La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Biochemical characterization of coproducts from slaughterhouses for their economic valorization

The valorization of coproducts is an economic question since most French slaughterhouses depend on the purchase price or the cost of removal that collection companies (foundries, rendering plants) apply without really having knowledge of the economic potential of valorized products. Animal by-products (ABP) which are not destined for human consumption, are used in several industrial branches (petfoods and oleochemistry mainly). They are transformed according to their category C1 or C2/C3 respectively as transformed animal proteins (TAP) or flour and as fats. The challenge is to allow slaughterhouses to valorize each ABP at an appropriate price, which will depend on the protein and fat contents and the capacity to extract them from flours/TAP and fats respectively. The INTERBEV interprofession ordered this study in order to initiate the construction of the first database for biochemical composition (proteins, lipids and dry matter) of 48 coproducts from large cattle, calves and sheep sampled in four French slaughterhouses. These data are the first available and will help build the first French reference table. Several studies today are exploring innovative ways of generating products with higher-value for the pharmaceutical, cosmetic and energy markets. The perspectives are to pursue acquiring data for the characterization of the added-value of each ABP or bioactive components whether they concern functional, nutritional or health properties.

Concentrate feeding and feed ingredients for growing-finishing.

Small improvements in feed efficiency, especially during indoor ‘winter’ feeding periods, can have a relatively large influence on farm profitability. Increasing the level of concentrates in the diet reduces forage intake and increases live weight and carcass weight gains, although at a decreasing rate. Subsequent compensatory growth at pasture diminishes the advantage of concentrate supplementation of young cattle. High digestibility grass silage with moderate concentrate supplementation can sustain a large proportion of the cattle performance achieved on high-concentrate diets. Feeding management is more important when feeding concentrates ad libitum than as a supplement. The relative nutritive (and economic) value of by-product feed ingredients depends on their inclusion level in the ration, and the amount of concentrates fed.

Perception of camel meat by the consumer

This article describes the consumption trends of camel meat in two regions from the South of Algeria, where breeding and consumption of camel meat products is a tradition. This analysis was conducted at the camel meat transformation and perception levels of the sector. In the survey presented here, an inventory of slaughtering and the perception of camel meat by the consumer from the southern regions of Algeria was performed.

An open access review of the impacts and services provided by European livestock farming

Since the publication of the FAO report ‘Livestock’s Long Shadow’ in 2006, livestock production and the consumption of animal products have received particular attention in the news and scientific media. As a result of the increasing demand for meat, milk and eggs at a global scale, livestock farming faces unprecedented pressures to alleviate its negative impacts on the environment. This book summarizes the Inra collective scientific assessment report on the role, impacts and services provided by European livestock production, that was requested by the French ministries responsible for Agriculture and the Environment, in collaboration with the French Environment and Energy Management Agency (ADEME).

Using sensorial typology to develop a reference grid for following the superior quality of “Tendre Agneau” Label Rouge lamb meat

Label Rouge foods have a higher level of sensory properties compared to other similar (unlabeled) marketed products. When assessing these qualities for Label Rouge meat, the selection of animals is very important. Indeed, different intrinsic factors (breed, sex, inter-animal variability…) as well as extrinsic factors (season, feeding, rearing conditions, animal handling…) affect the sensory qualities of meat. The objective of this study was to investigate a sensory clustering of the Label Rouge meat « Tendre Agneau ». Subsequently, a sensory reference grid was developed to identify the key attributes of superior quality of Label Rouge meat in order to meet the requirements defined by INAO.


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