Review: Quality of animal-source foods.
S. Prache,C. Adamiec,Thierry Astruc,E. Baéza-Campone,P.E. Bouillot,Antoine Clinquart,Cyril Feidt,E. Fourat,Joël Gautron,Agnès Girard,Laurent Guillier,Emmanuelle Kesse-Guyot,B. Lebret,Florence Lefèvre,S. Le Perchec,B. Martin,Pierre-Sylvain Mirade,Fabrice Pierre,M. Raulet,Didier Rémond,Pierre Sans,Isabelle Souchon,Catherine Donnars,Véronique Santé-Lhoutellier +23 more
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TLDR
A review of 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 is presented in this article.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.read more
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Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat.
B. Lebret,M. Čandek-Potokar +1 more
TL;DR: In this paper, a review of the impact of production factors, slaughter methods, carcass processing, and post mortem ageing on fresh pork quality is presented, highlighting the strong interactions between primary production factors on pork quality attributes.
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Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef
TL;DR: In this paper , the predicted fatty acid supply from three consumption scenarios were modelled: i.i.d., the average UK population National Diet and Nutrition Survey (NDNS) <128 g/week, ii.d. red meat consumption suggested by the UK National Health Service (NHS) and iii.d.).
Journal ArticleDOI
Review: Quality and authentication of organic animal products in Europe
TL;DR: In this article , a review of the current state of knowledge on the quality of organic animal products, including the authentication of their organic origin, is presented, which enables light to be shed on the consequences of possible trajectories of organic farming, if specifications are relaxed or tightened up on commitments concerning farming practices that impact product quality.
Journal ArticleDOI
Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality
TL;DR: In this article , the authors present a review of consumer perception of beef quality, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels.
Journal ArticleDOI
Review: Quality and authentication of organic animal products in Europe.
S. Prache,Bénédicte Lebret,Elisabeth Baéza,B. Martin,Joël Gautron,Cyril Feidt,Françoise Médale,Geneviève Corraze,M. Raulet,Florence Lefèvre,V Verrez-Bagnis,Pierre Sans +11 more
TL;DR: In this article, the authors present a review of the current state of knowledge on the quality of organic animal products, including the authentication of their organic origin, and highlight antagonisms between quality attributes for certain animal products (lamb, pork).
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