Has the euro been fattening the European pig meat trade?

The introduction of the euro is one of the great achievements of the European integration process. We ask whether the creation of the euro led to a significant increase in pig meat trade in the eurozone. The pig meat industry is the most important in the European meat sector, and the EU is the world's second-biggest producer of pork and the leading supplier of pig meat to the global market. No study has yet been conducted in this respect for this sector. Our results suggest that pig meat trade was encouraged between countries sharing the euro, although the impact of EU single market was still greater. Trade creation was also observed, increasing pig meat exports from eurozone to non-eurozone countries. Also, non-eurozone EU exporters suffer from a diversion effect that benefits eurozone exporters.

Genomic Diversity of Listeria monocytogenes Isolates From Slovakia (2010 to 2020)

Over the past 11 years, the Slovak National Reference Laboratory has collected a panel of 988 Listeria monocytogenes isolates in Slovakia, which were isolated from various food sectors (61%), food-processing environments (13.7%), animals with listeriosis symptoms (21.2%), and human cases (4.1%). We serotyped these isolates by agglutination method, which revealed the highest prevalence (61.1%) of serotype 1/2a and the lowest (4.7%) of serotype 1/2c, although these represented the majority of isolates from the meat sector. The distribution of CCs analyzed on 176 isolates demonstrated that CC11-ST451 (15.3%) was the most prevalent CC, particularly in food (14.8%) and animal isolates (17.5%). CC11-ST451, followed by CC7, CC14, and CC37, were the most prevalent CCs in the milk sector, and CC9 and CC8 in the meat sector. CC11-ST451 is probably widely distributed in Slovakia, mainly in the milk and dairy product sectors, posing a possible threat to public health. Potential persistence indication of CC9 was observed in one meat facility between 2014 and 2018, highlighting its general meat-related distribution and potential for persistence worldwide.

Consumption of Meat and the Human Health

It has grown into a significant part of the country's economy as well as a primary supply of white meat and nutrition for the average family. People were interrogated by questionnaire. In this, we included all types and every age of people. Many questions were asked. Industry trends in the meat sector contribute to various meat varieties such as beef, mutton, poultry, and camel, among others. The majority of chicken production takes place on large-scale farms throughout Pakistan's provinces. Chicken is emerging meat industry but beef is still at top so far. Fishery is an important part of Pakistan's economy, as it is a significant source of revenue for coastal residents. Red meat is a nutrient-dense diet that contains significant levels of protein, vital amino acids, vitamins, and minerals, including vitamin A, iron, and zinc, all of which are commonly deficient in the world. However, several studies have connected red meat consumption to a variety of health risks, including heart disease, colon cancer, kidney illness, and digestive disorders. So it is requirement to eat only proper cooked meat to escape its harmful effects.

Consumer Behavior and Purchase Intention of Organic Meat: An Overview

The increase of interest in organic meat throughout the world is in response to concerns about the intensive agricultural practices and their effects on consumers’ health and the environment. Several researches have demonstrated that consumers have become increasingly concerned by the health risks posed by food consumption and this is reflected in the growth of organic food market in recent years across all regions, including Malaysia. However, the organic meat sector in Malaysia is still at its “infancy stage”, whereby more supports are needed to create consumer awareness in order to enhance the acceptance and stimulate the organic meat purchase in the country. The purpose of the study was to analyze the Malaysian’s consumer behavior on their purchase intention towards organic meat from various economic and marketing aspects. The overall results of this study reveal the organic meat choice motives of consumers as well as the purchasing pattern of organic meat among consumers in Klang Valley, Malaysia. This study was carried out via a structured survey throughout Klang Valley areas involving 300 respondents. Future research should focus on a similar study with the extended scope to all states in Malaysia so that the findings could be compared and generalized to the entire population in Malaysia.

Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses?

The aim of this paper is to present data on the scale of food waste in the meat sector and to emphasize the need to disseminate measures to reduce the number of losses in this sector. The article discusses food loss and waste in the meat sector as a current, widespread and serious problem. The Web of Science database was searched up to March 2021 to find publications reporting studies of the food loss and waste with particular emphasis on the meat sector. Due to the relatively high consumption of meat and meat products, the level of losses during production and of product waste by consumers in consumer stage becomes significant. It is estimated that as much as 23% of production in the meat sector is lost and wasted. The largest share is generated at the consumption level, representing 64% of the total food waste, followed by manufacturing (20%), distribution (12%) and primary production and post-harvest (3.5%). Data on food losses and wastage in the meat sector are very limited, and at the same time the production of meat and meat products is characterized by an unfavorable impact on the environment (meat has the highest emissions per kilogram of food compared to other food products), which requires rational management of these products in the entire chain (production, processing, transport and consumer stage). Therefore, determining the size and causes of formation as well as the methods of reducing food losses and food waste throughout the meat sector is important both for economic and environmental reasons. The idea behind food loss and waste reduction should be as an opportunity to improve efficiency within businesses, redirect food to those who need it and reduce environmental impacts.

Applicability of a knowledge management model that considers organizational memory in Spanish organizations

Purpose Despite the interrelationship between knowledge management and organizational memory, there is a gap in the literature of knowledge management implementation models that consider the characteristics of organizational memory. In view of this situation, a knowledge management implementation model focused on the characteristics of organizational memory has been developed, and the purpose of this paper is to analyze the applicability of this model in Spanish organizations. Design/methodology/approach In addition to a literature review on the main concepts involved, interviews were conducted with managers of Spanish organizations. The research is of a qualitative nature, characterized as descriptive and exploratory, whose universe of research is the companies of the meat sector in Salamanca, Spain. The qualitative technique of content analysis was used as the research methodology. Findings After the interviews, it is concluded that the proposed model is a valid and necessary instrument for the implementation of knowledge management focused on organizational memory. Originality/value The originality of this study is due to the demonstration of the applicability of a knowledge management model that considers, in a direct way, the characteristics of the organizational memory, indispensable for the adequate application of knowledge management in organizations.