Meat Sector Research Articles

Factors Impacting Plant-Based Meat Product Consumption: A Consumer Survey Conducted in a New First-Tier City in China.

In recent years, the worldwide plant-based meat sector has undergone substantial and rapid expansion. The swift advancement of plant-based meat products in the Chinese market is ascribed to changes in customer dietary preferences. To accelerate the rapid expansion of China's plant-based meat sector, it is essential to conduct research on consumer demand trends. Citespace was utilized in this study to conduct a bibliometric analysis of research pertaining to plant-based meat. A study model was then created to analyze the primary elements affecting the consumption behavior of plant-based meat products. This study employs Zhengzhou as a case study to construct a research model to examine consumers' inclination to purchase plant-based meat products. The model is derived from survey data obtained from 570 consumers. The findings indicate that the characteristics of plant-based meat products significantly influence consumers' purchase intentions and consumption behaviors by shaping their perceptual activity. Price rationality, technical security, and flavor richness are three principal factors influencing customer purchasing of plant-based meat products. The perceived value and trust of consumers can somewhat mediate the influence of plant-based meat consumption behavior. This study offers significant insights into purchasing intentions and consumer behavior in first-tier cities in China. The outcomes of this study can provide a beneficial framework for imitation meat producers to improve product development and stimulate customer interest in the plant-based meat market.

Mutual trust between German meat sector stakeholders and animal welfare and environmentalist NGOs regarding multi-stakeholder policies for sustainable meat production

Excessive meat production and consumption (especially in high-income countries) are linked to global sustainability hazards, such as climate change. Yet, sustainable meat production constitutes a wicked problem (i.e., a problem resistant to final resolution with diverging interests by relevant stakeholders) and political intervention accordingly has remained limited. To tackle wickedness, scholars recommend policy formats that embrace diversity and complexity among stakeholders, so-called multi-stakeholder engagement strategies (MSESs). Trust is said to facilitate stakeholder cooperation and ranks among the key ingredients to and outcomes of effective MSESs. Yet, trust remains under-conceptualized in the research on MSESs regarding sustainable meat production. Thus, to gauge stakeholders’ willingness to cooperate in respective MSESs, our research applied a seminal framework to probe the mutual trust between core actors of the meat supply chain. Focusing on Germany, we investigated the relationship between those stakeholders assumed to share rather fragile bonds (i.e., representatives of meat production and of NGOs that advocate environmental and animal welfare causes). Using semi-structured interviews we asked both parties about their mutual relationship, their opinion about MSESs and their willingness to cooperate with each other in them. Interview results were triangulated with secondary data. Our findings indicate limited trust by each party with the meat sector possibly being less trusting. They also reveal characteristics that may diminish trust in the eyes of each party. Our results further indicate acceptance of MSESs by both parties and suggest key characteristics that are relevant to their success.

CARCASS CHARACTERISTICS OF NATIVE CHICKEN VARIETIES OF INDIA – REVIEW

The total meat production in India is 9.29 million out of which 4.78 million tonnes is from poultry and the growth of poultry meat sector has increased by 6.86 % over previous year. The growth rate of backyard poultry population from 2012 to 2019 (45.79 %) is ten times higher than when compared to commercial poultry (4.50 %) (BAHS, 2022). The native chickens are slowly growing in nature and are preferred for better flavor and for the belief that natural, less intensive management systems provide desi birds with higher welfare levels, resulting in much better product quality and great demand. The meat from native chicken is more delicious and provides nutritional security and economic support for the rural and most suited for backyard system of rearing. The aim is to study the carcass traits of available native chicken in India and compare it with native chicken at Hosur. The carcass characteristic of the native chicken variety at Hosur was evaluated by sacrificing 25 birds of each sex at 16 weeks of age. The observed results were compared with the performances of other varieties of native chicken in India with respect to the parameters like New York dressing yield, eviscerated yield, Ready to cook yield, cut-up parts yield, Meat bone ratio and Giblets yield at each sex of the bird at different age of slaughter especially at 16 weeks of age. It helps to identify the variety of native chicken which had good carcass traits and could be utilized for table delicacy.

Hop as a phytogenic alternative to antibiotic growth promoters in poultry production.

With the rapid growth of the world's population, the demand for food is also increasing. Poultry accounts for 40% of the global meat sector and therefore represents a significant area for further growth. One starting point for increasing production is to refine the composition of feed to improve the efficiency of growth and nutrient utilization, prevent disease and at the same time reduce environmental impact. Similar considerations have led to the long-standing sub-therapeutic use of antibiotics as growth promoters in animal husbandry, which is associated with the threat of rising antimicrobial resistances and the resulting consequences for human and animal health. In order to circumvent these drawbacks, an increasing number of alternative feed additives are becoming more prevalent. The use of phytogenic feed additives, which includes hops (Humulus lupulus), is regarded as a viable alternative. In addition to its natural availability, hops have been demonstrated to exhibit antimicrobial effects and there is increasing evidence of growth-promoting effects in vivo. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Synergistic effects of gamma irradiation and butylated hydroxyanisole on the sensory, physicochemical, and microbiological quality of beef

The objective of this study was to investigate the impact of gamma irradiation, in combination with the synthetic antioxidant butylated hydroxyanisole (BHA), on the safety and quality characteristics of refrigerated beef. The samples were divided into four treatment groups, which were subjected to marinating with 0.01% BHA and gamma irradiation at different dosages. The treatment groups were labeled as follows: T0 (control, non-irradiated), T1 (3 kGy), T2 (5 kGy), and T3 (7 kGy). The specimens in each group were stored under refrigerated conditions at a temperature of 4°C for intervals of 0, 5, 10, or 15 days. Data analyses were conducted using a Completely Randomized Design (CRD) with a 4 × 4 factorial experiment. The experiment consisted of two factors, each with four treatments, and was reproduced three times with a 4-day gap. The instrumental color value CIE: lightness (L*), redness (a*) and yellowness (b*) and physicochemical properties, including pH, drip loss, cook loss, extract release volume, and water holding capacity, were analyzed. The proximate components, including dry matter (DM), crude protein (CP), ether extract (EE), ash, and moisture, were found to have a significant effect (p < 0.01)(p < 0.01) among treatment groups, time intervals, and their interaction. Free fatty acids (FFA), peroxide value (POV), and thiobarbituric acid reactive substances (TBARS) significantly increased (p < 0.01)(p < 0.01)(p < 0.01) among treatments and over the course of storage. Following the irradiation with BHA, there was a notable reduction in microbial populations and a delay in lipid oxidation. The sensory characteristics stipulated that both the control samples and the samples treated with BHA were more favored than the irradiated samples as the storage time progressed. Although treatment may cause some changes in the sensory characteristics of the meat, the samples were deemed suitable for refrigerated storage for a maximum duration of 10 days. In summary, the utilization of irradiation in conjunction with BHA presents a possible avenue for enhancing the quality and safety of refrigerated beef storage, hence offering promising applications within the meat sector.

A SWOT Analysis of Organizations in the Agri-Food Chain Sector from the Northern Region of Portugal Using the PESTEL and MEETHS Frameworks

Research on modern agri-food chains aims to enhance flexibility by analyzing supply chain aspects to identify improvement opportunities. A SWOT analysis of 39 agri-food sector organizations using a SWOT analysis organized using the PESTEL and MEETHS categories was conducted to evaluate the stakeholders’ needs in this sector of activity in Northern Portugal. Logistic regressions were used to compute inferential statistics, which were complemented with a qualitative analysis. Cooperatives and primary sector companies often claim superior product quality without clear evidence, while corporations integrated into competitive national markets, like those with smoked products, adapt better to dietary trends. Small- and medium-sized enterprises struggle with competitive wages, leading to high turnover and difficulty retaining skilled workers. High costs hinder many organizations, particularly cooperatives, from adopting modern communication technologies affecting competitiveness. Challenges include identifying market opportunities and managing global competition for raw materials, like wild fish. Fishing and meat sectors depend heavily on modern distribution and are dominated by large retailers. Low labor costs boost competitiveness but reflect the struggle to add value. Larger organizations are more optimistic though many face challenges with the cost and volatility of key products, like pork and milk. This study offers the following key recommendations: invest in technology and innovation while balancing short-term gains with long-term sustainability; strengthen strategic planning and collaboration among corporations, cooperatives, associations, and academic institutions; and adapt to regulatory changes, invest in market and technological capabilities, and address resource limitations. Research and collaboration with policymakers and academic institutions will support tailored solutions, enabling the sector to anticipate challenges and capitalize on opportunities.

Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way

In a changing world where sustainability has become a must, the food system has been identified as one of the weakest links where there is a need for innovative solutions to address longstanding and novel challenges related to food safety and quality. The current food system is facing enormous pressure to tackle environmental sustainability issues while guaranteeing safety and diversifying production. In the last years, the possibility to exploit naturally occurring competitive mechanisms, which regulate the homeostasis of microbial ecosystems, has attracted a lot of attention and interest. More specifically, in the food transformation sector, bacteriocins and bacteriocinogenic microorganisms have long been considered an innovation tool attracting the attention of the researchers and industries due to their potential application in the meat sector. This paper presents an analysis of the opportunities and the challenges of the use of bioprotection, also called biopreservation, in the food system as sustainable strategy to be implemented in meat production. Specifically methodologies to identify bacteriocinogenic strains, the effect of processing conditions on the expression of bacteriocin genes and the efficacy of bacteriocin producing strains to inhibit not only target microorganisms but whole spoilage consortia will be discussed.

China's meat sector growth and U.S. grain and oilseed exports

China's meat sector growth and U.S. grain and oilseed exports

Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario.

Climate change, driven by the natural process of global warming, is a worldwide issue of significant concern because of its adverse effects on livestock output. The increasing trend of environmental temperature surging has drastically affected meat production and meat product quality, hence result in economic losses for the worldwide livestock business. Due to the increasing greenhouse gas emissions, the situation would get prolonged, and heat exposure-related stress is expected to worsen. Heat exposure causes metabolic and physiological disruptions in livestock. Ruminants and monogastric animals are very sensitive to heat stress due to their rate of metabolism, development, and higher production levels. Before slaughter, intense hot weather triggers muscle glycogen breakdown, producing pale, mushy, and exudative meat with less water-holding capacity. Animals exposed to prolonged high temperatures experience a decrease in their muscle glycogen reserves, producing dry, dark, and complex meat with elevated final pH and increased water-holding capacity. Furthermore, heat stress also causes oxidative stresses, especially secondary metabolites from lipid oxidation, severely affects the functionality of proteins, oxidation of proteins, decreasing shelf life, and food safety by promoting exfoliation and bacterial growth. Addressing the heat-related issues to retain the sustainability of the meat sector is an essential task that deserves an inclusive and comprehensive approach. Considering the intensity of the heat stress effects, this review has been designed primarily to examine the consequences of hot environment temperatures and related stresses on the quality and safety of meat and secondarily focus on cutting edge technology to reduce or alleviate the situational impact.

Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat

Cell-based food, including cultured meat, introduces an innovative complement to our dietary options, introducing cellular agriculture and tissue engineering on the meat market together with traditional livestock farming. Originating from medical tissue cultivation techniques, this approach is now tailored for food production, prioritizing cost-effectiveness, palatability, and resource efficiency. As technology strives to efficiently upscale production, consumer acceptance stands as a key factor in adopting this new protein source. This review explores advances in cultivating muscle and fat tissues in vitro, emphasizing the importance of achieving muscle maturity, innovating scaffolds, and optimizing media composition to closely replicate the qualities of meat. It also addresses quality assessments of cultured meat based on its texture, nutritional content, and flavor. A concise examination of consumer perceptions reveals that acceptance is influenced by a blend of cultural, psychological, and social factors, balancing the positive potential outlook on cultured meat’s benefits for society, the environment, and animal welfare against concerns about its unnaturalness, uncertainty, and safety. Demographic trends suggest higher acceptance among younger, well-educated and urban individuals, contrasting with reservations from those more familiar with the traditional meat sector. Addressing these varied viewpoints is essential for a better understanding of public acceptance if cultured meat is effectively introduced into our future food systems. As media interest in this alternative is still high, aligning technological developments with consumer expectations is crucial for the potential market introduction of cultured meat.

Governing Consumer Information in the Digital Age: Lessons from a Controversy Between a Food Rating App and Processed Meat Manufacturers

Abstract This article examines the legal response to a controversy on dietary information in the context of commercial court and appellate court rulings. Against a backdrop of health and environmental crises, the construction of information on such risks has become a sensitive issue for market actors, as a result of which courts are asked to arbitrate conflicts. This is particularly important at a time when informational mediations carried out by new actors increasingly take the form of digital ratings and augmented information. The dispute involving the firm Yuca and the French agro-industrial processed meat sector is a case in point. This paper analyses the structural arguments put forward in this legal dispute at the first instance and appeal stages. In the light of law and socio-economics, it untangles questions pertaining to the link between denigration and freedom of expression and the definition of the role of scientific research and consensus in the decisions. This leads us to shed light on the contents of the changing missions of two central types of actors: the mediators who monitor and regulate market practices and the judges that arbitrate these mediations and settle controversies.

Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham

Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to reduce nitrate and nitrite levels in meat products. As a result, the meat industry is actively seeking alternatives. This study explored the production of four cooked hams utilising nitrate-rich vegetable sources combined with two different nitrate-reducing commercial food cultures, alongside a control ham prepared with sodium nitrite (150 ppm). Microbiological, physico-chemical (pH, water activity, nitrate and nitrite concentration, lipid profile, lipid oxidation) and sensory (texture and colour profile) characterisation of the products was carried out. Challenge tests for Listeria monocytogenes, Clostridium sporogenes and Clostridium perfringens have been performed to assess the growth of pathogens, if present in the products. Results revealed comparable microbiological and physico-chemical profiles across ham formulations, with minor differences observed in colour parameters for sample C. The sensory analysis showed that for the pilot ham formulations A and D, there were no significant differences in consumer perception compared to the control ham. In the challenge tests, L. monocytogenes levels were similar in both control and tested hams. There were no significant differences in C. sporogenes and C. perfringens counts at any temperature or between test and control samples. These results indicate that this technology has a potential future in the cured meat sector, as regulators mandate the reduction of added synthetic chemicals and consumers seek healthier and more natural ingredients in their daily diets.

Assessment of health problems of sheep and goats based on ante-mortem and post-mortem inspection at Addis Ababa Abattoir, Ethiopia.

Ethiopia has a rapidly growing small ruminant sector, which faces low productivity due to husbandry practices and poor health condition of the animals. A study was conducted in Ethiopia's largest municipal abattoir with the objective to assess the health problems of sheep and goats presented for slaughter using standard ante-mortem and post-mortem methodology. A cross-sectional study using systematic random sampling was conducted on 384 sheep and 384 goats from January to July 2014. Soiled skin (69.1%), poor body condition (24.3%), and nostril discharge (19.5%) were common among both species at ante-mortem examination. Gross lesions were frequent in livers (39.7%) and lungs (37.2%), while pneumonia (18.1%) and adhesions (13.8%) were frequent in the lungs of sheep and goats, indicating stress-related illness. Parasitic lesions, especially fasciolosis (19.3%) and hydatid cysts (8.1%) were significantly more common in sheep livers (p 0.05). The direct financial loss from lesions in both species was 1,077,015 ETB or 53,851 USD per year, most of which was estimated to occur from carcass bruising. The findings indicate that reducing parasite burden and preventing carcass bruising through improved handling could significantly increase the profitability of the small ruminant meat sector in Ethiopia.

Tradition counts. The boom in the Spanish broiler chicken and pork sectors, 1955–2020

Abstract The economic success of the intensive poultry and pork sectors is a milestone in the Spanish economic history of the past seven decades. This work analyses the boom in the chicken and pork businesses in Spain, verifying the strengths and weaknesses of both livestock models, and drawing conclusions in relation to the agribusiness system. The influence of chicken and pork in the booming Spanish meat sector is analysed from the perspectives of livestock farming and agroindustry, followed by the impact of both forms of intensive livestock farming on Spain’s domestic consumption and foreign trade. The similarities and differences in their evolution are identified from the perspective of two food supply models: a predominance of economies of scale until the 1980s, and of so-called economies of scope since that time. While the development of mass production in both intensive livestock businesses followed a similar pattern, the progressive segmentation of the market towards higher quality, more artisanal and sustainable products has greatly favoured the sector more deeply rooted in rural tradition: pork.

Green entrepreneurship in UK foods and the emergence of the alternative meat sector: Quorn 1965–2006

The pioneer in alternative proteins was the British company Marlow Foods, which created the world’s first mycoprotein product under the Quorn brand name. This article explores its emergence and development between 1965 and 2006. This case study supports three of the broad premises in the existing literature on business history of green entrepreneurship; that green innovation typically takes longer than non-green, is therefore more costly, and that green entrepreneurs are typically values- not profit-driven. The article then explores these premises and their consequences in the case of Quorn. With the long period between its inception and market acceptance in the 1990s, there was a significant continuity gap in Quorn’s environmental credentials. Quorn bridged that gap because of a sustained commitment to environmentalism that came via the legacy of its very influential founder. But it was the BSE crisis that permitted the product to move from vegetarian niche to the mainstream.

Production of meat and processed products in the conditions of technological modernization of agro-industrial complex of the East Kazakhstan region

Goal - the current situation and promising directions for the development of meat industry in the East Kazakhstan region are considered, and limiting factors for its growth are identified. During the research process, in the context of a comprehensive analysis, calculationconstructive, statistical-economic, expert, and monographic methods were used. Results – an assessment of the main parameters of livestock complex and meat processing sector in the Eastern region over the past five years is presented. Based on the results of the study, it was revealed that there are positive changes in meat sector, but overall production is not efficient enough. The authors note the lack of raw materials and high cost of raw materials. Food imports occupy a significant place, and small-scale production of farms leads to decrease in the competitiveness of goods produced. Conclusions – the results of the study made it possible to substantiate the most optimal directions for increasing the volume of meat product subcomplex and expanding meat products market through effective government regulation, development of cooperative and integration relations between agricultural producers and processing industry enterprises, allowing the creation of cooperatives that contribute to increasing the size of production and processing of meat products. As economic measures, it is advisable to stimulate supply and demand for food products, preferential lending throughout the entire cycle of obtaining products and selling them on domestic and foreign markets. The authors focus on the need to find options for reducing costs of production processes, implementing innovative projects and forming cluster-type associations. The creation of new enterprises (meat processing plants, poultry farms) will create new jobs and increase the income of the population.

Protein politics

Powerful actors associated with intensive livestock production are repositioning industrially produced meat and farmed fish as “sustainable protein.” This repositioning, we show, involves justifying the production of meat through a range of metrics, calculations, and valuations. These metrics and associated indicators underpin claims that sustainable protein is more efficient and less wasteful than conventional meat production. Our analysis questions the relationship between efficiency and sustainability in industrial meat production. We show, first, that the industrial meat sector has always focussed on efficiency and the reduction of waste. What is new is that metrics, calculations, and indicators on efficiency and waste reduction are being repurposed and made public to consumers and investors to underpin claims for sustainable and “climate friendly” meat. While this practice is apparent across the animal agriculture sector, it is especially evident in the production of farmed salmon. Our second argument frames sustainable protein metrics as a political logic. While these metrics have been justifiably criticized as a form of environmental “greenwashing” by environmental non-governmental organizations and others, our own critique builds on Cara Daggett’s recent analysis of energy and its political logic. Building on Daggett’s work, we aim to provide a more fundamental critique to the efficiency and waste metrics that are used to support claims for sustainable protein, while simultaneously providing the conceptual and political foundation for more progressive futures.

Edible packaging as sustainable alternative to synthetic plastic: a comprehensive review.

The choice of an appropriate packaging materials enhances the shelf life and improves quality of food during transportation, storage, and distribution. Development and innovations in food packaging systems have become essential in the food industry. Most widely used packaging materials are non-biodegradable plastics and are harmful to environment and human health. Thus, food industry is replacing non-biodegradable plastics with biodegradable plastics to reduce environmental pollution, health hazards, and food waste. Edible packaging may reduce food waste and keep perishables fresh. This review article compares edible packaging materials to synthetic ones and discusses their pollution-reducing effects. The several types of food packaging discussed in the review include those produced from polysaccharides, proteins, lipids, and composite films. The various characteristics of edible packaging are reviewed, including its barrier qualities, carrier properties, mechanical capabilities, and edibility. The carrier properties describe the capacity to transport and manage the release of active substances, and the edibility indicates acceptance of these items by the customers. Plasticizers, antimicrobials, antioxidants, and emulsifiers were included in the edible packaging to enhance the characteristics of the film. The development and implementation of edible packaging on food products from the laboratory to large-scale industrial levels, as well as their potential industrial applications in the dairy, meat, confectionary, poultry, fish, fruit, and vegetable processing sectors are addressed.

Micro- and Macroalgae in Meat Products.

Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioactive compounds. This review aims to systematically outline the impact of incorporating whole algae and their extracts into various meat products, examining their effects on quality, physicochemical and functional properties, sensory characteristics, and potential for enhancing shelf life. Adding algae to meat products generally increased pH values, with variations influenced by concentration, type, initial pH, and storage time. The protein content was mainly unaffected, except for Nori and Chlorella. Algae contributed to lower moisture and higher ash content due to dietary fiber. While including algae improved water-holding capacity and decreased cooking loss, it often led to increased hardness and chewiness. Algae and their extracts influenced color attributes, with variations based on the algae type. Sensory properties were distinctively affected, generally reducing overall acceptability, although Sea tangle at concentrations of 1-3% showed acceptable scores. Chlorella and Sea tangle positively impacted microbiology during refrigerated storage, while algae and their extracts demonstrated strong antioxidant activity.

Industry 4.0 technologies for cultivated meat manufacturing

AbstractIndustry 4.0 integrates the physical, digital, and biological realms by applying digital automation in systems, processes, and manufacturing facilities. Industry 4.0 is actively shaping the development of intelligent food processing industries in cultivated meat (CM) sector. This integration plays a crucial role in accelerating progress within the global CM sector, facilitating the achievement of its objectives related to food sustainability, security, human health, environmental concerns, and hygiene. Incorporating Industry 4.0 into CM manufacturing systems empowers upstream and downstream production processes to become more intelligent and capable of self‐optimisation. However, enabling rapid adoption of Industry 4.0 by emerging startups and small to medium‐sized enterprises in the CM industry necessitates a thorough understanding of prerequisites and evaluation of technological and biological limitations. Challenges include the substantial initial costs associated with establishing Industry 4.0 infrastructure, robust cybersecurity measures to ensure effective risk management, and acquiring skilled professionals proficient in both operational and maintenance roles. Integrating Industry 4.0 with the evolving CM sector presents an exciting opportunity to foster business‐to‐business investments across various domains, including local markets, export opportunities, and the broader global consumer ecosystem.