Consumption of organic meat products in France: An analysis based on panel data (scanner dataset)

New Medit ◽  
2020 ◽  
Vol 19 (1) ◽  
pp. 83-99
Author(s):  
Pierre Sans ◽  
Christine Boizot-Szantaï
Keyword(s):  
Panel Data ◽  
Logit Model ◽  
Meat Products ◽  
Big City ◽  
Average Quantity ◽  
Attitude Behavior ◽  
Questionnaire Surveys ◽  
Processed Products ◽  
Organic Meat

The consumption of organic meat products has been characterized using the Kantar Worldpanel data col-lected from 2012 to 2014. Based on the price of the total quantity purchased and the amount spent on each purchase, several indicators were calculated and their values compared between organic households (OHs) and nonorganic households (NOHs). OHs were characterized according to sociodemographic and attitudi-nal variables. Finally, a logit model was constructed to determine the likelihood of belonging to the organic household category. Consumption is low in terms of the proportion of households that purchase organic meat (O-ME) and meat products (O-MPs), the average quantity purchased per year and per purchasing household (2 kg and 0.9 kg respectively), and purchasing frequency. These values are below those reported by questionnaire surveys which can be attributed to an attitude-behavior gap. The main organic meat prod-ucts purchased are bovine meat and pork processed products. Moreover, being part of a family with children and living in a big city increase the probability of purchasing O-ME and O-MPs. ,

scholarly journals Selected nutrients determining the quality of different cuts of organic and conventional pork

2021 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Michał Halagarda ◽  
Sascha Rohn ◽  
Paulina Kęska ◽  
Agnieszka Latoch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Products ◽  
Pork Meat ◽  
Total N ◽  
Iron And Zinc ◽  
Calcium Magnesium ◽  
Calcium Iron ◽  
Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

scholarly journals Evaluation of the Histological Method in Quantitative Detection of Unauthorized Tissues (chicken skin and bone) in Reconstructed Kabab Loghme and Kielbasa

2019 ◽  
Author(s):  
Javad Sadeghinezhad ◽  
Hassan Morowati ◽  
Zohreh Kavyani Yekta ◽  
Kamand Fattahi ◽  
Bahador Hajimohammadi ◽  
...  
Keyword(s):  
Histological Study ◽  
Meat Products ◽  
Skin Tissue ◽  
Quantitative Detection ◽  
Processed Meat ◽  
Chicken Skin ◽  
Embedded Blocks ◽  
Histological Processing ◽  
Hematoxylin And Eosin ◽  
Processed Products

Introduction: Nowadays, consumption of meat and meat products have increased throughout the world. Regarding the economic values of meat, unauthorized tissues can be used in producing meat products. This study was conducted to detect unauthorized tissues in raw and processed meat products. Methods: Samples of Kabab loghme (70% meat) and kielbasa (30% and 90 % meat), each containing 5, 10, 15, and 20% of chicken skin and bone were prepared.  Then, each sample was divided into three parts. One piece was taken from each part and fixed in 10% neutral-buffered formalin. The samples were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 μm sections and stained using hematoxylin and eosin (H&E) for histological study. Results: The histological examination revealed the chicken skin and bone tissues clearly in all the samples. The histometrical analysis indicated that the estimated percentages of the additive bone, especially in kabab loghme, were not significantly different from the real percentages. However, the skin tissue was difficult to estimate, especially in Kielbasa. Conclusion: The findings of the present research suggest the histological technique as an effective method for quantitative evaluations of raw and processed meat products. However, the quantitative evaluation of additive tissues in raw meat products was more convenience than the processed products. In addition, estimation of bone additive was more applicable in comparison with skin tissue due to its resistance to histological processing preparations.

scholarly journals Meat consumption: theory, practice and future prospects

2022 ◽  
Vol 6 (4) ◽  
pp. 335-342
Author(s):  
P. Putnik ◽  
D. B. Kovačević
Keyword(s):  
Meat Products ◽  
Animal Husbandry ◽  
Meat Consumption ◽  
Health Problems ◽  
High Pressure Processing ◽  
Animal Origin ◽  
Potential Health ◽  
Human Need ◽  
Processed Products ◽  
Consumption Theory

This research reviewed human meat consumption and highlighted associated history, challenges and benefits. Selected literature for the manuscript was from relevant titles and reliable international sources. From early times of the mankind meat consumption and animal husbandry were inseparable parts of living, and with similar consequences as dramatic influence on environment. Human need for meat consumption fueled development of large world markets with incredible trade, processing and consumption. This overconsumption has caused health problems associated with high intake of cholesterol and sodium chloride. Another problem with meat consumption is the use of additives in processed products. In modern time these problems are tackled by the use of additives from plants that have health benefits. Thermal processing is yet another problem with meat consumption that food industry and science addresses by non-thermal replacements (e. g. high-pressure processing and electrotechnologies). Recently, interesting alternatives for meat processing included 3D Printing that is able to engineer admirable meat products from by-products. However, this technology might need to employ enzymes such as transglutaminase, associated with potential health problems and misleading the customers. Unfortunately, fraudulent activities are common for meat products and it would be prudent to organize enforcement centers with at least police and analysts skilled in chemometrics and various laboratory techniques for food defense. It seems as humankind expands it will seek more proteins from plant, insects, unicellular biomass, and synthetic meat than from the animal origin, however all of the alternatives must be carefully evaluated against consumer acceptance, public health and environmental concerns.

scholarly journals Generalized estimating equations to estimate the ordered stereotype logit model for panel data

2020 ◽  
Vol 39 (14) ◽  
pp. 1919-1940
Author(s):  
Martin Spiess ◽  
Daniel Fernández ◽  
Thuong Nguyen ◽  
Ivy Liu
Keyword(s):  
Panel Data ◽  
Logit Model ◽  
Generalized Estimating Equations ◽  
Estimating Equations ◽  
Generalized Estimating

Heterogeneous Logit Model Implications for Brand Positioning

1994 ◽  
Vol 31 (2) ◽  
pp. 304-311 ◽  
Author(s):  
Pradeep K. Chintagunta
Keyword(s):  
Panel Data ◽  
Logit Model ◽  
Choice Behavior ◽  
Brand Choice ◽  
Brand Positioning ◽  
Household Level ◽  
Proposed Model ◽  
Scanner Panel Data ◽  
Marketing Variables ◽  
Scanner Panel

The author discusses the implications of a heterogeneous logit model for brand positioning. The methodology presented is a restricted version of a mixture-of-logits model and obtains brand positions on a product-market map and the distribution of preferences across households while accounting for the effects of marketing variables on household brand choice behavior. The restriction involves imposing a factor structure on the covariance matrix of the distribution of intrinsic brand preferences. An empirical application of the methodology is presented using A.C. Nielsen household-level scanner panel data on the purchases of liquid laundry detergents. The results indicate that the proposed model provides a better fit to the data than the unrestricted mixture-of-logits model or the Choice Map methodology.

scholarly journals Sheep and Goat Meat Processed Products Quality: A Review

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 960
Author(s):  
Alfredo Teixeira ◽  
Severiano Silva ◽  
Cristina Guedes ◽  
Sandra Rodrigues
Keyword(s):  
Meat Products ◽  
Microbiological Quality ◽  
Processed Meat ◽  
Meat Industry ◽  
Processed Meats ◽  
Food Research ◽  
Sheep Meat ◽  
Fermented Sausages ◽  
Processed Products ◽  
New Generation

Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

Sign in / Sign up

Export Citation Format

Share Document