Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/28963
Title: Prediction de la qualite de la viande de ruminants
English Title: Beef and Lamb carcass grading to underpin consumer satisfaction
Contributor(s): Pethick, David W (author); Thompson, John  (author); Polkinghorne, Rod  (author); Bonny, Sarah (author); Tarr, Garth (author); Treford, Peter (author); Sinclair, Duncan (author); Frette, Francois (author); Wierzbicki, Jerzy (author); Crowley, Michael (author); Gardner, Graham (author); Allen, Paul (author); Nishimura, Takanori (author); McGilchrist, Peter  (author)orcid ; Farmer, Linda (author); Meng, Qingxiang (author); Scollan, Nigel (author); Duhem, Koenraad (author); Hocquette, Jean-Francois (author)
Publication Date: 2015-11-06
Open Access: Yes
Handle Link: https://hdl.handle.net/1959.11/28963
Open Access Link: https://www.viandesetproduitscarnes.fr/index.php/en/156-abstracts/683-beef-and-lamb-carcass-grading-to-underpin-consumer-satisfactionOpen Access Link
Abstract: Le « Meat Livestock Australia » et l’INRA ont organisé un congrès international sur la prédiction de la qualité sensorielle de la viande bovine et ovine pour le consommateur. Durant deux jours, 19 présentations ont souligné que, de nos jours, la viande de ruminant doit répondre aux attentes gustatives des consommateurs qui achètent de la viande rouge pour leurs repas. L'accent a été mis sur le système de prédiction de la qualité MSA (pour Meat Standards Australia) qui a été conçu comme un système de prévision de la qualité sensorielle pour les viandes cuites à consommer dans diverses occasions sans pour autant nécessiter de connaissances spécifiques de la part des consommateurs. Ce congrès a reconnu unanimement la nécessité d’un tel système de prédiction de la qualité des viandes bovines et ovines afin de fidéliser les acheteurs parfois tentés de consommer des viandes blanches moins chères. Les 80 participants au congrès de 17 pays (Australie, Brésil, Canada, Chine, République tchèque, Danemark, France, Italie, Japon, Irlande, Pologne, Portugal, Afrique du Sud, Espagne, Thaïlande, Royaume-Uni, USA) ont travaillé de façon dynamique et collective. En effet, il a été décidé de créer un groupe de travail international avec les pays actuellement impliqués tout en étant ouvert à de nouveaux partenaires afin de mettre en oeuvre les recommandations issues du congrès.
Publication Type: Journal Article
Source of Publication: La revue scientifique Viandes & Produits Carnes, p. 1-16
Publisher: Ab Corp International
Field of Research (FOR): 070203 Animal Management
Socio-Economic Objective (SEO): 830599 Primary Animal Products not elsewhere classified
830310 Sheep - Meat
830301 Beef Cattle
HERDC Category Description: C3 Non-Refereed Article in a Professional Journal
Other Links: https://www.viandesetproduitscarnes.fr/index.php/en/156-abstracts/683-beef-and-lamb-carcass-grading-to-underpin-consumer-satisfaction
English Abstract: Meat & Livestock Australia and Meat Standards Australia and INRA have organized an International meeting on Beef and Lamb carcass grading to underpin consumer satisfaction. The 2 day meeting consisted of 19 presentations centred on the theme that modern beef and lamb products must meet the expectations of consumers who purchase red meat to cook it as a meal solution. The focus was based around the Meat Standards Australia (MSA) grading platform which is designed as a sensory or eating quality grading system for underpinning a cooked meal performance that is matched to the occasion and requires no specialist knowledge by the consumer. This workshop unanimously supported the need for evidence based systems to underpin eating quality for lamb and beef in order to keep consumers purchasing products that are higher in price than the white meat competitors. Registrations were received from 80 people covering 17 countries (Australia, Brazil, Canada, China, Czech Republic, Denmark, France, Italy, Japan, Republic of Ireland, Poland, Portugal, South Africa, Spain, Thailand, United Kingdom, United States of America) creating a dynamic workshop atmosphere. In order to drive and focus the recommendations which were discussed at the end of the workshop, it was agreed to establish a working group of current collaborating countries that would be open with respect to new partners.
Appears in Collections:Journal Article
School of Environmental and Rural Science

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