WorldWideScience

Sample records for whale meat consumers

  1. UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN

    OpenAIRE

    Rimal, Arbindra; Fletcher, Stanley M.

    2003-01-01

    This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data. Nutrition and ingredient information on meat labels were positively related with attitude toward meat labels as well as meat consumption frequency.

  2. Consumer perception of meat quality and safety

    DEFF Research Database (Denmark)

    Brunsø, Karen; Grunert, Klaus G.; Bredahl, Lone

    2003-01-01

    The evaluation of meat quality and safety is not an easy task for consumers. In this article, the Total Food Quality Model will be introduced as a framework for understanding how consumers perceive meat quality, and results from a Danish study dealing with consumer perception and experience of beef...... will be presented. Consumers form expectations about the eating quality of meat at the point of purchase, based on prior experience and information available in the shopping environment, while the eating quality is experienced in the home during and after meal preparation. Results show that consumers have...... difficulty in evaluating meat quality, resulting in uncertainty and dissatisfaction, and reveal a need for educating consumers about evaluating eating quality during shopping....

  3. Consumer attitudes to meat eating.

    Science.gov (United States)

    Richardson, N J; Macfie, H J; Shepherd, R

    1994-01-01

    This study reports on current meat consumption in the UK and the factors that are percieved by the subjects to be influential in their choice of diet. A random sample of individuals from the population (n-1018) were questioned on their consumption and attitudes towards meat by a postal survey. The study revealed that 28·3% of the population considered themselves to be reducing meat consumption; attitudes found to be determinant in changes in the consumption of meat were healthiness, taste and concerns over additives. Hypothetical future events were found to affect people's estimated meat-eating. Knowledge of meat-related information was investigated with specific reference to the respondents' trust in the various sources used; food package labels were found to be an influential source of meat-related information. Copyright © 1993. Published by Elsevier Ltd.

  4. CARCASS AND MEAT QUALITY CONSUMER AND RESEARCH ...

    African Journals Online (AJOL)

    Meat Research is concerned with measuring meat quality and quantity and investigating how production methods, processing, storage and transport, display for sale and methods of cooking influence quality. Quality must be defined as the requirements of the consumer, the market place and the processor. Take for example ...

  5. Consumer approval of irradiated meat still tentative

    International Nuclear Information System (INIS)

    Hollingsworth, P.

    1998-01-01

    Although the FDA has approved irradiation of red meat, consumers may not be so accepting of the use of this technology. Irradiation is a process used to improve food safety in food products susceptible to disease-causing microorganisms. The red meat ruling was widely praised by federal officials and food industry leaders, but consumers seem less sure. Indeed, on the night of the red meat announcement last December, CBS Evening News reported that over 70 percent of U.S. consumers would not knowingly eat irradiated food. There is hope, however, as a study by the Center for Consumer Research at the University of California, Davis, revealed that consumer interest in buying irradiated food can be substantially improved by providing consumers with information, thereby enabling them to see the benefits and to overcome the myths of irradiation

  6. Factors that predict consumer acceptance of enriched processed meats

    OpenAIRE

    Shan, Liran Christine; Henchion, Maeve; De Brún, Aoife; Murrin, Celine; Wall, Patrick G.; Monahan, Frank J.

    2017-01-01

    The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences ...

  7. Consumers' perceptions of African wildlife meat

    DEFF Research Database (Denmark)

    Radder, Laetitia; Grunert, Klaus G.

    2009-01-01

    African wildlife meat offers South Africans' a healthy and novel red meat alternative, yet consumption is far less than that of beef and lamb. Laddering interviews with 40 respondents were employed to identify the consequences and values associated with the product's perceived attributes. Important...... attributes included low levels of fat, dryness, novelty, and special preparation requirements. Significant values included security, self-esteem, hedonism, tradition, and stimulation. Promoters of the product are advised to capitalize on consumers' interest in health and the health benefits of the meat...

  8. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat

  9. RESEARCH ON CONSUMER BEHAVIOUR ON BUCHAREST MEAT MARKET

    Directory of Open Access Journals (Sweden)

    Agatha POPESCU

    2013-01-01

    Full Text Available The paper aimed to analyze consumer behavior for meat on Bucharest market, using a sample of 100 individuals, representatives as age, sex and profession, who were interviewed within a structured questionaire based survey on their preference to buy and consume meat. The answers were processed using the semantic differential and Likert Scale. The obtained results pointed out that white meat is the top preference, because it is healthier and its price is more acceptable compared to red meat. However, men prefer red meat, no matter its price. The most prefered meat sorts in order of their importance are chicken meat, pork and beef. Consumers prefer to buy 1-2 kg fresh meat from supermarket every 2-3 days. Income/family and meat pice are the major factors limiting the amount of consumed meat and buying frequence. The term of availability and meat origin have become more and more important criteria on which buying decision is based, besides meat quality. All consumers prefer to consume Romanian meat which is tasty and has a pleasant flavor. As a conclusion, consumers expectations from meat producers are related to a large variety of meat of a higher quality. Also, presentation form in packed portionated meat parts on the shelf as wellas hygiene come on the next positions from consumers side in order to satisfy their needs better.

  10. Dietary recommendations regarding pilot whale meat and blubber in the Faroe Islands

    Directory of Open Access Journals (Sweden)

    Pál Weihe

    2012-07-01

    Full Text Available For centuries the pilot whale has been an important part Faroese life – both in regard to food and culture. However, studies dating back to 1977 have shown an increase in contamination of the meat, blubber, liver and kidneys of pilot whales. Several birth cohorts have been established in the Faroes in order to discover the health effects related to mercury and organchlorine exposure. In short the results have so far shown that: mercury from pilot whale meat adversely affects the foetal development of the nervous system; the mercury effect is still detectable during adolescence; the mercury from the maternal diet affects the blood pressure of the children; the contaminants of the blubber adversely affect the immune system so that the children react more poorly to immunizations; contaminants in pilot whales appear to increase the risk of developing Parkinson's disease in those who often eat pilot whale; the risk of hypertension and arteriosclerosis of the carotid arteries is increased in adults who have an increased exposure to mercury; septuagenarians with type 2 diabetes or impaired fasting glycaemia tended to have higher PCB concentrations and higher past intake of traditional foods, especially during childhood and adolescence. Also impaired insulin secretion appears to constitute an important part of the type 2 diabetes pathogenesis associated with exposure to persistent lipophilic food contaminants. From the latest research results, the authors consider that the conclusion from a human health perspective must be to recommend that pilot whale is no longer used for human consumption.

  11. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which

  12. Consumers' motivational associations favoring free-range meat or less meat

    NARCIS (Netherlands)

    de Boer, J.; Boersema, J.J.; Aiking, H.

    2009-01-01

    The present paper analyzed the motivational orientations of consumers who choose to eat (1) small portions of meat or (2) ethically distinctive meat, such as free-range meat, in relation to the motivational orientations of their opposites. Going beyond the conventional approach to consumer behavior,

  13. Goat Meat Consumer Preferences: Implications for Goat Meat Marketing in Metropolitan Nashville, Tennessee Area

    OpenAIRE

    Ekanem, Enefiok; Mafuyai-Ekanem, Mary; Tagegne, Fisseha; Singh, Surendra; Favors, Delicia

    2013-01-01

    Goat meat has become an increasingly good source of protein for meat eaters in the global marketplace. Goat meat constitutes about 63% of all red meat consumed worldwide. It is the main source of animal protein in many North African, Middle Eastern nations, Southeast Asia, the Caribbean, and other tropical regions. This notwithstanding, goat meat is yet to take such prominence in the U.S. diet. Despite the acknowledgement of the meat as lean, tasty and less fatty than other meats (USDA 2001),...

  14. Evaluation and monitoring of the satisfaction of meat and meat products consumers

    Directory of Open Access Journals (Sweden)

    Corina Constanta Rușeț

    2014-05-01

    Full Text Available The managers have to be focused on clients and satisfy their needs, so that the products meet their expectations. The evaluation and monitoring the consumers satisfaction is very important because it is a managerial instrument which offers the possibility to understand and satisfy the needs of the existing consumers. In this study we used the questionnaire as research method and after analyzing and processing the data we noticed the consumers preferences related to the meat and meat products consumption, the frequency of consumption and the places from where the consumers procure their meat and meat products.

  15. Religiosity Aspect in Consumer Behaviour: Determinants of Halal Meat Consumption

    OpenAIRE

    Jusmaliani; Hanny Nasution

    2009-01-01

    Previous studies indicate that religion may influence consumer attitude and behavior in general, especially in food purchasing decisions and eating habits. There are limited studies that examined the role of religiosity in consumer behaviour; especially in relations to halal meat consumption. Due to gaps found in the literature, this study investigates the determinants of intention to eat halal meat. It also examines the levels of determinants of halal meat consumption between Indonesian M...

  16. Socio-Demographic Characteristics Of Dog Meat Consumers In ...

    African Journals Online (AJOL)

    The need to understand consumer spread prompted this study, which had the general objective of understanding the socio-demographic characteristics of dog meat consumers Calabar area of Cross River State, Nigeria. Thirty two (32) dog meat joints, 16 in Calabar Municipality, and 16 in Calabar South Local Government ...

  17. Characteristics and consumer acceptance of healthier meat and meat product formulations-a review.

    Science.gov (United States)

    Hathwar, Swapna C; Rai, Amit Kumar; Modi, Vinod Kumar; Narayan, Bhaskar

    2012-12-01

    Awareness of health and nutrition has led to the development of "functional foods" which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared to the foods that conventionally have a high health image. This review gives the overall perception about importance of using meat/meat products as a functional food.

  18. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers.

    Science.gov (United States)

    Hoek, Annet C; Luning, Pieternel A; Stafleu, Annette; de Graaf, Cees

    2004-06-01

    The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n = 63) and consumers of meat substitutes (n = 39) had similar socio-demographic profiles: higher education levels, higher social economic status, smaller households, and more urbanised residential areas, compared to meat consumers (n = 4313). Attitudes to food were assessed by the food-related lifestyle instrument. We found that vegetarians (n = 32) had more positive attitudes towards importance of product information, speciality shops, health, novelty, ecological products, social event, and social relationships than meat consumers (n = 1638). The health consciousness scale, which was used to assess attitudes to health, supported earlier findings that vegetarians are more occupied by health. Food-related lifestyle and health attitudes of meat substitute consumers (n = 17) were predominantly in-between those from vegetarians and meat consumers. The outcome of this study suggests that in strategies to promote meat substitutes for non-vegetarian consumers, the focus should not only be on health and ecological aspects of foods.

  19. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Stafleu, A.; Graaf, C. de

    2004-01-01

    The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in the Netherlands. The sample used for this study (participants ≥18 years) was taken from the Dutch National Food

  20. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Stafleu, A.; Graaf, de C.

    2004-01-01

    The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food

  1. Consumer Science applications in meat research and development

    Directory of Open Access Journals (Sweden)

    Tania M. Ngapo

    2014-12-01

    Full Text Available Consumer studies with meat as the subject have been increasingly reported over the last couple of decades. Many of these are aimed at marketing to different groups of consumers, but a select few are aimed at improving meat quality and/or the meat industry. It is these latter types of studies that this presentation will focus on. This general overview illustrates some of the ways that consumer science can be used in meat science. Attitude-based studies, focus groups, image surveys, labeling studies and tastings are but a few of the tools that those in the meat industry from producer to scientist to manager, can use to complement their work continually improving our meat chains.

  2. Consumer profile analysis for different types of meat in Spain.

    Science.gov (United States)

    Escriba-Perez, Carmen; Baviera-Puig, Amparo; Buitrago-Vera, Juan; Montero-Vicente, Luis

    2017-07-01

    It is important to analyse the consumer profile of each type of meat to better adapt the marketing mix to each one. To this end, we examined the average consumption frequency of different types of meat based on two methodologies: consumer segmentation using the food-related lifestyle (FRL) framework, giving rise to 4 segments, and analysis of socio-demographic profiles. The variables used were: sex, age, educational level, social class, number of people in the household, presence of children younger than 18 in the home, geographical area and habitual residence. Beef was the only meat type significant in both analyses. Turkey meat only appeared as significant in the FRL analysis. The other meats (chicken, pork, rabbit and lamb) were only significant in the sociodemographic variables analysis. From the outcomes we may conclude that there is no single consumer profile, which rather depends on the type of meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

    OpenAIRE

    Hathwar, Swapna C.; Rai, Amit Kumar; Modi, Vinod Kumar; Narayan, Bhaskar

    2011-01-01

    Awareness of health and nutrition has led to the development of “functional foods” which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared t...

  4. Factors that predict consumer acceptance of enriched processed meats.

    Science.gov (United States)

    Shan, Liran C; Henchion, Maeve; De Brún, Aoife; Murrin, Celine; Wall, Patrick G; Monahan, Frank J

    2017-11-01

    The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Profile and effects of consumer involvement in fresh meat.

    Science.gov (United States)

    Verbeke, Wim; Vackier, Isabelle

    2004-05-01

    This study investigates the profile and effects of consumer involvement in fresh meat as a product category based on cross-sectional data collected in Belgium. Analyses confirm that involvement in meat is a multidimensional construct including four facets: pleasure value, symbolic value, risk importance and risk probability. Four involvement-based meat consumer segments are identified: straightforward, cautious, indifferent, and concerned. Socio-demographic differences between the segments relate to gender, age and presence of children. The segments differ in terms of extensiveness of the decision-making process, impact and trust in information sources, levels of concern, price consciousness, claimed meat consumption, consumption intention, and preferred place of purchase. The two segments with a strong perception of meat risks constitute two-thirds of the market. They can be typified as cautious meat lovers versus concerned meat consumers. Efforts aiming at consumer reassurance through quality improvement, traceability, labelling or communication may gain effectiveness when targeted specifically to these two segments. Whereas straightforward meat lovers focus mainly on taste as the decisive criterion, indifferent consumers are strongly price oriented.

  6. Research on Consumer Behaviour in Bucharest Poultry Meat Market

    Directory of Open Access Journals (Sweden)

    Ion Pirvutoiu

    2013-05-01

    Full Text Available The paper goal was to study consumer behaviour for poultry meat. In this purpose 100 individuals participated to a questionnaire based survey  in a supermarket of  Bucharest. Specific methods of marketing research in such a case assured the statistical processing of the respondents’ answers. The results pointed out an increased consumption of poultry meat,  a preference for fresh chicken meat which is daily bought  or 2-3 times a week in a varied amount ranging between 1-1.5 kg depending on consumer’s income for covering the family need. The main factors influencing consumer buying decision are the sensorial meat characteristics, meat quality, origin, price, prepaking grade. As a conclusion producers have to pay more attention to these aspects in their future strategy for producing and commercialising poultry meat.

  7. A consumer perspective of the South African red meat classification ...

    African Journals Online (AJOL)

    South African Journal of Animal Science ... The South African consumer market is characterised by socio-economic and ... the red meat knowledge, usage and perceptions regarding beef and sheep meat ... The paper also briefly reports on an in-store 'observational' research project that was ... AJOL African Journals Online.

  8. Consumers want safer meat - but not at all costs

    DEFF Research Database (Denmark)

    Mørkbak, Morten Raun; Christensen, Tove; Gyrd-Hansen, Dorte

    2008-01-01

    Consumers, the public authorities, and the food industry are all concerned with the safety of meat. The increasing demand for safer food from the consumers and the public authorities puts pressure on producers to identify efficient methods to reduce risks. Earlier studies have shown that consumer...

  9. Consumer sensory evaluation of meat from South African goat ...

    African Journals Online (AJOL)

    Consumer sensory evaluation of meat from South African goat genotypes fed on a ... evaluation was done with consumers of different ages, tribes and gender. ... < 0.05) aroma intensity scores than the Xhosa and the Zulu consumers for both ...

  10. A consumer perspective of the South African red meat classification ...

    African Journals Online (AJOL)

    Nicolette Gibson

    2015-08-11

    Aug 11, 2015 ... When purchasing products, including red meat, how consumers ... quality attributes of 'animal feeding practices' (in particular grass-fed versus .... by the ethics committee of the University of Pretoria (Ethical Clearance.

  11. The perception and preference of consumers for local poultry meat ...

    African Journals Online (AJOL)

    The perception and preference of consumers for local poultry meat in the Kumasi ... reduced its freshness and taste and made it less healthy for consumption. ... the government should subsidize the cost of inputs for the local poultry industry, ...

  12. Challenges and prospects for consumer acceptance of cultured meat

    OpenAIRE

    Verbeke , Wim; Sans , Pierre; Van Loo , Ellen J.

    2015-01-01

    International audience; Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technologyrelated perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights fr...

  13. Consumer preference, behavior and perception about meat and meat products: an overview.

    Science.gov (United States)

    Font-I-Furnols, Maria; Guerrero, Luis

    2014-11-01

    Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Religiosity Aspect in Consumer Behaviour: Determinants of Halal Meat Consumption

    Directory of Open Access Journals (Sweden)

    Jusmaliani

    2009-06-01

    Full Text Available Previous studies indicate that religion may influence consumer attitude and behavior in general, especially in food purchasing decisions and eating habits. There are limited studies that examined the role of religiosity in consumer behaviour; especially in relations to halal meat consumption. Due to gaps found in the literature, this study investigates the determinants of intention to eat halal meat. It also examines the levels of determinants of halal meat consumption between Indonesian Muslim living in Jakarta and Melbourne. Respondents were personally and electronically contacted. In total, 160 questionnaires were completed for this initial study. The results indicate that behavioural control and availability of halal meat have significant impact on intention to eat halal meat. The results further suggest that in general there are no significant differences in the levels of determinants of halal meat consumption between Indonesian Muslim living in Jakarta compared to those of in Melbourne, except for availability of halal meat. This study contributes to the marketing literature focuses on the impacts of religion on consumer behaviour which is still under researched.

  15. Consumer consciousness on meat and the environment - Exploring differences.

    Science.gov (United States)

    Pohjolainen, Pasi; Tapio, Petri; Vinnari, Markus; Jokinen, Pekka; Räsänen, Pekka

    2016-06-01

    Global environmental challenges require changes in both the production and the consumption of goods. In this paper we analyse how consumers perceive the high environmental burden of meat. We analysed consumer environmental consciousness, including problem awareness and a support to action dimensions, latter including perceived self-efficacy as well as solutions to problems. The solutions were positioned on a continuum from increasing the efficiency of production to discussing sufficiency levels in consumption practices (techno-optimism, local meat, organic meat and meat reduction, respectively). We used a statistically representative survey sample (n = 1890) from the population of Finland and cluster analysis to explore differences among consumers. The analysis revealed that most Finns seem to be rather unsure of the study topic. At the same time they tend to have a comparably high level of self-efficacy (55 per cent of respondents) and endorsement of particularly local meat solution type (55%), followed by organic meat (35%), meat reduction (25%) and techno-optimism (15%), though the neutral stand was the most common one across the data. We also identified six consumer groups that reveal not only a high number of Highly unsure consumers (40%), but also some Rather conscious (20%) and a relatively small number of Highly conscious (8%). In addition, there were also easily observable groups of Careless conscious (14%), Rather unsure (9%) and Resistant (8%). The results highlight the need for a multitude of political actions to guide meat consumption, as there are groups that may benefit from practical tools for making dietary changes as well as groups in need for more comprehensive selection of measures, including environmental information. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. Consumer acceptance of cultured meat: A systematic review.

    Science.gov (United States)

    Bryant, Christopher; Barnett, Julie

    2018-09-01

    Cultured meat grown in-vitro from animal cells is being developed as a way of addressing many of the ethical and environmental concerns associated with conventional meat production. As commercialisation of this technology appears increasingly feasible, there is growing interest in the research on consumer acceptance of cultured meat. We present a systematic review of the peer-reviewed literature, and synthesize and analyse the findings of 14 empirical studies. We highlight demographic variations in consumer acceptance, factors influencing acceptance, common consumer objections, perceived benefits, and areas of uncertainty. We conclude by evaluating the most important objections and benefits to consumers, as well as highlighting areas for future research. Copyright © 2018 Elsevier Ltd. All rights reserved.

  17. Consumer Perception on Halal meat logistics

    NARCIS (Netherlands)

    Tieman, H.; Ghazali, M.C.; Vorst, van der J.G.A.J.

    2013-01-01

    Purpose – The purpose of this paper is to investigate the preferred minimum level of segregation for halal meat in supermarket, transport, storage and terminals; the responsibility of halal logistics; and the willingness to pay for halal logistics in a Muslim and non-Muslim country.

  18. Searching for radiations in consumed meat in Lebanon in 1986

    International Nuclear Information System (INIS)

    Hage, N.

    1987-01-01

    The thesis is a survey on the contamination of meat in Lebanon following Chernobyl accident, taking into consideration that Lebanon is a big importer of meat from eastern european countries. The first part of the study presents an exhaustive description of radioactivity and different types of irradiation; the impact of Chernobyl accident on environment ; sources of contamination of meat by Iodine 131, Strontium 90 and Cesium 137; radiation doses admitted and radiation effects on men organs. The survey describes radioactivity analysis of one hundred samples of meat collected from different regions in Lebanon along the period dating from June to September 1986. Results showed the absence of radioactive contamination of consumed meat in Lebanon after Chernobyl accident. Recommendations are formulated for a permanent control of food products by Lebanese government in application of IAEA international regulations on preservation of food products from radioactive elements

  19. Novel meat-enriched foods for older consumers.

    Science.gov (United States)

    Farouk, Mustafa M; Yoo, Michelle J Y; Hamid, Nazimah S A; Staincliffe, Maryann; Davies, Briar; Knowles, Scott O

    2018-02-01

    Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped and assessed for some of their physical, chemical and microbiological properties, as well as sensory appeal. The protein content of the products were significantly increased and their colour went darker with meat enrichment (pice cream meltability and yoghurt apparent viscosity decreased with meat enrichment (pice cream and spaghetti were not affected (p>0.05) but that of non-flavoured ice cream and yoghurt went down (pindustry stretch its established business models, and encouraging further development of novel food choices for elderly and other groups of consumers. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Can we cut out the meat of the dish? Constructing consumer-oriented pathways toward meat substitution

    NARCIS (Netherlands)

    Schösler, H.; de Boer, J.; Boersema, J.J.

    2012-01-01

    The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat

  1. Reducing meat consumption in today’s consumer society: questioning the citizen-consumer gap

    NARCIS (Netherlands)

    Bakker, de E.; Dagevos, H.

    2012-01-01

    Our growing demand for meat and dairy food products is unsustainable. It is hard to imagine that this global issue can be solved solely by more efficient technologies. Lowering our meat consumption seems inescapable. Yet, the question is whether modern consumers can be considered as reliable allies

  2. “FOCUS-GROUP” STUDY CONCERNING MEAT CONSUMER`S BEHAVIOR IN THE CITY OF TIMISOARA

    Directory of Open Access Journals (Sweden)

    GENOVEVA BUZAMĂT

    2007-10-01

    Full Text Available Focus-group is an exploratory qualitative research, a demi-structured interview whichallows us to get to know the consumer`s perceptions, reasons, feelings, needs andattitudes. This technique has been used to make evident what especially determines theconsumers to choose a certain meat sort. The research has been carried out on twogroups, in the city of Timisoara. The objectives aimed at within this research were:determination of the consumer`s motivation for a certain meat sort; correlation betweenlifestyle and meat sort; consumption habits. The main tool was represented by theinterview guide, in which we have used open questions in order to hear our subjects`opinions concerning the meat consumption, open questions for their familiarization andintroductive questions, with the help of which we introduced the subjects to the theme ofthis research.

  3. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance.

    Science.gov (United States)

    Hoek, Annet C; Luning, Pieternel A; Weijzen, Pascalle; Engels, Wim; Kok, Frans J; de Graaf, Cees

    2011-06-01

    What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n=553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and beliefs towards meat and meat substitutes were compared between non-users (n=324), light/medium-users (n=133) and heavy-users of meat substitutes (n=96). Consumer acceptance was largely determined by the attitudes and beliefs towards meat substitutes and food neophobia. Key barriers for non-users and light/medium-users were the unfamiliarity with meat substitutes and the lower sensory attractiveness compared to meat. In addition, non-users had a higher tendency to avoid new foods. Hence, the less consumers were using meat substitutes, the more they wanted these products to be similar to meat. Although non-users and light/medium-users did recognize the ethical and weight-control aspects of meat substitutes, this was obviously less relevant to them. Actually, only heavy-users had high motivations to choose ethical foods, which explains their choice for meat substitutes. In order to make meat substitutes more attractive to meat consumers, we would not recommend to focus on communication of ethical arguments, but to significantly improve the sensory quality and resemblance to meat. Copyright © 2011 Elsevier Ltd. All rights reserved.

  4. Alberta Consumers' Valuation of Extrinsic and Intrinsic Red Meat Attributes

    DEFF Research Database (Denmark)

    Steiner, Bodo; Gao, Fei; Unterschultz, Jim

    2010-01-01

    This paper analyzes Alberta consumers’ perceptions toward extrinsic and intrinsic attributes of bison and beef steaks. In contrast to published Canadian consumer studies on bison meat that were undertaken prior to May 2003, before the first BSE case of Canadian origin was identified in beef cattle...

  5. Game and venison - meat for the modern consumer.

    Science.gov (United States)

    Hoffman, L C; Wiklund, E

    2006-09-01

    This review focuses on how game meat from southern Africa and venison that are increasingly being imported into Europe and the US addresses consumer issues as pertaining to production (wild, free range or intensive production) and harvesting methods, healthiness (chemical composition, particularly fatty acid composition), and traceability. Although African game meat species are farmed extensively, deer species are farmed using extensive to intensive production systems. However, the increasingly intensive production of the cervids and the accompanying practices associated with this (castration, velvetting, feeding of balanced diets, etc.) may have a negative impact in the near future on the consumer's perception of these animals. These alternative meat species are all harvested in a sustainable manner using acceptable methods. All these species have very low muscle fat contents consisting predominantly of structural lipid components (phospholipid and cholesterol) that have high proportions of polyunsaturated fatty acids. This results in the meat having desirable polyunsaturated:saturated and n-6:n-3 fatty acid ratios. The South African traceability system is discussed briefly as an example on how these exporting countries are able to address the requirements pertaining to the import of meat as stipulated by the European Economic Community.

  6. The potential impact of current animal research on the meat industry and consumer attitudes towards meat.

    Science.gov (United States)

    Garnier, Jean-Pierre; Klont, Ronald; Plastow, Graham

    2003-01-01

    Progress in animal nutrition, reproduction, quantitative genetics, and the development of molecular genetics, proteomics, and functional genomics open new perspectives for the meat sector. The most promising developments include a wider utilisation of molecular markers, the possibilities of semen sexing and the targeted use of nutrition to modify the composition of meat. The increased use of biotechnology will have a considerable impact on the economics of production of meat and further processed products. New technologies will increase the possibilities for product differentiation and improve homogeneity of live animals. The consumer and society in general will influence the direction of these developments. This review will focus on the long-term impact of new technologies for the meat production chain.

  7. The safety of bycatch: South Korean responses to the moratorium on commercial whaling

    Directory of Open Access Journals (Sweden)

    Bradley Tatar

    2014-12-01

    Full Text Available When the global moratorium on commercial whaling was implemented in 1986, Korea prohibited whaling; however, there was no effort to build the capacity of social institutions to guide local residents to cooperate with the policy. Utilizing a social ecology approach, this research examines the practice of eating whale meat in Ulsan, South Korea, to illustrate the importance of culture for attaining the social acceptance of wildlife conservation policy. The cultural models which influence the consumption of whale meat are here classified as representing four distinct responses to the moratorium: opposition, resistance, evasion and support. The two most important changes are the public utilization of whale meat as a symbol of an endangered culture, and the reliance on meat procured legally from accidental entanglements of whales in fishing nets (cetacean bycatch. These cultural changes have a social function, which is to impart legitimacy and acceptance to the continued consumption of whale meat, from illegal as well as legal sources. Given the cultural acceptance of whale meat, I argue that it will not be possible to eradicate the illegal market through enforcement alone. Instead, the solution is to persuade local consumers of whale meat to cooperate with the moratorium.

  8. Test marketing and consumer acceptance of irradiated meat products

    International Nuclear Information System (INIS)

    Xu Zhicheng; Feng Zhixiong; Jiang Peizhen

    2001-01-01

    This study consists of two parts: irradiation processing of cooked meat and irradiation preservation of prepackaged chilled fresh cut meats. Irradiation of prepackaged pickled meat products dipped in grains stillage at a dose 6-8 kGy eliminated common food-borne microorganisms, such as E. Coli and other microbial pathogens and extended the shelf life of the product to 10 days at 5 deg. C. Test marketing of 40,000 bags (about 10,000 kg) of the product in more than 100 supermarkets in the city of Shanghai showed no untoward problem with consumer acceptance. Irradiation of prepackaged chilled fresh cut pork at a dose 3 kGy led to inactivation of microbial pathogens and parasites with a concomitant reduction in numbers of common spoilage microorganisms and extension of shelf life of the product for 30 days at 5 deg. C. The cost benefit and marketing applications were evaluated. (author)

  9. Demand Potential for Goat Meat in Southern States: Empirical Evidence from a Multi-State Goat Meat Consumer Survey

    OpenAIRE

    Nelson, Mack C.; Liu, Xuanli

    2005-01-01

    A survey conducted in 11 Southeastern states elicits consumers' demand and preferences for various goat meat products. The data permit examination of goat meat demand of ethnic populations and the diversity among the states surveyed. The study uses five econometric models to examine the current demand, potential demand, and demand related to season and occasions on the goat meat market. Our analysis suggests that there exist a substantial demand for goat meat and the potential increase in the...

  10. Identifying X-consumers using causal recipes: "whales" and "jumbo shrimps" casino gamblers.

    Science.gov (United States)

    Woodside, Arch G; Zhang, Mann

    2012-03-01

    X-consumers are the extremely frequent (top 2-3%) users who typically consume 25% of a product category. This article shows how to use fuzzy-set qualitative comparative analysis (QCA) to provide "causal recipes" sufficient for profiling X-consumers accurately. The study extends Dik Twedt's "heavy-half" product users for building theory and strategies to nurture or control X-behavior. The study here applies QCA to offer configurations that are sufficient in identifying "whales" and "jumbo shrimps" among X-casino gamblers. The findings support the principle that not all X-consumers are alike. The theory and method are applicable for identifying the degree of consistency and coverage of alternative X-consumers among users of all product-service category and brands.

  11. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen

    2004-01-01

    of purchase, based on own experience and informational cues available in the shopping environment, is described, as well as the way in which quality is experienced in the home during and after meal preparation. The relationship between quality expectations and quality experience and its implications...... for consumer satisfaction and repeat purchase intent is addressed. In the second part of the paper, and building on the insights obtained on subjective quality perception, possibilities for consumer-oriented product development in the meat sector are addressed. Issues dealt with here are branding...

  12. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen

    of purchase, based on own experience and informational cues available in the shopping environment, is described, as well as the way in which quality is experienced in the home during and after meal preparation. The relationship between quality expectations and quality experience and its implications...... for consumer satisfaction and repeat purchase intent is addressed. In the second part of the paper, and building on the insights obtained on subjective quality perception, possibilities for consumer-oriented product development in the meat sector are addressed. Issues dealt with here are branding...

  13. Analysis of consumers' preferences and behavior with regard to horse meat using a structured survey questionnaire.

    Science.gov (United States)

    Oh, Woon Yong; Lee, Ji Woong; Lee, Chong Eon; Ko, Moon Seok; Jeong, Jae Hong

    2009-12-01

    In this study, a structured survey questionnaire was used to determine consumers' preferences and behavior with regard to horse meat at a horse meat restaurant located in Jeju, Korea, from October 1 to December 24, 2005. The questionnaire employed in this study consisted of 20 questions designed to characterize six general attributes: horse meat sensory property, physical appearance, health condition, origin, price, and other attributes. Of the 1370 questionnaires distributed, 1126 completed questionnaires were retained based on the completeness of the answers, representing an 82.2% response rate. Two issues were investigated that might facilitate the search for ways to improve horse meat production and marketing programs in Korea. The first step was to determine certain important factors, called principal components, which enabled the researchers to understand the needs of horse meat consumers via principal component analysis. The second step was to define consumer segments with regard to their preferences for horse meat, which was accomplished via cluster analysis. The results of the current study showed that health condition, price, origin, and leanness were the most critical physical attributes affecting the preferences of horse meat consumers. Four segments of consumers, with different demands for horse meat attributes, were identified: origin-sensitive consumers, price-sensitive consumers, quality and safety-sensitive consumers, and non-specific consumers. Significant differences existed among segments of consumers in terms of age, nature of work, frequency of consumption, and general level of acceptability of horse meat.

  14. Total Mercury, Methylmercury, Inorganic Arsenic and Other Elements in Meat from Minke Whale (Balaenoptera acutorostrata) from the North East Atlantic Ocean.

    Science.gov (United States)

    Maage, Amund; Nilsen, Bente M; Julshamn, Kaare; Frøyland, Livar; Valdersnes, Stig

    2017-08-01

    Meat samples of 84 minke whales (Balaenoptera acutorostrata) mainly from the Barents Sea, collected between 1 May and 16 August 2011, were analyzed for total mercury, methylmercury, cadmium, lead, total arsenic, inorganic arsenic and selenium. The average total mercury concentration found was 0.15 ± 0.09 mg/kg, with a range from 0.05 to 0.49 mg/kg. The molar ratio of selenium to mercury varied between 1.0 and 10.3. Cadmium content ranged from 0.002 to 0.036 mg/kg, while the content of lead in whale meat ranged from whale samples exceeded established EU maximum levels for metals in fish muscle, but 4.8% and 6.8% of the samples exceeded Japanese maximum levels for total mercury and methylmercury, respectively, in whale meat. There was only minor variations in element concentrations between whales from different geographical areas, and cadmium was the only element were the concentration increased with increasing length.

  15. Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry

    OpenAIRE

    Hocquette , Aurélie; Lambert , Carla; Sinquin , Clémentine; Peterolff , Laure; Wagner , Zoé; ,; Lebert , André; Hocquette , Jean-François

    2015-01-01

    The production of in vitro meat by cell culture has been suggested by some scientists as one solution to address the major challenges facing our society. Firstly, consumers would like the meat industry to reduce potential discomfort of animals on modern farms, or even to avoid killing animals to eat them. Secondly, citizens would like meat producers to reduce potential environmental deterioration by livestock and finally, there is a need to reduce world hunger by increasing pro...

  16. STUDY ON THE MEAT CONSUMER BEHAVIOR IN THE WESTERN PART OF THE COUNTRY

    Directory of Open Access Journals (Sweden)

    GENOVEVA BUZAMĂT

    2008-05-01

    Full Text Available In this study, we performed a quantitative research on the consumption of meat and meat products on individuals from the counties Timis, Caras-Severin and Arad. The work instrument was represented by the anonymous questionnaire with simple and multiple-answer variants, consisted of 13 questions. At the end of this questionnaire, we may find questions related to the investigated person status, age, sex, origin environment, education, income, family. The sample on which the research was performed was consisted of 425 individuals. The objectives of this research are: evaluation of the frequency of meat and meat products consumption, evaluation of meat quantity consumed per capita, evaluation of consumers’ preferences for meat types and products, identification of the place where consumers purchase meat and meat products from, identification of some correlations between meat consumption and consumer’s income level, education and age.

  17. Meat liking, animal welfare and consumer willingness to pay

    Directory of Open Access Journals (Sweden)

    Fabio Napolitano

    2010-01-01

    Full Text Available Three products (beef, lamb and chicken were used to assess the effect of information about animal welfare on meat liking. Each experiment was planned in three tests. In the first test the consumers were offered the product, and asked to taste it and rate their liking receiving no information (perceived liking. In the second test the subjects received the information concerning farming conditions and their effects on animal welfare. They were asked to read the information and give their liking expectation for that product (expected liking. In the third test consumers were given the product along with the information sheet. They were instructed to read the information before tasting the sample and express their liking score (actual liking. Consumers rated the products on a nine-point hedonic scale. Only for beef, a second-price sealed-bid auction was used to assess consumer willingness to pay (WTP according to the level of welfare of the animals used in the production process. Results from the three experiments showed that expectations induced by the information on animal welfare affected quality perception. Thus, if expectations were negatively disconfirmed (the product was worse than expected, the assimilation model was generally applicable, which means that hedonic ratings moved towards the expectations when external information on animal welfare was given compared to tasting without information. In addition, consumers showed a WTP for beef paired with information higher than its actual commercial value (P<0.001. In conclusion, information about animal welfare can be a major determinant of animal-based food liking and consumer WTP.

  18. CONSUMER PERCEPTIONS AND PREFERENCES OF MEAT TYPES IN HARAR AND HARAMAYA TOWNS, ETHIOPIA

    Directory of Open Access Journals (Sweden)

    Tsegay Teklebrhan

    2012-12-01

    Full Text Available A study was conducted to investigate the acceptability and preference of meat in Harar and Haramaya towns. The study was carried out from January to March, 2012. One hundred twenty (120 questionnaires were randomly distributed, completed and retrieved for analysis. The results showed that gender had no effect on livestock meat consumption. However, religious had impact on the types of meat consumption. Accordingly, pork was not consumed by both Muslim and Christian, camel meat was consumed by Muslim. Majority of consumers had prefer chicken, beef, and chevon meat as their first choice followed by mutton as compared to other meat. In addition, the study showed a high level of acceptability for the meat of middle aged than old aged. Lean and red color meat got highest acceptability by majority of the consumers than fatty and white meat. The result confirmed that religious and socio-cultural taboos as the major variables that would affect meat preference and consumption of a population in the study area. This study suggested that current preference trend of consumers were not inclusive in that some potential meat animals were hardly utilized or totally ignored from the dish. Therefore, professionals and other stakeholders should made intervention and promote widely utilization of this species to meet animal protein requirement of the community.

  19. Carbon and nitrogen stable isotope ratios and mercury concentration in the scalp hair of residents from Taiji, a whaling town

    International Nuclear Information System (INIS)

    Endo, Tetsuya; Hayasaka, Moriaki; Hisamichi, Yohsuke; Kimura, Osamu; Haraguchi, Koichi

    2013-01-01

    Highlights: ► We analyzed δ 13 C, δ 15 N and Hg in hair from Japanese whale meat-eaters and non-eaters. ► The δ 15 N and δ 13 C values in whale meat-eaters were higher than those in non-eaters. ► The Hg concentration in whale meat-eaters was higher than that in non-eaters. ► A positive correlation was seen between δ 15 N and Hg in whale meat-eaters. ► Consumption of whale meat may increase δ 15 N, δ 13 C and Hg in the scalp hair. -- Abstract: We analyzed stable isotope ratios of carbon (δ 13 C) and nitrogen (δ 15 N) as well as mercury (Hg) concentration in the scalp hair of Japanese who consumed whale meat and those who did not, and investigated the relationships among the δ 13 C and δ 15 N values and Hg concentration. The average δ 15 N and δ 13 C values of whale meat-eaters (10.11‰ and −18.5‰) were significantly higher than those of non-eaters (9.28‰ and −18.9‰), respectively. The average Hg concentration of whale meat-eaters (20.6 μg/g) was significantly higher than that of non-eaters (2.20 μg/g). Significant positive correlations were found between the δ 13 C and δ 15 N values and between the δ 15 N value and Hg concentration in the hair of whale meat-eaters, while the correlation between the δ 15 N value and Hg concentration was not statistically significant in the non-eaters. The consumption of whale meat may increase Hg concentration as well as δ 15 N and δ 13 C values in scalp hair

  20. Consumer behaviour and knowledge related to freezing and defrosting meat at home: An exploratory study

    NARCIS (Netherlands)

    Damen, F.W.M.; Steenbekkers, L.P.A.

    2007-01-01

    The purpose of this paper is to gain insight into the ways consumers freeze and defrost meat, the reasons for their behaviour and the knowledge they have about the process of freezing and defrosting. Consumers are aware of the microbiological safety risks involved in the consumption of meat.

  1. Consumer attitudes toward new technique for preserving organic meat using herbs and berries

    DEFF Research Database (Denmark)

    Haugaard, Pernille; Hansen, Flemming; Jensen, Martin

    2014-01-01

    This study aims to explore consumers´ attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using...... and appearance of the products, the price and information level....

  2. Hormones in international meat production: biological, sociological and consumer issues.

    Science.gov (United States)

    Galbraith, Hugh

    2002-12-01

    Beef and its products are an important source of nutrition in many human societies. Methods of production vary and include the use of hormonal compounds ('hormones') to increase growth and lean tissue with reduced fat deposition in cattle. The hormonal compounds are naturally occurring in animals or are synthetically produced xenobiotics and have oestrogenic (oestradiol-17beta and its esters; zeranol), androgenic (testosterone and esters; trenbolone acetate) or progestogenic (progesterone; melengestrol acetate) activity. The use of hormones as production aids is permitted in North American countries but is no longer allowed in the European Union (EU), which also prohibits the importation of beef and its products derived from hormone-treated cattle. These actions have resulted in a trade dispute between the two trading blocs. The major concern for EU authorities is the possibility of adverse effects on human consumers of residues of hormones and metabolites. Methods used to assess possible adverse effects are typical of those used by international agencies to assess acceptability of chemicals in human food. These include analysis of quantities present in the context of known biological activity and digestive, absorptive, post-absorptive and excretory processes. Particular considerations include the low quantities of hormonal compounds consumed in meat products and their relationships to endogenous production particularly in prepubertal children, enterohepatic inactivation, cellular receptor- and non-receptor-mediated effects and potential for interference with growth, development and physiological function in consumers. There is particular concern about the role of oestradiol-17beta as a carcinogen in certain tissues. Now subject to a 'permanent' EU ban, current evidence suggests that certain catechol metabolites may induce free-radical damage of DNA in cell and laboratory animal test systems. Classical oestrogen-receptor mediation is considered to stimulate

  3. Sensory characteristics and consumer preference for chicken meat in Guinea.

    Science.gov (United States)

    Sow, T M A; Grongnet, J F

    2010-10-01

    This study identified the sensory characteristics and consumer preference for chicken meat in Guinea. Five chicken samples [live village chicken, live broiler, live spent laying hen, ready-to-cook broiler, and ready-to-cook broiler (imported)] bought from different locations were assessed by 10 trained panelists using 19 sensory attributes. The ANOVA results showed that 3 chicken appearance attributes (brown, yellow, and white), 5 chicken odor attributes (oily, intense, medicine smell, roasted, and mouth persistent), 3 chicken flavor attributes (sweet, bitter, and astringent), and 8 chicken texture attributes (firm, tender, juicy, chew, smooth, springy, hard, and fibrous) were significantly discriminating between the chicken samples (Pchicken, the live spent laying hen, and the ready-to-cook broiler (imported) were very well represented and clearly distinguished from the live broiler and the ready-to-cook broiler. One hundred twenty consumers expressed their preferences for the chicken samples using a 5-point Likert scale. The hierarchical cluster analysis of the preference data identified 4 homogenous consumer clusters. The hierarchical cluster analysis results showed that the live village chicken was the most preferred chicken sample, whereas the ready-to-cook broiler was the least preferred one. The partial least squares regression (PLSR) type 1 showed that 72% of the sensory data for the first 2 principal components explained 83% of the chicken preference. The PLSR1 identified that the sensory characteristics juicy, oily, sweet, hard, mouth persistent, and yellow were the most relevant sensory drivers of the Guinean chicken preference. The PLSR2 (with multiple responses) identified the relationship between the chicken samples, their sensory attributes, and the consumer clusters. Our results showed that there was not a chicken category that was exclusively preferred from the other chicken samples and therefore highlight the existence of place for development of

  4. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Weijzen, P.; Engels, W.; Kok, F.J.; Graaf, de C.

    2011-01-01

    What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n = 553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and

  5. Associations between red meat and risks for colon and rectal cancer depend on the type of red meat consumed.

    Science.gov (United States)

    Egeberg, Rikke; Olsen, Anja; Christensen, Jane; Halkjær, Jytte; Jakobsen, Marianne Uhre; Overvad, Kim; Tjønneland, Anne

    2013-04-01

    Cancer prevention guidelines recommend limiting intake of red meat and avoiding processed meat; however, few studies have been conducted on the effects of specific red meat subtypes on colon cancer or rectal cancer risk. The study aim was to evaluate associations between intake of red meat and its subtypes, processed meat, fish, and poultry and risk for colon cancer or rectal cancer in the Danish Diet, Cancer and Health cohort study. We also evaluated whether fish or poultry should replace red meat intake to prevent colon cancer or rectal cancer. During follow-up (13.4 y), 644 cases of colon cancer and 345 cases of rectal cancer occurred among 53,988 participants. Cox proportional hazards models were used to compute incidence rate ratio (IRRs) and 95% CIs. No associations were found between intake of red meat, processed meat, fish, or poultry and risk for colon cancer or rectal cancer. The risk associated with specific red meat subtypes depended on the animal of origin and cancer subsite; thus, the risk for colon cancer was significantly elevated for higher intake of lamb [IRR(per 5g/d) = 1.07 (95% CI: 1.02-1.13)], whereas the risk for rectal cancer was elevated for higher intake of pork [IRR(per 25g/d) = 1.18 (95% CI: 1.02-1.36)]. Substitution of fish for red meat was associated with a significantly lower risk for colon cancer [IRR(per 25g/d) = 0.89 (95% CI: 0.80-0.99)] but not rectal cancer. Substitution of poultry for red meat did not reduce either risk. This study suggests that the risks for colon cancer and potentially for rectal cancer differ according to the specific red meat subtype consumed.

  6. Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes

    Directory of Open Access Journals (Sweden)

    Ramona Weinrich

    2018-05-01

    Full Text Available Sustainability is becoming an increasingly important consideration for consumers when purchasing food. As meat production has a significant impact on the environment, meat substitutes are becoming more and more popular in Europe. However, consumers who regularly buy meat substitutes are still the exception. Although there are some initial results indicating why this proportion is still low, most research has been concentrated in the Netherlands. This paper aims to compare reasons for consuming or not consuming meat substitutes in three European countries—Germany, the Netherlands and France. As very little is known about the underlying reasons, an explorative approach was chosen. Focus group discussions were carried out in all three countries, six altogether. The results show that all participants can enumerate meat substitutes. The main reason for not consuming meat substitutes is the taste of meat. Further, eating habits seem to be fixed and convenience might also be an impediment to reducing meat consumption in favour of meat substitutes, as is confusion regarding healthy eating.

  7. UK bovine carcass meat consumed as burgers, sausages and other meat products: by birth cohort and gender.

    Science.gov (United States)

    Cooper, J D; Bird, S M

    2002-01-01

    The most likely human exposure to bovine spongiform encephalopathy (BSE) is dietary, through beef mechanically recovered meat (MRM) and head meat used in burgers, sausages and other meat products. The majority, reportedly 90% of beef MRM and 80% of head meat, was used in burgers. To enable quantification of UK dietary exposure to BSE, we quantified bovine carcass meat consumed as burgers, sausages and other meat products by birth cohort, gender and calendar period (1980-1989, 1990-1996). Synthesis of dietary data (cross-sectional National Dietary and Nutrition Surveys, and serial National Food Surveys and Realeat Surveys) to simulate weekly consumption by one-thousandth of the UK population in each year from 1980 to 1996. In 1980-1989, the highest number of consumers (per 7 days) of all three food groups was in the 1940-1969 birth cohort - averaging 3.7 million male consumers of burgers, 2.6 million of sausages and 8.5 million of other meat products. The post-1969 birth cohort had the next highest number of consumers of burgers (1.8 million males). In 1990-1996, consumer numbers declined for the two older cohorts, most strikingly for burgers (down to 2.5 million males in the 1940-1969 cohort). The 1940-1969 cohort retained the highest number of consumers of sausages and other meat products, and second place for burgers. Male consumption was higher, even in the pre-1940 birth cohort where, for demographic reasons, female consumers outnumbered males. In the post-1969 birth cohort, female consumption of bovine carcass meat weight as burgers increased from 68 tonnes in 1980-1989 to 81 tonnes in 1990-1996, and male consumption increased more markedly (by 41%) from 84 tonnes to 119 tonnes; and similarly for other meat products. Properly marshalled age-group and gender-specific consumption data contribute to a clearer understanding of the demography of those who were at risk of dietary exposure to BSE and of when their exposure intensity was greatest. Other countries may

  8. Attitudes to in vitro meat: A survey of potential consumers in the United States.

    Science.gov (United States)

    Wilks, Matti; Phillips, Clive J C

    2017-01-01

    Positivity towards meat consumption remains strong, despite evidence of negative environmental and ethical outcomes. Although awareness of these repercussions is rising, there is still public resistance to removing meat from our diets. One potential method to alleviate these effects is to produce in vitro meat: meat grown in a laboratory that does not carry the same environmental or ethical concerns. However, there is limited research examining public attitudes towards in vitro meat, thus we know little about the capacity for it be accepted by consumers. This study aimed to examine perceptions of in vitro meat and identify potential barriers that might prevent engagement. Through conducting an online survey with US participants, we identified that although most respondents were willing to try in vitro meat, only one third were definitely or probably willing to eat in vitro meat regularly or as a replacement for farmed meat. Men were more receptive to it than women, as were politically liberal respondents compared with conservative ones. Vegetarians and vegans were more likely to perceive benefits compared to farmed meat, but they were less likely to want to try it than meat eaters. The main concerns were an anticipated high price, limited taste and appeal and a concern that the product was unnatural. It is concluded that people in the USA are likely to try in vitro meat, but few believed that it would replace farmed meat in their diet.

  9. Attitudes to in vitro meat: A survey of potential consumers in the United States.

    Directory of Open Access Journals (Sweden)

    Matti Wilks

    Full Text Available Positivity towards meat consumption remains strong, despite evidence of negative environmental and ethical outcomes. Although awareness of these repercussions is rising, there is still public resistance to removing meat from our diets. One potential method to alleviate these effects is to produce in vitro meat: meat grown in a laboratory that does not carry the same environmental or ethical concerns. However, there is limited research examining public attitudes towards in vitro meat, thus we know little about the capacity for it be accepted by consumers. This study aimed to examine perceptions of in vitro meat and identify potential barriers that might prevent engagement. Through conducting an online survey with US participants, we identified that although most respondents were willing to try in vitro meat, only one third were definitely or probably willing to eat in vitro meat regularly or as a replacement for farmed meat. Men were more receptive to it than women, as were politically liberal respondents compared with conservative ones. Vegetarians and vegans were more likely to perceive benefits compared to farmed meat, but they were less likely to want to try it than meat eaters. The main concerns were an anticipated high price, limited taste and appeal and a concern that the product was unnatural. It is concluded that people in the USA are likely to try in vitro meat, but few believed that it would replace farmed meat in their diet.

  10. Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions.

    Science.gov (United States)

    de Andrade, Juliana Cunha; Nalério, Elen Silveira; Giongo, Citieli; de Barcellos, Marcia Dutra; Ares, Gastón; Deliza, Rosires

    2018-03-01

    The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question. Sheep and pork meat coppa samples did not largely differ in their overall liking in both experimental conditions. Smoking and high salt content significantly increased consumers' hedonic perception of sheep meat coppa. The information included in the labels did not modify consumer hedonic perception but influenced their sensory description, particularly for the terms related to the type of meat used in their manufacture. Results indicate positive market opportunities for sheep meat coppa in the Brazilian market. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Health communication and consumer behavior on meat in Belgium: from BSE until dioxin.

    Science.gov (United States)

    Verbeke, W; Viaene, J; Guiot, O

    1999-01-01

    This article focuses on the impact of mass media meat-health information on consumer perception, attitude, and behavior toward fresh meat in Belgium. In a situation similar to that which occurred in most other European countries, Belgian fresh meat consumption fell considerably during 1995-1999. A multitude of messages linking meat consumption to human health risks were reported by mass media. Bovine Spongiform Encephalopathy (BSE) since 1996 and dioxin in 1999 constituted the major issues. Empirical research, conducted in April 1998, revealed the tremendous negative impact of mass media coverage of meat-health issues on consumer risk perception, health concern, and attitude and behavior toward fresh meat. Oppositely, personal communication through butchers had only a small effect on consumer decision-making in this era dominated by alarming meat-health press. Implications are threefold. First, mass media should be aware of its social responsibilities, which include spreading reliable and correct information to the society. This is especially the case as human health risks are involved. Second, the meat industry urgently needs to reorient itself toward quality, safety, and transparency. Finally, future communication dealing with similar crises situations requires cooperation across the meat chain, government, and those who are responsible for public health promotion and communication.

  12. Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution.

    Science.gov (United States)

    Schösler, Hanna; de Boer, Joop; Boersema, Jan J

    2012-02-01

    The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat substitution options running from other products of animal origin and conventional meat free meals to real vegetarian meals. To investigate feasible substitution options, a variety of meals without meat were presented using photos, which were rated by the participants in terms of attractiveness and chances that they would prepare a similar meal at home. The results demonstrated the influence of meal formats, product familiarity, cooking skills, preferences for plant-based foods and motivational orientations towards food. In particular, a lack of familiarity and skill hampered the preparation of real vegetarian meals. Based on the findings we propose a diversified understanding of meat substitution and we specify four policy-relevant pathways for a transition towards a more plant-based diet, including an incremental change towards more health-conscious vegetarian meals, a pathway that utilizes the trend towards convenience, a pathway of reduced portion size, and practice-oriented change towards vegetarian meals. Copyright © 2011 Elsevier Ltd. All rights reserved.

  13. Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?

    Science.gov (United States)

    Hamlin, Robert

    2016-07-01

    Consumer attitudes towards meat can be divided up into two types: Functional attitudes which are stable and exist over long periods of time, and constructive attitudes which are ephemeral and usually constructed at the point of sale. This research investigated the temporal and situational stability of meat consumers' attitudes by using the same established functional, multidimensional attitude instrument to generate attitude profiles for the four meat types: chicken/beef/lamb/poultry both as an abstracted construct and as a cue on a range of meat and meat-based products. The results showed that strong attitude profile was generated by the meat types as abstracted constructs, but that this profile broke down completely when the food products carrying the same meat types were evaluated. This result indicates that consumer attitudes may not be temporally or situationally stable, which in turn suggests that consumers' evaluation and choice of meat products may be driven to a greater or lesser extent by constructive rather than functional attitudes. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Muslim consumer trust in halal meat status and control in Belgium.

    Science.gov (United States)

    Bonne, Karijn; Verbeke, Wim

    2008-05-01

    This paper focuses on public trust of Belgian Muslims in information sources of halal meat and their confidence in key actors and institutions for monitoring and controlling the halal meat chain. Cross-sectional consumer data were collected through a survey with 367 Muslims during the summer of 2006 in Belgium. Findings reveal that Islamic institutions and especially the Islamic butcher receive in general most confidence for monitoring and controlling the halal status of meat, and for communicating about halal meat. However, based on Muslims' confidence, four distinct market segments were identified: indifferent (29.1%), concerned (9.7%), confident (33.1%) and Islamic idealist (26.7%). These segments differ significantly with respect to trust in information sources and institutions, health and safety perception of halal meat, perceived halal meat consumption barriers, behavioural variables (halal meat consumption frequency and place of purchase), and socio-cultural (acculturation and self-identity) and individual characteristics. Indifferent consumers are rather undecided about who should monitor the halal status of meat, and they are most open to purchasing halal meat in the supermarket. Concerned Muslim consumers display higher confidence in Belgian than in Islamic institutions, which associates with perceiving a lack of information, poor hygiene and safety concern as barriers to purchasing halal meat. Confident consumers display a clear preference for Islamic institutions to monitor and communicate about halal. Islamic idealists, who are typified by younger age, second generation and high Muslim self-identity, differ from the confident consumers through their very low confidence in local Belgian sources and institutions.

  15. Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption

    Directory of Open Access Journals (Sweden)

    J. Buitrago-Vera

    2016-09-01

    Full Text Available Market segmentation divides the market into small groups of consumers who share similar characteristics. As all consumers within the same group have a common profile, marketing strategies can be adapted to target a specific type of consumer. Owing to the rapid changes in today’s society, consumer lifestyle has become the ideal criterion for market segmentation. In this study, we employed the food-related lifestyle model, which scholars have shown to be suitable and valid in several countries. Using data from a survey (with 3.53% error, we segmented the Spanish food market based on consumers’ food-related lifestyles. For each segment, we identified the consumer profile and analysed consumers’ consumption of rabbit meat. Factor analysis and cluster analysis yielded 4 segments: (i ‘Unconcerned’ (36.8% of the sample mainly consists of male consumers. Consumers in this segment value neither the freshness nor the price/quality ratio of their food items and consume rabbit meat rarely (39.4% or sporadically (29.3%. (ii ‘Cooks’ (18.4% predominantly consists of middle-aged women. Consumers in this segment are highly demanding and critical of the quality of food products. They like cooking and are regular consumers of rabbit meat (40.6%. (iii ‘Out-of-home consumers and convenience shoppers’ (28.6% mostly consists of consumers aged between 25 and 34 y old and contains a large proportion of upper-class consumers. Consumers in this segment prefer to eat out and consume convenience products. This segment has the second highest percentage of regular consumers of rabbit meat (36.9%. The segment also has the second highest percentage of consumers who rarely or never eat rabbit meat (43.9%. (iv ‘Rational purchaser with little interest in cooking’ (16.2% has the highest proportion of consumers aged 55 to 74 y old. Consumers in this segment have the least interest in cooking, the most interest in the purchasing process, and the lowest

  16. Consumer-perceived quality in 'traditional' food chains: the case of the Greek meat supply chain.

    Science.gov (United States)

    Krystallis, Athanassios; Chryssochoidis, George; Scholderer, Joachim

    2007-01-01

    Recent food scares have increased consumer concern about meat safety. However, the Greek 'traditional' meat supply chain from producers to local butchers does not seem to realise the pressing consumer demand for certified meat quality. Or is it that, in such food chains, this demand is not so pressing yet? The present paper seeks to answer this question based on a survey conducted in the Athens area, involving a sample of 268 participants responsible for food purchasing decisions. The survey mainly aims to develop an integrated model of factors that affect consumer-perceived meat quality and to develop the profile of different consumer segments in relation to these perceptions. The substantial findings of the survey include the fact that, despite their enormous per capita consumption, the majority of consumers are not particularly involved in the meat-purchasing process. Rather they attach importance to visual intrinsic quality cues evaluated in a pre-purchasing context. In this respect, intrinsic quality cues are assigned a role similar to that of quality certification; coupled with the choice of traditional channels and the resulting personal relation with the butcher, they can be understood as efforts to decrease risk of the purchasing decision. Moreover, consumers with such behaviour seem to relate domestic country of origin of meat mostly with perceptions of general safety. Finally, a small, but promising trend with substantial marketing implications of frequent purchases of chicken and pork at supermarkets should not be ignored.

  17. Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meat.

    Science.gov (United States)

    Verbeke, Wim; Rutsaert, Pieter; Bonne, Karijn; Vermeir, Iris

    2013-12-01

    This paper reports on halal credence quality coordination and Muslim consumers' willingness to buy and pay for certified halal labelled meat at the supermarket and the Islamic butcher. Cross-sectional data were collected through a survey with 202 Muslim consumers in Belgium. Findings indicate that more acculturated and female consumers are more in favour of purchasing certified halal labelled meat in a supermarket. Important conditions are that supermarkets can provide a guarantee of separating halal from non-halal meat and of the organisation of adequate verification and control. Results further show that more Muslim consumers are willing to pay a price premium (of 13% on average) for halal labelled meat at the Islamic butcher shop than at the supermarket. The higher the importance attached to a certified halal label and the more distrust in the actual halal meat status, the higher the likelihood that a Muslim consumer is willing to pay a higher price for certified halal labelled meat at the Islamic butcher shop. Gender and generation determine the actual premium Muslim consumers are willing to pay. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Easy to chew, but hard to swallow - consumer perception of neutrally marinated meat

    DEFF Research Database (Denmark)

    Nissen, Nina Konstantin; Sandøe, Peter; Holm, Lotte

    2012-01-01

    Purpose – Meat which has been injected or tumbled with water, salt, sugar and other ingredients, has been available on the Danish market for some decades and is now becoming increasingly common. However, it is not known whether this so-called neutrally marinated meat will be appropriated by consu......Purpose – Meat which has been injected or tumbled with water, salt, sugar and other ingredients, has been available on the Danish market for some decades and is now becoming increasingly common. However, it is not known whether this so-called neutrally marinated meat will be appropriated...... by consumers in the long term, or will be destined to be a marginal second rate product. The purpose of this paper is to explore the views of consumers on neutrally marinated meat, including acceptance and potential problems for appropriation. Design/methodology/approach – Four focus group interviews were...... interviews also showed that categorisation of neutrally marinated meat in different social contexts is not settled, underlining a sense of ambivalence among consumers. So, even though neutrally marinated meat is being consumed it is unclear if and when conceptual appropriation will take place. Originality...

  19. Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats

    Directory of Open Access Journals (Sweden)

    Fatemeh Malekian

    2016-01-01

    Full Text Available Background: Obesity and cardiovascular heart diseases are growing problems in the United States. This is partially due to the consumption of the primary red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E and can be utilized as a binder in meat and meat products. Methods: Goat meat/beef sausages were formulated to contain either 50/50, 75/25 or 100/0 percent goat meat/beef, with either no added rice bran (NRB or 3 percent stabilized rice bran (RB. Proximate analysis, fatty acids, -tocopherol and cholesterol concentrations of the six cooked formulations were determined. The six sausage formulations were compared in a consumer acceptability taste test. Results: The fat concentration of the NRB and RB formulations decreased linearly with increasing percentages of goat meat (p < 0.001. The sum of the saturated fatty acids decreased linearly with increasing percentages of goat meat (p < 0.01. Polyunsaturated fatty acids, omega-3 and omega-6 fatty acid and conjugated linoleic acid concentrations increased linearly (p < 0.05 with increasing percentages of goat meat in both the NRB and RB sausage formulations. The α-tocopherol concentration of the NRB formulations did not change across the goat meat percentages, but in the RB formulations it increased linearly with increasing percentages of goat meat (p < 0.001. The cholesterol concentration decreased linearly with increasing percentages of goat meat in both the NRB and RB formulations (p <0.01, < 0.05 respectively. The tasters preferred the NRB with higher goat meat percentage to the RB formulations. Conclusions: The NRB and RB sausage formulations with higher percentages of goat meat had higher concentrations of -tocopherol, CLA (18:2 cis 9 Trans 11, total n-3, total PUFA, total n-3/total n-6 ratio, and a lower cholesterol concentration. The RB sausage formulations with higher

  20. Human pathogens in marine mammal meat – a northern perspective.

    Science.gov (United States)

    Tryland, M; Nesbakken, T; Robertson, L; Grahek-Ogden, D; Lunestad, B T

    2014-09-01

    Only a few countries worldwide hunt seals and whales commercially. In Norway, hooded and harp seals and minke whales are commercially harvested, and coastal seals (harbour and grey seals) are hunted as game. Marine mammal meat is sold to the public and thus included in general microbiological meat control regulations. Slaughtering and dressing of marine mammals are performed in the open air on deck, and many factors on board sealing or whaling vessels may affect meat quality, such as the ice used for cooling whale meat and the seawater used for cleaning, storage of whale meat in the open air until ambient temperature is reached, and the hygienic conditions of equipment, decks, and other surfaces. Based on existing reports, it appears that meat of seal and whale does not usually represent a microbiological hazard to consumers in Norway, because human disease has not been associated with consumption of such foods. However, as hygienic control on marine mammal meat is ad hoc, mainly based on spot-testing, and addresses very few human pathogens, this conclusion may be premature. Additionally, few data from surveys or systematic quality control screenings have been published. This review examines the occurrence of potential human pathogens in marine mammals, as well as critical points for contamination of meat during the slaughter, dressing, cooling, storage and processing of meat. Some zoonotic agents are of particular relevance as foodborne pathogens, such as Trichinella spp., Toxoplasma gondii, Salmonella and Leptospira spp. In addition, Mycoplasma spp. parapoxvirus and Mycobacterium spp. constitute occupational risks during handling of marine mammals and marine mammal products. Adequate training in hygienic procedures is necessary to minimize the risk of contamination on board, and acquiring further data is essential for obtaining a realistic assessment of the microbiological risk to humans from consuming marine mammal meat.

  1. Future trends and consumer lifestyles with regard to meat consumption

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2006-01-01

    Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues...... in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed....

  2. Future trends and consumer lifestyles with regard to meat consumption.

    Science.gov (United States)

    Grunert, Klaus G

    2006-09-01

    Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed.

  3. Effect of organic poultry purchase frequency on consumer attitudes toward organic poultry meat.

    Science.gov (United States)

    Van Loo, Ellen; Caputo, Vincenzina; Nayga, Rodolfo M; Meullenet, Jean-Francois; Crandall, Philip G; Ricke, Steven C

    2010-09-01

    Because of the growing consumers' interest in organic meat, consumers' (N = 976) attitude toward organic meat was evaluated. Most respondents (59%) occasionally purchased organic chicken. To determine the organic chicken consumer profile, the organic chicken consumption frequencies of different demographic groups were compared. The results show dependence on age (P= 0.039) and ethnicity (P = 0.015). Older respondents as well as respondents who identified themselves as Caucasians tended to buy organic chicken more frequently. However, many other socio-demographic factors were not correlated with organic chicken consumption: gender (P = 0.185), education (P = 0.235), household income (0.867), living with partner or not (P = 0.235), and number of children (P = 0.883). Taste was identified as the most important meat quality attribute (perceived as [very] important by 94% of the respondents). Other important meat quality criteria were: general appearance, overall health, price, nutritional value, and containing no medical residues. "Organically produced" appeared to not be that important compared with other criteria. When respondents bought organic chicken more often, the importance of most of the meat quality attributes shifted to higher levels of importance, except for the price where an adverse effect was shown. The main motivation factors to buy organic chicken were the perception that organic chicken has fewer residues (pesticides, hormones, antibiotics), is safer, and healthier. The high price for organic meats was the strongest limiting factor for organic meat purchases followed by poor availability. Approximately 41% of the non-buyers and 30% of the occasional buyers perceived organic meat as not or hardly likely to be available in their supermarket. This study obtained a better knowledge of consumers' attitudes and perception of organic chicken as well as the effect of various demographics on the likelihood of buying organic chicken. For marketing purposes of

  4. Urban Animal Agriculture: Consumer Perspective Of Rabbit Meat In ...

    African Journals Online (AJOL)

    Traditionally, agricultural research has focused on production issues even though demand issues should usefully complement production research. Focusing on demand issues will help to improve decision-making in production and marketing activities. With all the merits of rabbit meat, the study revealed that a large ...

  5. Explaining purchases of organic meat by Dutch consumers

    NARCIS (Netherlands)

    Verhoef, PC

    2005-01-01

    This study investigates the impact of economic and marketing variables ( quality, price, and distribution), emotions ( fear, empathy, and guilt), social norms, and environment-related variables ( environmental concern, green behaviour, and perceived consumer effectiveness) on Dutch consumers'

  6. An extended theory of planned behavior to predict consumers' willingness to buy mobile slaughter unit meat.

    Science.gov (United States)

    Hoeksma, Djura L; Gerritzen, Marien A; Lokhorst, Anne Marike; Poortvliet, P Marijn

    2017-06-01

    The current study investigated the determinants of consumers' intention to purchase meat from mobile slaughter units (MSU). The theory of planned behavior (TPB) and the value belief norm theory (VBN) were used as conceptual lenses to guide this investigation. We conducted a survey among 329 respondents in the Netherlands who buy meat for themselves and/or for others. The results indicated that (1) TPB and VBN explain a high proportion of the variance in consumers' intention to buy MSU meat, and that (2) an extended TPB that includes peoples' attitude, personal norm, subjective norm, and perceived behavioral control turned out to be the best model to predict willingness to buy MSU meat. Further implications for future research and practice are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior.

    Science.gov (United States)

    De Backer, Charlotte J S; Hudders, Liselot

    2015-01-01

    The aim of this work is to explore the relation between morality and diet choice by investigating how animal and human welfare attitudes and donation behaviors can predict a meat eating versus flexitarian versus vegetarian diet. The results of a survey study (N=299) show that animal health concerns (measured by the Animal Attitude Scale) can predict diet choice. Vegetarians are most concerned, while full-time meat eaters are least concerned, and the contrast between flexitarians and vegetarians is greater than the contrast between flexitarians and full-time meat eaters. With regards to human welfare (measured by the Moral Foundations Questionnaire), results show that attitudes towards human suffering set flexitarians apart from vegetarians and attitudes towards authority and respect distinguish between flexitarians and meat eaters. To conclude, results show that vegetarians donate more often to animal oriented charities than flexitarians and meat eaters, while no differences between the three diet groups occur for donations to human oriented charities. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Future trends and consumer lifestyles with regard to meat consumption

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2006-01-01

    Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues ...... in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed.......Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues...

  9. Future trends and consumer lifestyles with regard to meat consumption

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues ...... in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed.......Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues...

  10. Consumer Preferences for High Welfare Meat in Germany: Self-service Counter or Service Counter?

    Directory of Open Access Journals (Sweden)

    Ramona Weinrich

    2015-01-01

    Full Text Available Many people view animal welfare standards in the agricultural industry as critical and some consumers would prefer to buy high welfare meat. In order to successfully introduce high welfare meat products onto the market, some important marketing decisions must be made. Due to limited shelf space in retail outlets, niche products like high welfare meat cannot be placed both at the self-service counter and at the service counter. In order to analyze where to place it best an online survey of 642 German consumers was conducted. By means of factor and cluster analyses, consumers’ animal welfare attitudes and their preference for a point of purchase were combined. The different target groups were joint using cross tabulation analysis. The results reveal that consumers in the target group show a more positive attitude to the service counter.

  11. Colour and fat content as intrinsic cues for consumers attitudes towards meat product quality

    Science.gov (United States)

    Ristić, M.; Troeger, K.; Đinović-Stojanović, J.; Knežević, N.; Damnjanović, M.

    2017-09-01

    The aim of this study was to evaluate consumers’ attitudes towards sensory properties of chicken, royal and beef salami, meat products from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1018) in four retail stores (Delhaize) in Belgrade. Consumers were asked for their preference concerning the colour and fat of three selected salami and then completed questionnaire of socio-demographic information including eating behaviour. Selected smoked meat products were evaluated in the DLG Test Center Food, Germany. Consumers, at all education levels and in all age groups, evaluated colour as good and fat as sufficient with a significantly (psmoked products passed the DLG tests and received “DLG award winner” medals in Gold (73%) or Silver (27%).

  12. Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study.

    Science.gov (United States)

    Shan, Liran C; De Brún, Aoife; Henchion, Maeve; Li, Chenguang; Murrin, Celine; Wall, Patrick G; Monahan, Frank J

    2017-09-01

    Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meats. A survey (n=481) using conjoint methodology and cluster analysis was conducted. Price and base meat product were most important for consumers' purchase intention, followed by healthy ingredient and salt and/or fat content. In reformulation, consumers had a preference for ham and sausages over beef burgers, and for reduced salt and/or fat over non reduction. In relation to healthy ingredients, omega 3 was preferred over none, and vitamin E was least preferred. Healthier reformulations improved the perceived healthiness of processed meats. Cluster analyses identified three consumer segments with different product preferences. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Fresh meat packaging: consumer acceptance of modified atmosphere packaging including carbon monoxide.

    Science.gov (United States)

    Grebitus, Carola; Jensen, Helen H; Roosen, Jutta; Sebranek, Joseph G

    2013-01-01

    Consumers' perceptions and evaluations of meat quality attributes such as color and shelf life influence purchasing decisions, and these product attributes can be affected by the type of fresh meat packaging system. Modified atmosphere packaging (MAP) extends the shelf life of fresh meat and, with the inclusion of carbon monoxide (CO-MAP), achieves significant color stabilization. The objective of this study was to assess whether consumers would accept specific packaging technologies and what value consumers place on ground beef packaged under various atmospheres when their choices involved the attributes of color and shelf life. The study used nonhypothetical consumer choice experiments to determine the premiums that consumers are willing to pay for extended shelf life resulting from MAP and for the "cherry red" color in meat resulting from CO-MAP. The experimental design allowed determination of whether consumers would discount foods with MAP or CO-MAP when (i) they are given more detailed information about the technologies and (ii) they have different levels of individual knowledge and media exposure. The empirical analysis was conducted using multinomial logit models. Results indicate that consumers prefer an extension of shelf life as long as the applied technology is known and understood. Consumers had clear preferences for brighter (aerobic and CO) red color and were willing to pay $0.16/lb ($0.35/kg) for each level of change to the preferred color. More information on MAP for extending the shelf life and on CO-MAP for stabilizing color decreased consumers' willingness to pay. An increase in personal knowledge and media exposure influenced acceptance of CO-MAP negatively. The results provide quantitative measures of how packaging affects consumers' acceptance and willingness to pay for products. Such information can benefit food producers and retailers who make decisions about investing in new packaging methods.

  14. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland.

    Science.gov (United States)

    Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

    2017-01-01

    Background : An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective : The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design : A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results : This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants' opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion : Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour.

  15. THE EFFECT OF PRODUCTION SYSTEM INFORMATION ON CONSUMER EXPECTATION AND ACCEPTABILITY OF LECCESE LAMB MEAT

    Directory of Open Access Journals (Sweden)

    G. Martemucci

    2010-01-01

    Full Text Available Twenty lamb meat’s habitual consumers (eight females and twelve males, from 25 to 62 yrs of age took part in a centrallocation test, organised to assess consumers’ expectations generated by information on animal feeding system, lambs fedwith maternal milk from mothers reared on grass (T1 versus lambs fed with maternal milk from mothers reared on stall(T2, and to assess the effect of this knowledge on the hedonic ratings of lamb meat from the Leccese breed. Using anone-point hedonic scale, first blind and then informed scores were collected on two types of Leccese meat. The blind testprovided information which was different from informed test; in fact, T2 meat receiving higher hedonic scores than T1 meat. Onthe contrary, with the label information on animal feeding system, meat from T1 lambs was liked more than meat from T2lambs. The lamb meat’s habitual consumers showed a higher interest in extrinsic quality attributes which referred to the origin orproduction system.

  16. Consumer perception and the role of science in the meat industry.

    Science.gov (United States)

    Troy, D J; Kerry, J P

    2010-09-01

    The relationship between consumer perception of quality and the food industry's drive to satisfy consumer needs is complex and involves many different components. Science and innovation play a major role in equipping the industry to respond to consumer concerns and expectations. This paper examines the main elements of consumer perception of meat with focus on the red meat sector. Emphasis is placed on perception at point of sale particularly the intrinsic quality cues of colour, packaging and degree of visual fat. The state of the art developments in increasing consumers' perception at this point are discussed. Experienced quality cues such as tenderness and flavour are well known as being of immense importance to consumers at point of consumption. The latest technological developments to enhance the quality experienced by consumers are discussed. The use of pre-rigor restraining techniques offers the industry a method for changing its conventional procedures of processing beef for instance. Background cues of safety, nutrition, animal welfare and sustainability are also discussed. Finally opportunities and challenges facing the industry are outlined. It is concluded that the meat industry needs to invest in and embrace an innovation agenda in order to be sustainable. It must utilise emerging scientific knowledge and take a more proactive role in setting out a research agenda.

  17. The Netherlands Cohort Study−Meat Investigation Cohort; a population-based cohort over-represented with vegetarians, pescetarians and low meat consumers.

    Science.gov (United States)

    Gilsing, Anne M J; Weijenberg, Matty P; Goldbohm, R Alexandra; Dagnelie, Pieter C; van den Brandt, Piet A; Schouten, Leo J

    2013-11-29

    Vegetarian diets have been associated with lower risk of chronic disease, but little is known about the health effects of low meat diets and the reliability of self-reported vegetarian status. We aimed to establish an analytical cohort over-represented with vegetarians, pescetarians and 1 day/week meat consumers, and to describe their lifestyle and dietary characteristics. In addition, we were able to compare self-reported vegetarians with vegetarians whose status has been confirmed by their response on the extensive food frequency questionnaire (FFQ). Embedded within the Netherlands Cohort Study (n = 120,852; including 1150 self-reported vegetarians), the NLCS-Meat Investigation Cohort (NLCS-MIC) was defined by combining all FFQ-confirmed-vegetarians (n = 702), pescetarians (n = 394), and 1 day/week meat consumers (n = 1,396) from the total cohort with a random sample of 2-5 days/week- and 6-7 days/week meat consumers (n = 2,965 and 5,648, respectively). Vegetarians, pescetarians, and 1 day/week meat consumers had more favorable dietary intakes (e.g., higher fiber/vegetables) and lifestyle characteristics (e.g. lower smoking rates) compared to regular meat consumers in both sexes. Vegetarians adhered to their diet longer than pescetarians and 1 day/week meat consumers. 75% of vegetarians with a prevalent cancer at baseline had changed to this diet after diagnosis. 50% of self-reported vegetarians reported meat or fish consumption on the FFQ. Although the misclassification that occurred in terms of diet and lifestyle when merely relying on self-reporting was relatively small, the impact on associations with disease risk remains to be studied. We established an analytical cohort over-represented with persons at the lower end of the meat consumption spectrum which should facilitate prospective studies of major cancers and causes of death using ≥20.3 years of follow-up.

  18. Mexican consumers at the point of meat purchase. Beef choice.

    Science.gov (United States)

    Ngapo, T M; Braña Varela, D; Rubio Lozano, M S

    2017-12-01

    Within-consumer preference replication achieved through systematic image manipulation was used in consumer surveys in four cities across Mexico (Mexico City, n=195; Guadalajara, n=100; Hermosillo, n=132; Veracruz, n=61) to study beef preferences. Images of beef steaks controlled for lean and fat colour, fat cover and marbling were presented to consumers to determine the characteristics used in beef choice and the levels of preference of these characteristics. The most important choice criteria were fat cover (62% preferring little fat cover) and marbling (59% preferring non-marbled). Lean colour was also important with 24% and 29% choosing light and dark red beef, respectively. Fat colour was the least important of the four attributes studied (18% and 19% choosing white and yellow, respectively), but was nevertheless important given that 43% of consumers used three or four characteristics to make their choice. Imported and domestic beef in the Mexican marketplace appear to respond to the range of consumers' beef preferences at the point of purchase. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  19. Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.

    Science.gov (United States)

    Paulos, Kátia; Rodrigues, Sandra; Oliveira, António Filipe; Leite, Ana; Pereira, Etelvina; Teixeira, Alfredo

    2015-07-01

    The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively. © 2015 Institute of Food Technologists®

  20. Understanding the purchasing behaviour of Taiwanese meat consumers in light of rising sustainability concerns

    NARCIS (Netherlands)

    Jen, Meng Yuan; Wang, Shun Mei

    2015-01-01

    Purpose-The purpose of this paper is to provide an exploratory study of how Taiwanese consumer concerns about sustainability issues relating to pork are linked to their purchasing behaviours, using the case of “warm” meat. Design/methodology/approach-The study is based on qualitative

  1. An extended theory of planned behavior to predict consumers' willingness to buy mobile slaughter unit meat

    NARCIS (Netherlands)

    Hoeksma, Djura L.; Gerritzen, Marien A.; Lokhorst, Anne Marike; Poortvliet, Marijn

    2017-01-01

    The current study investigated the determinants of consumers' intention to purchase meat from mobile slaughter units (MSU). The theory of planned behavior (TPB) and the value belief norm theory (VBN) were used as conceptual lenses to guide this investigation. We conducted a survey among 329

  2. Nutrition Qualities of Different Cuts of Beef Meat Consumed in Nigeria

    African Journals Online (AJOL)

    Various body organs and meat cuts of cattle consumed in Nigeria as sources of animal protein were analysed for their total protein, ash, total lipids, total and ester ... The in vitro digestibility study with pepsin showed that the liver, heart, kidney, spleen and the skeletal muscle were significantly more digestible than the lung, ...

  3. ‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

    OpenAIRE

    Verbeke, Wim; Marcu, Afrodita; Rutsaert, Pieter; Gaspar, Rui; Seibt, Beate; Fletcher, Dave; Barnett, Julie

    2015-01-01

    Cultured meat has evolved from an idea and concept into a reality with the August 2013 cultured hamburger tasting in London. Still, how consumers conceive cultured meat is largely an open question. This study addresses consumers' reactions and attitude formation towards cultured meat through analyzing focus group discussions and online deliberations with 179 meat consumers from Belgium, Portugal and the United Kingdom. Initial reactions when learning about cultured meat were underpinned by fe...

  4. Mexican consumers at the point of meat purchase. Pork choice.

    Science.gov (United States)

    Ngapo, T M; Rubio Lozano, M S; Braña Varela, D

    2018-01-01

    Use of within-consumer preference replication and systematic image manipulation in surveying showed that consumers in four cities across Mexico had similar strategies for pork choice. New surveying tools also determined preferred levels of the characteristics used in the decision-making process. The most important choice criteria were colour (31% chose dark and 21% light red), and fat cover (42% chose lean and 8% fatty). Marbling and drip were less used, but are nevertheless important given that 21% of consumers used three or four characteristics to make their choice. Split colour and marbling preferences and a range of acceptable limits for both, and a preference for the leanest fat cover available were observed. Preferences within the normal range of pork colour, fat cover achieved through trimming and drip countered by an absorbent pad all favour industry practice. Unfortunately, preferences for minimal or no marbling and fat cover likely result in a compromised gustative experience for many Mexican consumers. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  5. Consumer satisfaction with pork meat and derived products in five EU countries

    DEFF Research Database (Denmark)

    Resano, Helena; Perez-Cueto, Federico J. A.; de Barcellos, Marcia Dutra

    2011-01-01

    This paper investigates consumers' satisfaction level with pork meat and derived products in 26 five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data...... included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience...... and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume...

  6. Factors associated with perceptions and attitude of consumers of meat with certification of origin

    Directory of Open Access Journals (Sweden)

    Fábio Raphael Pascoti Bruhn

    2015-12-01

    Full Text Available ABSTRACT. Bruhn F.R.P., Lopes M.A., Faria P.B., Junqueira L.V. & Rocha C.M.B.M. [Factors associated with perceptions and attitude of consumers of meat with certification of origin.] Fatores associados à percepção e atitude de consumidores de carne bovina com certificação de origem. Revista Brasileira de Medicina Veterinária 37(4:371-378, 2015. Departamento de Medicina Veterinária, Universidade Federal de Lavras, Campus Universitário, Caixa Postal 3037, Lavras, MG 37200-000, Brasil. Email: fabio_rpb@yahoo.com.br The aim of this study was to determine which socioeconomic factors are related to the decision to purchase meat with certification of origin, as well as raising the profile of perception and attitude of consumers of beef in Cuiabá, MT. We performed a description of the variables and built Generalized Estimating Equations (GEE logistic regression model using the statistical package SPSS 18.0, to identify possible associations between socio-demographic characteristics and other variables raised through interviews among 418 respondents in March 2012. The place of acquisition of the flesh was the attribute that most influences the purchasing decisions of consumers. Most respondents never heard about bovine traceability. Among those who have heard about traceability, most would be willing to pay more for meat with certification of origin, although considering that there are disadvantages associated with traceability, especially in relation to the increase in the price of meat. Consumers with higher education and income were more knowledgeable about this type of certification, and these factors are of great influence on the acceptability of consumers to pay more for traced beef.

  7. Consumer attitudes toward new technique for preserving organic meat using herbs and berries.

    Science.gov (United States)

    Haugaard, Pernille; Hansen, Flemming; Jensen, Martin; Grunert, Klaus G

    2014-01-01

    This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. Consumers' expected quality and intention to purchase high quality pork meat.

    Science.gov (United States)

    Papanagiotou, P; Tzimitra-Kalogianni, I; Melfou, K

    2013-03-01

    Expected quality is believed to be one of the most important factors that influence consumers' intention to purchase food. The present study seeks to explore the concept of pork meat expected quality and compare it with self-stated consumer intention to purchase pork meat. The aim is attempted by means of a field research conducted in Greece, following a conjoint analytic procedure. Results show that quality expectations comply with intention to buy pork, in many aspects. However, several differences have been identified. More specifically, country of origin and marbling appear to be more important for respondents' purchase decisions than they are for their quality evaluations, while the opposite appears to be true for price. Finally, socio-demographic factors such as gender, level of education, place of purchase and consumption habits seem to influence perceptions. Copyright © 2012 Elsevier Ltd. All rights reserved.

  9. Use of consumer insight in the new product development process in the meat sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Verbeke, Wim; Kügler, Jens

    2011-01-01

    Successful new product development requires input from the market throughout the product development process, from identification of opportunities via screening of ideas, development of concepts, development of physical prototypes and to launch. Drawing on work done in the EU FP6 projects...... PROSAFEBEEF and Q-PORKCHAINS and a Danish project, all dealing with new product development in the meat sector, it is shown how the use of consumer insight techniques can a) support the identification of market opportunities, b) make sure that technologies applied are acceptable to consumers, c) aid...... the selection and optimisation of new product concepts and related communication, and d) be used to test product prototypes before final launch....

  10. Heavy metals in marine fish meat and consumer health: a review.

    Science.gov (United States)

    Bosch, Adina C; O'Neill, Bernadette; Sigge, Gunnar O; Kerwath, Sven E; Hoffman, Louwrens C

    2016-01-15

    The numerous health benefits provided by fish consumption may be compromised by the presence of toxic metals and metalloids such as lead, cadmium, arsenic and mercury, which can have harmful effects on the human body if consumed in toxic quantities. The monitoring of metal concentrations in fish meat is therefore important to ensure compliance with food safety regulations and consequent consumer protection. The toxicity of these metals may be dependent on their chemical forms, which requires metal speciation processes for direct measurement of toxic metal species or the identification of prediction models in order to determine toxic metal forms from measured total metal concentrations. This review addresses various shortcomings in current knowledge and research on the accumulation of metal contaminants in commercially consumed marine fish globally and particularly in South Africa, affecting both the fishing industry as well as fish consumers. © 2015 Society of Chemical Industry.

  11. The Netherlands Cohort Study – Meat Investigation Cohort; a population-based cohort over-represented with vegetarians, pescetarians and low meat consumers

    Science.gov (United States)

    2013-01-01

    Background Vegetarian diets have been associated with lower risk of chronic disease, but little is known about the health effects of low meat diets and the reliability of self-reported vegetarian status. We aimed to establish an analytical cohort over-represented with vegetarians, pescetarians and 1 day/week meat consumers, and to describe their lifestyle and dietary characteristics. In addition, we were able to compare self-reported vegetarians with vegetarians whose status has been confirmed by their response on the extensive food frequency questionnaire (FFQ). Study methods Embedded within the Netherlands Cohort Study (n = 120,852; including 1150 self-reported vegetarians), the NLCS-Meat Investigation Cohort (NLCS-MIC) was defined by combining all FFQ-confirmed-vegetarians (n = 702), pescetarians (n = 394), and 1 day/week meat consumers (n = 1,396) from the total cohort with a random sample of 2–5 days/week- and 6–7 days/week meat consumers (n = 2,965 and 5,648, respectively). Results Vegetarians, pescetarians, and 1 day/week meat consumers had more favorable dietary intakes (e.g. higher fiber/vegetables) and lifestyle characteristics (e.g. lower smoking rates) compared to regular meat consumers in both sexes. Vegetarians adhered to their diet longer than pescetarians and 1 day/week meat consumers. 75% of vegetarians with a prevalent cancer at baseline had changed to this diet after diagnosis. 50% of self-reported vegetarians reported meat or fish consumption on the FFQ. Although the misclassification that occurred in terms of diet and lifestyle when merely relying on self-reporting was relatively small, the impact on associations with disease risk remains to be studied. Conclusion We established an analytical cohort over-represented with persons at the lower end of the meat consumption spectrum which should facilitate prospective studies of major cancers and causes of death using ≥20.3 years of follow-up. PMID:24289207

  12. Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus.

    Science.gov (United States)

    Fortomaris, P; Arsenos, G; Georgiadis, M; Banos, G; Stamataris, C; Zygoyiannis, D

    2006-04-01

    The effect of meat appearance on consumers' preferences for pork chops was assessed using images manipulated for appearance characteristics. Data were collected from 412 consumers in Greece and Cyprus. Consumers were asked for their preference for pork chops from a book of computer-modified images and then completed a questionnaire of socio-demographic information, including eating and purchasing behaviour. Consumers under the age of 35 years showed preferences for dark red, lean pork, while consumers aged 35 years and older preferred either dark or light red pork. Gender appeared to be an important selection factor as men showed an increased preference for dark red pork while women preferred the light red. Consumers who stated that they like pork for its taste (91%) preferred either dark or light red pork chops while those who like pork for reasons other than taste preferred dark red, lean pork. Urban consumers preferred light red, fatty pork chops while the rural consumers preferred the dark red pork chops.

  13. Consumer satisfaction with pork meat and derived products in five European countries.

    Science.gov (United States)

    Resano, Helena; Perez-Cueto, Federico J A; de Barcellos, Marcia D; Veflen-Olsen, Nina; Grunert, Klaus G; Verbeke, Wim

    2011-02-01

    This paper investigates consumers' satisfaction level with pork meat and derived products in five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume, with adequate promotion of its healthfulness, and with a good price/quality relationship appears to be the key factor to satisfy pork consumers. Copyright © 2010 Elsevier Ltd. All rights reserved.

  14. The Relationship between Farm-Gate and Consumer Demand for Meat Products in Iran

    Directory of Open Access Journals (Sweden)

    fatemeh fathi

    2014-03-01

    Full Text Available Demand for farm output is theoretically consistent with consumer demand and marketing performance. Many studies have focused on demand interrelationships at the retail level, but not on the demand for farm output. In this study, derived demand elasticities of sheep, beef and chicken were estimated in a complete system of demand functions by seemingly unrelated regression estimator (SURE for the years 1984-2012. Sheep, beef and chicken are considered as inputs for food processing and marketing and so their corresponding derived demands are related to consumer demand and marketing performance. Based on findings of this study, the elasticities of substitution are estimated to be 0.26 for sheep, 0.38 for cattle and 0.32 for poultry. The results showed that derived demand elasticity is more sensitive than the one measured by the traditional method. The price elasticities of the derived demands for the three types of meat were calculated-0.922, -0.775 and -0.716 for sheep, beef and chicken, respectively. This presents that demands at the farm level are less elastic than the associated demands at the retail level. Therefore, policies that change meat price at farm or retail level affect marginal markets of other meat products. According to the results of this study, it is necessary for policy makers to have information on the derived demand elasticity.

  15. Longitudinal Changes in BMI in Older Adults Are Associated with Meat Consumption Differentially, by Type of Meat Consumed

    NARCIS (Netherlands)

    Gilsing, A.M.J.; Weijenberg, M.P.; Hughes, L.A.E.; Ambergen, T.; Dagnelie, P.C.; Goldbohm, A.; Brandt, P.A. van den; Schouten, L.J.

    2012-01-01

    Hypotheses regarding the role of meat consumption in body weight modulation are contradictory. Prospective studies on an association between meat consumption and BMI change are limited. We assessed the association between meat consumption and change in BMI over time in 3902 men and women aged 55-69

  16. If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers.

    Science.gov (United States)

    Slade, Peter

    2018-06-01

    In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. Copyright © 2018 Elsevier Ltd. All rights reserved.

  17. Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite.

    Science.gov (United States)

    Hung, Yung; de Kok, Theo M; Verbeke, Wim

    2016-11-01

    This study investigates consumer attitude and purchase intention towards processed meat products with added natural compounds and a reduced level of nitrite. The rationale for such innovation relates to nitrite's negative health image as a chemical additive among consumers, versus the perception of compounds from fruits and vegetables as being natural and healthy. Cross-sectional data were collected through online questionnaires on knowledge about, interest in, attitude and intentions towards such new type of processed meat products in Belgium, The Netherlands, Italy and Germany (n=2057). Consumers generally had limited knowledge about nitrite being added to meat products. Yet, they expressed favourable attitudes and purchase intentions towards the new processed meat products. Purchase intention associated positively with: attitude; preference for natural over chemical additives; perceived harmfulness of chemical additives; risk importance; domain specific innovativeness; awareness of nitrite added; education; general health interest; and processed meat consumption frequency. Consumers from Italy and Germany had a lower level of purchase intention compared to Belgium. Four consumer segments were identified based on attitude and purchase intention: 'enthusiasts' (39.3% of the sample), 'accepters' (11.9%), 'half-hearted' (42.3%) and 'uninterested' (6.6%). This study provides valuable insight for further product development and effective tailoring of marketing communication strategies of innovative processed meat products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat.

    Science.gov (United States)

    Meier-Dinkel, Lisa; Gertheiss, Jan; Schnäckel, Wolfram; Mörlein, Daniel

    2016-08-01

    Characteristic off-flavours may occur in uncastrated male pigs depending on the accumulation of androstenone and skatole. Feasible processing of strongly tainted carcasses is challenging but gains in importance due to the European ban on piglet castration in 2018. This paper investigates consumers' acceptability of two sausage types: (a) emulsion-type (BOILED) and (b) smoked raw-fermented (FERM). Liking (9 point scales) and flavour perception (check-all-that-apply with both, typical and negatively connoted sensory terms) were evaluated by 120 consumers (within-subject design). Proportion of tainted boar meat (0, 50, 100%) affected overall liking of BOILED, F (2, 238)=23.22, P<.001, but not of FERM sausages, F (2, 238)=0.89, P=.414. Consumers described the flavour of BOILED-100 as strong and sweaty. In conclusion, FERM products seem promising for processing of tainted carcasses whereas formulations must be optimized for BOILED in order to eliminate perceptible off-flavours. Boar taint rejection thresholds may be higher for processed than those suggested for unprocessed meat cuts. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Meat, beyond the plate. Data-driven hypotheses for understanding consumer willingness to adopt a more plant-based diet.

    Science.gov (United States)

    Graça, João; Oliveira, Abílio; Calheiros, Maria Manuela

    2015-07-01

    A shift towards reduced meat consumption and a more plant-based diet is endorsed to promote sustainability, improve public health, and minimize animal suffering. However, large segments of consumers do not seem willing to make such transition. While it may take a profound societal change to achieve significant progresses on this regard, there have been limited attempts to understand the psychosocial processes that may hinder or facilitate this shift. This study provides an in-depth exploration of how consumer representations of meat, the impact of meat, and rationales for changing or not habits relate with willingness to adopt a more plant-based diet. Multiple Correspondence Analysis was employed to examine participant responses (N = 410) to a set of open-ended questions, free word association tasks and closed questions. Three clusters with two hallmarks each were identified: (1) a pattern of disgust towards meat coupled with moral internalization; (2) a pattern of low affective connection towards meat and willingness to change habits; and (3) a pattern of attachment to meat and unwillingness to change habits. The findings raise two main propositions. The first is that an affective connection towards meat relates to the perception of the impacts of meat and to willingness to change consumption habits. The second proposition is that a set of rationales resembling moral disengagement mechanisms (e.g., pro-meat justifications; self-exonerations) arise when some consumers contemplate the consequences of meat production and consumption, and the possibility of changing habits. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. THE ACCEPTANCE OF HEALTH RELATED INNOVATIONS IN TRADITIONAL MEAT PRODUCTS BY CROATIAN CONSUMERS

    Directory of Open Access Journals (Sweden)

    Danijel Karolyi

    2015-09-01

    Full Text Available The aim of this study was to examine Croatian consumers’ acceptance of health related innovations in traditional meat products. A face-to-face survey was conducted with a sample of 151 visitors of a specialized fair of traditional food products in Zagreb in 2013. The respondents were asked to indicate their attitudes on a fivepoint scale, where 1 meant rejection or no impact and 5 meant full acceptance or high impact. Results (mean±SD showed the highest level of acceptance for innovations related to better control of smoking conditions (3.3± 1.14 and reduction of salt content (3.1±1.15, followed by reduced fat content (3.0±1.14 and controlled fermentation (2.9±1.12. The perceived negative impact of innovations on traditional character of meat products was highest for fat (3.4±0.99 and salt (3.4±1.03 reduction and lowest for controlled fermentation (3.2±1.04 and smoking conditions (3.2±1.05. With regards to respondents’ socio-demographic features a nonparametric test statistic (Mann-Whitney U revealed a higher acceptance of fat reduction and higher willingness to increase a consumption of healthier traditional meat products among females, while age, education level and income had no influence on the investigated parameters. In addition, some health related innovations; e.g. fat reduction and controlled fermentation were generally less acceptable among respondents with a high consumption frequency of traditional meat products. The results of this preliminary study indicated controlled smoking conditions as the best accepted health related innovation by Croatian consumers with the least negative impact on perceived traditional character of product. In general terms, women were more likely to accept some of the investigated innovations and consequently to increase their consumption of innovate products. However, the most regular consumers of traditional meat products were less open towards innovations which may pose a challenge to

  1. Evaluation of a Teaching Kit for Family and Consumer Science Classrooms: Motivating Students to Use a Food Thermometer with Small Cuts of Meat

    Science.gov (United States)

    Edwards, Zena; Edlefsen, Miriam; Hillers, Virginia; McCurdy, Sandra M.

    2005-01-01

    The U.S. Dept. of Agriculture recommends use of food thermometers to safely cook small cuts of meat, yet most consumers do not use them. Consumers lack knowledge about how and why to use food thermometers with small cuts of meat. Opportunities exist for family and consumer science classes to provide education about thermometers to adolescents, who…

  2. Influence of quality labels on the formation of preferences of lamb meat consumers. A Spanish case study.

    Science.gov (United States)

    Bernabéu, Rodolfo; Rabadán, Adrián; El Orche, Nour E; Díaz, Mónica

    2018-01-01

    Analysis of the attributes determining the formation of consumers' preferences when buying lamb meat is a key aspect in increasing the demand for this product. To this end, by means of conjoint analysis, we determined lamb meat consumers' preferences according to their frequency of consumption, and we used logistic simulation to analyse market shares of the most valued attributes. After segmenting the market into habitual and occasional consumers of lamb meat, our results seem to suggest that while regular consumers base their preferences mostly on origin, occasional consumers take other attributes into account, such as Protected Geographical Origin (PGI) and organic production. An analysis of market shares shows that PGI significantly influences consumer preferences, while ecological production has a less marked impact. This finding confirms the usefulness of PGI in the lamb meat market and highlights the urgent need to improve the communication strategy of the organic production sector as a synergistic effect to increase its acceptance among consumers. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. 'Would you eat cultured meat?': Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom.

    Science.gov (United States)

    Verbeke, Wim; Marcu, Afrodita; Rutsaert, Pieter; Gaspar, Rui; Seibt, Beate; Fletcher, Dave; Barnett, Julie

    2015-04-01

    Cultured meat has evolved from an idea and concept into a reality with the August 2013 cultured hamburger tasting in London. Still, how consumers conceive cultured meat is largely an open question. This study addresses consumers' reactions and attitude formation towards cultured meat through analyzing focus group discussions and online deliberations with 179 meat consumers from Belgium, Portugal and the United Kingdom. Initial reactions when learning about cultured meat were underpinned by feelings of disgust and considerations of unnaturalness. Consumers saw few direct personal benefits but they were more open to perceiving global societal benefits relating to the environment and global food security. Both personal and societal risks were framed in terms of uncertainties about safety and health, and possible adverse societal consequences dealing with loss of farming and eating traditions and rural livelihoods. Further reflection pertained to skepticism about 'the inevitable' scientific progress, concern about risk governance and control, and need for regulation and proper labeling. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Consumer acceptance and appropriateness of meat substitutes in a meal context

    NARCIS (Netherlands)

    Elzerman, J.E.; Hoek, A.C.; Boekel, van M.A.J.S.; Luning, P.A.

    2011-01-01

    The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test

  5. meat

    African Journals Online (AJOL)

    p2492989

    These nutrient values determined in meat from red hartebeest could ... percentage of a-linolenic acid (C18:3n-3) (Wiklund et al., 2001). .... system (1525 HPLC with a binary gradient delivery, 717 auto-sampler and Injector, 1500 ..... polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork: A review.

  6. Consumer knowledge, storage, and handling practices regarding Listeria in frankfurters and deli meats: results of a Web-based survey.

    Science.gov (United States)

    Cates, Sheryl C; Morales, Roberta A; Karns, Shawn A; Jaykus, Lee-Ann; Kosa, Katherine M; Teneyck, Toby; Moore, Christina M; Cowen, Peter

    2006-07-01

    Proper storage and handling of refrigerated ready-to-eat foods can help reduce the risk of listeriosis. A national Web-based survey was conducted to measure consumer awareness and knowledge of Listeria and to estimate the prevalence of the U.S. Department of Agriculture-recommended consumer storage and handling practices for frankfurters and deli meats. The demographic characteristics of consumers who are unaware of Listeria and who do not follow the recommended storage guidelines were also assessed. In addition, predictive models were developed to determine which consumers engage in risky storage practices. Less than half of the consumers surveyed were aware of Listeria, and most of those aware were unable to identify associated food vehicles. Awareness was lower among adults 60 years of age and older, an at-risk population for listeriosis, and individuals with relatively less education and lower incomes. Most households safely stored and prepared frankfurters. Most households stored unopened packages of vacuum-packed deli meats in the refrigerator within the U.S. Department of Agriculture-recommended storage guidelines (deli meats and freshly sliced deli meats for longer than the recommended time (< or =5 days). Men, more-educated individuals, and individuals living in metropolitan areas were more likely to engage in risky storage practices. This study identified the need to develop targeted educational initiatives on listeriosis prevention.

  7. Book review: Unveiling the Whale: Discourses on Whales and Whaling

    Science.gov (United States)

    John Schelhas

    2012-01-01

    Whaling represents one of the most internationally controversial and highly polarized environmental issues of recent times. Arne Kalland, in Unveiling the Whale: Discourses on Whales and Whaling, examines the whaling issue from the perspective of a pro-whaling country with an emphasis on analysis of discourse in international arenas, primarily the International Whaling...

  8. Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content.

    Science.gov (United States)

    Guàrdia, M D; Guerrero, L; Gelabert, J; Gou, P; Arnau, J

    2006-07-01

    Lowering salt content in meat products is possible from a technological and sensorial point of view, although little information is available about the consumers' attitude and acceptance of these products. Attitude towards low salt meat products, following the Theory of Planned Behaviour (TPB) proposed by Ajzen, was evaluated by 392 consumers. Acceptability of small calibre fermented sausages with 50% molar substitution of NaCl by six different mixtures of KCl (0-50%) and K-lactate (0-50%) and the control (22g NaCl/kg) was determined by 98 consumers. The preference of the previous best two treatments was compared to the batch control by 279 consumers. In general consumers had a positive attitude towards low salt meat products, being higher for women than for men. Women showed stronger ideas and higher Perceived Control on the Behaviour towards reduced sodium meat products than men. Smokers showed lower intense beliefs than non-smokers. Consumers with a basic level of education were more affected by what other people important for them thought they should do. The final model obtained using the Theory of Planned Behaviour showed a good predictive capacity (R(2)=0.60) and a good internal consistency. Regarding the acceptability study, batches with substitution levels of 50% and 40% by K-lactate, showed lower overall acceptance than the control batch. Significant differences in acceptability were found regarding the gender and place of residence of the consumers. The preference study showed no differences between the batch control and batches with 50% KCl and 40% KCl + 10% of K-lactate substitution levels. According to these results and from a sensorial point of view, it is possible to reduce NaCl content in small calibre fermented sausages by 50% and obtain a product acceptable for consumers.

  9. Reducing Pb poisoning in birds and Pb exposure in game meat consumers: the dual benefit of effective Pb shot regulation.

    Science.gov (United States)

    Mateo, Rafael; Vallverdú-Coll, Núria; López-Antia, Ana; Taggart, Mark A; Martínez-Haro, Monica; Guitart, Raimon; Ortiz-Santaliestra, Manuel E

    2014-02-01

    The use of lead (Pb) ammunition in the form of shot pellets has been identified as a Pb exposure risk in wildlife and their human consumers. We explore the hypothesis that Pb shot ban enforcement reduces the risk of avian Pb poisoning as well as Pb exposure in game meat consumers. We assessed compliance with a partial ban on Pb shot commencing in 2003 by examination of 937 waterbirds harvested by hunters between 2007 and 2012 in the Ebro delta (Spain). Prevalence of Pb shot ingestion was determined, as were Pb concentrations in liver and muscle tissue to evaluate the potential for Pb exposure in game meat consumers. Hunted birds with only embedded Pb shot (no steel) declined from 26.9% in 2007-08 to meat (0.1μg/g wet weight) in the 2008-09 season, when Pb shot ingestion prevalence was also at a minimum (5.1%). Effective restrictions in Pb ammunition use have a dual benefit since this reduces Pb exposure for game meat consumers due to embedded ammunition as well as reducing Pb poisoning in waterbirds. Copyright © 2013 Elsevier Ltd. All rights reserved.

  10. Consumer Willingness to Pay a Premium for Halal Goat Meat: A Case from Atlanta, Georgia

    OpenAIRE

    Ibrahim, Mohammed

    2011-01-01

    The growth in goat meat demand is attributed to the influx of immigrants from goat-meat-eating countries into the U.S. This Paper examines the willingness to pay a premium for halal goat meat. The factors that significantly impact the willingness to pay a premium for halal goat meat in Atlanta include income, current consumption, household size, and marital status. Results suggest that the mean willingness to pay a premium for the halal attribute is 50 cents per pound of goat meat.

  11. Effect of feeding period for dry cull cows on carcass quality, meat quality, and consumer reactions to loin steaks

    DEFF Research Database (Denmark)

    Madsen, Niels T.; Vestergaard, Mogens; Bredahl, Lone

    2003-01-01

    A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when the are culled from milk production. As these cows are often slaughtered at varios stages of lactation and with variable degrees of fatness the meat is often criticised for having a considera......A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when the are culled from milk production. As these cows are often slaughtered at varios stages of lactation and with variable degrees of fatness the meat is often criticised for having...... thoroughly. The present study comprise two trials. The results of both the first and second trail, including 62 cows in 2002, are reported here....

  12. Dietary change – consumer preferences, marketing barriers and enablers, and the role of meat alternative choice(s) in achieving sustainable consumption

    OpenAIRE

    Apostolidis, Chrysostomos; McLeay, Fraser

    2012-01-01

    This research builds upon existing theories of consumer behaviour, sustainable and ethical consumption and social marketing. It aims to improve academic and practical understanding of the effect of socio-environmental attributes on consumer preferences regarding meat and meat alternative products and examine how more sustainable consumption patterns can be achieved. It is based upon the idea that marketing strategies can be used with the ultimate aim of changing behavior in order to benefit t...

  13. Polybrominated diphenyl ethers (PBDEs) in US meat and poultry: 2012-13 levels, trends and estimated consumer exposures.

    Science.gov (United States)

    Lupton, Sara J; Hakk, Heldur

    2017-09-01

    Polybrominated diphenyl ethers (PBDEs) are a class of brominated flame retardants whose use has contaminated foods and caused subsequent human exposures. To address the issue of possible human exposure, samples from a 2012-13 US meat and poultry (beef, pork, chicken, turkey) study were analysed for seven PBDEs. The mean summed concentrations of the seven BDE congeners (ΣPBDE) from beef, pork, chicken and turkey were 0.40, 0.36, 0.19, and 0.76 ng g -1 lipid weight (lw). The range of ΣPBDEs for all meat classes was 0.01-15.78 ng g -1 lw. A comparison of this study with a 2007-08 study revealed a decline in the median ΣPBDEs for all four meat classes, a reduction of 25.9% to 70.0%, with pork, chicken and turkey PBDE residues being statistically lower relative to the 2007-08 study. BDEs 47 and 99 contributed the most to the ΣPBDE concentrations, indicating likely animal exposures to the penta-BDE formulation. Based on the reported data an estimate of US consumer daily intake of PBDEs from meat and poultry was 6.42 ng day -1 .

  14. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.

    Science.gov (United States)

    Li, Xin; Babol, Jakub; Wallby, Anna; Lundström, Kerstin

    2013-10-01

    This study investigated meat quality and consumer preference after ageing beef gluteus medius in a water vapour-permeable dry-ageing bag or in vacuum for 14 days. Higher ageing and trim losses but lower thawing loss, cooking loss and water content were found in samples aged in dry ageing bags compared to those aged in vacuum. Samples aged in dry ageing bags had higher total bacteria and yeast counts but lower lactic acid bacteria counts than those aged in vacuum, both before and after trimming. Meat aged in dry ageing bag was more tender and juicier and overall preferred by consumers compared with samples aged in vacuum. Female participants outperformed the males in detecting differences in palatability. No differences were found in pH, smell, shear force, colour, Enterobacteriaceae, and mould counts. Thus, by using a dry ageing bag, it is possible to produce dry-aged meat in a more controlled condition without negative effects on sensory or other quality attributes. Copyright © 2013. Published by Elsevier Ltd.

  15. European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient.

    Science.gov (United States)

    Tobin, Brian D; O'Sullivan, Maurice G; Hamill, Ruth; Kerry, Joseph P

    2014-06-01

    This study accumulated European consumer attitudes towards processed meats and their use as a functional food. A survey was set up using an online web-application to gather information on consumer perception of processed meats as well as neutraceutical-containing processed meats. 548 responses were obtained and statistical analysis was carried out using a statistical software package. Data was summarized as frequencies for each question and statistical differences analyzed using the Chi-Square statistical test with a significance level of 5% (Pconsumer attitudes towards processed meat indicate that they are unhealthy products. Most believe that processed meats contain large quantities of harmful chemicals, fat and salt. Consumers were found to be very pro-bioactive compounds in yogurt style products but unsure of their feelings in meat based products, which is likely due to the lack of familiarity to these products. Many of the respondents were willing to consume meat based functional foods but were not willing to pay more for them. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. Study on natural radionuclide activities in meat samples consumed in Sao Paulo City, Brazil

    International Nuclear Information System (INIS)

    Rosa, Mychelle M.L.; Taddei, Maria HelenaT.

    2015-01-01

    Consumption of food is usually the most important route by which natural and artificial radionuclides can enter the human body. An assessment of radionuclide levels in different foods and diets is therefore important to estimate the intake of these radionuclides by man. The contamination by radionuclides can occur via the food chain (soil, root, plant and animal), with emphasis to the long half-life radionuclides, which can also have their transfer through the animal meat. The inclusion of meat in human nutrition is important because it is an excellent source of high quality protein, nutrient related to construction and cell regeneration. This work aims the determination of natural radionuclides ( 234 U, 235 U, 238 U, 228 Th, 230 Th, 232 Th, 226 Ra, 228 Ra, and 210 Pb) in meat samples. Five groups of samples were analyzed, such as cattle meat (beef), fish, pork, poultry, and processed meat, after radiochemical separation followed by alpha or alpha beta spectrophotometry, and total count quantification. The determination of these radionuclides is very important because they are products of the natural decay series of 238 U and 232 Th, being easily found in meat samples. (author)

  17. Study on natural radionuclide activities in meat samples consumed in Sao Paulo City, Brazil

    Energy Technology Data Exchange (ETDEWEB)

    Rosa, Mychelle M.L.; Taddei, Maria HelenaT. [Comissao Nacional de Energia Nuclear (LAPOC/CNEN), Pocos de Caldas, MG (Brazil). Laboratorio de Pocos de Caldas; Avegliano, Roseane P.; Maihara, Vera A., E-mail: mychelle@cnen.gov.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2015-07-01

    Consumption of food is usually the most important route by which natural and artificial radionuclides can enter the human body. An assessment of radionuclide levels in different foods and diets is therefore important to estimate the intake of these radionuclides by man. The contamination by radionuclides can occur via the food chain (soil, root, plant and animal), with emphasis to the long half-life radionuclides, which can also have their transfer through the animal meat. The inclusion of meat in human nutrition is important because it is an excellent source of high quality protein, nutrient related to construction and cell regeneration. This work aims the determination of natural radionuclides ({sup 234}U, {sup 235}U, {sup 238}U, {sup 228}Th, {sup 230}Th, {sup 232}Th, {sup 226}Ra, {sup 228}Ra, and {sup 210}Pb) in meat samples. Five groups of samples were analyzed, such as cattle meat (beef), fish, pork, poultry, and processed meat, after radiochemical separation followed by alpha or alpha beta spectrophotometry, and total count quantification. The determination of these radionuclides is very important because they are products of the natural decay series of {sup 238}U and {sup 232}Th, being easily found in meat samples. (author)

  18. Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.

    Science.gov (United States)

    Watkins, P J; Kearney, G; Rose, G; Allen, D; Ball, A J; Pethick, D W; Warner, R D

    2014-02-01

    Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the Information Nucleus Flock (INF) of the Cooperative Research Centre for Sheep Industry Innovation. The concentrations of three branched chain fatty acids, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic acids (compounds related to 'mutton flavour' in cooked sheepmeat) and 3-methylindole and 4-methylphenol (compounds related to 'pastoral' flavour) were determined for 178 fat samples taken from INF carcasses. Statistical modelling revealed that both MOA and EOA impacted on the 'Like Smell' consumer sensory score of the cooked meat product (Plamb will improve consumer acceptance of the cooked product but other factors affecting the eating quality also need to be considered. Copyright © 2012 The Authors. Published by Elsevier Ltd.. All rights reserved.

  19. Measurement of natural and artificial radionuclide concentrations in meat consumed in Hong Kong

    International Nuclear Information System (INIS)

    Mao, S.Y.; Yu, K.N.

    1995-01-01

    Radionuclides in meat are determined using the EG and G ORTEC photon spectrometer system. Most of the naturally occurring radionuclides are found to have specific activities below the detectable limit. For our samples, 40 K is found to have values ranging from 295-407 Bq/kg, 172-423 Bq/kg and 172-282 Bq/kg for beef, pork and chicken meat samples, respectively, while 137 Cs has values from 0.19-2 Bq/kg, 0.34-0.71 Bq/kg and 0.12-0.53 Bq/kg, respectively. The estimated weighted committed dose equivalent due to the ingestion of natural radionuclides and 137 Cs in meat is 137 Cs in both sexes are less than the level recommended by the International Commission on Radiological Protection. (author)

  20. Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum.

    Science.gov (United States)

    Fernandez, X; Monin, G; Talmant, A; Mourot, J; Lebret, B

    1999-09-01

    The present study is part of a project which aimed to examine the influence of intramuscular fat (IMF) content on sensory attributes and consumer acceptability of pork. Two experiments were conducted to evaluate consumer acceptability of pork chops with varying IMF level in muscle Longissimus lumborum (LL). Each experiment used 32 castrated male pigs selected after slaughter either from 125 Duroc × Landrace (Experiment 1) or 102 Tia Meslan × Landrace (Experiment 2) crossbred animals, and showing large variability in LL IMF content: from 3.5% in Experiment 1 and from 1.25 to 3.25% in Experiment 2. A group of 56 consumers evaluated various items on rib-eye (LL muscle trimmed of backfat) (Experiment 1) and on entire chops trimmed of backfat (Experiment 2). Data from Experiment 1 indicate that an increase in IMF level is associated with an increase in visual perception of fat and a corresponding decrease in the willingness to eat and purchase the meat, when expressed before tasting. The latter effect disappeared after the consumers had tasted the meat, probably due to a positive effect of increase IMF, up to 3.5%, on the perception of texture and taste. In Experiment 2, where entire chops were evaluated, the perception of visible fat was not affected by IMF level, probably due to the lack of variation in the level of intermuscular fat between the four IMF groups. The willingness to eat and purchase the meat were unaffected by IMF level, whereas the perception of texture and taste was enhanced with increased IMF levels up to 3.25%. The present data suggest that the acceptability of pork may be improved by increasing IMF level but: (1) this effect disappeared for IMF levels higher than 3.5%, which are associated with a high risk of meat rejection due to visible fat and (2) the positive effect of increased IMF probably holds true as long as it is not associated with an increase in the level of intermuscular fat.

  1. Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price.

    Science.gov (United States)

    Realini, C E; Font i Furnols, M; Sañudo, C; Montossi, F; Oliver, M A; Guerrero, L

    2013-09-01

    The effect of country of origin (local, Switzerland, Argentina, Uruguay), finishing diet (grass, grass plus concentrate, concentrate), and price (low, medium, high) on consumer's beef choice and segmentation was evaluated in Spain, France and United Kingdom. Sensory acceptability of Uruguayan beef from different production systems was also evaluated and contrasted with consumers' beef choices. Origin was the most important characteristic for the choice of beef with preference for meat produced locally. The second most important factor was animal feed followed by price with preference for beef from grass-fed animals and lowest price. The least preferred product was beef from Uruguay, concentrate-fed animals and highest price. Sensory data showed higher acceptability scores for Uruguayan beef from grass-fed animals with or without concentrate supplementation than animals fed concentrate only. Consumer segments with distinct preferences were identified. Foreign country promotion seems to be fundamental for marketing beef in Europe, as well as the development of different marketing strategies to satisfy each consumer segment. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. Survey of the parasite Toxoplasma gondii in human consumed ovine meat in Tunis City.

    Directory of Open Access Journals (Sweden)

    Sonia Boughattas

    Full Text Available Toxoplasmosis has been recognized as parasitic zoonosis with the highest human incidence. The human infection by the parasite can lead to severe clinical manifestations in congenital toxoplasmosis and immunocompromised patients. Contamination occurs mainly by foodborne ways especially consumption of raw or undercooked meat. In contrast to other foodborne infections, toxoplasmosis is a chronic infection which would make its economic and social impact much higher than even previously anticipated. Ovine meat was advanced as a major risk factor, so we investigated its parasite survey, under natural conditions. Serological MAT technique and touchdown PCR approaches were used for prevalence determination of the parasite in slaughtered sheep intended to human consumption in Tunis City. The genotyping was carried by SNPs analysis of SAG3 marker. Anti-Toxoplasma antibodies were present in 38.2% of young sheep and in 73.6% of adult sheep. Molecular detection revealed the contamination of 50% of ewes' tissue. Sequencing and SNPs analysis enabled unambiguous typing of meat isolates and revealed the presence of mixed strains as those previously identified from clinical samples in the same area. Our findings conclude that slaughtered sheep are highly infected, suggesting them as a major risk factor of Toxoplasma gondii transmission by meat consumption. Special aware should target consequently this factor when recommendations have to be established by the health care commanders.

  3. Effect of irradiation on quality, shelf life and consumer acceptance of traditional Nigerian meat and fish products

    International Nuclear Information System (INIS)

    Aworh, O.C.; Okparanta, R.N.; Oyedokun, E.O

    2002-01-01

    The effect of low dose irradiation, up to 6 kGy, on quality, shelf life and consumer acceptance of three traditional Nigerian meat and fish products was investigated. Irradiation inhibited microbial growth in 'suya' and 'kilishi' with substantial reduction in total aerobic counts, yeasts and molds and Staphylococcus aureus. Nonirradiated smoked-dried catfish (Clarias gariepinus) had a shelf life of less than one week at tropical ambient temperature (21-31 deg. C) due to insect infestation. Irradiated 'kilishi' and smoked dried catfish packed in sealed polyethylene bags (0.04 mm thick) were shelf stable for a period of 4-6 months and remained free from moldiness, infestation and were considered acceptable in sensory quality by a consumer panel of 32 assessors. There was a slight increase in TBA values of irradiated 'kilishi' stored for 4 months relative to non-irradiated controls. (author)

  4. Caracterização do consumidor de carne de frango da cidade de Porto Alegre Characterization of the chicken meat consumer of Porto Alegre, RS, Brazil

    Directory of Open Access Journals (Sweden)

    Dione Carina Francisco

    2007-02-01

    Full Text Available A preocupação com a segurança alimentar tem mudado a forma como os consumidores vêem os produtos cárneos, fazendo com que busquem informações sobre os alimentos que consomem. Neste sentido, esta pesquisa teve como objetivo caracterizar o consumidor porto-alegrense de carne de frango. Foram entrevistados 393 consumidores durante o período de abril a julho de 2004. Os resultados demonstram que a carne de frango é a segunda carne preferida dos consumidores e que os cortes e empanados de frango são os produtos mais consumidos. Os consumidores acreditam que a gripe do frango e a salmonelose são as principais doenças veiculadas por esta carne.The concern with the alimentary security has changed the form as the consumers see the meaty products; searching information on the foods that consume. In this direction, this research was aimed at characterizing the chicken meat consumer of Porto Alegre, Brazil. They had been interviewed 393 consumers during the period of April the July of 2004. The results demonstrate that the chicken meat is the second preferred meat of the consumers, and that the empanados cuts and of chicken are the most consumed products. The consumers believe that the bird flu and salmonelose are the main illnesses propagated by this meat.

  5. Designer-made meat and dairy products: Consumer-led product development

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Valli, Carlotta

    2001-01-01

    targeting these segments were derived and tested with consumers from these segments. Results show considerable potential for the development of food products which are differentiated in a consumer-based way. The paper closes with a step-model for consumer-led product development adapted to the current state...... of branding and differentiation in the product category.......Consumers differ in the kind of qualities they expect from food products, and they also differ in the way they infer quality from the product information available. Nevertheless, much product innovation in the food sector is still not geared towards specific consumer segments. This is especially...

  6. Designer made meat and dairy products: Consumer-led product development

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Valli, Carlotta

    targeting these segments were derived and tested with consumers from these segments. Results show considerable potential for the development of food products which are differentiated in a consumer-based way. The paper closes with a step-model for consumer-led product development adapted to the current state...... of branding and differentiation in the product category.......Consumers differ in the kind of qualities they expect from food products, and they also differ in the way they infer quality from the product information available. Nevertheless, much product innovation in the food sector is still not geared towards specific consumer segments. This is especially...

  7. Consumer preferences for welfare pork - is the interest for tenderloin greater than for minced meat?

    DEFF Research Database (Denmark)

    Denver, Sigrid; Sandøe, Peter; Christensen, Tove

    2015-01-01

    Denmark has among the highest levels of organic consumption in the world when looking at the overall market shares. Nevertheless, the market shares for organic meat and other types of welfare friendly meat are low and animal welfare friendly production systems remain a niche. The main Danish animal...... but these products are not approved by Dyrenes Beskyttelse. Instead, medium level animal welfare pork is marketed under privately owned super market labels. Other countries seem to be successful in using a different strategy where national animal welfare associations approve medium as well as premium levels...... of animal welfare (Christensen et al., 2014; Heerwagen et al., 2014). The purpose of this paper is to analyse whether there is a potential for increasing the market shares in Denmark for pork associated with medium levels of animal welfare without compromising the markets shares for premium animal welfare...

  8. Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.

    Science.gov (United States)

    Swanepoel, Monlee; Leslie, Alison J; Hoffman, Louwrens C

    2016-04-01

    The study compared the chemical and sensory characteristics and consumer preference of a semi-dried, cured meat product, cabanossi, produced with warthog meat and with domestic pork. The warthog and pork cabanossi had similar total moisture (59.0%±2.07 and 54.3%±1.26) and protein (26.3%±2.20 and 24.2%±2.15) contents, while the warthog cabanossi was lower in total fat content (6.9%±1.01) compared to pork cabanossi (13.7%±1.77, P=0.007). Descriptive sensory analysis found that the warthog cabanossi appeared darker red (P=0.001) and less fatty (P=0.001), while the pork cabanossi had a higher overall pork flavour (P=0.001). There were no differences in consumer preference of the appearance and taste between the two types of cabanossi, while the majority of consumers (91%) supported the use of game meat in meat products. The study concluded that warthog meat can be used in processed products without compromising the associated technical or organoleptic properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. Are edible insects more or less 'healthy' than commonly consumed meats? A comparison using two nutrient profiling models developed to combat over- and undernutrition.

    Science.gov (United States)

    Payne, C L R; Scarborough, P; Rayner, M; Nonaka, K

    2016-03-01

    Insects have been the subject of recent attention as a potentially environmentally sustainable and nutritious alternative to traditional protein sources. The purpose of this paper is to test the hypothesis that insects are nutritionally preferable to meat, using two evaluative tools that are designed to combat over- and under-nutrition. We selected 183 datalines of publicly available data on the nutrient composition of raw cuts and offal of three commonly consumed meats (beef, pork and chicken), and six commercially available insect species, for energy and 12 relevant nutrients. We applied two nutrient profiling tools to this data: The Ofcom model, which is used in the United Kingdom, and the Nutrient Value Score (NVS), which has been used in East Africa. We compared the median nutrient profile scores of different insect species and meat types using non-parametric tests and applied Bonferroni adjustments to assess for statistical significance in differences. Insect nutritional composition showed high diversity between species. According to the Ofcom model, no insects were significantly 'healthier' than meat products. The NVS assigned crickets, palm weevil larvae and mealworm a significantly healthier score than beef (Pinsects were statistically less healthy than meat. Insect nutritional composition is highly diverse in comparison with commonly consumed meats. The food category 'insects' contains some foods that could potentially exacerbate diet-related public health problems related to over-nutrition, but may be effective in combating under-nutrition.

  10. Are edible insects more or less ‘healthy' than commonly consumed meats? A comparison using two nutrient profiling models developed to combat over- and undernutrition

    Science.gov (United States)

    Payne, C L R; Scarborough, P; Rayner, M; Nonaka, K

    2016-01-01

    Background/Objectives: Insects have been the subject of recent attention as a potentially environmentally sustainable and nutritious alternative to traditional protein sources. The purpose of this paper is to test the hypothesis that insects are nutritionally preferable to meat, using two evaluative tools that are designed to combat over- and under-nutrition. Subjects/Methods: We selected 183 datalines of publicly available data on the nutrient composition of raw cuts and offal of three commonly consumed meats (beef, pork and chicken), and six commercially available insect species, for energy and 12 relevant nutrients. We applied two nutrient profiling tools to this data: The Ofcom model, which is used in the United Kingdom, and the Nutrient Value Score (NVS), which has been used in East Africa. We compared the median nutrient profile scores of different insect species and meat types using non-parametric tests and applied Bonferroni adjustments to assess for statistical significance in differences. Results: Insect nutritional composition showed high diversity between species. According to the Ofcom model, no insects were significantly ‘healthier' than meat products. The NVS assigned crickets, palm weevil larvae and mealworm a significantly healthier score than beef (Pinsects were statistically less healthy than meat. Conclusions: Insect nutritional composition is highly diverse in comparison with commonly consumed meats. The food category ‘insects' contains some foods that could potentially exacerbate diet-related public health problems related to over-nutrition, but may be effective in combating under-nutrition. PMID:26373961

  11. Characterization of virulent Listeria monocytogenes isolates recovered from ready-to-eat meat products and consumers in Cairo, Egypt

    Directory of Open Access Journals (Sweden)

    Maysa A. I. Awadallah

    2014-10-01

    Full Text Available Aim: This study aimed to investigate the occurrence of some virulence genes distributed in Listeria monocytogenes isolated from ready-to-eat (RTE meat products and consumers in Cairo province, Egypt. Materials and Methods: A total of 120 beef luncheon, chicken luncheon and frankfurter beef (40 samples, each were collected from 10 different local shops situated in Al-salam city, Cairo province, Egypt. Stool samples were collected from 40 people who had the habit of consuming RTE meat. The suspected L. monocytogenes isolates were subjected to a multiplex polymerase chain reaction (PCR for rapid speciation and virulence determination using primers specific for inIA, inIC, and inIJ genes. Results: Culture examination of all samples on Oxford media revealed presence of colonies characteristic to L. monocytogenes in 6 beef luncheon (15%, 4 chicken luncheon (10%, 1 frankfurter beef (2.5% and 1 human stool (2.5% samples. Species identity of L. monocytogenes was verified through the amplification of a 800 bp fragment with inIA primers in 2 out of 6 culture isolates from beef luncheon (5%, and 1 out 4 culture isolates from chicken luncheon (2.5% samples. Statistical analysis revealed no significant difference between the occurrence of L. monocytogenes in different food samples examined (p>0.05. The virulence of these strains was ascertained by the presence of 517 bp and 238 bp fragments of inIC and inIJ genes, respectively in the isolates that contained the 800 bp fragment. The culture isolates obtained from one frankfurter beef sample, and one human stool sample were found negative by multiplex PCR for the presence of L. monocytogenes and its virulence specific genes. Conclusion: It could be concluded that L. monocytogenes are circulating in beef and chicken luncheon sold in Cairo, Egypt. Multiplex PCR is reliable for confirmation of L. monocytogenes. This study suggests the implementation of hygienic measures at all levels from production to consumption

  12. An experimental study in consumers' willingness-to-pay for an irradiated meat product

    International Nuclear Information System (INIS)

    Giamalva, J.N.; Bailey, W.C.; Redfern, M.

    1997-01-01

    In a nonhypothetical laboratory experiment, participants were willing to pay an average of $0.71 for the right to exchange a typical meat sandwich for a sandwich irradiated to eliminate the potential risk of foodborne bacteria. Forty-one of sixty participants (68.3%) were willing to pay some positive amount. Tobit analysis was used in order to allow for the fact that Willingness To Pay (WTP) was censored at zero. WTP was interpreted as the demand for irradiation to control foodborne disease. A positive WTP was interpreted as acceptance of irradiation. The aggregated WTP greatly exceeds the estimated direct costs of foodborne disease, and the estimated costs of irradiation for many food products. There was a positive relationship between WTP and the perceived risk of foodborne disease, and a negative relationship between WTP and years of education

  13. Whale Heart

    DEFF Research Database (Denmark)

    2017-01-01

    Student bachelor film. Synopsis:Silas lives in an isolated whaling town, toiling for months in the harsh and bloody trade on which he and his community depend. However, in order to be capable of killing the creatures whose bone and blubber pay his wage, he has developed an ungodly method for extr...

  14. Are Antarctic minke whales unusually abundant because of 20th century whaling?

    Science.gov (United States)

    Ruegg, Kristen C; Anderson, Eric C; Scott Baker, C; Vant, Murdoch; Jackson, Jennifer A; Palumbi, Stephen R

    2010-01-01

    Severe declines in megafauna worldwide illuminate the role of top predators in ecosystem structure. In the Antarctic, the Krill Surplus Hypothesis posits that the killing of more than 2 million large whales led to competitive release for smaller krill-eating species like the Antarctic minke whale. If true, the current size of the Antarctic minke whale population may be unusually high as an indirect result of whaling. Here, we estimate the long-term population size of the Antarctic minke whale prior to whaling by sequencing 11 nuclear genetic markers from 52 modern samples purchased in Japanese meat markets. We use coalescent simulations to explore the potential influence of population substructure and find that even though our samples are drawn from a limited geographic area, our estimate reflects ocean-wide genetic diversity. Using Bayesian estimates of the mutation rate and coalescent-based analyses of genetic diversity across loci, we calculate the long-term population size of the Antarctic minke whale to be 670,000 individuals (95% confidence interval: 374,000-1,150,000). Our estimate of long-term abundance is similar to, or greater than, contemporary abundance estimates, suggesting that managing Antarctic ecosystems under the assumption that Antarctic minke whales are unusually abundant is not warranted.

  15. Meeting heterogeneity in consumer demand for animal welfare: A reflection on existing knowledge and implications for the meat sector

    NARCIS (Netherlands)

    Jonge, de J.; Trijp, van J.C.M.

    2013-01-01

    The legitimacy of the dominant intensive meat production system with respect to the issue of animal welfare is increasingly being questioned by stakeholders across the meat supply chain. The current meat supply is highly undifferentiated, catering only for the extremes of morality concerns (i.e.,

  16. Greenland sharks (Somniosus microcephalus scavenge offal from minke (Balaenoptera acutorostrata whaling operations in Svalbard (Norway

    Directory of Open Access Journals (Sweden)

    Lisa-Marie Leclerc

    2011-06-01

    Full Text Available Minke whale (Balaenoptera acutorostrata tissue (mainly blubber was found in the gastrointestinal tracks of Greenland sharks (Somniosus microcephalus collected in Kongsfjorden, Svalbard, Norway. In order to determine whether the sharks were actively hunting the whales, finding naturally dead whales or consuming offal from whaling, we checked the genetic identity of the whale tissue found in the sharks against the DNA register for minke whales taken in Norwegian whaling operations. All of the minke whale samples from the sharks that had DNA of sufficient quality to perform individual identifications were traceable to the whaling DNA register. During whaling operations, the blubber is stripped from the carcass and thrown overboard. The blubber strips float on the surface and are available for surface-feeding predators. This study revealed that Greenland sharks are scavenging this material; additionally, it demonstrates the capacity of this ‘benthic-feeding’ shark to utilize the whole water column for foraging.

  17. Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries.

    Science.gov (United States)

    Sañudo, C; Alfonso, M; San Julián, R; Thorkelsson, G; Valdimarsdottir, T; Zygoyiannis, D; Stamataris, C; Piasentier, E; Mills, C; Berge, P; Dransfield, E; Nute, G R; Enser, M; Fisher, A V

    2007-04-01

    This paper describes the responses of consumers in six European countries (Greece, Italy, Spain, France, Iceland and United Kingdom) tasting meat from twelve different local types of lambs produced in those same six countries. Animals represented 10 breeds and crossbreeds, three sexes, several diets composed of either milk, concentrates and various forages as main ingredients and different slaughter ages, from 1 and 12 months, and carcass weights, from 5.5 to 30.4kg. Tests were conducted by 36 volunteer families in each of the six countries involved in the study. Families were asked to roast the joints using their own cooking criteria, evaluating (from "dislike extremely" to "like extremely") flavour, tenderness, juiciness and overall liking. Also the cook was asked to rate the odour during cooking. Country and lamb type and their interaction were statistically significant for all the variables analysed. Results suggest a link between the assessments of a given lamb type and the consumers' culinary background, showing clear associations between country and lamb type preferences. It was possible to separate, independently of the country, different groups of families with similar preferences. Five family groups, which included 88 families (40.74%), had a clear Mediterranean origin and preferred types of lamb fed either milk or mainly concentrate diets. Seven family groups, which included 93 families (43.06%) with a clear northern origin, preferred types reared on grass or with grass included in the diet. The rest of the groups (four) that included 35 families (16.20%) had no clear composition (northern or Mediterranean), and they had a wider taste preference. It can clearly be seen that there are two categories of consumers of lamb in the analysed European market: those who prefer "milk or concentrate taste" and those who prefer "grass taste".

  18. Consumer characterization of three types of meat (beef, chicken, and pork in the metropolitan area of the México valley

    Directory of Open Access Journals (Sweden)

    José Saturnino Mora-Flores

    2011-12-01

    Full Text Available Consumption of any kind of meat is important for the proper functioning and development of the human organism. The Metropolitan Area of the Valley of Mexico (MAVM is the main meat marketing and consumption center in the country. The objective of this work was to characterize the consumers of the three main types of meat (beef, chicken, and pork in the MAVM in order to know the products demanded, associated to variables such as income level, consumption, product value-added services, among others. The methodology used was the CHAID algorithm (Chi-squares Automatic Interaction Detection, and association tests through the X2 distribution, economic and social quantitative segmentation variables. The information was obtained through a semi-structured survey applied to 440 individuals. Data analysis was done on contingency tables with relative frequencies. The results showed that low and medium level consumers, with low and middle incomes, mainly demand popular cuts; they buy them in local supermarkets, open markets, and neighborhood butcheries. Mostly consumed is unrefrigerated meat with few value-added services.

  19. Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn.

    Science.gov (United States)

    Realini, C E; Bianchi, G; Bentancur, O; Garibotto, G

    2017-05-01

    Cross-bred lambs (n=72) were fed finishing diets using a factorial arrangement of treatments: BASAL DIET (alfalfa pellets or corn), SUPPLEMENT (none, linseed or aromatic spices), TIME ON FEED (41 or 83days). Carcass and meat quality traits, fatty acid composition, color stability and consumer liking were determined. Feeding alfalfa improved sensory ratings and fatty acid composition of lamb. However, corn or longer alfalfa feeding would be recommended if heavier and fatter carcasses are sought. Consumer liking and fatty acid composition of lamb were improved with addition of spices and linseed, respectively. But additional antioxidant strategies should be considered to delay meat color deterioration during storage if lambs are fed corn-linseed for 83days. Although alfalfa basal diet and linseed supplementation improved fatty acid composition, feeding the basal diets for at least 41days resulted in low n-3 fatty acid concentrations in muscle. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Diagnostic of the swine meat consumer profile in Aquidauana-MS Diagnóstico do perfil do consumidor de carne suína no município de Aquidauana-MS

    OpenAIRE

    Diovani Paiano; Vanessa Aparecida Caldato dos Santos; Andre Rozemberg Peixoto Simões; Nanci Cappi; Tânia Mara Baptista dos Santos; Elis Regina de Moraes Garcia

    2011-01-01

    This work aimed to diagnose the pork meat consumer profile in the city of Aquidauana-MS as the product knowledge and factors related to choice, frequency and amount of meat consumed. The diagnosis was made through semi-structured interviews with consumers directly at sale point. The preference for consumption of beef, chicken and fish, in instead of pork was observed, however, a significant part of the population said it was ready to increase this consumption. The highest frequency of pork me...

  1. From whales to tritium

    International Nuclear Information System (INIS)

    Bonnemains, J.

    2007-01-01

    Only 150 years of human actions and innovations separate whale-oil lamps from atomic fission and fusion. During this period, the human quest for lighting, heating and transportation has drained the stock of fuels, ranging from peat and wood to coal and petroleum. The energy necessary for protecting us from the cold and heat, for transportation, lighting and other comforts is a persistent problem. Since the start of the industrial era and the consumer age, the solutions adopted have jeopardized the oceans, atmosphere and earth. (author)

  2. Studies on the safety and consumer acceptance of gamma irradiated meats

    Energy Technology Data Exchange (ETDEWEB)

    Kang, Il Jun [Hallym University, Kangwon (Korea); Lee, Cherl Ho [Korea University, Seoul (Korea); Kim, Jung Hee [Seoul Women' s University, Seoul (Korea)

    1999-04-01

    Gamma irradiation was applied to beefs (0-5 kGy) and porks (0-30 kGy) for evaluation of their possible genotoxicity, acute toxicity and four-week oral toxicity. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects of the irradiated samples tested were not shown in vivo mouse micronucleus assay. In an acute toxicity test, the maximal dose of 5,000 mg/kg did not change any toxic parameter examined in this study. In four-week oral toxicity study, no significant differences were found between the control and treatment groups. In the study of rat hepatocarcinogenesis, the consumption of gamma irradiated beef and pork not only does not affect the formation of lipid peroxide and membrane stability but also has a possibility to inhibit hepatocarcinogenesis. Also, the consumption of {gamma} - irradiated beef and pork does not affect antioxidative defense system. In the study of the biological safety of korean red pepper, no difference was found on microbial growth between pepper extract alone or irradiated pepper extract. In the preservation study of korean traditional rice-cake(garedok), irradiation dose below 10kGy had no influence on typical sensory characteristics. The shelf-life in rice-cakes with different conditions was the longest on 10kGy treatment than 5kGy. In investigation of the consumer attitude toward irradiated foods, the main reason for the concern about irradiated foods is that compounds in the products formed by irradiation. Therefore, regulatory authorities must be encouraged to permit the sale of irradiated items when wholesomeness is established. (author). 94 refs.,31 figs., 62 tabs.

  3. Whale Identification

    Science.gov (United States)

    1991-01-01

    R:BASE for DOS, a computer program developed under NASA contract, has been adapted by the National Marine Mammal Laboratory and the College of the Atlantic to provide and advanced computerized photo matching technique for identification of humpback whales. The program compares photos with stored digitized descriptions, enabling researchers to track and determine distribution and migration patterns. R:BASE is a spinoff of RIM (Relational Information Manager), which was used to store data for analyzing heat shielding tiles on the Space Shuttle Orbiter. It is now the world's second largest selling line of microcomputer database management software.

  4. Meat science research tendencies

    Directory of Open Access Journals (Sweden)

    José Arturo García Macías

    2010-12-01

    Full Text Available Meat is a high quality food due its higher protein content, besides to provide energy, vitamins particularly B complex, water and minerals, resulting in an appreciated food for humans. Even in same country, consumers search for different stuffs, since north consumers looks for meat cuts with fat and bone, whereas center-south consumers prefers fatless debones meat cuts. Modern consumers demand excellent appearance, color, taste and flavor in foods, microbiologically safe, minimal processed and curing salts, very nutritive and cheap. All these together in one single product are a hard challenge in the meat products area.

  5. Delicious words – Assessing the impact of short storytelling messages on consumer preferences for variations of a new processed meat product

    DEFF Research Database (Denmark)

    Fenger, Morten H. J.; Aschemann-Witzel, Jessica; Hansen, Flemming

    2015-01-01

    related to stimulation seeking and hedonism and with a tendency towards variety seeking – reacted positively to the new product, others were less interested. The introduction of elements of storytelling, however, had a favorable effect on choice for the segment previously less interested. Thus......Continuous food product improvements require communication that induces consumers to test the new products. The paper presents an experiment that investigated the characteristics of consumers who reacted positively to variations of a new meat product, and explores the effect of short storytelling...... messages on choice. 1087 Danish consumers were presented with binary choice sets consisting of conventional and new variations of a cubed ham product; half of the respondents in addition saw short storytelling messages. It was found that while some consumers – especially those characterized by values...

  6. Sustainability and meat consumption: is reduction realistic?

    NARCIS (Netherlands)

    Dagevos, H.; Voordouw, J.

    2013-01-01

    Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that

  7. GAME MEAT MARKET IN EASTERN CROATIA

    OpenAIRE

    Z. Tolušić; T. Florijančić; I. Kralik; M. Sesar; M. Tolušić

    2006-01-01

    In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume g...

  8. Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers.

    Science.gov (United States)

    da Silva, Débora Cristina Fernandes; de Arruda, Alex Martins Varela; Gonçalves, Alex Augusto

    2017-06-01

    The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L * > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b * 11.56) and shear force (2.75 kgf) and lower red color ( a * 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial).

  9. Meat flavour

    International Nuclear Information System (INIS)

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

  10. Whale Teaching Unit.

    Science.gov (United States)

    Peninsula Humane Society, San Mateo, CA.

    Materials in this teaching unit are designed to foster an interest in whale preservation among intermediate grade and junior high school students. Several readings provide background information on various types of whales and the economic value of whales. Student activities include a true and false game, a crossword, and a mobile. A resource list…

  11. Cadmium, lead, and chromium in large game: a local-scale exposure assessment for hunters consuming meat and liver of wild boar.

    Science.gov (United States)

    Danieli, P P; Serrani, F; Primi, R; Ponzetta, M P; Ronchi, B; Amici, A

    2012-11-01

    Heavy metals are ubiquitous in soil, water, and air. Their entrance into the food chain is an important environmental issue that entails risks to humans. Several reports indicate that game meat can be an important source of heavy metals, particularly because of the increasing consumption of game meat, mainly by hunters. We performed an exposure assessment of hunters and members of their households, both adults and children, who consumed wild boar (WB) meat and offal. We estimated the amount of cadmium, lead, and chromium in the tissues of WB hunted in six areas within Viterbo Province (Italy) and gathered data on WB meat and offal consumption by conducting specific diet surveys in the same areas. The exposure to cadmium, lead, and chromium was simulated with specifically developed Monte Carlo simulation models. Cadmium and lead levels in WB liver and meat harvested in Viterbo Province (Italy) were similar to or lower than the values reported in other studies. However, some samples contained these metals at levels greater then the EU limits set for domestic animals. The chromium content of meat or liver cannot be evaluated against any regulatory limit, but our results suggest that the amounts of this metal found in WB products may reflect a moderate environmental load. Our survey of the hunter population confirmed that their consumption of WB meat and liver was greater than that of the general Italian population. This level of consumption was comparable with other European studies. Consumption of WB products contributes significantly to cadmium and lead exposure of both adults and children. More specifically, consumption of the WB liver contributed significantly to total cadmium and lead exposure of members of the households of WB hunters. As a general rule, liver consumption should be kept to a minimum, especially for children living in these hunter households. The exposure to chromium estimated for this population of hunters may be considered to be safe. However

  12. Estimating the impact of whaling on global whale watching

    NARCIS (Netherlands)

    H-I. Kuo (Hsiao-I); C-C. Chen (Chi-Chung); M.J. McAleer (Michael)

    2009-01-01

    textabstractAfter the commercial whaling moratorium was enacted in 1986, whale watching became one of the fastest growing tourism industries worldwide. As whaling was regarded as an activity incompatible with whale watching, the possible resumption of commercial whaling caused an urgent need to

  13. Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina.

    Science.gov (United States)

    Reartes, Gabriela Angelina; Di Paola Naranjo, Romina Daniela; Eynard, Aldo Renato; Muñoz, Sonia Edith

    2016-06-01

    Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our objective was to estimate the amount of PhIP consumed from habitual Argentinean diet, rich in red meats, comparing different cooking procedures and meat type. Samples (n = 240) of lean and fatty beef, chicken, pork, and fish were cooked using different methods: griddle, grill, sauté pan, and oven. Samples were: Overcooked, or cooked with a microbiologically suitable or "healthy technique" (HT). The PhIP was determined by HPLC-MS. Meats cooked using HT formed little crust amounts and PhIP was below the detection levels. In overcooked meats, large amounts of crust were formed in lean meats, fatty beef, fatty chicken and baked pork. PhIP was measured in lean meats sauted or cooked on a griddle, a method reaching temperatures until 250 °C.It was estimated that Argentine people eats about 12,268.0 ng/day of PhIP being these values above those tolerated limits for total dietary heterocyclic amines in some developed countries. Hence, cooking small meat portions, at medium temperature, avoiding prolonged cooking and preferring baked lean meats could be recommended as a healthier habit. Copyright © 2016. Published by Elsevier Ltd.

  14. Meat analog: a review.

    Science.gov (United States)

    Malav, O P; Talukder, S; Gokulakrishnan, P; Chand, S

    2015-01-01

    The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers.

  15. Impact of barbecued meat consumed in pregnancy on birth outcomes accounting for personal prenatal exposure to airborne polycyclic aromatic hydrocarbons: Birth cohort study in Poland.

    Science.gov (United States)

    Jedrychowski, Wieslaw; Perera, Frederica P; Tang, Deliang; Stigter, Laura; Mroz, Elzbieta; Flak, Elzbieta; Spengler, John; Budzyn-Mrozek, Dorota; Kaim, Irena; Jacek, Ryszard

    2012-04-01

    We previously reported an association between prenatal exposure to airborne polycyclic aromatic hydrocarbons (PAH) and lower birth weight, birth length, and head circumference. The main goal of the present analysis was to assess the possible impact of coexposure to PAH-containing barbecued meat consumed during pregnancy on birth outcomes. The birth cohort consisted of 432 pregnant women who gave birth at term (>36 wk of gestation). Only non-smoking women with singleton pregnancies, 18-35 y of age, and who were free from chronic diseases such as diabetes and hypertension, were included in the study. Detailed information on diet over pregnancy was collected through interviews and the measurement of exposure to airborne PAHs was carried out by personal air monitoring during the second trimester of pregnancy. The effect of barbecued meat consumption on birth outcomes (birth weight, length, and head circumference at birth) was adjusted in multiple linear regression models for potential confounding factors such as prenatal exposure to airborne PAHs, child's sex, gestational age, parity, size of mother (maternal prepregnancy weight, weight gain in pregnancy), and prenatal environmental tobacco smoke. The multivariable regression model showed a significant deficit in birth weight associated with barbecued meat consumption in pregnancy (coeff = -106.0 g; 95%CI: -293.3, -35.8). The effect of exposure to airborne PAHs was about the same magnitude order (coeff. = -164.6 g; 95%CI: -172.3, -34.7). Combined effect of both sources of exposure amounted to birth weight deficit of 214.3 g (95%CI: -419.0, -9.6). Regression models performed for birth length and head circumference showed similar trends but the estimated effects were of borderline significance level. As the intake of barbecued meat did not affect the duration of pregnancy, the reduced birth weight could not have been mediated by a shortened gestation period. In conclusion, the study results provided epidemiologic

  16. Baleen whales and their prey in a coastal environment

    Science.gov (United States)

    Piatt, John F.; Methven, David A.; Burger, Alan E.; McLagan, Ruth L.; Mercer, Vicki; Creelman, Elizabeth

    1989-01-01

    Patterns of abundance of humpback (Megaptera novaeangliae), fin (Balaenoptera physalus), and minke (Balaenoptera acutorostrata) whales are described in relation to the abundance of their primary prey, capelin (Mallotus villosus), during 1982–1985 at Witless Bay, Newfoundland. The abundance ratio of the three whale species was 10:1:3.5, respectively. Abundance of all whale species was strongly correlated with abundance of capelin through each season and between years. Capelin abundance accounted for 63% of the variation in whale numbers in 1983 and 1984, while environmental parameters (e.g., water temperatures) accounted for little variance. The amount of capelin consumed by whales was small (< 2%) compared with the amount available. All three species overlapped temporally at Witless Bay, but spatial overlap was reduced as fins occurred primarily offshore, minkes primarily inshore, and humpbacks in bay habitats of intermediate depth.

  17. Prevalence of the Antibiotic Resistance Genes in Coagulase-Positive-and Negative-Staphylococcus in Chicken Meat Retailed to Consumers.

    Science.gov (United States)

    Osman, Kamelia; Badr, Jihan; Al-Maary, Khalid S; Moussa, Ihab M I; Hessain, Ashgan M; Girah, Zeinab M S Amin; Abo-Shama, Usama H; Orabi, Ahmed; Saad, Aalaa

    2016-01-01

    The use of antibiotics in farm management (growing crops and raising animals) has become a major area of concern. Its implications is the consequent emergence of antibiotic resistant bacteria (ARB) and accordingly their access into the human food chain with passage of antibiotic resistance genes (ARG) to the normal human intestinal microbiota and hence to other pathogenic bacteria causative human disease. Therefore, we pursued in this study to unravel the frequency and the quinolone resistance determining region, mec A and cfr genes of methicillin-susceptible Staphylococcus aureus (MSSA), methicillin-resistant S. aureus (MRSA), methicillin-resistant coagulase-negative staphylococci (MRCNS) and methicillin-susceptible coagulase-negative staphylococci (MSCNS) isolated from the retail trade of ready-to-eat raw chicken meat samples collected during 1 year and sold across the Great Cairo area. The 50 Staphylococcus isolated from retail raw chicken meat were analyzed for their antibiotic resistance phenotypic profile on 12 antibiotics (penicillin, oxacillin, methicillin, ampicillin-sulbactam, erythromycin, tetracycline, clindamycin, gentamicin, ciprofloxacin, chloramphenicol, sulfamethoxazole-trimethoprim, and vancomycin) and their endorsement of the quinolone resistance determining region, mec A and cfr genes. The isolation results revealed 50 isolates, CPS (14) and CNS (36), representing ten species ( S. aureus, S. hyicus, S. epidermedius, S. lugdunensis, S. haemolyticus, S. hominus, S. schleiferi, S. cohnii, S. intermedius , and S. lentus ). Twenty seven isolates were methicillin-resistant. Out of the characterized 50 staphylococcal isolates, three were MRSA but only 2/3 carried the mec A gene. The ARG that bestows resistance to quinolones, β-lactams, macrolides, lincosamides, and streptogramin B [MLS( B )] in MRSA and MR-CNS were perceived. According to the available literature, the present investigation was a unique endeavor into the identification of the quinolone

  18. Meat consumption, diabetes and its complications

    NARCIS (Netherlands)

    Feskens, E.J.M.; Sluik, D.; Woudenbergh, van G.J.

    2013-01-01

    Several prospective studies have reported that risk of type 2 diabetes (T2DM) is elevated in meat consumers, especially when processed meats are consumed. Elevated risks of coronary heart disease (CHD) and stroke in meat consumers have also been reported. In this overview, the evidence regarding

  19. Do South African Consumers have an Appetite for an Origin-based Certification System for Meat Products? A Synthesis of Studies on Perceptions, Preferences and Experiments

    Directory of Open Access Journals (Sweden)

    Johann F. Kirsten

    2017-01-01

    Full Text Available The introduction of Protected Designation of Origin (PDO type certification schemes in countries outside Europe is a recent phenomenon as the philosophy of origin based foods obtains global traction. It is therefore interesting to understand whether consumers in these countries have a similar appreciation for these certification schemes and whether they are willing to pay a premium if the origin of the product is guaranteed. The Karoo Lamb case in South Africa provides an ideal opportunity to explore this question. At the same time the paper illustrates that the results and interpretation of consumer studies are sensitive to the methodology applied. We illustrate this argument by benefitting from a range of consumer studies that was undertaken over a period of five years in order to understand the South African consumers’ perceptions about the Karoo region and their preferences and willingness to pay for the meat product from the Karoo. The studies which we compare and synthesise in this paper used different techniques such as perception analysis; stated preference methods (through a conjoint analysis; and a range of revealed preference methods including, an experimental auction and a retail store experiment. In essence the paper synthesises and compares the results from the different studies and illustrates how different techniques bring different results and conclusions. We then try to establish whether there is consistency in the results across methods to help us getting to a conclusive position on the consumer value of this product. From these results we are able – in a more comprehensive way - to tell whether PDO-type products are likely to be of value to South African consumers.

  20. Prevalence of the antibiotic resistance genes in coagulase-positive- and negative-Staphylococcus in chicken meat retailed to consumers

    Directory of Open Access Journals (Sweden)

    Kamelia Mahmoud Osman

    2016-11-01

    Full Text Available The use of antibiotics in farm management (growing crops and raising animals has become a major area of concern. Its implications is the consequent emergence of antibiotic resistant bacteria (ARB and accordingly their access into the human food chain with passage of antibiotic resistance genes (ARG to the normal human intestinal microbiota and hence to other pathogenic bacteria causative human disease. Therefore, we pursued in this study to unravel the frequency and the quinolone resistance determining region, mecA and cfr genes of methicillin-susceptible Staphylococcus aureus (MSSA, methicillin-resistant S. aureus (MRSA, methicillin-resistant coagulase-negative staphylococci (MRCNS and methicillin-susceptible coagulase-negative staphylococci (MSCNS isolated from the retail trade of ready-to-eat raw chicken meat samples collected during one year and sold across the Great Cairo area. The 50 Staphylococcus isolated from retail raw chicken meat were analyzed for their antibiotic resistance phenotypic profile on 12 antibiotics (penicillin, oxacillin, methicillin, ampicillin-sulbactam, erythromycin, tetracycline, clindamycin, gentamicin, ciprofloxacin, chloramphenicol, sulfamethoxazole-trimethoprim and vancomycin and their endorsement of the quinolone resistance determining region, mecA and cfr genes. The isolation results revealed 50 isolates, CPS (14 and CNS (36, representing ten species (S. aureus, S. hyicus, S. epidermedius, S. lugdunensis, S. haemolyticus, S. hominus, S. schleiferi, S. cohnii, S. intermedius and S. lentus. Twenty seven isolates were methicillin-resistant. Out of the characterized 50 staphylococcal isolates, three were MRSA but only 2/3 carried the mecA gene. The ARG that bestows resistance to quinolones, β-lactams, macrolides, lincosamides and streptogramin B (MLS(B in MRSA and MR-CNS were perceived. According to the available literature, the present investigation was a unique endeavor into the identification of the quinolone

  1. Multi-Province Listeriosis Outbreak Linked to Contaminated Deli Meat Consumed Primarily in Institutional Settings, Canada, 2008.

    Science.gov (United States)

    Currie, Andrea; Farber, Jeffrey M; Nadon, Céline; Sharma, Davendra; Whitfield, Yvonne; Gaulin, Colette; Galanis, Eleni; Bekal, Sadjia; Flint, James; Tschetter, Lorelee; Pagotto, Franco; Lee, Brenda; Jamieson, Fred; Badiani, Tina; MacDonald, Diane; Ellis, Andrea; May-Hadford, Jennifer; McCormick, Rachel; Savelli, Carmen; Middleton, Dean; Allen, Vanessa; Tremblay, Francois-William; MacDougall, Laura; Hoang, Linda; Shyng, Sion; Everett, Doug; Chui, Linda; Louie, Marie; Bangura, Helen; Levett, Paul N; Wilkinson, Krista; Wylie, John; Reid, Janet; Major, Brian; Engel, Dave; Douey, Donna; Huszczynski, George; Di Lecci, Joe; Strazds, Judy; Rousseau, Josée; Ma, Kenneth; Isaac, Leah; Sierpinska, Urszula

    2015-08-01

    A multi-province outbreak of listeriosis occurred in Canada from June to November 2008. Fifty-seven persons were infected with 1 of 3 similar outbreak strains defined by pulsed-field gel electrophoresis, and 24 (42%) individuals died. Forty-one (72%) of 57 individuals were residents of long-term care facilities or hospital inpatients during their exposure period. Descriptive epidemiology, product traceback, and detection of the outbreak strains of Listeria monocytogenes in food samples and the plant environment confirmed delicatessen meat manufactured by one establishment and purchased primarily by institutions was the source of the outbreak. The food safety investigation identified a plant environment conducive to the introduction and proliferation of L. monocytogenes and persistently contaminated with Listeria spp. This outbreak demonstrated the need for improved listeriosis surveillance, strict control of L. monocytogenes in establishments producing ready-to-eat foods, and advice to vulnerable populations and institutions serving these populations regarding which high-risk foods to avoid.

  2. War of the Whales

    DEFF Research Database (Denmark)

    Blok, Anders

    2011-01-01

    This article examines some of the difficulties of universalistic science in situations of deep conflict over global nature, using empirical material pertaining to ongoing controversies in the context of Japanese whaling practices. Within global-scale whaling assemblages since the 1970s, science has...... become a ‘‘post-sovereign’’ authority, unable to impose any stable definition of nature on all actors. Instead, across spaces of deep antagonistic differences, anti- and pro-whalers now ontologically enact a multiplicity of mutually irreconcilable versions of whales. Empirically, the article attempts...... to map out a ‘‘cosmogram’’ of Japanese pro-whaling enactments of abundant and ‘‘killable’’ whales. Following the political ecology of Bruno Latour, the global-scale situation is conceptualized as one of cosmopolitics, the politics of forging a common world across divergences in nature-cultures....

  3. Halal authenticity issues in meat and meat products.

    Science.gov (United States)

    Nakyinsige, Khadijah; Man, Yaakob Bin Che; Sazili, Awis Qurni

    2012-07-01

    In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  4. GAME MEAT MARKET IN EASTERN CROATIA

    Directory of Open Access Journals (Sweden)

    Z. Tolušić

    2006-12-01

    Full Text Available In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume game meat (92%, of whom 66% consider game meat to be of better quality than meat of domestic animals. Significant number of examinees considers game meat as healthy food, being also convinced that game was healthier to consume if hunted in their natural environment, than if reared on specialized farms (90%. Irrespective of quality, only 22% of examinees buy game meat, and 51% think such meat is too expensive. This is the main reason why consumers have game meat only once a month (51%. Taking into consideration monthly income of their respective household, 58% of examinees can afford game meat only once a month, and, if having an opportunity, they would opt for meat of roe deer (55% and rabbit (25%. When asked what would stimulate the game meat market in Croatia, 56% of examinees believe this could be achieved by lowering of prices, 27% think the issue could be addressed by opening of specialty stores, and only 17% opted for more aggressive marketing activities.

  5. The International Whaling Commission – Beyond Whaling

    Directory of Open Access Journals (Sweden)

    Andrew John Wright

    2016-08-01

    Full Text Available Since its establishment in 1946 as the international body intended to manage whaling, the International Whaling Commission (IWC has expanded its areas of interest to ensure the wider conservation of whales. Several key conservation topics have been taken forward under its auspices including climate change, chemical and noise pollution, marine debris and whale watching. Work on each of these topics at the IWC has grown substantially since the 1990s and remains ongoing. Important developments were the establishment of the Standing Working Group on Environmental Concerns in 1996 and the IWC’s Conservation Committee in 2003. Trying to address this diverse set of issues is obviously a challenge but will be necessary if the long term conservation of cetaceans is to be achieved. Through research, workshops, resolutions and collaboration with other organisations, the IWC has advanced both the understanding of the various issues and the means to manage them with increasing effectiveness. The IWC is likely to remain on the forefront of continuing efforts to address these, and other, conservation concerns and ensure the continued viability of cetacean populations around the globe.

  6. Consumer perceptions

    DEFF Research Database (Denmark)

    Ngapo, T. M.; Dransfield, E.; Martin, J. F.

    2004-01-01

    Consumer focus groups in France, England, Sweden and Denmark were used to obtain insights into the decision-making involved in the choice of fresh pork and attitudes towards today's pig production systems. Many positive perceptions of pork meat were evoked. Negative images of the production systems...... that there was no link between the negative images of production methods and their purchase behaviour. The groups were clearly confused and mistrusted the limited information available at the point of purchase. Careful consideration should be given to meat labelling, in particular taking account of the evident consumer...... ethnocentrism, to assure that such information is targeted to enhance consumer confidence....

  7. Right Whale Critical Habitat

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — These data represent the critical habitat for Right Whale as designated by Federal Register Vol. 59, No. 28805, May 19, 1993, Rules and Regulations.

  8. Atribuições da carne de frango relevantes ao consumidor: foco no bem-estar animal Broiler meat characteristics relevant to the consumer: focus on animal welfare

    Directory of Open Access Journals (Sweden)

    Anderson Bonamigo

    2012-04-01

    for products with certification for this attribute of quality. Thus, a market research was conducted with consumers of broiler meat in the city of Curitiba, Paraná. A primary analysis was done with experts of the avian chain. After this, 481 consumers were interviewed. Straight questions generated general information and images of the hypothetical products generated information about buying attitudes, using conjoint analysis. The most expressed attributes during the act of buying were shelf-life date, price, color and odor. Animal welfare was considered by a minority of 3.7%. Of the interviewed, 68.5% did not know the production system, but after having observed photos of the systems, they believed that the semi-intensive system provided higher animal welfare and originated a better product. It was possible to observe that low price, production with better conditions of animal welfare, firm pink meat, and production without antibiotics, respectively, present the highest utility values. The attribute of greater importance was price (34.1%, followed by the type of meat (24.6%, animal welfare (24.1%, and the usage of antibiotics (17.0%. The consumers said they would pay more for products that had attributes of animal welfare and firm pink meat. The low initial importance of animal welfare might be related to lack of knowledge of production systems by consumers, and that the improvement in information increases the disposition to pay more for this attribute.

  9. The Gray whale: Eschrichtius robustus

    National Research Council Canada - National Science Library

    Jones, Mary Lou; Leatherwood, Stephen; Swartz, Steven L

    1984-01-01

    .... Section II documents historical aspects of gray whale exploitation and the economic importance of these whales to humans, beginning with aboriginal societies in Asia and North America, and leading...

  10. Acoustic Ecology of Minke Whales

    National Research Council Canada - National Science Library

    Costa, Daniel

    1998-01-01

    Calls of minke whales, Balaenoptera acutorostrata, off the coast of NE Australia in July of 1997 were recorded utilizing a newly described population, where minke whales maintain long contacts with vessels...

  11. Improving functional value of meat products.

    Science.gov (United States)

    Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

    2010-09-01

    In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

  12. Myoglobin chemistry and meat color.

    Science.gov (United States)

    Suman, Surendranath P; Joseph, Poulson

    2013-01-01

    Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss. Myoglobin is the sarcoplasmic heme protein primarily responsible for the meat color, and the chemistry of myoglobin is species specific. The mechanistic interactions between myoglobin and multiple extrinsic and intrinsic factors govern the color of raw as well as cooked meats. The objective of this review is to provide an overview of the current research in meat color and how the findings are applied in the meat industry. Characterizing the fundamental basis of myoglobin's interactions with biomolecules in postmortem skeletal muscles is necessary to interpret the chemistry of meat color phenomena and to engineer innovative processing strategies to minimize meat discoloration-induced revenue loss to the agricultural economy.

  13. The Ethics of Producing In Vitro Meat

    OpenAIRE

    Schaefer, G Owen; Savulescu, Julian

    2014-01-01

    The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, in vitro meat is likely to face some detractors. We examine in detail three potential objections: 1) in vitro meat is disrespectful, e...

  14. Bioactive Compounds in Functional Meat Products

    OpenAIRE

    Ewelina Pogorzelska-Nowicka; Atanas G. Atanasov; Jarosław Horbańczuk; Agnieszka Wierzbicka

    2018-01-01

    Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional cons...

  15. Meat Processing.

    Science.gov (United States)

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

  16. The Impact of Additives on the Phosphorus, Potassium, and Sodium Content of Commonly Consumed Meat, Poultry, and Fish Products Among Patients With Chronic Kidney Disease.

    Science.gov (United States)

    Parpia, Arti Sharma; L'Abbé, Mary; Goldstein, Marc; Arcand, Joanne; Magnuson, Bernadene; Darling, Pauline B

    2018-03-01

    Patients with chronic kidney disease (CKD) are advised to limit their dietary intake of phosphorus and potassium as hyperphosphatemia and hyperkalemia are both associated with an increased risk of mortality. There is uncertainty concerning the actual content of these minerals in the Canadian food supply, as phosphorus and potassium are increasingly being used as food additives. This study aimed to determine the impact of food additives on the chemically analyzed content of phosphorus, potassium, sodium, and protein in commonly consumed meat, poultry, and fish products (MPFs). Foods representing commonly consumed MPF identified by a food frequency questionnaire in dialysis patients were purchased from three major grocery store chains in Canada. MPF with and without phosphorus and potassium additives listed on their ingredient list (n = 76) as well as reference MPF that was additive free (n = 15) were chemically analyzed for phosphorus, potassium, sodium, and protein content according to Association of Analytical Community official methods. Phosphorus, potassium, and sodium additives were present on the ingredient list in 37%, 9%, and 72% of MPF, respectively. Among MPF categories that contained a phosphorus additive, phosphorus content was significantly (P additives versus MPF without phosphorus additives and MPF reference foods (median [min, max]): (270 [140, 500] mg/100 g) versus (200 [130, 510] mg/100 g) versus (210 [100, 260] mg/100 g), respectively. Among MPF categories containing a potassium additive, foods listing a potassium additive had significantly more (P foods that did not list potassium additives and reference foods (900 [750, 1100] mg/100 g) versus (325 [260, 470] mg/100 g) versus (420 [270, 450] mg/100 g). The use of additives in packaged MPF products as indicated by the ingredient list can significantly contribute to the dietary phosphorus and potassium loads in patients with CKD. Patients with CKD should be educated to avoid MPF foods

  17. Meat and Meat Product Consumption among Infants in Latvia

    Directory of Open Access Journals (Sweden)

    Širina Inga

    2017-12-01

    Full Text Available Meat consumption during the first year of life is especially important to provide necessary iron requirements. The aim of the study was to assess meat and meat product consumption of Latvian infants during their first year of life, in relation to different factors. Data were collected by interview method using two types of questionnaires: food frequency questionnaires and food diary. The study included a representative sample of infants and toddlers from all regions of Latvia with a target sample of 560 participants. The study included 266 infants: 127 girls, 139 boys, aged from 0 to 12 month. Data were summarised using the Excel software and analysed using the SPSS software. For data analysis two age groups were created: 0–5.9 months and 6–12 months. Consumption was analysed by two parameters: frequency and amount per feeding. Meat products were defined as offal products, sausages, and meat in baby food. Meat was mainly consumed after 6 months of age and by 73% of infants (n = 107. Meat from baby food was consumed only after 6 months and by 23% (n = 34. Sausages and offal products were consumed after 6 months of age. Sausages were consumed by 18% (n = 28 and offal products by 11% (n = 16 of infants. Meat consumption for the majority of infants was introduced after 6 months and was in accordance with recommendations.

  18. Disposição dos consumidores porto-alegrenses à compra de carne bovina com certificação Willingness of consumers from Porto Alegre county, Rio Grande do Sul state, for purchasing beef meat with certification

    Directory of Open Access Journals (Sweden)

    João Pedro Velho

    2009-02-01

    Full Text Available Analisou-se o perfil de consumidores de carne bovina e determinou-se o consumo de carne com certificação visando obter dados sobre a importância e o valor da certificação da carne na hora da compra. Avaliou-se ainda o conhecimento do consumidor de carne bovina quanto à certificação da carne e quanto esse consumidor paga por este processo. A pesquisa foi realizada em uma rede de supermercados, mediante a aplicação de questionários dirigidos às pessoas próximas aos balcões com carne, independentemente da espécie animal. Os consumidores exigem alimentos com qualidade e certificados confiáveis que demonstrem e garantam a qualidade dos alimentos, porém, estão dispostos a pagar somente um pouco a mais pela certificação, em comparação ao valor atual de mercado, provavelmente pelo fato de sua renda mensal não permitir maior valorização desse atributo.The profile of beef meat consumers was analyzed, as well as the consumption of certificated meat, with the objective of obtaining data on the importance the of certification value at the purchasing occasion. The aim of this study was to evaluate the beef meat consumers awareness regarding the meat certification and how much they are willing to pay for this process. The data survey was carried out in only one supermarket chain from the city of Porto Alegre - RS, Brazil, which authorized the research interviewing people through questionnaires, close to refrigerator counters of any meat species. It was observed that consumers are demanding for food with quality attributes, with trustful certifications that testify these quality attributes. However, the data obtained from interviews with consumers showed that they are willing to pay only little more for certification than the current price, probably due to the fact that their average monthly income ranges from one to six minimum wages.

  19. Whale-Watching

    Science.gov (United States)

    Lande, Rivian

    1973-01-01

    Describes a program initiated by the Cabrillo Beach Museum (San Pedro, California) and the American Cetacean Society to take students of the fourth grade through high school on half-day cruises to observe gray whales. College students assist in the program with related field projects and presentations in the schools. (JR)

  20. The In vitro meat cookbook

    NARCIS (Netherlands)

    Mensvoort, van K.M.; Grievink, H.J.

    2014-01-01

    With the world's population expected to reach nine billion people by 2050, it becomes impossible to produce and consume meat like we do today. In vitro meat, grown from cells in a laboratory, could provide a sustainable and animal-friendly alternative. Yet, before we can decide if we are willing to

  1. Rafinesque's Sicilian whale, Balena gastrytis

    Science.gov (United States)

    Woodman, Neal; Mead, James G.

    2017-01-01

    In 1815, the naturalist Constantine S. Rafinesque described a new species of cetacean, Balena gastrytis, from Sicily, based on a whale that stranded on Carini beach near Palermo. In comparing the characteristics of his new whale with known species, Rafinesque also took the opportunity to name a new genus, Cetoptera, to replace Balaenoptera Lacépède, 1804. Unfortunately, few of Rafinesque's contemporaries saw his article, which appeared in Il Portafoglio, a local journal that he published and distributed. The journal remains rare, and awareness of the whale remains minimal, despite its relevance to cetacean taxonomy and understanding of whale diversity and distribution in the Mediterranean. We describe the circumstances of the stranding of the Sicilian whale and provide Rafinesque's original description of the whale, as well as an evaluation of its reported characteristics and its current identity.

  2. The Meat City

    DEFF Research Database (Denmark)

    Thelle, Mikkel

    2017-01-01

    This article investigates the emergence of the Copenhagen slaughterhouse, called the Meat City, during the late nineteenth century. This slaughterhouse was a product of a number of heterogeneous components: industrialization and new infrastructures were important, but hygiene and the significance...... of Danish bacon exports also played a key role. In the Meat City, this created a distinction between rising production and consumption on the one hand, and the isolation and closure of the slaughtering facility on the other. This friction mirrored an ambivalent attitude towards meat in the urban space: one...... where consumers demanded more meat than ever before, while animals were being removed from the public eye. These contradictions, it is argued, illustrate and underline the change of the city towards a ‘post-domestic’ culture. The article employs a variety of sources, but primarily the Copenhagen...

  3. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    2000-03-01

    Full Text Available There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid bacteria constitue apart of the initial microflora, they become dominant during the processing of meats. In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed.

  4. Meat spoilage during distribution.

    Science.gov (United States)

    Nychas, George-John E; Skandamis, Panos N; Tassou, Chrysoula C; Koutsoumanis, Konstantinos P

    2008-01-01

    Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a particular microbial association, the so-called specific spoilage organisms (SSO). In fact, spoilage of meat depends on an even smaller fraction of SSO, called ephemeral spoilage organisms (ESO). These ESO are the consequence of factors that dynamically persist or imposed during, e.g., processing, transportation and storage in the market. Meanwhile spoilage is a subjective judgment by the consumer, which may be influenced by cultural and economic considerations and background as well as by the sensory acuity of the individual and the intensity of the change. Indeed, when spoilage progresses, most consumers would agree that gross discoloration, strong off-odors, and the development of slime would constitute the main qualitative criteria for meat rejection. On the other hand, meat industry needs rapid analytical methods or tools for quantification of these indicators to determine the type of processing needed for their raw material and to predict remaining shelf life of their products. The need of an objective evaluation of meat spoilage is of great importance. The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance. The microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds would allow us to evaluate spoilage found or produced during the storage of meat under different temperatures as well as packaging conditions.

  5. Food safety and organic meats.

    Science.gov (United States)

    Van Loo, Ellen J; Alali, Walid; Ricke, Steven C

    2012-01-01

    The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

  6. Regional variation in the intensity of humpback whale predation on Pacific herring in the Gulf of Alaska

    Science.gov (United States)

    Moran, J. R.; Heintz, R. A.; Straley, J. M.; Vollenweider, J. J.

    2018-01-01

    We modeled the biomass of Pacific herring (Clupea pallasii) consumed by humpback whales (Megaptera novaeangliae) to determine if whales are preventing the recovery of some herring populations in the Gulf of Alaska. We estimated consumption, by whales, of two depressed (Lynn Canal, Prince William Sound) and one robust (Sitka Sound) herring populations during fall/winter of 2007-2008 and 2008-2009. Consumption estimates relied on observations of whale abundance, prey selection, and herring energy content along with published data on whale size and metabolic rate. Herring biomass removed by whales was compared with independent estimates of herring abundance to assess the impact of predation on each population. Whales removed a greater proportion of the total biomass of herring available in Lynn Canal and Prince William Sound than in Sitka Sound. Biomass removals were greatest in Prince William Sound where we observed the largest number of whales foraging on herring. The biomass of herring consumed in Prince William Sound approximated the biomass lost to natural mortality over winter as projected by age-structured stock assessments. Though whales also focused their foraging on herring during the fall in Lynn Canal, whales were less abundant resulting in lower estimated consumption rates. Whales were more abundant in Sitka Sound than in Lynn Canal but foraged predominately on euphausiids. Herring abundance was greater in Sitka Sound, further reducing the overall impact on the herring population. These data indicate that the focused predation in Prince William Sound can exert top-down controlling pressure, but whale populations are not a ubiquitous constraint on forage fish productivity in the Gulf of Alaska at this time.

  7. Whales from space: counting southern right whales by satellite.

    Science.gov (United States)

    Fretwell, Peter T; Staniland, Iain J; Forcada, Jaume

    2014-01-01

    We describe a method of identifying and counting whales using very high resolution satellite imagery through the example of southern right whales breeding in part of the Golfo Nuevo, Península Valdés in Argentina. Southern right whales have been extensively hunted over the last 300 years and although numbers have recovered from near extinction in the early 20(th) century, current populations are fragmented and are estimated at only a small fraction of pre-hunting total. Recent extreme right whale calf mortality events at Península Valdés, which constitutes the largest single population, have raised fresh concern for the future of the species. The WorldView2 satellite has a maximum 50 cm resolution and a water penetrating coastal band in the far-blue part of the spectrum that allows it to see deeper into the water column. Using an image covering 113 km², we identified 55 probable whales and 23 other features that are possibly whales, with a further 13 objects that are only detected by the coastal band. Comparison of a number of classification techniques, to automatically detect whale-like objects, showed that a simple thresholding technique of the panchromatic and coastal band delivered the best results. This is the first successful study using satellite imagery to count whales; a pragmatic, transferable method using this rapidly advancing technology that has major implications for future surveys of cetacean populations.

  8. 77 FR 21540 - Whaling Provisions; Aboriginal Subsistence Whaling Quotas

    Science.gov (United States)

    2012-04-10

    ... 230.4(c), forbid the taking of calves or any whale accompanied by a calf. NOAA regulations (at 50 CFR... which are summarized here: Only licensed whaling captains or crew under the control of those captains... crew, supplies, and equipment to engage in an efficient operation. Crew may not receive money for...

  9. 76 FR 16388 - Whaling Provisions; Aboriginal Subsistence Whaling Quotas

    Science.gov (United States)

    2011-03-23

    ... well as the NOAA regulation at 50 CFR 230.4(c), forbid the taking of calves or any whale accompanied by... captains or crew under the control of those captains may engage in whaling. They must follow the provisions... aboriginal hunters must have adequate crew, supplies, and equipment. They may not receive money for...

  10. 78 FR 13028 - Whaling Provisions; Aboriginal Subsistence Whaling Quotas

    Science.gov (United States)

    2013-02-26

    ... The IWC regulations, as well as the NOAA regulation at 50 CFR 230.4(c), forbid the taking of calves or... whaling captains or crew under the control of those captains may engage in whaling. Captains and crew must... operation. Crew may not receive money for participating in the hunt. No person may sell or offer for sale...

  11. 75 FR 10223 - Whaling Provisions; Aboriginal Subsistence Whaling Quotas

    Science.gov (United States)

    2010-03-05

    ... well as the NOAA regulation at 50 CFR 230.4(c), forbid the taking of calves or any whale accompanied by... captains or crew under the control of those captains may engage in whaling. They must follow the provisions... aboriginal hunters must have adequate crew, supplies, and equipment. They may not receive money for...

  12. Effect of radiation processing on meat tenderisation

    International Nuclear Information System (INIS)

    Kanatt, Sweetie R.; Chawla, S.P.; Sharma, Arun

    2015-01-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour. - Highlights: • Effect of radiation processing on tenderness of three meat systems was evaluated. • Dose dependant reduction in shear force seen in buffalo meat. • Collagen solubility increased with irradiation

  13. Strategies for designing novel functional meat products.

    Science.gov (United States)

    Arihara, Keizo

    2006-09-01

    In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat until recently, several attractive meat-based bioactive compounds, such as carnosine, anserine, l-carnitine, conjugated linoleic acid, have been studied. Emphasizing these activities is one possible approach for improving the health image of meat and developing functional meat products. This article provides potential benefits of representative meat-based bioactive compounds on human health and an overview of meat-based functional products. Strategies for designing novel functional meat products utilizing bioactive peptides and/or probiotic bacteria, is also discussed. This article focuses particularly on the possibility of meat protein-derived bioactive peptides, such as antihypertensive peptides. There are still some hurdles in developing and marketing novel functional meat products since such products are unconventional and consumers in many countries recognize meat and meat products to be bad for health. Along with accumulation of scientific data, there is an urgent need to inform consumers of the exact functional value of meat and meat products including novel functional foods.

  14. Diagnostic of the swine meat consumer profile in Aquidauana-MS Diagnóstico do perfil do consumidor de carne suína no município de Aquidauana-MS

    Directory of Open Access Journals (Sweden)

    Diovani Paiano

    2011-03-01

    Full Text Available This work aimed to diagnose the pork meat consumer profile in the city of Aquidauana-MS as the product knowledge and factors related to choice, frequency and amount of meat consumed. The diagnosis was made through semi-structured interviews with consumers directly at sale point. The preference for consumption of beef, chicken and fish, in instead of pork was observed, however, a significant part of the population said it was ready to increase this consumption. The highest frequency of pork meat consumption was once a month. The most consumed were processed bologna, ham, sausage and bacon. Reasons for not consuming pork were not being appreciated and considered a unhealthy food because of the high fat and cholesterol. Ignorance of production method, origin, nutrition, and the many ways to buy and prepare the pork has led to ratify the low local consumption. Consumers of pork meat consider it tasty and tender, however, unhealthy and expensive. Among the factors that could increase consumption stood out promotions, reduction of fat and cholesterol and reduction of price. Are suggested campaigns to increase consumption of pork meat based, especially in low prices, focused on clarifications regarding the nutritional and health qualities, and actions that allow people to find new ways of preparation and consumption.Este trabalho foi conduzido com o objetivo de diagnosticar o perfil do consumidor de carne suína no município de Aquidauana-MS quanto ao conhecimento do produto e os fatores relacionados à escolha, periodicidade e quantidade de carne consumida. O diagnóstico foi realizado por meio de entrevistas semi-estruturadas com consumidores diretamente nos postos de venda. Houve preferência no consumo de carne bovina, frango e peixes, e a carne suína mostrou-se a menos consumida, porém, uma parcela expressiva da população afirmou estar disposta a aumentar este consumo. A maior frequência de consumo de carne suína foi de uma vez ao mês e os

  15. A whale of an opportunity

    DEFF Research Database (Denmark)

    Laidre, Kristin L.; Heide-Jørgensen, Mads Peter; Logsdon, Miles L.

    2010-01-01

    Sixty hours of direct measurements of fluorescence were collected from six bowhead whales (Balaena mysticetus) instrumented with fluorometers in Greenland in April 2005 and 2006. The data were used to (1) characterize the three-dimensional spatial pattern of chlorophyll-a (Chl-a) in the water...... column, (2) to examine the relationships between whale foraging areas and productive zones, and (3) to examine the correlation between whale-derived in situ values of Chl-a and those from concurrent satellite images using the NASA MODIS (Moderate Resolution Imaging Spectroradiometer) EOS-AQUA satellite...... (MOD21, SeaWifs analogue OC3M and SST MOD37). Bowhead whales traversed 1600 km2, providing information on diving, Chl-a structure and temperature profiles to depths below 200 m. Feeding dives frequently passed through surface waters (>50 m) and targeted depths close to the bottom, and whales did...

  16. Flexibility in the frequency of meat consumption: empirical evidence from The Netherlands

    NARCIS (Netherlands)

    Dagevos, H.

    2014-01-01

    Despite a worldwide trend of expanding appetite for meat, scrutiny reveals that high levels of absolute meat consumption and high percentages of flexitarian consumers, who abstain from eating meat regularly, exist simultaneously. This article briefly examines this paradoxical combination of

  17. Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcasses

    NARCIS (Netherlands)

    Pas, te M.F.W.; Keuning, E.; Hulsegge, B.; Hoving-Bolink, A.H.; Evans, G.; Mulder, H.A.

    2010-01-01

    High quality pork is consumed as fresh meat while other carcasses are used in the processing industry. Meat quality is determined measuring technical muscle parameters. The objective of this research was to investigate the molecular regulatory mechanisms underlying meat quality differences of pork

  18. Detection and Classification of Baleen Whale Foraging Calls Combining Pattern Recognition and Machine Learning Techniques

    Science.gov (United States)

    2016-12-01

    for a call is also a time- consuming task. None of these chores bothers the analyst when applying the selection algorithm. With help from the...1365- 2907.2007.00106.x. Castellote, M., C. W. Clark, and M. O. Lammers, 2012: Acoustic and behavioural changes by fin whales (Balaenoptera physalus...separation of blue whale call types on a southern California feeding ground. Animal Behaviour , 74, 881–894, doi:10.1016/j.anbehav.2007.01.022. Rocha, R

  19. Assessment of Consumer Exposure to Salmonella spp., Campylobacter spp., and Shiga Toxin-Producing Escherichia coli in Meat Products at Retail in the City of Sao Paulo, Brazil.

    Science.gov (United States)

    Ristori, Christiane Asturiano; Rowlands, Ruth Estela Gravato; Martins, Cecília Geraldes; Barbosa, Maria Luisa; Dos Santos, Luis Fernando; Jakabi, Miyoko; de Melo Franco, Bernadette Dora Gombossy

    2017-08-01

    Meat products may be vehicles of bacterial pathogens to humans, and Salmonella spp., Campylobacter spp., and Shiga toxin-producing Escherichia coli (STEC) are the most relevant. The aim of this study was to generate data on prevalence of these three pathogens in 552 samples of meat products (hot dogs, pork sausages, raw ground beef, and raw chicken legs) sold at retail in the city of Sao Paulo, Brazil. Salmonella spp. was detected in 5.8% (32/552) of samples, comprising pork sausages 62.5% (20/32) and chicken legs 37.5% (12/32). The counts of Salmonella spp. were low, ranging from Salmonella Typhimurium (28.1%), Salmonella I 4,[5],12:i:- (15.6%), Salmonella Enteritidis (12.5%), Salmonella Derby, and Salmonella Brandenburg (9.4%). Campylobacter spp. was detected in 33 samples (6.0%), comprising chicken legs (82%) and ground beef (18%). All samples were negative for STEC. These results suggest that meat products when subjected to inadequate cooking and/or cross-contamination with other products ready for consumption can lead to occurrence of outbreaks, highlighting the risks associated with them.

  20. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

    OpenAIRE

    Sohaib, Muhammad; Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, relig...

  1. Nutritional evaluation of lowering consumption of meat and meat products in the Nordic context

    DEFF Research Database (Denmark)

    Tetens, Inge; Hoppe, Camilla; Frost Andersen, Lene

    The World Cancer Research Fund (WCRF) recommended in 2007 that consumer intake of red meat is minimized and processed meat eliminated. The recommendation was based on a systematic review of the available literature on the association between meat consumption and cancer. The recommendation...... to individuals was to ingest less than 500 grams of red meat per weeks, and very little - if anything - processed meats. In a new study, National Food Institute has assessed the nutritional consequences from living the recommendations of the WCRF, in Norway, Sweden, Finland and Denmark. The current consumption...... of meat in the Nordic countries is not far from the level WCRF has proposed on an individual level. The study also shows that it will have no significant nutritional consequences to reduce the intake of meat to the recommended, neither when it comes to red meat nor processed meat....

  2. Killer Whale Genetic Data - Southern resident killer whale pedigree analysis

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — In this project, we are using genetic variation to infer mating patterns in the southern killer whale community. In Canada, this population was listed as threatened...

  3. Consumer’s stated trust in the food industry and meat purchases

    NARCIS (Netherlands)

    Drescher, L.S.; Jonge, de J.; Goddard, E.; Herzfeld, Th.

    2012-01-01

    Research indicates that consumers are particularly concerned about the safety of meat. More highly processed meat is perceived as more unsafe than fresh or natural meats, i.e., consumers trust processed meat less. This paper studies the relationship between perceived trust and day-to-day purchase

  4. Sperm whale clicks

    DEFF Research Database (Denmark)

    Møhl, Bertel; Wahlberg, Magnus; Madsen, Peter T.

    2000-01-01

    . A sound generator weighing upward of 10 tons and with a cross-section of 1 m is expected to generate high-intensity, directional sounds. This prediction from the Norris and Harvey theory is not supported by published data for sperm whale clicks ~source levels of 180 dB re 1 mPa and little, if any......In sperm whales ~Physeter catodon L. 1758! the nose is vastly hypertrophied, accounting for about one-third of the length or weight of an adult male. Norris and Harvey @in Animal Orientation and Navigation, NASA SP-262 ~1972!, pp. 397–417# ascribed a sound-generating function to this organ complex......, directionality!. Either the theory is not borne out or the data is not representative for the capabilities of the sound-generating mechanism. To increase the amount of relevant data, a five-hydrophone array, suspended from three platforms separated by 1 km and linked by radio, was deployed at the slope...

  5. Meet meat

    NARCIS (Netherlands)

    Bekker, Gerben A.; Tobi, Hilde; Fischer, Arnout R.H.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

  6. Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia.

    Science.gov (United States)

    Rizwan Khan, Mohammad; Naushad, Mu; Abdullah Alothman, Zeid

    2017-05-10

    Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.

  7. Japanese Small Type Coastal Whaling

    Directory of Open Access Journals (Sweden)

    Sue Fisher

    2016-07-01

    Full Text Available 2016 marks the 70th anniversary of the International Convention for the Regulation of Whaling (ICRW as well as the 30th anniversary of the International Whaling Commission’s (IWC moratorium on commercial whaling. It also marks three decades of effort by Japan to overturn this ban. Its strategy to circumvent the moratorium by issuing permits to kill protected whales for scientific research is famous—even the subject of a 2014 lawsuit at the International Court of Justice. Less well known is Japan’s strategy to overturn the ban by persuading the Commission to authorise a category of commercial whaling known as Small Type Coastal Whaling (STCW that is conducted on minke and other small whales in Japanese waters but has never been regulated, or even formally recognised, by the IWC. For three decades Japan has sought STCW catch limits for four communities which it claims are still suffering distress as a result of the moratorium. While the Commission has rejected each proposal, mainly citing concerns that the commercial nature and purpose of STCW violates the moratorium, Japan has persisted, exhibiting great flexibility in its approach. Its tactics changed significantly in 2014; it no longer denied (or defended the commerciality of the hunt, but argued that it is irrelevant since it sought only a small exemption to the moratorium which would remain intact for all other populations. This is a perspective on Japan’s evolving STCW strategy and the risk that lifting, or modifying, the moratorium would pose to the conservation of whales.

  8. Fossil traces of the bone-eating worm Osedax in early Oligocene whale bones.

    Science.gov (United States)

    Kiel, Steffen; Goedert, James L; Kahl, Wolf-Achim; Rouse, Greg W

    2010-05-11

    Osedax is a recently discovered group of siboglinid annelids that consume bones on the seafloor and whose evolutionary origins have been linked with Cretaceous marine reptiles or to the post-Cretaceous rise of whales. Here we present whale bones from early Oligocene bathyal sediments exposed in Washington State, which show traces similar to those made by Osedax today. The geologic age of these trace fossils ( approximately 30 million years) coincides with the first major radiation of whales, consistent with the hypothesis of an evolutionary link between Osedax and its main food source, although older fossils should certainly be studied. Osedax has been destroying bones for most of the evolutionary history of whales and the possible significance of this "Osedax effect" in relation to the quality and quantity of their fossils is only now recognized.

  9. Cultured Meat in Islamic Perspective.

    Science.gov (United States)

    Hamdan, Mohammad Naqib; Post, Mark J; Ramli, Mohd Anuar; Mustafa, Amin Rukaini

    2017-04-29

    Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions. For the Islamic community, the crucial question is whether cultured meat is halal, meaning compliant with Islamic laws. Since the culturing of meat is a new discovery, invention and innovation by scientists that has never been discussed by classical jurists (fuqaha'), an ijtihad by contemporary jurists must look for and provide answers for every technology introduced, whether it comply the requirements of Islamic law or not. So, this article will discuss an Islamic perspective on cultured meat based on the original scripture in the Qur'an and interpretations by authoritative Islamic jurists. The halal status of cultured meat can be resolve through identifying the source cell and culture medium used in culturing the meat. The halal cultured meat can be obtained if the stem cell is extracted from a (Halal) slaughtered animal, and no blood or serum is used in the process. The impact of this innovation will give positive results in the environmental and sustain the livestock industry.

  10. Impact of grazing dairy steers on winter rye (Secale cereale versus winter wheat (Triticum aestivum and effects on meat quality, fatty acid and amino acid profiles, and consumer acceptability of organic beef.

    Directory of Open Access Journals (Sweden)

    Hannah N Phillips

    Full Text Available Meat from Holstein and crossbred organic dairy steers finished on winter rye and winter wheat pastures was evaluated and compared for meat quality, fatty acid and amino acid profiles, and consumer acceptability. Two adjacent 4-ha plots were established with winter rye or winter wheat cover crops in September 2015 at the University of Minnesota West Central Research and Outreach Center (Morris, MN. During spring of 2015, 30 steers were assigned to one of three replicate breed groups at birth. Breed groups were comprised of: Holstein (HOL; n = 10, crossbreds comprised of Montbéliarde, Viking Red, and HOL (MVH; n = 10, and crossbreds comprised of Normande, Jersey, and Viking Red (NJV; n = 10. Dairy steers were maintained in their respective replicate breed group from three days of age until harvest. After weaning, steers were fed an organic total mixed ration of organic corn silage, alfalfa silage, corn, soybean meal, and minerals until spring 2016. Breed groups were randomly assigned to winter rye or winter wheat and rotationally grazed from spring until early summer of 2016. For statistical analysis, independent variables were fixed effects of breed, forage, and the interaction of breed and forage, with replicated group as a random effect. Specific contrast statements were used to compare HOL versus crossbred steers. Fat from crossbreds had 13% greater omega-3 fatty acids than HOL steers. Furthermore, the omega-6/3 ratio was 14% lower in fat from crossbreds than HOL steers. For consumer acceptability, steaks from steers grazed on winter wheat had greater overall liking than steers grazed on winter rye. Steak from crossbreeds had greater overall liking than HOL steers. The results suggest improvement in fatty acids and sensory attributes of beef from crossbred dairy steers compared to HOL steers, as well as those finished on winter wheat compared to winter rye.

  11. Impact of grazing dairy steers on winter rye (Secale cereale) versus winter wheat (Triticum aestivum) and effects on meat quality, fatty acid and amino acid profiles, and consumer acceptability of organic beef.

    Science.gov (United States)

    Phillips, Hannah N; Heins, Bradley J; Delate, Kathleen; Turnbull, Robert

    2017-01-01

    Meat from Holstein and crossbred organic dairy steers finished on winter rye and winter wheat pastures was evaluated and compared for meat quality, fatty acid and amino acid profiles, and consumer acceptability. Two adjacent 4-ha plots were established with winter rye or winter wheat cover crops in September 2015 at the University of Minnesota West Central Research and Outreach Center (Morris, MN). During spring of 2015, 30 steers were assigned to one of three replicate breed groups at birth. Breed groups were comprised of: Holstein (HOL; n = 10), crossbreds comprised of Montbéliarde, Viking Red, and HOL (MVH; n = 10), and crossbreds comprised of Normande, Jersey, and Viking Red (NJV; n = 10). Dairy steers were maintained in their respective replicate breed group from three days of age until harvest. After weaning, steers were fed an organic total mixed ration of organic corn silage, alfalfa silage, corn, soybean meal, and minerals until spring 2016. Breed groups were randomly assigned to winter rye or winter wheat and rotationally grazed from spring until early summer of 2016. For statistical analysis, independent variables were fixed effects of breed, forage, and the interaction of breed and forage, with replicated group as a random effect. Specific contrast statements were used to compare HOL versus crossbred steers. Fat from crossbreds had 13% greater omega-3 fatty acids than HOL steers. Furthermore, the omega-6/3 ratio was 14% lower in fat from crossbreds than HOL steers. For consumer acceptability, steaks from steers grazed on winter wheat had greater overall liking than steers grazed on winter rye. Steak from crossbreeds had greater overall liking than HOL steers. The results suggest improvement in fatty acids and sensory attributes of beef from crossbred dairy steers compared to HOL steers, as well as those finished on winter wheat compared to winter rye.

  12. Beaked Whale Habitat Characterization and Prediction

    National Research Council Canada - National Science Library

    Ward, Jessica A; Mitchell, Glenn H; Farak, Amy M; Keane, Ellen P

    2005-01-01

    The objective of this study was to characterize known beaked whale habitat and create a predictive beaked whale habitat model of the Gulf of Mexico and east coast of the United States using available...

  13. Changes in dive behavior during naval sonar exposure in killer whales, long-finned pilot whales, and sperm whales

    NARCIS (Netherlands)

    Sivle, L.D.; Kvadsheim, P.H.; Fahlman, A.; Lam, F.P.A.; Tyack, P.L.; Miller, P.J.O.

    2012-01-01

    Anthropogenic underwater sound in the environment might potentially affect the behavior of marine mammals enough to have an impact on their reproduction and survival. Diving behavior of four killer whales (Orcinus orca), seven long-finned pilot whales (Globicephala melas), and four sperm whales

  14. Severity of Expert-Identified Behavioural Responses of Humpback Whale, Minke Whale, and Northern Bottlenose Whale to Naval Sonar

    NARCIS (Netherlands)

    Sivle, L.D.; Kvadsheim, P.H.; Cure, C.; Isojunno, S.; Wensveen, P.J.; Lam, F.P.A.; Visser, F.; Kleivane, L.; Tyack, P.L.; Harris, C.M.; Miller, P.J.O.

    2015-01-01

    Controlled exposure experiments using 1 to2 kHz sonar signals were conducted with 11 humpback whales (Megaptera novaeangliae), one minke whale (Balaenoptera acutorostrata), and one northern bottlenose whale (Hyperoodon ampullatus) during three field trials from 2011 to 2013. Ship approaches without

  15. The role of red meat in a balanced diet.

    Science.gov (United States)

    Ruxton, Carrie

    Lean red meat is rich in essential nutrients, such as iron and zinc. Recent changes in farming practice have lowered the fat content of meat significantly. Observational studies have associated high meat consumption with negative health outcomes, but these studies have limitations. The only consistent data relate to colorectal cancer, although it is unclear whether the risk relates to all red meat or to processed or overcooked meats only. The UK government has recently recommended that high consumers of red meat should reduce their intake to 500g per week, although average meat consumption is actually below this figure. This article describes patterns of meat consumption, discusses associations with health and offers guidance on how patients can consume meat as part of a healthy, balanced diet.

  16. Platelet aggregation, eicosanoid production and thrombogenic ratio in individuals at high cardiovascular risk consuming meat enriched in walnut paste. A crossover, placebo-controlled study.

    Science.gov (United States)

    Canales, Amaia; Bastida, Sara; Librelottto, Josana; Nus, Meritxell; Sánchez-Muniz, Francisco J; Benedi, Juana

    2009-07-01

    Walnut consumption produces beneficial cardiovascular effects. The aim of the present study is to compare the effects of meat enriched in walnut paste (WM) and low-fat meat (LM) consumptions on platelet aggregation, plasma thromboxane A2 (TXA2, measured as TXB2), prostacyclin I2 (PGI2, as 6-keto-PGF1alpha) and the thrombogenic ratio (TXB2/6-keto-PGF1alpha) in volunteers at high CVD risk. Twenty-two adults were placed on a random, non-blinded crossover study involving two test periods (five portions WM/week for 5 week; five portions LM/week for 5 week) separated by a 4- to 6-week washout period. The participants were asked to complete a diet record throughout the study. Platelet aggregation, plasma TXB2, 6-keto-PGF1alpha production and the TXB2/6-keto-PGF1alpha ratio were determined at baseline and at weeks 3 and 5 for the two dietary periods. The WM diet contains a lower SFA content, a higher concentration of PUFA and a more favourable n-6/n-3 ratio than the LM diet. Significant time x treatment interactions were observed for TXB2 (P = 0.048) and the TXB2/6-keto-PGF1alpha ratio (P = 0.028). The WM diet significantly increased the level of 6-keto-PGF1alpha (P = 0.037) and decreased the TXB2/6-keto-PGF1alpha ratio (P = 0.048). At week 5, significant differences (P keto-PGF1alpha ratio. The effects on TXB2 and the TXB2/6-keto-PGF1alpha ratio were time-course dependent (P = 0.019 and 0.011, respectively). The WM and LM diets reduced TXB2 levels most (P = 0.050) in obese individuals, while the TXB2/6-keto-PGF1alpha ratio decreased most (P = 0.066) in volunteers whose serum cholesterol levels were > or = 2200 mg/l. The WM diet should be considered a functional meat because it improves the thrombogenic status mainly in individuals with high-cholesterol levels or high BMI.

  17. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review.

    Science.gov (United States)

    Sohaib, Muhammad; Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products.

  18. Spatial and seasonal distribution of American whaling and whales in the age of sail.

    Directory of Open Access Journals (Sweden)

    Tim D Smith

    Full Text Available American whalemen sailed out of ports on the east coast of the United States and in California from the 18(th to early 20(th centuries, searching for whales throughout the world's oceans. From an initial focus on sperm whales (Physeter macrocephalus and right whales (Eubalaena spp., the array of targeted whales expanded to include bowhead whales (Balaena mysticetus, humpback whales (Megaptera novaeangliae, and gray whales (Eschrichtius robustus. Extensive records of American whaling in the form of daily entries in whaling voyage logbooks contain a great deal of information about where and when the whalemen found whales. We plotted daily locations where the several species of whales were observed, both those caught and those sighted but not caught, on world maps to illustrate the spatial and temporal distribution of both American whaling activity and the whales. The patterns shown on the maps provide the basis for various inferences concerning the historical distribution of the target whales prior to and during this episode of global whaling.

  19. Spatial and seasonal distribution of American whaling and whales in the age of sail.

    Science.gov (United States)

    Smith, Tim D; Reeves, Randall R; Josephson, Elizabeth A; Lund, Judith N

    2012-01-01

    American whalemen sailed out of ports on the east coast of the United States and in California from the 18(th) to early 20(th) centuries, searching for whales throughout the world's oceans. From an initial focus on sperm whales (Physeter macrocephalus) and right whales (Eubalaena spp.), the array of targeted whales expanded to include bowhead whales (Balaena mysticetus), humpback whales (Megaptera novaeangliae), and gray whales (Eschrichtius robustus). Extensive records of American whaling in the form of daily entries in whaling voyage logbooks contain a great deal of information about where and when the whalemen found whales. We plotted daily locations where the several species of whales were observed, both those caught and those sighted but not caught, on world maps to illustrate the spatial and temporal distribution of both American whaling activity and the whales. The patterns shown on the maps provide the basis for various inferences concerning the historical distribution of the target whales prior to and during this episode of global whaling.

  20. Effect of radiation processing on meat tenderisation

    Science.gov (United States)

    Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

    2015-06-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour.

  1. Effects of electrical stimulation on meat quality of lamb and goat meat.

    Science.gov (United States)

    Cetin, Omer; Bingol, Enver Baris; Colak, Hilal; Hampikyan, Hamparsun

    2012-01-01

    Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P goat meat, and tenderness was improved depending on voltage range used (P goat meat compared with the control groups (P meat quality of lamb and goat, in contrast to undesirable consumer preferences.

  2. International red meat trade.

    Science.gov (United States)

    Brester, Gary W; Marsh, John M; Plain, Ronald L

    2003-07-01

    The maturation of the US beef and pork markets and increasing consumer demands for convenience, safety, and nutrition suggests that the beef and pork industries must focus on product development and promotion. New marketing arrangements are developing that help coordinate production with consumer demands. The relative high levels of incomes in the United States are likely to increase the demands for branded products rather than increase total per capita consumption. Foreign markets represent the greatest opportunity for increased demand for commodity beef and pork products. Increasing incomes in developing countries will likely allow consumers to increase consumption of animal-source proteins. Real prices of beef and pork have declined substantially because of sagging domestic demand and increasing farm-level production technologies. Increasing US beef and pork exports have obviated some of the price declines. Pork attained a net export position from a quantity perspective in 1995. The United States continues to be a net importer of beef on a quantity basis but is close to becoming a net exporter in terms of value. By-products continue to play a critical role in determining the red meat trade balance and producer prices. The United States, however, must continue to become cost, price, and quality competitive with other suppliers and must secure additional market access if it is to sustain recent trade trends. Several trade tensions remain in the red meat industry. For example, mandated COOL will undoubtedly have domestic and international effects on the beef and pork sectors. Domestically, uncertainty regarding consumer demand responses or quality perceptions regarding product origin, as well as added processor-retailer costs will be nontrivial. How these factors balance out in terms of benefits versus costs to the industry is uncertain. From an international perspective, some beef and pork export suppliers to the United States could view required labeling as a

  3. Advances in ingredient and processing systems for meat and meat products.

    Science.gov (United States)

    Weiss, Jochen; Gibis, Monika; Schuh, Valerie; Salminen, Hanna

    2010-09-01

    Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.

  4. The Painful Side of Trap and Fixed Net Fisheries: Chronic Entanglement of Large Whales

    Directory of Open Access Journals (Sweden)

    Michael J. Moore

    2012-01-01

    Full Text Available Concern over the well-being of marine mammals at sea has focused on intentional harvests, both in terms of individual welfare and population sustainability. Unintentional mortalities from fishing gear entanglement are primarily seen as a risk to population viability. Additionally, larger whales breaking free of, and subsequently carrying, fixed trap and net gear are subject to a very slow demise, averaging 6 months in the case of the North Atlantic right whale (Eubalaena glacialis. Chronic cases can involve impaired foraging, increased drag, infection, hemorrhage, and severe tissue damage. The individual suffering of these cases appears to be extreme. Thus management measures should go beyond legally mandated conservation measures to include avoidance of such scenarios. Seafood consumers could succeed, where laws have failed, to demand fishing practices that do not kill whales in this manner. The effective absence of such demands would seem to reflect the cryptic nature of these cases to most consumers.

  5. Sheep and goat fermented meat sausages — health aspects

    OpenAIRE

    Teixeira, A.; Rodrigues, Sandra; Dias, Teresa; Estevinho, Leticia M.

    2016-01-01

    The most common sausages use only pork meat and are ripened for long periods. However, some countries with great tradition of sheep and goat meat consumption have the habit of eating some processed products of these meats. In Mediterranean countries as well as in other parts of the world, the meat from young lamb or kid is very usual and appreciated. These young milk fed animals producing lightweight carcasses are highly appreciated by consumers and are traditionally comm...

  6. The Ethics of Producing In Vitro Meat.

    Science.gov (United States)

    Schaefer, G Owen; Savulescu, Julian

    2014-05-01

    The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, in vitro meat is likely to face some detractors. We examine in detail three potential objections: 1) in vitro meat is disrespectful, either to nature or to animals; 2) it will reduce the number of happy animals in the world; and 3) it will open the door to cannibalism. While each objection has some attraction, we ultimately find that all can be overcome. The upshot is that in vitro meat production is generally permissible and, especially for ethical vegetarians, worth promoting.

  7. Keiko, Killer Whale. [Lesson Plan].

    Science.gov (United States)

    Discovery Communications, Inc., Bethesda, MD.

    This lesson plan presents activities designed to help students understand that Keiko, the killer whale, lived for a long time in an aquarium and had to be taught to live independently; and that computer users can get updates on how Keiko is doing. The main activity of the lesson involves middle school students working in small groups to produce a…

  8. Effects of duration of vitamin C supplementation during the finishing period on postmortem protein degradation, tenderness, and meat color of the longissimus muscle of calf-fed steers consuming a 0.31 or 0.59% sulfur diet.

    Science.gov (United States)

    Pogge, D J; Lonergan, S M; Hansen, S L

    2015-05-01

    High-S (HS) diets have been identified as a causative agent in the development of oxidative stress in cattle, which in postmortem muscle can negatively alter meat quality. Vitamin C (VC) is a potent antioxidant produced endogenously by cattle; however, exogenous supplementation of VC may be useful when HS diets are fed to cattle. The objective of this study was to examine the impact of duration of VC supplementation, for the first 56, 90, or 127 d, during the finishing period on meat color and tenderness of the longissimus thoracis (LT) collected from calf-fed steers consuming a 0.31 or 0.59% S diet. Angus steers ( n= 42) were stratified to pens by initial BW (304 ± 13 kg) and GeneMax marbling score (4.3 ± 0.12), and each pen was randomly assigned to 1 of 7 treatments (6 steers/pen, 1 pen/treatment), including HS (0.59% S, a combination of dried distillers grains plus solubles and sodium sulfate) control (HS CON), HS CON + 10 g VC·steer·(-1)d(-1) for the first 56 d (HS VC56), 90 d (HS VC90), or 127 d (HS VC127), low S (LS; 0.31% S) + 10 g VC·steer·(-1)d(-1) for the first 56 d (LS VC56), 90 d (LS VC90), or 127 d (LS VC127). Steers were harvested (n = 40) and, after a 24-h chill, rib sections (LT) were collected. pH was determined on each rib section before division into 3 sections for determination of 1) 7-d retail display and color and Warner-Bratzler shear force (WBSF), 2) 14-d WBSF determination, and 3) protein degradation and collagen content (2 d postmortem). Data were analyzed by ANOVA as a completely randomized design, with the fixed effect of treatment. Individual feed intake was recorded, and steer was the experimental unit. The HS steers had a greater and lesser percent of the 80- and 76-kDa subunits of calpain-1 (P ≤ 0.05), respectively, and tended to have less (P = 0.08) troponin T degradation (d2), and more (P = 0.02) collagen than LS steers. Increasing days of VC supplementation decreased (P = 0.05) the percentage of the 80 kDa subunit of

  9. A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province

    Directory of Open Access Journals (Sweden)

    Ebru Onurlubaş

    2015-04-01

    Full Text Available In this study, 384 persons have been subjected to questionnaire made in order to determine the red meat consumption and preferences of the people living in the central district of Tekirdağ province. In the study it was determined that all the consumers consumed red meat. According to the findings of the research, the annual red meat consumption per capita was determined to be 34.22 kg. Considering the red meat consumption of the people subjected to research, it was determined that beef meat was the most preferred kind among all the other kinds of red meat. In the study, it was determined that in red meat buying place preference consumers prefer traditional retailers such as butcher been specialized. Consumers prefer red meat due to be the most nutritious, respectively be healthy, delicious, habit and easy to access. It was determined that 47.5% of consumers participated in the study were ready to pay extra for red meat in the food safety. It was determined 75.6% people participated in the study consume more red meat if the price of red meat cheapens. A logit model was used for analyzing the factors that influence the red meat consumption of the families participating in this research. According to the logit model results, it was determined that the families’ red meat consumption amount is affected from statistical variables such as; number of family members, education level, spouse's employment status, income, cheapening of the price of red meat .

  10. Technological aspects of horse meat products - A review.

    Science.gov (United States)

    Lorenzo, José M; Munekata, Paulo E S; Campagnol, Paulo Cezar Bastianello; Zhu, Zhenzhou; Alpas, Hami; Barba, Francisco J; Tomasevic, Igor

    2017-12-01

    Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pâté) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pâtés. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Killer Whale (Orcinus orca) Predation on Beaked Whales (Mesoplodon spp.) in the Bremer Sub-Basin, Western Australia.

    Science.gov (United States)

    Wellard, Rebecca; Lightbody, Keith; Fouda, Leila; Blewitt, Michelle; Riggs, David; Erbe, Christine

    2016-01-01

    Observations of killer whales (Orcinus orca) feeding on the remains of beaked whales have been previously documented; however, to date, there has been no published account of killer whales actively preying upon beaked whales. This article describes the first field observations of killer whales interacting with, hunting and preying upon beaked whales (Mesoplodon spp.) on four separate occasions during 2014, 2015 and 2016 in the Bremer Sub-Basin, off the south coast of Western Australia.

  12. Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages

    OpenAIRE

    Amaral, J.S.; Santos, Cristina G.; Melo, Vitor S.; Costa, Joana; Oliveira, M.B.P.P.; Mafra, I.

    2015-01-01

    Game meat Alheira (Alheira de caça) sausage is a traditional fermented product typical from the Northeast region of Portugal, having bread and meats (including game) as main ingredients. It is a particularly appreciated product by consumers that commands higher prices, especially in comparison with the common Alheira produced with pork and poultry meats. Following our previous work in which several mammalian game meat species were successfully identified in game meat Alheira sausages for auth...

  13. Prospects and challenges of radiation processing of meats and meat products in India

    International Nuclear Information System (INIS)

    Chander, Ramesh

    2014-01-01

    In India goat, lamb and chicken meat are widely preferred, while, bovine meat and pork are consumed only by a small segment of the population. Meats in the country are mainly marketed fresh or in frozen state. Recently chilled poultry has been introduced in Indian market. In addition to fresh meats, several other ready to eat or ready to cook meat products like chicken chilly, chicken tikka, mutton shammi kababs, mutton seekh kababs etc are available in urban Indian market. These products are marketed only in the frozen state and have limited market due to expensive and inadequate freezing facilities. Major share of domestic fresh meat and poultry market is by unorganized sector and only a few corporate houses like Godrej and Venkey's are marketing poultry products. The time has come to benefit from radiation processing for safe, chilled meat and poultry in India. Shelf-stable, nutritious meat and meat products can also be produced by the process. Radiation processing of these foods will be of great economic and health significance and give boost to exports. This radiation processing can meet the needs of services of convenient and ready-to-eat meat and meat products

  14. Tread-water feeding of Bryde's whales.

    Science.gov (United States)

    Iwata, Takashi; Akamatsu, Tomonari; Thongsukdee, Surasak; Cherdsukjai, Phaothep; Adulyanukosol, Kanjana; Sato, Katsufumi

    2017-11-06

    Many previous studies have shown that rorqual whales (Balaenopteridae), including the blue whale (Balaenoptera musculus), fin whale (B. physalus), sei whale (B. borealis), Bryde's whale (B. edeni), minke whale (B. acutorostrata), and humpback whale (Megaptera novaeangliae), employ a strategy called lunge feeding to capture a large amount of krill and/or fish for nourishment [1]. Lunge feeding entails a high energetic cost due to the drag created by an open mouth at high speeds [1,2]. In the upper Gulf of Thailand, Bryde's whales, which feed on small fish species [3], predominantly anchovies, demonstrated a range of feeding behaviors such as oblique, vertical, and lateral lunging. Moreover, they displayed a novel head-lifting feeding behavior characterized by holding the vertical posture for several seconds with an open mouth at the water surface. This study describes the head-lifting feeding by Bryde's whales, which is distinct from the typical lunge feeding of rorqual whales. Whales showing this behavior were observed on 58 occasions, involving 31 whales and including eight adult-calf pairs. Whales caught their prey using a series of coordinated movements: (i) lifting the head above the water with a closed mouth, (ii) opening the mouth until the lower jaw contacted the sea surface, which created a current of water flowing into the mouth, (iii) holding their position for several seconds, (iv) waiting for the prey to enter the mouth, and (v) closing the mouth and engulfing the prey underwater (Figure 1A-F, Movie S1 in Supplemental Information published with this article online). When a whale kept its upper jaw above the sea surface, many anchovies in the targeted shoal appeared to lose orientation and flowed passively into the mouth of the whale by the current created by the lower mandible breaking the surface of the water. We measured the duration of feeding events when the whales had a wide-open mouth mostly above the sea surface. The mean and maximum feeding

  15. Molecular assay to fraud identification of meat products.

    Science.gov (United States)

    Doosti, Abbas; Ghasemi Dehkordi, Payam; Rahimi, Ebrahim

    2014-01-01

    Detection of species fraud in meat products is important for consumer protection and food industries. A molecular technique such as PCR method for detection of beef, sheep, pork, chicken, donkey, and horse meats in food products was established. The purpose of this study was to identification of fraud and adulteration in industrial meat products by PCR-RFLP assay in Iran. In present study, 224 meat products include 68 sausages, 48 frankfurters, 55 hamburgers, 33 hams and 20 cold cut meats were collected from different companies and food markets in Iran. Genomic DNA was extracted and PCR was performed for gene amplification of meat species using specific oligonucleotid primers. Raw meat samples are served as the positive control. For differentiation between donkey's and horse's meat, the mitochondrial DNA segment (cytochrome-b gene) was amplified and products were digested with AluI restriction enzyme. Results showed that 6 of 68 fermented sausages (8.82%), 4 of 48 frankfurters (8.33%), 4 of 55 hamburgers (7.27%), 2 of 33 hams (6.6%), and 1 of 20 cold cut meat (5%) were found to contain Haram (unlawful or prohibited) meat. These results indicate that 7.58% of the total samples were not containing Halal (lawful or permitted) meat and have another meat. These findings showed that molecular methods such as PCR and PCR-RFLP are potentially reliable techniques for detection of meat type in meat products for Halal authentication.

  16. Revenue impact on the demand of Slovak households for meat and meat products

    Directory of Open Access Journals (Sweden)

    Ľubica Kubicová

    2012-01-01

    Full Text Available Global economical crisis was felt in the differences in the incomes of the households and their food consumption. In the paper are analyzed the changing patterns in the structure of demand for meat and the impact on total expenditure on meat and meat products in the households of employees, households of self-employed persons and households of pensioners. When examining the sensitivity of demand to changes in consumer meat prices in different social groups of households was estimated own-price elasticity of demand, as well as cross-price elasticity.

  17. Trophic interactions in the St. Lawrence Estuary (Canada): Must the blue whale compete for krill?

    Science.gov (United States)

    Savenkoff, C.; Comtois, S.; Chabot, D.

    2013-09-01

    Inverse methodology was used to construct a mass-balance model of the Lower St. Lawrence Estuary (LSLE) for the 2008-2010 time period. Our first objective was to make an overall description of community structure, trophic interactions, and the effects of fishing and predation on the vertebrate and invertebrate communities of the ecosystem. A second objective was to identify other important predators of krill, and to assess if these compete with blue whales, listed as endangered under the Canadian Species at Risk Act in 2005 (northwest Atlantic population). The Estuary and the Gulf of St. Lawrence are summer feeding grounds for blue whales and other marine mammals. Blue whales eat only euphausiids (krill) and require dense concentrations of prey to meet their energy requirements, which makes them particularly vulnerable to changes in prey availability. In the LSLE, many species from secondary producers (hyperiid amphipods, other macrozooplankton) to top predators (fish, birds, and marine mammals) consumed euphausiids. Consequently, krill predators were found at all consumer trophic levels. However, our results showed that only about 35% of the estimated euphausiid production was consumed by all predator species combined. Euphausiid did not seem to be a restricted resource in the LSLE ecosystem, at least during the study period. The blue whale did not appear to have to compete for krill in the LSLE.

  18. The animal fat paradox and meat quality.

    Science.gov (United States)

    Webb, E C; O'Neill, H A

    2008-09-01

    The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance between producers, abattoirs, butchers, retailers and consumers. Fat and long-chain fatty acids, whether in adipose tissue or muscle, contribute to important aspects of meat quality and are central to the nutritional and sensory values of meat. In this review the nutritional value of fat, as well as the importance of fat in terms of carcass and meat quality will be highlighted. The 'quality' of meat depends greatly on the socio-demographic backgrounds of the consumer. The aim is to focus on the global importance of fat in the carcass to the producer, processor and consumer. There is currently no clear cut definition for fat quality because the acceptability and perceived quality of fat varies significantly in terms of quantity, colour, consistency and chemical composition in different species of livestock around the world. The association between animal fats and human health is critical and recommendations by health professionals range from excluding fats altogether to a moderate consumption of fats due to their essential role in the body. Recently the emphasis has shifted away from fat quantity to fat quality. Despite these recommendations and years of bad publicity in terms of the adverse affects of animal fats in human health, the livestock industry seems reluctant to shift its focus to fat quality rather than quantity. This approach may adversely affect future meat consumption by consumers who are becoming increasingly critical about the food they eat.

  19. From whales to tritium; Du cachalot au tritium

    Energy Technology Data Exchange (ETDEWEB)

    Bonnemains, J. [Robin des Bois, Association de Protection de l' Homme et de l' Environnement, 75 - Paris (France)

    2007-02-15

    Only 150 years of human actions and innovations separate whale-oil lamps from atomic fission and fusion. During this period, the human quest for lighting, heating and transportation has drained the stock of fuels, ranging from peat and wood to coal and petroleum. The energy necessary for protecting us from the cold and heat, for transportation, lighting and other comforts is a persistent problem. Since the start of the industrial era and the consumer age, the solutions adopted have jeopardized the oceans, atmosphere and earth. (author)

  20. Occurrence and antimicrobial resistance of Salmonella spp. isolated from food other than meat in Poland

    Directory of Open Access Journals (Sweden)

    Łukasz Mąka

    2015-09-01

    Although, the level of resistance and multiresistance of Salmonella spp. isolates from non-meat foods was lower than in those from meat products, the presence of these resistant bacteria poses a real threat to the health of consumers.

  1. Radiation preservation of meat and meat products: A review.

    Science.gov (United States)

    Dempster, J F

    1985-01-01

    The World Health Organisation (WHO) in 1980 clarified the position regarding the medical acceptability of irradiated foods when it said'…no health hazard results from consuming any food irradiated up to a dose of one megarad (1 Mrad)'. This resulted in renewed interest in irradiation as a cost-effective alternative to traditional preservation methods such as canning and freezing. Thus, radurisation (the application of ionising radiation at a dose level which substantially reduces the microbial population) increases the shelf life of poultry, comminuted meat and meat dishes significantly. Low dose irradiation, or radicidation, eliminates parasites such as Trichinae and cysticerci in pork and, very importantly, salmonella organisms in poultry and red meat. Therefore, irradiation has an important rôle to play in public health protection. High dose irradiation, or radappertisation ('cold sterilisation'), uses doses in excess of 1 Mrad and is analogous to retorting as understood in the canning industry. However, it can adversely affect quality in producing 'free radicals' in high protein foods such as meat. To prevent this, special precautions are necessary, e.g. irradiation is conducted at very low temperatures and the product is usually vacuum packed. A further potential use of irradiation is its ability to reduce the quantity of nitrite necessary in cured meats. This may become of practical significance if legislation further reduces the amount of nitrite permitted in these products. Copyright © 1985. Published by Elsevier Ltd.

  2. The future of meat: a qualitative analysis of cultured meat media coverage.

    Science.gov (United States)

    Goodwin, J N; Shoulders, C W

    2013-11-01

    This study sought to explore the informational themes and information sources cited by the media to cover stories of cultured meat in both the United States and the European Union. The results indicated that cultured meat news articles in both the United States and the European Union commonly discuss cultured meat in terms of benefits, history, process, time, livestock production problems, and skepticism. Additionally, the information sources commonly cited in the articles included cultured meat researchers, sources from academia, People for the Ethical Treatment of Animals (PETA), New Harvest, Winston Churchill, restaurant owners/chefs, and sources from the opposing countries (e.g. US use some EU sources and vice versa). The implications of this study will allow meat scientists to understand how the media is influencing consumers' perceptions about the topic, and also allow them to strategize how to shape future communication about cultured meat. Published by Elsevier Ltd.

  3. Night-life of Bryde's whales

    DEFF Research Database (Denmark)

    Izadi, Sahar; Johnson, Mark; Aguilar de Soto, Natacha

    2018-01-01

    logging tags on resident Bryde'swhales in a busy gulf to study their daily activity patterns. We found that, while whales were active during daytime making energetic lunges to capture tonnes of plankton, they dedicated much of the night to rest. This suggests that whales may rely on vision to find prey...

  4. Humpback whale, Megaptera novaeangliae, song during the ...

    African Journals Online (AJOL)

    Colombia Foundation to educate the communities of the Gulf of. Tribugá about the ... humpback whales (Winn and Winn 1978). Humpback whale song. ARTICLE .... mental (e.g., wind, waves) or anthropogenic (e.g., water craft) fea- tures, as well ..... rine Sanctuary, Division of Aquatic Resources, Department of Land and Na-.

  5. Sex determination of baleen whale artefacts

    DEFF Research Database (Denmark)

    Sinding, Mikkel Holger Strander; Tervo, Outi M.; Grønnow, Bjarne

    2016-01-01

    to 4500 years old bowhead whale samples, and for comparison on dilution series from modern bowhead whales of known sex. DNA sequencing of PCR products obtained from the ancient material confirmed a higher proportion of successful PCR amplifications of the X homologue over the Y homologue. This potentially...

  6. Whale Watching in the Gulf of Maine.

    Science.gov (United States)

    Carkin, Clayton A.

    1985-01-01

    Describes a variety of teaching strategies to prepare a class for a whale watching field trip. Guidelines for recording a sighting, pictures and statistics for commonly and/or occasionally seen whales, and hints for avoiding sea sickness are included. (DH)

  7. Snail meat: Significance and consumption

    Directory of Open Access Journals (Sweden)

    Dragićević Olgica

    2005-01-01

    Full Text Available The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller Helixpomatia (Linne, Helix iucorum (Linne, Helix aperta (Born, Eobania vermiculata (Miiller. Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mineral, essential amino acid and fatty acid content. The composition of snail meat is presented. In addition, the composition of different snail species and the part analyzed (pedal mass and visceral mass is presented. Also, the differences in composition according to the species (snail meat horse/chicken meat, beef, swine meat, fish meat are presented. The French are the world's leading consumers of snails. !n France snails come to market in a variety of ways. Estimated consumption of snails in France is around 40 000 tones/year. Total French imports account for 25% of world imports. France is also the leading exporter of prepared snails, mainly sold as preserved snails and prepared dishes. Snail imports have been much higher than exports (65 tones exported in 2002. vs. 2.700 tones imported. Despite the large consumption, only 3% of snails in France come from production (farming. Italy is in second place in the world consumption of snails, and Spain and Germany are in the third and fourth place. The development of snails consumption in Italy is followed with the same amount of production of snails in the whole biological circle. In 2001, from 24,700 tons, 9,350 tons (37.8% came from production, 6 00 tons (2.4% came from nature, and 14,750 tons (59.70% came from imports (frozen, fresh and prepared snails. In Serbia, at the beginning of 2005, we had over 400 registered farms for snail production.

  8. Bioactive Compounds in Functional Meat Products.

    Science.gov (United States)

    Pogorzelska-Nowicka, Ewelina; Atanasov, Atanas G; Horbańczuk, Jarosław; Wierzbicka, Agnieszka

    2018-01-31

    Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.

  9. Sociological aspects of meat in meals

    DEFF Research Database (Denmark)

    Jensen, Katherine O'Doherty

    2009-01-01

    Health professionals and environmental experts advocate reduced consumption of meat in industrialized regions. On this background, and in light of a number of sociological studies of food practices and meal formats among consumers, this paper examines some aspects of the cultural entrenchment...... and vulnerability of meat consumption. Tacit meanings of meat products are seen as arising from the human tendency to rank and grade objects relative to each other, a process that is intrinsic to consumption practices. Examples of the ways in which gradient meanings of meat products are entrenched in food practices...... and of ways in which this consumption is vulnerable to change, are presented. On this basis, the likelihood that current levels of meat consumption in industrialized societies will remain relatively stable or tend to decrease are briefly discussed....

  10. The Characteristics of Meat Duck, Problems and Prevention of Off Flavor Due to Lipid Oxidation

    Directory of Open Access Journals (Sweden)

    Procula R Matitaputty

    2010-09-01

    Full Text Available Source of poultry meat in Indonesia is currently dominated by chicken while local resources such as ducks have the potential to grow and be used as an alternative meat producer. Duck contribution towards the provision of a relatively small meat of 2.29%, compared with free-range chicken to reachs 20.33%. Sources of duck meat in Indonesia comes from local duck, and culled female ducks. Acceptance of most local duck meat is still relatively low, although in some areas local duck dishes are excellent. Meat ducks are generally less desirable, because taste and smell is different from chicken. Because consumers are not accustomed to the taste of typical meat, especially those that give the sensation of irregularities off meat – flavor or smell fishy/ rancid. Similarly, the color of duck meat is darker than that of chicken meat, high fat content of about 2.7 to 6.8%, which also influences consumer preferences. The high fat content, especially acid-unsaturated fatty acids in meat duck gives a tendency to produce off – flavors. Efforts to increase the consumption of duck meat should be based on the cause of the lack of acceptance by consumers. The smell of rancid meat duck is the most dominant cause of which is not liked by consumers. Efforts to reduce the off flavor of duck meat could be by adding antioxidant in feed stuffs.

  11. DESIRABLE ATTRIBUTES FOR VALUE ADDED MEAT PRODUCTS SURVEY 1993

    OpenAIRE

    Kinsey, Jean D.; Senauer, Benjamin; Jonk, Yvonne

    1993-01-01

    The purpose of this consumer survey was to learn more about consumer preferences for meat characteristics. Value added meat processors faced with the problem of trying to identify market niches wanted to know what types of consumers had similar preferences and what their specific preferences and concerns are. In addition, we wanted to learn more about attitudes that are believed to be changing due to new information about the relationship between diet and long term health, lifestyles that dem...

  12. Advanced Whale Detection Methods to Improve Whale-Ship Collision Avoidance

    Science.gov (United States)

    McGillivary, P. A.; Tougher, B.

    2010-12-01

    Collisions between whales and ships are now estimated to account for fully a third of all whale deaths worldwide. Such collisions can incur costly ship repairs, and may damage or disable ship steering requiring costly response efforts from state and federal agencies. While collisions with rare whale species are problematic in further reducing their low population numbers, collisions with some of the more abundant whale species are also becoming more common as their populations increase. The problem is compounded as ship traffic likewise continues to grow, thus posing a growing risk to both whales and ships. Federal agencies are considering policies to alter shipping lanes to minimize whale-ship collisions off California and elsewhere. Similar efforts have already been undertaken for the Boston Harbor ship approach, where a bend in the shipping lane was introduced to reduce ship traffic through a favorite area of the highly endangered North Atlantic Right Whale. The Boston shipping approach lane was also flanked with a system of moorings with whale detection hydrophones which broadcast the presence of calling whales in or near the ship channel to approaching ships in real time. When so notified, ships can post lookouts to avoid whale collisions, and reduce speed to reduce the likelihood of whale death, which is highly speed dependent. To reduce the likelihood and seriousness of whale-ship collisions off California and Alaska in particular, there is a need to better know areas of particularly high use by whales, and consider implementation of reduced ship speeds in these areas. There is also an ongoing discussion of altering shipping lanes in the Santa Barbara Channel to avoid habitual Blue whales aggregation areas in particular. However, unlike the case for Boston Harbor, notification of ships that whales are nearby to reduce or avoid collisions is complicated because many California and Alaska whale species do not call regularly, and would thus be undetected by

  13. Comparison of echolocation clicks from geographically sympatric killer whales and long-finned pilot whales

    DEFF Research Database (Denmark)

    Eskesen, Ida; Wahlberg, Magnus; Simon, Malene

    2010-01-01

    The source characteristics of biosonar signals from sympatric killer whales and long-finned pilot whales in a Norwegian fjord were compared. A total of 137 pilot whale and more than 2000 killer whale echolocation clicks were recorded using a linear four-hydrophone array. Of these, 20 pilot whale...... clicks and 28 killer whale clicks were categorized as being recorded on-axis. The clicks of pilot whales had a mean apparent source level of 196 dB re 1 lPa pp and those of killer whales 203 dB re 1 lPa pp. The duration of pilot whale clicks was significantly shorter (23 ls, S.E.¼1.3) and the centroid...... frequency significantly higher (55 kHz, S.E.¼2.1) than killer whale clicks (duration: 41 ls, S.E.¼2.6; centroid frequency: 32 kHz, S.E.¼1.5). The rate of increase in the accumulated energy as a function of time also differed between clicks from the two species. The differences in duration, frequency...

  14. Detection and Classification of Whale Acoustic Signals

    Science.gov (United States)

    Xian, Yin

    This dissertation focuses on two vital challenges in relation to whale acoustic signals: detection and classification. In detection, we evaluated the influence of the uncertain ocean environment on the spectrogram-based detector, and derived the likelihood ratio of the proposed Short Time Fourier Transform detector. Experimental results showed that the proposed detector outperforms detectors based on the spectrogram. The proposed detector is more sensitive to environmental changes because it includes phase information. In classification, our focus is on finding a robust and sparse representation of whale vocalizations. Because whale vocalizations can be modeled as polynomial phase signals, we can represent the whale calls by their polynomial phase coefficients. In this dissertation, we used the Weyl transform to capture chirp rate information, and used a two dimensional feature set to represent whale vocalizations globally. Experimental results showed that our Weyl feature set outperforms chirplet coefficients and MFCC (Mel Frequency Cepstral Coefficients) when applied to our collected data. Since whale vocalizations can be represented by polynomial phase coefficients, it is plausible that the signals lie on a manifold parameterized by these coefficients. We also studied the intrinsic structure of high dimensional whale data by exploiting its geometry. Experimental results showed that nonlinear mappings such as Laplacian Eigenmap and ISOMAP outperform linear mappings such as PCA and MDS, suggesting that the whale acoustic data is nonlinear. We also explored deep learning algorithms on whale acoustic data. We built each layer as convolutions with either a PCA filter bank (PCANet) or a DCT filter bank (DCTNet). With the DCT filter bank, each layer has different a time-frequency scale representation, and from this, one can extract different physical information. Experimental results showed that our PCANet and DCTNet achieve high classification rate on the whale

  15. Effect of hunting awareness on wild game meat purchase behavior

    Directory of Open Access Journals (Sweden)

    Maria Elena Marescotti

    2018-06-01

    Full Text Available Although wild game meat constitutes a sustainable and healthy alternative to conventional meat and hunting contributes to the control of game populations, international studies on consumer attitudes towards this type of meat are still limited and no previous research has been focused on the Italian population. For the development of successful marketing strategies and/or public policy intervention, the knowledge of consumers’ purchase behavior is a key factor. Among all the determinants that can influence the behavior of consumers of hunted wild game meat (i.e. animal welfare, sustainability, ecological food choice, product safety, nutritional quality, the consumers’ awareness of hunting activity and their perceptions of wild game meat assume a crucial role. Accordingly, in this paper an online survey on a sample of 741 Italian meat consumers has been conducted to investigate the relationship between consumers’ purchase behavior and their awareness of hunted game meat and hunting practices (chi-square test, F-test. Statistically significant differences were found among segments of consumers with different levels of wild game meat consumption frequency. The analysis shows that, as expected, the highest consumption level of wild game meat relates to the highest level of general awareness of wild game meat and hunting practices. Our findings are in line with previous literature, that links positive behaviors of consumers towards wild game meat and hunting to familiarity and experience with hunting and hunters. Nonetheless, the present study provides a deeper understanding of the Italian consumers’ attitudes and perceptions of wild game meat and could suggests policy guidelines for the development of future targeted marketing strategies.

  16. The perception of Sao Paulo state consumers in relation to ship meat: analysis by principal components Percepção de consumidores paulistas em relação à carne ovina: análise fatorial por componentes principais

    Directory of Open Access Journals (Sweden)

    Holmer Savastano Júnior

    2010-03-01

    Full Text Available In this study, the objective was to identify the satisfaction and preferences degree of Sao Paulo state consumers on the quality of ship meat (color, flavor, tenderness, juiciness and fat, nutritional value, food security, availability, place of purchase and satisfaction with the product customers (cuts, packaging, origin, price, availability. For this, we surveyed the application of 93 questionnaires with 33 questions to the consumers of lamb meat. The data were submitted to a Factor Analysis in Principal Components and Distribution of Frequencies. The main items of sampling were: satisfaction with the product; preferences; consumption of meat; available for purchase; standard of meat and profile of the consumer. Indirectly, consumers appeared as weaknesses in the supply chain: low availability of the product, high prices and high level of informal market. The results indicated the possibility of market segmentation in terms of schooling and income, where the meat characteristics as the amount of fat and flavor should be taken into consideration.Neste trabalho, o objetivo foi identificar conceitos ligados a preferências e satisfação de consumidores paulistas em relação à qualidade da carne ovina (cor, sabor, maciez, suculência e gordura, valor nutricional, segurança alimentar, disponibilidade, local de compra e satisfação com o produto adquirido (cortes, embalagens, origem, preço. Para isso, realizou-se levantamento com a aplicação de 93 questionários com 33 perguntas aos consumidores de carne ovina, e os dados obtidos foram submetidos à análise fatorial por componentes principais e distribuição de frequências. Os consumidores apontaram como pontos fracos da cadeia de comercialização: baixa disponibilidade do produto e preços elevados. Os resultados indicam a possibilidade de segmentação de mercado em função da escolaridade e renda, em que características como a quantidade de gordura e sabor devem ser consideradas.

  17. Distribution and relative abundance of large whales in a former whaling ground off eastern South America

    Directory of Open Access Journals (Sweden)

    Artur Andriolo

    2010-10-01

    Full Text Available Ship-based sighting surveys for cetaceans were conducted in the former whaling ground off the northeastern coast of Brazil. The cruises took place in winter and spring of 1998-2001 with the objectives of investigating current distribution and abundance of cetaceans, particularly large whale species taken during whaling. In 1998 the survey were conducted between the parallels 5°30'W and 9°S and the 200 m isobath and the meridian 033°W. A total of about 3,100 nm were surveyed between 1998 and 2001 Surveys were conducted using line transect methods from about 5-10°S, and from the coast to 33°W. A total of 151 sightings (203 individuals of large whales were recorded on effort. The Antarctic minke whale - Balaenoptera bonaerensis (Burmeister, 1867 was the most frequently sighted species (97 groups/132 individuals; Sighting Rate [SR] = 0.031 groups/nm, being recorded only in offshore waters. Density gradually increased from August to October. Minke whales were distributed throughout the area, both to the north and the south of former whaling ground. Sighting data indicate this is the most abundant species, particularly in the area beyond the continental shelf break. Breeding behavior was observed for Antarctic minke whales, but few groups containing calves were recorded (4.3% of the groups sighted on effort. Three other large whale species were recorded in low numbers: the Bryde's whale - Balaenoptera edeni (Anderson, 1879¹; the sei whale, B. borealis (Lesson, 1828, and the sperm, Physeter macrocephalus (Linnaeus, 1758. Sei, Bryde and sperm whales were regularly caught during whaling operations, but are rare in the area, suggesting they were depleted by whaling and have yet to recover to their pre-explotation abundance. In contrast, minke whales are abundant in this area, suggesting that either they were not substantially depleted, or that they have recovered rapidly. Blue whale, Balaenoptera musculus (Linnaeus, 1758, and fin whale, B. physalus

  18. Whale, Whale, Everywhere: Increasing Abundance of Western South Atlantic Humpback Whales (Megaptera novaeangliae) in Their Wintering Grounds.

    Science.gov (United States)

    Bortolotto, Guilherme A; Danilewicz, Daniel; Andriolo, Artur; Secchi, Eduardo R; Zerbini, Alexandre N

    2016-01-01

    The western South Atlantic (WSA) humpback whale population inhabits the coast of Brazil during the breeding and calving season in winter and spring. This population was depleted to near extinction by whaling in the mid-twentieth century. Despite recent signs of recovery, increasing coastal and offshore development pose potential threats to these animals. Therefore, continuous monitoring is needed to assess population status and support conservation strategies. The aim of this work was to present ship-based line-transect estimates of abundance for humpback whales in their WSA breeding ground and to investigate potential changes in population size. Two cruises surveyed the coast of Brazil during August-September in 2008 and 2012. The area surveyed in 2008 corresponded to the currently recognized population breeding area; effort in 2012 was limited due to unfavorable weather conditions. WSA humpback whale population size in 2008 was estimated at 16,410 (CV = 0.228, 95% CI = 10,563-25,495) animals. In order to compare abundance between 2008 and 2012, estimates for the area between Salvador and Cabo Frio, which were consistently covered in the two years, were computed at 15,332 (CV = 0.243, 95% CI = 9,595-24,500) and 19,429 (CV = 0.101, 95% CI = 15,958-23,654) whales, respectively. The difference in the two estimates represents an increase of 26.7% in whale numbers in a 4-year period. The estimated abundance for 2008 is considered the most robust for the WSA humpback whale population because the ship survey conducted in that year minimized bias from various sources. Results presented here indicate that in 2008, the WSA humpback whale population was at least around 60% of its estimated pre-modern whaling abundance and that it may recover to its pre-exploitation size sooner than previously estimated.

  19. Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

    NARCIS (Netherlands)

    Hoek, A.C.; Elzerman, J.E.; Hageman, R.; Kok, F.J.; Luning, P.A.; Graaf, de C.

    2013-01-01

    The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption. Eighty-nine non-vegetarian

  20. Dividing up the pie: Whales, fish, and humans as competitors

    Science.gov (United States)

    Ruzicka, James J.; Steele, John H.; Ballerini, Tosca; Gaichas, Sarah K.; Ainley, David G.

    2013-09-01

    : unassimilated consumption, feces; directed to detritus pools. Metabolism: basal metabolism, specific dynamic action, and activity costs in terms of ammonium excretion NH4+; directed to recycled nutrient pools. Predation: a production term; production directed to grazing or predation by other functional groups. “Other” mortality: a production term; “other” mortality is unconsumed production; principally unconsumed phytoplankton; directed to detritus pools. Export (losses): a production term; export of plankton and pelagic detritus by physical transport; export losses are handled as a reduction of group transfer efficiency (the fraction of consumption that is passed to higher trophic level groups through grazing or predation). “Consumption” for phytoplankton is the uptake of new nitrate NO3- input and recycled ammonium NH4+ produced by consumer metabolism. Nitrate input was rescaled to carbon based upon the Redfield ratio (6.625 mmole C mmole N-1) and to wet weight based upon the estimated carbon content of fish (8.8 mg wet weight mg C-1) (Steele et al., 2007).The E2E trophic network matrices for each region are provided as Supplementary material. The E2E network models for the Northern California Current (NCC), Central Gulf of Alaska (CGoA), and southwestern Antarctic Peninsula (sWAP) ecosystems were derived following the techniques of Steele and Ruzicka (2011) from solutions for biomasses, consumption rates, and predation pressure upon each functional group calculated using ECOPATH algorithms (Christensen and Walters, 2004). The NCC model was modified from Ruzicka et al. (2012), the CGoA model was modified as noted in the Supplementary material from the full Gulf of Alaska model documented in Aydin et al. (2007), and the sWAP model was modified from Ballerini et al. (submitted for publication). A quantitative assessment of the Georges Bank (GB) food web is given in Steele et al. (2007) and Collie et al. (2009). Top predators (seabirds, baleen whales, odontocetes

  1. Whales, science, and scientific whaling in the International Court of Justice.

    Science.gov (United States)

    Mangel, Marc

    2016-12-20

    I provide a brief review of the origins of the International Convention on the Regulation of Whaling and the failure to successfully regulate whaling that led to the commercial moratorium in 1986. I then describe the Japanese Whale Research Programs Under Special Permit in the Antarctica (JARPA I, JARPA II) and the origins of the case Whaling in the Antarctic (Australia v. Japan: New Zealand Intervening) in the International Court of Justice. I explain that the International Court of Justice chose to conduct an objective review of JARPA II, the standard that it used for the review, and the pathway that it took to adjudicate the case without providing a definition of science to be used in international law. I conclude with a brief discussion of the implications of the Judgment for the International Convention on the Regulation of Whaling, and the International Whaling Commission in particular, for other international treaties, and for the interaction of science and law more generally.

  2. Modified atmosphere packaging of fresh meats : sudden partial adaption caused an increase in sustainability of Dutch supply chains of fresh meats

    NARCIS (Netherlands)

    Thoden Van Velzen, E.U.; Linnemann, A.R.

    2008-01-01

    In the past decade, a major transition evolved in the Dutch fresh meat industry with ramifications for the entire meat business. In 1995, more than 95% of all fresh meat products for consumers were either sold loose or packed in the traditional way, i.e. on a white styrofoam tray with stretch wrap.

  3. Concentration and Competition in the Global Meat Market

    Directory of Open Access Journals (Sweden)

    Bocharova Yuliia G.

    2016-03-01

    Full Text Available The article is aimed at analyzing the condition, development specifics, concentration and competition in the global meat market. Both significance and role of meat in providing the food security has been substantiated. An analysis of the dynamics and structure (both geographical and commodity of production volumes, consumption, exports and imports of meat has been conducted. The major producers, consumers, exporters and importers of meat in the context of globalization have been identified. The country-based features, patterns of consumption and imports of meat have been characterized. On the basis of calculated five indicators of concentration (coefficient of concentration, the Herfindahl-Hirschman index, coefficient of relative concentration, dispersion of logarithms of market shares, index of the maximum share the features of competition in the global market of producers and consumers of meat have been determined.

  4. Managing meat tenderness.

    Science.gov (United States)

    Thompson, John

    2002-11-01

    This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. The scheme called Meat Standards Australia (MSA) has identified the Critical Control Points (CCPs) from the production, pre-slaughter, processing and value adding sectors of the beef supply chain and quantified their relative importance using large-scale consumer testing. These CCPs have been used to manage beef palatability in two ways. Firstly, CCPs from the pre-slaughter and processing sectors have been used as mandatory criteria for carcasses to be graded. Secondly, other CCPs from the production and processing sectors have been incorporated into a model to predict palatability for individual muscles. The evidence for the importance of CCPs from the production (breed, growth path and HGP implants), pre-slaughter and processing (pH/temperature window, alternative carcass suspension, marbling and ageing) sectors are reviewed and the accuracy of the model to predict palatability for specific muscle×cooking techniques is presented.

  5. Meat standards and grading: a world view.

    Science.gov (United States)

    Polkinghorne, R J; Thompson, J M

    2010-09-01

    This paper addresses the principles relating to meat standards and grading of beef and advances the concept that potential exists to achieve significant desirable change from adopting more consumer focused systems within accurate value-based payment frameworks. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful to those involved in the trading of carcasses, whereas grading is the placing of different values on carcasses for pricing purposes, depending on the market and requirements of traders. A third definition is consumer grading, which refers to grading systems that seek to define or predict consumer satisfaction with a cooked meal. The development of carcass classification and grading schemes evolved from a necessity to describe the carcass using standard terms to facilitate trading. The growth in world trade of meat and meat products and the transition from trading carcasses to marketing individual meal portions raises the need for an international language that can service contemporary needs. This has in part been addressed by the United Nations promoting standard languages on carcasses, cuts, trim levels and cutting lines. Currently no standards exist for describing consumer satisfaction. Recent Meat Standards Australia (MSA) research in Australia, Korea, Ireland, USA, Japan and South Africa showed that consumers across diverse cultures and nationalities have a remarkably similar view of beef eating quality, which could be used to underpin an international language on palatability. Consumer research on the willingness to pay for eating quality shows that consumers will pay higher prices for better eating quality grades and generally this was not affected by demographic or meat preference traits of the consumer. In Australia the MSA eating quality grading system has generated substantial premiums to retailers, wholesalers and to the producer. Future grading schemes which measure

  6. Entanglement is a costly life-history stage in large whales.

    Science.gov (United States)

    van der Hoop, Julie; Corkeron, Peter; Moore, Michael

    2017-01-01

    Individuals store energy to balance deficits in natural cycles; however, unnatural events can also lead to unbalanced energy budgets. Entanglement in fishing gear is one example of an unnatural but relatively common circumstance that imposes energetic demands of a similar order of magnitude and duration of life-history events such as migration and pregnancy in large whales. We present two complementary bioenergetic approaches to estimate the energy associated with entanglement in North Atlantic right whales, and compare these estimates to the natural energetic life history of individual whales. Differences in measured blubber thicknesses and estimated blubber volumes between normal and entangled, emaciated whales indicate between 7.4 × 10 10  J and 1.2 × 10 11  J of energy are consumed during the course to death of a lethal entanglement. Increased thrust power requirements to overcome drag forces suggest that when entangled, whales require 3.95 × 10 9 to 4.08 × 10 10  J more energy to swim. Individuals who died from their entanglements performed significantly more work (energy expenditure × time) than those that survived; entanglement duration is therefore critical in determining whales' survival. Significant sublethal energetic impacts also occur, especially in reproductive females. Drag from fishing gear contributes up to 8% of the 4-year female reproductive energy budget, delaying time of energetic equilibrium (to restore energy lost by a particular entanglement) for reproduction by months to years. In certain populations, chronic entanglement in fishing gear can be viewed as a costly unnatural life-history stage, rather than a rare or short-term incident.

  7. Essential and toxic elements in meat of wild birds.

    Science.gov (United States)

    Roselli, Carla; Desideri, Donatella; Meli, Maria Assunta; Fagiolino, Ivan; Feduzi, Laura

    2016-01-01

    Essential and toxic elements were determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES), mass spectrometry (MS), and atomic absorption (AS) in meat of 14 migratory birds originating from central and northern Europe to provide baseline data regarding game meat consumed in central Italy. In all samples analyzed, cobalt (Co) and chromium (Cr) (total) levels were meat. These findings indicate that elevated Pb concentrations in game ingested by humans may be a cause for concern.

  8. Game meat authentication through rare earth elements fingerprinting.

    Science.gov (United States)

    Danezis, G P; Pappas, A C; Zoidis, E; Papadomichelakis, G; Hadjigeorgiou, I; Zhang, P; Brusic, V; Georgiou, C A

    2017-10-23

    Accurate labelling of meat (e.g. wild versus farmed, geographical and genetic origin, organic versus conventional, processing treatment) is important to inform the consumers about the products they buy. Meat and meat products declared as game have higher commercial value making them target to fraudulent labelling practices and replacement with non-game meat. We have developed and validated a new method for authentication of wild rabbit meat using elemental metabolomics approach. Elemental analysis was performed using rapid ultra-trace multi-element measurement by inductively coupled plasma mass spectrometry (ICP-MS). Elemental signatures showed excellent ability to discriminate the wild rabbit from non-wild rabbit meat. Our results demonstrate the usefulness of metabolic markers -rare earth signatures, as well as other trace element signatures for game meat authentication. Copyright © 2017 Elsevier B.V. All rights reserved.

  9. Perceived naturalness and evoked disgust influence acceptance of cultured meat.

    Science.gov (United States)

    Siegrist, Michael; Sütterlin, Bernadette; Hartmann, Christina

    2018-05-01

    Cultured meat could be a more environment- and animal-friendly alternative to conventional meat. However, in addition to the technological challenges, the lack of consumer acceptance could be a major barrier to the introduction of cultured meat. Therefore, it seems wise to take into account consumer concerns at an early stage of product development. In this regard, we conducted two experiments that examined the impact of perceived naturalness and disgust on consumer acceptance of cultured meat. The results of Experiment 1 suggest the participants' low level of acceptance of cultured meat because it is perceived as unnatural. Moreover, informing participants about the production of cultured meat and its benefits has the paradoxical effect of increasing the acceptance of traditional meat. Experiment 2 shows that how cultured meat is described influences the participants' perception. Thus, it is important to explain cultured meat in a nontechnical way that emphasizes the final product, not the production method, to increase acceptance of this novel food. Copyright © 2018 Elsevier Ltd. All rights reserved.

  10. Safe poultry meat production in the next century

    NARCIS (Netherlands)

    Mulder, R.W.A.W.

    1997-01-01

    The revolutionary industrialisation of the poultry industry in the last 30 years has made the food poultry meat available for large groups of consumers. Due to its nutritional, sensory and economical characteristics, poultry meat is by far the most popular animal food product world-wide.

  11. Should the South African red meat classification system be revised ...

    African Journals Online (AJOL)

    Soji, Zimkhitha

    2017-07-24

    Jul 24, 2017 ... Because of these changes in South African red meat, one could argue that ... displayed at some retail points, it is labelled only as beef, mutton or lamb. ... the origin of meat and the product content, so that consumers could make their ... According to Spies (2011), price per kilogram of a carcass in the South ...

  12. Juvenile morphology in baleen whale phylogeny.

    Science.gov (United States)

    Tsai, Cheng-Hsiu; Fordyce, R Ewan

    2014-09-01

    Phylogenetic reconstructions are sensitive to the influence of ontogeny on morphology. Here, we use foetal/neonatal specimens of known species of living baleen whales (Cetacea: Mysticeti) to show how juvenile morphology of extant species affects phylogenetic placement of the species. In one clade (sei whale, Balaenopteridae), the juvenile is distant from the usual phylogenetic position of adults, but in the other clade (pygmy right whale, Cetotheriidae), the juvenile is close to the adult. Different heterochronic processes at work in the studied species have different influences on juvenile morphology and on phylogenetic placement. This study helps to understand the relationship between evolutionary processes and phylogenetic patterns in baleen whale evolution and, more in general, between phylogeny and ontogeny; likewise, this study provides a proxy how to interpret the phylogeny when fossils that are immature individuals are included. Juvenile individuals in the peramorphic acceleration clades would produce misleading phylogenies, whereas juvenile individuals in the paedomorphic neoteny clades should still provide reliable phylogenetic signals.

  13. Having a Whale of a Time

    Science.gov (United States)

    du Feu, Chris

    2009-01-01

    A classroom practical exercise exploring the reliability of a basic capture-mark-recapture method of population estimation is described using great whale conservation as a starting point. Various teaching resources are made available.

  14. Right Whale Sightings Advisory System (RWSAS)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The Right Whale Sighting Advisory System (RWSAS) is a NOAA Fisheries program which was designed to reduce collisions between ships and the critically endangered...

  15. Factors influencing internal color of cooked meats.

    Science.gov (United States)

    Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

    2016-10-01

    This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. Transfer of 60Co from midwater squid to sperm whales

    International Nuclear Information System (INIS)

    Umezu, Takeshi; Minamisako, Yoko; Ebihara, Hiroshi; Watanabe, Hiroshi.

    1984-01-01

    Sperm whales are notable squid-eaters. They feed mainly on medium to large-sized cephalopods at midwater levels and defecate near the surface. This suggests the existence of an upward transport of 60 Co by sperm whales from the mesopelagic zone (150-1,200m). To elucidate this squid-whale route for this artificial radionuclide, 60 Co content was determined in squid and in predator whales captured by commercial whaling. In the Cephalopoda livers 60 Co levels of 30-500 mBq kg -1 wet were found and in the viscera of Odontoceti (toothed whales) 15-40 mBq kg -1 wet. About 0.3% of 60 Co ingested was estimated to be retained in a 23-year-old male sperm whale. In the livers of Bryde's whales, 60 Co levels of 40-80 mBq kg -1 wet were detected, but not in euphausiids and sardines, their possible prey. The level of Co in sperm whales was nearly the same as in Bryde's whales. Specific radioactivity 60 Co/ 59 Co in mBq μg -1 was several times higher in sperm whale (1.1-1.6) than in cephalopods (0.19-0.77). Eating prey with a high content of 60 Co in the 1960's may have contributed to the present body burden in sperm whales with a long-life span. However, the origin of 60 Co in Bryde's whales is unknown. (author)

  17. sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    user

    Sensory analysis of cooked fresh meat sausages containing beef offal. 22 .... Trained and consumer pan- els from the local black ... selected as the best formulations or recipes, as judged by the ... loosening of the sausage from the pan with a.

  18. Blue whales respond to anthropogenic noise.

    Directory of Open Access Journals (Sweden)

    Mariana L Melcón

    Full Text Available Anthropogenic noise may significantly impact exposed marine mammals. This work studied the vocalization response of endangered blue whales to anthropogenic noise sources in the mid-frequency range using passive acoustic monitoring in the Southern California Bight. Blue whales were less likely to produce calls when mid-frequency active sonar was present. This reduction was more pronounced when the sonar source was closer to the animal, at higher sound levels. The animals were equally likely to stop calling at any time of day, showing no diel pattern in their sensitivity to sonar. Conversely, the likelihood of whales emitting calls increased when ship sounds were nearby. Whales did not show a differential response to ship noise as a function of the time of the day either. These results demonstrate that anthropogenic noise, even at frequencies well above the blue whales' sound production range, has a strong probability of eliciting changes in vocal behavior. The long-term implications of disruption in call production to blue whale foraging and other behaviors are currently not well understood.

  19. Wandering whales? : Relationships between baleen whales and the sea ice environment in the Southern Ocean

    NARCIS (Netherlands)

    Beekmans, Bas

    2017-01-01

    Each austral summer large baleen whales migrate into the Southern Ocean to feed on krill. The melting of sea ice leads to algal blooms which allow rapid growth and development of krill. In order to predict how baleen whales will respond to long-term changes in the physical environment, we need to

  20. Neutralising the meat paradox: Cognitive dissonance, gender, and eating animals.

    Science.gov (United States)

    Dowsett, Elisha; Semmler, Carolyn; Bray, Heather; Ankeny, Rachel A; Chur-Hansen, Anna

    2018-04-01

    Meat eating is a common behaviour, despite many people claiming to like, love, and care about animals. The apparent disconnection between not wanting animals to suffer, yet killing them for food, has been termed the 'meat paradox.' In this experimental study (N = 460), participants completed pre-affect, post-affect, meat attachment, and attitude towards animals questionnaires, under two conditions: exposure to the life of an Australian meat lamb, and information about the nutritional benefits of meat. A factorial MANOVA revealed that negative affect was significantly greater when participants were exposed to the meat-animal connection; however, more entrenched attitudes towards animals and attachment to meat remained unaffected. Significant gender effects were found across all variables: most notably, meat attachment differed according to gender, decreasing in women and increasing in men when exposed to the meat-animal condition. Open-ended responses were subjected to content analysis to understand participants' future meat-consumption preferences and accompanying reasoning strategies. Findings from the present study contribute to understanding how cognitive dissonance and inconsistencies are rationalised by meat consumers. Copyright © 2018 Elsevier Ltd. All rights reserved.

  1. Contamination level of mercury in red meat products from cetaceans available from South Korea markets

    Energy Technology Data Exchange (ETDEWEB)

    Endo, Tetsuya [Faculty of Pharmaceutical Sciences, Health Sciences University of Hokkaido, 1757 Ishikari-Tobetsu, Hokkaido 061-0293 (Japan)]. E-mail: endotty@hoku-iryo-u.ac.jp; Yong-Un, Ma [Korean Federation for Environmental Movement, 251 Nuha-dong, Jongno-gu, Seoul 110-806, Republic of Korea (Korea); Baker, C. Scott [School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland (New Zealand); Marine Mammal Program and Department of Fisheries and Wildlife, Oregon State University, Newport, OR 97365 (United States); Funahashi, Naoko [International Fund for Animal Welfare, 1-6-10-203, Saiwaicho, Higashikurume, Tokyo 203-0052 (Japan); Lavery, Shane [School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland (New Zealand); Dalebout, Merel L. [School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW 2052 (Australia); Lukoschek, Vimoksalehi [School of Tropical Biology, James Cook University, Townsville, QLD 4811 (Australia); Haraguchi, Koichi [Daiichi College of Pharmaceutical Sciences, 22-1 Tamagawa-Cho, Minami-Ku, Fukuoka 815-8511 (Japan)

    2007-06-15

    Levels of total mercury (T-Hg) were surveyed in red meat (n = 73) and liver (n = 3) from toothed whales, dolphins and porpoises (odontocetes) sold for human consumption in the coastal cities of South Korea. High concentrations of T-Hg were found in the liver products of finless porpoises (18.7 and 156 {mu}g/wet g) and common dolphins (13.2 {mu}g/wet g). The T-Hg concentrations in red meat products were highest in the false killer whale (9.66 {+-} 12.3 {mu}g/wet g, n = 9), bottlenose dolphin (10.6 {+-} 12.6 {mu}g/wet g, n = 3) and killer whale (13.3 {mu}g/wet g, n = 1), and lowest in Cuvier's beaked whale and the harbour porpoise (0.4-0.5 {mu}g/wet g). Thus, most of the products that originated from odontocetes exceeded the safety limit of 0.5 {mu}g/wet g for T-Hg set by the South Korean health authorities for the fishery industry. Pregnant women and other vulnerable sectors of the population living in South Korea should therefore limit their consumption of odontocete products.

  2. Contamination level of mercury in red meat products from cetaceans available from South Korea markets

    International Nuclear Information System (INIS)

    Endo, Tetsuya; Yong-Un, Ma; Baker, C. Scott; Funahashi, Naoko; Lavery, Shane; Dalebout, Merel L.; Lukoschek, Vimoksalehi; Haraguchi, Koichi

    2007-01-01

    Levels of total mercury (T-Hg) were surveyed in red meat (n = 73) and liver (n = 3) from toothed whales, dolphins and porpoises (odontocetes) sold for human consumption in the coastal cities of South Korea. High concentrations of T-Hg were found in the liver products of finless porpoises (18.7 and 156 μg/wet g) and common dolphins (13.2 μg/wet g). The T-Hg concentrations in red meat products were highest in the false killer whale (9.66 ± 12.3 μg/wet g, n = 9), bottlenose dolphin (10.6 ± 12.6 μg/wet g, n = 3) and killer whale (13.3 μg/wet g, n = 1), and lowest in Cuvier's beaked whale and the harbour porpoise (0.4-0.5 μg/wet g). Thus, most of the products that originated from odontocetes exceeded the safety limit of 0.5 μg/wet g for T-Hg set by the South Korean health authorities for the fishery industry. Pregnant women and other vulnerable sectors of the population living in South Korea should therefore limit their consumption of odontocete products

  3. AWARE Sonar and Sperm Whale Tagging (DE9906, EK500)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The AWARE sonar and sperm whale tagging cruise primarily focuses on whales in the continental shelf areas, with the following objectives: 1) Develop a better...

  4. Large Whale Biology Survey (DE9908, EK500)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The large whale biology survey primarily focuses on right whales in the coastal and continental shelf areas, with the following objectives: 1) Develop a better...

  5. Northern Right Whale Survey (DE0107, EK500)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The right whale and cetacean survey primarily focuses on right whales in the coastal and continental shelf areas, with the following objectives: 1) Develop a better...

  6. Northern Right Whale Survey (DE0306, EK500)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The right whale and cetacean survey primarily focuses on right whales in the coastal and continental shelf areas, with the following objectives: 1) Develop a better...

  7. Gulf of Mexico sperm whale photo-ID catalog

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Photo-identification data on sperm whales occupying the north central Gulf of Mexico have been collected during vessel surveys. Photographs of sperm whales are taken...

  8. AWARE Sonar and Sperm Whale Tagging (DE0007, EK500)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The AWARE sonar and sperm whale tagging cruise primarily focuses on whales in the continental shelf areas, with the following objectives: 1) Develop a better...

  9. Northern Right Whale and Cetacean Survey (DE0108, EK500)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The right whale and cetacean survey primarily focuses on right whales in the coastal and continental shelf areas, with the following objectives: 1) Develop a better...

  10. A Whale of a Panorama

    Science.gov (United States)

    2005-01-01

    [figure removed for brevity, see original site] Click on the image for A Whale of a Panorama (QTVR) More than 1.5 years into their exploration of Mars, both of NASA's Mars Exploration Rovers continue to send a cornucopia of images to Earth. The results are so spectacular that Deputy Project Manager John Callas recently described them as 'an embarrassment of riches.' Spirit produced this image mosaic, nicknamed the 'Whale Panorama,' two-thirds of the way to the summit of 'Husband Hill,' where the rover investigated martian rocks. On the right side of the panorama is a tilted layer of rocks dubbed 'Larry's Outcrop,' one of several tilted outcrops that scientists examined in April, 2005. They used spatial information to create geologic maps showing the compass orientation and degree of tilting of rock formations in the vicinity. Such information is key to geologic fieldwork because it helps establish if rock layers have been warped since they formed. In this case, scientists have also been studying the mineral and chemical differences, which show that some rocks have been more highly altered than others. In the foreground, in the middle of the image mosaic, Spirit is shown with the scientific instruments at the end of its robotic arm positioned on a rock target known as 'Ahab.' The rover was busy collecting elemental chemistry and mineralogy data on the rock at the same time that it was taking 50 individual snapshots with its five panoramic camera filters to create this stunning view of the martian scenery. The twin tracks of the rover's all-terrain wheels are clearly visible on the left. This mosaic of images spans about 220 degrees from left to right and is an approximate true-color rendering of the Mars terrain acquired through the panoramic camera's 750-, 530-, and 430-nanometer filters. Spirit collected these images from its 497th martian day, or sol, through its 500th sol (May 27 through May 30, 2005).

  11. Scope of millet grains as an extender in meat products.

    Science.gov (United States)

    Talukder, Suman; Sharma, B D

    2015-01-01

    India stood first for millet production in the world and plays a significant role in meat production and consumption too. To meet the demand of health conscious consumers for healthy and nutritious meat food item, the incorporation of millet grains and its byproducts to the meat products by the processors can serve the purpose. The multidimensional positive nutritional and functional characteristics millet grain not only improve the acceptability of the meat products but also increase its own demand as a main coarse food grain in competition to the wheat and rice over the world.

  12. Consumer demand and quality assurance

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Wognum, Nel; Trienekens, Jacques

    2011-01-01

    Consumers differ in their demands, and this mau have implications for the type of supply chain governance that is most suitable for serving them. We present a segmentation of pork consumers in the EU based on their food-related lifestyles and demand for different pork products. We then present...... an inventory of pork chain governance and quality management systems, also resulting from a pan-European study, and attempt to match types of chains to consumer segments, arguing that the type of quality demanded by the consumers has implications especially for the quality management system governing the chain......, and that these implications are different for fresh meat and processed meat. The paper closes with a call for more collaboration between chain researchers and consumer researchers....

  13. Qualidade físico-química de mortadelas e carnes moídas e conhecimento dos consumidores na conservação destes produtos Quality physicist-chemistry of mortadelas and pounded meats and knowledge of the consumer in the conservation of these

    Directory of Open Access Journals (Sweden)

    Fernanda Vilares Escaleira da Conceição

    2009-06-01

    Full Text Available Produtos cárneos apresentam uma composição que facilita sua deterioração, e cuidados desde a produção ao consumo garantem sua qualidade. Avaliaram-se pH, temperatura, cálcio, umidade, gás sulfídrico e sulfito de carnes moídas e mortadelas, e o conhecimento do consumidor na conservação destes produtos. Quanto ao pH, todas as amostras de carnes moídas e duas de mortadelas estavam fora do padrão estabelecido por LANARA. A temperatura de 60% das amostras estava superior ao preconizado. Todas as amostras estavam dentro dos padrões quanto ao teor de cálcio e umidade. Todas as carnes moídas e 92% das mortadelas apresentaram gás sulfídrico. A presença de sulfito foi observada em 47% das carnes moídas. Analisando-se os rótulos observou-se que 20% das mortadelas não condiziam quanto ao teor de cálcio e 57% das mortadelas e 40% das carnes moídas não condiziam com o valor estabelecido para a umidade. Apenas 60% dos consumidores observam a temperatura de conservação dos produtos cárneos nos postos de vendas, mas isto é feito utilizando o "tato", o que obviamente não condiz com o valor real da temperatura, e é comum o congelamento destes na própria embalagem. Acredita-se que a indústria e o estabelecimento comercializador devam ser fiscalizados com maior rigor e que ações educativas do consumidor devam ser estimuladas visando a garantia da qualidade no setor de alimentos.Meat products present a composition that facilitates its deterioration. Cares since the production to the consumption guarantee its quality. Was evaluated pH, temperature, calcium, humidity, sulfídrico gas and sulfite of pounded meats and mortadelas, and the knowledge of the consumer in the conservation of these. Respecting to pH, all the samples of pounded meats and 2 of mortadelas were of the established one for LANARA. The temperature of 60% of the samples was superior to the praised one. All the samples were inside of the standards respecting to the

  14. Lipid stability in meat and meat products.

    Science.gov (United States)

    Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

    1998-01-01

    Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

  15. Meat consumption: trends and quality matters.

    Science.gov (United States)

    Henchion, Maeve; McCarthy, Mary; Resconi, Virginia C; Troy, Declan

    2014-11-01

    This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. Meat species identification by polymerase chain reaction technique to authenticate alheiras de caça

    OpenAIRE

    Santos, C.G.; Melo, V.S.; Amaral, J.S.; Oliveira, M.B.P.P.; Mafra, I.

    2012-01-01

    The manufacture of traditional meat products is a long-established practice in the Northeast of Portugal, being Alheiras one of the most appreciated products. Alheiras are traditional smoked fermented sausages, mainly produced with pork and poultry meat in a mixture with bread and spices. Currently, game meat Alheiras (Alheiras de caça) are also available as very attractive meat products and prone to adulterations. To allow accurate information for consumers and avoid unfair co...

  17. Assessing the potential for raw meat to influence human colonization with Staphylococcus aureus

    OpenAIRE

    Carrel, Margaret; Zhao, Chang; Thapaliya, Dipendra; Bitterman, Patrick; Kates, Ashley E.; Hanson, Blake M.; Smith, Tara C.

    2017-01-01

    The role of household meat handling and consumption in the transfer of Staphylococcus aureus (S. aureus) from livestock to consumers is not well understood. Examining the similarity of S. aureus colonizing humans and S. aureus in meat from the stores in which those individuals shop can provide insight into the role of meat in human S. aureus colonization. S. aureus isolates were collected from individuals in rural and urban communities in Iowa (n?=?3347) and contemporaneously from meat produc...

  18. THE DEMAND FOR MEAT PRODUCTS IN THE UNITED STATES: AN EMPIRICAL ANALYSIS

    OpenAIRE

    Olowolayemo, Surajudeen O.; Martin, Neil R., Jr.; Raymond, Jennie E.

    1993-01-01

    Given the importance of meat consumption, and the proportion of consumers' income spent on meat, this study estimates the demand for eight meat categories using two different functional forms. An inverse almost ideal demand system (IAIDS), and linear double-log price dependent demand models are specified. In most cases, flexibilities obtained from both methods are comparable and show that the demand for meat products is price inflexible. In addition, there are regional as well as seasonal var...

  19. Detection and quantification of beef and pork materials in meat products by duplex droplet digital PCR

    OpenAIRE

    Cai, Yicun; He, Yuping; Lv, Rong; Chen, Hongchao; Wang, Qiang; Pan, Liangwen

    2017-01-01

    Meat products often consist of meat from multiple animal species, and inaccurate food product adulteration and mislabeling can negatively affect consumers. Therefore, a cost-effective and reliable method for identification and quantification of animal species in meat products is required. In this study, we developed a duplex droplet digital PCR (dddPCR) detection and quantification system to simultaneously identify and quantify the source of meat in samples containing a mixture of beef (Bos t...

  20. Food and feeding of sperm whales physeter macrocephalus off the ...

    African Journals Online (AJOL)

    The stomach contents of 1 268 sperm whales Physeter macrocephalus processed at the Donkergat whaling station, South Africa, were examined during the 1962 and 1963 whaling seasons. Results were compared with. Clarkefs analysis of cephalopod beaks collected in 1963 (Clarke 1980). There was no significant ...

  1. Southern right whales Eubalaena australis visit the coasts of ...

    African Journals Online (AJOL)

    spamer

    Counts and photographs of right whales Eubalaena australis taken on aerial surveys of the southern coast of. South Africa between ... of 0.08–2.89 km.h-1. Theodolite tracking of undisturbed groups of right whales from Cape Columbine produced ...... right whales on the coast of Argentina (Outer Coast) between 1971 and ...

  2. 75 FR 28779 - Prince of Whales Resource Advisory Committee

    Science.gov (United States)

    2010-05-24

    ... DEPARTMENT OF AGRICULTURE Forest Service Prince of Whales Resource Advisory Committee AGENCY: Forest Service, USDA. ACTION: Notice of meeting. SUMMARY: The Prince of Whales Resource Advisory... Ranger District, 504 9th Street, Craig Alaska. Send written comments to Prince of Whales Resource...

  3. 36 CFR 13.1174 - Whale water restrictions.

    Science.gov (United States)

    2010-07-01

    ... 36 Parks, Forests, and Public Property 1 2010-07-01 2010-07-01 false Whale water restrictions. 13... Vessel Operating Restrictions § 13.1174 Whale water restrictions. (a) May 15 through September 30, the following waters are designated as whale waters. (1) Waters north of a line drawn from Point Carolus to...

  4. Blue whales Balaenoptera musculus off Angola: recent sightings ...

    African Journals Online (AJOL)

    Further survey work is required to better clarify the status of blue whales in Angolan waters, particularly with regard to population structure and potential calving grounds. Keywords: Antarctic blue whale, calving, catch data, pygmy blue whale, South-East Atlantic, stomach contents. African Journal of Marine Science 2014, ...

  5. Beef traders' and consumers' perceptions on the development of a ...

    African Journals Online (AJOL)

    Beef traders' and consumers' perceptions on the development of a natural pasture-fed beef (NPB) brand by smallholder cattle producers were investigated. In total, 18 meat traders (five abattoirs and 13 beef retailers) and 155 beef consumers were interviewed using structured questionnaires. All meat traders had the ...

  6. Two intense decades of 19th century whaling precipitated rapid decline of right whales around New Zealand and East Australia.

    Directory of Open Access Journals (Sweden)

    Emma L Carroll

    Full Text Available Right whales (Eubalaena spp. were the focus of worldwide whaling activities from the 16th to the 20th century. During the first part of the 19th century, the southern right whale (E. australis was heavily exploited on whaling grounds around New Zealand (NZ and east Australia (EA. Here we build upon previous estimates of the total catch of NZ and EA right whales by improving and combining estimates from four different fisheries. Two fisheries have previously been considered: shore-based whaling in bays and ship-based whaling offshore. These were both improved by comparison with primary sources and the American offshore whaling catch record was improved by using a sample of logbooks to produce a more accurate catch record in terms of location and species composition. Two fisheries had not been previously integrated into the NZ and EA catch series: ship-based whaling in bays and whaling in the 20th century. To investigate the previously unaddressed problem of offshore whalers operating in bays, we identified a subset of vessels likely to be operating in bays and read available extant logbooks. This allowed us to estimate the total likely catch from bay-whaling by offshore whalers from the number of vessels seasons and whales killed per season: it ranged from 2,989 to 4,652 whales. The revised total estimate of 53,000 to 58,000 southern right whales killed is a considerable increase on the previous estimate of 26,000, partly because it applies fishery-specific estimates of struck and loss rates. Over 80% of kills were taken between 1830 and 1849, indicating a brief and intensive fishery that resulted in the commercial extinction of southern right whales in NZ and EA in just two decades. This conforms to the global trend of increasingly intense and destructive southern right whale fisheries over time.

  7. Meat flavour in pork and beef - From animal to meal.

    Science.gov (United States)

    Aaslyng, Margit D; Meinert, Lene

    2017-10-01

    An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated during the cooking process through a complex series of chemical reactions between precursors, intermediate reaction products and degradation products. The content and nature of the precursors present in the meat are affected by several factors including genetics, feed, handling of the live animals and subsequent handling of the meat. The fatty acid composition can easily be altered though feeding, especially in monogastric animals, while the carbohydrate content is more closely related to genetics (pigs), feeding in the last days before slaughter and handling at slaughter (both ante and post mortem). Ageing of the meat is not particularly important for the flavour, unless the meat is dry-aged. In comparison, cooking is crucial for the development of flavour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Meat flavor precursors and factors influencing flavor precursors--A systematic review.

    Science.gov (United States)

    Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

    2015-12-01

    Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. Beneficial impact on cardiovascular risk profile of water buffalo meat consumption.

    Science.gov (United States)

    Giordano, G; Guarini, P; Ferrari, P; Biondi-Zoccai, G; Schiavone, B; Giordano, A

    2010-09-01

    Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular risk profile with an observational longitudinal study. Several important cardiovascular risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (Pconsumption from 504+/-104 to 4+/-28 (PConsumption of buffalo meat seems to be associated with several beneficial effects on cardiovascular risk profile. Awaiting further randomized clinical trials, this study suggests that a larger consumption of water buffalo meat could confer significant cardiovascular benefits, while continuing to provide a substantial proportion of the recommended daily allowance of protein.

  10. Household Behavior with Respect to Meat Consumption: Differences between Households with and without Children.

    Science.gov (United States)

    Maria, Merlino Valentina; Danielle, Borra; Tibor, Verduna; Stefano, Massaglia

    2017-10-31

    Meat consumers around the world are increasingly paying attention to product quality and safety, and are starting to reduce their meat consumption, especially with regard to red meat. This trend is prevalent in households with children who prefer health-certified meat products. Our study compares meat consumption habits in households with and without children or adolescences (0-18 years). A structured questionnaire was distributed to 401 retail purchasers at 12 different points of sales of meat in the Piedmont region in northwest Italy. Socio-demographic variables and quantitative-qualitative meat consumption habits of retail purchasers were investigated. One part of the questionnaire analyzed the relative importance of 12 meat choice purchasing attributes by employing the Best-Worst scaling methodology, a type of choice experiment. Our research found that households without children (subset B) have higher weekly meat consumption habits than those with children (subset A). Alternatively, the households with children (subset A) have a diet characterized by a greater variety of protein sources, such as legumes and fish. Both of the considered subsets preferred trusted butchers for meat buying, with supermarkets as a second choice. However, only consumers of subset A bought meat from farm butchers. Our team performed a consumer analysis to identify meat consumption patterns in the two considered subsets. Simultaneously, a Best-Worst analysis evidenced several choice attributes with different relevance for the two investigated samples segmentation in three clusters of purchase.

  11. Household Behavior with Respect to Meat Consumption: Differences between Households with and without Children

    Directory of Open Access Journals (Sweden)

    Merlino Valentina Maria

    2017-10-01

    Full Text Available Meat consumers around the world are increasingly paying attention to product quality and safety, and are starting to reduce their meat consumption, especially with regard to red meat. This trend is prevalent in households with children who prefer health-certified meat products. Our study compares meat consumption habits in households with and without children or adolescences (0–18 years. A structured questionnaire was distributed to 401 retail purchasers at 12 different points of sales of meat in the Piedmont region in northwest Italy. Socio-demographic variables and quantitative-qualitative meat consumption habits of retail purchasers were investigated. One part of the questionnaire analyzed the relative importance of 12 meat choice purchasing attributes by employing the Best-Worst scaling methodology, a type of choice experiment. Our research found that households without children (subset B have higher weekly meat consumption habits than those with children (subset A. Alternatively, the households with children (subset A have a diet characterized by a greater variety of protein sources, such as legumes and fish. Both of the considered subsets preferred trusted butchers for meat buying, with supermarkets as a second choice. However, only consumers of subset A bought meat from farm butchers. Our team performed a consumer analysis to identify meat consumption patterns in the two considered subsets. Simultaneously, a Best-Worst analysis evidenced several choice attributes with different relevance for the two investigated samples segmentation in three clusters of purchase.

  12. Killer whale (Orcinus orca) behavioral audiograms.

    Science.gov (United States)

    Branstetter, Brian K; St Leger, Judy; Acton, Doug; Stewart, John; Houser, Dorian; Finneran, James J; Jenkins, Keith

    2017-04-01

    Killer whales (Orcinus orca) are one of the most cosmopolitan marine mammal species with potential widespread exposure to anthropogenic noise impacts. Previous audiometric data on this species were from two adult females [Szymanski, Bain, Kiehl, Pennington, Wong, and Henry (1999). J. Acoust. Soc. Am. 108, 1322-1326] and one sub-adult male [Hall and Johnson (1972). J. Acoust. Soc. Am. 51, 515-517] with apparent high-frequency hearing loss. All three killer whales had best sensitivity between 15 and 20 kHz, with thresholds lower than any odontocete tested to date, suggesting this species might be particularly sensitive to acoustic disturbance. The current study reports the behavioral audiograms of eight killer whales at two different facilities. Hearing sensitivity was measured from 100 Hz to 160 kHz in killer whales ranging in age from 12 to 52 year. Previously measured low thresholds at 20 kHz were not replicated in any individual. Hearing in the killer whales was generally similar to other delphinids, with lowest threshold (49 dB re 1 μPa) at approximately 34 kHz, good hearing (i.e., within 20 dB of best sensitivity) from 5 to 81 kHz, and low- and high-frequency hearing cutoffs (>100 dB re μPa) of 600 Hz and 114 kHz, respectively.

  13. Game meat authentication through rare earth elements fingerprinting

    International Nuclear Information System (INIS)

    Danezis, G.P.; Pappas, A.C.; Zoidis, E.; Papadomichelakis, G.; Hadjigeorgiou, I.; Zhang, P.; Brusic, V.; Georgiou, C.A.

    2017-01-01

    Accurate labelling of meat (e.g. wild versus farmed, geographical and genetic origin, organic versus conventional, processing treatment) is important to inform the consumers about the products they buy. Meat and meat products declared as game have higher commercial value making them target to fraudulent labelling practices and replacement with non-game meat. We have developed and validated a new method for authentication of wild rabbit meat using elemental metabolomics approach. Elemental analysis was performed using rapid ultra-trace multi-element measurement by inductively coupled plasma mass spectrometry (ICP-MS). Elemental signatures showed excellent ability to discriminate the wild rabbit from non-wild rabbit meat. Our results demonstrate the usefulness of metabolic markers -rare earth signatures, as well as other trace element signatures for game meat authentication. - Highlights: • Elemental metabolomics is a powerful new methodology for authentication of game rabbit meat. • New method for meat authentication utilizing rare earths elemental signatures. • Samples are compared to group signatures using angular and Euclidean distances. • Meat reference materials (>70 elements) can be used for cross-comparison between studies.

  14. Encountering whales: How encounter rates became the basis for managing whaling

    Directory of Open Access Journals (Sweden)

    Tim D Smith

    2009-09-01

    Full Text Available Declining rates of encountering whales, including both sighting and catching, were noted by whalers throughout the 19th century, and these declines became the first indication that whaling was adversely affecting whale abundance. The interpretation of declines in both sighting and catch rates proved to be a difficult scientific task. Satisfactory quantitative methods of interpreting changes in whale encounter rates were not developed until the second half of the 20th century. Rates of encountering whales played a key role in the International Whaling Commission (IWC Scientific Committee from its beginning in the early 1950s, as well as in the US in implementing its Marine Mammal Protection Act beginning in the early 1970s. The development of methods of collecting and interpreting sighting and catch data was intimately interwoven with the development of themanagement of whaling and cetacean by-catches in fisheries throughout the world, but especially within the context of the Scientific Committees of the IWC and the North Atlantic Marine Mammal Commission (NAMMCO. Although overfishing of whales was initially identified through the use of sighting rate data, catch rate data provided the IWC’s Committee its first firm footing for management advice. However, it was sighting rate data that ultimately became the basis for the scientific advice on whaling and for management advice in other settings. This led to the development of large scale cetacean sighting programmes, such as the IWC’s International Decade of Cetacean Researchsurveys in Antarctic aboard Japanese ships, the North Atlantic Sighting Surveys (NASS aboard Norwegian, Icelandic, Spanish, Greenlandic and Faroese vessels and aircraft (coordinated by NAMMCO through its Scientific Committee from 1995, and surveys under the US’s Marine Mammal Protection Act and the European Union’s Small Cetacean Abundance in the North Sea (SCANS programme. Fishery independent cetacean sighting surveys

  15. Understanding Urban Demand for Wild Meat in Vietnam: Implications for Conservation Actions.

    Science.gov (United States)

    Shairp, Rachel; Veríssimo, Diogo; Fraser, Iain; Challender, Daniel; MacMillan, Douglas

    2016-01-01

    Vietnam is a significant consumer of wildlife, particularly wild meat, in urban restaurant settings. To meet this demand, poaching of wildlife is widespread, threatening regional and international biodiversity. Previous interventions to tackle illegal and potentially unsustainable consumption of wild meat in Vietnam have generally focused on limiting supply. While critical, they have been impeded by a lack of resources, the presence of increasingly organised criminal networks and corruption. Attention is, therefore, turning to the consumer, but a paucity of research investigating consumer demand for wild meat will impede the creation of effective consumer-centred interventions. Here we used a mixed-methods research approach comprising a hypothetical choice modelling survey and qualitative interviews to explore the drivers of wild meat consumption and consumer preferences among residents of Ho Chi Minh City, Vietnam. Our findings indicate that demand for wild meat is heterogeneous and highly context specific. Wild-sourced, rare, and expensive wild meat-types are eaten by those situated towards the top of the societal hierarchy to convey wealth and status and are commonly consumed in lucrative business contexts. Cheaper, legal and farmed substitutes for wild-sourced meats are also consumed, but typically in more casual consumption or social drinking settings. We explore the implications of our results for current conservation interventions in Vietnam that attempt to tackle illegal and potentially unsustainable trade in and consumption of wild meat and detail how our research informs future consumer-centric conservation actions.

  16. Understanding Urban Demand for Wild Meat in Vietnam: Implications for Conservation Actions.

    Directory of Open Access Journals (Sweden)

    Rachel Shairp

    Full Text Available Vietnam is a significant consumer of wildlife, particularly wild meat, in urban restaurant settings. To meet this demand, poaching of wildlife is widespread, threatening regional and international biodiversity. Previous interventions to tackle illegal and potentially unsustainable consumption of wild meat in Vietnam have generally focused on limiting supply. While critical, they have been impeded by a lack of resources, the presence of increasingly organised criminal networks and corruption. Attention is, therefore, turning to the consumer, but a paucity of research investigating consumer demand for wild meat will impede the creation of effective consumer-centred interventions. Here we used a mixed-methods research approach comprising a hypothetical choice modelling survey and qualitative interviews to explore the drivers of wild meat consumption and consumer preferences among residents of Ho Chi Minh City, Vietnam. Our findings indicate that demand for wild meat is heterogeneous and highly context specific. Wild-sourced, rare, and expensive wild meat-types are eaten by those situated towards the top of the societal hierarchy to convey wealth and status and are commonly consumed in lucrative business contexts. Cheaper, legal and farmed substitutes for wild-sourced meats are also consumed, but typically in more casual consumption or social drinking settings. We explore the implications of our results for current conservation interventions in Vietnam that attempt to tackle illegal and potentially unsustainable trade in and consumption of wild meat and detail how our research informs future consumer-centric conservation actions.

  17. Understanding Urban Demand for Wild Meat in Vietnam: Implications for Conservation Actions

    Science.gov (United States)

    Shairp, Rachel; Veríssimo, Diogo; Fraser, Iain; Challender, Daniel; MacMillan, Douglas

    2016-01-01

    Vietnam is a significant consumer of wildlife, particularly wild meat, in urban restaurant settings. To meet this demand, poaching of wildlife is widespread, threatening regional and international biodiversity. Previous interventions to tackle illegal and potentially unsustainable consumption of wild meat in Vietnam have generally focused on limiting supply. While critical, they have been impeded by a lack of resources, the presence of increasingly organised criminal networks and corruption. Attention is, therefore, turning to the consumer, but a paucity of research investigating consumer demand for wild meat will impede the creation of effective consumer-centred interventions. Here we used a mixed-methods research approach comprising a hypothetical choice modelling survey and qualitative interviews to explore the drivers of wild meat consumption and consumer preferences among residents of Ho Chi Minh City, Vietnam. Our findings indicate that demand for wild meat is heterogeneous and highly context specific. Wild-sourced, rare, and expensive wild meat-types are eaten by those situated towards the top of the societal hierarchy to convey wealth and status and are commonly consumed in lucrative business contexts. Cheaper, legal and farmed substitutes for wild-sourced meats are also consumed, but typically in more casual consumption or social drinking settings. We explore the implications of our results for current conservation interventions in Vietnam that attempt to tackle illegal and potentially unsustainable trade in and consumption of wild meat and detail how our research informs future consumer-centric conservation actions. PMID:26752642

  18. Preliminary Studies on the Development of Meat Balls *IGENE, J O ...

    African Journals Online (AJOL)

    Michael Horsfall

    Meat comprises of roughly 10-20% of energy intake in most meat-consuming ... linked to product development because it generates the products on which ... Total. 1060.00. 100.00. A 20-man consumer panel made up of undergraduate.

  19. Technological characteristics of meat - viscosity

    OpenAIRE

    DIBĎÁK, Tomáš

    2012-01-01

    This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possib...

  20. MARKETING RESPONSES TO CHANGING CONSUMER PREFERENCES IN THE FRESH BEEF INDUSTRY

    OpenAIRE

    Procopio, Mary Elizabeth

    1990-01-01

    The fresh meat industry is changing the way it markets its products. The decline in red meat consumption that has resulted from greater consumer concerns about the "healthfulness" of red meat, coupled with changes in consumer lifestyles emphasizing a need for convenience is contributing to the diminishment of "commodity selling" in favor of a true "marketing" approach (Pierson and Allen, 1986). In a traditional industry such as meats, the shift from a commodity-selling perspective (i.e., sell...

  1. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    Directory of Open Access Journals (Sweden)

    Irais Sánchez-Ortega

    2014-01-01

    Full Text Available Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

  2. Technology for meat-grinding systems to improve removal of hard particles from ground meat.

    Science.gov (United States)

    Zhao, Y; Sebranek, J G

    1997-03-01

    With increased consumption of ground meat, especially ground beef, quality issues for these products have become more important to industry and consumers alike. Ground meats are usually obtained from relatively low-value cuts and trimmings, and may on occasion contain undesirable hard particles. Hard particles in coarse-ground meat products may include bone chips or fragments, cartilage and dense connective tissue; all of which are considered undesirable defects and which can be reduced by utilizing hard-particle removal systems during grinding operations. This review discusses the principles of hard-particle separation from ground meat, the factors which influence performance of particle separation and some commercially available particle removal systems. Product and processing parameters such as initial bone and connective tissue content, fat content, temperature, pre-grinding size and grinder knife design are considered important for removing hard particles effectively. Pressure gradient on the grinder knife/plate interface was found to play a significant role in particle separation from soft (fat and lean) tissue. Various commercial systems, which are classified as central removal and periphery removal systems, are also discussed. Finally, the authors suggest some processing considerations for meat grinding to help achieve the best quality ground meat for consumers' satisfaction.

  3. Meat-based enteral nutrition

    Science.gov (United States)

    Derevitskay, O. K.; Dydykin, A. S.

    2017-09-01

    Enteral nutrition is widely used in hospitals as a means of nutritional support and therapy for different diseases. Enteral nutrition must fulfil the energy needs of the body, be balanced by the nutrient composition and meet patient’s nutritional needs. Meat is a source of full-value animal protein, vitamins and minerals. On the basis of this research, recipes and technology for a meat-based enteral nutrition product were developed. The product is a ready-to-eat sterilised mixture in the form of a liquid homogeneous mass, which is of full value in terms of composition and enriched with vitamins and minerals, consists of particles with a size of not more than 0.3 mm and has the modified fat composition and rheological characteristics that are necessary for passage through enteral feeding tubes. The study presents experimental data on the content of the main macro- and micro-nutrients in the developed product. The new product is characterised by a balanced fatty acid composition, which plays an important role in correction of lipid metabolism disorders and protein-energy deficiency, and it is capable of satisfying patients’ daily requirements for vitamins and the main macro- and microelements when consuming 1500-2000 ml. Meat-based enteral nutrition can be used in diets as a standard mixture for effective correction of the energy and anabolic requirements of the body and support of the nutritional status of patients, including those with operated stomach syndrome.

  4. Sensory evaluation of meat colour using photographs

    Directory of Open Access Journals (Sweden)

    Gianluigi Destefanis

    2010-01-01

    Full Text Available Five m. longissimus thoracis steaks from different breeds, purchased at retail, were cut into samples and simultaneously photographed under standard shooting conditions. The first photo was taken on samples just arrived at the laboratory, the second one on a freshly cut surface after blooming. Two consumer panels evaluated beef colour using respectively photo 1 and photo 2. Each consumer was asked to rank samples in order of preference. Rank sums were evaluated with Fridman’s test. Immediately after taking the photos, colour was measured with a colorimeter. Regarding photo 1, consumers were able to discriminate one sample, the worst, from all the others. Concerning photo 2, consumers discriminated the worst sample, as in photo 1, but also the best one. Therefore a more accurate colour evaluation can be obtained if the assessment is carried out on a fresh cut surface after blooming. In general consumers preferred samples with high lightness and a relatively high yellowness. The sensory evaluation of meat colour using photographs is a promising tool to overcome the difficulties when the meat is directly evaluated. But it is very important to standardize the shooting conditions to obtain a true reproduction of the meat. For this purpose the use of a colour target is useful to check the validity of the adopted parameters.

  5. Acoustic Behaviour of Bottlenose Dolphins and Pilot Whales

    DEFF Research Database (Denmark)

    Jensen, Frants Havmand

    2011-01-01

    and review for the topics addressed in the subsequent chapters, with discussions of these chapters where appropriate. In this thesis, I have undertaken a series of acoustic studies on two species of toothed whales, the bottlenose dolphin and the short-finned pilot whale. The bottlenose dolphin (Tursiops sp.......) is one of the best known toothed whales due to studies in captivity over the last 50 years. In contrast, the short-finned pilot whale (Globicephala macrorhynchus) is a larger, deep-diving toothed whale that has been studied rather little, in part because their deep-diving ecology regularly takes them out...... their vocal behaviour and sound production to their different ecological niches and habitats. Toothed whales find and capture prey using a sophisticated biosonar system. Little is known about how toothed whales use their biosonar during a complex three-dimensional task of locating and capturing prey...

  6. Killer whale prey - Determining prey selection by southern resident killer whales (SRKW)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Prey selectivity by southern resident killer whales is being determined by analyses of fish scales and tissue from predation events and feces. Information on killer...

  7. The significance of sensory appeal for reduced meat consumption.

    Science.gov (United States)

    Tucker, Corrina A

    2014-10-01

    Reducing meat (over-)consumption as a way to help address environmental deterioration will require a range of strategies, and any such strategies will benefit from understanding how individuals might respond to various meat consumption practices. To investigate how New Zealanders perceive such a range of practices, in this instance in vitro meat, eating nose-to-tail, entomophagy and reducing meat consumption, focus groups involving a total of 69 participants were held around the country. While it is the damaging environmental implications of intensive farming practices and the projected continuation of increasing global consumer demand for meat products that has propelled this research, when asked to consider variations on the conventional meat-centric diet common to many New Zealanders, it was the sensory appeal of the areas considered that was deemed most problematic. While an ecological rationale for considering these 'meat' alternatives was recognised and considered important by most, transforming this value into action looks far less promising given the recurrent sensory objections to consuming different protein-based foods or of reducing meat consumption. This article considers the responses of focus group participants in relation to each of the dietary practices outlined, and offers suggestions on ways to encourage a more environmentally viable diet. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. The Diet Composition of Beaked Whales and Melon-Headed Whales from the North Pacific

    Science.gov (United States)

    2015-09-30

    description and comparison of diet composition as well as provide insight into the foraging behavior and ecology of these whales in the North...activities. Assessing diet for many species of cetaceans is difficult, given that most foraging occurs far below the surface and that stomach...furthering our understanding of the foraging behavior of this species. Such an examination of food habits from Hawaiian melon-headed whales would be

  9. Meat : a natural symbol.

    OpenAIRE

    Fiddes, Nick

    1989-01-01

    In Britain, and in cultures around the world, meat's significance extends beyond what might be anticipated from its nutritional utility. By looking at the academic and popular literature, and through a series of looselystructured interviews, this study investigates the range of ideas that people hold about meat in modern Britain for evidence as to what it is that makes animal flesh such an esteemed foodstuff. The principle conclusion is that meat's pre-eminence derives from ...

  10. Healthier meat and meat products: Their role as functional foods

    OpenAIRE

    Jiménez Colmenero, Francisco; Carballo, José; Cofrades, Susana

    2001-01-01

    This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat, fatty acid composition, cholesterol, calorific value, salt, nitrite or lipid oxidation products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. Fu...

  11. Climate change and meat eating: An inconvenient couple?

    NARCIS (Netherlands)

    de Boer, J.; Schösler, H.; Boersema, J.J.

    2013-01-01

    This paper addresses the relationship between meat eating and climate change focusing on motivational explanations of environmentally-relevant consumer behavior. Based on a sample of 1083 Dutch consumers, it examines their responses to the idea that they can make a big difference to nature and

  12. Identifying of meat species using polymerase chain reaction (PCR)

    International Nuclear Information System (INIS)

    Foong, Chow Ming; Sani, Norrakiah Abdullah

    2013-01-01

    Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one’s diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing

  13. Identifying of meat species using polymerase chain reaction (PCR)

    Energy Technology Data Exchange (ETDEWEB)

    Foong, Chow Ming; Sani, Norrakiah Abdullah [School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor (Malaysia)

    2013-11-27

    Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one’s diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.

  14. Nanotechnology in meat processing and packaging: potential applications - a review.

    Science.gov (United States)

    Ramachandraiah, Karna; Han, Sung Gu; Chin, Koo Bok

    2015-02-01

    Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

  15. Meat and milk compositions of bovine clones

    Science.gov (United States)

    Tian, X. Cindy; Kubota, Chikara; Sakashita, Kunihito; Izaike, Yoshiaki; Okano, Ryoichi; Tabara, Norio; Curchoe, Carol; Jacob, Lavina; Zhang, Yuqin; Smith, Sadie; Bormann, Charles; Xu, Jie; Sato, Masumi; Andrew, Sheila; Yang, Xiangzhong

    2005-01-01

    The technology is now available for commercial cloning of farm animals for food production, but is the food safe for consumers? Here, we provide data on >100 parameters that compare the composition of meat and milk from beef and dairy cattle derived from cloning to those of genetic- and breed-matched control animals from conventional reproduction. The cloned animals and the comparators were managed under the same conditions and received the same diet. The composition of the meat and milk from the clones were largely not statistically different from those of matched comparators, and all parameters examined were within the normal industry standards or previously reported values. The data generated from our match-controlled experiments provide science-based information desired by regulatory agencies to address public concerns about the safety of meat and milk from somatic animal clones. PMID:15829585

  16. Chinese consumers' attitude towards different pig production systems

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Grunert, Klaus G.; Yanfeng, Z.

    2008-01-01

    This study investigates Chinese consumers' attitude towards different pig production systems by means of a conjoint analysis. While there has been a range of studies on western consumers' attitudes to various forms of food production, little is known about such attitudes in other cultural contexts...... to food safety which furthermore can provide lean meat with consistent quality are also preferred compared to farms that have less focus on food safety. Chinese consumers also rejected imported pig breeds and tasty but variable meat....

  17. Humpback whale, Megaptera novaeangliae, song during the ...

    African Journals Online (AJOL)

    Madagascar Conservation & Development ... Song is made up of single units combined together into phrases, which are repeated to make up themes. A song ... to educate the communities of the Gulf of Tribugá about the importance of conservation, and to advocate for stricter guidelines for safe whale-watching practices.

  18. Diel Variation in Beaked Whale Diving Behavior

    National Research Council Canada - National Science Library

    Baird, Robin; Webster, Daniel L; Schorr, Gregory S; McSweeney, Daniel J

    2008-01-01

    ...) occurred at similar rates during the day and night for Blainville's beaked whales (daymean=0.38 h-1; nightmean=0.46 h-1), and there were no significant diel differences in depths, durations, ascent or descent rates for deep dives...

  19. SAKAMATA : A tool to avoid whale strandings

    NARCIS (Netherlands)

    Benders, F.P.A.; Beerens, S.P.; Verboom, W.C.

    2004-01-01

    World-wide a concern exists about the influence of man-made noise on marine life, and particularly of high power sonar. Most concern lies with marine mammals that use acoustics for hunting, communication and/or navigation. This concern is fed by recent strandings of whales that could be related to

  20. SAKAMATA : A tool to avoid whale strandings

    NARCIS (Netherlands)

    Benders, F.P.A.; Beerens, S.P.; Verboom, W.C.

    2002-01-01

    World-wide a concern exists about the influence of man-made noise on marine life, and particularly of high power sonar. Most concern lies with marine mammals that use acoustics for hunting, communication and/or navigation. This concern is fed by recent strandings of whales that could be related to

  1. Expression and Purification of Sperm Whale Myoglobin

    Science.gov (United States)

    Miller, Stephen; Indivero, Virginia; Burkhard, Caroline

    2010-01-01

    We present a multiweek laboratory exercise that exposes students to the fundamental techniques of bacterial expression and protein purification through the preparation of sperm whale myoglobin. Myoglobin, a robust oxygen-binding protein, contains a single heme that gives the protein a reddish color, making it an ideal subject for the teaching…

  2. Whales of New England. Secondary Curriculum.

    Science.gov (United States)

    New England Aquarium, Boston, MA.

    Instructional materials and suggestions for conducting a whale watching field trip are contained in this curriculum packet for secondary science teachers. It is one unit in a series of curricular programs developed by the New England Aquarium Education Department. Activities and information are organized into three sections: (1) pre-trip…

  3. Whale Preservation. Grades Five to Nine.

    Science.gov (United States)

    Racicot, Darlene

    Dedicated to the conservation and preservation of whales, dolphins, and porpoises through public education, this instructional unit for grades 5-9 provides current (1993) facts, lesson plans, activities, and conservation and preservation techniques. Interdisciplinary activities involve students in debates, critical thinking, research, and…

  4. A phylogenetic blueprint for a modern whale.

    Science.gov (United States)

    Gatesy, John; Geisler, Jonathan H; Chang, Joseph; Buell, Carl; Berta, Annalisa; Meredith, Robert W; Springer, Mark S; McGowen, Michael R

    2013-02-01

    The emergence of Cetacea in the Paleogene represents one of the most profound macroevolutionary transitions within Mammalia. The move from a terrestrial habitat to a committed aquatic lifestyle engendered wholesale changes in anatomy, physiology, and behavior. The results of this remarkable transformation are extant whales that include the largest, biggest brained, fastest swimming, loudest, deepest diving mammals, some of which can detect prey with a sophisticated echolocation system (Odontoceti - toothed whales), and others that batch feed using racks of baleen (Mysticeti - baleen whales). A broad-scale reconstruction of the evolutionary remodeling that culminated in extant cetaceans has not yet been based on integration of genomic and paleontological information. Here, we first place Cetacea relative to extant mammalian diversity, and assess the distribution of support among molecular datasets for relationships within Artiodactyla (even-toed ungulates, including Cetacea). We then merge trees derived from three large concatenations of molecular and fossil data to yield a composite hypothesis that encompasses many critical events in the evolutionary history of Cetacea. By combining diverse evidence, we infer a phylogenetic blueprint that outlines the stepwise evolutionary development of modern whales. This hypothesis represents a starting point for more detailed, comprehensive phylogenetic reconstructions in the future, and also highlights the synergistic interaction between modern (genomic) and traditional (morphological+paleontological) approaches that ultimately must be exploited to provide a rich understanding of evolutionary history across the entire tree of Life. Copyright © 2012 Elsevier Inc. All rights reserved.

  5. Consumer-orientated development of hybrid beef burger and sausage analogues.

    Science.gov (United States)

    Neville, Michelle; Tarrega, Amparo; Hewson, Louise; Foster, Tim

    2017-07-01

    Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison with both meat and meat-free commercial products. Acceptability data were generated using the 9-point hedonic scale. Check-all-that-apply (CATA) questioning was used to determine the sensory attributes perceived in each product as well as information on the attributes of consumers' ideal products. It was identified that Hybrid products were generally well liked among consumers and no significant differences in consumer acceptability (p > .05) were identified between Hybrid and full meat products, whereas meat-free products were found to be less accepted. However, Hybrid sausages received higher acceptability scores (6.00-6.51) than Hybrid burgers (5.84-5.92) suggesting that format may have a large impact on consumer acceptability of Hybrid products. Correspondence Analysis (CA) indicated that Hybrid products were grouped with meat products in their sensory attributes. Penalty analysis found that a "meaty flavor" was the largest factor driving consumer acceptability in both burgers and sausages. Cluster analysis of consumer acceptability data identified key differences in overall acceptability between different consumer groups (consumers who only eat meat products and consumers who eat both meat and meat-free products). The Hybrid concept was found to bridge the acceptability gap between meat and meat-free products; however, further product reformulation is required to optimize consumer acceptability.

  6. CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS.

    Science.gov (United States)

    HALL, H E; ANGELOTTI, R

    1965-05-01

    A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.

  7. Heterocyclic amines in meat and meat products

    Directory of Open Access Journals (Sweden)

    Aliye BULGAN

    2013-06-01

    Full Text Available Heterocyclic amines (HA are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures. HAs are the products of Maillard reactions and the Strecker degredation of main precursors such as creatine/creatinine, aminoacid and the polysaccharides. Many physical and chemical factors effect the formation of HAs. Thus, it was reported by many researchers that utilizing coating and marination processes in addition to using natural and synthetic antioxidants and seasonings-plant extracts were effective on inhibiting/decreasing the formation of HAs. Additionally, boiling/steaming and microwave cooking methodologies were recommended instead of barbecuing, grilling or frying to inhibit/decrease the formation of HAs. The HAs formed in meat and meat products and the factors which have effects on the formation of HAs are presented in this review.

  8. An integrated approach to historical population assessment of the great whales: case of the New Zealand southern right whale.

    Science.gov (United States)

    Jackson, Jennifer A; Carroll, Emma L; Smith, Tim D; Zerbini, Alexandre N; Patenaude, Nathalie J; Baker, C Scott

    2016-03-01

    Accurate estimation of historical abundance provides an essential baseline for judging the recovery of the great whales. This is particularly challenging for whales hunted prior to twentieth century modern whaling, as population-level catch records are often incomplete. Assessments of whale recovery using pre-modern exploitation indices are therefore rare, despite the intensive, global nature of nineteenth century whaling. Right whales (Eubalaena spp.) were particularly exploited: slow swimmers with strong fidelity to sheltered calving bays, the species made predictable and easy targets. Here, we present the first integrated population-level assessment of the whaling impact and pre-exploitation abundance of a right whale, the New Zealand southern right whale (E. australis). In this assessment, we use a Bayesian population dynamics model integrating multiple data sources: nineteenth century catches, genetic constraints on bottleneck size and individual sightings histories informing abundance and trend. Different catch allocation scenarios are explored to account for uncertainty in the population's offshore distribution. From a pre-exploitation abundance of 28 800-47 100 whales, nineteenth century hunting reduced the population to approximately 30-40 mature females between 1914 and 1926. Today, it stands at less than 12% of pre-exploitation abundance. Despite the challenges of reconstructing historical catches and population boundaries, conservation efforts of historically exploited species benefit from targets for ecological restoration.

  9. Risk assessment of the presence of lead in hunted wild boar meat

    OpenAIRE

    National Committee for Food Safety

    2017-01-01

    Italian National Committee for Food Safety (CNSA) opinion No. 18 of 8 marzo 2017 on the Risk assessment of the presence of lead in hunted wild boar meat Wild game meat may have a higher content in lead than farmed animal meat, both due to the living and dietary habits of such animals and, especially, to the use of lead-based ammunition. The impact of wild game meat on the overall exposure of general consumers is negligible. However, the category of hunters eating meat of wild game sho...

  10. 78 FR 34347 - Endangered and Threatened Species; Recovery Plan for the North Pacific Right Whale

    Science.gov (United States)

    2013-06-07

    ... and Threatened Species; Recovery Plan for the North Pacific Right Whale AGENCY: National Marine... Recovery Plan (Plan) for the North Pacific right whale (Eubalaena japonica). ADDRESSES: Electronic copies...

  11. The role of rabbit meat as functional food.

    Science.gov (United States)

    Dalle Zotte, Antonella; Szendro, Zsolt

    2011-07-01

    Increasing consumer knowledge of the link between diet and health has raised the awareness and demand for functional food ingredients. Meat and its derivatives may be considered functional foods to the extent that they contain numerous compounds thought to be functional. This review will attempt to outline the excellent nutritional and dietetic properties of rabbit meat and offer an overview of the studies performed on the strategies adopted to improve the functional value of rabbit meat. Dietary manipulation has been seen to be very effective in increasing the levels of essential FA, EPA, DHA, CLA, branched chain FA, vitamin E, and selenium in rabbit meat. Dietary fortification with vitamin E or natural products such as oregano essential oil, chia seed oil, and Spirulina platensis microalga seem promising in improving the oxidative stability of rabbit meat while also adding functional ingredients. Copyright © 2011 Elsevier Ltd. All rights reserved.

  12. A cluster of three cases of trichinellosis linked to bear meat consumption in the Arctic.

    Science.gov (United States)

    Dupouy-Camet, Jean; Yera, Hélène; Dahane, Naïma; Bouthry, Elise; Kapel, Christian M O

    2016-05-01

    We report here three cases of trichinellosis due to polar bear meat consumption in East Greenland. In the past 20 years, 31 cases of trichinellosis have been reported in French travellers to the Arctic (North Quebec, Nunavut and Greenland) who consumed undercooked meat from black, brown, or polar bears. If local communities are increasingly becoming aware of the risk of trichinellosis, travellers visiting regions where bear meat is consumed should be informed of the risk of eating raw or non-heat-processed meats. © International Society of Travel Medicine, 2016. All rights reserved. Published by Oxford University Press. For permissions, please e-mail: journals.permissions@oup.com.

  13. Volatile compounds in meat and meat products

    Directory of Open Access Journals (Sweden)

    Monika KOSOWSKA

    Full Text Available Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle, additives applied and the course of the technological process. The objective of this review article is to draw attention to the issue of volatile compounds characteristic for meat products and factors that affect their synthesis.

  14. Rationalizing meat consumption. The 4Ns.

    Science.gov (United States)

    Piazza, Jared; Ruby, Matthew B; Loughnan, Steve; Luong, Mischel; Kulik, Juliana; Watkins, Hanne M; Seigerman, Mirra

    2015-08-01

    Recent theorizing suggests that the 4Ns - that is, the belief that eating meat is natural, normal, necessary, and nice - are common rationalizations people use to defend their choice of eating meat. However, such theorizing has yet to be subjected to empirical testing. Six studies were conducted on the 4Ns. Studies 1a and 1b demonstrated that the 4N classification captures the vast majority (83%-91%) of justifications people naturally offer in defense of eating meat. In Study 2, individuals who endorsed the 4Ns tended also to objectify (dementalize) animals and included fewer animals in their circle of moral concern, and this was true independent of social dominance orientation. Subsequent studies (Studies 3-5) showed that individuals who endorsed the 4Ns tend not to be motivated by ethical concerns when making food choices, are less involved in animal-welfare advocacy, less driven to restrict animal products from their diet, less proud of their animal-product decisions, tend to endorse Speciesist attitudes, tend to consume meat and animal products more frequently, and are highly committed to eating meat. Furthermore, omnivores who strongly endorsed the 4Ns tended to experience less guilt about their animal-product decisions, highlighting the guilt-alleviating function of the 4Ns. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Flavour chemistry of chicken meat: a review.

    Science.gov (United States)

    Jayasena, Dinesh D; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-05-01

    Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  16. Bowhead whale songs sung by females in Disko Bay, Greenland

    DEFF Research Database (Denmark)

    Tervo, Outi; Christoffersen, Mads; FØrasier, Timothy

    2011-01-01

    , and more rarely mate attraction. In the North Atlantic right whale, Eubalaena glacialis, a closely related species to the bowhead whale, the female produces simple calls during sexual interactions that attract other males to mating groups. We suggest that our results may indicate that the elaborate songs...... of female bowhead whales may function for mate attraction and represent a novel example of partial courtship role reversal in mammals....

  17. Decoupling Tooth Loss from the Evolution of Baleen in Whales

    OpenAIRE

    Peredo, Carlos Mauricio; Pyenson, Nicholas D.; Boersma, Alexandra T.

    2017-01-01

    Baleen whales, or mysticetes, include the largest vertebrates to have ever evolved. Their gigantism, evolutionary success, and ecological diversity have been linked to filter feeding. Mysticetes filter feed using elaborate keratinous baleen plates, which grow from the palate and allow them to strain large quantities of prey out of the water. While the earliest mysticetes retained the adult, mineralized teeth present in ancestral whales, all species of living baleen whales lack teeth and inste...

  18. Quantitative concept tests of organic premium meat products

    OpenAIRE

    Chrysochou , Polymeros; Krystallis Krontalis, Athanasios

    2015-01-01

    This report is part of WP6 of the SUMMER project. The aim is to investigate how consumers perceive organic premium products and if they are willing to pay a price premium for these products. We conducted an experiment with 426 Danish consumers, in which we manipulate production method (organic vs. conventional), premium production (premium vs. non-premium) and extrinsic quality (high vs. low) across three meat products (pork, beef and chicken). Our findings show that consumers perceive organi...

  19. The implications across Europe of the ‘horse meat scandal’ on the monetary value of meat authenticity and food safety in ready to heat lasagne: evidence from six countries

    OpenAIRE

    Boeri, Marco; Brown, Hannah; Longo, Alberto

    2014-01-01

    The recent ‘horse meat scandal’ in Europe has sparked huge concerns among consumers, as horse meat was found in beef lasagne ready to be consumed. This study investigates consumers’ preferences towards characteristics of ready to heat lasagne, including origin of the meat, whether the meat is tested as beef, safety of the lasagne, and nutritional value, using Discrete Choice Experiments in six EU. Our sample of 4,598 consumers makes this the largest cross sectional study of this kind. The res...

  20. Eating green. Consumers' willingness to adopt ecological food consumption behaviors.

    Science.gov (United States)

    Tobler, Christina; Visschers, Vivianne H M; Siegrist, Michael

    2011-12-01

    Food consumption is associated with various environmental impacts, and consumers' food choices therefore represent important environmental decisions. In a large-scale survey, we examined consumers' beliefs about ecological food consumption and their willingness to adopt such behaviors. Additionally, we investigated in more detail how different motives and food-related attitudes influenced consumers' willingness to reduce meat consumption and to buy seasonal fruits and vegetables. We found consumers believed avoiding excessive packaging had the strongest impact on the environment, whereas they rated purchasing organic food and reducing meat consumption as least environmentally beneficial. Similarly, respondents appeared to be most unwilling to reduce meat consumption and purchase organic food. Taste and environmental motives influenced consumers' willingness to eat seasonal fruits and vegetables, whereas preparedness to reduce meat consumption was influenced by health and ethical motives. Women and respondents who preferred natural foods were more willing to adopt ecological food consumption patterns. Copyright © 2011 Elsevier Ltd. All rights reserved.

  1. Relating consumer perceptions of pork quality to physical product characteristics

    DEFF Research Database (Denmark)

    Bredahl, Lone; Grunert, Klaus G.; Fertin, Claus

    , or vice versa. 7. Since consumers obviously lack competence in judging the quality of meat when choosing among different kinds of meat in a purchase situation, marketers of pork are faced with a serious problem. One way of dealing with this problem, in cases where quality experience exceeds expectations......1. Consumers form expectations about the quality of meat at the point of purchase based on the quality cues that are available to them in the shop. These expectations can either be confirmed or disconfirmed during consumption, depending on how cap the consumers actually are of predicting...... the quality that they will perceived when preparing and consuming the meat. 2. The study uses the Total Food Quality Model as a frame of reference to investigate how consumers' quality expectations and quality experience with regard to pork are formed, how they are interrelated, and how both of them...

  2. Meat and meat product preservation by ionizing radiation

    International Nuclear Information System (INIS)

    Egginger, R.

    A brief summary is given of experience with the preservation of meat and meat products by ionizing radiation, or by combined methods. The results of the research have proved that hygienically significant microorganisms (mainly salmonellas) are reliably destroyed and that the consumption of thus irradiated meat and meat products presents no danger to human health. (B.S.)

  3. Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods.

    Science.gov (United States)

    Jiménez-Colmenero, Francisco; Cofrades, Susana; Herrero, Ana M; Ruiz-Capillas, Claudia

    2017-06-14

    Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This paper provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods.

  4. Satellite Tracking of Humpback Whales in West Greenland

    DEFF Research Database (Denmark)

    Dietz, R.; Teilmann, J.; Heide-Jørgensen, M.-P.

    In June 2000, 6 humpback whales (Megaptere novaeangliae) were tagged with satellite transmitters off West Greenland. Contact remained for up to 42 days. The tagging revealed that within the month of June, humpback whales off West Greenland moved between Fiskenæs Banke, Fyllas Banke, Tovqussaq Banke......, Sukkertop Banke and Lille Hellefiske Banke. The whales showed a preference for the continental slopes with depths less than 200 m, however, few dives were recorded down to 500 m. The whales had a preference for dives lasting 7-8 min. (15%) and no dives lasted longer than 15 min....

  5. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

    Science.gov (United States)

    Rašeta, M.; Mrdović, B.; Janković, V.; Bečkei, Z.; Lakićević, B.; Vidanović, D.; Polaček, V.

    2017-09-01

    This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).

  6. ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Adriana Pavelková

    2012-10-01

    Full Text Available In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Interest in the use of active packaging systems for meat and meat products has increased in recent years. Active packaging systems are developed with the goal of extending shelf life for foods and increasing the period of time that the food is high quality. Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Active packaging technologies include some physical, chemical, or biological action which changes interactions between a package, product, and/or headspace of the package in order to get a desired outcome. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents, flavour/odour absorbers and releasers  and antimicrobial packaging technologies. Active packaging is typically found in two types of systems; sachets and pads which are placed inside of packages, and active ingredients that are incorporated directly into packaging materials.  Recognition of the benefits of active packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.doi:10.5219/205

  7. Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products.

    Science.gov (United States)

    Alikord, Mahsa; Keramat, Javad; Kadivar, Mahdi; Momtaz, Hassan; Eshtiaghi, Mohammad N; Homayouni-Rad, Aziz

    2017-01-01

    Species identification and authentication in meat products are important subjects for ensuring the health of consumers. The multiplex-PCR amplification and species- specific primer set were used for the identification of horse, donkey, pig and other ruminants in raw and processed meat products. Oligonucleotid primers were designed and patented for amplification of species-specific mitochondrial DNA sequences of each species and samples were prepared from binary meat mixtures. The results showed that meat species were accurately determined in all combinations by multiplex-PCR, and the sensitivity of this method was 0.001 ng, rendering this technique open to and suitable for use in industrial meat products. It is concluded that more fraud is seen in lower percentage industrial meat products than in higher percentage ones. There was also more fraud found in processed products than in raw ones. This rapid and useful test is recommended for quality control firms for applying more rigorous controls over industrial meat products, for the benefit of target consumers. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  8. Tracing the spatio-temporal dynamics of endangered fin whales (Balaenoptera physalus) within baleen whale (Mysticeti) lineages: a mitogenomic perspective.

    Science.gov (United States)

    Yu, Jihyun; Nam, Bo-Hye; Yoon, Joon; Kim, Eun Bae; Park, Jung Youn; Kim, Heebal; Yoon, Sook Hee

    2017-12-01

    To explore the spatio-temporal dynamics of endangered fin whales (Balaenoptera physalus) within the baleen whale (Mysticeti) lineages, we analyzed 148 published mitochondrial genome sequences of baleen whales. We used a Bayesian coalescent approach as well as Bayesian inferences and maximum likelihood methods. The results showed that the fin whales had a single maternal origin, and that there is a significant correlation between geographic location and evolution of global fin whales. The most recent common female ancestor of this species lived approximately 9.88 million years ago (Mya). Here, North Pacific fin whales first appeared about 7.48 Mya, followed by a subsequent divergence in Southern Hemisphere approximately 6.63 Mya and North Atlantic about 4.42 Mya. Relatively recently, approximately 1.76 and 1.42 Mya, there were two additional occurrences of North Pacific populations; one originated from the Southern Hemisphere and the other from an uncertain location. The evolutionary rate of this species was 1.002 × 10 -3 substitutions/site/My. Our Bayesian skyline plot illustrates that the fin whale population has the rapid expansion event since ~ 2.5 Mya, during the Quaternary glaciation stage. Additionally, this study indicates that the fin whale has a sister group relationship with humpback whale (Meganoptera novaeangliae) within the baleen whale lineages. Of the 16 genomic regions, NADH5 showed the most powerful signal for baleen whale phylogenetics. Interestingly, fin whales have 16 species-specific amino acid residues in eight mitochondrial genes: NADH2, COX2, COX3, ATPase6, ATPase8, NADH4, NADH5, and Cytb.

  9. Market Driving to Develop Rabbit Meat Products in Indonesia

    Directory of Open Access Journals (Sweden)

    Atien Priyanti

    2012-09-01

    Full Text Available Rabbit meat is a nutritional food containing high protein and low cholesterol, fat and sodium. Current research in rabbit production is aimed for developing production strategies to increase the nutritional and economic values of rabbit meat products as functional food. Nowadays, producing rabbit is a popular farming activity in many parts of Indonesia as a small and medium scale operation for food security and cash income. Rabbit farming is to produce meat, skin and hides, fur, organic fertilizers and pet or fancy animals. Consumption of rabbit meat is considered very low, due partly to low meat supply and inavailability of marketing. In some tourist areas, such as Lembang (West Java, Tawangmangu (Central Java, Sarangan and Batu (East Java rabbit meat is a specific food. Attempt to create and drive rabbit markets will simultaneously increase meat production to fulfill the demand and meet economic scale of farming. Hence, this will give significant impact to the farmers’ welfare. Availability of good quality meat, dissemination and diversification of meat products, production efficiency toward competitive price along with its proper marketing strategy will drive consumers’ preferences to consume more rabbit meat. Market driving needs to be created in order to promote rabbit meat products by establishing food outlets. This program has been developed by a farmers group in Magelang, Central Java. During the period of 2006 – 2007 the food outlets had increased to 5 outlets, and in 2012 become 9 outlets. This market driving will also have an impact on changing orientation of rabbit farming from traditional to a small and medium economic scale that will influence the production efficiency.

  10. CONSUMER BEHAVIOR

    Directory of Open Access Journals (Sweden)

    Ilie BUDICA

    2010-03-01

    Full Text Available The study of consumers helps firms and organizations improve their marketing strategies by understanding issues such as: the psychology of how consumers think, feel, reason, and select between different alternatives; the psychology of how the consumer is influenced by his or her environment; the behavior of consumers while shopping or making other marketing decisions; limitations in consumer knowledge or information processing abilities influence decisions and marketing outcome; how consumer motivation and decision strategies differ between products that differ in their level of importance or interest that they entail for the consumer; and how marketers can adapt and improve their marketing campaigns and marketing strategies to more effectively reach the consumer.

  11. THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

    OpenAIRE

    Silvius STANCIU; Nicoleta STANCIUC; Loredana DUMITRASCU; Roxana ION; Costel NISTOR

    2013-01-01

    Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appea...

  12. Goat meat does not cause increased blood pressure.

    Science.gov (United States)

    Sunagawa, Katsunori; Kishi, Tetsuya; Nagai, Ayako; Matsumura, Yuka; Nagamine, Itsuki; Uechi, Shuntoku

    2014-01-01

    While there are persistent rumors that the consumption of goat meat dishes increases blood pressure, there is no scientific evidence to support this. Two experiments were conducted to clarify whether or not blood pressure increases in conjunction with the consumption of goat meat dishes. In experiment 1, 24 Dahl/Iwai rats (15 weeks old, body weight 309.3±11.1 g) were evenly separated into 4 groups. The control group (CP) was fed a diet containing 20% chicken and 0.3% salt on a dry matter basis. The goat meat group (GM) was fed a diet containing 20% goat meat and 0.3% salt. The goat meat/salt group (GS) was fed a diet containing 20% goat meant and 3% to 4% salt. The Okinawan mugwort (Artemisia Princeps Pampan)/salt group (GY) was fed a diet containing 20% goat meat, 3% to 4% salt and 5% of freeze-dried mugwort powder. The experiment 1 ran for a period of 14 weeks during which time the blood pressure of the animals was recorded. The GS, and GY groups consumed significantly more water (pgoat meat does not cause increased blood pressure, rather the large amount of salt used in the preparation of goat meat dishes is responsible for the increase in blood pressure.

  13. Humans, Fish, and Whales: How Right Whales Modify Calling Behavior in Response to Shifting Background Noise Conditions.

    Science.gov (United States)

    Parks, Susan E; Groch, Karina; Flores, Paulo; Sousa-Lima, Renata; Urazghildiiev, Ildar R

    2016-01-01

    This study investigates the role of behavioral plasticity in the variation of sound production of southern right whales (Eubalaena australis) in response to changes in the ambient background noise conditions. Data were collected from southern right whales in Brazilian waters in October and November 2011. The goal of this study was to quantify differences in right whale vocalizations recorded in low background noise as a control, fish chorus noise, and vessel noise. Variation in call parameters were detected among the three background noise conditions and have implications for future studies of noise effects on whale sound production.

  14. Pre-whaling genetic diversity and population ecology in eastern Pacific gray whales: insights from ancient DNA and stable isotopes.

    Directory of Open Access Journals (Sweden)

    S Elizabeth Alter

    Full Text Available Commercial whaling decimated many whale populations, including the eastern Pacific gray whale, but little is known about how population dynamics or ecology differed prior to these removals. Of particular interest is the possibility of a large population decline prior to whaling, as such a decline could explain the ~5-fold difference between genetic estimates of prior abundance and estimates based on historical records. We analyzed genetic (mitochondrial control region and isotopic information from modern and prehistoric gray whales using serial coalescent simulations and Bayesian skyline analyses to test for a pre-whaling decline and to examine prehistoric genetic diversity, population dynamics and ecology. Simulations demonstrate that significant genetic differences observed between ancient and modern samples could be caused by a large, recent population bottleneck, roughly concurrent with commercial whaling. Stable isotopes show minimal differences between modern and ancient gray whale foraging ecology. Using rejection-based Approximate Bayesian Computation, we estimate the size of the population bottleneck at its minimum abundance and the pre-bottleneck abundance. Our results agree with previous genetic studies suggesting the historical size of the eastern gray whale population was roughly three to five times its current size.

  15. Biosensor: an emerging safety tool for meat industry.

    Science.gov (United States)

    Singh, Pradeep Kumar; Jairath, Gauri; Ahlawat, Satyavir Singh; Pathera, Ashok; Singh, Prashant

    2016-04-01

    The meat industry associated with the health hazards like deadly pathogens, veterinary drugs, pesticide residues, toxins and heavy metals is in need of a tool to tackle the awful situation and ensure safer product to consumer. The growth in the industry, global trade scenario, stringent laws and consumer awareness has placed an extra onus on the meat industry to meet out the expectations and demands. Biosensors are the latest tool of detection in the fast growing industries including the food industry. Hence an attempt is envisaged here to review the possibility of harnessing biosensors as tool of safety to safe guard the consumer health and address safety issues in reference to the common threats of concern in the meat industry.

  16. MEAT GOAT DEMOGRAPHICS AND NICHE MARKETING

    Directory of Open Access Journals (Sweden)

    Jeffrey Fisher

    2009-06-01

    Full Text Available Six focus groups were conducted with each having ten people who attend different Islamic Centers in Ohio. The objective of the focus groups was to understand Halal meat purchase patterns and consumption patterns of the Moslem population with special attention to goat. The Ohio State University Extension personnel are utilizing these results to work with meat goat producers to understand and meet the requirements of the Halal meat market.  Participants discussed the Zabiha approach to slaughtering animals as the most merciful by causing the least pain. Many participants noted they had no way of knowing where the animal  came from and this held tremendous concerns relative to the feeding of animal by-products, use of hormones, and adulteration with pork. These trust concerns led to decisions about where to purchase their meat with 72% purchasing from a Moslem owned retail store. Only 13% purchased from a large grocery and 8% direct from a farmer.   Participants indicated their consumption patterns according to weekly, seasonal, and holiday use in addition to variations according to their personal geographic origin. The average meat purchase was 23 pounds with an average occurrence of 12.5 times per annum.  Purchasing trends indicated that 78% prefer lean over marbled cuts. Nearly 86% prefer fresh over frozen goat meat and nearly a third responded that they would pay more for fresh. Intact males were preferred by 42% of the respondents. Preferences for meat goat cuts were: Leg (71%, Chops (42%, Shoulder (24%, Breast (7%. Nearly a third indicated they also want the kidneys, heart, or head. Demographic shifts in the United States indicate that there are almost 53 million people who have a preference for goat meat. There are 2.4 million goats in the US according to the 2007 Agricultural Statistics. Based on consumption trends of this study, goat demand exceeds inventory by 160%. Meat goat consumer trends are changing regarding

  17. 'Blue Whale Challenge': A Game or Crime?

    Science.gov (United States)

    Mukhra, Richa; Baryah, Neha; Krishan, Kewal; Kanchan, Tanuj

    2017-11-11

    A bewildering range of games are emerging every other day with newer elements of fun and entertainment to woo youngsters. Games are meant to reduce stress and enhance the cognitive development of children as well as adults. Teenagers are always curious to indulge in newer games; and e-gaming is one such platform providing an easy access and quicker means of entertainment. The particular game challenge which has taken the world by storm is the dangerous "Blue Whale Challenge" often involving vulnerable teenagers. The Blue Whale Challenge is neither an application nor internet based game but the users get a link through social media chat groups to enter this "deadly" challenge game. This probably is the only game where the participant has to end his/her life to complete the game. The innocent teenagers are being targeted based on their depressed psychology and are coercively isolated from their social milieux on the pretext of keeping the challenges confidential. To add to the woes, no option is offered to quit the challenge even if the contender is unable to complete the challenge. Blue Whale Challenge in its sheer form could be seen as an illegal, unethical and inhumane endeavor in our present society. The present communication discusses the severe effects of the game on teenagers, the ethical concerns involved and the preventive measures necessary to curb it.

  18. Meat for keeps

    International Nuclear Information System (INIS)

    Niemand, J.G.

    1981-01-01

    The advantages of gamma irradiation as a food preservation technique for meat are such that the author envisages its wide acceptance and application during this decade both locally and internationally

  19. Farming and processing factors for improving quality properties of poultry and rabbit meat

    OpenAIRE

    Mudalal, Samer

    2015-01-01

    Recently, global meat market is facing several dramatic changes due to shifting in diet and life style, consumer demands, and economical considerations. Firstly, there was a tremendous increase in the poultry meat demand. Furthermore, current forecast and projection studies pointed out that the expansion of the poultry market will continue in future. In response to this demand, there was a great success to increase growth rate of meat-type chickens in the last few decades in order to optimize...

  20. Rabbit meat processing: historical perspective to future directions

    Directory of Open Access Journals (Sweden)

    Massimiliano Petracci

    2013-12-01

    Full Text Available In past centuries, because rabbits are relatively small, animals slaughtered for consumption were generally eaten immediately. However, since a single rabbit would offer little more product than could be consumed at one sitting, little effort was devoted to developing preserved rabbit products (such as salted or dried meat, sausages, etc.. For this reason, although there is a rich history of recipes using rabbit meat in the Mediterranean area, there are few traditional further-processed products. Nowadays, even though the processing industry is pushing more and more towards the introduction of more attractive products (i.e. ready meals, ready-to-cook, etc. for consumers with little time for meal preparation, most rabbit meat worldwide is still sold as whole carcass or cut-up parts. This review analyses the main strength and weakness factors regarding the use of rabbit meat to manufacture further processed products. Bearing in mind these considerations, it then describes the more promising processing technologies for raw meat materials to obtain added-value products (marinated, formed, emulsified, coated, etc. by exploiting rabbit meat’s intrinsic characteristics, such as high protein/low fat content coupled with a balanced n-6 to n-3 PUFA ratio, low cholesterol and heme-iron content. Major trends in meat product formulation (modulation of lipid content and composition, use of novel antioxidants and salt reduction are also discussed by highlighting strategies to provide healthier meat products meeting current nutritional needs. Finally, major packaging solutions for rabbit meat and meat products (ordinary and modified atmosphere, vacuum are considered.

  1. Factors Influencing Urban Consumers' Acceptance of Genetically Modified Foods

    OpenAIRE

    Jae-Hwan Han; R. Wes Harrison

    2007-01-01

    Linkages between consumer beliefs and attitudes regarding the risks and benefits of genetically modified foods and consumer purchase intentions for these foods are examined. Factors that hinder consumer purchases of genetically modified foods are also tested. Results show that purchase intentions for consumers willing to buy genetically modified crops and meats are primarily affected by their belief that these foods are safe. On the other hand, intentions of consumers who decide not to buy ge...

  2. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.

    Science.gov (United States)

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-07-01

    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

  3. Advancements in meat packaging.

    Science.gov (United States)

    McMillin, Kenneth W

    2017-10-01

    Packaging of meat provides the same or similar benefits for raw chilled and processed meats as other types of food packaging. Although air-permeable packaging is most prevalent for raw chilled red meat, vacuum and modified atmosphere packaging offer longer shelf life. The major advancements in meat packaging have been in the widely used plastic polymers while biobased materials and their integration into composite packaging are receiving much attention for functionality and sustainability. At this time, active and intelligent packaging are not widely used for antioxidant, antimicrobial, and other functions to stabilize and enhance meat properties although many options are being developed and investigated. The advances being made in nanotechnology will be incorporated into food packaging and presumably into meat packaging when appropriate and useful. Intelligent packaging using sensors for transmission of desired information and prompting of subsequent changes in packaging materials, environments or the products to maintain safety and quality are still in developmental stages. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. CONSUMER BEHAVIOR

    OpenAIRE

    Ilie BUDICA; Silvia PUIU; Bogdan Andrei BUDICA

    2010-01-01

    The study of consumers helps firms and organizations improve their marketing strategies by understanding issues such as: the psychology of how consumers think, feel, reason, and select between different alternatives; the psychology of how the consumer is influenced by his or her environment; the behavior of consumers while shopping or making other marketing decisions; limitations in consumer knowledge or information processing abilities influence decisions and marke...

  5. Killer whales ( Orcinus orca ) at Marion Island, Southern Ocean ...

    African Journals Online (AJOL)

    Killer whales (Orcinus orca) were studied using data obtained on an opportunistic basis between 1973 and 1996 at Marion Island (46°54'S, 37°45'E) in the Southern Indian Ocean. A clear seasonal pattern of occurrence with the main peak between October and December was evident. Most killer whales were observed ...

  6. Cephalopods in the diet of sperm whales caught commercially off ...

    African Journals Online (AJOL)

    A collection from stomach contents of 30 sperm whales Physeter catodon comprised a total of 46 cephalopods belonging to six families. Nine species were identified, including Ommastrephes bartramii, which is recorded for the first time in the diet of sperm whales caught off South Africa, and Todarodes filippovae, which has ...

  7. Microplastic in a macro filter feeder: humpback whale Megaptera novaeangliae

    NARCIS (Netherlands)

    Besseling, E.; Foekema, E.M.; Franeker, van J.A.; Leopold, M.F.; Bravo Rebolledo, E.; Kuehn, S.; Mielke, L.; Heberle-Bors, E.; Ijzer, J.; Kamminga, P.; Koelmans, A.A.

    2015-01-01

    Marine filter feeders are exposed to microplastic because of their selection of small particles as food source. Baleen whales feed by filtering small particles from large water volumes. Macroplastic was found in baleen whales before. This study is the first to show the presence of microplastic in

  8. Evolutionary of history of North Pacific Humpback Whales

    NARCIS (Netherlands)

    Verkuil, Yvonne; Bérubé, Martine; Urban-R, Jorge; Darling, J; Mattila, David; Yamaguchi, M; Pastene, Luis A.; Palsboll, Per

    North Pacific Humpback Whales breed on winter grounds at Hawaii, Mexico and Okinawa, and summer on feeding grounds in northern Temperate and sub-Arctic waters. Re-sighting records of photographically identified individual humpback whales suggest that breeding grounds are not isolated. Later genetic

  9. 33 CFR 117.927 - Coosaw River (Whale Branch).

    Science.gov (United States)

    2010-07-01

    ... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Coosaw River (Whale Branch). 117.927 Section 117.927 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY... (Whale Branch). The draw of the Seaboard System Railroad bridge, mile 5.3 at Seabrook, and the draw of...

  10. CHARACTERIZATION OF WESTERN NORTH ATLANTIC RIGHT WHALE SPRING FEEDING HABITAT

    Science.gov (United States)

    The Great South Channel region of the southwestern Gulf of Maine, between George's Bank and Cape Cod, is the primary spring feeding ground for the western North Atlantic population of the I northern right whale, E. glacialis .Since this whale is so endangered, it is critical to i...

  11. Microplastic in a macro filter feeder: Humpback whale Megaptera novaeangliae.

    NARCIS (Netherlands)

    E., Besseling,; E.M., Foekema,; J.A. van, Franeker; Leopold, Mardik F; Kuhn, S.; Bravo Rebolledo, E.L.; Hese, E.; Mielke, L.; IJzer, J.|info:eu-repo/dai/nl/304839663; Kamminga, P.; Koelmans, A.A.

    2015-01-01

    Marine filter feeders are exposed to microplastic because of their selection of small particles as food source. Baleen whales feed by filtering small particles from large water volumes. Macroplastic was found in baleen whales before. This study is the first to show the presence of microplastic in

  12. Biopsying southern right whales : Their reactions and effects on reproduction

    NARCIS (Netherlands)

    Best, PB; Reeb, D; Rew, MB; Palsboll, PJ; Schaeff, C; Brandao, A

    Collecting skin biopsies from large whales for genetic analysis is often subject to national permit, and in the case of cow-calf pairs, it may be prohibited. We present results of 906 biopsy attempts on southern fight whales (Eubalaena australis) in South African waters between 1995 and 1997,

  13. Climate Change and Baleen Whale Trophic Cascades in Greenland

    Science.gov (United States)

    2009-09-30

    DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited. Climate Change and Baleen Whale Trophic Cascades in Greenland...SUBTITLE Climate Change And Baleen Whale Trophic Cascades In Greenland 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S

  14. Field Research Studying Whales in an Undergraduate Animal Behavior Laboratory

    Science.gov (United States)

    MacLaren, R. David; Schulte, Dianna; Kennedy, Jen

    2012-01-01

    This work describes a new field research laboratory in an undergraduate animal behavior course involving the study of whale behavior, ecology and conservation in partnership with a non-profit research organization--the Blue Ocean Society for Marine Conservation (BOS). The project involves two weeks of training and five weekend trips on whale watch…

  15. Long-term resightings of humpback whales off Ecuador

    NARCIS (Netherlands)

    Castro, C.; Acevedo, J.; Aguayo-Lobo, A.; Allen, J.; Capella, J.; Rosa, Dalla L.; Flores-González, L.; Kaufman, G.; Forestell, P.; Scheidat, M.; Secchi, E.R.; Stevick, P.; Santos, M.C.O.

    2012-01-01

    This paper reports on the long-term re-sight histories of fifteen photo-identified humpback whales encountered to date transiting Ecuadorian waters. It also provides information about connections to feeding area destinations. Whale EC1261 has been resighted over a 26 year span and provides insight

  16. Consumer perception of the quality of beef resulting from various fattening regimes

    DEFF Research Database (Denmark)

    Brunsø, Karen; Bredahl, Lone; Grunert, Klaus G.

    2005-01-01

    with beef will be presented. Consumers form expectations about the eating quality of meat at the point of purchase, based on prior experience and information available in the shopping environment, while the eating quality is experienced at home during and after meal preparation. Results show that consumers......The evaluation of meat quality and safety is not a straightforward task for consumers. In this article, the Total Food Quality Model will be introduced as a framework for understanding how consumers perceive meat quality, and results from a Danish study of consumer perception and experience...

  17. Fermented meat sausages from game and venison: what are the opportunities and limitations?

    Science.gov (United States)

    Chakanya, Chido; Arnaud, Elodie; Muchenje, Voster; Hoffman, Louwrens C

    2018-04-10

    An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  18. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

    Science.gov (United States)

    Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

    2013-02-01

    Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and

  19. Secular trends in meat and seafood consumption patterns among Chinese adults, 1991-2011.

    Science.gov (United States)

    Wang, Z H; Zhai, F Y; Wang, H J; Zhang, J G; Du, W W; Su, C; Zhang, J; Jiang, H R; Zhang, B

    2015-02-01

    Several studies have suggested differential health effects in relation to different meat composition in Western population. The purpose of the study was to examine secular trends in meat and seafood consumption patterns among Chinese adults between 1991 and 2011. Our longitudinal data are from 21,144 adults aged 18-75 in the China Health and Nutrition Survey, prospective cohort study. We assessed the intakes of meat and subtypes with three 24-h dietary recalls. We conducted multilevel mixed-effect logistic and linear regression models to examine meat consumption dynamics. The proportions of Chinese adults who consumed red meat, poultry and seafood increased from 65.7% in 1991 to 86.1% in 2011, from 7.5 to 20.9% and from 27.4 to 37.8%, respectively. With rapid decrease in meat intakes since 2009, the intakes of total meat, red meat, poultry and seafood among their consumers were 86.7 g/day, 86.4 g/day, 71.0 g/day and 70.3 g/day in 2011, respectively, which were just slightly higher compared with those in 1991. Fatty fresh pork has been predominantly component of total meat overtime, which consituted 54.0% of total meat intake, 80.0% of fresh red meat intake and 98.7% of fatty fresh red meat intake in 2011. Over the past two decades, meat consumption patterns of Chinese adults have been characterized by having a predominant intake of fatty fresh pork, suboptimal intakes of seafood and increased proportion of adults having excessive intakes of red meat and poultry overtime.

  20. POPs in free-ranging pilot whales, sperm whales and fin whales from the Mediterranean Sea: Influence of biological and ecological factors

    Energy Technology Data Exchange (ETDEWEB)

    Pinzone, Marianna [Laboratory of Oceanology, MARE Centre, B6c, University of Liege, B6c, Allée du 6 Août, 4000 Liege (Belgium); Budzinski, Hélène [ISM/LPTC, Laboratory of Physical and Chemical Chemistry, University of Bordeaux I, 351 Cours de la Libération, 33405 Bordeaux (France); CNRS, EPOC, UMR 5805, F-33400 Talence (France); Tasciotti, Aurélie; Ody, Denis [WWF-France, 6 Rue des Fabres, 13001 Marseille France (France); Lepoint, Gilles; Schnitzler, Joseph [Laboratory of Oceanology, MARE Centre, B6c, University of Liege, B6c, Allée du 6 Août, 4000 Liege (Belgium); Scholl, George [CART, Laboratory of Mass Spectrometry LSM, University of Liege, B6C, Allée du 6 Août, 4000, Liege (Belgium); Thomé, Jean-Pierre [CART, Laboratory of Animal Ecology and Ecotoxicology LEAE, University of Liege, B6c, Allée du 6 Août 11, 4000 Liege (Belgium); Tapie, Nathalie [ISM/LPTC, Laboratory of Physical and Chemical Chemistry, University of Bordeaux I, 351 Cours de la Libération, 33405 Bordeaux (France); CNRS, EPOC, UMR 5805, F-33400 Talence (France); Eppe, Gauthier [CART, Laboratory of Mass Spectrometry LSM, University of Liege, B6C, Allée du 6 Août, 4000, Liege (Belgium); Das, Krishna, E-mail: krishna.das@ulg.ac.be [Laboratory of Oceanology, MARE Centre, B6c, University of Liege, B6c, Allée du 6 Août, 4000 Liege (Belgium)

    2015-10-15

    The pilot whale Globicephala melas, the sperm whale Physeter macrocephalus, and the fin whale Balaenoptera physalus are large cetaceans permanently inhabiting the Mediterranean Sea. These species are subjected to numerous anthropogenic threats such as exposure to high levels of contaminants. Therefore, selected persistent organic pollutants POPs (29 PCBs, 15 organochlorine compounds, 9 PBDEs and 17 PCDD/Fs) were analysed in blubber biopsies of 49 long-finned pilot whales, 61 sperm whales and 70 fin whales sampled in the North Western Mediterranean Sea (NWMS) from 2006 to 2013. Contamination profile and species feeding ecology were then combined through the use of stable isotopes. δ{sup 13}C, δ{sup 15}N values and POPs levels were assessed through IR-MS and GC–MS respectively. To assess the toxic potency of the dioxin-like compounds, the TEQ approach was applied. δ{sup 15}N values were 12.2±1.3‰ for sperm whales, 10.5±0.7‰ for pilot whales and 7.7±0.8‰ in fin whales, positioning sperm whales at higher trophic levels. δ{sup 13}C of the two odontocetes was similar and amounted to −17.3±0.4‰ for sperm whales and −17.8±0.3‰ for pilot whales; whilst fin whales were more depleted (−18.7±0.4‰). This indicates a partial overlap in toothed-whales feeding habitats, while confirms the differences in feeding behaviour of the mysticete. Pilot whales presented higher concentrations than sperm whales for ΣPCBs (38,666±25,731 ng g{sup −1} lw and 22,849±15,566 ng g{sup −1} lw respectively), ΣPBDEs (712±412 ng g{sup −1} lw and 347±173 ng g{sup −1} lw respectively) and ΣDDTs (46,081±37,506 ng g{sup −1} lw and 37,647±38,518 ng g{sup −1} lw respectively). Fin whales presented the lowest values, in accordance with its trophic position (ΣPCBs: 5721±5180 ng g{sup −1} lw, ΣPBDEs: 177±208 ng g{sup −1} lw and ΣDDTs: 6643±5549 ng g{sup −1} lw). Each species was characterized by large inter-individual variations that are more

  1. POPs in free-ranging pilot whales, sperm whales and fin whales from the Mediterranean Sea: Influence of biological and ecological factors

    International Nuclear Information System (INIS)

    Pinzone, Marianna; Budzinski, Hélène; Tasciotti, Aurélie; Ody, Denis; Lepoint, Gilles; Schnitzler, Joseph; Scholl, George; Thomé, Jean-Pierre; Tapie, Nathalie; Eppe, Gauthier; Das, Krishna

    2015-01-01

    The pilot whale Globicephala melas, the sperm whale Physeter macrocephalus, and the fin whale Balaenoptera physalus are large cetaceans permanently inhabiting the Mediterranean Sea. These species are subjected to numerous anthropogenic threats such as exposure to high levels of contaminants. Therefore, selected persistent organic pollutants POPs (29 PCBs, 15 organochlorine compounds, 9 PBDEs and 17 PCDD/Fs) were analysed in blubber biopsies of 49 long-finned pilot whales, 61 sperm whales and 70 fin whales sampled in the North Western Mediterranean Sea (NWMS) from 2006 to 2013. Contamination profile and species feeding ecology were then combined through the use of stable isotopes. δ 13 C, δ 15 N values and POPs levels were assessed through IR-MS and GC–MS respectively. To assess the toxic potency of the dioxin-like compounds, the TEQ approach was applied. δ 15 N values were 12.2±1.3‰ for sperm whales, 10.5±0.7‰ for pilot whales and 7.7±0.8‰ in fin whales, positioning sperm whales at higher trophic levels. δ 13 C of the two odontocetes was similar and amounted to −17.3±0.4‰ for sperm whales and −17.8±0.3‰ for pilot whales; whilst fin whales were more depleted (−18.7±0.4‰). This indicates a partial overlap in toothed-whales feeding habitats, while confirms the differences in feeding behaviour of the mysticete. Pilot whales presented higher concentrations than sperm whales for ΣPCBs (38,666±25,731 ng g −1 lw and 22,849±15,566 ng g −1 lw respectively), ΣPBDEs (712±412 ng g −1 lw and 347±173 ng g −1 lw respectively) and ΣDDTs (46,081±37,506 ng g −1 lw and 37,647±38,518 ng g −1 lw respectively). Fin whales presented the lowest values, in accordance with its trophic position (ΣPCBs: 5721±5180 ng g −1 lw, ΣPBDEs: 177±208 ng g −1 lw and ΣDDTs: 6643±5549 ng g −1 lw). Each species was characterized by large inter-individual variations that are more related to sex than trophic level, with males presenting higher

  2. Influence of meat products served at some drinking bars on sale of ...

    African Journals Online (AJOL)

    A Preliminary survey was carried out in the Tamale Metropolis to assess the influence of meat products served at major drinking bars on sales of beverages. Structured questionnaire and interviews were used to elicit information from consumers (51) and bar operators (20). Data collected included types of meat and ...

  3. Effect of dietary vitamin D 3 supplementation on meat quality of ...

    African Journals Online (AJOL)

    Consumers' interest of indigenous chicken meat is increasing. An experiment was conducted to determine the effect of vitamin D3 supplementation on meat quality of indigenous male naked neck chickens. Different supplementation levels of 0, 2000, 4000, 6000 and 8000 IU of vitamin D3 per kg DM of feed were used.

  4. Changes in Meat/Poultry/Fish Consumption in Australia: From 1995 to 2011–2012

    Science.gov (United States)

    Sui, Zhixian; Raubenheimer, David; Cunningham, Judy; Rangan, Anna

    2016-01-01

    The purpose of the study was to examine temporal changes in meat/poultry/fish consumption patterns between 1995 and 2011–2012 in the Australian population. Meat/poultry/fish consumption from all food sources, including recipes, was analysed by gender, age group, and socio-economic status using 24-h recall data from the 1995 National Nutrition Survey (n = 13,858) and the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153). The overall proportion of people consuming meat/poultry/fish remained stable (91.7% versus 91.3%, p = 0.55), but a shift in the type of meat consumed was observed. Red meat, including beef and lamb, was consumed by fewer people over the time period (from 56% to 49%), whereas poultry consumption increased (from 29% to 38%). Amounts of all meat/poultry/fish consumed were reportedly higher in 2011–2012 compared with 1995. This resulted in similar (red meat, and processed meat) or slightly higher (poultry, and fish) per-capita intakes in 2011–2012. The magnitude of change of consumption varied between children and adults, and by gender. Monitoring trends in consumption is particularly relevant to policy makers, researchers and other health professionals for the formulation of dietary recommendations and estimation of potential health outcomes. PMID:27886131

  5. Explicit and implicit attitude toward an emerging food technology: The case of cultured meat

    NARCIS (Netherlands)

    Bekker, G.A.; Fischer, A.R.; Tobi, H.; Trijp, H.C.M. van

    2017-01-01

    Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit

  6. Process redesign for effective use of product quality information in meat chains

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2012-01-01

    To fulfil segmented consumer demand and add value, meat processors seek to exploit quality differences in meat products. Availability of product quality information is of key importance for this. We present a case study where an innovative sensor technology that provides estimates of an important

  7. A cluster of three cases of trichinellosis linked to bear meat consumption in the Arctic

    DEFF Research Database (Denmark)

    Dupouy-Camet, Jean; Yera, Hélène; Dahane, Naïma

    2016-01-01

    We report here three cases of trichinellosis due to polar bear meat consumption in East Greenland. In the past 20 years, 31 cases of trichinellosis have been reported in French travellers to the Arctic (North Quebec, Nunavut and Greenland) who consumed undercooked meat from black, brown, or polar...

  8. Healthier meat products as functional foods.

    Science.gov (United States)

    Decker, Eric A; Park, Yeonhwa

    2010-09-01

    A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

  9. Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

    Directory of Open Access Journals (Sweden)

    Omer Cetin

    2012-01-01

    Full Text Available Effect of various voltage of electrical stimulation (ES on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (<0.05. Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (<0.001. ES caused difference in instrumental colour (CIE ∗, ∗, ∗ values of lamb and goat meat compared with the control groups (<0.05 during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.

  10. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.

    Science.gov (United States)

    Damez, Jean-Louis; Clerjon, Sylvie

    2013-12-01

    The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Besides laboratory researches, food scientists often try to adapt their tools to industrial conditions and easy handling devices useable on-line and in slaughterhouses already exist. This paper overviews the recently developed approaches and latest research efforts related to assessing the quality of different meat products by electromagnetic waves and examines the potential for their deployment. The main meat quality traits that can be assessed using electromagnetic waves are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of techniques, from low frequency, high frequency impedance measurement, microwaves, NMR, IR and UV light, to X-ray interaction, involves a wide range of physical interactions between the electromagnetic wave and the sample. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. Sheep meat commercialization in the retail market in Brazilian cities

    Directory of Open Access Journals (Sweden)

    Ricardo Firetti

    2018-03-01

    Full Text Available ABSTRACT This paper explored the mix market characteristics of sheep meat as a product for sale in different cities in the states of São Paulo and Paraná. For this, 81 products were purchased in 21 outlets sampled in a “non-probabilistic” manner for convenience and then subjected to analysis of yield of meat, bone, and fat. Imported products represented 20% of the total, being marketed in hypermarkets. It was observed that 37% of the total products were obtained in hypermarkets, 31% in supermarkets, 23% in butcher shops, and 8.6% in meat outlets. Almost 9% of the products had not undergone the official slaughter inspection system. The main types of products identified were palettes and legs with bones (33.3 and 24.7%, respectively; however, only 25% were satisfactorily displayed to consumers. The yields obtained in meat and deboned portions were 74% and 59% of the total weight, significantly affecting the average adjusted sales prices of the products, respectively US$13.01/kg sale price; US$17.82/kg deboned; and US$22.52/kg lean meat. The low yield of clean and boned meat observed in the samples can lead to negative experiences of these products by consumers.

  12. An Economical Custom-Built Drone for Assessing Whale Health

    Directory of Open Access Journals (Sweden)

    Vanessa Pirotta

    2017-12-01

    Full Text Available Drones or Unmanned Aerial Vehicles (UAVs have huge potential to improve the safety and efficiency of sample collection from wild animals under logistically challenging circumstances. Here we present a method for surveying population health that uses UAVs to sample respiratory vapor, ‘whale blow,' exhaled by free-swimming humpback whales (Megaptera novaeangliae, and coupled this with amplification and sequencing of respiratory tract microbiota. We developed a low-cost multirotor UAV incorporating a sterile petri dish with a remotely operated ‘blow' to sample whale blow with minimal disturbance to the whales. This design addressed several sampling challenges: accessibility; safety; cost, and critically, minimized the collection of atmospheric and seawater microbiota and other potential sources of sample contamination. We collected 59 samples of blow from northward migrating humpback whales off Sydney, Australia and used high throughput sequencing of bacterial ribosomal gene markers to identify putative respiratory tract microbiota. Model-based comparisons with seawater and drone-captured air demonstrated that our system minimized external sources of contamination and successfully captured sufficient material to identify whale blow-specific microbial taxa. Whale-specific taxa included species and genera previously associated with the respiratory tracts or oral cavities of mammals (e.g., Pseudomonas, Clostridia, Cardiobacterium, as well as species previously isolated from dolphin or killer whale blowholes (Corynebacteria, others. Many examples of exogenous marine species were identified, including Tenacibaculum and Psychrobacter spp. that have been associated with the skin microbiota of marine mammals and fish and may include pathogens. This information provides a baseline of respiratory tract microbiota profiles of contemporary whale health. Customized UAVs are a promising new tool for marine megafauna research and may have broad application in

  13. Replacement of Pork Meat with Pork Head Meat for Frankfurters

    Science.gov (United States)

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (ppork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat. PMID:27621683

  14. Arctic whaling : proceedings of the International Symposium Arctic Whaling February 1983

    NARCIS (Netherlands)

    Jacob, H.K. s'; Snoeijing, K

    1984-01-01

    Contents: D.M. Hopkins and Louie Marincovich Jr. Whale Biogeography and the history of the Arctic Basin P.M. Kellt, J.H.W. Karas and L.D. Williams Arctic Climate: Past, Present and Future Torgny E. Vinje On the present state and the future fate of the Arctic sea ice cover P.J.H. van Bree On the

  15. On the growth of the baleen plate of the Fin Whale and the Blue Whale

    NARCIS (Netherlands)

    Utrecht, van W.L.

    1965-01-01

    1. In Whales variations in the thickness of the baleen plates are supposed to give an insight into certain cyclical processes in the life of the animal. To a certain extent, by means of these variations, it is possible to reach conclusions about the age of the animal and/or about its recent period

  16. Propulsion of a fin whale (Balaenoptera physalus): why the fin whale is a fast swimmer.

    Science.gov (United States)

    Bose, N; Lien, J

    1989-07-22

    Measurements of an immature fin whale (Balaenoptera physalus), which died as a result of entrapment in fishing gear near Frenchmans Cove, Newfoundland (47 degrees 9' N, 55 degrees 25' W), were made to obtain estimates of volume and surface area of the animal. Detailed measurements of the flukes, both planform and sections, were also obtained. A strip theory was developed to calculate the hydrodynamic performance of the whale's flukes as an oscillating propeller. This method is based on linear, two-dimensional, small-amplitude, unsteady hydrofoil theory with correction factors used to account for the effects of finite span and finite amplitude motion. These correction factors were developed from theoretical results of large-amplitude heaving motion and unsteady lifting-surface theory. A model that makes an estimate of the effects of viscous flow on propeller performance was superimposed on the potential-flow results. This model estimates the drag of the hydrofoil sections by assuming that the drag is similar to that of a hydrofoil section in steady flow. The performance characteristics of the flukes of the fin whale were estimated by using this method. The effects of the different correction factors, and of the frictional drag of the fluke sections, are emphasized. Frictional effects in particular were found to reduce the hydrodynamic efficiency of the flukes significantly. The results are discussed and compared with the known characteristics of fin-whale swimming.

  17. Can we improve the nutritional quality of meat?

    Science.gov (United States)

    Scollan, Nigel D; Price, Eleri M; Morgan, Sarah A; Huws, Sharon A; Shingfield, Kevin J

    2017-11-01

    The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

  18. Meat and meat products as a source of bioactive peptides

    Directory of Open Access Journals (Sweden)

    Alfonso Totosaus

    2016-12-01

    Full Text Available Meat is a high protein content food, with great nutritional and biological value. Meat protein hydrolysis begins with the muscle to meat conversion, during meat ageing. After slaughter, endogen enzymes are responsible of meat softening since myofibrillar anchorage proteins are degraded. Protein hydrolysis continues during food preparation. When meat reaches the stomach, pepsin is the first enzyme to interact. As the food travel trough out gastrointestinal tract, pancreatic enzymes degraded the remained protein and the peptidases made the final proteolysis process. The small proteins or peptides are the absorbed to the circulatory system and distributed to the rest of the body. Bioactive peptides activity of meat and meat products is anti-hypertensive mainly, where histidine, carnosine and anserine are the main peptides identified. Another peptide with anti-oxidant activity is glutathione. The content depends on animal species.

  19. Czech Foreign Trade with Meat and Meat Products

    Directory of Open Access Journals (Sweden)

    Karina Pohlová

    2016-04-01

    Full Text Available The meat production and meat processing industry are the most important parts of the agribusiness in the Czech Republic. The problem of the industry is its low competitiveness towards foreign producers and processors which results in negative balance of foreign trade. The aim of the article is to evaluate long-term development of value and structure of Czech foreign trade flows of meat and meat products. The analysis covers the period of 2001–2014. The problems of the negative trade balance are revealed through description of the trade flows of meat and meat products, the RCA index and relations between import and export prices. The analysis points out the problems of low competitiveness of the intermediate and finalized meat. Alternatively, Czech Republic has comparative advantage in live animals, sausages and homogenized meat products.

  20. Qualitative Assessment for Toxoplasma gondii Exposure Risk Associated with Meat Products in the United States.

    Science.gov (United States)

    Guo, Miao; Buchanan, Robert L; Dubey, Jitender P; Hill, Dolores E; Lambertini, Elisabetta; Ying, Yuqing; Gamble, H Ray; Jones, Jeffrey L; Pradhan, Abani K

    2015-12-01

    Toxoplasma gondii is a global protozoan parasite capable of infecting most warm-blooded animals. Although healthy adult humans generally have no symptoms, severe illness does occur in certain groups, including congenitally infected fetuses and newborns, immunocompromised individuals including transplant patients. Epidemiological studies have demonstrated that consumption of raw or undercooked meat products is one of the major sources of infection with T. gondii. The goal of this study was to develop a framework to qualitatively estimate the exposure risk to T. gondii from various meat products consumed in the United States. Risk estimates of various meats were analyzed by a farm-to-retail qualitative assessment that included evaluation of farm, abattoir, storage and transportation, meat processing, packaging, and retail modules. It was found that exposure risks associated with meats from free-range chickens, nonconfinement-raised pigs, goats, and lamb are higher than those from confinement-raised pigs, cattle, and caged chickens. For fresh meat products, risk at the retail level was similar to that at the farm level unless meats had been frozen or moisture enhanced. Our results showed that meat processing, such as salting, freezing, commercial hot air drying, long fermentation times, hot smoking, and cooking, are able to reduce T. gondii levels in meat products. whereas nitrite and/or nitrate, spice, low pH, and cold storage have no effect on the viability of T. gondii tissue cysts. Raw-fermented sausage, cured raw meat, meat that is not hot-air dried, and fresh processed meat were associated with higher exposure risks compared with cooked meat and frozen meat. This study provides a reference for meat management control programs to determine critical control points and serves as the foundation for future quantitative risk assessments.

  1. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    Directory of Open Access Journals (Sweden)

    Wanwisa Chumngoen

    2015-07-01

    Full Text Available Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR and Taiwan native chicken (TNC breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1, TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2, TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3, TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

  2. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    Science.gov (United States)

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-01-01

    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods. PMID:26104409

  3. Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet.

    Science.gov (United States)

    Graça, João; Calheiros, Maria Manuela; Oliveira, Abílio

    2015-12-01

    In response to calls to expand knowledge on consumer willingness to reduce meat consumption and to adopt a more plant-based diet, this work advances the construct of meat attachment and the Meat Attachment Questionnaire (MAQ). The MAQ is a new measure referring to a positive bond towards meat consumption. It was developed and validated through three sequential studies following from an in-depth approach to consumer representations of meat. The construct and initial pool of items were firstly developed drawing on qualitative data from 410 participants in a previous work on consumers' valuation of meat. Afterwards, 1023 participants completed these items and other measures, providing data to assess item selection, factor structure, reliability, convergent and concurrent validity, and predictive ability. Finally, a sample of 318 participants from a different cultural background completed the final version of the MAQ along with other measures to assess measurement invariance, reliability and predictive ability. Across samples, a four-factor solution (i.e., hedonism, affinity, entitlement, and dependence) with 16 items and a second-order global dimension of meat attachment fully met criteria for good model fit. The MAQ subscales and global scale were associated with attitudes towards meat, subjective norm, human supremacy beliefs, eating habits, and dietary identity. They also provided additional explanatory variance above and beyond the core TPB variables (i.e. attitudes, subjective norm and perceived behavioral control) in willingness and intentions concerning meat substitution. Overall, the findings point towards the relevance of the MAQ for the study of meat consumption and meat substitution, and lend support to the idea that holding a pattern of attachment towards meat may hinder a shift towards a more plant-based diet. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Technological and nutritional properties of ostrich, emu, and rhea meat quality

    Directory of Open Access Journals (Sweden)

    Horbańczuk Olaf K.

    2016-09-01

    Full Text Available In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA, favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu and anserine (ostrich, and has low content of sodium (ostrich. The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

  5. Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet.

    Science.gov (United States)

    Keating, G A; Bogen, K T

    2001-01-01

    Heterocyclic amines (HAs) are formed in numerous cooked foods commonly consumed in the diet. A method was developed to estimate dietary HA levels using HA concentrations in experimentally cooked meats reported in the literature and meat consumption data obtained from a national dietary survey. Cooking variables (meat internal temperature and weight loss, surface temperature and time) were used to develop relationships for estimating total HA concentrations in six meat types. Concentrations of five individual HAs were estimated for specific meat type/cooking method combinations based on linear regression of total and individual HA values obtained from the literature. Using these relationships, total and individual HA concentrations were estimated for 21 meat type/cooking method combinations at four meat doneness levels. Reported consumption of the 21 meat type/cooking method combinations was obtained from a national dietary survey and the age-specific daily HA intake calculated using the estimated HA concentrations (ng/g) and reported meat intakes. Estimated mean daily total HA intakes for children (to age 15 years) and adults (30+ years) were 11 and 7.0 ng/kg/day, respectively, with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) estimated to comprise approximately 65% of each intake. Pan-fried meats were the largest source of HA in the diet and chicken the largest source of HAs among the different meat types.

  6. Replacement of Pork Meat with Pork Head Meat for Frankfurters

    OpenAIRE

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p0...

  7. Decarbonising meat : Exploring greenhouse gas emissions in the meat sector

    NARCIS (Netherlands)

    Aan Den Toorn, S. I.; Van Den Broek, M. A.; Worrell, E.

    Consumption of meat is an important source of global greenhouse gas (GHG) emission and deep decarbonisation of the whole meat production chain is required to be able to meet global climate change (CC) mitigation goals. Emissions happen in different stages of meat production ranging from agricultural

  8. Broiler genetic strain and sex effects on meat characteristics.

    Science.gov (United States)

    López, K P; Schilling, M W; Corzo, A

    2011-05-01

    A randomized complete block design within a factorial arrangement of treatments was used to evaluate the effect of strain and sex on carcass characteristics, meat quality, and sensory acceptability. Two broiler strains were reared: a commercially available strain (strain A) and a strain currently in the test phase (strain B) that has been genetically selected to maximize breast yield. Broilers were harvested in a pilot scale processing plant using commercial prototype equipment at 42 d of age. Carcasses were deboned at 4 h postmortem. The left half of each breast was evaluated for pH, color, cooking loss, shear force, and proximate analysis. The right side of each breast was used for consumer acceptability testing. Thigh meat was evaluated for proximate composition. No interactions were observed throughout the study. Male broilers had a higher (P dressing percentage and breast meat yield when compared with females. Broilers from strain B presented a higher (P dressing percentage than those broilers corresponding to the commercially available broiler strain. At 24 h postmortem, female broilers presented a lower ultimate pH and higher Commission internationale de l'éclairage yellowness values (ventral side of the pectoralis major) when compared with male broilers. On average, no differences existed (P > 0.05) among treatments with respect to pH decline, cooking loss, shear values, and proximate composition. In addition, no differences (P > 0.05) existed among breast meat from the different strains with respect to consumer acceptability of appearance, texture, flavor, and overall acceptability, but breast meat from strain B was slightly preferred (P < 0.05) over that of strain A with respect to aroma. However, breast meat from both strains received scores in the range of "like slightly to like moderately." Overall data suggest that all treatments yielded high quality breast and thigh meat and strain cross did not present variability in terms of consumer acceptability.

  9. Meat and Appetite Regulation

    DEFF Research Database (Denmark)

    Kehlet, Ursula Nana

    effects of new formulations of pork products. Different strategies can be applied to potentially enhance the satiating properties of pork. Processed meat products such as meatballs can serve as a matrix for the addition of fiber ingredients. Based on their high protein and fiber contents, high......-fibre meatballs could provide a dual mechanistic action that would lead to greater satiety. For whole muscles, cooking is known to induce structural, physical and chemical changes of the meat proteins, which in turn may affect protein digestibility and potentially affect satiety. The overall aim of this Ph......D thesis was to investigate the effects of fiber addition to meatballs and the effects of cooking methods of pork on appetite regulation. The PhD thesis is based on three human meal test studies and one analytical study related to the characteristics of fiber meat products. In paper I, the objective...

  10. Quality of aged ewe meat in vacuum-packaging system for different storage periods
    Qualidade da carne maturada de ovelhas em sistema de embalagem a vácuo durante diferentes períodos de acondicionamento

    OpenAIRE

    Elzânia Sales Pereira; Patrícia Guimarães Pimentel; Ivone Yurika Mizubuti; Louise Manha Peres; Natália Albieri Koritiaki; Marina Avena Tarsitano; Ana Maria Bridi; Edson Luis de Azambuja Ribeiro; Camila Constantino

    2012-01-01

    Consumers believe tenderness to be most important organoleptic characteristic of meat. However, there is great variability in the tenderness of meat available to consumers; one method to reduce the variability and improve tenderness would be to promote meat aging. The aim of this study was to evaluate the quality of aged ewe meat. The experiment was conducted at the State University of Londrina. It was used eighteen Santa Ines ewes. After slaughter, the Longissimus dorsi muscle were collected...

  11. Ecological safety of meat products

    OpenAIRE

    A. K. Mikhailenko

    2009-01-01

    The level of toxicants was studied, and the biological value of sheep meat in the area of anthropogenic influence was checked up. The level of toxicants in meat depends straight on the age of animals.

  12. Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

    Directory of Open Access Journals (Sweden)

    Anne y Castro Marques

    2010-01-01

    Full Text Available The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.

  13. Taxonomy Icon Data: sperm whale [Taxonomy Icon

    Lifescience Database Archive (English)

    Full Text Available sperm whale Physeter macrocephalus Chordata/Vertebrata/Mammalia/Theria/Eutheria/Cetacea Physeter_macrocephal...us_L.png Physeter_macrocephalus_NL.png Physeter_macrocephalus_S.png Physeter_macrocephal...us_NS.png http://biosciencedbc.jp/taxonomy_icon/icon.cgi?i=Physeter+macrocephalus&t=L http://bioscience...dbc.jp/taxonomy_icon/icon.cgi?i=Physeter+macrocephalus&t=NL http://biosciencedbc....jp/taxonomy_icon/icon.cgi?i=Physeter+macrocephalus&t=S http://biosciencedbc.jp/taxonomy_icon/icon.cgi?i=Physeter+macrocephalus&t=NS ...

  14. Helminths parasites of whales in Brazil

    Directory of Open Access Journals (Sweden)

    Luís C. Muniz-Pereira

    1999-01-01

    Full Text Available Three species of whale Balaenoptera borealis Lesson, 1828, B. physalus (Linnaeus, 1758 and Physeter catodon Linnaeus, 1758 captured in the Brazilian coast were necropsied for helminths. Balaenoptera borealis and B. physalus were infected by Crassicauda crassicauda (Nematoda, Tetrameridae and Ogmogaster antarcticus (Digenea: Notocotylidae, which are referred for the first time in Brazil. Balaenoptera borealis was also infected by Lecithodesmus goliath (Digenea, Campulidae and Bolbosoma turbinella (Acanthocephala, Polymorphidae. Physeter catodon was infected by Anisakis physeteris (Nematoda, Anisakidae, which is a new record to this host in Brazilian waters.

  15. Positive selection on the killer whale mitogenome

    DEFF Research Database (Denmark)

    Foote, Andrew David; Morin, Phillip A.; Durban, John W.

    2011-01-01

    Mitochondria produce up to 95 per cent of the eukaryotic cell's energy. The coding genes of the mitochondrial DNA may therefore evolve under selection owing to metabolic requirements. The killer whale, Orcinus orca, is polymorphic, has a global distribution and occupies a range of ecological niches....... It is therefore a suitable organism for testing this hypothesis. We compared a global dataset of the complete mitochondrial genomes of 139 individuals for amino acid changes that were associated with radical physico-chemical property changes and were influenced by positive selection. Two such selected non...

  16. Summary of Reported Whale-Vessel Collisions in Alaskan Waters

    Directory of Open Access Journals (Sweden)

    Janet L. Neilson

    2012-01-01

    Full Text Available Here we summarize 108 reported whale-vessel collisions in Alaska from 1978–2011, of which 25 are known to have resulted in the whale's death. We found 89 definite and 19 possible/probable strikes based on standard criteria we created for this study. Most strikes involved humpback whales (86% with six other species documented. Small vessel strikes were most common (<15 m, 60%, but medium (15–79 m, 27% and large (≥80 m, 13% vessels also struck whales. Among the 25 mortalities, vessel length was known in seven cases (190–294 m and vessel speed was known in three cases (12–19 kn. In 36 cases, human injury or property damage resulted from the collision, and at least 15 people were thrown into the water. In 15 cases humpback whales struck anchored or drifting vessels, suggesting the whales did not detect the vessels. Documenting collisions in Alaska will remain challenging due to remoteness and resource limitations. For a better understanding of the factors contributing to lethal collisions, we recommend (1 systematic documentation of collisions, including vessel size and speed; (2 greater efforts to necropsy stranded whales; (3 using experienced teams focused on determining cause of death; (4 using standard criteria for validating collision reports, such as those presented in this paper.

  17. Correction: Two intense decades of 19th century whaling precipitated rapid decline of right whales around New Zealand and east Australia.

    Directory of Open Access Journals (Sweden)

    Emma L Carroll

    Full Text Available Right whales (Eubalaena spp. were the focus of worldwide whaling activities from the 16th to the 20th century. During the first part of the 19th century, the southern right whale (E. australis was heavily exploited on whaling grounds around New Zealand (NZ and east Australia (EA. Here we build upon previous estimates of the total catch of NZ and EA right whales by improving and combining estimates from four different fisheries. Two fisheries have previously been considered: shore-based whaling in bays and ship-based whaling offshore. These were both improved by comparison with primary sources and the American offshore whaling catch record was improved by using a sample of logbooks to produce a more accurate catch record in terms of location and species composition. Two fisheries had not been previously integrated into the NZ and EA catch series: ship-based whaling in bays and whaling in the 20th century. To investigate the previously unaddressed problem of offshore whalers operating in bays, we identified a subset of vessels likely to be operating in bays and read available extant logbooks. This allowed us to estimate the total likely catch from bay-whaling by offshore whalers from the number of vessels seasons and whales killed per season: it ranged from 2,989 to 4,652 whales. The revised total estimate of 53,000 to 58,000 southern right whales killed is a considerable increase on the previous estimate of 26,000, partly because it applies fishery-specific estimates of struck and loss rates. Over 80% of kills were taken between 1830 and 1849, indicating a brief and intensive fishery that resulted in the commercial extinction of southern right whales in NZ and EA in just two decades. This conforms to the global trend of increasingly intense and destructive southern right whale fisheries over time.

  18. Physicochemical properties of meat of ducks of mulberries in modern technologies of meat products

    Directory of Open Access Journals (Sweden)

    R. F. Galin

    2017-01-01

    extremely important for the consumer. Meat of mulard ducks is interesting for meat products production due to its high biological value.

  19. Polina Fedorova, About Camel Meat

    OpenAIRE

    Gedeeva, Darina; Babaev, Andrei

    2016-01-01

    In the past, the Kalmyks ate beef and horse meat. The poor ate camel meat. People who ate camel meat had pimples on their faces. The camel’s pelt and humps were used to make vessels. The intestines were cleaned, stretched and dried. It was used to make strings for dombra instruments. Arcadia

  20. Determination of cadmium, lead and mercury residual levels in meat ...

    African Journals Online (AJOL)

    Determination of cadmium, lead and mercury residual levels in meat of canned light tuna ( Katsuwonus pelamis and Thunnus albacares ) and fresh little tunny ( Euthynnus alletteratus ) in Libya. ... Surveillance for mercury (Hg), lead (Pb) and cadmium (Cd) contamination in tuna products is crucial for consumer food safety.

  1. Preference for goat meat and milk products consumption in Bauchi ...

    African Journals Online (AJOL)

    Very few people were involved in the consumption of goat milk and milk products, with the highest percentage coming from respondents who consume goat milk only on certain occasions. In general, the study indicated that goat meat is well cherished, while milk from goats is unpopular in the state. Since goat milk is known ...

  2. THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

    Directory of Open Access Journals (Sweden)

    Silvius STANCIU

    2013-06-01

    Full Text Available Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appeared lately. Lack of safety measures in the field can affect business continuity critically, creating significant losses.

  3. Distribution and abundance of West Greenland humpback whales ( Megaptera novaeangliae )

    DEFF Research Database (Denmark)

    Larsen, Finn; Hammond, P.S.

    2004-01-01

    Photo-identification surveys of humpback whales Megaptera novaeangliae were conducted at West Greenland during 1988-93, the last 2 years of which were part of the internationally coordinated humpback whale research programme YoNAH, with the primary aim of estimating abundance for the West Greenland...... effort. A total of 670 groups of humpback whales was encountered leading to the identification of 348 individual animals. Three areas of concentration were identified: an area off Nuuk; an area at c. 63degrees30'N; and an area off Frederikshab. Sequential Petersen capture-recapture estimates of abundance...

  4. Whales and dolphins (Mammalia, Cetacea) of the Cape Verde Islands, with special reference to the Humpback Whale Megaptera novaeangliae (Borowski, 1781)

    NARCIS (Netherlands)

    Hazevoet, Cornelis J.; Wenzel, Frederick W.

    2000-01-01

    Observations of whales and dolphins in the Cape Verde Islands obtained in 1995 and 1996 are reported and data on the occurrence of 14 taxa are given, including four not previously reported from the region, viz. Bryde’s Whale Balaenoptera edeni, Killer Whale Orcinus orca, Rough-toothed Dolphin Steno

  5. Bioactive Components in The Meat and Their Functional Properties: A Literature Study

    Directory of Open Access Journals (Sweden)

    Khothibul Umam Al Awwaly

    2017-03-01

    Full Text Available Consumer awareness in meat and meat products is generally recognized as a good source of food, with high biological value protein, B group vitamins, minerals and minor elements like several other bioactive compounds that are beneficial to the human body. But in many cases, a processing error is affecting the bioactive compounds of functional foods and consumer impression are relatively negative to some levels of substances in meat such as fat, cholesterol, saturated fatty acids, salt and other substances, which however also involves a diseases of western society such as cardiovascular diseases, respiratory, carcinogenesis, obesity, impaired immune system and accelerate the aging process. Hence there is a need for adequate information related to favorable nutritional value of meat that has not been widely disclosed. Bioactive components in the meat can be anserin, karnosin and bioactive peptides. The generation of bioactive components in the meat in the form of bioactive peptides can be done in three ways: (1 aging or storage of meat, (2 meat fermentation, and (3 the enzyme treatment. Functional properties of bioactive components in meat varies greatly as an antioxidant, antihypertensive, antimicrobial, anticancer and immunomodulatory.

  6. Influence of familiarity with goat meat on liking and preference for capretto and chevon.

    Science.gov (United States)

    Borgogno, Monica; Corazzin, Mirco; Saccà, Elena; Bovolenta, Stefano; Piasentier, Edi

    2015-08-01

    The research aimed at assessing liking and preference for capretto and chevon as a function of consumer familiarity with goat meat. Five meats were produced: traditional milk capretto (MC), heavy summer capretto (HSC), summering (SCh), fall (FCh) and late fall chevon (LFCh). HSC was the most tender meat, having less cooking losses than both MC and redder chevon types. The instrumental profile corresponded with the appearance and texture attributes perceived by panellists. With aging of kids, meat lost its milk aroma (MC) and sweet taste (HSC) and acquired an increasing intensity of goat flavour and livery notes, partially related to feeding regime and fatty acid profile. A niche market preferred chevon over capretto, while the cluster of consumers who were unfamiliar with chevon showed a decrease in pleasantness when tasting chevon, the familiar group reduced their ratings only for meat from the oldest kids. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. A Review of the Poultry Meat Production Industry for Food Safety in Indonesia

    Science.gov (United States)

    Wahyono, N. D.; Utami, M. M. D.

    2018-01-01

    Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse backgrounds. The era of globalization requires competitive products, such as chicken meat in Indonesia, the current chicken meat industry is not only based on high production capacity and decreased production costs but also chicken products are safe to eat. As a consequence of trade liberalization, the poultry industry faces the threat of competition with cheaper products with better quality. The food safety of chicken meat starts from the farm, processing process until consumed. Food safety is a requirement of food products that must be handled by involving government, industry and consumers.

  8. Humpback whale song: A new review

    Science.gov (United States)

    Frankel, Adam S.

    2003-04-01

    The humpback whale song has been described and investigated since the early 1970s. Much has been learned about the humpback whale social structure, but the understanding of the song and its function remains elusive. The hierarchical nature of the song structure was described early on: Songs can be sung for a long period, apparently by males, and primarily during the mating season. However, singers also become physically competitive, suggesting alternative mating strategies. There are a number of unique structural features of song. Its structure evolves over time and combination. The nature of song evolution strongly implies cultural transmission. Song structure appears to be shared within an entire population, even though there appears to be little interchange of individuals between sub populations. Despite over thirty years of inquiry there are still numerous unanswered questions: Why is the song structure so complex? Is song a sexual advertisement, an acoustic space mediation mechanism, or both? How do females choose mates, or do they? What drives song evolution, and why is there so much variation in the rate of change? Are there nonreproductive functions of song? What prompts a male to begin or end singing? Our current understanding and the outstanding questions yet to be answered will be reviewed.

  9. an intermediate moisture meat

    African Journals Online (AJOL)

    Bunmi

    A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for .... prolong shelflife and provide a natural alternative (or supplement) to chemical preservatives. Its antimicrobial ... Although O. gratissimum appears safe to use in both food and as medicine, its level of inclusion in food.

  10. The meat industry: do we think and behave globally or locally?

    Science.gov (United States)

    Belk, K E; Woerner, D R; Delmore, R J; Tatum, J D; Yang, H; Sofos, J N

    2014-11-01

    For generations, those that produce livestock and meat generally felt that their country or geographical region (i.e., provenance) reflected a basis for product differentiation. This occurs to the extent that geography of production often is considered a "brand." For example, there exists "U.S. Grain-Fed Beef" or "Kobe Black Wagyu" or "Uruguayan Grass-Fed Lamb" or "Danish Pork." However, for most meat trade, industry has evolved beyond this. With the exception perhaps of farms onto which livestock are born, meat company's profits are not generally tied to geographical considerations. Most major companies (e.g., JBS, Marfrig, Tyson, Cargill, Danish Crown, Nippon Meat Packers, etc.) operate in multiple countries and represent to consumers the production of a number of locations. However, there also now exist entrepreneurial options for meat production and "local" sales, albeit at lesser volumes. This discussion explores "global" and "local" meat marketing options. Copyright © 2014. Published by Elsevier Ltd.

  11. Detection of Salmonella in Meat

    DEFF Research Database (Denmark)

    Löfström, Charlotta; Hansen, Flemming; Mansdal, Susanne

    2012-01-01

    Cost-effective and rapid monitoring of Salmonella in the meat production chain can contribute to food safety. The objective of this study was to validate an easy-to-use pre-PCR sample preparation method based on a simple boiling protocol for screening of Salmonella in meat and carcass swab samples...... obtained (SP, SE, and AC were 100, 95, and 97%, respectively). This test is under implementation by the Danish meat industry, and can be useful for screening of large number of samples in the meat production, especially for fast release of minced meat with a short shelf life....

  12. Consumer Finance

    OpenAIRE

    Peter Tufano

    2009-01-01

    Although consumer finance is a substantial element of the economy, it has had a smaller footprint within financial economics. In this review, I suggest a functional definition of the subfield of consumer finance, focusing on four key functions: payments, risk management, moving funds from today to tomorrow (saving/investing), and from tomorrow to today (borrowing). I provide data showing the economic importance of consumer finance in the American economy. I propose a historical explanation fo...

  13. Necropsy report of a fin whale (Balaenoptera physalus) stranded in Denmark in 2010

    DEFF Research Database (Denmark)

    Alstrup, Aage K. O.; Hedayat, Abdi; Jensen, Trine Hammer

    2013-01-01

    There is little detailed information on stranded fin whales (Balaenoptera physalus) in the scientific literature (Notarbartolo di Sciara et al., 2003). In Denmark, at least eight fin whales stranded between the years 1603 and 1958 (Kinze, 1995). On 16 June 2010, a live subadult or adult male fin...... whale stranded in the Bay of Vejle (55º 69' N, 9º 58' E), Denmark. Despite several attempts, it was not possible to rescue the fin whale, which was only partially exposed by the water. The fin whale succumbed after 5 d stranded in shallow water. The dead fin whale was transported to a nearby pier...

  14. Consumers' quality perception

    DEFF Research Database (Denmark)

    Bech, Anne C.; Grunert, Klaus G.; Bredahl, Lone

    2001-01-01

    Much has been said about food quality, and the disussion is endless because the notion of quality changes along with the changes in our life and society. This underlines the complexity of the issue of food quality. Today food production in Europe is highly concentrated, and the global market is r...... framework, the Total Food Quality Model, which we believe is useful in understanding consumers perception of food quality. We will then illustrate applications of the model using two recent examples of the quality perception of meat and fish.......Much has been said about food quality, and the disussion is endless because the notion of quality changes along with the changes in our life and society. This underlines the complexity of the issue of food quality. Today food production in Europe is highly concentrated, and the global market...... of quality and the ability of producers to react to changes in consumers' perception of quality may form the basis of market success or failure, independent of whether you are a local or multinational producer. This chapter deals with the analysis of consumers' quality perception. We will introduce a general...

  15. Assessment of levels of bacterial contamination of large wild game meat in Europe.

    Science.gov (United States)

    Membré, Jeanne-Marie; Laroche, Michel; Magras, Catherine

    2011-08-01

    The variations in prevalence and levels of pathogens and fecal contamination indicators in large wild game meat were studied to assess their potential impact on consumers. This analysis was based on hazard analysis, data generation and statistical analysis. A total of 2919 meat samples from three species (red deer, roe deer, wild boar) were collected at French game meat traders' facilities using two sampling protocols. Information was gathered on the types of meat cuts (forequarter or haunch; first sampling protocol) or type of retail-ready meat (stewing meat or roasting meat; second protocol), and also on the meat storage conditions (frozen or chilled), country of origin (eight countries) and shooting season (autumn, winter, spring). The samples were analyzed in both protocols for detection and enumeration of Escherichia coli, coagulase+staphylococci and Clostridium perfringens. In addition, detection and enumeration of thermotolerant coliforms and Listeria monocytogenes were performed for samples collected in the first and second protocols, respectively. The levels of bacterial contamination of the raw meat were determined by performing statistical analysis involving probabilistic techniques and Bayesian inference. C. perfringens was found in the highest numbers for the three indicators of microbial quality, hygiene and good handling, and L. monocytogenes in the lowest. Differences in contamination levels between game species and between meats distributed as chilled or frozen products were not significant. These results might be included in quantitative exposure assessments. Copyright © 2011 Elsevier Ltd. All rights reserved.

  16. AFSC/REFM: Cook Inlet Beluga Whale Economic Survey 2013

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The purpose of this project was to collect data to understand the publics preferences for protecting the Cook Inlet beluga whale (CIBW), a distinct population...

  17. Passive acoustic detection of deep-diving beaked whales

    DEFF Research Database (Denmark)

    Zimmer, W.M.X.; Harwood, J.; Tyack, P.L.

    2008-01-01

    Beaked whales can remain submerged for an hour or more and are difficult to sight when they come to the surface to breathe. Passive acoustic detection (PAD) not only complements traditional visual-based methods for detecting these species but also can be more effective because beaked whales produce...... clicks regularly to echolocate on prey during deep foraging dives. The effectiveness of PAD for beaked whales depends not only on the acoustic behavior and output of the animals but also on environmental conditions and the quality of the passive sonar implemented. A primary constraint on the range...... at which beaked whale clicks can be detected involves their high frequencies, which attenuate rapidly, resulting in limited ranges of detection, especially in adverse environmental conditions. Given current knowledge of source parameters and in good conditions, for example, with a wind speed of 2  m...

  18. Mid-Frequency Sonar Interactions with Beaked Whales

    National Research Council Canada - National Science Library

    Foote, Kenneth G; Feijoo, Gonzalo R; Rye, Kent; Reidenberg, Joy; Hastings, Mardi

    2007-01-01

    The top-level goal of this project is to build an interactive online modeling and visualization system, called the Virtual Beaked Whale, to enable users to predict mid-frequency sonar-induced acoustic...

  19. Numbers of Calling Whales in the North Pacific

    National Research Council Canada - National Science Library

    Watkins, William

    2001-01-01

    Since November 1995, the U.S. Navy's Sound Surveillance System (SOSUS) and other hydrophone arrays were used to regularly sample the occurrence of whale sounds in four regions bordering the continental margins across the North Pacific...

  20. Gulf of Mexico killer whale photo-ID catalog

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Photo-identification data on killer whales occupying the northern Gulf of Mexico have been collected in association with large vessel surveys since 1991. Photographs...

  1. MARKET CHOICES FOR BROILER CHICKEN MEAT IN THE OPINION

    Directory of Open Access Journals (Sweden)

    Anna Augustyńska-Prejsnar

    2014-09-01

    Full Text Available Recently there has, been growing a increase in consumption of poultry meat in Poland. The most important material for slaughter poultry are broilers. Among factors that influence rising demand for poultry meat are: low price, availability of raw materials and promotional campaigns of safe nutrition. Its nutritional and sensory value makes it a choice product. University students are a specific group that has aroused the interest of nutritionists. The students’ lifestyle is characterised by high active social life and intense responsibilities, which ought to be augmented with a carefully chosen diet. The youth do not only have significant impact on the family purchasing decisions but display a strong purchasing power due to financial resources at their disposal and would in the future become mature and rational consumers. The article lists factors that determine purchasing needs, reasons for choice of markets and the consumption frequency of broiler meat. The feeling of lack of other products coupled with current sales promotions were, in the opinion of the students surveyed, often responsible for the decision to purchase of broiler chicken meat. Low price and the ease of preparation were also key reasons for the choice of this meat product. Responding students noted that skinless chicken breast fillet was most commonly consumed.

  2. Is in vitro meat the solution for the future?

    Science.gov (United States)

    Hocquette, Jean-François

    2016-10-01

    The production of in vitro meat regularly generates media interest because of the contribution it could, at first glance, make to the issue of feeding humankind while also protecting the environment and respecting animals. However, the majority of experts considers that there are still numerous technological obstacles that have to be overcome to produce in vitro meat. In addition, even if in vitro meat could eliminate the supposed lack of well-being of livestock and has the potential to free up cultivable land, other supposed advantages are questionable and not always agreed upon by the scientific community. However, another major problem for the commercialisation of in vitro meat would be its acceptance by consumers, even if some consumers are ready to taste it at least once. In particular, the artificial nature of the product goes against the growing demand for natural products in many countries. The consumption of in vitro meat will depend on a conflict of values at an individual or collective level. The reality is that a range of other complementary solutions already exist which meet the challenges of food supply in our society, but which are less saleable to the media. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. The world's most isolated and distinct whale population? Humpback whales of the Arabian Sea.

    Directory of Open Access Journals (Sweden)

    Cristina Pomilla

    Full Text Available A clear understanding of population structure is essential for assessing conservation status and implementing management strategies. A small, non-migratory population of humpback whales in the Arabian Sea is classified as "Endangered" on the IUCN Red List of Threatened Species, an assessment constrained by a lack of data, including limited understanding of its relationship to other populations. We analysed 11 microsatellite markers and mitochondrial DNA sequences extracted from 67 Arabian Sea humpback whale tissue samples and compared them to equivalent datasets from the Southern Hemisphere and North Pacific. Results show that the Arabian Sea population is highly distinct; estimates of gene flow and divergence times suggest a Southern Indian Ocean origin but indicate that it has been isolated for approximately 70,000 years, remarkable for a species that is typically highly migratory. Genetic diversity values are significantly lower than those obtained for Southern Hemisphere populations and signatures of ancient and recent genetic bottlenecks were identified. Our findings suggest this is the world's most isolated humpback whale population, which, when combined with low population abundance estimates and anthropogenic threats, raises concern for its survival. We recommend an amendment of the status of the population to "Critically Endangered" on the IUCN Red List.

  4. The world's most isolated and distinct whale population? Humpback whales of the Arabian Sea.

    Science.gov (United States)

    Pomilla, Cristina; Amaral, Ana R; Collins, Tim; Minton, Gianna; Findlay, Ken; Leslie, Matthew S; Ponnampalam, Louisa; Baldwin, Robert; Rosenbaum, Howard

    2014-01-01

    A clear understanding of population structure is essential for assessing conservation status and implementing management strategies. A small, non-migratory population of humpback whales in the Arabian Sea is classified as "Endangered" on the IUCN Red List of Threatened Species, an assessment constrained by a lack of data, including limited understanding of its relationship to other populations. We analysed 11 microsatellite markers and mitochondrial DNA sequences extracted from 67 Arabian Sea humpback whale tissue samples and compared them to equivalent datasets from the Southern Hemisphere and North Pacific. Results show that the Arabian Sea population is highly distinct; estimates of gene flow and divergence times suggest a Southern Indian Ocean origin but indicate that it has been isolated for approximately 70,000 years, remarkable for a species that is typically highly migratory. Genetic diversity values are significantly lower than those obtained for Southern Hemisphere populations and signatures of ancient and recent genetic bottlenecks were identified. Our findings suggest this is the world's most isolated humpback whale population, which, when combined with low population abundance estimates and anthropogenic threats, raises concern for its survival. We recommend an amendment of the status of the population to "Critically Endangered" on the IUCN Red List.

  5. Occurrence of bioactive sphingolipids in meat and fish products

    DEFF Research Database (Denmark)

    Hellgren, Lars

    2001-01-01

    /neutral glycolipids varied from 1 to 2.9, while in poultry this ratio varied between 5.2 to 19.2 and in red meat it varied from 1.6 to 8.3. The fatty acid composition of sphingomyelin in fish was dominated by C24:1 (Delta (9)) or C22:1 (Delta (9)), while C16:0 and C18:0 were the dominating sphingomyelin species....... Therefore we investigated the contents of sphingomyelin and neutral glycosphingolipids in commonly consumed meat and fish products. Sphingomyelin and glycosphingolipids were found in all foodstuffs studied. The total amount varied between 118 +/- 17 nmol/g (cod) to 589 +/- 39 nmol/g (chicken leg). Generally......, lower amounts of sphingolipids were determined in fish meat than in red meat and poultry, while poultry was the richest source of this class of lipids. However, fish meat contained a relatively high content of neutral glycolipids compared with other types of meat. Thus, in fish the ratio sphingomyelin...

  6. Occurrence of heterocyclic amines in cooked meat products.

    Science.gov (United States)

    Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A; Hunt, Melvin C; Smith, J Scott

    2012-03-01

    Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). Copyright © 2011 Elsevier Ltd. All rights reserved.

  7. Building a Virtual Model of a Baleen Whale: Phase 2

    Science.gov (United States)

    2015-09-30

    large animals . The large body size of mysticete whales precludes any meaningful bioacoustic work in captivity. Consequently, our assessment is...that the most effective way to study the vibroacoustic physiology of these animals is to construct a model of mysticete anatomy that can be used to...a postmortem gray whale specimen for this project, as originally planned. Alternatively, we acquired an entire carcass of a freshly postmortem

  8. Mid-Frequency Sonar Interactions with Beaked Whales

    Science.gov (United States)

    2011-06-30

    et al. 2006), in the Bahamas and Madeira in 2000 (NOAA 2001, Cox et al. 2006), and in the Canary Islands in 2002 (Proceed. ECS 2004). Cuvier’s beaked...acoustic testing strand whales?" Nature 392. 29 (1998). L. Freitas, "The stranding of three Cuvier’s beaked whales Ziphius caviostris in Madeira ... Madeira , 1999-2002," Woods Hole Oceanographic Institution Technical Report. WHOI-2005- 09, 38 pp. (2005). Available online at http://www.whoi.edu

  9. Multiple origins of gigantism in stem baleen whales

    Science.gov (United States)

    Tsai, Cheng-Hsiu; Kohno, Naoki

    2016-12-01

    Living baleen whales (Mysticeti) include the world's largest animals to have ever lived—blue whales ( Balaenoptera musculus) can reach more than 30 m. However, the gigantism in baleen whales remains little explored. Here, we compiled all published stem mysticetes from the Eocene and Oligocene and then mapped the estimated body size onto different phylogenies that suggest distinct evolutionary histories of baleen whales. By assembling all known stem baleen whales, we present three novel findings in early mysticete evolution. Results show that, regardless of different phylogenetic scenarios, large body size (more than 5-m long) evolved multiple times independently in their early evolutionary history. For example, the earliest known aetiocetid ( Fucaia buelli, 33-31 Ma) was small in size, about 2 m, and a later aetiocetid ( Morawanocetus-like animal, 26-23 Ma) can reach 8-m long—almost four times the size of Fucaia buelli—suggesting an independent gigantism in the aetiocetid lineage. In addition, our reconstruction of ancestral state demonstrates that the baleen whales originated from small body size (less than 5 m) rather than large body size as previously acknowledged. Moreover, reconstructing the evolution of body size in stem baleen whales suggests that the initial pulse of mysticete gigantism started at least back to the Paleogene and in turn should help to understand the origin, pattern, and process of the extreme gigantism in the crown baleen whales. This study illustrates that Cope's rule is insufficient to explain the evolution of body size in a group that comprises the largest animals in the history of life, although currently the lack of exact ancestor-descendant relationships remains to fully reveal the evolutionary history of body size.

  10. Consumer Fetish

    DEFF Research Database (Denmark)

    Arnould, Eric; Cayla, Julien

    2015-01-01

    in the organizational fetishization of consumers, that is, how in the process of understanding and managing markets, a quasimagical fascination with amalgams of consumer voices, images, and artefacts comes about. We offer several contributions. First, we demonstrate the pertinence of (primarily anthropological...

  11. Association between red meat consumption and colon cancer: A systematic review of experimental results.

    Science.gov (United States)

    Turner, Nancy D; Lloyd, Shannon K

    2017-04-01

    A role for red and processed meat in the development of colorectal cancer has been proposed based largely on evidence from observational studies in humans, especially in those populations consuming a westernized diet. Determination of causation specifically by red or processed meat is contingent upon identification of plausible mechanisms that lead to colorectal cancer. We conducted a systematic review of the available evidence to determine the availability of plausible mechanistic data linking red and processed meat consumption to colorectal cancer risk. Forty studies using animal models or cell cultures met specified inclusion criteria, most of which were designed to examine the role of heme iron or heterocyclic amines in relation to colon carcinogenesis. Most studies used levels of meat or meat components well in excess of those found in human diets. Although many of the experiments used semi-purified diets designed to mimic the nutrient loads in current westernized diets, most did not include potential biologically active protective compounds present in whole foods. Because of these limitations in the existing literature, there is currently insufficient evidence to confirm a mechanistic link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk. Impact statement Current recommendations to reduce colon cancer include the reduction or elimination of red or processed meats. These recommendations are based on data from epidemiological studies conducted among cultures where meat consumption is elevated and consumption of fruits, vegetables, and whole grains are reduced. This review evaluated experimental data exploring the putative mechanisms whereby red or processed meats may contribute to colon cancer. Most studies used levels of meat or meat-derived compounds that were in excess of those in human diets, even in cultures where meat intake is elevated. Experiments where protective dietary compounds were used to mitigate the

  12. Carcass and meat lamb and kid quality and development of consumer acceptability Calidad de la canal y de la carne ovina y caprina y los gustos de los consumidores Qualidade da carcaça e da carne ovina e caprina em face ao desenvolvimento da percepção do consumidor

    Directory of Open Access Journals (Sweden)

    Carlos Sañudo Astiz

    2008-07-01

    Full Text Available Small ruminants have been one of the first domesticated species and from their origins have produced multiple benefits to humans. In the last two centuries, world sheep production has become more and more specialised upon geographical areas. But, recent changes in consumer attitudes, together with the increment in artificial fibre industries and human world population, some crisis related with the international wool market and some increments in lamb prices, have provoked that lamb meat has increased its relative importance inside the global sheep income. Also, sheep production systems vary considerably across the world, and reflect the different local environmental conditions, which determine, to a large extent, breeds, housing, levels of intensification and, at the end, local market requirements and qualities. However, among all the meats, sheep meat remains the most internationally traded (16 % of total world production is exported, which explains the potential existence of different lamb products in the same market. Then, the new requirements have created a higher interest for meat production, including its quality and quality marks. This interest from producers and the industry should be reflected in a proportional higher interest from the researches towards sheep and goat, where it exists, in general, important lacks of knowledge and, in particular, in lamb and kid meat Science. In the present speech we will made a special incidence on the relationship between carcass quality and lamb acceptability and on some factors like breed and species, diet and production system, slaughter weight and ageing time and their importance on the variation of the carcass and meat quality, including consumer acceptability.Los pequeños rumiantes, ovinos y caprinos, fueron una de las primeras especies que se domesticaron y desde sus orígenes han producido múltiples beneficios al hombre. En los dos últimos siglos la producción ovina se fue progresivamente

  13. The modelling and assessment of whale-watching impacts

    Science.gov (United States)

    New, Leslie; Hall, Ailsa J.; Harcourt, Robert; Kaufman, Greg; Parsons, E.C.M.; Pearson, Heidi C.; Cosentino, A. Mel; Schick, Robert S

    2015-01-01

    In recent years there has been significant interest in modelling cumulative effects and the population consequences of individual changes in cetacean behaviour and physiology due to disturbance. One potential source of disturbance that has garnered particular interest is whale-watching. Though perceived as ‘green’ or eco-friendly tourism, there is evidence that whale-watching can result in statistically significant and biologically meaningful changes in cetacean behaviour, raising the question whether whale-watching is in fact a long term sustainable activity. However, an assessment of the impacts of whale-watching on cetaceans requires an understanding of the potential behavioural and physiological effects, data to effectively address the question and suitable modelling techniques. Here, we review the current state of knowledge on the viability of long-term whale-watching, as well as logistical limitations and potential opportunities. We conclude that an integrated, coordinated approach will be needed to further understanding of the possible effects of whale-watching on cetaceans.

  14. Transient killer whale range - Satellite tagging of West Coast transient killer whales to determine range and movement patterns

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Transient killers whales inhabit the West Coast of the United States. Their range and movement patterns are difficult to ascertain, but are vital to understanding...

  15. Short communication: Consumer’s willingness to pay for indigenous meat products: The case of a Spanish sheep breed

    Energy Technology Data Exchange (ETDEWEB)

    Gracia, A.; Magistris, T. de

    2016-11-01

    European farmers of indigenous local breeds have benefited from European Union economic support in the past and it is forecast to continue being supported in the future. However, it is in the public debate that economic support cannot last forever. Then, for the long-run maintenance of indigenous local breeds to be possible, the derived meat products from these breeds should be demanded by consumers or at least by a group of local consumers. This is the aim of this paper, to study consumers’ demand for indigenous local meat products. In particular, to assess how much consumers are willing to pay for a Spanish lamb meat from an indigenous sheep breed (“Ojinegra de Teruel”). To do that, a non-hypothetical experimental auction with local consumers (those living in a medium-size town around 150 km the producing area of this meat) was used. Results indicated that consumers were willing to pay, on average, €0.45 (15% of the market price) more for the lamb meat with the “Ojinegra de Teruel” breed claim than for the one without breed indication (as it is now sold in the market). Then, local consumers clearly accept the differentiated meat through the indigenous breed indication. Then, producers in the area could have more opportunities to sell in the local market if they differentiate their meat using the indigenous “Ojinegra de Teruel” claim than using the undifferentiated strategy they are undertaken now. (Author)

  16. Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model

    Directory of Open Access Journals (Sweden)

    Jefferson C. de Barros

    2012-09-01

    Full Text Available This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC index and cell viability in meat broth and meat model. Minimum Inhibitory Concentration (MIC and Minimum Bactericidal Concentration (MBC of the oil was 0.6 and 1.25 µL.mL-1, respectively. Lactic acid showed MIC and MBC of 2.5 and 5µL.mL-1, respectively. FIC indices of the combined application of the oil and lactic acid were 0.5 showing a synergic interaction. The essential oil and lactic acid showed similar (p>0.05 anti-S. aureus effect in meat broth over 96 h of exposure. Treatment with essential oil or lactic acid presented a smaller anti-staphylococcal effect in meat in comparison to meat broth. No significant difference (p>0.05 was found for the microbial counts in meat treated with each antimicrobial alone or in mixture. These results could arise as an interesting approach for the improvement of food preservation using more natural procedures, considering the current demand of consumer and sensory quality of foods.

  17. NAFTA AT 21: STRUCTURAL CHANGE IN MEXICAN’S DEMAND FOR U.S. MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Frank Kyekyeku Nti

    2016-10-01

    Full Text Available The purpose of this paper is to examine the influence of the North American Free Trade Agreement (NAFTA on the change in consumer preference for U.S. meat and meat products in Mexico and to provide empirical estimates of the extent of sensitivity of meat price change to change in quantity demand. The analyses used an Inverse Almost Ideal Demand System (IAIDS model to address the study objectives due to its appropriateness in modeling the level of utility for commodities with fixed or exogenously determined short run supply. The study findings show that Mexico’s participation in NAFTA could have indirectly effected a structural change in demand for imported meat from the U.S. but the direction of change is heterogeneous among the different meat groups. Also, while Mexican demand for U.S. meat is inflexible, price response to changes in the quantity of imported U.S. poultry is much sensitive compared to pork and beef.

  18. Knowledge of stakeholders in the game meat industry and its effect on compliance with food safety standards.

    Science.gov (United States)

    Bekker, Johan Leon; Hoffman, Louw C; Jooste, Piet J

    2011-10-01

    The game meat industry is continuing to grow in South Africa. Several stakeholders are involved in the game meat supply chain and a high level of knowledge is necessary to ensure compliance with legislation and standards. It was therefore necessary to determine the level of knowledge of the stakeholders since this has not been determined before. Information regarding the extent of stakeholders' knowledge and the possible impact on compliance to standards was obtained through a desk-top study and an analysis of questionnaire responses from industry, consumers and relevant authorities. Results have shown that consumers have a specific expectation regarding the safe production of game meat. Limitations in the knowledge of the stakeholders have been identified. Understanding these limitations can assist policy-makers, law enforcers and the game meat industry in developing strategies to alleviate the problem. The result of this study may assist in providing consumers with game meat that is safe for human consumption.

  19. Danish initiatives to improve the safety of meat products

    DEFF Research Database (Denmark)

    Wegener, Henrik Caspar

    2010-01-01

    and Campylobacter, and to a lesser extent Yersinia, Escherichia coli O157 and Listeria. Danish initiatives to improve the safety of meat products have focused on the entire production chain from the farm to the consumer, with a special emphasis on the pre-harvest stage of production. The control of bacterial......During the last two decades the major food safety problems in Denmark, as determined by the number of human patients, has been associated with bacterial infections stemming from meat products and eggs. The bacterial pathogens causing the majority of human infections has been Salmonella...

  20. Consumer behaviour and opportunities for new product development

    DEFF Research Database (Denmark)

    Grunert, Klaus G

    and Q-PORKCHAINS and a Danish project, all dealing with new product development in the meat sector, it is shown how the use of consumer insight techniques can a) support the identification of market opportunities, b) make sure that technologies applied are acceptable to consumers, c) aid the selection...