Topic II: An Evaluation of Integration in the Poultry Meat Industry

1951 ◽  
Vol 33 (4) ◽  
pp. 1034
Author(s):  
E. L. Baum ◽  
W. P. Mortenson
Keyword(s):  
Poultry Meat ◽  
Meat Industry

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

MEAT PROCESSING INDUSTRY OF UKRAINE: TENDENCIES AND PROSPECTS

2021 ◽  
Vol 40 (4) ◽  
pp. 16-25
Author(s):  
VLASENKO Iryna ◽  
SEMKO Tetiana
Keyword(s):  
Supply And Demand ◽  
Poultry Meat ◽  
Necessary Condition ◽  
Meat Production ◽  
Meat Industry ◽  
Total Production ◽  
Meat Processing ◽  
Resource Saving ◽  
Investment Activity ◽  
Processing Industry

Background. The total production of beef and pork is declining from year to year. The study of development trends in the meat industry of Ukraine will help to outline the prospects for the successful realization of potential opportunities for production expansion. An analysis of recent research and publications has shown that despite some scientific developments, dynamic changes in the meat processing industry require constant monitoring of unresolved issues. The aim of the study is to analyze the current state and characteristics of the meat processing industry of Ukraine on the basis of analytical research in general and in the context of its innovation activities in particular. Materials and methods. Research methods were used: monographic, statistical groupings, correlation-regression analysis, graphical. Results. Analysis of the dynamics of industrial meat production shows that beef and veal occupy the least share in it. The basis for ensuring the economic balance of production and economic relations of economic entities is the consistency of supply and demand for raw meat and products of its processing. For the successful development of the industry, the state must protect and stimulate domestic producers; to harmonize domestic standards of safety and quality of products in accordance with international ones. The innovative development of the meat market requires adequate investment support, and the stimulation of investment activity should be considered in the context of the strategy of development of the national economy on an innovative basis. Conclusion. Livestock production in general and meat in particular are one of the leading sectors of agriculture. In recentyears, there have been some trends in the dynamics and structure of meat production and consumption in favor of cheaper poultry meat. The reason for this is the reduction in production; increase in retail prices for all types of products; low incomes of the majority of the population. A necessary condition for the sustainable development of the meat processing industry is the introduction of European regulations on product quality and safety standards; introduction of resource-saving technologies at enterprises; reconstruction of enterprises; provision of production facilities with domestic raw materials.

scholarly journals Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

2020 ◽  
Author(s):  
Aeriel D Belk ◽  
Toni Duarte ◽  
Casey Quinn ◽  
David A. Coil ◽  
Keith E. Belk ◽  
...  
Keyword(s):  
United States ◽  
Pilot Study ◽  
Shelf Life ◽  
Microbial Ecology ◽  
Large Scale ◽  
Water Immersion ◽  
The United States ◽  
Poultry Meat ◽  
Small Scale ◽  
Meat Industry

Abstract Background. The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. After harvest, the internal temperature of the chicken is rapidly cooled to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and technoeconomic impacts of chilling methods on chicken broilers in a university meat laboratory setting. Results. We discovered that air-chilling (AC) methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that AC resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a technoeconomic analysis highlighted potential economic advantages to AC when compared to water-chilling (WC) in facility locations where water costs are a more significant factor than energy costs. Conclusions. In this pilot study, AC chilling methods resulted in a superior product compared to WC methods and may have economic advantages in regions of the U.S. where water is expensive. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

scholarly journals Injuries of Repetitive Efforts in Workers from the Poultry Meat Industry: A Bibliometric Analysis of Literature

2018 ◽  
Author(s):  
Alexandre Crespo Coelho S. Pinto ◽  
Diego Augusto Santos Silva ◽  
Leonardo Ensslin ◽  
Pedro Ferreira Reis ◽  
José Mohamud Vilagra ◽  
...  
Keyword(s):  
Process Development ◽  
Secondary Data ◽  
Poultry Meat ◽  
Meat Industry ◽  
Scientific Publications ◽  
The Public ◽  
Research Theme ◽  
Cast Doubt ◽  
Constructivist Perspective ◽  
Repetitive Strain

Injuries of repetitive efforts constitute one of the prime causes of absenteeism in the workplace, have bear a considerable cost for the public health system and can cast doubt on the sustainability of a company. The objective of this paper is to build, in the researchers, the needed knowledge to choose a set of relevant scientific articles about repetitive strain injuries in the poultry meat industry, aiming identify characteristics in those scientific publications that have the potential to contribute on the topic of this paper. The research is characterized as exploratory-descriptive, draws on primary and secondary data sources. The study involves the application of a method for selection and analysis of the selected articles. To this end, the method utilized was the Knowledge Development Process – Constructivist (Proknow-C) as theoretical intervention instrument. Within the process development, it was obtained a portfolio of 16 articles aligned to the research and scientifically recognized with the main periodicals, papers, authors and keywords. The ProKnow-C process allowed identify opportunities in the literature about injuries in the poultry meat industry and showed opportunities for research future. This paper, under the constructivist perspective, presents a structured process to build, in the researcher, the necessary knowledge to identification, selection and analysis of relevant scientific articles relating to research context and, for these articles, find prominences and opportunities for a research theme without similar publications.

STATE AND PROSPECTS OF DAIRY-AND-MEAT INDUSTRY OF UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 294-305
Author(s):  
Volodymyr LAGODIIENKO ◽  
Olexander BOGDANOV
Keyword(s):  
Low Income ◽  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Meat Industry ◽  
Investment Activity ◽  
Industrial Enterprises ◽  
Dairy Processing

Consumption of dairy and meat products rich in valuable and essential nutrients holds a special place in the diet of the population of all ages. Along with sufficient and balanced consumption of meat and dairy products the issue of their security and quality is no less important. There is a trend of reducing the production volumes of beef and veal, caused by the decrease in demand for this type of meat, which is more expensive than pork and poultry. Industrial enterprises, producing finished meat products on the basis of cattle meat, should choose one of two strategies of resource provision: creation of the own raw material zone due to the local producers and transport links or formation of long-term import contracts. The production of pork and poultry is growing. Production of sausages and similar products from meat is reducing, which is caused by the fact that a part of households refuses to consume finished meat products with added preservation agents, coloring agents, color stabilizers, flavor intensifiers, soy, protein, etc. Taking this into account, national producers of finished meat products should review the approaches to security and quality of their produce. Otherwise, their main threats will be a further reduction of supply and loss of a market niche. An acute problem of the national dairy processing industry is the growing deficit of milk raw material. The main reason for insufficient production volumes of milk by agricultural producers is a low purchasing price offered them by national dairy processing enterprises. Therefore, it is necessary to stimulate domestic demand for the finished dairy products in order to revitalize investment activity of milk processing enterprises and to increase purchasing prices of milk raw products, in the first place, at the cost of special social care programs for low-income people. Key words: dairy-and-meat industry, beef and veal, pork, poultry meat, sausages and similar products from meat, gastronomic culture, milk raw materials, deficit, dairy products, milk products, SCSU, purchase prices, food aid.

scholarly journals Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

2020 ◽  
Author(s):  
Aeriel D Belk ◽  
Toni L Duarte ◽  
Casey Quinn ◽  
David A Coil ◽  
Keith E Belk ◽  
...  
Keyword(s):  
United States ◽  
Pilot Study ◽  
Shelf Life ◽  
Microbial Ecology ◽  
Large Scale ◽  
Water Immersion ◽  
The United States ◽  
Poultry Meat ◽  
Small Scale ◽  
Meat Industry

Abstract Background. The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. After harvest, the internal temperature of the chicken is rapidly cooled to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and technoeconomic impacts of chilling methods on chicken broilers in a university meat laboratory setting. Results. We discovered that air-chilling (AC) methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that AC resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a technoeconomic analysis highlighted potential economic advantages to AC when compared to water-chilling (WC) in facility locations where water costs are a more significant factor than energy costs. Conclusions. In this pilot study, AC chilling methods resulted in a superior product compared to WC methods and may have economic advantages in regions of the U.S. where water is expensive. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

FEATURES OF FUNCTIONING AND TRENDS OF MEAT MARKET DEVELOPMENT IN UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 119-128
Author(s):  
Іevgeniia BOLSHAKOVA ◽  
Iryna MARKINA
Keyword(s):  
Low Income ◽  
Agricultural Sector ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Successful Implementation ◽  
Meat Industry ◽  
Meat Processing ◽  
Livestock Farming ◽  
Market Capacity

On the basis of the analytical research the peculiarities of the meat processing enterprises functioning of Ukraine were identified, quantitative and qualitative trends of the meat and meat products market in Ukraine were investigated, factors influencing its development prospects were determined. The article points out that cattle meat production in Ukraine has been declining annually and has been unprofitable for the last 20 years. At the same time, it is proved that the meat industry in Ukraine has significant reserves and great prospects for development, the successful implementation of which is possible only if the negative phenomena and processes in the agricultural sector are overcome. The paper investigates that over the past year, there has been some increase in meat production, with a marked decrease in beef, veal and pork meat production and an increase in poultry meat production. The main problems of the industry and the ways of overcoming them in the current economic conditions are outlined. The main leaders of producers of meat products in Ukraine are highlighted. The dynamics of the poultry population and the production of this type of meat are discussed. The structure of livestock farming by agricultural enterprises and private farms is considered. The dynamics of the structure of meat production in Ukraine by types compared to 2014 and 2018 is provided. The desired market capacity, which could meet the needs of Ukrainians in the rational consumption of meat products, is 3.432 billion tons, but the actual consumption reaches only 2.295 billion tons, which is 66.9 % of the rational indicator. Among the main effective ways of providing market capacity are: increasing the availability of goods by introducing individual assistance to low-income categories of the population; an increase in the consumption of products outside the home, which will necessitate an increase in real wages; elimination in the food markets of non-equivalent product exchange; development of a balanced range of products at meat processing enterprises. Keywords: meat processing companies, meat and meat products market, meat and meat products production, poultry meat, turkey meat.

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