The future trends for research on quality and safety of animal products

Italian Journal of Animal Science

Volumn 4, Issue SUPPL. 3, 2005, Pages 49-72

  Hocquette, Jean François ^a,f   Richardson, R Ian ^c   Prache, Sophie ^a   Medale, Françoise ^b   Duffy, Geraldine ^d   Scollan, Nigel D ^e  

^a CEMAGREF   (France)

^b Station d'Hydrobiologie   (France)

^c UNIVERSITY OF BRISTOL   (United Kingdom)

^d ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^e ABERYSTWYTH UNIVERSITY   (United Kingdom)

^f UMR1213 HERBIVORES   (France)

Author keywords

Dairy products; Fish; Meat; Quality; Safety

Indexed keywords

ANIMALIA;

EID: 33645815104     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2005.3s.49     Document Type: Conference Paper

References (121)

1. AUMAÎTRE, A., 1999. Quality and safety of animal products. Livest. Prod. Sci. 59:113-124.
2. AUMAITRE, L., ROSATI, A. 2004. Development of livestock system in Europe. In: A. Rosati, A. Tewolde and C. Mosoni (eds.) WAAP Book of the year 2003, A review on developments and research in livestock systems. Wageningen Academic Publishers, Wageningen, The Netherlands, pp 47-60.
3. AUROUSSEAU, B., BAUCHART, D., CALICHON, E., MICOL, D., PRIOLO, A., 2004. Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambs. Meat Sci. 66:531-541.
4. BAI, S.C., GATLIN, D.M., 1993. Dietary vitamin E concentration and duration of feeding affect tissue alpha-tocopherol concentrations of channel catfish (Ictalurus punctatus). Aquaculture 113:129-135.
5. BAKER, R.T.M., 2001. The effect of certain micronutrients on fish flesh quality. Chpt. 16 In: S.C. Kestin and P.D. Warriss (eds.) Farmed Fish Quality. Blackwells Science, Oxford, UK, pp 180-191
6. BELL, J.G., MCGHEE, F., CAMPBELL, P.J., SARGENT, J.R., 2003. Rapeseed oil as an alternative to marine fish oil in diets of post-smolt Atlantic salmon (Salmo salar): changes in flesh fatty acid composition and effectiveness of subsequent fish oil "wash out". Aquaculture 218:515-528.
7. BESLE, J.M., LAMAISON, J. L., DUJOL B., PRADEL, P., FRAISSE, D., VIALA, D., MARTIN, B., 2005. Flavonoids and other phenolics in milk as a putative tool for traceability of dairy production systems. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 345-350.
8. BOULEY, J., MEUNIER, B., CULIOLI, J., PICARD, B., 2004. Analyse protéomique du muscle de Bovin appliquée à la recherche de marqueurs de la tendreté de la viande. Renc. Rech. Ruminants 11:87-89.
9. BOULEY, J., MEUNIER, B., CHAMBON, C., DE SMET, S., HOCQUETTE, J.F., PICARD, B., 2005. Proteomic analysis of bovine skeletal muscle hypertrophy. Proteomics 5:490-500.
10. BRITISH NUTRITION FOUNDATION, 1999. Meat in the Diet. London: British Nutrition Foundation.
11. CAMPBELL, R.E., HUNT, M.C., LEVIS, P., CHAMBERS, E. 2001. Dry-ageing effects on the palatability of beef longissimus muscle. J. Food Sci. 66:196-199.
12. CAMPO, M.M., NUTE, G.R., WOOD, J.D., ELMORE, S.J., MOTTRAM, D.S., ENSER, M. 2003. Modelling the effect of fatty acids on odour development of cooked meat in vitro: part I - sensory perception. Meat Sci. 63:367-375
13. CASSAR-MALEK, I., BERNARD, C., JURIE, C., BARNOLA, I., GENTÈS, G., DOZIAS, D., MICOL, D., HOCQUETTE, J.F., 2005. Pasture-based beef production systems may influence muscle characteristics and gene expression. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 385-390.
14. CHAIYAPECHARA, S., CASTEN, M.T., HARDY, R.W., DONG, F.M., 2003. Fish performance, fillet characteristics and health assessment index of rainbow trout (Oncorhynchus mykiss) fed diets containing adequate and high concentrations of lipid and vitamin E. Aquaculture 219:715-738.
15. CHAMBAZ, A., SCHEEDER, M.R.L., KREUZER, M., DUFEY, P.A., 2003. Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content. Meat Sci. 63:491-500.
16. CHOUBERT, G., 2001. Carotenoids and pigmentation. Chpt. 11. In: J. Guillaume, S. Kaushik, P. Bergot and R. Métailler (eds.) Nutrition and Feeding of Fish and Crustaceans, Springer Praxis, Chichester, UK, pp 183-196.
17. CHOUBERT, G., STOREBAKKEN, T., 1989. Dose response to astaxanthin and canthaxanthin pigmentation of rainbow trout fed various carotenoid concentrations. Aquaculture 81:69-77.
18. CLIFTON, P.M., KEOGH J.B., NOAKES, M., 2004. Trans fatty acids in adipose tissue and the food supply are associated with myocardial infarction. J. Nutr. 134:874-879.
19. COOPER, S.L., SINCLAIR, L.A., WILKINSON, R.G., HALLETT, K.G., ENSER, M., WOOD, J.D., 2004. Manipulation of the polyunsaturated fatty acid composition of muscle and adipose tissue in lamb. J. Anim. Sci. 82:1461-1470.
20. CORL, B.A., BARBANO, D.M., BAUMAN, D.E., IP, C., 2003. Cis-9, trans-11 CLA derived endogenously from trans-11 18:1 reduces cancer risk in rats. J. Nutr. 133:2893-2900.
21. CORNU, A., KONDJOYAN, N., MARTIN, B., VERDIER-METZ, I., PRADEL, P., BERDAGUÉ, J.L., COULON, J.B., 2005. Terpene profiles in Cantal and Saint-Nectaire type cheeses made from raw or pasteurised milk. J. Sci. Food Agric., in press
22. COULON, J.B., DELACROIX-BUCHET, A., MARTIN, B., PIRISI, A., 2004. Relationship between management and sensory characteristics of cheeses: a review. Lait 84:221-241.
23. COZZOLINO, D., DE MATTOS, D., VAZ MARTINS, D., 2002. Visible/near infrared reflectance spectroscopy for predicting composition and tracing system of production of beef muscle. Anim. Sci. 74:477-484.
24. CULIOLI, J., 1999. La qualité de la viande bovine: aspects biologiques et technologiques de la gestion de la tendreté. Bull. Acad. Vét. de France 72:25-46.
25. CULIOLI, J., BÉRRI, C., MOUROT, J., 2003. Muscle foods: consumption, composition and quality. Sci. Aliments 23:13-34.
26. DIKEMAN, M.E., 1987. Fat reduction in animals and the effects of palatability and consumer acceptance of meat products. Proc. Reciprocal Meat Conf. 40:93-102.
27. DRANSFIELD, E., MARTIN, J.F., BAUCHART, D., ABOUELKARAM, S., LEPETIT, J., CULIOLI, J., JURIE, C., PICARD, B., 2003. Meat quality and composition of three muscles from French cull cows and young bulls. Anim. Sci. 76:387-399.
28. DUCKETT, S.R., KUBER, P.S., 2001. Genetic and nutritional effects on lamb flavour. J. Anim. Sci. 79(E. suppl.):E249-E259.
29. DUFOUR, E., 2005. Determination of structure and textural quality of dairy and meat products using fluorescence and infrared spectroscopies coupled with chemometrics. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 191-202.
30. DURAND, D., SCISLOWSKI, V., GRUFFAT, D., CHILLIARD, Y., BAUCHARD, D., 2005. High-fat rations and lipid peroxidation in ruminants: consequences on the health of animals and quality of their products. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 137-150.
31. EGGEN, A., HOCQUETTE, J.F., 2004. Genomic approaches to economic trait loci and tissue expression profiling: application to muscle biochemistry and beef quality. Meat Sci. 66:1-9.
32. ELMORE, J.S., COOPER, S.L., ENSER, M., MOTTRAM, D.S., SINCLAIR, L.A., WILKINSON, R.G., WOOD, J.D., 1999a. Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb. Meat Sci. 69:233-242.
33. ELMORE, J.S., MOTTRAM, D.S., ENSER, M., WOOD, J.D. 1999b. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. J. Agr. Food Chem. 47:1619-1625.
34. ELMORE, J.S., WARREN, H.E, MOTTRAM, D.S., SCOLLAN, N.D., ENSER, M., RICHARDSON, R.I., WOOD, J.D., 2004. A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates. Meat Sci. 68:27-33.
35. FISHER, A.V., ENSER, M., RICHARDSON, R.I., WOOD, J.D., NUTE, G.R., KURT, E., SINCLAIR, L.A., WILKINSON, R.G., 2000. Fatty acid composition and eating quality of lamb types derived from four diverse production systems. Meat Sci. 55:141-147.
36. FRIGG, M., PRABUCKI, A.L., RUDHEL, E.U. 1990. Effect of dietary vitamin E levels on oxidative stability of trout fillets. Aquaculture 84:145-158.
37. GATTELLIER, P., MERCIER, Y., JUIN, H., RENERRE, M., 2005. Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle. Meat Sci. 69:175-186.
38. GEAY, Y., BAUCHART, D., HOCQUETTE, J.F., CULIOLI, J., 2001. Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants; consequences on dietetic value and sensorial qualities of meat. Reprod. Nutr. Dev. 41:1-26. Erratum, 41:377.
39. GRUNERT, K.G., BREDAHL, L., BRUNSO, K., 2004. Consumer perception of meat quality and implications for product development in the meat sector-a review. Meat Sci. 66:259-272.
40. HOCQUETTE, J.F., CASSAR-MALEK, I., LISTRAT, A., PICARD, B., 2005a. Current genomics in cattle and application to beef quality. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 65-79.
41. HOCQUETTE, J.F., GIGLI, S., 2005. The challenge of quality. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 13-22.
42. th Annual Langford Food Industry Conference, Proc. Brit. Soc. Anim. Sci. pp 13-19.
43. HWANG, I.H., DEVINE, C.E., HOPKINS, D.L., 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci. 65:677-691.
44. JEREMIAH, L.E., GIBSON, L.L., 2003. The effects of post-mortem product handling and ageing on beef palatability. Food Res. Int. 36:513-520.
45. KARAMICHOU, E., RICHARDSON, R.I., NUTE, G.R., MCLEAN, K.A., BISHOP, S.C., 2005. Genetic Analyses of Carcass Composition, as Assessed by X-ray Computer Tomography, and Meat Quality Traits in Scottish Blackface Sheep (submitted to Anim. Sci.)
46. KOCH, R.M., DIKEMAN, M.E., ALLEN, D.M., MAY, M., CROUSE, J.D., CAMPION, D.R., 1976. Characteristics of biological types of cattle. III. Carcass composition, quality and palatability. J.Anim. Sci. 43:48-62.
47. KÜHN, CH., LEVEZIEL, H., RENAND, G., GOLDAMMER, T., SCHWERIN, M., WILLIAMS, J., 2005. Genetic markers for beef quality. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 23-32.
48. LABORDE, F.L., MANDELL, I.B., TOSH, J.J., WILTON, J.W., BUCHANAN-SMITH, J.G., 2001. Breed effects on growth performance, carcass characteristics, fatty acid composition and palatability attributes in steers. J. Anim. Sci. 79:355-365.
49. LANE, G.A., FRASER, K., 1999. A comparison of phenol and indole flavour compounds in fat, and of phenols in urine of cattle fed pasture or grain. New Zeal. J. Agr. Res. 42:289-296.
50. LARICK D.K., TURNER, B.E., 1990. Flavor characteristics of forage- and grain-fed beef as influenced by phospholipids and fatty acid compositional differences. J. Food Sci. 55:312-317.
51. LARICK D.K. HEDRICK, H.B., BAILEY, M.E., WILLIAMS, J.E., HANCOCK, D.L., GARNER, G.B., MORROW, R.E., 1987. Flavor constituents of beef as influenced by forage and grain feeding. J. Food Sci. 52:245-351.
52. LEAF, A., XIAO, Y.F., KANG, J.X., BILLAMN, G.E., 2003. Prevention of sudden cardiac death by n-3 polyunsaturated fatty acids. Pharmacol. Therapeut. 98:355-377.
53. LEPETIT, J., SALÉ, P., FAVIER, R., DALLE, R., 2002. Electrical impedance and tenderisation in bovine meat. Meat Sci. 60:51-62.
54. LOCK, A.L., BAUMAN, D.E., 2004. Modifying milk fat composition of dairy cows to enhance fatty acids beneficial to human health. Lipids 39:1197-1206.
55. LOOR, J.J., FERLAY, A., OLLIER, A., DOREAU, M., CHILLIARD, Y., 2005. Relationship among trans and conjugated fatty acids and bovine milk fat yield due to dietary concentrate and linseed oil. J. Dairy Sci. 88:726-740.
56. LORENZ, S., BUETTNER, A., ENDER, K., NÜRNBERG, G., PAPSTEIN, H-J., SCHIEBERLE, P., NÜRNBERG, K., 2002. Influence of keeping system on the fatty acid composition in the longissimus dorsi muscle of bulls and odorants formed after pressure-cooking. Eur. Food Res. Technol. 214:112-118.
57. LOVE, J., 1994. Product acceptability evaluation. In: A.M. Pearson and T.R. Dutson (eds.) Quality attributes and their measurement in meat, poultry and fish products, Glasgow, Blackie Academic and Professional, pp 337-358
58. LUCAS, A., COULON, J.B., GROLIER, P., MARTIN, B., ROCK, E., 2005. Nutritional quality of dairy products and human health. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 163-178.
59. LUNING, P.A., MARCELIS, W.J., JONGEN, W.M.F., 2002. Food quality management. A technico-managerial approach. Wageningen Pers., Wageningen, The Netherlands.
60. MALTIN, C., BALCERZAK, D., TILLEY, R., DELBAY, M., 2003. Determinants of meat quality: tenderness. Proc. Nutr. Soc. 62:337-347.
61. MARTIN, B., CORNU, A., KONDJOYAN, N., FERLAY, A., VERDIER-METZ, I., PRADEL, P., ROCK, E., CHILLIARD, Y., COULON, J. B., BERDAGUÉ, J. L., 2005. Milk indicators for recognizing the types of forages eaten by dairy cows. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 127-136.
62. MARTINEZ-CEREZO, S., SANUDO, C., MEDEL, I., OLLETA, J.L., 2005. Breed, slaughter weight and ageing effects on sensory characteristics of lamb. Meat Sci. 69:571-578.
63. MCCORMICK, RJ., 1999. Extracellular modifications to muscle collagen: Implications for meat quality. Poultry Sci. 78:785-791.
64. MÉDALE, F., LEFÈVRE, F., CORRAZE, G., 2003. Qualité nutritionnelle et diététique des poissons : constituants de la chair et facteurs de variations. Cah. Nutr. Diét. 38:37-44.
65. MILNER, J.A., 1999. Functional foods and health promotion. J. Nutr. 129:1395S-1397S.
66. th Inter. Conf. Meat Sci. Techno., Krakow, Poland, pp 188-189.
67. MOTTRAM, D.S., 1998. Flavour formation in meat and meat products: a review. Food Chem. 62:415-424.
68. MULLEN, A.M., TROY, D.J., 2005. Current and emerging technologies for the prediction of meat quality. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 179-190.
69. NOZIÈRE, P., ANDUEZA, D., MEUNIER, B., MICOL, D., 2005. Mise au point d'un dispositif de contrôle sur l'animal de la quantité de concentré ingérée par des bovins en finition. Renc. Rech. Rumin., 12: in press.
70. NOZIÈRE, P., MARTIN, B., GROLIER, P., DURAND, D., FERLAY, A., GRUFFAT, D., PRADEL, P., PRACHE, S., ROCK, E., CHILLIARD, Y., PETIT, M., 2004. Evolution des teneurs du plasma et du lait de vache en betacarotène et autres composés d'intérêt nutritionnel lors d'un changement de régime (ensilage d'herbe puis foin). Renc. Rech. Rumin., 11:63-66.
71. OUALI, A., SENTENDREU, M.A., AUBRY, L., BOUDJELLAL, A., TASSY, C., GEESINK, G.H., FARIAS-MAFFET, G., 2005. Meat toughness as affected by muscle type. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 391-395.
72. PARK, R.J., 1969. Weed taints in dairy products. I. Lepidium taint. J. Dairy Res. 36:31-35.
73. PETHICK, D.W., FERGUSSON, D.M., GARDNER, G.E., HOCQUETTE, J.F., THOMPSON, J.M., WARNER, R., 2005. Muscle metabolism in relation to genotypic and environmental influences on consumer defined quality of red meat. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 95-110.
74. PIASENTER, E., VALUSSO, R., CAMIN, F., VERSINI, G., 2003. Stable isotope ratio analysis for authentication of lamb meat. Meat Sci. 64, 239-247.
75. POTTER, A.A., KLASHINSKY, S., LI, Y., FREY, E., TOWNSEND, H., ROGAN, D., ERICKSON, G., HINKLEY, S., KLOPFENSTEIN, T., MOXLEY, R.A., SMITH, D.R., FINLAY, B.B., 2004. Decreased shedding of Escherichia coli O157:H7 by cattle following vaccination with type III secreted proteins. Vaccine 2;22(3-4):362-9.
76. PRACHE, S., CORNU, A., BERDAGUÉ, J.L., PRIOLO, A., 2005. Traceability of animal feeding diet in the meat and milk of small ruminants: a review. Small Ruminant Res., in press.
77. PRACHE, S., PRIOLO, A., GROLIER, P., 2003a. Persistence of carotenoid pigments in the blood of concentrate-finished grazing sheep: its significance for the traceability of grass feeding. J. Anim. Sci. 81:360-367.
78. PRACHE, S., PRIOLO, A., GROLIER, P., 2003b. Effect of concentrate finishing on the carotenoid content of perirenal fat in grazing sheep: its significance for discriminating grass-fed, concentrate-fed and concentrate-finished grazing lambs. Anim. Sci. 77:225-233.
79. PRACHE, S., THERIEZ, M., 1999. Traceability of lamb production systems: carotenoids in plasma and adipose tissue. Anim. Sci. 69:29-36.
80. PRESCOTT, J., YOUNG, O., O'NEILL, L., 2001. The impact of variations in flavour compounds on meat acceptability: a comparison of Japanese and New Zealand customers. Food Qual. Prefer. 12:257-264.
81. PRIOLO, A., CORNU, A., PRACHE, S., KROGMANN, M., KONDJOYAN, N., MICOL, D., BERDAGUÉ, J.L., 2004. Fat volatile tracers of grass feeding in sheep. Meat Sci. 66:475-481.
82. PRIOLO, A., PRACHE, S., MICOL, D., AGABRIEL, J., 2002. Reflectance spectrum of adipose tissue to trace grass feeding in sheep: influence of measurement site and shrinkage time after slaughter. J. Anim. Sci. 80:886-891.
83. PURSLOW, P.P., 2005. Intramuscular connective tissue and its role in meat quality - a review. Meat Sci. 70:435-447.
84. RÉGOST, C., ARZEL, J., ROBIN, J., ROSENLUND, G., KAUSHIK, S.J., 2003a. Total replacement of fish oil by soybean or linseed oil with a return to fish oil in turbot (Psetta maxima). 1. Growth performance, flesh fatty acid profile and lipid metabolism. Aquaculture 217:465-482.
85. RÉGOST, C., ARZEL, J., CARDINAL, M., ROSENLUND, G., KAUSHIK, S.J., 2003b. Total replacement of fish oil by soybean or linseed oil with a return to fish oil in turbot (Psetta maxima). 2. Flesh quality properties. Aquaculture 220:737-747.
86. RENAND, G., PICARD, B., TOURAILLE, C., BERGE, P., LEPETIT, P., 2001. Joint variability of meat quality traits and muscle characteristics of young Charolais beef cattle. Meat Sci. 59:49-60.
87. RENOU, J. P., DEPONGE, C., GACHON, P., BONNEFOY, J. C., COULON, J. B., GAREL, J. P., VÉRITÉ, R., RITZ, P., 2004a. Characterization of animal products according to geographic origin and feeding diet using nuclear magnetic resonance and isotope ratio mass spectrometry: cow milk. Food Chem. 85:63-66.
88. RENOU, J.P., BIELICKI, G., DEPONGE, C., GACHON, P., MICOL, D., RITZ, P., 2004b. Characterization of animal products according to geographic origin and feeding diet using nuclear magnetic resonance and isotope ratio mass spectrometry. Part II: Beef meat. Food Chem. 86:251-256.
89. RICHARDSON, R.I., NUTE, G.R., WOOD, J.D., SCOLLAN, N.D., WARREN, H E., 2004. Effects of breed, diet and age on shelf life, muscle vitamin E and eating quality of beef. Proc. Brit. Soc. Anim. Sci., pp 84.
90. RIORDAN, D.C., DUFFY, G., SHERIDAN, J.J., WHITING, R.C., BLAIR, I.S., MCDOWELL, D.A., 2000. Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni. Appl Environ Microbiol. 66:1726-9.
91. RITZENTHALER, K.L., MCGUIRE, M.K., FALEN, R., SCHULTZ, T.D., DASGUPTA, N., MCGUIRE, M.A., 2001. Estimation of conjugated linoleic acid intake by written dietary assessment methodologies underestimates actual intake evaluated by food duplicate methodology. J. Nutr. 131:1548-1554.
92. ROUSSETT-AKRIM, S., YOUNG, O.A., BÉRDAGUÉ, J.L., 1997. Dietary growth effects on panel assessment of sheep meat odour and flavour.Meat Sci. 45:169-181.
93. ROUZAUD, F., MARTIN, J., GALLET, P. F., DELOURME, D., GOULEMOT-LEGER, V., AMIGUES, Y., MÉNISSIER, F., LEVÉZIEL, H., JULIEN, R., OULMOUDEN, A., 2000. A first genotyping assay of French cattle breeds based on a new allele of the extension gene encoding the melenocortin-1 receptor (Mc1r). Genet. Sel. Evol.. 32:511-520.
94. SAN CRISTOBAL-GAUDY, M., RENAND, G., AMIGUES, Y., BOSCHER, M. Y., LEVEZIEL, H., BIBÉ, B., 1999. Validation d'une procédure de traçabilité des viandes bovines par marquage moléculaire. Renc. Rech. Rumin., 6:273.
95. SANAA, M., COROLLER, L., CERF, O., 2004. Risk assessment of listeriosis linked to the consumption of two soft cheeses made from raw milk: Camembert of Normandy and Brie of Meaux. Risk Anal. 24:389-99.
96. SANUDO, C., NUTE, G.R., CAMPO, M.M., MARIA, G., BAKER, A., SIERRA, I., ENSER, M.E., WOOD, J.D., 1998. Assessment of commercial lamb quality by British and Spanish Taste panels.Meat Sci. 48:91-100.
97. SAVELL, J.W., MUELLER, S.L., BAIRD, B.E., 2005. The chilling of carcasses-a review.Meat Sci. 70:449-459.
98. SCHAMBERGER, G.P., PHILLIPS, R.L., JACOBS, J.L., DIEZ-GONZALEZ, F., 2004. Reduction of Escherichia coli O157:H7 populations in cattle by addition of colicin E7-producing E. coli to feed. Appl. Environ. Microbiol. 70:6053-60.
99. SCOLLAN, N.D., CHOI, N.J., KURT, E., FISHER, A.V., ENSER, M., WOOD, J,D. 2001. Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. Brit. J. Nutr. 85:115-124.
100. SCOLLAN, N.D., RICHARDSON, I., DE SMET, S., MOLONEY, A.P., DOREAU, M., BAUCHART, D., NUERNBERG, K. 2005. Enhancing the content of beneficial fatty acids in beef and consequence for beef quality. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 151-162.
101. SENTENDREU, M.A., COULIS, G., OUALI, A., 2002. Role of muscle endopeptidases and their inhibitors in meat tenderness. Trends Food Sci. Tech. 13:398-419.
102. SIGURGISLADOTTIR, S., PARRISH, C.C., ACKMAN, R.G., LALL, S.P., 1994. Tocopherol deposition in the muscle of Atlantic salmon (Salmo salar). J. Food Sci. 59:256-259.
103. SIMOPOULOS, A.P., 2001. n-3 fatty acids and human health: defining strategies for public policy. Lipids 36:S83-S89.
104. SORHEIM, O., HILDRUM, K.I., 2002. Muscle stretching techniques for improving meat tenderness. Trends Food Sci. Tech. 13:127-135.
105. SPANIER, A.M., FLORES, M., MCMILLIN, K.W., BIDNER, T.D., 1997. The effect of postmortem ageing on flavour in Brangus cattle. Correlation of treatment, sensory, instrumental and chemical descriptors. Food Chem. 59:531-538.
106. SUDRE, K., CASSAR-MALEK, I., LISTRAT, A., UEDA, Y., LEROUX, C., JURIE, C., AUFFRAY, C., RENAND, R., MARTIN, P., HOCQUETTE, J.F., 2005. Biochemical and transcriptomic analyses of two bovine skeletal muscles in Charolais bulls divergently selected for muscle growth. Meat Sci. 70:267-277.
107. SUDRE, K., LEROUX, C., PIÉTU, G., CASSAR-MALEK, I., PETIT, E., LISTRAT, A., AUFFRAY, C., PICARD, B., MARTIN, P., HOCQUETTE, J.F., 2003. Transcriptome analysis of two bovine muscles during ontogenesis. J. Biochem. 133:745-756.
108. TARRANT, P.V., 1998. Some recent advances and future priorities in research for the meat industry. Meat Sci. 49 (Suppl. 1):S1-S16.
109. TEWARI, G., JAYAS, D.S., HOLLEY, R.A., 1999. Centralized packaging of retail meat cuts: A review. J. Food Protect. 62:418-425.
110. THOMPSON, J.M., 2002. Managing meat Tenderness. Meat Sci. 60:365-369.
111. TORNBERG, E., 2005. Effects of heat on meat proteins-Implications on structure and quality of meat products. A review. Meat Sci. in press.
112. VALSTA, L.M., TAPANAINEN, H., MÄNNISTÖ, S., 2005. Meat fats in nutrition - a review. Meat Sci. 70:525-530.
113. VAN BAALE, M.J., SARGEANT, J.M., GNAD, D.P., DEBEY, B.M., LECHTENBERG, K.F., NAGARAJA, T.G. 2004. Effect of forage or grain diets with or without monensin on ruminal persistence and fecal Escherichia coli O157:H7 in cattle. Appl Environ Microbiol. 70:5336-5342.
114. VATANSEVER, L., KURT, E., ENSER, M., NUTE, G.R., SCOLLAN, N.D., WOOD, J.D., RICHARDSON, R.I., 2000. Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition. Anim. Sci. 71:471-482.
115. VEISETH, E., KOOHMARAIE, M., 2005. Beef tenderness: significance of the calpain proteolytic system. In: J.F. Hocquette and S. Gigli (eds.), Indicators of milk and beef quality, EAAP Publ. 112, Wageningen Academic Publishers, Wageningen, The Netherlands, pp 111-126.
116. WARKUP, C. MARIE, S., HARRINGTON, G., 1995. Consumer perceptions of texture; the most important quality attribute of meat? In: A. Ouali, I. Demeyer and F.J.M Smulders (eds.) Expression of tissue proteinases and regulation of protein degradation as related to meat quality, ECCEAMST 1995 CIP-Gegevens Koninklijke Bibliotheek Den Haag, The Netherlands, pp 225-238.
117. WARREN, K.E., KASTNER, C.L., 1992. A comparison of dry-aged and vacuum-aged beef strip loins. J. Muscle Foods 3:151-157.
118. WHITTINGTON, F.M., NUTE, G.R., SCOLLAN, N. D., RICHARDSON, R. I., WOOD, J.D. 2004. Effect of diet and breed on skatole deposition in cattle slaughtered at 19 or 24 months. Proc. Brit. Soc. Anim. Sci., p.194.
119. WHO. 2003. Diet, nutrition and the prevention of chronic diseases. Report of a joint WHO/FAO Expert Consultation. WHO Technical Report Series 916, Geneva.
120. WOOD, J.D., RICHARDSON, R.I., NUTE, G.R., FISHER, A.V., CAMPO, M.M., KASAPIDOU, E., SHEARD, P.R., ENSER, M., 2003. Effects of fatty acids on meat quality: a review. Meat Sci. 66:21-32.
121. YOUNG, O, LANE, G., PRIOLO, A., FRAZER, K., 2003. Pastoral and species flavour in lambs raised on pasture, lucerne or maize. J. Sci. Food Agr. 83:93-104.