The present study was undertaken in 6 major cities in northern India viz., Ghaziabad, NOIDA, Gurugram, Delhi, Lucknow and Bareilly. From each city at least 2-3 retail meat shops, engaged in selling of fresh meat and convenience/traditional meat products, were identified randomly (Table 1). The survey was carried out during the month of September, 2017 to April, 2018.

A random sampling procedure was used. Total 15 retail meat shops (Table 1) were selected and their owners along with 403 consumers both male and female, visiting those shops were interviewed at the shops.

A well structured, bilingual (Hindi & English) questionnaire used separately for retailers and consumers. The retailers answered basic information viz., amount and species of meat sold per week, most preferred meat products of consumer etc. Whereas, consumer answered the basic informative questions, viz., preference of meat species and products, frequency and quantity of meat and meat products consumption per month, their preference of feature in meat products during purchase, preference for place of purchasing, preference for traditional or convenience meat products, most frequently purchased convenience product and its brand. The personal opinion of retail shop owners and the consumers about the present trends of meat consumption behaviour in the society, other than included in questionnaire were also tabulated and analyzed.

The proximate composition of collected samples was determined as per AOAC (1995). Calorific values of the samples were determined by Gallenkamp and Ballistic Bomb Calorimeter (Haque and Murali, 1999). Total dietary fibre (TDF), was determined by slight modification of an enzymatic method (Furda, 1981). Thiobarbituric acid reactive substances (TBARS) value of samples was determined by the distillation method (Tarladgis et al., 1960). The Free Fatty Acid (FFA) content was determined as per Koniecko (1979). The microbiological parameter (Total Plate Count, Psychrophilic count and coliform count) was determined as per APHA (1984). The mineral profiling of samples was done by following the method of Irshad (2014).

The data related to selling pattern of meat and meat products provided by the retailer is presented in Table 2. The data shows, 60% of the retailer are graduate and 33.33% are post graduate degree holders, which indicate that, the present meat business is handled by only educated class of retailers, which ensures proper up keeping of good quality products in proper storage conditions and supply of quality products to the consumers.

According to 46.67% retailer chicken is the most sold out meat species. Whereas 26.67% retailer told chevon/mutton is most sold species. Easy availability, lower price of chicken as compared to other ruminant meat might be the reason why it is being preferred by the consumers most. According to Devi et al. (2014) chicken is India’s preferred non vegetarian protein source. The health benefits of fish meat is the reason of preference by the consumers, told by 13.33% retailer, similar view has been given by Mohanty (2011). Retailer (46.67%) told about selling of 40-60 kg fresh meat per week. There is very less processing of meat in India, hardly 1% of the total meat produced is used for processing remaining meat sold in fresh or frozen form (Guleria et al., 2015). In India, meat produced for the domestic market is sold as hot meat (Ranjhan, 2004).

According to 40% retailer, they sells 40-50 kg meat products per week, whereas, 13.33% retailer sells of ≥50 kg/week. The increasing demands of ready to eat meat products among consumer might be due to preference of convenience meat products. Changes in socioeconomic status, increasing number of women entering in the workforce are fuelling high demand for ready to eat type of meat products, has also been described by Gadekar and Shinde (2011). As per 73.33% of retailer Kabab (chicken/ chevon), was the most preferred processed meat, might be due to its unique, charcoal grille taste and flavor, readily availability, economic nature and finally its enriched nutritional character. Similarly, Bhat et al. (2013) have also described Kababs as one of the most popular convenience ready to eat meat products which are available in food outlets worldwide. As per 20% of retailer emulsion based meat products viz., patties/nuggets/balls/salami were most preferred by consumer. Similarly Devatkal et al. (2014) described the popularity of emulsion based meat products, like burger patties, balls (kofta), Kebabs, frankfurter type sausages and nuggets, in India. Regarding the pattern of change in meat business, the 80% retailer agreed about the increase in selling of products since last five years. Increasing production and processing, application of newer technologies for the production, increasing demands for convenience RTE meat products of today’s consumers are may be the possible reasons behind the increasing business of meat and meat products. Similar observation has also been quoted by Devi et al. (2014). According to Food and Agriculture Organization of the United Nations (FAO, Statistics, 2012) forecasts, future consumption of animal-based products in developing countries is projected to increase by 29-35% in 2030 and 37% in 2050, which can be compared to an average of 48% in industrial countries.

During survey, the problems faced by retailer in meat business and consumer’s expectation to them were also addressed and presented in Table 3. In response 86.67% retailer told about the gradually increasing competition in market of ready to cook (RTC) and ready to eat meat (RTE) meat products. Changing lifestyle, shortage of time to cock, convenience in life of the urban population might be the reason why the convenience RTE & RTC products are getting popularity day by day. Similar findings were observed by Vijayabaskar and Sundaram (2012) in their study of market for Ready-to-eat/cook products in Southern India. 93.33% retailer told about the problems of existing myth about frozen meat and meat products in market. According them consumer believe that, frozen meat and meat products are not of good quality, because they are afraid of the condition of its preservation, which drastically reduce the sell of readily available frozen meat and products and affect the business as well. Similar observation has been noticed by Tzimitra-Kalogianni (1998). It has been observed that there is existing social pressure against non vegetarianism (6.67% response).

In present study, 93.33% consumers prefer convenience meat products. As a result, there is a growing demand for convenient, packaged processed meat products (ICFA, 2016). As per retailers’ opinion, 100% consumers demands both tasty and healthy meat products. The heath consciousness of taste loving consumers is might be the reason behind that.

Among retailer, 86.67% told that the health conscious consumers demands for healthy meat products in relation of low level of fat in them. This may have arisen from the healthy advice from doctor, social medias etc. urging consumers to reduce their intake of fat, particularly saturated fat, in order to avoid obesity, lower the risk of coronary heart disease etc. (Jalal et al., 2015). In the present market demands is there for ready to eat, least spicy and healthy products by health club members, has been admitted by 66.67% retailer.

The socio-economic and demographic characteristics of consumer are presented in Table 4. It has been observed that the male member (69.23%) of the family are more engaged in purchasing of meat and meat products as compared to female member (30.76%). The nature of the family of most (50.37%) of the consumer are nuclear type, they consists of 3-4 family members. The number of family which consists of 5-6 members is 32.75%.

When the expenditure for monthly meat consumption is concern, it has been observed that the maximum 40.69% of the consumer expense ₹ 1000-1500/- per month. Whereas, 26.80% of the consumer expenses ₹ 1500-2000/- per month. Maximum number (48.88%) of consumer takes meat and meat products in dinner, whereas 27.05% consumer takes it as snacks. It has been observed that 51.61% of the consumers take meat and meat products 3-4 times a week as an integral part of their meals. The results showed that, grains and vegetables are the 1^st choice of food item. According to 46.90% consumers there is reduction in fresh meat consumption since last two years and 52.85% consumers agreed with the fact that there is increase in processed meat consumption.

Meat purchasing behavior of the consumers has been evaluated and presented in Table 5. It has been observed that 50.37% consumer’s 1^st preference is chicken meat. Consumption of meat in India is particularly determined by the religions, as there is no religious prohibition attached to poultry meat and it is healthy as well, it is highly accepted (Devi et al., 2014). The 2^nd preference of goat/sheep meat is agreed by 34.24% consumers. The unbeatable taste, flavor and texture of goat and sheep meat might be the reason for the preference.

Among consumer, 41.19% and 33.75% told about their preference of place of purchase fresh meat and meat products respectively from traditional meat shop, whereas, only 29.03% and 32.51% consumer prefer departmental store for purchase fresh meat and meat products respectively, the probable reasons behind this might be, the lack of awareness of consumers about hygiene and safety. It has been observed that 62.53% consumer preferred convenience meat products, which might be due to its easy processing, handling.

As most preferred meat products, Kabab has been chosen by 43.42% consumer. The characteristic traditional flavor and taste of charbroiled kababs is due to combustion of fat that drips on the red hot charcoal (Anjaneyulu et al., 2008) might be the reason behind this.

Survey showed that 50.12% consumer preferred “taste” as their first criteria to purchase meat products, which might be contributed by various sensory attributes of meat products as taste, texture, aroma, and appearance have distinct and influential effects on acceptability of meat product.

The proximate composition, calorific value and fat quality attributes of market meat products samples have been evaluated and presented in Table 6. It has been observed that the protein and fat percentage varied from 5.32% (C-Chicken Kabab) to 16.73% (A-Chicken Kabab) and 5.74 (N-Chicken Sausages) to 16.95 (I-Chicken Sausages) respectively in different samples. Dietary fiber is an important component to be incorporated in meat products to improve functionality of products, found in maximum amount in C-Chicken Kabab sample (5.08%). All the meat products samples are found to be with high calorific value, maximum calories found in I-Chicken Sausages (251 Kcal/100g).

The TBARS and FFA are the two attributes which determines the fat quality in meat products. Higher value of TBARS than the acceptable range (1-2 mg MLD/kg, Malav et al., 2016) has been observed only in one sample F-Chicken Sausages (2.02 mg MLD/kg), in all other market samples the value found under acceptable limit. Whereas, FFA value indicates the breakdown of fat and it found maximum in I-Chicken Sausages sample (1.26 % oleic acid). The cholesterol content found maximum in J-Mutton Kabab sample (60.72 mg/100 g) and the lowest cholesterol concentration found in N-Chicken Sausages (33.54 mg/100g).

As far as mineral component is concern in the market samples, it has been found that the mineral content varied in samples (Table 7). The Calcium percentage found highest in Chicken Kabab from Shop-C (1.63%), where as it was found lowest in Chicken Kabab from Shop-H (1.29%). Market meat products found to be a good source of Iron, which was found in highest concentration in Chicken Kabab from Shop-H (99.82 ppm).

(N=10, N.D. = Not Detected).

The microbiological quality of meat products reflects the level of hygiene and cleanliness of production and processing practices adopted. The Total plate count (TPC) and psychrophilic count found in this study varied from sample to sample which is obviously due to the adoption of different processing and handling practices for meat product development (Table 8). The Coliform was not detected in the samples, which reflects the good hygienic practices during the processing.

Highest TPC as well as the Psychrophilic Count found in Chicken Kabab from Shop-D, 5.41 log 10 cfu/g and 2.56 log 10 cfu/g respectively. The high number of microorganisms, could be influenced due to many factors which affects the growth of microorganisms in meat products, these include handling of raw meat with contaminated hands, mixing of contaminated meat with other meat, improper cooking temperature and time schedule, adoption of unhygienic practices, use of contaminated water etc. Furthermore, the variations in TPC and psychrophilic count in different samples could be due to the materials and different treatment/processes used by the producers and sellers. This observation is in line with the findings of Igene et al. (2009).