Browsing by Author "Farmer, Linda"

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    Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of the longissimus muscle
    (Compuscript Ltd. on behalf of Teagasc, 2023-06-17) Moloney, A.P.; Chong, F.S.; Hagan, T.D.J.; Gordon, Alan W.; Methven, L.; O’Sullivan, M.G.; Farmer, Linda; Food Quality
    The objective was to compare the assessment of beef produced in Ireland from a 19-month bull or a 24-month steer dairy beef production system by consumers in Ireland (Cork) and the United Kingdom (Belfast and Reading). Carcass sides were suspended by the Achilles tendon or by the pelvic bone and 21-d aged longissimus muscle assessed using Meat Standards Australia protocols. Carcass weight and classification were similar for bulls and steers. Consumers in Belfast and Cork rated aroma liking, tenderness, juiciness, overall liking and the composite meat quality score (MQ4) similarly, but lower (P < 0.05) than consumers in Reading. Consumers in Belfast and Cork rated flavour liking similarly as did consumers in Cork and Reading, but consumers in Reading rated flavour liking higher (P < 0.05) than consumers in Belfast. Muscle from steers had higher scores for aroma liking, flavour liking, overall liking and MQ4 scores than bulls (P < 0.05). On average, pelvic suspension increased (P < 0.05) the scores for aroma liking and flavour liking compared with conventional suspension but increased (P < 0.05) tenderness, juiciness, overall liking and MQ4 scores only in bulls. Consumers in Reading rated striploin from the traditional Achilles tendon-suspended steers similarly to striploin from pelvic-suspended bulls (MQ4 score of 71.8 and 68.2, respectively). Beef from the latter system could replace the traditional steer beef in this market, thereby benefiting the beef producer and the environment.
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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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    Meat quality for a sustainable future – making data findable, accessible, interoperable and reusable
    (La revue Viandes et produits carnés, 2021-04-28) Annovazzi-Jakab, Liliana; King, Ian; Hocquette, Jean-François; Farmer, Linda; Wierzbicki, Jerzy; Denoyelle, Christophe; Scollan, Nigel; Calnan, Honor; Polkinghorne, Rod; Birse, Nicholas; Gardner, Graham; Ellies, Marie-Pierre
    This meeting/workshop has been organized by the United Nations Economic Commission for Europe (UNECE) in collaboration with the organizers of the 2019 International Congress of Meat Science and Technology (ICoMST). The international UNECE meeting/workshop was focused on sustainable meat quality and standards; the latest developments in the area of eating quality; innovative solutions for sustainable meat trade; food integrity, traceability of meat and blockchain technologies; as well as sustainable solutions to food loss/waste prevention in the meat sector. Presentations of speakers are available on http://www.unece.org/index.php?id=51442.
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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