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Sghaier Chriki

Associate Professor at Isara Researcher at INRAE
63
Documents
Researcher identifiers
  • IdHAL sghaier-chriki
  • ORCID 0000-0002-6118-7089
  • Google Scholar : https://scholar.google.fr/citations?user=d1RXe64AAAAJ

Presentation

I am an Associate Professor in Animal Science at Higher school of Agronomy called: Isara (in Lyon, France). I am also a Reseracher at INRAE (a public research institute working for the coherent and sustainable development of agriculture, food, and the environment) in the Herbivores Research Unit. I have a PhD in Nutrition and Food Sciences from the University of Blaise Pascal [France]. My work focuses on meat quality and consumer expectations related to beef quality. I also deal, since few years, with meat alternatives properties (safety, sensory and nutritional quality), consumer attitudes and potential acceptance toward cultured meat.

Publications

Consumer perception of the challenges facing livestock production and meat consumption

Jingjing Liu , Sghaier Chriki , Moïse Kombolo , Matteo Santinello , Sérgio Bertelli Pflanzer
Meat Science, 2023, 200, pp.109144. ⟨10.1016/j.meatsci.2023.109144⟩
Journal articles hal-04009486v1
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Perception of cultured “meat” by Italian, Portuguese and Spanish consumers

Jingjing Liu , João M Almeida , Nicola Rampado , Begoña Panea , Élise Hocquette
Frontiers in Nutrition, 2023, 10, pp.1043618. ⟨10.3389/fnut.2023.1043618⟩
Journal articles hal-04138697v1

La « viande de culture » : ce que nous savons et ce qu’il faudrait savoir. Volet A : principes et qualités intrinsèques

Sghaier Chriki , Marie-Pierre Ellies-Oury , Jean-François Hocquette
Cahiers de Nutrition et de Diététique, 2023, 58 (6), pp.389-398. ⟨10.1016/j.cnd.2023.11.001⟩
Journal articles hal-04342338v1
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Consumer perception of “artificial meat” in the educated young and urban population of Africa

Moïse Kombolo Ngah , Sghaier Chriki , Marie-Pierre Ellies-Oury , Jingjing Liu , Jean-François Hocquette
Frontiers in Nutrition, 2023, 10, pp.1-17. ⟨10.3389/fnut.2023.1127655⟩
Journal articles hal-04073530v1

La « viande de culture » : ce que nous savons et ce qu’il faudrait savoir. Volet B : qualités extrinsèques de la « viande de culture »

Jean-François Hocquette , Sghaier Chriki , Marie-Pierre Ellies-Oury
Cahiers de Nutrition et de Diététique, inPress, ⟨10.1016/j.cnd.2023.11.003⟩
Journal articles hal-04391519v1

Les insectes dans l’alimentation animale. Une voie prometteuse pour un élevage plus durable

Sghaier Chriki , Marie-Pierre Ellies-Oury , Sami Ghnimi
Techniques de l'Ingénieur Agroalimentaire, 2023, Filière de production : produits d'origine animale, pp.F9500 V1. ⟨10.51257/a-v1-f9500⟩
Journal articles hal-03986258v1
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L'agroécologie peut-elle contribuer à satisfaire nos besoins en protéines d’ici 2050 ?

Georgia Forsyth Sijpestijn , Alexander Wezel , Sghaier Chriki
Viandes & Produits Carnés, 2023, pp.VPC-2022-3845
Journal articles hal-04000354v1

Perception of cultured “meat” by French consumers according to their diet

Cannelle Gousset , Emilie Gregorio , Bérangère Marais , Auriane Rusalen , Sghaier Chriki
Livestock Science, 2022, 260, pp.104909. ⟨10.1016/j.livsci.2022.104909⟩
Journal articles hal-03695657v1

Sustainable production and consumption of animal products

Giuseppe Pulina , Mondina Francesca Lunesu , Giacomo Pirlo , Marie-Pierre Ellies-Oury , Sghaier Chriki
Current Opinion in Environmental Science & Health, 2022, 30, pp.100404. ⟨10.1016/j.coesh.2022.100404⟩
Journal articles hal-03877202v1
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La production de viande bovine au Brésil et ses perspectives de développement

Nathalia da Silva Rodrigues Mendes , Eliane Teixeira Mársico , Tatianne Ferreira de Oliveira , Marie-Pierre Ellies-Oury , Jean-François J.-F. Hocquette
Viandes et Produits Carnés, 2022, pp.VPC-2022-3841
Journal articles hal-03920206v1
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Qualités nutritionnelle, organoleptique et disposition à payer pour les alternatives à la viande : cas des analogues végétaux, de la "viande in vitro" et des insectes

Valentine Bourdrez , Sghaier Chriki
INRAE Productions Animales, 2022, 35 (3), pp.217-236. ⟨10.20870/productions-animales.2022.35.3.7265⟩
Journal articles hal-03920241v1

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

Sghaier Chriki , Marie-Pierre Ellies-Oury , Jean-François J.-F. Hocquette
Animal Frontiers, 2022, 12 (1), pp.35-42. ⟨10.1093/af/vfac002⟩
Journal articles hal-03662584v1

Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments

Élise Hocquette , Jingjing Liu , Marie-Pierre Ellies-Oury , Sghaier Chriki , Jean-François J.-F. Hocquette
Meat Science, 2022, 188, pp.108776. ⟨10.1016/j.meatsci.2022.108776⟩
Journal articles hal-03658690v1

Can agroecology help in meeting our 2050 protein requirements?

Georgia Forsyth Sijpestijn , Alexander Wezel , Sghaier Chriki
Livestock Science, 2022, 256, pp.104822. ⟨10.1016/j.livsci.2022.104822⟩
Journal articles hal-03764732v1
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Que pensent les Français de la culture de cellules musculaires pour produire de la viande ?

Élise Hocquette , Jingjing Liu , Marie-Pierre Ellies-Oury , Sghaier Chriki , Jean-François J.-F. Hocquette
Viandes et Produits Carnés, 2021
Journal articles hal-03504409v1
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Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

Sghaier Chriki , Vincent Payet , Sérgio Bertelli Pflanzer , Marie-Pierre Ellies-Oury , Jingjing Liu
Foods, 2021, 10 (11), pp.2588. ⟨10.3390/foods10112588⟩
Journal articles hal-03424388v1

Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat

Jingjing Liu , Élise Hocquette , Marie-Pierre Ellies-Oury , Sghaier Chriki , Jean-François Hocquette
Foods, 2021, 10 (2), pp.353. ⟨10.3390/foods10020353⟩
Journal articles hal-03229138v1

Viande in vitro Intérêts, enjeux et perception des consommateurs

Sghaier Chriki , Marie-Pierre Ellies-Oury , Jean-François J.-F. Hocquette
Techniques de l’Ingénieur. Techniques d'Analyse, 2021
Journal articles hal-03504375v1
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Perception de la « viande » artificielle par des consommateurs français selon leur régime alimentaire

Cannelle Gousset , Emilie Gregorio , Bérangère Marais , Auriane Rusalen , Sghaier Chriki
Viandes et Produits Carnés, 2021, 3741
Journal articles hal-03504412v1
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Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception

Sghaïer Chriki , Marie-Pierre Ellies-Oury , Dominique Fournier , Jingjing Liu , Jean-François J.-F. Hocquette
Frontiers in Psychology, 2020, 11, ⟨10.3389/fpsyg.2020.01845⟩
Journal articles hal-02921914v1
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Lecture d'actualité : Des arguments scientifiques face aux interrogations à propos de l'élevage Présentation de l'ouvrage collectif « L'élevage pour l'agroécologie et une alimentation durable »

Sghaier Chriki , Marie-Pierre Ellies-Oury , Jean-François Hocquette
La revue française de la recherche en viandes et produits carnés, 2020
Journal articles hal-04102750v1

European conformation and fat scores of bovine carcasses are not good indicators of marbling

Jingjing Liu , Sghaïer Chriki , Marie-Pierre Ellies-Oury , Isabelle Legrand , Grzegorz Pogorzelski
Meat Science, 2020, 170 (1), pp.108233. ⟨10.1016/j.meatsci.2020.108233⟩
Journal articles hal-02926259v1
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Lecture d'actualité : Des arguments scientifiques face aux interrogations à propos de l'élevage Présentation de l'ouvrage collectif « L'élevage pour l'agroécologie et une alimentation durable »

Sghaier Chriki , Marie-Pierre Ellies-Oury , Jean-François Hocquette
Viandes et Produits Carnés, 2020, VPC-2020-36-4-5
Journal articles hal-04087032v1

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Jingjing Liu , Marie-Pierre Ellies-Oury , Sghaïer Chriki , Isabelle Legrand , Grzegorz Pogorzelski
Meat Science, 2020, 168, pp.108190. ⟨10.1016/j.meatsci.2020.108190⟩
Journal articles hal-02647948v1
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The myth of cultured meat: A review

Sghaïer Chriki , Jean-François J.-F. Hocquette
Frontiers in Nutrition, 2020, 7, ⟨10.3389/fnut.2020.00007⟩
Journal articles hal-02516948v1

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

Marie-Pierre Ellies-Oury , Jean-François J.-F. Hocquette , Sghaier S. Chriki , Alexandre Conanec , Linda Farmer
Foods, 2020, 9 (4), pp.525. ⟨10.3390/foods9040525⟩
Journal articles hal-02570376v1

Modelling of beef sensory quality for a better prediction of palatability

Jean-François J.-F. Hocquette , Lynn van Wezemael , Sghaier S. Chriki , Isabelle Legrand , Wim Verbeke
Meat Science, 2014, 97 (3), pp.316-322. ⟨10.1016/j.meatsci.2013.07.031⟩
Journal articles hal-02635874v1

Meta-analysis of the relationships between beef tenderness and muscle characteristics

Sghaier S. Chriki , Gilles G. Renand , Brigitte B. Picard , Didier D. Micol , L. L. Journaux
Livestock Science, 2013, 155 (2-3), pp.424 - 434. ⟨10.1016/j.livsci.2013.04.009⟩
Journal articles hal-01001028v1
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Prédiction de la tendreté de la viande bovine par méta-analyse des caractéristiques musculaires

Sghaier Chriki , Gilles Renand , G. Gardner , Didier Micol , C. Lopez
La revue française de la recherche en viandes et produits carnés, 2013
Journal articles hal-01189944v1

A data warehouse of muscle characteristics and beef quality in France and a demonstration of potential applications

Sghaier Chriki , Brigitte Picard , Yannick Faulconnier , Didier Micol , Jean-Paul Brun
Italian Journal of Animal Science, 2013, 12 (2), ⟨10.4081/ijas.2013.e41⟩
Journal articles hal-01190663v1
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Cluster analysis application identifies muscle characteristics of importance for beef tenderness

Sghaier S. Chriki , Graham E. Gardner , Catherine C. Jurie , Brigitte B. Picard , Didier D. Micol
BMC Biochemistry, 2012, 13, ⟨10.1186/1471-2091-13-29⟩
Journal articles hal-02651753v1

Meta-analysis of the comparison of the metabolic and contractile characteristics of two bovine muscles: Longissimus thoracis and semitendinosus

Sghaier S. Chriki , Brigitte B. Picard , Catherine C. Jurie , Matthieu Matthieu.Reichstadt@inrae.Fr Reichstadt , Didier D. Micol
Meat Science, 2012, 91 (4), pp.423-429. ⟨10.1016/j.meatsci.2012.02.026⟩
Journal articles hal-02643463v1

Travaux de modélisation afin de prédire la qualité sensorielle de la viande bovine

Jean-François J.-F. Hocquette , Sghaier S. Chriki
Auvergne Sciences, 2012
Journal articles hal-02642320v1

Une alimentation sans agriculture demain : la « viande » produite en laboratoire ?

Jean-François Hocquette , Sghaier Chriki , Marie-Pierre Ellies-Oury
Le Démeter 2023 : Agriculture et alimentation, la durabilité à l’épreuve des faits, IRIS éditions, pp.141-159, 2023
Book sections hal-04000418v1

What do we know today about cultured muscle to produce meat and its acceptability in the world?

Sghaier Chriki , Marie-Pierre Ellies-Oury , Jean-François J.-F. Hocquette
New Aspects of Meat Quality, Elsevier, pp.507-532, 2022, ⟨10.1016/B978-0-323-85879-3.00002-7⟩
Book sections hal-03764867v1

Should and will “cultured meat” become a reality in our plates?

Marie-Pierre Ellies-Oury , Sghaier Chriki , Jean-François Hocquette
Emerging Sources and Applications of Alternative Proteins, 101, Elsevier, pp.181-212, 2022, Advances in Food and Nutrition Research, ⟨10.1016/bs.afnr.2022.04.005⟩
Book sections hal-03753975v1

Focus sur la « viande in vitro » : est-il possible de nourrir l'humanité en cultivant des fibres musculaires ?

Sghaier Chriki , Marie-Pierre Ellies-Oury , Jean-François J.-F. Hocquette
L'élevage pour l'agroécologie et une alimentation durable, France Agricole, pp.217-236, 2020, 978-2-85557-729-6
Book sections hal-03653242v1

L’Europe : un acteur majeur de l’élevage

Marie-Pierre Ellies-Oury , Sghaier Chriki , Faustin Farison , Jean-François J.-F. Hocquette
L'élevage pour l'agroécologie et une alimentation durable, France Agricole, pp.277-294, 2020, 978-2-85557-729-6
Book sections hal-03653246v1
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La viande de culture : quelle acceptabilité par les consommateurs ?

Sghaier Chriki
Journées francophones de nutrition, Société Française de Nutrition, Dec 2023, Marseille (13), France
Conference papers hal-04419118v1

Relationships between ultimate pH, weight, conformation and fatness of carcasses

Nathalia da Silva Rodrigues Mendes , R. Rodrigues Silva , Fabiana de Oliveira Ferreira , P.F. Rivet , Marie-Pierre Ellies-Oury
Book of Abstracts of the 74. Annual Meeting of the European Federation of Animal Science, INRAE, Aug 2023, Lyon, France
Conference papers hal-04193599v1

Variability in consumer perception of meat and meat substitutes

E. Hocquette , J. Liu , Sghaier Chriki , Marie-Pierre Ellies-Oury , Moise Kombolo
Book of Abstracts of the 74. Annual Meeting of the European Federation of Animal Science, EAAP, Aug 2023, Lyon, France
Conference papers hal-04331797v1

German consumers’ attitudes towards cultured meat

A.-K. Jacobs , Marie-Pierre Ellies-Oury , H.W. Windhorst , J. Gickel , Sghaier Chriki
Book of Abstracts of the 74. Annual Meeting of the European Federation of Animal Science, EAAP, Aug 2023, Lyon, France
Conference papers hal-04331924v1

Chinese consumers’ perspective and potential acceptance toward artificial meat.

Jean-François J.-F. Hocquette , Élise Hocquette , Marie-Pierre Ellies-Oury , Sghaier Chriki
72th Annual Meeting of the European Federation of Animal Science (EAAP), Davos, Switzerland, August 30th - September 3rd, 2021., Aug 2021, Davos, Switzerland
Conference papers hal-03504130v1

Potential consumer acceptance of meat produced from cultured cells in different countries

Jean-François J.-F. Hocquette , Jingjing Liu , Élise Hocquette , Sghaier Chriki , Marie-Pierre Ellies-Oury
Scientific Conference “100 years Higher Agricultural Education in Bulgaria”, Congress of Trakia University in Bulgaria, May 2021, Trakia, Bulgaria
Conference papers hal-03503889v1

« Viande » Cellulaire. Du labo aux applications : une approche scientifique multidisciplinaire.

Marie-Pierre Ellies-Oury , Sghaier Chriki , Jean-François J.-F. Hocquette
Colloque initutlé « La « Viande…cellulaire » : Est-ce possible ? Est-ce bon ? Est-ce acceptable ? » organisé par l’Académie d’Agriculture de France et l’Association Française de Zootechnie, en partenariat avec l’Académie Vétérinaire de France et la Société Française de Nutrition., Nov 2021, Paris, France
Conference papers hal-03504368v1

We Need an Holistic, Multi-Criteria and Independent Assessment of What It Is Called “Cultured Meat”

Jean-François J.-F. Hocquette , Marie-Pierre Ellies-Oury , Sghaier Chriki
TOWARDS THE FUTURE OF FOOD: THE CULTURED MEAT BETWEEN FOOD SAFETY, SUSTAINABILITY AND PUBLIC PERCEPTION, Sep 2021, Parme, Italy
Conference papers hal-03503951v1

Potential consumer acceptance of meat produced from cultured cells in China and France

Jean-François J.-F. Hocquette , Élise Hocquette , Sghaier Chriki , Marie-Pierre Ellies-Oury
Global Congress on Agriculture and Horticulture, Aug 2021, Londres, United Kingdom
Conference papers hal-03503886v1

Challenges and opportunities of cultured meat.

Jean-François J.-F. Hocquette , Sghaier Chriki , Marie-Pierre Ellies-Oury
Food 4 Future, Bilbao, FoodTech World Summit. Session: cell cultured protein., Jun 2021, Bilbao, Spain
Conference papers hal-03503964v1

Challenges and opportunities of cultured meat.

Jean-François J.-F. Hocquette , Sghaier Chriki , Marie-Pierre Ellies-Oury
Groupe de Travail Qualité du Copa-Cogeca, Jun 2021, Bruxelles, Belgium
Conference papers hal-03503988v1
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Multi-criteria beef quality assessment methodology

Alexandre Conanec , Lamia Ramadan , Sghaier S. Chriki , Marie-Pierre Ellies-Oury
25ème Rencontres autour des Recherches sur les Ruminants, Institut de l'Elevage; INRAE, Dec 2020, Virtuel, France. pp.460-463
Conference papers hal-03384868v1

Will we still eat meat from livestock in the future? International webinar of beef quality

Jean-François J.-F. Hocquette , Sghaier Chriki , Marie-Pierre Ellies-Oury
International webinar of beef quality., Aug 2020, Londrina, Brazil
Conference papers hal-03503899v1

Cluster analysis application in search of muscle biochemical determinants for beef tenderness

Sghaier S. Chriki , Graham Gardner , Catherine C. Jurie , Brigitte B. Picard , Didier D. Micol
Advancing beef safety and quality through research and innovation- ProSafeBeef Final Project Conference, ProSafeBeef. Dublin, IRL., Feb 2012, Dublin, Ireland
Conference papers hal-02805360v1
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Méta-analyse des relations entre tendreté et caractéristiques

Sghaier Chriki , Gilles Renand , Brigitte Picard , Didier Micol , L. Journaux
14. Journées Sciences du Muscle et Technologies des Viandes, Nov 2012, Caen, France
Conference papers hal-01189946v1

Prediction of beef sensory quality in France

Isabelle Legrand , Sghaier S. Chriki , Laurent Journaux , Jean-François J.-F. Hocquette , Brigitte B. Picard
Beef meat quality and safety – European and Polish Perspectives Conference, Oct 2012, Varsovie, Poland
Conference papers hal-02803333v1

Cluster analoysis application in research of muscle biochemical determinants for beef tenderness

Sghaier S. Chriki , Graham Gardner , Catherine C. Jurie , Brigitte B. Picard , Didier D. Micol
57. International Congress of Meat Science and Technology (57th ICoMST), Aug 2011, Ghent, Belgium. pp.109
Conference papers hal-02744898v1

Sensory characteristics of beef in France and UK at two cooking temperatures

Didier D. Micol , Sghaier S. Chriki , Roland R. Jailler , Catherine C. Jurie , Karine Meteau
57. International Congress of Meat Science and Technology, Aug 2011, Ghent, Belgium. 714 p
Conference papers hal-02745191v1

Prédiction de la tendreté de la viande bovine à partir des caractéristiques biochimiques du muscle et à l'aide d'outils de modélisation

Jean-François J.-F. Hocquette , Sghaier S. Chriki , Isabelle Cassar-Malek , Nicolas N. Guillemin , Didier D. Micol
Sommet de l'élevage, Association pour le Développement de l'Industrie de la Viande (ADIV). Clermont-Ferrand, FRA., 2011, Clermont Ferrand, France
Conference papers hal-02802942v1

Application d’une analyse en cluster afin de rechercher des déterminants biochimiques du muscle influençant la tendreté de la viande bovine

Sghaier S. Chriki , Graham Gardner , Catherine C. Jurie , Brigitte B. Picard , Didier D. Micol
18. Rencontres autour des Recherches sur les Ruminants, Dec 2011, Paris, France
Conference papers hal-02745593v1

Metabolic and contractile characteristics of bovine LONGISSIMUS THORACIS and SEMITENDINOSUS muscles

Sghaier S. Chriki , Brigitte B. Picard , Catherine C. Jurie , Matthieu Matthieu.Reichstadt@inrae.Fr Reichstadt , Didier D. Micol
An international conference organised by ProSafeBeef. Meeting at the Institute of Biological, Environmental and Rural Sciences (IBERS), Oct 2010, Aberystwyth, United Kingdom
Conference papers hal-02753270v1
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Caractéristiques métaboliques et contractiles comparées des muscles Longissimus Thoracis et Semitendinosus de bovins

Sghaier S. Chriki , Brigitte B. Picard , Catherine C. Jurie , Matthieu Matthieu.Reichstadt@inrae.Fr Reichstadt , Didier D. Micol
13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France
Conference papers hal-02758037v1

Consumer expectations for beef in the French region Auvergne-Rhône-Alpes

Sghaier Chriki , J. Normand , C. Brosse , L. Hallez , L. Vallet
Book of Abstracts of the 74. Annual Meeting of the European Federation of Animal Science, Aug 2023, Lyon, France. 29, pp.830, 2023
Conference poster hal-04338551v1