Consumers use of quality cues for meat purchase: Research trends and future pathways

Aboah, Joshua; Lees, Nicholas J.

doi:10.1016/j.meatsci.2020.108142

Cited by 54 publications

(27 citation statements)

References 49 publications

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“…The first parameter to evaluate is the specific need of certified data that can include transaction details, as well as information about country of origin, production systems (e.g., organic or conventional), analytical results, and animal welfare (Aboah & Lees, 2020). If there is no need to certify data, for example, the use of the database is limited to additional information for the consumers, the use of a real BC would be unnecessary: in this case, a certified storage of documents/data with time stamp may sufficiently fulfil these requirements.…”

Section: The Bc In the Agrifood Supply Chainmentioning

confidence: 99%

Blockchain technology and traceability in the agrifood industry

Patelli

Mandrioli

2020

Journal of Food Science

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Distributed ledgers are becoming commonly used technologies to trace agrifood supply chains in view of their safety, immutability, transparency, and scalability. In the present review, we discuss the most relevant case studies of agrifood supply chain traceability using blockchain (BC) and other distributed ledgers technologies. Considering that each supply chain actually has specific requests of traceability, we here suggest a logical scheme in order to favor the identification of the BC structure that is more appropriate for each agrifood supply chain, including the identification of supply chains where complex BC technologies are actually not necessary.

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Section: The Bc In the Agrifood Supply Chainmentioning

confidence: 99%

Blockchain technology and traceability in the agrifood industry

Patelli

Mandrioli

2020

Journal of Food Science

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“…The rapid assessment of carcass composition and meat quality is valuable for the development of breeding programs oriented to the market and for a value-based payment and marketing system [ 1 , 2 ] and also to achieve the assumption of farm animal production in the near future as resilient, adjusted and producing safe and healthy food [ 3 , 4 , 5 ]. To achieve those ongoing challenges, much research has been conducted to develop rapid, non-destructive and non-invasive techniques to apply to animal production and the meat industry.…”

Section: Introductionmentioning

confidence: 99%

Non-Destructive Imaging and Spectroscopic Techniques for Assessment of Carcass and Meat Quality in Sheep and Goats: A Review

Silva

Guedes

Rodrigues

et al. 2020

Foods

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In the last decade, there has been a significant development in rapid, non-destructive and non-invasive techniques to evaluate carcass composition and meat quality of meat species. This article aims to review the recent technological advances of non-destructive and non-invasive techniques to provide objective data to evaluate carcass composition and quality traits of sheep and goat meat. We highlight imaging and spectroscopy techniques and practical aspects, such as accuracy, reliability, cost, portability, speed and ease of use. For the imaging techniques, recent improvements in the use of dual-energy X-ray absorptiometry, computed tomography and magnetic resonance imaging to assess sheep and goat carcass and meat quality will be addressed. Optical technologies are gaining importance for monitoring and evaluating the quality and safety of carcasses and meat and, among them, those that deserve more attention are visible and infrared reflectance spectroscopy, hyperspectral imagery and Raman spectroscopy. In this work, advances in research involving these techniques in their application to sheep and goats are presented and discussed. In recent years, there has been substantial investment and research in fast, non-destructive and easy-to-use technology to raise the standards of quality and food safety in all stages of sheep and goat meat production.

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“…Asante-Addo and Weible (2020) conclude that Ghanaian consumers value domestic chicken more than imported chicken with a specific preference for antibiotic hormone-free produce. Aboah and Lees (2020), in a review of the literature, note that CoO matters more for beef and lamb than for chicken, for which organic is considered the most important attribute. They attribute this to existing CoO legislation which requires information about geographic origin rather than specific production methods, such as chlorine washed chicken.…”

Section: Literature Reviewmentioning

confidence: 99%

Do Consumers Really Care? An Economic Analysis of Consumer Attitudes Towards Food Produced Using Prohibited Production Methods

Balcombe¹,

Bradley²,

Fraser³

2020

J Agricultural Economics

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Consumer preferences for food produced using currently prohibited production methods matter, especially in relation to potential trade deals. We conduct four discrete choice experiments examining UK consumer attitudes for food produced using several agricultural production methods currently prohibited in the UK, including chlorine washed chicken. Our results reveal negative preferences for these forms of agricultural production methods whereas EU food safety standards are highly valued. Willingness-to-pay estimates indicate that the positive values for food safety are frequently greater than the negative values placed on prohibited food production methods. Similarly, UK country of origin was highly valued but organic production was less valued. We discuss the implications of these results and, more generally, the use of stated preference estimates in economic modelling underpinning trade negotiations.

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Consumers use of quality cues for meat purchase: Research trends and future pathways

Cited by 54 publications

References 49 publications

Blockchain technology and traceability in the agrifood industry

Blockchain technology and traceability in the agrifood industry

Non-Destructive Imaging and Spectroscopic Techniques for Assessment of Carcass and Meat Quality in Sheep and Goats: A Review

Do Consumers Really Care? An Economic Analysis of Consumer Attitudes Towards Food Produced Using Prohibited Production Methods

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