Consumer attitude toward recombinant porcine somatotropin

Article Abstract:

A majority of consumers express apprehension over the purchasing of pork products produced with the growth hormone Porcine Somatotropin (pST). A mail survey conducted in Texas showed that almost 58% of the respondents hesitated to use pork related products produced with pST because of a perceived threat to human health. The results also reveal that consumers are inadequately informed regarding the natural growth hormone, underscoring the importance of consumer education regarding purchase of technologically enhanced products like pST-treated pork.

Pharmaceutical Preparation Manufacturing, Pharmaceutical preparations, Pork Variety Meats, Veterinary Growth Hormones, Analysis, Evaluation, Public opinion, Consumer education, Porcine somatotropin

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Branded pork consumption in Taiwan: analysis of market and product choice

Article Abstract:

A two-stage consumer choice model was developed to analyze the branded pork choice and consumption behavior of Taiwanese citizens. Taiwanese choice in purchasing pork is affected by two factors, which include choice of market and choice of product. The government's efforts to improve food safety in domestic markets in light of the outbreak of foot and mouth disease in 1997, such as the Chinese Agricultural Standards, is successful but may need further finetuning to improve safety.

Pork, Fresh & Frozen, Models, Taiwan, Frozen meat, Food and nutrition

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Packer sorting strategies for fresh pork

Article Abstract:

Multivariate simulation was used to evaluate the benefits to a focus-differentiation meat packing company of purchasing hogs on an average industry distribution or a lean and uniform distribution. The results showed that the leaner distribution results in more loins and hams that are within the meat packer's desired weight range. This means that it is more economical for focus-differentiated meat packers to purchase leaner hogs.

Whole Carcass Pork, Production management, Meat industry, Production processes, Swine carcasses

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