Exploring future patterns of meat consumption

An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

“…Meat consumption tend to increase with urbanization, population growth and economic growth however, economic development, is increasingly concentrate in affluent societies leadings towards higher meat consumption (Mathijs, 2015). The factors influence the consumer preference for meat and meat products mainly depend are quality, freshness, texture, color, flavor, tenderness and juiciness of cooked meat products (Furnols and Guerrero, 2014).…”

Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility

“…However, this pattern is not uniform either according to meat type or geographical region: increases will be largely driven by growth in white meat consumption, and dominated by growth in developing countries (Henchion et al, 2014). Moreover, meat consumption is heavily contested in many affluent countries (Miele and Evans, 2010) for health, environmental, and animal welfare reasons, and accordingly, various attempts have been initiated to reduce meat consumption in such countries (Mathijs, 2015). For example, the Meatless Monday campaign in the United States and the Meatless Thursdays and Days without Meat campaigns in Belgium are designed to persuade individuals to reduce their meat intake.…”

“…Thus there is a growing awareness of the environmental impact of meat production and consumption as well as concern about the human health implications of excessive meat consumption (Mathijs, 2015). Given the range of motives that may be involved in influencing meat intake at the individual level (De Backer and Hudders, 2014), the current chapter will further elaborate on sustainable and ethical issues concerning meat consumption.…”

Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition

“…Regardless of the negative associations between the consumption of specific meats or meat products and human health, and despite weak signals of meat consumption reduction in some highincome countries (Mathijs, 2015), global meat production and consumption are unlikely to experience any significant decline in the near future (Alexandratos & Bruinsma, 2012;Speedy, 2003). Anyhow, by reducing meat consumption alone, the decrease in cancer risks might not be significant and it could be accompanied by several drawbacks such as the loss of nutritional benefits, particularly iron which is still an important nutritional deficiency disorder affecting large parts of the global population.…”