Qualités des viandes : influences des caractéristiques des animaux et de leurs conditions d'élevage

francaisCette synthese presente l'influence des caracteristiques des animaux et de leurs conditions d'elevage sur les qualites des viandes et des chairs des principales especes animalesd'elevage (porc, bovins, ovins, poulets, poissons). Les dimensions intrinseques (composition des carcasses, qualites sensorielle, nutritionnelle et technologique) et extrinseques (interactions entre productions animales et environnement, bien-etre des animaux, origine des produits, authenticite des pratiques de production...) de la qualite des produits sont considerees. EnglishThis revies describes the influences of the characteristics of animals and their rearing conditions on the quality of meat and flesh in the main livestock species (pic, cattle, sheep, poultry, fish). Both the intrinsic (carcass composition and sensory, nutritional and technologic qualities) and extrinsic (interactions between animal production and the environment, animal welfare, origin of products, authenticity of production practices...) dimensions of quality of meat and flesh products are considered.

• Publication year

  2015

• Venue

  Productions Animales

• Publication date

  2015-06-24

• Fields of study

  Agricultural and Food Sciences, Biology, Art

• Identifiers
  DOI 10.20870/PRODUCTIONS-ANIMALES.2015.28.2.3022
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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