@article{fdi:010088265,
  title = {{L}a qualit{\'e} des aliments d'origine animale : enseignements d'une expertise scientifique collective},
  author = {{P}rache, {S}. and {A}damiec, {C}. and {A}struc, {T}. and {B}aeza, {E}. and {B}ouillot, {P}. {E}. and {C}linquart, {A}. and {F}eidt, {C}. and {F}ourat, {E}stelle and {G}autron, {J}. and {G}irard, {A}. and {G}uillier, {L}. and {K}esse-{G}uyot, {E}. and {L}ebret, {B}. and {L}efevre, {F}. and {L}e {P}erchec, {S}. and {M}artin, {B}. and {M}irade, {P}. {S}. and {P}ierre, {F}. and {R}aulet, {M}. and {R}emond, {D}. and {S}ans, {P}. and {S}ouchon, {I}. and {D}onnars, {C}. and {S}ante-{L}houtellier, {V}.},
  editor = {},
  language = {{FRE}},
  abstract = {{T}his article critically reviews the state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of consumption of animal-source foods on human health. {Q}uality has been defined through seven core attributes: safety, commercial, sensory, nutritional, technological, convenience, and image. {I}mage covers ethical, cultural and environmental dimensions associated with the origin of the food and the way it is produced and processed. {T}his framework enables to highlight the priorities given to the different quality attributes. {I}t also helps to identify potential antagonisms and synergies among quality attributes, between production and processing stages, and among stakeholders. {P}rimacy is essentially given to commercial quality attributes, especially for standard-commodity animal-source foods. {T}his primacy has strongly influenced genetic selection and farming practices in all livestock commodity chains and enabled substantial quantitative gains, although at the expense of other quality traits. {F}ocal issues are the destructuring of chicken muscle that compromises sensory, nutritional and image quality attributes, and the fate of males in the egg and dairy sectors, which have heavily specialized their animals. {Q}uality can be gained but can also be lost throughout the farm-to-fork continuum. {O}ur review highlights critical factors and periods throughout animal production and food processing routes, such as on-farm practices, notably animal feeding, pre-slaughter and slaughter phases, food processing techniques, and food formulation. {I}t also reveals on-farm and processing factors that create antagonisms among quality attributes, such as the castration of male pigs, the substitution of marine-source feed by plant-based feed in fish, and the use of sodium nitrite in meat processing. {T}hese antagonisms require scientific data to identify trade-offs among quality attributes and/or solutions to help overcome these tensions. {T}here are also food products that value synergies between quality attributes and between production and processing phases, particularly {G}eographical {I}ndications. {H}uman epidemiological studies have found associations between consumption of animal-source foods and increased or decreased risk for chronic non-communicable diseases. {T}hese associations have informed public health recommendations. {H}owever, they have not yet considered animal production and food processing conditions. {A} concerted and collaborative effort is needed from scientists working in animal science, food process engineering, consumer science, human nutrition and epidemiology in order to address this research gap. {A}venues for research and main options for policy action are discussed.},
  keywords = {{EUROPE}},
  booktitle = {},
  journal = {{INRA} {P}roductions {A}nimales},
  volume = {36},
  numero = {1},
  pages = {7480 [17 p.]},
  ISSN = {2273-774{X}},
  year = {2023},
  DOI = {10.20870/productions-animales.2023.36.1.7480},
  URL = {https://www.documentation.ird.fr/hor/fdi:010088265},
}