Organic meat and meat products

The consumption of organic meat products has been characterized using the Kantar Worldpanel data col-lected from 2012 to 2014. Based on the price of the total quantity purchased and the amount spent on each purchase, several indicators were calculated and their values compared between organic households (OHs) and nonorganic households (NOHs). OHs were characterized according to sociodemographic and attitudi-nal variables. Finally, a logit model was constructed to determine the likelihood of belonging to the organic household category. Consumption is low in terms of the proportion of households that purchase organic meat (O-ME) and meat products (O-MPs), the average quantity purchased per year and per purchasing household (2 kg and 0.9 kg respectively), and purchasing frequency. These values are below those reported by questionnaire surveys which can be attributed to an attitude-behavior gap. The main organic meat prod-ucts purchased are bovine meat and pork processed products. Moreover, being part of a family with children and living in a big city increase the probability of purchasing O-ME and O-MPs. ,

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Selected nutrients determining the quality of different cuts of organic and conventional pork

European Food Research and Technology ◽

10.1007/s00217-021-03716-y ◽

2021 ◽

Author(s):

Karolina M. Wójciak ◽

Michał Halagarda ◽

Sascha Rohn ◽

Paulina Kęska ◽

Agnieszka Latoch ◽

...

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Meat Products ◽

Pork Meat ◽

Total N ◽

Iron And Zinc ◽

Calcium Magnesium ◽

Calcium Iron ◽

Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

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Organic meat products contaminated with carcinogenic herbicide

BMJ ◽

10.1136/bmj.324.7351.1416/d ◽

2002 ◽

Vol 324 (7351) ◽

pp. 1416d-1416 ◽

Cited By ~ 4

Author(s):

A. Tuffs

Keyword(s):

Meat Products ◽

Organic Meat

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Composition differences between organic and conventional meat: a systematic literature review and meta-analysis

British Journal Of Nutrition ◽

10.1017/s0007114515005073 ◽

2016 ◽

Vol 115 (6) ◽

pp. 994-1011 ◽

Cited By ~ 77

Author(s):

Dominika Średnicka-Tober ◽

Marcin Barański ◽

Chris Seal ◽

Roy Sanderson ◽

Charles Benbrook ◽

...

Keyword(s):

Meta Analysis ◽

Experimental Studies ◽

Meat Products ◽

Nutrient Content ◽

Evidence Base ◽

Antioxidant Vitamin ◽

Organic Foods ◽

Meta Analyses ◽

Mineral Concentrations ◽

Organic Meat

AbstractDemand for organic meat is partially driven by consumer perceptions that organic foods are more nutritious than non-organic foods. However, there have been no systematic reviews comparing specifically the nutrient content of organic and conventionally produced meat. In this study, we report results of a meta-analysis based on sixty-seven published studies comparing the composition of organic and non-organic meat products. For many nutritionally relevant compounds (e.g. minerals, antioxidants and most individual fatty acids (FA)), the evidence base was too weak for meaningful meta-analyses. However, significant differences in FA profiles were detected when data from all livestock species were pooled. Concentrations of SFA and MUFA were similar or slightly lower, respectively, in organic compared with conventional meat. Larger differences were detected for total PUFA andn-3 PUFA, which were an estimated 23 (95 % CI 11, 35) % and 47 (95 % CI 10, 84) % higher in organic meat, respectively. However, for these and many other composition parameters, for which meta-analyses found significant differences, heterogeneity was high, and this could be explained by differences between animal species/meat types. Evidence from controlled experimental studies indicates that the high grazing/forage-based diets prescribed under organic farming standards may be the main reason for differences in FA profiles. Further studies are required to enable meta-analyses for a wider range of parameters (e.g. antioxidant, vitamin and mineral concentrations) and to improve both precision and consistency of results for FA profiles for all species. Potential impacts of composition differences on human health are discussed.

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Scanning electron microscopy of freeze-fractured prescapular lymph node of caprine

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100111331 ◽

1984 ◽

Vol 42 ◽

pp. 244-245

Author(s):

O. Faroon ◽

F. Al-Bagdadi ◽

T. G. Snider ◽

C. Titkemeyer

Keyword(s):

Lymph Node ◽

Lymph Nodes ◽

Lymphatic System ◽

Three Dimensional ◽

Meat Products ◽

The Body ◽

Morphological Data ◽

The World ◽

Cellular Constituent ◽

Scanning Electron

The lymphatic system is very important in the immunological activities of the body. Clinicians confirm the diagnosis of infectious diseases by palpating the involved cutaneous lymph node for changes in size, heat, and consistency. Clinical pathologists diagnose systemic diseases through biopsies of superficial lymph nodes. In many parts of the world the goat is considered as an important source of milk and meat products.The lymphatic system has been studied extensively. These studies lack precise information on the natural morphology of the lymph nodes and their vascular and cellular constituent. This is due to using improper technique for such studies. A few studies used the SEM, conducted by cutting the lymph node with a blade. The morphological data collected by this method are artificial and do not reflect the normal three dimensional surface of the examined area of the lymph node. SEM has been used to study the lymph vessels and lymph nodes of different animals. No information on the cutaneous lymph nodes of the goat has ever been collected using the scanning electron microscope.

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Meat and Meat Products Consumption in Italy: Contribution to Trace Elements, Heme Iron and selected B Vitamins supply

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.74.4.247 ◽

2004 ◽

Vol 74 (4) ◽

pp. 247-251 ◽

Cited By ~ 13

Author(s):

Lombardi-Boccia ◽

Lanzi ◽

Lucarini ◽

Di Lullo

Keyword(s):

Trace Elements ◽

Daily Intake ◽

Meat Products ◽

Heme Iron ◽

B Vitamins ◽

Zinc Intake ◽

Consumption Frequency ◽

Iron And Zinc ◽

Iron Heme ◽

Daily Intakes

This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes. Copper daily intake was 107.3 mug/person/day, with meat products provided the highest contribution (40 mug/person/day). Daily intake of selenium (7.14 mug/person/day) was provided mainly by poultry consumption. Thiamine intake was 228 mug/person/day, and meat products were the main source (110 mug/person/day). Riboflavin intake was 136 mug/person/day, with both beef and meat products as the main contributors (40 mug/person/day). Niacin intake was 7.53 mg/person/day, and poultry was the main source (2.28 mg/person/day). Meat and meat products were a valuable source of micronutrients, supplying 47, 48, and 24% of zinc, niacin, and thiamin daily requirements, respectively, and over 10% of iron, copper, selenium, and riboflavin daily average requirement values of the italian RDAs calculated for the population involved in the survey (INN-CA study).

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Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

Izmeritel`naya Tekhnika ◽

10.32446/0368-1025it.2020-3-64-70 ◽

2020 ◽

pp. 64-70

Author(s):

Mariya Y. Medvedevskikh ◽

Anna S. Sergeeva

Keyword(s):

Reference Materials ◽

Mass Fraction ◽

Nutritional Value ◽

Animal Feed ◽

Raw Materials ◽

Meat Products ◽

Metrological Traceability ◽

Food Products ◽

Freeze Dried ◽

Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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