Sheep meat consumers in Mexico: Understanding their perceptions, habits, preferences and market segments

Meat Science ◽  
2021 ◽  
pp. 108705
Author(s):  
P.J. Alanis ◽  
G.C. Miranda-de la Lama ◽  
M.A. Mariezcurrena-Berasain ◽  
A. Barbosa-Pliego ◽  
A.A. Rayas-Amor ◽  
...  
Keyword(s):  
Market Segments ◽  
Sheep Meat

World Economy: Prospects and Barriers for Recovery

2012 ◽  
pp. 61-83 ◽  
Author(s):  
M. Ershov
Keyword(s):  
World Economy ◽  
Western World ◽  
Short Time Period ◽  
Market Segments ◽  
Junk Bonds ◽  
The Past ◽  
Time Period ◽  
The Us ◽  
Global Liquidity ◽  
Short Time

According to the latest forecasts, it will take 10 years for the world economy to get back to “decent shape”. Some more critical estimates suggest that the whole western world will have a “colossal mess” within the next 5–10 years. Regulators of some major countries significantly and over a short time‑period changed their forecasts for the worse which means that uncertainty in the outlook for the future persists. Indeed, the intensive anti‑crisis measures have reduced the severity of the past problems, however the problems themselves have not disappeared. Moreover, some of them have become more intense — the eurocrisis, excessive debts, global liquidity glut against the backdrop of its deficit in some of market segments. As was the case prior to the crisis, derivatives and high‑risk operations with “junk” bonds grow; budget problems — “fiscal cliff” in the US — and other problems worsen. All of the above forces the regulators to take unprecedented (in their scope and nature) steps. Will they be able to tackle the problems which emerge?

Sheep meat fermented sausages from disposal animals with inclusion of swine meat and fat

Científica ◽  
2015 ◽  
Vol 44 (1) ◽  
pp. 113
Author(s):  
Rodrigo de Nazaré Santos Torres ◽  
Helen Fernanda Barros Gomes ◽  
Heraldo César Gonçalves ◽  
Raquel Ornelas Marques ◽  
Natália Santos Leal
Keyword(s):  
Sheep Meat ◽  
Fermented Sausages

Understanding Who is Having a Taste(off) Nigeria

2020 ◽  
Vol 25 (4) ◽  
pp. 425-440
Author(s):  
Martinette Kruger ◽  
Adam Viljoen ◽  
Oghenetejiri Digun-Aweto
Keyword(s):  
Cultural Identity ◽  
South African ◽  
Developing Country ◽  
Effective Medium ◽  
Cultural Immersion ◽  
The South ◽  
Market Segments ◽  
Culinary Tourism ◽  
The Many ◽  
Multiethnic Societies

Events and festivals, especially those focused on food, showcase the many nuances within a culture and can be seen to be an effective medium to transfer cultural identity or tradition. Cultural phenomena such as food festivals are integral to cultural immersion, especially in multicultural/multiethnic societies such as Nigeria. Emphasizing the importance of investigating the culinary festival market in Nigeria, TasteOff is an example in a developing country that identifies the market segments based on a multisegmentation approach that includes (i) travel motives, (ii) the important "festivalscape" factors, and (iii) future culinary event preferences. This research contributes dually to (i) a better understanding of culinary tourism in Africa, especially since much attention is placed on the South African scenario, and (ii) the needs and preferences of Africa's largest economy, Nigeria.

KASHMIR’S THREATENED HERITAGE: STUDY OF BIJBEHARA TOWN

2017 ◽  
Vol 4 (36) ◽  
Author(s):  
JAHANGIR AHMAD MALIK ◽  
R. A. SHARMA
Keyword(s):  
Special Reference ◽  
Heritage Tourism ◽  
Secondary Data ◽  
Research Paper ◽  
Present Position ◽  
Future Prospects ◽  
Market Segments ◽  
Jammu And Kashmir ◽  
Travel Industry ◽  
Tourism Attractions

Kashmir in general and district Anantnag in particular espies a sui-generic pulpit in whole India. Because of the axiomatic truth the region (Anantnag) has been a source of attraction for expeditionists, writers, bards, saints and scholars. Valley of Kashmir instead of its natural treasure is vastly embedded with the scintillated and sheering aforementioned heritage monumental sites that succor to cater the tourists from all nooks and corners of the globe. Heritage destinations are espying master attention to one of the growing niche market segments in the travel industry today. Over the years the popularity of heritage tourism has grown with travelers and with those developing new tourism attractions. Consequently, the present research paper has been devoted to highlight the quintessence and uniqueness of monumental heritage of the study area – Bijbehara (Anantnag). This research paper is mainly based on the secondary data to draw attention towards this potential tourist area. The heritage presentation must acquire a major thematic emphasis in the present position and future prospects of tourism in Bijbehara-(Anantnag) as well as whole state of Jammu and Kashmir. Henceforth, the suggestions provided are programme and strategic oriented with special reference to the study area Jammu and Kashmir.

Employment Services

2017 ◽  
Author(s):  
Ian Greer ◽  
Karen Breidahl ◽  
Matthias Knuth ◽  
Flemming Larsen
Keyword(s):  
Market Structure ◽  
Public Management ◽  
Multinational Firms ◽  
New Public Management ◽  
Paid Work ◽  
Market Segments ◽  
Employment Services ◽  
New Public ◽  
Work Assessment ◽  
Work Programme

Denmark, Germany, and Britain have marketized their employment services in different ways. This chapter introduces the tasks involved in moving jobless people into, or closer to, paid work (assessment, advice, training, job placement, and the organization of make-work schemes). In Denmark New Public Management and municipalization trends have combined to produce dramatic fluctuations in the volume of work and the rules of the market; marketization has proceeded in three waves since 2005. In Germany, there are diverse market segments reflecting the persistence of three different transaction modes in the wake of the Hartz reforms; marketization was implemented in 2002–5. In Britain, a series of privatization experiments led to the creation of a highly concentrated, centralized, and uncompetitive market, with several multinational firms managing the bulk of the market as Work Programme prime contractors; this market structure was created in 2008–11.

Changing Challenges in the Modernization of Nacional Financiera

2018 ◽  
Author(s):  
Juan Carlos Moreno-Brid ◽  
Esteban Pérez Caldentey ◽  
Laura Valdez
Keyword(s):  
Federal Government ◽  
Commercial Bank ◽  
Development Process ◽  
Institutional Transformation ◽  
Market Failures ◽  
Market Segments ◽  
Business Interests ◽  
Policy Bank ◽  
Preferential Access

NAFINSA was essential to Mexico’s development process. It served as the financial agent of the Federal Government and provided preferential access to long-term finance favouring selected business interests and groups. With the Washington Consensus, its tasks were reduced to correcting for market failures, becoming a complement to commercial banks, and focusing on attending the market segments falling outside the scope of commercial bank activity (notably SMEs). Although it appears as a successful story of institutional transformation, on closer inspection, NAFINSA has not been able to overcome key obstacles and its success in alleviating credit restrictions is very limited. NAFINSA must recover some of its functions, prerogatives, and responsibilities as a policy bank to become relevant in strengthening financial intermediation for capital formation.

New electrical stimulation technologies for sheep carcasses New electrical stimulation technologies for sheep carcasses

2005 ◽  
Vol 45 (5) ◽  
pp. 575 ◽  
Author(s):  
F. D. Shaw ◽  
S. R. Baud ◽  
I. Richards ◽  
D. W. Pethick ◽  
P. J. Walker ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Consumer Satisfaction ◽  
Electrode System ◽  
Constant Current ◽  
Eating Quality ◽  
Meat Eating ◽  
Medium Voltage ◽  
Sheep Meat ◽  
Maximum Voltage

High voltage electrical stimulation applied to the lamb carcass at the end of the dressing procedure often leads to an improvement in overall product quality by reducing the incidence of toughness. It would be advantageous if the same results could be consistently achieved with the use of lower, safer, voltages — medium voltage electrical stimulation. Experiments were conducted to determine the effect of medium voltage electrical stimulation applied to wool-on carcasses on meat quality as assessed using the Sheep Meat Eating Quality protocols. A further experiment examined the interaction of electrical stimulation and meat aging time on the consumer acceptance of lamb meat. In the first experiment, 3 treatments: control (non-stimulated), medium voltage electrical stimulation (applied to the wool-on carcass) and high voltage electrical stimulation (applied at the completion of dressing) were examined. Samples of the loin (LTL) and rump (GM) muscles were evaluated by consumers using Sheep Meat Eating Quality protocols. For both muscles, the consumers gave higher scores for tenderness, juiciness, flavour and overall acceptability to the stimulated product (P<0.001). There were no statistically significant differences between the 2 stimulation treatments. The second experiment was conducted at a commercial lamb-processing abattoir that had installed a prototype automated electrode system designed to work at chain speed. Lambs received either no stimulation (control), low current medium voltage electrical stimulation (constant current 300 mA peak, 15 Hz, maximum voltage 550 V peak) or high current medium voltage electrical stimulation (constant current 600 mA peak, 15 Hz, maximum voltage 550 V peak) immediately after sticking. Electrical stimulation improved both the objective and sensory (Sheep Meat Eating Quality) eating quality attributes of lamb loin muscle when assessed following 2 days of ageing. When expressed according to consumer satisfaction rating, 30, 37 and 70% of the loins receiving low, high or no electrical stimulation, respectively, were rated as unsatisfactory at 2 days of ageing. At 4 days of ageing no loins from carcasses in the low stimulation treatment were rated by consumers to be unsatisfactory (P<0.05) compared with either non-stimulated (40%) or high-stimulated loins (35%). With respect to the effects of aging meat, electrical stimulation improved the consumer score at 2 days post-stunning by 8.9 and 4.7 points for tenderness and overall liking, respectively. Further linear improvements due to aging were similar for both electrical stimulation and unstimulated products. Under conditions of no electrical stimulation used in this experiment, 10 days aging results in tenderness and overall liking scores greater than 60 and with ES similar scores are achieved in 5 days. Consumer scores over 60 greatly reduce the chance of meat being classified as unsatisfactory.

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