Search

This study explores the dynamics of the game meat market, with a particular focus on venison and wild boar meat, to assess the impact of a nuanced marketing mix and strategy grounded in a comprehensive customer analysis. By conducting three pivotal research studies—namely, the Omnibus Survey (2022) and Consumer Market Analysis Polls (2021 and 2023)—and analysing their data, this research comprehensively analyses buyers' preferences, motivations, and purchasing patterns. This paper is guided by three research questions aimed at examining the relationship between the game meat consumption and engagement in forest ecosystem services, including forest visitation, the sociodemographic characteristics of consumers and the criteria for market segmentation. The analysis focuses on identifying factors influencing the game meat consumption and examines how these factors may influence consumer behavior over time. It also explores the implications for the development of marketing strategies, based on Michael E. Porter's approach, which is discussed in detail. Additionally, the research evaluates the role of game meat within the context of forest ecosystem services, its contribution to forest reforestation initiatives, and its relevance in the formulation of forest policy. This examination highlights the dual nature of game meat as both a market commodity and a critical element in ecosystem management and policy frameworks, seeking to harmonize the economic and ecological objectives. [ABSTRACT FROM AUTHOR]

In view of the phenomenon that adulterated lamb with other animal-derived meats in the market could not be quickly identified, this study used visible near-infrared spectroscopy combined with chemometric methods to quickly identify and quantify lamb rolls adulterated with chicken, duck, and pork. The spectra of the visible–near-infrared band (350–1000 nm) and near-infrared band (1000–1700 nm) of 360 lamb samples, which were mixed with chicken, duck, pork, and 10% lamb oil separately in different increasing proportions, were collected. It was found that the qualitative models of heterogeneous meat (adulterated with chicken, duck, and pork) in lamb were constructed by the combination of first derivative and multiplicative scatter correction (MSC); the accuracy of the validation set reached 100%; the meantime accuracy of the cross-validation set reached 100% (pure lamb), 98.3% (adulterated with chicken), 98.7% (adulterated with duck), and 97.3% (adulterated with pork). Furthermore, the correlation coefficient (R2c) of the adulterated chicken, pork, and duck quantitative prediction models reached 0.972 (chicken), 0.981 (pork), and 0.985 (duck). In summary, the use of Vis NIR can identify lamb meat mixed with chicken, duck, and pork and can quantitatively predict the content of adulterated meat. [ABSTRACT FROM AUTHOR]

Halal means permissible according to Islamic law. Halal meat is obtained by hand slaughtering an animal that is not stunned and that is blessed by a Muslim individual immediately before slaughter. The purpose of this study was to determine the microbiological quality of raw meat from halal meat markets. A total of 138 beef samples were purchased from three halal (n = 72 samples) and three non-halal markets (n = 66 samples) between November 2016 and October 2017. All samples were analyzed for the presence of indicator organisms—aerobic plate counts (APCs), Enterobacteriaceae counts (ECs), total coliform counts (TCCs), and generic Escherichia coli (ECCs). The levels of APCs, ECs, TCCs, and ECCs (mean log CFU/g) in halal samples were 4.93 (100%), 2.89 (91.7%), 2.87 (94.4%), and 1.09 (18.1%), respectively, and those in non-halal samples were 4.92 (100%), 3.07 (95.5%), 3.02 (89.4%), and 1.15 (16.7%), respectively. The levels of TCCs and ECs were higher in halal samples during the summer compared to the other three seasons, whereas the highest ECCs in halal samples were found during autumn. In non-halal samples, significant differences were observed in the ECCs, TCCs, and ECs across seasons, with the highest level of contamination during autumn. Samples having higher levels of indicator organisms (APCs, ECs, TCCs, and ECCs) were more likely to be positive for pathogenic bacteria. The high levels of indicator organisms in both halal and non-halal retail meat samples suggest that the operation size, and not halal or non-halal meat classification, is associated with the microbiological quality. These findings can inform food safety interventions targeting small meat markets in the United States. [ABSTRACT FROM AUTHOR]

Objective: The purpose of this study was to characterize the circulating Peste des Petits Ruminants virus (PPRV) from slaughtered goats and conduct a phylogenetic analysis of the N gene of PPRV. Materials and Methods: A total of 196 slaughtered goats were investigated at the marketplaces of Mymensingh division from January 2019 to March 2021. Lungs, spleen, and mesenteric lymph nodes were collected for histology and molecular study. In-house developed Reverse-Transcriptase-Polymerase Chain Reaction (RT-PCR) protocols were carried out using designed primer sets (PPRV NF-gctctgtgattgcggctgagc and PPRV NR-cctggtcctccagaatcttggcc). The CLC sequence viewer was used for phylogenetic analysis. Results: Grossly pneumonic lungs, shrinkage spleen, and enlarged mesenteric lymph nodes with hemorrhages were recorded. Both intracytoplasmic and intranuclear inclusion bodies were seen in lymphocytes of the mesenteric lymph node, spleen, and lungs. PPRV was detected in 37 goats (18.9%) by RT-PCR test. The 402-bp amplicon was generated in PPRV-positive cases. The phylogenetic analysis showed that the studied PPRV isolates of the Mymensingh division belonged to lineage IV. Conclusion: The prevalence of PPR was 18.9% in slaughtered goats at marketplaces in the Mymensingh division. Slaughterhouses may be a source of PPRV, and it can be horizontally transmitted from the meat market to the farm. Restricting sick animal movement within the country, mass PPR vaccination campaigns, increased awareness, and improved biosecurity in the meat market may lessen the incidence of PPR in goats. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of sex on final live weight, carcass characteristics meat quality traits and sensory properties of a specific cross breed pig line (Landrace 75% x Yorkshire 25% "Degesa"). Eight randomly selected barrows (CM) and eight gilts (F) were used in the present study. No differences (P=0.05) between sexes for carcass characteristics, shear-force value or sarcomere length were observed. However, back fat thickness, pH@45, pH@24, water-holding capacity, marbling score and intramuscular fat content were higher (P=0.05) in CM than in F. Meat from CM had lower (P=0.04) lightness than F but similar (P=0.34) redness and yellowness. Total saturated fatty acids (SFA) proportion as well as individual SFAs (C16:0 and C18:0) were greater in CM than in F, but n-6:n-3 ratio was lower in males than females. In general, meat from males were better scored than meat from females by the trained panel in flavor attributes but the result was opposed when textural properties were evaluated. In addition, greater overall color score as well as flavor attributes were positively associated with intramuscular fat content and rate of monounsaturated FA but negatively associated with rate polyunsaturated FA proportion. In conclusion, results suggest that pork quality from Degesa crossbred pigs showed marked sexrelated differences and therefore, it could be deferentially commercially by sex in the meat market. [ABSTRACT FROM AUTHOR]

Meat from sheep offers an abundance of essential amino acids and trace elements essential for optimal human health and a delectable culinary delight. Because it has fewer calories and a lower cholesterol content than other meats, this succulent meat is not only delicious but also a nutritious choice. Globally, discriminating consumers have expressed profound appreciation for its irresistible flavor and nutritious composition. High-quality sheep breeds and lamb quality are in the spotlight as the market for sheep meat grows. Nevertheless, the demand for rapid growth and the use of antibiotics and other drugs have led to a shortage of high-quality mutton on the market. In the face of this emergency phenomenon, people add organic matter to the growth of mutton to improve the quality of mutton. This paper discusses the comprehensive evaluation methods of meat quality; summarizes the relationship between the nutritional components of meat and diet; discusses the genetic factors affecting meat quality attributes; feed nutrition, feeding methods, mutton storage methods, and related measures to improve the quality of mutton; and provides information on the current status of mutton and the challenges of ensuring high-quality meat supply in the future. [ABSTRACT FROM AUTHOR]

Simple Summary: Weaknesses in the sheep meat production chain are largely related to non-specialized systems in the production of this product, which results in the supply of low-quality meat to the consumer market. In this regard, the intensification of animal management is becoming increasingly important. In this study, we evaluated the growth curves of Santa Inês lambs from the suckling phase to weaning to monitor their weight development according to sex and type of birth. Simple and multiple regression equations were evaluated to estimate live weight at weaning. We also found that the best equations for estimating the weight of lambs, regardless of sex and type of birth, were models with more than one biometric measure. However, from a practical point of view, body length and barrel girth can be efficiently used to estimate the weight of Santa Inês sheep at 84 days of age. Monitoring weight development is essential for decision-making and assessing the effectiveness of management strategies. However, this practice is often hindered by the lack of scales on farms. This study aimed to characterize the weight development and growth curves of male and female Santa Inês lambs from birth to weaning, managed on pasture with creep-fed concentrate supplementation. Data from 212 lambs during the pre-weaning phase were analyzed. The animals were weighed every seven days to evaluate total weight gain and average daily gain. Biometric measurements were taken every 28 days. Mixed models were used to assess the effects of sex and birth type on birth and weaning weights. Simple and multiple linear regression models were employed to estimate live weight using biometric measurements. The non-linear Gompertz model was utilized to describe weight development and formulate growth curves. Results were considered significant at p < 0.05. An interaction effect between birth type and sex (p < 0.05) was noted for birth weight, with the lowest weight observed in twin-birth females (2.96 kg) and the highest in single-birth males (3.73 kg) and females (3.65 kg) (p > 0.05). Birth type significantly influenced average daily gain, total weight gain, and weaning weight (p < 0.05). The Gompertz model accurately depicted the growth curves, effectively describing the weight development. Pearson's correlation coefficients between biometric measurements and weight were positive and significant (p < 0.05), ranging from 0.599 for hip height to 0.847 for heart girth. Consequently, the simple and multiple regression equations demonstrated high precision in predicting weaning weight. In conclusion, twin-birth lambs receiving concentrate supplementation via creep-feeding and managed on pasture showed different developmental patterns compared to single-birth lambs under the same conditions. The Gompertz model proved effective for monitoring development during the pre-weaning phase. All simple and multiple linear regression models were effective in predicting weaning weight through biometric measurements. However, for practical application, the model incorporating two measurements—body length and abdominal circumference—is recommended. [ABSTRACT FROM AUTHOR]

An experiment was conducted to evaluate the microbiological, color and sensory attributes of sausages produced by different production modes. The sausages in control group (C) were made in a meat pilot plant laboratory, which is under the supervision of Veterinary State Authority and meets all the requirements for the production and sale of meat products on the market. Three hobby manufacturers simulated house-hold production mode (HMA, HMB and HMC) and made sausages from the same meat and using the same recipe in three different procedures for filling, cooking and smoking sausages. The results confirmed the correctness of the requirement for heat treatment inside the meat product (70 degrees Celsius for 10 minutes). Significant differences between production modes (P < 0.05) were found in basic chemical composition and in colour measurements of the sausages while significant effect on microbiological findings and sensory traits were not determined. An important requirement is to prevent cross-contamination when handling heat-treated meat products. [ABSTRACT FROM AUTHOR]

There is a growing demand for meat substitutes among consumers, given that excessive meat consumption is associated with negative consequences for personal health and the environment. However, the market shares of such meat substitutes remain low, thus highlighting the need to further investigate how to increase consumer acceptance of meat substitutes. The present research investigates social media data of plant-based meat brands and explores how visual features could lead to a high number of likes, which is a numerical representation of social acceptance. The findings of this research show that social media posts with warm color, vertical symmetry, and horizontal symmetry receive a higher number of likes. Further, there is a joint effect between warm color and vertical symmetry, such that vertical symmetry would strengthen the positive effect of warm color on the number of likes. These findings offer a more nuanced understanding of how to increase consumer acceptance of meat substitutes and how to promote plant-based meat brands in social media. [ABSTRACT FROM AUTHOR]

The study of current research is of interest regarding the assessment of the quality of poultry meat depending on the storage conditions. The scientific researches were performed using the following research methods: microscopic visualization, bacterioscopic and bacteriological methods qualitative and quantitative analysis, induction, deduction, the graphics method, the chronological series method. The results of the researches on the quality of poultry meat assortments demonstrated aspects of the quality of poultry meat assortments after 24 hours of refrigeration with a higher weight in the sample of poultry meat of the assortment purchased from the market - 3 isolated bacterial colonies, followed by the poultry meat of domestic origin-2 colonies and 1 bacterial colony determined in store-bought poultry meat depending on various storage conditions. In the scientific research are analyzed the consumption of meat by different categories, the origin of poultry meat sold on markets from Moldova, the analysis of quality based on storage and proposed recommendations related the improving the quality of the poultry meat. [ABSTRACT FROM AUTHOR]

Vibrio parahaemolyticus is a zoonotic disease transmitted to humans when handling or consuming improperly cooked fish meat. This study aimed to evaluate the effect of thermal treatment on V. parahaemolyticus isolates. Different heat treatment methods are used to determine the best methods for controlling V. parahaemolyticus, isolated from fish meat, which include microwave, low-temperature long-time, and high-temperature short-time methods. The V. parahaemolyticus isolates significantly declined in bacteria count when they were kept at 4°C, and 25°C for a long time, and the V. parahaemolyticus isolates significantly declined in bacteria count manner when they were kept at -20°C for a long time. The high temperature and long-time exposure at 75°C/25 minutes by moist heat, 87°C/5 minutes by dry heat, and 70°C/20 minutes by frying heat were enough to kill V. parahaemolyticus isolates. This work can be useful to decrease the hazards of infections related to V. parahaemolyticus and reduce the causes of fish-borne pathogens. [ABSTRACT FROM AUTHOR]

Simple Summary: In recent years, consumers have paid more attention to animal welfare and sustainable farming, shifting their focus to products that come from a traceable and sustainable supply chain. This trend represents a potential expansion for the sheep meat market, as the small ruminant farming system has the capacity to have a positive impact on environmental sustainability. In Italy, the sheep sector plays a minor role in the national agricultural economy but is fundamental to the protection and conservation of marginal and mountain areas. Mountain grazing is the most common method of rearing Bergamasca sheep in northern Italy, and in this system the animals are fed exclusively on grass, with no additional feed supplements. In the sheep market, the demand for meat is mostly focused on young animals and a proper characterisation and valorisation of dry cured products from grass-fed Bergamasca sheep of high weight and age could help to increase their relevance in the market. This study focuses on characterising two seasoned products, violino and bresaola, derived from grass-fed Bergamasca sheep monitored with a GPS system. The evaluation includes both nutritional and sensory aspects. Results reveal that both products boast a high protein content (approximately 40%) and a beneficial fatty acid profile, endorsing a healthy n-6/n-3 ratio (2.2), along with rumenic acid (92–184 mg/100 g) and branched-chain fatty acids (BCFAs) (237–621 mg/100 g). The sensory evaluation highlights distinctive ovine characteristics in aroma and flavour. Violino and bresaola from grass-fed Bergamasca sheep showcase positive attributes for human consumption. The study emphasises the potential for added value to seasoned products from Bergamasca sheep through a traceable, sustainable, and health-conscious supply chain. [ABSTRACT FROM AUTHOR]

In addressing the critical interplay between market dynamics and food security within Romania's swine meat market, amidst evolving economic and social challenges, the research aimed to elucidate the roles of elasticity dynamics and trade balance performance in ensuring a high food security level. Utilizing data from 2011 to 2022, the analysis employed key elasticity metrics--price elasticity of demand (PED), income elasticity of demand (IED), factor elasticity of demand (FED), and income elasticity of the swine meat trade balance's deficit (IET)--to dissect the complex interactions configuring demand, supply, and international trade dependencies. The methodology was grounded on quantitative analyses, contrasting year-over-year and base-year elasticities to capture both immediate and longitudinal market responses to socio-economic stimuli. This detailed approach uncovered pertinent findings: despite general price inelasticity in swine meat demand, significant fluctuations in response to income changes and production factors were observed, with 2015 marking a year of heightened sensitivity due to external factors like the African swine fever outbreak. This study underscores the imperative of leveraging elasticity analyses to inform the development of agricultural policies aimed at enhancing domestic production, managing trade deficits, and ultimately reinforcing Romania's food security socio-economic infrastructure against the backdrop of global market volatilities and domestic supply constraints. [ABSTRACT FROM AUTHOR]

In recent years, there has been a dramatic spike in meat prices in Algeria and globally and this has substantially influenced meat consumption trends. The study aims to understand the factors that influence consumer perceptions and goat meat consumption behaviour in Algeria. This study included 240 participants using random selection who were surveyed using a self-administered questionnaire through face-to-face interviews. At least 83% of the participants preferred the animals to be less than a year old, whereas only 2.9% opted for animals above two years of age. The male participants preferred male animals over female animals (81.3% vs 50.9%). Female participants preferred female animals (49.1% vs 18.7%). Among the breeds, Arbia was preferred over Makatia by 91.2% of participants in terms of sex and age. In terms of meat choice, the thigh muscle was the predominant choice among the female respondents (55.7%), whereas the shoulder cut was preferred by male respondents (49.3%). Nutritional features, health features, preparation time, conservation, information from previous consumers, and animal welfare concerns were found to primarily influence goat meat consumption among the participants. The study findings strongly reflect the trends and the strategies to be implemented in understanding consumer requirements to boost the consumption of goat meat, thereby transforming this into a stable income source in the meat product market. [ABSTRACT FROM AUTHOR]

Objective: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes. Design: We use information on nutritional values per 100 g to estimate the differences in the nutritional composition between RM, PM, vegan meat substitute (VMS) and non-vegan meat substitute (NVMS) and derive six unique meat product clusters to enhance the comparability. Setting: Meat markets from five major European countries: France, Germany, UK, Italy and Spain. Participants/Data: Product innovation data for 19 941 products from Mintel's Global New Product Database from 2010 to 2020. Results: Most of the innovations in the sample are RM products (55 %), followed by poultry (30 %), VMS (11 %) and NVMS (5 %). RM products exhibit a significantly higher energy content in kcal/100 g as well as fat, saturated fat, protein and salt all in g/100 g than the meatless alternatives, while the latter contain significantly more carbohydrates and fibre than either poultry or RM. However, results differ to a certain degree when products are grouped into more homogeneous clusters like sausages, cold cuts and burgers. This indicates that general conclusions regarding the health effects of substituting meat with plant-based alternatives should only be drawn in relation to comparable products. Conclusions: Meat substitutes, both vegan and non-vegan, are rated as ultra-processed foods. However, compared with RM products, they and also poultry products both can provide a diet that contains fewer nutrients-to-limit, like salt and saturated fats. [ABSTRACT FROM AUTHOR]

There is low commercial availability of goat meat in retail outlets such as supermarkets and butcheries due to the limited supply and cultural beliefs in many nations of the world, especially in sub-Saharan Africa. This study aimed to find potential customers for goat meat if it were made readily available in retail outlets. Two hundred respondents from cities and towns (Port Elizabeth, East London, Mthatha, King's Williams town, Grahamstown, Alice, Butherwotth, Fort Beaufort, Queenstown, Craddock, Adelaide, Port Alfred, Stutterheim, and Peddie) in the Eastern Cape, South Africa, were randomly selected and interviewed using structured Google form questionnaires. Data were analyzed using descriptive statistics and chi-square tests. Participants answered questions about goat meat consumption in relation to other meats. Factors limiting the consumption of goat meat were also investigated. About 66% of respondents had positive views of goat meat, while 23.5% were neutral. Only 10.5 % had unfavourable views concerning goat meat. The availability of goat meat in the market was the most limiting factor for 60% of the respondents, while 15% said price was their limiting factor. Other factors limiting goat meat consumption were personal preferences, religion, aversion to testing, price of goat meat, aversion to smell, and fattiness, with 15%, 9%, 6.5%, 5%, 4%, and 0.5% of respondents, respectively. About 46% of the total respondents preferred goat meat from a supermarket or butchery, and only 6.5% preferred vendors. Only 26% preferred live goats, while 61.5% preferred a portion of meat from slaughtered goats. The chi-square test also revealed a significant association (P<0.05) between attitude/view of goat meat consumption with gender (0.00), age (0.001), nationality (0.027) and ethnicity (0.041). However, the association between attitudes/views towards goat meat consumption and small households (0.262) or religion (0.142) was not significant (P>0.05). Although demand for goat meat is expected to rise as people receive more information on nutritional benefits and cooking methods, it could be concluded that consumers are willing to consume it and that there is market potential for it as a major store product. [ABSTRACT FROM AUTHOR]

Although South Africa accounts for half of the alternative meat market for the African continent, there remains a lack of information about consumer demand for plant-based and lab-cultured meat and its market potential domestically. This study reports the results of a nationwide survey of 649 South African consumers who completed a choice experiment in which they selected among conventional beef and three alternative burger patties at varying prices. Results indicate that holding prices constant and conditional on choosing a food product, 21% of the market share was estimated for plant-based meat alternatives and 38% for lab-cultured meat. [ABSTRACT FROM AUTHOR]

Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to be established as a valuable part of the meat trade market. But, currently, goat meat production is less specialized; there is less intense breed selection for premium meat production, and often the animals are farmed with a multifunctional purpose, such as for their meat, fiber, and milk. The less structured goat meat industry contributes to the inconsistent quality of goat meat. This paper attempts to describe the characteristics of popular goat breeds and indigenous goats as a source of meat and the potential of various goat breeds for meat production. Additionally, this paper presents goat meat's quality and physicochemical and sensory attributes that are relevant to understanding the unique attributes of goat meat. Much work is needed for the goat meat processing industry to develop its potential. [ABSTRACT FROM AUTHOR]

The optimisation of poultry meat quality attributes at the industrial level requires getting to know the changing customer needs and expectations to justify further measures taken in the future to improve the production process. This article was aimed at the following: (1) to identify and assess consumer expectations and behaviour in relation to the quality criteria for poultry meat offered on the market in Poland, and (2) to identify the significance of the sensory characteristics of poultry meat, mainly variegated colours on its surface, as a criterion for creating the expected quality in a shop. The study results showed that the attributes which significantly lower the quality and commercial value of meat are the defects noticeable on the fillet surface, namely discolouration and hematomas, which are mainly caused during the poultry stunning. The absence of noticeable bruising or hematomas and a uniform colour on the fillet surface are the main attributes of high-quality poultry meat retail cuts, which are expected by consumers. A recommendation for poultry meat producers is that bruising and hematomas need to be eliminated and that the offer should be adjusted to Polish consumers' expectations about the quality attributes of the meat offered on the market. The elimination of these meat defects will be possible, e.g., through the introduction of innovative technical solutions into the poultry stunning process, which will improve meat quality at its production stage. [ABSTRACT FROM AUTHOR]

Minced meat products are very common and popular meat semi-products today due to their simple way of preparing various meals that does not require a lot of time. If, due to commercial carelessness, cheaper meat is fully or partially incorporated into minced meat and its products, such products will not only be of lower quality and fail to meet regulatory requirements but may also be risky for human health. The aim of the study was to assess the quality of minced meat products as well as minced formed meat available on the market in the Republic of Srpska and, based on the results of 120 samples, evaluate the degree to which these products comply with the regulations concerning their protein content, collagen content in the meat protein (collagen/meat protein ratio), and fat content. The tests were carried out with reference-accredited methods to determine the contents of hydroxyproline (BAS ISO, 2007), nitrogen (BAS ISO, 1978) and fat (BAS ISO, 2007b). The largest number of non-compliances with the requirements of the regulation was found in the case of an increased proportion of collagen in meat proteins, which indicates the use of a larger amount of low-quality meat in production. According to the requirements of the regulation, consumers must be provided with accurate information about food from the Republic of Srpska market because otherwise, low-quality food poses a risk to people's health. More regular and comprehensive control of meat producers and processors is necessary. [ABSTRACT FROM AUTHOR]

Species of Aspergillus produce a class of mycotoxins known as aflatoxins. For both humans and animals, aflatoxins are poisonous and cancer-causing agents. A potential threat to consumer health, therefore, exists when aflatoxins are found in food. In market meat, particularly in chicken and duck, there have been few reports of aflatoxins residues. As a key source of protein, poultry products are one of the foods that are consumed widely in Egypt. So, the goal of this study was to use HPLC for measuring the total aflatoxins (AF) and aflatoxin B1, B2, G1 and G2 levels in chicken and duck flesh and liver. A total of 100 samples were collected throughout the study period, including 50 samples of chicken meat (25 muscles, 25 liver), and 50 samples of duck meat (25 muscles, 25 liver). Findings showed that the samples investigated varied significantly (p values). The highest total aflatoxin residues were detected in the liver in both chicken and duck (6.61± 1.51, 6.15±1.75 ppb respectively), while in the muscles it was lower (0.07±0.005, 0.071±0.03 ppb respectively). Moreover, the amount of aflatoxin residue found was highest in duck liver (6.15±1.75 ppb) 80% from total examined samples, whereas it was significantly lower in chicken (Liver, muscles) and duck muscles. The liver of the examined chicken and duck samples showed a significant differential variation (p values), however the muscle variation was statistically negligible. The presence of contamination in every sample is a health hazard, and it appears that more research is needed. [ABSTRACT FROM AUTHOR]

The article presents a study on the impact of a 3D-printed artificial vagina for rabbit meat production in Huaral, Lima. The objective is to improve the reproductive efficiency of rabbits and promote sustainability and competitiveness in the industry. The improvement in efficiency, cost reduction, and environmental sustainability are highlighted as value propositions. The impact analysis anticipates improvements in production, technological development, sustainable practices, and job creation. It is concluded that the 3D-printed artificial vagina not only offers technological development but also drives sustainable development in livestock production. [Extracted from the article]

In recent years, the fluctuation in agricultural commodity prices in Iran is increased and thus, accurate forecasting of price change is necessary. In this article, a flexible combined method in modeling monthly prices of beef, lamb and chicken from April 2001 to March 2021, was proposed. In this new method, three different approaches namely simple averaging, discounted and shrinkage methods were effectively used to combine the forecasting outputs of three hybrid methods (MLPANN-GA, MLPANN-PSO and MLPANN-ICA) together. In implementation stage of hybrid methods, based on test and error method, the optimal MLPANN structure was found with 3/2/4-6-1 architectures and the controlling parameters are carefully assigned. The results obtained from three hybrid methods indicate that, based on the RMSE statistical index, the MLPANN-ICA method performs the best when forecasting prices for beef, lamb, and chicken. The outputs of three combination approaches show that the shrinkage method, with a parameter value of K=0.25, achieves the highest prediction accuracy when forecasting prices for these three meats. In summary, the proposed method outperforms the other three hybrid methods overall. [ABSTRACT FROM AUTHOR]

Our study analyzed the impact of African swine fever (ASF) news on the Korean meat market using sentiment analysis. We applied a neural network language model (NNLM) to generate a sentiment index indicating whether the news had a positive or negative impact on consumer expectations. We analyzed 24,143 news articles to estimate the impulse responses of meat price variables to sentiment shocks. Our study contributes significantly to agricultural economics as it applies NNLM to generate a sentiment index. The empirical results indicated that ASF news sentiment has a substantial impact on meat prices in Korea, and there is evidence of substitution effects among different types of meat. ASF news has a positive impact on the price of pork, negative effects on beef and chicken prices, and a greater impact on the price of chicken than beef. The findings imply that the effect of ASF news on demand outweighs its impact on supply in the pork market, whereas the effect on supply surpasses the effect on demand in the beef and chicken market. We believe our methods and results will inspire discussions among applied economists studying consumer behavior in this specific market and could encourage the application of big data analysis to the agricultural economy. [ABSTRACT FROM AUTHOR]

The study proposes methodological approaches for promoting innovative products in international markets. Peculiarities of international promotion and barriers to innovation diffusion in the market have been identified. The proposed strategy formation model for promoting innovations in international markets takes into consideration the characteristics of the innovation, consumer behavior patterns, and consumer resistance to innovations. A specific innovative product in the US market is selected to test the model, and marketing research is conducted. The marketing research outcomes include insights into consumer motivations, and perception of innovations in the US plant-based meat market, which can serve as valuable input for companies while their promotion. [ABSTRACT FROM AUTHOR]

Objective: To detect incidence of Shigatoxin producing Escherichia coli in the examined camel meat samples. Samples:123 samples. Procedure: All samples were collected from retailed camel carcasses distributed at Albeheira governorate, Egypt. Each individual sample was packaged into a sterile plastic bag then marked and transferred in an insulated icebox to the research laboratory of Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, wherein the microbiological examination was done. Results: Biochemical characteristics suggestive for E. coli colonies (128/156 isolates) were identified as indole +ve, methyl red reaction +ve, Voges Proskauer -ve result, and citrate -ve results. The biochemical tests for the presumptive isolates revealed that only 128 isolates from total of 156 isolates by a percent of 71.87% were biochemically positive E coli and only 92 isolates were confirmed as E. coli based on serological identification and molecular confirmation of E. coli while 46 isolates were confirmed as Shigatoxin producing E. coli containing virulence genes of stx1, stx2, eaeA and hlyA. These results emphasized that retailed camel meat may be a vehicle for EHEC O157:H7 strains which may be of a public health concern, and there is a need to implement protective measures to reduce the levels of their occurrence in meat. Conclusion and clinical relevance: To our knowledge, this study is one of the fewest studies done to detect the occurrence of shigatoxin producing E. coli in camel carcasses worldwide. Our results clearly determine the incidence of shigatoxin producing E. coli in camels, which may contaminate meat consumed by humans. [ABSTRACT FROM AUTHOR]

The consumption of meat substitutes has significantly grown over the last decade. To understand the extent to which plant-based meat alternatives can already substitute conventional meat in terms of price and nutritional value, detailed knowledge of current market offerings is essential. We conducted an analysis of 38 plant-based minced products and 36 plant-based sausage products in Austrian supermarkets. The data were obtained using standardized observation in Austrian supermarkets reflecting 90% of the current market, expanded further through secondary data, and analyzed the generated dataset using mean value comparison. To provide a broader perspective on the trends in these markets, we incorporate results from a comparative study conducted in Australia. Our results obtained through t-tests revealed that there is no statistically significant difference in the protein content of plant-based meat substitutes and conventional meat (at the 95% confidence interval), underscoring the potential of meat substitutes as an alternative source of protein. Offering comparable protein content but with significantly lower caloric intake (at the 1% significance level), plant-based substitutes may contribute to reducing obesity in industrialized countries. The findings also reveal that plant-based products continue to be priced significantly higher than conventional meat (at the 1% significance level). We found substantial differences in ingredients and other nutritional values of plant-based products between Austria and Australia, although the main protein sources are the same in both countries, with peas being included in 60 out of 74 and soy in 27 out of 74 Austrian products. Our article concludes with a discussion of the implications for scholars and policymakers and identifies new avenues for future research. [ABSTRACT FROM AUTHOR]

This paper aims to identify risk factors and to determine the level of contamination of Pseudomonas aeruginosa by conventional Polymerase Chain Reaction (PCR) in beef commercialized in the markets of Huánuco, Peru. To meet this objective, an epidemiological study was carried out. The sample consisted of 300 biological analyses of beef meats in the markets of Huánuco. A sample was taken from each position, making a total of 300 during a few days. Observation guides were used in order to collect data. The determination of the presence of Pseudomonas aeruginosa was made by PCR. A statistical analysis was carried out using contingency tables and Chi-square Pearson's test, between the possible causes of contamination and the results obtained from the sample analysis. Pseudomonas aeruginosa was isolated in 69 samples out of a total of 300, corresponding to a frequency of 23%. Among the identified factors are: dirty uniform of another color (p=2.5469x10-13); dirty hands (p=0.000); work utensils in poor condition and dirty (p=3.4776x10-12); these factors were statistically significant to the frequency of Pseudomonas aeruginosa in beef. [ABSTRACT FROM AUTHOR]

The purpose of the scientific investigation study was the microbiological research of the quality of the domestic rabbit carcasses sold in various storage periods and temperatures and the interpretation of the data obtained according to the aspects of the microbiological quantitative values. The quality aspects of the rabbit carcasses were revealed according to the organoleptic and microbiological indices, which confirmed the quality of the rabbit carcasses after the evaluations of the quality indices and their use in the food chain. In the same time, in the scientific article was analysed the local and foreign market of rabbit meat and the main problems faced by rabbit meat producers from the Republic of Moldova. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background and Aim: Food poisoning caused by Salmonella enterica serovars is the most common type of foodborne illness. Tainted chicken meat is a major vector for spreading these serovars throughout the food supply chain. Salmonella isolates that developed resistance to commonly used antimicrobials pose a noteworthy risk to public health, yet there has been a lack of data on this issue in Iraq. Therefore, it is crucial to address these serious public health challenges with an adequate database on the occurrence and antibiotic resistance of these serovars. This study aimed to determine the frequency of occurrence of Salmonella enterica serovars Enteritidis and Typhimurium (S. Enteritidis and S. Typhimurium), antimicrobial resistance (AMR), and prevalence of multidrug resistance among S. Enteritidis and S. Typhimurium isolated from poultry meat collected in Wasit Province in Iraq. Materials and Methods: A total of 150 raw and frozen poultry meat samples were gathered from retail markets in various locales across the Wasit Governorate in Iraq. Salmonella spp. were successfully cultured and identified using the technique recommended by ISO 6579:2002, with minor modifications. The multiplex polymerase chain reaction approach was used to confirm Salmonella spp. (S. Enteritidis and S. Typhimurium). A disk diffusion test was performed to determine the susceptibility to particular antimicrobial agents, and 12 different antimicrobial agents were evaluated. Results: Only 19 of the 150 (12.7%) samples tested positive for Salmonella (16% and 11% were isolated from raw and frozen chicken meat, respectively). S. Enteritidis accounted for 63.2%, whereas S. Typhimurium accounted for 36.8%. Nalidixic acid resistance was the most common (73.7%), followed by sulfamethoxazole-trimethoprim (63.2%) and tetracycline (63.2%), but gentamicin and ciprofloxacin (up to 15.8%) only had modest resistance. Antibiogram of S. Enteritidis and S. Typhimurium yield 13 antibiotypes. Among the 19 Salmonella isolates, 12 of 19 (63.2%) established resistance to no less than three categories of antimicrobials. Conclusion: This study highlighted the necessity of limiting the utilization of antibiotics in animal production by providing vital information regarding the frequency and AMR of Salmonella at markets in Wasit Province. Therefore, risk assessment models could use these data to lessen the amount of Salmonella passed on to humans in Iraq from chicken meat [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Increased demand for the supply of donkey hides for use in the Traditional Chinese Medicine e'jiao, is leading to a re-appraisal of donkeys' contributions to livelihoods across the world. This research aimed to understand the utilitarian value donkeys provide to poor small holder farmers, especially women, in their efforts to make a living in two rural communities in northern Ghana. Uniquely, children and donkey butchers were interviewed for the first time about their donkeys. A qualitative thematic analysis was undertaken of data disaggregated by sex, age and donkey-ownership. The majority of protocols were repeated during a second visit, ensuring comparative data between one wet, and one dry season. Donkeys are more important in people's lives than had previously been recognised and are highly valued by their owners for their help in reducing drudgery and the multi-functional services they offer. Hiring out donkeys to generate income is a secondary role for people who own donkeys, especially women. However, for financial and cultural reasons the way donkeys are kept results in the loss of a certain percentage of the animals to the donkey meat market, as well as the global hides trade. Increasing demand for donkey meat, coupled with increasing demand for donkeys for farming, is leading to donkey price inflation and theft of donkeys. This is putting pressure on the donkey population of neighbouring Burkina Faso and pricing resource-poor non-donkey owners out of the market. E'jiao has put the spotlight on the value of dead donkeys for the first time, especially to governments and middlemen. This study shows that the value of live donkeys to poor farming households is substantial. It attempts to understand and document this value thoroughly, should the majority of donkeys in West Africa be rounded up and slaughtered for the value of their meat and skin instead. [ABSTRACT FROM AUTHOR]

Ticks are obligate blood-sucking parasites of wild animals and transmit many zoonotic microorganisms that can spread to domesticated animals and then to humans. In Cameroon, little is known about tick diversity among wildlife, especially for animals which are hunted for human consumption. Therefore, this survey was undertaken to investigate tick and Rickettsia species diversity parasitizing the wild animals sold in bush meat markets in Cameroon. In total, 686 ticks were collected and identified to the species level based on morphology, and some were genetically analyzed using the 16S rRNA gene. Eighteen tick species belonging to five genera were identified: Amblyomma spp. (Amblyomma compressum, Amblyomma flavomaculatum, and Amblyomma variegatum), Haemaphysalis spp. (Haemaphysalis camicasi, Haemaphysalis houyi, Haemaphysalis leachi, and Haemaphysalis parmata), Hyalomma spp. (Hyalomma nitidum, Hyalomma rufipes, and Hyalomma truncatum), Ixodes spp. (Ixodes rasus and Ixodes moreli), and Rhipicephalus spp. (Rhipicephalus guilhoni, Rhipicephalus moucheti, Rhipicephalus muhsamae, Rhipicephalus microplus, Rhipicephalus camicasi, and Rhipicephalus linnaei). In terms of Rickettsia important for public health, two Rickettsia spp., namely Rickettsia aeschlimannii and Rickettsia africae, were detected in Hyalomma spp. and Amblyomma spp., respectively. Distinct tick–pathogen patterns were present for divergent sequences of R. africae associated with exclusively A. variegatum vectors (type strain) versus vectors comprising A. compressum, A. flavomaculatum, and A. variegatum. This suggests possible effects of vector species population dynamics on pathogen population circulation dynamics. Furthermore, Candidatus Rickettsia africaustralis was detected for the first time in Cameroon in I. rasus. This study highlights the high diversity of ticks among wildlife sold in bush meat markets in Cameroon. [ABSTRACT FROM AUTHOR]

Objectives of this research were to compare carcass characteristics, carcass cutting yields, and meat quality for market barrows and market gilts. Commercially-sourced carcasses from 168 market barrows and 175 market gilts weighing an average of 107.44 ± 7.37 kg were selected from 17 different slaughter groups representing approximately 3,950 carcasses. Each group was sorted into percentiles based on hot carcass weight with an equal number of barrows and gilts selected from each quartile so that weight minimally confounded parameters of interest. Carcass lean yield was determined for carcasses following fabrication (i.e. dissection of lean, fat, and bone tissue components) and meat quality measurements were evaluated at the time of fabrication (24 to 72 h postmortem) and following 14-d of postmortem storage. Data were analyzed as a randomized complete block design with carcass serving as the experimental unit, sex (barrow or gilt), the three hot carcass weight quantiles (light [<104 kg]; average [104 to 110 kg]; heavy [>110 kg]), and the interaction between sex and hot carcass weight quantile serving as fixed effects, and producer nested within slaughter event serving as a random effect. Results from the study demonstrated that gilt carcasses were leaner (3 mm less backfat thickness; 3.5 cm2 greater loin muscle area, 1.52% greater merchandized-cut yield, and 2.92% greater dissected carcass lean yield; P < 0.01) than barrow carcasses, while loins from barrows were higher quality (0.43% more intramuscular fat and slightly less shear force; P < 0.01) than loins from gilts. While this study confirms the well-known biological principle that barrow carcasses have greater levels of fat deposition and lower levels of carcass leanness when compared with gilt carcasses, this study provides a much-needed quantification of these differences for the commercial industry that will undoubtedly be useful as new technologies emerge in upcoming years. [ABSTRACT FROM AUTHOR]

Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced beef is a significant risk for the worldwide meat market. Both natural and synthetic preservatives are used to expand the shelf life and improve the quality properties of meat. The harmful effects of synthetic preservatives make natural preservatives more appealing. Therefore, this research was performed to study the impact of different concentrations of Cassia glauca leaf extract (CGE) on increasing the shelf life of minced beef. Seventy-two minced beef samples were divided into control, 0.25, 0.5, and 1% w/w CGE treated groups. The control and treated samples were kept at 3 ± 1 °C in the refrigerator for 15 days. Minced beef samples' sensory, chemical, and microbiological properties were assessed every three days. The gained results showed that the CGE addition effectively decreased the microbial count and maintained the minced beef's sensory and chemical quality. Additionally, CGE extended the shelf life of minced meat up to 15 days under the proper refrigeration condition compared to the control group, which decomposed after the sixth day of refrigeration. Our study suggested that CGE could be used as a natural preservative for refrigerated minced meat. [ABSTRACT FROM AUTHOR]

The number of people reducing their meat consumption due to ethical and environmental concerns is growing. However, meat reducers sometimes care for omnivorous or carnivorous pets, creating the 'vegetarian's dilemma'. Some meat-reducers opt to feed plant-based diets to companion animals, but others express reservations. Cultivated meat offers a possible third path, but consumer perceptions of cultivated meat as pet food have received little scholarly attention. Using survey data from 729 respondents, we analyzed consumers' willingness to feed cultivated meat to companion animals, particularly with reference to their own current dietary practices, and their own willingness to eat cultivated meat. Though not all our respondents willing to eat cultivated meat were willing to feed it to their companions, a large majority were (81.4%, 193/237). However, for those unwilling to eat cultivated meat, the story was more complicated. Vegans and vegetarians were less likely to say they would eat cultivated meat (16.4%, 39/238) than meat-eating respondents (40.3%, 198/491). However, among vegans and vegetarians who would not consume cultivated meat, the majority (55.9%, 86/154) indicated that they would still feed it to their pets. Among meat-eating respondents, only a small minority (9.6%, 11/114) unwilling to eat cultivated meat would feed it to their pets. Consequently, we suggest that the potential market for cultivated meat for pet food is markedly different from the potential market for cultivated meat from human consumption. A key concern among our respondents about feeding cultivated meat to pets was a worry that it was not healthy, indicating that there may be easy gains in cultivated pet food's uptake through messaging relating to safety and nutritional completeness. [ABSTRACT FROM AUTHOR]

The study assessed the carcass characteristics and meat quality of spent laying ducks (Khaki Campbell hybrid ducks) compared to broiler ducks (Muscovy ducks), with a focus on their suitability for the meat market. Sixty carcasses of each breed underwent evaluation for carcass characteristics, pH 24 , chemical composition, physical properties, and sensory characteristics. The findings showed that spent laying duck carcasses had lower weights and percentage cuts compared to broiler ducks, except for drumsticks, feet, backsides, neck and head, and remainders. Spent laying duck leg meat had higher moisture, fat, and pH 24 levels, while breasts contained more total non-essential amino acids, such as aspartic acid and glutamic acid. In contrast, broiler duck breast meat had higher protein, ash, soluble collagen, myoglobin content, total soluble protein, myofibrillar protein proportions, and total essential amino acids, particularly lysine and arginine. Broiler duck leg meat had the highest total collagen and stromal protein levels. In terms of physical properties, raw broiler duck breast meat and spent laying leg meat were more dark red in color. Cooked breast meat from both duck breeds was also darker than duck leg meat. Spent laying duck leg meat had the highest drip loss, while broiler duck leg meat had higher cooking loss and shear force but lower drip loss. Sensory evaluations indicated that both duck breeds' breasts and broiler duck legs received higher overall preference scores compared to spent laying duck leg meat. To enhance spent laying duck meat quality, particularly its water-holding capacity, further improvements and the development of value-added products are recommended to increase utilization in the meat market. [ABSTRACT FROM AUTHOR]

The Butcher Shop is a commercial establishment of refrigerated and frozen meat, existing for many years. As provided by the sanitary surveillance butchers must preserve good order and hygiene, maintaining a safe and clean working environment, being important for the production and marketing of quality food, maintaining the proper conditions of establishments also promotes the prevention of pathogenic microorganisms. that are harmful to consumer health. The objective of this research was to evaluate the hygienic-sanitary conditions practiced in butchers present in the municipality of Mineiros / GO. Sixteen butcher shops were randomly selected, including meat houses and supermarkets, in which the documentation, the health aspects related to the disposition and exposure of meat products, the hygiene of equipment that comes in direct contact with the marketed product and the critical points connected were verified. to the food handler. The data collected demonstrate that much of the meat and butcher markets visited have failed gravely in most of the evaluated requirements, both in the required basic documentation and safety materials to be used by staff and equipment hygiene requirements. The results showed that the evaluated establishments had their classifications as irregular, that is, somehow they are not in compliance with the regulatory laws, exposing their disagreement with the sanitary norms and regarding the necessary documentation. [ABSTRACT FROM AUTHOR]

in profit and a high turnover. Industrial pig products have significant global demand, particularly in China and Russia. However, as pig farming is a small-scale industry with insufficient mechanization and automation in Kazakhstan, the costs have increased while the quality of Kazakhstani pig products has decreased due to the simultaneous influx of cheap imported pork into the domestic market. This study aimed to analyze the export potential of the swine industry in the Republic of Kazakhstan and assess its impact on the global pork market. Materials and Methods: A meta-analysis of open sources was conducted for the period 1990–2020, while forecasting was extended to 2025. Statistical methods for the analysis (construction of time series with equal intervals, calculation, interpretation of average values, and growth rates) were used. Pearson correlation analysis was performed to study the dependence of the productivity of pigs on the category of the pig farming enterprise to establish the relationship between the average live weight of one head of pigs and the share of pigs in agricultural enterprises in the total number of pigs. The polynomial smoothing method was used, and a trend line was built, forecasting the number of pigs in Kazakhstan, the production and sale of pig products, along with their cost and profitability. Results: This study briefly characterizes the developing situation of the global pork market. We identified and evaluated the development trends in Kazakh pig farming in terms of their impact on the industry’s export potential. Specifically, we determined the following trends: An increase in the actual and projected number of pigs; a decrease in the natural loss of pigs during 2014–2020; the growth of existing and forecast indicators of pork sales in the domestic market; a steady decrease in the share of pigs in small households and an increase in the share of pigs in peasant farms and agricultural enterprises; an increase in the dynamics of the productivity of the pig population; and the growth of actual and predicted profitability of production and sale of pig products. We discussed the main problems that hinder the entry of Kazakhstani pork into the global market: Small-scale farming, insufficient mechanization and automation, and inadequate financial support from the state and banking structures. First, small-scale farming (deduced from the number of pigs by the farm categories) has hampered the small farms’ independent manufacture and use of feed grain (i.e., barley, which is abundant in Kazakhstan), which might reduce costs. Moreover, small-scale farms struggle to comply with the waste disposal rules for pig production and environmental safety norms, which limit the export potential of Kazakhstani pork. Second, insufficient mechanization and automation in feeding and breeding (i.e., use of resource-saving technologies) result in inadequate productivity, decreased competitiveness, and failure to meet global standards. Third, insufficient financial support in the form of grants allocated to purposes other than selection and breeding limits the overall development of Kazakhstani pig farming. Conclusion: The positive dynamics of the main development indicators of Kazakhstani pig farming efficiently assess the industry’s export potential, according to the country’s leading academic specialists and practitioners in the agricultural sector, especially in light of the difficult epizootic situation. This provides abundant opportunities for export supplies in the global meat market. These indicators include the number of pigs, its natural decline, and structure by farm categories. They also include the production, sale, and profitability of production of pig products and the productivity of pigs. As China and Russia currently have a massive shortage of this product in the domestic markets, they are potential importers of Kazakh pork. [ABSTRACT FROM AUTHOR]

As an alternative protein product to animal meat, plant-based meat is considered to play an essential role in improving animal welfare and protecting the environment. However, why do a few consumers choose plant-based meat but others do not? Despite the increasing research on plant-based meat marketing, little is known about the psychological mechanism by which plant-based meat marketing affects consumers' purchasing decisions. We utilize dual-system theory to understand how social media marketing of plant-based meat influences cognitive fluency, customer inspiration, perceived risk, and purchase intention. Four studies (i.e., Studies 1, 2, 3, and 4) show that social media marketing can increase young people's purchase intention of plant-based meat more than traditional marketing. In Studies 1 and 2, increased intensity of social media marketing can enhance young people's cognitive fluency and further promote purchase intention. Study 3 explores how cognitive fluency relates to purchase intention through two psychological mechanisms. We suggest that a higher level of cognitive fluency increases customer inspiration and improves purchase intention. However, a lower level of cognitive fluency reduces purchase intention by increasing perceived risk. Study 4 manipulated members' in-group or out-group status to show a boundary condition for the effect of brand community identity on purchase intention. These studies provide insight into how brand marketers can use social media to promote consumer inspiration and advertising engagement, how managers can offer fluency-increasing mechanisms to ensure a low level of perceived risk, and how enterprise practitioners may want to consider brand community publicity to attract out-group members. [ABSTRACT FROM AUTHOR]

Background: The ever-increasing market of functional meat products demanded especially by modern health conscious consumers has prompted researchers to develop healthier meat products. Aims: This experiment was conducted to improve the dietary fiber-deficient buffalo meat with natural functional fiber-rich extenders. Methods: Meat obtained from the carcass of adult female buffalo (>10 years of age) was procured from the local market within 5-6 h of slaughter, conditioned for 24 h, and then processed by incorporating the dietary fiber-rich extenders at their optimum levels viz. 12% barley flour, 12% maize flour, 10% pea hull powder, and 8% wheat bran (hydrated as 1:1, w/w) for the development of functional restructured buffalo meat fillets (FRBMF). Results: Results revealed higher cooking yield, pH, moisture content, lower protein, and fat percentage for most of the treated samples compared with the control group. The ash percentage of FRBMF prepared with the optimum level of pea hull powder and wheat bran was significantly higher (P<0.05) than in control and other treatments. Shear force values for FRBMF were lower than the control. Total dietary fiber (TDF) percentage of all the treatment products was significantly higher (P<0.05) than the control. Texture profile analysis revealed no significant differences (P>0.05) between FRBMF and the control. The sensory scores for most of the attributes of FRBMF incorporated with the optimum level of extenders were lower but comparable to the control. Conclusion: It was concluded that the functionality of the product had improved, especially in terms of total dietary fiber, as compared to the control. Pea hull powder and wheat bran proved to be excellent sources of dietary fibers, followed by barley and maize flours, respectively. [ABSTRACT FROM AUTHOR]

Introduction: Foodborne diseases, together with increasing antimicrobial resistance (AMR), pose a threat to public health in an era of huge challenges with climate change and the risks of zoonotic epidemics. A One Health approach to foster food safety is a key for improvement, particularly in complex socio-ecological systems such as in Palestine, to examine human–animal-environment interfaces and promote intersectoral action. Objectives: This study aimed to assess food safety from farm to public health toward an operational One Health strategy for Palestine. This study evaluates the food production (broiler production) and monitoring system to better understanding the zoonotic foodborne illnesses transmission and their resistance to antimicrobials. Methods: The transdisciplinary approach included multi-stakeholder discussion groups and field visits to broiler farms, slaughterhouses, and meat stores in the Ramallah and Al-Bireh and Jerusalem districts using a semi-structured observational tool. A survey with 337 poultry producers and workers in slaughterhouses and meat stores was conducted to assess hygiene knowledge, attitudes, and practices during broiler meat production. Results: The stakeholders point out various challenges along the food production chain in Palestine, such as a striking scarcity of public slaughterhouses, insufficient coordination between authorities, a gap between public and private sectors, and inconsistent application of the law. From observations, it appears that, unlike traditional broiler production, the public slaughterhouses and meat markets have effective hygiene, while large-scale farms implement biosecurity measures. Overall, surveyed participants reported that they are aware of zoonotic disease transmission routes and value hygiene standards. Semi-structured observations and survey results are contradictory. Observations indicate poor hygiene practices; however, the vast majority of broiler meat production chain workers claim that hygiene standards are met. Discussion and Conclusions: Our study found that the overuse of antimicrobials, system fragmentation, insufficient infrastructure, a lack of regulations and controls, and poor hygiene practices are among the main obstacles to improving food safety in Palestine. Considering the risk of an important human health burden of food-related illnesses, enhancing food safety in Palestine is required using an integrated One Health approach. It is crucial to develop an integrated quality control system for food production along with promoting on-farm biosecurity and antimicrobial stewardship. Infrastructure, especially slaughterhouses and laboratories, must be built, training and education provided, and consumer awareness raised. As an important added value within a One Health strategy for better food safety in Palestine, research should be reinforced and accompany any future development of the food production monitoring system. [ABSTRACT FROM AUTHOR]

Based on marketing research, it has been proven that a third of consumers in the world prefer poultry meat. It is established that the investment attractiveness of the poultry business, the construction of modern large poultry farms and the creation of powerful vertically integrated companies are due to the speed of return on capital investments and the high profitability of the industry. In order to determine the position of Ukraine on the world market, the rating of 45 countries by the level of consumption and production of poultry meat in 2021 was summarized. The traditional leaders in the production and consumption of meat products are the USA, Brazil and China. Ukraine ranks 21st in terms of production and 23rd in consumption of poultry meat. Most countries have a shortage of meat products and can be potential buyers of Ukrainian meat. Ukraine has all the opportunities and prospects for expanding the export of its own products. It is justified that duck farming is one of the modern dynamic areas of poultry farming and a competitive type of agribusiness, as evidenced by its dynamic development. The perspective and dynamism of this poultry farming area is determined by the high fertility and precociousness of poultry. Duck meat markets are not monopolized by large industrial players, which makes it possible to diversify business and avoid excessive competitive pressure. Export opportunities of niche meat producers to EU countries are significantly inferior in terms of volumes to traditional chicken meat, but this market is distinguished by its ability to pay. Ukraine is one of the largest producers of duck meat in Europe. On a global scale, the duck market is 5% of the chicken market. The low level of duck meat production in the world (except Asia) is explained by the seasonality of consumption. The priority task of the development of duck farming in Ukraine is the protection of the domestic market and the development of the export of products to world markets. Industrial production of duck meat in Ukraine should focus on export to Asian and European countries, where this product is in greater demand than at home. It is established that with proper organization the business of raising ducks is economically feasible and practically waste-free. The main products of production are meat, eggs, down and feathers, droppings and duck liver. [ABSTRACT FROM AUTHOR]

Blue swimming crab meat is easily adulterated by other crab meats with a lower price. A potential authentication method is required to prevent mislabeling. LAMP assays were established to identify the meat of blue swimming crab, crucifix crab, and three spotted swimming crab. The primers were designed using PrimerExplorer V5. The specificity of the LAMP assay was tested compared to the PCR method. The sensitivity was conducted at the DNA concentrations of 0.4–50 ng/reaction. The results demonstrated that both LAMP and PCR could discriminate all species of crabs. LAMP showed a superior sensitivity to PCR in the three spotted swimming crab, while a similar result between LAMP and PCR was obtained in blue swimming crab. No changes in the detection efficacy were attained when boiled and steamed crab meats were applied. Therefore, the LAMP assay developed could potentially be applicable to detect the adulteration or mislabeling of raw or cooked crab meat in markets. [ABSTRACT FROM AUTHOR]

By the year 2005, the meat business sector formed by “Rica Rondo S.A.”, “Industria Nacional de Alimentos S.A.”, “Suizo S.A.”,” Zenú S.A”. and “Almacenes La 14 S.A.”, started a new strategic alliance looking forward to increase their supply chain efficiency, this was named “Collaborative Carousel”. Their main goal was to improve the delivery times, reception and assortment of products in a supermarket of brands such as: “Zenú”, “Rica Rondo” and “Suizo” in the ten points of sales of “Almacenes La 14 S.A.”, looking forward to ensure the best service level to the final consumer. The result of this experience helped to generate a collective learning, allowing the parts to identify improvement opportunities in their logistics operations. The article presents a success story based on the application of the principle of collaboration in last mile processes. The methodology used corresponds to the narrative case method, presents the business evolution of several businesses, accounts for the success of the collaborative carousel type articulation process (step by step), which links resources, actors, interests, culture and results. [ABSTRACT FROM AUTHOR]

This article considers the economic nature of competition and competitive ability in modern conditions of economic development, reveals features of the competitive environment of the meat market, identifies factors for increasing the competitive ability of meat industry. The methodological foundations of increasing the competitiveness of the national market of meat products in Kazakhstan are examined. The provisions and principles of a systematic approach to ensuring the development of the meat industry in the agro-industrial complex are examined. The performance rating of livestock and poultry meat production in the countries of Central Asia is determined. [ABSTRACT FROM AUTHOR]

Pork meat is considered one of the most consumed food products around the world. Pork meat industry is in continuous development because of the high demand on the market. The quality of pork meat is known to be related not only to the breeding conditions but also to the breed. Our study aimed to investigate the differences in compositional parameters of Bazna pork meat and the genetically improved breeds, which are now the main source of meat on the market. Results show that the meat provided by Bazna breed is superior from the compositional aspect from that found on the market. It is therefore important to stimulate and develop the breeding systems of Bazna pigs. [ABSTRACT FROM AUTHOR]