Wednesday, November 29, 2023

Launch of new international partner laboratory dedicated to beef quality research

This International Laboratory Associate (LIA) builds on previous successful collaborations. Its objective is to generate fundamental and applied knowledge in this field. and offer products of satisfactory quality, particularly in terms of sensory and nutritional characteristics. It also follows the cooperation framework agreement signed by Philippe Mauguin, president of INRAE, in June 2020 with the member institutes of Science New Zealand, of which AgResarch is a part.

Objective: participate in sustainable meat production meeting satisfactory quality standards.

Effective control of meat quality and authenticity for better consumer acceptance requires sensitive, fast and high-performance tools. The technologies currently used in the meat industry are limited in this regard. New analytical technologies have great potential to provide new deep insights that will predict meat quality to better satisfy consumers.

Among these technologies, rapid evaporative ionization mass spectrometry (REIMS) detects 2000 to 4000 metabolic characteristics in relation to sample characteristics that reflect the type of animal and how it was raised (species, breed, geographical origin, diet , etc.), as well as attributes related to meat quality (for example, pH, color, flavor characteristics, etc.). Near-infrared spectroscopy (NIRS) is another technology under development. NIRS measures a spectral fingerprint in relation to the chemical composition of a sample. Several studies have confirmed the ability of NIRS to predict meat quality attributes. REIMS and NIRS technologies are implemented in collaboration between Bordeaux Sciences Agro, INRAE ​​​​and their partners (in particular, Queen’s University of Belfast) within the framework of different projects (including the European INTAQT project), allowing to generate different sets of data that will eventually be shared. New Zealand partner AgResearch is a global leader in REIMS meat research in what is still an emerging area.

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The main objective of LIA RUMQUAL is to create a framework to generate common REIMS/NIRS databases on meat, in order to discover common markers of meat attributes, in particular taste quality, for better acceptability by the consumer.

This scientific project will contribute to the development of international databases that link characteristics measured with REIMS and/or NIRS spectroscopy methods with data on meat quality. It will also allow the development of prediction models for the quality of meat products, in terms of nutritional composition (content of lipids and fatty acids, metabolites, non-volatile and volatile compounds) or sensory properties (tenderness and flavor appreciated by the consumer). consumer).

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Cross-skills and knowledge in 3 scientific axes and expected impacts

Ax 1. Real-time evaluation of meat quality using REIMS and NIRS technologies, with the possibility of participating in an international database

Impact : By creating shared REIMS/NIRS databases that will include data from all species and countries, it will be possible to validate meat quality markers against measures of consumer sensory acceptance. This will radically change the level of detail of what is commonly measured in meat, providing new sources of value-added information in the meat sector.

Ax 2. Modeling approaches to meat quality using research data across disciplines

Impact : By using modeling techniques to predict meat quality, researchers and industry professionals can better understand the key determinants of meat quality and make informed production, processing and marketing decisions. The models can help optimize various aspects of the meat value chain, such as farming conditions, including animal nutrition, slaughter and maturation conditions, to improve the overall quality of meat products.

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Ax 3. Meat quality and processing for added value: maturation and cooking conditions.

Impact : An integrative approach to combining the determinants of meat quality and the evolution of sensory qualities throughout the stages of meat maturation and cooking will ultimately lead to the creation of high-value meat products. By addressing innovation and practices throughout the production and processing chain, this partnership initiative provides new tools to sector players to improve beef quality..

Research laboratories:


Mixed Herbivore Research Unit, UMRH

Animal Products Quality Research Unit, QuaPA

Agricultural Research:

Food and Bio-Based Products Department

ANDhigher education and research establishment:

Bordeaux Agro Sciences


Pr. Marie-Pierre ELLIES-OURY, Bordeaux Sciences Agro / INRAE, France

Dr Carolina REALINI, AgResearch Institute, Palmerston North, New Zealand

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