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New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

1
Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France
2
Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France
3
Universite de Bordeaux, IMB, UMR 5251, F-33400 Talence, France
4
Institut de l’Elevage, Service Qualite des Carcasses et des Viandes, 69007 Lyon, France
5
ENSC Bordeaux INP, IMB, UMR 5251, F-33400 Talence, France
*
Author to whom correspondence should be addressed.
Foods 2019, 8(6), 197; https://doi.org/10.3390/foods8060197
Received: 2 May 2019 / Revised: 29 May 2019 / Accepted: 4 June 2019 / Published: 7 June 2019
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Abstract

The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, including carcass properties, to assess a new method of managing the trade-off between these four performance goals. For this purpose, each variable evaluating the parameters of interest has been statistically modeled and based on data collected on 30 Blonde d’Aquitaine heifers. The variables were obtained after a statistical pre-treatment (clustering of variables) to reduce the redundancy of the 62 initial variables. The sensitivity analysis evaluated the importance of each independent variable in the models, and a graphical approach completed the analysis of the relationships between the variables. Then, the models were used to generate virtual animals and study the relationships between the nutritional and organoleptic quality. No apparent link between the nutritional and organoleptic properties of meat (r = −0.17) was established, indicating that no important trade-off between these two qualities was needed. The 30 best and worst profiles were selected based on nutritional and organoleptic expectations set by a group of experts from the INRA (French National Institute for Agricultural Research) and Institut de l’Elevage (French Livestock Institute). The comparison between the two extreme profiles showed that heavier and fatter carcasses led to low nutritional and organoleptic quality. View Full-Text
Keywords: trade-off; meat quality; beef performances; modeling trade-off; meat quality; beef performances; modeling
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Conanec, A.; Picard, B.; Durand, D.; Cantalapiedra-Hijar, G.; Chavent, M.; Denoyelle, C.; Gruffat, D.; Normand, J.; Saracco, J.; Ellies-Oury, M.-P. New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities. Foods 2019, 8, 197.

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