Dairy; Eggs; Fish; Human health; Meat; Animals; Livestock; Male; Nutritional Status; Swine; Animal Feed; Animal Science and Zoology
Abstract :
[en] This article critically reviews the current state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of consumption of animal-source foods on human health. Quality has been defined through seven core attributes: safety, commercial, sensory, nutritional, technological, convenience, and image. Image covers ethical, cultural and environmental dimensions associated with the origin of the food and the way it is produced and processed. This framework enabled to highlight the priorities given to the different quality attributes. It also helped to identify potential antagonisms and synergies among quality attributes, between production and processing stages, and among stakeholders. Primacy is essentially given to commercial quality attributes, especially for standard commodity animal-source foods. This primacy has strongly influenced genetic selection and farming practices in all livestock commodity chains and enabled substantial quantitative gains, although at the expense of other quality traits. Focal issues are the destructuration of chicken muscle that compromises sensory, nutritional and image quality attributes, and the fate of males in the egg and dairy sectors, which have heavily specialised their animals. Quality can be gained but can also be lost throughout the farm-to-fork continuum. Our review highlights critical factors and periods throughout animal production and food processing routes, such as on-farm practices, notably animal feeding, preslaughter and slaughter phases, food processing techniques, and food formulation. It also reveals on-farm and processing factors that create antagonisms among quality attributes, such as the castration of male pigs, the substitution of marine-source feed by plant-based feed in fish, and the use of sodium nitrite in meat processing. These antagonisms require scientific data to identify trade-offs among quality attributes and/or solutions to help overcome these tensions. However, there are also food products that value synergies between quality attributes and between production and processing phases, particularly Geographical Indications, such as for cheese and dry-cured ham. Human epidemiological studies have found associations between consumption of animal-source foods and increased or decreased risk for chronic non-communicable diseases. These associations have informed public health recommendations. However, they have not yet considered animal production and food processing conditions. A concerted and collaborative effort is needed from scientists working in animal science, food process engineering, consumer science, human nutrition and epidemiology in order to address this research gap. Avenues for research and main options for policy action are discussed.
Disciplines :
Animal production & animal husbandry Food science Agriculture & agronomy Veterinary medicine & animal health
Astruc, T; INRAE, QuaPA, 63122 St-Genès-Champanelle, France
Baéza-Campone, E; INRAE, Université de Tours, BOA, 37380 Nouzilly, France
Bouillot, P E; AgroParisTech, 19 avenue du Maine, 75732 Paris Cedex 15, France
Clinquart, Antoine ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires ; Université de Liège - ULiège > Fundamental and Applied Research for Animals and Health (FARAH) > FARAH: Productions animales durables
Feidt, C; Université Lorraine, Usc340, UR AFPA, INRAE, 2, avenue Foret de Haye, TSA 40602, 54518 Vandoeuvre-les-Nancy, France
Gautron, J; INRAE, Université de Tours, BOA, 37380 Nouzilly, France
Girard, A; INRAE, LPGP, 35000 Rennes, France
Guillier, L; Anses, Risk Assessment Department, 94701 Maisons-Alfort, France
Kesse-Guyot, E; Sorbonne Paris Nord University, Inserm, Inrae, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-University of Paris (CRESS), 93017 Bobigny, France
Lebret, B; PEGASE, INRAE, Institut Agro, 35590 St-Gilles, France
Ministère de l'Agriculture et de la Souveraineté alimentaire [FR] FranceAgriMer [FR]
Funding text :
This work was carried out with funds from the French Ministry of Agriculture and Food (agreement No 2017-424-2102316438) and the FranceAgriMer agency (agreement No 181911).This work is part of the collective scientific expertise (ESCo) on the ‘Quality of animal-derived foods according to animal production and processing conditions’ that was carried out by INRAE at the request of the French ministry responsible for Agriculture and Food, in cooperation with the agency FranceAgriMer. This work was carried out with funds from the French Ministry of Agriculture and Food (agreement No 2017-424-2102316438) and the FranceAgriMer agency (agreement No 181911). This article is part of a supplement entitled ‘Quality of animal-source foods’, supported by the French National Research Institute for Agriculture, Food, and Environment – INRAE.
Aboah, J., Lees, N., Consumers use of quality cues for meat purchase: Research trends and future pathways. Meat Science, 166, 2020, 108142.
Agence Bio, 2020. Organic farming and market in the European Union. Ed. Agence Bio, Montreuil, France. Retrieved on 2 march 2021 from https://www.agencebio.org/2020/04/23/an-english-version-of-our-publication-on-organic-farming-and-market-is-now-available/.
Anicap (Association Nationale Interprofessionnelle Caprine) and Interbev (Interprofession Bétail et Viandes), Plan de la filière caprine française à l'horizon 2022. 2018, Anicap, Paris, France.
Anses, Apports en acides gras de la population vivant en France et comparaison aux apports nutritionnels conseillés définis en 2010. Avis de l'Anses-rapport d’étude. 2015, Ed. Anses, Paris, France.
Anses, Attribution des sources des maladies infectieuses d'origine alimentaire. Partie 2: Analyse des données épidémiologiques. 2018, Anicap, Paris, France.
Astrup, A., Magkos, F., Bier, D.M., Brenna, J.T., de Oliveira Otto, M.C., Hill, J.O., King, J.C., Mente, A., Ordovas, J.M., Volek, J.S., Yusuf, S., Krauss, R.M., Saturated fats and health: a reassessment and proposal for food-based recommendations. Journal of the American College of Cardiology 76 (2020), 844–857.
Baéza, E., Guillier, L., Petracci, M., Review: Production factors affecting poultry carcass and meat quality attributes in Europe. Animal, 2021, 10.1016/j.animal.2021.100331.
Bajerholm, C., Aaslyng, M.D., Cooking of Meat. Devine, C., Dikeman, M., (eds.) Encyclopedia of Meat Sciences, 2004, Elsevier, Oxford, UK, 343–349.
Bax, M.L., Aubry, L., Ferreira, L., Daudin, J.D., Gatellier, P., Rémond, D., Santé-Lhoutellier, V., Cooking temperature is a key determinant of in vitro protein digestion rate: investigation and underlying mechanisms. Journal of Agricultural and Food Chemistry 60 (2012), 2569–2576.
Bee, G., Chevillon, P., Bonneau, M., Entire male pig production in Europe. Animal Production Science 55 (2015), 1347–1359.
Bérard, L., Marchenay, P., Lieux, temps et preuves: La construction sociale des produits de terroir. Terrain, 24, 1995, 5.
Berri, C., Picard, B., Lebret, B., Andueza, D., Lefèvre, F., Le Bihan-Duval, E., Beauclercq, S., Chartrin, P., Vautier, A., Legrand, I., Hocquette, J.F., Review. Predicting the quality of meat: myth or reality?. Foods, 8, 2019, 436.
Berthelot, V., Gruffat, D., Fatty acid composition of muscle. Sauvant, D., Delaby, L., Nozière, P., (eds.) INRA Feeding System for ruminants, 2018, Wageningen Academic Publishers, Wageningen, The Netherlands, 193–202.
Billen, G., Le Noë, J., Garnier, J., Two contrasted future scenarios fort the French agro-food system. Science of the Total Environment 637 (2018), 695–705.
Bonneau, M., de Greef, K., Brinkman, D., Cinar, M.U., Dourmad, J.Y., Edge, H.L., Fabrega, E., Gonzalez, J., Houwers, H.W., Hviid, M., Ilari-Antoine, E., Klauke, T.N., Phatsara, C., Rydhmer, L., van der Oever, B., Zimmer, C., Edwards, S.A., Evaluation of the sustainability of contrasted pig farming systems: the procedure, the evaluated systems and the evaluation tools. Animal 8 (2014), 2011–2015.
Bonneau, M., Klauke, T.N., Gonzalez, J., Rydhmer, L., Ilari-Antoine, E., Dourmad, J.Y., de Greef, K., Houwers, H.W., Cinar, M.U., Fabrega, E., Zimmer, C., Hviid, M., van der Oever, B., Edwards, S.A., Evaluation of the sustainability of contrasted pig farming systems: integrated evaluation. Animal 8 (2014), 2058–2068.
Bonny, S.P.F., Pethick, D.W., Legrand, I., Wierzbicki, J., Allen, P., Farmer, L.J., Polkinghorne, R.J., Hocquette, J.F., Gardner, G.E., European conformation and fat scores have no relationship with eating quality. Animal 10 (2016), 996–1006.
Bonny, S.P.F., Hocquette, J.F., Pethick, D.W., Legrand, I., Wierzbicki, J., Allen, P., Farmer, L.J., Polkinghorne, R.J., Gardner, G.E., Review: the variability of the eating quality of beef can be reduced by predicting consumer satisfaction. Animal 12 (2018), 2434–2442.
Botreau, R., Veissier, I., Perny, P., Overall assessment of animal welfare: strategy adopted in Welfare Quality. Animal Welfare 18 (2009), 363–378.
Boudon, S., Ounaissi, D., Viala, D., Monteils, V., Picard, B., Cassar-Malek, I., Label free shotgun proteomics for the identification of protein biomarkers for beef tenderness in muscle and plasma of heifers. Journal of Proteomics, 217, 2020, 103685.
Bricas, N., Lamine, C., Casabianca, F., Agricultures et alimentations: des relations à repenser?. Natures Sciences Sociétés 21 (2013), 66–70.
Bryant, C., Barnett, J., Consumer acceptance of cultured meat: A systematic review. Meat Science 143 (2018), 8–17.
Clonan, A., Roberts, K.E., Holdsworth, M., Socioeconomic and demographic drivers of red and processed meat consumption: implications for health and environmental sustainability. Proceedings of Nutrition Society 75 (2016), 367–373.
Coppa, M., Verdier-Metz, I., Ferlay, A., Pradel, P., Didienne, R., Farruggia, A., Montel, M.C., Martin, B., Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times. International Dairy Journal 21 (2011), 815–822.
Cornu, A., Rabiau, N., Kondjoyan, N., Verdier-Metz, I., Pradel, P., Tournayre, P., Berdagué, J.L., Martin, B., Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheeses ripening. International Dairy Journal 19 (2009), 588–594.
Coulon, J.B., Delacroix-Buchet, A., Martin, B., Pirisi, A., Relationships between ruminant management and sensory characteristics of cheeses: a review. Lait 84 (2004), 221–241.
Delanoue, E., Dockes, A.C., Chouteau, A., Roguet, C., Philibert, A., Social acceptability of French livestock production: debated issues and controversies on livestock production, points of view of multiple stakeholders. INRA Productions Animales 31 (2018), 51–68.
Delsart, M., Pol, F., Dufour, B., Rose, N., Fablet, C., Pig farming in alternative systems: strengths and challenges in terms of animal welfare, biosecurity, animal health and pork safety. Agriculture, 10, 2020, 261.
Dervilly-Pinel, G., Guerin, T., Minvielle, B., Travel, A., Normand, J., Bourin, M., Royer, E., Dubreil, E., Mompelat, S., Hommet, F., Nicolas, M., Hort, V., Inthavong, C., Saint-Hilaire, M., Chafey, C., Parinet, J., Cariou, R., Marchand, P., Le Bizec, B., Verdon, E., Engel, E., Micropollutants and chemical residues in organic and conventional meat. Food Chemistry 232 (2017), 218–228.
Dezetter, C., Boichard, D., Bareille, N., Grimard, B., Le Mezec, P., Ducrocq, V., Dairy crossbreeding: pros and cons for Holsteindairy systems?. INRA Productions Animales 32 (2019), 359–378.
Duret, S., Hoang, H.M., Derens-Bertheau, E., Delahaye, A., Laguerre, O., Guillier, L., Combining quantitative risk assessment of human health, food waste, and energy consumption: The next step in the development of the food cold chain?. Risk Analysis 39 (2019), 906–925.
Eriksen, M.S., Rodbotten, R., Grondahl, A.M., Friedstad, M., Andersen, I.L., Mejdell, C.M., Mobile abattoirs versus conventional slaughterhouse-Impacts on stress parameters and meat quality characteristics in Norwegian lambs. Applied Animal Behaviour Science 149 (2013), 21–29.
European Union, 2020. Communication from the European parliament, the council, the European economic and social committee and the committee of the regions. A Farm to Fork Strategy for a fair, healthy and environmentally-friendly food system. Retrieved on 28 January 2021 from https://ec.europa.eu/food/sites/food/files/safety/docs/f2f_action-plan_2020_strategy-info_en.pdf.
Falowo, A.B., Fayemi, P.O., Muchenje, V., Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products. Food Research International 64 (2014), 171–181.
Finnegan, W., Yan, M.J., Holden, N.M., Goggins, J., A review of environmental life cycle assessment studies examining cheese production. International Journal of Life Cycle Assessment 23 (2018), 1773–1787.
Font-i-Furnols, M., Guerrero, L., Consumer preference, behavior and perception about meat and meat products: An overview. Meat Science 98 (2014), 361–371.
Fontanesi, L., Meat authenticity and traceability. Toldra, F., (eds.) Lawrie's Meat Science, 2017, Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, Duxford, UK, 585–633.
Fourat, E., Lepiller, O., Forms of Food Transition: Sociocultural Factors Limiting the Diets' Animalisation in France and India. Sociologia Ruralis 57 (2017), 41–63.
FranceAgriMer, 2019. Combien de végétariens en Europe? Synthèse des résultats à partir de l’étude « Panorama de la consommation végétarienne en Europe », réalisée par le CREDOC pour FranceAgriMer et l'OCHA en 2018. https://www.franceagrimer.fr/fam/content/download/62309/document/11_Synth%C3%A8se%20Panorama%20v%C3%A9g%C3%A9tarisme%20en%20Europe.pdf?version=1 (consulted in July 2021).
Frétin, M., Ferlay, A., Verdier-Metz, I., Fournier, F., Montel, M.C., Farruggia, A., Delbes, C., Martin, B., The effects of low-input grazing systems and milk pasteurisation on the chemical composition, microbial communities, and sensory properties of uncooked pressed cheeses. International Dairy Journal 64 (2017), 56–67.
Gautron, J., Réhault-Godbert, S., Van de Braak, T.G.H., Dunn, I.C., Review: what are the challenges facing the table egg industry in the next decades and what can be done to address them?. Animal, 2021, 10.1016/j.animal.2021.100282.
Graça, J., Calheiros, M.M., Oliveira, A., Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet. Appetite 95 (2015), 113–125.
Guillier, L., Duret, S., Hoang, H.M., Flick, D., Nguyen-Thé, C., Laguerre, O., Linking food waste prevention, energy consumption and microbial food safety: the next challenge of food policy?. Current Opinion in Food Science 12 (2016), 30–35.
Guy, F., Prache, S., Thomas, A., Bauchart, D., Andueza, D., Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS). Food Chemistry 127 (2011), 1280–1286.
Hartmann, C., Siegrist, M., Consumer perception and behaviour regarding sustainable protein consumption: A systematic review. Trends in Food Science & Technology 61 (2017), 11–25.
Hartmann, C., Shi, J., Giusto, A., Siegrist, M., The psychology of eating insects: A cross-cultural comparison between Germany and China. Food Quality and Preference 44 (2015), 148–156.
Higgs, J., Pratt, J., Meat, Poultry and meat products. Nutritional value. Sadler, M.J., Strain, J.J., Caballero, B., (eds.) Encyclopedia of human nutrition, 1998, Academic Press, San Diego, CA, USA and London, UK, 1272–1282.
Hocquette, J.F., Ellies-Oury, M.P., Legrand, I., Pethick, D., Gardner, G., Wierzbicki, J., Polkinghorne, R., Research in beef tenderness and palatability in the era of big data. Meat and Muscle Biology 4 (2020), 1–13.
Hoffmann, S., Devleesschauwer, B., Aspinall, W., Cooke, R., Corrigan, T., Havelaar, A., Angulo, F., Gibb, H., Kirk, M., Lake, R., Speybroeck, N., Torgerson, N., Hald, T., Attribution of global foodborne disease to specific foods: Findings from a World Health Organization structured expert elicitation. Plos One, 12, 2017, e0183641.
Janssen, M., Rodiger, M., Hamm, U., Labels for animal husbandy systems meet consumer preferences: results from a méta-analysis of consumer studies. Journal of Agricultural and Environmental Ethics 29 (2016), 1071–1100.
Julia, C., Hercberg, S., World Health Organization, Development of a new front-of-pack nutrition label in France: the five-colour Nutri-Score. Public Health Panorama 3 (2017), 712–725.
Kondjoyan, A., Chevolleau, S., Portanguen, S., Molina, J., Ikonic, P., Clerjon, S., Debrauwer, L., Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder. Food Chemistry 213 (2016), 641–646.
Koutsoumanis, K.P., Aspridou, Z., Moving towards a risk-based food safety management. Current Opinion in Food Science 12 (2016), 36–41.
Kyriakopoulou, K., Dekkers, B., van der Goot, A.J., Plant-Based meat analogues. Galanakis, C.M., (eds.) Sustainable Meat Production and Processing, 2019, Academic Press, London, UK, 103–126.
Le Boucher, R., Dupont-Nivet, M., Laureau, S., Labbe, L., Geurden, I., Médale, F., Chatain, B., Vandeputte, M., Quillet, E., Selective breeding and shift to plant-based diets in fish farming. INRA Productions Animales 26 (2013), 317–326.
Lebret, B., Čandek-Potokar, M., Review: Pork quality attributes from fark to fork. Part I. Carcass and fresh meat. Animal, 2021, ANIMAL-21-90304.
Lebret, B., Čandek-Potokar, M., Review: Pork quality attributes from farm to fork. Part II. Processed pork products. Animal, 2021, ANIMAL-21-90364.
Lemale, J., Mas, E., Jung, C., Bellaiche, M., Tounian, P., Vegan diet in children and adolescents. Recommandations from the French-speaking pediatric hepatology gastroenterology and nutrition group. Archives de Pédiatrie 26 (2019), 442–450.
Leroy, F., Meat as a pharmakon: an exploration of the biosocial complexities of meat consumption. Advances in Food and Nutrition Research, 2018.
Lund, T.B., McKeegan, D.E.F., Cribbin, C., Sandøe, P., Animal Ethics Profiling of Vegetarians, Vegans and Meat-Eaters. Anthrozoös 29 (2016), 89–106.
Lundström, K., Matthews, K.R., Haugen, J.E., Pig meat quality from entire males. Animal 3 (2009), 1497–1507.
Lynch, J., Cain, M., Pierrehumbert, R., Allen, M., Demonstrating GWP*: a means of reporting warming-equivalent emissions that captures the contrasting impacts of short- and long-lived climate pollutants. Environmental Research Letters, 15, 2020, 044023.
Madoumier, M., Azzaro-Pantel, C., Gésan-Guiziou, G., Including cleaning and production phases in the eco-design of a milk evaporation process. Food and Bioproducts Processing 123 (2020), 427–436.
Mancinelli, A.C., Dal Bosco, A., Mattioli, S., Ranucci, D., Castellini, C., Mobile poultry processing unit as a resource for small poultry farms: planning and economic efficiency, animal welfare, meat quality and sanitary implications. Animals, 8, 2018, 229.
Marcos-Pardo, P.J., Gonzalez-Galvez, N., Lopez-Vivancos, A., Espeso-Garcia, A., Martinez-Aranda, L.M., Gea-Garcia, G.M., Orquin-Castrillon, F.J., Carbonell-Baeza, A., Jimenez-Garcia, J.D., Velazquez-Diaz, D., Cadenas-Sanchez, C., Isidori, E., Fossati, C., Pigozzi, F., Rum, L., Norton, C., Tierney, A., Abelkalns, I., Klempere-Sipjagina, A., Porozovs, J., Hannola, H., Niemisalo, N., Hokka, L., Jimenez-Pavon, D., Vaquero-Cristobal, R., Sarcopenia, diet, physical activity and obesity in European middle-aged and older adults: the LifeAge Study. Nutrients, 13, 2020, 8.
Martin, B., Graulet, B., Uijttewaal, A., Ferlay, A., Coppa, M., Rémond, D., Contribution of dairy products to dietary intake and the influence of dairy cow forage. Fourrages 239 (2019), 193–202.
McAuliffe, G.A., Takahashi, T., Lee, M.R.F., Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products. Food and Energy Security, 7, 2018.
McAuliffe, G.A., Takahashi, T., Lee, M.R.F., Applications of nutritional functional units in commodity-level life cycle assessment (LCA) of agri-food systems. The International Journal of Life Cycle Assessment 25 (2020), 208–221.
Meunier, B., Normand, J., Albouy-Kissi, B., Micol, D., El Jabri, M., Bonnet, M., An open-access computer image analysis (CIA) method to predict meat and fat content from an android smartphone-derived picture of the bovine 5th-6th rib. Methods 186 (2021), 79–89.
Meurillon, M., Ratel, J., Engel, E., How to secure the meat chain against toxicants?. Innovative Food Science & Emerging Technologies 46 (2018), 74–82.
Monteiro, C.A., Cannon, G., Moubarac, J.C., Levy, R.B., Louzada, M.L.C., Jaime, P.C., The UN decade of nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition 21 (2018), 5–17.
Mourot, B.P., Gruffat, D., Durand, D., Chesneau, G., Prache, S., Mairesse, G., Andueza, D., New approach to improve the calibration of main fatty acids by near-infrared reflectance spectroscopy in ruminant meat. Animal Production Science 54 (2014), 1848–1852.
Mugnai, C., Sossidou, E.N., Dal Bosco, A., Ruggeri, S., Mattioli, S., Castellini, C., The effects of husbandry system on the grass intake and egg nutritive characteristics of laying hens. Journal of the Science of Food and Agriculture 94 (2014), 459–467.
Nørrung, B., Buncic, S., Microbial safety of meat in the European Union. Meat Science 78 (2008), 14–24.
Panzone, L.A., Kyriazakis, I., Frewer, L.J., Citizens, consumers and farm animal welfare: A meta-analysis of willingness-to-pay studies. Food Policy 68 (2017), 112–127.
Papier, K., Fensom, G.K., Knuppel, A., Appleby, P.N., Tong, T.Y.N., Schmidt, J.A., Travis, R.C., Key, T.J., Perez-Cornago, A., Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 mean and women in the UK Biobank study. BMC Medicine, 19, 2021, 53.
Pellerin, S., Bamière, L., Launay, C., Martin, R., Schiavo, M., Angers, D., Augusto, L., Balesdent, J., Basile-Doelsch, I., Bellassen, V., Cardinael, R., Cécillon, L., Ceschia, E., Chenu, C., Constantin, J., Darroussin, J., Delacote, P., Delame, N., Gastal, N., Gilbert, D., Graux, A.-I., Guenet, B., Houot, S., Klumpp, K., Letort, E., Litrico, I., Martin, M., Menasseri, S., Mézière, D., Morvan, T., Mosnier, C., Estrade, J.R., Saint-André, L., Sierra, J., Thérond, O., Viaud, V., Grateau, R., Le Perchec, S., Savini, I., Réchauchère, O., Stocker du carbone dans les sols français, Quel potentiel au regard de l'objectif 4 pour 1000 et à quel coût? Synthesis of the report. 2019, INRA, Paris, France https://www.inrae.fr/actualites/stocker-4-1000-carbone-sols-potentiel-france.
Peyraud, J.L., Aubin, J., Barbier, M., Baumont, R., Berri, C., Bidanel, J.P., Citti, C., Cotinot, C., Ducrot, C., Dupraz, P., Faverdin, P., Friggens, N., Houot, S., Nozières-Petit, M.O., Rogel-Gaillard, C., Santé-Lhoutellier, V., Science for tomorrow's livestock farming: a forward thinking conducted at INRA. INRA Productions Animales 32 (2019), 323–338.
Picard, B., Lebret, B., Cassar-Malek, I., Liaubet, L., Berri, C., Le Bihan-Duval, E., Hocquette, J.F., Renand, G., Recent advances in omic technologies for meat quality management. Meat Science 109 (2015), 18–26.
Polkinghorne, R.J., Thompson, J.M., Meat standards and grading – A world view. Meat Science 86 (2010), 227–235.
Pogorzelski, G.K., Woniak, K., Polkinghorne, R., Poltorak, R., Wierzbicka, A., Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology. Meat Science, 161, 2020, 107953.
Pointereau, P., Le revers de notre assiette: changer d'alimentation pour préserver notre santé et notre environnement. 2019, Solagro, Paris, France.
Ponnampalam, E.N., Mann, N.J., Sinclair, A.J., Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impacts on human health. Asia Pacific Journal of Clinical Nutrition 15 (2006), 21–29.
Prache, S., Sante-Lhoutellier, V., Adamiec, C., Astruc, T., Baeza-Campone, E., Bouillot, P.E., Bugeon, J., Cardinal, M., Casar-Malek, I., Clinquart, A., Coppa, M., Corraze, G., Donnars, C., Ellies, M.P., Feidt, C., Fourat, E., Gautron, J., Girard, A., Graulet, B., Guillier, L., Hocquette, J.F., Hurtaud, C., Kesse-Guyot, E., Kerhoas, N., Lebret, B., Lefevre, F., Le Perchec, S., Martin, B., Médale, F., Mirade, P.S., Nau, F., Pierre, F., Raulet, M., Remond, D., Sans, P., Sibra, C., Souchon, I., Touvier, M., Verrez-Bagnis, V., Vitrac, O., Qualité des aliments d'origine animale selon les conditions de production et de transformation. Rapport de l'expertise scientifique collective. 2020, INRAE, Paris, France https://www.inrae.fr/actualites/qualite-aliments-dorigine-animale-conditions-production-transformation.
Prache, S., Martin, B., Coppa, M., Review: Authentication of grass-fed meat and dairy products from cattle and sheep. Animal 14 (2020), 854–863.
Provenza, F.D., Kronberg, S.L., Gregorini, P., Is grassfed meat and dairy better for human and environmental health? Frontiers. Nutrition, 6, 2019, article 26.
Pugliese, C., Sirtori, F., Quality of meat and meat products produced from southern Europe pig breeds. Meat Science 90 (2012), 511–518.
Pussemier, L., Mohimont, L., Huyghebaert, A., Goeyens, L., Enhanced levels of dioxins in eggs from free range hens; a fast evaluation approach. Talanta 63 (2004), 1273–1276.
Raffray, G., Collignan, A., Sebastian, P., Multiobjective optimization of the preliminary design of an innovative hot-smoking process. Journal of Food Engineering 158 (2015), 94–103.
Raulet, M., Clinquart, A., Prache, S., Construction of beef quality through official quality signs, the example of Label Rouge. Animal, 16, 2022, 100357.
Rey-Cadilhac, L., Botreau, R., Ferlay, A., Hulin, S., Hurtaud, C., Lardy, R., Martin, B., Laurent, C., Co-construction of a method for evaluating the intrinsic quality of bovine milk in relation to its fate. Animal, 15, 2021, 100264.
Redlingshöfer, B., Coudurier, B., Georget, M., Quantifying food loss during primary production and processing in France. Journal of Cleaner Production 164 (2017), 703–714.
Rivaroli, D., Prunier, A., Meteau, K., do Prado, I.N., Prache, S., Tannin-rich sainfoin pellet supplementation reduces fat volatile indoles content and delays digestive parasitism in lambs grazing alfalfa. Animal 13 (2019), 1883–1890.
Rocchi, L., Paolotti, L., Rosati, A., Boggia, A., Castellini, C., Assessing the sustainability of different poultry production systems: A multicriteria approach. Journal of Cleaner Production 211 (2019), 103–114.
Sadler, C.R., Grassby, T., Hart, K., Raats, Sokolovic, M., Timotijevic, L., Processed food classification: conceptualization and challenges. Trends in Food Science and Technology 112 (2021), 149–162.
Saegerman, C., Pussemier, L., Huyghebaert, A., Scippo, M.L., Berkvens, D., On-farm contamination of animals with chemical contaminants. Revue scientifique et technique-Office international des epizooties 25 (2006), 655–673.
Saint-Eve, A., Maurice, B., Delarue, J., Soler, L.G., Souchon, I., 2018. Déterminants sensoriels à l'origine des perceptions saine, durable et naturelle d'un produit ultra-transformé: les pizzas. Journées Francophones de Nutrition, 28-30 Novembre 2018, Nice, France.
Sakkas, H., Bozidis, P., Touzios, C., Kolios, D., Athanasiou, G., Athanasopoulou, E., Gerou, I., Gartzonika, C., Nutritional status and the influence of the vegan diet on the gut microbiota and human health. Medicina-Lithuania, 56, 2020, 88.
Salami, S.A., Luciano, G., O'Grady, M.N., Biondi, L., Newbold, C.J., Kerry, J.P., Priolo, A., Sustainability of feeding plant by-products: a review of the implications for ruminant meat production. Animal Feed Science and Technology 251 (2019), 37–55.
Sañudo, C., Alfonso, M., San Julian, R., Thorkelsson, G., Valdimarsdottir, T., Zygoyiannis, D., Stamataris, C., Piasentier, E., Mills, C., Berge, P., Dransfield, E., Nute, G.R., Enser, M., Fisher, A.V., Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries. Meat Science 75 (2007), 610–621.
Schwingshackl, L., Hoffmann, G., Lampousi, A.M., Knuppel, S., Iqbal, K., Schwedhelm, C., Bechthold, A., Schlesinger, S., Boeing, H., Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies. European Journal of Epidemiology 32 (2017), 363–375.
Schwingshackl, L., Schwedhelm, C., Hoffmann, G., Lampousi, A.M., Knuppel, S., Iqbal, K., Bechthold, A., Schlesinger, S., Boeing, H., Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies. American Journal of Clinical Nutrition 105 (2017), 1462–1473.
Schwob, S., Lebret, B., Louveau, I., Genetics and adiposity in pigs: state of the art and new challenges for meat product quality. INRAE Productions Animales 33 (2020), 17–30.
Springmann, M., Mason-D'Coz, D., Robinson, S., Wiebe, K., Godfrey, H.C.J., Rayner, M., Scarborough, P., Health-motivated taxes on red and processed meat: a modelling study on optima tax levels and associated health impacts. Plos One, 13, 2018, e0204139.
Srednicka-Tober, D., Baranski, M., Seal, C.J., Sanderson, R., Benbroock, C., Steinshamn, H., Gromadzka-Ostrowska, J., Rembialkowska, E., Skwarlo-Sonta, K., Eyre, M., Cozzi, G., Larsen, M.K., Jordon, T., Niggli, U., Sakowski, T., Calder, P.C., Burdge, G.C., Sotiraki, S., Stefanakis, A., Stergiadis, S., Yolcu, H., Chatzidimitriou, E., Butler, G., Stewart, G., Leifert, C., Higher PUFA and n-3 PUFA, conjugated linoleic acid, alpha-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses. British Journal of Nutrition 115 (2016), 1043–1060.
Srednicka-Tober, D., Baranski, M., Seal, C., Sanderson, R., Benbroock, C., Steinshamn, H., Gromadzka-Ostrowska, J., Rembialkowska, E., Skwarlo-Sonta, K., Eyre, M., Cozzi, G., Larsen, M.K., Jordon, T., Niggli, U., Sakowski, T., Calder, P.C., Burdge, G.C., Sotiraki, S., Stefanakis, A., Yolcu, H., Stergiadis, S., Chatzidimitriou, E., Butler, G., Stewart, G., Leifert, C., Composition differences between organic and conventional meat: a systematic literature review and meta-analysis. British Journal of Nutrition 115 (2016), 994–1011.
Srour, B., Touvier, M., Processed and ultra-processed foods: coming to a health problem?. International Journal of Food Sciences and Nutrition 71 (2020), 653–655.
Taillie, L.S., Hall, M.G., Popkin, B.M., Ng, S.W., Murukutla, N., Experimental studies of front-of-package nutrient warning labels on sugar-sweetened beverages and ultra-processed foods: a scoping review. Nutrients, 12, 2020, 569.
Terlouw, E.M.C., Picard, B., Deiss, V., Berri, C., Hocquette, J.F., Lebret, B., Lefèvre, F., Hamill, R., Gagaoua, M., Review. Understanding the determination of meat quality using biochemical characteristics of the muscle: stress at slaughter and other missing keys. Foods, 10, 2021, 84.
Tessari, P., Lante, A., Mosca, G., Essential amino acids: master regulators of nutrition and environmental footprint?. Scientific Reports, 6, 2016, 26074.
Théron, L., Sayd, T., Chambon, C., Vénien, A., Viala, D., Astruc, T., Vautier, A., Santé-Lhoutellier, V., Deciphering PSE-like muscle defect in cooked ham: a signature from the tissue to the molecular scale. Food Chemistry 270 (2019), 359–366.
Thorning, T.K., Bertram, H.C., Bonjour, J.P., de Groot, L., Dupont, D., Feeney, E., Ipsen, R., Lecerf, J.M., Mackie, A., McKinley, M.C., Michalski, M.C., Rémond, D., Risérus, U., Soedamah-Muthu, S.S., Tholstrup, T., Weaver, C., Astrup, A., Givens, I., Whole dairy matrix or single nutrients in assessments of health effects: current evidence and knowledge gaps. American Journal of Clinical Nutrition 105 (2017), 1033–1045.
Tong, T.Y.N., Appleby, P.N., Armstrong, M.E.G., Fensom, G.K., Knuppel, A., Papier, K., Perez-Cornago, A., Travis, R.C., Key, T.J., Vegetarian and vegan diets and risks of total and site-specific fractures: results from the prospective EPIC-Oxford study. BMC Medicine, 18, 2020, 353.
Tressou, J., Ben Abdallah, N., Planche, C., Dervilly-Pinel, G., Sans, P., Engel, E., Albert, I., Exposure assessment for dioxin-like PCBs intake from organic and conventional meat integrating cooking and digestion effects. Food and Chemical Toxicology 110 (2017), 251–261.
Van der Werf, H.M.G., Knudsen, M.T., Cederberg, C., Towards better representation of organic agriculture in life cycle assessment. Nature Sustainability 3 (2020), 419–425.
Van Vliet, S., Provenza, F.D., Kronberg, S.L., Health-promoting phytonutrients are higher in grass-fed meat and milk. Frontiers in Sustainable Food Systems, 4, 2021, 555426.
Veysset, P., Benoit, M., Laignel, G., Bébin, D., Roulenc, M., Lherm, M., Analysis and determinants of the performances evolution of sheep for meat and suckler cattle farms in less favored areas from 1990 to 2012. INRA Productions Animales 27 (2014), 49–64.
Watson, R., Polkinghorne, R., Thompson, J.M., Development of the Meat Standards Australia (MSA) prediction model for beef palatability. Australian Journal of Experimental Agriculture 48 (2008), 1368–1379.
WCRF, AICR, CUP Expert Report, Meat, fish and dairy products and the risk of cancer. 2018, WCRF International, London, UK.
WCRF, AICR, CUP Expert Report, Diet, nutrition, physical activity and cancer: energy balance and body fatness. The determinants of weight gain, overweight and obesity. Diet, nutrition, physical activity and cancer: a global perspective. 2018, WCRF International, London, UK.
Yun, B., Bisquert, P., Buche, P., Croitoru, M., Guillard, V., Thomopoulos, R., Choice of environment-friendly food packagings through argumentation systems and preferences. Ecological Informatics 48 (2018), 24–36.
