Animal meat products, processing and the consumer.

Changes in consumer demand for meat are part of changing life-styles caused by technical and economic developments. The increasing application of technology to procurement, manufacture and distribution has provided a range of meat products of unprecedented variety and quality. The species acceptable as meat are limited by tradition, but they are becoming increasingly interchanged as sources of raw material. The meat-processing industry, in response to consumer demand, uses many techniques, both old and new, to make a range of products which is continually changing. There are indications that limits to meat consumption are being reached. In addition, consumers are becoming increasingly health conscious and, although appreciative of the convenience and attractiveness of many meat products, are suspicious about fat, salt, residues and additives which may be concealed in products. Poultry meat appears to be less susceptible to this reaction and is expected to surpass beef as the principal meat of the USA by the turn of the century. In Europe the Commission of the European Communities (CEC) expects pig meat to hold lirst place.