La revue Viandes et produits carnés

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

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 PROCESS ET TECHNOLOGIES

 
 

Main issues of a PGI recognition for Pyrénées milk fed lamb

The production of Pyrenean suckling lambs is a way to contribute to the economic activity of the Pyrenees, the maintenance of sheep farmers, the preservation of the environment and the life of the region. In order to defend this product, it is necessary to re-evaluate precisely the interest of crossbreeding between local dairy breeds and local Pyrenean meat breeds, in terms of growth gain and weight at slaughter, but also of conformation and adaptation to the market. The trial compared purebred lambs and lambs crossed with either beef breeds or the Montagne Noire breed. In accordance with feedback from the field, purebred lambs had lower growth performance and lighter slaughter weight and carcass weight than crossbred lambs. Crossbreeding seems to affect fat color and especially the yellow index (b*): purebred lambs' fat is significantly less yellow than crossbred animals. Crossbreeding also affects the color of muscles, the lambs crossed with Montagne Noire and purebred having lighter meat than lambs crossed with other breeds. In our work, we found that purebred lambs were slightly tougher than Black Mountain crossbred lambs and significantly tougher than lambs from other crossbreeds. This exploratory work thus provides the first characterizing elements of breeds and crosses that have been, until now, little treated in the literature.

How to meet the expectations of the "Egalim" law in the beef sector?

Just before January 1st, 2022, the date at which 50% of the products served in collective restaurants must be from sustainable and quality sectors, the New-Aquitaine region and the Direction Régionale de l’Agriculture et de l’Alimentation de Nouvelle-Aquitaine (DRAAF NA) initiated a call-for-project aimed at supporting the development of local food circuits and food projects in the territories. It is within this context that a brand of meat “viande bovine locale” was born in Nouvelle-Aquitaine based on an important partnership between the different actors of the meat sector in the region. In parallel to this, a sampling of regional school restaurants was carried out and a hundred of them were surveyed at the end of 2019 and the beginning of 2020 in order to identify the questions of professionals with regards to the EGalim law, and to determine their expectations in terms of local beef. The professionals surveyed identified several obstacles to the application of the EGalim law in their establishments, in particular the additional costs involved or the constraints related to the logistical implementation. However, they indicated a desire to buy locally and/or to develop partnerships with local producers. They also expressed a strong interest in the development of local meat chains.

"Cellular Meat": Is it possible? Is it good? Is this acceptable?

Although there is a consensus about the challenges in agriculture, food and environment, the innovations developed to respond to them are varied. Among these, “cultured meat” is a subject that raises many questions to which this conference attempted to answer in part by combining the opinions of two start-ups in the sector and of French experts in agriculture, animal husbandry and human nutrition. While culture of muscle cells is a well-known technique, many technical and economic obstacles remain to be solved in order to move to large-scale production. Although the cost has been reduced and will continue to decrease, it is still high to be competitive. In addition, scientists from academic research are asking for precise information to share, in particular about the composition of culture media and of products, as well as production efficiency. Several opinions were expressed to stress that these products could not be called “meat” from a biological, semantic and legal point of view, as well as under Community regulations, they are considered as "novel foods". Regarding the environmental impact or the composition of the products, it is difficult to give precise answers because only a few academic research studies are available or conclusive. The debates focused on the available knowledge, reassuring hypotheses or concerns expressed by experts, in particular by comparison with other solutions suggested to feed humanity (such as reducing food waste or changing our agricultural practices and our eating habits). In this context, the issue of animal welfare is also central as well as the level of potential acceptance of "cultured meat" by consumers, which is still difficult to estimate.


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