Relevant bibliographies by topics / Meat supply

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Meat supply'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Meat supply"

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Harrington, Geoff. "Meat and meat products: changes in demand and supply." Proceedings of the Nutrition Society 47, no. 3 (September 1988): 315–21. http://dx.doi.org/10.1079/pns19880049.

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Pizzuti, Teresa, Giovanni Mirabelli, Giovanni Grasso, and Giulia Paldino. "MESCO (MEat Supply Chain Ontology): An ontology for supporting traceability in the meat supply chain." Food Control 72 (February 2017): 123–33. http://dx.doi.org/10.1016/j.foodcont.2016.07.038.

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Mack, Miriam, Patrick Dittmer, Marius Veigt, Mehmet Kus, Ulfert Nehmiz, and Judith Kreyenschmidt. "Quality tracing in meat supply chains." Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 372, no. 2017 (June 13, 2014): 20130308. http://dx.doi.org/10.1098/rsta.2013.0308.

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The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.
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Manning, L., R. Baines, and S. Chadd. "Benchmarking the poultry meat supply chain." Benchmarking: An International Journal 15, no. 2 (April 11, 2008): 148–65. http://dx.doi.org/10.1108/14635770810864866.

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Raab, Verena, Brigitte Petersen, and Judith Kreyenschmidt. "Temperature monitoring in meat supply chains." British Food Journal 113, no. 10 (September 27, 2011): 1267–89. http://dx.doi.org/10.1108/00070701111177683.

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Young, O. A., D. L. Hopkins, and D. W. Pethick. "Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain." Australian Journal of Experimental Agriculture 45, no. 5 (2005): 593. http://dx.doi.org/10.1071/ea04006.

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The sheep meat eating quality research program has identified a number of outcomes and critical control points in the supply chain from live sheep genetics to cooked meat. The critical control points, which are largely independent of each other, can be translated into quality management systems to increase average eating quality of all cuts and lower variability. The choice of sire was a critical control point in that selecting for high growth rate and muscling can adversely affect eating quality. The challenge is to make sure that high yield traits are not promoted at the expense of eating quality. Animal age was a critical control point but it was clear that the definition of hogget could be revised to include slightly older animals with teeth in eruption but not in wear. Moreover, M. longissumus dorsi from older animals had only slightly lower eating quality than that from lamb such that this cut could be positioned as a premium product at all maturities, complementing the universally tender muscle psoas major. There was no doubt, however, that over all muscles, lamb remained the premium product. The critical control point for nutrition is that it be adequate, typically to ensure growth of at least 50 g/animal.day. Meat quality is improved through higher glycogen concentrations in muscles at slaughter, higher intramuscular fat content, and possibly reduced collagen crosslinking. Critical control points between muster and slaughter are more difficult to define but are generally aimed at stress reduction to minimise occurrence of the high ultimate pH condition. They include avoiding temperature extremes, loud noises and use of dogs, implementation of good lairage design and the use of skilled animal handlers. Stress is best monitored by ultimate pH measurements in abattoirs, rather than at remote points down the supply chain. After slaughter, the use of electrical stimulation to accelerate post mortem glycolysis is a critical control point. Its use is indicated where 2 conditions are simultaneously met: carcasses are Achilles-hung throughout processing, and the meat is destined for early consumption, as would normally be the case for the domestic market. By accelerating glycolysis, the temperature at rigor can be optimised for rapid tenderisation of low-connective tissue muscles through ageing. The alternative to electrical stimulation of these muscles for the local market is Tenderstretch hanging where rapid ageing is less temperature dependent. Where electrical stimulation is applied the monitoring of its effects with a temperature probe and a pH metre is a critical control point. Even where stimulation is not applied, measurement of average muscle temperature and pH is useful for defining any process. This is because the first 24 h after slaughter sets the scene for later meat storage/distribution, which has its own critical control point: the temperature at which meat is held between abattoir and consumption. Where meat is destined for early sale, the temperature of processing and storage can and should be higher than where the meat is destined for long-term storage as in export markets. For early sale, rapid ageing to optimum eating quality is promoted by higher temperature (2–4°C), whereas for export sale, very cool meat will slowly age in the weeks before consumption while at the same time minimising spoilage and maximising display life. Thus, matching the time–temperature profile of processing and storage to a particular market is a critical control point. The retail end of the supply chain has its own control points, principally display temperature and choice of display packaging, which have major effects on chilled display life. The cooler the better. Compared with conventional overwrap packs, modified atmosphere packs extend display life by typically 80%. However, these more sophisticated packs cost more and will not suit all domestic retailers. The matching of muscles by age with recommended cooking method is a critical control point at retail for ensuring consumer satisfaction. The challenge is effective communication with consumers and is part of the wider challenge of effectively communicating quality-related information at all links of the supply chain.
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Crceva-Nikolovska, Radmila, Aleksandra Angeleska, Aleksandar Nikolovski, Elizabeta Stojković-Dimitrievska, Vasilka Poposka-Treneska, and Blagica Sekovska. "Detecting meat fraud in food supply chain." Western Balkan Journal of Agricultural Economics and Rural Development 1, no. 2 (2019): 125–33. http://dx.doi.org/10.5937/wbjae1902125c.

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Attenborough, M., and K. R. Matthews. "Food safety through the meat supply chain." Journal of Applied Microbiology 88, S1 (December 2000): 144S—148S. http://dx.doi.org/10.1111/j.1365-2672.2000.tb05342.x.

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Zulfakar, Mohd Hafiz, Caroline Chan, and Ferry Jie. "Institutional forces on Australian halal meat supply chain (AHMSC) operations." Journal of Islamic Marketing 9, no. 1 (March 5, 2018): 80–98. http://dx.doi.org/10.1108/jima-01-2016-0005.

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Purpose The purpose of this paper is to investigate the role of institutional forces in shaping the operations of halal meat supply chain in Australia, one of the world’s largest producers and exporters of halal meat. This research examines how the halal meat production requirements are fulfilled and maintained throughout the supply chain in a non-Muslim-majority country. Design/methodology/approach The research uses a single-case study approach and uses semi-structured interviews as the primary method of data collection. It considers the perspectives of various stakeholder groups in the Australian halal meat supply chain (AHMSC). In all, 31 participants have participated in this research. Findings The findings show that institutional forces, especially which come through coercive forces, do affect and shape the overall operations of the AHMSC in particularly the way the stakeholders act within the supply chain, particularly in their role in ensuring the protection of halal status or halal integrity of the meat. Practical implications This paper suggests that the integrity of halal meat supply chain management operations in a non-Muslim-majority environment can be protected with heavy involvement from the relevant authorities, i.e. the federal government agency and the halal certifiers. With the implementation of specific halal meat production policy, i.e. Australian Government Authorised Halal Program, all parties dealing with the halal meat production for export purpose are obliged to fulfil the religious and food safety requirements, thus providing the necessary assurance for halal meat consumers, especially from the Muslim communities. Originality/value This paper is one of the first to provide insights of halal meat supply chain operations in a non-Muslim-majority environment. This paper also took in account various stakeholder groups that were involved directly with halal meat supply chain operations in Australia rather than focusing on a single stakeholder group which gives a better understanding of the whole supply chain operations.
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Faisal, Mohd Nishat, Lamay Sabir, and Abdelfadil Babiker I. "Determinants of Red Meat Consumption in Qatar: Implications for Red Meat Supply Chains." International Journal of Mathematics in Operational Research 1, no. 1 (2022): 1. http://dx.doi.org/10.1504/ijmor.2022.10048612.

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Dissertations / Theses on the topic "Meat supply"

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Park, Moon-Soo. "Economic analysis of the meat supply chain." [College Station, Tex. : Texas A&M University, 2008. http://hdl.handle.net/1969.1/ETD-TAMU-2627.

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Colomberotto, Alessandro <1996&gt. "Blockchain technology in meat supply chain: operational and economic implications." Master's Degree Thesis, Università Ca' Foscari Venezia, 2020. http://hdl.handle.net/10579/17196.

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In this writing we will analyse the possibility to apply blockchain technology in food sector to improve food traceability and transparency, trying to go beyond the hype and to examine the economic and operational implications of such a choice. The high interest towards this technology in this particular field is due to the increasing demand of secure and transparent information about the food we purchase and the growing curiosity about its history and provenience. To assess whether this interest is real and to what extent people understand the potential of blockchain technology application and is concerned about the information it could provide, we will conduct a market research to understand how this forthcoming phenomena is perceived by people and how it will influence purchasing behaviour. On the other hand, the implementation of this technology is particular since it requires to involve multiple actors on the supply chain, exceeding the traditional barriers of information sharing between companies. The study will consider both customer and enterprise points of view to find a balance point between the expected outcomes and the efforts required, paying particular attention to operational issues that companies need to face starting this kind of project with focus on the application of this technology in the beef meat supply chain. Moreover, we will see the economic implications that could arise from the application of blockchain technology as a consequence of disintermediating, speeding up processes and contrasting transaction costs.
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Manning, L. J. "Development of a quality assurance model for poultry meat production." Thesis, Coventry University, 2008. http://curve.coventry.ac.uk/open/items/bd90e402-5959-3143-b469-4581341759c5/1.

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The study has defined the position with regard to existing and evolving United Kingdom (UK) and European Union (EU) legislation, world trade agreements and institutions, global trade in chicken meat and market Quality Assurance (QA) standards in a series of peer-reviewed published papers and working papers. The development of global food supply chains can be a key driver in the harmonisation of international legislation, product and private assurance standards. Indeed compliance with legislation and retailer requirements has been a key market driver in the development of private assurance standards. The key objectives of the research were to examine current assurance schemes within the integrated poultry meat supply chain and the influence of regulation and external market drivers within the integrated poultry meat supply chain; develop and test a QA model for the poultry meat supply chain with a view to both baseline and higher level standards including the development of a business benchmarking system utilising a pre-requisite programme (PRP) and key performance indicators (KPI); and to assess the ability of the QA model to deliver regulatory and policy compliance whilst meeting varied business and market needs for an internationally traded product. This study has shown that a QA model is capable of providing a framework within which the poultry meat supply chain can operate. The legislative and performance requirements have been translated into quantifiable performance indicators which can be used to measure supply chain performance. This can assist differentiation of products at the point of consumption and give a quantifiable measure of the extrinsic value that has been added. This approach will therefore aid the communication of the benefits of differing methods of poultry meat production and afford the consumer the opportunity to make a more informed choice when purchasing meat products.
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Biffin, Tamara Elaine. "Improved tenderness of alpaca carcasses using combined processing techniques." Thesis, University of Sydney, 2020. https://hdl.handle.net/2123/24418.

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Rapid growth within the Australian alpaca industry has increased interest in alpaca meat as a viable alternative to traditional fibre production, driving research into alpaca meat eating quality. However, product quality and inconsistency are limiting market growth. Meat quality is impacted by many factors throughout the supply chain, including pre-slaughter handling, processing conditions, packaging and cooking. In order to improve quality, the impact of these factors on alpaca needs to be considered. In order to address these knowledge gaps and maximize quality and efficiency throughout the alpaca meat supply chain, the following research was conducted. Three separate studies were conducted across three consecutive years in order to investigate the thesis aims. The first study (Chp 2) sought to investigate the effects of season and post-transport resting on alpaca meat quality. A total of 160 castrated male huacaya alpacas (23 ± 1 month of age) were transported to slaughter over a 12-month period. Animals were transported in two groups of 20 per season to generate 8 replicate trials across the year. Immediately following transport, animals were allocated to one of two treatment groups at the abattoir (overnight pre-slaughter lairage or a seven-day pre-slaughter rest period with ad lib access to feed and water). Animals were processed under commercial conditions and chilled for 24 h prior to the removal of the m. Longissimus thoracis (LT) from the right-hand side of each carcase. Results indicated that alpaca meat quality varied across the year, with increased moisture loss through summer and spring and a trend toward improved summer tenderness. Resting alpacas for 7 days pre-slaughter had a negative effect on meat quality, with reduced muscle glycogen content and tenderness, and increased moisture loss. The second study (Chp 3 and 4) investigated the effects of combining tenderstretching (TS) with medium voltage electrical stimulation (ES) during processing on tenderness, oxidation and eating quality traits of alpaca. Thirty-six castrated male huacaya alpacas (23 ± 1 month of age) were processed over 2 days, two months apart. Carcases were split and treatments applied to sides at random, in a 2×2 factorial arrangement. Treatments included; (1) Achilles Hung + No ES; (2) Achilles Hung + ES; (3) TS + No ES; and (4) TS + ES. After 24 hours chilling, carcase sides were broken down and the Longissimus thoracic et lumborum (LTL), Adductor femoris (AF), Semimembranosus (SM), Semitendinosus (ST) and Psoas major (TL) muscles were extracted for meat quality and consumer sensory evaluation. Results indicated that combined processing treatments improved alpaca meat SF and eating quality across the carcase, while having no detrimental effects on colour stability and oxidation. However, alpaca LTL SF values remained high comparative to that of hind quarter muscles. The third study (Chp 5) aimed to build on the findings study one and two. The effect on alpaca meat quality from applying medium voltage ES in combination with TS to whole carcases was investigated, along with the effect of enzyme (actinidin) infusion on alpaca LTL quality. Thirty-six entire male huacaya alpacas (23 ± 1 month of age) were processed over two days, two weeks apart. Carcases were randomly allocated to one of two processing treatments; (1) Achilles hung + No ES, and (2) TS + ES, in order to investigate the effect of combined processing methods on whole alpaca carcases. After 24 h, carcases were broken down with both the left-and-right-hand-side LTL of each carcase allocated to one of three infusion treatments, including; (1) no infusion; (2) infusion with water, and; (3) infusion with enzyme. In addition, the SM from the right hind leg of each carcase was collected for meat quality evaluation. Results supported the use of combined TS with ES in commercial alpaca processing and indicated no advantages in infusing alpaca LTL with actinidin. The results indicate that maximising on-farm feed quality and availability leading to slaughter and avoiding lengthy lairage periods after 4 h transportation will maximise alpaca carcase tenderness. Residual variation in quality across multiple muscles arising from intrinsic factors such as nutrition and pre-slaughter stress can be minimised through the application of ES and TS in combination. Due to the limitations in achieving optimal alpaca LTL tenderness, it is suggested that a fresh market for the product be avoided until consumers become more familiar with the novel meat, focussing instead on value added, ready to eat product development and sales through restaurant trade. Future areas of research for alpaca must focus on genetic influences and specific biochemical processes occurring during the toughening and tenderisation phases of processing in order to further the understanding of alpaca meat tenderness.
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Foster, Hayley Jane. "A zooarchaeological study of changing meat supply and butchery practices at medieval castles in England." Thesis, University of Exeter, 2016. http://hdl.handle.net/10871/27783.

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This thesis investigates the changing meat supply and butchery practices at medieval castles in England. The analysis represents a departure from prevailing zooarchaeological butchery studies in that it considers the importance of analysing butchery patterns to gain a better understanding of social status, diet and changes in how animals were exploited over time and in various geographic locations in England. This research highlights the potential of butchery studies and reveals previously unestablished information about how butchery was carried out, how meat was supplied and the practical and social reasoning behind why animals were slaughtered and consumed in a certain way. A butchery methodology was implemented for identifying significant patterns detailing where butchery marks were occurring on bone. The methodology was tested on assemblages from three castle sites: Edlingham Castle, Portchester Castle and Beeston Castle. The methodology is further carried out in the form of assessments for comparison, on animal bone assemblages from medieval urban sites in Newcastle, Winchester and Chester. The methodology is successful in showing that analysing butchery practices of an animal bone assemblage, has the potential to reveal previously unestablished information about past butchery practices and consumption patterns. High status medieval castle assemblages predominately show a professional style of butchery, however this is not always the case. A key characteristic of this style is the longitudinal division of the spine of a carcass. This thesis hypothesises that a castle in close proximity to an urban area would display a professional style of butchery and therefore would likely have a significant amount of dressed carcasses brought to the castle from an urban centre. However, location is not the only variable to take in to consideration. This research shows that the level of status of a castle is also an essential factor to consider. Aspects of this research can be implemented as an extension of existing methods available to zooarchaeologists in order to gain a better understanding of butchery practices and social status. Issues highlighted by the case studies in question are explored and ideas for future research are suggested.
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Dakwa, Tinoonga. "The meat industry : a Namibian case study." Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/821.

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Thesis (MBA (Business Management))--University of Stellenbosch, 2007.
ENGLISH ABSTRACT: Livestock production forms a significant part of the agricultural activities in Namibia. This study is an analysis of the red meat (beef and mutton) supply chain in the country, south of the Veterinary Cordon Fence. The supply chain from production of animals on the farms through processing to placing of meat on the market is analyzed. The red meat supply chain is split into three sectors for the purpose of the study. The three sectors are the supply sector involved in the production of animals on the farms, the processing sector involved with the slaughtering and value addition on the livestock products and the demand sector that is involved in the placing on the market of the livestock and livestock products. Each of the sectors is then analyzed as an entity. The three tools that are used to analyze the sectors are: a) The market competitiveness done using the Porter’s 5 force analysis; b) The SWOT analysis for determination of intrinsic and extrinsic environments of the respective sectors and c) Trend review of the activity in each sector for the years 2000-2005. The aim of the analysis is to create a deeper insight into the forces and the impact these forces are having on the meat supply chain.
AFRIKAANSE OPSOMMING: Veeboerdery vorm ‘n vername deel van landbou-aktiwiteite in Namibië. Hierdie navorsingsverslag is ’n analise van die rooivleis (bees en skaap) leweringsketting in die land suid van die veeartsafbakeningsheining. Die studie ondersoek die leweringsketting van produksie van vee op plase tot by die plaas van vleis op die markte. Die rooivleis leweringsketting is, vir die doeleindes van hierdie studie, in drie dele verdeel. Hierdie drie dele is die lewerings-sektor wat verantwoordelik is vir die produksie van vee op die plase, die prosesserings-sektor wat verantwoordelik is vir die slag en waardetoevoeging tot die vee-produkte, en die vraag-sektor wat verantwoordelik is vir die plasing van vee en vee-produkte op die mark. Elk van hierdie sektore word ontleed as ’n entiteit. Die drie instrumente wat gebruik word om die sektore te analiseeer is: a) Die markkompeterendheid word gedoen aand die hand van Porter se 5 kragte analise; b) Die “SWOT” analise vir die bepaling van die intrinsieke en ekstrinsieke omgewings van die onderskeie sektore, en c) Tendens oorsig van die aktiwiteite in elke sektor vir die jare 2000-2005. Die doel van die analises is om dieper insig te skep van die kragte en die impak wat hierdie kragte het op die vleis leweringsketting.
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Muradov, M. "Prediction of water activity in cured meat using microwave spectroscopy." Thesis, Liverpool John Moores University, 2017. http://researchonline.ljmu.ac.uk/6066/.

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This work addresses the use of microwave techniques to determine quality parameters in cured meat. The first approach is online monitoring of weight loss in the meat curing process, which is a significant measurement for the meat industry because the weight loss is used as a method of tracking the curing process. Currently, weight loss is measured by using ordinary weighing scales, which is a time-consuming and impractical technique. Thus, a novel method is required to simplify the process by implementing an online monitoring technique. In this work, a set of microwave sensors were modelled using High Frequency Structure Simulation Software and then constructed and tested. Weight loss of the sample and change in the S11-parameter illustrated a strong linear relationship (R2 > 0.98). The prediction model then was developed using the Partial Least Squares method, which exhibited a good capability of microwave sensors to predict weight loss, with R2p (prediction) = 0.99 and root mean square error of prediction (RMSEP) = 0.41. The second approach is to determine water activity (aw) in cured meat, which is the parameter that describes available water for microorganisms and influences different chemical reactions in the product. For the cured meat industry, aw is the only moisture related measurement that is an accepted Hazard Analysis and Critical Control Point plan. This is important for safety reasons, but also for energy optimisation since curing requires controlled continuous temperature and humidity. Currently, aw is being measured by the meat industry using commercially available instruments, which have limitations, namely being destructive, expensive and time-consuming. Few attempts to develop non-destructive methods to predict aw have used X-ray systems (namely Computed Tomography), Near Infrared (NIR) and Hyperspectral Imaging (HSI). Although the techniques provided promising results, they are expensive, impractical and not commercially available for the meat industry. The results from the microwave sensors demonstrated a linear relationship (R2 = 0.75, R2 = 0.86 and R2 = 0.91) between the S11 and aw at 2.4 GHz, 5 GHz and 7 GHz, respectively. The prediction model exhibited a good capability of the sensors to predict aw (R2p = 0.91 and RMSEP = 0.0173).
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MARESCOTTI, MARIA ELENA. "THE VALORIZATION OF THE MEAT FROM WILD UNGULATES:EVIDENCES FROM AN ITALIAN EMPIRICAL ANALYSIS." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/622439.

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In recent years, trends in the population of large wild ungulates (wild boar, red deer, chamois, mouflon) have become worrisome for Italy and many European countries. Ironically, while two decades ago these animals were listed as endangered species, they turned out to be a social cost. In fact, their population is growing with damage to ecosystems, economic losses in forestry and agriculture, increased risk of zoonotic diseases and increased frequency of vehicle collisions. Due to this overpopulation, management and containment strategies have been developed, with a cost to public institutions and an increase in culling rates, and the availability of game meat. Furthermore, according to European trade and safety regulations (Reg. EC No. 178/2002, No. 853/2004 and No. 854/2004), hunters are considered primary food producers (such as farmers and breeders) and, under certain conditions, they can sell the game they harvest. On the consumers’ side, recent years have seen a notable increase in the popularity of hunted wild game meat among consumers. In fact, large wild ungulate meat has optimal nutritional attributes, can be considered an environmentally friendly and local food and represents a sustainable alternative to intensive livestock production of beef, pork or poultry. The growing demand and availability of these products has led to a growing number of emerging markets for hunted wild game meat in many developed countries, including Europe. However, expansion of these markets is often hampered by the lack of a structured food supply chain. This is especially the case in Italy where the hunting sector continues to have only a recreational and social connotation. Also from a scientific point of view, despite the growing potential of the hunting sector, only a few economic studies to date discuss the case of wild game meat, and there is no research examining the Italian context. All of these premises considered, the present thesis aims to contribute to the possible future development of the Italian local supply chain of wild game meat and is structured as a step-by-step feasibility analysis that takes into consideration all of the involved stakeholders with the final goal of creating this new market. Specifically, the thesis is organized into three different studies, each one developing different aspects of the analysis. The first study focuses on the primary producer of the game meat, namely, the hunter, trying to estimate the potential market availability and quality of meat of large wild ungulates produced by hunting activities in a local mountainous context. The second study aims to assess the real economic value of the local supply chain of the hunted wild game meat by performing an exploratory analysis aimed at the quantification of the value transmission along the chain. Finally, the third study addresses the need to broaden the knowledge of consumers’ attitudes towards hunted wild game meat by profiling Italian consumers and assessing whether their attitudes and perception towards hunted wild game meat, socio-demographic characteristics and objective knowledge affect their intentions to purchase hunted wild game meat products. The results of this research led to better understand some aspects of the current scenario of the Italian hunted wild game meat sector, with the final aim of understanding if and what types of strategies implement for the promotion of its future development.
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Raab, Verena [Verfasser]. "Assessment of novel temperature monitoring systems for improving cold chain management in meat supply chains / Verena Raab. Landwirtschaftliche Fakultät." Bonn : Universitäts- und Landesbibliothek Bonn, 2011. http://d-nb.info/1018327738/34.

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Webb-Yeates, Morgan. "Food Defense Among Meat Processing and Food Service Establishments in Kentucky." TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1249.

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Agroterrorism is the deliberate introduction of a plant or animal disease with thegoal of causing fear, economic instability, illness, or death. After the 2002 terroristattacks on the World Trade Center, the security of the food supply is of increasingconcern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service establishments in Warren County, Kentucky. The second objective was to determine security strategies that were being implemented by these facilities. Two separate surveys, one for meat processors and the other for food service establishments, were designed to meet these objectives. An observational study was conducted for meat processing facilities. It was found that these facilities were generally unconcerned with agroterrorism, although a reasonable amount of security implementations were in place at these facilities. A statistical comparison between restaurants and non-restaurant food service establishments, such as schools, hospitals, and hotels, was performed. Both types of food service establishments expressed little concern about a food tampering event. Non- restaurant food service establishments were slightly more concerned than restaurants about both food tampering and food defense.
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Books on the topic "Meat supply"

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Fellegara, Anna Maria, Riccardo Torelli, and Andrea Caccialanza, eds. Sustainable Transition of Meat and Cured Meat Supply Chain. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5.

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Canada. Agriculture Canada. Canadian meat demand. Ottawa: Agriculture Canada, Policy Branch, 1987.

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Naughton, Cameron. Trust and stability in the pig meat supply chain. Market Harborough: Nuffield Farming Scholarships Trust, 2005.

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Harmon, Daniel E. Fish, meat, and poultry: Dangers in the food supply. New York: Rosen Central, 2008.

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F, Gracey J., ed. Gracey's meat hygiene. Chichester, West Sussex, UK: John Wiley & Sons Inc., 2015.

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Mkanda, F. X. The wildlife industry in Malawi with respect to meat supply. Kasungu: Wildlife Research Unit, 1988.

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(Firm), Tesco, and London Economics (Organization), eds. The supply chain for beef and lamb in the UK: A report. [London]: London Economics, 1998.

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Boyle, G. E. A MAIDS model of Irish meat demand. Maynooth, Co Kildare: Maynooth College, Department of Economics, 1995.

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Midkiff, Kenneth. The meat you eat: How corporate farming has endangered America's food supply. New York: St. Martin's Press, 2005.

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d'élevage, Benin Direction, and Benin Direction des pêches, eds. Contribution de l'élevage et de la pêche à l'autosuffisance alimentaire au Benin: Bilan et perspectives. Cotonou: Le Ministère, 1995.

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Book chapters on the topic "Meat supply"

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Passamonti, Matilde Maria, Riccardo Negrini, and Paolo Ajmone-Marsan. "Genomics for Sustainable Cured Pork Supply Chain." In Sustainable Transition of Meat and Cured Meat Supply Chain, 51–72. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5_5.

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Picanço Rodrigues, Vinicius, and Mariel Alem Fonseca. "Cultivated Meat and Bioeconomy in Tandem: Unlocking the Sustainability Implications of Transformative Food Supply Chains." In Cultivated Meat, 337–57. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-55968-6_17.

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Zecchin, Francesco. "Sustainable Development of Meat Supply Chain and Human Rights." In Sustainable Transition of Meat and Cured Meat Supply Chain, 39–50. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5_4.

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Leone, Luca, and Domenico Cristallo. "Protecting Farm Animal Biodiversity through Geographical Indications: A Legal Analysis." In Sustainable Transition of Meat and Cured Meat Supply Chain, 119–34. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5_9.

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Caccialanza, Andrea, Andrea Sartori, Stella Gubelli, Francesca Romana Giannini, and Ettore Capri. "The Sustainability of Meat and Cured Meat Supply Chain: Where Are we Now?" In Sustainable Transition of Meat and Cured Meat Supply Chain, 223–42. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5_15.

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Froldi, Federico, Giulia Ferronato, and Aldo Prandini. "Animal Welfare in Swine Production." In Sustainable Transition of Meat and Cured Meat Supply Chain, 85–102. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5_7.

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D’Este, Carlotta, Marcela Ciubotaru, and Marina Carabelli. "Climate Change Risk Management and Firms’ Adaptive Responses: Evidence from the Livestock Industry." In Sustainable Transition of Meat and Cured Meat Supply Chain, 157–80. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5_11.

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Galli, Davide, Riccardo Torelli, and Andrea Caccialanza. "The VIS Assessment Tool for the Cured Meat Italian Supply Chain: Fostering Accountability for Sustainability through a FAO SAFA-Based Framework." In Sustainable Transition of Meat and Cured Meat Supply Chain, 265–82. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5_17.

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Fellegara, Anna Maria, and Andrea Lippi. "A Specific Risk Approach to the Meat and Cured Meat Supply Chain." In Sustainable Transition of Meat and Cured Meat Supply Chain, 181–96. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5_12.

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Ferronato, Giulia, Federico Froldi, and Aldo Prandini. "The Quality of Heavy Pork Meat: The Role of PDO Production Specifications." In Sustainable Transition of Meat and Cured Meat Supply Chain, 73–83. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34977-5_6.

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Conference papers on the topic "Meat supply"

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Sprong, J. P., X. Lin, J. M. Maestre, and R. R. Negenborn. "Quality-Aware Control for Optimizing Meat Supply Chains." In 2019 18th European Control Conference (ECC). IEEE, 2019. http://dx.doi.org/10.23919/ecc.2019.8795777.

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Jiang, Yiping, Lindu Zhao, and Shengnan Sun. "A resilient strategy for meat-food supply chain network design." In 2009 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2009. http://dx.doi.org/10.1109/ieem.2009.5373072.

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Sun, Shengnan, Lindu Zhao, Qiang Kong, and Xiaoqiang Wang. "Quality Control of Meat Supply Chain Based on Iris Recognition." In 2009 Fourth International Conference on Innovative Computing, Information and Control (ICICIC). IEEE, 2009. http://dx.doi.org/10.1109/icicic.2009.299.

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Alban, Lis, C. Vilstrup, B. Steenberg, H. E. Jensen, B. Aalbæk, F. Thune-Stephensen, and S. Jensen. "Risk Assessment for Supply Chain Meat Inspection of Danish Finisher Pigs." In Eighth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2009. http://dx.doi.org/10.31274/safepork-180809-844.

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Kong, Qiang, Lindu Zhao, Shengnan Sun, Xiaoqiang Wang, and Menglu Zhang. "Safety Control Meat Supply Chain: A Case Study of SUTAI Pigs." In 2009 Fourth International Conference on Innovative Computing, Information and Control (ICICIC). IEEE, 2009. http://dx.doi.org/10.1109/icicic.2009.326.

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Nurshafiqah, S., M. Nursalwani, and A. L. Zul Ariff. "Muslim consumers’ awareness towards halal supply chain of beef meat products." In ADVANCES IN MATERIAL SCIENCE AND MANUFACTURING ENGINEERING. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0118106.

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Mohammed, Ahmed, and Qian Wang. "A fuzzy multi-objective approach for a meat supply chain design." In 2016 22nd International Conference on Automation and Computing (ICAC). IEEE, 2016. http://dx.doi.org/10.1109/iconac.2016.7604897.

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Medina Tunqui, Allison Alexa, Hugo Andres Medina Villagomez, Gerby Giovanna Rondán Sanabria, Giancarlo Franko Sanchez Chavez, and Edwar Andrés Velarde Allazo. "Application of the Silver Meal Methodology to the supply system of a meat company in Arequipa - Peru." In 3rd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development (LEIRD 2023): “Igniting the Spark of Innovation: Emerging Trends, Disruptive Technologies, and Innovative Models for Business Success”. Latin American and Caribbean Consortium of Engineering Institutions, 2023. http://dx.doi.org/10.18687/leird2023.1.1.572.

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Qomariah, Retna, Anis Wahdi, Habibah, Windu Negara, and Nyak Ilham. "Mapping of beef supply chain in South Kalimantan for supporting meat supply in the new national capital area." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0183986.

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Vaduva, Loredana, Ioana Cristina Tirlea, Alin Neamtu, Aliodor Marius Suciu, and Cornelia Petroman. "POSSIBILITIES FOR IMPROVING THE PRODUCTION AND CONSUMPTION OF MEAT AND MEAT PREPARATIONS IN TIMIS COUNTY, ROMANIA." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.39.

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To improve individual and total meat production, it is necessary to implement control models of anthropogenic influence on meat production, i.e., the readjustment and diversification of mammal and poultry meat productions to the needs of the processing industry and the regional market trend. Depending on the evolution of herds and productions, the implementation of measures to improve organizational management is aimed at ensuring, in addition to nutrition, environmental control and favourable maintenance conditions, obtaining maximum growth in all phases of the technological flow and good production of meat, in the context of an efficient use of feed and other inputs necessary for the expression of the species� biological characteristics at optimal parameters. Direct or indirect intervention through integrated management along the supply chain contributes to the stimulation and increase of individual productions, based on the attitude and level of knowledge, and on appropriate solutions, procedures, techniques, and operational facilities to reduce weight losses, exits from the herd, individual and total meat productions. The analysis of the evolution of the content and structure of the rural market depending on the differences between exports and imports requires the implementation of integrated management solutions to stimulate local production.
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Reports on the topic "Meat supply"

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Ma, Meilin, and Jayson Lusk. Concentration and Resilience in the U.S. Meat Supply Chains. Cambridge, MA: National Bureau of Economic Research, July 2021. http://dx.doi.org/10.3386/w29103.

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Hoffmans, Y., J. L. Banach, E. D. van Asselt, and E. F. Hoek-van den Hil. Cleaning and disinfection in the Dutch redmeat and game meat supply chains. Wageningen: Wageningen Food Safety Research, 2020. http://dx.doi.org/10.18174/537329.

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Cahaner, Avigdor, Sacit F. Bilgili, Orna Halevy, Roger J. Lien, and Kellye S. Joiner. effects of enhanced hypertrophy, reduced oxygen supply and heat load on breast meat yield and quality in broilers. United States Department of Agriculture, November 2014. http://dx.doi.org/10.32747/2014.7699855.bard.

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Original objectivesThe objectives of this project were to evaluate the growth performance, meat yield and quality attributes of broiler strains widely differing in their genetic potential under normal temperature vs. warm temperature (short and long-term) conditions. Strain differences in breast muscle accretion rate, metabolic responses under heat load and, gross and histopathological changes in breast muscle under thermal load was also to be characterized. BackgroundTremendous genetic progress has been made in broiler chicken growth rate and meat yield since the 1950s. Higher growth rate is driven by higher rates of feed intake and metabolism, resulting in elevated internal heat production. Hot rearing conditions negatively affect broiler growth by hindering dissipation of heat and may lead to a lethal elevation in body temperature. To avoid heat-induced mortality, broilers reduce feed intake, leading to depressed growth rate, lower weight gain, reduce breast meat yield and quality. Thus, the genetic potential of contemporary commercial broilers (CCB) is not fully expressed under hot conditions. Major conclusions, solutions, and achievementsResearch conducted in Israel focused on three broiler strains – CCB, Featherless, Feathered sibs (i.e., sharing similar genetic background). Complimentary research trials conducted at Auburn utilized CCB (Cobb 500, Cobb 700, Ross 308, Ross 708), contrasting their performance to slow growing strains. Warm rearing conditions consistently reduced feed intake, growth rate, feed efficiency, body weight uniformity and breast muscle yield, especially pronounced with CCB and magnified with age. Breast meat quality was also negatively affected, as measured by higher drip loss and paler meat color. Exposure to continuous or short-term heat stress induced respiratory alkalosis. Breast muscle histomorphometrics confirmed enhanced myofiber hypertrophy in CCB. Featherless broilers exhibited a significant increase in blood-vessel density under warm conditions. Rapid growth and muscle accretion rate was correlated to various myopathies (white striping, woody and necrotic) as well as to increases in plasma creatinekinase levels. Whether the trigger(s) of muscle damage is loss of cellular membrane integrity due to oxidative damage or tissue lactate accumulation, or to loss of inter-compartmental cation homeostasis is yet to be determined. Based on genome-wide single-nucleotide polymorphism array genotyping, identification of the gene with the recessive mutation Scaleless (sc) facilitated the development a dCAPS assay to discriminate between sc carrier (sc/+) and non-carrier (+/+) individuals. ImplicationsThis project confirmed that featherless broiler strains grow efficiently with high yield and quality of breast meat, even under warm rearing conditions that significantly depress the overall performance of CCB. Therefore, broiler meat production in hot regions and climates can be substantially improved by introducing the featherless gene into contemporary commercial broiler stocks. This approach has become more feasible with the development of dCAPS assay. A novel modification of the PCR protocol (using whole blood samples instead of extracted DNA) may contribute to the efficient development of commercial featherless broiler strains. Such strains will allow expansion of the broiler meat production in developing countries in warm climates, where energy intensive environmental control of rearing facilities are not economical and easily achievable.
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van Asselt, E. D., M. Y. Noordam, M. G. Pikkemaat, L. A. van Ginkel, and S. S. Sterk. Revision of the National Residue Control Plan - application on the red meat supply chain. Wageningen: RIKILT Wageningen University & Research, 2018. http://dx.doi.org/10.18174/446468.

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Rosser, Katy, Iulia Gherman, Erica Kintz, Paul Cook, and Anthony WIlson. Assessment of the risk to consumers as a result of disruption to the cold chain during direct supply of Qurbani meat and offal. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.nuc910.

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Qurbani is a religious practice that takes place during Eid al-Adha. Consumers practicing Qurbani typically wish to collect meat and red offal within a short time after slaughter, which means these products cannot complete normal chilling processes before leaving the slaughterhouse. This could permit greater growth of pathogens and has the potential to increase the risk of consumer illness. The FSA is working with industry and stakeholder groups to ensure that the risk to consumers under these conditions remains at an acceptable level. To help inform these discussions, the FSA commissioned this assessment to understand the difference in risk from allowing meat and offal to be provided to consumers without the normal chilling process. The microbiological team at the FSA have analysed scientific literature, expert opinion and business and consumer survey data to assess the effect of disrupting the cold chain on pathogens in Qurbani meat. The pathogens that were chosen for inclusion in this assessment are non-typhoidal Salmonella enterica, Shiga toxin-producing Escherichia coli, and Clostridium perfringens. Their growth characteristics and prevalence in beef, lamb and goat meat and offal are discussed. The assessment concluded that given the reported variation in the process, there were two important scenarios with distinct outcomes. In the typical scenario, which is the most likely outcome based on the collected data, there is no significant difference in risk to consumer health compared to normal chilling processes, and the risk level was established as Very Low (“very rare but cannot be excluded”). In a reasonably foreseeable worst-case scenario, Salmonella spp. and STEC levels may increase, presenting an increased risk to the consumer. This risk level was established as Low (“rare but does occur”). We also identified several areas where more evidence would be helpful, and as a result identified a High level of uncertainty in our conclusion.
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Tucker, Dan, Hayley MacGregor, Ayako Ebata, and Ngo Thi Hoa. Taking Myanmar’s AMR National Action Plan Forward. Myanmar Pig Partnership, November 2022. http://dx.doi.org/10.19088/ids.2022.060.

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Pilot research findings from the Myanmar Pig Partnership show increasing antimicrobial resistance (AMR) in pig farming in Yangon Region, Myanmar. They highlight challenges in AMR awareness, antibiotic use and disease prevention relating to farmers, slaughterhouse workers, vets and others in the pig meat supply chain. Decision makers need to consider these challenges at all levels.
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Armstrong, Beth, Lucy King, Robbin Clifford, Mark Jitlal, Ayla Ibrahimi Jarchlo, and Katie Mears. Food and You 2: Wave 4. Food Standards Agency, August 2022. http://dx.doi.org/10.46756/sci.fsa.zdt530.

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Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. The survey is primarily carried out online using a methodology known as ‘push-to-web’. Fieldwork was conducted between 18 October 2021 and 10 January 2022. A total of 5,796 adults from 4,026 households across England, Wales and Northern Ireland completed the survey. Topics covered in the Food and You 2: Wave 4 Key Findings report include: confidence in food safety, authenticity and the food supply chain awareness, trust and confidence in the FSA concerns about food food security eating out and takeaways food allergies, intolerances and other hypersensitivities eating at home food shopping: sustainability and environmental impact sustainable diets, meat alternatives and genetic technologie
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Yahav, Shlomo, John Brake, and Orna Halevy. Pre-natal Epigenetic Adaptation to Improve Thermotolerance Acquisition and Performance of Fast-growing Meat-type Chickens. United States Department of Agriculture, September 2009. http://dx.doi.org/10.32747/2009.7592120.bard.

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: The necessity to improve broiler thermotolerance and performance led to the following hypothesis: (a) thethermoregulatory-response threshold for heat production can be altered by thermal manipulation (TM) during incubation so as to improve the acquisition of thermotolerance in the post-hatch broiler;and (b) TM during embryogenesis will improve myoblast proliferation during the embryonic and post-hatch periods with subsequent enhanced muscle growth and meat production. The original objectives of this study were as follow: 1. to assess the timing, temperature, duration, and turning frequency required for optimal TM during embryogenesis; 2. to evaluate the effect of TM during embryogenesis on thermoregulation (heat production and heat dissipation) during four phases: (1) embryogenesis, (2) at hatch, (3) during growth, and (4) during heat challenge near marketing age; 3. to investigate the stimulatory effect of thermotolerance on hormones that regulate thermogenesis and stress (T₄, T₃, corticosterone, glucagon); 4. to determine the effect of TM on performance (BW gain, feed intake, feed efficiency, carcass yield, breast muscle yield) of broiler chickens; and 5. to study the effect of TM during embryogenesis on skeletal muscle growth, including myoblast proliferation and fiber development, in the embryo and post-hatch chicks.This study has achieved all the original objectives. Only the plasma glucagon concentration (objective 3) was not measured as a result of technical obstacles. Background to the topic: Rapid growth rate has presented broiler chickens with seriousdifficulties when called upon to efficiently thermoregulate in hot environmental conditions. Being homeotherms, birds are able to maintain their body temperature (Tb) within a narrow range. An increase in Tb above the regulated range, as a result of exposure to environmental conditions and/or excessive metabolic heat production that often characterize broiler chickens, may lead to a potentially lethal cascade of irreversible thermoregulatory events. Exposure to temperature fluctuations during the perinatal period has been shown to lead to epigenetic temperature adaptation. The mechanism for this adaptation was based on the assumption that environmental factors, especially ambient temperature, have a strong influence on the determination of the “set-point” for physiological control systems during “critical developmental phases.” In order to sustain or even improve broiler performance, TM during the period of embryogenesis when satellite cell population normally expand should increase absolute pectoralis muscle weight in broilers post-hatch. Major conclusions: Intermittent TM (39.5°C for 12 h/day) during embryogenesis when the thyroid and adrenal axis was developing and maturing (E7 to E16 inclusive) had a long lasting thermoregulatory effect that improved thermotolerance of broiler chickens exposed to acute thermal stress at market age by lowering their functional Tb set point, thus lowering metabolic rate at hatch, improving sensible heat loss, and significantly decreasing the level of stress. Increased machine ventilation rate was required during TM so as to supply the oxygen required for the periods of increased embryonic development. Enhancing embryonic development was found to be accomplished by a combination of pre-incubation heating of embryos for 12 h at 30°C, followed by increasing incubation temperature to 38°C during the first 3 days of incubation. It was further facilitated by increasing turning frequency of the eggs to 48 or 96 times daily. TM during critical phases of muscle development in the late-term chick embryo (E16 to E18) for 3 or 6 hours (39.5°C) had an immediate stimulatory effect on myoblast proliferation that lasted for up to two weeks post-hatch; this was followed by increased hypertrophy at later ages. The various incubation temperatures and TM durations focused on the fine-tuning of muscle development and growth processes during late-term embryogenesis as well as in post-hatch chickens.
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Aryal, Jeetendra Prakash. Contribution of Agriculture to Climate Change and Low-Emission Agricultural Development in Asia and the Pacific. Asian Development Bank Institute, October 2022. http://dx.doi.org/10.56506/vaoy9373.

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The agriculture sector in Asia and the Pacific region contributes massively to climate change, as the region has the largest share of greenhouse gas (GHG) emissions from agriculture. The region is the largest producer of rice, a major source of methane emissions. Further, to achieve food security for the increasing population, there has been a massive increase in the use of synthetic fertilizer and energy in agricultural production in the region over the last few decades. This has led to an enormous rise in nitrous oxide (N2O; mostly from fertilizer-N use) and carbon dioxide (mostly from energy use for irrigation) emissions from agriculture. Besides this, a substantial increase in livestock production for meat and dairy products has increased methane emissions, along with other environmental problems. In this context, this study conducts a systematic review of strategies that can reduce emissions from the agriculture sector using a multidimensional approach, looking at supply-side, demand-side, and cross-cutting measures. The review found that though there are huge potentials to reduce GHG emissions from agriculture, significant challenges exist in monitoring and verification of GHG emissions from supply-side measures, shifting to sustainable consumption behavior with regard to food consumption and use, and the design and implementation of regulatory and incentive mechanisms. On the supply side, policies should focus on the upscaling of climate-smart agriculture primarily through expanding knowledge and improving input use efficiency in agriculture, while on the demand side, there is a need to launch a drive to reduce food loss and waste and also to move towards sustainable consumption. Therefore, appropriate integration of policies at multiple levels, as well as application of multiple measures simultaneously, can increase mitigation potential as desired by the Paris Agreement and also help to achieve several of the United Nations’ SDGs.
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Aryal, Jeetendra P. Contribution of Agriculture to Climate Change and Low-Emission Agricultural Development in Asia and the Pacific. Asian Development Bank Institute, October 2022. http://dx.doi.org/10.56506/wdbc4659.

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The agriculture sector in the Asia and Pacific region contributes massively to climate change, as the region has the largest share of greenhouse gas (GHG) emissions from agriculture. The region is the largest producer of rice, a major source of methane emissions. Further, to achieve food security for the increasing population, there has been a massive increase in the use of synthetic fertilizer and energy in agricultural production in the region over the last few decades. This has led to an enormous rise in nitrous oxide (N2O) (mostly from fertilizer-N use) and carbon dioxide (mostly from energy use for irrigation) emissions from agriculture. Besides this, a substantial increase in livestock production for meat and dairy products has increased methane emissions, along with other environmental problems. In this context, we conduct a systematic review of strategies that can reduce emissions from the agriculture sector using a multidimensional approach, looking at supply-side, demand-side, and cross-cutting measures. The review found that though there is a huge potential to reduce GHG emissions from agriculture, significant challenges exist in monitoring and verification of GHG emissions from supply-side measures, shifting to sustainable consumption behavior with regard to food consumption and use, and the design and implementation of regulatory and incentive mechanisms. On the supply side, policies should focus on the upscaling of climate-smart agriculture primarily through expanding knowledge and improving input use efficiency in agriculture, while on the demand side, there is a need to launch a drive to reduce food loss and waste and also to move toward sustainable consumption. Therefore, appropriate integration of policies at multiple levels, as well as application of multiple measures simultaneously, can increase mitigation potential as desired by the Paris Agreement and also help to achieve several of the United Nations’ Sustainable Development Goals.
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