WorldWideScience

Sample records for whale meat consumers

  1. Methylmercury exposure and neurological outcomes in Taiji residents accustomed to consuming whale meat.

    Science.gov (United States)

    Nakamura, Masaaki; Hachiya, Noriyuki; Murata, Ken-ya; Nakanishi, Ichiro; Kondo, Tomoyoshi; Yasutake, Akira; Miyamoto, Ken-ichiro; Ser, Ping Han; Omi, Sanae; Furusawa, Hana; Watanabe, Chiho; Usuki, Fusako; Sakamoto, Mineshi

    2014-07-01

    Methylmercury (MeHg) is a major environmental neurotoxicant that causes damage to the central nervous system. In Japan, industrial emission of MeHg has resulted in MeHg intoxication in Minamata and Niigata, the so-called Minamata disease. Humans are exposed to MeHg derived from natural sources, primarily fish and fish predators. Therefore, MeHg continues to be an environmental risk to human health, particularly in susceptible populations that frequently consume substantial amounts of fish or fish predators such as whale. This study aimed to investigate the health effects of MeHg exposure in adults. The subjects were 194 residents (117 males, 77 females; age 20-85 years) who resided in the coastal town of Taiji, the birthplace of traditional whaling in Japan. We analyzed hair for mercury content and performed detailed neurological examinations and dietary surveys. Audiometry, magnetic resonance imaging, and electromyography were performed to diagnose neurological defects. Whole blood mercury and selenium (Se) levels were measured in 23 subjects. The geometric mean of the hair mercury levels was 14.9 μg/g. Twelve subjects revealed hair mercury levels >50 μg/g (NOAEL) set by WHO. Hair mercury levels significantly correlated with daily whale meat intake. These results suggested that residents in Taiji were highly exposed to MeHg by ingesting MeHg-contaminated whale meat. Multivariate regression analysis demonstrated no significant correlations between hair mercury levels and neurological outcomes, whereas some of the findings significantly correlated with age. A significantly positive correlation between whole blood mercury and Se levels was observed and the whole blood mercury/Se molar ratios of all subjects were exposure in this study. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. 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.

  3. 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...... difficulty in evaluating meat quality, resulting in uncertainty and dissatisfaction, and reveal a need for educating consumers about evaluating eating quality during shopping....

  4. 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

  5. Consumers' perceptions of African wildlife meat

    DEFF Research Database (Denmark)

    Radder, Laetitia; Grunert, Klaus G.

    2009-01-01

    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...

  6. 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.

  7. RESEARCH ON CONSUMER BEHAVIOUR ON BUCHAREST MEAT MARKET

    OpenAIRE

    Agatha POPESCU

    2013-01-01

    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. How...

  8. 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

  9. 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,

  10. Exploring meat substitutes: consumer experiences and contextual factors

    NARCIS (Netherlands)

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

    2013-01-01

    Purpose – Meat substitutes can be environmentally more sustainable alternatives to meat. However, the image of these products in The Netherlands is still low. The purpose of this paper is to explore consumers' experiences and sensory expectations of meat substitutes and the appropriateness of the

  11. 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.

  12. 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 ...

  13. 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.

  14. 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

  15. 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

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. Consumer attitudes and preferences about the pork meat in Hungary

    OpenAIRE

    Vida, Viktória

    2013-01-01

    In my study I wish to investigate the fact that how the pork consumption of Hungary changed during the last years. This study focuses on consumer’s attitudes about (pork) meat, what do they think about the healthness of the different meat type, what are the strengths and weaknesses of pork meat, what are the main features of good quality pork meat, what are the major pork purchase influencing factors and what are the favourite food of the respondents from pork meat etc. Then I analyze the t...

  2. 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.

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

    DEFF Research Database (Denmark)

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

    2008-01-01

    state a willingness to pay for safer meat - but we know very little about how different methods to reduce risks affect the consumers' preferences for safer meat. In the present study, a choice experiment for a representative sample of the Danish population was conducted to elicit whether consumers......' willingness to pay for reducing the risks of Salmonella infections was affected by the specific risk reduction methods (risk reductions using the current policy, at farm level, or decontamination at slaughterhouse using water/steam or lactic acid). More specifically, the consumers were asked to choose between...... different packages of minced pork that differed with respect to Salmonella risks, risk reduction method, and price. The sample consisted of 844 Danish consumers, who answered a questionnaire over the internet. Our results indicate that consumers demand safer meat, but not at all costs - there is a limit...

  4. 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.

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

    National Research Council Canada - National Science Library

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

    2012-01-01

    .... 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...

  6. 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.

  7. 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.

  8. A NONPARAMETRIC ANALYSIS OF CONSUMER PREFERENCES FOR FRESH MEAT PRODUCTS

    OpenAIRE

    Moen, Daniel S.; Capps, Oral, Jr.

    1988-01-01

    Nonparametric statistical methods (the Kruskal-Wallis test and Dunn's multiple comparison procedure) were used to analyze consumer preferences for fresh meat products (chicken, beef steak, beef roast, fish, ground beef, pork, turkey, and lamb) in a retail food chain in Houston. On a pairwise basis, significant differences in ratings were evident for the majority of the fresh meat products in terms of frequency of purchase as well as taste and quality. In particular, chicken was not only the m...

  9. 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

  10. 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

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

    DEFF Research Database (Denmark)

    Steiner, Bodo; Gao, Fei; Unterschultz, Jim

    2010-01-01

    , this study provides a “post-BSE” assessment of consumer perceptions toward selected bison meat attributes. The results from an attribute-based choice experiment provide little support that simple traceability assurance schemes have value to consumers of bison and beef steaks, thus confirming similar findings......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...... of earlier beef studies that have employed different methodological approaches. The results also suggest that consumers are willing to pay significant premiums for bison steaks that are certified as being produced without genetically modified organisms, an attribute that has so far been unexplored...

  12. 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.

  13. Not whale-fall specialists, Osedax worms also consume fishbones.

    Science.gov (United States)

    Rouse, Greg W; Goffredi, Shana K; Johnson, Shannon B; Vrijenhoek, Robert C

    2011-10-23

    Marine annelid worms of the genus Osedax exploit sunken vertebrate bones for food. To date, the named species occur on whale or other mammalian bones, and it is argued that Osedax is a whale-fall specialist. To assess whether extant Osedax species could obtain nutrition from non-mammalian resources, we deployed teleost bones and calcified shark cartilage at approximately 1000 m depth for five months. Although the evidence from shark cartilage was inconclusive, the teleost bones hosted three species of Osedax, each of which also lives off whalebones. This suggests that rather than being a whale-fall specialist, Osedax has exploited and continues to exploit a variety of food sources. The ability of Osedax to colonize and to grow on fishbone lends credibility to a hypothesis that it might have split from its siboglinid relatives to assume the bone-eating lifestyle during the Cretaceous, well before the origin of marine mammals.

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

    African Journals Online (AJOL)

    Nicolette Gibson

    2015-08-11

    Aug 11, 2015 ... techniques were applied to analyse the data with SPSS (Statistical Package for the Social Sciences) version. 21.0. In addition to the consumer survey, as mentioned above, this paper also reports on a second survey of a different nature involving in-store observational research of fresh red meat products.

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

    African Journals Online (AJOL)

    The South African consumer market is characterised by socio-economic and cultural diversity. Food expenditure patterns, behaviour and preferences differ significantly between the various socio-economic sub-groups. Packaging information, including red meat classification information, could be an important tangible ...

  16. 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...

  17. 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...

  18. Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview.

    Science.gov (United States)

    Troy, Declan J; Ojha, Kumari Shikha; Kerry, Joseph P; Tiwari, Brijesh K

    2016-10-01

    New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. This paper outlines various novel thermal and non-thermal technologies which have shown potential for meat processing applications. A number of process analytical techniques which have shown potential for rapid, real-time assessment of meat quality are also discussed. The commercial uptake and consumer acceptance of novel technologies in meat processing have been subjects of great interest over the past decade. Consumer focus group studies have shown that consumer expectations and liking for novel technologies, applicable to meat processing applications, vary significantly. This overview also highlights the necessity for meat processors to address consumer risk-benefit perceptions, knowledge and trust in order to be commercially successful in the application of novel technologies within the meat sector. Copyright © 2016. Published by Elsevier Ltd.

  19. Stable isotope ratios and mercury levels in red meat products from baleen whales sold in Japanese markets.

    Science.gov (United States)

    Endo, Tetsuya; Hotta, Yohei; Hisamichi, Yohsuke; Kimura, Osamu; Sato, Rie; Haraguchi, Koichi; Funahashi, Naoko; Baker, C Scott

    2012-05-01

    We analyzed the δ(13)C, δ(15)N and δ(18)O values and Hg concentration in red meat products originating from the predominant types sold in Japan for human consumption: two populations of common minke (J- and O-types), Bryde's and sei whales in the western North Pacific Ocean, and fin and Antarctic minke whales in the Southern Ocean. The order of the trophic positions, evaluated by δ(15)N values and Hg concentrations, coincided with their known feeding habits: common minke (J-type)=common minke (O-type)> Bryde's ≥ sei ≥ Antarctic minke ≥ fin. The Hg concentrations in the combined samples from the six samples were significantly correlated with their δ(15)N values (γ=0.455, n=66, ptypes) or the Bryde's whale, probably reflecting the higher δ(15)N value and lower Hg concentration in the North Pacific Ocean around Japan. Determination of δ(13)C, δ(15)N and δ(18)O could be used to discriminate between the red meat products originating from the whale species in the North Pacific and Southern Oceans. However, the four whale species or populations in the Pacific Ocean could not be discriminated on basis of these values, nor could the two species in the Southern Ocean. Positive correlations between the δ(13)C and δ(15)N values and negative correlations between the δ(15)N and δ(18)O values and the δ(13)C and δ(18)O values, probably reflecting migration patterns, were found in some whale species in the North Pacific and Southern Oceans. Copyright © 2012 Elsevier Inc. All rights reserved.

  20. Meat allergy.

    Science.gov (United States)

    Restani, Patrizia; Ballabio, Cinzia; Tripodi, Salvatore; Fiocchi, Alessandro

    2009-06-01

    This review summarizes the scientific evidence on meat allergy, an unusual disorder, whose prevalence in some European countries (such as Italy) may be increasing. Data reported in this review underline some interesting points: in meats rarely consumed, such as kangaroo, whale and seal, the main allergens are only partially correlated to those detected in beef or other usually consumed meats; cross-reactivity and cross-contamination are critical aspects, which should be seriously considered by allergologists. Meat allergy is normally outgrown during the first years of life, so that it is rare in adults. Beef among mammals and chicken among birds are most frequently involved. The major allergens are serum albumins and immunoglobulins, but there are a few reports of allergies to muscle proteins (actin, myosin and tropomyosin). As meat allergenicity can be reduced by various treatments (heat, homogenization and freeze-drying), the consumption of meat derivatives by children allergic to meat proteins is often permitted. Cross-reactivity has been described between different meats, between meat and milk or eggs and between meat and animal dander. There are some reports of cross-contamination associated with the inadequate cleaning of industrial or butchers' equipment. All these aspects may have serious implications for clinical practice.

  1. 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.

  2. 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.

  3. 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.

  4. Enabling Transparency in Meat Supply Chains: tracking & tracing for supply chain partners, consumers and authorities

    NARCIS (Netherlands)

    Scholten, H.; Bartram, T.; Kassahun, A.; Kläser, S.; Tröger, R.; Hartog, R.J.M.; Schilings-Schmitz, A.; Meier, S.; Reiche, R.

    2014-01-01

    This paper discusses a new system that enables meat supply chain stakeholders and regulators or authorities to track and trace and – at the same time – allows meat consumers to use their smartphone (or internet) to get immediate and direct access to all information on the specific meat item they see

  5. 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.

  6. Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated With Meat Consumption

    Directory of Open Access Journals (Sweden)

    Nomasonto M. Xazela

    2017-05-01

    Full Text Available This study was conducted to determine the perceptions of rural low-income consumers on meat quality and health issues associated with meat consumption. A total of 466 consumers in the Eastern Cape (EC Province (South Africa (SA were randomly sampled, and principal component analyses (PCA were used to analyse the data. With regard to purchasing decisions, correlation analysis was performed to establish the relationships between actual scores and mean scores so as to determine purchase motives and decisions. The major purchase point mentioned by all consumers was the supermarket (65%, and the reasons were that this purchase point was the most hygienic and the meat was fresh (35%. The estimated relationship showed a significant association between products consumed at home and the source of income of consumers. With regard to consumption patterns and health issues, most consumers were aware of nutritional balance issues (64%, and most were aware of the health risks associated with meat consumption (59%. It was concluded that consumer perceptions on the meat quality aspects associated with health and consumption patterns are affected by disposable income and cultural background.

  7. Investigating the concept of meat quality from the consumers' perspective: The case of Greece.

    Science.gov (United States)

    Krystallis, Athanasios; Arvanitoyannis, Ioannis S

    2006-01-01

    Recent unfortunate food incidents increased consumers' concern about food and especially meat quality. The perception that meat is a hazardous commodity to consume resulted in a stabilization of the, so far increasing, meat consumption in Greece, as well as in the EU. The present survey aims to identify the general trends of meat consumption in Greece, define through factor analysis the way consumers perceive the concept of meat quality and explore by means of cluster analysis the existence of specific consumer types in relation to meat quality perceptions, with clear-cut and statistically solid socio-demographic and behavioural profile .The frequency of meat purchasing and consumption is particularly high, while meat is present in the everyday plate of Greeks in almost any expression of their family and social life. Meat preference is mainly evaluated on the basis of pleasure derived from taste, which has to be evaluated according to visual quality cues (e.g., colour, leanness, etc.). Different consumer types with clear-cut profile are found to evaluate meat quality differently, based on different quality dimensions, such as visual quality, labels and brand name, nutritional value and microbial or chemical safety.

  8. 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

  9. 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.

  10. 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.

  11. 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.

  12. 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

    2017-11-22

    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.

  13. Consumer acceptance of Italian or New Zealander lamb meat: an Italian case study

    Directory of Open Access Journals (Sweden)

    Roberto Giangrande

    2010-01-01

    Full Text Available A Central location test was performed to compare heavy Apennine lamb meat to New Zealander lamb meat in order to create a Protected Geographical Indication for lamb meat. Roasted New-Zealander and heavy Apennine lamb legs were tested by 106 consumers according to the following experimental plan: blind phase (B without any possibility to recognize the meat type tasted, expected phase (E in which were described the characteristics of the two types of meat without tasting, informed phase (I in which the tasted meat was recognized in provenience. Results showed in a nine point scale of appreciation for flavour, juiciness and overall pleasure, the highest values in Apennine lamb meat. B test showed the highest value for overall pleasure (P<0.01. Interaction, Italian lamb x Informed test showed the highest values for all the parameters except for overall liking for which Italian lamb x E test showed the highest values. About foreign lamb meat B test showed higher values than I and E test. Information about lamb meat origin showed disconfirmation for tenderness in Italian lamb meat. Foreign lamb meat showed a positive disconfirmation for flavour and overall pleasure, that confirm the better perception by consumers in blind consumption than in the informed one.

  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. 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.

  16. Consumer Perception and Preference for Meat Types in Ogbomoso ...

    African Journals Online (AJOL)

    Two hundred and six (206) respondents in Ogbomoso (a university community) in Oyo state Nigeria were randomly selected through structured questionnaires to examine their perception and preference of meat and meat products. Data collected were analyzed through the use of descriptive statistical tools. The results ...

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

    African Journals Online (AJOL)

    Sixty per cent of the respondents were of the opinion that local poultry meat taste better, while 46 per cent of the respondents indicated that imported poultry meat do not taste better. This was probably due to long period of refrigeration, which reduced its freshness and taste and made it less healthy for consumption.

  18. 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.

  19. Consumer perception of meat quality and implications for product development in the meat sector-a review.

    Science.gov (United States)

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

    2004-02-01

    In the first part of the paper, the Total Food Quality Model is used as a frame of reference for analysing the way in which consumers perceive meat quality, drawing mainly on European studies involving beef and pork. The way in which consumers form expectations about quality at the point of purchase, based on their 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, differentiation by taste, healthiness and convenience, and by process characteristics like organic production and animal welfare.

  20. 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

  1. 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.

  2. CONSUMERS PREFERENCES IN SMOKE-DRIED MEAT PRODUCTS OF OSIJEK-BARANYA COUNTY

    Directory of Open Access Journals (Sweden)

    Ivana Jelušić

    2008-12-01

    Full Text Available Exceptional taste of smoke-dried meat products; its quality and special flavour that marks they are characterized with attracted to many people of various purchasing power. For the purpose of resarch; a survey on consumption of smoke-dried meats was carried out among inhabitants of the Osijek-Baranya County. Despite high prices of smoke-dried meat products even 95% of examinees consume the same products. Most of them (50% exclusively buying smoke-dried meat products in specialized stores; while 35% of them produce and buy the same ones whereas only 15% consume home made products. Data shows that large number of people consume all smoke-dried meat products buying them exclusively from different stores (50%; where most attention is devoted to price and quality (75%. The brand is also essential to consumers (68%; along with the valid declaration and inevitable examination by authorized inspection. 62% of persons expressed trust in sanitary-toxic validity of smoke-dried meat products. Among examinees; all smoke-dried meats are most preferred (40% followed by sausage (22%; ham (20%; kulen sausage (10%; bacon (5% and scraps (3%. The result show that large number of people do not know a real offer on the market and/or are not informed on difference between industrial and real domestic products.

  3. 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

  4. 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

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

    African Journals Online (AJOL)

    Administrator

    2011-05-23

    May 23, 2011 ... African goat genotypes fed on a dietary supplement. N. M. Xazela1, M. ... meat quality (Sañudo et al., 1996; Tshabalala et al.,. 2003). The more ... Panicum maximum, Digitaria eriantha, Eragrostis spp., Cynodon dactylon and ...

  7. 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 ...

  8. 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.

  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. 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...

  11. Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone.

    Science.gov (United States)

    Meier-Dinkel, Lisa; Trautmann, Johanna; Frieden, Luc; Tholen, Ernst; Knorr, Christoph; Sharifi, Ahmad Reza; Bücking, Mark; Wicke, Michael; Mörlein, Daniel

    2013-02-01

    This study aimed to assess the influence of two label conditions on the acceptance of boar meat. A central location test was conducted with 145 consumers each assessing 4 pieces of pork loin. Samples varied with respect to two factors: actual meat type (boar vs. standard pork) and label information (young boar meat vs. pork). Androstenone and skatole levels in the tested boar meat ranged from 0.51 to 2.72 μg/g and 0.01 to 0.23 μg/g melted fat, respectively. Consumers' sensitivity to and appreciation of androstenone and skatole odour was determined through a smell experiment. The acceptance of taste, tenderness, juiciness, and overall liking was neither influenced by the label information nor by the meat type. Twenty-seven % of all participants were classified as insensitive to androstenone odour, whereas 52% perceived it as positive and 21% as negative. Consumers who disliked the androstenone odour indicated a higher disliking of boar meat. Copyright © 2012 Elsevier Ltd. All rights reserved.

  12. Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat.

    Science.gov (United States)

    Lee, Y S; Youm, G; Owens, C M; Meullenet, J F

    2011-10-01

    In the present study, the effects of marination on the quality of poultry breast meat deboned at various times postmortem (PM) were investigated. One of the specific goals was to optimize the processing conditions between deboning time, tumbling duration, and poultry breast meat tenderness, with the objective of developing specific recommendations on processing practices adopted by the poultry industry. Broiler breast (Pectoralis major) muscles deboned at 0.25, 1.5, 3, 6, and 24 h PM were vacuum tumbled with 20% solution added containing 1% salt and 0.45% sodium tripolyphosphate for either 15 or 30 min. Meat quality measurements including marination uptake, retention, cooking loss, instrumental texture, sensory descriptive analysis, and consumer acceptance were performed. Results indicated that acceptable tenderness was achieved for marinated treatments deboned at 3 h or later PM. Fillets deboned at shorter PM were rated tough by consumers. Marination duration had very little effect on the quality of the meat processed. Practical Application:  For the poultry industry to maximize consumer acceptance for marinated broiler breast meat, this research will be of benefit. Various qualities of broiler breast meat such as tenderness and water-holding capacities were examined under different marination conditions. © 2011 Institute of Food Technologists®

  13. 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.

  14. 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.

  15. 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 (p<0.05) higher percentage in comparison with other offered answers. All smoked products passed the DLG tests and received “DLG award winner” medals in Gold (73%) or Silver (27%).

  16. 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.

  17. 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.

  18. 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.

  19. 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

    ABSTRACT 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. PMID:28469547

  20. 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.

  1. Consumer health maintenance related to goat meat fatty acids composition and distribution as influenced by some non genetic factors

    OpenAIRE

    N. Assan

    2012-01-01

    Meat health related issues as perceived by the consumers has become motivators for liking and purchasing of meat products in developed world with a high incidence of cardiovascular disease. Apart from the genetics of the animal desirable goat meat quality production is affected by various known non genetic factors of which could be manipulated to modify the composition and distribution of fatty acids and other biochemical and physical meat quality properties. A knowledge of these as individua...

  2. 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

    of their production cycles were estimated. Random utility theory (McFadden, 1974) was used to estimate respondents’ WTP for medium versus premium levels of animal welfare. Our results indicate that consumers are interested in animal welfare, and that moderate price premiums for medium levelled animal welfare products......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...... welfare organisation, Dyrenes Beskyttelse, owns a label that approves premium levels of animal welfare similar to organic standards for pork, beef and poultry meat productions. Also, meats from production systems that guarantee medium levels of animal welfare are available in the Danish cool counters...

  3. 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.

  4. 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

  5. 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

  6. Pathways to increase consumer trust in meat as a safe and wholesome food.

    Science.gov (United States)

    Gellynck, Xavier; Verbeke, Wim; Vermeire, Bert

    2006-09-01

    This paper focuses on the effect of information about meat safety and wholesomeness on consumer trust based on several studies with data collected in Belgium. The research is grounded in the observation that despite the abundant rise of information through labelling, traceability systems and quality assurance schemes, the effect on consumer trust in meat as a safe and wholesome product is only limited. The overload and complexity of information on food products results in misunderstanding and misinterpretation. Functional traceability attributes such as organisational efficiency and chain monitoring are considered to be highly important but not as a basis for market segmentation. However, process traceability attributes such as origin and production method are of interest for particular market segments as a response to meat quality concerns. Quality assurance schemes and associated labels have a poor impact on consumers' perception. It is argued that the high interest of retailers in such schemes is driven by procurement management efficiency rather than safety or overall quality. Future research could concentrate on the distribution of costs and benefits associated with meat quality initiatives among the chain participants.

  7. 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.

  8. Hepatotoxicosis in dogs consuming a diet of camel meat contaminated with indospicine.

    Science.gov (United States)

    FitzGerald, L M; Fletcher, M T; Paul, A E H; Mansfield, C S; O'Hara, A J

    2011-03-01

    Four dogs presented with clinical signs of severe hepatic disease after consuming a commercial camel meat diet. Laboratory investigation revealed evidence of severe liver disease, including markedly increased serum alanine aminotransferase (ALT) activity and total bilirubin concentration, and prolonged clotting times. Two dogs deteriorated despite supportive therapy and were euthanased. Histologically, both livers appeared similar, with the main lesion being extensive periacinar necrosis and haemorrhage. Indospicine, a toxic amino acid of plant origin, was detected in the serum and/or plasma from all four dogs, as well as in tissues of a dog that was necropsied and in a sample of the camel meat fed to this animal. Serum biochemistry tests using blood samples collected from 15 additional dogs identified as having eaten the diet detected indospicine was in the serum of 14 and 3 had increased ALT activity. One of the latter dogs subsequently developed clinical signs of severe liver disease and was euthanased. To the authors' knowledge, this is the first published report of the detection of indospicine residues in camel meat and the occurrence of severe, sometimes fatal, liver disease in dogs that consumed this contaminated meat. © 2011 The Authors. Australian Veterinary Journal © 2011 Australian Veterinary Association.

  9. 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.

  10. 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...... 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...

  11. Carcass and meat lamb and kid quality and development of consumer acceptability

    OpenAIRE

    Carlos Sañudo Astiz

    2008-01-01

    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 i...

  12. 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

    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....

  13. 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.

  14. Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts.

    Science.gov (United States)

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

    2017-08-01

    The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering product concepts. A total of 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction for dry-cured sheep ham, and natural antioxidant, smoking, and sodium reduction for sheep meat coppa. A between-subjects experimental design was used to evaluate the influence of consumption context on consumer choices. All the process parameters significantly influenced consumer choice. However, their relative importance was affected by evoked context. Copyright © 2017. Published by Elsevier Ltd.

  15. 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

  16. 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

  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. Balancing consumer and societal requirements for sheep meat production: an Australasian perspective.

    Science.gov (United States)

    Ferguson, D M; Schreurs, N M; Kenyon, P R; Jacob, R H

    2014-11-01

    Although there has been a decline in sheep numbers in Australia and New Zealand, both countries remain significant producers and exporters of sheep meat. The ongoing demand for more sustainable and ethical animal farming systems and practices requires sheep production industries to be both vigilant and responsive to consumer and the broader societal needs. Demonstration of continuous improvement in animal welfare is paramount and the welfare risks and challenges confronting Australasian sheep industries now and into the future are discussed. Copyright © 2014 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. Towards an Integrated Approach to Food Behaviour: Meat Consumption and Substitution, From Context to Consumers

    Directory of Open Access Journals (Sweden)

    João Graça

    2016-08-01

    Full Text Available BackgroundHuman diet is increasingly acknowledged as a critical issue in global health and sustainability challenges.AimThis article draws on meat consumption and substitution to illustrate how two features facilitate an integrated approach to understanding food behaviour: (1 framing such behaviour in a wider historical, sociocultural and environmental context; and (2 acknowledging the role that psychological processes play in consumer willingness and propensity to engage in a given diet.ConclusionTo mobilize large-scale changes towards healthier and more sustainable dietary choices, the article concludes with a call for developing conceptual, methodological and delivery tools that: (1 consider the context in which food habits take place; and (2 identify and engage with different groups of consumers.

  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. 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

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

    OpenAIRE

    Wilks, Matti; Clive J C Phillips

    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 ...

  5. 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.

  6. Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individuals.

    Science.gov (United States)

    Arnarson, A; Olafsdottir, A; Ramel, A; Martinsdottir, E; Reykdal, O; Thorsdottir, I; Thorkelsson, G

    2011-12-01

    Meat and meat products are of high nutritional value; however, they frequently provide salt and fat in high amounts, which can have negative health effects when consumed in excess. We investigated salt- and fat-reduced meat products, i.e. sensory evaluation and consumer surveys were carried out as well as a dietary intervention study was carried out in overweight individuals who used salt- and fat-reduced products as a part of an energy-restricted diet. Although differences were detected in the sensory evaluation between reduced and regular meat products, the participants in the consumer surveys and in the dietary intervention study gave good ratings for the fat and fat-reduced meat products. The intervention study led to weight loss and improved cardiovascular risk, but did not reveal side effects associated with the consumption of these products. Our study indicates that such products are well accepted by potential consumers and can be included successfully in a weight loss programme.

  7. Options, challenges and potentials of poultry meat: an empirical investigation on european consumers

    Directory of Open Access Journals (Sweden)

    T Vukasović

    2014-12-01

    Full Text Available Agricultural market developments have attracted considerable attention recently, due to increasing consumer food prices and sharp short term price fluctuations of agricultural commodity prices. This medium term outlook provides a projection for major EU agricultural commodity markets and agricultural income until the year 2022, based on a set of coherent assumptions. Under these assumptions, agricultural commodity prices are expected to stay firm over the medium term, supported by factors such as the growth in global food demand, the development of the biofuel sector and a prolongation of the long-term decline in food crop productivity growth. EU commodity markets are projected to remain balanced on average over the outlook period, without the need for market intervention. Prospects for agricultural income grow at EU level during the outlook period, resulting from continuing decline in labor input rather than from income increases at sector level (European Commission, 2012. The article concentrates on the prospects for European meat market trends and on results of the primary quantitative research which was carried out in four countries EU member state.

  8. 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...

  9. 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

    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....

  10. The Effect Of Addition Of Jambal Siam Fish (Pangasius Hypophthalmus) Meat In Banana Heart(musa Paradisiaca) Nugget On Consumer Acceptance

    OpenAIRE

    Sagala, Wahyu Oloan; Sari, N Ira; Sukmiwati, Mery

    2016-01-01

    The aims of this research to determine the effect of addition of Jambal Siam fish meat (Pangasius hypophthalmus) in banana heart (Musa paradisiaca) nugget on consumer acceptance. This research used an experimental method with a completely randomized design (CRD) non factorial. The addition in the making banana heart nugget was using Jambal siam fish meat in different amounts. The results showed that banana heart nugget with the addition of jambal siam fish meat very real influence on the valu...

  11. 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 (storage practices. This study identified the need to develop targeted educational initiatives on listeriosis prevention.

  12. PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES

    Directory of Open Access Journals (Sweden)

    N. F. Neburchilova

    2016-01-01

    Full Text Available Price setting is as complex process, which requires taking into considerationmany factors. In different periods, the systems of price setting existed in the meat sector of the agro-industrial complex, which took into account only the external factors: competition, value of goods and production costs. The system of price formation thatwas in existence in Russia up to now was based only on the costbased principle. Transition to formation of the free market prices practically has not led to changes in the methodological approaches in price setting and has not influenced their structure. The current price formation system in the meat sector of the agro-industrialcomplex does not correspond to the contemporary requirements of the economic science. Thus, it is an obstacle on the way of introduction of the objective economic laws in conditions of the market relations. It is possible to achieve production efficiency with such use of the existing resources when the differentiated production costs are proportional to the utility of these resources. The utility of products is determined by a complex of properties that reflect their value in use. The main qualitative parameters are consumer properties of products. The main internal factor influencing the priceparameters is the qualitative composition of raw material. In order to create parity in price setting for different groups of products, the unified method of price equivalence with regard to the qualitative parameters of the raw material constituent was developed. Quality characteristics of meat products are composed of the product structure, morphology and chemical composition, and, finally, coefficients of consumer properties calculated with consideration for all above-mentioned factors.

  13. Risk factors for Salmonella contamination in meat based dishes consumed outside the household in Kigali, Rwanda

    OpenAIRE

    Niyonzima, Eugene; Ongol, Martin Patrick; Kimonyo, Anastase; Sindic, Marianne

    2016-01-01

    Meat is world widely known to be a nutrient rich food. It provides valuable amounts of proteins, vitamins such as retinol and vitaminB12 and minerals namely iron, selenium and zinc with an increased bioavailability than found in other dietary sources. Along the production chain, meat can get contaminated by a wide range of spoilage and/or pathogenic microorganisms. Salmonella is reported to be the causal agent of 33% of food borne outbreaks of bacterial origin attributable to meat. Previous s...

  14. 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 .

  15. 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.

  16. Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers.

    Science.gov (United States)

    Verplanken, Kaat; Wauters, Jella; Vercruysse, Vicky; Aluwé, Marijke; Vanhaecke, Lynn

    2017-10-15

    One of the main issues related to entire male pigs is the occurrence of boar taint, an off-odour, which compromises meat consumability. In this study, odour thresholds (indole: 24-65µgkg(-1), skatole: 44-89µgkg(-1), androstenone: 121-342µgkg(-1)) for the boar taint compounds were estimated in minced meat, dry fermented sausage and dry-cured ham. Afterwards, sensory evaluation of these products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint compound levels (dry-cured ham) occurred. The beneficial effect of diluting tainted meat was demonstrated, as no significant difference in consumability was observed between gilts and 10% tainted meat by experts as well as consumers. Also dry-curing proved a promising technique for masking boar taint and preventing consumer dissatisfaction. The obtained results demonstrate the applicability of the estimated thresholds in meat as a tool for identifying masking and reducing strategies on the perception of boar taint. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. 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% (Pprocessed 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.

  18. 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)

  19. 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.

  20. 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.

  1. Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers.

    Science.gov (United States)

    Forte, C; Branciari, R; Pacetti, D; Miraglia, D; Ranucci, D; Acuti, G; Balzano, M; Frega, N G; Trabalza-Marinucci, M

    2018-02-15

    The effect of a dietary oregano aqueous extract on meat fatty acid profile, quality, and consumer acceptance in chickens fed a diet rich in polyunsaturated fatty acids (PUFA) was evaluated in 3 consecutive trials.For each trial, 171 day-old Ross 308 chicks were randomly divided in replicates of 19 birds each and assigned to one of 3 experimental diets: 1) basal control diet, 2) basal diet supplemented with 0.2 g/kg of oregano aqueous extract, and 3) basal diet supplemented with 150 ppm of vitamin E (as positive control). To better analyze the antioxidant activity of both oregano and vitamin E, all the experimental diets were enriched with a fatty acid supplement consisting in a mixture of PUFA at the same dose (1.16 %) in both starter and finisher feeds. Oregano supplementation positively influenced (P meat. Dietary oregano influenced meat composition in terms of total phenolic content, antioxidant capacity, and thiobarbituric acid-reactive substances, improving meat resistance to oxidation, compared to both other groups. During consumer tests, meat from the 3 dietary groups obtained the same liking score in a blind session. Under informed condition, consumer perception was positively influenced by labeling for all the considered attributes. Furthermore, consumers showed a higher expectation for meat derived from chickens fed the oregano extract when compared to that deriving from the other 2 groups.Results obtained in the present study allow stating that using oregano aqueous extract in diets enriched with PUFA can represent a valid solution to increase live weight of chickens, improve resistance to oxidation of meat, and positively influence consumer perception of poultry meat.

  2. 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...

  3. Whaling: will the Phoenix rise again?

    Science.gov (United States)

    Holt, Sidney J

    2007-08-01

    It is argued that Japan's authorities and entrepreneurs involved in whaling and the whale-meat trade have a long-term goal of rebuilding a large and profitable industry of pelagic whaling, particularly in the Southern Hemisphere, in the next 20 years or so. They have made large investments in this enterprise since the so-called moratorium on commercial whaling was adopted by the International Whaling Commission in 1982. These include, but are not confined to, state subsidizing of an expanding and diversifying 20-year programme of commercial whaling under provisions in all relevant international agreements since 1937 that permit unlimited and unilaterally decreed whaling, supposedly for scientific purposes, provided that the commodities from the whales killed are fully utilized. The context of this is the monopoly of technical knowledge, special skills and the market for valuable whale-meat that Japanese enterprises acquired in the post-world war II period, having broken - in 1937 - the strongly defended de facto Anglo-Norwegian monopoly of technology, skills, access to Antarctic whaling grounds and the market for whale-oil that had existed until then. The attraction of 'scientific whaling' is not only that it by-passes any internationally agreed catch-limits but that it also circumvents all other rules - many dating fr/om the League of Nations whaling convention of 1931 - regarding protected species, closed areas, killing of juveniles, less inhumane killing methods, etc. The groundwork is being laid to justify that resumed whaling on partially recovered whale stocks will be at the unsustainable levels that will be profitable again. This justification is based on spurious assertions that numerous and hungry whales threaten the world's fisheries, and that the abundance and possible increase in some whale species is impeding the recovery of other, severely depleted, and potentially more valuable species such as the blue whale. If the scenario presented here is correct

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

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Valli, Carlotta

    2001-01-01

    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...... of branding and differentiation in the product category....

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

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Valli, Carlotta

    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...... of branding and differentiation in the product category....

  6. Towards an integrated approach to food behaviour: Meat consumption and substitution, from context to consumers

    National Research Council Canada - National Science Library

    Graça, João

    2016-01-01

    ...) framing such behaviour in a wider historical, sociocultural and environmental context; and (2) acknowledging the role that psychological processes play in consumer willingness and propensity to engage in a given diet...

  7. Mexican consumers' perceptions and attitudes towards farm animal welfare and willingness to pay for welfare friendly meat products.

    Science.gov (United States)

    Miranda-de la Lama, G C; Estévez-Moreno, L X; Sepúlveda, W S; Estrada-Chavero, M C; Rayas-Amor, A A; Villarroel, M; María, G A

    2017-03-01

    Increasing concerns about farm animal welfare have led to an increase in the availability of welfare-friendly-products (WFP), but little is known about how much more consumers are willing-to-pay (WTP) for WFP or about their buying trends in Latin America. In this study, a survey was given to 843 meat consumers in the city of Toluca, Mexico. The results show that consumers were interested in farm animal welfare issues and their ethical, sociological and economic implications, as in Europe. The people surveyed also conveyed a high level of empathy with animal feelings and emotions, however they clearly demanded more information and regulations related to farm animal welfare. The majority of respondents expressed that they were WTP more for properly certified WFP, but mostly based on the benefits in terms of product quality and human health. If the demand for WFP begins to increase in Mexico, the supply chain should consider a certification system to guarantee product origin based on current conditions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. 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.

  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

    2016-01-01

    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

  10. 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

  11. 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.,

  12. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.

    Science.gov (United States)

    Dermiki, Maria; Mounayar, Rana; Suwankanit, Chutipapha; Scott, Jennifer; Kennedy, Orla B; Mottram, Donald S; Gosney, Margot A; Blumenthal, Heston; Methven, Lisa

    2013-10-01

    Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5'-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soybean paste) or monosodium glutamate (MSG) were prepared and compared with a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected. Four of the seven cooked meat products developed had a significantly higher content of umami-contributing compounds compared with the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and/or salty taste compared with the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ = 0.76). The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds. © 2013 Society of Chemical Industry.

  13. 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.

  14. 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.

  15. Lipids in monogastric animal meat

    OpenAIRE

    Mourot, Jacques; HERMIER, Dominique

    2001-01-01

    International audience; Meat from monogastric animals, essentially pigs and poultry, is from afar the most consumed of all meats. Meat products from every species have their own characteristics. For a long time, pig meat has been presented as a fatty meat because of the importance of subcutaneous adipose tissue. Actually, when the visible fat is separated, this meat is rather poor in lipids: pieces eaten as fresh meat and without transformation, such as roasts, contain less then 2% total lipi...

  16. 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

    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...... 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...

  17. Will a catch share for whales improve social welfare?

    Science.gov (United States)

    Smith, Martin D; Asche, Frank; Bennear, Lori S; Havice, Elizabeth; Read, Andrew J; Squires, Dale

    2014-01-01

    We critique a proposal to use catch shares to manage transboundary wildlife resources with potentially high non-extractive values, and we focus on the case of whales. Because whales are impure public goods, a policy that fails to capture all nonmarket benefits (due to free riding) could lead to a suboptimal outcome. Even if free riding were overcome, whale shares would face four implementation challenges. First, a whale share could legitimize the international trade in whale meat and expand the whale meat market. Second, a legal whale trade creates monitoring and enforcement challenges similar to those of organizations that manage highly migratory species such as tuna. Third, a whale share could create a new political economy of management that changes incentives and increases costs for nongovernmental organizations (NGOs) to achieve the current level of conservation. Fourth, a whale share program creates new logistical challenges for quota definition and allocation regardless of whether the market for whale products expands or contracts. Each of these issues, if left unaddressed, could result in lower overall welfare for society than under the status quo.

  18. Killer whales and whaling: the scavenging hypothesis.

    Science.gov (United States)

    Whitehead, Hal; Reeves, Randall

    2005-12-22

    Killer whales (Orcinus orca) frequently scavenged from the carcasses produced by whalers. This practice became especially prominent with large-scale mechanical whaling in the twentieth century, which provided temporally and spatially clustered floating carcasses associated with loud acoustic signals. The carcasses were often of species of large whale preferred by killer whales but that normally sink beyond their diving range. In the middle years of the twentieth century floating whaled carcasses were much more abundant than those resulting from natural mortality of whales, and we propose that scavenging killer whales multiplied through diet shifts and reproduction. During the 1970s the numbers of available carcasses fell dramatically with the cessation of most whaling (in contrast to a reasonably stable abundance of living whales), and the scavenging killer whales needed an alternative source of nutrition. Diet shifts may have triggered declines in other prey species, potentially affecting ecosystems, as well as increasing direct predation on living whales.

  19. 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.

  20. 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

  1. Consumer assessment of safety and date labeling statements on ready-to-eat meat and poultry products designed to minimize risk of listeriosis.

    Science.gov (United States)

    Lenhart, Jenna; Kendall, Patricia; Medeiros, Lydia; Doorn, Jessica; Schroeder, Mary; Sofos, John

    2008-01-01

    Point-of-purchase safety-based labeling guidance on the proper storage and handling of refrigerated ready-to-eat (RTE) meat and poultry products could help reduce the risk of listeriosis. Seniors and pregnant women are two population groups at increased risk of listeriosis due to suppressed or compromised immune systems. We conducted 11 focus groups with senior-aged women and women of childbearing age in Colorado and Ohio to assess consumer awareness of Listeria, storage practices of RTE meat products, perceptions regarding the acceptability and usefulness of common date and potential food safety labeling statements on RTE meat and poultry products, and food safety information needs. Storage times for opened and unopened RTE products varied widely, with opened products often being stored longer than recommended. Women in both age groups paid attention to date labels on packages but varied highly in their interpretation of the statements. "Use by" statements were considered clearer and more helpful than "Sell by" or "Best if used by" labels. Proposed food safety-based labeling statements listing "antilisterial" agents used in RTE products were not well received. However, labels giving consumers instructions on how long they could keep RTE products and when to discard them after opening were considered helpful and well received. Participants indicated the need for further information about Listeria and its control. Educational information at point-of-purchase and where seniors and pregnant women congregate are suggested. Manufacturers are encouraged to provide more complete information on the safe storage and use of ready-to-eat meat and poultry products on package labels.

  2. Assessment of risk of possible exposure to rabies among processors and consumers of dog meat in Zaria and Kafanchan, Kaduna state, Nigeria.

    Science.gov (United States)

    Odeh, Leslie E; Umoh, Jarlath U; Dzikwi, Asabe Adamu

    2013-11-03

    Canine rabies is endemic in Nigeria. Some of the dogs slaughtered for human consumption may be infected with rabies virus, thus exposing handlers of raw dog meat to the disease since the virus may be present in the nerves in the meat. A cross-sectional study was designed and a structured questionnaire was designed and administered to a convenience sample of 160 processors and consumers (100 from Zaria and 60 from Kafanchan), by face to face interview at the slaughter sites or dog meat sale points. The questionnaire sought information on demographic characteristics of the respondents, rabies knowledge, attitude and actions the respondents would take if exposure occurs. Associations between demographic variables and categorized knowledge, attitude or practice scores were assessed using x2 analysis. The relationship between non-categorized scores was assessed using multiple regression analysis. Also, 154 brain samples from slaughtered dogs (74 from Zaria and 80 from Kafanchan) were checked for rabies antigen using direct fluorescent antibody test. Of the 160 respondents, 49 (30.6%) were involved in the slaughtering and sale of dog meat while 111(69.4%) were involved in handling and consumption of processed dog meat. Only 123(76.9%) knew that dogs are common source of rabies in Nigeria and 105(65.6%) knew that rabies affect humans. Also 110(68.8%) did not have adequate knowledge of the clinical signs of rabies. The level of knowledge, having positive attitudes and knowing acceptable practices were directly proportional to the level of education. Respondents from Kafanchan had higher level of knowledge and more positive attitudes towards rabies than those from Zaria. There were significant correlations between knowledge and attitude scores (r=0.49) and between knowledge and practice scores (r=0.43) at pprocessors and consumers of dog meat are deficient in the knowledge of rabies. There is therefore a need for educational programmes targeted at this high risk group to

  3. A randomized controlled trial in young women of the effects of consuming pork meat or iron supplements on nutritional status and feeling of well-being.

    Science.gov (United States)

    McArthur, Jennifer O; Petocz, Peter; Caterson, Ian D; Samman, Samir

    2012-06-01

    Limited information is available on the role of pork meat in influencing iron status. The aim of this study was to determine the effect of consuming pork meat as compared to iron supplementation on nutritional status and feeling of well-being. Young women were randomly assigned to a control diet (CG), a pork-containing diet (PG), or a control diet with iron supplementation (SG) for 12 weeks. Sixty-five women aged 24.6 ± 4.4 years (mean ± SD) completed the trial. Serum ferritin concentrations were increased significantly (p = 0.001) in participants assigned to the SG as compared with the other groups, as assessed by repeated-measures analysis of variance. At week 12, hemoglobin concentrations were significantly higher in PG and SG as compared with CG. Plasma zinc concentrations at the end of the intervention were similar to baseline concentrations for individuals in the CG and PG but were decreased significantly (p vitamin B6 and B12 concentrations were not significantly affected by the intervention, although the concentrations of vitamins B6 and B12 tended to increase in PG. Well-being, as measured using the Health Survey Short Form (SF-36) and its 8 multi-item scales, showed significant improvement in vitality in SG (p nutritional status. Consumption of pork meat by young women maintains hemoglobin levels to the same extent as low-dose iron supplementation and enhances the components of well-being, mainly their perception of bodily pain.

  4. Supporting 'Good Habits' through User-Led Design of Food Safety Applications - Findings from a Survey of Red Meat Consumers

    OpenAIRE

    Bamgboje-Ayodele, Adeola; Ellis, Leonie; Turner, Paul

    2016-01-01

    Mitigating consumer health risks and reducing food wastage has stimulated research into mechanisms for improving consumers' food safety knowledge and food management practice. Many studies report success, but differences in methodology and in the type and range of foods and consumers involved has made comparison and transferability of results challenging. While most studies advocate for the importance of information in consumer education, few provide detailed insight into what 'good' informat...

  5. 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.

  6. 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.

  7. 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.

  8. Chronic Infection With Camelid Hepatitis E Virus in a Liver Transplant Recipient Who Regularly Consumes Camel Meat and Milk.

    Science.gov (United States)

    Lee, Guan-Huei; Tan, Boon-Huan; Teo, Esmeralda Chi-Yuan; Lim, Seng-Gee; Dan, Yock-Young; Wee, Aileen; Aw, Pauline Poh Kim; Zhu, Yuan; Hibberd, Martin Lloyd; Tan, Chee-Kiat; Purdy, Michael A; Teo, Chong-Gee

    2016-02-01

    There have been increasing reports of food-borne zoonotic transmission of hepatitis E virus (HEV) genotype 3, which causes chronic infections in immunosuppressed patients. We performed phylogenetic analyses of the HEV sequence (partial and full-length) from 1 patient from the Middle East who underwent liver transplantation, and compared it with other orthohepevirus A sequences. We found the patient to be infected by camelid HEV. This patient regularly consumed camel meat and milk, therefore camelid HEV, which is genotype 7, might infect human beings. Our finding links consumption of camel-derived food products to post-transplantation hepatitis E, which, if detected at early stages, can be cured with antiviral therapy and reduced administration of immunosuppressive agents. Copyright © 2016 AGA Institute. Published by Elsevier Inc. All rights reserved.

  9. 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, 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 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, 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

  10. 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

  11. 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, 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 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, 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

  12. 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

  13. 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.

  14. Meat Preference and Meat Consumption Pattern of Southwestern ...

    African Journals Online (AJOL)

    Many factors have been identified as contributory to choices different consumers make in meeting their daily animal protein requirements, especially regarding their meat preference and consumption patterns. This survey was aimed at determining the meat preference and meat consumption pattern of Southwestern Nigeria ...

  15. Blue whale habitat and prey in the California Channel Islands

    Science.gov (United States)

    Fiedler, Paul C.; Reilly, Stephen B.; Hewitt, Roger P.; Demer, David; Philbrick, Valerie A.; Smith, Susan; Armstrong, Wesley; Croll, Donald A.; Tershy, Bernie R.; Mate, Bruce R.

    1998-08-01

    Whale Habitat and Prey Studies were conducted off southern California during August 1995 (WHAPS95) and July 1996 (WHAPS96) to (1) study the distribution and activities of blue whales and other large whales, (2) survey the distribution of prey organisms (krill), and (3) measure physical and biological habitat variables that influence the distribution of whales and prey. A total of 1307 cetacean sightings included 460 blue whale, 78 fin whale and 101 humpback whale sightings. Most blue whales were found in cold, well-mixed and productive water that had upwelled along the coast north of Point Conception and then advected south. They were aggregated in this water near San Miguel and Santa Rosa Islands, where they fed on dense, subsurface layers of euphausiids both on the shelf and extending off the shelf edge. Two species of euphausiids were consumed by blue whales, Thysanoessa spinifera and Euphausia pacifica, with evidence of preference for the former, a larger and more coastal species. These krill patches on the Channel Island feeding grounds are a resource exploited during summer-fall by the world's largest stock of blue whales.

  16. 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.

  17. Toxoplasma infection in sheep from south of Iran monitored by serological and molecular methods; risk assessment to meat consumers

    Directory of Open Access Journals (Sweden)

    Belal Armand

    2016-08-01

    Full Text Available Aim: Toxoplasma gondii has a clinical and veterinary importance as it is known to cause congenital disease and abortion both in humans and livestock. Since the contaminated lamb is one of the sources of human infection, this study was performed to determine the prevalence of T. gondii in sheep in south of Iran. Materials and Methods: Sera and tissue samples (diaphragm and heart were collected from 370 sheep from slaughterhouse of Jahrom. The samples were taken from both sexes and from 6 to 60 months age. Specific immunoglobulin G antibodies to T. gondii were examined with enzyme-linked immunosorbent assay, and B1 gene nested-polymerase chain reaction detection was done to survey the tissue samples. Results: The total prevalence of Toxoplasma infection among sheep was found to be 35.94% and 34.32% based on serological and molecular method, respectively. According to serologic and molecular findings, the females were more positive than males for Toxoplasma; maximum frequency of positive samples was observed in 24-36 months and the positive samples had been collected more in spring than in summer, but no statistical correlation was observed between prevalence rate and the age and sex of animals or season of sampling. Conclusion: T. gondii is widely distributed in sheep in Jahrom with a rate comparable with other parts of Iran and the world. It suggested a widespread exposure of sheep in this region to T. gondii. Thus, consumption of undercooked or raw meat presents the transmission risk of the parasite and this might be considered as an important public health problem, mainly for high-risk groups such as the pregnant and the immunodeficient.

  18. 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.

  19. 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…

  20. 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

  1. 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.

  2. Lipids in monogastric animal meat.

    Science.gov (United States)

    Mourot, J; Hermier, D

    2001-01-01

    Meat from monogastric animals, essentially pigs and poultry, is from afar the most consumed of all meats. Meat products from every species have their own characteristics. For a long time, pig meat has been presented as a fatty meat because of the importance of subcutaneous adipose tissue. Actually, when the visible fat is separated, this meat is rather poor in lipids: pieces eaten as fresh meat and without transformation, such as roasts, contain less then 2% total lipids. Poultry meat has always had a reputation of leanness because of its low content in intramuscular lipids. In addition, adipose tissues, localised in the abdominal cavity, are easily separable. The progress in genetics and a better knowledge of dietary needs has allowed to improve growth performances, to increase muscle weight and, in the pig, to strongly decrease carcass adiposity. However, strong contradictions appear between transformers and nutritionists, especially concerning the pig: the former wish to have meat with adipose tissues containing a high percentage of saturated fatty acids and the latter wish meat with more unsaturated fatty acids. The consumer, however, regrets the pigs of yesteryear or the poultry bred on farmyard that had tastier meat. At the same time, however, they request meat with a low fat content, which is paradoxical.

  3. 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 syste...

  4. Use of Probiotics in Fermented Meat Products

    OpenAIRE

    Recep Palamutoğlu; Cemal Kasnak

    2014-01-01

    In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB) are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on ...

  5. War of the Whales

    DEFF Research Database (Denmark)

    Blok, Anders

    2011-01-01

    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....

  6. Probiotic Meat Products and Nutrition

    Directory of Open Access Journals (Sweden)

    Sena Özbay Doğu

    2015-01-01

    Full Text Available Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt or improving the content of substances with healthy benefits (like probiotics. Thus, it may also change the perspective of consumers towards meat products which associated with coronary artery disease. Meat is an ideal structure for probiotic microorganisms. Probiotic meat products are obtained by addition of probiotic to fermented meat products. These probiotic meat products are offered both healthy and improved taste and flavor, but also as safe food to consumer. Thus, when these probiotic meat products ensure flavor and nutritional to consumers, additionally they have a positive impact on their health.

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

    OpenAIRE

    Mohammad Rizwan Khan; Mu Naushad; Zeid Abdullah Alothman

    2017-01-01

    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 cook...

  8. 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.

  9. Red meat and colon cancer: should we become vegetarians, or can we make meat safer?

    OpenAIRE

    Corpet, Denis E.

    2011-01-01

    International audience; The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer. This increase is significant but modest (20-30%). Current WCRF-AICR recommendations are to eat no more than 500 g per week of red meat, and to avoid processed meat. Moreover, our studies show that beef meat and cured pork meat promote colon carcinogenesis in rats. The major...

  10. From sanddabs to blue whales: the pervasiveness of domoic acid.

    Science.gov (United States)

    Lefebvre, Kathi A; Bargu, Sibel; Kieckhefer, Tom; Silver, Mary W

    2002-07-01

    Domoic acid (DA) is a potent food web transferred algal toxin that has caused dramatic mortality events involving sea birds and sea lions. Although no confirmed DA toxicity events have been reported in whales, here we present data demonstrating that humpback and blue whales are exposed to the toxin and consume DA contaminated prey. Whale fecal samples were found to contain DA at levels ranging from 10 to 207microg DA g(-1) feces via HPLC-UV methods. SEM analysis of whale feces containing DA, collected from krill-feeding whales, revealed the presence of diatom frustules identified as Pseudo-nitzschia australis, a known DA producer. Humpback whales were observed feeding on anchovies and sardines that contained DA at levels ranging from 75 to 444microg DA g(-1) viscera. DA contamination of whale feces and fish occurred only during blooms of toxic Pseudo-nitzschia. Additionally, several novel fish species collected during a toxic diatom bloom were tested for DA. Fish as diverse as benthic sanddabs and pelagic albacore were found to contain the neurotoxin, suggesting that DA permeates benthic as well as pelagic communities.

  11. Evaluation of cis and trans fatty acid profiles in a Camel\\\\\\'s hump and meat consumed in Birjand and Nehbandan cities

    Directory of Open Access Journals (Sweden)

    Seyyed Javad Hosseini-Vashan

    2013-08-01

    Conclusion: Although there is no difference in the total amount of saturated and unsaturated fatty acids derived from the camel meat or hump in the two areas, the amount was less in the hump of the camel and also lower in Birjand. Therefore, it is probable that the camel's products in Birjand have a better quality regarding the incidence of atherosclerosis.

  12. 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

  13. 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.

  14. 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.

  15. 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.

  16. Large whale incident database

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Large whale stranding, death, ship strike and entanglement incidents are all recorded to monitor the health of each population and track anthropogenic factors that...

  17. Meat Consumption Patterns among Different Income Groups in Imo ...

    African Journals Online (AJOL)

    R2 value was 0.8529 and is statistically significant at 1.0% risk level. It was recommended that meat consumers should endeavor to maintain equilibrium in the consumption of both red and white meat because of increased nutritive value and low cholesterol content of white meat. Keywords: meat consumption, preferences, ...

  18. Massive Losses of Taste Receptor Genes in Toothed and Baleen Whales

    Science.gov (United States)

    Feng, Ping; Zheng, Jinsong; Rossiter, Stephen J.; Wang, Ding; Zhao, Huabin

    2014-01-01

    Taste receptor genes are functionally important in animals, with a surprising exception in the bottlenose dolphin, which shows extensive losses of sweet, umami, and bitter taste receptor genes. To examine the generality of taste gene loss, we examined seven toothed whales and five baleen whales and sequenced the complete repertoire of three sweet/umami (T1Rs) and ten bitter (T2Rs) taste receptor genes. We found all amplified T1Rs and T2Rs to be pseudogenes in all 12 whales, with a shared premature stop codon in 10 of the 13 genes, which demonstrated massive losses of taste receptor genes in the common ancestor of whales. Furthermore, we analyzed three genome sequences from two toothed whales and one baleen whale and found that the sour taste marker gene Pkd2l1 is a pseudogene, whereas the candidate salty taste receptor genes are intact and putatively functional. Additionally, we examined three genes that are responsible for taste signal transduction and found the relaxation of functional constraints on taste signaling pathways along the ancestral branch leading to whales. Together, our results strongly suggest extensive losses of sweet, umami, bitter, and sour tastes in whales, and the relaxation of taste function most likely arose in the common ancestor of whales between 36 and 53 Ma. Therefore, whales represent the first animal group to lack four of five primary tastes, probably driven by the marine environment with high concentration of sodium, the feeding behavior of swallowing prey whole, and the dietary switch from plants to meat in the whale ancestor. PMID:24803572

  19. Massive losses of taste receptor genes in toothed and baleen whales.

    Science.gov (United States)

    Feng, Ping; Zheng, Jinsong; Rossiter, Stephen J; Wang, Ding; Zhao, Huabin

    2014-05-06

    Taste receptor genes are functionally important in animals, with a surprising exception in the bottlenose dolphin, which shows extensive losses of sweet, umami, and bitter taste receptor genes. To examine the generality of taste gene loss, we examined seven toothed whales and five baleen whales and sequenced the complete repertoire of three sweet/umami (T1Rs) and ten bitter (T2Rs) taste receptor genes. We found all amplified T1Rs and T2Rs to be pseudogenes in all 12 whales, with a shared premature stop codon in 10 of the 13 genes, which demonstrated massive losses of taste receptor genes in the common ancestor of whales. Furthermore, we analyzed three genome sequences from two toothed whales and one baleen whale and found that the sour taste marker gene Pkd2l1 is a pseudogene, whereas the candidate salty taste receptor genes are intact and putatively functional. Additionally, we examined three genes that are responsible for taste signal transduction and found the relaxation of functional constraints on taste signaling pathways along the ancestral branch leading to whales. Together, our results strongly suggest extensive losses of sweet, umami, bitter, and sour tastes in whales, and the relaxation of taste function most likely arose in the common ancestor of whales between 36 and 53 Ma. Therefore, whales represent the first animal group to lack four of five primary tastes, probably driven by the marine environment with high concentration of sodium, the feeding behavior of swallowing prey whole, and the dietary switch from plants to meat in the whale ancestor. © The Author(s) 2014. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

  20. 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 < 0.3 to 9.3 × 10 most probable number per gram and the most frequent serovars were 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.

  1. Gray Whale Calf Production Data

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Gray whale calf production is estimated from data collected during the northbound migration as whales return to their feeding grounds in the Arctic. Counts of adult...

  2. 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...

  3. 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

  4. 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 indi...

  5. Arteriovenous Patterns in Beaked Whales

    Science.gov (United States)

    2015-09-30

    1 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Arteriovenous patterns in beaked whales Alexander M...picture of the vascular anatomy in beaked whale heads that will enhance our understanding of the basic biology of beaked whales and act as a baseline...The objective was to describe and better understand the gross morphology of the blood vessels in the heads of beaked whales . Gross anatomical

  6. 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...... 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...

  7. 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.

  8. Goat meat quality. Effects of salting, air-drying and ageing processes

    OpenAIRE

    Teixeira, A.; Gonçalves, I; Pereira, Etelvina; Rodrigues,Sandra

    2010-01-01

    Goat meat is one of the most consumed meats in the World and according to Teixeira (2003) Portugal traditionally consume specially kid meat in Easter and Christmas. Goat meat is also an important part of food consumption and the main product of several traditional dishes in Mediterranean diet. As referred by Teixeira et al. (1995), consumers value low-fat, highquality products and therefore, there is an increasing potential development of the goat meat market since the demand f...

  9. 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

  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.

    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.

  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.

    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.

  12. Environmental footprints in the meat chain

    Science.gov (United States)

    Đekić, I.; Tomašević, I.

    2017-09-01

    The objective of this paper was to present environmental performance of the meat chain and highlight main environmental footprints. The meat sector is recognized as one of the leading polluting sectors in the food industry. The meat chain was analyzed from a five-link perspective introducing the following actors: farm(er)s, slaughterhouses, meat processors, customers and consumers. Meat production needs natural resources (water and energy) resulting in waste and waste water discharge. As an outcome it has a high influence on climate change in respect to global warming, acidification and eutrophication potentials and ozone depletion substances.

  13. 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

  14. Identification of Meat Species by Using Molecular and Spectroscopic Techniques

    OpenAIRE

    Evrim Güneş Altuntaş; Ebru Deniz; Beycan Ayhan; Kezban Candogan; Duygu Ozel Demiralp

    2017-01-01

    Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two or more types of meats is not always allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed mea...

  15. Counting whales in a challenging, changing environment

    NARCIS (Netherlands)

    Williams, R.; Kelly, N.; Boebel, O.; Friedlaender, A.; Herr, H.; Kock, K.H.; Lehnert, L.S.; Maksym, T.; Roberts, J.; Scheidat, M.; Siebert, U.; Brierley, A.

    2014-01-01

    Estimating abundance of Antarctic minke whales is central to the International Whaling Commission's conservation and management work and understanding impacts of climate change on polar marine ecosystems. Detecting abundance trends is problematic, in part because minke whales are frequently sighted

  16. Listening to Whales

    Science.gov (United States)

    Allchin, Douglas

    2015-01-01

    Playing the sounds of whales during a class period can initiate the awareness of the role of wonder in education. Students are inspired to avidly collect fascinating facts to pique their interest and open the door to learning science. Indeed, when asked, teachers typically identify their foremost practical challenge as trying to motivate…

  17. Whales: Incredible Ocean Mammals.

    Science.gov (United States)

    Devona, Henry

    1992-01-01

    Describes an integrated thematic unit for children from kindergarten to third grade. Explains that the unit incorporates reading, speaking, writing, science, mathematics, social studies, and art into the study of whales. Suggests learning activities on echolocation, migration, measurement, scrimshaw, history, and human interaction with the…

  18. Whales Are Big With Little People.

    Science.gov (United States)

    Dommers, John J.

    1981-01-01

    Presented is a discussion on why people should study whales. Background information, learning activities appropriate for different subject areas, and whale-related teaching materials are included. (DC)

  19. 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.

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

    Science.gov (United States)

    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. PMID:28747818

  1. Did Mexican Meat Demand Change under NAFTA?

    OpenAIRE

    Malaga, Jaime E.; Pan, Suwen; Duch-Carvallo, Teresa

    2009-01-01

    A censored non linear QUAIDS model was applied to estimate Mexican meat demand parameters using annual household survey data for six years from 1992 to 2004. Results suggest that in Mexico and throughout the analyzed period, beef and pork meat were luxury items while chicken was a normal good. Small but insignificant changes in meat demand parameters were found after NAFTA implementation suggesting that changes on consumer behavior due to macroeconomic variables might take longer periods to b...

  2. 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.

  3. A whale of an opportunity

    DEFF Research Database (Denmark)

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

    2010-01-01

    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...... not always target patches of high concentrations of Chl-a in the upper 50 m. Five satellite images were available within the periods whales carried fluorometers. Whales traversed 91 pixels collecting on average 761 s (SD 826) of Chl-a samples per pixel (0-136 m). The depth of the Chl-a maximum ranged widely...

  4. Effect of electrical stimulation on consumer acceptance of mutton ...

    African Journals Online (AJOL)

    MarianaD

    Abstract. The inconsistency in the eating quality characteristics of meats, predominantly tenderness, is probably the most critical problem faced by the meat industry worldwide. Consumers consider tenderness to be the single most important component of meat quality. An alternative method for increasing meat tenderness ...

  5. Value added meat marketing around the globe

    DEFF Research Database (Denmark)

    Grebitus, Carola; Mueller Loose, Simone

    In highly competitive meat markets it is important to offer value added products to consumers. Thus, we need to understand which attributes are especially valued by consumers. This track session will contribute to a better understanding of consumer preferences for value added meats across different...... countries and simultaneously address different stages of the food chain by acknowledging factors such as breeding, forage (fat content), meat cuts as well as product labelling and packaging. Comparing consumers’ choices for value added pork and beef across different countries is the main theme and focus...... practices will be examined and the economic and technological dimensions of meat packaging will be related to each other presenting work from the US and Germany. Lastly, we will uncover the competitive nature between different beef cuts for Italian consumers....

  6. 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.

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

    Directory of Open Access Journals (Sweden)

    Peter T Fretwell

    Full Text Available 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. 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...... of the continental shelf off Andenes, Norway, in the summers of 1997 and 1998. With this system, source levels up to 223 dB re 1 mPa peRMS were recorded. Also, source level differences of 35 dB for the same click at different directions were seen, which are interpreted as evidence for high directionality....... This implicates sonar as a possible function of the clicks. Thus, previously published properties of sperm whale clicks underestimate the capabilities of the sound generator and therefore cannot falsify the Norris and Harvey theory....

  9. Full Length Research Paper Identification of species (meat and ...

    African Journals Online (AJOL)

    Crocodile meat product is an alternative protein source. Although, crocodile meat is more expensive, its taste is similar to that of chicken and fish. The authentication of commercial meat species is important for consumer's confidence. In this study, sensitive and specific method multiplex nested-PCR was applied to identify ...

  10. 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

  11. Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics

    Science.gov (United States)

    Rouger, Amélie; Zagorec, Monique

    2017-01-01

    With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is essential. In the present review, we address the bacterial contamination of poultry meat from the slaughtering steps to the use-by-date of the products. The different contamination sources are identified. The contaminants occurring in poultry meat cuts and their behavior toward sanitizing treatments or various storage conditions are discussed. A list of the main pathogenic bacteria of concern for the consumer and those responsible for spoilage and waste of poultry meat is established. PMID:28841156

  12. 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

  13. Processed meat: the real villain?

    Science.gov (United States)

    Rohrmann, Sabine; Linseisen, Jakob

    2016-08-01

    Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

  14. Feeding regiments a!ecting meat quality characteristics

    OpenAIRE

    Kandeepan, G.

    2009-01-01

    Consumer oriented demands in meat quality have motivated the meat producers to concentrate on the nutritional aspects of livestock rearing. The meat quality attributes are aected by the amount and type of nutrient intake by the animal. Grass feeding produces a stronger €avored meat. Increased energy density of the diet results in heavier carcass, higher fatness and marbling. Feeding lipids rich in polyunsaturated fatty acids, enhances conjugated linolenic acid in beef, polyunsaturat...

  15. Effect of poverty on meat purchasing in urban centres in Edo State ...

    African Journals Online (AJOL)

    The lowest poverty group constitutes 6.67% of the respondent, and they consumed 74g meat per caput per day. Statistical analysis showed that poverty has significant, elastic but negative effect on meat purchasing. Poverty accounts for 42.00% variation in meat purchasing. The study establishes low meat consumption level ...

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

    Directory of Open Access Journals (Sweden)

    Ebru Onurlubaş

    2015-03-01

    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 .

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

    OpenAIRE

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

    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 w...

  18. Iron defecation by sperm whales stimulates carbon export in the Southern Ocean.

    Science.gov (United States)

    Lavery, Trish J; Roudnew, Ben; Gill, Peter; Seymour, Justin; Seuront, Laurent; Johnson, Genevieve; Mitchell, James G; Smetacek, Victor

    2010-11-22

    The iron-limited Southern Ocean plays an important role in regulating atmospheric CO(2) levels. Marine mammal respiration has been proposed to decrease the efficiency of the Southern Ocean biological pump by returning photosynthetically fixed carbon to the atmosphere. Here, we show that by consuming prey at depth and defecating iron-rich liquid faeces into the photic zone, sperm whales (Physeter macrocephalus) instead stimulate new primary production and carbon export to the deep ocean. We estimate that Southern Ocean sperm whales defecate 50 tonnes of iron into the photic zone each year. Molar ratios of C(export):Fe(added) determined during natural ocean fertilization events are used to estimate the amount of carbon exported to the deep ocean in response to the iron defecated by sperm whales. We find that Southern Ocean sperm whales stimulate the export of 4 × 10(5) tonnes of carbon per year to the deep ocean and respire only 2 × 10(5) tonnes of carbon per year. By enhancing new primary production, the populations of 12 000 sperm whales in the Southern Ocean act as a carbon sink, removing 2 × 10(5) tonnes more carbon from the atmosphere than they add during respiration. The ability of the Southern Ocean to act as a carbon sink may have been diminished by large-scale removal of sperm whales during industrial whaling.

  19. Iron defecation by sperm whales stimulates carbon export in the Southern Ocean

    Science.gov (United States)

    Lavery, Trish J.; Roudnew, Ben; Gill, Peter; Seymour, Justin; Seuront, Laurent; Johnson, Genevieve; Mitchell, James G.; Smetacek, Victor

    2010-01-01

    The iron-limited Southern Ocean plays an important role in regulating atmospheric CO2 levels. Marine mammal respiration has been proposed to decrease the efficiency of the Southern Ocean biological pump by returning photosynthetically fixed carbon to the atmosphere. Here, we show that by consuming prey at depth and defecating iron-rich liquid faeces into the photic zone, sperm whales (Physeter macrocephalus) instead stimulate new primary production and carbon export to the deep ocean. We estimate that Southern Ocean sperm whales defecate 50 tonnes of iron into the photic zone each year. Molar ratios of Cexport ∶Feadded determined during natural ocean fertilization events are used to estimate the amount of carbon exported to the deep ocean in response to the iron defecated by sperm whales. We find that Southern Ocean sperm whales stimulate the export of 4 × 105 tonnes of carbon per year to the deep ocean and respire only 2 × 105 tonnes of carbon per year. By enhancing new primary production, the populations of 12 000 sperm whales in the Southern Ocean act as a carbon sink, removing 2 × 105 tonnes more carbon from the atmosphere than they add during respiration. The ability of the Southern Ocean to act as a carbon sink may have been diminished by large-scale removal of sperm whales during industrial whaling. PMID:20554546

  20. Transparency of the meat chain in the light of food culture and history

    NARCIS (Netherlands)

    Hoogland, C.; de Boer, J.; Boersema, J.J.

    2005-01-01

    Current patterns of meat consumption are considered to be unsustainable. Sustainable development may require that consumers choose to eat smaller quantities of meat as well as meat that is produced in a more sensible way. A policy tool directed at consumer behaviour is that of enhancing

  1. 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...

  2. 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.

  3. Gray Whale Population Count Data

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Gray whale abundance is estimated from data collected during the southbound migration from feeding grounds in the Arctic to breeding grounds in the lagoons of...

  4. 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.

  5. Identification of Meat Species by Using Molecular and Spectroscopic Techniques

    Directory of Open Access Journals (Sweden)

    Evrim Güneş Altuntaş

    2017-06-01

    Full Text Available Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two or more types of meats is not always allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types differ from country to country, but generally economical, ethnic and religion concerns are in the foreground. In this case, species identification techniques are gaining importance. Although some techniques depending on DNA or spectroscopy have been developed for many years, choosing the best method for species identification is still among the controversial issues today. Thus, the currently used methods and promising techniques in this area were discussed in this review.

  6. CARCASS AND MEAT QUALITY CONSUMER AND RESEARCH ...

    African Journals Online (AJOL)

    F-test. The British market requires more fat on beef carcass es than is required in the rest of Europe. In Germany they require as little as two millimeters of subcutaneous fat over the roasting joints on the carcasses. .... Butterfield ( 1963) has shown that there is little variation in muscle distribution in a wide range of beef ...

  7. Walrus and whale interactions: An eyewitness account

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — An attack by killer whales, (Orcinus orca) on a group of walruses (Odobenus rosmarus) at Cape Peirce, Alaska, is described. The killer whales surrounded, isolated,...

  8. 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...

  9. 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

  10. 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

  11. 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.

  12. 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.

  13. Tagging and Playback Studies to Toothed Whales

    Science.gov (United States)

    2013-09-30

    stranding has not been elucidated. We now know that beaked whales react strongly to sonar, killer whale , and bandlimited noise by ceasing echolocation and...a more complete picture of pilot whale baseline behavior and vocalization rates in different social contexts, as well as calculating more exact...follows and attempts at tagging these animals, no tags were successfully deployed. In 2011, playbacks of both mammal-eating killer whale calls and

  14. 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....

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. Microbiology of Fresh Comminuted Turkey Meat

    Science.gov (United States)

    1976-04-12

    37). On several . occasions, meat from turkeys has been implicated in LJ, The amount of poultry consumed per capita in this outbreaks of...abattoirs and processing plants. be involved in outbreaks of staphylococcal intoxication. Cooked red meat products with their natural enteric However, if...incriminated sources in foodborne containing large numbers of enterotoxin producing outbreaks of Salmonella infections (31). staphylococci, This product would

  20. Processed and unprocessed red meat consumption and hypertension in women.

    Science.gov (United States)

    Lajous, Martin; Bijon, Anne; Fagherazzi, Guy; Rossignol, Emilie; Boutron-Ruault, Marie-Christine; Clavel-Chapelon, Françoise

    2014-09-01

    High processed red meat consumption is associated with increased risk of cardiovascular disease. The high sodium content of processed red meat could increase blood pressure and explain the association with cardiovascular disease. We evaluated the relation between the consumption of unprocessed and processed red meat and incident hypertension. In a prospective cohort of 44,616 disease-free French women who responded to a validated dietary questionnaire, we observed 10,256 incident cases of hypertension between 1993 and 2008. Cases were identified through self-reports of diagnosed or treated hypertension. Multivariate Cox regression models were adjusted for age, education, smoking, physical activity, body mass index, menopause, menopausal hormone therapy, and alcohol, bread, coffee, and fruit and vegetable consumption. Women who consumed ≥5 servings of processed red meat/wk (50 g = 1 serving) had a 17% higher rate of hypertension than that of women who consumed meat consumption and hypertension. When women who consumed ≥5 servings of unprocessed red meat/wk (100 g = 1 serving) were compared with women who consumed meat/wk, the multivariate HR was 0.99 (95% CI: 0.91, 1.08; P-trend = 0.63). In this large prospective cohort of French women, we observed an association between the consumption of processed red meat and hypertension. We observed no association for unprocessed red meat consumption and hypertension. © 2014 American Society for Nutrition.

  1. Consumers' quality perception

    DEFF Research Database (Denmark)

    Bech, Anne C.; Grunert, Klaus G.; Bredahl, Lone

    2001-01-01

    is rapidly becoming a reality. On the other hand, still many consumers are in favour of local production, resulting in fierce competition between the multinational suppliers and the local producers of food. Under these market conditions, the importance of skills relating to hoe to study consumers' perception...... 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...... 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....

  2. Signals from the south; humpback whales carry messages of Antarctic sea-ice ecosystem variability.

    Science.gov (United States)

    Bengtson Nash, Susan M; Castrillon, Juliana; Eisenmann, Pascale; Fry, Brian; Shuker, Jon D; Cropp, Roger A; Dawson, Amanda; Bignert, Anders; Bohlin-Nizzetto, Pernilla; Waugh, Courtney A; Polkinghorne, Bradley J; Dalle Luche, Greta; McLagan, David

    2018-04-01

    Southern hemisphere humpback whales (Megaptera novaeangliae) rely on summer prey abundance of Antarctic krill (Euphausia superba) to fuel one of the longest-known mammalian migrations on the planet. It is hypothesized that this species, already adapted to endure metabolic extremes, will be one of the first Antarctic consumers to show measurable physiological change in response to fluctuating prey availability in a changing climate; and as such, a powerful sentinel candidate for the Antarctic sea-ice ecosystem. Here, we targeted the sentinel parameters of humpback whale adiposity and diet, using novel, as well as established, chemical and biochemical markers, and assembled a time trend spanning 8 years. We show the synchronous, inter-annual oscillation of two measures of humpback whale adiposity with Southern Ocean environmental variables and climate indices. Furthermore, bulk stable isotope signatures provide clear indication of dietary compensation strategies, or a lower trophic level isotopic change, following years indicated as leaner years for the whales. The observed synchronicity of humpback whale adiposity and dietary markers, with climate patterns in the Southern Ocean, lends strength to the role of humpback whales as powerful Antarctic sea-ice ecosystem sentinels. The work carries significant potential to reform current ecosystem surveillance in the Antarctic region. © 2017 John Wiley & Sons Ltd.

  3. The world's smallest whale population?

    Science.gov (United States)

    Wade, Paul R.; Kennedy, Amy; LeDuc, Rick; Barlow, Jay; Carretta, Jim; Shelden, Kim; Perryman, Wayne; Pitman, Robert; Robertson, Kelly; Rone, Brenda; Salinas, Juan Carlos; Zerbini, Alexandre; Brownell, Robert L.; Clapham, Phillip J.

    2011-01-01

    The North Pacific right whale (Eubalaena japonica) was heavily exploited by both nineteenth century whaling and recent (1960s) illegal Soviet catches. Today, the species remains extremely rare especially in the eastern North Pacific. Here, we use photographic and genotype data to calculate the first mark–recapture estimates of abundance for right whales in the Bering Sea and Aleutian Islands. The estimates were very similar: photographic = 31 (95% CL 23–54), genotyping = 28 (95% CL 24–42). We also estimated the population contains eight females (95% CL 7–18) and 20 males (95% CL 17–37). Although these estimates may relate to a Bering Sea subpopulation, other data suggest that the total eastern North Pacific population is unlikely to be much larger. Its precarious status today—the world's smallest whale population for which an abundance estimate exists—is a direct consequence of uncontrolled and illegal whaling, and highlights the past failure of international management to prevent such abuses. PMID:20591853

  4. Tenderness charactherization of ostrich meat commercial cuts

    Directory of Open Access Journals (Sweden)

    Janaina Conte Hadlich

    2012-12-01

    Full Text Available The ostrich meat has become an interesting source of protein as well as being an alternative to red meat, because of its healthy fatty acid profile, with a high content of polyunsaturated fatty acids and low content of intramuscular fat, which arouses the interest of people who want a low animal fat diet. Ostrich meat is also appreciated by the tenderness, since it is one of the larger impact characteristics on the acceptance of a meat product for consumers. The aim of this study was to evaluate the tenderness of different ostrich meat commercial cuts and certificate that all studied cuts present tenderness acceptable by consumers. The laboratory tests were performed at the Laboratory of Biochemistry of Proteins (FMVZ, being measured shear force of seven commercial cuts of ostrich meat. The cuts were: internal thigh, external thigh, filet plan, filet out, filet small, rump and filet fan. The samples were boiled in water bath controlled by time and temperature. After chilling, fragments of 1.0 x 1.0 x 3.0 cm were removed from samples. Shear force measurements were performed using a mechanical Warner-Bratzler Shear Force equipment. The shear force means were: internal thigh (3.5 kg, external thigh (2.8 kg, filet plan (2.4 kg, filet out (1.6 kg, filet small (3.5 kg, rump (3.3 kg and filet fan (2.0 kg. All the commercial cuts evaluated had very low values of shear force, denoting meat extremely tender. The classification of meat tenderness is based on shear force values, being values below 4.6 kg considered meat with desirable tenderness. All ostrich meat commercial cuts analyzed had shear force values lower than 4.6 kg, being classified as meat of extreme tenderness. The results found in this work allow concluding that ostrich meat can be considered tender. These findings lead us to consider the ostrich meat as an interesting alternative to red meat, in relation to tenderness and healthy fatty acid profile, being favorable for people suffering from

  5. 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.

  6. CONSUMPTION PATTERNS OF STREET FOOD CONSUMERS IN ...

    African Journals Online (AJOL)

    user

    fruit juice, biscuits, and chocolates. If healthier. SF were available, 96% consumers indicated they would purchase these, with fruit, meat/chicken and vegetable stew, yoghurt and nuts being preferred options. There is a large market for SF consumers in Cape Town. However, most food items consumed, with the exception of ...

  7. 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.

  8. Functional meat and meat products from unconventional meat species

    OpenAIRE

    Cullere, Marco

    2014-01-01

    The present thesis, which includes four main researches, aimed to study functional meat and meat products obtained from unconventional meat species, namely the rabbit and the ostrich. The first research tested the single and combined dietary supplementation with 5% Spirulina (Arthrospira platensis) and 3% Thyme (Thymus vulgaris) to growing rabbits for 3 and 6 weeks, and it is articulated in four different subchapters. The first subchapter considered the effect on total tract apparent ...

  9. EFFECTS OF MEAT RECALLS ON FUTURES MARKET PRICES

    OpenAIRE

    Jayson L. Lusk; Schroeder, Ted C.

    2000-01-01

    The number of meat recalls has increased markedly in recent years. Meat recalls have the potential to adversely affect short run demand for meat because of the associated decline in consumer confidence. This research examines the impact of beef and pork recalls on nearby daily live cattle and lean hog futures market prices, respectively. Results indicate that medium sized beef and large pork recalls that are a serious health concern have a marginally negative impact on short-term live cattle ...

  10. 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.

  11. Red meat and colon cancer: should we become vegetarians, or can we make meat safer?

    Science.gov (United States)

    Corpet, Denis E

    2011-11-01

    The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer. This increase is significant but modest (20-30%). Current WCRF-AICR recommendations are to eat no more than 500 g per week of red meat, and to avoid processed meat. Moreover, our studies show that beef meat and cured pork meat promote colon carcinogenesis in rats. The major promoter in meat is heme iron, via N-nitrosation or fat peroxidation. Dietary additives can suppress the toxic effects of heme iron. For instance, promotion of colon carcinogenesis in rats by cooked, nitrite-treated and oxidized high-heme cured meat was suppressed by dietary calcium and by α-tocopherol, and a study in volunteers supported these protective effects in humans. These additives, and others still under study, could provide an acceptable way to prevent colorectal cancer. Copyright © 2011 Elsevier B.V. All rights reserved.

  12. Sperm whales and killer whales with the largest brains of all toothed whales show extreme differences in cerebellum.

    Science.gov (United States)

    Ridgway, Sam H; Hanson, Alicia C

    2014-01-01

    Among cetaceans, killer whales and sperm whales have the widest distribution in the world's oceans. Both species use echolocation, are long-lived, and have the longest periods of gestation among whales. Sperm whales dive much deeper and much longer than killer whales. It has long been thought that sperm whales have the largest brains of all living things, but our brain mass evidence, from published sources and our own specimens, shows that big males of these two species share this distinction. Despite this, we also find that cerebellum size is very different between killer whales and sperm whales. The sperm whale cerebellum is only about 7% of the total brain mass, while the killer whale cerebellum is almost 14%. These results are significant because they contradict claims that the cerebellum scales proportionally with the rest of the brain in all mammals. They also correct the generalization that all cetaceans have enlarged cerebella. We suggest possible reasons for the existence of such a large cerebellar size difference between these two species. Cerebellar function is not fully understood, and comparing the abilities of animals with differently sized cerebella can help uncover functional roles of the cerebellum in humans and animals. Here we show that the large cerebellar difference likely relates to evolutionary history, diving, sensory capability, and ecology. © 2014 S. Karger AG, Basel.

  13. Assessment of frog meat utilisation in Ibadan, Oyo state, Nigeria ...

    African Journals Online (AJOL)

    All the respondents (100%) buy the frogs utilised, have knowledge of the sellers and were unaware of frog farms in Nigeria. All the respondents (100%) considered frog meat desirable and preferred it when dried. Almost all the respondents (98.0%) have consumed frog meat more than 10 times. Majority of the respondents ...

  14. Species determination - can we detect and quantify meat adulteration?

    DEFF Research Database (Denmark)

    Ballin, Nicolai Zederkopff; Vogensen, Finn Kvist; Karlsson, Anders H

    2009-01-01

    Proper labelling of meat products is important to help fair-trade, and to enable consumers to make informed choices. However, it has been shown that labelling of species, expressed as weight/weight (w/w), on meat product labels was incorrect in more than 20% of cases. Enforcement of labelling...

  15. 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.

  16. Training for more accurate visual fat estimation in meat

    NARCIS (Netherlands)

    Kroeze, J.H.A.; Wijngaards, G.; Padding, P.; Linschoten, M.R.I.; Theelen-Uijtewaal, B.

    2000-01-01

    Much animal fat in the diet is contained in meat. As fat intake is considered too high in western societies, a more fat-conscious attitude may be desirable. One of the parties involved is the butcher, who sells fresh meat directly to the consumer. In a pre-post experimental design, with an

  17. Determination of the causes of tendency toward red meat and meat products in the west of Iran.

    Science.gov (United States)

    Falahi, Ebrahim; Ebrahimzadeh, Farzad; Anbari, Khatere

    2012-04-01

    Although meat constitutes an important part of many consumers' diet, its consumption has become a quiet controversial issue. Several factors are effective on tendency to red meat consumption. The 2007's report of the world Cancer Research Fund makes the recommendation to limit the consumption of red meat to less than 500 g per week. The aim of this study is to determine meat and meat products consumption and causes of tendency to red meat among people of Khorramabad city, Iran. This cross- sectional study was carried out on 300 adults (178 women and 122 men; aged 19-70 years) of Khorramabad city, Iran. Red meat and processed meat intake (from a FFQ), demographic and causes of tendencies to red meat consumption (from a self-reported questionnaire) were evaluated. Statistical methods included independent t- test and one-way ANOVA. Consumption of red meat and meat products was 531.8 ± 543.5 g/w and 132.5 ± 251.1 g/w, respectively. The most important factors of tendencies toward red meat consumption were delectability, palatability, accessibility, cultural and traditional beliefs, and lack of food diversity in Lorestan province, animal husbandry, nomadic life, and hospitality. Red meat consumption was more common among men and lower in the income levels of $300. The results demonstrated that red meat consumption in adult people of the west of Iran was high. Since consumption of meat and meat products may create health concerns for people, it is necessary for policymakers to adopt effective strategies to advocate the use of fish and poultry.

  18. 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 meat, and tenderness was improved depending on voltage range used (P L*a*b*) values of lamb and goat meat compared with the control groups (P meat quality of lamb and goat, in contrast to undesirable consumer preferences.

  19. 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

  20. Ancient DNA analysis of northeast Pacific humpback whale (Megaptera novaeangliae)

    OpenAIRE

    Arndt, Ursula Maria

    2011-01-01

    The main goal of this ancient DNA-based study was to analyze archaeological whale skeletal remains from the west coast of Vancouver Island, British Columbia to investigate population genetic diversities of humpback whales pre-dating industrial whaling. This study also examined whale hunting practices of early indigenous people by revealing potential species selections. Nuu-chah-nulth people are believed to have hunted whales for millennia and numerous whale bones have been recovered from arch...

  1. Use of chemical tracers in assessing the diet and foraging regions of eastern North Pacific killer whales.

    Science.gov (United States)

    Krahn, Margaret M; Herman, David P; Matkin, Craig O; Durban, John W; Barrett-Lennard, Lance; Burrows, Douglas G; Dahlheim, Marilyn E; Black, Nancy; LeDuc, Richard G; Wade, Paul R

    2007-03-01

    Top predators in the marine environment integrate chemical signals acquired from their prey that reflect both the species consumed and the regions from which the prey were taken. These chemical tracers-stable isotope ratios of carbon and nitrogen; persistent organic pollutant (POP) concentrations, patterns and ratios; and fatty acid profiles-were measured in blubber biopsy samples from North Pacific killer whales (Orcinus orca) (n=84) and were used to provide further insight into their diet, particularly for the offshore group, about which little dietary information is available. The offshore killer whales were shown to consume prey species that were distinctly different from those of sympatric resident and transient killer whales. In addition, it was confirmed that the offshores forage as far south as California. Thus, these results provide evidence that the offshores belong to a third killer whale ecotype. Resident killer whale populations showed a gradient in stable isotope profiles from west (central Aleutians) to east (Gulf of Alaska) that, in part, can be attributed to a shift from off-shelf to continental shelf-based prey. Finally, stable isotope ratio results, supported by field observations, showed that the diet in spring and summer of eastern Aleutian Island transient killer whales is apparently not composed exclusively of Steller sea lions.

  2. 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…

  3. Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

    Science.gov (United States)

    Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing. However, the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented. The objective of this study was t...

  4. Attitudes of Nunavut Inuit toward Killer Whales (Orcinus orca)

    National Research Council Canada - National Science Library

    KRISTIN H. WESTDAL; JEFF W. HIGDON; STEVEN H. FERGUSON

    2013-01-01

    .... Interviews provided data on interactions between Inuit and killer whales, physical descriptions and nature of killer whales in this region, overall opinion of interviewees with respect to killer...

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

    OpenAIRE

    Sivle, Lise D; Kvadsheim, Petter H; Fahlman, Andreas; Lam, Frans Peter; Tyack, Peter Lloyd; Miller, Patrick

    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 (Physeter macrocephalus) was studied during controlled exposures to naval sonar [low frequency active sonar (LFAS): 1–2 kHz and mid frequency active sonar (MFAS): 6–7 kHz] during three field seasons (2...

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

    OpenAIRE

    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.

  7. 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.

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

    Directory of Open Access Journals (Sweden)

    Rebecca Wellard

    Full Text Available 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.

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

    Science.gov (United States)

    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 (Physeter macrocephalus) was studied during controlled exposures to naval sonar [low frequency active sonar (LFAS): 1–2 kHz and mid frequency active sonar (MFAS): 6–7 kHz] during three field seasons (2006–2009). Diving behavior was monitored before, during and after sonar exposure using an archival tag placed on the animal with suction cups. The tag recorded the animal's vertical movement, and additional data on horizontal movement and vocalizations were used to determine behavioral modes. Killer whales that were conducting deep dives at sonar onset changed abruptly to shallow diving (ShD) during LFAS, while killer whales conducting deep dives at the onset of MFAS did not alter dive mode. When in ShD mode at sonar onset, killer whales did not change their diving behavior. Pilot and sperm whales performed normal deep dives (NDD) during MFAS exposure. During LFAS exposures, long-finned pilot whales mostly performed fewer deep dives and some sperm whales performed shallower and shorter dives. Acoustic recording data presented previously indicates that deep diving (DD) is associated with feeding. Therefore, the observed changes in dive behavior of the three species could potentially reduce the foraging efficiency of the affected animals. PMID:23087648

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

    Directory of Open Access Journals (Sweden)

    Lise Doksæter Sivle

    2012-10-01

    Full Text Available 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 5 killer whales (Orcinus orca, 7 long-finned pilot whales (Globicephala melas and 4 sperm whales (Physeter macrocephalus were studied during controlled exposures to naval sonar (LFAS: 1-2 kHz and MFAS: 6-7 kHz during three field seasons (2006-2009. Diving behavior was monitored before, during and after sonar exposure using an archival tag placed on the animal with suction cups. The tag recorded the animal’s vertical movement, and additional data on horizontal movement and vocalizations were used to determine behavioral modes. Killer whales that were conducting deep dives at sonar onset changed abruptly to shallow diving during LFAS, while killer whales conducting deep dives at the onset of MFAS did not alter dive mode. When in shallow diving mode at sonar onset, killer whales did not change their diving behavior. Pilot and sperm whales performed normal deep dives during MFAS exposure. During LFAS exposures, long-finned pilot whales mostly performed fewer deep dives and some sperm whales performed shallower and shorter dives. Acoustic recording data presented previously indicates that deep diving is associated with feeding. Therefore, the observed changes in dive behavior of the three species could potentially reduce the foraging efficiency of the affected animals.

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

    Science.gov (United States)

    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 (Physeter macrocephalus) was studied during controlled exposures to naval sonar [low frequency active sonar (LFAS): 1-2 kHz and mid frequency active sonar (MFAS): 6-7 kHz] during three field seasons (2006-2009). Diving behavior was monitored before, during and after sonar exposure using an archival tag placed on the animal with suction cups. The tag recorded the animal's vertical movement, and additional data on horizontal movement and vocalizations were used to determine behavioral modes. Killer whales that were conducting deep dives at sonar onset changed abruptly to shallow diving (ShD) during LFAS, while killer whales conducting deep dives at the onset of MFAS did not alter dive mode. When in ShD mode at sonar onset, killer whales did not change their diving behavior. Pilot and sperm whales performed normal deep dives (NDD) during MFAS exposure. During LFAS exposures, long-finned pilot whales mostly performed fewer deep dives and some sperm whales performed shallower and shorter dives. Acoustic recording data presented previously indicates that deep diving (DD) is associated with feeding. Therefore, the observed changes in dive behavior of the three species could potentially reduce the foraging efficiency of the affected animals.

  12. 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.

  13. Requirements and Procedures for Meat Import in Indonesia and the U.S.A. : A Comparative Study

    OpenAIRE

    Raharjo, Sri

    2014-01-01

    In order to protect the consumers from zoonosis diseases and to assure the wholesomeness of imported meat from abroad, a decree on requirements for and supervisions of the importation of meat has been issued by the Minister of Agriculture in 1992. The decree, however, has not been adequately socialized to general public until now. Indonesian meat consumers also have to know how the existing decree measure up with similar regulation in other meat importing country such as the United States of ...

  14. Consumers’ Determination of Red Meat and Meat Products Purchase Behaviour – City of Ankara Sample

    Directory of Open Access Journals (Sweden)

    Hasan Arısoy

    2014-08-01

    Full Text Available Nowadays, meat consuming level is an indicator of development of countries. The reason for this is the importance of animal proteins such as meat, milk and egg in human nutrition. People in Turkey do not get enough animal protein. Increase of meat and meat related product prices is effective on this. The purpose of this study is to bring up the purchase and consume behavior of consumers. Surveys completed in urban areas around city of Ankara are used primarily. Using Main Mass Ratio Based Simple Occurrence Probability Sampling method 338 families were interviewed. Completed surveys were separated into 3 groups; high, middle, low. As a result of the research, expense for food in total income is around %34. This ratio for families with low income is %53, for families with middle income is %35 and for families with high income is %33. It is found that as income levels of consumers raised, food expenses raise as well. But it shows that as income level increases, expense ratio for food decreases. Food reliability is the most effective factor on consumers’ decision of purchase. Studies show doubts of consumers about food reliability. It is understood that legal adjustments are not applied enough. Especially tight food inspections would be positive on consumer behavior.

  15. Studying Fin Whales with Seafloor Seismic Networks

    Science.gov (United States)

    Wilcock, W. S.; Soule, D. C.; Weirathmueller, M.; Thomson, R.

    2011-12-01

    Baleen whales are found throughout the world's oceans and their welfare captivates the general public. Depending on the species, baleen whales vocalize at frequencies ranging from ~10 Hz to several kilohertz. Passive acoustic studies of whale calls are used to investigate behavior and habitat usage, monitor the recovery of populations from whaling and assess the impacts of anthropogenic sounds. Since airguns are a significant source of sound in the oceans, the research goals of academic seismologists can lead to conflicts with those who advocate for whale conservation while being unwilling to consider the societal benefits of marine geophysical studies. In contrast, studies that monitor earthquakes with ocean bottom seismometers (OBSs) provide an opportunity to enhance studies of baleen whales and improve relationships with environmental advocates. The bandwidth of the typical high-frequency or intermediate-band ocean bottom seismometer overlaps the call frequency of the two largest baleen whale species; blue whales generate sequences of 10- to 20-s-long calls centered at ~16 Hz and fin whales produce long sequences of downswept 1-s-long chirps centered at ~20 Hz. Several studies have demonstrated the potential of OBS networks to monitor calling patterns and determine tracks for fin and blue whales. We will summarize the results from a study to track fin whales near the Endeavour hydrothermal vent fields on the Juan de Fuca Ridge and investigate a potential correlation between the density of whales and enhanced zooplankton found throughout the water column overlying the vent fields. From 2003-2006 an 8-station local seismic network that was designed to monitor hydrothermal earthquakes also recorded ~300,000 fin whale vocalizations, mostly in the fall and winter. Automatic picking and localization techniques that are analogous to those used to analyze earthquakes are employed to determine whale tracks. The tracks are then used to interpret calling patterns in the

  16. 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

  17. 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.

  18. 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.

  19. The traditional meat inspection system: Strenghts, weaknesses and intention for modernisation

    OpenAIRE

    Blagojević, Bojan; Antić, Dragan

    2012-01-01

    The system of traditional meat inspection was developed in the mid nineteenth century to detect zoonotic diseases in animals that posed the highest risk for meat consumers. Although the nature of veterinary public health problems has significantly changed over time, this system practically remained the same until today. Consequently, concerns have been expressed that current meat inspection can no longer be considered adequate to protect the public's health. Weaknesses of the current meat ins...

  20. 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.

  1. Effects of packaging methods on shelf life of ratite meats

    Directory of Open Access Journals (Sweden)

    Horbańczuk Olaf K.

    2017-09-01

    Full Text Available Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP, on its shelf life quality during storage, including technological and nutritional properties.

  2. 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.

  3. 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.

  4. 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.

  5. Determinants of broiler chicken meat quality and factors affecting them: a review.

    Science.gov (United States)

    Mir, Nasir Akbar; Rafiq, Aasima; Kumar, Faneshwar; Singh, Vijay; Shukla, Vivek

    2017-09-01

    Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat binding capacity are indispensable for processors involved in the manufacture of value added meat products. Nutrition of birds has a significant impact on poultry meat quality and safety. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. After slaughter, biochemical changes, causing the conversion of muscle to meat, determine final meat quality. Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. Primary processing and further processing have become a matter of concern with respect to nutritional quality of broiler meat. Genetic variation among birds could contribute to large differences in the rate of rigor mortis completion and meat quality. Heritability estimates for meat quality traits in broilers are amazingly high (0.35-0.81), making genetic selection a best tool for improvement of broiler meat quality.

  6. 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.

  7. Mapping the Super-Whale

    DEFF Research Database (Denmark)

    Blok, Anders

    2010-01-01

    In empirical discussion on global connections, frequent allusions are made to Michael Burawoy's 'global' and George Marcus' 'multi-sited' ethnographies. While both have inspired transnational fieldwork, neither methodological approach has sufficiently analysed the local-global dichotomy embedded ...... and plural 'globalities' is outlined. These claims are developed drawing on the author's inquiries into Japanese whaling practices, showing how 'ethno-socio-cartography' can contribute to the mapping of global-scale micro-cosmoses....

  8. Arteriovenous Patterns in Beaked Whales

    Science.gov (United States)

    2013-09-30

    time in cold storage, and therefore yielded varying results. Nonetheless, all specimens examined were beneficial to the process and added various...to thermoregulation . We observed a sizable arteriovenous structure suggestive of counter-current heat exchange (CCHE) not only in the lingual and...surfaces in contact with cold water. An analogous structure was described on the palatine surface of the bowhead whale (Mead, Werth and George, 2013

  9. A metabolomic study of biomarkers of meat and fish intake.

    Science.gov (United States)

    Cheung, William; Keski-Rahkonen, Pekka; Assi, Nada; Ferrari, Pietro; Freisling, Heinz; Rinaldi, Sabina; Slimani, Nadia; Zamora-Ros, Raul; Rundle, Milena; Frost, Gary; Gibbons, Helena; Carr, Eibhlin; Brennan, Lorraine; Cross, Amanda J; Pala, Valeria; Panico, Salvatore; Sacerdote, Carlotta; Palli, Domenico; Tumino, Rosario; Kühn, Tilman; Kaaks, Rudolf; Boeing, Heiner; Floegel, Anna; Mancini, Francesca; Boutron-Ruault, Marie-Christine; Baglietto, Laura; Trichopoulou, Antonia; Naska, Androniki; Orfanos, Philippos; Scalbert, Augustin

    2017-03-01

    Background: Meat and fish intakes have been associated with various chronic diseases. The use of specific biomarkers may help to assess meat and fish intake and improve subject classification according to the amount and type of meat or fish consumed. Objective: A metabolomic approach was applied to search for biomarkers of meat and fish intake in a dietary intervention study and in free-living subjects from the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Design: In the dietary intervention study, 4 groups of 10 subjects consumed increasing quantities of chicken, red meat, processed meat, and fish over 3 successive weeks. Twenty-four-hour urine samples were collected during each period and analyzed by high-resolution liquid chromatography-mass spectrometry. Signals characteristic of meat or fish intake were replicated in 50 EPIC subjects for whom a 24-h urine sample and 24-h dietary recall were available and who were selected for their exclusive intake or no intake of any of the 4 same foods. Results: A total of 249 mass spectrometric features showed a positive dose-dependent response to meat or fish intake in the intervention study. Eighteen of these features best predicted intake of the 4 food groups in the EPIC urine samples on the basis of partial receiver operator curve analyses with permutation testing (areas under the curve ranging between 0.61 and 1.0). Of these signals, 8 metabolites were identified. Anserine was found to be specific for chicken intake, whereas trimethylamine- N- oxide showed good specificity for fish. Carnosine and 3 acylcarnitines (acetylcarnitine, propionylcarnitine, and 2-methylbutyrylcarnitine) appeared to be more generic indicators of meat and meat and fish intake, respectively. Conclusion: The meat and fish biomarkers identified in this work may be used to study associations between meat and fish intake and disease risk in epidemiologic studies. This trial was registered at clinicaltrials.gov as NCT

  10. Whales in Depth: An Interdisciplinary Unit of Study.

    Science.gov (United States)

    Sunal, Cynthia Szymanski; Pritchard, Gail; Sunal, Dennis W.

    2000-01-01

    Provides background information on whales focusing on their biological characteristics, the use and regulation of whaling, and the conservation of marine mammals. Offers ideas for teaching about whales. Includes a resource section of books, audio books, music tapes, and Web sites about whales for students and teachers. (CMK)

  11. Saving Whales and Dolphins through Petroglyphs and Activist Artworks

    Science.gov (United States)

    Bae, Jaehan

    2013-01-01

    Whaling emerged in ancient times, when whales served as a source of food, fuel, and other everyday resources that were vital for human civilizations. Prehistoric images of whales are found on rocks in a few areas throughout the world, most notably the famous petroglyphs at the Bangudae cliffs in Ulsan, South Korea, which depict whales and other…

  12. 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)

  13. 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.

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

    Science.gov (United States)

    Sánchez-Ortega, Irais; García-Almendárez, Blanca E.; Santos-López, Eva María; Amaro-Reyes, Aldo; Barboza-Corona, J. Eleazar; Regalado, Carlos

    2014-01-01

    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. PMID:25050387

  15. Changing patterns of meat consumption and greenhouse gas emissions in Australia: Will kangaroo meat make a difference?

    Directory of Open Access Journals (Sweden)

    Shyama Ratnasiri

    Full Text Available The Australian per capita consumption of ruminant meat such as beef and lamb has declined over the last two decades. Over the same period, however, per capita consumption of non-ruminant meat such as chicken and pork has continued to increase. Furthermore, it is now observed that the human consumption of kangaroo meat is on the rise. This study investigates the implications of these changes in meat consumption patterns on Green House Gases (GHGs emission mitigation in Australia using a Vector Auto Regression (VAR forecasting approach. Our results suggest that the increase will continue in non-ruminant meat consumption and this will not only offset the decline in ruminant meat consumption, but will also raise the overall per capita meat consumption by approximately 1% annually. The per capita GHGs emissions will likely decrease by approximately 2.3% per annum, due to the inclusion of non-ruminant meat in Australian diets. The GHGs emissions can further be reduced if the average Australian consumer partially replaces ruminant meat with kangaroo meat.

  16. Changing patterns of meat consumption and greenhouse gas emissions in Australia: Will kangaroo meat make a difference?

    Science.gov (United States)

    Ratnasiri, Shyama; Bandara, Jayatilleke

    2017-01-01

    The Australian per capita consumption of ruminant meat such as beef and lamb has declined over the last two decades. Over the same period, however, per capita consumption of non-ruminant meat such as chicken and pork has continued to increase. Furthermore, it is now observed that the human consumption of kangaroo meat is on the rise. This study investigates the implications of these changes in meat consumption patterns on Green House Gases (GHGs) emission mitigation in Australia using a Vector Auto Regression (VAR) forecasting approach. Our results suggest that the increase will continue in non-ruminant meat consumption and this will not only offset the decline in ruminant meat consumption, but will also raise the overall per capita meat consumption by approximately 1% annually. The per capita GHGs emissions will likely decrease by approximately 2.3% per annum, due to the inclusion of non-ruminant meat in Australian diets. The GHGs emissions can further be reduced if the average Australian consumer partially replaces ruminant meat with kangaroo meat.

  17. Changing patterns of meat consumption and greenhouse gas emissions in Australia: Will kangaroo meat make a difference?

    Science.gov (United States)

    Ratnasiri, Shyama; Bandara, Jayatilleke

    2017-01-01

    The Australian per capita consumption of ruminant meat such as beef and lamb has declined over the last two decades. Over the same period, however, per capita consumption of non-ruminant meat such as chicken and pork has continued to increase. Furthermore, it is now observed that the human consumption of kangaroo meat is on the rise. This study investigates the implications of these changes in meat consumption patterns on Green House Gases (GHGs) emission mitigation in Australia using a Vector Auto Regression (VAR) forecasting approach. Our results suggest that the increase will continue in non-ruminant meat consumption and this will not only offset the decline in ruminant meat consumption, but will also raise the overall per capita meat consumption by approximately 1% annually. The per capita GHGs emissions will likely decrease by approximately 2.3% per annum, due to the inclusion of non-ruminant meat in Australian diets. The GHGs emissions can further be reduced if the average Australian consumer partially replaces ruminant meat with kangaroo meat. PMID:28196141

  18. 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.

  19. 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

  20. 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.

  1. 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.

  2. 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.

  3. 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...

  4. Use of Probiotics in Fermented Meat Products

    Directory of Open Access Journals (Sweden)

    Recep Palamutoğlu

    2014-05-01

    Full Text Available In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on product taste, flavour and aroma as well as the positive effects on functional and physiological properties. Positive effects of probiotics in human health and product properties in the absence of any adverse effects various cultures have been used for the production of probiotic fermented meat products. In the production of such products prepared dough which have meat and fat in the matrix form a suitable vehicle for probiotic cells. During production of products formation of lactic acid reduced the pH, during ripening conditions water activity reduced so these factors adversely affect viability of probiotic cells. For this reason protecting probiotic cultures from negative effects during exposure in the product and vitality of cells in human gastro-intestinal system to continue operating for consumption to be provided during the order process the cells are coated with microencapsuation. The use of probiotic microorganisms isolated from various foods is being investigated for the production of sausages. Studies on the effects of probiotics on human health of meat products are also needed. In this study the probiotic microorganisms used in the production of probiotic fermented sausages were investigated.

  5. The effects of dissociation on willingness to eat meat are moderated by exposure to unprocessed meat: A cross-cultural demonstration.

    Science.gov (United States)

    Kunst, Jonas R; Palacios Haugestad, Christian Andrés

    2017-09-23

    Dissociating meat from its animal origins helps consumers deal with the cognitive dissonance resulting from liking meat but disliking causing pain to animals. Extending previous research, we tested whether dissociation would play less of a role for meat consumption in a country where average consumers are more frequently exposed to unprocessed meat (i.e., Ecuador) than where such exposure is rare (i.e., the US). Specifically, we randomly showed Ecuadorians and US Americans a pork roast with the head present or removed. Showing the head led to less dissociation, and subsequently more disgust and empathy for the killed animal in both countries, but to significantly larger degrees in the US. Follow-up analyses with participants' self-reported exposure to unprocessed meat supported the notion that these cross-cultural variations indeed reflected differences in unprocessed meat exposure. In contrast, disgust and empathy, in turn, predicted a lower willingness to eat meat and a higher willingness to choose a vegetarian alternative dish equally in both countries. Because the dissociation part of our model was substantially stronger in the US, it explained about double as much variance in willingness to eat meat and vegetarian choice in the US (63-72%) as compared to Ecuador (30-32%). In sum, the potency of the dissociation mechanism seems to depend on how used consumers in a country are to seeing unprocessed meat, whereas the subsequent affective mechanisms universally influence meat consumption. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. 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

  7. Humpback whale bioacoustics: From form to function

    Science.gov (United States)

    Mercado, Eduardo, III

    This thesis investigates how humpback whales produce, perceive, and use sounds from a comparative and computational perspective. Biomimetic models are developed within a systems-theoretic framework and then used to analyze the properties of humpback whale sounds. First, sound transmission is considered in terms of possible production mechanisms and the propagation characteristics of shallow water environments frequented by humpback whales. A standard source-filter model (used to describe human sound production) is shown to be well suited for characterizing sound production by humpback whales. Simulations of sound propagation based on normal mode theory reveal that optimal frequencies for long range propagation are higher than the frequencies used most often by humpbacks, and that sounds may contain spectral information indicating how far they have propagated. Next, sound reception is discussed. A model of human auditory processing is modified to emulate humpback whale auditory processing as suggested by cochlear anatomical dimensions. This auditory model is used to generate visual representations of humpback whale sounds that more clearly reveal what features are likely to be salient to listening whales. Additionally, the possibility that an unusual sensory organ (the tubercle) plays a role in acoustic processing is assessed. Spatial distributions of tubercles are described that suggest tubercles may be useful for localizing sound sources. Finally, these models are integrated with self-organizing feature maps to create a biomimetic sound classification system, and a detailed analysis of individual sounds and sound patterns in humpback whale 'songs' is performed. This analysis provides evidence that song sounds and sound patterns vary substantially in terms of detectability and propagation potential, suggesting that they do not all serve the same function. New quantitative techniques are also presented that allow for more objective characterizations of the long term

  8. 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

  9. Quantifying the energy stores of capital breeding humpback whales and income breeding sperm whales using historical whaling records

    Science.gov (United States)

    Thums, Michele; Hanson, Christine E.; McMahon, Clive R.; Hindell, Mark A.

    2017-01-01

    Cetacean energy stores are known to vary according to life history, reproductive status and time of year; however, the opportunity to quantify these relationships is rare. Using a unique set of historical whaling records from Western Australia (1952–1963), we investigated energy stores of large cetaceans with differing life histories, and quantified the relationship between total body lipid and length for humpback whales (Megaptera novaeangliae) (n = 905) and sperm whales (Physeter macrocephalus) (n = 1961). We found that total body lipid increased with body length in both humpback and sperm whales, consistent with size-related energy stores. Male humpback whales stored 2.49 kl (15.6 barrels) (31.9–74.9%) more lipid than male sperm whales of equivalent length, to fuel their annual migration. Relative lipid stores of sperm whales (males) were constant throughout the year, while those of humpback whales varied with reproductive class and sampling date. Pregnant female humpback whales had higher relative energy stores than non-pregnant females and males (26.2% and 37.4%, respectively), to fuel the energy demands of gestation and lactation. Those that reached the sampling site later (en route to their breeding grounds) carried higher lipid stores than those that arrived earlier, possibly reflecting individual variation in residency times in the Antarctic feeding grounds. Importantly, longer pregnant females had relatively larger energy stores than the shorter pregnant females, indicating that the smaller individuals may experience higher levels of energetic stress during the migration fast. The relationships we developed between body lipid and length can be used to inform bioenergetics and ecosystem models when such detailed information is not available. PMID:28405350

  10. Quantifying the energy stores of capital breeding humpback whales and income breeding sperm whales using historical whaling records.

    Science.gov (United States)

    Irvine, Lyn G; Thums, Michele; Hanson, Christine E; McMahon, Clive R; Hindell, Mark A

    2017-03-01

    Cetacean energy stores are known to vary according to life history, reproductive status and time of year; however, the opportunity to quantify these relationships is rare. Using a unique set of historical whaling records from Western Australia (1952-1963), we investigated energy stores of large cetaceans with differing life histories, and quantified the relationship between total body lipid and length for humpback whales ( Megaptera novaeangliae) ( n  = 905) and sperm whales (Physeter macrocephalus) ( n  = 1961). We found that total body lipid increased with body length in both humpback and sperm whales, consistent with size-related energy stores. Male humpback whales stored 2.49 kl (15.6 barrels) (31.9-74.9%) more lipid than male sperm whales of equivalent length, to fuel their annual migration. Relative lipid stores of sperm whales (males) were constant throughout the year, while those of humpback whales varied with reproductive class and sampling date. Pregnant female humpback whales had higher relative energy stores than non-pregnant females and males (26.2% and 37.4%, respectively), to fuel the energy demands of gestation and lactation. Those that reached the sampling site later ( en route to their breeding grounds) carried higher lipid stores than those that arrived earlier, possibly reflecting individual variation in residency times in the Antarctic feeding grounds. Importantly, longer pregnant females had relatively larger energy stores than the shorter pregnant females, indicating that the smaller individuals may experience higher levels of energetic stress during the migration fast. The relationships we developed between body lipid and length can be used to inform bioenergetics and ecosystem models when such detailed information is not available.

  11. 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.

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

    Directory of Open Access Journals (Sweden)

    Guilherme A Bortolotto

    Full Text Available 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.

  13. 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.

  14. 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 × 1010 J and 1.2 × 1011 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 × 109 to 4.08 × 1010 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.

  15. 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.

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

    OpenAIRE

    Lise Doksæter Sivle; Petter Helgevold Kvadsheim; Andreas eFahlman; Andreas eFahlman; Frans-Peter eLam; Peter eTyack; Peter eTyack; Patrick eMiller

    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 5 killer whales (Orcinus orca), 7 long-finned pilot whales (Globicephala melas) and 4 sperm whales (Physeter macrocephalus) were studied during controlled exposures to naval sonar (LFAS: 1-2 kHz and MFAS: 6-7 kHz) during three field seasons (2006-2009). Diving behavior was monitored before, during and after so...

  17. 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.

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

    Science.gov (United States)

    Foong, Chow Ming; Sani, Norrakiah Abdullah

    2013-11-01

    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.

  19. 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...

  20. Consumer Reaction to Beef Safety Scares

    OpenAIRE

    Saghaian, Sayed H.; Reed, Michael R

    2007-01-01

    This study examines the impact of two beef safety scares on retail-level meat per capita consumption and prices in Japan. The objective is to investigate the Japanese consumer reactions to the news of FMD and BSE discoveries, as reflected in the quantity and price changes in the immediate neighborhood of each event. Better understanding of consumer reactions to beef safety scares helps the beef industry restore consumer confidence after food safety crises and provides opportunities for nation...

  1. 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.

  2. 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.

  3. 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.

  4. Detection of Toxoplasma gondii in cured meats.

    Science.gov (United States)

    Warnekulasuriya, M R; Johnson, J D; Holliman, R E

    1998-12-22

    Congenital toxoplasmosis is associated with acute maternal infection acquired during or shortly before the pregnancy. The mother's infection is initiated by the ingestion of one of the life forms of the parasite but the relative importance of the different sources of toxoplasmosis are not established. Recent epidemiological studies have confirmed ingestion of raw meats as a risk factor but also identified consumption of cured meats as being associated with acute toxoplasmosis in pregnancy. There is little existing information concerning the efficiency of commercial curing processes for inactivating Toxoplasma gondii. We sought to detect the presence of T. gondii in ready-to-eat cured meat samples by amplification of the parasite's P30 gene using the polymerase chain reaction (PCR). In addition, tissue culture was used in order to isolate viable parasites. Laboratory inoculated specimens were used to assess the sensitivity of each method. PCR was able to detect parasite contamination down to a level of 5 x 10(3) trophozoites/g while viable toxoplasma could be detected in tissue culture at a level of 10(3) trophozoites/g cured meat. The high salt content of some cured meats limited sensitivity of the PCR assay by inhibition of the polymerase enzyme and reduced the sensitivity of tissue culture due to osmotic pressure causing cytopathic effect. However viable T. gondii was detected in one out of 67 ready-to-eat cured meat samples. Our results highlight the need for improved methods for detecting toxoplasma contamination of food. Health implications of consuming cured meats in pregnancy require careful consideration.

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

    OpenAIRE

    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 pres...

  6. 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...

  7. 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.

  8. A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products.

    Science.gov (United States)

    Prieto, Nuria; Pawluczyk, Olga; Dugan, Michael Edward Russell; Aalhus, Jennifer Lynn

    2017-07-01

    Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.

  9. Modeling South Africa’s Meat Import Demand System

    OpenAIRE

    Taha, Fawzi A.; Hahn, William F.

    2012-01-01

    A modified Central Bureau of Statistics (CBS) differential model was used to provide the first estimate of South Africa’s meat import demand system. In addition to price and scale the model also included a trend and trend-squared term to measure changes in technology and/or consumer demands for meat outputs. Cross-prices elasticity (cij) indicates that poultry is a statistically significant substitute for pork, sheep/goat, and offal. Scale coefficients were highly significant, positive for be...

  10. Rabbit meat processing: historical perspective to future directions

    OpenAIRE

    Petracci, Massimiliano; Cavani, Claudio

    2013-01-01

    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 prod...

  11. Worldwide structure of mtDNA diversity among Cuvier's beaked whales (Ziphius cavirostris): implications for threatened populations.

    Science.gov (United States)

    Dalebout, Merel L; Robertson, Kelly M; Frantzis, Alexandros; Engelhaupt, Dan; Mignucci-Giannoni, Antonio A; Rosario-Delestre, Raul J; Baker, C Scott

    2005-10-01

    We present the first description of phylogeographic structure among Cuvier's beaked whales (Ziphius cavirostris) worldwide using mitochondrial DNA (mtDNA) control region sequences obtained from strandings (n = 70), incidental fisheries takes (n = 11), biopsy (n = 1), and whale-meat markets (n = 5). Over a 290-base pair fragment, 23 variable sites defined 33 unique haplotypes among the total of 87 samples. Nucleotide diversity at the control region was relatively low (pi = 1.27%+/- 0.723%) compared to wide-ranging baleen whales, but higher than strongly matrifocal sperm, pilot and killer whales. Phylogenetic reconstruction using maximum likelihood revealed four distinct haplotype groups, each of which displayed strong frequency differences among ocean basins, but no reciprocal monophyly or fixed character differences. Consistent with this phylogeographic pattern, an analysis of molecular variance showed high levels of differentiation among ocean basins (F(ST) = 0.14, Phi ST = 0.42; P fisheries by-catch, direct hunting, and disturbance or mortality from anthropogenic sound.

  12. 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...

  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. 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.

  15. Short Communication Observations of individual humpback whales ...

    African Journals Online (AJOL)

    Movements of humpback whales Megaptera novaeangliae among breeding regions within the southwestern Indian Ocean are poorly understood. Understanding the relationships among breeding regions is critical for effective conservation and management strategies. Through systematic comparisons of molecular ...

  16. Sound production by singing humpback whales.

    Science.gov (United States)

    Mercado, Eduardo; Schneider, Jennifer N; Pack, Adam A; Herman, Louis M

    2010-04-01

    Sounds from humpback whale songs were analyzed to evaluate possible mechanisms of sound production. Song sounds fell along a continuum with trains of discrete pulses at one end and continuous tonal signals at the other. This graded vocal repertoire is comparable to that seen in false killer whales [Murray et al. (1998). J. Acoust. Soc. Am. 104, 1679-1688] and human singers, indicating that all three species generate sounds by varying the tension of pneumatically driven, vibrating membranes. Patterns in the spectral content of sounds and in nonlinear sound features show that resonating air chambers may also contribute to humpback whale sound production. Collectively, these findings suggest that categorizing individual units within songs into discrete types may obscure how singers modulate song features and illustrate how production-based characterizations of vocalizations can provide new insights into how humpback whales sing.

  17. Source levels of foraging humpback whale calls.

    Science.gov (United States)

    Fournet, Michelle E H; Matthews, Leanna P; Gabriele, Christine M; Mellinger, David K; Klinck, Holger

    2018-02-01

    Humpback whales produce a wide range of low- to mid-frequency vocalizations throughout their migratory range. Non-song "calls" dominate this species' vocal repertoire while on high-latitude foraging grounds. The source levels of 426 humpback whale calls in four vocal classes were estimated using a four-element planar array deployed in Glacier Bay National Park and Preserve, Southeast Alaska. There was no significant difference in source levels between humpback whale vocal classes. The mean call source level was 137 dB RMS re 1 μPa @ 1 m in the bandwidth of the call (range 113-157 dB RMS re 1 μPa @ 1 m), where bandwidth is defined as the frequency range from the lowest to the highest frequency component of the call. These values represent a robust estimate of humpback whale source levels on foraging grounds and should append earlier estimates.

  18. DEHA-plasticized PVC for retail packaging of fresh meat

    DEFF Research Database (Denmark)

    Petersen, Jens Højslev; Naamansen, Ebbe Tubæk

    1998-01-01

    A selection of frequently consumed meat products were packed in two commercial types of plasticized PVC film with declared plasticizer compositions of 11 and 21% di-(ethylhexyl)adipate (DEHA), respectively. The meat products were analysed for DEHA after packaging and storage until their "use by....... The DEHA concentration at the "use by" date in fresh lean trimmings and slices of pork leg was 1-2 mg/kg, whereas neck and strip loin with some fat at the surface contained about 5-10 mg/kg. More fatty types of meat such as minced beef and pork with 18-20% fat, packaged once in plasticized PVC, contained...

  19. 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.

  20. Blue Whales Respond to Anthropogenic Noise

    OpenAIRE

    Melcón, Mariana L.; Amanda J Cummins; Kerosky, Sara M.; Roche, Lauren K.; Wiggins, Sean M.; Hildebrand, John A.

    2012-01-01

    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...

  1. Stable isotopes of captive cetaceans (killer whales and bottlenose dolphins).

    Science.gov (United States)

    Caut, Stéphane; Laran, Sophie; Garcia-Hartmann, Emmanuel; Das, Krishna

    2011-02-15

    There is currently a great deal of interest in using stable isotope methods to investigate diet, trophic level and migration in wild cetaceans. In order to correctly interpret the results stemming from these methods, it is crucial to understand how diet isotopic values are reflected in consumer tissues. In this study, we investigated patterns of isotopic discrimination between diet and blood constituents of two species of cetaceans (killer whale, Orcinus orca, and bottlenose dolphin, Tursiops truncatus) fed controlled diets over 308 and 312 days, respectively. Diet discrimination factors (Δ; mean ± s.d.) for plasma were estimated to Δ(13)C=2.3±0.6‰ and Δ(15)N=1.8±0.3‰, respectively, for both species and to Δ(13)C=2.7±0.3‰ and Δ(15)N=0.5±0.1‰ for red blood cells. Delipidation did not have a significant effect on carbon and nitrogen isotopic values of blood constituents, confirming that cetacean blood does not serve as a reservoir of lipids. In contrast, carbon isotopic values were higher in delipidated samples of blubber, liver and muscle from killer whales. The potential for conflict between fisheries and cetaceans has heightened the need for trophic information about these taxa. These results provide the first published stable isotope incorporation data for cetaceans, which are essential if conclusions are to be drawn on issues concerning trophic structures, carbon sources and diet reconstruction.

  2. Organic pork: Consumer quality perception: Final report

    DEFF Research Database (Denmark)

    Scholderer, Joachim; Nielsen, Niels Asger; Bredahl, Lone

    2004-01-01

    of organic and free-range pork is equal to, and in some times even lower than that of conventional pork. However, consumers' expectations may be so strong that they may override differences in experienced quality. An experiment was conducted with 185 consumers to separate these effects and estimate...... found either, indicating that the effects of actual meat type and label information were additive on all dimensions. Comparisons of effects sizes indicated that the effects of label information were on average 9 to 10 times higher than the effects of actual meat type. The results suggest...

  3. Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality.

    Science.gov (United States)

    Schilling, M W; Battula, V; Loar, R E; Jackson, V; Kin, S; Corzo, A

    2010-04-01

    A completely randomized design with 7 replications (n = 7, treatments = 5 with 8 subsamples per treatment) was used to evaluate the effects of feeding various levels of distillers dried grains with solubles (DDGS; 0, 6, 12, 18, and 24%) on broiler breast and thigh meat quality. Broilers were harvested in a pilot scale processing plant with commercial prototype equipment at 42 d of age. The right half of each breast was evaluated for pH, instrumental color, cooking loss, proximate analysis, and tenderness. The left half of each breast was used for consumer acceptability testing. Thigh meat was evaluated for proximate composition, fatty acid composition, and TBA reactive substances. Breast meat from broilers that were fed DDGS had a higher (P meat with higher (P 0.05) among breast meat from the different treatments with respect to cooking loss, instrumental color, and consumer acceptability, but breast meat from the control (0% DDGS) treatment had slightly lower (P meat from the 18 and 24% DDGS treatments. In addition, no differences (P > 0.05) existed among proximate composition of breast and thigh meat from the control and DDGS treatments. As DDGS concentration increased, there was a linear increase (P meat and that thigh meat quality was similar among treatments containing 0 to 12% DDGS, but higher inclusion levels led to thigh meat that was more susceptible to oxidation.

  4. 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.

  5. Blue whales respond to anthropogenic noise.

    Science.gov (United States)

    Melcón, Mariana L; Cummins, Amanda J; Kerosky, Sara M; Roche, Lauren K; Wiggins, Sean M; Hildebrand, John A

    2012-01-01

    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.

  6. 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

  7. 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

  8. 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.

  9. Level of natural hepatotoxin (Indospicine) contamination in Australian camel meat.

    Science.gov (United States)

    Tan, Eddie T T; Al Jassim, Rafat; D'Arcy, Bruce R; Fletcher, Mary T

    2016-10-01

    Camel meat production for human consumption and pet food manufacture accounts for a relatively small part of overall red meat production in Australia. Reliable statistical data for the Australian production and consumption of camel meat are not available; however, it is estimated that 300,000 feral camels roam within the desert of central Australia, with an annual usage of more than 3000 camels for human consumption, 2000 for pet food manufacture and a smaller number for live export. Despite a small Australian camel meat production level, the usage of camel meat for pet food has been restricted in recent years due to reports of serious liver disease and death in dogs consuming camel meat. This camel meat was found to contain residues of indospicine, a non-proteinogenic amino acid found in certain Indigofera spp., and associated with mild to severe liver disease in diverse animals after dietary exposure to this hepatotoxin. The extent of indospicine-contaminated Australian camel meat was previously unknown, and this study ascertains the prevalence of such residue in Australian camel meat. In this study, indospicine levels in ex situ (95 samples collected from an abattoir in Queensland) and in situ (197 samples collected from camels after field culling in central Australia) camel meat samples were quantitated using a validated ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The quantitation results showed 46.7% of the in situ- and 20.0% of the ex situ-collected camel meat samples were contaminated by indospicine (more than the limit of detection (LOD) of 0.05 mg kg(-1) fresh weight). The overall indospicine concentration was higher (p < 0.05) in the in situ-collected samples. Indospicine levels detected in the present study are considered to be low; however, a degree of caution must still be exercised, since the tolerable daily intake for indospicine is currently not available for risk estimation.

  10. 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%).

  11. Chinese consumers' attitude towards different pig production systems

    DEFF Research Database (Denmark)

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

    2008-01-01

    . A cross-sectional survey was carried out in six Chinese cities and 473 valid questionnaires were obtained. Results indicate that Chinese consumers prefer industrial pig production systems, where traditional pig breeds are raised, over large-scale and small family farms. Farms with maximum attention...... 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....

  12. Links between global meat trade and organic river pollution

    Science.gov (United States)

    Wen, Yingrong; Schoups, Gerrit; van de Giesen, Nick

    2017-04-01

    Rising demand of meat boosts livestock farming intensification. Due to international meat trade, the environmental costs of production are becoming increasingly separated from where the meat is consumed. However, little is known about the impact of trade on the environment for both importers and exporters. Combining multi-scale (national, regional and gridded) data, we present a new method to quantify the impacts of international meat trade on global river organic pollution. We computed spatially distributed organic pollution in global river networks with and without meat trade, where the without-trade scenario assumes that meat imports are replaced by local production. Our analysis indicates high potential savings of livestock population and pollutants production at the global scale due to the international meat trade. The spatially detailed analysis shows that current trade contributes to organic pollution reductions in meat importing regions, especially in rich nations. The deterioration of river water quality, especially in developing regions, points to an urgent need for affordable infrastructure and technology development and wastewater solutions.

  13. Tenderness indicators in salted and dried meat: a review

    Directory of Open Access Journals (Sweden)

    Yuri Montenegro Ishihara

    2014-02-01

    Full Text Available Salted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there is much variation in the quality of these products. In Brazil charque, jerked beef and sun-dried meat stand out. Biltong, cecina de León, kilishi, kaddid and bresaola are other examples of salted and dried meats. Despite the importance of these meat products, there are no specific studies on their tenderness. Since tenderness is one of the attributes most reported by consumers, research may help the acceptance of meat products, increasing their demand. In this context, this review presents the characteristics of traditional salted and dried meat products related to processing aspects and suggested tenderness indicators - shear force, myofibrillar fragmentation index, sarcomere length, collagen quantification – to assess the softness of meat products, since they are easy to apply and include the study of the main responsible for meat softness, myofibrillar and connective tissue proteins.

  14. 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...

  15. 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...

  16. 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...

  17. 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...

  18. 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...

  19. 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...

  20. Quantifying the Effects of Prey Abundance on Killer Whale Reproduction

    National Research Council Canada - National Science Library

    Eric J. Ward; Elizabeth E. Holmes; Ken C. Balcomb

    2009-01-01

    .... We assessed the impact of a wide range of factors on the fecundity of two threatened populations of killer whales Orcinus orca, specifically whether killer whale production is limited by availability...

  1. 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...

  2. POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS

    Directory of Open Access Journals (Sweden)

    Slavko Čepin

    2000-06-01

    Full Text Available The majority of consumers refuse meat with higher levels of fat, because of possible association between high levels of saturated fat, cholesterol and heart disease. The meat production tries to fit consumers preferences with lowering fat content of meat. Such meat should also contain less cholesterol. In the following contribution the possibilities for reducing fat and cholesterol content and altering fatty acid composition of meat are discussed. In meat animals the estimated heritability for fat content is relatively high (between 0.3 and 0.6. This means that selection represents a powerful tool for fat reduction. Even better possibility for reducing fat and altering fatty acid composition is adequate nutrition. The decrease of animal age and weight at slaughter can also reduce carcass fat content. Also the use of transgenic animals and different growth stimulators represents a wide range of possibilities to reduce fat content in farm animals.

  3. Effectiveness of voluntary conservation agreements: case study of endangered whales and commercial whale watching.

    Science.gov (United States)

    Wiley, David N; Moller, Just C; Pace, Richard M; Carlson, Carole

    2008-04-01

    The use of voluntary approaches to achieve conservation goals is becoming increasingly popular. Nevertheless, few researchers have quantitatively evaluated their efficacy. In 1998 industry, government agencies, and nongovernmental organizations established a voluntary conservation program for whale watching in the northeast region of the United States, with the intent to avoid collisions with and harassment of endangered whales by commercial and recreational whale-watching vessels. One important aspect of the program was the establishment of 3 speed zones within specific distances of whales. We wanted to determine the level of compliance with this aspect of the program to gauge its efficacy and gain insights into the effectiveness of voluntary measures as a conservation tool. Inconspicuous observers accompanied 46 commercial whale-watching trips from 12 companies in 2003 (n= 35) and 2004 (n= 11). During each trip, vessel position and speed were collected at 5-second intervals with a GPS receiver. Binoculars with internal laser rangefinders and digital compasses were used to record range and bearing to sighted whales. We mapped whale locations with ArcGIS. We created speed-zone buffers around sighted whales and overlaid them with vessel-track and speed data to evaluate compliance. Speeds in excess of those recommended by the program were considered noncompliant. We judged the magnitude of noncompliance by comparing a vessel's maximum speed within a zone to its maximum recorded trip speed. The level of noncompliance was high (mean 0.78; company range 0.74-0.88), some companies were more compliant than others (p= 0.02), noncompliance was significantly higher in zones farther from whales (p whales. Our results support the need for conservation programs to have quantifiable metrics and frequent evaluation to ensure efficacy.

  4. 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).

  5. Atlantic Canada : Dancing with whales

    Energy Technology Data Exchange (ETDEWEB)

    Reid, W.

    2003-03-03

    A major question in the Atlantic provinces that needs resolving concerns the how much waters and sea floors that can be considered protected area before disruption of industrial activity in the vicinity of those areas occurs, especially where there is potential for natural gas and crude oil. Another question that needs pondering relates to the amount of money that the federal government is willing to spend to study the effects on marine habitats resulting from this industrial activity. The consideration being given to a region called the Gully, as to whether it should be declared an official marine protected zone, brought these questions to the forefront. A canyon approximately 70 kilometres (km) long and 20 km wide, the Gully is a potentially resource-rich area located in deep water 300 km east of Cape Breton at the edge of the Scotian Shelf. A pilot project was implemented in 1998, but no clear decision has yet been made concerning the status of the Gully. According to a biology professor at Dalhousie University in Halifax, the Department of Fisheries and Oceans is busy obtaining the proper approvals for its designation as a fully protected area. The northern bottlenose whale can be found in this canyon. This professor advocates a ban on industrial activity in the vicinity of the Gully, as he believes that seismic surveys and exploratory drilling pose a danger to the whales. He would like to see more funding allocated to research programs. Companies conducting seismic surveys in the vicinity of the Gully have to comply with environmental standards.

  6. 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

  7. Assessment of gray whale feeding grounds and sea floor interaction in the northeastern Bering Sea

    Science.gov (United States)

    Nelson, C.H.; Johnson, K.R.; Barber, John H.

    1983-01-01

    A dense ampeliscid amphipod community in Chirikov Basin and around St. Lawrence Island in the northeastern Bering Sea has been outlined by summarizing biological studies, analyzing bioturbation in sediment samples, and examining sea floor photos and videotapes. The amphipod population is associated with a homogeneous, relict fine-grained sand body 0.10-1.5 m thick that is deposited during the marine transgression over the Bering land bridge 8,000-10,000 yr B.P. Modern current and water mass movements and perhaps whale feeding activity prevent modern deposition in this area. The distribution of the transgressive sand sheet, associated amphipod community and feeding gray whales mapped by aerial survey correlate closely with three types of sea-floor pits observed on high (500 kHz) and low (105 kHz) resolution side-scan sonar; they are attributed to gray whale feeding traces and their subsequent current scour modification. The fresh and modified feeding pits are present in 22,000 km2 of the basin and they cover a total of 2 to 18% of the sea floor in different areas of the feeding region. The smallest size class of pits approximates whale mouth gape size and is assumed to represent fresh whale feeding pits. Fresh feeding disturbance of the sea floor is estimated to average about 5.7% for a full feeding season. Combined with information that 34% of the measured benthic biomass is amphipod prey species, and calculating the number of gray whale feeding days in the Alaskan waters plus amount consumed per day, it can be estimated that Chirikov Basin, 2% of the feeding area, supplies a minimum of 5.3 to 7.1% of the gray whale's food resource in the Bering Sea and Arctic Ocean. If a maximum of 50% of the fresh feeding features are assumed to be missed because they parallel side-scan beam paths, then a maximum whale food resource of 14.2% is possible in northeastern Bering Sea. Because of side-scan techniques and possible higher amphipod biomass estimates, a reasonable minimum

  8. 75 FR 28779 - Prince of Whales Resource Advisory Committee

    Science.gov (United States)

    2010-05-24

    ... Forest Service Prince of Whales Resource Advisory Committee AGENCY: Forest Service, USDA. ACTION: Notice of meeting. SUMMARY: The Prince of Whales Resource Advisory Committee will meet in Craig, Alaska..., Craig Alaska. Send written comments to Prince of Whales Resource Advisory Committee, c/o District Ranger...

  9. 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...

  10. 75 FR 2853 - False Killer Whale Take Reduction Team Meeting

    Science.gov (United States)

    2010-01-19

    ... National Oceanic and Atmospheric Administration RIN 0648-XT76 False Killer Whale Take Reduction Team... (NOAA), Department of Commerce. ACTION: Notice of establishment of a False Killer Whale Take Reduction... Insular, and Palmyra Atoll stocks of false killer whales (Pseudorca crassidens) in the Hawaii-based deep...

  11. Trends and interventions in large whale entanglement along the ...

    African Journals Online (AJOL)

    The prevalence of entanglements is seasonal with the peaks in activity coinciding with the breeding migrations of humpback whales Megaptera novaeangliae and southern right whales Eubalaena australis, the two large whale species that are the most prone to entanglement. Generalised linear models with a Poisson or ...

  12. 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.

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

    Science.gov (United States)

    Carroll, Emma L; Jackson, Jennifer A; Paton, David; Smith, Tim D

    2014-01-01

    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.

  14. 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...

  15. 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.

  16. Meats, processed meats, obesity, weight gain and occurrence of diabetes among adults: findings from Adventist Health Studies.

    Science.gov (United States)

    Vang, Arnold; Singh, Pramil N; Lee, Jerry W; Haddad, Ella H; Brinegar, Charles H

    2008-01-01

    To examine the relation between meat intake and diabetes occurrence in adults. In a prospective cohort study we examined the relation between diet and incident diabetes recorded among 8,401 cohort members (ages 45-88 years) of the Adventist Mortality Study and Adventist Health Study (California, USA) who were non-diabetic at baseline. During the 17-year follow-up, we identified 543 incident diabetes cases. (1) Subjects who were weekly consumers of all meats were 29% (OR = 1.29; 95% CI 1.08, 1.55) more likely (relative to zero meat intake) to develop diabetes. (2) Subjects who consumed any processed meats (salted fish and frankfurters) were 38% (OR = 1.38; 95% CI 1.05-1.82) more likely to develop diabetes. (3) Long-term adherence (over a 17-year interval) to a diet that included at least weekly meat intake was associated with a 74% increase (OR = 1.74; 95% CI 1.36-2.22) in odds of diabetes relative to long-term adherence to a vegetarian diet (zero meat intake). Further analyses indicated that some of this risk may be attributable to obesity and/or weight gain--both of which were strong risk factors in this cohort. It is noteworthy that even after control for weight and weight change, weekly meat intake remained an important risk factor (OR = 1.38; 95% CI 1.06-1.68) for diabetes [corrected]. Our findings raise the possibility that meat intake, particularly processed meats, is a dietary risk factor for diabetes. 2008 S. Karger AG, Basel.

  17. The Jan Mayen whaling industry - Its exploitation of the Greenland right whale and its impact on the marine ecosystem

    NARCIS (Netherlands)

    Hacquebord, L; Skreslet, S

    2004-01-01

    After a relatively late discovery of the island, Dutch whalers used Jan Mayen as a base for their whaling industry. They built stations on the west coast of the island where they rendered whale oil from the blubber of the Greenland right whales. Altogether the whalers stayed for twenty-two years on

  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. 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

    2016-11-24

    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.

  20. 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

  1. 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

  2. Public health practices at meat pie retail points in Makurdi, Benue ...

    African Journals Online (AJOL)

    Public health practices at meat pie retail points in Makurdi, Benue State and its potential effect on consumer's health. ... Observance of public health best practices at point of sales by meat pie retailers in Makurdi, Benue State was evaluated by studying three (3) retail sources namely eateries, supermarkets and street ...

  3. Influence of meat products served at some drinking bars on sale of ...

    African Journals Online (AJOL)

    The consumers stated signs of prestige, satisfaction, reduced manifestations of intoxication of alcohol, enhancement of appetite for the drink and improvement in their heath condition as perceived effects of meat on beverage intake. There was a positive influence of meat availability on beverage sales that led to 4-36% ...

  4. The Potential of Increased Meat Intake to Improve Iron Nutrition in Rural Kenyan Schoolchildren

    NARCIS (Netherlands)

    Grillenberger, M.; Murphy, S.P.; Neumann, C.G.; Bwibo, N.O.; Verhoef, H.; Hautvast, J.G.A.J.

    2007-01-01

    Schoolchildren in developing countries often have inadequate intakes of iron, due primarily to poor I bioavailability. Increasing meat in the diet could improve both the amount of iron consumed and its availability. The effect of increases in intakes of meat and ascorbic acid on absorbed iron was

  5. Relevance of the formal red meat classification system to the South ...

    African Journals Online (AJOL)

    zimmy

    2015-08-01

    Aug 1, 2015 ... attributes, it does not account for differences in eating quality at the consumer level, which are related to cut type and cooking .... the livestock producers as they do not need to transport the livestock to distant markets (Musemwa et al.,. 2008). ..... relating to meat safety due to disease outbreaks. Meat quality ...

  6. The Effects Of Internal End-Point Temperatures On Meat Quality ...

    African Journals Online (AJOL)

    tree squirrel (Sciurus carolinensis), ground squirrel (Citellus tridecemlineatus), African giant rat (Cricetomys gambianus) and grasscutter (Thryonomys swinderianus), the common rodents consumed as bush meat in West Africa. The meat types were cooked in a commerical gas convention oven pre-heated to a constant ...

  7. 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

  8. Effects of two commercial meat tenderizers on different cuts of goat\\'s ...

    African Journals Online (AJOL)

    Most meat consumed in Namibia is derived from poultry, cattle, sheep and pigs, despite the fact that majority of commercial and communal farmers in Namibia keep goats. Goat's meat is not available in the formal market or in the supermarkets in. Namibia and is rarely used locally for domestic or commercial purposes due to ...

  9. 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...

  10. 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.

  11. 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.

  12. 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.

  13. New Discussion Subject of Meat Industry: “Pink Slime”

    Directory of Open Access Journals (Sweden)

    Cem Okan Özer

    2014-06-01

    Full Text Available Pink slime is a meat source which is obtained by the separation of meat particles on trimmed fats the use of separation techniques. Pink slime is an important source for meat industry to meet the consumer demands about consumption of low-fat and low-cost meat products. Furthermore, processing of low-value trimming products to high-value products provide a tangible advantage for meat industry. The use of ammonia hydroxide in the process of pink slime caused a concern about consumer health. Since meatball and wieners with high level of pink slime are in school daily diet program, this meat source became important debate issue. In USA, use of pink slime up to 15% in ground beef based products is permitted without specify on the label, but is not sold for direct consumption. Production and consumption of pink slime is strictly prohibited in the European Union. There is no legal regulation on this issue in Turkey. In this review, the manufacturing method and historical development, advantages, disadvantages, applications and result of scientific studies about pink slime are presented.

  14. 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...... for this species. Bowhead whale song has long been hypothesized to be produced by male whales as a reproductive advertisement; however, no data on the sex of singers has ever been reported. In this study, we determine the sex of singing bowhead whales Balaena mysticetus in Disko Bay, West Greenland, by localizing...

  15. Why do consumers buy socially responsible products

    NARCIS (Netherlands)

    Drs. Robert Bart Gielissen

    2011-01-01

    This paper describes a study into consumers' reasons for buying socially responsible (SR) products, such as Fair Trade products and organic meat. As opposed to other studies, we use a qualitative approach based on 25 in-depth interviews and include several different products in the research. This

  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

    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...... have difficulty in evaluating meat quality based on visual stimuli (as in a shopping situation), resulting in uncertainty and dissatisfaction, and reveal a need for consumer education as regards the evaluation of eating quality during shopping. Udgivelsesdato: JUN...

  17. 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

  18. Association Between Consumption of Red and Processed Meat and Pancreatic Cancer Risk: A Systematic Review and Meta-analysis.

    Science.gov (United States)

    Zhao, Zhanwei; Yin, Zifang; Pu, Zhongshu; Zhao, Qingchuan

    2017-04-01

    The relationship between consumption of red and processed meat and pancreatic cancer risk is inconclusive. We conducted a systematic review and meta-analysis to analyze this relationship. We performed a systematic search of PubMed, EMBASE, and the Web of Science to identify studies that examined associations between consumption of different kinds of meat with pancreatic cancer and were published through February 2016. By using data from these articles, we associated level of consumption with cancer risk and performed subgroup, meta-regression, and publication bias analyses. We collected and analyzed data from a total of 28 studies that involved 3,143,777 participants (11,325 consumers of red meat) and 2,904,866 participants (9955 consumers of processed meat). We observed statistically significant differences between consumers and non-consumers of these meats in case-control studies (red meat, P = .02; processed meat, P meat, P = .09; processed meat, P = .18). In cohort studies, a 100 g/day increase in red meat consumption was associated with significant increase in risk of pancreatic cancer (P = .01); a 50 g/day increase in processed meat consumption was not associated with significant increase in risk of pancreatic cancer (P = .90). In cohort studies, we observed associations in consumption of red meat by men and pancreatic cancer (P meat by men and pancreatic cancer (P meat, P = .61; processed meat, P = .88). In a systematic review and meta-analysis, we found case-control but not cohort studies to associate consumption of red and processed meat with risk of pancreatic cancer. However, in cohort studies, consumption of red and processed meat appeared to increase risk of pancreatic cancer in men but not in women. Copyright © 2017 AGA Institute. Published by Elsevier Inc. All rights reserved.

  19. 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

    2017-09-25

    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.

  20. Affective Beliefs Influence the Experience of Eating Meat.

    Science.gov (United States)

    Anderson, Eric C; Barrett, Lisa Feldman

    2016-01-01

    People believe they experience the world objectively, but research continually demonstrates that beliefs influence perception. Emerging research indicates that beliefs influence the experience of eating. In three studies, we test whether beliefs about how animals are raised can influence the experience of eating meat. Samples of meat were paired with descriptions of animals raised on factory farms or raised on humane farms. Importantly, the meat samples in both conditions were identical. However, participants experienced the samples differently: meat paired with factory farm descriptions looked, smelled, and tasted less pleasant. Even basic properties of flavor were influenced: factory farmed samples tasted more salty and greasy. Finally, actual behavior was influenced: participants consumed less when samples were paired with factory farm descriptions. These findings demonstrate that the experience of eating is not determined solely by physical properties of stimuli-beliefs also shape experience.

  1. 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.

  2. 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.

  3. 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.

  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. Beaked whales respond to simulated and actual navy sonar.

    Directory of Open Access Journals (Sweden)

    Peter L Tyack

    Full Text Available Beaked whales have mass stranded during some naval sonar exercises, but the cause is unknown. They are difficult to sight but can reliably be detected by listening for echolocation clicks produced during deep foraging dives. Listening for these clicks, we documented Blainville's beaked whales, Mesoplodon densirostris, in a naval underwater range where sonars are in regular use near Andros Island, Bahamas. An array of bottom-mounted hydrophones can detect beaked whales when they click anywhere within the range. We used two complementary methods to investigate behavioral responses of beaked whales to sonar: an opportunistic approach that monitored whale responses to multi-day naval exercises involving tactical mid-frequency sonars, and an experimental approach using playbacks of simulated sonar and control sounds to whales tagged with a device that records sound, movement, and orientation. Here we show that in both exposure conditions beaked whales stopped echolocating during deep foraging dives and moved away. During actual sonar exercises, beaked whales were primarily detected near the periphery of the range, on average 16 km away from the sonar transmissions. Once the exercise stopped, beaked whales gradually filled in the center of the range over 2-3 days. A satellite tagged whale moved outside the range during an exercise, returning over 2-3 days post-exercise. The experimental approach used tags to measure acoustic exposure and behavioral reactions of beaked whales to one controlled exposure each of simulated military sonar, killer whale calls, and band-limited noise. The beaked whales reacted to these three sound playbacks at sound pressure levels below 142 dB re 1 µPa by stopping echolocation followed by unusually long and slow ascents from their foraging dives. The combined results indicate similar disruption of foraging behavior and avoidance by beaked whales in the two different contexts, at exposures well below those used by

  6. Beaked whales respond to simulated and actual navy sonar.

    Science.gov (United States)

    Tyack, Peter L; Zimmer, Walter M X; Moretti, David; Southall, Brandon L; Claridge, Diane E; Durban, John W; Clark, Christopher W; D'Amico, Angela; DiMarzio, Nancy; Jarvis, Susan; McCarthy, Elena; Morrissey, Ronald; Ward, Jessica; Boyd, Ian L

    2011-03-14

    Beaked whales have mass stranded during some naval sonar exercises, but the cause is unknown. They are difficult to sight but can reliably be detected by listening for echolocation clicks produced during deep foraging dives. Listening for these clicks, we documented Blainville's beaked whales, Mesoplodon densirostris, in a naval underwater range where sonars are in regular use near Andros Island, Bahamas. An array of bottom-mounted hydrophones can detect beaked whales when they click anywhere within the range. We used two complementary methods to investigate behavioral responses of beaked whales to sonar: an opportunistic approach that monitored whale responses to multi-day naval exercises involving tactical mid-frequency sonars, and an experimental approach using playbacks of simulated sonar and control sounds to whales tagged with a device that records sound, movement, and orientation. Here we show that in both exposure conditions beaked whales stopped echolocating during deep foraging dives and moved away. During actual sonar exercises, beaked whales were primarily detected near the periphery of the range, on average 16 km away from the sonar transmissions. Once the exercise stopped, beaked whales gradually filled in the center of the range over 2-3 days. A satellite tagged whale moved outside the range during an exercise, returning over 2-3 days post-exercise. The experimental approach used tags to measure acoustic exposure and behavioral reactions of beaked whales to one controlled exposure each of simulated military sonar, killer whale calls, and band-limited noise. The beaked whales reacted to these three sound playbacks at sound pressure levels below 142 dB re 1 µPa by stopping echolocation followed by unusually long and slow ascents from their foraging dives. The combined results indicate similar disruption of foraging behavior and avoidance by beaked whales in the two different contexts, at exposures well below those used by regulators to define

  7. How large should whales be?

    Directory of Open Access Journals (Sweden)

    Aaron Clauset

    Full Text Available The evolution and distribution of species body sizes for terrestrial mammals is well-explained by a macroevolutionary tradeoff between short-term selective advantages and long-term extinction risks from increased species body size, unfolding above the 2 g minimum size induced by thermoregulation in air. Here, we consider whether this same tradeoff, formalized as a constrained convection-reaction-diffusion system, can also explain the sizes of fully aquatic mammals, which have not previously been considered. By replacing the terrestrial minimum with a pelagic one, at roughly 7000 g, the terrestrial mammal tradeoff model accurately predicts, with no tunable parameters, the observed body masses of all extant cetacean species, including the 175,000,000 g Blue Whale. This strong agreement between theory and data suggests that a universal macroevolutionary tradeoff governs body size evolution for all mammals, regardless of their habitat. The dramatic sizes of cetaceans can thus be attributed mainly to the increased convective heat loss is water, which shifts the species size distribution upward and pushes its right tail into ranges inaccessible to terrestrial mammals. Under this macroevolutionary tradeoff, the largest expected species occurs where the rate at which smaller-bodied species move up into large-bodied niches approximately equals the rate at which extinction removes them.

  8. 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.

  9. 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.

  10. Impact of climate change on sustainable management of gray whale (Eschrichtius robustus populations: Whale-watching and conservation

    Directory of Open Access Journals (Sweden)

    Salvadeo Christian J.

    2013-01-01

    Full Text Available Some pods of gray whales (Eschrichtius robustus breed every winter at three lagoons along the Baja California Peninsula and then migrate to feeding grounds on the Bering and Chukchi Seas. The number of whales arriving to the lagoons fluctuates yearly and is related to climate variability. We analyzed the documented climate effects on the whales over their distribution range and discuss the potential effects of global climate warming in their breeding areas. Our analysis indicates that global warming will be favorable for gray whale populations, but unfavorable for the Mexican whale-watching industry: favorable, because fluctuations in calf production have been positively correlated with the length of time that the primary feeding habitat was free of seasonal ice during the previous year. However, if gray whales change their breeding areas to northern bays, they will be exposed to new challenges, which will have repercussions on the whale-watching industry. We discuss these new challenges.

  11. 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...

  12. 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...

  13. Consumer Neoteny

    Directory of Open Access Journals (Sweden)

    Mathieu Alemany Oliver

    2016-07-01

    Full Text Available This research explores childlike consumer behavior from an evolutionary perspective. More specifically, it uses the concept of neoteny to show that the retention of ancestors’ juvenile characteristics is related to specific behaviors. The results of factor analyses conducted on a UK sample (n = 499 and a French sample (n = 292 7 years later indicate four dimensions of childlike consumer behavior, namely, stimulus seeking, reality conflict, escapism, and control of aggression.

  14. Slaughter value and meat quality of suckler calves: A review.

    Science.gov (United States)

    Domaradzki, Piotr; Stanek, Piotr; Litwińczuk, Zygmunt; Skałecki, Piotr; Florek, Mariusz

    2017-12-01

    Veal is widely prized by consumers for its excellent nutritional value. Calf meat is generally obtained from young (immature) bovine animals up to 8months of age, or in some cases from older animals, but no older than 12months. Classification of calf carcasses and specification of cuts are quite well regulated in the European market, in contrast with feeding systems and meat characteristics. There are several calf production systems, but in terms of consumer health the most beneficial meat is obtained from animals reared on pasture with natural suckling. In view of the above, this review is limited in scope to Member States of the European Union and focuses on the main factors influencing the carcass quality, proximate composition, intrinsic properties, cholesterol content, fatty acid composition and mineral composition of veal from calves reared on pasture with their mothers. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. 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.

  16. 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

  17. Lean meat and heart health

    National Research Council Canada - National Science Library

    Li, Duo; Siriamornpun, Sirithon; Wahlqvist, Mark L; Mann, Neil J; Sinclair, Andrew J

    2005-01-01

    .... It is stated that meat is not good for health because meat is rich in fat and cholesterol and high intakes are associated with increased blood cholesterol levels and coronary heart disease (CHD...

  18. 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.

  19. Decomposing preference shifts for meat and fish in the Netherlands.

    NARCIS (Netherlands)

    Mangen, M.J.J.; Burrell, A.M.

    2001-01-01

    The changing preferences of Dutch consumers for meat and fish are investigated using a switching almost ideal demand system. Structural change in demand between January 1994 and May 1998 is decomposed into underlying trends, temporarily irreversible preference shifts triggered by the BSE crisis of

  20. Vegetable fats and oils as functional ingredients in meat products

    OpenAIRE

    Alfonso Totosaus

    2011-01-01

    Sausages are a widely consumed food in México, and due to their low fat content (ca. 10%) they can be employed to enrich diet by including functional or nutraceutic ingredients as vegetable fats and oils. The replace or incorporation of vegetable fats or oils in cooked sausages is a way to improve their nutritional profile to offer functional meat products.

  1. Safety of street vended meat products - chicken and beef suya

    African Journals Online (AJOL)

    USER

    2010-06-28

    Jun 28, 2010 ... security programme (Bryan et al., 1988). However, consumers of street vended meat are little aware of the high health risks they face. Street foods are ..... and coughing among vendors can result in contamination of the products. In addition, hand picking of nose and improper washing of such hands before ...

  2. Pilot whales attracted to killer whale sounds: acoustically-mediated interspecific interactions in cetaceans.

    Science.gov (United States)

    Curé, Charlotte; Antunes, Ricardo; Samarra, Filipa; Alves, Ana Catarina; Visser, Fleur; Kvadsheim, Petter H; Miller, Patrick J O

    2012-01-01

    In cetaceans' communities, interactions between individuals of different species are often observed in the wild. Yet, due to methodological and technical challenges very little is known about the mediation of these interactions and their effect on cetaceans' behavior. Killer whales (Orcinus orca) are a highly vocal species and can be both food competitors and potential predators of many other cetaceans. Thus, the interception of their vocalizations by unintended cetacean receivers may be particularly important in mediating interspecific interactions. To address this hypothesis, we conducted playbacks of killer whale vocalizations recorded during herring-feeding activity to free-ranging long-finned pilot whales (Globicephala melas). Using a multi-sensor tag, we were able to track the whales and to monitor changes of their movements and social behavior in response to the playbacks. We demonstrated that the playback of killer whale sounds to pilot whales induced a clear increase in group size and a strong attraction of the animals towards the sound source. These findings provide the first experimental evidence that the interception of heterospecific vocalizations can mediate interactions between different cetacean species in previously unrecognized ways.

  3. Pilot whales attracted to killer whale sounds: acoustically-mediated interspecific interactions in cetaceans.

    Directory of Open Access Journals (Sweden)

    Charlotte Curé

    Full Text Available In cetaceans' communities, interactions between individuals of different species are often observed in the wild. Yet, due to methodological and technical challenges very little is known about the mediation of these interactions and their effect on cetaceans' behavior. Killer whales (Orcinus orca are a highly vocal species and can be both food competitors and potential predators of many other cetaceans. Thus, the interception of their vocalizations by unintended cetacean receivers may be particularly important in mediating interspecific interactions. To address this hypothesis, we conducted playbacks of killer whale vocalizations recorded during herring-feeding activity to free-ranging long-finned pilot whales (Globicephala melas. Using a multi-sensor tag, we were able to track the whales and to monitor changes of their movements and social behavior in response to the playbacks. We demonstrated that the playback of killer whale sounds to pilot whales induced a clear increase in group size and a strong attraction of the animals towards the sound source. These findings provide the first experimental evidence that the interception of heterospecific vocalizations can mediate interactions between different cetacean species in previously unrecognized ways.

  4. Nitarsone, Inorganic Arsenic, and Other Arsenic Species in Turkey Meat: Exposure and Risk Assessment Based on a 2014 U.S. Market Basket Sample

    National Research Council Canada - National Science Library

    Nachman, Keeve E; Love, David C; Baron, Patrick A; Nigra, Anne E; Murko, Manuela; Raber, Georg; Francesconi, Kevin A; Navas-Acien, Ana

    ...: We characterized the impact of nitarsone use on arsenic species in turkey meat and arsenic exposures among turkey consumers, and we estimated cancer risk increases from consuming turkey treated...

  5. Competing conservation objectives for predators and prey: estimating killer whale prey requirements for Chinook salmon

    National Research Council Canada - National Science Library

    Williams, Rob; Krkošek, Martin; Ashe, Erin; Branch, Trevor A; Clark, Steve; Hammond, Philip S; Hoyt, Erich; Noren, Dawn P; Rosen, David; Winship, Arliss

    2011-01-01

    .... We modeled individual killer whale prey requirements from feeding and growth records of captive killer whales and morphometric data from historic live-capture fishery and whaling records worldwide...

  6. [Consumer expectations concerning the quality of food from animals].

    Science.gov (United States)

    Pudel, V

    1994-07-01

    Quality is the most important feature that a consumer expects from food. There is no objective concept for quality, but "quality" exists in the individual consumers opinion. The quality of a product is, from the consumers point of view, not just its characteristic, but the subjective feeling of each consumer. Empirical examinations show the existence of different "consumer-categories", where the criteria of quality differ elementary. Additional to this subjective opinion the discussion in the media about substances in food that may be harmful to ones health confuses the consumer and leads to a semantic separation between the terms "Eating" and "Nutrition". Especially meat-products are effected by this discussion. The recent increase of a consumers uncertainty concerning meat-products, which is influenced by information and reports about bad conditions in livestock breeding and animal transports as well as conditions in slaughterhouses is reflected. The consumers confrontation with the origin of meat-products causes feelings of guilt and therefore a decreasing request for meat. Although, there is no long term change in eating habits for the majority of the population because of the aspects mentioned before, it must be worked towards an improvement concerning this particular situation as soon as possible.

  7. Relating consumer perceptions of pork quality to physical product characteristics

    DEFF Research Database (Denmark)

    Bredahl, Lone; Grunert, Klaus G.; Fertin, Claus

    are related to a number of physical product characteristics commonly used to assess objective pork quality. 3. 200 German consumers are interviewed using real samples of pork chops, alongside with technical measurements of the meat quality. 4. Results show that consumers use colour, fat marbling, share of fat...

  8. Meat quality evaluation by hyperspectral imaging technique: an overview.

    Science.gov (United States)

    Elmasry, Gamal; Barbin, Douglas F; Sun, Da-Wen; Allen, Paul

    2012-01-01

    During the last two decades, a number of methods have been developed to objectively measure meat quality attributes. Hyperspectral imaging technique as one of these methods has been regarded as a smart and promising analytical tool for analyses conducted in research and industries. Recently there has been a renewed interest in using hyperspectral imaging in quality evaluation of different food products. The main inducement for developing the hyperspectral imaging system is to integrate both spectroscopy and imaging techniques in one system to make direct identification of different components and their spatial distribution in the tested product. By combining spatial and spectral details together, hyperspectral imaging has proved to be a promising technology for objective meat quality evaluation. The literature presented in this paper clearly reveals that hyperspectral imaging approaches have a huge potential for gaining rapid information about the chemical structure and related physical properties of all types of meat. In addition to its ability for effectively quantifying and characterizing quality attributes of some important visual features of meat such as color, quality grade, marbling, maturity, and texture, it is able to measure multiple chemical constituents simultaneously without monotonous sample preparation. Although this technology has not yet been sufficiently exploited in meat process and quality assessment, its potential is promising. Developing a quality evaluation system based on hyperspectral imaging technology to assess the meat quality parameters and to ensure its authentication would bring economical benefits to the meat industry by increasing consumer confidence in the quality of the meat products. This paper provides a detailed overview of the recently developed approaches and latest research efforts exerted in hyperspectral imaging technology developed for evaluating the quality of different meat products and the possibility of its widespread

  9. Processed and unprocessed red meat consumption and risk of heart failure: prospective study of men.

    Science.gov (United States)

    Kaluza, Joanna; Akesson, Agneta; Wolk, Alicja

    2014-07-01

    Epidemiological studies of red meat consumption in relation to risk of heart failure (HF) are scarce. We examined the associations of unprocessed and processed red meat consumption with HF incidence and mortality in men. The population-based prospective Cohort of Swedish Men included 37 035 men, aged 45 to 79 years, with no history of HF, ischemic heart disease, or cancer at baseline. Meat consumption was assessed with a self-administered questionnaire in 1997. During a mean follow-up of 11.8 years, 2891 incidences and 266 deaths from HF were ascertained. Consumption of processed meat was statistically significant positively associated with risk of HF in both age- and multivariable-adjusted models. Men who consumed ≥75 g/d processed meat compared with those who consumed meat was not associated with increased risk of incidence of HF or mortality from HF. Findings from this prospective study of men with low to moderate red meat consumption indicate that processed red meat consumption, but not unprocessed red meat, is associated with an increased risk of HF. © 2014 American Heart Association, Inc.

  10. Meat inspection in the Australian red-meat industries: past, present and future.

    Science.gov (United States)

    Webber, Jj; Dobrenov, B; Lloyd, J; Jordan, D

    2012-09-01

    Postmortem inspection of carcases and offal has been a cornerstone of consumer protection in the red-meat industry for over a century. In 2011, there began strong moves to reform the traditional process of meat inspection applied to cattle, sheep and goats in Australia. A major motivation was the widespread acceptance that organoleptic inspection does little to control the most important hazards in meat products - microbial pathogens derived from gut flora. The watershed reforms in international trade provided another incentive by encouraging the application of a risk-based approach to food safety, which allows for the discontinuation of processes that do not enhance public health outcomes. As well, there was a strong imperative to ensure that resources allocated to quality assurance delivered maximum economic benefit for both consumers and processors. This review discusses how the role of meat inspection is likely to evolve into the future under the influence of these forces. It summarises how the current system was derived through repeated modification over time, mainly to satisfy the requirements of trading partners. Major developments are summarised, focusing especially on how the inclusion of particular organoleptic techniques was initially justified and the relevance of these to modern meat production. Overall, analysis of past and present practices suggests that in the future both public health and efficiency will be better served by strategically integrating the most effective elements of traditional organoleptic inspection with information from the preslaughter period and the use of modern technology for rapid and accurate detection of hazards. © 2012 The Authors. Australian Veterinary Journal © 2012 Australian Veterinary Association.

  11. Consumer Fetish

    DEFF Research Database (Denmark)

    Arnould, Eric; Cayla, Julien

    2015-01-01

    What is the sovereign consumer that occupies such a central role in organizational discourse whose satisfaction has become an organizational imperative? Our research draws from extended fieldwork in the world of commercial ethnography. Our analysis shows how ethnography is implicated in the organ......What is the sovereign consumer that occupies such a central role in organizational discourse whose satisfaction has become an organizational imperative? Our research draws from extended fieldwork in the world of commercial ethnography. Our analysis shows how ethnography is implicated...... 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......) theories of the fetish to organizational sensemaking. Second, we describe a distinctive process of organizational market sensemaking that is sensuous, magical, and analogical. Third, we offer a subtle critique of commercial ethnography, a popular research practice that aims to bring ‘real’ consumers...

  12. Consumer perception and acceptance of pork and chicken sausage

    Science.gov (United States)

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

    2017-09-01

    This study was performed to evaluate consumers’ perception and acceptance of selected pork and chicken sausage (budim and chicken sausages, respectively) from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1157) in three retail stores in Belgrade. Consumers were asked for their preference for taste, salt content and smoke of two sausages and to recognize the kind of meat which was used to make these meat products. Consumers evaluated taste, salt content and smoke flavor of budim and chicken sausages with the highest percentage of the best offered answer. Between 47-55%, 72-76% and 82-84% of consumers evaluated the taste of sausages as good, the salt content as well-balanced and the smoke flavor as balanced, respectively. Tukey’s HSD test was applied to analyze variations of male and female perception and acceptance of analyzed sausages.

  13. 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.

  14. 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

  15. Echolocation in Blainville's beaked whales (Mesoplodon densirostris).

    Science.gov (United States)

    Madsen, P T; de Soto, N Aguilar; Arranz, P; Johnson, M

    2013-06-01

    Here we use sound and movement recording tags to study how deep-diving Blainville's beaked whales (Mesoplodon densirostris) use echolocation to forage in their natural mesopelagic habitat. These whales ensonify thousands of organisms per dive but select only about 25 prey for capture. They negotiate their cluttered environment by radiating sound in a narrow 20° field of view which they sample with 1.5-3 clicks per metre travelled requiring only some 60 clicks to locate, select and approach each prey. Sampling rates do not appear to be defined by the range to individual targets, but rather by the movement of the predator. Whales sample faster when they encounter patches of prey allowing them to search new water volumes while turning rapidly to stay within a patch. This implies that the Griffin search-approach-capture model of biosonar foraging must be expanded to account for sampling behaviours adapted to the overall prey distribution. Beaked whales can classify prey at more than 15 m range adopting stereotyped motor patterns when approaching some prey. This long detection range relative to swimming speed facilitates a deliberate mode of sensory-motor operation in which prey and capture tactics can be selected to optimize energy returns during long breath-hold dives.

  16. 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…

  17. Successful euthanasia of a juvenile fin whale.

    OpenAIRE

    Daoust, P Y; Ortenburger, A I

    2001-01-01

    A stranded juvenile fin whale was successfully euthanized with an intravenous injection of sedative and cardioplegic drugs. Veterinarians may face a number of serious difficulties if called to perform this task, and advance preparation is required for successful euthanasia of these animals.

  18. Automated detection of Antarctic blue whale calls.

    Science.gov (United States)

    Socheleau, Francois-Xavier; Leroy, Emmanuelle; Pecci, Andres Carvallo; Samaran, Flore; Bonnel, Julien; Royer, Jean-Yves

    2015-11-01

    This paper addresses the problem of automated detection of Z-calls emitted by Antarctic blue whales (B. m. intermedia). The proposed solution is based on a subspace detector of sigmoidal-frequency signals with unknown time-varying amplitude. This detection strategy takes into account frequency variations of blue whale calls as well as the presence of other transient sounds that can interfere with Z-calls (such as airguns or other whale calls). The proposed method has been tested on more than 105 h of acoustic data containing about 2200 Z-calls (as found by an experienced human operator). This method is shown to have a correct-detection rate of up to more than 15% better than the extensible bioacoustic tool package, a spectrogram-based correlation detector commonly used to study blue whales. Because the proposed method relies on subspace detection, it does not suffer from some drawbacks of correlation-based detectors. In particular, it does not require the choice of an a priori fixed and subjective template. The analytic expression of the detection performance is also derived, which provides crucial information for higher level analyses such as animal density estimation from acoustic data. Finally, the detection threshold automatically adapts to the soundscape in order not to violate a user-specified false alarm rate.

  19. Short Communication Pygmy right whale Caperea marginata ...

    African Journals Online (AJOL)

    All known records of pygmy right whales Caperea marginata in Namibia since 1978 are summarised for the first time, including 12 strandings (live and recently dead animals) and skeletal remains from at least eight more individuals. The majority of strandings and remains were located in the Walvis Bay region, where the ...

  20. 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

  1. 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

  2. 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…

  3. 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.

  4. 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…

  5. Semi-Automatic Identification of Humpback Whales

    NARCIS (Netherlands)

    E.B. Ranguelova (Elena); M.J. Huiskes (Mark); E.J. Pauwels (Eric); K. Dawson-Howe; A.C. Kokaram; F. Shevlin

    2004-01-01

    htmlabstractThis paper describes current work on a photo-id system for humpback whales. Individuals of this species can be uniquely identied by the light and dark pigmentation patches on their tails. We propose semi-automatic algorithm based on marker-controlled watershed transformation for

  6. 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...

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

    African Journals Online (AJOL)

    A key feature of humpback whale behavior, documented primarily on the breeding grounds, is the repertoire of the males' song. Song is made up of single units combined together into phrases, which are repeated to make up themes. A song consists of several themes sung in succession. This study qualitatively investigates ...

  8. 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.

  9. Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat.

    Science.gov (United States)

    Lewandowska, Anna; Przychodzeń, Witold; Kusznierewicz, Barbara; Kołodziejski, Dominik; Namieśnik, Jacek; Bartoszek, Agnieszka

    2014-08-15

    Meat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate detoxification of food carcinogens. However, ITC reactivity towards amines generating stable thioureas, may also decrease mutagenicity of processed meat. We confirmed here that combining meat with cabbage (fresh or lyophilized), in proportions found in culinary recipes, limited by 17-20% formation of HAAs and significantly lowered mutagenic activity of fried burgers. Moreover, MeIQx mutagenicity was lowered in the presence of ITCs, as well as for synthetic ITC-MeIQx conjugates. This suggests that formation of thioureas could lead to chemical detoxification of food carcinogens, reducing the cancer risk associated with meat consumption. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Differences in survival associated with processed and with nonprocessed red meat consumption.

    Science.gov (United States)

    Bellavia, Andrea; Larsson, Susanna C; Bottai, Matteo; Wolk, Alicja; Orsini, Nicola

    2014-09-01

    High red meat consumption is associated with an increased mortality risk. This association is partly explained by the negative effect of processed meat consumption, which is widely established. The role of nonprocessed meat is unclear. The objective was to examine the combined association of processed and nonprocessed meat consumption with survival in a Swedish large prospective cohort. In a population-based cohort of 74,645 Swedish men (40,089) and women (34,556), red meat consumption was assessed through a self-administered questionnaire. We estimated differences in survival [15th percentile differences (PDs), differences in the time by which the first 15% of the cohort died] according to levels of total red meat and combined levels of processed and nonprocessed red meat consumption. During 15 y of follow-up (January 1998 to December 2012), we documented 16,683 deaths (6948 women; 9735 men). Compared with no consumption, consumption of red meat >100 g/d was progressively associated with shorter survival--up to 2 y for participants consuming an average of 300 g/d (15th PD: -21 mo; 95% CI: -31, -10). Compared with no consumption, high consumption of processed red meat (100 g/d) was associated with shorter survival (15th PD: -9 mo; 95% CI: -16, -2). High and moderate intakes of nonprocessed red meat were associated with shorter survival only when accompanied by a high intake of processed red meat. We found that high total red meat consumption was associated with progressively shorter survival, largely because of the consumption of processed red meat. Consumption of nonprocessed red meat alone was not associated with shorter survival. © 2014 American Society for Nutrition.

  11. Association of Processed Meat Intake with Hypertension Risk in Hemodialysis Patients: A Cross-Sectional Study.

    Science.gov (United States)

    Wu, Pei-Yu; Yang, Shwu-Huey; Wong, Te-Chih; Chen, Tzen-Wen; Chen, His-Hsien; Chen, Tso-Hsiao; Chen, Yu-Tong

    2015-01-01

    In this cross-sectional study, we hypothesized that hemodialysis patients consuming greater processed meat is associated with hypertension risk, which can be partly explained by the high sodium content in processed meat. From September 2013 to May 2014, one hundred and four patients requiring chronic hemodialysis treatment were recruited from hemodialysis centers. Data on systolic blood pressure and diastolic blood pressure before receiving dialysis, and 3-day dietary records of the recruited patients were collected. HD patients with systolic and diastolic blood pressures greater than140 mmHg and higher than 90 mmHg, respectively, were considered hypertension risk. Protein foods were divided into 4 categories: red meat, white meat, soybeans, and processed meat (e.g., sausage and ham). In a model adjusted for energy intake and hypertension history, additional servings of processed meats was positively associated to systolic blood pressure >140 mmHg (odds ratio [95% confidence interval]: 2.1 [1.0-4.3]), and diastolic blood pressure > 90 mmHg (odds ratio: 2.5 [1.2-5.5]). After adjustment for dietary sodium contents or body mass index (BMI), most associations were substantially attenuated and were no longer significant. In systolic blood pressure greater than140 mmHg, one serving per day of red meats (β = -1.22, P meats (β = -0. 75, P = .05) was associated with a reduced risk compared with one serving per day of processed meats. Similarly, compared with one serving per day of processed meat, a reduced risk of diastolic blood pressure higher than 90 mmHg was associated with one serving per day of red meat (β = -1. 59, P meat (β = -0. 62, P processed meat is significantly positively associated with higher blood pressure risk, and both sodium contents in processed meat and BMI significantly contributes to this association.

  12. Association of Processed Meat Intake with Hypertension Risk in Hemodialysis Patients: A Cross-Sectional Study.

    Directory of Open Access Journals (Sweden)

    Pei-Yu Wu

    Full Text Available In this cross-sectional study, we hypothesized that hemodialysis patients consuming greater processed meat is associated with hypertension risk, which can be partly explained by the high sodium content in processed meat. From September 2013 to May 2014, one hundred and four patients requiring chronic hemodialysis treatment were recruited from hemodialysis centers. Data on systolic blood pressure and diastolic blood pressure before receiving dialysis, and 3-day dietary records of the recruited patients were collected. HD patients with systolic and diastolic blood pressures greater than140 mmHg and higher than 90 mmHg, respectively, were considered hypertension risk. Protein foods were divided into 4 categories: red meat, white meat, soybeans, and processed meat (e.g., sausage and ham. In a model adjusted for energy intake and hypertension history, additional servings of processed meats was positively associated to systolic blood pressure >140 mmHg (odds ratio [95% confidence interval]: 2.1 [1.0-4.3], and diastolic blood pressure > 90 mmHg (odds ratio: 2.5 [1.2-5.5]. After adjustment for dietary sodium contents or body mass index (BMI, most associations were substantially attenuated and were no longer significant. In systolic blood pressure greater than140 mmHg, one serving per day of red meats (β = -1.22, P < .05 and white meats (β = -0. 75, P = .05 was associated with a reduced risk compared with one serving per day of processed meats. Similarly, compared with one serving per day of processed meat, a reduced risk of diastolic blood pressure higher than 90 mmHg was associated with one serving per day of red meat (β = -1. 59, P < .05, white meat (β = -0. 62, P < .05. Thus, in these hemodialysis patients, intake of processed meat is significantly positively associated with higher blood pressure risk, and both sodium contents in processed meat and BMI significantly contributes to this association.

  13. Plant extracts as natural antioxidants in meat and meat products.

    Science.gov (United States)

    Shah, Manzoor Ahmad; Bosco, Sowriappan John Don; Mir, Shabir Ahmad

    2014-09-01

    Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of synthetic antioxidants. Thus most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Plant extracts have been prepared using different solvents and extraction methods. Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones. This review provides the recent information on plant extracts used as natural antioxidants in meat and meat products, specifically red meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. 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.

  15. meat quality characteristics

    African Journals Online (AJOL)

    P. Fisher* and F.D. Mellett. Department of Animal Sciences, University of Stellenbosch, Stellenbosch, 7600 South Africa. Received 19 July 1996; accepted 22 May ¡997. The effect of the halothane gene on certain growth and meat quality characteristics were investigated by com- paring the three known halothane genotypes ...

  16. Thermodynamics of meat proteins

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2012-01-01

    We describe the water activity of meat, being a mixture of proteins, salts and water, by the Free-Volume-Flory–Huggins (FVFH) theory augmented with the equation. Earlier, the FVFH theory is successfully applied to describe the thermodynamics to glucose homopolymers like starch, dextrans and

  17. (Alcelaphus buselaphus caama) meat

    African Journals Online (AJOL)

    p2492989

    in polyunsaturated fatty acids (Lawrie, 1979), and meat from pasture-fed animals such as reindeer has a high ... free-ranging or pasture-fed animals could contribute to an intake of more polyunsaturated fatty acids ... system (1525 HPLC with a binary gradient delivery, 717 auto-sampler and Injector, 1500 column heater,.

  18. ( Alcelaphus buselaphus caama ) meat

    African Journals Online (AJOL)

    The aim of this study was to determine the effect of region (Qua-Qua, Maria Moroka, Sandveld and Tussen die Riviere) and gender on carcass characteristics and chemical composition of meat from the red hartebeest. The parameters measured on 29 red hartebeest included body weight, carcass weight, dressing ...

  19. Prevalence and quantification of thermophilic Campylobacter spp. in Italian retail poultry meat: Analysis of influencing factors.

    Science.gov (United States)

    Stella, Simone; Soncini, Gabriella; Ziino, Graziella; Panebianco, Antonio; Pedonese, Francesca; Nuvoloni, Roberta; Di Giannatale, Elisabetta; Colavita, Giampaolo; Alberghini, Leonardo; Giaccone, Valerio

    2017-04-01

    Retail poultry meat is a crucial vehicle for consumers' exposure to Campylobacters, but no official controls are currently applied in Italy. The aim of this study was the evaluation of Campylobacter contamination of a wide range of poultry meats marketed in Italy. N. 472 chicken and turkey meat samples (sectioned meats, offal, meat preparations and products) were taken from slaughterhouses, deboning plants and different retailers and submitted to detection/enumeration of Campylobacter spp. The isolates were identified by phenotypic and biomolecular techniques. Campylobacter spp. was detected in 34.1% of the samples, with general low counts. Higher values were observed in offal (especially liver) and sectioned meats, with significantly higher rates in skin-on samples (86.8% vs 32.7%). Minced meat preparations showed lower prevalence (22.4% vs 58.3%) and counts than whole pieces. Decreasing rates were observed among slaughterhouses (80%), deboning plants (49%), butcher's shops (37%) and large scale retailers (25%). Sectioned chicken meats were significantly more contaminated than turkey meats. Almost all the isolates were identified as C. jejuni or C. coli, with similar prevalences (18.4% and 20.5%, respectively); C. jejuni was predominant only in samples from slaughterhouses/deboning plants. For setting future control programs, meat typology should be considered the main critical factor. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Meat sources of infection for outbreaks of human trichinellosis.

    Science.gov (United States)

    Rostami, Ali; Gamble, H Ray; Dupouy-Camet, Jean; Khazan, Hooshang; Bruschi, Fabrizio

    2017-06-01

    Trichinellosis is one of the most important foodborne zoonotic diseases, with worldwide distribution. While human risk for trichinellosis has historically been linked to pork, modern pork production systems and slaughter inspection programs have reduced or eliminated pork as a source for trichinellosis in many countries. While pork may no longer pose a significant risk for trichinellosis, many other animal species may be hosts for Trichinella species nematodes and when human consume meat from these animal species, there may be risk for acquiring trichinellosis. This review article describes the various non-pork meat sources of human trichinellosis outbreaks, where these outbreaks have occurred and some of the factors that contribute to human risk. The literature reviewed here provides evidence of the persistence of Trichinella as a human health risk for people who eat meat from feral and wild carnivores and scavengers, as well as some herbivores that have been shown to harbor Trichinella larvae. It points to the importance of education of hunters and consumers of these meats and meat products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  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. Bony outgrowths on the jaws of an extinct sperm whale support macroraptorial feeding in several stem physeteroids

    Science.gov (United States)

    Lambert, Olivier; Bianucci, Giovanni; Beatty, Brian L.

    2014-06-01

    Several extinct sperm whales (stem Physeteroidea) were recently proposed to differ markedly in their feeding ecology from the suction-feeding modern sperm whales Kogia and Physeter. Based on cranial, mandibular, and dental morphology, these Miocene forms were tentatively identified as macroraptorial feeders, able to consume proportionally large prey using their massive teeth and robust jaws. However, until now, no corroborating evidence for the use of teeth during predation was available. We report on a new specimen of the stem physeteroid Acrophyseter, from the late middle to early late Miocene of Peru, displaying unusual bony outgrowths along some of the upper alveoli. Considering their position and outer shape, these are identified as buccal maxillary exostoses. More developed along posterior teeth and in tight contact with the high portion of the dental root outside the bony alveoli, the exostoses are hypothesized to have developed during powerful bites; they may have worked as buttresses, strengthening the teeth when facing intense occlusal forces. These buccal exostoses further support a raptorial feeding technique for Acrophyseter and, indirectly, for other extinct sperm whales with a similar oral apparatus ( Brygmophyseter, Livyatan, Zygophyseter). With a wide size range, these Miocene stem physeteroids were major marine macropredators, occupying ecological niches nowadays mostly taken by killer whales.

  3. Consumer Behavior

    NARCIS (Netherlands)

    Hoyer, W.D.; MacInnis, D.J.; Pieters, R.

    2013-01-01

    CONSUMER BEHAVIOR combines a foundation in key concepts from marketing, psychology, sociology, and anthropology with a highly practical focus on real-world applications for today's business environment. The new edition of this popular, pioneering text incorporates the latest cutting-edge research

  4. Consumer Demands

    DEFF Research Database (Denmark)

    Holm-Nielsen, Jens Bo

    1996-01-01

    Consumers are farmers, land users in general private as well as public and citizens overall. The concept centralized biogas plants has been developed in Denmark. At present 16 plants are in operation with capacities ranging from 50-500 tons of biomass per day. The biomass consists of approximately...

  5. The novel evolution of the sperm whale genome.

    Science.gov (United States)

    Warren, Wesley C; Kuderna, Lukas; Alexander, Alana; Catchen, Julian; Pérez-Silva, José G; López-Otín, Carlos; Quesada, Víctor; Minx, Patrick; Tomlinson, Chad; Montague, Michael J; Farias, Fabiana H G; Walter, Ronald B; Marques-Bonet, Tomas; Glenn, Travis; Kieran, Troy J; Wise, Sandra S; Wise, John Pierce; Waterhouse, Robert M; Wise, John Pierce

    2017-09-13

    The sperm whale, made famous by Moby Dick, is one of the most fascinating of all ocean-dwelling species given their unique life history, novel physiological adaptations to hunting squid at extreme ocean depths, and their position as one of the earliest branching toothed whales (Odontoceti). We assembled the sperm whale (Physeter macrocephalus) genome and resequenced individuals from multiple ocean basins to identify new candidate genes for adaptation to an aquatic environment and infer demographic history. Genes crucial for skin integrity appeared to be particularly important in both the sperm whale and other cetaceans. We also find sperm whales experienced a steep population decline during the early Pleistocene epoch. These genomic data add new comparative insight into the evolution of whales. © The Author(s) 2017. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

  6. The Novel Evolution of the Sperm Whale Genome

    Science.gov (United States)

    Kuderna, Lukas; Alexander, Alana; Catchen, Julian; Pérez-Silva, José G; López-Otín, Carlos; Minx, Patrick; Tomlinson, Chad; Farias, Fabiana H G; Walter, Ronald B; Marques-Bonet, Tomas; Glenn, Travis; Kieran, Troy J; Wise, Sandra S; Wise, John Pierce; Waterhouse, Robert M; Wise, John Pierce

    2017-01-01

    Abstract The sperm whale, made famous by Moby Dick, is one of the most fascinating of all ocean-dwelling species given their unique life history, novel physiological adaptations to hunting squid at extreme ocean depths, and their position as one of the earliest branching toothed whales (Odontoceti). We assembled the sperm whale (Physeter macrocephalus) genome and resequenced individuals from multiple ocean basins to identify new candidate genes for adaptation to an aquatic environment and infer demographic history. Genes crucial for skin integrity appeared to be particularly important in both the sperm whale and other cetaceans. We also find sperm whales experienced a steep population decline during the early Pleistocene epoch. These genomic data add new comparative insight into the evolution of whales. PMID:28985367

  7. Whales and waves: Humpback whale foraging response and the shoaling of internal waves at Stellwagen Bank

    Science.gov (United States)

    Pineda, Jesús; Starczak, Victoria; da Silva, José C. B.; Helfrich, Karl; Thompson, Michael; Wiley, David

    2015-04-01

    We tested the hypothesis that humpback whales aggregate at the southern flank of Stellwagen Bank (SB) in response to internal waves (IWs) generated semidiurnally at Race Point (RP) channel because of the presence of their preferred prey, planktivorous fish, which in turn respond to zooplankton concentrated by the predictable IWs. Analysis of synthetic aperture radar (SAR) images indicates that RP IWs approach the southern flank of SB frequently (˜62% of the images). Published reports of whale sighting data and archived SAR images point to a coarse spatial coincidence between whales and Race Point IWs at SB's southern flank. The responses of whales to IWs were evaluated via sightings and behavior of humpback whales, and IWs were observed in situ by acoustic backscatter and temperature measurements. Modeling of IWs complemented the observations, and results indicate a change of ˜0.4 m/s in current velocity, and ˜1.5 Pa in dynamic pressure near the bottom, which may be sufficient for bottom fish to detect the IWs. However, fish were rare in our acoustic observations, and fish response to the IWs could not be evaluated. RP IWs do not represent the leading edge of the internal tide, and they may have less mass-transport potential than typical coastal IWs. There was large interannual variability in whale sightings at SB's southern flank, with decreases in both numbers of sightings and proportion of sightings where feeding was observed from 2008 to 2013. Coincidence of whales and IWs was inconsistent, and results do not support the hypothesis.

  8. Blood lead levels following consumption of game meat in Italy.

    Science.gov (United States)

    Fustinoni, Silvia; Sucato, Sabrina; Consonni, Dario; Mannucci, Pier Mannuccio; Moretto, Angelo

    2017-05-01

    The aim of this study was to measure lead (Pb) levels in blood (Pb-blood) in consumers of game meat, taking into account other possible sources of lead exposure. A spot blood sample was obtained from 95 subjects, and a questionnaire was used to collect general information and data on game meat consumption, hunting, wine drinking and other possible sources of lead exposure. Pb-blood was measured by inductively coupled plasma-mass spectrometry. Pb-blood was not influenced by age, sex, residence in an urban or rural area, consumption of game meat, tobacco smoking or hobbies associated with potential exposure to lead, and median Pb-blood was 1.7 (5th-95th percentile 1.0-5.3)µg/dL and 3.4 (0.9-6.1)µg/dL for game meat non-eaters and eater, respectively. A multiple linear regression analysis (containing the covariates sex, age, hunting, wine drinking, game meat consumption, tobacco smoking, shooting range, and occupational exposure) found an association with hunting (Pb-blood almost double in hunters) and wine drinking (40% higher in drinkers) but not with consumption of game meat or other parameters. Whether the higher Pb-blood level was due to inhalation of lead fumes while shooting with lead ammunition, to handling lead ammunition or both could not be ascertained. Copyright © 2017 Elsevier Inc. All rights reserved.

  9. Molecular DNA-based detection of ionising radiation in meat.

    Science.gov (United States)

    Şakalar, Ergün

    2017-05-01

    Ionising radiation induces molecular alterations, such as formation of ions, free radicals, and new stable molecules, and cleavage of the chemical bonds of the molecules present in food. Irradiation-treated meat should be labelled to control the process and to ensure free consumer choice. Therefore, sensitive analytical methods are required to detect the irradiation dose. Meat samples were exposed to radiation doses of 0, 0.272, 0.497, 1.063, 3.64, 8.82 and 17.42 kGy in an industrial 60 Co gamma cell. Primers were designed to amplify 998, 498 and 250-base pair (bp) regions of the 18S rRNA gene of nuclear DNA from the irradiated samples. A new DNA-based method was developed to quantify the radiation exposed to the unstored meat and the meat stored at -20 °C for 3 and 6 months. The method was able to detect meat samples stored and unstored with dose limits of 1.063 and 3.64 kGy, respectively. The level of irradiation can be detected using primer pairs that target particularly different-sized sequences for DNA amplification by PCR. This method can be widely used for the analysis of not only meat samples, but also all biological materials containing DNA. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  10. Distribution patterns and migratory behavior of Antarctic blue whales

    OpenAIRE

    Thomisch, Karolin

    2016-01-01

    After having been one of the primary targets of commercial whaling during the 20th century, Antarctic blue whales (Balaenoptera musculus intermedia) are still listed as critically endangered by the International Union for Conservation of Nature and many aspects of their distribution and migration patterns remain poorly understood to date. This dissertation investigates spatio-temporal patterns in the (acoustic) presence of Antarctic blue whales in the Atlantic sector of the Southern Ocean and...

  11. Beaked Whale Group Deep Dive Behavior from Passive Acoustic Monitoring

    Science.gov (United States)

    2015-09-30

    1 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Beaked Whale Group Deep Dive Behavior from Passive...described explicitly, beaked whales are one of the cetacean taxa more sensitive to use of Navy sonar (Moretti et al., 2014; Tyack et al., 2011). Despite...their vulnerability, Blainville’s beaked whale , Mesoplodon densirostris (Md), are routinely detected year-round on the AUTEC range, coincident with

  12. Building a Virtual Model of a Baleen Whale: Phase 2

    Science.gov (United States)

    2012-09-30

    Service, California State Fish and Game, to film and television companies, and the Monterey Bay Aquarium. He has an excellent reputation and decades of...Perryman and Lynn (2002), a paper on gray whale condition using aerial photogrammetry . We figured that the absolute longest whale we would ever be...experience in locating gray whale / orca interactions for BBC film crews. 9. Refrigeration and freezing equipment design completed and ordered, and

  13. Sounds produced by Norwegian killer whales, Orcinus orca, during capture

    OpenAIRE

    Parijs, Sofie M. van; Leyssen, Teo; Similä, Tiu

    2004-01-01

    Journal home page: http://scitation.aip.org/jasa/ To date very little is still known about the acoustic behavior of Norwegian killer whales, in particular that of individual whales. In this study a unique opportunity was presented to document the sounds produced by five captured killer whales in the Vestfjord area, northern Norway. Individuals produced 14 discrete and 7 compound calls. Two call types were used both by individuals 16178 and 23365 suggesting that they may belong to the same ...

  14. The function of roll in foraging behaviour of sperm whales

    OpenAIRE

    Hartvig, Eva Christel

    2011-01-01

    Though direct experiments to test echolocation in sperm whales (Physeter macrocephalus) remain impossible, the indirect evidence is overwhelming that one function of their clicks is echolocation used during foraging, as has been shown for other toothed whales. In this thesis, the aim was to test: 1) the hypothesis by Fristrup and Harbison (2002) that the sperm whale might be using downwelling light during the day to spot prey or prey patches as silhouettes against the lighter s...

  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. 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

  17. Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds

    Directory of Open Access Journals (Sweden)

    Ducro Bart J

    2011-01-01

    Full Text Available Abstract Background Turkey is an important agricultural species and is largely used as a meat bird. In 2004, turkey represented 6.5% of the world poultry meat production. The world-wide turkey population has rapidly grown due to increased commercial farming. Due to the high demand for turkey meat from both consumers and industry global turkey stocks increased from 100 million in 1970 to over 276 million in 2004. This rapidly increasing importance of turkeys was a reason to design this study for the estimation of genetic parameters that control body weight, body composition, meat quality traits and parameters that shape the growth curve in turkey birds. Results The average heritability estimate for body weight traits was 0.38, except for early weights that were strongly affected by maternal effects. This study showed that body weight traits, upper asymptote (a growth curve trait, percent breast meat and redness of meat had high heritability whereas heritabilities of breast length, breast width, percent drip loss, ultimate pH, lightness and yellowness of meat were medium to low. We found high positive genetic and phenotypic correlations between body weight, upper asymptote, most breast meat yield traits and percent drip loss but percent drip loss was found strongly negatively correlated with ultimate pH. Percent breast meat, however, showed genetic correlations close to zero with body weight traits and upper asymptote. Conclusion The results of this analysis and the growth curve from the studied population of turkey birds suggest that the turkey birds could be selected for breeding between 60 and 80 days of age in order to improve overall production and the production of desirable cuts of meat. The continuous selection of birds within this age range could promote high growth rates but specific attention to meat quality would be needed to avoid a negative impact on the quality of meat.

  18. Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds.

    Science.gov (United States)

    Aslam, Muhammad L; Bastiaansen, John Wm; Crooijmans, Richard Pma; Ducro, Bart J; Vereijken, Addie; Groenen, Martien Am

    2011-01-25

    Turkey is an important agricultural species and is largely used as a meat bird. In 2004, turkey represented 6.5% of the world poultry meat production. The world-wide turkey population has rapidly grown due to increased commercial farming. Due to the high demand for turkey meat from both consumers and industry global turkey stocks increased from 100 million in 1970 to over 276 million in 2004. This rapidly increasing importance of turkeys was a reason to design this study for the estimation of genetic parameters that control body weight, body composition, meat quality traits and parameters that shape the growth curve in turkey birds. The average heritability estimate for body weight traits was 0.38, except for early weights that were strongly affected by maternal effects. This study showed that body weight traits, upper asymptote (a growth curve trait), percent breast meat and redness of meat had high heritability whereas heritabilities of breast length, breast width, percent drip loss, ultimate pH, lightness and yellowness of meat were medium to low. We found high positive genetic and phenotypic correlations between body weight, upper asymptote, most breast meat yield traits and percent drip loss but percent drip loss was found strongly negatively correlated with ultimate pH. Percent breast meat, however, showed genetic correlations close to zero with body weight traits and upper asymptote. The results of this analysis and the growth curve from the studied population of turkey birds suggest that the turkey birds could be selected for breeding between 60 and 80 days of age in order to improve overall production and the production of desirable cuts of meat. The continuous selection of birds within this age range could promote high growth rates but specific attention to meat quality would be needed to avoid a negative impact on the quality of meat.

  19. Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women.

    Science.gov (United States)

    Liu, Gang; Zong, Geng; Hu, Frank B; Willett, Walter C; Eisenberg, David M; Sun, Qi

    2017-08-01

    This study examined different cooking methods for red meats in relation to type 2 diabetes (T2D) risk among U.S. women who consumed red meats regularly (≥2 servings/week). We monitored 59,033 women (1986-2012) aged 30-55 years and free of diabetes, cardiovascular disease, and cancer at baseline when information on frequency of different cooking methods for red meats, including broiling, barbequing, roasting, pan-frying, and stewing/boiling, was collected. During 1.24 million person-years of follow-up, we documented 6,206 incident cases of T2D. After multivariate adjustment including red meat cooking methods, total red meat and processed red meat intake were both associated with a monotonically increased T2D risk (both P trend meat intake, a higher frequency of broiling, barbequing, and roasting red meats was each independently associated with a higher T2D risk. When comparing ≥2 times/week with meats was not associated with T2D risk, and an inverse association was observed for pan-frying frequency and T2D risk. The results remained similar after cooking methods were further mutually adjusted. Independent of total red meat consumption, high-temperature and/or open-flame cooking methods for red meats, especially broiling and barbequing, may further increase diabetes risk among regular meat eaters. © 2017 by the American Diabetes Association.

  20. 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.

  1. A cross-sectional study on the microbiological quality and safety of raw chicken meats sold in Nairobi, Kenya

    OpenAIRE

    Odwar, Joyce Arua; Kikuvi, Gideon; Kariuki, James Ngumo; Kariuki, Samuel

    2014-01-01

    Background Chicken is a rich source of meat protein and is increasingly being consumed in urban areas in Kenya. However, under poor hygienic environment, raw chicken meat presents an ideal substrate supporting the growth of pathogenic Escherichia coli and Coliform bacteria indicating the potential presence of other pathogenic bacteria; this may constitute a major source of food-borne illnesses in humans. This study sought to assess the microbiological quality and safety of raw chicken meat so...

  2. Mexican Meat demand Parameters Before and After NAFTA: Evidence from Household Surveys 1992–2004

    OpenAIRE

    Malaga, Jaime E.; Pan, Suwen; Duch-Carvallo, Teresa

    2010-01-01

    A censored Nonlinear QUAIDS model was applied to estimate Mexican meat demand parameters using annual household survey data for six years from 1992 to 2004. Results suggest that in Mexico and throughout the analyzed period, beef and pork meat were luxury items while chicken was a normal good. Small but not significant changes in meat demand parameters were found after NAFTA implementation, suggesting that changes on consumer behavior might take longer periods to be quantifiable.

  3. 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....

  4. Humpback whales feed on hatchery-released juvenile salmon.

    Science.gov (United States)

    Chenoweth, Ellen M; Straley, Janice M; McPhee, Megan V; Atkinson, Shannon; Reifenstuhl, Steve

    2017-07-01

    Humpback whales are remarkable for the behavioural plasticity of their feeding tactics and the diversity of their diets. Within the last decade at hatchery release sites in Southeast Alaska, humpback whales have begun exploiting juvenile salmon, a previously undocumented prey. The anthropogenic source of these salmon and their important contribution to local fisheries makes the emergence of humpback whale predation a concern for the Southeast Alaska economy. Here, we describe the frequency of observing humpback whales, examine the role of temporal and spatial variables affecting the probability of sighting humpback whales and describe prey capture behaviours at five hatchery release sites. We coordinated twice-daily 15 min observations during the spring release seasons 2010-2015. Using logistic regression, we determined that the probability of occurrence of humpback whales increased after releases began and decreased after releases concluded. The probability of whale occurrence varied among release sites but did not increase significantly over the 6 year study period. Whales were reported to be feeding on juvenile chum, Chinook and coho salmon, with photographic and video records of whales feeding on coho salmon. The ability to adapt to new prey sources may be key to sustaining their population in a changing ocean.

  5. 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.

  6. 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.

  7. Improving meat quality through cattle feed enriched with mate extract

    DEFF Research Database (Denmark)

    de Zawadzki, Andressa

    to have significant effects on the averaged concentration of polar metabolites that are of relevance for meat quality. The major metabolic differences between control group (no supplements) and broilers fed different levels of -acids were achieved using 30 ppm of supplement. As determined by EPR spin...... proteins from animals fed with hops -acids showed to be less susceptible to oxidation when compared to control group.Mate and hops -acids extracts demonstrated to be promising additives to feedlot for, respectively, cattle and broilers and can improve the oxidative stability, nutritive value, sensory...... quality, and consumer acceptance of meat....

  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. Carcass and meat quality: consumer and research requirements for ...

    African Journals Online (AJOL)

    South African Journal of Animal Science. Journal Home · ABOUT · Advanced Search · Current Issue · Archives · Journal Home > Vol 1, No 1 (1971) >. Log in or Register to get access to full text downloads.

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

    African Journals Online (AJOL)

    The objective of the study was to evaluate the effect of genotype and supplementary feeding on sensory scores of chevon from different indigenous goat genotypes prepared using different thermal treatments. 48 6-month-old Xhosa lop-eared (XLE), Nguni (NGN), Xhosa-Boer cross (XBC) and Boer (BOR) castrated goats ...

  11. Consumer Perception and Preference for Meat Types in Ogbomoso ...

    African Journals Online (AJOL)

    International Journal of Applied Agriculture and Apiculture Research. Journal Home · ABOUT · Advanced Search · Current Issue · Archives · Journal Home > Vol 7, No 1 (2011) >. Log in or Register to get access to full text downloads.

  12. Controlled high meat diets do not affect calcium retention or indices of bone status in healthy postmenopausal women.

    Science.gov (United States)

    Roughead, Zamzam K; Johnson, LuAnn K; Lykken, Glenn I; Hunt, Janet R

    2003-04-01

    Calcium balance is decreased by an increased intake of purified proteins, although the effects of common dietary sources of protein (like meat) on calcium economy remain controversial. We compared the effects of several weeks of controlled high and low meat diets on body calcium retention, using sensitive radiotracer and whole body scintillation counting methodology. Healthy postmenopausal women (n = 15) consumed diets with similar calcium content (approximately 600 mg), but either low or high in meat (12 vs. 20% of energy as protein) for 8 wk each, in a randomized crossover design. After 4 wk of equilibration of each diet, calcium retention was measured by extrinsically labeling the 2-d menu with (47)Ca, followed by whole body scintillation counting for 28 d. Urinary and blood indicators of bone metabolism were also determined for each diet. Calcium retention was not different during the high and low meat dietary periods (d 28, mean +/- pooled SD: 17.1 and 15.6%, +/-0.6%, respectively; P = 0.09). An initially higher renal acid excretion in subjects consuming the high meat compared with the low meat diet decreased significantly with time. The diets did not affect urinary calcium loss or indicators of bone metabolism. In conclusion, under controlled conditions, a high meat compared with a low meat diet for 8 wk did not affect calcium retention or biomarkers of bone metabolism in healthy postmenopausal women. Calcium retention is not reduced when subjects consume a high protein diet from common dietary sources such as meat.

  13. Urinary biomarkers of meat consumption.

    Science.gov (United States)

    Cross, Amanda J; Major, Jacqueline M; Sinha, Rashmi

    2011-06-01

    Meat intake has been positively associated with incidence and mortality of chronic diseases, including diabetes, heart disease, and several different cancers, in observational studies by using self-report methods of dietary assessment; however, these dietary assessment methods are subject to measurement error. One method to circumvent such errors is the use of biomarkers of dietary intake, but currently there are no accepted biomarkers for meat intake. We investigated four analytes (creatinine, taurine, 1-methylhistidine, and 3-methylhistidine) specifically found in meat and excreted in urine. Twenty-four-hour urine samples were collected from 17 individuals on controlled diets containing varying levels of meat: vegetarian (0 g/d), low red meat (60 g/d), medium red meat (120 g/d), and high red meat (420 g/d), as part of two randomized crossover feeding studies. When compared with the low red meat diet or the vegetarian diet, the urinary levels of all four analytes were significantly higher in urine samples collected after 15 days of a high red meat diet (P < 0.0001). Only urinary 1-methylhistidine and 3-methylhistidine were statistically significantly different for every diet type, increasing as the amount of meat in the diet increased (P < 0.01 for 1-methylhistidine and P < 0.05 for 3-methylhistidine). Furthermore, urinary excretion of 1-methylhistidine and 3-methylhistidine elevated with increasing meat intake in every individual. Urinary 1-methylhistidine and 3-methylhistidine may be good biomarkers of meat intake. To determine the public health impact of red meat on cancer risk, biomarkers are crucial to estimate true intake; these potential biomarkers should be further investigated in free-living populations. ©2011 AACR.

  14. The Effects of Dietary Supplementation and Product Formulation on the Oxidative Stability of Lipids and Proteins in Meat and Meat Products

    OpenAIRE

    Zaazaa, Ahmed

    2017-01-01

    Meat and processed meats are largely consumed in the western world, but lately there has been a great concern about their possible negative impacts on human health. Consequently, there is growing interest among food scientists to better understand the diverse chemical and microbial modifications that take place during processing and storage and that can compromise the nutritional characteristics and safety of such products. In the past decades, attention has been addressed towards the study o...

  15. 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.

  16. 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.

  17. Consumer perception of Brazilian traced beef

    Directory of Open Access Journals (Sweden)

    Júlio Otávio Jardim Barcellos

    2012-03-01

    Full Text Available The objective of this study was to determine consumers understanding of beef traceability, identifying how consumers value this meat and traceability elements to be presented on retail shelves. The method used in this study was a survey through the internet applying the Sphinx software. The sample consisted of 417 consumers, mostly living in Porto Alegre, Brazil. Consumers are aware of certified beef, consider it important, but this is not a demand. As to traced beef, most consumers (62.4% are in favor of mandatory traceability of beef cattle in Brazil, but 86.6% disagree with the destination of traced beef only to the foreign market. The majority of people are willing to pay more for traced beef and consider traceability a market opportunity, used as a differentiating tool.

  18. Cancers in Australia in 2010 attributable to the consumption of red and processed meat.

    Science.gov (United States)

    Nagle, Christina M; Wilson, Louise F; Hughes, Maria Celia B; Ibiebele, Torukiri I; Miura, Kyoko; Bain, Christopher J; Whiteman, David C; Webb, Penelope M

    2015-10-01

    To estimate the proportion and numbers of cancers in Australia in 2010 attributable to consuming red/processed meat. We estimated the population attributable fraction (PAF) for cancers causally associated with red/processed meat consumption (colon, rectum) using standard formulae incorporating prevalence of consumption (1995 National Nutrition Survey), relative risks associated with consumption and cancer incidence. We also estimated the proportion change in cancer incidence (potential impact fraction [PIF]) that might have occurred under two hypothetical interventions whereby Australian adults reduced their consumption of red/processed meat from prevailing levels to ≤100 g or ≤65 g per day, respectively. An estimated 2,614 cases (18%) of colorectal cancer occurring in Australians in 2010 were attributable to red/processed meat consumption (16% of colon cancers; 23% of rectal cancers). We estimated that if all Australian adults had consumed ≤65 g/day or ≤100 g/day of red/processed meat, then the incidence of colorectal cancer would have been 5.4% (798 cancers) or 1.4% (204 cancers) lower, respectively. About one in six colorectal cancers in Australians in 2010 were attributable to red/processed meat consumption. Reducing red/processed meat intake may reduce colorectal cancer incidence, but must be balanced against nutritional benefits of modest lean meat consumption. © 2015 The Authors.

  19. Meat consumption in São Paulo-Brazil: trend in the last decade.

    Directory of Open Access Journals (Sweden)

    Aline Martins de Carvalho

    Full Text Available To characterize trends in meat consumption, and verify the percentage of excessive red and processed meat consumption in the last decade in São Paulo, Brazil.Cross-sectional weighted data from the Health Survey for São Paulo, conducted in São Paulo, Brazil among people aged 12 years and older.Diet was assessed by two 24-hour recalls in each survey. Usual meat consumption was estimated by Multiple Source Method. Wald tests were used to compare means across survey years. Data were collected from adolescents, adults, and elderly using a representative, complex, multistage probability-based survey in 2003 and in 2008 in São Paulo, southeast of Brazil.2631 Brazilians were studied in 2003 and 1662 in 2008.Daily mean of red and processed meat consumption was 100 g/day in 2003, and 113 g/day in 2008. Excessive red and processed meat consumption was observed in almost 75% of the subjects, especially among adolescents in both surveys. Beef represented the largest proportion of meat consumed, followed by poultry, pork and fish in both surveys.Daily red and processed meat consumption was higher in 2008 than in 2003, and almost the entire population consumed more than what is recommended by World Cancer Research Fund. Public health strategies are needed, in order to reduce red and processed meat consumption to the recommended amounts, for a healthy diet.

  20. Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability.

    Science.gov (United States)

    Clonan, Angie; Wilson, Paul; Swift, Judy A; Leibovici, Didier G; Holdsworth, Michelle

    2015-09-01

    Higher intakes of red and processed meat are associated with poorer health outcomes and negative environmental impacts. Drawing upon a population survey the present paper investigates meat consumption behaviours, exploring perceived impacts for human health, animal welfare and the environment. Structured self-completion postal survey relating to red and processed meat, capturing data on attitudes, sustainable meat purchasing behaviour, red and processed meat intake, plus sociodemographic characteristics of respondents. Urban and rural districts of Nottinghamshire, East Midlands, UK, drawn from the electoral register. UK adults (n 842) aged 18-91 years, 497 females and 345 males, representing a 35·6 % response rate from 2500 randomly selected residents. Women were significantly more likely (P60 years) were more likely to hold positive attitudes towards animal welfare (Pimpact of climate change could be reduced by consuming less meat, dairy products and eggs. Positive attitudes towards animal welfare were associated with consuming less meat and a greater frequency of 'higher welfare' meat purchases. Human health and animal welfare are more common motivations to avoid red and processed meat than environmental sustainability. Policy makers, nutritionists and health professionals need to increase the public's awareness of the environmental impact of eating red and processed meat. A first step could be to ensure that dietary guidelines integrate the nutritional, animal welfare and environmental components of sustainable diets.