Facteur Génétiques, Nutritionnels, Environnementaux Et De Gestion Influençant La Qualité De La Viande Bovine

Bakassidi GOUNOU N’GOBI, Ulbad Polycarpe TOUGAN, Michkath Akambi AMOUSSA, Franck HONGBETE, Ibrahim IMOROU TOKO

Abstract


La viande bovine constitue une source essentielle de nutriments de haute qualité pour l’homme qui contribue à la sécurité alimentaire et à la résilience des systèmes agroalimentaires. L’objectif de cette synthèse bibliographique est de faire une analyse des résultats de recherche et d’innovation actuelles sur la qualité de la carcasse, la qualité de la viande bovine, et les facteurs ante-mortem et post-mortem qui affectent leurs caractéristiques. Il ressort de l’analyse bibliographique que la viande bovine est riche en macronutriments et de micronutriments essentiels, en particulier des protéines de haute valeur biologique, du fer héminique, du zinc, ainsi que les vitamines B3, B6 et B12. Sur le plan structural, la viande se compose de fibres musculaires organisées en faisceaux, entourées de tissus conjonctifs (endomysium, périmysium, épimysium) en continuité avec les tendons. La qualité de la viande bovine englobe des attributs physicochimiques et technologiques (pH, couleur (CIE L*, a*, b*), maturité, marbrure et finesse de la marbrure, pertes de jus, capacité de rétention d’eau, force de cisaillement ou texture), sensoriels (tendreté, jutosité, flaveur, apparence, odeur) et nutritionnels (macronutriments et micronutriments). Plusieurs facteurs influencent ces aspects de la qualité de la carcasse et de la viande bovine, notamment les facteurs génétiques comme espèce et la race ; les facteurs individuels comme le poids vif, le muscle, le sexe, l’âge, le rang de mise-bas ; les facteur de gestion comme la castration, la traction, la culture attelée, le stress, et le suivi sanitaire ; les facteurs environnementaux comme le climat, la température, la pluviométrie et l’humidité relative de l’air ; les facteurs nutritionnels ; et les facteurs post-mortem comme la durée de maturation, la température de conservation, la transformation. Ces facteurs doivent être pris en compte pour améliorer la qualité de la viande bovine, notamment le persillage, la tendreté et la sécurité sanitaire..


Keywords


Bœufs, facteurs ante-mortem, produits carnés, qualité, transformation post-mortem, variation

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References


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DOI: http://dx.doi.org/10.52155/ijpsat.v52.2.7495

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