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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.

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.

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.

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

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.

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.

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.

The research work is original.

The major aim of this study is to determine the effect of urbanization and income level on the behaviours of consumers towards red meat consumption structure in Van, Turkey.

The sample size was found to be 96 and 95 households in urban and rural areas, respectively, using sampling applicable when the population is limited. The households were classified into four groups according to their average yearly incomes. Independent‐samples t‐test, one‐way ANOVA, χ² and linear regression statistical tests were applied. The questionnaires were filled in between 15 November 2004 and 5 March 2005.

The average yearly fresh red meat consumption quantity per head of rural households (8.69 kg) was considerably lower than that of urban households (13.19 kg). The regression test showed that $1,000 increase in income would result in 4.38 and 8.24 kg increase in yearly red meat consumption quantity per households in urban and rural areas, respectively.

The paper compares the differences between the urban and rural areas in terms of consumers' behaviours towards fresh red meat consumption structure, which is original research subject for the region.

This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS).

Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation.

pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum.

Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.

The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos.

Three different levels of boiled chopped chicken meat, namely, T1 (45 per cent chicken meat), T2 (50 per cent chicken meat) and T3 (55 per cent chicken meat) were taken as filling material for preparation of meat momos.

There was no significant difference in lightness (L*), redness (a*) and yellowness (b*) values. The mean hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values also differed non significantly. Salmonella and Coliform were not detected in freshly prepared chicken momos. No significant difference was observed for total plate count and the sensory attributes except meat flavor intensity. The overall sensory scores were found to be significantly (p < 0.05) higher for T2 treatment than other two treatments.

The trials are needed to carry out further study to evaluate storage stability of developed momos.

Meat momos available in the market are not standardized and do not have a defined nutrient content. The standardization and quality evaluation of chicken meat moms can provide the platform for their commercialization at industrial level.

The purpose of this paper is to determine the level of food self‐sufficiency, un‐accessed portions of food, and food gap between the national food security line of the country and consumption by its people. It also aims to scrutinize the major physical and economic factors inducing food insecurity in the country.

The paper applies descriptive statistics using mainly secondary data with the support of some primary information.

Pakistan is almost self‐sufficient in food production even if only 30 percent of its production potential has been achieved. In spite of such a situation, the average food consumption of its people is still significantly below the standards set up for the national food security line. The study also established that the food gap in the country is 30 percent, while a 35 percent portion of available food is un‐accessed due to various constraints spawned by physical, economic and sometimes natural factors. Out of the seven administrative units of Pakistan, Punjab and Sindh are the main food producing units while the Federally Administered Tribal Areas (FATA) are the most highly food deficit unit. Irrespective of the level of local food production, food gap still exists in all administrative units due to inefficient food procurement and distribution system, illegal movement of food commodities, poor monitoring of marketing systems, lower purchasing power and natural disasters.

The paper elaborates on the average situation of the country, and establishes the baseline for future research to investigate the issues of food security deeply, providing some key recommendations.

The paper investigates the concept of food security through the important indicators, i.e. food gap and un‐accessed portion of food, and tries to sort out the factors inducing such gaps.

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.

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).

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).

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.

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.

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.

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.

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.

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.

The purpose of this paper is to explore halal meat production potential and export potential in Pakistan. Following this, the paper is to both stimulate the business and encourage research within this field.

For this study, both primary and secondary data were used. Time-series meat production and export data from 1994-1995 to 2015-2016 were collected from different secondary sources; where primary data were collected from distinguish livestock experts on the possibility of halal meat production in various provinces of the country.

Results show that during 1994-1995 to 2015-2016, annual average growth rates of meat production and export were 3 and 32%, respectively. Based on these growth rates, it was estimated that Pakistan's total meat production and export is projected to be 6,078 thousand tons and $17,477m by 2029-2030. Results regarding the expert opinion survey indicates that Balochistan province has comparative advantage to rare livestock for beef and mutton meat production over rest of the provinces; there is potency for producing chicken meat in Khyber Pakhtunkhwa (KPK) and Punjab provinces, while Sindh province has almost the same efficiency to produce beef and chicken meat.

Experts were in opinion that high yielding livestock breeds should be introduced to farmers; and comprehensive training programs should be designed for all the stockholders involved in meat production, and processing to exports chains. Therefore, it is suggested that registered and corporate livestock farming can be only solution to fulfill required standards of raw and processed meat business in international markets.

At current, halal meat export is considered as major activity of livestock sector of Pakistan: where, this is one of the pioneer studies exploring potential of halal meat production in various parts of the country, which can not only contribute in national income but support the balance of payments of the country.

The transformation of France under De Gaulle from the “sick man of Europe” with governments changing every few months, to one of the world's strongest economies, holds lessons for us all. Of course France's virtual self‐sufficiency in food and fuel always ensured an eventual resurgence under a strong and stable government. We thought of this recently on a trip to Western Provence, the oldest part of France and one off the beaten tourist track. It was one of the earliest provinces of Imperial Rome and in each settlement the Romans tried to reproduce a petite Rome, with arena, theatre, baths and villas, so that many Provencal towns have as many Roman antiquities as Rome itself. In its beauty of line and colour, its architecture, clustered villages on hilltops and the tall Lombardy pines, the countryside looks Italian, but the people seem unlike the Italian, Spanish or French. We thought them descendants of the ancient Gaul, whose tribes settled all over Western Europe, from the shores of the Mediterranean to Galway Bay.