The Myth of Cultured Meat: A Review by Sghaier Chriki, Jean-François Hocquette

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La gestion des nombreux critères de qualité de la viande bovine : une approche complexe by I LEGRAND, Jean-François HOCQUETTE, C. DENOYELLE, C. BIÈCHE-TERRIER

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Meat consumption – what French consumers feel about the quality of beef? by Marie-Pierre Ellies-Oury, Alexandre Lee, Hervé Jacob, Jean-François Hocquette

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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality by Jingjing Liu, Marie-Pierre Ellies-Oury, Todor Stoyanchev, Jean-François Hocquette

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Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat by Jingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette

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What is artificial meat and what does it mean for the future of the meat industry? by Sarah P F Bonny, Graham E Gardner, David W Pethick, Jean-François Hocquette

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Effect of commingling animals at sorting facilities on performances and antibiotic use in beef cattle by Matteo Santinello, Massimo De Marchi, Alessia Diana, Nicola Rampado, Jean-François Hocquette, Mauro Penasa

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Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of... by Abderrahmane Aït-Kaddour, Donato Andueza, Annabelle Dubost, Jean-Michel Roger, Jean-François Hocquette, Anne Listrat

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Current situation and future prospects for beef production in Europe — A review by Jean-François Hocquette, Marie-Pierre Ellies-Oury, Michel Lherm, Christele Pineau, Claus Deblitz, Linda Farmer

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Transcriptome profiling reveals stress-responsive gene networks in cattle muscles by Isabelle Cassar-Malek, Lise Pomiès, Anne de la Foye, Jérémy Tournayre, Céline Boby, Jean-François Hocquette

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Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits by Marie-Pierre Ellies-Oury, Jean-François Hocquette, Sghaier Chriki, Alexandre Conanec, Linda Farmer, Marie Chavent, Jérôme Saracco

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Editorial: Food of the future: meat and dairy alternatives by Jean-François Hocquette, Sghaier Chriki, Sghaier Chriki, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury, Fang Fang, Antti Knaapila

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Research in Beef Tenderness and Palatability in the Era of Big Data by David Pethick, Graham Gardner, Isabelle Legrand, Jean-François Hocquette, Jerzy Wierzbicki, Marie-Pierre Ellies-Oury1, Rod J. Polkinghorne

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Educated consumers don't believe artificial meat is the solution to the problems with the meat industry by Aurélie Hocquette, Carla Lambert, Clémentine Sinquin, Laure Peterolff, Zoé Wagner, Sarah P F Bonny, André Lebert, Jean-François Hocquette

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Consumer perception of “artificial meat” in the educated young and urban population of Africa by Moïse Kombolo Ngah, Sghaier Chriki, Sghaier Chriki, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury, Jingjing Liu, Jean-François Hocquette

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Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys by E. M. Claudia Terlouw, Brigitte Picard, Véronique Deiss, Cécile Berri, Jean-François Hocquette, Bénédicte Lebret, Florence Lefèvre, Ruth Hamill, Mohammed Gagaoua

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Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites? by Jingjing Liu, Grzegorz Pogorzelski, Alix Neveu, Isabelle Legrand, David Pethick, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury, Jean-François Hocquette

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Increased peripheral lipid clearance in an animal model of amyotrophic lateral sclerosiss⃞ by Anissa Fergani, Hugues Oudart, Jose-Luis Gonzalez De Aguilar, Bastien Fricker, Frédérique René, Jean-François Hocquette, Vincent Meininger, Luc Dupuis, Jean-Philippe Loeffler

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Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines by Jingjing Liu, Marie-Pierre Ellies-Oury, Liselotte Pannier, Dominique Gruffat, Denis Durand, Faustine Noel, Bernard Sepchat, Isabelle Legrand, Sophie Prache, Jean-François Hocquette

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Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat” by Sghaier Chriki, Vincent Payet, Sérgio Bertelli Pflanzer, Marie-Pierre Ellies-Oury, Jingjing Liu, Élise Hocquette, Jonatã Henrique Rezende-de-Souza, Jean-François Hocquette

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