Journal articles: '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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Abdelfadil, Babiker Ibrahim, Lamay Bin Sabir, and Mohd Nishat Faisal. "Determinants of red meat consumption in Qatar: implications for red meat supply chains." International Journal of Mathematics in Operational Research 25, no. 2 (2023): 161–85. http://dx.doi.org/10.1504/ijmor.2023.131393.

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Barge, Paolo, Alessandro Biglia, Lorenzo Comba, Davide Ricauda Aimonino, Cristina Tortia, and Paolo Gay. "Radio Frequency IDentification for Meat Supply-Chain Digitalisation." Sensors 20, no. 17 (September 1, 2020): 4957. http://dx.doi.org/10.3390/s20174957.

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Digitalised supply-chain traceability systems can offer wide prospects both for improving safety as well as enhancing perceived quality. However, the coupling between physical goods and information is often difficult for agri-food items. A solution could be the use of RFID (Radio Frequency IDentification) systems. Due to its wide reading range, Ultra-High Frequency (UHF) technology is already widely used in logistics and warehousing, mostly for the identification of batches of items. A growing interest is also emerging in Near Field Communication (NFC), as several smartphones embed an integrated NFC antenna. This paper deals with the automatic identification of meat products at item level, proposing and evaluating the adoption of different RFID technologies. Different UHF and NFC solutions are proposed, which benchmark tag performances in different configurations, including four meat types (fatty beef, lean beef, chicken and pork), by using a specifically designed test bench. As avoiding the application of two different tags could be advantageous, dual frequency devices (UHF and NFC) are also considered. Significant differences in tag performances, which also depend on meat type and packaging, are highlighted. The paper highlights that tag positioning should consider the geometry of the packaging and the relative positioning of tag, meat and reader antenna.

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Hobbs, Jill E. "The Covid-19 pandemic and meat supply chains." Meat Science 181 (November 2021): 108459. http://dx.doi.org/10.1016/j.meatsci.2021.108459.

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Nusran, Muhammad, Roslina Alam, Dien Triana, Idris Parakkasi, and Tajuddin Abdullah. "Management of Supply Chain Process for Meat Products." Indonesian Journal of Halal Research 1, no. 1 (February 28, 2019): 18–25. http://dx.doi.org/10.15575/ijhar.v1i1.4089.

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The purpose of this research plan is to make a mapping of the Halal Critical Point of Beef Products and a number of Processed Beef Products and also to create a Supply Chain Process Flow System for Meat products. Data and analysis of data explored in this research plan are stakeholders in the halal supply chain, namely authority institutions such as slaughtering houses (RPH), producers, logistics providers, operators, consumers, and the government by making questionnaires to identify criteria and sub-criteria important. The survey discusses consumer perceptions of the halal supply chain of products of beef and processed beef using the score method. The results of data processing can then be analyzed using the Analytical Hierarchy Process (AHP) model. This study is expected to contribute to the selection of important criteria for halal supply chains of Meat products and their processed products, then contribute to the priority index using AHP (Analytic Hierarchy Process)

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Boonekamp, Loek. "The Outlook for World Meat Supply and Demand." Outlook on Agriculture 27, no. 1 (March 1998): 19–22. http://dx.doi.org/10.1177/003072709802700104.

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This paper presents a medium-term outlook for world meat supply and demand. Following a broad outline of likely developments in production and consumption of all meats, the focus engages on the outlook for world beef markets over the five-year period from 1997. The projections presented in this paper are based largely on those published by the OECD. So far as non-OECD countries are concerned, the main sources of information have been the Economic Research Service of the US Department for Agriculture and the Food and Agricultural Policy Research Institute of the Universities of Iowa State and Missouri, Columbia.

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Chand, Annisa. "Coronaviruses in rat and bat meat supply chains." Nature Food 1, no. 9 (September 2020): 528. http://dx.doi.org/10.1038/s43016-020-00152-1.

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Manning, L., R. N. Baines, and S. A. Chadd. "Trends in the global poultry meat supply chain." British Food Journal 109, no. 5 (May 22, 2007): 332–42. http://dx.doi.org/10.1108/00070700710746759.

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Watson, Max J. "Fostering Leaner Red Meat in the Food Supply." British Food Journal 96, no. 8 (September 1994): 24–32. http://dx.doi.org/10.1108/00070709410068774.

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Szymańska, Elżbieta Jadwiga. "SUPPLY CHAINS ON SELECTED MEAT MARKETS IN POLAND." Zeszyty Naukowe Uniwersytetu Szczecińskiego Problemy Transportu i Logistyki 39 (2017): 119–28. http://dx.doi.org/10.18276/ptl.2017.39-11.

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Djekic, I. V. "Meat supply chain in the perspective of UN SDGs." Theory and practice of meat processing 6, no. 3 (October 28, 2021): 242–47. http://dx.doi.org/10.21323/2414-438x-2021-6-3-242-247.

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This paper presents an overview of the meat supply chain in the perspective of main UN sustainable development goals (SDGs). To perform this overview, meat supply chain was presented with five main stakeholders (livestock farmers, slaughterhouses, meat processors, retailers and consumers). As this chain is specific, four SDGs have been revealed as most important, as follows: SDG6 — Clean water and sanitation; SDG7 — Affordable and clean energy; SDG12 — Sustainable consumption and production; SDG13 — Climate action. Discussion and literature review was performed for each of the four UN SDGs. In addition, other UN SDGs of interest for this supply chain have been briefly presented.

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Sumantri, I., and H. S. Chang. "Impact of imported Indian buffalo meat on red meat supply and demand in South Kalimantan, Indonesia." IOP Conference Series: Earth and Environmental Science 902, no. 1 (November 1, 2021): 012033. http://dx.doi.org/10.1088/1755-1315/902/1/012033.

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Abstract Since 2016, the government introduced the domestic beef market to Indian buffalo meat (IBM). However, the impact of IBM on regional beef supply and demand has not been fully investigated. This study aimed to study the impact of IBM on the supply and demand of local beef in South Kalimantan (KalSel), Indonesia. Surveys were conducted with slaughterhouses, beef distributors, butchers, meatball makers, and resellers both at the supermarkets and wet markets. Secondary data were collected from Banjarmasin Quarantine Office and Livestock and Animal Health Service of Kalsel. Data indicated an increase of IBM imported into Kalsel, from 38-675 tonnes in 2017 and 2019. There was a decline of live cattle imported from inter-island, from 27,240 head in 2016 to only 12,788 head in 2019. Slaughtered cattle and beef production declined from 39,747 heads in 2016 to 31,058 heads in 2019 and 8,691 tons in 2016 to 6,791 tons in 2019. Butchers reported beef selling volume has been reduced by 50-70% compared to 2016. This study showed IBM has had significant impacts on inter-island cattle supply, local beef production and beef demand in the wet market but has no impact on local beef price.

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Mamchur, Liudmyla. "Тrends and prospects of meat market development in Ukraine." Socio-Economic Problems and the State 23, no. 2 (2020): 24–33. http://dx.doi.org/10.33108/sepd2020.02.024.

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The purpose of the article is to analyse the main performance indicators of the functioning and development of the meat market and to assess the prospects for its development, from the standpoint of providing it with raw meat. The research uses the following methods: analysis and synthesis, analytical generalizations, graphic - in the analysis of the meat market; balance - in determining the market equilibrium of supply and demand, their changes and interactions, statistical, extrapolation, design, mathematical modelling, decomposition of the time series - in forecasting the development of the meat market. The main trends and features of the functioning and development of the meat market are determined, based on the analysis of component indicators, a slight but still increase in the total supply of meat and meat products, by increasing its own meat production by 5.2% which ensured an increase in domestic demand. Based on the current balance of supply and demand of meat and meat products in Ukraine as indicators of market efficiency, the level of consumer security of meat consumption in Ukraine is determined, and it is established that the level of income is the basic condition for consumption growth. In the framework of this study using the method of exponential smoothing with a damped trend, the calculation of forecast indicators of the balance of supply and demand of meat and meat products in Ukraine. Methodological approaches to forecasting the meat market have been further developed. The results of the study can be used by experts to assess the level of development of the meat market, government officials in choosing areas of regional and public policy, researchers to expand the scope of research.

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Girmay, Gebregziabher, and Sileshi Yeserah. "THE IMPACT OF LIVE ANIMAL EXPORT ON MEAT AND MEAT PRODUCTS EXPORT IN ETHIOPIA." International Journal of Research -GRANTHAALAYAH 7, no. 9 (September 30, 2019): 162–71. http://dx.doi.org/10.29121/granthaalayah.v7.i9.2019.585.

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The purpose of the study was to assess the impact of live animal export on meat and meat products export and to identify the major factors of the export. The study revealed that the number (volume) of live animal export reached highest level (783,888 heads) in 2012 and lowest (279,480 heads) in 2017. The volume of meat and meat products export has increased from 4,775 tons in 2008 to 19,779 tons in 2017.This might indicate that exporting live animals has an impact on meat and meat products export by limiting the supply of live animals to export abattoirs making them perform below their processing capacity. Seasonality and low supply of quality animals was ranked the first factor affecting the live animals, meat products export. Thus, the Ethiopian government and other concerned stakeholders should focus on implementing different strategies and legal frameworks to either stop or minimize live animal trade and export.

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Kot, Michał. "SUSTAINABLE SUPPLY CHAIN MANAGEMENT IN THE MEAT INDUSTRY IN POLAND." Acta logistica 09, no. 04 (December 31, 2022): 487–99. http://dx.doi.org/10.22306/al.v9i4.356.

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Every type of business is closely related to the flow processes of various types of goods. The flow process begins at the source of raw materials until it reaches the final customer. A corollary to the newly emerging challenges of both social and environmental management of increasingly complex supply chains is the issue of sustainable supply chain management. The meat industry, along with its entire supply chain, is subject to cyclical crises, with different foundations and negative effects on individual links. One of the reasons for the crises in the meat industry is the management of supply chains based primarily on economic objectives to the exclusion of social and environmental aspects. The purpose of the article is to assess the level of sustainable supply chain management in the meat industry. The research problem is to determine the involvement of meat industry companies in the various dimensions of sustainability: economic, social and environmental. Therefore, a special online survey questionnaire was created, where potential respondents representing 93 meat companies were identified and purposely selected. After receiving and verifying the completed questionnaires, 85 completely completed questionnaires were qualified for further analysis and a coding process was carried out using Excel software, then the data was imported into Statistica statistical software, where the main statistical analyses were carried out.

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Fattahi, Faranak, Ali S. Nookabadi, and Mahdi Kadivar. "A model for measuring the performance of the meat supply chain." British Food Journal 115, no. 8 (August 2, 2013): 1090–111. http://dx.doi.org/10.1108/bfj-09-2011-0217.

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PurposeThe purpose of this paper is to analyze the characteristics and performance of the meat supply chain by focusing on developing a model for measuring the meat supply chain's performance in the province of Isfahan, Iran.Design/methodology/approachUsing a combination of literature review, Delphi approach and case study research, the paper examines part of the meat supply chain that consists of three industrial slaughterhouses, two cold rooms, three factories and more than 20 supermarkets and it then presents a framework to assess the performance of the industry in the region.FindingsThe methodology suggests indices for strategic and tactical levels in a meat industry as a case study. The proposed framework for the performance measurement of the chain was applied in strategic and tactical levels in which the ranking of indices are also among the achievements of this study. Results show that there are six main criteria required to measure the meat industry's performance.Originality/valueLiterature shows no record of an integrated measurement system for the entire food supply chain where indicators are combined into a performance function to assess the overall performance of the industry.

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Djekic, Ilija, Dubravka Skunca, Ivan Nastasijevic, Vladimir Tomovic, and Igor Tomasevic. "Transformation of quality aspects throughout the chicken meat supply chain." British Food Journal 120, no. 5 (May 8, 2018): 1132–50. http://dx.doi.org/10.1108/bfj-08-2017-0432.

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Purpose The purpose of this paper is to analyze perceptions of quality in the chicken meat supply chain. Design/methodology/approach This survey covered 74 different farms, slaughterhouses, meat processors, and retailers and 500 consumers, using two methods. From the farm to retail, analysis covered “customer – supplier” viewpoints in different stages of the supply chain. From the consumers to the farms, the quality function deployment method was used. Five houses of quality have been developed using the Delphi method to synthesize the opinions of experts. Findings Farm-slaughter comparison shows that final weight at farm gate and animal welfare are the most important quality attributes. The quality aspect important for slaughterhouses and meat processors is the cold chain. Retailers and meat processors highlight the portfolio of various chicken meat products as their most important quality attribute. At the points of sale, shelf illumination and product placement are prevailing. Research limitations/implications The results suggest that there are different views on quality by all actors in the supply chain, from quality of chicken meat, food safety and quality of service in retail to profitability and animal welfare. Practical implications The paper enhances simplicity in analyzing quality aspects of different types of meat supply chains. This methodology enables a synergy of value chain promotion with other quality development approaches. It also creates possibilities for policy makers to improve competitiveness strategies. Originality/value Application of a similar approach to other parts of the food chain could offer a better insight into the transformation of quality.

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Imam Fauzie, Wendy, and Manahan Parlindungan Siallagan. "Managing Future Meat Consumption Fulfilment in Indonesia." Journal of Business and Management Review 4, no. 3 (March 28, 2023): 224–36. http://dx.doi.org/10.47153/jbmr43.6392023.

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Peer level of animal proteins for Indonesians reach low level of consumption-per-capita (CPC), this low protein consumption is strongly associated with malnutrition. Supply and demand take a part in several studies, supply-side approval meets consumption needs. Herd size, livestock shed, and production efficiency impacting the land mass area and environment. Beef meat consumption is inherently dependent on several interlinked and dynamic system modelling. One such methodology like modelling interactive systems in multivariate impact will yield the greatest overall increase in beef supply consequently. Using systems modelling tools, the researcher tries to simulate how beef consumption patterns are a dependent factor of several interrelationships with systems thinking. The alternative cluster structure is divided into 2 parts, tax policy and budget policy, which are the source of the budget scheme. Two of the six alternative policies were selected as the best choices with acceleration of output achievement. The higher tax rate is a consequence of a depressed level of demand, which has implications for national per capita consumption.

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Partanen, Kirsi, and Matti Näsi. "Nutritive value of meat and bone meal for growing pigs." Agricultural and Food Science 3, no. 5 (September 1, 1994): 449–55. http://dx.doi.org/10.23986/afsci.72716.

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Six barrows, with an average initial body weight of 88 kg, were used in a digestibility and balance experiment to study the nutritive value of meat and bone meal (MBM). The MBM, which contained 478 g crude protein and 322 g ash/kg dry matter (DM), was included in barley-based diets at two levels: 100 and 200 g/kg. The experiment was conducted according to a two-period reversal design. The apparent digestibilities of organic matter, crude protein and crude fat in the MBM were 0.910, 0.909 and 0.730, respectively. The MBM was calculated to contain 434 g digestible crude protein, 14.26 MJ metabolizable energy and 8.82 MJ net energy/kg DM. The efficiency of nitrogen utilization decreased with an increasing MBM supply. Due to relatively high mineral intakes, the apparent digestibilities of calcium and phosphorus remained low.

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Bakare, Archibold G., Panapasa Cawaki, Ilaitia Ledua, Vingelle Bautista-Jimenez, Gurdeep Kour, Ami C. Sharma, and Eroni Tamani. "Quality evaluation of breast meat from chickens fed cassava leaf meal-based diets." Animal Production Science 61, no. 6 (2021): 613. http://dx.doi.org/10.1071/an20031.

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Context Feed supply is an important constraint for poultry production in South Pacific island nations. The use of non-conventional feed resources, such as cassava leaves, could partly fill the gap in the feed supply and reduce feed production costs. Cassava leaves are locally available in South Pacific island nations, but the effects of including these in the diet of chickens are not known. Aim It was hypothesised that cassava leaf meal (CLM) at levels of 0%, 10%, 20% and 30% in diets of broiler chickens did not affect the chemical and sensory attributes of breast meat. Methods A total of 80 Cobb 500 female broilers were fed treatment diets with CLM included at levels of 0%, 10%, 20% and 30% DM from the age of 21 days to 49 days. Twenty chickens were subjected to each treatment diet. Samples of pectoralis major muscles (breast meat) from chickens fed the treatment diets were removed and analysed for chemical and sensory parameters. Key results Ash, crude fat and carbohydrate content were low in breast meat of chickens fed diets with higher inclusion levels of CLM (30%) compared with breast meat of chickens fed other treatment diets (P < 0.05). There was a quadratic relationship between ash content of breast meat and inclusion levels of CLM in the diets of chickens (P < 0.05). No relationships were observed between sensory attributes of breast meat and inclusion levels of CLM in the diets of chickens. Principal component analysis showed the first four principal components (PC) with an eigenvalue >1 account for 77.1% of the total variance for quality parameters of breast meat from chicken fed CLM-based diets. The two main components (PC1 vs PC2) together explained 52.46% of the variation. The data on panellists generated by PC1 versus PC2 plot suggests that the roasted breast meat could be separated by different treatment groups. Conclusion The results show that CLM inclusion in the diets of chickens does not affect the sensory qualities of chicken breast meat. Chemical attributes of breast meat were, however, affected when broiler chickens were fed CLM-based diets Implication Further exploration of the fatty acid profile and oxidative stability of breast meat from chickens fed CLM-based diets is essential for human clinical application and the meat processing industry.

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Fernandes, Alice Munz, Odilene de Souza Teixeira, Heitor Vieira Rios, Maria Eugênia Andrighetto Canozzi, Glauco Schultz, and Júlio Otávio Jardim Barcellos. "Insights of innovation and competitiveness in meat supply chains." International Food and Agribusiness Management Review 22, no. 3 (April 19, 2019): 413–27. http://dx.doi.org/10.22434/ifamr2018.0031.

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The world demand for food in parallel with environmental concerns is a paradigm for the competitiveness of agro-industrial production chains. The present study intended to propose insights on the contribution of innovation and competitiveness in meat production chains. A systematic review of the literature was carried out, considering manuscripts published in the Scopus, Web of Science and Science Direct databases. Based on the search and exclusion criteria, the analyzed portfolio consisted of 18 works related to the main animal production chains (i.e. pork, chicken, beef, and sheep). The results obtained include three theoretical constructs, under which the studies of competitiveness and innovation in meat production chains were based, namely: (1) institutional environment; (2) business capacity; and (3) consumer behavior. These are composed of a posteriori variables, which have influences in the innovation and competitiveness of such systems, meeting the postulate by the literature.

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Grgić, Ivo, Magdalena Zrakić, and Lari Hadelan. "PRODUCTION AND SUPPLY BALANCE OF POULTRY MEAT IN CROATIA." Poljoprivreda 21, no. 1 (June 10, 2015): 82–88. http://dx.doi.org/10.18047/poljo.21.1.13.

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Kano, S. H. "The Effect of Drought on the National Meat Supply." Nigerian Journal of Animal Production 1, no. 1 (January 16, 2021): 54–60. http://dx.doi.org/10.51791/njap.v1i1.2567.

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Wahyuni, H. C., I. Vanany, and U. Ciptomulyono. "Identifying risk event in Indonesian fresh meat supply chain." IOP Conference Series: Materials Science and Engineering 337 (April 2018): 012031. http://dx.doi.org/10.1088/1757-899x/337/1/012031.

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Bhati, U. N. "SUPPLY AND DEMAND RESPONSES FOR POULTRY MEAT IN AUSTRALIA1." Australian Journal of Agricultural Economics 31, no. 3 (December 1987): 256–65. http://dx.doi.org/10.1111/j.1467-8489.1987.tb00468.x.

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Zingg, Alexandra, Marie-Eve Cousin, Melanie Connor, and Michael Siegrist. "Public risk perception in the total meat supply chain." Journal of Risk Research 16, no. 8 (September 2013): 1005–20. http://dx.doi.org/10.1080/13669877.2013.788057.

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Manning, L., and R. N. Baines. "Globalisation: a study of the poultry‐meat supply chain." British Food Journal 106, no. 10/11 (October 2004): 819–36. http://dx.doi.org/10.1108/00070700410561414.

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Huang, Z., A. Loch, C. Findlay, and J. Wang. "HPAI impacts on Chinese chicken meat supply and demand." World's Poultry Science Journal 73, no. 3 (September 1, 2017): 543–58. http://dx.doi.org/10.1017/s0043933917000447.

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Mansur, Agus, Ayu Farida, and Muhammad Ulil Albab. "Operation Risk Mitigation On Halal Meat Supply Chain Management." IOP Conference Series: Materials Science and Engineering 215 (June 2017): 012027. http://dx.doi.org/10.1088/1757-899x/215/1/012027.

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Mazaratti, Micaela R., Florencia E. Valli, Sofía E. Pierini, Melina S. Simoncini, Carlos I. Piña, Marcela A. González, and Pamela M. L. Leiva. "Reptile Bushmeat, an Alternative for the Supply of High Biological Value Proteins?" Sustainability 15, no. 9 (April 30, 2023): 7448. http://dx.doi.org/10.3390/su15097448.

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The sustainable use of wildlife is considered a tool for conservation in addition to generating benefits for the local population. Commercial reptile hunting targets skins, generating other by-products such as meat and fat. Meat from hunted reptiles is widely available in localities where management plans are in place and is evaluated as easily accessible for hunters and their families. The objective of our research was to evaluate the percent composition, protein composition and microbiological quality of black and white tegu and yellow anaconda meat. For this study, we obtained meat samples of both species from wild specimens. The composition of both meats showed a proportion of moisture greater than 70%, a good proportion of protein (around 20%) and a low proportion of intramuscular fat (<2%). In the meat of black and white tegu, we found all of the essential amino acids in the recommended proportions, while the meat of yellow anaconda tryptophan did not reach the recommended levels to meet adult requirements. Both meats had good microbiological quality and were free from pathogenic bacteria. The results obtained reveal distinctive nutritional qualities of the meats analyzed, which can be recommended as an alternative and/or complementary source of good quality protein for human consumption.

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Faisal, Mohd Nishat. "A study of inhibitors to transparency in red meat supply chains in Gulf cooperation council (GCC) countries." Business Process Management Journal 21, no. 6 (November 2, 2015): 1299–318. http://dx.doi.org/10.1108/bpmj-11-2014-0107.

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Purpose – The purpose of this paper is to investigate the variables for the non-existence of transparency information in red meat supply chains operating in Gulf cooperation council (GCC) countries. The study provides a synthesis and proposes a hierarchy-based model among the identified inhibitors of transparency with their respective importance. Design/methodology/approach – The synthesis and prioritization of inhibitors are done on the basis of an extensive literature review as well as consultation with academicians and meat supply chain professionals. Using semi-structured interviews and Fuzzy-Interpretive Structure Modeling (F-ISM) approach, the research presents a structured model of the identified inhibitors. Findings – The research has two major contributions, first, it presents variables that can be considered as inhibitors for transparency in a supply chain. Second, utilizing the F-ISM model it shows that there exists a group of inhibitors having a high control power and low reliance and are of strategic importance. These variables require utmost attention to make implementation of transparency initiatives to be successful. Practical implications – At a time when management of red meat supply chain is crucial for the food security in the GCC region, these findings will be immensely helpful for the government and industry professionals in developing suitable policies to regulate the red meat supply chains. The study would be particularly relevant when the upstream side is in a developing nation and the need is to avoid any health hazards resulting from the consumption of contagious meat and jeopardize the whole supply chain. Social implications – Cases of discarding plausible contagious meat into sea or abandoning it in open to create environment hazards can be minimized if transparency is implemented in meat supply chain by considering the variables and their relationships discussed in the research. Originality/value – Key issues related to transparency in a food supply chain are discussed and interconnectedness of critical factors for the red meat supply chain are delineated.

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Lechanová, I. "The transmission process of supply and demand shocks in Czech meat commodity chain ." Agricultural Economics (Zemědělská ekonomika) 52, No. 9 (February 17, 2012): 427–35. http://dx.doi.org/10.17221/5046-agricecon.

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Based on the results of price transmission analysis, the paper aims to explain the asymmetry of price transmission in Czech meat commodity chain, in the supply as well as in the demand direction. The transmission asymmetry in supply direction, i.e. e. from farmer to consumer (especially in case of price growth); can imply the existence of market power exercised by individual links of the chain, especially by processors or retailers. The transmission asymmetry in demand direction, i.e. from the final consumer to farmer, is treated as well, although the possible reasons behind the asymmetry are definitely not the same. Demand shock (rapid decline in consumer demand), which is often followed by price fall at the consumer level, can be caused by food safety hazards. They play very important role in the meat commodity chain, where higher risks of threatening the food safety standards are presupposed, especially in connection with the frequent distribution of animal diseases (such as the mad cow disease (BSE), the avian flu, the foot-and-mouth-disease), which is the main reason for demand-oriented price transmission analysis. Price transmission analysis is carried out in three steps. First, the extent of the transmitted price changes is measured by the coefficient of elasticity of price transmission (EPT), the results are presented in the form of matrix, which represents supply as well as demand direction. Second, the analysis of price differences is carried out in both directions. Positive as well as negative price changes are treated separately. As the last step, the impact of time delay on the price transmission process is assessed in both directions. The data used represent monthly prices (resp. their differences) in the period of 1997–2005 with the distinction on poultry, pork and beef branch of the chain. 

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Lancaster, Phillip A., Deann Presley, Walt Fick, Dustin Pendell, Adam Ahlers, Andrew Ricketts, and Minfeng Tang. "Net Conversion of Human-Edible Vitamins and Minerals in the U.S. Southern Great Plains Beef Production System." Animals 12, no. 17 (August 24, 2022): 2170. http://dx.doi.org/10.3390/ani12172170.

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Beef is a good source of several vitamins and minerals but data on the net contribution to the human diet is lacking. The objective was to quantify the net nutrient contribution of the beef supply chain to provide vitamins and minerals to the human diet. Beef cattle production parameters for the beef supply chain were as described by Baber et al., 2018 with the red and organ meat yield from each production segment estimated using literature values of serially-harvested beef cattle. Nutrient concentration of feeds was acquired from feed composition tables in nutrient requirement texts, and the nutrient concentration of beef and organ meats was based on 2018 USDA Food and Nutrient Database for Dietary Studies. The nutrient absorption coefficients of feeds, red meat, and organs were acquired from the literature. The human-edible conversion ratio was >1.0 for phosphorus when only red meat yield was considered indicating that the beef supply chain produced more human-edible phosphorus than it consumed. When organ meats were included, riboflavin, niacin, choline, and phosphorus had conversion ratios >1.0. After adjusting for the absorption of nutrients, the beef supply chain was a net contributor of niacin and phosphorus in the human diet when accounting for red meat yield only, but when including organ meats, iron, riboflavin, and choline also had conversion ratios >1.0. The maximum proportion of corn in the corn grain plus distillers’ grains component of the feedlot diets for the absorbable conversion ratio to be ≥1 ranged from 8.34 to 100.00% when only red meat yield was considered and from 32.02 to 100.00% when red and organ meats were considered. In conclusion, the current beef production system in the Southern Great Plains produces more human-absorbable iron, phosphorus, riboflavin, niacin, and choline to the human diet than is consumed in the beef supply chain.

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Alexander, Francesco Luca, Noel Buttigieg, and George Attard. "Short communication: rabbit meat consumption trends in selected Maltese rural areas." World Rabbit Science 32, no. 2 (June 28, 2024): 109–12. http://dx.doi.org/10.4995/wrs.2024.21109.

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This study aimed to analyse trends in rabbit meat consumption amongst consumers in selected Maltese rural communities. To the best of the authors’ knowledge, this is the first study that attempts to assess and report on Maltese consumer perceptions and behaviours related to rabbit meat. Data was collected using a survey conducted through random telephone calls. Results indicate that only 19 of the 250 interviewees did not consume rabbit meat. This meat source is perceived as being lean and low in cholesterol, healthier and tastier than other meats, and price does not seem to be an issue. However, this meat is consumed in moderation. Nonetheless, it is an esteemed food item that is generally the main dish on special occasions (fenkata), including the Sunday meal. Thighs are the most preferred part of the carcass and frying/braising is the most frequent method of cooking. An element of mistrust in the supply chain exists, so much so that consumers prefer to source from family and friends that rear rabbits mainly for their own consumption. While rabbit meat consumption is still popular among Maltese consumers, the retail sector marketing rabbit meat needs to be aware of the fact that there is a strong consumer tendency towards lack of trust in the supply chain.

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GUÀRDIA, MANEL, JOSÉ LUIS OYÓN, SERGI GARRIGA, and NADIA FAVA. "Meat consumption and nutrition transition in Barcelona, 1709–1935." Urban History 45, no. 2 (September 21, 2017): 193–213. http://dx.doi.org/10.1017/s0963926817000402.

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ABSTRACT:Meat consumption increase since the nineteenth century is a good indicator of the key stage of the so-called nutrition transition. This article is based on primary sources, predominantly municipal slaughterhouse bookkeeping data, and examines the changing patterns of supply, distribution and consumption of different types of meat, in order to avoid the risk of an over-simplified historical view. Long-term analysis shows that between 1740 and 1840, a period of economic and demographic growth, meat consumption levels dropped dramatically. After that time, the liberalization of agriculture and the new rail network boosted the supply of meat. Other sources and spatial analysis help us examine the ways that the city was supplied with meat, the meat retail distribution within it and the changing diet of the different urban social strata.

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Kler, Rajnish, Roshan Gangurde, Samariddin Elmirzaev, Md Shamim Hossain, Nhut V. T. Vo, Tien V. T. Nguyen, and P. Naveen Kumar. "Optimization of Meat and Poultry Farm Inventory Stock Using Data Analytics for Green Supply Chain Network." Discrete Dynamics in Nature and Society 2022 (October 11, 2022): 1–8. http://dx.doi.org/10.1155/2022/8970549.

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The traditional meat and poultry farms use a fixed quantity of supply, which creates an imbalance between demand and supply. Due to this imbalance, a huge amount is spent on balancing the requirements. There is an inequality among demand and supply since typical meat and poultry farms use a fixed amount of supply. A lot of money is spent trying to balance the requirements because of this mismatch. In addition, when connecting and building the meat and poultry farm system, the procedure ignores the impact on the environment. The owner’s primary goals are to retain massive profits and raise reliability. The classical method neglects the effect on the environment while linking and designing the meat and poultry farm system. The main aim of the owner is to increase the quality and maintain the maximum profit. This paper deals with the meat and poultry farms in two folds. In the first step, the IoT based system is implemented for the traceability and demand-supply monitoring. The second steps include optimization of the supply network to reduce the carbon emission from the transportation. Both steps take data analytics as an input to process the final result for the farm to run and optimize. Effective inventory optimization algorithms have been shown to be able to evaluate a significant portion of previous sales data and anticipate inventory future demand by taking seasonality and lead times into account. Revenue, productivity, and customer satisfaction are just a few of the business variables that these strategies may affect. Finally, the comparison is done with the traditional farm and supply chain on the points of demand-supply balance, cost, carbon emission, and wastage. It is found that the farms using data analytics to optimize the overall system perform better and with 37% more efficient than the traditional systems.

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Wardhani, Annisa Maulina, Titik Ekowati, and Wiludjeng Roessali. "Analysis of Chicken Meat Supply Chain in Dua Putra Perkasa Pratama Company (Inc.)." SOCA: Jurnal Sosial, Ekonomi Pertanian 14, no. 3 (June 26, 2020): 421. http://dx.doi.org/10.24843/soca.2020.v14.i03.p04.

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Supply chain analysis required in the entire business process because it produced a more sufficient product on the producer to the consumer level with the precise condition, time, and amount of product. This study purpose was to analyze the main product flow, mechanism, and supply chain performance of the chicken meat produced by the Dua Putra Perkasa Pratama Company (Inc.) The study location was chosen by a purposive sampling technique, while the participant selection done by judgment sampling technique. The participants were the supplier, key informant from the company, and customer. The supply chain, mechanism, and performance data analyzed by descriptive analysis method with the Supply Chain Operations Reference (SCOR) model. Results showed that the flow of the supply chain, financial supply chain, and informational was moving from the upstream to downstream, downstream to upstream, and upstream to downstream or downstream to upstream, respectively. The company supply chain performance classified in a very good range performance with a total score of 96.73.

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Marescotti, Maria Elena, Eugenio Demartini, Michael Gibbert, Roberto Viganò, and Anna Gaviglio. "Disentangling Individual Phases in the Hunted vs. Farmed Meat Supply Chain: Exploring Hunters’ Perceptions in Italy." Foods 10, no. 1 (January 16, 2021): 174. http://dx.doi.org/10.3390/foods10010174.

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The growing body of literature concerning the hunted wild game meat (HWGM) supply chain is mainly focused on the final consumer, while little is known about upstream production processes. Even though the hunter plays a central role here, it is not well understood how hunters themselves perceive their role in the various phases of the production process. The present study explores Italian hunters’ perception of the HWGM supply chain and compares it to their perception towards the conventional farmed meat supply chain. We distinguish several phases of this production process and find that the final phase related to on-site game dressing is considered problematic, perhaps because hunters perceive themselves as less skilled than professional butchers. The results, in fact, show that hunters prefer hunted products over farmed meat, but that they consider hunted wild boar meat less safe compared to farmed pork. Findings from this study provide a rare glimpse from the inside of the supply chain and reveals the needs for a broad risk assessment analysis on the Italian game meat supply chain. Considering the development of the Italian emerging market of the HWGM, our results also highlight the relevance of training activities on hunters in order to increase the safety and quality of the final product.

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Nastasijević, Ivan, and Slavica Vesković-Moračanin. "Digitalization in the meat chain." Acta agriculturae Serbica 26, no. 52 (2021): 183–93. http://dx.doi.org/10.5937/aaser2152183n.

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The meat supply chain should be regularly monitored to ensure the safety of products. Recent developments in Artificial Intelligence, Internet of Things and blockchain technologies will have a tremendous and disruptive effect on the meat supply chain system in terms of improving the monitoring and surveillance of hazards at multiple points along the meat chain (pre-harvest, harvest, post-harvest), in the farm-to-retail continuum, as well as providing better quality of information to consumers for informed decisions regarding food purchase. The farm-to-fork food chain continuum should be managed to provide an appropriate level of consumer protection (ALOP). This can be achieved by science-based risk assessment, which includes information about the prevalence and concentration of major public health hazards (epidemiological indicators) of zoonotic origin (Salmonella, Campylobacter, Listeria monocytogenes, Yersinia, Shiga toxin-producing Escherichia coli/STEC) in all modules along the food (meat) chain: farm - transport - slaughterhouse - meat processing - distribution - retail - consumers. The integration of digital technologies to the Food (Meat) Safety Management System or Meat Safety Assurance System will enhance the integration of Food Chain Information and Harmonized Epidemiological Indicators along the meat chain, from farm to retail (bottom-up) and vice versa from retail to farm (top-down). Meat chain digitalization will also increase the transparency and visibility of all actors involved in meat production, processing, distribution and retail (farmers, meat business operators, competent authorities, retailers), and provide the basis for benchmarking producers and retail chains, as well as pro-active consumer participation in defining future food policies at the national and global level.

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Wang, Ying, Yani Luo, and Jinxuan Cao. "Flavor Formation and Quality Maintenance in Meat Processing." Foods 12, no. 19 (October 7, 2023): 3678. http://dx.doi.org/10.3390/foods12193678.

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Putri, Ade Aisyah Arifna, Shi-Woei Lin, Iwan Vanany, and Ratna Purwaningsih. "Sustainability indicators for assessing the sustainability of the frozen chicken meat supply chain." E3S Web of Conferences 448 (2023): 03014. http://dx.doi.org/10.1051/e3sconf/202344803014.

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The growing market for chicken meat, mainly frozen chicken meat and processed food, poses significant challenges to global sustainability. Furthermore, there is still a need to evaluate the sustainability performance of the food supply chain in developing countries. This study analyzes the stages of the chicken meat supply chain, especially the production process of frozen chicken meat in Indonesia. Moreover, this study provides indicators for assessing the sustainability performance of the frozen chicken meat production stage. The study utilized the Delphi technique to identify sustainability indicators. The Delphi technique involved experts from the chicken meat industry, resulting in 14 sustainability indicators. The proposed indicators are relevant to assess the sustainability of the frozen chicken meat production stage based on the perspective of the triple bottom line of sustainability.

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Journal articles on the topic 'Meat supply'

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