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.

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 Marketing potential of combined meat-plant food products as innovative consumer objects

2019 ◽  
Vol 81 (1) ◽  
pp. 380-390
Author(s):  
I. A. Glotova ◽  
A. O. Ryazanceva ◽  
N. A. Galochkina ◽  
S. V. Shahov ◽  
V. V. Pryanishnikov
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Meat Products ◽  
Black Soil ◽  
Poultry Meat ◽  
Survey Method ◽  
Industrial Enterprises ◽  
Regional Market ◽  
Voronezh Region ◽  
The City

For the growth of the consumer potential of the food market, an active search for innovative ways and means of development, taking into account various sources of innovative opportunities, is necessary. The analysis shows that consumers of products of agro-industrial enterprises, catering and trade enterprises are an important, but insufficiently studied element in the system of generating samples, or ideas, innovative consumer objects. The purpose of the work is to study consumer trends, features of segmentation in the customer typology and customer feedback elements, as sources of innovation in the external environment of various enterprises and organizations for the production of food based on the processing of meat raw materials. The object of the research was the regional market of meat products of the Central Black Soil Region on the example of the city of Voronezh and the city of Liski, Voronezh Region. The subject of research was the direction of improving the range of meat and meat-plant products, corresponding to the innovative scenario of the development of their market. The analysis of consumer preferences and motivations of the population of the Central Black Earth region (for example, the city of Voronezh and the city of Liski, Voronezh region) in relation to the combined meat and vegetable products was carried out and their potential as innovative consumer objects was evaluated. The article implements a questionnaire survey method in relation to the psychological perception of protein foods from consumers, including middle and mature age. The survey revealed data on the popularity of types of meat products, the frequency of their consumption, priority properties for the consumer, storage modes. The expediency of increasing the nutritional and biological value and the formation of consumer properties of combined meat products based on the hedonic preferences of consumer groups has been substantiated. Directions for improving the range of products for processing meat raw materials will be an organic addition to the cluster for the production and processing of specialized breeds of beef cattle, pork, and poultry meat in the Voronezh region and the Central Black Earth region as a whole.

Campylobacter Contamination of UK-Produced Halal Chicken at Retail

2021 ◽  
Author(s):  
Alexandra Royden ◽  
Robert Christley ◽  
Trevor Jones ◽  
Amelia Williams ◽  
Faez Awad ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Meat Products ◽  
Diarrhoeal Disease ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Consumer Demographics ◽  
Antimicrobial Susceptibility Tests ◽  
Susceptibility Tests ◽  
The Uk ◽  
Skin Samples

Campylobacter is the leading cause of human bacterial diarrhoeal disease worldwide, with poultry meat products accounting for the majority of human cases. Recent surveys by the Food Standards Agency estimate the Campylobacter prevalence in fresh UK retail chicken to be 41.2%. However, such surveys have not distinguished between broiler chickens produced for different consumer demographics, such as the Halal market. Campylobacter colonisation of broilers is difficult to prevent, especially during routine partial depopulation of flocks. Broilers produced for the Halal market may undergo multiple depopulation events, which may increase the risk of colonisation and subsequent Campylobacter contamination of chicken meat. This project aimed to determine the prevalence and levels of Campylobacter contamination of chicken meat produced for the UK Halal market. Campylobacter was identified and enumerated from the neck skin and outer packaging of 405 Halal chickens. Following culture, isolates were assigned to species via PCR and disc diffusion antimicrobial susceptibility tests determined. Logistic regression analysis assessed risk factors for Campylobacter isolation, the level of Campylobacter contamination among positive carcasses and antimicrobial resistance outcomes. Campylobacter spp. were confirmed in 65.4% of neck skin samples and 17.1% of packaging samples. 13.8% of neck skin samples had the highest level of contamination (>1000 cfu/g). Large birds had a significantly higher number of samples with >1000 cfu/g (p<0.001) and as chicken carcass weight increased, birds were more likely to be Campylobacter-positive (p<0.05). A high prevalence of resistance was seen to ciprofloxacin (42.0%) and 38.5% of samples contained at least one multi-drug resistant Campylobacter isolate. This study demonstrates that Halal chicken has a higher Campylobacter prevalence than non-Halal chicken. Interventions should be introduced to reduce this increased public health risk to consumers.

Enteric Bacteriophages as Potential Fecal Indicators in Ground Beef and Poultry Meat

2002 ◽  
Vol 65 (1) ◽  
pp. 93-99 ◽  
Author(s):  
F.-C. HSU ◽  
Y.-S. CAROL SHIEH ◽  
M. D. SOBSEY
Keyword(s):  
Microbiological Quality ◽  
Ground Beef ◽  
Chicken Meat ◽  
Detection Sensitivity ◽  
Fecal Coliforms ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Fecal Indicators ◽  
Somatic Coliphages ◽  
Critical Control Points

Recovery efficiencies of enteric bacteriophages (F+ RNA coliphages, somatic coliphages, and Salmonella phages) as alternative fecal indicators were determined from ground beef and chicken breast meat using amino acid eluants (glycine and threonine) and a complex eluant (3% beef extract). Levels of F+ RNA coliphages (MS2, GA, Qβ, FI, and SP), the somatic coliphage ΦX174, and three environmental isolates of Salmonella phages (isolated from raw sewage) were assayed using three respective hosts: Escherichia coli Famp, E. coli C, and Salmonella Typhimurium. When 8% polyethylene glycol and 0.1 M NaCl were used to precipitate bacteriophages eluted with five different eluants, the highest recoveries of the three phage groups were with 0.5 M threonine and 0.25 M glycine-threonine. The average recoveries of F+ RNA coliphages, somatic coliphages, and the Salmonella phages from ground beef and chicken meat were 100, 69, and 65%, respectively, with threonine (0.5 M, pH 9.0) as the eluate. Of eight market food samples tested, F+ RNA coliphages were detected in five (63%) and somatic coliphages were detected in seven (88%). The overall detection sensitivity of the method was 3 PFU/100 g of ground beef or chicken meat. Levels of bacteriophages and bacterial indicators on chicken carcass surfaces were determined at identified critical control points at a poultry plant. Through the processing steps of evisceration, washing, and chilling, the levels of F+ RNA coliphages and fecal coliforms were reduced by 1.6 and 1.9 log10 PFU or CFU/100 g, respectively. F+ RNA coliphages and perhaps other enteric bacteriophages may be effective candidate indicators for monitoring the microbiological quality of meat, poultry, and perhaps other foods during processing. The bacteriophage concentration method developed provides a simple, rapid, and practical tool for the evaluation of fecal contamination levels in ground beef and processed chicken meat.

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 The Measurement of Cadmium, Zinc and Silver in Chicken Meat in Isfahan Province, Iran

2021 ◽  
Vol 15 (2) ◽  
pp. 121-126
Author(s):  
Majid Gholami-Ahangaran ◽  
◽  
Asiye Ahmadi-Dastgerdi ◽  
Shahrzad Azizi ◽  
◽  
...  
Keyword(s):  
Heavy Metals ◽  
Meat Products ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Public Markets ◽  
Isfahan Province ◽  
Permissible Limits ◽  
The Mean ◽  
Meat Samples ◽  
Cadmium Zinc

Background: One of the concerns of consumers of animal protein sources is the residues of heavy metals in meat. The accumulation of these elements in meat and the consumption by humans can cause acute and chronic disorders in the function of vital organs. Methods: For the estimation of cadmium, zinc and silver in the poultry meat products, 100 samples of chicken breasts, thighs, hearts and livers were collected from meat markets in Isfahan Province. The tissues were digested and passed through filter paper, and the cadmium, zinc and silver contents were measured by an atomic absorption spectrophotometer. Results: The mean contents of cadmium in the chicken thigh, breast, liver and heart samples were 0.055±0.021, 0.048±0.023, 0.074±0.031, and 0.012±0.004 mg/kg, respectively. The mean contents of zinc in the chicken thigh, breast, liver and heart samples were 17.19±8.10, 15.70±5.75, 22.10±10.87, and 19.70±10.38 mg/kg, respectively. The concentrations of cadmium and zinc were below the international permissible limits in all samples. The mean concentrations of silver in some chicken thigh, breast, liver and heart samples were 0.0080±0.0044, 0.0048±0.0013, 0.012±0.009 and 0.0036±0.006, respectively. Of note, silver was not detected in most chicken samples. Conclusion: This study did not find cadmium, zinc and silver in the chicken meat samples above the international permissible limits. However, frequent monitoring for heavy metals in poultry meat sold in public markets is warranted to prevent their transmission to the human food chain.

Sign in / Sign up

Export Citation Format

Share Document