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PurposeHow has COVID-19 impacted meat processors' stock returns? The authors evaluate the effects of supply chain disruptions (e.g. lockdowns and COVID-19 incidences among workers) on stock market prices of meat processors during the COVID-19 pandemic.Design/methodology/approachThis study uses an event study approach to examine the disruptions from COVID-19 through events such as plant shutdowns, the pandemic announcement, lockdown dates and the first case of COVID-19 outbreaks in meat processing plants. The dataset includes S&P 500, Google Trends, financial beta and data collected for 14 US publicly traded meat processing companies.FindingsResults show that nationwide events (e.g. announcement of the pandemic) had no statistically significant impact on average abnormal returns of meat processing companies. Individually, however, firms experienced negative abnormal returns. COVID-19-related events in individual meat processing companies had a temporary negative abnormal return in the days prior to the event.Originality/valueThis study has two main contributions. First, the authors estimate the effect of COVID-19 on the returns of meat processors. Second, the authors use Google Trends to estimate the expected stock markets returns of meat processing companies. This study provides insight to investors on the behavior of industry returns from events such as outbreaks that affect human health.

PurposeThe study proposes Material Flow Analysis (MFA) methodology as a tool to measure and qualify food waste in the Italian beef supply chain in each stage of the food supply chain, from farm to fork. In particular, the authors attempt to: (1) measure resources consumption and waste generation toward companies' and policymakers' sustainable evaluations; (2) enhance consumers' education in the field of agri-food resilience and sustainability.Design/methodology/approachMFA is applied to the entire Italian sector of beef consumed as packaged fresh product in 2020, during the Covid-19 pandemic. The analysis regards bovine, which represent roughly one-third of the national meat flow. To collect data, bottom-up and top-down mixed approach is applied. Subsequently, MFA results are used to calculate the wastage-related losses in terms of embedded natural resources (e.g. water, energy).FindingsIn 2020, it results that the Italian meat industry slaughtered more than 1.15 Mt of bovine to produce approximately 0.29 Mt of fresh meat, 0.69 Mt of by-products and over 0.015 Mt of food waste at households, while 0.15 Mt of beef meat is destined to catering services and food industry (out-of-boundaries). In terms of hidden natural resources, it emerged that, on average, more than 94bn m3 of water, approximately 101,000 TJ of energy and over 11,500 t of PET and PE trays are required to sustain the entire beef system.Originality/valueThis research is one of the few studies proposing MFA methodology as a tool to measure food waste and hidden associated flows in the agri-food sector. This analysis shows its utility in terms of natural resources (water, energy, materials) and waste quality/quantity evaluation, hidden flows accounting and development of new educational strategies toward food waste minimization and sustainability at household consumption.

PurposeFood supply chain theory and practice generally assumes that the business practices and processes involved are ethical, legal and value-adding when this is not always so, as demonstrated by the ongoing 2013 horse-meat scandal. Although it is ostensibly a UK-based affair, it encompasses the meat processing industry across Europe. This study, thus, aims to examine supply chain criminality and to highlight “scandal scripts” which amplify underlying issues.Design/methodology/approachA systematic review of extant literature on the scandal adds to that body of work, updating the existing narrative to include a detailed analysis of convicted “industry insiders”, highlighting supply chain issues involved in the frauds. Micro-stories of businessmen involved are presented to enable an empirical exploration of their illegal involvement in the meat trade. Using storied data from accounts of the scandal as contemporary examples, emerging themes and issues are outlined through a mixed methods qualitative approach consisting of ethical covert research, using documentary research strategy underpinned by narrative inquiry.FindingsMedia coverage perpetuated various myths notably that the fraud was carried out by “shadowy”, Eastern European “mafia figures” exploiting the extended food supply chains. The analysis is aided by the use of media hypothesis. Far from being a mafia-inspired fraud, the criminal activity was organised in nature and committed by insider businessmen. The findings demonstrate that supply chains are complex and require an understanding of storied business practices, including the ethical and illegal.Research limitations/implicationsFrom an academic perspective, there are implications such as the dearth of academic research and policy-related studies into food fraud possibly because of the difficulty in obtaining data because of access to such enterprises and entrepreneurs necessitating reliance upon documentary sources and investigative journalism.Practical implicationsThere are distinct policy implications, particularly the need to legislate against international criminal conspiracies and everyday ordinary organised food frauds perpetuated. Lax penalties do little to prevent such crimes which need to be taken more seriously by the authorities, and treated as major crime. In formulating food laws, rules and regulations, greater cognisance should be taken to consider how supply chains in the food industry could be better protected from predatory criminal actions.Originality/valueThis novel qualitative study will enable academics and practitioners to better understand illegal enterprise, food fraud and risk management from both operational and supply chain perspectives and will be useful to investigators by furthering our understanding of entrepreneurial practice and morality in the food industry.

PurposeFood markets are characterized by asymmetric information between suppliers and consumers, which causes inefficiency of market and food safety risks. This paper studies how the food quality and safety information disclosed by the government affects the hazard analysis and critical control point (HACCP) certification decision of meat producers. The heterogeneity of the effects across different regions, provinces with different meat output scales and provinces with different intensities of food safety regulation is evaluated.Design/methodology/approachThis paper applies a unique database comprising information from multiple sources. Food quality and safety information disclosure is indicated by the number of failure records of food sampling inspections by the government in 2015–2018. Fixed-effect model is used in the analyses.FindingsThe results demonstrate that food quality and safety information disclosure has a significant effect on the HACCP certification adoption by meat producers. The effect is heterogeneous across geographic regions, i.e. this effect is larger in the east and the middle of China than that in the west and the northeast. The heterogeneity across regions may be caused by the variance in meat output scales and fiscal expenditures on food safety among provinces.Originality/valueThis research is one of the preliminary attempts to understand how producers respond in terms of HACCP certification to the amount of food quality and safety information disclosed by the government, based on the case of meat industry in China.

PurposeThis research seeks to develop a better understanding of internationalization patterns of agrifood firms and explains why different paths are adopted. Further, a conceptual framework to support public and private decision-making is proposed.Design/methodology/approachAn exploratory qualitative research framework was developed featuring case studies about three highly internationalized Brazilian meat processing firms. Top managers were interviewed, and documents were collected to support the intraand crosscase analyses.FindingsResults suggest that meat processing firms tend to adopt a dual internationalization pattern. Distribution-oriented foreign direct investment (FDI) is normally established gradually, whilst horizontal FDI – the establishment of foreign production facility – tends to be conducted through a fast-paced expansion mode. Interestingly, it was found that food safety issues play a central role in internationalization decisions.Originality/valueAn extension to the Uppsala model was provided by considering agrifood characteristics in the analysis. The results have broad appeal to managers and policymakers. Agribusiness managers could use the theoretical and empirical evidence to support their internationalization decisions. Policymakers can also use this research to gain a better understanding of how agrifood firms expand internationally to either attract or foster FDI.

PurposeThe article examines the supply chain (SC) in a food industry in Bulgaria. The relations between suppliers and the degree of integration of the activities along with the SC will be studied by building forms of partnerships with suppliers and the areas of cooperation they work in. The relevance of the topic is determined by the increasing pressure exerted by the consumers in terms of quality and safety, caused by the scandals with food products, the regulations concerning the traceability along the SC and providing safety and quality. The purpose of the study, in the present paper, is the theoretical and applied aspects of collaboration along the SC and the use of modern information systems and technologies in the food industry in Bulgaria.Design/methodology/approachThe objectives of the study, in the present paper, are the theoretical and applied aspects of collaboration along the SC and the use of modern information systems and technologies in the food industry in Bulgaria. The subjects of this study are the enterprises of the food industry in Bulgaria. The number of companies surveyed is 93. Small and medium-sized enterprises generate 48.7% of the turnover in the industry and 63% of the employment in the sector. A research survey with structured questionnaire was conducted in the period 2018–2019. The interrelations in the SC are underdeveloped and there is a low degree of integration between the participants in the food industry in Bulgaria. The implementation of information and communications technology (ICT) and blockchains in the SC in the food industry in Bulgaria is at a low level.FindingsThe subjects of this study are the enterprises of the food industry in Bulgaria. The number of companies surveyed is 93. Small and medium-sized enterprises generate 48.7% of the turnover in the industry and 63% of the employment in the sector. The sectors which are traditionally included in the food industry are as follows: flour milling, milk processing, meat processing, canning industry and production of dried and canned fruit, vegetables and seeds, fishery, production of sugar and confectionery, chocolate and desserts and production of spices. The present research study does not focus on production of drinks, mineral water bottles and production of alcoholic drinks, as well as production of tea and coffee, bread and bakery products. A research survey with structured questionnaire was conducted in the period 2018–2019. The questions included in the questionnaire helped to study general indicators for the evaluation of the degree of cooperation and the implementation of modern ICT in organizations in the food industry. The first part of the questionnaire included questions related to the general information about organizations, which determines the form of ownership, the existence of foreign participation in the enterprise, the number of settlements where the activity is carried out and geographic distribution of sales in the country and abroad. These questions are important to frame a general characteristic of the studied enterprises.Research limitations/implicationsThe study had few limitations, which in turn suggest avenues for further research. This study does not include the production of beverages, mineral water bottles and the production of alcoholic beverages as well as tea and coffee production. With regard to the subject of the study, the article focuses mainly on relations between suppliers and the degree of integration of the activities along the SC, which will be studied by building forms of partnerships with suppliers and the areas of cooperation they work in, while remaining outside the scope of the study themes and challenges in making SCs environmentally sustainable. Although a large amount of data were analyzed, there exists an opportunity to widen this study significantly. The possibilities of omnichannels along the SC in the food chain will be explored first as well as the possibilities for building an omnichannel strategy in the food supply chain.Practical implicationsThis study provides insights to manufacturers, retailers, wholesalers and managers of the food industry for supply chain management (SCM) and for connections and cooperation with suppliers and partners. The research study provides clarity about the degree of integration in the management of SC and the opportunities for development of the cooperation between the SC participants.Originality/valueThis study reveals for the first time the SC in the food industry in Bulgaria and provides directions for development. This study shows the degree of SCM integration as well as the opportunities for developing cooperation between the actors in the chain.

PurposeThe objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products.Design/methodology/approachA total of 238 Check-All-That-Apply (CATA) design questionnaires were used to gather information from the University of Fort Hare community in the Eastern Cape province of South Africa.FindingsThe majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.Research limitations/implicationsThe study mainly captured consumer habits based on living arrangements. Age influence could not be extrapolated due to the nature of the population, which was being studied. The population was limited to the University community, which is mainly made up of not so widely spread age groups and more or less similar levels of education. As a result, the findings and conclusions may not be a true reflection of the general public consumers in terms of age, level of education and employment status.Originality/valueThis research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The study revealed that most consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is common in pre-cooked meats. The findings suggests that the meat industry has to improve the shelf-life of pre-cooked foods such that warmed-over flavour development is delayed to fit into the current consumer habits. In recent years there has been a growing interest in the use of natural antioxidants to improve shelf-life of muscle foods. However, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

Purpose The aim of this paper is to explore the implementation of an integrated lean and ISO 14001 approach in meat industry for environmental performance and examine a proposed conceptual framework by capturing insights from lean and ISO 14001 experts in New Zealand (NZ). Design/methodology/approach Semi-structured interviews have been conducted with a group of consultants (lean and ISO 14001) to evaluate the suitability of an integrated lean and ISO 14001 approach in the meat industry for environmental performance. A conceptual framework from literature has guided this study leading to its further development based on the empirical evidence collected. Findings Findings have illustrated a synergistic positive impact of lean and ISO 14001 implementation as an integrated approach for sustaining environmental performance in the meat industry. A joint implementation program provides more clarity in aligning ISO 14001 operational procedures with lean tools and techniques for an enhanced environmental performance outcome. Practical implications The application of an integrated lean and ISO 14001 framework is proposed in this paper, which can help industry practitioners and academia in developing a joint implementation strategy and conducting future research. Originality/value To the best of the author’s knowledge, this study is the first to assess the effective implementation of lean and ISO 14001 as an integrated approach in the NZ meat industry.

Purpose This paper aims to highlight the candidature of papaya/Carica papaya L. extracts (PLE) and oregano/Origanum vulgare leaves extract (OLE) as novel natural antioxidants, which was further fortified into goat meat nuggets to evaluate quality changes and storage stability at refrigeration temperature (4 ± 1ºC) for 20 days. Design/methodology/approach Three different products, namely, control (without phyto-extracts), T−1: PLE (0.5 per cent) and T-2: OLE (1.0 per cent) fortified goat meat nuggets, were prepared and subjected for various quality attributes with relation to storage stability. Findings It was observed that pH significantly (p = 0.14) decreased till 10th day of storage i.e. from 6.49 to 6.32 (control), 6.37 to 6.28 (T−1) and 6.45 to 6.43 (T-2) afterword showed increasing trend till further storage of 20 days in control, as well as treated products. Water activity was non-significant (p = 0.01) on first day of storage and decreased up to 20th day. PLE treated product showed good margin of microbiological protection followed by OLE and least was found in control. L* value showed increasing trend (p = 0.03) throughout storage and ranged from 50.15 to 54.27, while a* values were decreased significantly from 10.36 to 9.06, 10.86 to 9.49 in PLE (p = 0.02) and OLE (p = 0.03), respectively. Sensory panel awarded the highest score for fortified goat meat nuggets, justifying the best quality attributes in term of texture attributes of the treated products. Thus, papaya and oregano leave extracts proved in the extension of shelf life and can be further harvested to develop functional goat meat nuggets. Research limitations/implications In search of novel bioactive phyto-extract, meat industry focussed most of the research towards natural anti-oxidants. In the view of same, the present research strategy was planned to examine candidature of Carica papaya L. and OLEs as novel natural antioxidant into meat system during aerobic packaging storage. Goat meat nuggets are amongst the most convenient and famous snack, as well as nutritious meat products, but lacks functional properties. Therefore, with implication of present research at practical level, meat industry can develop function goat meat nuggets by incorporating Carica papaya L. and Origanum vulgare extracts as natural and novel bioactive antioxidants with improved functionality. Originality/value This is the first attempt to develop functional goat meat nuggets incorporated with papaya/Carica papaya L. and oregano/OLE. This research can lead to be a pioneer work in meat science.

Purpose The purpose of this paper is to determine the impact of 2014–2015 highly pathogenic avian influenza (HPAI), the largest animal health emergency in US history to date, on agribusinesses’ market values. Design/methodology/approach Using the 2014–2015 HPAI outbreaks in US commercial poultry, event study analysis of meat processing and marketing companies is conducted to estimate the effects HPAI had on firm value and how these effects differed across meat marketing firms over distinct disease event dates. The analyses include an overall aggregate event study, chronological outbreak studies, and an analysis that separated firms specifically marketing poultry products from those marketing all other types of meat. Findings By tracing abnormal stock returns through the event dates, the results show heterogeneity of investors responses based on the nature of the event (i.e. backyard vs commercial flocks affected), timing of the event over the course of the entire HPAI outbreak, and if a firm marketed poultry products. Overall, negative abnormal returns, ranging from 2 to 4 percent of publicly traded meat processors’ equities, are predominant post-disease event. These negative effects are slightly higher, above 5 percent, for firms marketing poultry products. Originality/value This study is the first to analyze the effects of an HPAI outbreak on the market value of US agribusiness firms.

PurposeHalal food market has grown significantly over the years. As consumers are becoming more aware of the significance of halal food products and certification, food industries will benefit from a model that controls and assures halal food production. Quality function deployment (QFD) is a tool to support product design and improve food quality systems. Thus, the purpose of this study is to propose a multi-phased QFD model to identify key processes and prioritise programmes to improve halal food production.Design/methodology/approachThe matrix in the first phase was designed using the halal assurance system (HAS) requirements and the set of production process. The relationships between HAS requirements and a set of halal critical factors [i.e. raw material (chicken), workers, procedures and documentation, equipment and premises] were established in the second phase. In the final phase, potential problems and improvement programmes arising under each critical halal phase were identified. The QFD model was developed and applied in a chicken processing plant in Indonesia.FindingsIn Matrix 1, slaughtering, meat processing and meat delivery were identified as the key process, whilst equipment, procedures and documentation and workers were determined as the most critical halal factors in Matrix 2. The final phase of the QFD approach assisted the chicken processing plant in reducing potential issues by identifying key improvement programmes. The prioritisation of improvement programmes also supports the company in decision-making and allocating their resources accordingly.Practical implicationsThe multi-phased QFD model can be designed and adapted to specific food industry. It can be used to assure halal food production and inform food industry which area to prioritise and to allocate resources accordingly. The improvement of halal food production will assist food companies to target and access international markets.Originality/valueThis study proposed a new multi-phased QFD model that can be used as a halal food assurance and prioritisation tool by the food industry. This model will benefit food industry intending to implement halal assurance scheme in their process, halal auditors and policymakers.

PurposeOxidative rancidity is a major problem in chicken meat because of its higher content of polyunsaturated fatty acids. Besides this, microbial contamination is also one of the major problems of chicken meat which leads to deterioration in quality during storage. Therefore, the purpose of this paper is to investigate anti-microbial and anti-oxidant effects of various blends of essential oils (EOs) on the quality of emulsion-based (ready-to-eat) chicken sausages.Design/methodology/approachSausages were incorporated with optimum level of four different blends of EOs containing six different EOs (Clove oil, Holybasil oil, Thyme oil, Cassia oil, Ajowan oil and Beetel oil), namely, Blend-1 (0.25 per cent), Blend-2 (0.25 per cent), Blend-3 (0.25 per cent) and Blend-4 (0.125 per cent); vacuum packaged and stored at −18±1°C for 60 days. Duplicate samples were taken for each parameter, and three trials were conducted for each experiment, total being six observations (n=6) for consistency of the results.FindingsSignificant decrease (ppppppPractical implicationsThe work under this study would be very useful for the meat processing industries dealing with the perishable meat products. Use of natural anti-oxidants will also restore faith towards the consumers who are becoming more health conscious day by day.Originality/valueThe research work is original.

Purpose This paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure. Design/methodology/approach Spent hen meat powder at 20, 30 and 40 per cent level was used for substitution of whole wheat flour. Findings The results revealed that increasing the level of meat powder brought about significant (p < 0.05) effect on physicochemical parameters, proximate composition, textural profile and instrumental colour values (except hue). The pH, baking loss, carbohydrate content, energy and moisture protein ratio decreased significantly (p < 0.05) with meat powder incorporation. Whereas, moisture, protein, fat, ash and moisture retention values increased significantly (p < 0.05) with whole wheat substitution. Meat powder addition increased all the textural profile parameters significantly (p < 0.05). Redness, yellowness and chroma values also increased significantly (p < 0.05) with replacement of whole wheat flour. Sensory evaluation showed variable effect of higher meat powder incorporation. The colour of crust, crumb and flavour evinced significant (p < 0.05) increase with level of incorporation, while porosity and texture decreased significantly (p < 0.05). The overall acceptability of 30 per cent replacement was the highest. Research limitations/implications Storage stability and preservation aspect can be further explored for better shelf life at ambient temperature. Practical implications The development of such a product would definitely be profitable to the poultry industry by opening new avenues for under-used spent hen meat and meat processors. Social implications Addition of meat not only channels better utilization of spent hen meat but also enhances economical return to farmers and the meat industry; it also helps in accomplishing protein requirement of consumers. Originality/value The addition of spent hen meat enhanced the physico-chemical and sensory attributes of the treated groups than control. It is a novel nutritionally rich alternative for regular breads.

Purpose The purpose of this paper is to provide an overview of different understandings regarding the concept of “what constitutes halal” and “who determines this concept?” In practice, this equates to contemporary legal understandings vs religious understandings. The paper further aims to provide an overview of competing Muslim understandings regarding the concept of “What does or does not constitute halal slaughter?” In practice, this equates to evaluating the application of no stunning at all upon an animal (unanimous acceptance) vs the application of reversible stunning upon an animal (contested). Design/methodology/approach The study includes a review of prior literature and considers the current scenario of the halal poultry trade and raises important questions regarding Islamic dietary practices, halal food integrity, religious and animal welfare understandings. Three key questions were raised: “To what extent does stunning impact halal slaughter?”; “Who determines what is halal slaughter?”; and “What are the variations and tensions between legal and religious understandings of halal slaughter?”. Findings The examination of such requirements and concomitant consumer and provider expectations is underpinned by a study of an operational framework, i.e. industry practices with poultry (hand slaughter, stunning, mechanical slaughter, etc.), ethical values and market forces to appraise whether there is a point of convergence for these that can be beneficial for both seller and consumer concerns. This paper has considered different perspectives on the religious slaughter and provided an overview of competing understandings regarding the above concepts. Originality/value This study although academic and philosophical in nature, raises questions on route to suggesting future research directions. It provides real value in stimulating more research in the area of halal food production and contributes to the understanding of different slaughter requirements for religious slaughter and the meat industry. It further sheds light on not only the religious and secular legal frameworks on animal slaughter and welfare but also the variations in understanding between them and provides examples of attempts to bridge any gap. The paper highlights the importance of halal food based on religious values and its implications for wider society.

Purpose Pomegranate rind has been reported to have strong antioxidant and antimicrobial properties. The study was conducted to evaluate the possibility of using pomegranate rind extract as an efficient alternative to synthetic antioxidants and preservatives in fat-rich meat products, which are highly susceptible to lipid oxidation. Design/methodology/approach Tabak-Maaz, a fat-rich meat product, was used as a model system and treated with different concentrations of pomegranate rind extract (0.5, 1.0 and 1.5 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for lipid oxidative stability and storage quality under refrigerated (4 to 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings Pomegranate rind extract showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower TBARS (mg malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly lower values for microbial and yeast and mould counts and for free fatty-acid (% oleic acid) values. Sensory parameters showed significant (p < 0.05) decreasing trend for both control as well as treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for pomegranate rind extract-treated products when compared to the control. Originality/value Pomegranate rind extract successfully improved the lipid oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited by the meat industry as an efficient alternative without adversely affecting the sensory quality of the products.

Purpose The purpose of this paper is to evaluate if sudden retail price increases for beef products have affected consumers purchasing behaviors. Little research has been conducted that integrates retail price volatility with subdued food consumption motivations. Prior research about consumers’ meat-purchasing habits and systemic concerns linked to sustainability and animal welfare is limited or de-contextualized. This study also attempts to assess if retail price increases have triggered a change in perception of the meat industry, by looking at specific values related to animal protein production and consumption. Design/methodology/approach This study is based on an inductive, quantitative analysis of primary data obtained from a survey on beef consumption. For convenience and validity, all respondents had to be living in Canada for 12 months, and were at least 18 years old. The choice of country is not trivial. First, access to data were convenient for this study. Second, and most importantly, Canada has supply managed commodities that include poultry and chicken. In effect, Canada produces the amount of chicken it needs. Beef production is vulnerable to market volatility. As a result, demand-focussed market conditions for one often influence conditions for the other. Findings Findings indicate that higher prices have compelled 37.9 percent of the sample to reduce or to stop beef consumption altogether in the last 12 months. Beyond the issue of price, sustainability, food safety and health appear to be significant factors, more so than ethics (animal welfare). Results also show that education can be considered as a determinant for sustainable aspects of beef production when prices increase. Age and gender had no statistical significance on survey results. Some limitations are presented and future research paths are suggested. Research limitations/implications Since the sample in this study was mainly composed of consumers based in Canada, the generalizations of the findings should be approached with some caution. The same research should be conducted with consumers from other parts of the Western world to verify if the results can be generalized. Practical implications This survey help the authors to understand some aspects of beef consumption at retail. Findings of this empirical study have implications for future communications to consumers, in that greater emphasis should be given to the connection consumers have with other nutritional alternatives. Since meat consumption in the Western world is intrinsically linked to culinary traditions, behaviors can be challenging to change. Social implications The economic implications of a rapid adoption of a plant-based diet for the agricultural economy would be significant. However, the reality is that according to many studies of consumer behavior, customers still place a higher value on buying and eating meat than on any other food group. Canada’s relationship with animal proteins has deep cultural roots, particularly during holidays and summertime. Originality/value The present study has given important insights into the determinants of meat consumption reduction, a behavior which could both have long-term economic implications for the cattle and beef industries. This paper provides a deeper insight into some socio-economic factors that contribute to slow erosion of meat consumption reduction, and the effects of higher prices at retail. This is, as far as the authors know, likely the first study of its kind.

Purpose - The purpose of this paper is to explain institutional changes in the Swedish meat industry after major external events. Design/methodology/approach - Analysis based on secondary data sources and interviews with people involved when the dominant meat co-operative in Sweden underwent major changes. Findings - The decline in the Swedish meat industry is interpreted using the theory of institutional change presented by Aoki (2007, 2011). The country's former national agricultural policy created a specific set of norms and values. Co-operatives were considered to be indispensable. The co-operative sector was large and hierarchically organised. Therefore, external signals did not create sufficient endogenous processes within the co-operatives. Co-operative adaptation to rising competitive pressure took place only reluctantly and belatedly. Hence many farmer-members defected and the major co-operative faced finally insurmountable problems. A strong ideological conviction caused the once dominant co-operative to collapse and much of the Swedish meat industry to disappear. Originality/value - This study shows that strong ideology (here a conviction about the advantages of politically governed co-operatives) can hamper endogenous processes within an organisation. Management may ignore outside influences, to the extent that even a large industry is impaired. Other large, hierarchically structured and top-governed organisations with a strong ideology may behave in a similar way.

PurposeThis paper aims to identify the relationship between efficiency and profitability by using data from Greek meat processing companies over the period 1994‐2007.Design/methodology/approachThe relationship of efficiency and profitability is studied, by applying a new performance decomposition model. This method is capable of making valid and consistent inferences about the performance of a two‐stage production system, as well as the main sources of inefficiencies within a company.FindingsA poor performance over the study period is observed in the sample companies. The low performance is mainly due to the low profitability. The results do not confirm the existence of a positive strong correlation between efficiency and profitability. The companies that have the capability of producing their products with the best practices are not always capable of generating the maximum profits.Practical implicationsThe need for the improvement of performance has two aspects: first, it is a demand for the effective use of resources, and simultaneously, it is an urgent requirement for the generation of profits. According to the study findings, the long‐term survival of firms in our sample seems to require adopting mainly profitability‐enhancing strategies.Originality/valueThis paper provides one of the first evaluations of performance focusing on efficiency and profitability, by applying an innovative performance decomposition approach that has not yet been applied in Greek industries.

PurposeAn optimal temperature monitoring is a prerequisite for cold chain management and thus for the production and supply of high quality and safe products as well as for the reduction of waste and economic losses. The aim of this paper is to identify and compare already existing temperature monitoring solutions in operation and novel temperature monitoring solutions with a view to their use for optimal temperature monitoring in meat supply chains. A special focus is placed on the identification and specification of challenges by the implementation of temperature monitoring systems which allow an optimal control of the temperature conditions in meat supply chains, as required by the new European food law.Design/methodology/approachThe paper is a literature review of existing and novel temperature monitoring systems and challenges faced by the practical implementation of monitoring systems which allow continuous control of the temperature conditions in meat supply chains. First, the relevant literature relating to these aspects was examined and second, expert knowledge was applied with system developers of temperature monitoring and information management systems, participants in the meat supply chains and researchersFindingsIn the article different intra‐ as well as inter‐organisational challenges relating to the practical implementation of optimal temperature monitoring solutions have been identified and described.Originality/valueThe paper provides a holistic perspective of temperature monitoring solutions in meat supply chains. The challenges met when implementing temperature monitoring solutions have not been widely discussed in the literature. The proposed solutions to the specified challenges make an important contribution to developing guidelines for the implementation of optimal temperature monitoring systems in meat supply chains, resulting in improvements in food quality and safety.

PurposeIn recent years, frequent volatility is deeply influencing meat industry, household lives and macroeconomics. The main purpose of this paper is to analyze the volatility of Chinese meat price, and provide suggestions on stabilizing the meat market.Design/methodology/approachThis paper uses (G) ARCH, (G) ARCH‐M, TARCH and EGARCH models to analyze volatility and its asymmetry of Chinese meat price.FindingsEstimation result of (G) ARCH model shows volatility clustering of meat price. Estimation result of (G) ARCH‐M model shows high risk and low return in beef market. ARCH and EGARCH models estimation results show non‐symmetry of volatility of beef, mutton and chicken price, and volatility caused by falling price is smaller than that caused by rising price.Originality/valueThis paper shows that volatility of meat price can be predicted and Chinese meat market is not perfect, and special attention to the factors causing rise in meat price is necessary.

PurposeThe mechanization of the meat cutting companies has become essential. This paper aims to study the feasibility of cutting operations for beef and boning operations for pork ham. The study aims to enhance industrial robots application by using vision or force control.Design/methodology/approachThe paper opted for an industrial robot‐based cell. The first part of this paper focuses on in‐depth study of operators' expertise, so as to translate their actions into automatable operative tasks and to identify the constraints of robotization. It details more particularly a cutting strategy using a bone as a guide which shows the complexity of the process. The analysis of the cutting and task constraint parameters involves the use of a kinematically redundant robotized cell with force control. Then the cell model is developed, and experimentation is performed.FindingsThe paper explains how to solve the problem of the high variability of the size for beef carcass. It gives several ideas to realize the boning of pork ham. It develops the strategies, the sensors and the cell architecture to make this type of operations.Research limitations/implicationsBecause of the choice of an existing industrial robot, the tool paths with force control are limited. Therefore, new force control instructions have to be developed to continue this work on more complicated operations.Practical implicationsThis study was carried out within the framework of the SRDViand project in cooperation with meat industry partners.Originality/valueThe paper fulfils an identified need to study the beef quartering which is a high‐variability operation and ham deboning which is a high precision operation.

PurposeThe aim of this paper is to evaluate the hygiene of surfaces that come into direct contact with the ready to eat dried meat product, biltong, at point‐of‐sale in three different retailers in Johannesburg, South Africa, by investigating the presence of indicator organisms.Design/methodology/approachSamples were collected and plated in duplicate for aerobic plate, total Enterobacteriaceae, coliforms and Escherichia coli counts using standard methods. Typical E. coli colonies on Rapid E. coli 2 Agar™ were selected and further identified using 16S rDNA molecular sequencing methods.FindingsBacterial counts associated with biltong product ranged between 6–7 Log CFU/g, while counts on cutting utensils ranged between 5–6 Log CFU/cm2. Overall, the lowest counts were associated with display cabinets (2–6 Log CFU/cm2). Predominant populations were often similar between biltong product and various surface samples, indicating potential cross‐contamination. Results from 16S rDNA sequence analysis showed that E. coli strains isolated from biltong product and correspondingly from cutting utensils, were 100 per cent genetically similar. Strains of potential pathogens belonging to the Shigella dysenteriae group (99 per cent) were also identified.Originality/valueThis paper highlights that surfaces in direct contact with biltong, an increasingly popular dried meat commodity worldwide, may act as potential sources for cross‐contamination of product with potential food‐borne pathogens, which may hold foodborne illness implications.

PurposeThe purpose of this paper is to identify and explain the triggers and processes of value creation in Australia's chicken meat supply chains. This industry was chosen as the critical case due to the rapid rise in poultry meat consumption in western markets. This study addresses the lack of understanding about the transformation of agri‐food supply chains to provide a chronological and historical explanation of patterns of value creation in this industry.Design/methodology/approachA historical case study approach was chosen. Multiple primary and secondary sources were collated and analysed to describe events in narrative form.FindingsAnalysis of the patterns of value creation revealed four major phases in the evolution of Australia's chicken meat supply chains. In each phase a dominant form of value creation was identified and the triggers that facilitated the transition between phases are described.Research limitations/implicationsAs the study is confined to a single industry, further research in other settings is needed to verify the patterns described. Since agri‐food supply chains are dynamic they should be continuously monitored to identify trends that resemble previous triggers and processes, or manifest as novel ones.Originality/valueThis study takes a historical perspective to identify the triggers and patterns of value creation in Australia's chicken meat supply chains. A schema of phases of value creation is offered that can potentially be applied by practitioners in other industries to diagnose the possible outcomes of prior events and actions by supply chain members.

PurposeA number of food safety systems have been implemented in Australia but information regarding the motivators, constraints, costs and benefits of Hazard Analysis and Critical Control Point (HACCP) as a food safety programme, as well as novel verification methods in the meat industry, has been lacking.Design/methodology/approachSemi‐structured reviews were used as part of an industry‐level study of 50 per cent of businesses.FindingsResults show that the benefits of food safety systems incorporating HACCP within the meat industry in Australia have been widespread and significant. In particular, Australian firms reported a reduction in rejects/rework/out of specification products, reduction in customer complaints, improved product hygiene, improved morale and an increase in overseas markets. However, this has been at the cost of refurbishment for small businesses, training and the exiting of firms that have not complied/been able to comply with the HACCP requirements.Research limitations/implicationsMost of the costs involved with HACCP could not be recouped in the short‐term. Also, the unwillingness of small firms to participate in the research had repercussions on the outcome.Originality/valueThis article helps to define the HACCP system and will be of interest to those involved in the implementation of it.

The objective of this study was to explore the use of auditing as a tool for continual improvement in the meat industry of Southwestern Ontario, Canada. Participants in the study represented the supply chain and included federal slaughterhouses, federal processors of ready‐to‐eat meat products, government agencies involved in auditing and inspection, and the retail sector involved in the auditing of meat facilities. Using in‐depth interviews, the extent of auditing and its implementation on the continual improvement process were explored. Auditing activities were conducted as required for government recognition, retailer approval, and the facility's maintenance of its Hazard Analysis Critical Control Point (HACCP) programme. Correction of deviations identified during audits led to continual improvement activities. However, only two of the participants described secondary quality management schemes that linked auditing with continual improvement.

The European food sector has been hit by a number of serious consumer scares over the past decades. Often, the concerned companies have failed to give appropriate and immediate information to consumers. This article discusses the measures that one food company – Tesco – has taken. Its approach deals with setting up effective guidelines for managing its relationships with meat suppliers. These guidelines make it possible for Tesco to inform consumers appropriately and immediately about serious food scares and to address consumers’ concerns over animal welfare and environmental issues. The article also describes how the meat supplier‐Tesco relationships are being evaluated using the so‐called key performance indicator process. Specific initiatives include different animal, feeds and medicines policies, as well as meat assurance schemes; these policies and schemes have been implemented by both Tesco and the meat suppliers. The benefits of Tesco’s approach to its suppliers and consumers are considered and include the ability to deliver higher value products. The article suggests a number of avenues for future research.

A questionnaire‐based survey was conducted to establish the current market requirements for lamb and those likely in the future. Two questionnaires were produced and sent to the largest lamb abattoirs and retailers in the UK. Current markets generally require a carcass of weight 16‐21kg, conformation E‐R and fat score 2 or 3L. The forecast for future requirements was not clear, but some respondents expressed a desire to narrow the specification ranges given and also to increasingly use carcasses heavier than 21kg to supply bone‐less lamb. A two market scenario, one for medium sized lambs to supply bone‐in cuts and the other for heavier, lean carcasses to supply the boneless lamb, may develop in the long term. The results of this study form a useful basis on which to decide on suitable objectives for genetic improvement programs for sheep breeds, which can be used to help lamb producers meet the requirements of current and likely future markets.

Studies on competitiveness in agri‐food systems have been challenged by non‐standard approaches. Traditional studies are defined as the ones based on comparative costs and market participation of countries or industries. Since comparative costs and market shares are distorted by subsidies, especially for agricultural products, traditional approaches show inconsistent results. Discusses competitiveness in a dynamic way, based on comparative capacity of agribusiness chain co‐ordination. In order to study the competitive structure of the meat system in Brazil, this study followed the methodology adopted by Farina and Zylbersztajn, applied to different food systems. The traditional studies are based on methodologies that do not make clear the specific aspects of coordination as a source of competitive advantages. Aims at reinforcing the relation between coordination and competitiveness. The main conclusion is the need to create coordination devices to attend the demands in terms of quality, traceability, standardization and certification which are key elements to building dynamic capabilities to the insertion of the region on the global beef market.

The meat industry is seeking to establish reassurance on traceability and production techniques that may help to promote confidence in the integrity and origin of their products. This paper reviews research and development activities for traceability and trackability in the meat industry. Achievements of individuals and research groups developing tools and techniques to improve the production process in handling and cutting meat portions for end users are discussed. In addition software/hardware, logistics and technical requirements for tracking material in a production process are introduced. With the aid of such established tools and techniques coupled with novel proposals, the authors offer a practical solution for the development of a tracking and traceability system within the meat industry. The proposed prototype system is capable of identifying and handling a product and the information attached to it throughout the production process to retail packs.

The UK meat industry can now clearly demonstrate to consumers that meat and meat products can be produced to internationally‐recognised and independently‐monitored levels of food‐safety and animal‐welfare standards at all points of its production. This seamless transition of assurance, monitored by the Government‐backed, independent organisation Assured British Meat, right through the meat‐chain is intended to restore the public’s confidence in meat and the safety of the whole food industry.

The paper reports findings and recommendations from doctoral research in Belgium. The objective is to present insights related to the consumer decision‐making process towards fresh meat. A four‐component conceptual framework is proposed. Information required to investigate links and associations between different elements of the framework is collected through exploratory and conclusive research procedures, with data originating from consumer surveys and household panels. Major attention is paid to the impact of communication and information from mass media, as well as to the impact of socio‐demographic characteristics such as age and presence of young children in the household. Recommendations extend to livestock farming, the meat industry, government, mass media and future research. Key attention points include increased orientation towards satisfying consumer needs and re‐establishment of trust through the production of intrinsically safe products and reliable and effective communication.

Outlines the role of the Meat Livestock Commission in dealing with the BSE/CJD crisis in the UK meat industry. It covers the re‐launch of British beef, the history of the BSE crisis, the decline of the export market for beef and the increasingly political nature of the world beef and meat markets. In addition, the article assesses the impact of supermarkets, government and environmental concerns and the development of this key industry. The issue of reputation alongside natural products is considered and the complexities of a fragmented market. Suggests that there is no quick and easy fix to the re‐establishment of UK roast beef as a premier brand.

Explores the impact on consumer attitudes of the zenith of the bovine spongiform encephalopathy (BSE) scare of 20/21 March 1996. Considers implications for consumer behaviour and marketing communications for the meat industry through exposition of a uniquely timed consumer survey. An initial survey of meat consumers’ attitudes, ethics and habits in Central Scotland was ongoing just prior to the March 1996 media coverage. Following the Government’s announcement of a link between BSE and Creutzfeldt‐Jakob disease (CJD) an opportunistic follow‐up survey was conducted immediately. In all 50 of the original sample were traced and re‐surveyed within three days. Suggests that the scare had reduced levels of trust in information sources, and the faith expressed in products and control measures was ambivalent. Considers marketing and communication implications and scenarios.

Over the last five years we have successfully researched, designed, developed and commercialised the world’s first lamb and sheep dressing robots. Two have already been sold to commercial concerns. This has caused a paradigm shift in the way automation in meat processing can be viewed. In this paper we describe the lessons we have learned in robotic automation via projects in Y‐cutting, ripdown, brisket clearing, opening cuts, handling of primal cuts and packing bagged meat pieces for lamb and sheep meat. All of these projects have been, or are about to be, trialed in operating plants processing export quality meat. These projects have involved the development of a programmable robot suitable for washdown environments, and of tooling to conduct specific dressing and handling tasks. Latest projects are applying this approach to automating certain beef processing tasks, and a beef processing robot has been constructed and is being installed for trials in an operating plant. The technology behind the robots is described and illustrated in our paper. Also described are the methods we used to ensure commercialisation was an economic success.

Claims that by most conventional input cost measures, the Danish pork industry looks very uncompetitive when compared to its rivals in international markets, yet Danish exports account for between 20 and 30 per cent of global pork trade. Explores the reasons for this success, finding answers in the organisation of the Danish pork supply chain. Four farmer‐owned co‐operatives account for virtually all pig slaughtering and processing in Denmark which is highly technologically advanced. The pivotal role of the umbrella organisation, Danske Slagterier, in co‐ordinating market research, genetic and meat processing research is explored. Finally, an assessment is made of the competitive strengths, weaknesses, opportunities and threats facing the Danish pork supply chain.

The BSE crisis was triggered on 20 March 1996 by the statement from the Secretary of State for Health concerning the possible link between BSE and new variant CJD. Begins by discussing the state of the UK beef industry and British beef market prior to the announcement. Then looks in detail at the catastrophic effects that the crisis had on the industry in the following six months to October 1996. Clearly the beef crisis is not over but the industry has now entered a period of recovery. The way ahead for the industry will involve fundamental re‐engineering and rationalization accompanied by intensive marketing activity, as it tries to rebuild the domestic market and eventually to re‐ establish export markets. The domestic market for beef has been much more resilient than any dared hope but the industry faces a major challenge in restoring the high consumer confidence that beef once had. This reconstruction is now under way. Systems of traceability, monitoring, quality control and assurance are being set up to bring the competitive advantage needed to win back lost export markets and enable the industry to face the rigours of the world marketplace.

Explores the suggestion that the UK is at the forefront of Europe with respect to animal welfare issues and looks at farm animal welfare legislation and consumer concern in the UK and Europe. Results of a survey conducted in 1992 and a follow‐up in 1994, which looked at the importance with which meat manufacturers in the UK, Germany and Switzerland, view consumer concerns for animal welfare. Concludes that the meat industry needs to develop ways in which real concerns for animal welfare can be satisfied in a manner which both reassures the consumer and brings about improvement where it is necessary.

When self selecting meat, consumers rank the colour of fresh meat as being the most important criterion in their purchase decision because it indicates freshness, while the most desirable eating quality of meat, after texture, is the cooked flavour. Details the well‐understood chemistry in relation to meat colour and reviews the less well‐understood chemistry of cooked meat flavour.

Discusses the restoration of consumer confidence in the Belgian meat industry through Sanitel, a traceability system that tracks products through the entire supply chain. It is a prerequisite to an effective supply chain and quality management. Discusses the process in relation to the poultry meat industry in Belgium.

Kansas is a predominantly rural state, located in the geographic and geodetic centre of the USA. Recently, meat processing and other agriculture‐related industries have located in Kansas, bringing literally thousands of new immigrants into the State. As the non‐English speaking population has blossomed, communities have been hard pressed to meet the needs of all of their residents. The collaborative efforts of schools, universities, libraries, the State Department of Education, and many others, have been required to make an impact. This article ‐ originally presented as a Poster Session at ALA’97 in San Francisco, California ‐ describes these efforts, and offers suggestions on making your own facility more user‐friendly for non‐English speaking patrons.

Discusses research carried out by the Advanced Manufacturing and Automation Research Centre [AMARC], University of Bristol into the automation of two areas of meat production, the butchery of half carcasses into main joints and the evisceration of whole carcasses. Describes how the robotic butchery process requires sensing, determination of cut‐paths and trajectories for the robot, mechanical cutting using appropriate tools and the ability to transport, manipulate and hold each carcass during cutting and how each of these areas bas been integrated into a practical system. Also describes the system developed for robotic evisceration. Concludes that this research work has led to two industrial demonstrator systems for processing meat carcasses which have had encouraging response from potential customers.

The American economy is in a state of turmoil. Prominent firms are in serious trouble in industries such as steel, machine tools, fasteners, meat packing, textiles, cranes, copper, shipbuilding, farm machinery, and railroad products. Troubled companies are not usually destined to fail; a successful turnaround is frequently possible. However, the successful turnaround doesn't just spontaneously happen; proper management is the key to achieving this goal.

Animal rights is a growing social justice movement opposed to all forms of animal exploitation and abuse. Animal rights is not animal welfare. It is not pet therapy, wildlife conservation, or the services of the local humane society. Although it shares concerns with other organizations interested in the welfare of animals, the animal rights movement is activist and progressive, rejecting the view that animals are resources to be used for human purposes.

THIS IS a brief for purity, quality and prevention of contamination. It is applicable both to the product being processed as well as the lubricants for the processing machinery. Meat processing is one of the most automated industries. It is virtually fully mechanized and so completely integrated that the production line from the killing pens to the packaged edibles is a fantastic example of cost reduction. Give credit, however

Conventional economic measures are cited to show a declining demand for meat. Numerous surveys are quoted to show attitudinal factors influencing such decline. Within this decline, however, examples are given where significant market segments are available for exploitation. The report concludes that demand trends will be erratic depending on nutritional fashion; with regularisation likely to depend on emergence of channel domination by retail chains.

Trends in the intake of meat and meat products are brought into focus here. Whilst price has always been a major consideration, this is now being strongly challenged as a determinant of consumption as concern for health gradually increases in the public awareness. These issues are observed from various angles including age and income, but it is still difficult to present a conclusive view of future tendencies.

the situation and the problem Manual skills in the meat industry are obviously present in the High Street butcher's shop and it is in this retailing area that the more traditional type of apprentice training is mainly to be found. But it is important to realise that large parts of the meat industry have moved out of the shop to a factory situation. In the factory, as compared with the shop, there is a need for employees with high skill levels in a narrow range of tasks. In other words skilled operatives rather than craftsmen are needed, particularly in modern slaughtering and processing systems.