such as Animal Trait Ontology for Livestock. Furthermore, as in other fields, meat science researchers should improve the Findability, Accessibility, Interoperability, and Reusability of data (known as the FAIR Data Principles). For beef, strategic choices have been made in order to consider real consumers' expectations, not well estimated correctly by lab approaches. Thus, Australia set up the Meat Standards Australia grading scheme based on beef assessment by untrained consumers. The ambitions of the International Meat Research 3G Foundation is to develop beef ontology, to set up an international database with a large number of consumers' scores related to beef palatability and collected according to standard protocols of the Meat Standards Australia methodology. The Foundation also aims to support the beef industry by offering an international predictive model of beef palatability, flexible enough to take into account any local livestock characteristics or regional consumer specificity. This approach is supported by the United Nations Economic Commission for Europe, which promotes development of regulations and norms, technical cooperation, and exchange of best expertise and practices. This will substantially improve the transparency of data flow and price signaling between all participants of the value chain, from beef producers through to consumers at retail.
Published: 2020
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3. Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?

Author: Benoît-Pierre Mourot, Donato Andueza, Jérôme Normand, Guillaume Chesneau, Mohammed Gagaoua, Brigitte Picard, Anne Listrat, Guillaume Mairesse, Dominique Gruffat, C. Gobert, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Teagasc Agriculture and Food Development Authority (Teagasc), Service Qualité des Viandes, Institut de l'élevage (IDELE), Valorex SAS, and a financial support of Bretagne and Pays de la Loire regions
Subjects: collagen, medicine.medical_specialty, 040301 veterinary sciences, [SDV]Life Sciences [q-bio], Muscle Fibers, Skeletal, Longissimus Thoracis, Connective tissue, cross-links, Matrix (biology), Fibril, SF1-1100, 0403 veterinary science, CLs upper limits, Internal medicine, medicine, Animals, [INFO]Computer Science [cs], Muscle fibre, Chemistry, 0402 animal and dairy science, 04 agricultural and veterinary sciences, 040201 dairy & animal science, beef, Animal culture, Endocrinology, medicine.anatomical_structure, Connective Tissue, Body Composition, dairy, Cattle, Animal Science and Zoology, Muscle fibres only, proteoglycans, Intramuscular fat
Abstract: International audience; Intramuscular connective tissue (IMCT) is mainly composed of several fibrils (known as total collagen (TCol)) linked between each other by different chemical cross-links (CLs), the whole being embedded in a matrix of proteoglycans (PGs). In the field of beef quality, there is limited information on the role of CLs and PGs. Accordingly, several authors suggest that, to investigate the role of IMCT, it is important to investigate them just like TCol and insoluble collagen (ICol). In muscle, there are two other components, the muscle fibres and intramuscular fat (IMF) content. There are limited data on the relationships between these three components of muscle and then on possibility to independently manipulate these characteristics in order to control the final quality of meat. The present study aimed to investigate whether consistent relationships exist between these different components of muscle. Therefore, the present study compared four muscles of two cattle types (dairy and beef) to determine associations between TCol, ICol, CLs and PGs. Data were analysed across and within muscle (M) and animal type (AT) based on residuals. There was a strong M and AT effect for all muscle characteristics and an interaction M × AT for type I muscle fibres and IMF. Correlations between TCol, ICol and their CLs were M- and AT-independent. Total proteoglycans were positively correlated with TCol and ICol in a muscle-dependent manner irrespective of AT, but no correlation was found with CLs. On the contrary, CLs were negatively correlated with the ratio TPGs : TCol in an M-dependent manner, irrespective of AT. TCol, ICol and CLs were positively and negatively correlated with type IIA and IIBþX muscle fibres only in longissimus thoracis (LT) muscle, regardless the AT. Insoluble collagen was the only parameter of IMCT to be correlated with type I muscle fibres but only in LT muscle, irrespective of AT. There was no correlation between PGs and muscle fibre types, but PGs were the only IMCT component to be related with IMF in an M-dependent manner, irrespective of AT. Finally, there was no correlation between muscle fibre types and IMF content within M and AT. This study revealed that there is a strong relationship between IMCT components irrespective of M, an M-dependent relationship between the IMCT components and muscle fibre types and few (only with PGs) or no relationship between IMF and IMCT and muscle fibres.
Published: 2020
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4. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Author: Jerzy Wierzbicki, Grzegorz Pogorzelski, Jean-François Hocquette, Sghaier Chriki, Jingjing Liu, Marie-Pierre Ellies-Oury, I. Legrand, Declan J. Troy, Rod Polkinghorne, Linda J. Farmer, Beijing Key Laboratory of Security and Privacy in Intelligent Transportation, Beijing Jiaotong University (BJTU), Bordeaux Sciences Agro [Gradignan], Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro), 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Agri-Food and Biosciences Institute, Teagasc Agriculture and Food Development Authority (Teagasc), 431 Timor Road, Murrurundi, Independent, and China Scholarship Council European research project ProSafeBeef FOOD-CT-2006-36241Polish ProOptiBeef Farm to Fork project - EU Innovative POIG.01.03.01-00-204/09French 'Direction Generale de l'Alimentation' FranceAgriMer Irish Department of Agriculture Food and The Marine under the FIRM programme Northern Ireland Department of Agriculture and Rural Development 'Vision' program
Subjects: media_common.quotation_subject, Food Preferences, 0404 agricultural biotechnology, Perception, medicine, Animals, Humans, Cooking, Flavor, media_common, 0402 animal and dairy science, Product testing, food and beverages, 04 agricultural and veterinary sciences, Consumer Behavior, 040401 food science, 040201 dairy & animal science, Europe, Tenderness, Red Meat, Taste, Trait, Cattle, medicine.symptom, Psychology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Social psychology, Food Science
Abstract: This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception.
Published: 2020
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5. Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying

Author: Benoît-Pierre Mourot, Anne Listrat, Dominique Gruffat, Jérôme Normand, Denys Durand, Donato Andueza, 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), Service Qualité des Viandes, Institut de l'élevage (IDELE), Valorex SAS, ProSafeBeef European program FoodCT-2006-36241, 14th FUI F1211006E, General Council of the Cotes d'Armor, Lannion-Tregor-Community, FEDER (SpecMeat Project) 36710, ADEME 497/CGI/LS/IF, Region Bretagne, Region Pays de la Loire, 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 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
Subjects: Conjugated linoleic acid, [SDV]Life Sciences [q-bio], Visible-near-infrared spectroscopy, Fresh samples, [SHS]Humanities and Social Sciences, chemistry.chemical_compound, Freeze-drying, 0404 agricultural biotechnology, Animals, [INFO]Computer Science [cs], Food science, Fatty acids, Spectroscopy, chemistry.chemical_classification, Spectroscopy, Near-Infrared, Visible near infrared, 0402 animal and dairy science, Fatty acid, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Freeze-dried samples, Red Meat, Freeze Drying, chemistry, Composition (visual arts), Cattle, Fatty acid composition, Beef, Food Science, Polyunsaturated fatty acid
Abstract: International audience; The aim of this study was to compare visible-near-infrared spectroscopy (VIS/NIRS) models developed from fresh or freeze-dried samples for predicting the fatty acid (FA) composition of beef samples. The hypothesis tested is that the removal of water from samples could improve the VIS/NIRS model performance. A total of 454 beef samples obtained from different bovine muscles were used. No significant differences were found in the performance of VIS/NIRS models developed from fresh or freeze-dried samples for predicting both major individual FAs and families of FAs and for some FAs (16:0, 18:0, 18:1 n-9, 18:2 n-6, 20:4 n-6, 22:5 n-3, 22:6 n-3, saturated, mono-unsaturated FA, and total n-3 long chain poly-unsaturated FAs (PUFA)). In contrast, the standard error of predictions for total PUFAs, total n-3 PUFAs, total conjugated linoleic acid, 20:5 n-3, and 18:3 n-3 were improved (by 21% on average; P < .05) in freeze-dried samples compared with fresh samples.
Published: 2019
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6. The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

Author: S.P.F. Bonny, R.J. Polkinghorne, Graham E. Gardner, Jerzy Wierzbicki, Paul Allen, David W. Pethick, Jean-François Hocquette, Linda J. Farmer, I. Legrand, School of Veterinary and Life Science, Murdoch University, 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, School of Veterinary and Life Sciences, Agri-Food and Biosciences Institute, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Teagasc Agriculture and Food Development Authority (Teagasc), and Independent
Subjects: Male, Veterinary medicine, Breeding, Cooking, media_common, 2. Zero hunger, Sex Characteristics, Muscles, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, Breed, Animal culture, Tenderness, Phenotype, Taste, Red meat, Female, France, prediction of beef eating quality, medicine.symptom, breed, Marbled meat, media_common.quotation_subject, Animal identification, Biology, SF1-1100, Animal science, MSA, Food Quality, medicine, Animals, Humans, sex, media_common.cataloged_instance, Quality (business), European union, european union, [SDV.BA.MVSA]Life Sciences [q-bio]/Animal biology/Veterinary medicine and animal Health, Australia, 0402 animal and dairy science, Consumer Behavior, 040201 dairy & animal science, Red Meat, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, Cattle, Animal Science and Zoology, Poland, Food quality, Ireland
Abstract: International audience; Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. In Australia, this is being tackled with Meat Standards Australia (MSA), which uses carcass traits and processing factors to deliver an individual eating quality guarantee to the consumer for 135 different 'cut by cooking methods' from each carcass. The carcass traits used in the MSA model, such as ossification score, carcass weight and marbling explain the majority of the differences between breeds and sexes. Therefore, it was expected that the model would predict with eating quality of bulls and dairy breeds with good accuracy. In total, 8128 muscle samples from 482 carcasses from France, Poland, Ireland and Northern Ireland were MSA graded at slaughter then evaluated for tenderness, juiciness, flavour liking and overall liking by untrained consumers, according to MSA protocols. The scores were weighted (0.3, 0.1, 0.3, 0.3) and combined to form a global eating quality (meat quality (MQ4)) score. The carcasses were grouped into one of the three breed categories: beef breeds, dairy breeds and crosses. The difference between the actual and the MSA-predicted MQ4 scores were analysed using a linear mixed effects model including fixed effects for carcass hang method, cook type, muscle type, sex, country, breed category and postmortem ageing period, and random terms for animal identification, consumer country and kill group. Bulls had lower MQ4 scores than steers and females and were predicted less accurately by the MSA model. Beef breeds had lower eating quality scores than dairy breeds and crosses for five out of the 16 muscles tested. Beef breeds were also over predicted in comparison with the cross and dairy breeds for six out of the 16 muscles tested. Therefore, even after accounting for differences in carcass traits, bulls still differ in eating quality when compared with females and steers. Breed also influenced eating quality beyond differences in carcass traits. However, in this case, it was only for certain muscles. This should be taken into account when estimating the eating quality of meat. In addition, the coefficients used by the Australian MSA model for some muscles, marbling score and ultimate pH do not exactly reflect the influence of these factors on eating quality in this data set, and if this system was to be applied to Europe then the coefficients for these muscles and covariates would need further investigation.
Published: 2016
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7. Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

Author: Linda J. Farmer, David W. Pethick, Graham E. Gardner, R.J. Polkinghorne, Jean-François Hocquette, Jerzy Wierzbicki, S.P.F. Bonny, Paul Allen, I. Legrand, 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, School of Veterinary and Life Sciences, Murdoch University, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Teagasc Agriculture and Food Development Authority (Teagasc), Agri-Food and Biosciences Institute, Polkinghornes, 431 Timor Road, NSW 2338, Australia, Chercheur indépendant, Meat and Livestock Australia, European research project ProSafeBeef FOOD-CT-2006-36241, Polish ProOptiBeef Farm to Fork project - EU Innovative POIG.01.03.01-00-204/09, French 'Direction Generale de l'Alimentation', FranceAgriMer, Department of Agriculture and the Marine (DAFM) under the Food Institutional Research Measure (FIRM), French government, Polish government, Australian government FR090054, Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Institut de l'Elevage, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Teagasc Agriculture and Food Development Authority ( Teagasc ), and Indépendant
Subjects: economic impact, palatabilité, Marbled meat, [SDV]Life Sciences [q-bio], qualité de la viande, Breeding, SF1-1100, modelling, Agricultural science, Eating, meat, Carcass weight, medicine, Animals, genetics, Economic impact analysis, Cooking, Grading (education), 2. Zero hunger, [ SDV ] Life Sciences [q-bio], Cooking methods, Muscles, 0402 animal and dairy science, Australia, food and beverages, 04 agricultural and veterinary sciences, Consumer Behavior, 040201 dairy & animal science, Breed, Consumer satisfaction, Animal culture, Tenderness, Europe, Red Meat, Phenotype, cuisson, palatability, Taste, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, Animal Science and Zoology, Cattle, impact économique, medicine.symptom, Psychology
Abstract: The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut×cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were tasted by over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia. Consumers scored the sensory characteristics (tenderness, flavor liking, juiciness and overall liking) and then allocated samples to one of four quality grades: unsatisfactory, good-every-day, better-than-every-day and premium. We observed that 26% of the beef was unsatisfactory. As previously reported, 68% of samples were allocated to the correct quality grades using the MSA grading scheme. Furthermore, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. Overall, we concluded that an MSA-like grading scheme could be used to predict beef eating quality and hence underpin commercial brands or labels in a number of European countries, and possibly the whole of Europe. In addition, such an eating quality guarantee system may allow the implementation of an MSA genetic index to improve eating quality through genetics as well as through management. Finally, such an eating quality guarantee system is likely to generate economic benefits to be shared along the beef supply chain from farmers to retailors, as consumers are willing to pay more for a better quality product.
Published: 2018
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8. Le genre et le type racial des bovins ont un impact sur la qualité des viandes en bouche

Author: Bonny, Sarah, Legrand, I., Pethick, David W., Wierzbicki, Jerzyf, Allen, Paul, Farmer, Linda J., Polkinghorne, Rod, Gardner, Graham E., Hocquette, Jean-François, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, School of Veterinary and Life Sciences [Murdoch], Murdoch University, Service Qualité des Viandes, MRAL, Institut de l'élevage (IDELE), Polish Beef Association, Teagasac Food Research Centre, Agri-Food and Biosciences Institute, Birkenwood, 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, Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Institut de l'Elevage, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), and VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA )
Subjects: [ SDV ] Life Sciences [q-bio], breed, viande bovine, genre, [SDV]Life Sciences [q-bio], qualité sensorielle, sex, consommateur, beef, race, consumers
Abstract: Fournir une viande bovine de qualité constante est essentiel non seulement pour la satisfaction du consommateur mais aussi pour soutenir durablement la filière viande bovine. Les caractéristiques de la carcasse telles que son poids, le degré d’ossification (un indicateur de la maturité physiologique des animaux), et la note de persillé sont supposées expliquer la majorité des différences de qualité de viande entre les races et les genres. Dans cette étude initialement publiée dans Animal (2016), 10:6, pp 987–995, nous avons donc fait l’hypothèse que ces facteurs expliquent avec une bonne précision la qualité sensorielle de la viande bovine issue de taurillons, de boeufs ou de femelles de races allaitante, laitière ou croisée. Au total, 8 128 échantillons de différents muscles ont été prélevés sur 482 carcasses d’animaux abattus en France, Pologne, Irlande et Irlande du Nord. Ils ont été classés à l'abattage selon la méthode du système « Meat Standards Australia » (MSA), puis évalués pour leur tendreté, jutosité, appréciation de la flaveur et appréciation globale sur une échelle de 0 à 100 par des consommateurs naïfs (c’est-à-dire non entrainés) selon les protocoles MSA (Watson et al., 2008). Les notes des 4 critères ont été pondérées (0,3 ; 0,1 ; 0,3 ; 0,3) et combinées pour former une note globale de qualité en bouche appelée MQ4. Les carcasses ont été regroupées en trois catégories de type racial : races à viande, races laitières et animaux croisés. Les taurillons ont des notes MQ4 inférieures à celles des boeufs et des femelles. Les notes MQ4 des races allaitantes sont plus faibles que celles des races laitières pour 5 muscles sur les 16 étudiés. Ces écarts sont observés même en tenant compte des différences de caractéristiques de carcasses, notamment en termes d’engraissement. Alors que ce n’est pas le cas dans la version actuelle du système MSA, le genre et le type racial de l’animal doivent donc doivent être pris en compte dans un éventuel modèle de prédiction de la qualité sensorielle de la viande bovine en Europe., Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. Carcass traits such as ossification score, carcass weight and marbling explain the majority of the differences between breeds and sexes. Therefore, in this study previously published in Animal (2016), 10:6, pp 987–995, it was expected that these factors would explain the eating quality of bulls and dairy breeds with good accuracy. In total, 8,128 muscle samples from 482 carcasses from France, Poland, Ireland and Northern Ireland were MSA graded at slaughter then evaluated for tenderness, juiciness, flavour liking and overall liking by untrained consumers, according to MSA protocols (Watson et al., 2008). The scores were weighted (0.3, 0.1, 0.3, 0.3) and combined to form a global eating quality (MQ4) score. The carcasses were grouped into one of three breed categories; beef breeds, dairy breeds and crosses. Bulls had lower MQ4 scores than steers and females. Beef breeds had lower eating quality scores than dairy breeds and crosses for 5 out of the 16 muscles tested. Even after accounting for differences in carcass traits, bulls still differ in eating quality when compared with females and steers. Breed type also influenced eating quality beyond differences in carcass traits, which is not considered in the current MSA system. This should be taken into account in any potential model to predict the eating quality of beef in Europe.
Published: 2017

9. La qualité sensorielle n'a pas de relation avec la qualité des carcasses bovines

Author: Bonny, Sarah, Legrand, Isabelle, Pethick, David, Wierzbicki, Jerzy, Allen, Paul, Farmer, Linda, Polkinghorne, Rod, Gardner, Graham, Hocquette, Jean-François, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Service Qualité des Viandes, Institut de l'élevage (IDELE), School of Veterinary and Life Sciences [Murdoch], Murdoch University, Polish Beef Association, Teagasac Food Research Centre, Agri-Food and Biosciences Institute, 431 Timor Road, Murrurundi, Independent, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Institut de l'Elevage, Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), and 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
Subjects: bovin, classification de carcasse, consommateur, qualité en bouche, [ SDV ] Life Sciences [q-bio], classification, [SDV]Life Sciences [q-bio], qualité sensorielle, carcasse, carcass
Abstract: La variabilité de la tendreté est considérée comme un facteur majeur expliquant la diminution de la consommation et de la part de marché de la viande bovine. La classification des carcasses par le système EUROP permet de déterminer la valeur économique des carcasses dans toute l’Europe. Cette étude publiée dans Animal (2016) 10:6, pp 996–1006 s’est intéressée aux relations entre les critères de classification des carcasses et la qualité sensorielle de la viande bovine. Un total de 3786 consommateurs naïfs français, polonais, irlandais et d’Irlande du nord a évalué des steaks grillés à point ou bien cuits et issus de 17 pièces de boucherie différentes prélevées sur 455 carcasses. Les consommateurs ont noté la tendreté, la flaveur, la jutosité et l’appréciation globale sur une échelle de 0 à 100 selon les protocoles du système « Meat Standards Australia ». Une relation négative a été observée entre la jutosité et la conformation des carcasses. Pour les autres critères, une relation négative avec la conformation des carcasses a été observée au plus pour trois des pièces de boucherie sur les 17 étudiées. Une relation positive entre l’engraissement des carcasses et la note de tendreté a été observée pour seulement 3 des 17 pièces de boucherie analysées. Cependant, ces relations sont entièrement expliquées par la note de persillé. Ainsi, le système de classification européen des carcasses n'a pas de relation marquée avec les notes d’analyse sensorielle de la viande. Il ne peut donc être utilisé pour rémunérer les éleveurs sur la qualité perçue par le consommateur., European conformation and fat grades are a major factor determining carcass value throughout Europe. In this study published in Animal (2016) 10:6, pp 996–1006 the relationships between these scores and sensory scores were investigated. A total of 3786 French, Polish and Irish consumers evaluated steaks, grilled to a medium or a well-done doneness, according to protocols of the “Meat Standards Australia” system, from seventeen muscles representing 455 local, commercial cattle from commercial abattoirs. A mixed linear effects model was used for the analysis. There was a negative relationship between juiciness and European conformation score. For the other sensory scores, a maximum of three muscles out of a possible 17 demonstrated negative effects of conformation score on sensory scores. There was a positive effect of European fat score on three individual muscles. However, this was accounted for by marbling score. Thus, while the European carcass classification system may indicate yield, it has no consistent relationship with sensory scores at a carcass level. It is thus not suitable to pay livestock producers according to eating quality of beef as perceived by consumers.
Published: 2017

10. Willingness to pay for beef is highly transferrable between different consumer groups

Author: S.P.F. Bonny, Rod Polkinghorne, Linda J. Farmer, David W. Pethick, Paul Allen, J. Wierzbicki, Graham E. Gardner, I. Legrand, Jean-François Hocquette, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, School of Veterinary and Life Sciences, Murdoch University, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Teagasc Agriculture and Food Development Authority (Teagasc), Agri-Food and Biosciences Institute, Birkenwood Pty Ltd, 431 Timor Road, Independent Researcher, Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Institut de l'Elevage, and Independent researcher
Subjects: consumer testing, [SDV]Life Sciences [q-bio], consommateur, bœuf, beef, value, demographics, Europe, Northern ireland, consumers, Testing protocols, Willingness to pay, 0502 economics and business, Grading (education), Socioeconomics, 2. Zero hunger, démographie de population, 05 social sciences, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, General Medicine, 040201 dairy & animal science, Country of origin, 050202 agricultural economics & policy, Business, europe
Abstract: Accurately quantifying a consumer’s willingness to pay (WTP) for beef of different eating qualities is intrinsically linked to the development of eating-quality-based meat grading systems, and therefore the delivery of consistent, quality beef to the consumer. Following Australian MSA (Meat Standards Australia) testing protocols, over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia were asked to detail their willingness to pay for beef from one of four categories that best described the sample; unsatisfactory, good-every-day, better-than-every-day or premium quality. These figures were subsequently converted to a proportion relative to the good-every-day category (P-WTP) to allow comparison between different currencies and time periods. Consumers also answered a short demographic questionnaire. Consumer P-WTP was found to be remarkably consistent between different demographic groups. After quality grade, by far the greatest influence on P-WTP was country of origin. This difference was unable to be explained by the other demographic factors examined in this study, such as occupation, gender, frequency of consumption and the importance of beef in the diet. Therefore, we can conclude that the P-WTP for beef is highly transferrable between different consumer groups, but not countries.
Published: 2017
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11. Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades

Author: R.J. Polkinghorne, Linda J. Farmer, I. Legrand, Graham E. Gardner, Paul Allen, S.P.F. Bonny, Jerzy Wierzbicki, David W. Pethick, Jean-François Hocquette, School of Veterinary and Life Science, Murdoch University, 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, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Teagasc Agriculture and Food Development Authority (Teagasc), Agri-Food and Biosciences Institute, Independent, School of Veterinary and Life Sciences, Meat and Livestock Australia, European research project ProSafeBeef FOOD-CT-2006-36241, Polish ProOptiBeef Farm, EU Innovative POIG. 01.03.01-00-204/09, French 'Direction Generale de l'Alimentation' and FranceAgriMer, Irish Department of Agriculture Food and The Marine under the FIRM programme, Northern Ireland Department of Agriculture and Rural Development 'Vision' programme, 'Egide/Fast' funds from the French and Australian governments FR090054, and 'Egide/Polonium' funds from the French and Polish governments FR090054
Subjects: 0301 basic medicine, Adult, Male, Demographics, Composite score, consumer testing, Northern ireland, SF1-1100, 03 medical and health sciences, Young Adult, Testing protocols, Statistics, medicine, Food Quality, Animals, Humans, Cooking, Grading (education), 2. Zero hunger, 030109 nutrition & dietetics, [SDV.BA.MVSA]Life Sciences [q-bio]/Animal biology/Veterinary medicine and animal Health, 0402 animal and dairy science, Product testing, Australia, food and beverages, grading, 04 agricultural and veterinary sciences, Consumer Behavior, Middle Aged, Linear discriminant analysis, 040201 dairy & animal science, beef, Animal culture, Tenderness, Europe, Red Meat, quality, Taste, Animal Science and Zoology, Cattle, Female, France, Poland, medicine.symptom, Psychology, Ireland, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: International audience; Quantifying consumer responses to beef across a broad range of demographics, nationalities and cooking methods is vitally important for any system evaluating beef eating quality. On the basis of previous work, it was expected that consumer scores would be highly accurate in determining quality grades for beef, thereby providing evidence that such a technique could be used to form the basis of and eating quality grading system for beef. Following the Australian MSA (Meat Standards Australia) testing protocols, over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia tasted cooked beef samples, then allocated them to a quality grade; unsatisfactory, good-every-day, better-than-every-day and premium. The consumers also scored beef samples for tenderness, juiciness, flavour-liking and overall-liking. The beef was sourced from all countries involved in the study and cooked by four different cooking methods and to three different degrees of doneness, with each experimental group in the study consisting of a single cooking doneness within a cooking method for each country. For each experimental group, and for the data set as a whole, a linear discriminant function was calculated, using the four sensory scores which were used to predict the quality grade. This process was repeated using two conglomerate scores which are derived from weighting and combining the consumer sensory scores for tenderness, juiciness,flavour-liking and overall-liking, the original meat quality 4 score (oMQ4) (0.4, 0.1, 0.2, 0.3) and current meat quality 4 score (cMQ4) (0.3, 0.1, 0.3, 0.3). From the results of these analyses, the optimal weightings of the sensory scores to generate an ideal meat quality 4 score (MQ4) ’ for each country were calculated, and the MQ4 values that reflected the boundaries between the four quality grades were determined. The oMQ4 weightings were far more accurate in categorising European meat samples than the cMQ4 weightings, highlighting that tenderness is more important than flavour to the consumer when determining quality. The accuracy of the discriminant analysis to predict the consumer scored quality grades was similar across all consumer groups, 68%, and similar to previously reported values. These results demonstrate that this technique, as used in the MSA system, could be used to predict consumer assessment of beef eating quality and therefore to underpin a commercial eating quality guarantee for all European consumers.
Published: 2017
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12. Variabilité de la biologie musculaire et qualité sensorielle de la viande bovine

Author: Bonny, Sarah, Legrand, I., Gardner, Graham, Pethick, David, Polkinghorne, R., Hocquette, Jean-François, Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Service Qualité des Viandes, Institut de l'Elevage, School of Veterinary and Life Sciences [Murdoch], Murdoch University, Merringanee, Independent, 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, Institut de l'élevage (IDELE), Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), and 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
Subjects: viande bovine, biochimie, consommateur, qualité, [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], qualité sensorielle, qualité de la viande, beef, consumers, tendrete de la viande
Abstract: Cette étude publiée dans Animal (2015) 9:1, pp 179–190 a porté sur la possibilité de prédire la qualité sensorielle de la viande bovine de différents muscles de la carcasse ou d’un muscle donné à partir des teneurs en fer héminique, lipides intramusculaires, eau, e t collagène total, soluble ou insoluble. Au total, 540 consommateurs français naïf s ont noté sur une échelle de 0 à 100 la tendreté, l’appréciati on de la flaveur, la jutosité et l’appréciation globale de six muscles grillés : le gîte noix ( biceps femoris ), le tende de tranche ( semimembranosus ), le faux-filet ( longissimus ), le rumsteck ( gluteus medius ), le paleron ( infraspinatus ) et le filet ( psoas major ) prélevés sur 18 bovins français et 18 bovins australiens. Les quatre notes issues de l’analyse sensorielle o nt été combinées en une note sy nthétique appelée MQ4 (« Meat Qu ality 4 »). Tous muscles confondus (n = 6), les caractéristiques biochimiques me surées sauf la teneur en collagène soluble ont un effet signifi catif sur les 4 notes sensorielles et sur la note globa le MQ4. Les teneurs en lipides intramusculaires font varier en moyenne de 34,9 points (sur l’ échelle de 100) les 4 notes sensorielles renseignées par les consommateurs, le fer héminique de 5,1 points, l’eau de 7,2 points, le collagène tota l de 36,3 points et le collagène insoluble de 41,3 points. En revanche, quand la varia bilité entre muscles est prise en compte, seules les teneurs en lipides intramusculaires et en eau ont u n effet significatif pour un mu scle donné sur l’appréciation globale (5,9 et 6,2 points sur 10 0 respectivement) et la flaveur (6,1 et 6,4, points respectivement)., In this study published in Animal (2015) 9:1, pp 179–190, the ability of the biochemical measure ments, heme Iron, IMF% (intramuscular fat), moisture content and total, soluble and insoluble collage n contents, to predict untrained consumer sensory scores both across different muscles and within the same muscle from different carcasses wer e investigated. Sensory scores from 540 untrained French consum ers for tenderness, flavour liking, jui ciness and overall liking were obtained on a 100-point scale for six muscles; outside ( m. biceps femoris ), topside ( m. semimembranosus ), striploin ( m. longissimus ), rump ( m. gluteus medius ), oyster blade ( m. infraspinatus ) and tenderloin ( m. psoas major ) from each of 18 French and 18 Australian studied cattle. The four sensory scores were weighted and combined into a single score termed MQ4 (« Meat Quality 4 ») which was al so analysed. When evaluated ac ross the six different muscles, a ll biochemical measurements, e xcept soluble collagen content, had a significant effect on all of the sensor y scores and MQ4. The average ma gnitude of impact of IMF%, heme iron, moisture content, total and insoluble collagen contents across the four different sensory scores were 34.9, 5.1, 7.2, 36.3 and 41.3 points respectively. When evaluated within the same muscle, only IMF% and moisture conten ts had a significant effect on overall liking (5.9 and 6.2 resp ectively) and flavour liking (6.3 and 6.4 respectively).
Published: 2017

13. Performance de mesure de la composition en acides gras de la bavette de flanchet par spectroscopie proche infrarouge

Author: Mairesse, Guillaume, Certenais, Emmanuelle, Normand, Jérôme, Mourot, Benoît-Pierre, Thomas, Agnes, Gruffat, Dominique, Guillon, Christophe, Le Page, Ronan, Kerhoas, Nathalie, Chesneau, Guillaume, Valorex SAS, Service Qualité des Viandes, Institut de l'Elevage, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Terrena, Fonctions Optiques pour les Technologies de l'informatiON ( FOTON ), Université de Rennes 1 ( UR1 ), Université de Rennes ( UNIV-RENNES ) -Université de Rennes ( UNIV-RENNES ) -Université européenne de Bretagne ( UEB ) -Institut National des Sciences Appliquées - Rennes ( INSA Rennes ) -École Nationale Supérieure des Sciences Appliquées et de Technologie ( ENSSAT ) -Télécom Bretagne-Centre National de la Recherche Scientifique ( CNRS ), Association Bleu-Blanc-Coeur, Institut de l'élevage (IDELE), 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), Fonctions Optiques pour les Technologies de l'informatiON (FOTON), Université de Rennes (UR)-Université européenne de Bretagne - European University of Brittany (UEB)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Télécom Bretagne-Centre National de la Recherche Scientifique (CNRS), Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Université européenne de Bretagne - European University of Brittany (UEB)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Centre National de la Recherche Scientifique (CNRS)-Télécom Bretagne, 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, Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Télécom Bretagne-Centre National de la Recherche Scientifique (CNRS), and ProdInra, Archive Ouverte
Subjects: [SDV] Life Sciences [q-bio], spectroscopy, [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], gas chromatography, composition en acide gras, chromatographie en phase gazeuse, spectroscopie proche infrarouge, near-infrared
Abstract: The aim of the study was to test the prediction performance of the fatty acid (FA) composition of beef (Rectusabdominis, RA) with a NIRS (near infrared spectroscopy) equipment. In order to have a representative database ofFrench beef FA composition, 364 RA were sampled on carcasses from different rearing systems (dairy or beef ; youngbulls, cows, steers or heifers ; pasture, hay or corn silage with or without extruded linseed concentrates). FAcomposition was assessed using gas chromatography and spectra were measured at wavelengths between 400 and2500nm. The results show that NIRS accurately predicts several individual FA (16:0, 18:1d9cis) and FA groups (totalsaturated, monounsaturated FA) (RPD>2.0). For other FA and especially polyunsaturated fatty acids (PUFA) n-6 or n-3, the performances should still be improved for quantitative purposes.
Published: 2016

14. Classification par spectroscopie proche infrarouge des gros bovins ou des carcasses suivant le profil en acides gras des viandes

Author: Normand, Jérôme, Certenais, Emmanuelle, El Jabri, Mohammed, Mairesse, Guillaume, Falguères, Christophe, Manceau, D., Guillon, Christophe, Durand, Denis, Gruffat, Dominique, Le Page, Ronan, Kerhoas, Nathalie, Chesneau, Guillaume, Service Qualité des Viandes, Institut de l'élevage (IDELE), Valorex SAS, Service Biométrie, Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro), Terrena, 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, Fonctions Optiques pour les Technologies de l'informatiON (FOTON), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Université européenne de Bretagne - European University of Brittany (UEB)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Centre National de la Recherche Scientifique (CNRS)-Télécom Bretagne, Association Bleu-Blanc-Coeur, Institut de l'Elevage, Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine ( Bordeaux Sciences Agro ), Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Fonctions Optiques pour les Technologies de l'informatiON ( FOTON ), Université de Rennes 1 ( UR1 ), Université de Rennes ( UNIV-RENNES ) -Université de Rennes ( UNIV-RENNES ) -Université européenne de Bretagne ( UEB ) -Institut National des Sciences Appliquées - Rennes ( INSA Rennes ) -École Nationale Supérieure des Sciences Appliquées et de Technologie ( ENSSAT ) -Télécom Bretagne-Centre National de la Recherche Scientifique ( CNRS ), 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 des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Télécom Bretagne-Centre National de la Recherche Scientifique (CNRS), 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 de Rennes (UR)-Université européenne de Bretagne - European University of Brittany (UEB)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Télécom Bretagne-Centre National de la Recherche Scientifique (CNRS), and ProdInra, Archive Ouverte
Subjects: [SDV] Life Sciences [q-bio], spectroscopy, bovin, [ SDV ] Life Sciences [q-bio], acide gras, [SDV]Life Sciences [q-bio], carcasse, fatty acid, spectroscopie proche infrarouge, near-infrared, carcass
Abstract: The aim of the study was to predict by NIRS (near infrared spectroscopy) the compliance of cattle or carcass to aspecification based on beef fatty acids (FA) without predicting individual FA. The leathers of 380 cattle from variousgenetic types (milk or meat), categories (young bulls, heifers, steers or cows) and rearing systems were scanned byNIRS portable equipment. After slaughter, Rectus abdominis was scanned on each carcass and sampled. FAcompositions were assessed using gas chromatography and spectra were measured at wavelengths between 350 and2500 nm. The performances of prediction models are satisfactory with a sensitivity of 78%, a specificity of 80% and anaccuracy of 79% from carcass spectral measurements, and respectively of 85%, 74% and 80% from animal spectralmeasurement.
Published: 2016

15. Prédiction du profil en acides gras polyinsaturés n-6 et n-3 a partir des acides gras majeurs dans la viande bovine

Author: Mourot, Benoît-Pierre, Mairesse, Guillaume, Normand, Jérôme, Durand, Denys, Certenais, Emmanuelle, El Jabri, Mohammed, Guillon, Christophe, Le Page, Ronan, Kerhoas, Nathalie, Chesneau, Guillaume, Gruffat, Dominique, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Valorex SAS, Service Qualité des Viandes, Institut de l'Elevage, Service Biométrie, Terrena, Fonctions Optiques pour les Technologies de l'informatiON ( FOTON ), Université de Rennes 1 ( UR1 ), Université de Rennes ( UNIV-RENNES ) -Université de Rennes ( UNIV-RENNES ) -Université européenne de Bretagne ( UEB ) -Institut National des Sciences Appliquées - Rennes ( INSA Rennes ) -École Nationale Supérieure des Sciences Appliquées et de Technologie ( ENSSAT ) -Télécom Bretagne-Centre National de la Recherche Scientifique ( CNRS ), Bleu Blanc Coeur, 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, Institut de l'élevage (IDELE), Fonctions Optiques pour les Technologies de l'informatiON (FOTON), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Université européenne de Bretagne - European University of Brittany (UEB)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Centre National de la Recherche Scientifique (CNRS)-Télécom Bretagne, Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), ProdInra, Archive Ouverte, 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 des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Télécom Bretagne-Centre National de la Recherche Scientifique (CNRS), 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 de Rennes (UR)-Université européenne de Bretagne - European University of Brittany (UEB)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), and Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT)-Télécom Bretagne-Centre National de la Recherche Scientifique (CNRS)
Subjects: spectroscopy, [ SDV ] Life Sciences [q-bio], slaughter-house, [SDV]Life Sciences [q-bio], abattoir, nutritional quality, polyunsaturated fatty acid, near-infrared, beef, [SDV] Life Sciences [q-bio], qualité nutritionnelle, viande bovine, acide gras polyinsaturé, composition de la viande, spectroscopie proche infrarouge
Abstract: The aim of this study was to develop prediction equations for determining n-6 and n-3 polyunsaturated fatty acid(PUFA) content in beef to serve the industry as a complementary tool alongside near-infrared spectrometry (NIRS) forassessing the nutritional quality of beef carcasses as a starting point for a beef carcass classification scheme. This studyhad two objectives: 1) to predict the n-6 and n-3 PUFA composition of beef using saturated fatty acids (SFA),monounsaturated fatty acids (MUFA) and total PUFA contents together with livestock-related data from slaughterhouserecords and 2) to validate these equations by data predicted by NIRS. Very satisfactory prediction equations wereobtained (R²>0.9) and validated (R²>0.75) for total n-6 PUFA and 18:2 n-6. For total n-3 PUFA and 18:3 n-3,prediction equations yielded R² value of 0.77 but they were not validated with data predicted by NIRS.
Published: 2016

16. Willingness to pay for beef is similar between different consumer groups

Author: Bonny, S.P.F., Hocquette, Jean-François, Pethick, D.W., Legrand, Isbelle, Wierzbicki, Jerzy, Allen, Paul, Farmer, L.J., Polkinghorne, Rod, Gardner, G.E., School of Veterinary and Life Sciences, Murdoch University, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Teagasc Agriculture and Food Development Authority (Teagasc), Agri-Food and Biosciences Institute, Polkinghornes, ProdInra, Migration, and 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
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: International audience; Quantifying consumer willingness to pay for beef will enhance the development of beef quality systems globally. Over 19,000 consumers from Northern Ireland, Poland, France and Australia participated in a sensory panel where they allocated beef samples to one of four categories: unsatisfactory, good-every-day, betterthan- every-day or premium quality. Consumers were then asked to detail their willingness to pay for these four categories, and complete a short demographic questionnaire which recorded their age, income bracket, occupation, gender, composition of the household and their attitude towards beef. Consumer willingness to pay for beef of different quality levels was found to be remarkably consistent between different demographic groups. Consumers were willing to pay between 150-200% more for premium beef and there was a 50% penalty in value for unsatisfactory beef. By far, the greatest influence of willingness to pay was country of origin. This difference was unable to be explained by the other demographic factors examined in this study, such as occupation, gender, frequency of consumption and the importance of beef in the diet. Consumer age had a small negative relationship with willingness to pay and the importance of meat in the diet had a small positive effect. Therefore, we can conclude that the willingness to pay for beef is highly transferrable between different consumer groups.
Published: 2016

17. The variability of European beef can be reduced by predicting consumer satisfaction

Author: Bonny, S.F.P., Hocquette, Jean-François, Pethick, D.W., Legrand, Isabelle, Wierzbicki, Jerzy, Farmer, L.J., Polkinghorne, Rod, Gardner, G.E., School of Veterinary and Life Sciences, Murdoch University, 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), Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Agri Food and Biosciences Institute, Polkinghornes, 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, ProdInra, Migration, and 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
Subjects: [SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], food and beverages, [INFO]Computer Science [cs], [SHS] Humanities and Social Sciences, [INFO] Computer Science [cs], [SHS]Humanities and Social Sciences
Abstract: International audience; Delivering quality beef to the consumer relies upon both quantifying beef palatability and then accurately predicting that from information available at slaughter. Recent work has outlined the ability of carcass traits such as sex, age and breed to predict beef eating quality across a diverse range of countries and production systems in Europe. However, the variation of consumer responses to beef within Europe has yet to be quantified. Following Meat Standards Australia testing protocols, over 19,000 consumers from Northern Ireland, Poland, Ireland, France and Australia tasted cooked beef samples, scored the sensory characteristics and then allocated them to one of four quality grades; unsatisfactory, good-every-day, better-than-every-day and premium. A total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness were tested. Linear discriminant functions were calculated for each experimental group, and for the dataset as a whole, using the sensory scores which were used to predict the consumer scored quality grade. Overall 26% of the beef was unsatisfactory. The discriminant analysis allocated 68% of samples to the correct quality grade, similar to previously reported values. Importantly, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. These results demonstrate that a MSA-like grading scheme could be used to predict beef eating quality and underpin a commercial eating quality guarantee these European countries.
Published: 2016

18. Prédire la qualité des viandes : mythe ou réalité ? Etat des lieux des avancées récentes réalisées dans le domaine de la prédiction des qualités des viandes ; réflexion sur les perspectives d’application: Etat des lieux des avancées récentes réalisées dans le domaine de la prédiction des qualités des viandes ; réflexion sur les perspectives d’application

Author: Cécile Berri, Brigitte Picard, Bénédicte Lebret, Jesus Donato Andueza Urra, Antoine Vautier, Pascal Chartrin, Stéphane Beauclercq, Florence, Isabelle Legrand, Jean-François Hocquette, Recherches Avicoles (SRA), Institut National de la Recherche Agronomique (INRA), Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA), Institut du Porc, Laboratoire de Physiologie et Génomique des Poissons (LPGP), Institut National de la Recherche Agronomique (INRA)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Service Qualité des viandes, Institut de l'Elevage, Unité de Recherches Avicoles (URA), 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, 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)-Institut National de la Recherche Agronomique (INRA), Institut du Porc (IFIP), Institut de l'élevage (IDELE), Recherches Avicoles ( SRA ), Institut National de la Recherche Agronomique ( INRA ), Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] ( PEGASE ), Institut National de la Recherche Agronomique ( INRA ) -AGROCAMPUS OUEST, Laboratoire de Physiologie et Génomique des Poissons ( LPGP ), and Institut National de la Recherche Agronomique ( INRA ) -Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )
Subjects: perspective d'application, viande, [ SDV ] Life Sciences [q-bio], qualité, marqueur biologique, [SDV]Life Sciences [q-bio], qualité sensorielle, perspective avancee, qualité de la viande, truite, qualité de la chair, spectroscopie, tendrete de la viande, volaille, qualité nutritionnelle, meat, phénotype, viande bovine, poisson, viande porcine, produit carné, prédiction, spectroscopie proche infrarouge, modèle phénotypique
Abstract: Cette revue a pour objectif de faire un point sur les avancées récentes obtenues dans le domaine de la prédiction de la qualité des viandes. Elle aborde différentes démarches menées au sein des principales filières de production pour développer des équations puis des outils prédictifs basés sur différents types de marqueurs biologiques (génomiques ou phénotypiques) ou physiques (spectroscopiques). Au travers des différents exemples présentés, il apparaît que l’identification de marqueurs biologiques se confronte au déterminisme complexe des paramètres de qualité qui rend encore difficile la mise au point de tests moléculaires génériques utilisables sur le terrain. Toutefois, les avancées ont été notables ces dernières années bénéficiant des récents développements technologiques en génomique, protéomique et métabolomique. Les premières équations de prédiction de la qualité sensorielle et du potentiel technologique des viandes laissent entrevoir des possibilités d’applications dans les années à venir. Concernant la spectroscopie, les principaux résultats ont été obtenus dans le domaine de la Spectroscopie Proche Infrarouge (SPIR) avec des développements aboutis pour prédire la composition et la valeur nutritionnelle des viandes. La prédiction du potentiel technologique des viandes à l’aide de cette méthode et surtout de la qualité sensorielle est en revanche plus difficile. Enfin, l’exemple du modèle phénotypique MSA (« Meat Standards Australia ») de prévision de la qualité sensorielle de la viande bovine basée sur une combinaison de données d’amont et d’aval et dont la plus-value pour la filière a été démontrée en Australie, présente une généricité qui a déjà été éprouvée dans plusieurs pays., This review was aimed at providing an overview of recent advancements obtained in the field of meat quality prediction. The different methods used in the production sectors for the development of equations and the tools used based on different types of biological markers (genomic or phenotypic) or physical (spectroscopy) are discussed. Through the different examples that are presented, it appears that the identification of biological markers is confronted with the complex determinism of quality parameters. This makes the development of generic molecular tests to be used on the field even more difficult. However, in recent years, progress has been made, benefitting from genomics, proteomics and metabolomics technological developments. The first equations that predict the sensorial quality and the technological potential of meat hint to possible applications in the near future. Concerning spectroscopy, the main results were obtained using Near Infrared Spectroscopy (NIR) with developments obtained for the prediction of the composition and nutritional value of meats. The prediction of the technological potential of meats using this method and mainly the sensorial quality is, however, more difficult. Finally, the example of the MSA (« Meat Standards Australia ») phenotypic model which predicts the sensorial quality of bovine meat based on a combination of upstream and downstream data and whose added-value for the sector has been identified in Australia, presents a genericness that has already been proven in several countries.
Published: 2016

19. Demographic factors have only minor effects on a consumer’s perception of the eating quality of beef

Author: Bonny, Sarah, Hocquette, Jean-François, Pethick, David, Allen, Paul, Legrand, Isabelle, Wierzbicki, Jerzy, Farmer, Linda, Polkinghorne, Rod, Gardner, Graham, 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, School of Veterinary and Life Science, Murdoch University, Teagasc Agriculture and Food Development Authority (Teagasc), Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Agri-Food and Biosciences Institute, 431 Timor Road, Murrurundi, Independent, 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), and 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
Subjects: viande bovine, consumer testing, [SDV]Life Sciences [q-bio], qualité sensorielle, sensory testing, europe, consommateur, [INFO]Computer Science [cs], qualité de la viande, [SHS]Humanities and Social Sciences
Abstract: The beef industry must re spond to the changing market place and consumer demands. An essential part of this is quantifying consumer perception of beef quality across a broad range of demographics. Over 19, 000 consumers from four European countries tasted seven beef samples and sco red them for tenderness, juiciness, flavour liking and overall liking. Consumers also answered a short demographic questionnaire. The four sensory scores were analysed as dependent variables in linear mixed effects models. A fifth model was also establishe d using a weighted combination of the four sensory scores termed the MQ4 score (0. 3 *tenderness, 0.1*juiciness, 0. 3 *flavour liki ng and 0.3*overall liking). The answers to the demographic questionnaire were analys ed as fixed effects in the models. Consumer, session, country, serve order and the quality of the previous sample were controlled for in the analysis. Overall , there were only small differences in a consumer’s perception of beef eating quality between demographic groups. This indicates that a single quality descriptor could reliably predict eating quality for the entire market, providing a basis for a widespread, eating quality based, beef grading system in Europe.
Published: 2016

20. Prédire la qualité des viandes : mythe ou réalité ? Etat des lieux des avancées récentes réalisées dans le domaine de la prédiction des qualités des viandes ; réflexion sur les perspectives d’application

Author: Berri, Cécile, Picard, Brigitte, Lebret, Bénédicte, Andueza, Donato, Vautier, Antoine, Chartrin, Pascal, Beauclercq, Stéphane, Lefèvre, Florence, Legrand, Isabelle, Hocquette, Jean-François, Unité de Recherches Avicoles (URA), Institut National de la Recherche Agronomique (INRA), 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, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), 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)-Institut National de la Recherche Agronomique (INRA), Institut du Porc (IFIP), Laboratoire de Physiologie et Génomique des Poissons (LPGP), Institut National de la Recherche Agronomique (INRA)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Service Qualité des viandes, and Institut de l'élevage (IDELE)
Subjects: meat, viande, perspective d'application, qualité, marqueur biologique, [SDV]Life Sciences [q-bio], produit carné, prédiction, perspective avancee, qualité de la viande, spectroscopie, modèle phénotypique
Abstract: National audience; This review was aimed at providing an overview of recent advancements obtained in the field of meat quality prediction. The differentmethods used in the production sectors for the development of equations and the tools used based on different types of biological markers(genomic or phenotypic) or physical (spectroscopy) are discussed. Through the different examples that are presented, it appears that theidentification of biological markers is confronted with the complex determinism of quality parameters. This makes the development of genericmolecular tests to be used on the field even more difficult. However, in recent years, progress has been made, benefitting from genomics,proteomics and metabolomics technological developments. The first equations that predict the sensorial quality and the technological potentialof meat hint to possible applications in the near future. Concerning spectroscopy, the main results were obtained using Near Infrared Spectroscopy(NIR) with developments obtained for the prediction of the composition and nutritional value of meats. The prediction of the technologicalpotential of meats using this method and mainly the sensorial quality is, however, more difficult. Finally, the example of the MSA (« MeatStandards Australia ») phenotypic model which predicts the sensorial quality of bovine meat based on a combination of upstream and downstreamdata and whose added-value for the sector has been identified in Australia, presents a genericness that has already been proven in severalcountries.; Cette revue a pour objectif de faire un point sur les avancées récentes obtenues dans le domaine de la prédiction de la qualité des viandes.Elle aborde différentes démarches menées au sein des principales filières de production pour développer des équations puis des outils prédictifsbasés sur différents types de marqueurs biologiques (génomiques ou phénotypiques) ou physiques (spectroscopiques). Au travers des différentsexemples présentés, il apparaît que l’identification de marqueurs biologiques se confronte au déterminisme complexe des paramètres de qualitéqui rend encore difficile la mise au point de tests moléculaires génériques utilisables sur le terrain. Toutefois, les avancées ont été notables cesdernières années bénéficiant des récents développements technologiques en génomique, protéomique et métabolomique. Les premières équationsde prédiction de la qualité sensorielle et du potentiel technologique des viandes laissent entrevoir des possibilités d’applications dans les annéesà venir. Concernant la spectroscopie, les principaux résultats ont été obtenus dans le domaine de la Spectroscopie Proche Infrarouge (SPIR) avecdes développements aboutis pour prédire la composition et la valeur nutritionnelle des viandes. La prédiction du potentiel technologique desviandes à l’aide de cette méthode et surtout de la qualité sensorielle est en revanche plus difficile. Enfin, l’exemple du modèle phénotypiqueMSA (« Meat Standards Australia ») de prévision de la qualité sensorielle de la viande bovine basée sur une combinaison de données d’amontet d’aval et dont la plus-value pour la filière a été démontrée en Australie, présente une généricité qui a déjà été éprouvée dans plusieurs pays.
Published: 2016

21. Prédire la qualité des viandes: mythe ou réalité ?

Author: Berri, Cécile, Picard, Brigitte, Lebret, Bénédicte, Andueza Urra, Jesus Donato, Vautier, Antoine, Chartrin, Pascal, Beauclercq, Stéphane, Lefèvre, Florence, Legrand, Isabelle, Hocquette, Jean-François, Recherches Avicoles (SRA), Institut National de la Recherche Agronomique (INRA), Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA), Institut du Porc, Laboratoire de Physiologie et Génomique des Poissons (LPGP), Institut National de la Recherche Agronomique (INRA)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Service Qualité des Viandes, Institut de l'Elevage, Unité de Recherches Avicoles (URA), 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, 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)-Institut National de la Recherche Agronomique (INRA), Institut du Porc (IFIP), Institut de l'élevage (IDELE), Recherches Avicoles ( SRA ), Institut National de la Recherche Agronomique ( INRA ), Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] ( PEGASE ), Institut National de la Recherche Agronomique ( INRA ) -AGROCAMPUS OUEST, Laboratoire de Physiologie et Génomique des Poissons ( LPGP ), and Institut National de la Recherche Agronomique ( INRA ) -Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )
Subjects: spectroscopy, viande, qualité sensorielle, Ingénierie des aliments, qualité de la viande, truite, qualité de la chair, near-infrared, spectroscopie, tendrete de la viande, qualité nutritionnelle, meat, poisson, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, prédiction, modèle phénotypique, marqueur biologique, qualité, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, volaille, phénotype, viande bovine, quality, viande porcine, spectroscopie proche infrarouge, biological markers
Abstract: Cette revue a pour objectif de faire un point sur les avancées récentes obtenues dans le domaine de la prédiction de la qualité des viandes. Elle aborde différentes démarches menées au sein des principales filières de production pour développer des équations puis des outils prédictifs basés sur différents types de marqueurs biologiques (génomiques ou phénotypiques) ou physiques (spectroscopiques). Au travers des différents exemples présentés, il apparaît que l’identification de marqueurs biologiques se confronte au déterminisme complexe des paramètres de qualité qui rend encore difficile la mise au point de tests moléculaires génériques utilisables sur le terrain. Toutefois, les avancées ont été notables ces dernières années bénéficiant des récents développements technologiques en génomique, protéomique et métabolomique. Les premières équations de prédiction de la qualité sensorielle et du potentiel technologique des viandes laissent entrevoir des possibilités d’applications dans les années à venir. Concernant la spectroscopie, les principaux résultats ont été obtenus dans le domaine de la Spectroscopie Proche Infrarouge (SPIR) avec des développements aboutis pour prédire la composition et la valeur nutritionnelle des viandes. La prédiction du potentiel technologique des viandes à l’aide de cette méthode et surtout de la qualité sensorielle est en revanche plus difficile. Enfin, l’exemple du modèle phénotypique MSA (« Meat Standards Australia ») de prévision de la qualité sensorielle de la viande bovine basée sur une combinaison de données d’amont et d’aval et dont la plus-value pour la filière a été démontrée en Australie, présente une généricité qui a déjà été éprouvée dans plusieurs pays., This review was aimed at providing an overview of recent advancements obtained in the field of meat quality prediction. The different methods used in the production sectors for the development of equations and the tools used based on different types of biological markers (genomic or phenotypic) or physical (spectroscopy) are discussed. Through the different examples that are presented, it appears that the identification of biological markers is confronted with the complex determinism of quality parameters. This makes the development of generic molecular tests to be used on the field even more difficult. However, in recent years, progress has been made, benefitting from genomics, proteomics and metabolomics technological developments. The first equations that predict the sensorial quality and the technological potential of meat hint to possible applications in the near future. Concerning spectroscopy, the main results were obtained using Near Infrared Spectroscopy (NIR) with developments obtained for the prediction of the composition and nutritional value of meats. The prediction of the technological potential of meats using this method and mainly the sensorial quality is, however, more difficult. Finally, the example of the MSA (« Meat Standards Australia ») phenotypic model which predicts the sensorial quality of bovine meat based on a combination of upstream and downstream data and whose added-value for the sector has been identified in Australia, presents a genericness that has already been proven in several countries.
Published: 2016

22. Ossification score is a better indicator of maturity related changes in eating quality than animal age

Author: I. Legrand, Paul Allen, S.P.F. Bonny, Linda J. Farmer, Graham E. Gardner, David W. Pethick, Jerzy Wierzbicki, Jean-François Hocquette, R.J. Polkinghorne, School of Veterinary and Life Sciences [Murdoch], Murdoch University, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Irish Agriculture and Food Development Authority, Agri Food and Biosciences Institute, Independent, 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, Institut de l'Elevage, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), and 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)
Subjects: Linear mixed effect model, medicine.medical_specialty, Aging, Meat, consumer testing, media_common.quotation_subject, [SDV]Life Sciences [q-bio], Biology, SF1-1100, beef quality, Animal science, medicine, Animals, Quality (business), media_common, 2. Zero hunger, [ SDV ] Life Sciences [q-bio], Ossification, Muscles, 0402 animal and dairy science, ossification score, 04 agricultural and veterinary sciences, 040201 dairy & animal science, Maturity (finance), Surgery, Animal culture, Tenderness, age, Taste, 040103 agronomy & agriculture, Body Composition, 0401 agriculture, forestry, and fisheries, Animal Science and Zoology, Cattle, Female, Collagen, medicine.symptom, maturity
Abstract: Ossification score and animal age are both used as proxies for maturity-related collagen crosslinking and consequently decreases in beef tenderness. Ossification score is strongly influenced by the hormonal status of the animal and may therefore better reflect physiological maturity and consequently eating quality. As part of a broader cross-European study, local consumers scored 18 different muscle types cooked in three ways from 482 carcasses with ages ranging from 590 to 6135 days and ossification scores ranging from 110 to 590. The data were studied across three different maturity ranges; the complete range of maturities, a lesser range and a more mature range. The lesser maturity group consisted of carcasses having either an ossification score of 200 or less or an age of 987 days or less with the remainder in the greater maturity group. The three different maturity ranges were analysed separately with a linear mixed effects model. Across all the data, and for the greater maturity group, animal age had a greater magnitude of effect on eating quality than ossification score. This is likely due to a loss of sensitivity in mature carcasses where ossification approached and even reached the maximum value. In contrast, age had no relationship with eating quality for the lesser maturity group, leaving ossification score as the more appropriate measure. Therefore ossification score is more appropriate for most commercial beef carcasses, however it is inadequate for carcasses with greater maturity such as cull cows. Both measures may therefore be required in models to predict eating quality over populations with a wide range in maturity.
Published: 2016
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23. Diversité des occupations humaines en contexte glaciaire à la Caune de l’Arago

Author: Perrenoud, Christian, Falguères, Christophe, Moigne, Anne-Marie, Testu, Agnès, Magniez, Pierre, Bouldes, Nicolas, Lebreton, Loïc, Grégoire, Sophie, Viallet, Cyril, Chevalier, Tony, Lumley, Marie-Antoinette, Vialet, Amélie, Fontaneil, Cédric, Pois, Véronique, Hu, Hsun-Ming, Shen, Chuan-Chou, Michel, Véronique, Lumley, Henry, Histoire naturelle de l'Homme préhistorique (HNHP), Muséum national d'Histoire naturelle (MNHN)-Centre National de la Recherche Scientifique (CNRS)-Université de Perpignan Via Domitia (UPVD), Laboratoire méditerranéen de préhistoire Europe-Afrique (LAMPEA), Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS)-Ministère de la Culture (MC), Institut de Paléontologie Humaine (IPH), Centre National de la Recherche Scientifique (CNRS)-Fondation I.P.H, High-Precision Mass Spectrometry and Environment Change Laboratory (HISPEC), National Taiwan University [Taiwan] (NTU), Culture et Environnements, Préhistoire, Antiquité, Moyen-Age (CEPAM), Université Côte d'Azur (UCA)-Centre National de la Recherche Scientifique (CNRS)-Université Nice Sophia Antipolis (... - 2019) (UNS), COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA), Géoazur (GEOAZUR 7329), Institut national des sciences de l'Univers (INSU - CNRS)-Observatoire de la Côte d'Azur, Université Côte d'Azur (UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Université Côte d'Azur (UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Centre National de la Recherche Scientifique (CNRS)-Institut de Recherche pour le Développement (IRD [France-Sud]), Centre européen de recherches préhistoriques de Tautavel, Service Qualité des Viandes, Institut de l'Elevage, Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro), Centre National de la Recherche Scientifique (CNRS)-Muséum national d'Histoire naturelle (MNHN)-Université de Perpignan Via Domitia (UPVD), Institut de Paléontologie Humaine, Fondation Albert 1er de Monaco, Préhistoire et paléoenvironnements quaternaires dans le Bassin méditerranéen, Université de Perpignan Via Domitia (UPVD)-Université Paul-Valéry - Montpellier 3 (UM3)-Centre National de la Recherche Scientifique (CNRS), Université Nice Sophia Antipolis (... - 2019) (UNS), Université Côte d'Azur (UCA)-Université Côte d'Azur (UCA)-Centre National de la Recherche Scientifique (CNRS), Muséum national d'Histoire naturelle (MNHN)-Université de Perpignan Via Domitia (UPVD)-Centre National de la Recherche Scientifique (CNRS), Fondation I.P.H-Centre National de la Recherche Scientifique (CNRS), Université Nice Sophia Antipolis (1965 - 2019) (UNS), COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Centre National de la Recherche Scientifique (CNRS)-Université Côte d'Azur (UCA), and COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Université Côte d'Azur (UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Université Côte d'Azur (UCA)-Centre National de la Recherche Scientifique (CNRS)-Institut de Recherche pour le Développement (IRD [France-Sud])
Subjects: humaines, Diversité, [SHS.ARCHEO]Humanities and Social Sciences/Archaeology and Prehistory, occupations, glaciaire, Caune, l’Arago, contexte
Abstract: Diversité des occupations humaines en contexte glaciaire à la Caune de l’Arago
Published: 2016

24. Eating quality of European beef

Author: Bonny, Sarah, Pethick, David, Gardner, Graham, Legrand, Isabelle, Wierzbicki, Jerzy, Allen, Paul, Polkinghorne, Rod, Hocquette, Jean-François, Farmer, Linda, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Agri-Food and Biosciences Institute, School of Veterinary and Life Sciences, Murdoch University, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Teagasc Agriculture and Food Development Authority (Teagasc), Independent, ProdInra, Migration, 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, and 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)
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: 2015

25. The best estimate of maturity for predicting eating quality depends on the age range of the carcasses examined

Author: Bonny, Sarah, Pethick, David, Legrand, Isabelle, Wierzbicki, Jerzy, Allen, Paul, Farmer, Linda, Polkinghorne, Rod, Hocquette, Jean-François, Gardner, Graham, School of Veterinary and Life Sciences, Murdoch University, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Teagasc Agriculture and Food Development Authority (Teagasc), Agri Food and Biosciences Institute, Timor Road, Partenaires INRAE, 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)-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, and 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)
Subjects: qualité gustative, consumer testing, animal age, [SDV]Life Sciences [q-bio], collagène, digestive, oral, and skin physiology, technology, industry, and agriculture, ossification score, food and beverages, qualité de la viande, maturité, beef quality, tendrete de la viande, [SHS]Humanities and Social Sciences, ossification, carcasse, [INFO]Computer Science [cs]
Abstract: National audience; Ossification score and animal age are both used as proxies for maturity-related collagen crosslinking and consequently decreases in beef tenderness. Ossification score is strongly influenced by the hormonal status of the animal and may therefore better reflect physiological maturity and consequently eating quality. As part of a broader cross-European study, local consumers scored 18 different muscle types cooked in three ways from 482 carcasses with ages ranging from 590 to 6135 days and ossification scores ranging from 110 to 590. These scores were analysed with a linear mixed effects model using the full range of data and then again separately for carcasses with lesser and greater maturity. Across all the data, and for the carcasses with greater maturity, animal age had a greater magnitude of effect on eating quality than ossification score. In contrast, age had no relationship with eating quality for carcasses with lesser maturity leaving ossification score as the more appropriate measure. This is likely due to a loss of sensitivity in mature carcasses where ossification scores are approaching the maximum value. Therefore ossification score is more appropriate for most commercial beef carcasses however it is inadequate for carcasses with greater maturity such as cull cows.
Published: 2015

26. Prediction of fatty acid composition of beef using near infrared spectroscopy: tissues and samples preparation effects

Author: Mourot, Benoît-Pierre, Mairesse, Guillaume, Certenais, Emmanuelle, Chesneau, Guillaume, Durand, Denys, Gruffat, Dominique, Thomas, Agnès, Manceau, D., Guillon, Christophe, Le Page, Ronan, Goujon, Jean-Marc, Kerhoas, Nathalie, Ferrand, Marion, Cartes, A., Normand, Jérôme, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Valorex SAS, Terrena, École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT), Association Bleu-Blanc-Coeur, Service Biométrie, Institut de l'élevage (IDELE), Service Qualité des Viandes, and 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
Subjects: [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, bovin, ground sample, acide gras, muscle, intact tissue, tissu adipeux, système d'élevage, food and beverages, spectroscopie de réflectance dans le proche infrarouge (NIRS), broyage, Agricultural sciences, NIRS, bovine muscle, fat tissue, fatty acid, échantillon de sol, Sciences agricoles
Abstract: National audience; The aims of the study were to determine the best site of bovine carcass for predicting fatty acid (FA) composition using a NIRS (near infrared spectroscopy) portable equipment and to study the effect of different methods of sample preparation. 78 animals were sampled from different types and rearing systems. Seven tissues (Longissimus thoracis, Infraspinatus, Diaphragma, Rectus abdominis, shoulder subcutaneous adipose tissue (SAT), intercostal SAT and intermuscular fat at the 5th rib) were measured after sampling and grinding in liquid nitrogen. The effect of samples preparation were measured on carcass (C0), muscle without grinding (B0), ground with a meat chopper (B1), ground with a knife mill (B2) on RA muscle. FA composition was assessed using gas chromatograph and the spectra were measured at wavelengths between 350 and 2500 nm. For adipose tissue, FA were not correctly predicted from NIRS. However, predictions were more satisfactory for the major FA (C16:0, C18:0, C18:1d9c), total saturated and monounsaturated FA of muscles. The results show a better prediction of FA composition concomitant with an increased gradient of sample homogenization. For other FA and especially polyunsaturated fatty acids, the performances were not satisfactory for quantitative purposes whatever the grinding method.
Published: 2015

27. European carcass grades don’t predict the eating quality of beef for untrained consumers

Author: Bonny, S.P.F., Hocquette, Jean-François, Legrand, Isabelle, Polkinghorne, Rod, Wierzbicki, J., Allen, Paul, Pethick, D.W., Gardner, G.E., Murdoch University, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polkinghornes, Polish Beef Association, Teagasc Agriculture and Food Development Authority (Teagasc), Institut National de la Recherche Agronomique (INRA). FRA., ProdInra, Migration, and 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
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: National audience; European conformation and fat scores are used to determine carcase value. Using MSA protocols 1775 French, Polish and Irish consumers evaluated 16 muscles from 203 carcasses for tenderness, juiciness, flavour liking and overall liking. These scores were then combined to generate a synthetic term MQ4. There was no relationship between MQ4 and conformation score. The relationship between fat score and MQ4 was only present for two muscles: +8.49 points in MQ4 for the tenderloin between fat score 1 and 3 and + 7.92 points for the outside between fat score 3 and 4. There was no difference between the MQ4 scores for carcasses with fat scores of 1, 2, 4, and 5. These results show there is no relationship between eating quality and conformation score and a possible positive trend between eating quality and fat score for only two muscles. European conformation and fat scores, initially set up to assess carcass quality, have no utility for predicting eating quality for the consumer as there is no clear relationship between these two kinds of assessments.
Published: 2014

28. Prédiction de la composition en acides gras des carcasses bovines par spectroscopie proche infrarouge : choix du site de mesure

Author: Normand, Jérôme, Cartes, A., Ferrand, M., Manceau, D., Mairesse, Guillaume, Thomas, Agnès, Mourot, Benoît-Pierre, Guillon, C., Durand, Denys, Gruffat, Dominique, Le Page, Ronan, Goujon, J.M., Kerhoas, Nathalie, Chesneau, Guillaume, ProdInra, Migration, Service Qualité des Viandes, Institut de l'élevage (IDELE), Service Biométrie, Terrena, Valorex SAS, 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, École Nationale Supérieure des Sciences Appliquées et de Technologie (ENSSAT), Association Bleu-Blanc-Coeur, and 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
Subjects: [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, [SDV.SA] Life Sciences [q-bio]/Agricultural sciences, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, food and beverages, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: National audience; The aim of the study was to determine the best site of bovine carcass for predicting fatty acid (FA) composition using a NIRS (near infrared spectroscopy) portable equipment. Seven tissues (Longissimus thoracis, Infraspinatus, Diaphragma, Rectus abdominis, shoulder subcutaneous adipose tissue (SAT), intercostal SAT and intermuscular fat at the 5th rib) were measured intact on carcasses and after sampling and grinding in liquid nitrogen. In order to have a representative database of French meat FA composition, 78 animals were sampled from different types and rearing systems. FA composition was assessed using gas chromatograph and the spectra were measured at wavelengths between 350 and 2500 nm. For adipose tissue, FA were not correctly predicted from NIRS. However, predictions were more satisfactory for the major FA (C16:0, C18:0, C18:1d9c), total saturated FA and total monounsaturated FA of muscles. They were even higher for ground than intact muscles. The Diaphragma, the fattest muscle (10.2 vs. 5.9% lipids) presented the lowest FA prediction of the four muscles. The three others were very close.
Published: 2014

29. Modelling of beef sensory quality for a better prediction of palatability

Author: Sghaier Chriki, David W. Pethick, Nigel D. Scollan, Paul Allen, Rune Rødbotten, I. Legrand, Jean-François Hocquette, Linda J. Farmer, Lynn Van Wezemael, Rod Polkinghorne, Wim Verbeke, 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Department of Agricultural Economics, Sindh Agriculture University Tandojam, Union nationale des coopératives d’élevage et d’insémination animale (UNCEIA), Service Qualité des Viandes, Institut de l'élevage (IDELE), Agri-Food and Biosciences Institute, Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Norwegian Institute of Fisheries and Aquaculture (NOFIMA), Teagasc Agriculture and Food Development Authority (Teagasc), Murdoch University, 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, and 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)
Subjects: Quality Control, Meat, Computer science, Marbled meat, [SDV]Life Sciences [q-bio], Eating quality, Models, Biological, Modelling, [SHS]Humanities and Social Sciences, 0404 agricultural biotechnology, medicine, Animals, Humans, European market, [INFO]Computer Science [cs], Palatability, Carcass composition, Grading (education), 2. Zero hunger, Quality marks, business.industry, Muscles, Quality assurance scheme, Australia, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Data warehouse, Biotechnology, Europe, Tenderness, Taste, Cattle, Stress, Mechanical, medicine.symptom, business, Beef, Food Science
Abstract: International audience; Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. The determination of these properties (known as muscle profiling) will allow for more informed decisions to be made in the selection of individual muscles for the production of value-added products. Therefore, scientists and professional partners of the ProSafeBeef project have brought together all the data they have accumulated over 20years. The resulting BIF-Beef (Integrated and Functional Biology of Beef) data warehouse contains available data of animal growth, carcass composition, muscle tissue characteristics and beef quality traits. This database is useful to determine the most important muscle characteristics associated with a high tenderness, a high flavour or generally a high quality. Another more consumer driven modelling tool was developed in Australia: the Meat Standards Australia (MSA) grading scheme that predicts beef quality for each individual muscle×specific cooking method combination using various information on the corresponding animals and post-slaughter processing factors. This system has also the potential to detect variability in quality within muscles. The MSA system proved to be effective in predicting beef palatability not only in Australia but also in many other countries. The results of the work conducted in Europe within the ProSafeBeef project indicate that it would be possible to manage a grading system in Europe similar to the MSA system. The combination of the different modelling approaches (namely muscle biochemistry and a MSA-like meat grading system adapted to the European market) is a promising area of research to improve the prediction of beef quality. In both approaches, the volume of data available not only provides statistically sound correlations between various factors and beef quality traits but also a better understanding of the variability of beef quality according to various criteria (breed, age, sex, pH, marbling etc.).
Published: 2014
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30. Emergence et diversification des stratégies au Paléolithique moyen ancien (350 000 à 120 000 ans) dans la Vallée du Rhône (France). Les sites d’Orgnac 3 et Payre

Author: Moncel, Marie-Hélène, Fernandes, Paul, Chacón Navarro, Maria Gema, Lombera Hermida, Arturo, Menéndez Granda, Leticia, Youcef, Sam, Moigne, Anne-Marie, Patou-Mathis, Marylène, Daujeard, Camille, Rivals, Florent, Valladas, Hélène, Mercier, Norbert, Bahain, Jean-Jacques, Voinchet, Pierre, Falguères, Christophe, Michel, Véronique, Shen, Guanjun, Yokoyama, Yuji, Combier, Jean, Histoire naturelle de l'Homme préhistorique (HNHP), Muséum national d'Histoire naturelle (MNHN)-Centre National de la Recherche Scientifique (CNRS), De la Préhistoire à l'Actuel : Culture, Environnement et Anthropologie (PACEA), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS), Muséum national d'Histoire naturelle (MNHN)-Université de Perpignan Via Domitia (UPVD)-Centre National de la Recherche Scientifique (CNRS), Area de Prehistoria (IPHES (Institut Catala de Paleoecologia humana i Evolucio Social)), Universitat Rovira i Virgili, Centre européen de recherches préhistoriques de Tautavel, Département de Préhistoire du Muséum National d'Histoire Naturelle, Centre National de la Recherche Scientifique (CNRS), Institució Catalana de Recerca i Estudis Avançats (ICREA), Laboratoire des Sciences du Climat et de l'Environnement [Gif-sur-Yvette] (LSCE), Université Paris-Saclay-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université de Versailles Saint-Quentin-en-Yvelines (UVSQ)-Centre National de la Recherche Scientifique (CNRS), Géochrononologie Traceurs Archéométrie (GEOTRAC), Université Paris-Saclay-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université de Versailles Saint-Quentin-en-Yvelines (UVSQ)-Centre National de la Recherche Scientifique (CNRS)-Université Paris-Saclay-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université de Versailles Saint-Quentin-en-Yvelines (UVSQ)-Centre National de la Recherche Scientifique (CNRS), IRAMAT-Centre de recherche en physique appliquée à l’archéologie (IRAMAT-CRP2A), Institut de Recherches sur les Archéomatériaux (IRAMAT), Université de Technologie de Belfort-Montbeliard (UTBM)-Université d'Orléans (UO)-Université Bordeaux Montaigne-Centre National de la Recherche Scientifique (CNRS)-Université de Technologie de Belfort-Montbeliard (UTBM)-Université d'Orléans (UO)-Université Bordeaux Montaigne-Centre National de la Recherche Scientifique (CNRS), Muséum national d'Histoire naturelle (MNHN), Service Qualité des Viandes, Institut de l'Elevage, Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro), Culture et Environnements, Préhistoire, Antiquité, Moyen-Age (CEPAM), Université Nice Sophia Antipolis (... - 2019) (UNS), Université Côte d'Azur (UCA)-Université Côte d'Azur (UCA)-Centre National de la Recherche Scientifique (CNRS), Institut des sciences géographiques, Ministère de l'Education Nationale-université normale de Nanjing, Institut de paléontologie humaine (IPH), Institut de Recherche du Val de Saône, Centre d'enseignement Supérieur, and Centre National de la Recherche Scientifique (CNRS)-Muséum national d'Histoire naturelle (MNHN)-Université de Perpignan Via Domitia (UPVD)
Subjects: diversification, [SHS.ARCHEO]Humanities and Social Sciences/Archaeology and Prehistory, Rhône, stratégies, Emergence, Paléolithique, dans, Vallée, Payre, moyen, sites, ans, France, d’Orgnac, ancien
Abstract: International audience; Emergence et diversification des stratégies au Paléolithique moyen ancien (350 000 à 120 000 ans) dans la Vallée du Rhône (France). Les sites d’Orgnac 3 et Payre.
Published: 2014

31. The challenge of the beef industry: moving from carcass grading systems to the prediction of beef quality for consumers and citizens

Author: Hocquette, Jean-François, Capel, Carine, Cassar-Malek, Isabelle, Legrand, Isabelle, Pethick, David W., Picard, Brigitte, Polkinghorne, Rod, Renand, Gilles, Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Service Phénotypage et Collecte des données, Institut de l'Elevage, Départment Qualité des élevages et des produits, Service Qualité des Viandes, Beef CRC, Murdoch University, Génétique Animale et Biologie Intégrative (GABI), AgroParisTech-Institut National de la Recherche Agronomique (INRA), 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, Institut de l'élevage (IDELE), 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)-AgroParisTech, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Génétique Animale et Biologie Intégrative ( GABI ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech
Subjects: viande bovine, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Alimentation et Nutrition, amélioration de la qualité, caractérisation, Food and Nutrition, qualité de la viande, marqueur, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: absent
Published: 2013

32. Les données d’abattoir et de mortalité en élevage bovin - Quelle perception et quelles propositions des éleveurs : résultats d’une enquête en région Rhône Alpes

Author: Deschamps, Jean-Baptiste, Perrin, Jean-Baptiste, Marzin, Virginie, Calavas, Didier, Gay, Emilie, Dupuy, Céline, Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Unité de Recherche d'Épidémiologie Animale (UR EpiA), Institut National de la Recherche Agronomique (INRA), Service Qualité des Viandes, and Institut de l'élevage (IDELE)
Subjects: santé animale, abattoir, [SDV]Life Sciences [q-bio], gestion, mortalité, élevage, ComputingMilieux_MISCELLANEOUS
Abstract: National audience
Published: 2013

33. Prediction of beef sensory quality in France

Author: Legrand, Isabelle, Chriki, Sghaier, Journaux, Laurent, Hocquette, Jean-François, Picard, Brigitte, Pethick, David, Polkinghorne, R., Service Qualité des Viandes, Institut de l'élevage (IDELE), 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, School of Veterinary and Biomedical Science, Murdoch University, ProdInra, Migration, and 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)
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: 2012

34. The effect of maternal linseed supplementation and/or lamb linseed supplementation on muscle and subcutaneous adipose tissue fatty acid composition of indoor lambs

Author: Jérôme Normand, Valérie Berthelot, E. Pottier, Pierre Bas, Modélisation Systémique Appliquée aux Ruminants (MoSAR), AgroParisTech-Institut National de la Recherche Agronomique (INRA), CIRPO, Institut de l'élevage (IDELE), Service Qualité des Viandes, Institut National de la Recherche Agronomique (INRA)-AgroParisTech, and Institut de l'Elevage
Subjects: Male, medicine.medical_specialty, Meat, 030309 nutrition & dietetics, Animal feed, muscle, animal diseases, Subcutaneous Fat, Ingénierie des aliments, Adipose tissue, Subcutaneous fat, 03 medical and health sciences, Animal science, lamb, milk, linseed, polyunsaturated fatty acids, softness index, Internal medicine, Flax, Fatty Acids, Omega-3, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, Animals, Food engineering, Muscle, Skeletal, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, Sheep, 0402 animal and dairy science, Fatty acid, 04 agricultural and veterinary sciences, 040201 dairy & animal science, Animal Feed, Diet, Endocrinology, chemistry, Adipose Tissue, Dietary Supplements, Composition (visual arts), Animal Nutritional Physiological Phenomena, Female, Fatty acid composition, Subcutaneous adipose tissue, Food Science, Polyunsaturated fatty acid
Abstract: Eighty eight lambs were used in a 2 x 2 factorial arrangement 1) to investigate the effect of maternal dietary linseed supplementation and /or lamb linseed supplemented concentrate on growth performance, carcass fat quality and fatty acid (FA) composition of muscle and dorsal adipose tissue of indoor lambs 2) to study the relationships between subcutaneous fat quality and FA composition. Feeding linseed to ewes increased C18:3 n-3 (ALA) proportion in milk and therefore the ALA supply to suckling lambs. However, ALA and n-3 polyunsaturated FA (n-3 PUFA) proportions in lamb tissues were not affected. Feeding linseed to lambs during the post-weaning period significantly increased the proportions of ALA and n-3 PUFA in tissues. Softer and more coloured fat was associated with a decrease in even medium-chain saturated FA and increases in odd and methyl FA proportions but not with ALA proportion in subcutaneous adipose tissue.
Published: 2012
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35. La génomique : un travail de longue haleine

Author: Hocquette, Jean-François, Picard, Brigitte, Cassar-Malek, Isabelle, Renand, Gilles, Allais, S., Capel, C., Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Génétique Animale et Biologie Intégrative ( GABI ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Unité de Recherches sur les Herbivores (URH), Institut National de la Recherche Agronomique (INRA), Génétique Animale et Biologie Intégrative (GABI), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut de l'Elevage (IDELE). Service qualité des viandes, Paris, FRA., Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), and AgroParisTech-Institut National de la Recherche Agronomique (INRA)
Subjects: [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, [ SDV.SA ] Life Sciences [q-bio]/Agricultural sciences
Abstract: absent
Published: 2011

36. Prediction of beef eating quality in France using the Meat Standarts Australia (MSA) system

Author: Legrand, Isabelle, Hocquette, Jean-François, Polkinghorne, Rod, Pethick, Dave, Service Qualité des Viandes, Institut de l'élevage (IDELE), Unité de Recherches sur les Herbivores (URH), Institut National de la Recherche Agronomique (INRA), Marrinya Agricultural Enterprises, Partenaires INRAE, and Murdoch University
Subjects: STANDARD, [SDV]Life Sciences [q-bio], SYSTEME MEAT STANDARDS AUSTRALIA, [INFO]Computer Science [cs], ComputingMilieux_MISCELLANEOUS, [SHS]Humanities and Social Sciences
Abstract: International audience
Published: 2011

37. L'addition de palmitostéarine à la ration n'altère pas la valeur nutritionnelle des acides gras de la viande chez la vache Normande en finition

Author: Bauchart, Dominique, Thomas, Agnès, Habeanu, Mihaela, Lyan, Bernard, Durand, Denys, Normand, Jérôme, Unité de Recherches sur les Herbivores (URH), Institut National de la Recherche Agronomique (INRA), National Institute for research development in animal biology and nutrition (INCDBNA - IBNA), Partenaires INRAE, Unité de Nutrition Humaine (UNH), Université d'Auvergne - Clermont-Ferrand I (UdA)-Clermont Université-Institut National de la Recherche Agronomique (INRA), Service Qualité des Viandes, Institut de l'élevage (IDELE), and Institut National de la Recherche Agronomique (INRA)-Université d'Auvergne - Clermont-Ferrand I (UdA)-Clermont Université
Subjects: [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract: National audience
Published: 2010

38. Effect of inclusion of solid feed as partial replacement of milk replacer on energy utilisation in milk-fed veal calves

Author: Labussière, Etienne, Bertrand, Gérard, NOBLET, Jean, Systèmes d'élevage, nutrition animale et humaine (SENAH), 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)-Institut National de la Recherche Agronomique (INRA), Service Qualité des Viandes, Institut de l'élevage (IDELE), 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: DÉPÔT PROTÉIQUE, [SDV]Life Sciences [q-bio], DÉPÔT LIPIDIQUE, [INFO]Computer Science [cs], ComputingMilieux_MISCELLANEOUS, ALIMENT SOLIDE
Abstract: National audience
Published: 2008

39. The challenge and limitations of combining data: a case study examining the relationship between intramuscular fat content and flavour intensity based on the BIF-BEEF database

Author: Dominique Bauchart, C. Denoyelle, G.R. Nute, Paul Meurice, Jean-Paul Brun, Gilles Renand, Catherine Jurie, Brigitte Picard, Jean-François Hocquette, Unité Mixte de Recherches 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)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Service Qualité des Viandes, Institut de l'Elevage, Génétique Animale et Biologie Intégrative (GABI), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Division of Farm Animal Science, University of Bristol [Bristol], Unité de Recherches sur les Herbivores (URH), Institut National de la Recherche Agronomique (INRA), Institut de l'élevage (IDELE), AgroParisTech-Institut National de la Recherche Agronomique (INRA), Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Génétique Animale et Biologie Intégrative ( GABI ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech
Subjects: Flavour, [ SDV.BA ] Life Sciences [q-bio]/Animal biology, computer.software_genre, beef quality, 03 medical and health sciences, Partial correlation, 030304 developmental biology, Mathematics, 0303 health sciences, Database, [SDV.BA]Life Sciences [q-bio]/Animal biology, bif-beef database, 0402 animal and dairy science, Regression analysis, 04 agricultural and veterinary sciences, 040201 dairy & animal science, Breed, Data warehouse, cattle, muscle biology, Environmental management system, Animal Science and Zoology, Intramuscular fat, Analysis of variance, computer, Food Science
Abstract: The BIF-BEEF (Beef Integrated and Functional Biology) data warehouse for muscle biology to predict beef quality gathers data related to bovines, their carcasses and their beef. These data come mainly from three sources: the INRA database named FiLiCol, the European GEMQUAL program and the French QUALVIGENE program databases plus other minor sources. At the beginning of 2011, the BIF-BEEF data warehouse contained 331 745 measurements for 621 variables. Measurements were obtained on eight muscles and/or from 5197 animals (mainly young bulls) belonging to 20 different breeds (mainly Charolais, Limousin, Blonde d’Aquitaine, the three major French beef breeds) from experiments carried out over a 10-year period. A web interface was developed to extract data and to analyse them using basic statistical tools (correlation, variance analysis, etc) with R software. Clearly, since the various experiments were not designed initially to ultimately link together, it appeared very difficult to integrate some data which differ a lot by units, scales or laboratory methods. Ontology will help to address these issues. However, the usefulness of the BIF-BEEF data warehouse is described by studying the relationship in M. longissimus thoracis between intramuscular fat content (IMF) and flavour assessed by sensory panels. When data from different sources or different sensory panels were used, they were corrected for these fixed factors in the regression model. They were also corrected for known sources of variation (sex, breed and age of the animals). On average, the relationship between IMF and flavour was low (partial correlation coefficient r = 0.11) but significant. This relationship was no more significant for breeds with low IMF levels (such as Blonde d’Aquitaine) or for animals with the highest IMF such as steers or females.
Published: 2011
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40. Prevalence and characterization of the seven major serotypes of Shiga toxin-producing Escherichia coli (STEC) in veal calves slaughtered in France.

Author: Auvray F, Bièche-Terrier C, Um MM, Dupouy V, Nzuzi N, David L, Allais L, Drouet M, Oswald E, Bibbal D, and Brugère H
Subjects: Humans, Cattle, Animals, Serogroup, Prevalence, France epidemiology, Shiga-Toxigenic Escherichia coli genetics, Escherichia coli Proteins genetics, Enteropathogenic Escherichia coli, Red Meat, Escherichia coli Infections epidemiology, Escherichia coli Infections veterinary, Cattle Diseases epidemiology
Abstract: Shiga toxin (Stx)-producing Escherichia coli (STEC) belonging to the "top 7″ serotypes (i.e. O157:H7, O26:H11, O45:H2, O103:H2, O111:H8, O121:H19 and O145:H28) are considered as the main pathogenic enterohemorrhagic E. coli (EHEC). As ruminants, including calves, are a reservoir of pathogenic STEC, we investigated the prevalence, major virulence genes and genetic relatedness of top7 STEC in veal calves slaughtered in France, through the analysis of 500 fecal samples collected over one year. Thirty top7 STEC isolates were recovered from 28 calves. The two serotypes O103:H2 and O26:H11 accounted for 73% of STEC strains, followed by O145:H28 and O157:H7. STEC super-shedding levels were identified for two calves carrying STEC O103:H2 and O157:H7, respectively. Thirty-nine atypical enteropathogenic E. coli (aEPEC) were also recovered from calves. Overall, a prevalence of 5.6% top7 STEC-positive calves was found, thus higher than that previously determined for the French slaughtered adult cattle (1.8%), confirming the impact of animals age on STEC carriage. Most top7 STEC strains carried the stx1a subtype suggesting a low pathogenicity for humans. Seasonal variation in STEC carriage was also observed, with two peaks of higher prevalence during spring and fall. Genetic similarity of top7 STEC isolates was found for calves originating from the same fattening facilities, reflecting STEC circulation between animals kept in groups. This study indicates that veal calves grown for meat production are at higher risk of shedding top7 STEC compared to adult cattle. They thus represent ideal targets for the implementation of farm interventions aimed at reducing STEC burden in cattle and the food chain., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier B.V. All rights reserved.)
Published: 2023
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41. European conformation and fat scores of bovine carcasses are not good indicators of marbling.

Author: Liu J, Chriki S, Ellies-Oury MP, Legrand I, Pogorzelski G, Wierzbicki J, Farmer L, Troy D, Polkinghorne R, and Hocquette JF
Subjects: Animals, Cattle, Female, Male, Adipose Tissue, Body Composition, Red Meat analysis, Red Meat standards
Abstract: Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value and production yield rather than eating quality estimation. The aim of this study was to investigate the relationship between marbling and the most common scores for carcass classification in Europe. If there are strong associations between marbling and European classification scores, marbling score may be estimated from the carcass characteristics. However, this study indicated that European classification scores explain only a slight proportion of the variance in marbling score (32%, 46%, 34% and 21% for the entire cattle group, young bulls, females and steers, respectively). Therefore, whereas the EUROP grid is well adapted to estimate yield, it does not reflect marbling at all. The European beef industry should take into account additional indicators related to beef palatability to assist the determination of the commercial value of carcasses., (Copyright © 2020 Elsevier Ltd. All rights reserved.)
Published: 2020
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42. Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?

Author: Listrat A, Gagaoua M, Normand J, Andueza DJ, Gruffat D, Mairesse G, Chesneau G, Mourot BP, Gobert C, and Picard B
Subjects: Animals, Body Composition physiology, Cattle physiology, Connective Tissue physiology, Muscle Fibers, Skeletal classification, Muscle Fibers, Skeletal physiology
Abstract: Intramuscular connective tissue (IMCT) is mainly composed of several fibrils (known as total collagen (TCol)) linked between each other by different chemical cross-links (CLs), the whole being embedded in a matrix of proteoglycans (PGs). In the field of beef quality, there is limited information on the role of CLs and PGs. Accordingly, several authors suggest that, to investigate the role of IMCT, it is important to investigate them just like TCol and insoluble collagen (ICol). In muscle, there are two other components, the muscle fibres and intramuscular fat (IMF) content. There are limited data on the relationships between these three components of muscle and then on possibility to independently manipulate these characteristics in order to control the final quality of meat. The present study aimed to investigate whether consistent relationships exist between these different components of muscle. Therefore, the present study compared four muscles of two cattle types (dairy and beef) to determine associations between TCol, ICol, CLs and PGs. Data were analysed across and within muscle (M) and animal type (AT) based on residuals. There was a strong M and AT effect for all muscle characteristics and an interaction M × AT for type I muscle fibres and IMF. Correlations between TCol, ICol and their CLs were M- and AT-independent. Total proteoglycans were positively correlated with TCol and ICol in a muscle-dependent manner irrespective of AT, but no correlation was found with CLs. On the contrary, CLs were negatively correlated with the ratio TPGs : TCol in an M-dependent manner, irrespective of AT. TCol, ICol and CLs were positively and negatively correlated with type IIA and IIB+X muscle fibres only in longissimus thoracis (LT) muscle, regardless the AT. Insoluble collagen was the only parameter of IMCT to be correlated with type I muscle fibres but only in LT muscle, irrespective of AT. There was no correlation between PGs and muscle fibre types, but PGs were the only IMCT component to be related with IMF in an M-dependent manner, irrespective of AT. Finally, there was no correlation between muscle fibre types and IMF content within M and AT. This study revealed that there is a strong relationship between IMCT components irrespective of M, an M-dependent relationship between the IMCT components and muscle fibre types and few (only with PGs) or no relationship between IMF and IMCT and muscle fibres.
Published: 2020
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43. Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles.

Author: Listrat A, Gagaoua M, Normand J, Gruffat D, Andueza D, Mairesse G, Mourot BP, Chesneau G, Gobert C, and Picard B
Subjects: Adipose Tissue, Animals, Cattle classification, Collagen analysis, Cooking, Female, Humans, Male, Muscle, Skeletal, Shear Strength, Connective Tissue, Muscle Fibers, Skeletal, Red Meat analysis
Abstract: Background: The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 °C. Accordingly, four muscles differing in their metabolic and contractile properties, as well as in their collagen content and butcher value, were obtained from dairy and beef cattle of several ages and sexes and were then used to create variability., Results: Correlation analyses and/or stepwise regressions were applied on Z-scores to identify the existing and robust associations. Tenderness scores were further categorized into tender, medium and tough classes using unsupervised learning methods. The findings revealed a muscle-dependant role with respect to tenderness of total and insoluble collagen, cross-links, and type IIB + X and IIA muscle fibers. The longissimus thoracis and semitendinosus muscles that, in the present study, were found to be extreme in their tenderness potential were also very different from each other and from the rectus abdominis (RA) and semimembranosus (SM). RA and SM muscles were very similar regarding their relationship for muscle components and tenderness. A relationship between marbling and tenderness was only present when the results were analysed irrespective of all factors of variation of the experimental model relating to muscle and animal type., Conclusion: The statistical approaches applied in the present study using Z-scores allowed identification of the robust associations between muscle components and sensory beef tenderness and also identified discriminatory variables of beef tenderness classes. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)
Published: 2020
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44. Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying.

Author: Andueza D, Listrat A, Durand D, Normand J, Mourot BP, and Gruffat D
Subjects: Animals, Cattle, Freeze Drying methods, Spectroscopy, Near-Infrared methods, Fatty Acids analysis, Red Meat analysis
Abstract: The aim of this study was to compare visible-near-infrared spectroscopy (VIS/NIRS) models developed from fresh or freeze-dried samples for predicting the fatty acid (FA) composition of beef samples. The hypothesis tested is that the removal of water from samples could improve the VIS/NIRS model performance. A total of 454 beef samples obtained from different bovine muscles were used. No significant differences were found in the performance of VIS/NIRS models developed from fresh or freeze-dried samples for predicting both major individual FAs and families of FAs and for some FAs (16:0, 18:0, 18:1 n-9, 18:2 n-6, 20:4 n-6, 22:5 n-3, 22:6 n-3, saturated, mono-unsaturated FA, and total n-3 long chain poly-unsaturated FAs (PUFA)). In contrast, the standard error of predictions for total PUFAs, total n-3 PUFAs, total conjugated linoleic acid, 20:5 n-3, and 18:3 n-3 were improved (by 21% on average; P < .05) in freeze-dried samples compared with fresh samples., (Copyright © 2019 Elsevier Ltd. All rights reserved.)
Published: 2019
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45. Antimicrobial Usages and Antimicrobial Resistance in Commensal Escherichia coli From Veal Calves in France: Evolution During the Fattening Process.

Author: Gay E, Bour M, Cazeau G, Jarrige N, Martineau C, Madec JY, and Haenni M
Abstract: Extended-Spectrum-Cephalosporin (ESC)-resistant Enterobacteriaceae have widely spread in all settings worldwide. In animals, Extended-Spectrum Beta-Lactamase (ESBL) producers have been frequently identified in veal calves. The objectives of this study were to investigate the trends in the ESBL load and antimicrobial resistance (AMR) proportions, and antimicrobial usages (AMU) in veal calves during the fattening process. Ten fattening farms were selected and 50 animals per farm were sampled. AMR was assessed in bacteria from the dominant flora (collected on non-selective MacConckey agar) and in ESBL/AmpC-carrying bacteria from the subdominant flora (selected on ChromID ESBL selective plates) upon arrival and 5-6 months later before slaughter. The number and types of treatments during fattening were also collected. Rates of ESBL-producing E. coli from the subdominant flora significantly decreased in all farms (arrival: 67.7%; departure: 20.4%) whereas rates of multidrug-resistant E. coli from the dominant flora have significantly increased (arrival: 60.2%; departure: 67.2%; p = 0.025). CTX-M-1 was the most frequently identified ESBL enzyme (arrival: 59.3%; departure: 52.0%). The plasmid-mediated mcr-1 gene was also identified occasionally. In parallel, levels of resistances to non-critically important antimicrobials were already high upon arrival but have still further increased over time until slaughter. Our study also highlighted that if only ESBL-producing isolates were monitored, it might have led to a partial (and partly false) picture of AMR rates globally decreasing during the fattening period. The mean number of antimicrobial treatments per calf (NTPC) was 8.75 but no association between AMU and AMR was evidenced. Most ESBL producers were clonally unrelated suggesting multiple sources and not cross-contaminations among calves during transportation. Feeding milk containing antimicrobial residues to veal calves is hypothesized to explain the high ESBL loads in animals at the entrance on farms.
Published: 2019
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46. Quantitative and qualitative analysis of antimicrobial usage in white veal calves in France.

Author: Jarrige N, Cazeau G, Morignat E, Chanteperdrix M, and Gay E
Subjects: Animal Welfare, Animals, Anti-Bacterial Agents therapeutic use, Cattle, Cattle Diseases prevention & control, Cross-Sectional Studies, France, Animal Husbandry, Animals, Newborn, Anti-Bacterial Agents administration & dosage, Cattle Diseases drug therapy, Drug Resistance, Bacterial
Abstract: The development of antimicrobial resistance has made it necessary to measure antimicrobial usage in animal production sectors. France is a major European producer of white veal calves, but few data were previously available for that sector, even though these young animals are particularly susceptible to infection and considered as a reservoir of antimicrobial resistance. A cross-sectional study was conducted on 186 batches of French calves to estimate the exposure of white veal calves to antimicrobials and identify the potential risk factors related to antimicrobial usage. An indicator of calf exposure was calculated as a count of the number of antimicrobial treatments per calf. The indicator was based on veterinary prescriptions (products, quantity dispensed and dosage prescribed) and the estimated weight of calves at treatment, using the dates of treatment collected from farm registers. The study showed that calves were exposed to an average of 8.55 antimicrobial treatments (SD: 2.21, range: 2.75-15.86) over the five to six months of the fattening process. Group treatments were predominant (95.8%) and administered by the oral route. The "starting treatments", given during the first two weeks of the fattening period, were administered systematically (to all the calves in all the farms) and accounted for a third of all treatments. Tetracyclines, polypeptides and macrolides were the most widely used antimicrobials, with respectively 4.32, 1.59 and 1.01 treatments per calf. Only rare uses of 3rd and 4th generation cephalosporins and fluoroquinolones, considered as critically important in human medicine, were reported. Despite low variability of exposure between farms, a linear mixed-effects model highlighted a higher variability between farmers (ICC=0.14) or veterinarians (ICC=0.12), than between integrators (ICC=0.06). The number of calves per pen, introduced as a fixed effect in the model, was also significant: calves housed in pens of 6-10 and fed in buckets had on average 2.55 more antimicrobial treatments per calf than calves housed in pairs with the same feeding system. The model also highlighted an increase of 1.48 treatments per calf for farms with more than five percent of mortality, versus those with two percent or less. The present study showed that antimicrobial treatments are numerous in veal calf fattening farms, particularly at the arrival of the animals. Taking into account the development of resistance to antimicrobials, the necessity and the effectiveness of some of these treatments should be re-evaluated., (Copyright © 2017 Elsevier B.V. All rights reserved.)
Published: 2017
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47. Distribution of Escherichia coli O157:H7 in ground beef: Assessing the clustering intensity for an industrial-scale grinder and a low and localized initial contamination.

Author: Loukiadis E, Bièche-Terrier C, Malayrat C, Ferré F, Cartier P, and Augustin JC
Subjects: Animals, Cattle, Cluster Analysis, Colony Count, Microbial, Food Microbiology, Foodborne Diseases microbiology, Humans, Escherichia coli O157 isolation & purification, Food Contamination analysis, Meat Products microbiology, Red Meat microbiology
Abstract: Undercooked ground beef is regularly implicated in food-borne outbreaks involving pathogenic Shiga toxin-producing Escherichia coli. The dispersion of bacteria during mixing processes is of major concern for quantitative microbiological risk assessment since clustering will influence the number of bacteria the consumers might get exposed to as well as the performance of sampling plans used to detect contaminated ground beef batches. In this study, batches of 25kg of ground beef were manufactured according to a process mimicking an industrial-scale grinding with three successive steps: primary grinding, mixing and final grinding. The ground beef batches were made with 100% of chilled trims or with 2/3 of chilled trims and 1/3 of frozen trims. Prior grinding, one beef trim was contaminated with approximately 10 6 -10 7 CFU of E. coli O157:H7 on a surface of 0.5cm 2 to reach a concentration of 10-100cells/g in ground beef. The E. coli O157:H7 distribution in ground beef was characterized by enumerating 60 samples (20 samples of 5g, 20 samples of 25g and 20 samples of 100g) and fitting a Poisson-gamma model to describe the variability of bacterial counts. The shape parameter of the gamma distribution, also known as the dispersion parameter reflecting the amount of clustering, was estimated between 1.0 and 1.6. This k-value of approximately 1 expresses a moderate level of clustering of bacterial cells in the ground beef. The impact of this clustering on the performance of sampling strategies was relatively limited in comparison to the classical hypothesis of a random repartition of pathogenic cells in mixed materials (purely Poisson distribution instead of Poisson-gamma distribution)., (Copyright © 2017 Elsevier B.V. All rights reserved.)
Published: 2017
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48. Prediction of beef eating quality in France using the Meat Standards Australia system.

Author: Legrand I, Hocquette JF, Polkinghorne RJ, and Pethick DW
Subjects: Animals, Australia, Cattle, Female, France, Humans, Male, Meat economics, Consumer Behavior statistics & numerical data, Food Industry standards, Meat classification, Meat standards
Abstract: An experiment was set up for (i) comparing Australian and French consumer preferences to beef and to (ii) quantify how well the Meat Standards Australia (MSA) grading model could predict the eating quality of beef in France. Six muscles from 18 Australian and 18 French cattle were tested as paired samples. In France, steaks were grilled 'medium' or 'rare', whereas in Australia 'medium' cooking was used. In total, 360 French consumers took part in the 'medium' cooking test, with each eating half Australian beef and half French beef and 180 French consumers tested the 'rare' beef. Consumers scored steaks for tenderness (tn), juiciness (ju), flavour liking (fl) and overall liking (ov). They also assigned a quality rating to each sample: 'unsatisfactory', 'satisfactory everyday quality' (3*), 'better than everyday quality' (4*) or 'premium quality' (5*). The prediction of the final ratings (3*, 4*, 5*) by the French consumers using the MSA-weighted eating quality score (0.3 tn + 0.1 ju + 0.3 fl + 0.3 ov) was over 70%, which is at least similar to the Australian experience. The boundaries between 'unsatisfactory', 3*, 4* and 5* were found to be ca. 38, 61 and 80, respectively. The differences between extreme classes are therefore slightly more important in France than in Australia. On average, even though it does not have predictive equations for bull meat, the mean predicted scores calculated by the MSA model deviated from observed values by a maximum of 5 points on a 0 to 100 scale except for the Australian oyster blade and the French topside, rump and outside (deviating by <15). Overall, the data indicate that it would be possible to manage a grading system in France as there is high agreement and consistency across consumers. The 'rare' and 'medium' results are also very similar, indicating that a common set of weightings and cut-offs can be employed.
Published: 2013
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