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New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

hal.structure.identifierUniversité Clermont Auvergne [2017-2020] [UCA [2017-2020]]
hal.structure.identifierInstitut National de la Recherche Agronomique [INRA]
hal.structure.identifierVetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement [VAS]
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
hal.structure.identifierQuality control and dynamic reliability [CQFD]
hal.structure.identifierInstitut de Mathématiques de Bordeaux [IMB]
dc.contributor.authorCONANEC, Alexandre
hal.structure.identifierUniversité Clermont Auvergne [2017-2020] [UCA [2017-2020]]
hal.structure.identifierInstitut National de la Recherche Agronomique [INRA]
hal.structure.identifierVetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement [VAS]
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorPICARD, Brigitte
hal.structure.identifierUniversité Clermont Auvergne [2017-2020] [UCA [2017-2020]]
hal.structure.identifierInstitut National de la Recherche Agronomique [INRA]
hal.structure.identifierVetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement [VAS]
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorDURAND, Denis
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorCANTALAPIEDRA-HIJAR, Gonzalo
hal.structure.identifierQuality control and dynamic reliability [CQFD]
hal.structure.identifierInstitut de Mathématiques de Bordeaux [IMB]
dc.contributor.authorCHAVENT, Marie
hal.structure.identifierInstitut de l'élevage [IDELE]
dc.contributor.authorDENOYELLE, Christophe
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorGRUFFAT, Dominique
hal.structure.identifierUniversité Grenoble Alpes - UFR Médecine [UGA UFRM]
dc.contributor.authorNORMAND, Jérôme
hal.structure.identifierQuality control and dynamic reliability [CQFD]
hal.structure.identifierInstitut de Mathématiques de Bordeaux [IMB]
hal.structure.identifierEcole Nationale Supérieure de Cognitique [ENSC]
dc.contributor.authorSARACCO, Jérôme
hal.structure.identifierBordeaux Sciences Agro [Gradignan]
dc.contributor.authorELLIES-OURY, Marie-Pierre
dc.date.accessioned2024-04-04T02:54:31Z
dc.date.available2024-04-04T02:54:31Z
dc.date.issued2019-06
dc.identifier.issn2304-8158
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/192278
dc.description.abstractEnThe beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, including carcass properties, to assess a new method of managing the trade-off between these four performance goals. For this purpose, each variable evaluating the parameters of interest has been statistically modeled and based on data collected on 30 Blonde d’Aquitaine heifers. The variables were obtained after a statistical pretreatment (clustering of variables) to reduce the redundancy of the 62 initial variables. The sensitivity analysis evaluated the importance of each independent variable in the models, and a graphical approach completed the analysis of the relationships between the variables. Then, the models were used to generate virtual animals and study the relationships between the nutritional and organoleptic quality. No apparent link between the nutritional and organoleptic properties of meat (r = −0.17) was established, indicating that no important trade-off between these two qualities was needed. The 30 best and worst profiles were selected based on nutritional and organoleptic expectations set by a group of experts from the INRA (French National Institute for Agricultural Research) and Institut de l’Elevage (French Livestock Institute). The comparison between the two extreme profiles showed that heavier and fatter carcasses led to low nutritional and organoleptic quality.
dc.language.isoen
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/
dc.subject.entrade-off
dc.subject.enmeat quality
dc.subject.enbeef performances
dc.subject.enmodeling
dc.title.enNew Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities
dc.typeArticle de revue
dc.identifier.doi10.3390/foods8060197
dc.subject.halSciences du Vivant [q-bio]
dc.subject.halSciences du Vivant [q-bio]/Alimentation et Nutrition
dc.subject.halStatistiques [stat]
bordeaux.journalFoods
bordeaux.page197
bordeaux.volume8
bordeaux.hal.laboratoriesInstitut de Mathématiques de Bordeaux (IMB) - UMR 5251*
bordeaux.issue6
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.institutionCNRS
bordeaux.peerReviewedoui
hal.identifierhal-02429287
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02429287v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Foods&rft.date=2019-06&rft.volume=8&rft.issue=6&rft.spage=197&rft.epage=197&rft.eissn=2304-8158&rft.issn=2304-8158&rft.au=CONANEC,%20Alexandre&PICARD,%20Brigitte&DURAND,%20Denis&CANTALAPIEDRA-HIJAR,%20Gonzalo&CHAVENT,%20Marie&rft.genre=article


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