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Analyse socio-économique de l’intérêt (...) d’une augmentation de la durée de conservation de produits carnés afin de réduire le gaspillage alimentaire / Socio-economic analysis of the (...) value of extending meat product shelf life to reduce food waste

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Les Cahiers de l'IFIP, 7(1), 1-8 - La revue R&D de la filière porcine française

L’objectif du projet de recherche Redlosses est de développer un outil d’aide à la décision qui prédise la vitesse d’altération de la viande fraîche selon la composition du microbiote et de paramètres tels la température de stockage, le conditionnement sous atmosphère modifiée, l’ajout de lactate... Le projet se concentre sur la fabrication de saucisses fraîches. Cet outil permettrait aux industriels de mieux contrôler la dégradation microbienne des aliments et d’orienter précocement les viandes les plus contaminées vers la fabrication de produits moins sujets à une dégradation organoleptique, cuits par exemple. Le projet vise à réduire le gaspillage alimentaire, par exemple en augmentant la durée de conservation. Un volet de cette étude consistait à évaluer les intérêts de cette proposition au niveau industriel, jusqu’au consommateur. Une analyse socio-économique a mis en évidence que les stades de distribution et de consommation étaient les principaux générateurs de perte et gaspillage alimentaire de produits carnés. L’allongement de la DLC des produits carnés n’est cependant pas une préoccupation majeure des consommateurs. Un allongement sensible de la DLC peut même avoir une valeur négative pour les acheteurs du fait de suspicion sur la naturalité des produits, critère d’achat important. Un allongement de DLC contribuerait à réduire le gaspillage aux stades distribution et consommation mais n’est donc pas perçu comme positif par les consommateurs. En revanche, la maîtrise de la Durée de Vie Microbienne présente un fort intérêt pour les transformateurs en leur apportant une souplesse dans la gestion des flux de matière, surtout pour des produits saisonniers comme les saucisses. En plus de l’amélioration du contrôle de la dégradation microbienne des aliments, un outil d’aide à la décision servirait à orienter les flux de matières vers les process en fonction des profils de risques de contamination microbienne des différentes pièces, fraîches, congelées, élaborées fraîches ou cuites.

The objective of the Redlosses research project is to develop a decision support tool that predicts the rate of spoilage of fresh meat according to microbiota composition and key parameters such as storage temperature, modified atmosphere packaging, addition of lactate, and so on. The project is centred around the fabrication of fresh sausage. The tool would be purposed with aiding industry to better control microbial degradation in foods and act early to divert the most microbe-contaminated meat towards the fabrication of foods less prone to taste–texture, typically cooked meat products. The goal of the project is to reduce food waste, typically by extending storage times. One strand of this study involved evaluating the ‘factory to fork’ benefits of the proposed innovation. Socio-economic analysis evidenced that most meat food waste and food loss occurs during distribution and consumption. However, extending use-by dates on meat products is not a major concern for consumers, and any substantially longer use-by date may even turn buyers away as it would be suspected to signal less naturalness, which is a key criterion in the decision to buy. We thus find that introducing an extension on use-by dates would help to reduce food waste during distri-bution and consumption but would also be poorly perceived by consumers. However, better control over microbial shelf life holds huge value for processors, as it would ease the logistics surrounding meat-material flows, especially for more seasonal produce like sausages. The targeted decision support tool would not only improve the control of microbial meat spoilage but also serve to stream meat-material flows into processes based on the microbial spoilage risk profiles of the fresh, frozen, fresh-processed or cooked meats.

35,00 €
2021

Redlosses: reducing food losses by microbial spoilage prediction

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M. Zagorec (INRA) et al., EFFOST, 6-8 novembre 2018, Nantes

Food spoilage leads to significant wastes and losses, and is an important economic issue in food industry. In the case of meat, a large part of spoilage is the consequence of bacterial growth and subsequent metabolic activities causing organoleptic spoilage of the final product (defects in texture, color, odor, or aspect), leading finally to products that are lost because they do not fit the quality standards. In addition, meat production chain requires energy, water and cost consuming operations (i.e. animal breeding, slaughtering, and transformation and storage which are usually performed at low temperature). Therefore meat product spoilage that appears at the end of the process or during shelf life affects the whole production chain performances as well as the sustainability label of the meat sector. The objective of the project is to reduce food losses by predicting, early in the production process, the onset of bacterial spoilage during storage in order to propose decision-support tools for directing process. Pork and poultry meat, the two main meats consumed in France will be studied. The economic impact of losses of these products will be assessed. Dynamics of bacterial communities will be monitored during processing steps (from primary cuts to end products at use-by-date and beyond) and various descriptors of spoilage will be measured. The natural variability between batches and that associated with production processes will be considered. Data will be used to identify accurate spoilage markers and to compute innovative mathematical models for predicting spoilage occurrence as a function of the initial composition of the microbiota (diversity and abundance) and some abiotic factors (lactate concentration, nature of packaging atmosphere). The models will be validated on meat products, including the economic aspect in order to propose decision-support tools for the food producers. The project and first results will be presented.

Document réservé Espace Pro, veuillez vous identifier
2018

RedLosses: REDucing food LOSSES by microbial spoilage prediction

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Monique Zagorec et al., 3rd International Symposium on Fermented Meat (ISM), Clermont-Ferrand, 27-29 septembre 2017, poster

Food spoilage leads to significant wastes and losses, and is an important economic issue in food industry. In the case of meat, a large part of spoilage is the consequence of bacterial growth and subsequent metabolic activities causing organoleptic spoilage of the final product (defects in texture, color, odor, or aspect), leading finally to products that are lost because they do not fit the quality standards. In addition, meat production chain requires energy, water and cost consuming operations (i.e. animal breeding, slaughtering, and transformation and storage which are usually performed at low temperature). Therefore meat product spoilage that appears at the end of the process or during shelf life affects the whole production chain performances as well as the sustainability label of the meat sector. The objective of the project is to reduce food losses by predicting, early in the production process, the onset of bacterial spoilage during storage in order to propose decision-support tools for directing process. Pork and poultry meat, the two main meats consumed in France will be studied. The economic impact of losses of these products will be assessed. Dynamics of bacterial communities will be monitored during processing steps (from primary cuts to end products at use-by-date and beyond) and various descriptors of spoilage will be measured. The natural variability between batches and that associated with production processes will be considered. Data will be used to identify accurate spoilage markers and to compute innovative mathematical models for predicting spoilage occurrence as a function of the initial composition of the microbiota (diversity and abundance) and some abiotic factors (lactate concentration, modified atmosphere packaging). The models will be validated on meat products, including the economic aspect in order to propose decision-support tools for the food producers. The project involves 8 academic or ITAI partners constituting the REDLOSSES consortium and 2 industrial partners producing sausages.

Document réservé Espace Pro, veuillez vous identifier
2017