Qualité de la viande de veaux de boucherie croisés produits à partir de conduites innovantes

Abstract : The French veal industry has been facing a decline in veal consumption for more than a decade. Consumers claim to prefer to buy cross-bred veal during the purchase. However during the taste test, consumers rated the crossed veal more poorly than the Prim’Holstein veal. A Beyond the quality of the final product, it will also be necessary to be attentive to the expectations of the consumer who pushes for more sustainable farming practices that take in to account the animal’s welfare.
Document type :
Master Thesis
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https://dumas.ccsd.cnrs.fr/dumas-02088224
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Submitted on : Tuesday, April 2, 2019 - 4:32:37 PM
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  • HAL Id : dumas-02088224, version 1

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Lisa Vigneron. Qualité de la viande de veaux de boucherie croisés produits à partir de conduites innovantes. Sciences du Vivant [q-bio]. 2018. ⟨dumas-02088224⟩

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