La viande bovine : les principales qualités recherchées

Abstract

EnglishWhile beef consumtion has declined in recent years in Europe, France is the first producer and consumer in the European Union. The French sector is characterized by its diversity of productions that are based on various types of animals: cows, heifers, bulls and steers of various breeds and conducted under different systems. This diversity is at the origin of different sensory and nutritional qualities. The purpose of this article is to review the main qualities required of this meat and present major research questions. francaisBien que la consommation de viande bovine ait diminue au cours des dernieres annees au niveau europeen. La filiere francaise se distingue par la diversite de ses productions qui s'appuient sur des types d'animaux divers: vaches, genisses, taurillons et boeufs de diverses races et conduits dans differents systemes de production. Cette diversite est a l'origine de qualites sensorieles et nutritionnelles variees. L'objectif de cet article est de faire le point sur les principales qualites demandees a la viande bovine et de presenter les questions de recherches majeures.