scholarly journals Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers

2021 ◽  
Vol 13 (15) ◽  
pp. 8235
Author(s):  
Alfredo J. Escribano ◽  
Maria Belen Peña ◽  
Carlos Díaz-Caro ◽  
Ahmed Elghannam ◽  
Eva Crespo-Cebada ◽  
...  
Keyword(s):  
Choice Experiment ◽  
Meat Products ◽  
Meat Production ◽  
Experiment Study ◽  
Negative Effects ◽  
High Quality ◽  
Cultured Meat ◽  
Production And Consumption ◽  
Alternative Sources ◽  
Negative Impacts

Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make a great contribution to the economy, meaning that this could be a suitable and also challenging market in which to test alternative sources of protein. The findings show that consumers’ motivations and their interactions with these products are complex. Additionally, a cluster analysis allowed us to identify three types of consumers in terms of preference for these products: price-sensitive millennials, conscious/concerned consumers, and indifferent consumers. Only one group showed some level of acceptance of these alternative products meats.

scholarly journals The Socio-economic and Environmental Implications of Supplying Charcoal in Yaounde City

2021 ◽  
pp. 13-34
Author(s):  
L. Defo ◽  
M. Touakam ◽  
C. Tatuebu, Tagne ◽  
F. Nghobuoche
Keyword(s):  
Animal Species ◽  
Forest Products ◽  
Environmental Implications ◽  
Floristic Survey ◽  
The Past ◽  
Production And Consumption ◽  
Non Timber Forest Products ◽  
Alternative Sources ◽  
Negative Impacts ◽  
The City

This article aims to identify and assess the socio-economic and environmental implications of supplying charcoal in the city of Yaounde. To achieve the above-mentioned goal, investigations based on a standardized questionnaire (130 charcoal producers and sellers), formal interviews (7 resource persons), informal discussions, field observations and floristic survey were carried out in Bikok between the last quarter of 2016 and the second quarter of 2017. Bikok, a subdivision located in the neighbourhood of Yaounde is one of the most important supply sites of charcoal for the city. Investigations revealed that, accelerated demographic growth over the past fifty years, unemployment and poverty constitute the main factors for the increase in the production and consumption of charcoal in the city. Poverty, unemployment and the urge for the satisfaction of basic needs constituted the main reasons for involvement of 98.8% of charcoal producers in the activity. The increase in urban demand for charcoal is at the origin of several significant biophysical impacts, including the degradation of forests and soils as well as the decrease in the availability of some Non-Timber Forest Products and animal species. In the survey villages, a total area of 3.1 hectares of forest is cut each year and the average distances from inhabited areas to harvesting areas, increased from 0.8 to 5 km in 10 years. 76.6% of charcoal producers believe that some animal species are increasingly rare in the locality. On the socio-economic level, this activity creates jobs, generates income thereby increasing the living standards of producers and sellers. More than 300 people are involved in this activity who earns on average an income of 3000 to 6000 Central African Franc (XAF) per day. Decrease in the availability of certain NTFPs and damage to the health of producers constituted some of the negative socio-economic impacts of this activity. It is imperative to adopt measures to limit the negative impacts of this activity while ensuring a sustainable supply of charcoal in the city or the use of alternative sources of fuel.

scholarly journals Extracellular Matrix and the Production of Cultured Meat

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3116
Author(s):  
Khurshid Ahmad ◽  
Jeong-Ho Lim ◽  
Eun-Ju Lee ◽  
Hee-Jin Chun ◽  
Shahid Ali ◽  
...  
Keyword(s):  
Extracellular Matrix ◽  
Mechanical Stability ◽  
Culture Media ◽  
Low Cost ◽  
Meat Products ◽  
Meat Production ◽  
Tissue Elasticity ◽  
Cultured Meat ◽  
Tissue Scaffolding

Cultured meat production is an evolving method of producing animal meat using tissue engineering techniques. Cells, chemical factors, and suitable biomaterials that serve as scaffolds are all essential for the cultivation of muscle tissue. Scaffolding is essential for the development of organized meat products resembling steaks because it provides the mechanical stability needed by cells to attach, differentiate, and mature. In in vivo settings, extracellular matrix (ECM) ensures substrates and scaffolds are provided for cells. The ECM of skeletal muscle (SM) maintains tissue elasticity, creates adhesion points for cells, provides a three-dimensional (3D) environment, and regulates biological processes. Consequently, creating mimics of native ECM is a difficult task. Animal-derived polymers like collagen are often regarded as the gold standard for producing scaffolds with ECM-like properties. Animal-free scaffolds are being investigated as a potential source of stable, chemically defined, low-cost materials for cultured meat production. In this review, we explore the influence of ECM on myogenesis and its role as a scaffold and vital component to improve the efficacy of the culture media used to produce cultured meat.

scholarly journals Are quality regulations displacing PDOs? A choice experiment study on Iberian meat products in Spain

2016 ◽  
Vol 16 (1) ◽  
pp. 9-13 ◽  
Author(s):  
Ana Sahelices ◽  
Francisco Javier Mesías ◽  
Miguel Escribano ◽  
Paula Gaspar ◽  
Ahmed Elghannam
Keyword(s):  
Choice Experiment ◽  
Meat Products ◽  
Experiment Study

scholarly journals The main trends and perspectives of pork production development in the world

2020 ◽  
Vol 22 (96) ◽  
pp. 21-27
Author(s):  
V. Maksym ◽  
V. Chemerys ◽  
V. Dushka ◽  
Y. Berezivskyi
Keyword(s):  
Meat Products ◽  
Meat Production ◽  
Industry Development ◽  
Pork Production ◽  
Production Development ◽  
Technological Efficiency ◽  
Production And Consumption ◽  
The World ◽  
The Usa ◽  
World Food Security

The pig breeding behaves to the most more widespread directions of stock-raising in the world, which forms considerable part in balance of meat and meat products in many countries. The level of pork production and industry development volumes on the whole substantially influences on world food security. In the article the presented results of research are in relation to consisting and basic tendencies of pork production in the world and in the separate countries where the pig breeding is most developed. Conducted analysis of hog herds dynamics production and pork volumes in the world, and also basic factors which substantially influenced on development of the pig breeding for probed period are set. Certainly structural influence of most producers of pork is in the world on the indexes of industry development. Investigational the stance of pork production, and also conducted analysis of standard purchase prices, is on pigs in different countries in the world. Presented information in relation to the structure of pork export and import in the world and in the separate countries which most influence on pork market development. Positions and influence of Ukraine are appraised at the international market of pork. The basic prospects of pork production development are set and grounded in the world and in the separate countries, in particular in Ukraine. The production of pork in the world during 2017–2019 years decrease on 8.1 %, and the pigs herd dynamic diminished on 13 %. A sharp downstream of pork herd is in the world connected with spread of dangerous infectious diseases of zoon’s, which the African swine fewer, which resulted in considerable reduction of herd and meat production particular in China on which was nearly 40 % in world production. However, compensated a downstream in countries South-East Asia in a greater measure of industry development of the pig breeding in the USA, Brazil and EU, which behave to the basic exporters of pork in the world, which is form about 85 % of global products export. One with positive factors, which in the future will assist the pig breeding development in the world there is gradual growth of pork production and consumption in the developing countries, where an increase of herd, and also increase the technological efficiency of swine growing. The considerable not realized potential of the pig breeding industry in many countries, in particular in Ukraine, which is one of most in the world producers and exporters of feed crops, necessary for industry development.

scholarly journals Yak Meat as a Lucrative Raw Material for Meat Products

2019 ◽  
Vol 48 (3) ◽  
pp. 16-33
Author(s):  
Баяна Баженова ◽  
Bayana Bazhenova ◽  
Юлия Забалуева ◽  
Yuliya Zabalueva ◽  
Михаил Данилов ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Experimental Studies ◽  
Meat Products ◽  
Raw Material ◽  
Farm Animals ◽  
Meat Production ◽  
Academic Literature ◽  
Production And Consumption ◽  
The Republic ◽  
Taste And Smell

The present research features comparative data on the dynamics of meat production and consumption in the Republic of Buryatia. The analysis revealed stability and a slight increase in meat production and consumption per capita. The main sources of raw meat in Buryatia are cattle, sheep, and pigs, whereas goats, horses, and yaks make up a small part of farm animals in the region and serve as an additional source of valuable animal protein. The article contains a review of academic literature that showed a growing interest in yak meat studies, e.g. its nutritional value and use in meat products. The present research demonstrated that the nutritional and biological value of yak meat was similar to beef. However, yak meat proved to be tough, dark in color, and with a specific taste and smell. According to the experimental studies, the nutritional value of yak meat depends on the altitude of habitat. For instance, the higher the altitude, the larger the content of polyunsaturated fatty acids. The content of connective proteins, which can affect the consistency of the end product, was higher by 12.1% in yak meat than in beef. The experiment showed that the process of glycolysis in yak meat was 24 hours longer than in beef. The yak meat was tough due to the higher level of connective proteins, while its darker colour could be explained by the high content of myoglobin. These properties should be taken into account in the production of highquality meat products.

CHINESE MEAT GOAT BREEDS AND THEIR CROSSES

1995 ◽  
Vol 15 ◽  
pp. 63-73 ◽  
Author(s):  
Jian Ying
Keyword(s):  
Meat Products ◽  
Meat Production ◽  
Natural Environments ◽  
High Quality ◽  
Self Sufficiency ◽  
Meat Goat ◽  
Sheep Production ◽  
Agricultural Regions ◽  
Selection Of

SUMMARYSelection of meat goat breeds and crossing for meat production provides food a nd is a source of self sufficiency for man. The following four goat breeds are examples of meat production of, Manjiang yellow, Matou, Longling and Hual goat breeds. Recently, it was reported that the quantity of meat output was increased and quality of meat was improved of the local goats in some areas by crossing with Nanjing, Matou and Longling. The Huai breed is a very important breed for producing high quality meat and hides' It is also -noted for its high prolificacy. The natural environments of China are well suited for goat production. Most of its harsher environments can be utilized efficiently only by goats. Especially southern agricultural region and northern agricultural regions develop and use the meat goat breeds as genetic resources for adaptation and production of unique and economically important meat products, and as a complement to cattle or sheep production.

scholarly journals European Markets for Cultured Meat: A Comparison of Germany and France

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1152 ◽  
Author(s):  
Christopher Bryant ◽  
Lea van Nek ◽  
Nathalie C. M. Rolland
Keyword(s):  
Online Survey ◽  
Meat Consumption ◽  
Meat Production ◽  
Persuasive Message ◽  
Production Methods ◽  
Cultured Meat ◽  
Nationally Representative ◽  
Negative Impacts ◽  
European Markets ◽  
Representative Samples

The negative impacts of meat consumption for animals, the environment, and human health are more pressing than ever. Although some evidence points to an ongoing reduction in meat consumption in Europe, consumers are overall unwilling to cut their meat consumption in a substantial way. The present study investigates dietary identities and perceptions of cultured meat in nationally representative samples from Germany (n = 1000) and France (n = 1000). Participants were recruited through an Ipsos panel to answer an online survey, which included questions about their current and intended consumption of conventional meat, as well as questions about their opinions of cultured meat. We find that, whilst rates of vegetarianism were relatively low in France, unrestricted meat-eaters were a minority in Germany, and concern for animal welfare was the most common reason given for meat reduction. Substantial markets for cultured meat exist in both countries, although German consumers are significantly more open to the concept than the French. Strikingly, cultured meat acceptance is significantly higher amongst agricultural and meat workers, indicating that those who are closest to existing meat production methods are most likely to prefer alternatives. We found some evidence that pro-cultured meat messages, which focus on antibiotic resistance and food safety, are significantly more persuasive than those that focus on animals or the environment. Furthermore, consumers project that they would be significantly more likely to consume cultured meat that does not contain genetically modified ingredients. Overall, we find substantially large markets for cultured meat in Germany and France, and identify some potential ways to further increase acceptance in these markets. We conclude by highlighting the most promising markets for cultured meat, and highlighting a lack of antibiotics as a potentially persuasive message about cultured meat.

scholarly journals The Mapping of Halal Critical Points in the Process of Distribution Chain of Chicken Meat Products in West Java (Case Study: Traditional Slaughtering House in Y Chicken House West Java)

2018 ◽  
Vol 4 (2) ◽  
pp. 9
Author(s):  
Dwi Purnomo ◽  
Totok Pujianto ◽  
Anas Bunyamin ◽  
Prayudha Surya Lesmana
Keyword(s):  
Critical Point ◽  
Critical Points ◽  
Meat Products ◽  
Animal Husbandry ◽  
Chicken Meat ◽  
Economic Research ◽  
Meat Production ◽  
West Java ◽  
Production And Consumption

Chicken meat is one of the most popularly consumed meat in Indonesia, particularly in West Java, according to the socio-economic research and chicken meat production in 2013 issued by the Official of Animal Husbandry West Java. The consumption of chicken meat each year reaches 3.6 kg. Cognizant that the population of Moslems is up to 99.67%, each production and consumption of meat has to fulfill the requirements of its halalan tayyiban (considered good and permitted according to the Islamic syaria law). Speaking of which, a number of activities directly concerning on its halal or haram, later called the halal critical point. This point produces variables and factors that affect both the halal and the haram of the chicken meat. The use of resource referred is to simplify the description of the existing variables and factors. The research method is that which explores the chain of chicken meat production supply. The result of this research is the mapping of the halal critical point, and the measurement in the form of scoring to slaughterhouse and market with the help of experts using AHP. Thus, it could be concluded that the most critical points lurk within the semi-modern slaughterhouse activities, while traditional slaughterhouse has fewer critical points. In the scoring results, the fulfillment of the scores is gained more in semi-modern slaughterhouses as well as modern markets than in that of traditional. Keywords: Halal Critical Point; Chicken Meat; Supply Chain; Mapping; Halalan Tayyiban

scholarly journals A comparative analysis of the attitudes of rural and urban consumers towards cultured meat

2019 ◽  
Vol 121 (8) ◽  
pp. 1782-1800 ◽  
Author(s):  
Elaine Shaw ◽  
Máirtín Mac Con Iomaire
Keyword(s):  
Comparative Analysis ◽  
Confidence Interval ◽  
Meat Products ◽  
Subject Area ◽  
Meat Production ◽  
Sample Number ◽  
Content Type ◽  
Cultured Meat ◽  
Rural And Urban ◽  
Group Interviews

Purpose The purpose of this paper is to perform a comparative analysis on the attitudes of rural and urban Irish consumers towards cultured meat. Design/methodology/approach A mixed methods exploratory sequential design was used. This involved collecting qualitative data first, through group interviews, and using the results of these to design the questionnaires for the quantitative data collection, which was analysed using SPSS 24.0 ®. Findings Urban consumers were more receptive towards cultured meat and more concerned about the environmental impact of current meat production practices. Rural consumers were more concerned about the possible damaging effect cultured meat production could have on agri-business and the livelihood of Irish farmers. The safety of the technology emerged as the biggest concern for both sets of consumers. Research limitations/implications The sample size used for the qualitative research resulted in a 95% confidence level and a confidence interval of 5.55. A larger sample number would give a tighter confidence interval and a more accurate representation of consumers’ attitudes. Practical implications This research could give guidance to food companies of how to market cultured meat products towards Irish consumers based on their concerns and their perceived benefits of the technology. Social implications This research added to previous research performed in Ireland showing that urban consumers are more receptive towards new food technologies than their rural counterparts. Originality/value This is the first paper comparing the attitudes of rural and urban Irish consumers towards cultured meat and adds to the literature on this emerging subject area.

scholarly journals Additive Merge-and-Shrink Heuristics for Diverse Action Costs

2017 ◽  
Author(s):  
Gaojian Fan ◽  
Martin Müller ◽  
Robert Holte
Keyword(s):  
Unit Cost ◽  
Search Algorithms ◽  
Negative Effects ◽  
High Quality ◽  
Negative Impacts ◽  
Planning Problems ◽  
Domain Independent

In many planning applications, actions can have highly diverse costs. Recent studies focus on the effects of diverse action costs on search algorithms, but not on their effects on domain-independent heuristics. In this paper, we demonstrate there are negative impacts of action cost diversity on merge-and-shrink (M&S), a successful abstraction method for producing high-quality heuristics for planning problems. We propose a new cost partitioning method for M&S to address the negative effects of diverse action costs. We investigate non-unit cost IPC domains, especially those for which diverse action costs have severe negative effects on the quality of the M&S heuristic. Our experiments demonstrate that in these domains, an additive set of M&S heuristics using the new cost partitioning method produces much more informative and effective heuristics than creating a single M&S heuristic which directly encodes diverse costs.

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