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CRITICAL FACTORS AFFECTING HOUSEHOLDS' RED MEAT CONSUMPTION IN TURKEY [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2023
Red meat consumption is vital for a balanced diet. This research examines the factors that cause consumers to prefer red meat, determines the shopping channels from which red meat is purchased, and the frequency and consumption of red meat.
Gulay OZKAN, Esra GEMEC, Ismail Bulent GURBUZ   +2 more
doaj   +2 more sources

Red and Processed Meat Consumption in Poland

Foods, 2022
The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household budget surveys undertaken in 2000, 2010, and 2020.
Katarzyna Stoś, Ewa Rychlik, Agnieszka Woźniak, Maciej Ołtarzewski   +3 more
doaj   +2 more sources

Red meat in the diet [PDF]

Nutrition Bulletin, 2005
Summary  The aim of this paper is to provide an overview of the existing scientific literature on the role of red meat in the diet. It discusses current levels of red meat intake, the nutritional benefits of consuming red meat, dietary and lifestyle factors associated with meat consumption and the effects of red meat intake on health and chronic ...
J L Buttriss
exaly   +2 more sources

Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives [PDF]

Frontiers in Nutrition
Driven by perceived health and environmental benefits, initiatives to remove red meat from recommended eating patterns are increasingly being implemented in United States institutions, including schools and hospitals.
Melissa Kavanaugh, Diana Rodgers, Nancy Rodriguez, Frédéric Leroy   +3 more
doaj   +2 more sources

The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat

Veterinary and Animal Science, 2022
The current study investigated the fatty acid profile and oxidative status of the meat from lambs that were fed a novel perennial wheat or a conventional annual wheat, either as a cereal monoculture or lucerne biculture.
Benjamin W.B. Holman, Stephanie M. Fowler, Gordon Refshauge, Richard C. Hayes, Matthew T. Newell, Edward H. Clayton, Kristy L. Bailes, David L. Hopkins   +7 more
doaj   +1 more source

Red meat and processed red meat consumption behaviour of healthcare professionals: do they participate in the World Health Organization’s view of red meat carcasses and red meat carcinogens? [PDF]

Public Health Nutrition, 2019
AbstractObjective:This study investigated the consumption behaviours of healthcare professionals in relation to red meat and processed red meat products.Design:This study included a questionnaire conducted through face-to-face interviews with 149 health professionals.
Özge Saygın Alparslan, Nevin Demirbaş
openaire   +3 more sources

Determinants of red meat consumption in Qatar: implications for red meat supply chains

International Journal of Mathematics in Operational Research, 2022
The rising income and population in Qatar have led to an increase in the consumption of red meat. However, the supply side of a red meat supply chain is located outside the country with little control over supply chain (SC) transparency. Extant literature suggests that colour, safety, and nutritional value are essential attributes of red meat. However,
Abdelfadil, Babiker Ibrahim, Sabir, Lamay Bin, Faisal, Mohd Nishat   +2 more
openaire   +3 more sources

Attitudes of hospital patients regarding removal of processed and unprocessed red meats from menus to support sustainable healthcare targets: A single‐centre survey

Lifestyle Medicine, 2023
Background The production and consumption of red and processed meat negatively impacts individual and planetary health. The 2021 Lancet countdown on health and climate change report stated that 842,000 deaths annually are due to excess red meat ...
Melissa Truman, Laura‐Jane Smith, Shireen Kassam   +2 more
doaj   +1 more source

Price dynamics of red meat types in South Africa for the period 2013 to 2017

Veterinary and Animal Science, 2020
The agricultural product market is changing from a producer-orientated to a more consumer-orientated market. Consumer rely on the classification system within the red meat types.
E. Janse Van Rensburg, N.H. Casey, J.C. Jordaan, E.C. Webb   +3 more
doaj   +1 more source

Benefits and Risks Associated with Meat Consumption during Key Life Processes and in Relation to the Risk of Chronic Diseases

Foods, 2022
Red meat has been an important part of the diet throughout human evolution. Overall, when included as part of a healthy and varied diet, red meat can provide a rich source of bioavailable essential nutrients and high biological value protein. The present
Carlotta Giromini, D. Ian Givens
doaj   +1 more source