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Article
Publication date: 25 November 2014

Ahmet Sahin, İbrahim Yıldırım and Ahmet Deniz

– The purpose of this paper is to perform a comparative assessment of the urban and rural households’ preferences of fresh mutton meat consumption in Hakkari, Turkey.

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Abstract

Purpose

The purpose of this paper is to perform a comparative assessment of the urban and rural households’ preferences of fresh mutton meat consumption in Hakkari, Turkey.

Design/methodology/approach

The sample size consisted of 95 rural and 95 urban households. The data were collected from November 2007 until May 2008 intermittently. Probity and Heckman Models were used in the study.

Findings

Price elasticity of mutton meat demand was calculated as –0.242, which reveals the mutton meat is a compulsory good in the research area. Income elasticity of mutton meat was found as 0.39, which shows relatively satisfactory amount of mutton meat is consumed. However, there existed great differences in terms of mutton meat consumption per capita among the income groups.

Originality/value

The findings in the study may contribute to the mutton meat producers and marketers in the region when planning their production and marketing strategies.

Details

British Food Journal, vol. 116 no. 12
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 8 May 2018

Yongfu Chen, Wenbo Zhu and Ziyuan Chen

China is not only the biggest mutton consumer, but also the top mutton importer in the world. China’s urban households are becoming the key driving force behind a surge in…

Abstract

Purpose

China is not only the biggest mutton consumer, but also the top mutton importer in the world. China’s urban households are becoming the key driving force behind a surge in mutton consumption. Therefore, the purpose of this paper is to investigate the determinants of mutton demand in urban China.

Design/methodology/approach

Based on a sample of 32,910 urban households across six provinces and autonomous regions, an inverse hyperbolic sine (IHS) double-hurdle model is estimated, by maximum likelihood estimation, to reveal the determinants of mutton consumption-at-home.

Findings

The empirical results indicate that, first, household income has a positive effect on mutton consumption, and higher income households have a higher income elasticity; second, wet weather increases probability, but reduces conditional level and unconditional level; finally, minority group households consume more mutton than Han group households.

Practical implications

It is necessary for policymakers to develop a long-term outlook in relation to the increase of China’s mutton appetite and to shift from a domestic perspective to a global one and develop diversified import strategies. Furthermore, policymakers require to make a practicable emergency preplan for tackling short-term agglomeration of demand for mutton, attributed to festivals, and religious events of a minority ethnic group.

Originality/value

This is a major work based on a large sample of 32,910 urban households conducted by the National Bureau of Statistics of China. This paper uses an IHS double-hurdle model to quantify the determinants of mutton consumption; it sheds light on the climatic, regional, and ethnic characteristics of mutton consumption in urban China.

Details

British Food Journal, vol. 120 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 July 2015

Om Prakash Malav, B. D. Sharma, R. R. Kumar, Suman Talukder, S. R. Ahmed and Irshad A.

The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton

Abstract

Purpose

The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects.

Design/methodology/approach

Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging.

Findings

Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration.

Research limitations/implications

Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body.

Practical implications

This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products.

Originality/value

Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.

Details

Nutrition & Food Science, vol. 45 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 13 February 2017

Sudheer Kumar, S.K. Mendiratta, Ravi Kant Agrawal, Heena Sharma and RR Kumar

Flaxseed is considered as a source of functional ingredients because it contains alpha-linolenic acid and high amount of dietary fiber which provides potential health…

Abstract

Purpose

Flaxseed is considered as a source of functional ingredients because it contains alpha-linolenic acid and high amount of dietary fiber which provides potential health benefits. Therefore, this paper aims to evaluate the effect of flaxseed flour on the quality of mutton nuggets.

Design/methodology/approach

Mutton nuggets were incorporated with three different levels of hydrated flaxseed flour (1:1), namely, 4, 8 and 12 per cent to optimize the level of incorporation. Detailed profile analysis was carried out to study various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product.

Findings

There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except for binding; however, significantly lower (p < 0.01) scores were observed for 12 per cent incorporation level. On the basis of sensory scores, 8 per cent level of incorporation was adjudged as optimum. Incorporation of flaxseed flour resulted in significantly lower (p < 0.01) moisture content, but higher (p < 0.01) fat and dietary fiber content. Texture profile analysis showed increased hardness of the product but resulted in decreased springiness and chewiness parameters. Incorporation of flaxseed flour significantly increased (p < 0.01) redness and yellowness of the product which improved overall acceptability.

Originality/value

The research work is original.

Details

Nutrition & Food Science, vol. 47 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 17 October 2018

Md Jakiul Islam, Md Abu Sayeed, Shakil Akhtar, Md Sakhawat Hossain and Afroza Akter Liza

The purpose of this paper is to conduct consumer profile analysis for chicken, beef, mutton, fish and egg to better adapt the marketing mix for each type of food in Bangladesh.

Abstract

Purpose

The purpose of this paper is to conduct consumer profile analysis for chicken, beef, mutton, fish and egg to better adapt the marketing mix for each type of food in Bangladesh.

Design/methodology/approach

This paper investigates the mean consumption frequency of chicken, beef, mutton, fish and egg, following 658 questionnaire survey results. The sociodemographic variables used in this study were: sex, age, gender, educational level, social class, number of family members in the home, the presence of minors less than 18 years in the home and geographical area. Frequency distribution, factor and cluster analysis were performed to understand the food consumption frequency and food-related lifestyle segment, respectively. The statistical significance for differences among the mean values of different foods was tested by Snedecor’s F-test.

Findings

Egg was the most frequently consumed; 77 per cent of respondents ate egg once daily. Chicken was the second most consumed (62 per cent), whereas fish was third (59 per cent). Mutton was in the fourth place of consumption frequency level. However, 24 per cent of respondents did not consume mutton. The same types of behaviour were observed for beef, which was the least consumed (7 per cent) once daily, 48 per cent once a week, whereas 13 per cent did not consume it. There was no specific consumer behaviour pattern for the sociodemographic variables and types of food studied here.

Originality/value

This research provides the status of consumer preferences towards chicken, beef, mutton, fish and egg consumption in Bangladesh.

Details

British Food Journal, vol. 120 no. 12
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 February 2017

Sherazed Hamza-Reguig, Nabila Boukhari Benahmed Daidj, Sabrine Louala, Ahmed Boualga and Myriem Lamri-Senhadji

The purpose of this study was to investigate the impact of replacing two different fats on dyslipidemia, glycemic balance and adipose tissue redox status in obese rats.

Abstract

Purpose

The purpose of this study was to investigate the impact of replacing two different fats on dyslipidemia, glycemic balance and adipose tissue redox status in obese rats.

Design/methodology/approach

Obesity was induced by feeding a high-mutton-fat diet during three months. An experimental group (n = 24) was divided into two groups that were fed during one month, 20 per cent of margarine or sardine oil. At Day 30, six rats from each group were sacrificed and the remaining rats were then subjected to a change in diet for one month: margarine was replaced by sardine oil and inversely, and then the rats were sacrificed. Three other groups (n = 6), each fed during two months, 20 per cent of margarine, sardine oil or mutton fat, served as controls.

Findings

Substitution of sardine oil by margarine compared to control sardine oil had increased triacylglycerols (TGs), glycosylated hemoglobin (HbA1c) and isoprostanes (IsoPs) values, but decreased thiobarbituric acid reactive substances (TBARS) and superoxide dismutase activity. Replacing margarine by sardine oil compared to control margarine reduced total cholesterol, TG, HbA1c, TBARS and IsoP contents but enhanced glutathione reductase and peroxidase activities. Nevertheless, comparing with the mutton fat, the two substitutions had improved glycemic and lipidic abnormalities and attenuated lipoperoxidation by enhancing enzymatic antioxidant defense. These favorable effects were better when margarine was replaced by sardine oil.

Originality/value

Substituting margarine with sardine oil seems to attenuate beneficial cardiometabolic risk markers associated to obesity and potentiate efficiency adipose tissue against the oxidative stress induced by the obesogenic diet.

Details

Nutrition & Food Science, vol. 47 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 9 November 2015

S. Talukder, S.K. Mendiratta, Arvind Soni, Tarun Pal Singh, Lalchamliani Chhangte, R.R. Kumar, Meena Goswami, O. P. Malav and Irshad A

The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton

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Abstract

Purpose

The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among consumers. Cereal-based snacks, which have very less nutritional value, are highly popular among Indian consumers. Malnutrition and protein deficiencies can be overcome by supplying nutrient-dense meat-incorporated cereal-based snacks to them. On this background, it was planned to incorporate easily available sheep meat to popular snack to improve the nutritional quality, acceptability and functionality of traditional snack.

Design/methodology/approach

Mutton-based snack formulation was standardized; rice flour (Treatment-I [T-I]), black gram flour (Treatment-II [T-II]) and their combination (Treatment-III [T-III]) were used along with lean meat for the preparation of mutton snack. Microwaving and frying process of cooking was applied, and various physicochemical and sensory properties of both raw and cooked snack were evaluated.

Findings

Emulsion stability and expansion percentage increased significantly (p < 0.05) in all treatment products in both cooking process except in T-III. Significant (p < 0.05) decrease in protein percentage and increase in fat percentage has been recorded in all treatments and cooking process in comparison to control. The overall acceptability scores increased significantly in all the treatments except T-III in comparison to control. On the basis of physicochemical and sensory attributes the microwaved black gram flour-added mutton snack (T-II) was adjudged as most acceptable and was stored for a period of 45 days at ambient temperature. It was concluded that optimized product could be stored at room temperature in LDPE pouches for 45 days without marked deterioration in quality on the basis of evaluations of physicochemical (pH and thiobarbituric acid reacting substances value) and microbiological parameters (total plate count, coliform count and yeast and mould count).

Research limitations/implications

Future research may benefit from attempting to modify shelf life of the snack in room temperature by modifying storage and packaging condition.

Originality/value

Although incorporation of meat in cereal-based traditional snack and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect. Additionally, limited qualitative research has examined the storage characteristics of meat-incorporated snack at room temperature in eating quality context.

Details

Nutrition & Food Science, vol. 45 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 11 September 2017

H.M. Dilnawaz, Sunil Kumar and Z.F. Bhat

This paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean…

Abstract

Purpose

This paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean (GCB) extract was used as a natural ingredient to improve the lipid oxidative stability and storage quality of the developed restructured mutton blocks.

Design/methodology/approach

Restructured mutton blocks were used as a model and were prepared by incorporating different levels of I. batatas, namely, 1, 3 and 5 per cent and analyzed for various quality parameters. Restructured mutton blocks containing optimum level of I. batatas were further treated with GCB (1 per cent) extract as a natural ingredient and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4 ± 1°C).

Findings

Restructured mutton blocks containing 3 per cent level of I. batatas were optimized as best on the basis of various quality parameters. Although a significant declining trend was observed in the sensory characteristics with storage; however, the products containing GCB extract showed significantly (p < 0.05) higher acceptability. The mean scores for overall acceptability for products with GCB extract on day 0 was 7.4 ± 0.1 and for control was 7.3 ± <0.1. Significantly (p < 0.05) lower thiobarbituric acid reacting substances (TBARS, mg malonaldehyde/kg) and free fatty acid (FFA, % oleic acid) values were observed for the products containing GCB extract. The mean TBARS and FFA values for products with GCB extract on day 0 were 0.2 ± <0.1 and 0.08 ± <0.1 and for control were 0.3 ± <0.1 and 0.09 ± <0.1, respectively. The restructured mutton blocks containing GCB extract also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g) and psychrophilic count (log cfu/g).

Originality/value

The results showed herein indicate a promising industrial application of I. batatas (3 per cent) as a binding agent for restructured meat products and GCB extract (1 per cent) as a novel natural ingredient for improved lipid oxidative stability and storage quality.

Details

Nutrition & Food Science, vol. 47 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 28 August 2009

David L. Ortega, H. Holly Wang and James S. Eales

The purpose of this paper is to provide a thorough analysis of meat demand in China and predict future trends in meat consumption.

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Abstract

Purpose

The purpose of this paper is to provide a thorough analysis of meat demand in China and predict future trends in meat consumption.

Design/methodology/approach

Expenditure as well as Marshallian and Hicksian demand elasticities of various meats in China are evaluated using the linear almost ideal demand system.

Findings

Results from this paper show that pork, the primary meat in Chinese diets, has become a necessity and that poultry, beef, mutton, and fish are considered luxuries within the meat budget allocation of Chinese households. Furthermore, the results predict that for any increase in future meat expenditure, the largest share of that increase will be allocated to pork consumption.

Originality/value

This paper fills a gap currently present in the empirical literature regarding time series meat demand analysis in China. This paper makes use of newly available time series data on Chinese meat consumption and prices to estimate expenditure as well as own‐price and cross‐price elasticities. Implications for both domestic meat producers and grain exporters are discussed.

Details

China Agricultural Economic Review, vol. 1 no. 4
Type: Research Article
ISSN: 1756-137X

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Article
Publication date: 7 August 2017

Shafque Aftab, Muhammad Rizwan Yaseen and Sofia Anwar

The purpose of this paper is to evaluate the welfare cost resulted from an increase in food prices in the three most populous countries of south Asia (Pakistan, India and…

Abstract

Purpose

The purpose of this paper is to evaluate the welfare cost resulted from an increase in food prices in the three most populous countries of south Asia (Pakistan, India and Bangladesh).

Design/methodology/approach

The effect of rising food prices on consumer welfare is analyzed by using the compensating variation technique. The measurement of the total consumer welfare effect requires the estimation of price elasticities which are calculated by using linear approximation version of the almost ideal demand system.

Findings

The results indicate that cereals (wheat, rice) are relatively price inelastic. However, protein-rich food items like chicken and mutton are relatively more income elastic where consumer welfare declines in all countries mainly for cereals and milk, as these food items are relatively less elastic to price fluctuations.

Social implications

Pakistan, India and Bangladesh represent together about 37 percent of the total world undernourished population. This study suggests that government should target the most vulnerable consumers (low-income group) to improve the income level in these countries.

Originality/value

It is the first effort to estimate and compare that how food inflation affects the consumer welfare in the most populated countries of South Asia. This type of study is also important for the policy planners to overcome the welfare cost under different setting of price and income so it is an effort toward this direction.

Details

International Journal of Social Economics, vol. 44 no. 8
Type: Research Article
ISSN: 0306-8293

Keywords

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