Comparison of meat products’ composition bearing/not-bearing claims marketed in the Czech Republic

Steinhauserová, Pavla; Řehůřková, Irena; Ruprich, Jiří

doi:10.2754/avb201180040379

Cited by 3 publications

(2 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The game's meat energy value is about 90-110 kcal/100 g lower than animals for slaughter [70]. The game meat contains 72-77% of water [71]. The average nutritional values for pork and wild boar meat are given in Table 1.…”

Section: Nutritional Values Of Wild Boar Meat and Pork And Their Sensmentioning

confidence: 99%

“…If we compare the content of vitamins in the meat of domestic pig (Sus scrofa domesticus) and wild boar (Sus scrofa) in mg/100 g, Sus scrofa has less thiamine (0.355) in its meat compared to the domestic pig (0.416), but more riboflavin (0.168) and vitamin B (0.602) [71]. Minerals represent 1% of all substances in pork (Sus scrofa domesticus); however, this meat is a rich source of B vitamins [22].…”

Section: Nutritional Values Of Wild Boar Meat and Pork And Their Sensmentioning

confidence: 99%

See 1 more Smart Citation

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

et al. 2021

View full text Add to dashboard Cite

Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context. A blind sensory evaluation with 80 semi-trained assessors was used, segmented by gender, age, education, income, place of origin, family status, number of children, and willingness to pay. Wild boar (Sus scrofa) was chosen as an example of an overpopulated animal species occurring in the wild, which could be considered a partial substitute for pork. Statistical testing in these blind evaluations proved that wild boar meat is not considered less tasty. Therefore, wild boar meat could represent a partial substitute, complementing pork, on which consumers are willing to spend the same amount of money. Despite the mostly indifferent sensory evaluation, focus group responses showed considerable barriers to wild food. This paper concludes that possible educational and popularizing procedures are presented, including forest pedagogy, eliminating consumers’ prejudices. A mixed-methods approach within quantitative and qualitative methodology was chosen.

show abstract

Section: Nutritional Values Of Wild Boar Meat and Pork And Their Sensmentioning

confidence: 99%

Section: Nutritional Values Of Wild Boar Meat and Pork And Their Sensmentioning

confidence: 99%

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

et al. 2021

View full text Add to dashboard Cite

show abstract

European consumer preferences for beef with nutrition and health claims: A multi-country investigation using discrete choice experiments

et al. 2014

View full text Add to dashboard Cite

Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic– a pilot study

2014

Self Cite

View full text Add to dashboard Cite

Iodine deficiency is still one of acute global public health problems. The best strategy to ensure its required amount in human population is salt fortification with potassium iodate or iodide. Food industry plays an important role in supporting good health status of consumers. Using iodized salt in meat production is not mandatory in the Czech Republic. The aim of this pilot study was to evaluate a group of salty meat products -fermented meats purchased in the Czech Republic in terms of iodine and sodium content. Totally 36 samples purchased in 9 major retail chains, produced in 9 different European countries were analyzed by spectrophotometric methods. As the results show, the use of iodinated salt was obvious only among Czech producers. The application of iodinated and marine salt does not mean that those products are a good source of iodine. Consumers should be more informed about iodine and sodium content in food. They should also be more aware about the health impact of high sodium intake. This pilot study compares iodine and sodium content in this type of meat products produced in different European countries but purchased in the Czech Republic.

show abstract

Comparison of meat products’ composition bearing/not-bearing claims marketed in the Czech Republic

Cited by 3 publications

References 9 publications

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

European consumer preferences for beef with nutrition and health claims: A multi-country investigation using discrete choice experiments

Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic– a pilot study

Contact Info

Product

Resources

About