S. Prache

Bio: S. Prache is an academic researcher from University of Auvergne. The author has contributed to research in topics: Quality (philosophy) & Business. The author has an hindex of 4, co-authored 8 publications receiving 55 citations.

Review: Authentication of grass-fed meat and dairy products from cattle and sheep.

Abstract: Meat and dairy products derived from grassland carry premium values and sensory and nutritional qualities that aroused much interest for authentication methods to guarantee grassland origin claims. This article reviews the current state of knowledge on the authentication of meat and dairy of grassland origin from food analysis in both cattle and sheep. A range of methods alone or combined, involving analysis of elemental or molecular constituents of food product and fingerprinting profiling combined with chemometrics, have been developed and proved useful to differentiate contrasted feeding regimes and authenticate grass-fed meat and dairy. Their robustness and discriminatory reliability in more complex feeding conditions, such as in the case of dietary switches or when grass only makes up part of the animal's diet, are under active investigation. Our review highlights the possibilities and limitations of these methods, the latter being chiefly posed by variations in the quantity, characteristics and composition of grassland feedstuffs consumed by animals, which are nevertheless inherent to grassland-based production systems, variations in animal responses within and across breeds, and difficulties in detecting the consumption of non-grass feedstuffs by the animal. It also highlights a number of issues for consideration, points of caution and caveats in applying these methods. Scientists agree that much of the research carried out so far has been a 'proof of concept' type and that efforts should be made in the future to develop more databases to help gain genericity and robustness.

How does barley supplementation in lambs grazing alfalfa affect meat sensory quality and authentication

Abstract: Excessive flavour in lamb meat is undesirable for consumers and can prompt purchase resistance. Volatile indoles responsible for off-flavours accumulate more in the fat of lambs on pasture than on grain and are enhanced when lambs graze alfalfa. Here, we investigated whether barley supplementation of lambs grazing alfalfa influences meat sensory quality. Using three groups of 12 male Romane lambs, we compared three feeding regimes: alfalfa grazing (AG), alfalfa grazing + daily supplementation with barley (29 g/kg live weight0.75, AGS) and stall feeding with concentrate and hay (SF). As some of the compounds involved in meat sensory traits may act as dietary biomarkers, we also investigated potential implications for meat authentication. Although barley represented 38% of the diet in AGS lambs, it did not offer any advantage for animal average daily gain or parasitism level. Animal performance, carcass weight and fatness did not differ between feeding regimes. Dorsal fat firmness tended to be greater in AG than AGS and greater in AGS than SF. Skatole and indole concentrations in perirenal and dorsal fat were lower in SF lambs than in AG and AGS lambs (P<0.01 to P<0.0001), but did not differ between AG and AGS lambs. Yellowness, chroma and hue angle of perirenal fat were lower in SF lambs than in AG and AGS lambs (P<0.001), but did not differ between AG and AGS lambs. Absolute value of the mean integral for both perirenal fat and subcutaneous caudal fat (AVMIPF and AVMISC), quantifying the intensity of light absorption by carotenoids in perirenal and subcutaneous caudal fat, respectively, were lower in SF lambs than in AG and AGS lambs (P<0.0001 for both comparisons), but did not differ between AG and AGS lambs. Meat colour was unaffected by the treatment. We confirm that lambs grazing alfalfa accumulate high levels of volatile indoles in their fat, but we show that barley supplementation to lambs grazing alfalfa is not effective in reducing fat volatile indoles concentration and excessive odour/flavour in the meat. We also confirm that both perirenal fat skatole concentration and AVMIPF are of interest for discriminating lambs that grazed alfalfa from lambs that were stall-fed, and we show that they are not effective for discriminating supplemented from non-supplemented grazing lambs.

Review: Quality of animal-source foods.

Abstract: This article critically reviews the current state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of consumption of animal-source foods on human health. Quality has been defined through seven core attributes: safety, commercial, sensory, nutritional, technological, convenience, and image. Image covers ethical, cultural and environmental dimensions associated with the origin of the food and the way it is produced and processed. This framework enabled to highlight the priorities given to the different quality attributes. It also helped to identify potential antagonisms and synergies among quality attributes, between production and processing stages, and among stakeholders. Primacy is essentially given to commercial quality attributes, especially for standard commodity animal-source foods. This primacy has strongly influenced genetic selection and farming practices in all livestock commodity chains and enabled substantial quantitative gains, although at the expense of other quality traits. Focal issues are the destructuration of chicken muscle that compromises sensory, nutritional and image quality attributes, and the fate of males in the egg and dairy sectors, which have heavily specialised their animals. Quality can be gained but can also be lost throughout the farm-to-fork continuum. Our review highlights critical factors and periods throughout animal production and food processing routes, such as on-farm practices, notably animal feeding, preslaughter and slaughter phases, food processing techniques, and food formulation. It also reveals on-farm and processing factors that create antagonisms among quality attributes, such as the castration of male pigs, the substitution of marine-source feed by plant-based feed in fish, and the use of sodium nitrite in meat processing. These antagonisms require scientific data to identify trade-offs among quality attributes and/or solutions to help overcome these tensions. However, there are also food products that value synergies between quality attributes and between production and processing phases, particularly Geographical Indications, such as for cheese and dry-cured ham. Human epidemiological studies have found associations between consumption of animal-source foods and increased or decreased risk for chronic non-communicable diseases. These associations have informed public health recommendations. However, they have not yet considered animal production and food processing conditions. A concerted and collaborative effort is needed from scientists working in animal science, food process engineering, consumer science, human nutrition and epidemiology in order to address this research gap. Avenues for research and main options for policy action are discussed.

Tannin-rich sainfoin pellet supplementation reduces fat volatile indoles content and delays digestive parasitism in lambs grazing alfalfa

Abstract: Lambs grazing alfalfa or white clover are prone to flavour taint which can be an impediment to consumer acceptance. Here we investigated whether condensed tannin (CT)-rich sainfoin pellet supplementation of lambs grazing alfalfa influences meat sensory quality. Using three groups of 18 male Romane weaned lambs, we compared three feeding regimes: alfalfa grazing (AF), alfalfa grazing + daily supplementation with CT-rich sainfoin pellets (15 g dry matter (DM)/kg live weight, AS) and stall feeding with concentrate and grass hay indoors (SI). We also investigated the potential interest of sainfoin pellet supplementation for controlling digestive parasitism. The sainfoin pellets contained 42 g of CT/kg of DM and they represented on average 36% of the diet in AS lambs. Skatole and indole were detected in most of the AF and AS lambs, whereas in very few SI lambs. Skatole and indole concentrations in perirenal and dorsal fat were lower in the AS lambs than the AF lambs (P < 0.025 to P < 0.001), but the intensity of ‘animal’ odour and ‘animal’ flavour of the chops did not differ between both forage-grazing groups. Longissimus thoracis et lumborum muscle lightness was lower in the AF and AS lambs than the SI lambs (P < 0.001) with the other muscle colour coordinates being unaffected by the treatment and between-treatment group differences in muscle colour coordinates remaining constant throughout the 9-day display period. Subcutaneous fat colour coordinates were not influenced by the treatment. The number of individual anthelmintic drenches necessary to keep nematode faecal egg count below a threshold of 550 eggs/g of faeces was lower in the AS than the AF lambs (0.94 per lamb v. 1.63 per lamb; P < 0.001). Faecal oocyst count was lower in the AS than the AF lambs for the first measurement made 56 days after the beginning of the experiment (P < 0.001) and was not significantly different between both forage-grazing groups thereafter. The use of CT-rich sainfoin pellets to supplement lambs that are concurrently grazing alfalfa reduced fat volatile skatole and indole concentrations and delayed the onset of both helminth and coccidian infections.

Qualités des viandes: influences des caractéristiques des animaux et de leurs conditions d'élevage de leurs cond

Abstract: francaisCette synthese presente l'influence des caracteristiques des animaux et de leurs conditions d'elevage sur les qualites des viandes et des chairs des principales especes animalesd'elevage (porc, bovins, ovins, poulets, poissons). Les dimensions intrinseques (composition des carcasses, qualites sensorielle, nutritionnelle et technologique) et extrinseques (interactions entre productions animales et environnement, bien-etre des animaux, origine des produits, authenticite des pratiques de production...) de la qualite des produits sont considerees. EnglishThis revies describes the influences of the characteristics of animals and their rearing conditions on the quality of meat and flesh in the main livestock species (pic, cattle, sheep, poultry, fish). Both the intrinsic (carcass composition and sensory, nutritional and technologic qualities) and extrinsic (interactions between animal production and the environment, animal welfare, origin of products, authenticity of production practices...) dimensions of quality of meat and flesh products are considered.

Review: Authentication of grass-fed meat and dairy products from cattle and sheep.

Abstract: Meat and dairy products derived from grassland carry premium values and sensory and nutritional qualities that aroused much interest for authentication methods to guarantee grassland origin claims. This article reviews the current state of knowledge on the authentication of meat and dairy of grassland origin from food analysis in both cattle and sheep. A range of methods alone or combined, involving analysis of elemental or molecular constituents of food product and fingerprinting profiling combined with chemometrics, have been developed and proved useful to differentiate contrasted feeding regimes and authenticate grass-fed meat and dairy. Their robustness and discriminatory reliability in more complex feeding conditions, such as in the case of dietary switches or when grass only makes up part of the animal's diet, are under active investigation. Our review highlights the possibilities and limitations of these methods, the latter being chiefly posed by variations in the quantity, characteristics and composition of grassland feedstuffs consumed by animals, which are nevertheless inherent to grassland-based production systems, variations in animal responses within and across breeds, and difficulties in detecting the consumption of non-grass feedstuffs by the animal. It also highlights a number of issues for consideration, points of caution and caveats in applying these methods. Scientists agree that much of the research carried out so far has been a 'proof of concept' type and that efforts should be made in the future to develop more databases to help gain genericity and robustness.

Review: Factors affecting sheep carcass and meat quality attributes.

Abstract: Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur from 4 weeks of age in suckling light lambs to adult ages. More than any other animal species used for meat production, there are strong country-specific preferences for sheep meat quality linked to production system characteristics such as dairy or grassland-based systems. This article critically reviews the current state of knowledge on factors affecting sheep carcass and meat quality. Quality has been broken down into six core attributes: commercial, organoleptic, nutritional, technological, safety and image, the latter covering aspects of ethics, culture and environment associated with the way the meat is produced and its origin, which are particularly valued in the many quality labels in Europe. The quality of meat is built but can also deteriorate along the continuum from the conception of the animal to the consumer. Our review pinpoints critical periods, such as the gestation and the preslaughter and slaughter periods, and key factors, such as the animal diet, via its direct effect on the fatty acid profile, the antioxidant and volatile content, and indirect effects mediated via the age of the animal. It also pinpoints methodological difficulties in predicting organoleptic attributes, particularly odour and flavour. Potential antagonisms between different dimensions of quality are highlighted. For example, pasture-feeding has positive effects on the image and nutritional attributes (through its effect on the fatty acid profile of meat lipids), but it increases the risk of offodours and off-flavours for sensitive consumers and the variability in meat quality linked to variability of animal age at slaughter. The orientation towards more agro-ecological, low-input farming systems may therefore present benefits for the image and nutritional properties of the meat, but also risks for the commercial (insufficient carcass fatness, feed deficiencies at key periods of the production cycle, irregularity in supply), organoleptic (stronger flavour and darker colour of the meat) and variability of sheep carcass and meat quality. Furthermore, the genetic selection for lean meat yield has been effective in producing carcasses that yield more meat, but at a penalty to the intramuscular fat content and eating quality of the meat, and making it more difficult to finish lambs on grass. Various tools to assess and predict quality are in development to better consider the various dimensions of quality in consumer information, payment to farmers and genetic selection.

Review: Factors affecting sheep carcass and meat quality attributes

Abstract: Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur from 4 weeks of age in suckling light lambs to adult ages. More than any other animal species used for meat production, there are strong country-specific preferences for sheep meat quality linked to production system characteristics such as dairy or grassland-based systems. This article critically reviews the current state of knowledge on factors affecting sheep carcass and meat quality. Quality has been broken down into six core attributes: commercial, organoleptic, nutritional, technological, safety and image, the latter covering aspects of ethics, culture and environment associated with the way the meat is produced and its origin, which are particularly valued in the many quality labels in Europe. The quality of meat is built but can also deteriorate along the continuum from the conception of the animal to the consumer. Our review pinpoints critical periods, such as the gestation and the preslaughter and slaughter periods, and key factors, such as the animal diet, via its direct effect on the fatty acid profile, the antioxidant and volatile content, and indirect effects mediated via the age of the animal. It also pinpoints methodological difficulties in predicting organoleptic attributes, particularly odour and flavour. Potential antagonisms between different dimensions of quality are highlighted. For example, pasture-feeding has positive effects on the image and nutritional attributes (through its effect on the fatty acid profile of meat lipids), but it increases the risk of off-odours and off-flavours for sensitive consumersand the variability in meat quality linked to variability of animal age at slaughter. The orientation towards more agro-ecological, low-input farming systems may therefore present benefits for the image and nutritional properties of the meat, but also risks for the commercial (insufficient carcass fatness, feed deficiencies at key periods of the production cycle, irregularity in supply), organoleptic (stronger flavour and darker colour of the meat) and variability of sheep carcass and meat quality. Furthermore, the genetic selection for lean meat yield has been effective in producing carcasses that yield more meat, but at a penalty to the intramuscular fat content and eating quality of the meat, and making it more difficult to finish lambs on grass. Various tools to assess and predict quality are in development to better consider the various dimensions of quality in consumer information, payment to farmers and genetic selection.

Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat

Abstract: This work considers all factors along the production chain from farm to fork influencing the quality of fresh pork and processed products. Pork quality is multidimensional and comprises various attributes: commercial value of carcasses, meat organoleptic, nutritional, technological (i.e. suitability for processing and storage) properties, convenience, and societal image. The latter denotes cultural, ethical (including animal welfare) and environmental dimensions related to pork production, including geographical origin, all of which influence societal perceptions for pork. This review covers the impact of production factors, slaughter methods, carcass processing, and post mortem ageing on fresh meat quality. The impact on pork quality from some of these factors are now well documented and clearly established (e.g. genetics and pork technological attributes; diet and lipid profile; preslaughter and slaughter conditions and pork technological or organoleptic attributes…). Gaps in scientific knowledge are also identified, including the need for a better understanding of regulatory pathways for oxidative stress in vivo and post mortem that can contribute to optimise pork organoleptic and nutritional attributes and its suitability for processing and storage. This review highlights the strong interactions between primary production factors on pork quality attributes. Interactions are particularly marked in alternative production systems, in which synergies between factors can lead to specific quality characteristics that can be used to market pork at a premium as branded products. There are also antagonisms between quality attributes, namely between carcass commercial value and pork technological and organoleptic properties, between nutritional attributes and processing and storage suitability of fat tissues, between societal image and pork technological attributes in outdoor production systems, and between societal image (better welfare) and organoleptic attributes (risk for boar taint) in entire male production. Further research is needed to better understand the effects of some specific production factors and their interactions on quality attributes. A holistic approach with the use of multicriteria analyses can help to work out the trade-offs between pork quality attributes and between stakeholders (farmer, slaughterhouse or processing plant, consumers, citizens …) whose priorities may differ.

Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat.

Abstract: This work considers all factors along the production chain from farm to fork influencing the quality of fresh pork and processed products. Pork quality is multidimensional and comprises various attributes: commercial value of carcasses, meat organoleptic, nutritional, technological (i.e. suitability for processing and storage) properties, convenience, and societal image. The latter denotes cultural, ethical (including animal welfare) and environmental dimensions related to pork production, including geographical origin, all of which influence societal perceptions for pork. This review covers the impact of production factors, slaughter methods, carcass processing, and post mortem ageing on fresh meat quality. The impact on pork quality from some of these factors are now well documented and clearly established (e.g. genetics and pork technological attributes; diet and lipid profile; preslaughter and slaughter conditions and pork technological or organoleptic attributes…). Gaps in scientific knowledge are also identified, including the need for a better understanding of regulatory pathways for oxidative stress in vivo and post mortem that can contribute to optimise pork organoleptic and nutritional attributes and its suitability for processing and storage. This review highlights the strong interactions between primary production factors on pork quality attributes. Interactions are particularly marked in alternative production systems, in which synergies between factors can lead to specific quality characteristics that can be used to market pork at a premium as branded products. There are also antagonisms between quality attributes, namely between carcass commercial value and pork technological and organoleptic properties, between nutritional attributes and processing and storage suitability of fat tissues, between societal image and pork technological attributes in outdoor production systems, and between societal image (better welfare) and organoleptic attributes (risk for boar taint) in entire male production. Further research is needed to better understand the effects of some specific production factors and their interactions on quality attributes. A holistic approach with the use of multicriteria analyses can help to work out the trade-offs between pork quality attributes and between stakeholders (farmer, slaughterhouse or processing plant, consumers, citizens …) whose priorities may differ.