In the European Community, per-head consumption of chicken meat is steadily rising. Many consumers attempt eating more healthy products (BICKEL and WETSCHEREK, 2005) and that is why chicken meat with its low fat content is often preferred to beef or pig meat. Also events like the BSE-crisis or abuse of antibiotics in pig production, which are very present in the media, might lead the customers ...

Wild African herbivores have, for a long time, been considered as a potential source of substantial amounts of nutritional protein (4, 6, 10). Plans to harvest the considerable animal diversity of the African savannahs have been numerous, but only few have succeeded in the sustained transformation of wild biomass into edible meat (5, 9). Public health precautions necessary for the organized pro...

The aim of this study was to explore the concept of disgust in relation to meat and meat-eating. A sample of 30 high school students (aged 16 to 17 years), 10 urban females, 10 rural females, and 10 rural males, participated in the study. The participants' attitudes towards meat and meat-eating were investigated through interviews of a semi-structured nature and a short, confidential questionna...

When someone takes a bite of a chicken filet sandwich, the last thing he or she wants to do is to bite down a piece of bone in the meat. That is also the last thing the food industry wants. Because there is an increase of demand for larger sortments of food products there was a need for automation of the processes involved in the preparation of the meat, fish or other food products. Using this ...

This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Fast and non-invasive sensors will shortly be deployed, based on the development of biophysical methods for assessing meat structure. Reliab...

Previous scholarship suggests that elite media have tended to pay little attention the adverse environmental impacts associated with meat consumption and production. Through content analysis of 116 articles from 2019, published on eight popular online news sites consumed by a wide range demographics in UK, including lower-income groups (the sector most likely eat meat), we identify common anti-...

Worldwide, production of poultry meat and eggs has increased consistently over the years, and this trend is expected to continue. it is predicted that most increases in poultry production during the next two decades will occur in developing countries, where rapid economic growth, urbanization and higher household incomes will increase the demand for animal proteins. several factors have contrib...

BACKGROUND Reducing the consumption of meat and other animal-based products is widely advocated to improve the sustainability of diets in high-income countries. However, such reduction may impair nutritional adequacy, since the bioavailability of key nutrients is higher when they come from animal- vs plant-based foods. Meat reduction may also affect the balance between foods co-produced within ...

Growth, carcass composition and meat quality of Angora goats reared for fibre production