Eating Sustainably: Protein Consumption at Home, at Restaurants, and While Traveling

2020 ◽  
Vol 4 (4) ◽  
pp. 193-208
Author(s):  
Chantell Lapan ◽  
Jerusha Greenwood ◽  
Carol Kline
Keyword(s):  
Meat Products ◽  
Environmental Issues ◽  
Meat Production ◽  
Environmentally Conscious ◽  
Animal Products ◽  
Significant Relationships ◽  
Making A Difference ◽  
Perceived Consumer Effectiveness ◽  
Eating Out ◽  
At Home

Proenvironment consumer behavior is generally greater among individuals who perceive their choices as making a difference (e.g., consumers who believe their purchase of sustainably raised meat products creates a stronger market for those products and decreases the demand for nonsustainably raised meat products). However, little is known about how consumers change or maintain their behaviors while at home, eating out, or traveling. This article explores factors driving individuals to purchase sustainably raised animal products, specifically looking at how respondent characteristics, knowledge of social and environmental issues, and perceived consumer effectiveness (PCE) relate to patterns of meat consumption while traveling. Survey participation was solicited from Animal Welfare Approved (AWA) electronic and social media outlets, as well as during food-related events. Significant relationships were found between PCE and the consumption of meat products, as well as knowledge of social and environmental issues. Specifically, significant relationships existed between consistent purchasing behaviors, most PCE items, and the frequency with which preferred attributes are sought while eating out and traveling. When at home and while traveling, consumers who perceive their behaviors as making a difference are more willing to seek out meat products that match their preferred "green" attributes. Retail establishments and organizations tasked with marketing travel destinations should look to find methods of promoting their green activities, particularly regarding sustainable meat production, to environmentally conscious consumers who are consistent in their purchasing decisions at home and while traveling.

scholarly journals Afyonkarahisar’da satışa sunulan kıymalarda Aeromonas spp. varlığının araştırılması

2021 ◽  
Vol 7 (1) ◽  
pp. 15-20
Author(s):  
Recep Kara ◽  
Ulaş Acaröz ◽  
Zeki Gürler ◽  
Fahriye Zemheri Navruz ◽  
Ali Soylu
Keyword(s):  
Meat Products ◽  
Ground Beef ◽  
Culture Method ◽  
Storage Conditions ◽  
City Centre ◽  
Meat Production ◽  
Contaminated Water ◽  
Animal Products ◽  
Hygiene Measures ◽  
Classical Culture

Ground beef as commonly consumed among animal products may be suitable for bacterial growth under unhygienic production and storage conditions. Aeromonas spp. can be widely found in the environment and it is associated with water. With contaminated water used in production, microorganisms pass into products and may pose a threat to public health. People are often infected by consuming contaminated water and meat products. Aeromonas spp. causes various disorders such as vomiting, diarrhoea and gastroenteritis. In addi-tion, children and older people are more susceptible to these bacteria. In this study, the presence of Aeromonas spp. was investigated by classical culture method in 100 ground beef samples which were sold in Afyonka-rahisar city centre. The suspected Aeromonas spp. were confirmed with VITEK® 2 Compact. The detected A. hydrophila strains were further investigated by PZR in terms ofaerA and hlyA genes. At the end of the analysis, A. hydrophila was identified in 3% of the ground beef samples. It was detected that all three bacteria have both the aerA and hlyA genes. In addition, only one of the identified strains was found to be resistant to amoxicillin and nalidixic acid. As a result, it is recommended to take necessary hygiene measures in all stages of red meat production according to farm to fork, to give attention to storage, heat treatment and inform consumers.

scholarly journals CURRENT TRENDS IN THE IMPLEMENTATION OF THE EUROPEAN MODEL OF ENSURING THE QUALITY OF LIVESTOCK PRODUCTS IN UKRAINE

2020 ◽  
Vol 4 (48) ◽  
Author(s):  
Iryna Kyryliuk ◽  
Yevhenii Kyryliuk ◽  
Alina Proshchalykina ◽  
Volodymyr Hunia
Keyword(s):  
Distribution Systems ◽  
Meat Products ◽  
Meat Production ◽  
Quality And Safety ◽  
Animal Products ◽  
Production And Distribution ◽  
Voluntary Certification ◽  
Livestock Products ◽  
The Impact ◽  
The Eu

The most important task of the modern agrarian policy for the development of the meat products sub-complex is to maintain and increase the level of meat production, stimulate the expansion of its range and degree of processing, as well as to improve the quality. The country's transition to market relations necessitates further improvement of the economic mechanism of management in the meat products sub-complex, their reorientation to stimulate the production of competitive products, considering consumer demand. The article aims to reveal modern approaches to guaranteeing the quality and safety of livestock products in the EU and substantiate the possibilities of their application in Ukraine. This work reveals modern approaches to guarantee the quality and safety of animal products in the EU and justify their possible use in Ukraine. The key elements of the new food safety concept in the EU, rooted in the early 2000s are discovered. The specific legislation governing food safeties in the EU is shoved up. The features of the system of quality certification and livestock products produced with food are discovered. Directions for the formation of an effective system for ensuring the quality and safety of organic livestock products are proposed. The experience of product quality management in the meat sub-complex of the EU countries is revealed. The trends of the European system of compulsory labelling of animal welfare in the manufacture of certain types of livestock production and distribution systems of the voluntary certification program for the protection of animals are revealed. The problems in quality due to the intensification of livestock are noted. The trends and modern approaches to improving knowledge about the impact of a number of substances and ingredients contained in animal products, on human health are analysed

On visions and promises — ethical aspects of in vitro meat

2019 ◽  
Vol 3 (6) ◽  
pp. 753-758
Author(s):  
Silvia Woll
Keyword(s):  
Animal Welfare ◽  
Environmental Issues ◽  
Meat Production ◽  
Ethical Aspects ◽  
Existing Problems ◽  
In Vitro Meat ◽  
Production And Consumption ◽  
Production Conditions

Innovators of in vitro meat (IVM) are convinced that this approach is the solution for problems related to current meat production and consumption, especially regarding animal welfare and environmental issues. However, the production conditions have yet to be fully clarified and there is still a lack of ethical discourses and critical debates on IVM. In consequence, discussion about the ethical justifiability and desirability of IVM remains hypothetical and we have to question those promises. This paper addresses the complex ethical aspects associated with IVM and the questions of whether, and under what conditions, the production of IVM represents an ethically justifiable solution for existing problems, especially in view of animal welfare, the environment, and society. There are particular hopes regarding the benefits that IVM could bring to animal welfare and the environment, but there are also strong doubts about their ethical benefits.

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.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

scholarly journals Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers

2021 ◽  
Vol 13 (15) ◽  
pp. 8235
Author(s):  
Alfredo J. Escribano ◽  
Maria Belen Peña ◽  
Carlos Díaz-Caro ◽  
Ahmed Elghannam ◽  
Eva Crespo-Cebada ◽  
...  
Keyword(s):  
Choice Experiment ◽  
Meat Products ◽  
Meat Production ◽  
Experiment Study ◽  
Negative Effects ◽  
High Quality ◽  
Cultured Meat ◽  
Production And Consumption ◽  
Alternative Sources ◽  
Negative Impacts

Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make a great contribution to the economy, meaning that this could be a suitable and also challenging market in which to test alternative sources of protein. The findings show that consumers’ motivations and their interactions with these products are complex. Additionally, a cluster analysis allowed us to identify three types of consumers in terms of preference for these products: price-sensitive millennials, conscious/concerned consumers, and indifferent consumers. Only one group showed some level of acceptance of these alternative products meats.

Food patterns and Mediterranean diet in western and eastern Mediterranean islands

2009 ◽  
Vol 12 (8) ◽  
pp. 1174-1181 ◽  
Author(s):  
Dora Romaguera ◽  
Christina Bamia ◽  
Antoni Pons ◽  
Josep A Tur ◽  
Antonia Trichopoulou
Keyword(s):  
Mediterranean Diet ◽  
Dietary Patterns ◽  
Eastern Mediterranean ◽  
Adult Population ◽  
Meat Products ◽  
Alcoholic Beverages ◽  
Mediterranean Islands ◽  
Animal Products ◽  
A Value ◽  
Fish And Shellfish

AbstractObjectiveTo assess current Mediterranean dietary patterns (MDP) in the western and eastern Mediterranean, i.e. in Balearic islanders (BI) and Greek islanders (GI).Subjects and methodsDietary patterns were assessed using FFQ on a representative sample (n1200) of the BI and GI (n1324) adult population. A Mediterranean Diet Score (MDS) was calculated according to the consumption of nine MDP components: (i) with a beneficial effect on health, i.e. vegetables, fruits and nuts, cereals, legumes, fish and shellfish, MUFA:SFA ratio, and moderate alcohol consumption; and (ii) with a detrimental effect on health, i.e. meat and meat products, and milk and dairy products. Persons with consumption of beneficial components below the median (GI plus BI) received a value of 0 and those with consumption above the median a value of 1. Persons with below-median consumption of detrimental components received a value of 1 and above-median consumption a value of 0. For alcohol, a value of 1 was given to consumptions of 10–50 g/d (men) and 5–25 g/d (women). The range of the MDS was 0–9, with higher scores indicating greater adherence to the MDP.ResultsGI showed higher adherence (mean MDS 5·12 (sd1·42)) to the MDP than BI (mean MDS 3·32 (sd1·23)). BI diet was characterized by a high intake of legumes, nuts, seed oils, sugar and confectionery, and non-alcoholic beverages compared with GI, whereas GI diet was richer in fruit, vegetables, potatoes, olive oil, animal products and alcoholic beverages.ConclusionsThe GI diet seems closer to the traditional MDP than the BI diet.

scholarly journals Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya

2018 ◽  
Vol 7 (4) ◽  
pp. 30 ◽  
Author(s):  
Buke Dabasso ◽  
Hassan Roba ◽  
Anselimo Makokha ◽  
Arnold Onyango ◽  
Julius Maina
Keyword(s):  
Meat Products ◽  
Meat Production ◽  
Meat Processing ◽  
Northern Kenya ◽  
Future Consumption ◽  
Meat Preservation ◽  
Almost All ◽  
Shelf Stable ◽  
And Storage ◽  
Depth Interviews

Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation. 

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

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