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  1. Article ; Online: Consumer perception of livestock production and meat consumption; an overview of the special issue "Perspectives on consumer attitudes to meat consumption".

    Hocquette, Jean-François

    Meat science

    2023  Volume 200, Page(s) 109163

    MeSH term(s) Animals ; Livestock ; Meat ; Food Preferences ; Attitude ; Perception ; Consumer Behavior
    Language English
    Publishing date 2023-03-14
    Publishing country England
    Document type Journal Article
    ZDB-ID 753319-6
    ISSN 1873-4138 ; 0309-1740
    ISSN (online) 1873-4138
    ISSN 0309-1740
    DOI 10.1016/j.meatsci.2023.109163
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 4037: Show issues

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  2. Article ; Online: Review: Will "cultured meat" transform our food system towards more sustainability?

    Hocquette, Jean-François / Chriki, Sghaier / Fournier, Dominique / Ellies-Oury, Marie-Pierre

    Animal : an international journal of animal bioscience

    2024  , Page(s) 101145

    Abstract: Our agri-food system today should provide enough healthy food of good quality for the growing human population. However, it should also preserve natural resources and better protect livestock. In this context, some FoodTech companies are developing a ... ...

    Abstract Our agri-food system today should provide enough healthy food of good quality for the growing human population. However, it should also preserve natural resources and better protect livestock. In this context, some FoodTech companies are developing a disruptive approach: cell culture for in vitro food production of "meat" but this technology is still at the research and development stage. This article will highlight its development, the technologies used and the stakeholders involved (Part 1), its potential environmental impacts (Part 2) but also regulatory, social and ethical issues (Part 3). This article aims to shed light throughout the manuscript on two major controversies related to "cultured meat". The first controversy is related to its ethical aspects, which includes different points: its potential to reduce animal suffering and therefore to improve animal welfare, the future values of our society, and a trend towards food artificialisation. The second controversy includes environmental, health and nutritional issues, in relation to the characteristics and quality of "cultured meat" with an important question: should we call it meat? These two controversies act in interaction in association with related societal, legal and consequently political issues. Answers to the various questions depend on the different visions of the World by stakeholders, consumers and citizens. Some of them argue for a moderate or a strong reduction in livestock farming, or even the abolition of livestock farming perceived as an exploitation of farm animals. Others just want a reduction of the current much criticised intensive/industrial model. Compared with other potential sustainable solutions to be implemented such as reduction of food losses and waste, new food consumption habits with less proteins of animal sources, sustainable intensification, development of agroecological livestock production, or the development of the market for other meat substitutes (proteins from plants, mycoproteins, algae, insects, etc.), "cultured meat" has an uncertain future.
    Language English
    Publishing date 2024-03-26
    Publishing country England
    Document type Journal Article ; Review
    ZDB-ID 2257920-5
    ISSN 1751-732X ; 1751-7311
    ISSN (online) 1751-732X
    ISSN 1751-7311
    DOI 10.1016/j.animal.2024.101145
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 7718: Show issues

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  3. Article: Editorial: Food of the future: meat and dairy alternatives.

    Hocquette, Jean-François / Chriki, Sghaier / Ellies-Oury, Marie-Pierre / Fang, Fang / Knaapila, Antti

    Frontiers in nutrition

    2024  Volume 11, Page(s) 1382337

    Language English
    Publishing date 2024-02-27
    Publishing country Switzerland
    Document type Editorial
    ZDB-ID 2776676-7
    ISSN 2296-861X
    ISSN 2296-861X
    DOI 10.3389/fnut.2024.1382337
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  4. Article ; Online: The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle.

    Santinello, Matteo / Rampado, Nicola / Penasa, Mauro / Hocquette, Jean-François / Pethick, David / De Marchi, Massimo

    Meat science

    2024  Volume 213, Page(s) 109501

    Abstract: The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th thoracic vertebrae. However, ...

    Abstract The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th thoracic vertebrae. However, the European beef industry relies on late-maturing breeds usually cut at the 5th vertebrae due to commercial reasons. Data from 55 young bulls and heifers of late-maturing breeds were collected in an Italian slaughterhouse following the MSA guidelines at both carcass grading sites and sides. Intramuscular fat levels were assessed through two scores and used with other variables to feed the MSA model, which predicts the MSA index, the meat-eating quality scores (MQ4) for 5 muscles and for each carcass grading site × side combination. The scores were analyzed using a mixed linear model. A correlation analysis was conducted to predict the variables measured at the 10th site using their correspondent at the 5th carcass grading site. A stepwise regression was conducted to understand the weight of each measured variable on marbling and MQ4 scores measured both at 5th and 10th carcass grading sites. Results showed significantly higher value for the studied traits at the 5th carcass grading site, while carcass side had no significant impact. The equations had high predictive capability and MSA marbling score played a key role in explaining the variability across carcass grading sites. The differences in marbling and MQ4 scores between the carcass grading sites suggest considering this factor if the MSA grading system will be applied to Europe.
    Language English
    Publishing date 2024-03-24
    Publishing country England
    Document type Journal Article
    ZDB-ID 753319-6
    ISSN 1873-4138 ; 0309-1740
    ISSN (online) 1873-4138
    ISSN 0309-1740
    DOI 10.1016/j.meatsci.2024.109501
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 4037: Show issues

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  5. Article ; Online: Is "cultured meat" a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?

    Chriki, Sghaier / Ellies-Oury, Marie-Pierre / Hocquette, Jean-François

    Animal frontiers : the review magazine of animal agriculture

    2022  Volume 12, Issue 1, Page(s) 35–42

    Language English
    Publishing date 2022-03-17
    Publishing country England
    Document type Journal Article
    ZDB-ID 2628125-9
    ISSN 2160-6064 ; 2160-6064
    ISSN (online) 2160-6064
    ISSN 2160-6064
    DOI 10.1093/af/vfac002
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  6. Article: The Myth of Cultured Meat: A Review.

    Chriki, Sghaier / Hocquette, Jean-François

    Frontiers in nutrition

    2020  Volume 7, Page(s) 7

    Abstract: To satisfy the increasing demand for food by the growing human population, cultured meat (also ... ...

    Abstract To satisfy the increasing demand for food by the growing human population, cultured meat (also called
    Language English
    Publishing date 2020-02-07
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2776676-7
    ISSN 2296-861X
    ISSN 2296-861X
    DOI 10.3389/fnut.2020.00007
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  7. Article: Should and will "cultured meat" become a reality in our plates?

    Ellies-Oury, Marie-Pierre / Chriki, Sghaier / Hocquette, Jean-François

    Advances in food and nutrition research

    2022  Volume 101, Page(s) 181–212

    Abstract: Produced from proliferating cells in bioreactors with a controlled culture medium, "cultured meat" has been presented by its supporters, who are mainly private actors (start-ups), as a sustainable solution to meet the growing demand for animal proteins ... ...

    Abstract Produced from proliferating cells in bioreactors with a controlled culture medium, "cultured meat" has been presented by its supporters, who are mainly private actors (start-ups), as a sustainable solution to meet the growing demand for animal proteins without weaknesses of animal husbandry in terms of environmental impact, animal welfare or even health. The aim of this chapter is to take stock of current knowledge on the potential benefits and pitfalls of this novel product. Since robust scientific arguments are lacking on these aspects, there is no consensus on the health and nutritional qualities of "cultured meat" for human consumption and on its potential low environmental impact. In addition, many issues related to the market, legislation, ethics and consumer perception remain to be addressed. The way in which this new product is regarded appears to be influenced by many factors related mainly to its price, as well as to the perception of safety, sensory traits but also environmental and nutritional issues. Therefore, research by universities and public research institutes indicates that "cultured meat" production does not present any major advantages in economic, nutritional, sensory, environmental, ethical or social terms compared to conventional meat. Thus, a more balanced diet by diversifying our sources of plant and animal proteins, consuming other meat substitutes, and reducing food losses and waste appear to be more effective short-term solutions to the urgent need of producing enough food for the growing human population (while reducing environmental degradation and animal suffering).
    MeSH term(s) Animals ; Environment ; Humans ; Meat
    Language English
    Publishing date 2022-05-25
    Publishing country United States
    Document type Journal Article
    ZDB-ID 1011108-6
    ISSN 1043-4526
    ISSN 1043-4526
    DOI 10.1016/bs.afnr.2022.04.005
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

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    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
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  8. Article ; Online: "Cellular agriculture": current gaps between facts and claims regarding "cell-based meat".

    Wood, Paul / Thorrez, Lieven / Hocquette, Jean-François / Troy, Declan / Gagaoua, Mohammed

    Animal frontiers : the review magazine of animal agriculture

    2023  Volume 13, Issue 2, Page(s) 68–74

    Language English
    Publishing date 2023-04-15
    Publishing country England
    Document type Journal Article
    ZDB-ID 2628125-9
    ISSN 2160-6064 ; 2160-6064
    ISSN (online) 2160-6064
    ISSN 2160-6064
    DOI 10.1093/af/vfac092
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  9. Article ; Online: Is in vitro meat the solution for the future?

    Hocquette, Jean-François

    Meat science

    2016  Volume 120, Page(s) 167–176

    Abstract: The production of in vitro meat regularly generates media interest because of the contribution it could, at first glance, make to the issue of feeding humankind while also protecting the environment and respecting animals. However, the majority of ... ...

    Abstract The production of in vitro meat regularly generates media interest because of the contribution it could, at first glance, make to the issue of feeding humankind while also protecting the environment and respecting animals. However, the majority of experts considers that there are still numerous technological obstacles that have to be overcome to produce in vitro meat. In addition, even if in vitro meat could eliminate the supposed lack of well-being of livestock and has the potential to free up cultivable land, other supposed advantages are questionable and not always agreed upon by the scientific community. However, another major problem for the commercialisation of in vitro meat would be its acceptance by consumers, even if some consumers are ready to taste it at least once. In particular, the artificial nature of the product goes against the growing demand for natural products in many countries. The consumption of in vitro meat will depend on a conflict of values at an individual or collective level. The reality is that a range of other complementary solutions already exist which meet the challenges of food supply in our society, but which are less saleable to the media.
    MeSH term(s) Animals ; Consumer Behavior ; Diet ; Food Supply ; Food Technology ; Humans ; Meat ; Muscle, Skeletal/chemistry ; Muscle, Skeletal/cytology ; Stem Cells ; Tissue Culture Techniques/veterinary
    Language English
    Publishing date 2016-10
    Publishing country England
    Document type Journal Article
    ZDB-ID 753319-6
    ISSN 1873-4138 ; 0309-1740
    ISSN (online) 1873-4138
    ISSN 0309-1740
    DOI 10.1016/j.meatsci.2016.04.036
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 4037: Show issues

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  10. Article: Perception of cultured "meat" by Italian, Portuguese and Spanish consumers.

    Liu, Jingjing / Almeida, João M / Rampado, Nicola / Panea, Begoña / Hocquette, Élise / Chriki, Sghaier / Ellies-Oury, Marie-Pierre / Hocquette, Jean-Francois

    Frontiers in nutrition

    2023  Volume 10, Page(s) 1043618

    Abstract: The aim of this study was to investigate how consumers ( ...

    Abstract The aim of this study was to investigate how consumers (
    Language English
    Publishing date 2023-06-20
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2776676-7
    ISSN 2296-861X
    ISSN 2296-861X
    DOI 10.3389/fnut.2023.1043618
    Database MEDical Literature Analysis and Retrieval System OnLINE

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