Predicting the Quality of Meat: Myth or Reality?
This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic o...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/10/436 |
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| author | Cécile Berri Brigitte Picard Bénédicte Lebret Donato Andueza Florence Lefèvre Elisabeth Le Bihan-Duval Stéphane Beauclercq Pascal Chartrin Antoine Vautier Isabelle Legrand Jean-François Hocquette |
| author_facet | Cécile Berri Brigitte Picard Bénédicte Lebret Donato Andueza Florence Lefèvre Elisabeth Le Bihan-Duval Stéphane Beauclercq Pascal Chartrin Antoine Vautier Isabelle Legrand Jean-François Hocquette |
| author_sort | Cécile Berri |
| collection | DOAJ |
| description | This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method—mainly, the sensorial quality—is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries. |
| first_indexed | 2024-12-13T06:53:27Z |
| format | Article |
| id | doaj.art-7caafe288c684ddba810e1cd6060a103 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-13T06:53:27Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7caafe288c684ddba810e1cd6060a1032022-12-21T23:56:04ZengMDPI AGFoods2304-81582019-09-0181043610.3390/foods8100436foods8100436Predicting the Quality of Meat: Myth or Reality?Cécile Berri0Brigitte Picard1Bénédicte Lebret2Donato Andueza3Florence Lefèvre4Elisabeth Le Bihan-Duval5Stéphane Beauclercq6Pascal Chartrin7Antoine Vautier8Isabelle Legrand9Jean-François Hocquette10UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, FranceUMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, FranceUMR Physiologie, Environnement et Génétique pour l’Animal et les Systèmes d’Élevage, INRA, AgroCampus Ouest, 35590 Saint-Gilles, FranceUMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, FranceLaboratoire de Physiologie et Génomique des poissons, INRA, 35000 Rennes, FranceUMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, FranceUMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, FranceUMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, FranceInstitut du porc, La motte au Vicomte, 35651 Le Rheu, CEDEX, FranceInstitut de l’Elevage, Maison Régionale de l’Agriculture—Nouvelle Aquitaine, 87000 Limoges, FranceUMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, FranceThis review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method—mainly, the sensorial quality—is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries.https://www.mdpi.com/2304-8158/8/10/436meatqualitypredictionbiological markerspectroscopyphenotypic model |
| spellingShingle | Cécile Berri Brigitte Picard Bénédicte Lebret Donato Andueza Florence Lefèvre Elisabeth Le Bihan-Duval Stéphane Beauclercq Pascal Chartrin Antoine Vautier Isabelle Legrand Jean-François Hocquette Predicting the Quality of Meat: Myth or Reality? Foods meat quality prediction biological marker spectroscopy phenotypic model |
| title | Predicting the Quality of Meat: Myth or Reality? |
| title_full | Predicting the Quality of Meat: Myth or Reality? |
| title_fullStr | Predicting the Quality of Meat: Myth or Reality? |
| title_full_unstemmed | Predicting the Quality of Meat: Myth or Reality? |
| title_short | Predicting the Quality of Meat: Myth or Reality? |
| title_sort | predicting the quality of meat myth or reality |
| topic | meat quality prediction biological marker spectroscopy phenotypic model |
| url | https://www.mdpi.com/2304-8158/8/10/436 |
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