DOCSLIB.ORG

Final Report Analysis of Red and Processed Meat Purchases In

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Final Report Analysis of Red and Processed Meat Purchases In Final Report Analysis of Red and Processed Meat Purchases in Scotland using Representative Supermarket Panel Data Cesar Revoredo-Giha, Wendy Wrieden, Beata Kupiec-Teahan, Philip Leat, Andrew Fearne and Luca Cacciolatti 1 April – 2009 1 Contact address: Food Marketing Research Team – Land Economy and Environment Group, Scottish Agricultural College (SAC), King’s Buildings, Edinburgh EH9 3JG, UK. Phone: 0044-(0)131 535 4344, Fax: 0044-(0)131 667 2601, E-mail: [email protected]. Table of Contents I. Introduction ............................................................................................6 II. Literature review regarding red meat purchases in UK and Scotland....9 III. Methods...............................................................................................22 IV. Geographical analysis of red meat and preserved meat purchases....32 V. Analysis of red meat and preserved meat purchases by CAMEO groups .................................................................................................37 VI. Analysis of red meat and preserved meat purchases by Lifestage groups .................................................................................................41 VII. Analysis of purchases of red and preserved meat of Scottish origin ...46 VIII. Case study: analysis of the purchases of sausages............................48 IX. Conclusions.........................................................................................56 X. Limitations and strengths of the data and possibilities for further research ..............................................................................................61 XI. References..........................................................................................63 XII. Annexes ..............................................................................................66 Index of Tables Table 1: UK retail sales of red meat, by type of outlet and value, 2003-07 ....14 Table 2: Comparison of retail outlets share in value of meat sales in Scotland and the UK, 2007....................................................................................14 Table 3: Percent changes in quantity purchased, expenditure and price of meat categories 2008/2009 ....................................................................16 Table 4: Household consumption of fresh meat: Scotland versus the whole of the UK.....................................................................................................16 Table 5: UK retail sales of delicatessen meats, by value, by type of outlet, 2003-07...................................................................................................17 Table 6: UK retail sales of bacon, by type of outlet and value, 2002-06 ........17 Table 7: Types of canned meals and meats purchased in the last 12 months, UK versus Scotland ................................................................................18 Table 8: Forecast of UK retail sales of red meat, by value and volume, 2003- 13............................................................................................................20 Table 9: Regional distribution with percentage with respect of shoppers.......23 Table 10: Lifestage classification and percentage of customers ....................24 Table 11: The UK-CAMEO classification .......................................................25 Table 12: Composition of the red and preserved meat category....................27 Annex Tables Table A.1: UK - Mean and standard deviation of the proportion of total customers by geographical area that purchase red meat (%) ................66 Table A.2: UK - Mean and standard deviation of expenditure share of weekly purchases by meat categories (%) .........................................................67 Table A.3: UK - Mean and standard deviation of weekly number of units purchased of red and preserved meat categories ..................................68 Table A.4: UK - Mean and standard deviation of the number of units purchased by meat categories................................................................69 Table A.5: Scotland - Mean and standard deviation of the proportion of total customers by that purchase red meat by CAMEO group (%) .................70 Table A.6: Scotland - Mean and standard deviation of expenditure share of weekly purchases by red and preserved meat categories and CAMEO groups (%) ..............................................................................................71 Table A.7: Scotland - Mean and standard deviation of weekly number of units purchased of red and preserved meat categories and CAMEO groups..72 Table A.8: Scotland - Mean and standard deviation of weekly number of units purchased of red and preserved meat categories and CAMEO groups..73 Table A.9: Scotland - Mean and standard deviation of the proportion of total customers by that purchase red meat by Lifestage groups (%).............74 Table A.10: Scotland - Mean and standard deviation of expenditure share of weekly purchases by red and preserved meat categories and Lifestage groups (%) ..............................................................................................75 Table A.11: Scotland - Mean and standard deviation of weekly number of units purchased of red and preserved meat categories and Lifestage groups.....................................................................................................76 Table A.12: Scotland - Mean and standard deviation of weekly number of units purchased of red and preserved meat categories and Lifestage groups.....................................................................................................77 Table A.13: Scotland - Mean and standard deviation of the share of ‘Scotch’ and other Scottish products on the total value of the purchased of red and preserved meat categories (%) ..............................................................78 Table A.14: Scotland - Mean and standard deviation of expenditure share of weekly purchases of sausages by nutritional categories and CAMEO groups (%) .............................................................................................79 Table A.15: Scotland - Mean and standard deviation of expenditure share of weekly purchases of sausages by nutritional categories and Lifestage groups (%) .............................................................................................81 2 Index of Figures Figure 1: Comparison of volume share change of different meat and fish product in Great Britain and Scotland in total meat and fish retail sales (%) ..........................................................................................................13 Figure 2: Comparison of meat sales in the whole of Great Britain versus Scotland..................................................................................................15 Figure 3: Retail meat prices changes in the UK during last 3 years...............18 Figure 4: Proportion of customers that buy red and preserved meat .............32 Figure 5: Distribution of the expenditure by red and preserved meat in the UK ................................................................................................................33 Figure 6: Distribution of the expenditure by red and preserved meat by Scottish region........................................................................................34 Figure 7: Distribution of the expenditure by major red meat products in the UK ................................................................................................................34 Figure 8: Distribution of the expenditure on major preserved meat products in the UK.....................................................................................................35 Figure 9: Number of units purchased of red and preserved meat by customer ................................................................................................................35 Figure 10: Number of units purchased of red and preserved meat by customer buying meat ............................................................................................36 Figure 11: Proportion of customers that buy red and preserved meat by CAMEO group in Scotland......................................................................37 Figure 12: Distribution of the expenditure by red and preserved meat in Scotland by CAMEO group.....................................................................38 Figure 13: Distribution of the expenditure by major red meat products in Scotland by CAMEO group.....................................................................38 Figure 14: Distribution of the expenditure by major preserved meat products in Scotland by CAMEO group.....................................................................39 Figure 15: Number of units purchased of red and preserved meat per CAMEO group customer in Scotland ....................................................................39 Figure 16: Number of units purchased of red and preserved meat per customer in Scotland ..............................................................................40 Figure 17: Proportion of customers that buy red and preserved meat by Lifestage group in Scotland ....................................................................41 Figure 18: Distribution of the expenditure by red and preserved meat in Scotland by Lifestage group ...................................................................42 Figure 19: Distribution of
Load more

Recommended publications
  • Guide to Identifying Meat Cuts
    THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped.
    [Show full text]
  • ASC 300 Meat Science
    ASC 300 Meat Science “America runs on meat!!” -2010- -“The General”, Cigar Dave; Cigar Dave Show- Dr. Gregg Rentfrow, PhD • Shelbyville, IL – 1987 – FFA & 4-H • Lake Land College, Mattoon, IL • University of Illinois – Meats Judging Team & Meat Animal Evaluation Team – BS & MS • University of Missouri – Coached Meats Judging Team – PhD • University of Kentucky – Extension Meats Specialist • Married, 1 daughter, 1 Golden Retriever, 2 Cats • Motorcycles, Powerlifting, & Cigars What are the functions of muscle, Why should we study muscles? • Locomotion • Protection • Thermogenesis • Attraction • Sexual function • Digestion • Most abundant tissue • Um, Um Tasty • High protein source How it all began • First butcher 3.4 million years ago • Domestication of animals – Goat 9,000 years ago – Sheep 7,000 – Pig 9,000 – Cattle 5,000 – Chicken 5,500 • Home-based slaughter • Local processor/Butcher Shop • Large scale, centralized processing Who is often credited with being the first US meat processor? Sam Wilson Development of the Industry • Porkopolis = Cincinnati • 1818 Elisa Mills opens Ohio’s first slaughter house • Salt pork a common food staple • Largest pork processor, due to access to river • 1829 – Cincinnatians and the world began to call Cinncy “Porkopolis” • 1861 – the railroad killed the meats industry in Cincinnati, no pun intended! Development of the Railroad • Mississippi River, shut down during Civil War • Chicago was quickly becoming a hub of railroads due to westward expansion • Chicago had several small stockyards and small butchers throughout the city • The city became a logical location for the livestock and meats industry The Start of the Modern Industry • 9 Railroad companies joined together and purchased 320 acres Southwest of Chicago • Soon Livestock pens were built & 15 miles of track connected the stockyards to the main rail hub • Dec.
    [Show full text]
  • Open Mckinney Thesis 4 1.Pdf
    The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E.
    [Show full text]
  • Quality Properties of Beef Jerky Cured with Salted- Fermented Anchovy and Shrimp
    QUALITY PROPERTIES OF BEEF JERKY CURED WITH SALTED- FERMENTED ANCHOVY AND SHRIMP Hyeon-Woong Yum1, Jin-Kyu Seo1 and Han-Sul Yang1,2* 1Division of Applied Life Science Graduate School (BK21 plus), Gyeongsang National University, Jinju, 52828, Korea 2 Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828, Korea *Corresponding author email: [email protected] Abstract –The aim of this study is to evaluate the processed products due to their salty, unique availability of salted fermented anchovy (SFA) flavor and texture (Kim et al., 2011). including salted and shrimp (SFS) as a marinade Therefore, the beef jerky was prepared by curing of beef jerky. The quality properties of beef jerky with SFF made of anchovy and shrimp, and the including proximate composition, pH, color, shear quality properties of beef jerky were force, SDS-PAGE and sensory evaluation were investigated. Higher moisture content was found investigated. in the beef jerky cured with SFAs and SFSs than the control (p<0.05). SDS-PAGE result no significant differences among the treatment. The II. MATERIALS AND METHODS SFAs and SFSs had the effect of causing a decrease in shear force (p<0.05). The SFA and 1. Preparation of SFF and beef jerky SFS also had the effect of decreasing the lightness SFF products were purchased from local market. value. Color score of sensory evaluations were Anchovy and shrimp were washed thoroughly increased by addition of SFA and SFS. Therefore, and mixed with salt as a ratio of 20% to raw fish. we conclude the SFA and SFS can improve the They were then fermented at room temperature quality properties of the beef jerky and SFA and SFS a good ingredient for the curing solution.
    [Show full text]
  • Assessment of Microbial Quality of Fresh Beef Tongue Meat Sold in Various Markets in Khartoum, Sudan
    Journal of the Saudi Society for Food and Nutrition (JSSFN) Assessment of microbial quality of fresh beef tongue meat sold in various markets in Khartoum, Sudan Asmahan Azhari Ali 1, Ahmed Eltayeb Ismail2 and Warda S. Abdelgadir3 1 Department of Food Science and Human Nutrition, Collage of Agriculture and Veterinary Medicine, Qassim University, Qassim, Buraiydah, Saudi Arabia. 2, 3 National Food Research Centre, Khartoum, Sudan. *Corresponding author: Asmahan Azhari Ali, email: [email protected] Abstract Microbial quality assessment of beef tongue meat products sold within Khartoum town was conducted between February-April 2017. A total of fifteen (15) samples were purchased from five different spots and analyzed microbiologically using the pour plate method. The total aerobic plate count on nutrient agar ranged from 1.4x104 cfu/ml to 2.95x105 cfu/ml. The coliform count using most probable number technique (MPN) ranged from 3 cfu/g- 240 cfu/g. Total fungal count (yeast and mold) on Sabaroud dextrose agar with Chloramphenicol (as control) ranged from 1x103 cfu/ml- 8x103 cfu/ml. The bacteria isolated include Staphylococcus aureus, Escherichia coli, Shigella spp, and Salmonella spp. The percentage of occurrence of bacterial isolates was highest in Staphylococcus aureus (43.5%), Shigella spp (21.7%), Salmonella spp (21.7%) and Escherichia coli (13.0%) recorded the lowest. It is concluded that the occurrence of such organisms indicates contamination of the tongue meat samples. Hence, proper care in the course of preparation and handling of tongue meat needs to be established. Educating the meat handlers on the issue of food safety and public health will reduce the rate of contamination of the tongue meat.
    [Show full text]
  • Download Friday Notes
    Friday Notes is designed to enhance communication among various agricultural sectors, educators, students, and the public who are interested in a variety of plant, animal, food, and environmental issues. Friday Notes advocates the pursuit of credible, unbiased, science- based information. Material contained in linked articles is from the original authors and does not necessarily reflect the views of CAST. In This Issue...... Click to Read October 11, 2019 The Impact of the Borlaug CAST Biotech and Agriculture Communication Award--P. 2 Regulations, Innovation, and Acceptance Animal Agriculture News When it comes to biotechnology, Food Science and Safety News agricultural innovators must consider safety, regulations, and consumer Plant and Environment News acceptance. The possibilities are International News numerous, but the processes can be challenging. General Interest News Winners of the 2019 Administration officials recently declared they are committed to CAST Scholarship reducing regulatory barriers to Announced agricultural biotechnology as part of a larger strategy to promote the development of a "bioeconomy" based on far-reaching scientific innovations that could revolutionize medicine, nutrition, and manufacturing--as well as farming. A recent CAST publication looked at some related topics in the issue paper titled Regulatory Barriers to the Ten graduate students from the Development of Innovative Agricultural Biotechnology by Small University of Arkansas have been Businesses and Universities. selected to receive this year's scholarship award. For several years, gene editing has been a high-profile aspect of bio View the list of winners here. innovation, and a good example comes from a UC-Davis project involving dairy cattle. During the past two years, researchers--led by Alison Van Eenennaam--have been studying six offspring of a dairy bull, World Food Prize genome-edited to prevent it from growing horns.
    [Show full text]
  • Animal Sciences 1
    Animal Sciences 1 Animal Sciences The department offers four curriculum options. The Pre-Vet/Pre-Professional option (ANPV) provides students with a foundation in the biological and physical sciences for careers in emerging areas of animal biotechnology while satisfying requirements for application to Auburn’s College of Veterinary Medicine, other professional schools, or graduate school. The Animal and Allied Industries option (ANAI) offers greater breadth in animal production management and agribusiness while retaining more electives hours for additional curriculum flexibility. The Equine Science option (ANEQ) allows students to focus on the sciences and practical skills required for a successful career in the horse industry, and by choosing, appropriate elective courses, will prepare students to apply to Auburn’s College of Veterinary Medicine. The Meat Science option (ANMS) prepares students for quality assurance and for research and development careers in the food industry. Students may use electives to develop expertise in fields such as animal breeding, nutrition, reproduction, growth, behavior, equine science, and companion animals. Majors • Animal Sciences - Equine Science Option (http://bulletin.auburn.edu/undergraduate/collegeofagriculture/animalsciencesansc/ animalsciences_equinescienceoption_major/) • Animal Sciences - Meat Science Option (http://bulletin.auburn.edu/undergraduate/collegeofagriculture/animalsciencesansc/ animalsciences_musclefoodsoption_major/) • Animal Sciences - Pre-Vet - Pre-Professional Option (http://bulletin.auburn.edu/undergraduate/collegeofagriculture/
    [Show full text]
  • Design and Deliver Novel Meat Extract Concepts
    final report Project code: P.PSH.1165 Prepared by: Santanu Deb-Choudhury, Stephen Haines, Scott Knowles, Susanna Finlay-Smits, Paul Middlewood and Mark Loeffen AgResearch Limited, New Zealand Date published: 31st August 2019 PUBLISHED BY Meat and Livestock Australia Limited Locked Bag 1961 NORTH SYDNEY NSW 2059 Design and deliver novel meat extract concepts This project was co-funded by MLA Donor Company and AgResearch Ltd Strategic Science Investment fund (14485 - Added Value Foods). Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government to support the research and development detailed in this publication. This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA). Care is taken to ensure the accuracy of the information contained in this publication. However MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests. Reproduction in whole or in part of this publication is prohibited without prior written consent of MLA. P.PSH.1165 – Meat extract Executive summary We have investigated what is desirable and feasible for extracts from red meat and organs and designed a low fidelity minimum viable product (MVP) concept. Meat-derived flavours that stimulate the gustatory senses and evoke memories of home-cooked meals were identified as strongly desirable, especially with umami and kokumi taste enhancers, roasty overtones, a slightly sweeter taste profile and an enhanced feel of creaminess. To determine desirability, we explored the factors influencing the nutritional intake of older age New Zealanders as a model.
    [Show full text]
  • Preservation Technologies for Fresh Meat – a Review
    Meat Science 86 (2010) 119–128 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Preservation technologies for fresh meat – A review G.H. Zhou a,⁎, X.L. Xu a, Y. Liu b a Lab of Meat Processing and Quality Control, EDU, Nanjing Agricultural University, P. R. China b College of Food Science and Technology, Shanghai Ocean University, P. R. China article info abstract Article history: Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors Received 3 February 2010 influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O2), Received in revised form 19 April 2010 endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand Accepted 23 April 2010 for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural Keywords: biopreservatives and active packaging have been proposed and investigated. Whilst some of these Fresh meat fi Preservation technologies technologies are ef cient at inactivating the micro-organisms most commonly related to food-borne Superchilling diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a HHP combination of several preservation technologies under the so-called hurdle concept has also been Natural biopreservation investigated. The objective of this review is to describe current methods and developing technologies for Packaging preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed. © 2010 The American Meat Science Association.
    [Show full text]
  • Meat Science - Mick Price
    ANIMAL AND PLANT PRODUCTIVITY - Meat Science - Mick Price MEAT SCIENCE Mick Price University of Alberta, Edmonton, Alberta, Canada Keywords: Meat, muscle, rigor mortis, tenderness, juiciness, flavor, carcass, packaging, myoglobin, muscle contraction, cold-shortening Contents 1. Introduction 1.1 Definitions 1.2. Meat industry by-products 2. Harvesting 2.1. Transportation 2.2. Stunning, Slaughter and Dressing 2.3. Packaging, Processing and Storage 3. Conversion of muscle to meat 3.1. Anatomy and Physiology of Living Muscle 3.2. Muscle Contraction 3.3. Muscle Fiber-types 3.4. Myoglobin 3.5. Post-mortem Glycolysis 3.6. Ageing or Conditioning 4. Carcass quality 4.1. Dressing Percentage 4.2. Cutability 4.3. Appearance 4.4. Grading and Classification 5. Meat quality 5.1. Appearance 5.2. Eating Quality (Palatability) 5.3. Juiciness 5.4. Flavor 6. Measuring meat quality 6.1. Instrument-basedUNESCO Measurements – EOLSS 6.2. Human-based Measurements 7. Effects of cooking on meat 8. Conclusion SAMPLE CHAPTERS Acknowledgements Glossary Bibliography Biographical Sketch Summary Meat science involves all aspects of the harvesting, processing, packaging, storage and ©Encyclopedia of Life Support Systems (EOLSS) ANIMAL AND PLANT PRODUCTIVITY - Meat Science - Mick Price consumption of meat and meat products. It involves many disciplines ranging from genetics to materials science, from livestock management to microbiology and biochemistry and begins when a food animal is harvested for meat. The science covers the entire process of the conversion of muscle to meat as well as the factors that contribute to carcass and meat quality and their measurement. Meat includes game meat, red meat, poultry, seafood and a number of offal foods.
    [Show full text]
  • Sensory and Physicochemical Characteristics of Low Sodium Salami
    347 Scientia Agricola http://dx.doi.org/10.1590/0103-9016-2015-0096 Sensory and physicochemical characteristics of low sodium salami Marcio Aurelio de Almeida1, Nilda Doris Montes Villanueva2, Jair Sebastião da Silva Pinto1, Erick Saldaña1, Carmen J. Contreras- Castillo1* 1University of São Paulo/ESALQ − Dept. of Agro-industry, ABSTRACT: The aim of the present study was to develop low sodium salami prepared with Food and Nutrition, Av. Pádua Dias, 11 − 13418-900 − pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) Piracicaba, SP − Brazil. was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were 2Catholic University "Sedes Sapientiae"/FIA, Esq. tasted to obtain low-salt salami with sensory characteristics similar to those found in commer- Constelaciones y Sol de Oro, s/n − Urbanización Sol de Oro, cial ones. Salamis were prepared following seven different treatments. Treatments included −1 −1 Los Olivos – Lima – Peru. five different combinations of KCl and CaCl2 which varied from 5 g kg to 10 g kg and two *Corresponding author <[email protected]> controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Edited by: Luís Guilherme de Lima Ferreira Guido Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl re- duction. Salt replacement mixtures of KCl/CaCl2 in salamis did not affect this process techno- logically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %.
    [Show full text]
  • Abstracts from the 65Th Reciprocal
    Meat Science 93 (2013) 1–36 Contents lists available at SciVerse ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Abstracts from the 65th Reciprocal Meat Conference of the American Meat Science Association, 17–20 June 2012, North Dakota State University, Fargo, North Dakota, United States Monday, June 18, 2012 POSTER PRESENTATIONS Keywords: Conscious, Electroencephalogram, Hogs Animal Welfare: General Abstract Use of electroencephalogram (EEG) technology to determine the Evaluation of a novel means to euthanize piglets state of market hog consciousness R. L. Miller*a, B. T. Klinknera, R. B. A. Dahlena, E. P. Berga,D.J. B. T. Klinkner*a, R. L. Millera, R. B. A. Dahlena, L. Bergamascob,D.J. Newmana, aNorth Dakota State University, Fargo, ND, United States Newmana, aNorth Dakota State University, Fargo, ND, United States, bKansas State University, Manhattan, KS, United States On-farm euthanasia is an inevitable and necessary means to alleviate animal suffering. Currently, the swine industry commonly Animal welfare continues to impact many practices that pork utilizes blunt force trauma or carbon dioxide asphyxiation as producers and processors utilize today. One major issue that is being approved methods to euthanize piglets (AASV, 2008). However, subjected to animal welfare scrutiny is animal euthanasia. Some these current methods present negative concerns regarding animal principle areas of important research within this field include state of welfare. Previous research conducted by our group has demonstrated unconsciousness and ability to feel pain. Electroencephalogram (EEG) is that electromagnetic energy can be utilized in order to rapidly a common tool used to measure brain activity in both humans and increase the brain temperature of a piglet.
    [Show full text]