Meat processing company staff as innovation intermediaries: developing a framework from New Zealand’s red meat sector

2018 ◽  
Vol 24 (2) ◽  
pp. 123-135 ◽  
Author(s):  
Victoria Westbrooke ◽  
Meike Guenther ◽  
Denise Bewsell ◽  
Glen Greer
Keyword(s):  
Red Meat ◽  
Meat Processing ◽  
Innovation Intermediaries ◽  
Meat Sector

Collusion-enhancing effects of the own- and cross-price demand elasticities in merging multiproduct food industries: The case of chicken and red meat in the United States

2018 ◽  
Vol 47 (3) ◽  
pp. 223-232 ◽  
Author(s):  
Dimitrios Panagiotou
Keyword(s):  
Food Industry ◽  
The United States ◽  
Red Meat ◽  
Meat Industry ◽  
Meat Processing ◽  
Health Concerns ◽  
Food Industries ◽  
Demand Elasticities ◽  
The Us ◽  
Price Demand

The recent wave of megamergers sweeping the US food industry has raised significant concerns regarding “conglomerate” market power. Beef processors have been merging with pork and/or poultry processors (and vice versa). Concurrently, consumers have changed their attitude toward diet and health. The poultry industry has been more responsive to the changes in consumers’ lifestyles than the red meat industry by providing products which address health concerns. As a consequence, consumers exhibit stronger preference for chicken and are more willing to substitute chicken for red meat. The objective of this study is to examine the sustainability of collusion between multiproduct meat processing firms, under different values of the own-price demand flexibility of chicken as well as cross-price elasticities of demand between the markets of chicken and red meat. The findings indicate that the less (more) responsive demand for chicken gets to changes in its own price (price of red meat), the easier it gets for firms to sustain collusion.

Salmonella response to physical interventions employed in red meat processing facilities

Food Control ◽  
2019 ◽  
Vol 103 ◽  
pp. 91-102 ◽  
Author(s):  
Amreeta Sarjit ◽  
Joshua T. Ravensdale ◽  
Ranil Coorey ◽  
Narelle Fegan ◽  
Gary A. Dykes
Keyword(s):  
Red Meat ◽  
Meat Processing

scholarly journals Airborne Listeria spp. in the red meat processing industry

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 441-447 ◽  
Author(s):  
M. Dobeic ◽  
E. Kenda ◽  
J. Mičunovič ◽  
I. Zdovc
Keyword(s):  
Red Meat ◽  
Positive Case ◽  
Airborne Bacteria ◽  
Meat Processing ◽  
Processing Industry ◽  
Air Samples ◽  
Mesophilic Bacteria ◽  
Processing Plants ◽  
Carcass Contamination ◽  
Settling Rates

The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red meat slaughtering and three processing plants. Airborne L. seeligeri and L. innocua were determined using 8 (5.06%, n = 158) air samples taken on the locations characteristic for aerosol generating and in a chilly environment. The positive airborne samples of Listeria spp. were in an insignificant (P > 0.05) relation with the highest airborne bacteria counts. On the carcass, only 1 positive case (0.69%, n = 144) of L. innocua was determined, presumably owing to the low airborne Listeria counts and its unpredictable settling rates. In addition, insignificant (P > 0.05) influences of air moisture and airflow on the airborne Listeria were found. Nevertheles, the methods currently used to determine the airborne Listeria and its relationships to aerosol viable mesophilic bacteria and carcass contamination need to be reconsidered in future investigations.

Brazil's meat scandal may shake agriculture outlook

2017 ◽  
Keyword(s):  
Trade Balance ◽  
Open Space ◽  
Economic Recovery ◽  
Meat Processing ◽  
Short Term ◽  
Content Type ◽  
World Class ◽  
Meat Sector

Subject Outlook for Brazilian agriculture. Significance Brazil is among the world’s top commodity producers and the leading exporter of beef and poultry. Agriculture and livestock account for less than 5% of GDP but has been central to the trade balance in recent years. Recent corruption scandals in the meat sector pose major challenges for agribusiness. Prospects for agriculture look more promising in 2017, but agribusiness as a whole now faces deep uncertainties at both domestic and global levels. Impacts Corruption in different spheres is hindering Brazil’s few possibilities of economic recovery in the short term. Doubts about Brazilian meat processing practices open space for international competitors, such as Australia. Unsavoury practices may damage Brazilian long-lived world-class reputation in agribusiness.

scholarly journals An American Solution to an Irish Problem: A Consideration of the Material Conditions that Shape the Architecture of Union Organizing

2017 ◽  
Vol 33 (2) ◽  
pp. 191-207 ◽  
Author(s):  
John Geary ◽  
Sophie Gamwell
Keyword(s):  
Research Design ◽  
Comparative Research ◽  
Red Meat ◽  
Union Organizing ◽  
Meat Processing ◽  
Power Resources ◽  
Trade Unionism ◽  
New Models ◽  
Practical Experiences ◽  
Material Conditions

New models of union organizing have become an important instrument of union growth and renewal. We examine the transfer of US-developed organizing practices to Ireland. We enquire whether the practical experiences of SIPTU can be considered successful. In particular, we focus on the question: in what way is the architecture of union organizing shaped by the material conditions that affect workers’ power? We look at three campaigns across three low-wage sectors (hotels, red meat processing and contract cleaning). The campaigns share a number of common properties, but differ in respect of the power resources available to employees and the shape of their outcomes. Using a most similar systems comparative research design, we identify a variety of causes which help explain the success and shape of the different organizing campaigns. Finally, we make a number of arguments in respect of how our findings link to debates about the future of trade unionism.

The value of objective online measurement technology: Australian red meat processor perspective

2018 ◽  
Vol 58 (8) ◽  
pp. 1559 ◽  
Author(s):  
E. S. Toohey ◽  
R. van de Ven ◽  
D. L. Hopkins
Keyword(s):  
Meat Quality ◽  
Red Meat ◽  
Measurement Technology ◽  
Online Measurement ◽  
Quality Traits ◽  
Meat Processing ◽  
Meat Quality Traits ◽  
Grading Systems ◽  
Meat Colour ◽  
Future Technologies

In the past, the adoption of online measurement technologies for measuring carcass and meat quality traits objectively has been low among Australian red meat processors. The aim of the present work was to obtain a greater understanding of Australian processor views on the value of objective online measurement technologies. This was achieved through consultation with 65 Australian processors, to understand which carcass and meat quality traits they considered important to objectively measure and what they thought of current and future technologies. It was shown that beef processors ranked meat colour and tenderness as the most important traits (P < 0.001) to objectively measure online. Sheep processors ranked tenderness, pH, age, meat colour, total tissue depth at the 12th rib 110 mm from the midline (GR) and saleable meat yield percentage as the most important traits (P < 0.001) to objectively measure online. The overall processor responses indicated that there is support for online measurement technologies, with 80% of processors stating that online objective grading systems have a role in the Australian meat processing sector now and 88% considered these to have a role in the future. Much can be learned from the implementation of previous online objective measurement technologies by processors in terms of commercialisation and adoption strategies. The development and adoption of objective online measurement technologies is challenging and complex. However, increased adoption of online measurement technologies has the potential to achieve benefits to the whole of industry and needs continued support, coupled with new approaches to enhance adoption.

scholarly journals Effect of import decisions in Turkey on the red meat sector

2020 ◽  
Vol 5 (2) ◽  
pp. 83-89
Author(s):  
Ahmet Cumhur AKIN ◽  
Mehmet Saltuk ARİKAN ◽  
Mustafa Bahadır ÇEVRİMLİ
Keyword(s):  
Red Meat ◽  
Meat Sector
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