2014 - Animal Growth and Development Award, American Society of Animal Science
Jean-François Hocquette spends much of his time researching Tenderness, Endocrinology, Internal medicine, Intramuscular fat and Food science. His Tenderness study combines topics in areas such as Breed, Livestock and Biotechnology. His research on Endocrinology often connects related areas such as Gene expression.
His Intramuscular fat research is multidisciplinary, relying on both Adipocyte, Isocitrate dehydrogenase, Oxidative enzyme, Marbled meat and Citrate synthase. His Food science study integrates concerns from other disciplines, such as Ruminant, Proteome, Negative correlation and Polyunsaturated fatty acid. His research in Adipose tissue intersects with topics in Glycolysis, Muscle hypertrophy, Myostatin and Molecular biology.
His primary areas of investigation include Internal medicine, Endocrinology, Tenderness, Animal science and Quality. Much of his study explores Internal medicine relationship to Fatty acid. His research on Endocrinology frequently links to adjacent areas such as Biochemistry.
Jean-François Hocquette has researched Tenderness in several fields, including Breed, Intramuscular fat and Beef cattle. His Intramuscular fat study improves the overall literature in Food science. His studies examine the connections between Quality and genetics, as well as such issues in Biotechnology, with regards to Genomics and Livestock.
His scientific interests lie mostly in Tenderness, Animal science, Quality, Biotechnology and Intramuscular fat. His work on Longissimus Thoracis as part of his general Tenderness study is frequently connected to Grading, thereby bridging the divide between different branches of science. In the field of Animal science, his study on Meat tenderness overlaps with subjects such as Maturity.
His Intramuscular fat research integrates issues from Proline, Metabolism, Artificial neural network, Advertising and Pattern recognition. Internal medicine and Endocrinology are inherently bound to his Metabolism studies. His Food science research includes themes of Polyunsaturated fatty acid and Fatty acid.
Jean-François Hocquette mainly investigates Tenderness, Biotechnology, Animal science, Cultured meat and Marbled meat. The various areas that Jean-François Hocquette examines in his Tenderness study include Breed, Biomarker, Flavour and Anatomy. His Breed research focuses on Myosin and how it connects with Lactate dehydrogenase, Endocrinology, Internal medicine, Small Heat-Shock Proteins and Skeletal muscle.
His research investigates the connection with Flavour and areas like Intramuscular fat which intersect with concerns in Fatty acid, Linolenic acid, Lipolysis, Polyunsaturated fatty acid and Conjugated linoleic acid. His Biotechnology research incorporates elements of Sustainability, Data warehouse, Commerce and Consumer behaviour. His Marbled meat study combines topics from a wide range of disciplines, such as Quality, Food quality, Carcass composition, Red meat and Palatability.
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Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality.
Nigel Scollan;Jean-François Hocquette;Karin Nuernberg;Dirk Dannenberger.
Meat Science (2006)
Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers.
J. F. Hocquette;F. Gondret;E. Baéza;F. Médale.
Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat
Yves Geay;Dominique Bauchart;Jean-François Hocquette;Joseph Culioli.
Reproduction Nutrition Development (2001)
New indicators of beef sensory quality revealed by expression of specific genes.
Carine Bernard;Isabelle Cassar-Malek;Martine Le Cunff;Hervé Dubroeucq.
Journal of Agricultural and Food Chemistry (2007)
Nutritional and hormonal regulation of energy metabolism in skeletal muscles of meat-producing animals
J.F Hocquette;I Ortigues-Marty;D Pethick;P Herpin.
Livestock Production Science (1998)
Live weight, body size and carcass characteristics of young bulls of fifteen European breeds
P. Albertí;B. Panea;C. Sañudo;J.L. Olleta.
Livestock Science (2008)
Enhancing the nutritional and health value of beef lipids and their relationship with meat quality
Nigel D. Scollan;Dirk Dannenberger;Karin Nuernberg;Ian Richardson.
Meat Science (2014)
Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.
Elisabeth Laville;Thierry Sayd;Martine Morzel;Sylvie Blinet.
Journal of Agricultural and Food Chemistry (2009)
European beef consumers' interest in a beef eating-quality guarantee Insights from a qualitative study in four EU countries.
Wim Verbeke;Lynn Van Wezemael;Marcia D. de Barcellos;Marcia D. de Barcellos;Jens O. Kügler.
Proteomic analysis of bovine skeletal muscle hypertrophy
Julien Bouley;Bruno Meunier;Christophe Chambon;Stefaan De Smet.
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