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Helmy M, Elhalis H, Liu Y, Chow Y, Selvarajoo K. Perspective: Multiomics and Machine Learning Help Unleash the Alternative Food Potential of Microalgae. Adv Nutr 2023; 14:1-11. [PMID: 36811582 PMCID: PMC9780023 DOI: 10.1016/j.advnut.2022.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 10/31/2022] [Accepted: 11/09/2022] [Indexed: 12/24/2022] Open
Abstract
Food security has become a pressing issue in the modern world. The ever-increasing world population, ongoing COVID-19 pandemic, and political conflicts together with climate change issues make the problem very challenging. Therefore, fundamental changes to the current food system and new sources of alternative food are required. Recently, the exploration of alternative food sources has been supported by numerous governmental and research organizations, as well as by small and large commercial ventures. Microalgae are gaining momentum as an effective source of alternative laboratory-based nutritional proteins as they are easy to grow under variable environmental conditions, with the added advantage of absorbing carbon dioxide. Despite their attractiveness, the utilization of microalgae faces several practical limitations. Here, we discuss both the potential and challenges of microalgae in food sustainability and their possible long-term contribution to the circular economy of converting food waste into feed via modern methods. We also argue that systems biology and artificial intelligence can play a role in overcoming some of the challenges and limitations; through data-guided metabolic flux optimization, and by systematically increasing the growth of the microalgae strains without negative outcomes, such as toxicity. This requires microalgae databases rich in omics data and further developments on its mining and analytics methods.
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Affiliation(s)
- Mohamed Helmy
- Bioinformatics Institute, Agency for Science, Technology and Research (A∗STAR), Singapore; Department of Computer Science, Lakehead University, Ontario, Canada
| | - Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A∗STAR), Singapore, Singapore
| | - Yan Liu
- Institute of Sustainability for Chemistry, Energy and Environment (ISCE(2)), Agency for Science, Technology and Research (A∗STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A∗STAR), Singapore, Singapore
| | - Kumar Selvarajoo
- Bioinformatics Institute, Agency for Science, Technology and Research (A∗STAR), Singapore; Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A∗STAR), Singapore, Singapore; Synthetic Biology for Clinical and Technological Innovation, National University of Singapore, Singapore, Singapore; School of Biological Sciences, Nanyang Technological University, Singapore.
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2
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Clinquart A, Ellies-Oury MP, Hocquette JF, Guillier L, Santé-Lhoutellier V, Prache S. Review: On-farm and processing factors affecting bovine carcass and meat quality. Animal 2022; 16 Suppl 1:100426. [PMID: 35031228 DOI: 10.1016/j.animal.2021.100426] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 11/10/2021] [Accepted: 11/18/2021] [Indexed: 11/30/2022] Open
Abstract
This 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 chain.
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Affiliation(s)
- A Clinquart
- FARAH, Faculté de Médecine vétérinaire, Université de Liège, 4000 Liège, Belgium.
| | - M P Ellies-Oury
- Bordeaux Science Agro, 33175 Gradignan, France; Université d'Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint Genès-Champanelle, France
| | - J F Hocquette
- Université d'Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint Genès-Champanelle, France
| | - L Guillier
- Agence nationale de sécurité de l'alimentation, de l'environnement et du travail (ANSES), Direction de l'évaluation des risques, F-94700 Maisons-Alfort, France
| | | | - S Prache
- Université d'Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint Genès-Champanelle, France
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Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces. Foods 2021; 10:foods10112802. [PMID: 34829083 PMCID: PMC8618118 DOI: 10.3390/foods10112802] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 11/17/2022] Open
Abstract
Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve Semitendinosus beef muscles from cows were tumbled according to four programs: T1 (2500 consecutive compression cycles (CC), for about 3 h), T2 (6000 CC, about 7.5 h), T3 (9500 CC, about 12 h), and T4 (13,000 CC, about 16 h). The effect of tumbling on the toughness of raw meat was assessed using compression tests (stresses measured at 20% and 80% of deformation ratios) and microscopic observations made at the periphery and centre of meat samples, and compared against non-tumbled controls. Longer tumbling times significantly reduced the stresses measured at 20% and 80% compression rates, which reflected the toughness of muscle fibres and connective tissue, respectively. At the microscopic level, longer tumbling times led to reduced extracellular spaces, increased degradation of muscle structure, and the emergence of amorphous zones. A 12-h tumbling protocol ultimately makes the best compromise between the process time demand and toughness reduction in beef Semitendinosus meat pieces.
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Santin IA, Lima HL, Mateus KA, Santos MR, Zampar A, Cucco DC. Carcass and meat quality of young Angus steers with different growth potential finished exclusively grass-fed or corn supplemented. Trop Anim Health Prod 2021; 53:521. [PMID: 34677699 DOI: 10.1007/s11250-021-02965-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Accepted: 10/08/2021] [Indexed: 11/30/2022]
Abstract
Beef cattle production has a large variety of systems with different performance and technology levels. This study compared young Angus steers carcass and meat quality traits of high growth potential early-finished animals fed exclusively on pasture with low growth potential late-finished animals. Besides the grazed forage, the low growth potential group received corn grain at 0.8% of their body weight right after the slaughtering of the first group. Following weaning, the 20 steers grazed pastures composed of oat, ryegrass, and clovers. At winter's onset, animals were moved to native pastures improved with fescue and clovers. The supplemented period of late steers began when the first group of ten early-finished animals reached the requirements for slaughter. Supplementation ended when the animals got the slaughter requirements. The high growth potential steers showed a ribeye area (P < 0.0001) and a Longissimus muscle width highly significantly (P < 0.0001) superior to the low growth group. However, corn-supplemented animals showed better dressing percentage (P < 0.0001), subcutaneous fat thickness (P < 0.0001), marbling (P < 0.0001), and muscle (P = 0.0033) scores, but lower shear force (P = 0.0001). The finishing system did impact fat lightness (L*; P = 0.0234) at the slaughter time. Grass-fed animals showed higher red-green color parameter (a*) values than corn supplemented on fat at 24 h (P = 0.0439) but lower hue angle (P = 0.0418). The consumer panel showed better results for tenderness and general acceptability for supplemented animals beef compared to grass-fed. The supplementation resulted in a higher carcass standardization. It also provided higher PUFA: MUFA and n-6: n-3 ratios, and a higher amount of n-3. Supplemental corn grain did not have adverse effects upon the beneficial effects to human health of the grass-fed beef.
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Affiliation(s)
- I A Santin
- Departamento de Zootecnia, Universidade Do Estado de Santa Catarina, (UDESC, Rua Beloni Trombeta Zanin, 680, Chapecó, SC, CEP: 89815-630, Brazil.
| | - H L Lima
- Departamento de Zootecnia, Universidade Do Estado de Santa Catarina, (UDESC, Rua Beloni Trombeta Zanin, 680, Chapecó, SC, CEP: 89815-630, Brazil
| | - K A Mateus
- Departamento de Zootecnia, Universidade Do Estado de Santa Catarina, (UDESC, Rua Beloni Trombeta Zanin, 680, Chapecó, SC, CEP: 89815-630, Brazil
| | - M R Santos
- Departamento de Zootecnia, Universidade Do Estado de Santa Catarina, (UDESC, Rua Beloni Trombeta Zanin, 680, Chapecó, SC, CEP: 89815-630, Brazil
| | - A Zampar
- Departamento de Zootecnia, Universidade Do Estado de Santa Catarina, (UDESC, Rua Beloni Trombeta Zanin, 680, Chapecó, SC, CEP: 89815-630, Brazil
| | - D C Cucco
- Departamento de Zootecnia, Universidade Do Estado de Santa Catarina, (UDESC, Rua Beloni Trombeta Zanin, 680, Chapecó, SC, CEP: 89815-630, Brazil
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Ellies-Oury MP, Durand D, Listrat A, Chavent M, Saracco J, Gruffat D. Certain relationships between Animal Performance, Sensory Quality and Nutritional Quality can be generalized between various experiments on animal of similar types. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Cuthbertson H, Tarr G, Loudon K, Lomax S, White P, McGreevy P, Polkinghorne R, González LA. Using infrared thermography on farm of origin to predict meat quality and physiological response in cattle (Bos Taurus) exposed to transport and marketing. Meat Sci 2020; 169:108173. [PMID: 32590276 DOI: 10.1016/j.meatsci.2020.108173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 04/14/2020] [Accepted: 04/27/2020] [Indexed: 01/16/2023]
Abstract
Temperature is used as an indicator of animals' response to external stimuli and thus it could potentially be used as an indicator or poor animal welfare and meat quality. Remote monitoring of temperature can be achieved using infrared thermography (IRT) at the farm of origin before animals are sent to slaughter. Relationships between temperatures of cattle measured using IRT on-farm and potential indicators of stress and meat quality were investigated in 481 cattle in 2 experiments, one with sea transport and another with land transport. On-farm measurements included IRT and behavioural assessment of temperament along with measurement of physiological indicators of stress and carcass traits post-mortem. Significant correlations were found between IRT and meat pH, meat colour, creatine kinase, glucose, non-esterified fatty acids, magnesium, and temperament (P < .05). That said, these correlations did not persist across both experiments. Current findings suggest that on-farm IRT could have the potential to assist with the detection of compromised animal welfare and predict meat quality.
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Affiliation(s)
- Holly Cuthbertson
- The University of Sydney, School of Life and Environmental Sciences, Faculty of Agriculture and Environment, Camden, NSW 2570, Australia.
| | - Garth Tarr
- The University of Sydney, School of Mathematics and Statistics, Faculty of Science, Darlington, NSW 2006, Australia
| | - Kate Loudon
- Murdoch University, School of Veterinary & Life Sciences, WA 6150. Australia
| | - Sabrina Lomax
- The University of Sydney, School of Life and Environmental Sciences, Faculty of Agriculture and Environment, Camden, NSW 2570, Australia
| | - Peter White
- The University of Sydney, School of Veterinary Science, Faculty of Science, Camperdown, NSW 2006, Australia
| | - Paul McGreevy
- The University of Sydney, School of Veterinary Science, Faculty of Science, Camperdown, NSW 2006, Australia
| | | | - Luciano A González
- The University of Sydney, School of Life and Environmental Sciences, Faculty of Agriculture and Environment, Camden, NSW 2570, Australia
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Ellies-Oury MP, Hocquette JF, Chriki S, Conanec A, Farmer L, Chavent M, Saracco J. Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits. Foods 2020; 9:E525. [PMID: 32331253 PMCID: PMC7230583 DOI: 10.3390/foods9040525] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/05/2020] [Accepted: 04/08/2020] [Indexed: 11/17/2022] Open
Abstract
The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expectations are described. The final goal is to define practices that could increase value for animal production, carcasses and meat whilst simultaneously meeting the main expectations of the beef industry. Different models previously developed worldwide are proposed here. Two new computational methodologies that allow the simultaneous selection of the best regression models and the most interesting covariates to predict carcass and/or meat quality are developed. Then, a method of variable clustering is explained that is accurate in evaluating the interrelationships between different parameters of interest. Finally, some principles for the management of quality trade-offs are presented and the Meat Standards Australia model is discussed. The "Pareto front" is an interesting approach to deal jointly with the different sets of expectations and to propose a method that could optimize all expectations together.
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Affiliation(s)
- Marie-Pierre Ellies-Oury
- Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France;
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
| | - Jean-François Hocquette
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
| | - Sghaier Chriki
- Isara Agro School for Life, 23 rue Jean Baldassini, 69364 Lyon CEDEX 07, France;
| | - Alexandre Conanec
- Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France;
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
| | - Linda Farmer
- Agri-Food and Biosciences Institute, 18a Newforge Lane, Belfast BT9 5PX, UK;
| | - Marie Chavent
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
| | - Jérôme Saracco
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
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Conanec A, Picard B, Durand D, Cantalapiedra-Hijar G, Chavent M, Denoyelle C, Gruffat D, Normand J, Saracco J, Ellies-Oury MP. New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities. Foods 2019; 8:E197. [PMID: 31181692 PMCID: PMC6616927 DOI: 10.3390/foods8060197] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 05/29/2019] [Accepted: 06/04/2019] [Indexed: 12/02/2022] Open
Abstract
The 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 pre-treatment (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.
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Affiliation(s)
- Alexandre Conanec
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
- Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France.
- Universite de Bordeaux, IMB, UMR 5251, F-33400 Talence, France.
| | - Brigitte Picard
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
| | - Denis Durand
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
| | | | - Marie Chavent
- Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France.
- Universite de Bordeaux, IMB, UMR 5251, F-33400 Talence, France.
| | - Christophe Denoyelle
- Institut de l'Elevage, Service Qualite des Carcasses et des Viandes, 69007 Lyon, France.
| | - Dominique Gruffat
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
| | - Jérôme Normand
- Institut de l'Elevage, Service Qualite des Carcasses et des Viandes, 69007 Lyon, France.
| | - Jérôme Saracco
- Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France.
- ENSC Bordeaux INP, IMB, UMR 5251, F-33400 Talence, France.
| | - Marie-Pierre Ellies-Oury
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
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Citrus and Winery Wastes: Promising Dietary Supplements for Sustainable Ruminant Animal Nutrition, Health, Production, and Meat Quality. SUSTAINABILITY 2018. [DOI: 10.3390/su10103718] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Citrus and grapes are the most widely grown fruits globally, with one-third of total production used for juice and wine making. The juice and winemaking processes generate large quantities of solid organic wastes including citrus pulp and grape pomace. These fruit wastes pose serious economic, environmental, and social challenges, especially in low-to-middle-income countries due to financial, technological, and infrastructural limitations. They are, however, rich in valuable compounds which can be utilized in the ruminant livestock industry as novel, economical, and natural sources of cellulose, polyunsaturated fatty acids, and phytochemicals, which have nutritional, anthelmintic, antioxidant, and antimicrobial properties. Despite citrus and grape fruit wastes having such potential, they remain underexploited by the livestock industry in low-to-middle-income countries owing to lack of finance, skills, technology, and infrastructure. Inclusion of these fruit wastes in ruminant diets could combine the desirable effects of enhancing animal nutrition, health, welfare, production, and meat quality attributes with the prevention of challenges associated with their disposal into the environment. The current review explores the valorization potential of citrus and winery wastes as dietary supplements to sustainably enhance ruminant animal nutrition, health, welfare, production, and meat quality.
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Hocquette JF, Ellies-Oury MP, Lherm M, Pineau C, Deblitz C, Farmer L. Current situation and future prospects for beef production in Europe - A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 31:1017-1035. [PMID: 29807416 PMCID: PMC6039334 DOI: 10.5713/ajas.18.0196] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Accepted: 04/26/2018] [Indexed: 12/14/2022]
Abstract
The European Union (EU) is the world's third largest producer of beef. This contributes to the economy, rural development, social life, culture and gastronomy of Europe. The diversity of breeds, animal types (cows, bulls, steers, heifers) and farming systems (intensive, extensive on permanent or temporary pastures, mixed, breeders, feeders, etc) is a strength, and a weakness as the industry is often fragmented and poorly connected. There are also societal concerns regarding animal welfare and environmental issues, despite some positive environmental impacts of farming systems. The EU is amongst the most efficient for beef production as demonstrated by a relative low production of greenhouse gases. Due to regional differences in terms of climate, pasture availability, livestock practices and farms characteristics, productivity and incomes of beef producers vary widely across regions, being among the lowest of the agricultural systems. The beef industry is facing unprecedented challenges related to animal welfare, environmental impact, origin, authenticity, nutritional benefits and eating quality of beef. These may affect the whole industry, especially its farmers. It is therefore essential to bring the beef industry together to spread best practice and better exploit research to maintain and develop an economically viable and sustainable beef industry. Meeting consumers' expectations may be achieved by a better prediction of beef palatability using a modelling approach, such as in Australia. There is a need for accurate information and dissemination on the benefits and issues of beef for human health and for environmental impact. A better objective description of goods and services derived from livestock farming is also required. Putting into practice "agroecology" and organic farming principles are other potential avenues for the future. Different future scenarios can be written depending on the major driving forces, notably meat consumption, climate change, environmental policies and future organization of the supply chain.
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Affiliation(s)
- Jean-François Hocquette
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Marie-Pierre Ellies-Oury
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
- Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
| | - Michel Lherm
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Christele Pineau
- Institut de l'Elevage, Economie des exploitations, Animatrice du réseau d'élevage du Bassin Charolais et du réseau Rustique, 9 allée Pierre de Fermat, 63170 France
| | - Claus Deblitz
- Institute of Farm Economics, Bundesallee 63, 38116 Braunschweig, Germany
| | - Linda Farmer
- Agri-Food and Biosciences Institute, Newforge Lane, Belfast, BT9 5PX, UK
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Compr Rev Food Sci Food Saf 2018; 17:841-859. [PMID: 33350109 DOI: 10.1111/1541-4337.12356] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 12/25/2022]
Abstract
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch™ , Pi-Vac Elasto-Pack® system, and some of the current applied methods used in the meat industry.
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Affiliation(s)
- Zuhaib F Bhat
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - James D Morton
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - Susan L Mason
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
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