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).

Jean-François Hocquette est directeur de recherche de classe exceptionnelle et responsable scientifique INRAE chargé des relations internationales pour l'Australie et la Nouvelle-Zélande. Ses recherche portent sur la biologie musculaire, la génomique et les sciences des consommateurs (notamment pour la "viande de culture") en rapport avec la croissance musculaire ou la qualité sensorielle de la viande bovine. Il a été animateur de l'équipe de recherche « Croissance musculaire et métabolisme » (1999-2006) et directeur de l'unité de recherche sur les herbivores (172 personnes, 2006-2010). Il a travaillé pour le Haut Conseil de l'évaluation de la recherche et de l'enseignement supérieur (HCERES) de 2012 à 2021. Il est aujourd'hui président de l'Association française des productions animales. Il a reçu deux prix de l’American Society of Animal Sciences (2014 et 2021). Il a organisé le Congrès mondial des sciences animales (WAAP-EAAP) à Lyon en 2023 (https://eaap2023.org/) et est membre de deux académies : l'académie de la viande et l'académie d'agriculture de France.

Equipe PERAQ, Unité de Recherches sur les Herbivores, Département PHASE, INRAE

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