Demand for meat products in Malaysia

One distinct change in Malaysians’ food consumption behavior has been the preference towards meat products. The entire agri-food industry is impacted by changes in food consumption behaviors. This study attempts to provide a better understanding of meat consumption behaviors, by estimating income and price elasticities in Malaysia. Expenditure and price elasticities are estimated by Linear Approximate Almost Ideal Demand System (LA/AIDS) model in the first stage, followed by estimation of Engel function in the second stage in order to obtain the estimates of income elasticities for the meat products using Household Expenditure Survey 2004/05 data. The estimated positive and inelastic income elasticities indicate that all meat products are normal and necessity goods, except other meats. The estimates of the own-price elasticities of demand for all the meat products are greater than unity. This study shows that there would be increasing demand for major meat products among Malaysians in the future.Meat, Linear Approximate Almost Ideal Demand System model, Demand elasticity

CONSUMPTION OF CONVENIENCE MEAT PRODUCTS: RESULTS FROM AN EXPLORATORY NEW JERSEY SURVEY

This exploratory study examines the effect of various factors on the decision to consume convenience meat products. Factors important to the decision by consumers to try convenience meat products are fat consciousness, number of adults and children in the household, education level, ownership of a microwave oven, average time to cook dinner, age, and to some extent, income.Food Consumption/Nutrition/Food Safety,

Using Retail Scanner Data to Assess the Demand for Value-based Ground Meat Products in Canada

We apply a set of weekly Nielsen retail scanner data for the period 2006-2007 to estimate consumer demand of value-based ground meat products in the Canadian retail market. Our demand system results indicate that price responses are stronger for organic than for extra lean meat products. Additionally, while rising disposable incomes may shift consumers’ attention and purchases towards extra lean ground meat products, this result does not hold for organic ground beef. Our findings strongly suggest that ground meat demand is affected by traditional meat consumption patterns. Our analysis inform retail managers meat producers about potential market opportunities and expected consumer responses to changing economic determinants of popular retail ground meat demand.Meat demand, value-based labelling, scanner data, Demand and Price Analysis, Food Consumption/Nutrition/Food Safety,

COMPETITIVE STRATEGIES ON THE MEAT PRODUCTS MARKET

The Hungarian meat-market can be characterised by intensive transitions both in market actors and product-structure. There is a decrease in the consumption of pork and at the same time in this category an increase in the share of processed meat products. There are also increasing differences in the quality and price-level of processed meat products. This transition highlights the importance of relations between the meat production industry and the meat retail trade. In the framework of a field-study we have analysed the opinions of more than two hundred meat trade specialist on supplier-retailer relationships. The responses have been analysed by one- and multivariate statistics. The results of the research confirm that the overwhelming majority of retailers consider a wide choice of products and flexibility to be a necessary precondition of success. The cheap product-line is no longer in itself enough for the achievement of sustainable market development. Retail enterprises attach great importance to marketing activities undertaken in partnership with the meat industry. The competition between meat suppliers is an especially intensive one in larger towns and in the capital. The maintenance of their partnership with the meat industry is regarded as an important success factor among managers of dynamic, growth-oriented firms. As confirmed by our structural mathematical model, the conflict level between meat-processor and retailer is diminishing with increasing levels of competition. The level of co-operation is increasing with the flexibility of meat producers and the sharing of market intelligence. XXXXXXXXXXXXXXXXXXXXXXXXXX A magyar húsipari termékek mind a piaci szereplÅ‘k, mind a forgalmazott termékek megoszlása szempontjából mélyreható változások tanúi lehetünk. A sertéshús –fogyasztás erÅ‘teljesen csökken, és ezen belül nÅ‘ a húskészítmények aránya. A felodogozott húsipari termékek között minÅ‘ségben és árban egyre nö-vekvÅ‘ különbségek tapasztalhatók. Az átalakuló helyzet fokozottan állítja elÅ‘-térbe a húsipari-vállalat –élelmiszerkereskedelem közötti kapcsolatrendszer fon-tosságát. Vizsgálataink során több mint kétszáz boltvezetÅ‘ véleményét kérdeztük meg a húskészítmények gyártóival fenntartott kapcsolataikról. A válaszokat egy –és többváltozós matematikai-statisztiaki módszerekkel elemeztük. Kutatásaink azt igazolják, hogy a kereskedelmi vállalkozások meghatározó többsége a siker alapvetÅ‘ feltételének tekinti a széles termékválasztékot és a rugalmas piaci rea-gálást. Önmagában az olcsóságra törekvés már nem elegendÅ‘ a fenntartható pia-ci növekedés eléréséhez. A vállalkozások nagy jelentÅ‘séget tulajdonítanak a hús-iparral közösen végzett piacbefolyásoló tevékenységnek. A megkérdezett keres-kedÅ‘k kedvezÅ‘tlenül értékelték azt a minÅ‘ségcsökkenést, mely az alacsonyabb hozzáadott-érték tartalmú húsipari termékeket jellemezte. A húsipari vállalatok közötti verseny különösen erÅ‘teljes a városokban és a fÅ‘városban. A dinamikus, növekedés-orientált kereskedelmi vállalkozások veze-tÅ‘i fokozott jelentÅ‘séget tulajdonítanak a húsiparral fenntartott, intenzív partneri kapcsolatoknak. Strukturális egyenletekkel igazoltuk, hogy a húsipar-kereskedÅ‘ közötti konf-liktusok szintjét nagymértékben csökkenti a húsipari vállalatok közötti erÅ‘teljes verseny. Az együttműködést hatékonyan javíthatja a húsipari szállítók rugal-massága és a piaci információk megosztása.quality price-value, questionnary, analysis- minÅ‘ség ár-érték, felmérés, együttműködés szerepe, Agribusiness, Livestock Production/Industries, Marketing,

Market Potential for Locally Produced Meat Products

The goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally produced ground beef were especially competitive, and demand for credence attributes packaged under the "local" label appears consistent with a niche market that could justify verification programs. Restaurants are a potentially receptive outlet for local meats, allowing producers to avoid the barriers to entry in mainstream grocery outlets.Agribusiness,

Study Of Oxidation Processes In Duck Meat With Application Of Rosemary And Grape Seed Extracts

The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies. The prospective way of a solution of the problem of meat products oxidation spoilage is the use of vegetable extracts. The experimental studies of the effective use of the composition of rosemary and grape seed extracts in Peking duck forcemeat at the long storage were realized. Their influence on the dynamics of hydrolytic and peroxide oxidation of forcemeat lipids was studied. The analysis of oxidation secondary products accumulation was realized at the same time.The positive effect of the combined use of rosemary and grape seeds extracts on frozen Peking duck forcemeat was established, the optimal concentration of offered preparations was determined

Influence of organic diet on the amount of conjugated linoleic acids in breast milk of lactating women in the Netherlands

The aim of the present study was to find out whether the incorporation of organic dairy and meat products in the maternal diet affects the contents of the conjugated linoleic acid isomers (CLA) and trans-vaccenic acid (TVA) in human breast milk. To this purpose, milk samples from 312 breastfeeding mothers participating in the KOALA Birth Cohort Study have been analysed. The participants had documented varying lifestyles in relation to the use of conventional or organic products. Breast milk samples were collected 1 month postpartum and analysed for fatty acid composition. The content of rumenic acid (the main CLA) increased in a statistically significant way while going from a conventional diet (no organic dairy/meat products, 0.25 weight % (wt%), n 186) to a moderately organic diet (50–90 % organic dairy/meat, 0·29 wt%, n 33, P=0.02) and to a strict organic diet (> 90 % organic dairy/meat, 0.34 wt%, n 37, P<=0.001). The levels of TVA were augmented among the participants with a moderately organic diet (0·54 wt%) and those with a strict organic diet (0.59 wt%, P<=0.001), in comparison with the conventional group (0·48 wt%). After adjusting for covariables (recruitment group, maternal age, maternal education, use of supplements and season), statistical significance was retained in the group of the strict organic dairy users (P<0.001 for rumenic acid). Hence, the levels of CLA and TVA in human milk can be modulated if breastfeeding mothers replace conventional dairy and/or meat products by organic ones. A potential contribution of CLA and TVA to health improvement is briefly discussed

Demand for meat quantitu and quality in Malaysia: Implications to Australia

As per capita income increases, consumers do not only demand for a greater quantity but also higher quality of food. The objective of this study is to examine the demand for meat quantity and quality in Malaysia. By using the Household Expenditure Survey 2004/05 data, expenditure, quantity, and quality expenditures are obtained via Engel curves analyses. The empirical results show that Malaysians are increasingly demanding for quality meat products. To be more specific, urban consumers are more likely to spend on higher quality meat products than rural consumers. By understanding and reacting to the changes in demand for meat products in Malaysia, Australia can offer the right range of meat products earlier than other competitors while continue enjoying their market leadership in the niche of quality meat segments.Engel curves, Meat, Quantity, Quality

Decrease Of Repeated Contamination Of Packed Deli-cious Meat Products

The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product.After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers.The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature.The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product.The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted.It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn't influence physical-chemical parameters outlook of a product and organoleptic characteristics.Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product

Assessing consumer acceptance of organic sausage products without curing agents

This paper presents and comments the results of sales experiments on newly developed organic meat products. The main goal of a research study was to examine the issue of consumer acceptance of organic sausage products with no curing agents. The sales experiment lasted over 12 weeks and was run in six supermarkets offering several variants of organic sausages of which three were produced without curing agents and therefore looked different to the variants produced with nitrite. The results allow an analysis of the consumer acceptance for organic meat products produced with and without curing agents as well as a description of the influence of the introduction of organic sausage variants without nitrite on the share of total sales of organic and conventional sausages. Results show a significant increase in sales of organic sausages and even of total sales of sausages and therefore contradict often heard judgements of German market actors that an additional offer of sausages without curing agents would confuse consumers and would lead to a decrease of organic sales