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Animal Frontiers Abstract - International Perspectives

What is meat in Italy?

 

This article in

  1. Vol. 7 No. 4, p. 63-70
     
    Published: September 21, 2017


    * Corresponding author(s): antonella.dallezotte@unipd.it
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doi:10.2527/af.2017.0448
  1. Antonella Dalle Zotte*,
  2. Alberto Brugiapaglia and
  3. Marco Cullere
  1.  Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
     Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy

Abstract

  • In Europe, the definition of meat is specified in the EU regulation No. 853/2004. This definition differs from that recognized by researchers.

  • Italian consumers do not have a clear viewpoint of what constitutes meat. A recent survey showed that 61% of Italian respondents consider edible parts of aquatic species, frog, or land snail as meat also.

  • In Italy, valuable indigenous cattle breeds are raised for meat production.

  • Unlike than other parts of the world, Italian consumers also eat significant amounts of meat from veal calf, horse, rabbit, and quail.

  • In the EU, Italy is ranked Number 1 with 21 Protected Designation of Origin-certified meat products.

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Copyright © 2017. © 2017 Dalle Zotte, Brugiapaglia, and Cullere