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Summary: Hybrid foods are made by blending animal‐based and plant‐based ingredients to make food products that are similar to the 100% animal‐based ones. Examples include hybrid meat products such as burgers or minced meat with vegetables or more recently hybrid dairy products such as cheddar cheese with oats. While hybrid meat products have been launched in several countries by both retailers and foodservice outlets, there are very few examples of hybrid meat products still available in the market, such as hybrid nuggets targeting children and hybrid minced meat products. This short viewpoint article covers some of the possible reasons this might be happening, presents examples of successful hybrid food products, discusses the importance of sustainability claims and the potential of hybrid meals. [ABSTRACT FROM AUTHOR]

The extensive black market for meat in Occupied France shows the breadth of popular opposition to Vichy's system for food allocation and its links to collaboration. The black market gained support from farmers, butchers, consumers, and traffickers improvising to evade state regulation. This article explains the importance of the black market for meat in Vichy France as fostered by two logics for illicit traffic. The first was the obvious opportunity to profit from the shortages and state controls; the second, its influence more widespread, served the needs of family, friends, and communities. [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]

This study evaluated the factors influencing the purchasing behaviour and pork quality preferences of 211 consumers in the Cape Metropole District, South Africa. Two-thirds of the participants bought cooked pork from the informal street markets because of affordability (36%), convenience (34%), and price (41%). Most consumers preferred grilled (87%), well done (68%) and bone-in (57%) meat of moderate lean thickness (48%). Cut type (33% of consumers) and taste (52%) were the most important pork quality indicators. Prior to purchasing pork, 70% of consumers performed a safety assessment, mostly based on pork appearance (40%). Two-thirds of consumers indicated their willingness to pay more for safe pork. Marginal effects from logistic regression showed that the likelihood of consumers to assess pork safety was positively influenced (P ≤ 0.05) by gender and education level, while the source of income, income class, and education level positively influenced (P ≤ 0.05) consumers' willingness to pay more for safe pork. Findings suggest that policy and development interventions by the government and municipalities to match quality attributes of pork to the preferences of consumers in the informal urban street markets should target specific sub-groups of the population, particularly females, low-income earners and the less educated. [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]

Transmission of prices, profits, and more generally, economic well‐being across vertically connected sectors of agriculture have a long history of interest—arguably of most current interest in meat and livestock markets. Disruptions in live animal harvesting, especially from COVID‐19, have corresponded with substantial market adjustment and hence elevated interest in inner‐industry relationships, including from policymakers. This paper's main contribution is assessing how price changes in the U.S. feedlot industry manifest in feeder cattle markets. We use Ricardian rent theory as a framework to quantify price transmission by testing how price fluctuations actually pass through the supply chain versus theoretical expectations. We posit that the capacity utilization of feedlots changes because of market shocks, impacting price relationships. In the empirical model, when feedlot capacity utilization rates are below the 65% critical point, we find that both fed to feeder cattle and corn to feeder cattle pass‐through rates are higher than hypothesized. When feedlot capacity utilization rates are high (>65%), estimated pass‐through rates are lower and not statistically different from Ricardian rent theory. Understanding how prices pass through in the beef industry can help inform policy discussions about beef market competitiveness and promote efficient resource allocation. [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]

This paper takes the monthly prices of meat poultry in 30 provinces (city and municipality) of China as the research object, and empirically studies the asymmetric fluctuation characteristics of poultry market prices using the TGARCH model. The results show that the poultry prices in 12 provinces (city and municipality) have asymmetric fluctuation characteristics, indicating that the asymmetric fluctuation characteristics of poultry market prices in China are not universal. There are significant regional differences in the asymmetric fluctuation characteristics of meat poultry market prices in China. Hebei, Fujian, Hainan, Shanxi, Henan, Sichuan, and Gansu exhibit negative asymmetric fluctuation characteristics, while Jiangsu, Zhejiang, Anhui, Jiangxi, and Liaoning exhibit positive asymmetric fluctuation characteristics; the main factors causing the asymmetric fluctuation of meat poultry market prices include production costs, diseases, and market changes. Based on this, it is necessary to maintain the order of the poultry meat market, pay attention to the correlation of poultry market prices; build an information platform to improve the comprehensive benefits of the poultry industry, improve production and breeding supporting facilities, enhance the level of safe epidemic prevention, and achieve effective control of price fluctuations in the poultry market by multiple entities. [ABSTRACT FROM AUTHOR]

This article discusses current trends and analysis of horse meat processing in Kazakhstan. The analysis of the dynamics of the number of horses in all categories was carried out. In the conditions of the modern market, economic efficiency depends on a number of factors, in particular, on the rational use of available resources that form the strategic competitiveness of the industry, as evidenced by the high results of foreign use of horse breeding resources. In this regard, internal and external factors of fattening and processing of meat affecting the development of the industry were identified. The study presents an independent comprehensive market analysis using various sources of official data, which reflects the current situation in the market of horse meat keeping, fattening and processing, assesses the potential for market development, calculates all the main key indicators and is a good tool for decision-making in strategic planning and investment. [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]

The number of plant‐based meat products on supermarket shelves around the world has grown in recent years however reproducing the sensory experience of eating meat remains a challenge. This study aims to evaluate the sensory gaps between animal and plant‐based meat products, specifically burger‐type products, from the Australian market. The sample set of 19 commercially available burgers comprises 8 animal‐based burgers prepared using beef, chicken, kangaroo, pork, or turkey and 11 high protein plant‐based burgers. Vegetable patties are beyond the scope of this study. A trained sensory panel (n = 14) determined the major differences in aroma, texture, flavor, and aftertaste between meat and meat analogues during oral processing, particularly those that may impact consumer acceptability. The animal‐based burgers scored high for meaty (aroma), meaty (flavor), and umami but not legume, vegetative, bitterness, and lingering spice attributes. They also received higher average scores for juiciness, fattiness, and final moistness than the plant‐based burgers but scored lower in cohesiveness. The plant‐based burgers scored high for legume and bitterness but not meaty (aroma), meaty (flavor), and umami attributes. Improving current products and designing new products with desirable sensory properties will enhance consumer acceptability and reinforce recent growth in the plant‐based meats market. [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 objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand‐new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non‐probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced. [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]

Snack products are evolving as new carriers of functional ingredients with nutritional and health-promoting benefits. A blend of whole grains is increasingly being utilized to harness the functional potential of the grain mix. Amaranth, acha, and pearl millet grains flours were optimized using response surface methodology (RSM), to obtain optimum blends (90:5:5 and 47.98:26.68:25.34) with high protein content and low glycemic index. Snack bar products from the blends were labelled MBY and MBZ. A total of 40 diabetic and 10 non-diabetic subjects were recruited. Of the diabetic, about 42% were overweight while 40% were obese, the non-diabetic had normal weights. Each was allowed to consume snacks containing the equivalent of 50 g of carbohydrates. Finger prick was employed to evaluate the postprandial glucose response of snack products while venous blood was evaluated for antioxidant enzymes, carbohydrate-hydrolyzing activities, and insulin using standard methods. Consumption of the multigrain snacks elicited a stable postprandial response (133–141 mg/dL) with 16 and 24% postprandial decline. In addition, snacks had low to intermediate glycemic index (52 and 56) in diabetic and low glycemic index (43 and 45) in non-diabetics; likewise reduced α-amylase/α-glucosidase activities compared to control snacks. Similarly, glutathione level, glutathione peroxidase, superoxide dismutase, and catalase activities in serum from subjects that consumed multigrain snacks were upregulated compared to control and market sample groups. Moreso, snack products promoted a reduction in serum insulin levels in diabetic subjects (45 and 17% for MBY and MBZ respectively). Following the nutraceutical properties displayed by the formulated snack especially MBY, it can be promoted as a functional snack for the management of diabetes while solving the limited snack product choice of diabetes sufferers. [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 this article, our starting point is that people who are plagued by the so-called meat paradox must find ways of making meat consumption safe from the realities of meat production. They do this by way of various mechanisms of denial, which obfuscate contemporary industrial meat production. We focus on how advertisements become one notable vehicle of such denial, and select three examples for close reading. Focusing on the rhetorical techniques employed in three Norwegian ads for meat and how they mediate meat production to consumers, we argue that these ads all present an image of meat producers as progressive and caring proponents of animal welfare. This leads us to suggest that they exemplify a variant of greenwashing that we dub "welfare washing"—the main message of which is to keep calm and carry on consuming meat. [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]

Spain is the third-largest producer of pork meat in the world, and many farms in several regions depend on the evolution of this market. However, the current pricing system is unfair, as some actors have better market information than others. In this context, historical pricing is an easy-to-find and affordable data source that can help all agents to be better informed. However, the time lag in data acquisition can affect their pricing decisions. In this paper, we study the effect that data acquisition delay has on a price prediction system using multiple prediction algorithms. We describe the integration of the best proposal into a decision support system prototype and test it in a real-case scenario. Specifically, we use public data from the most important regional pork meat markets in Spain published by the Ministry of Agriculture with a two-week delay and subscription-based data of the same markets obtained on the same day. The results show that the error difference between the best public and data subscription models is 0.6 Euro cents in favour of the data without delay. The market dimension makes these differences significant in the supply chain, giving pricing agents a better tool to negotiate market prices. [ABSTRACT FROM AUTHOR]

This essay debates health inequalities by analyzing obstetric violence directed at Black women. We assume that institutional racism is an important interpretive key to understanding the dynamics of racial violence. We adopted the descriptive analysis of two stories published on the G1 website as a methodology to highlight the racism faced daily by Black women in health services. We found that racism (re)produces the denial of rights, non-access to health services, production of death, and non-realization of Good Living for Black families, and this is evidenced by producing and reproducing suffering, violence, and racism in its most diverse expressions. In this dynamic, implementing the National Comprehensive Health Policy for the Black population is an important mechanism for confronting racism in health. [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]

Background: At present, donkey meat in the market shows an imbalance between supply and demand, and there is an urgent need to cultivate a meat-type Dezhou donkey breed. On the one hand, it can improve the imbalance in the market, and on the other hand, it can promote the rapid development of the donkey industry. This study aimed to reveal significant genetic variation in the NK1 homeobox 2 gene (NKX1-2) of Dezhou donkeys and investigate the association between genotype and body size in Dezhou donkeys. Results: In this study, a SNP (g.54704925 A > G) was identified at the exon4 by high-depth resequencing of the Dezhou donkey NKX1-2 gene. The AA genotype is the dominant genotype. The g.54704925 A > G site was significantly associated with body length, thoracic girth, and hide weight (P < 0.05), while it was highly significantly associated with body height and carcass weight (P < 0.01) in Dezhou donkeys. Conclusion: Overall, the results of this study showed that the NKX1-2 gene could be a candidate gene for breeding meat-type Dezhou donkeys, and the g.54704925 A > G locus could be used as a marker locus for selection and breeding. [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]

The appropriate sizes of scale-breeding industries are causing increasing attention in that rational scale-breeding industries may both meet the meat demand of the market and avoid serious environmental problems. In this paper, the appropriate scales of breeding-type family farms were studied from the perspective of quantifying resource losses. The mathematical models about quantifying resource losses were built, and then the evaluation index system of resource losses was established. More than one hundred family farms in Sichuan province and Chongqing city of China located in the subtropics were selected as research cases and were classified as small-, medium- and large-scale family farms, whose unit resource losses and resource loss rates were both evaluated by the index system. Results show that the unit resource losses and the resource loss rate of medium-scale family farms are the lowest among these three kinds of family farms. Therefore, medium-scale farms are moderate, and then are recommended for scale-breeding industries. Implications: Appropriate sizes are essential for the green development of scale-breeding industries. The external environment factors and internal resource effect should be considered. The unit resource losses and the resource loss rate of medium-scale family farms are the lowest among these three kinds of family farms. Therefore, medium-scale farms are optimistic, and then are recommended for scale-breeding industries. For medium-scale family farms, the scale of 800–999 pigs is optimistic. Furthermore, it is very necessary to adopt green cycle. [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 the poultry industry, the meat market requires a careful coordination of the broiler chicken supply chain comprising breeders, hatcheries, farms, slaughterhouses, wholesale, and retail vendors. Aside from the inherent challenges of coordinating a supply chain, animal husbandry systems face additional complex tasks. The lack of integrated decisions within the poultry chain could lead to a production plan that (a) does not comply with the biosecurity standards required in meat production for human consumption at the farms; (b) violates the production and inventory capacities at the slaughterhouses; and (c) does not meet the demand of customers. To streamline the supply chain, we propose a mixed‐integer linear programming model that supports production planning and scheduling decisions in broiler chicken production facilities. In addition, we embedded the mixed‐integer programming model in a rolling‐horizon scheme to improve scalability and to avoid the myopic effect of time‐indexed optimization models that put too much emphasis on a specific time period. We present the results of a case study in a poultry company in Santa Marta (Colombia), where we reach profit improvements that range from 7% to 57% with a reduction in inventory costs that range from 30% to 60%, while simultaneously meeting stringent technical, tactical, and biosecurity constraints. [ABSTRACT FROM AUTHOR]

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]