AustralieFrV1, Hal, Corpus, bibRecord, 000570

Prédiction de la qualité de la viande de ruminants

Identifieur interne : 000570 ( Hal/Corpus ); précédent : 000569; suivant : 000571

Prédiction de la qualité de la viande de ruminants

Auteurs : David Pethick ; John Thompson ; Rod Polkinghorne ; Sarah Bonny ; Garth Tarr ; Peter Treford ; Duncan Sinclair ; François Frette ; Jerzy Wierzbicki ; Michael Crowley ; Graham Gardner ; Paul Allen ; Takanori Nishimura ; Peter Mcgilchrist ; Linda Farmer ; Qingxiang Meng ; Nigel Scollan ; Koenraad Duhem ; Jean-François Hocquette

Source :

Viandes et Produits Carnés [ 0241-0389 ] ; 2015.

RBID : Hal:hal-01297023

English descriptors

mix :
- bovin, ovin, qualité, viande.

Abstract

Meat & Livestock Australia and Meat Standards Australia and INRA have organized an International meeting on Beef and Lamb carcass grading to underpin consumer satisfaction. The 2 day meeting consisted of 19 presentations centred on the theme that modern beef and lamb products must meet the expectations of consumers who purchase red meat to cook it as a meal solution. The focus was based around the Meat Standards Australia (MSA) grading platform which is designed as a sensory or eating quality grading system for underpinning a cooked meal performance that is matched to the occasion and requires no specialist knowledge by the consumer. This workshop unanimously supported the need for evidence based systems to underpin eating quality for lamb and beef in order to keep consumers purchasing products that are higher in price than the white meat competitors. Registrations were received from 80 people covering 17 countries (Australia, Brazil, Canada, China, Czech Republic, Denmark, France, Italy, Japan, Republic of Ireland, Poland, Portugal, South Africa, Spain, Thailand, United Kingdom, United States of America) creating a dynamic workshop atmosphere. In order to drive and focus the recommendations which were discussed at the end of the workshop, it was agreed to establish a working group of current collaborating countries that would be open with respect to new partners.

Url:

https://hal.archives-ouvertes.fr/hal-01297023

Links to Exploration step

Hal:hal-01297023

Le document en format XML

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<front><div type="abstract" xml:lang="en">Meat & Livestock Australia and Meat Standards Australia and INRA have organized an International meeting on Beef and Lamb carcass grading to underpin consumer satisfaction. The 2 day meeting consisted of 19 presentations centred on the theme that modern beef and lamb products must meet the expectations of consumers who purchase red meat to cook it as a meal solution. The focus was based around the Meat Standards Australia (MSA) grading platform which is designed as a sensory or eating quality grading system for underpinning a cooked meal performance that is matched to the occasion and requires no specialist knowledge by the consumer. This workshop unanimously supported the need for evidence based systems to underpin eating quality for lamb and beef in order to keep consumers purchasing products that are higher in price than the white meat competitors. Registrations were received from 80 people covering 17 countries (Australia, Brazil, Canada, China, Czech Republic, Denmark, France, Italy, Japan, Republic of Ireland, Poland, Portugal, South Africa, Spain, Thailand, United Kingdom, United States of America) creating a dynamic workshop atmosphere. In order to drive and focus the recommendations which were discussed at the end of the workshop, it was agreed to establish a working group of current collaborating countries that would be open with respect to new partners.</div>
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<abstract xml:lang="en">Meat & Livestock Australia and Meat Standards Australia and INRA have organized an International meeting on Beef and Lamb carcass grading to underpin consumer satisfaction. The 2 day meeting consisted of 19 presentations centred on the theme that modern beef and lamb products must meet the expectations of consumers who purchase red meat to cook it as a meal solution. The focus was based around the Meat Standards Australia (MSA) grading platform which is designed as a sensory or eating quality grading system for underpinning a cooked meal performance that is matched to the occasion and requires no specialist knowledge by the consumer. This workshop unanimously supported the need for evidence based systems to underpin eating quality for lamb and beef in order to keep consumers purchasing products that are higher in price than the white meat competitors. Registrations were received from 80 people covering 17 countries (Australia, Brazil, Canada, China, Czech Republic, Denmark, France, Italy, Japan, Republic of Ireland, Poland, Portugal, South Africa, Spain, Thailand, United Kingdom, United States of America) creating a dynamic workshop atmosphere. In order to drive and focus the recommendations which were discussed at the end of the workshop, it was agreed to establish a working group of current collaborating countries that would be open with respect to new partners.</abstract>
<abstract xml:lang="fr">Le « Meat Livestock Australia » et l’INRA ont organisé un congrès international sur la prédiction de la qualité sensorielle de la viande bovine et ovine pour le consommateur. Durant deux jours, 19 présentations ont souligné que, de nos jours, la viande de ruminant doit répondre aux attentes gustatives des consommateurs qui achètent de la viande rouge pour leurs repas. L'accent a été mis sur le système de prédiction de la qualité MSA (pour Meat Standards Australia) qui a été conçu comme un système de prévision de la qualité sensorielle pour les viandes cuites à consommer dans diverses occasions sans pour autant nécessiter de connaissances spécifiques de la part des consommateurs. Ce congrès a reconnu unanimement la nécessité d’un tel système de prédiction de la qualité des viandes bovines et ovines afin de fidéliser les acheteurs parfois tentés de consommer des viandes blanches moins chères. Les 80 participants au congrès de 17 pays (Australie, Brésil, Canada, Chine, République tchèque, Danemark, France, Italie, Japon, Irlande, Pologne, Portugal, Afrique du Sud, Espagne, Thaïlande, Royaume-Uni, USA) ont travaillé de façon dynamique et collective. En effet, il a été décidé de créer un groupe de travail international avec les pays actuellement impliqués tout en étant ouvert à de nouveaux partenaires afin de mettre en oeuvre les recommandations issues du congrès.</abstract>
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Prédiction de la qualité de la viande de ruminants

Prédiction de la qualité de la viande de ruminants

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