Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?

por Chriki, Sghaier, Ellies-Oury, Marie-Pierre, Hocquette, Jean-François
Publicado 2022

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

por Liu, Jingjing, Ellies-Oury, Marie-Pierre, Stoyanchev, Todor, Hocquette, Jean-François
Publicado 2022

Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers’ Whole Life on Carcass and Flank Steak Quality

por Soulat, Julien, Picard, Brigitte, Léger, Stéphanie, Ellies-Oury, Marie-Pierre, Monteils, Valérie
Publicado 2018

An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles

por Ellies-Oury, Marie-Pierre, Lorenzo, Hadrien, Denoyelle, Christophe, Saracco, Jérôme, Picard, Brigitte
Publicado 2019

Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception

por Chriki, Sghaier, Ellies-Oury, Marie-Pierre, Fournier, Dominique, Liu, Jingjing, Hocquette, Jean-François
Publicado 2020

Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat

por Liu, Jingjing, Hocquette, Élise, Ellies-Oury, Marie-Pierre, Chriki, Sghaier, Hocquette, Jean-François
Publicado 2021

Consumer perception of “artificial meat” in the educated young and urban population of Africa

por Kombolo Ngah, Moïse, Chriki, Sghaier, Ellies-Oury, Marie-Pierre, Liu, Jingjing, Hocquette, Jean-François
Publicado 2023

Current situation and future prospects for beef production in Europe — A review

por Hocquette, Jean-François, Ellies-Oury, Marie-Pierre, Lherm, Michel, Pineau, Christele, Deblitz, Claus, Farmer, Linda
Publicado 2018

Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

por Ellies-Oury, Marie-Pierre, Hocquette, Jean-François, Chriki, Sghaier, Conanec, Alexandre, Farmer, Linda, Chavent, Marie, Saracco, Jérôme
Publicado 2020

Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?

por Liu, Jingjing, Pogorzelski, Grzegorz, Neveu, Alix, Legrand, Isabelle, Pethick, David, Ellies-Oury, Marie-Pierre, Hocquette, Jean-François
Publicado 2021

Perception of cultured “meat” by Italian, Portuguese and Spanish consumers

por Liu, Jingjing, Almeida, João M., Rampado, Nicola, Panea, Begoña, Hocquette, Élise, Chriki, Sghaier, Ellies-Oury, Marie-Pierre, Hocquette, Jean-Francois
Publicado 2023

New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

por Conanec, Alexandre, Picard, Brigitte, Durand, Denis, Cantalapiedra-Hijar, Gonzalo, Chavent, Marie, Denoyelle, Christophe, Gruffat, Dominique, Normand, Jérôme, Saracco, Jérôme, Ellies-Oury, Marie-Pierre
Publicado 2019

Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

por Chriki, Sghaier, Payet, Vincent, Pflanzer, Sérgio Bertelli, Ellies-Oury, Marie-Pierre, Liu, Jingjing, Hocquette, Élise, Rezende-de-Souza, Jonatã Henrique, Hocquette, Jean-François
Publicado 2021

Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines

por Liu, Jingjing, Ellies-Oury, Marie-Pierre, Pannier, Liselotte, Gruffat, Dominique, Durand, Denis, Noel, Faustine, Sepchat, Bernard, Legrand, Isabelle, Prache, Sophie, Hocquette, Jean-François
Publicado 2022