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Assessment of the impact of herd management on sensorial quality of Charolais heifer meat

Marie-Pierre Oury 1 Didier Micol 2 Hélène Labouré 3 M. Roux 1 R. Dumont 1
1 ENESAD - Etablissement National d'Enseignement Supérieur Agronomique de Dijon
2 URH - Unité de Recherches sur les Herbivores
3 FLAVIC - FLAveur, VIsion et Comportement du consommateur
Abstract : Meat industry and some consumers often criticize beef meat because the organoleptic quality and tenderness are highly variable and difficult to predict. So, beef meat consumption could be penalized, by the marketing of an irregular quality product. * There are many livestock rearing methods in France to produce beef meat, depending on the region, the breed used, the feeding used (and so on).
Keywords : Charolais Tendreté Heifer Meat Tenderness Cattle
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Conference papers
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02147384
Contributor : Admin Agrosupdijon <>
Submitted on : Tuesday, June 4, 2019 - 4:09:39 PM
Last modification on : Monday, April 12, 2021 - 3:54:02 PM

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  • HAL Id : hal-02147384, version 1
  • PRODINRA : 16501

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ENESAD | UNIV-BOURGOGNE | INRA | AGROSUP-DIJON | AGROSUP-CSGA | INRAE

Citation

Marie-Pierre Oury, Didier Micol, Hélène Labouré, M. Roux, R. Dumont. Assessment of the impact of herd management on sensorial quality of Charolais heifer meat. 55. Annual Meeting of the European Association for Animal Production (EAAP), Sep 2004, Bled, Slovenia. pp.447-451. ⟨hal-02147384⟩

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