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Review: Quality of animal-source foods.

S Prache1, C Adamiec2, T Astruc3

  • 1INRAE, Université Clermont Auvergne Vetagro Sup, UMRH, 63122 St-Genès-Champanelle, France.

Animal : an International Journal of Animal Bioscience
|November 27, 2021
PubMed
Summary

This review examines animal-source food quality, from farm to fork, considering production, processing, and health impacts. Commercial factors often overshadow other quality attributes, leading to trade-offs that need scientific solutions.

Keywords:
DairyEggsFishHuman healthMeat

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Area of Science:

  • Animal Science
  • Food Science
  • Consumer Science
  • Human Nutrition
  • Epidemiology

Background:

  • Animal-source foods are central to diets, with quality influenced by production and processing.
  • Quality is multifaceted, encompassing safety, sensory, nutritional, commercial, technological, convenience, and image attributes.
  • Consumer expectations and health effects are critical considerations in food quality.

Purpose of the Study:

  • To critically review the state of knowledge on animal-source food quality.
  • To analyze quality attributes, their interrelationships, and factors influencing them throughout the supply chain.
  • To identify research gaps and policy options for improving animal-source food quality and its health implications.

Main Methods:

  • Comprehensive literature review of animal production, food processing, consumer behavior, and health studies.
  • Analysis of quality attributes and their trade-offs and synergies across the farm-to-fork continuum.
  • Identification of critical control points and influencing factors in animal husbandry and food manufacturing.

Main Results:

  • Commercial attributes often dominate, influencing production practices and potentially compromising other quality aspects.
  • Specific practices like chicken muscle destructuration and male animal fate in dairy/egg sectors create quality challenges.
  • Antagonisms exist between quality attributes (e.g., castration, feed substitution, nitrite use), while synergies are seen in products like Geographical Indications.
  • Epidemiological studies link food consumption to health outcomes but often lack consideration of production/processing conditions.

Conclusions:

  • A holistic, multidisciplinary approach is required to address the complexities of animal-source food quality.
  • Further research is needed to understand trade-offs and develop solutions for optimizing quality across all attributes.
  • Bridging the gap between production/processing conditions and human health outcomes is crucial for informed public health recommendations.