scholarly journals Improving the Competitiveness of Poultry Farms in the Krasnoyarsk Region of Russia

2021 ◽  
Vol 247 ◽  
pp. 01026
Author(s):  
Alena Rozhkova ◽  
Elina Stepanova
Keyword(s):  
Success Factors ◽  
Meat Products ◽  
Poultry Meat ◽  
Competitive Environment ◽  
Competitive Advantages ◽  
Krasnoyarsk Region ◽  
Poultry Products ◽  
Regional Market ◽  
Poultry Farms ◽  
Meat And Eggs

Poultry farming is one of the key branches of agriculture. Every year, the demand for dietary products of poultry farms increases, both consumers and producers are interested in the development of agricultural enterprises that supply poultry meat and eggs. In the market of the region there are a large number of poultry farms that supply meat products. The competitive environment of modern poultry farms is characterized by acute competition for the consumer. The solution to the problem of increasing the competitiveness of enterprises involves the development of measures to achieve and maintain competitive advantages in this market. The article presents the analysis results of the competitiveness for key suppliers of poultry meat and eggs in the regional market of the Krasnoyarsk region. The criteria of poultry farms competitiveness in the region are defined. Expert assessments of competitors based on the "4P"concept are compiled. Based on the results of the analysis, a competitiveness diagram of the largest regional producers of poultry meat and eggs is compiled. On the basis of the competitiveness polygon, the development directions of competitive advantages of poultry farms in the region are identified. The proposed measures to promote sales in the format of outside trade will lead to changes in the competitiveness polygon of poultry farms. The article presents recommendations for the acquisition and development of stable competitive positions in the regional market of poultry products. The key success factors influencing the competitiveness of poultry farms in the regional poultry meat market are identified, the most important trends in the development of the competitive environment and ways to improve the competitiveness of poultry farms and their adaptation to changing conditions are presented.

scholarly journals Evaluation of competitiveness, classification and calculation of customs payments of chicken breeds realized on the market

2020 ◽  
Vol 9 (27) ◽  
pp. 391-400
Author(s):  
Oleg Ilyasovich Katlishin
Keyword(s):  
Consumer Preferences ◽  
Scientific Research ◽  
Meat Products ◽  
Modern Science ◽  
Chicken Meat ◽  
Point Of View ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Poultry Products ◽  
Regional Market

The development of industrial production of poultry products is a permanently relevant task for all regions of Russia, including Perm Region, since chicken meat is a daily commodity of the population because of its reasonable price and high consumer properties. However, today there is no comprehensive scientific understanding of issues related to determining the competitiveness of poultry meat products, this scientific topic requires a study of the competitiveness of chicken meat products presented on the regional market. All this determines the relevance of the study. The purpose of the scientific research in the framework of this article is to assess the competitiveness of selected samples (brands) of chicken breasts sold on Perm market. When choosing the hypothesis of scientific research, the author dwelled on the assumption of insufficient coverage of the problem of increasing and calculating the competitiveness of poultry meat products in modern science. Achieving this goal the following tasks are carried out: consideration of the theoretical foundations of the competitiveness of chicken breasts; an examination of the quality of chicken breasts sold in Perm market; conducting market research on consumer preferences and determining the competitiveness of chicken breasts by value for money and using a comprehensive integrated indicator of competitiveness. The object of the research in this article are samples of chicken breast of various brands sold on Perm market. When assessing competitiveness, the selected samples were considered according to group and economic criteria, according to the “brand awareness” indicator, point scales were used. Also, in the study of chicken breast samples, organoleptic, aesthetic indicators and other criteria for competitiveness were evaluated. For the examination of chicken breast in Perm market, the breasts of the following manufacturers were purchased: JSC “PRODO Perm Poultry Factory”, LLC “Udmurt Poultry Factory”, CJSC Uralbroiler, CJSC Petelinskaya Poultry Factory, LLC Belgrankorm-Veliky Novgorod. As a result of the research, the quality was determined and the tested samples of chicken breasts were ranked, their competitiveness was calculated from the professional objective point of view of product consulting by taking into account the quality per unit of money paid, and the real state of competitiveness in this market segment was determined taking into account consumer requests.

Fluoroquinolone Resistance in Campylobacter

2010 ◽  
Vol 73 (6) ◽  
pp. 1141-1152 ◽  
Author(s):  
JAMES L. SMITH ◽  
PINA M. FRATAMICO
Keyword(s):  
Meat Products ◽  
Dna Gyrase ◽  
Poultry Meat ◽  
Fluoroquinolone Resistance ◽  
Campylobacter Coli ◽  
Topoisomerase Iv ◽  
Animal Products ◽  
Poultry Products ◽  
Bacterial Transcription ◽  
Campylobacter Infection

Campylobacter is a commensal in poultry, and therefore, poultry and poultry products are major sources of Campylobacter infections in humans. Fluoroquinolones inhibit the growth of Campylobacter and other microorganisms by binding to bacterial DNA gyrase and DNA topoisomerase IV. These enzymes are associated with bacterial transcription, replication, and chromosome condensation and segregation. Selection pressure in the presence of fluoroquinolones rapidly leads to resistance in Campylobacter, due to the selection for mutations in DNA gyrase. Fluoroquinolone-resistant campylobacters have been found in poultry feces and carcasses, and in retail poultry meat products in most areas of the world. In addition, other food animals and the meat products from those animals have been shown contaminated with fluoroquinolone-resistant campylobacters. Even the removal of fluoroquinolones from use in treating animal diseases has not entirely eliminated the presence of resistant Campylobacter jejuni and Campylobacter coli from animals and animal products. Human exposure to Campylobacter infection could be reduced by using strategies that decrease colonization of chickens by the pathogen.

Sensory, Deterioration and Bacteriological Assessment of Some Ready to Eat Poultry Products

2020 ◽  
Keyword(s):  
Meat Products ◽  
Thiobarbituric Acid ◽  
Poultry Meat ◽  
Meat Processing ◽  
Sensory Panel ◽  
E Coli ◽  
Poultry Products ◽  
Processing Plants ◽  
Hygienic Measures

This study was carried out to assess the quality of some RTE (ready to eat) chicken meat products collected from different poultry meat processing plants in Menofia and Gharbia governorate. a A total of 60 commercially produced RTE poultry products such as chicken ham, chicken shawarma, chicken with herps, smoked turkey and turkey smoked lobes (12 each) were collected from supermarkets and examined for sensory, deterioration criteria and bacteriological quality. The results revealed that the sensory panel scores of all examined RTE poultry meat products samples were generally low especially in chicken with herps, chicken ham and smoked turkey RTE poultry meat products. Moreover, pH values of most of the examined samples were relatively alkaline whereas the lowest value was recorded in smoked turkey samples and highest value was observed in chicken with herps samples. In addition, higher thiobarbituric acid (smoked turkey) and slightly increases of total volatile basic nitrogen values (chicken with herps) were recorded in most of the examined samples. All investigated bacterial counts were significantly high in all examined RTE poultry meat products samples. Staph. aureus was isolated from chicken ham and E. coli strains were isolated from chicken shawarma, smoked turkey and turkey smoked lobes. However, E. coli O157:H7 and salmonella strains failed to be isolated from all the examined samples. It could be concluded that all the examined RTE poultry meat products were deteriorated in terms of sensory, chemical and bacteriological terms and exceeded the limit described by E.S. (3493/2005) for cooked poultry meat products. In addition, these samples were probably produced and prepared under bad hygienic measures which could be responsible for lowering their quality and reduce shelf life.

Assessment of the nutritional and biological value of raw smoked poultry products

2021 ◽  
pp. 66-73
Author(s):  
K.M. Aubakirova ◽  
B.M. Abdraman ◽  
S.Zh. Serikbay
Keyword(s):  
Amino Acid ◽  
Meat Product ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Starter Cultures ◽  
The Body ◽  
Poultry Meat ◽  
Biological Value ◽  
Poultry Products ◽  
Amino Acid Score

In solving the problem of providing the population with high-grade food, an important role belongs to the domestic poultry processing industry as the most effectively developing in the world. At the same time, the market of delicatessen products from poultry meat is not large and it needs to expand the range. Of particular interest is the development of raw smoked products using starter cultures. A comparative commodity science assessment of the biological usefulness of raw smoked whole- muscle poultry meat product is given. As a result of the commodity quality assessment, it was proved that the types of raw smoked products from poultry meat offered to consumers have the best organoleptic properties and nutritional value. In the future, when calculating the biological value of raw smoked products, data from the amino acid score of experimental and control samples were used.Тhe biological value of meat products primarily depends on the quantitative content of essential amino acids and polyunsaturated fatty acids, the degree of availability of nutrients to digestive enzymes and the level of assimilation in the body. In connection with the above, on certain types of experimental meat products, a series of experiments were consistently presented, the results of which are presented in this article. Key words: poultry meat, starter cultures, amino acid score, raw smoked products.

scholarly journals Characterization of Methicillin-Resistant Staphylococcus aureus Isolates from Food and Food Products of Poultry Origin in Germany

2011 ◽  
Vol 77 (20) ◽  
pp. 7151-7157 ◽  
Author(s):  
Andrea T. Feßler ◽  
Kristina Kadlec ◽  
Melanie Hassel ◽  
Tomasz Hauschild ◽  
Christopher Eidam ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meat Products ◽  
Poultry Meat ◽  
The Novel ◽  
Methicillin Resistant ◽  
Content Type ◽  
Turkey Meat ◽  
Poultry Products ◽  
Type Iv ◽  
Toxic Shock Syndrome Toxin

ABSTRACTDuring a survey of fresh chicken and turkey meat as well as chicken and turkey meat products for the presence of methicillin-resistantStaphylococcus aureus(MRSA) isolates in Germany, 32 (37.2%) of 86 samples were MRSA positive. Twenty-eight of these MRSA isolates belonged to clonal complex 398 (CC398), which is widespread among food-producing animals. These CC398 isolates carried SCCmecelements of type IV or V and exhibitedspatype t011, t034, t899, t2346 or t6574 and either the knowndrutypes dt2b, dt6j, dt10a, dt10q, dt11a, dt11v, and dt11ab or the noveldrutypes dt6m, dt10as, and dt10at. In addition, two MRSA sequence type 9 (ST9) isolates with a type IV SCCmeccassette,spatype t1430, anddrutype dt10a as well as single MRSA ST5 and ST1791 isolates with a type III SCCmeccassette,spatype t002, anddrutype dt9v were identified. All but two isolates were classified as multiresistant. A wide variety of resistance phenotypes and genotypes were detected. All isolates were negative for the major virulence factors, such as Panton-Valentine leukocidin, toxic shock syndrome toxin 1, or exfoliative toxins. In contrast to the MRSA CC398 isolates, the four ST9, ST5, or ST1791 isolates harbored theegcgene cluster for enterotoxin G, I, M, N, O, and U genes. Although the relevance of contamination of fresh poultry meat or poultry products with MRSA is currently unclear, the presence of multiresistant and, in part, enterotoxigenic MRSA emphasizes the need for further studies to elucidate possible health hazards for consumers.

Inhibition of Nalidixic Acid–Resistant Salmonella on Marinated Chicken Skin†

2010 ◽  
Vol 73 (11) ◽  
pp. 2072-2078 ◽  
Author(s):  
A. PATHANIA ◽  
S. R. McKEE ◽  
S. F. BILGILI ◽  
M. SINGH
Keyword(s):  
Nalidixic Acid ◽  
Storage Temperature ◽  
Meat Products ◽  
Poultry Meat ◽  
Poultry Products ◽  
Chicken Skin ◽  
Serovar Typhimurium ◽  
Series Of Experiments ◽  
Multiple Strains ◽  
The Impact

Marination is widely used to enhance flavor and increase consumer acceptability of meat and poultry products. The impact of such marination on the safety and shelf life of poultry meat was evaluated in this study. A series of experiments were conducted to determine the efficacy of teriyaki and lemon pepper marinades against multiple strains of nalidixic acid (NAL)–resistant Salmonella. NAL-resistant Salmonella serovar (Typhimurium, Heidelberg, and Senftenberg) cultures were inoculated onto chicken skin at 0.6 to 3.14 log CFU/g in a 12-well titer plate. Inoculated chicken skin was exposed to teriyaki or lemon pepper marinades for up to 32 h and stored at 4 or 25°C to determine the prevalence of Salmonella. To determine Salmonella survival, a three-strain cocktail of Salmonella was inoculated at low (ca. 4 log CFU/g) and high (8 log CFU/g) levels onto chicken skin that was then marinated with either teriyaki or lemon pepper marinade for up to 32 h and stored at 4 or 25°C. Prevalence of Salmonella was significantly reduced (P ≤ 0.05) by teriyaki marinade at all levels of contamination regardless of storage temperature. Lemon pepper marinade reduced Salmonella prevalence (P ≤ 0.05) at low levels of contamination (101 and 102 CFU/g), whereas no significant effect (P > 0.05) was observed at higher levels of contamination. Marination of chicken skin with teriyaki marinade greatly reduced Salmonella prevalence and survival (P ≤ 0.05) regardless of the storage temperature, indicating the antimicrobial potential of this marinade for poultry and meat products.

scholarly journals Production of poultry meat and eggs as functional food: Challenges and opportunities

2011 ◽  
Vol 27 (3) ◽  
pp. 511-520 ◽  
Author(s):  
L. Peric ◽  
V. Rodic ◽  
N. Milosevic
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Developed Countries ◽  
Normal Diet ◽  
Poultry Meat ◽  
Omega 3 ◽  
Beneficial Effects ◽  
Poultry Products ◽  
High Level ◽  
Meat And Eggs

In the last decades people became highly aware of the connection between food and health, especially in developed countries of Europe and USA. Food can only be considered functional if together with its basic nutritional impact it has beneficial effects on human health. It must improve general conditions and/or decrease the risk of the disease. Functional foods should be enhanced with added ingredients not normally found in the product, providing health benefits beyond their nutritional value. Functional foods are intended to be consumed as part of the normal diet but offer the potential of enhanced health or reduced risk of disease. Functional food could be rich in vitamins, omega-3 fatty acids or antioxidants. Poultry meat and eggs have a potential to be considered as a functional food because of the high level of conversion of beneficial nutrients from feed to poultry products. Enrichment of eggs is more pronounced than enrichment of meat because of the higher fat content. Current position and future opportunities of poultry products in production of functional food will be consider in this paper.

scholarly journals Factors of ensuring the competitiveness of Ukraine’s pig breeding production in external markets

2019 ◽  
Vol 6 (2) ◽  
pp. 29-46 ◽  
Author(s):  
M. Ibatulin ◽  
O. Varchenko ◽  
I. Svynous ◽  
O. Klymchuk ◽  
O. Drahan ◽  
...  
Keyword(s):  
Institutional Environment ◽  
Negative Impact ◽  
Meat Products ◽  
State Regulation ◽  
Poultry Meat ◽  
Competitive Advantages ◽  
Import Penetration ◽  
Relevant Market ◽  
Commodity Group ◽  
External Market

Aim. To substantiate the approaches to activating export transactions in the market of pig breeding products, determining the indicators of competitiveness of the main kinds of meat and relative competitiveness of pig breeding products in the leading countries based on the identifi cation of factors, restraining the export of Ukrainian pig breeding products, and elaborating the suggestions on eliminating their negative impact on the dynamics of foreign economic activity in the industry. Methods. The methodological approaches of the study were based on the information about the volumes of foreign trade, mainly used for international comparison and determined for each commodity or commodity group. The Relative Export Advantage Index (RXA), the Relative Import Penetration Index (RMP) and the Relative Trade Advantage Index (RTA) were determined while estimating competitive advantages of pig breeding products. The study involved a comprehensive comparative analysis of the main kinds of meat products in the external market using the model of “food independence – competitiveness”. The index of food independence was used along with the generalizing index of competitiveness for some kinds of meat products – the modi- fi ed Balassa index. It was determined that it was reasonable to determine the level of food independence based on food self- production within the range of 70–80 % from the commodity resources of the domestic food market. Our study involved the data of the informational database of the State Statistics Service of Ukraine and FAO regarding the volume of export-import of pig breeding production. Results. It has been proven that there are no competitive advantages of Ukraine’s pig breeding produc- tion in external markets; there is insuffi cient food independence on the background of potential advantages for the expansion of export, in particular, that of cheap fodder and logistics. A considerable decrease in the exchange rate for hryvnia compared to foreign currencies of the leading countries creates prerequisites for successful promotion of Ukrainian pork both in domestic and foreign markets. The need of monitoring the implementation of food independence criteria and diversifi cation of export specialization of the country was substantiated. In the long-term perspective, it is reasonable to optimize the level of protection for the market of pig breeding products, to stimulate domestic production, to distribute the instruments of state support for the “green box”. It has been proven that the main directions of supporting the export of domestic agrarian products should become as follows: facilitating export procedures; expanding assortment and accessibility of fi nancial services; developing the support- ing infrastructure; informational support for exporters; conducting research and implementing support programs; the activity of the system of credit-insurance institute and trade representations should be carried out in a single complex via determining the potential market and fi nancial-insurance support for the export. Conclusions. The method of two-criteria analysis of the status of domestic market for meat products based on the indices of food safety and international competitiveness has been developed and tested which will promote complex estimation of positions of some kinds of commodities in external market. The model of two-criteria analysis allows substantiating effective instruments of state regulation and protecting the relevant market of prod- ucts. The method of two-criteria analysis of meat products is universal, i.e. it may be used to determine the positions of different commodity groups in the external market. The evaluation of competitiveness of the main kinds of meat products – pork, beef and poultry meat – demonstrated the absence of competitive advantages of pig breeding production in external markets and insuf- fi cient food independence. The factors, restraining the expansion of pork export, were systematized and divided into three main groups: technological; normative and regulatory; veterinary, and the ways of eliminating them were specifi ed. The measures of creating favorable export-institutional environment were elaborated and the main directions of supporting export of domestic pig breeding production were suggested.

The effectiveness of using combined recycled water to improve the quality of poultry meat

2021 ◽  
pp. 74-84
Author(s):  
K.S. Meyramkulova ◽  
A.Zh. Temirbekova ◽  
K.M. Aubakirova
Keyword(s):  
Tap Water ◽  
Meat Products ◽  
Animal Husbandry ◽  
Farming System ◽  
Poultry Meat ◽  
Poultry Production ◽  
Recycled Water ◽  
Poultry Farms ◽  
The Cost ◽  
Poultry Farming

The environmental aspects of poultry production have recently become increasingly political. This applies not only to the cultivation of poultry, but also to the processing and marketing of meat products. Poultry farming is associated with signifi cant environmental risks. Pollution from intensive animal husbandry is not so serious. Poultry farms consume a lot of water, especially when slaughtering poultry, and energy, especially when cooling and further processing meat. An important reserve for reducing the cost of meat entering the consumer market is the creation of an effective poultry farming system. If reducing water consumption by poultry farms becomes one of the priorities of environmental policy, the number of birds may increase, and meat prices may become cheaper. At the same time, when using the purifi ed and recycled water of the slaughterhouse of poultry farms for the technological needs of the slaughterhouse, for example, for washing gutted carcasses outside and inside (which is usually produced by tap water), the quality indicators of meat as a whole signifi cantly increase. Key words: recycling, poultry meat, combined electro-photochemical plant.

Use of unconventional plant raw material in poultry meat recipe

2021 ◽  
Vol 67 (3) ◽  
pp. 3591-3597
Author(s):  
Aleksandr Lukin ◽  
Natalia Naumova ◽  
Julia Bets
Keyword(s):  
Organic Acids ◽  
Nutritional Value ◽  
Meat Products ◽  
Mineral Elements ◽  
Raw Material ◽  
Poultry Meat ◽  
Brazil Nut ◽  
Poultry Products ◽  
Combined Use ◽  
Freeze Dried

The results of studying the combined use of freeze-dried ground apples (in an amount of 7%) and Brazil nut kernels (in an amount of 5 %) in the technology of baked poultry products are presented. The modification of the recipe made it possible to obtain stuffed meat products with improved consumer properties (apple and nut notes in the smell, slight sourish-sweetish tone in the taste, caramel shades in the color) and increased nutritional value (content of dietary fiber, mineral elements Mo, Au, Cu, B, Mn, W, Be, Sn, Fe, Ca, Mg, P, organic acids, protein) alongside a decrease in the amount of butter by 4%.

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