The main goal of this online survey was to investigate the attitudes of Brazilians towards “cell-based meat”, which has become the subject of great scientific and media enthusiasm. The answers of 4471 respondents concluded that 46.6% of them thought “cell-based meat” was promising and acceptable. More than 66% would be willing to try this novel product compared to 23% who expressed reluctance to do so. Nearly 40% of the total respondents did not want to eat “cell-based meat” regularly at all, whereas 29%, 43.2%, and 39.9% were willing to eat it regularly in restaurants, at home, and/or in ready-made meals, respectively. However, the majority of respondents (71%) were keen to pay much less for “cell-based meat” than conventionally produced meat (or even nothing at all), compared to 24.3% who were willing to pay the same price as conventional meat, whereas only 4.8% were willing to pay more. Approximately 51% of them considered that “cell-based meat” should not be called “meat” for marketing purposes. Job, monthly income, age, and gender were major factors impacting consumer acceptance. Meat professionals and consumers with higher incomes were less willing to eat “cell-based meat” regularly. Women (especially younger women) were the most concerned about the ethical and environmental issues related to meat production and were the most convinced that reducing meat consumption could be a good solution to the meat industry’s problems. Respondents who did not accept “cell-based meat” and did not eat meat substitutes had a negative attitude to this novel food (they considered it absurd and/or disgusting) and did not believe that “cell-based meat” should be called “meat” for marketing purposes. In contrast, the people who thought that “cell-based meat” could be called “meat” perceived it in a rather positive way. These results are important for consumers of meat and meat substitutes and for companies aiming to enter the potential future Brazilian market of “cell-based meat”.

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No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature; however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 days) was the main indicator of product readiness. The process losses (water loss and crust trimming) can reach 65%. Some producers perform microbiological analyses to ensure product safety and others use tools such as GMP and SOP. The results of this survey may help governmental institutions to develop a standardized industrial protocol for producing dry-aged beef in Brazil.

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The objective of this study was to evaluate the quality of native fresh fish sold in the main supermarket chains in the city of Cuiabá, Mato Grosso. Five commercial establishments were sampled by collecting six fish from each, totaling 30 fish, which were evaluated for their sensory, physicochemical, and microbiological properties. The temperature of the samples at the commercial establishment varied between 0.7°C and 7.9°C, reaching inadequate storage values. Sensorially, intermediate quality characteristics were observed. The physicochemical parameters were expressed according to the Brazilian legislation, with pH values ranging from 6.17 to 6.43 and total volatile basic nitrogen values ranging from 5.85 to 14.62 mgN∙100g−1. However, there were counts of up to 1.7 × 107 CFU∙mL−1 for the coagulase-positive Staphylococci, and >1.1 × 103 NPM∙mL−1 for coliforms at 45°C, which are both higher than the limits tolerated by the current Brazilian legislation and literature. It was concluded that the physicochemical, sensory, and microbiological analyses presented contradictory results, because of the presence of pathogenic microorganisms. Thus, the guarantee of the quality and safety of fish should be the responsibility of commercial establishments, as the consumer does not have adequate tools for this at the time of purchase.

O consumo brasileiro de pescado é inferior à média per capita mundial, variando conforme a região. Portanto, objetivou-se caracterizar o perfil da comercialização e consumo de pescado na região metropolitana de Cuiabá-MT. Foram realizadas visitas a diferentes pontos de venda do produto, aplicando questionários a 242 voluntários (222 consumidores; 20 comerciantes), composto por 20 questões relacionadas ao perfil dos entrevistados (n=4), consumo (n=6) e preferências de compra (n=10) para os consumidores; e 07 questões sobre comercialização (n=6) e destino dos resíduos (n=1) para os comerciantes. Dos consumidores, 81,5% residem em Cuiabá, 51,4% são solteiros, 53% são do sexo feminino e cerca de 40,1% dos entrevistados consomem pescado 2 ou mais de 3 vezes na semana, com quantidade entre 100-200g (30,6%), sob a forma empanado e frito (32,9%) ou cozido em molho (22,5%), em casa (62,2%), mantendo estabilidade (48,2%) ou aumento de consumo (32,9%) nos últimos anos. A preferência de compra e comercialização é o filé (35,6%; 55%) refrigerado (59,0%; 90%) de espécies nativas (98%), em supermercados (50%), estando os consumidores satisfeitos (51,3%) quanto à qualidade do pescado. Na comercialização, o principal atributo avaliado é aparência (53,6%), com venda direta ao consumidor final (85,0%), nos fins de semana (47,0%). A maioria dos resíduos é descartado em lixo comum (75,0%). Sugere-se o desenvolvimento de campanhas publicitárias como estímulo de consumo dessa matéria-prima e da realização de tratamento ou controle eficiente dos resíduos gerados na comercialização, podendo ser uma fonte extra de renda, se os mesmos forem utilizados para o desenvolvimento de coprodutos.

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