CONSUMER USE OF NUTRITION LABELS ON PACKAGED MEATS

Consumer perceptions of the importance of nutritional labeling of fresh meats and knowledge of nutritional terms have been presented in the Journal of Food Distribution Research (Piedra, et al 1995). This article presents follow up information on consumer reported uses of nutritional labels on packaged meats and the specific nutrients that the consumers check for on packaged meats. The results indicate that consumers use nutrition labels to check for desirable dietary components and to compare nutrient content among meats as well as to check for the presence of undesirable dietary components in packaged meats.Consumer/Household Economics,

RETAIL MEAT MANAGERS' PROFITABILITY EXPECTATIONS FOR IRRADIATED RED MEATS

This paper uses data from 40 personal interviews with meat department managers at grocery stores and supermarkets to investigate managers' expectations regarding the profitability potential of irradiated red meats. The study models managers' profitability expectations as function of many attributes and factors, such as the meat manager's or store's characteristics, how familiar the meat manager is with irradiation, and opinions held by the manager regarding irradiation's benefits consumer acceptance. The study also examines how profitability expectations may influence the expected timing of adoption by the manager's retail store, the projected percentage of red meats eventually allocated to irradiated red meats, and merchandising strategies.Demand and Price Analysis,

CONSUMER KNOWLEDGE OF SELECTED NUTRIENT CONTENT OF NINE FRESH MEAT CUTS

The U.S. Department of Agriculture, the Food and Drug Administration, and the medical profession, among others, have attempted to broaden consumers' knowledge of the nutritive content of foods. Retailers provide information by supplying point-of-purchase nutrition information and/or nutrition labels on fresh meats. The availability of nutrition information on packaged fresh meats is relatively new. A survey of Louisiana households provided estimates of their knowledge of the fat, cholesterol, and protein content of selected combinations of fresh beef, pork, chicken, and turkey meats. Permutation analysis and tabular analyses were used to assess households' nutrition knowledge of the selected fresh meats.beef, chicken, consumer knowledge, nutrient content, permutation analysis, pork, turkey, Food Consumption/Nutrition/Food Safety,

The design of a new bacon product : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University

An initial examination of the New Zealand domestic meat market showed that the bacon industry was most in need of help from the development of new products. Per capita consumption of bacon and ham, products which provided almost 70% of the bacon industry's revenue, were shown to be declining. The aim of the project was to design new cured meat products which would replace bacon as the major revenue centre for the industry. A market survey and two consumer surveys were carried out in Palmerston North with the aim of determining the reasons for the apparent decline in bacon and ham consumption. The three surveys were extended to include beef, sheep meat and pork cuts as well as ham, bacon and smallgoods so that the most consumer-acceptable cuts could be identified.The market survey showed that the industry was in fact selling their bacon and ham through the most important retail outlets and while poor advertising and packaging might have been partly responsible for the decline in per capita consumption of bacon and ham, they did not appear to be the major cause. The first consumer survey was carried out to see whether any changes in socio-economic factors such as household size, gross income of the household head or age of the housewife were responsible for the decline in consumption of bacon and ham. Trends evidenced in the New Zealand society since 1966, rather than contributing to the apparent decline in consumption of these products, were in actual fact favouring the consumption of these two meats. The second consumer survey evaluated the attitudes of thirty Palmerston North housewives towards bacon and ham as well as a number of other meats. This survey identified the reasons for the apparent decline in consumption of bacon and ham. Bacon, in particular, was seen to have intermediate properties, intermediate between fresh meat and smallgoods. The data from this second survey was examined by way of Principal component factor analysis and the following variables were isolated as being common to all meats: preference, nutrition, flavour, prestige and length of cooking. An analysis of main meal and snack meats identified additional variables which were unique to each meat group and still other variables were isolated for individual meat cuts. Together, these were hypothesised to be the blueprints for the individual products which enabled consumers to identify each meat product from a whole host of other meat products. The consumer-acceptable meats were examined and the attributes responsible for the success of these products were identified and new cured products were designed, and these attributes were built into them

Meats

Citation: Cottrell, Jennie Pearl. Meats. Senior thesis, Kansas State Agricultural College, 1904.Morse Department of Special CollectionsIntroduction: Meat has been defined as the flesh of animals used for food. It is probably one or the oldest forms of food known to man. In his savage state it was his chief food together with the simple herbs of field and forest. In the early history of England it was regarded as the principal and essential dish at a meal; especially was this true of feasts and banquets. This is shown by the frequency with which it is mentioned in ancient ballads. One writer has said that the feast songs were always of meat and points to the fact that it was the boar's head which was decked with holly and brought to the table with so much ceremony and not the potato. The importance it held in the bill of fare is illustrated in Dean Swift's description of a mid-day dinner of Old England, which is as follows:- Oysters, Sir Lyon of beef, a shoulder of veal, fish dressed -with claret, Tongue, pigeons, cowcumbers, fritters, almond pudding, soup. After the soup was removed it was followed by a venison pastry, black pudding, hare and goose." Truly the partakers of this meal must have felt little need for further refreshment. Although at the present time meat does not occupy as important a place in the diet as formerly, still the majority of us feel that at least one meal of the day should have a fair allotment of this food and that it is one of the staple articles of diet. The source as given in the definition is seen to be the lower animals. The kinds of meat, are named for the animal from which obtained. Smith in his book on "Foods" divides animal foods into flesh, fish, and fowl, and includes under flesh what is known as butcher's meat or beef, pork, mutton, lamb, and veal. Hutchinson classes meats proper under butcher's meat poultry, game and "offal." Under the heading. butcher's meat we have

Assessing the Consumer Acceptance and Market Potential of Alternative Meats

Introduction, project objectives and project background: This initiative to this project, including the original project proposal, goes back to Professor Kevin Chen (he is no longer with the Department of Rural Economy). The project was initially scheduled to begin on 2004/05/01. When I took over this project and started to work as Principal Investigator on January 1, 2005, the following objectives were to be fulfilled (taken from Professor Kevin Chen's initial proposal): 1) Documentation of consumer awareness, attitude, and choice regarding alternative meats "At what level and to what extent are consumers aware of alternative meats?" What is consumer interest level in alternative meats and their willingness to change consumption behavior (i.e. how much are they willing to pay for alternative meats)? "What kinds of alternative meats are consumers eating?" What kinds of alternative meats are consumers most likely to try in the future? "Where are consumers buying and eating alternative meats (meat specialty store, direct market, supermarket, restaurant, and others)?" What attributes do consumers find desirable in alternative meats (leanness, nutrition, adventure, taste, and others)?" What are the main barriers affecting purchase of alternative meats (price, awareness of availability, exotic nature, cooking instructions, nutrition labeling, and others)? 2) Compilation of a consumer profile related to purchase of alternative meats "How do various socioeconomic and demographic factors affect consumer awareness, attitude, and acceptance of alternative meats?" What are the distinct consumer market segments that Alberta's alternative livestock and meat producers might target? 3) Development of marketing strategies and implications for the Alberta alternative livestock industry "What are the implications of the findings in 1) and 2) for developing effective advertising and promotion strategies to support the further development of Alberta's alternative livestock industry?"What are the implications of the finding in 1) and 2) for producing alternative meat products that are consumer friendly? "What are the implications of the findings in 1) and 2) for selecting the main marketing and distribution channels for alternative meat products? 1 A decision was made together with the DLFOA to focus our research efforts on three species: bison, elk and lamb. The overall purpose of our research was to improve the understanding of consumer perceptions towards the consumption of alternative meats, notably the above three species. More specifically, the objectives were to: 1) Document the attitude and purchasing choices for three alternative meats which are strategically important to Alberta's alternative livestock industry. 2) Analyze the effects of socio-economic factors of Alberta consumers in purchasing the above alternative meats. 3) Explore possibilities for market segmentation and marketing implications, also for other alternative meats (other than bison, elk and lamb). In order to achieve these objectives, this study has taken the following steps: 1) A preliminary survey was developed and received feedback from Professor Robert Hudson, University of Alberta. 2) This preliminary survey was revised by using four focus groups with Alberta consumers. 3) Three separate web-based surveys were constructed for bison, elk and lamb. In each of these surveys, a switching model was developed that employs revealed preference data in stated preference experiments. As consumers indicate their (un)willingness to switch away from beef, towards alternative meats, we addressed many issues; among them were: How important are which information sources in the purchasing decisions of alternative meats? 2 What role does farm origin traceability play in consumers' choice? To what extent do consumers care about Genetically Modified Organisms (GMO) in producing those meats?Food Consumption/Nutrition/Food Safety,

Home Canning of Fruits, Vegetables, and Meats

Exact date of bulletin unknown.PDF pages: 2

Ranking the Risks: The 10 Pathogen-Food Combinations With the Greatest Burden on Public Health

Examines food-borne pathogens with the highest disease burdens and the top ten foods most commonly contaminated by them, such as salmonella in poultry, toxoplasma in pork, and listeria in deli meats. Makes policy recommendations for improving prevention

Complements and Meat Demand in the U.S.

In this study we estimated the price elasticities among meats, vegetables, grains, and potatoes and the impact that different levels of income have on the demand for these commodities. The 2005 Nielsen retail home scan data were used to construct a censored demand system of 14 equations. Results revealed that the uncompensated cross-price elasticities for both low and high-incomes suggest both substitution and complement relationships, while the compensated price elasticities are dominated primarily by substitution relationships. Our findings also revealed that expenditure elasticities among both low and high-income households differ for most commodities.censored dependent variables, meats, poultry, fish, vegetables, sample selection model, two-step estimation, Demand and Price Analysis, Livestock Production/Industries, C25, D12, Q11,