Browsing by Author "Ellies-Oury, Marie-Pierre"

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    Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe
    (Elsevier, 2020-05-19) Liu, Jingjing; Ellies-Oury, Marie-Pierre; Chriki, Sghaier; Legrand, Isabelle; Pogorzelski, Grzegorz; Wierzbicki, Jerzy; Farmer, Linda J.; Troy, Declan; Polkinghorne, Rod; Hocquette, Jean-Francois
    This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P < .05; R2 > 0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception.
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    Current situation and future prospects for beef production in Europe — A review
    (Asian-Australasian Association of Animal Production Societies(AAAP), 2018-05-24) Hocquette, Jean-François; Ellies-Oury, Marie-Pierre; Lherm, Michel; Pineau, Christele; Deblitz, Claus; Farmer, Linda
    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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    Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits
    (MDPI, 2020-04-22) Ellies-Oury, Marie-Pierre; Hocquette, Jean-François; Chriki, Sghaier; Conanec, Alexandre; Farmer, Linda; Chavent, Marie; Saracco, Jérôme
    The beef industry is organized around di erent stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these di ering 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. Di erent 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 di erent parameters of interest. Finally, some principles for the management of quality trade-o s are presented and the Meat Standards Australia model is discussed. The “Pareto front” is an interesting approach to deal jointly with the di erent sets of expectations and to propose a method that could optimize all expectations together