Review: Quality of animal-source foods

Prache, Sophie; Adamiec, Camille; Astruc, Thierry; Baéza-Campone, Elisabeth; Bouillot, Pierre-Etienne; Clinquart, Antoine; Feidt, Cyril; Fourat, Estelle; Gautron, Joël; Girard, Agnès; Guillier, Laurent; Kesse‐Guyot, Emmanuelle; Lebret, Bénédicte; Lefèvre, Florence; Perchec, Sophie Le; Martin, Bruno; Mirade, P.S.; Pierre, Fabrice H.F.; Raulet, M.; Rémond, Didier; Sans, Pierre; Souchon, Isabelle; Donnars, Catherine; Santé-Lhoutellier, Véronique

doi:10.1016/j.animal.2021.100376

Cited by 44 publications

(28 citation statements)

References 99 publications

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“…Consumers are not only interested in flavour, shape and tenderness but also origin, potential impact on health, brand and antibiotic use [ 36 , 37 ]. Prache et al [ 9 ] define seven animal-source product attributes: (i) Sensory, (ii) Nutritional, (iii) Image, (iv) Convenience, (v) Safety, (vi) Technological, (vii) Commercial. In this review, quality focuses on nutrition-relevant fatty acids (nutritional), in the context of meeting nutrition guidelines and potential impacts on human health (and safety).…”

Section: Beef Qualitymentioning

confidence: 99%

“…Notably, in behaviour analysis of UK participants in vegan and meat-reduction campaigns, red meat is the most likely product for planned reductions and abstentions [ 8 ]. Limitations to red meat consumption have also been recommended by nutritional guidelines based on epidemiological meta-analyses showing ‘probable’ evidence that increased red meat consumption increases the risk of colorectal cancer and premature death [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Davis

Magistrali

Butler

et al. 2022

Foods

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Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally.

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Section: Beef Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Davis

Magistrali

Butler

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Global demand of animal products continues to grow. Despite that the consumption of meat has a plateau and pork remains the main meat consumed in Europe, consumers are moving away from beef and sheep meat (which have both fallen more than 40% in Europe between 1970 and 2013) and mainly towards poultry meat, which has grown by 60% over the same period [ 1 ]. Although most of the poultry is chicken, other poultry, such as goose meat, also has a consumer because goose meat has a unique flavour and a delicious taste, and people like it also for goose meat’s high nutritional value in terms of optimal composition of essential amino acids as well as its favourable composition of fatty acids, with a high percentage of polyunsaturated fatty acids [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…Appearance (colour), texture (tenderness, juiciness) and flavour of animal-source foods are crucial attributes to consumers and affect the purchase decisions. Therefore, sensory and technological attributes are considered as core attributes of meat quality [ 1 ]. The physical traits of products are relevant to the quality of fresh meat.…”

Section: Introductionmentioning

confidence: 99%

“…For consumers, the colour of meat, its water-holding capacity and tenderness play important roles. These traits also can determine the suitability of raw meat for further processing and influence the economic aspect of meat production [ 1 , 5 ]. Moreover, the quality of meat from broiler geese depends on the genotype, age of birds, and their management system, particularly the diet [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat

Razmaitė

Šiukščius

Šarauskas

2022

Animals

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The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vištinės fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (p < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (p < 0.001) cooking losses of breast and thigh muscles and also higher (p < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (p < 0.05) cooking loss of the breast, whereas males had higher (p < 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (p < 0.05 and p < 0.01, respectively) on pH of thigh muscles. Higher (p < 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable.

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Internet of Things: A Possible Solutions for Monitoring Quality of Animal Feed During the Supply Chain

Barad,

Bhavsar

2023

Lecture Notes in Networks and Systems

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Review: Quality of animal-source foods

Cited by 44 publications

References 99 publications

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat

Internet of Things: A Possible Solutions for Monitoring Quality of Animal Feed During the Supply Chain

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