Trends and forecasts of red meat consumption in the world and in Poland in the years 2015 – 2025
Languages of publication
The work was aimed at presenting the consumption of red meat, beef, pork, mutton in 2015 and consumption trends in 2025. Data from Central Statistical Office, Eurostat, OECD and FAO were used to determine current and forecast consumption in the world. According to OECD-FAO data, meat consumption per capita in 2016. in the European Union amounted to 65.7 kg. According to the OECD forecasts, in 2025 meat consumption in the world will be: 30.4kg of poultry meat, 23.1kg of pork meat, 14.3kg of beef and veal and 1.3 mutton perperson.
-  F. Vandendriessche, Meat products in the past, today and in the future. Meat Science, 78, 1-2, (2008), 104-113
-  Toldrá F.,Astiasaran I., Sebranek J., Talon R., Hui H.Y., Handbook of Fermented Meat and Poultry 2nd Edition, WILEY Blackwell, 2015.
-  Font-i-Furnols M., Guerrero L., Consumer preference, behavior and perception about meat and meat products: An overview. Meat Science 98 (2014) 361–371
-  Evans A. The Feeding of the Nine Billion. Global Food Security for the 21st Century, Chatham House, London, 2009, 7.
-  Jimenez-Colmenero Functional foods based on meat products. In: Handbook of food products manufacturing. Ed. Y. Hui. Wiley, New York, 2007, 989-1116.
-  Arihara K. Strategies for designing novel functional meat products. Meat Science, (2006), 74, 1, 219-229
-  Williams P., Nutritional composition of red meat. Nutrition & Dietetics (2007), 64, 4: 113-S119
-  Ruusunen M., Pualanne E., Saltiness of coarsely ground cooked ham with reduced salt content. Agricultural and Food Science, (2001), 10, 27-32
-  Ruusunen M., Puolanne E. Reducing sodium intake from meat products. Meat Sci. (2005), 70, 531-541
-  Desmond E. Reducing salt: a challenge fot the meat industry. Meat Sci. (2006) 74, 188-196
-  Biswas A.K., Kumar V., Bhosle S., et al., Dietary fibers as functional ingredients in meat products and their role in human health. Int J Livest Prod, (2011), 2(4), 45-54.
-  Työppöne, Petäjäe., Mattila-Sandholm, Bioprotectives and probiotics for dry sausages. Int. J. Food Microb. (2003), 83: 233-244.
-  Siro, Istvan, et al. Functional food. Product development, marketing and consumer acceptance—A review. Appetite 51.3 (2008): 456-467.
-  Wood, J. D., and M. Enser. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British journal of Nutrition 78.1 (1997): S49-S60.
-  Roberfroid, Marcel B. Prebiotics and probiotics: are they functional foods? The American journal of clinical nutrition 71.6 (2000): 1682S-1687S.
-  Simopoulos, Artemis P. Omega-3 fatty acids in health and disease and in growth and development. The American journal of clinical nutrition 54.3 (1991): 438-463.
-  Wood, J. D., et al. Effects of fatty acids on meat quality: a review. Meat science 66.1 (2004): 21-32.
-  Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H., Dietary fibre and fibre-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review, Food Chemistry (2010), doi: 10.1016/j.foodchem.2010.06.077
-  Menrad, Klaus. Market and marketing of functional food in Europe. Journal of food engineering 56.2-3 (2003): 181-188.
-  Zhang, Wangang, et al. Improving functional value of meat products. Meat Science 86.1 (2010): 15-31.
-  Williams, Peter. Nutritional composition of red meat. Nutrition & Dietetics 64 (2007): S113-S119.
-  McAfee, Alison J., et al. Red meat consumption: An overview of the risks and benefits. Meat science 84.1 (2010): 1-13.
-  Jiménez-Colmenero, Francisco, José Carballo, and Susana Cofrades. Healthier meat and meat products: their role as functional foods. Meat science 59.1 (2001): 5-13.
Publication order reference