Volume 18, Issue 119 (2022)                   FSCT 2022, 18(119): 411-432 | Back to browse issues page


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Shaviklo A R. An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry. FSCT 2022; 18 (119) :411-432
URL: http://fsct.modares.ac.ir/article-7-54240-en.html
Animal Science Research Institute , shaviklo@gmail.com
Abstract:   (723 Views)
The meat products industry in the country has a history of more than 90 years. There are currently about 170 meat processing factories in Iran with a nominal capacity of more than 1.5 million tons per year, which is currently less than one third of this amount due to the economic and health conditions caused by the Covid-19 pandemic. The industry has faced many challenges over the years, including competition with other food processors and negative publicity about the unhealthiness of these products. On the other hand, technological advances in the food industry have made it difficult to stay in the market. Therefore, in order to survive the meat products industry in the market, it needs to change existing products or make new products by using management and knowledge transfer, as well as supporting applied research for correct information. In order to stay and succeed in the market, one must pay attention to the tastes and expectations of consumers and the factors influencing the development of a new product, especially the commercialization index, i.e. the technologyy readiness level. Knowledge management and knowledge transfer are among the approaches that need to be considered by the meat products industry and knowledge bases (organizations / research centers and universities). This article looks at the current situation of the meat products industry in the country and the existing challenges by introducing the process of developing new products and the need to use management and knowledge transfer in the industry for the success of these products in the market. Therefore, the nature of this article is qualitative and of an applied type, which has been written in the manner of documentary studies, reviewing sources and analyzing the existing conditions, and according to the authorchr('39')s experiences of about three decades in the meat products industry.
Full-Text [PDF 578 kb]   (239 Downloads)    
Article Type: Analytic Review | Subject: Meat and Products Technology
Received: 2021/07/21 | Accepted: 2021/09/19 | Published: 2022/01/9

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