What do U.S. consumers care about regarding beef and its supply chain?

Ortez, Mario; Widmar, Nicole Olynk; Thompson, N M; Kim, Yuan H. Brad

doi:10.1016/j.meatsci.2022.108748

Cited by 4 publications

(1 citation statement)

References 12 publications

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“…Beef is an essential food with high protein and low fat in daily diet, it contains a variety of mineral elements and amino acids (Sarah et al, 2020; Li et al, 2022). According to the statistics of the United States Department of Agriculture (USDA), the global consumption of beef will be about 595.86 million tonnes in 2020 (Mario et al, 2022). Although meat is rich in nutritional value, in the process of storage and distribution, biochemical reaction and microbial growth deteriorated the quality of beef meat, bringing economic losses to the manufacturer (Liu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Zhang

Wang

Xin-peng

et al. 2023

Int J of Food Sci Tech

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Magnetic field is an appropriate physical field, it can be used as a process parameter for the preservation of meat products. In this study, fresh beef was subjected to an alternating magnetic field of 2 mT during cold storage at 4°C, then microbial indicators, physicochemical properties of beef samples and its protein indicators were investigated. The results showed that the alternating magnetic field could inhibit the microbial growth on beef sample, and TVB-N content, drip loss and characteristic putrefactive amine were lower than the control. The total bacterial count and TVB-N value of beef samples in the control exceeded the threshold value on the 8th day, respectively, while the samples in the alternating magnetic field exceeded the threshold value on the 13th day. Meanwhile, it demonstrated that the field could delay the transformation of free amino acids to biogenic amines and inhibit the accumulation of bitter amino acids, so maintaining its nutritional characteristics. With the extension of storage period, the sulfhydryl content of beef myofibrillar proteins subjected to alternating magnetic field was lower than that of the control. It demonstrated that the protein oxidation of samples was inhibited, which would also be the reason the Ca 2+ -ATPase activity of myofibrillar proteins was maintained at a low level during the period. Furthermore, the upward trend of carbonyl group content was delayed. It provides a reference for the application of alternating magnetic field on cold storage of meat.

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Section: Introductionmentioning

confidence: 99%

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Zhang

Wang

Xin-peng

et al. 2023

Int J of Food Sci Tech

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Factors affecting Chinese consumers' beef purchase frequency

Dahal,

DeLong,

Gao

et al. 2024

Agribusiness

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China is an emerging beef market and per capita consumption of beef increased by 48% in the past decade. Given the importance of the Chinese beef market to domestic beef producers as well as foreign beef exporters, we evaluated the factors associated with how often Chinese consumers purchase beef. Using a 2021 survey of 560 beef consumers in the cities of Beijing, Shanghai, and Guangzhou, we found that nearly 50% purchased beef at least two to three times a week. Results of an ordered probit regression suggest that respondents who purchase steak, flank, shank, and brisket are more likely to purchase beef more frequently than those who do not purchase those cuts of beef. Similarly, those who purchase beef more from wet markets and supermarkets, younger shoppers, and those with higher incomes were more likely to purchase beef more frequently. Respondents who considered country of origin and hormone‐free production to be important factors purchased beef more frequently. Consumers who thought price and premium quality grades were more important purchased beef less frequently. These findings provide insights for domestic and foreign beef producers regarding the factors associated with consumer preferences and their frequency of beef purchasing in China. [EconLit Citations: EconLit Citation: Q130, Q170].

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