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The use of antibiotics is not permitted in Switzerland; moreover, no other medication exists to combat European foul brood. Hives with symptoms must therefore be destroyed in order to limit the outbreak, and the contaminated material must be sanitised. Since prevention is the best cure, early detection is desirable. Numerous studies have been undertaken and documents have been created at the Swiss Bee Research Centre and elsewhere to draw the attention of beekeepers to these problems and inform them about the causes and the control measures to be implemented.

Merkblatt zur erkennung von Bienenbrutkrankheiten (German (PDF, 357 kB, 18.10.2017) and French (PDF, 226 kB, 02.02.2017))
M. Tschumi (2011)

Swiss beef meat tenderness improvement in the period 2009–2013.

Institutional Repository Agroscope

Silacci P., Perrey B., Joye C., Inderbitzin J., Lerch S.

Swiss beef meat tenderness improvement in the period 2009–2013.

Meat Science, 231, 2026, Article 109953.

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Résumé:

This study reports results from monitoring the time trend of beef meat tenderness in the Swiss market to address consumer satisfaction and quality optimization. The survey, conducted through four campaigns performed from 2009 to 2023, evaluated the instrumental and sensory characteristics of beef tenderness. Sirloin, tenderloin, rump, and rump cover samples were collected from various Swiss cities and analyzed for shear force values and sensory attributes. The results highlight the overall good quality of beef and a marked improvement in meat tenderness throughout the study period, with the percentage of tender samples increasing from 77.7 % (2009) to 90.7 % (2023). Multiple factors may have contributed to maintain this high quality, including a long aging time. These findings support the Swiss beef industry’s efforts to maintain high-quality standards and enhance consumer trust.

ISSN Print 0309-1740
ISSN en ligne: 1873-4138
Digital Object Identifier (DOI): https://doi.org/10.1016/j.meatsci.2025.109953
ID publication (Code web): 60234 Envoyer par e-mail

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Swiss beef meat tenderness improvement in the period 2009–2013.