Fostering more sustainable food choices: Can Self-Determination Theory help?

Food production, especially meat, is one of the main pressures on the environment and experts agree that diets have to change into a more sustainable direction. The present paper examines whether Self-Determination Theory (SDT) can be of help in fostering more sustainable food choices by taking a closer look at the relationship between food-related types of motivation and different aspects of meat consumption, based on a survey among 1083 consumers in the Netherlands. SDT appeared to be useful for studying why consumers can be motivated to make more sustainable food choices and also why these preferences are not shared by all consumers. Consumers with different types of motivation differed in their level of meat consumption (frequency and portion size), reasons for not frequently eating meat, frequency of buying carefully produced meat, frequency of buying meat substitutes, and preferences in favor or not of plant-based protein products. Internalized motivation was the main factor that made a difference, but intrinsic enjoyment of cooking and eating also played a role. The conclusion is that SDT provides both theoretical and policy-oriented insights into fostering more sustainable food choices.     

To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels

An increasing awareness of the impact of high levels of meat consumption on health and environmental sustainability is leading to a growing number of consumers reducing or avoiding meat. To address gaps in the literature, we compare and contrast the importance of the seven sustainability-related labels for three consumer groups (meat eaters, meat reducers and vegetarians) using a choice experiment involving 600 UK respondents (200 meat eaters, 200 meat reducers, 200 vegetarians). Type of meat, price and fat content labels have the largest overall impact on consumer choices. The impact of carbon footprint, method of production, origin and brand labels varies across consumer groups.We subsequently use latent class analysis to identify heterogeneous intra-group consumer segments, based on their preferences, and highlight the socio-demographic differences between them. For meat eaters, three consumer segments are identified (empowered, traditional and price conscious meat eaters). Meat reducers are divided into health curtailers and sustainable consumers, while only one segment of vegetarians is identified. By drawing on signalling theory and the consumer empowerment and anti-consumption literature, we identify links between sustainable consumption, consumer empowerment and anti-consumption and provide valuable insights for policymakers and practitioners seeking to utilise food labels to encourage more sustainable consumption.     

Meat consumption: Trends and quality matters

This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed.     

生活质量的提高呼唤“绿色猪肉”

本文阐明了“绿色猪肉”的确切定义及其与国民生活质量的关系 ,列举了生产“绿色猪肉”的一些根本措施。     

Eating quality of lamb meat: effects of breed, sex, degree of maturity and nutritional management

The eating quality of lamb meat of three indigenous Greek dairy breeds of sheep, reared under different nutritional management conditions, was assessed by Taste Panel Tests (TPT). Lean samples from the leg joints of 69 lamb carcasses of the Boutsko (B), Serres (S) and Karagouniko (K) breed were used. For the first TPT, 24 lambs (four males and four females of each breed) were reared in individual pens on a concentrate ration fed ad libitum. For the second TPT, 27 individual penned male lambs were fed on Lucerne hay ad libitum and on three different levels of concentrate: High (H), Medium, (M) and Low (L). For the third TPT, 18 male lambs were used; initially the groups were fed indoors for 63 days on three different levels of concentrate (H, M and L) together with ad libitum Lucerne hay, and subsequently finished on irrigated, sown pasture. For TPT 1, leg joints were obtained from lambs that had been slaughtered at 30, 45, 60 or 90% of mature weight (PMW) for each breed. For TPT 2, lambs were slaughtered at 23, 28 or 33 kg target slaughter live weights (TSLW), common for all breeds. For TPT 3, lambs were slaughtered at 48 or 55% of PMW for each breed. Panellists assessed warm, roasted lean samples of leg joints and rated Flavour, Juiciness, Tenderness and Overall Acceptability. In TPT 1, degree of maturity significantly affected Flavour, Tenderness and Overall Acceptability whereas sex affected only Flavour. In TPT 2, breed and concentrate level significantly affected the quality characteristics, but concentrate level had no significant effect in TPT 3. Effects associated with slaughter weight were significant for most characteristics in all TPT, with decreasing acceptability for older/heavier lambs. Significant interactions were found between breed and the other factors in TPT 2 and TPT 3 for most quality characteristics. Results from these studies suggest changing traditional production systems may enhance the eating quality of lamb meat.     

肉的发酵工艺与影响因素的研究

研究肉的乳酸发酵工艺,确立了发酵温度、发酵时间、接种量等。同时,对食盐、糖、香辛料的添加对发酵的影响进行了探讨。结果表明：发酵温度为３５℃,发酵时间为１８－２４ｈ,接种量为１０＾６ｃｆｕ／ｇ;食盐添加为２．５－３．０％,糖类选择蔗糖添加为１．２－２％,香辛料的添加不仅可以增加制品的风味,而且可以提高发酵速度。     

消费升级背景下快消食品包装设计维度研究

文章阐述了在审美经济增长的大环境下,消费升级给快消食品包装设计提出了新的挑战也带来了新的机遇。通过分析市场表现成功的快消食品包装设计案例,指出在功能、体验、话题、环保、文化、数字等多重维度上进行分析和总结快消品包装的设计内容与设计方法,是快消食品包装设计升级的必经之路。     

啤酒认证绿色食品应具备的条件

绿色食品啤酒(下称绿色啤酒)的生产起点要求非常高,涵盖了对啤酒生产原料、对企业生产环境、对绿色生产、储存通道及对生产工艺的各项特殊要求.对此企业必须一一严格执行并通过国家绿色食品认证办的认证后,才有资格生产有绿色食品标志的啤酒.在此文中,我们主要就绿色食品―啤酒生产所应具备的原料、生产设备、工艺条件、仓储环境予以论述.     

北京市3岁及以上居民肉类消费状况及影响因素研究

目的 调查北京市3岁及以上居民肉类消费状况及其影响因素,为开展相关食品营养和安全风险评估提供科学依据,促进全民健康。方法 本研究采用国家食品安全风险评估中心2020年开展的人群含反式脂肪酸食物消费状况调查项目中的肉类消费数据,共纳入北京市3岁及以上居民2 394人作为研究对象。采用食物频率法收集肉类消费数据,采用χ²检验和多因素Logistic回归分析调查对象各种肉类消费状况及其影响因素。结果 北京市3岁及以上居民肉类消费率为91.9%。其中,猪肉消费率为77.4%,牛肉消费率为50.6%,羊肉消费率为21.5%,禽肉消费率为23.0%。居民肉类消费模式受到年龄、民族、文化程度、职业和家庭月收入的显著影响（P<0.05）。多因素Logistic回归结果显示,猪肉消费的独立风险因素是民族,牛肉消费的独立风险因素包括民族、职业和家庭月收入,羊肉消费的独立风险因素包括年龄和家庭月收入,禽肉消费的独立风险因素是家庭月收入。结论 北京市居民肉类消费率较高,肉类品种日益丰富,膳食结构逐渐完善,但猪肉仍是居民主要肉类消费产品,应给予居民科学营养指导,有效提升全民健康水平。     

The devolopment of duplex real-time PCR based on SYBR Green florescence for rapid ıdentification of ruminant and poultry origins in foodstuff

SDRT-PCR (SYBR duplex real-time polymerase chain reaction) was designed for an assay that can combine the advantages of real-time PCR and multiplex PCR to identify animal genes more quickly. SDRT-PCR based on melting temperature (tm) discrimination by using SYBR Green fluorescence dye was developed for the analysis of ruminant and poultry contained in foodstuffs. Primers specific to ruminant and poultry were designed for species-specific gene-amplification. Appropriate mixtures of poultry and ruminant meat DNAs were used to develop the assay. Gene products of ruminant and poultry were represented in two melting peaks generated simultaneously at temperatures of 83.2 and 86.5 °C, respectively. Duplexing results obtained with one of the multiplex polymerase mixes correlated extremely well with the singleplex reference. The objective of the study was to design a rapid, specific and accurate duplex real-time PCR assay by using SYBR Green fluorescence dye that is cheaper than double labelled probes to detect a group of mixed meats simultaneously.     

Important Regulatory Aspects in the Receipt of Animal Products by Food Services

The aim of this study was to review the current legislation and rules in Brazil that involve quality assurance of animal products during food service reception. Published federal legislation and technical regulations were verified to present a broad general approach to raw material reception. Food service determinations included specifications of the criteria for evaluating and selecting suppliers, verifying the transport system, reception area requirements, and inspecting raw material. For product approval, the packaging, labeling, and temperature should be evaluated. However, periodic microbiological, physicochemical, and sensory support assessment analyses are not required for receiving animal products. For the safety of the raw material, it was concluded that the largest impacts came from the regulation and supervision of the food sector provider because of the challenges of food service and a lack of requirements to use more complex evaluation methods during the reception of raw materials.     

Innovations and trends in meat consumption: An application of the Delphi method in Spain

The meat sector in Spain is an important industry. However, traditional consumption is changing as a result of the country's economic crisis and the new structure of households. The objective of the present study was to identify trends in meat consumption in Spain extrapolated to 2016, and the main innovations that should be of interest to firms in the sector. The study was conducted in 2011 using the Delphi method with the participation of 26 experts. The results showed that, while the demand for meat will not vary significantly in amount, it will do so in composition, with chicken replacing beef as the meat of most importance in the shopping basket. In addition, significant growth is expected in certified meat, but the demand for organic meat will not take off. Neither will there be no significant changes in end purchase formats, but there will be a clear trend in consumers' purchasing decision criteria away from price, external appearance and origin towards quality certification and the attributes of the packaging. With respect to end purchase channels, the experts estimate that the current trend will be accentuated with increasing market share for large supermarkets and major distribution brands.     

Effect of protein level in commercial diets on pork meat quality

This study assessed the effect of protein level on meat quality, intramuscular and subcutaneous fat, instrumental texture and sensory attributes on Longissimus dorsi in pork. Animals were fed two experimental diets that produced two animal groups with different percentages of intramuscular fat (IMF) (1.76 vs. 2.63). There were no significant differences in meat quality or texture profile analysis parameters between IMF groups. The percentage of saturated fatty acids was also similar, but the percentage of monounsaturated was significantly higher in the group with higher IMF and the percentage of polyunsaturated fatty acids was higher in the group with lower IMF. IMF groups had little effect on the fatty acid composition of subcutaneous fat. Warner-Bratzler shear force (WBSF) values were significantly higher in the group with lower IMF, whereas tenderness was higher in the group with higher IMF. Finally, WBSF appeared to be a good predictor of the tenderness for grill-cooked pork.     

纺织业与绿色管理

介绍了纺织企业实行绿色管理的对策,其中包括：实施绿色设计,组织绿色生产;针对绿色消费开展绿色营销;争取生态标签,提高国际竞争力。     

Chemical composition of alpaca (Vicugna pacos) charqui

The chemical composition of alpaca Andean charqui was studied. Two types of charqui were sampled from producers: charqui made from lean meat slices (30 samples) and charqui made from flaps of whole bone-in carcass pieces (22 samples), each representing the two principal Andean techniques of making charqui. The a_w value of charqui was under 0.75 (mean value 0.64). The non-protein nitrogen and free fatty acid contents were near 6% of total nitrogen and 6% of fat, respectively. The hydration ratio of charqui was 2.0, and the hydration resulted in a considerable loss of sodium, phosphorous and potassium. The volatile fraction of hydrated cooked charqui was rich in lipid-derived compounds, with hydrocarbons being the most abundant. A large number of branched-chain hydrocarbons were detected. Among the chemical characteristics studied several differences between both types of charqui were observed, which demonstrates the existence of variation in the product associated with the making process.