This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and...This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and science issues, and advocacy websites concerning meat consumption, the paper characterizes the overall emphases of the coverage, the tenor of the coverage, and compares the media portrayal of the important issues to the demographic and psychological realities of the actual consumer market into which cultured meat will compete. In particular, the paper argues that Western media gives a distorted picture of what obstacles are in the path of cultured meat acceptance, especially by overemphasizing and overrepresenting the importance of the reception of cultured meat among vegetarians. Promoters of cultured meat should recognize the skewed impression that this media coverage provides and pay attention to the demographic data that suggests strict vegetarians are a demographically negligible group. Resources for promoting cultured meat should focus on the empirical demographics of the consumer market and the empirical psychology of mainstream consumers.展开更多
There is a large body of literature in economics examining the US meat market, but few studies have focused on the US goat meat market. This study, as a catch-up effort, provides an estimate of the demand for goat mea...There is a large body of literature in economics examining the US meat market, but few studies have focused on the US goat meat market. This study, as a catch-up effort, provides an estimate of the demand for goat meat and assesses the impact of driving factors in the US goat meat market. The data for this study were collected in 11 southern states and specifically elicit the demand and consumer preferences in this non-conventional market. Four econometric models are fitted to examine the multiple layers of the demand, including the current, the potential, the latent, and the seasonal demand. Findings indicate a substantial demand for goat meat with great growth potential, driven by demographic factors and food safety concerns. Ethnic groups and the aged comprise the current niches for goat meat, and the preferences for healthy and safe meat will define the market in the future.展开更多
This study was carried out a fresh meat immediately after slaughter and a marketed processed cattlemeat (sausage and minced meat). A total of 530 meat samples were examined for the presence of Cl. perfringens, 423 wer...This study was carried out a fresh meat immediately after slaughter and a marketed processed cattlemeat (sausage and minced meat). A total of 530 meat samples were examined for the presence of Cl. perfringens, 423 were from fresh meat obtained immediately after slaughtering (108 cattle meat, 101 sheep meat, 100 camel meat and 114 buffaloe meat) and 107 processed meat (57 from sausage and 50 from minced meat). Cl. perfringens was isolated from 204 (48.2%) of fresh meat samples, 61 (56.5%) from cattle, 53 (52.5%) from sheep meat, 45 (45%) from camel meat and 45 (39.5%) from buffaloe meat. The isolation rate of Cl. perfringens was higher in processed meat, it was isolated from 68 (63.6%) of which 45 (78.9%) from sausage and 23 (46%) in minced meat. The processed meat was found to harbour higher viable count ranging between 4 × 102 - 7 × 106 Cl. perfringens cells/gm meat than that Fresh meat in which the number ranged from 102:5 × 106 cells/gm meat. Typing of isolated strains revealed that the majority of it was of Cl. perfringens type A, 2 of type B, 3 of type C and one type D. Sixty strains of Cl. perfringens type A were randomized and tested for heat resistance at 100℃ and the results were recorded. Production of enterotoxin by 10 strains of Cl. perfringens was performed by ligated ileal loop test in rabbits. It was done by injection of whole culture in skimmed milk, cell extracts and concentrated culture filtrates of the organism in the ileal ligated loop of rabbits and the results were recorded.展开更多
文摘This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and science issues, and advocacy websites concerning meat consumption, the paper characterizes the overall emphases of the coverage, the tenor of the coverage, and compares the media portrayal of the important issues to the demographic and psychological realities of the actual consumer market into which cultured meat will compete. In particular, the paper argues that Western media gives a distorted picture of what obstacles are in the path of cultured meat acceptance, especially by overemphasizing and overrepresenting the importance of the reception of cultured meat among vegetarians. Promoters of cultured meat should recognize the skewed impression that this media coverage provides and pay attention to the demographic data that suggests strict vegetarians are a demographically negligible group. Resources for promoting cultured meat should focus on the empirical demographics of the consumer market and the empirical psychology of mainstream consumers.
文摘There is a large body of literature in economics examining the US meat market, but few studies have focused on the US goat meat market. This study, as a catch-up effort, provides an estimate of the demand for goat meat and assesses the impact of driving factors in the US goat meat market. The data for this study were collected in 11 southern states and specifically elicit the demand and consumer preferences in this non-conventional market. Four econometric models are fitted to examine the multiple layers of the demand, including the current, the potential, the latent, and the seasonal demand. Findings indicate a substantial demand for goat meat with great growth potential, driven by demographic factors and food safety concerns. Ethnic groups and the aged comprise the current niches for goat meat, and the preferences for healthy and safe meat will define the market in the future.
文摘This study was carried out a fresh meat immediately after slaughter and a marketed processed cattlemeat (sausage and minced meat). A total of 530 meat samples were examined for the presence of Cl. perfringens, 423 were from fresh meat obtained immediately after slaughtering (108 cattle meat, 101 sheep meat, 100 camel meat and 114 buffaloe meat) and 107 processed meat (57 from sausage and 50 from minced meat). Cl. perfringens was isolated from 204 (48.2%) of fresh meat samples, 61 (56.5%) from cattle, 53 (52.5%) from sheep meat, 45 (45%) from camel meat and 45 (39.5%) from buffaloe meat. The isolation rate of Cl. perfringens was higher in processed meat, it was isolated from 68 (63.6%) of which 45 (78.9%) from sausage and 23 (46%) in minced meat. The processed meat was found to harbour higher viable count ranging between 4 × 102 - 7 × 106 Cl. perfringens cells/gm meat than that Fresh meat in which the number ranged from 102:5 × 106 cells/gm meat. Typing of isolated strains revealed that the majority of it was of Cl. perfringens type A, 2 of type B, 3 of type C and one type D. Sixty strains of Cl. perfringens type A were randomized and tested for heat resistance at 100℃ and the results were recorded. Production of enterotoxin by 10 strains of Cl. perfringens was performed by ligated ileal loop test in rabbits. It was done by injection of whole culture in skimmed milk, cell extracts and concentrated culture filtrates of the organism in the ileal ligated loop of rabbits and the results were recorded.
