[Music] good morning good afternoon good evening ladies and gentlemen welcome to all of you for our new live webinar today and I would should say to our TV program fee channel dot online as often as possible we try to address your concern from the practical issue to the scientific basis from with expert from all over the world from the academia as well as from the industry each webinar starts by a situation in the field and after we try to have an explanation on the fundamental basis with experts and we organize a run table to allow you to ask any questions to our invitees during the sessions since our previous webinars we are posted a lot of documents and events on the fictional platform you could see the first advanced Academy organised in Barcelona prior to the European symposium on two three nutrition with a nice presentation from Massimiliano Karachi and we have also interviewed during the ESPN to show in fact the large attendance we are this year at the ESPN we have also new events coming soon we have recently recorded the keynote speeches at the IC conference got Telus conference or intestinal else scientific interest group conference organized in Bangkok ten days ago and this will be posted early next week so it's very very interesting and it is our for Speed Channel live webinar today and we are really pleased to welcome so many participants and I just remind you that you can post any question during the webinar today at any time and they will be addressed during the roundtable sessions and if your question has not been answered today you will get the unsquare on the fictional platform [Music] so many conference and Congress on meat quality issues addressed to breast meat myopathy recently so over the last two years I would say most of the conference address these issues so they would embrace the white stripping the dibs dibs and roam the green muscle and also the spaghetti meat I learned from from Massimiliano and we think that scientific progress undergoing actually ads at the Research Institute and so on and one main comment on issue observation we saw as actually it's an issue related to oxidative metabolism when I say oxidative metabolism it does not mean that it's a problem of oxidation so people trying only to put on tuxedos did not solve the issues but really there is a link between the oxidative metabolism and the function of the mitochondria maybe related to the energy metabolism I am sure that Cece Barry will further comment on that later on but we decided maybe not to continue to focus on that topic which is very hot topics today but next church will be even more interesting because we will see progress but it is also important to address some issues that still remain a very big concern what we call the losses so drip loss the cooking loss see and also loss related to Z to the meat during the year preparation and during the processing and during the storage and also the meat color and particularly the mythical of change during the storage I am pleased to welcome today two well-known scientist and a representative of the poultry industry and I will start with the lady doctor sessile berry from INRA in - in France as director of the put three reserve unit of young researcher unit we develop lots of work on the meat quality and she continues even with managing the whole lab to continue to be investigating on meat quality and particularly on the Russian ship between nutrition genetic and the meat quality issues and I think it's she will give her a bit more understanding of what she is working on later on and professor Massimino Petrucci from University of Bologna in Italy and everybody knows Massimiliano because he talked at many conference about this breast myopathies a wooden breast and the white stripping and I would say I've learned earlier on in Edinburgh the egg meat conference about the spaghetti meat and I realize it's not positive to have the meat and the spaghetti at some time so I think it's a it's a good - to have some some of better explanation and that with Massimiliano and I would like also to introduce people from the field from the slaughter plant Paul as a representative of the European poultry processors Association he is also working for EDC the French leader in poultry production and he will talk directly from the street auckland so but by the way it's a good time maybe to address the first question 2z your processor what is a current feel the situation regarding those issues so I will ask Paul what do you think about that from the practical point of view from the field situation when we are speaking about meat because we are misra in the slaughterhouse we can say is that water content since many years has been increasing we have not on our side of our industrial side not any figures explaining what was increase was what increase of water content of meat but as it has increased we have more reports that we had before and if we look today at the economical consequence because you try to evaluate what could be the impact of all this on the economy of the poultry chain it's very hard to find data in the literature so we try to illustrate with that slide the economical consequence of the dripless we took only a very small example alpha percent of change of drape lost regarding only the breast meat if we start with a two kilogram bird weight live weight it represents only two gram I would say of losses at the caucus level or at the breast meat level which is less than one sense of a euro but if you multiply by the normal I would say mid size type of producer about 1 million bro meals a week it makes quite significant amount 10,000 euro per week and if you count on your basis it goes up to 500 thousand euro for producer and this type of producer is corresponding to roughly 250,000 turn a fig per year so it's a huge impact in fact just this alpha percent on the economic benefit of the patrician [Music]