Trends in meat consumption and the need for fresh meat and meat products of improved quality

2009 ◽  
pp. 3-18 ◽  
Author(s):  
M.D. Aaslyng
Keyword(s):  
Meat Products ◽  
Meat Consumption ◽  
Fresh Meat

scholarly journals Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa

2018 ◽  
Vol 10 (9) ◽  
pp. 3323 ◽  
Author(s):  
Babatunde Alao ◽  
Andrew Falowo ◽  
Amanda Chulayo ◽  
Voster Muchenje
Keyword(s):  
South Africa ◽  
Decision Making ◽  
Meat Products ◽  
Meat Consumption ◽  
Eastern Cape Province ◽  
Eastern Cape ◽  
Nutritional Knowledge ◽  
Factors Influencing ◽  
Point Of Purchase

This study was conducted to determine the consumers’ perceptions and factors influencing offal meat consumption in Amathole District in the Eastern Cape Province of South Africa. A total of 202 consumers from Amathole District were randomly sampled from three municipalities. The study revealed that consumers were more influenced by the freshness, price, and availability of the product and these factors determine the point of purchase. The most preferred purchase-point for offal meat in this study was butchery. However, sheep offal was more preferred to cattle offal. The point of purchase, however, remains a prominent factor among other factors that could influence decision making for any consumer. When it comes to offal meat, the results showed that the majority of consumers purchased more liver, intestine, and tripe, which is because they are often sold in a combo at the butchery. Furthermore, it was revealed that consumers have nutritional knowledge of the offal meat products before making their purchase but health reasons emerged as a factor that the consumers considered the least at the point of purchase.

scholarly journals Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological Studies

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3601
Author(s):  
Mina Nicole Händel ◽  
Jeanett Friis Rohde ◽  
Ramune Jacobsen ◽  
Berit Lilienthal Heitmann
Keyword(s):  
General Population ◽  
Systematic Reviews ◽  
Methodological Quality ◽  
Meat Products ◽  
Meat Consumption ◽  
Risk Of Bias ◽  
Processed Meat ◽  
Meta Analyses ◽  
Risk Of Cancer ◽  
Processed Meat Consumption

Based on a large volume of observational scientific studies and many summary papers, a high consumption of meat and processed meat products has been suggested to have a harmful effect on human health. These results have led guideline panels worldwide to recommend to the general population a reduced consumption of processed meat and meat products, with the overarching aim of lowering disease risk, especially of cancer. We revisited and updated the evidence base, evaluating the methodological quality and the certainty of estimates in the published systematic reviews and meta-analyses that examined the association between processed meat consumption and the risk of cancer at different sites across the body, as well as the overall risk of cancer mortality. We further explored if discrepancies in study designs and risks of bias could explain the heterogeneity observed in meta-analyses. In summary, there are severe methodological limitations to the majority of the previously published systematic reviews and meta-analyses that examined the consumption of processed meat and the risk of cancer. Many lacked the proper assessment of the methodological quality of the primary studies they included, or the literature searches did not fulfill the methodological standards needed in order to be systematic and transparent. The primary studies included in the reviews had a potential risk for the misclassification of exposure, a serious risk of bias due to confounding, a moderate to serious risk of bias due to missing data, and/or a moderate to serious risk of selection of the reported results. All these factors may have potentially led to the overestimation of the risk related to processed meat intake across all cancer outcomes. Thus, with the aim of lowering the risk of cancer, the recommendation to reduce the consumption of processed meat and meat products in the general population seems to be based on evidence that is not methodologically strong.

scholarly journals Consumer preferences for meat products blended with plant-based 1 proteins in Germany

2020 ◽  
Author(s):  
Adriano Profeta ◽  
Marie Baune
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Meat Product ◽  
Meat Products ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Meat Substitute ◽  
Daily Diet ◽  
Social Environmental

High levels of meat consumption are increasingly being criticised for ethical, environmental, andsocial reasons. Plant-based meat substitutes have been identified as healthy sources of proteinin comparison to meat. This alternative o?ers several social, environmental and health benefitsand may play a role in reducing meat consumption. However, there has been a lack of researchon how specific meat substitute attributes can influence consumers to replace or partially replacemeat in their diets.Research demonstrates that in many countries consumers are highly attached to meat.They considerit as an essential and integral element of their daily diet. For these consumers which arenot interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a lowthresholdoption for a more sustainable food consumption behaviour. In meathybrids only afraction of the meat product (e.g. 20% to 50%) is replaced with plant-based proteins.In this paper, the results of an online survey with 500 German consumers are presented with focuson preferences and attitudes relating to meathyrids. The results show that more than fifty percentof consumers substitute meat at least occasionally. Thus, about half of the respondents reveal aneligible consumption behaviour in respect to sustainability and healthiness to a certain degree.Concerning the determinants of choosing either meathybrid or meat it becomes evident that thehighest e?ect is exerted by the health perception. The healthier meathybrids are perceived, thehigher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motiveslike animal welfare or environmental concerns when it comes to choice for this new productcategory

Dye use in fresh meat preparations and meat products: a survey by a validated method based on HPLC ‐ UV ‐diode array detection as a contribution to risk assessment

2019 ◽  
Vol 55 (3) ◽  
pp. 1126-1135 ◽  
Author(s):  
Marco Iammarino ◽  
Annalisa Mentana ◽  
Diego Centonze ◽  
Carmen Palermo ◽  
Michele Mangiacotti ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Meat Products ◽  
Diode Array ◽  
Diode Array Detection ◽  
Fresh Meat ◽  
Array Detection

Bioluminescent ATP Assay for Rapid Estimation of Microbial Numbers in Fresh Meat

1986 ◽  
Vol 49 (1) ◽  
pp. 18-22 ◽  
Author(s):  
KENNETH J. LITTEL ◽  
SYLVIA PIKELIS ◽  
ARNOLD SPURGASH
Keyword(s):  
Bacterial Flora ◽  
Meat Products ◽  
Sampling Procedure ◽  
Plate Count ◽  
Meat Sample ◽  
Fresh Meat ◽  
Atp Assay ◽  
Plate Counts ◽  
Food Particles ◽  
Double Filtration

The utility of a bioluminescence adenosine triphosphate (ATP) procedure to estimate bacterial levels in fresh meat products was investigated. A double filtration (DF) sampling procedure was used. In this system two filters were fitted in tandem. A prefilter was used to trap food particles which contained contaminating ATP while the second filter retained the microbial population. The second filter was treated with an enzyme reagent to hydrolyze nonmicrobial ATP that was present on the bacterial filter. Using standard curves, that related bacterial ATP (B-ATP) and plate counts, the bacterial ATP levels in fresh beef and chicken samples were transformed into estimated bacterial levels in the products. The ATP procedure was able to predict bacterial levels within +/− 0.5 log10 of the actual plate count for greater than 90% of the fresh beef and chicken samples tested. Mean femtogram (fg) ATP/CFU levels in fresh beef and chicken mixed bacterial flora were 0.88 and 0.94, respectively. Minimal sensitivity of the double filtration/enzyme method was approximately 5 × 104 CFU/g of meat sample.

scholarly journals From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products

2019 ◽  
Vol 2019 ◽  
pp. 1-2
Author(s):  
Gonzalo Delgado-Pando ◽  
Carlos Álvarez ◽  
Lara Morán
Keyword(s):  
Quality Evaluation ◽  
Meat Products ◽  
Processed Meat ◽  
Fresh Meat ◽  
New Strategies

LOSSES IN CONVERTING BEEF ANIMALS TO FRESH MEAT PRODUCTS

1979 ◽  
Vol 3 (3) ◽  
pp. 241-247
Author(s):  
A. M. PEARSON ◽  
EILEEN M. LEITE ◽  
R. A. MERKEL
Keyword(s):  
Meat Products ◽  
Fresh Meat

scholarly journals Distribution and Safety Assessment of Heavy Metals in Fresh Meat from Zhejiang, China

2021 ◽  
Author(s):  
Jian Long Han ◽  
Xiao Dong Pan ◽  
Qing Chen
Keyword(s):  
Heavy Metals ◽  
Health Risk ◽  
Safety Assessment ◽  
Meat Products ◽  
Fresh Meat ◽  
Southeast China ◽  
Industrial Activities ◽  
Wet Weight ◽  
Positive Correlations ◽  
Meat Samples

Abstract There are increasing concerns on heavy metals in animal derived foods. We analyzed the levels of As, Cd, Cr, Cu, Hg, Ni, and Pb in 1066 fresh meat samples including pork, beef, mutton, chicken and duck from Zhejiang province, southeast China. The average levels of As, Cd, Cr, Cu, Hg, Ni, and Pb were 0.018, 0.002, 0.061, 0.801, 0.0038, 0.055, and 0.029 mg/kg wet weight respectively. There are significant positive correlations among Cd, Hg and Pb (P<0.05) and negative correlations for Cu-Pb or Cu-Cd (P<0.05). The exposure assessment showed that the health risk to humans by consuming these meat products was relatively low. However, regular monitoring of heavy metals in meat products is still recommended considering their intensive industrial activities.

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