Les relations entre la tendreté et la composition en acides gras des viandes bovines sont elles stables selon le sexe et la race ?
hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
hal.structure.identifier | Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine [Bordeaux Sciences Agro] | |
dc.contributor.author | ELLIES, Marie-Pierre | |
hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
dc.contributor.author | DURAND, Denys | |
hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
dc.contributor.author | GRUFFAT, Dominique | |
hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
dc.contributor.author | LISTRAT, Anne | |
hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
dc.contributor.author | MICOL, Didier | |
hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
dc.contributor.author | ORTIGUES MARTY, Isabelle | |
hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
dc.contributor.author | HOCQUETTE, Jean-François | |
hal.structure.identifier | Institut de Mathématiques de Bordeaux [IMB] | |
dc.contributor.author | CHAVENT, Marie | |
hal.structure.identifier | Institut de Mathématiques de Bordeaux [IMB] | |
dc.contributor.author | SARACCO, J. | |
hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
dc.contributor.author | PICARD, Brigitte | |
dc.date.accessioned | 2024-04-04T03:08:36Z | |
dc.date.available | 2024-04-04T03:08:36Z | |
dc.date.issued | 2016 | |
dc.date.conference | 2016-11-21 | |
dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/193542 | |
dc.description.abstractEn | Regarding beef meat, consumers have specific expectations especially concerning meat quality traits (tenderness and tasteespecially) but also nutritional value of meat (fatty acid composition in particular). Thus, the aim of the present work was todetermine to what extent the choice of animal breed and type will meet the consumer’s expectations.The study concerned 75 young bulls from three different breeds (Blond d’Aquitaine, Limousin, Angus) and 13 Charolaisheifers.Overall, the oxidative metabolism appears associated with higher tenderness but lower nutritional value of meat (lesspolyunsaturated fatty acids, more saturated ones). However, for a given breed / a given type of animal, it is difficult toassociate clearly a kind of fatty acid composition and a level of tenderness, letting us suppose that a trade-off has to beestablished, in order to satisfy the various consumers’ expectations. | |
dc.language.iso | fr | |
dc.publisher | ADIV | |
dc.publisher.location | Clermont-Ferrand (france) | |
dc.source.title | 16èmes Journées Sciences du Muscle et Technologies des Viandes | |
dc.subject | composition en acide gras | |
dc.subject | tendrete | |
dc.subject | viande bovine | |
dc.subject | race bovine | |
dc.subject | qualité sensorielle | |
dc.subject.en | tenderness | |
dc.subject.en | beef | |
dc.title | Les relations entre la tendreté et la composition en acides gras des viandes bovines sont elles stables selon le sexe et la race ? | |
dc.type | Communication dans un congrès | |
dc.subject.hal | Sciences du Vivant [q-bio] | |
bordeaux.page | np | |
bordeaux.hal.laboratories | Institut de Mathématiques de Bordeaux (IMB) - UMR 5251 | * |
bordeaux.institution | Université de Bordeaux | |
bordeaux.institution | Bordeaux INP | |
bordeaux.institution | CNRS | |
bordeaux.conference.title | 16. Journées Sciences du Muscle et Technologies des Viandes | |
bordeaux.country | FR | |
bordeaux.title.proceeding | 16èmes Journées Sciences du Muscle et Technologies des Viandes | |
bordeaux.conference.city | Paris | |
bordeaux.peerReviewed | oui | |
hal.identifier | hal-01603384 | |
hal.version | 1 | |
hal.invited | non | |
hal.proceedings | oui | |
hal.conference.end | 2016-11-22 | |
hal.popular | oui | |
hal.audience | Non spécifiée | |
hal.origin.link | https://hal.archives-ouvertes.fr//hal-01603384v1 | |
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