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dc.rights.licenseopenen_US
hal.structure.identifierFundamental and Applied Research for Animals & Health [FARAH]
dc.contributor.authorCLINQUART, Antoine
hal.structure.identifierBordeaux Sciences Agro [Gradignan]
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorELLIES, Marie-Pierre
ORCID: 0000-0002-5776-7566
IDREF: 103618635
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorHOCQUETTE, Jean-François
hal.structure.identifierDirection de l'Evaluation des Risques [DER]
dc.contributor.authorGUILLIER, Laurent
hal.structure.identifierQualité des Produits Animaux [QuaPA]
dc.contributor.authorSANTÉ-LHOUTELLIER, Véronique
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorPRACHE, Sophie
dc.date.accessioned2023-11-29T16:48:05Z
dc.date.available2023-11-29T16:48:05Z
dc.date.issued2022
dc.identifier.issn1751-7311en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/186247
dc.description.abstractEnThis paper reviews the current state of knowledge on beef carcass and meat quality, with particular emphasis on on-farm and processing factors associated with its high and inconsistent variability. The diversity of livestock systems comes from the diversity of breeds (dairy or beef), ages and gender (bulls, steers, heifers, cull cows) used to produce either mainly beef or beef and milk. In addition, there are factors linked to farming practices (including diet, especially grazing) which significantly influence the sensory, nutritional, technological and extrinsic (such as image) quality attributes of meat. These can become factors of positive differentiation when controlled by the application and certification of technical specifications. Finally, preslaughter (such as stress), slaughter (such as the chilling and hanging method of carcasses) and postslaughter (such as ageing, packaging and cooking) conditions have a strong influence on the microbiological, sensory, technological and image quality attributes of beef. In this review, potential synergisms or antagonisms between the different quality attributes are highlighted. For example, finishing cattle on grass, compared to indoor fattening on a high concentrate diet, has the advantage of producing leaner meat with a higher proportion of omega-3 fatty acids while exhibiting superior oxidative stability, but with the consequence of a darker meat colour and lower productivity, as well as higher seasonality and land surface requirements. Moreover, the control of on-farm factors is often guided by productivity (growth rate, feed conversion ratio) and carcass quality attributes (weight, conformation and fatness). Genetic selection has often been oriented in this direction, without taking other quality attributes into account. Finally, the interactions between all these factors (and especially between on-farm and slaughter or processing factors) are not considered in the quality grading schemes in European countries. This means that positive efforts at farm level may be mitigated or even eliminated by poor slaughtering or processing conditions. All these considerations explain why between-animal variability in quality can be high, even when animals come from the same farming system. The ability to predict the sensory and nutritional properties of meat according to production factors has become a major objective of the supply chai
dc.language.isoENen_US
dc.rights.urihttp://creativecommons.org/licenses/by/
dc.subject.enBeef quality
dc.subject.enCarcass characteristics
dc.subject.enCattle
dc.subject.enConsumer perception
dc.subject.enFarming systems
dc.subject.meshAnimal Feed
dc.subject.meshMeat
dc.subject.meshPlant Breeding
dc.subject.meshMilk
dc.subject.meshFarms
dc.subject.meshAnimals
dc.subject.meshCattle
dc.title.enReview: On-farm and processing factors affecting bovine carcass and meat quality
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.animal.2021.100426en_US
dc.subject.halSciences du Vivant [q-bio]en_US
bordeaux.journalAnimalen_US
bordeaux.page100426en_US
bordeaux.volume16en_US
bordeaux.hal.laboratoriesAuteurs affiliés externesen_US
bordeaux.issueSuppl. 1en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux Sciences Agroen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-03545364
hal.version1
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
workflow.import.sourcehal
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Animal&rft.date=2022&rft.volume=16&rft.issue=Suppl.%201&rft.spage=100426&rft.epage=100426&rft.eissn=1751-7311&rft.issn=1751-7311&rft.au=CLINQUART,%20Antoine&ELLIES,%20Marie-Pierre&HOCQUETTE,%20Jean-Fran%C3%A7ois&GUILLIER,%20Laurent&SANT%C3%89-LHOUTELLIER,%20V%C3%A9ronique&rft.genre=article


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