Comparaison des qualités sensorielles de la viande et de la carcasse d’agneaux élevés au pâturage en production biologique ou conventionnelle à deux niveaux de disponibilités en herbe

Nous avons comparé les qualités sensorielles des carcasses et des viandes d’agneaux engraissés au pâturage en élevage biologique ou conventionnel (O vs. C) à deux niveaux de disponibilités en herbe (Haut H vs. Bas L). Le profil de croissance a été maintenu similaire entre les deux systèmes de production. L’expérimentation a été conduite pendant deux années avec 12 agneaux mâles castrés de race Limousine dans chaque groupe OH, OL, CH et CL chaque année. Les traitements O et C différaient par le niveau de fertilisation azotée minérale épandu sur les parcelles. Les parcelles expérimentales étaient des repousses après fauche et elles étaient conduites en pâturage tournant pour conduire à un âge moyen des agneaux à l’abattage de 5 et 6 mois dans les lots H et L respectivement. Les côtelettes O ont été moins appréciées que les côtelettes C. L’indice de rouge du muscle longissimus thoracis et lumborum après 2h d’exposition à l’air a été plus élevé chez les agneaux L que chez les agneaux H, indiquant les effets possibles d’une intensification de l’élevage biologique à travers une augmentation du chargement

Qualités de la viande d’agneaux d’herbe produits en élevage biologique ou conventionnel

La mention "Agriculture Biologique" sur un produit garantit une manière de produire, mais l’obligation de résultats est limitée à la conformation et l’état d’engraissement de la carcasse, d’où des questions sur les qualités alimentaires du produit viande

Comparison of the meat and carcass quality of lambs raised in organic or conventional production systems.

The ‘organic’ label on a product guarantees that synthetic fertilisers, pesticides and hormones are not used in the production process and that the use of pharmaceutical products and drugs is limited. However, product quality is often questioned and we have to anticipate the consumer demand for product quality guarantees. This study was conducted to compare the sensory and nutritional meat and carcass qualities of lambs raised under an organic (O) or a conventional (C) production system. Comparisons were made with both pasture-fed lambs and lambs that were stall-fed indoors with concentrate and hay. The experiment was conducted over two years for stall-fed lambs (S) (group O, n=24; group C, n=24) and three years for pasture-fed lambs (P) (group O, n=36; group C, n=36). For P lambs, O and C production systems differed in terms of the level of mineral N fertilisation of the pasture. For S lambs, the feed was organic vs. conventional, and the ingredients of O and C concentrates were the same. The nutritional quality of the meat (longissimus dorsi) was assessed in terms of its fatty acid (FA) composition, and the sensory quality of the loin chop was assessed by a trained sensory panel. In stall-fed lambs, the health value of meat FA for human consumption was higher in the O group than in the C group, but there was no difference in the sensory quality of the meat and the carcass between the O and C groups. In pasture-fed lambs, there were no significant differences between the O and C groups in terms of the health value of meat FA. However, in pasture-fed lambs, the loin chops had a higher level of abnormal odour of the fat in the organic than in the conventional group, probably due to a higher proportion of white clover in the diet

Parma ham enriched in omega-3 fatty acids as functional food : a sensory evaluation by Italian and French panels

The aim of the study is to investigate the quality of functional food as dry-cured hams enriched in n-3 PUFA, analyzing the consumer preference orientation between two panels from different countries (Italy and France), in order to establish their degree of acceptance. A consumer test was carried out by the two country panels of 100 consumers on 2 type of dry-cured hams: hams coming from pigs (Large White x Landrace x Pietrain) reared in France (INRA Centre de Saint Gilles) and fed a diet supplemented with sunflower oil (2.5%) (S) or an experimental diet containing 5% whole extruded linseed (5%) (L), which supply respectively a high content of n-6 and n-3 PUFA. The animals were slaughtered at 160 \ub1 9.2 kg bodyweight and the hams were delivered to the Stazione Sperimentale per l\u2019Industria delle Conserve Alimentari of Parma for 16 months ripening. The consumers were requested to report its preference judgment for 7 descriptors as appearance, fat and muscle color, smell, salty, taste, consistency and overall acceptability. Each single descriptor was evaluated by using an hedonic scale assigning a score between 1 (absence of sensation) and 9 (extremely intense). Fatty acid composition was analyzed on whole slice of the dry-cured hams. The linseed diet increased (P < 0.05) the content of n-3 polyunsaturated fatty acids in the whole slice of dry-cured ham. Hams from the control group showed greater values of LA (P < 0.01), total n-6 PUFA (P < 0.01), and n-6:n-3 PUFA ratio (P < 0.001), and lower values of ALA (P < 0.001), EPA (P < 0.05), DPA (P < 0.05), and total n-3 PUFA (P < 0.001) than hams from the linseed group. The sensory consumer test by both the panels indicated that linseed enriched dry-cured ham had the lowest score of acceptance, purchase intent, odor, taste and overall acceptability descriptors; the French panel discriminated also the consistency descriptor that collected the lowest score in linseed enriched dry-cured hams. These data suggest that the use of extruded linseed for pig feed is a good way to improve the nutritional quality of long-cured pork products but could be limited by negative influences on the sensory characteristics of dry-cured ham

Influence of fresh alfalfa supplementation on fat skatole and indole concentration and chop odour and flavour in lambs grazing a cocksfoot pasture

Weinvestigated the influence of the level of fresh alfalfa supplementation on fat skatole and indole concentration and chop sensory attributes in grazing lambs. Four groups of nine male Romane lambs grazing a cocksfoot pasturewere supplemented with various levels of alfalfa for at least 60 days before slaughter. Perirenal fat skatole concentration was higher for lambs that consumed alfalfa than for those that consumed only cocksfoot. The intensity of ‘animal’ odour in the lean part of the chop and of ‘animal’ flavour in both the lean and fat parts of the chop, evaluated by a trained sensory panel, increased from the lowest level of alfalfa supplementation onwards and did not increase further with increasing levels of alfalfa supplementation. The outcome of this study therefore suggests that these sensory attributes may reach a plateau when perirenal fat skatole concentration is in the range 0.16–0.24 μg/g of liquid fat

Evaluation of different types of dry-cured ham by Italian and French consumers.

The aim was to analyse the distribution of preferences between two group of consumers (100 consumers each) from different countries (Italy and France), in order to establish which type of dry-cured ham is most acceptable and to compare results across countries using preference mapping. A preference test was carried out on four types of dry-cured hams: Parma ham (P), Italian non-branded ham (I) and hams derived from pigs fed a diet containing sunflower oil (2.5%) (S) or extruded linseed (5%) (L). The consumers were requested to evaluate each single descriptor using a hedonic scale and assigning a score between 1 (dislike extremely) and 9 (like extremely). The four different dry-cured hams were sensorially well differentiated by the consumers of different nationalities. Italian consumers preferred P and S hams while French consumers preferred S, I and P hams in terms of overall acceptability and acceptability of aroma and flavour. L ham was negatively discriminated, compared to the other hams, by both consumer groups. A good differentiation between the dry-cured hams was obtained using the internal preference map method: P was discriminated from the other hams

Relationships between overall liking score and sensory meat attributes in different types of beef cattlee

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