Zobrazeno 1 - 10
of 194
pro vyhledávání: '"S. Prache"'
Publikováno v:
Animal, Vol 18, Iss 10, Pp 101312- (2024)
Owing to the social, environmental and health changes in Europe, meat quality is becoming a critical issue for the long-term future of livestock farming. Label Rouge (LR) is a quality label owned by the French government that identifies food products
Externí odkaz:
https://doaj.org/article/e607d3ec95b34206af8fb8cc4a0ae97a
Publikováno v:
Animal, Vol 18, Iss 12, Pp 101361- (2024)
There are a number of differences in the meat and carcass quality traits between pasture-raised and concentrate-raised lambs that may further be used to trace back the diet, but the extent to which these differences are modulated by pasture-finishing
Externí odkaz:
https://doaj.org/article/61a4b3f48d5d43e29c527926924ffb5a
Publikováno v:
Animal, Vol 14, Iss 5, Pp 1093-1101 (2020)
Currently, consumers are increasingly interested in obtaining high-quality and healthy lamb meat. Compared to grain-based diets, dietary forage legumes such as alfalfa and condensed tannin (CT)-rich sainfoin increase the levels of polyunsaturated fat
Externí odkaz:
https://doaj.org/article/34d9e8f52c1749dc80d3966bd4a48c26
Publikováno v:
Animal, Vol 14, Iss 4, Pp 854-863 (2020)
Meat and dairy products derived from grassland carry premium values and sensory and nutritional qualities that aroused much interest for authentication methods to guarantee grassland origin claims. This article reviews the current state of knowledge
Externí odkaz:
https://doaj.org/article/31eed14b6f584c98811a8741853f3718
Publikováno v:
Animal, Vol 16, Iss , Pp 100330- (2022)
Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur from 4 weeks of age in suckling light lambs to adult ages. More than any
Externí odkaz:
https://doaj.org/article/712b2242de1f48298c301878d2cb16df
Autor:
S. Prache, B. Lebret, E. Baéza, B. Martin, J. Gautron, C. Feidt, F. Médale, G. Corraze, M. Raulet, F. Lefèvre, V. Verrez-Bagnis, P. Sans
Publikováno v:
Animal, Vol 16, Iss , Pp 100405- (2022)
The ‘organic’ label guarantees a production process that avoids the use of synthetic fertilisers, pesticides and hormones and minimises the use of veterinary drugs; however, consumers are demanding guarantees regarding food quality. This article
Externí odkaz:
https://doaj.org/article/1a27d90569ae472e9aafc64a14f878e6
Publikováno v:
Animal, Vol 16, Iss , Pp 100357- (2022)
The European Union promotes high-quality food products and protects agricultural traditions. With that vision, Regulation (EU) 1151/2012 defines quality schemes such as protected designations of origin, protected geographical indications and optional
Externí odkaz:
https://doaj.org/article/f0c6198491a5460ea65f21005b0a4dbd
Autor:
S. Prache, C. Adamiec, T. Astruc, E. Baéza-Campone, P.E. Bouillot, A. Clinquart, C. Feidt, E. Fourat, J. Gautron, A. Girard, L. Guillier, E. Kesse-Guyot, B. Lebret, F. Lefèvre, S. Le Perchec, B. Martin, P.S. Mirade, F. Pierre, M. Raulet, D. Rémond, P. Sans, I. Souchon, C. Donnars, V. Santé-Lhoutellier
Publikováno v:
Animal, Vol 16, Iss , Pp 100376- (2022)
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-so
Externí odkaz:
https://doaj.org/article/b53df8a9959145ad819384636437ffa9
Publikováno v:
Animal, Vol 16, Iss , Pp 100426- (2022)
This paper reviews the current state of knowledge on beef carcass and meat quality, with particular emphasis on on-farm and processing factors associated with its high and inconsistent variability. The diversity of livestock systems comes from the di
Externí odkaz:
https://doaj.org/article/a0f6ac24810540e4bd65ee84a556a8af
Publikováno v:
Animal, Vol 13, Iss 2, Pp 427-434 (2019)
Excessive flavour in lamb meat is undesirable for consumers and can prompt purchase resistance. Volatile indoles responsible for off-flavours accumulate more in the fat of lambs on pasture than on grain and are enhanced when lambs graze alfalfa. Here
Externí odkaz:
https://doaj.org/article/9ebf53ff31ef4221b1f5c1a227544cd2