Influence du caractère culard sur la production et la qualité de la viande des bovins Blanc Bleu Belge

Clinquart, Antoine; Hornick, Jean-Luc; Eenaeme, Christian Van; Istasse, Louis

doi:10.20870/productions-animales.1998.11.4.3955

Cited by 34 publications

(16 citation statements)

References 30 publications

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“…This result is also consistent with that obtained in Europe where according to consumers, color is one of the most important parameters defining the quality of fresh meat (Glitsch, 2000). Indeed, this population is based only on the sensory quality, which represents only a quarter of the criteria to be taken into account (Clinquart et al, 2000;Cartier and Moëvi, 2007). According to Cartier and Moëvi (2007) and Coibion (2008), the quality of the food groups includes the organoleptic or sensory quality, nutritional or dietary quality, technological quality and hygienic or safety quality.…”

Section: Discussionmentioning

confidence: 99%

Beef consumption and consumers knowledge on meat quality in Maroua in the Far North of Cameroon

Vougat¹,

Chouto²,

Foyet³

et al. 2016

Afr. J. Food Sci.

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The objective of this study was to determine beef consumption and evaluate the knowledge of consumers on meat quality in Maroua city in the Far North Region of Cameroon. To achieve this, 202 households selected using a gripped map and random selection method were surveyed. The cookers or cooks were surveyed and observed in each household. During this survey, the pieces of beef, as cuts before cooking, were weighted and the quantity of beef consumed per person was calculated. The influence of socio economic and demographic factors related to consumer (religion, age, monthly income, number of person in the household and district) on beef consumption was also evaluated. Overall, 96% of the surveyed households consumed meat and among them, 98% eat beef. Beef is consumed the most (72%), followed by goat (21%), sheep (5%), chicken (1%) and pork (1%). In majority of the beef-eating households (39%), cattle meat was eaten two or three times per week. In addition, a person consumed 133.25 ± 33.49 g of beef per day and this consumption rate was affected by the age, monthly income and the district position. During the evaluation of consumer's knowledge on meat quality, color and tenderness were found to be the most important factors for consumers. These findings suggest that meat consumption in the livestock production area in Cameroon is very important as it is higher than that observed in the whole Cameroon and in Africa. Thus Cameroonian government should focus on improving meat consumption in consumption zones.

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Section: Discussionmentioning

confidence: 99%

Beef consumption and consumers knowledge on meat quality in Maroua in the Far North of Cameroon

Vougat¹,

Chouto²,

Foyet³

et al. 2016

Afr. J. Food Sci.

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show abstract

“…In the current study, the water holding capacity is higher in pigs fed unconventional diet with relatively higher juiciness. According to Clinquart et al [20], meat with good water holding capacity helps Table 3. Effect of diet (A0, A1, A2, A3 and A4) on the nutritional value of pork.…”

Section: Variation Of Meat Technological Qualitymentioning

confidence: 99%

“…Research carried out in recent years emphasized that for consumers the sensory quality of culinary meat, which is determined mainly by level of intramuscular fat and other traits such as drip loss and the pH of the meat, is very important. The pH has a high influence on water holding capacity (WHC), which is closely related to product yield and pork quality [20]. WHC is the ability of meat to retain its water during processing, storage and cooking.…”

Section: Variation Of Meat Nutritional Qualitymentioning

confidence: 99%

Technological, Sensorial and Nutritional Meat Quality Traits from Pig Fed with Conventional and Unconventional Diets

Hêdji¹,

Houndonougbo²,

Tougan³

et al. 2015

FNS

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The aim of the study was to evaluate the impact of unconventional food resources on the quality of pig meat. 90 pigs of which 20 were slaughtered at 180 days old for meat quality evaluation. It came out from the study that the highest L* and b* were obtained in A0 commercial feed, while the highest a* was recorded in A3 (P < 0.05). From 45 minutes to 24 h post-mortem, the highest pork hue value was recorded in A2, whereas the highest chromaticity was found in A0. The pH 45 and pH 24 of Mld (Muscle Longissimus dorsi) were lower in control group than in experimental groups. The cooking loss and water-holding capacity of the meat from A4 were higher than those of other treatments. Luminance, redness, yellowness, chroma values and pH of the pork had increased during the post-mortem aging time for the both diet treatments while the hue value decreased (P < 0.05). Nutritionally, the protein content, the fat content, the dry matter content and the ash content varied respectively from 24.45% to 26.87%, 0.52% to 1.6%, 26% to 27.5% and 1.1% to 1.79% with the highest protein contents found in meat from unconventional feed A4 (P < 0.01) while the highest fat content (1.6%) was obtained from meat of the control group A0 (P < 0.001). The texture of the meat from the control group was better than those of experimental groups (P < 0.01). Overall, unconventional diet based on Azolla and Moringa improves technological and nutritional pork quality.

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“…Pour les aptitudes bouchères, la sélection a pour objectif d'augmenter la productivité (vitesse de croissance, efficacité alimentaire, rendement à l'abattage) et améliorer également la qualité de la carcasse. Pour les qualités maternelles, la sélection n'est pas en relation avec la masse adipeuse mais elle concerne la productivité en jeunes sevrés par les femelles (MENISSIER et BOUIX, 1992) (CLINQUART et al, 1998).…”

Section: Sélectionunclassified

Du contrôle de la masse adipeuse chez les animaux de rente

Mourot¹

2004

bavf

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Le contrôle du développement de la masse adipeuse chez les animaux de rente est important d’un point de vue économique. Selon les espèces animales, des programmes de sélection ont été mis en place pour réduire cette masse adipeuse soit en agissant sur la diminution de l’épaisseur du tissu adipeux de couverture, soit en augmentant l’efficacité alimentaire ou le développement musculaire. Des résultats spectaculaires ont été obtenus en 50 ans chez le porc. La meilleure connaissance des besoins alimentaires et des matières premières utilisées dans l’alimentation animale permet aussi de réduire cette masse adipeuse. La réduction de la masse adipeuse a été bénéfique pour la carcasse mais ceci peut entraîner des défauts de qualités de la viande. La question reste posée de savoir jusqu’où continuer la réduction de la masse adipeuse ?

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Influence du caractère culard sur la production et la qualité de la viande des bovins Blanc Bleu Belge

Cited by 34 publications

References 30 publications

Beef consumption and consumers knowledge on meat quality in Maroua in the Far North of Cameroon

Beef consumption and consumers knowledge on meat quality in Maroua in the Far North of Cameroon

Technological, Sensorial and Nutritional Meat Quality Traits from Pig Fed with Conventional and Unconventional Diets

Du contrôle de la masse adipeuse chez les animaux de rente

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