INnovative Tools for Assessment and Authentication of chicken meat, beef and dairy products' QualiTies

1. Kombolo-Ngah, M., Goi, A., Santinello, M., Rampado, N., Atanassova, S., Liu, J., Faure, P., Thoumy, L., Neveu, A., Andueza, D., De Marchi, M., & Hocquette, J.-F. (2023). Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse. Meat Science, 200, 109169. https://doi.org/10.1016/j.meatsci.2023.109169 (hal-04224807v1)
2. Kombolo Ngah, M., Chriki, S., Ellies-Oury, M.-P., Liu, J., & Hocquette, J.-F. (2023). Consumer perception of “artificial meat” in the educated young and urban population of Africa. Frontiers in Nutrition, 10. https://www.frontiersin.org/articles/10.3389/fnut.2023.1127655 (hal-04073530v1)
3. Liu, J., Chriki, S., Kombolo, M., Santinello, M., Pflanzer, S. B., Hocquette, É., Ellies-Oury, M.-P., & Hocquette, J.-F. (2023). Consumer perception of the challenges facing livestock production and meat consumption. Meat Science, 109144. https://doi.org/10.1016/j.meatsci.2023.109144 (hal-04009486v1).
4. Liu J., Almeida J.M., Rampado N., Panea B., Hocquette É., Chriki S., Ellies-Oury M.-P. and Hocquette J.-F. (2023) Perception of cultured “meat” by Italian, Portuguese and Spanish consumers. Frontiers in Nutrition 10:1043618. doi: 10.3389/fnut.2023.1043618 (hal-04138697v1)
5. Liu J., Pannier P., Ellies-Oury M.P., Legrand I., Faustine N., Sepchat B., Prache S., Pethick D., Hocquette J.F. (2023). French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing. Meat Science, 197, pp.109079. ⟨10.1016/j.meatsci.2022.109079⟩. ⟨hal-03926339⟩
6. Santinello M., de Marchi M., Diana A., Rampado N., Hocquette J.F., Penesa M. (2022). Effect of commingling animals at sorting facilities on performances and antibiotic use in beef cattle. Italian Journal of Animal Science, 2022, 21 (1), pp.771-781. ⟨10.1080/1828051X.2022.2063766⟩ (hal-03658637v1).
7. Asioli D., Fuentes-Pila J., Alarcón S., Han J., Liu J., Hocquette J.F., Nayga R.M. (2022). Consumers’ valuation of cultured beef Burger: A Multi-Country investigation using choice experiments. Food Policy, 2022, 112, pp.102376. ⟨10.1016/j.foodpol.2022.102376⟩ (hal-03964572v1).
8. Ellies-Oury M.P., Grossiord B., Denayrolles M. Papillon S., Sauvant P., Hocquette J.F., Aussems E., (2022). Evolution of Sensory Properties of Beef during Long Dry Ageing. Foods, 11, 2822. https://doi.org/0.3390/foods11182822
9. Sadoud M., Hocquette J.F. (2022). Beef farming: farmers’ strategies in the Grand Cheliff plains of Algeria. Current Agricultural Science and Technology, 2022, 14 (3), pp.74-81. ⟨10.15547/ast.2022.03.039⟩ (hal-03996652v1).
10. Liu J., Ellies-Oury M.P., Pannier L., Gruffat D., Durand D., Noel F., Sepchat B., Legrand I., Prache S., Hocquette J.F. (2022). Carcass characteristics and beef quality of grass-fed Angus x Salers young bovines. Foods, 2022, 11, 2493. (10.3390/foods11162493) (hal-03753977v1)
11. Kombolo Ngah M., Yon J., Landrieu F., Richon B., Aubin S., Hocquette J.F. (2022). A new semantic resource responding to the principles of Open Science: The meat thesaurus as an IT tool for dialogue between sector actors. Meat Science, 192, 108849. ⟨10.1016/j.meatsci.2022.108849⟩. ⟨hal-03711007⟩
12. Gousset C., Gregorio E., Marais B., Rusalen A., Chriki S., Hocquette J.F., Ellies-Oury M.P. (2022). Perception of cultured “meat” by French consumers according to their diet. Livestock Science, 260, 104909. ⟨10.1016/j.livsci.2022.104909⟩. ⟨hal-03695657v1⟩
13. Goi A., Hocquette J.F., Pellattiero E., De Marchi M. (2022). Handheld near-infrared spectrometer allows on-line prediction of beef quality traits. Meat Science, 184, pp.108694.  ⟨10.1016/j.meatsci.2021.108694⟩. ⟨hal-03424401⟩
14. Cassar-Malek I., Pomiès L., De La Foye A., Tournayre J., Boby C., Hocquette J.F. (2022). Transcriptome profiling reveals stress-responsive gene networks in cattle muscles. PeerJ, 10, e13150. (10.7717/peerj.13150). (hal-03632213, version 1)
15. Hocquette E., Liu J., Ellies-Oury M.-P., Chriki S., Hocquette J.-F. (2022). Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments. Meat Science Available online 21 February 2022, 108776 ⟨10.1016/j.meatsci.2022.108776⟩. ⟨hal-03658690⟩
16. Santinello M., De Marchi M., Diana A., Rampado N., Hocquette J.F., Penasa M. (2022). Effect of commingling animals at sorting facilities on performances and antibiotic use in beef cattle. Italian Journal of Animal Science, 21, 771-781.  ⟨10.1080/1828051X.2022.2063766⟩. ⟨hal-03658637⟩
17. Liu J., Hocquette É., Ellies-Oury M.-P., Chriki S., Hocquette J.-F. (2021). Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat. Foods, 10(2), 353.  ⟨10.3390/foods10020353⟩ . (hal-03229138v1 )
18. Liu J., Pogorzelski G., Neveu A., Legrand I., Pethick D., Ellies-Oury M.P., Hocquette J.-F. (2021). Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?. Frontiers in Veterinary Science, 8, 171.  ⟨10.3389/fvets.2021.611153⟩. ⟨hal-03301367⟩
19. Hashem N.M., Hassanein E.M., Hocquette J.-F., Gonzalez-Bulnes A., Ahmed F.A., Attia Y.A., Asiry K.A. (2021). Agro-Livestock Farming System Sustainability during the COVID-19 Era: A Cross-Sectional Study on the Role of Information and Communication Technologies. Sustainability, 13(12), 6521. ⟨10.3390/su13126521⟩. ⟨hal-03316040⟩
20. Ripoll G., Failla S., Panea B., Hocquette J.-F., Dunner S., Olleta J.L., Christensen M., Ertbjerg P., Richardson I., Contò M., Albertí P., Sañudo C., Williams J.L. (2021). Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef. Sensors, 21(12), 4230. ⟨10.3390/s21124230⟩. ⟨hal-03315944⟩
21. Andueza D., Picard F., Hocquette J.F., Listrat A. (2021). Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy. Meat Science 179, 108537. ⟨10.1016/j.meatsci.2021.108537⟩. ⟨hal-03272613⟩
22. Conanec A., Campo M., Richardson I., Ertbjerg P., Failla S., Panea B., Chavent M., Saracco J., Williams J.L. Ellies-Oury, M-P., Hocquette J-F. (2021). Has breed any effect on beef sensory quality? Livestock Science, 250, 104548. ⟨10.1016/j.livsci.2021.104548⟩. ⟨hal-03316097⟩
23. Chriki S., Payet V., Bertilli Pfanzer S., Ellies-Oury M.P., Liu J., Hocquette E., Rezende de Souza J.H., Hocquette J.F. (2021). Brazilian Consumers’attitude towards what is called « cell-based meat ». Foods. 10, 2588. ⟨10.3390/foods10112588⟩. (hal-03424388v1).

REVIEWS

1. Hocquette J.F. (2023). Consumer perception of livestock production and meat consumption; an overview of the special issue “Perspectives on consumer attitudes to meat consumption”. Meat Science, 200, pp.109163. ⟨10.1016/j.meatsci.2023.109163⟩. ⟨hal-04049934⟩. Sur invitation.
2. Wood P., Thorrez L., Hocquette J.F., Troy D., Gagaoua M. (2023). “Cellular agriculture”: current gaps between facts and claims regarding “cell-based meat”. Animal Frontiers, 13 (2), pp.68-74. ⟨10.1093/af/vfac092⟩. ⟨hal-04093048⟩. Sur invitation.
3. Pulina P., Francesca Lunesu M., Pirlo G., Ellies-Oury M.P., Chriki S., et Hocquette J.F. (2022). Sustainable production and consumption of animal products. Current Opinion in Environmental Science & Health, 2022, 30, pp.100404. ⟨10.1016/j.coesh.2022.100404⟩. ⟨hal-03877202⟩ Sur invitation.
4. Ellies-Oury M.P., Chriki S., Hocquette J.F. (2022). Should and will “cultured meat” become a reality in our plates? Advances in Food and Nutrition Research, 101, 181-212. (10.1016/bs.afnr.2022.04.005). ⟨10.1016/bs.afnr.2022.04.005⟩ Sur invitation.
5. Clinquart A., Ellies-Oury M.P., Hocquette J.F., Guillier L., Santé-Lhoutellier V., Prache S. (2022). Review: On-farm and processing factors affecting bovine carcass and meat quality. Animal, 16, Supplement 1, 100426. ⟨10.1016/j.animal.2021.100426⟩. ⟨hal-03545364⟩. Sur invitation.
6. Chriki S., Ellies-Oury M.P., Hocquette J.F. (2022). Is "cultured meat" a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?. Animal Frontiers, 12, 35-42. ⟨10.1093/af/vfac002⟩. ⟨hal-03662584⟩. Sur invitation.
7. Liu J., Ellies-Oury M.-P., Stoyanchev T., Hocquette J.-F. (2022). Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods, 11, 1732. (10.3390/foods11121732). (hal-03753973)
8. Pogorzelski G., Pogorzelska-Nowicka E., Pogorzelski P., Półtorak A., Hocquette J.F., Wierzbicka A. (2022). Towards an integration of pre-and post-slaughter factors affecting the eating quality of beef. Livestock Science, 104795. ⟨10.1016/j.livsci.2021.104795⟩. ⟨hal-03485316⟩.
9. Terlouw E.M.C., Picard B., Deiss V., Berri C., Hocquette J. F., Lefèvre F., Lebret B., Hamill R., Gagaoua M. (2021). Understanding the determination of meat quality using biochemical characteristics of the muscle: stress at slaughter and other missing keys. Foods 2021, 10(1), 84. ⟨10.3390/foods10010084⟩. ⟨hal-03109876⟩
10. Pethick D.W., Hocquette J.F., Scollan N.D., Dunshea R.F. (2021). Improving the nutritional, sensory and market value of meat products from sheep and cattle. Animal 15, 100356. ⟨10.1016/j.animal.2021.100356⟩. ⟨hal-03424536⟩. Sur invitation.

Jean-François Hocquette is Research Director and Scientific Officer in charge of International Relationships for Australia and New-Zealand of INRAE (the French National Research Institute for Agriculture, Food and Environment). His research interests concern muscle biology, genomics and consumer studies as relevant to muscle growth or beef eating quality. He was leader of the research team “Muscle Growth and Metabolism” (1999-2006), and Director of the Herbivore Research Unit (172 staff, 2006-2010). He has been working for the French High Council for Evaluation of Research and Higher Education (HCERES) from 2012 to 2021. He is now president of the French Association for Animal Production. He was awarded twice by the American Society of Animal Sciences (2014 and 2021). He has organized the World Congress of Animal Science in Lyon in 2023 (https://eaap2023.org/).

INRAE Herbivores Research Unit and INRAE International Research Division

https://x.com/jfhocquette

https://www.researchgate.net/profile/Jean-Francois-Hocquette

https://www.linkedin.com/in/jean-fran%C3%A7ois-hocquette-b8440680/

https://scholar.google.fr/citations?hl=fr&user=R4WRAEcAAAAJ