СВІТОВИЙ РИНОК М’ЯСНИХ КОНСЕРВІВ: СТАН, ОСНОВНІ ТЕНДЕНЦІЇ РОЗВИТКУ
Ключові слова:
м’ясні консерви, глобальний ринок, технологічні інновації, упаковка, споживчі тренди, продовольча безпека
Анотація
Сучасний світовий ринок м’ясних консервів перебуває у фазі суттєвих трансформацій, зумовлених глобальними тенденціями. З одного боку, м’ясні консерви традиційно відіграють стратегічну роль у забезпеченні продовольчої безпеки, адже поєднують тривале зберігання, високу поживну цінність і зручність використання. З іншого, – зміни споживчих уподобань, посилення вимог до якості та безпечності харчових продуктів, а також розвиток інноваційних технологій і пакувальних матеріалів формують нові вектори розвитку галузі, що зумовлює потребу системного продовження досліджень. Метою роботи є формування науково обґрунтованої картини поточного стану світового ринку м’ясних консервів та визначення ключових тенденцій його розвитку. Проаналізовано обсяг і структуру світового ринку м’яса та м’ясних продуктів; окреслено місце м’ясних консервів у загальній структурі м’ясного ринку та в сегментах готових і продуктів довготривалого зберігання; охарактеризовано технологічні інновації у виробництві й пакуванні; узагальнено тенденції, зумовлені змінами споживчої поведінки. Динаміка ринку відображає не лише зростання та перерозподіл сегментів, а й зміну критеріїв вибору: якість у сприйнятті споживача дедалі частіше пов’язується з безпечністю, стабільністю, довірою до маркування та практичністю. Дослідницькі акценти зосереджено на трьох напрямах: інноваціях у складі та рецептурах; оптимізації теплової обробки й пакувальних рішень; забезпеченні відповідності готових виробів чинним вимогам безпечності та сталості. Результати підтверджують наукову гіпотезу про динамічний розвиток світового ринку м’ясних консервів під впливом перелічених чинників. У подальших дослідженнях увага буде зосереджена на систематизації українського ринку для виявлення особливостей його функціонування та формування орієнтирів для ефективного розвитку.
Посилання
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19. López-Moreno M., Fresán U., Marchena-Giráldez C., Bertotti G., Roldán-Ruiz A. Industry study sponsorship and conflicts of interest on the effect of unprocessed red meat on cardiovascular disease risk: A systematic review of clinical trials. The American Journal of Clinical Nutrition. 2025, 121(6), 1246-1257. https://doi.org/10.1016/j.ajcnut.2025.02.030.
20. Lindner J. Beef industry statistics: Market data report 2025. Gitnux. 2025. URL: https://gitnux.org/beef-industry-statistics/.
21. Godfray H. C. J., Aveyard P., Garnett T., Hall J. W., Key T. J., Lorimer J., Pierrehumbert R. T., Scarborough P., Springmann M., Jebb S. A. Meat consumption, health, and the environment. Science. 2018, 361(6399), eaam5324. https://doi.org/10.1126/science.aam5324.
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33. Henchion M., McCarthy M., Resconi V. C., Troy D. Meat consumption: Trends and quality matters. Meat Science. 2014, 98(3), 561-568. https://doi.org/10.1016/j.meatsci.2014.06.007.
34. Vasilev D., Stajkovic S., Karabasil N., Dimitrijevic M., Teodorovic V. Perspectives in meat processing. IOP Conference Series: Earth and Environmental Science. 2019, 333(1), 012024. https://doi.org/10.1088/1755-1315/333/1/012024.
35. Chellaiah R., Shanmugasundaram M., Kizhekkedath J. Advances in meat preservation and safety. International Journal of Science and Research. 2020, 9(3). https://doi.org/10.21275/SR20913113227.
36. Stojanović B. Đ., Stojanović Z. M., Marjanović S. S., Janković S. D., Antić Mališa P., Balaban M. R., Antić V. V. Canned meat products for members of the Serbian armed forces: Na, K, Ca, and Mg content and health risks/benefits. Journal of Agricultural Sciences (Belgrade). 2022, 67(4), 415-431. https://doi.org/10.2298/JAS2204415S.
37. Al-Zaidi R. M. K., Hadi M. T., Al-Attar E. J., Khaleel A. M. Preservatives in canned meat and their potential human health concerns: A review. Earthline Journal of Chemical Sciences. 2024, 11(1), 163-172. https://doi.org/10.34198/ejcs.11124.163172.
38. Shah M. A., Bosco S. J. D., Mir S. A., Sunooj K. Evaluation of shelf life of retort pouch packaged Rogan josh, a traditional meat curry of Kashmir, India. Food Packaging and Shelf Life. 2017, 12, 76-82. https://doi.org/10.1016/j.fpsl.2017.04.001.
39. Data Bridge Market Research. Global canned meat market – Industry trends and forecast to 2032. 2025. URL: https://www.databridgemarketresearch.com/reports/global-canned-meat-market.
40. Food & Hospitality Asia. Top trends in the meat sector: 2024 & beyond. 2024. URL: https://www.foodnhotelasia.com/blog/fnb/trends-in-the-meat-sector/.
41. United Nations. New UN report links processed meats to cancer in humans; red meat also likely to cause the disease. UN News. 2015. URL: https://news.un.org/en/story/2015/10/513662.
2. Chriki S., Hocquette J.-F. The myth of cultured meat: A review. Frontiers in Nutrition. 2020, 7, Article 7. https://doi.org/10.3389/fnut.2020.00007.
3. Statista Research Department. Global meat industry – statistics & facts. 2025. URL: https://www.statista.com/topics/4880/global-meat-industry/#topicOverview.
4. Dhyani P. Package designing for thermally processed foods and beverages: A review. International Journal of Science and Research. 2020, 9(9), 776-782. https://doi.org/10.21275/SR20913113227.
5. Abzhanova S., Zhaksylykova G., Kulazhanov T., Baybolova L., Nabiyeva Z. Application of functional ingredients in canned meat production. Food Sci. Technol. 2022, 42, 163-172. https://doi.org/10.1590/fst.61122.
6. Ullah A., Gul R. A., Inaam N., Naeem M., Imran M., Aslam S., Saeed A., Raza A. Causes of meat deterioration and preservation methods. Indian Journal of Pure & Applied Biosciences. 2023, 11(1), 14-22. https://doi.org/10.18782/2582-2845.8970.
7. Shaltout F. A. Impacts of meat preservation on public health and economy. Journal of Nutrition and Food Processing. 2024, 7(4). https://doi.org/10.31579/2637-8914/203.
8. Dani R., Tiwari K., Prabhakar A. P. B. A review of food packaging materials and its impact on environment. AIP Conference Proceedings. 2024, 2978(1), 020006. https://doi.org/10.1063/5.0182889.
9. Liu Z., Zhang M., Hao Y., Hu W., Zhu W., Wang H., Li L. Application of surface-modified functional packaging in food storage: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. 2024, 23(3), e13343. https://doi.org/10.1111/1541-4337.13343.
10. Jimenez P. S., Bangar S. P., Suffern M., Whiteside W. S. Understanding retort processing: A review. Food Science & Nutrition. 2024, 12, 1545-1563. https://doi.org/10.1002/fsn3.3912.
11. Roy B. K., Khanam J. S., Tule S. A., Sultana N. Development of canned meat production technique and its quality assessment. Bangladesh Journal of Animal Science. 2025, 54(1), 12-19. https://doi.org/10.3329/bjas.v54i1.80841.
12. Ciawi Y., Tonyes S. G., Dwipayanti N. M. U. Multilayer packaging recycling: Challenges, current practices, and future prospects. Academia Environmental Sciences and Sustainability. 2025, 2(1), 1-12. DOI:10.20935/AcadEnvSci7521.
13. Ponnampalam E. N., Bekhit A. E. D., Bruce H., Scollan N. D., Muchenje V., Silva P., Jacobs J. L. Production strategies and processing systems of meat: Current status and future outlook for innovation–a global perspective. In C. M. Galanakis (Ed.), Sustainable meat production and processing. Academic Press, 2019. Pp. 17-44. https://doi.org/10.1016/B978-0-12-814874-7.00002-X.
14. Sharma A. Ready-to-eat meat products market size & outlook, 2025-2033. Straits Research. 2025. URL: https://straitsresearch.com/report/ready-to-eat-meat-products-market.
15. Drewnowski A. Perspective: The place of pork meat in sustainable healthy diets. Advances in Nutrition. 2024, 15(5), 100213. https://doi.org/10.1016/j.advnut.2024.100213.
16. Piles M., Tusell L., Mora M., Garcia-Baccino C., Cudrey D., Hassenfratz C., Mercat M.-J., David I. Feeding behaviour in group-housed growing-finishing pigs and its relationship with growth and feed efficiency. Veterinary Sciences. 2025, 12(2), 168. https://doi.org/10.3390/vetsci12020168.
17. Alfaia C. M., Madeira M. S., Pestana J., Coelho D., Lopes P. A., Toldrá F., Prates J. A. M. Pork byproducts. In B. K. Simpson, A. N. Aryee, & F. Toldrá (Eds.), Byproducts from agriculture and fisheries: Adding value for food, feed, pharma and fuels. John Wiley & Sons. 2019. Pp. 19-41. https://doi.org/10.1002/9781119383956.ch2.
18. Kim D., Parajuli R., Harris N., Kim C., Thoma G. Measuring and mitigating GHGs: Chicken (Commodity brief). World Wildlife Fund, The Markets Institute at WWF. 2022. URL: https://www.worldwildlife.org/documents/116/fc8bl1h7k_MOBERG_GHG_Brief_CHICKEN_06_22_v5.pdf.
19. López-Moreno M., Fresán U., Marchena-Giráldez C., Bertotti G., Roldán-Ruiz A. Industry study sponsorship and conflicts of interest on the effect of unprocessed red meat on cardiovascular disease risk: A systematic review of clinical trials. The American Journal of Clinical Nutrition. 2025, 121(6), 1246-1257. https://doi.org/10.1016/j.ajcnut.2025.02.030.
20. Lindner J. Beef industry statistics: Market data report 2025. Gitnux. 2025. URL: https://gitnux.org/beef-industry-statistics/.
21. Godfray H. C. J., Aveyard P., Garnett T., Hall J. W., Key T. J., Lorimer J., Pierrehumbert R. T., Scarborough P., Springmann M., Jebb S. A. Meat consumption, health, and the environment. Science. 2018, 361(6399), eaam5324. https://doi.org/10.1126/science.aam5324.
22. Lynch J. Availability of disaggregated greenhouse gas emissions from beef cattle production: A systematic review. Environmental Impact Assessment Review. 2019, 76, 69-78. https://doi.org/10.1016/j.eiar.2019.02.003.
23. Food and Agriculture Organization of the United Nations. Meat market review: Emerging trends and outlook in 2024. 2024. URL: https://openknowledge.fao.org/server/api/core/bitstreams/0d3971d1-2fba-4381-8bac-b3a251ee716a/content.
24. Food and Agriculture Organization of the United Nations. Meat market review: Emerging trends and outlook 2021. Report. 2021. URL: https://openknowledge.fao.org/server/api/core/bitstreams/db162b13-fda0-4f05-b454-923574591805/content.
25. Food and Agriculture Organization of the United Nations. Meat market review: Emerging trends and outlook 2022. Report. 2022. URL: https://openknowledge.fao.org/server/api/core/bitstreams/5a64d0d4-880f-4f61-8827-edf2f5d735ce/content.
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27. Food and Agriculture Organization of the United Nations. Meat market review: Emerging trends and outlook in 2025. Report. 2025. URL: https://openknowledge.fao.org/server/api/core/bitstreams/1014ce90-efe7-40ac-b4bb-408adbdf1111/content.
28. Towards FnB. Canned meat market size, growth, and trends 2025 to 2034. 2025. URL: https://www.towardsfnb.com/insights/canned-meat-market.
29. IndexBox. World – Canned Meat – Market Analysis, Forecast, Size, Trends And Insights. 2025. URL: https://www.indexbox.io/blog/canned-meat-world-market-overview-2024-5/.
30. Fortune Business Insights. Canned Meat Market Size, Share & Industry Analysis, By Product Type (Luncheon Meat, Ham, Sausage, Bacon, Corned Beef, and Others), By Distribution Channel (Hypermarkets/ Supermarkets, Specialty Stores, Online Retail, and Others), and Regional Forecast, 2026-2034. 2026. URL: https://www.fortunebusinessinsights.com/canned-meat-market-106372.
31. Mordor Intelligence. Canned meat market size & share analysis – growth trends & forecasts (2025-2030). Market research report. 2025. URL: https://www.mordorintelligence.com/industry-reports/global-canned-meat-market.
32. ІndustryARC. Canned Meat Market – By Product Type, By Packaging Material, By Category, By Distribution Channel and By Geography – Opportunity Analysis & Industry Forecast, 2024-2030. 2025. URL: https://www.industryarc.com/Research/canned-meat-market-800763.
33. Henchion M., McCarthy M., Resconi V. C., Troy D. Meat consumption: Trends and quality matters. Meat Science. 2014, 98(3), 561-568. https://doi.org/10.1016/j.meatsci.2014.06.007.
34. Vasilev D., Stajkovic S., Karabasil N., Dimitrijevic M., Teodorovic V. Perspectives in meat processing. IOP Conference Series: Earth and Environmental Science. 2019, 333(1), 012024. https://doi.org/10.1088/1755-1315/333/1/012024.
35. Chellaiah R., Shanmugasundaram M., Kizhekkedath J. Advances in meat preservation and safety. International Journal of Science and Research. 2020, 9(3). https://doi.org/10.21275/SR20913113227.
36. Stojanović B. Đ., Stojanović Z. M., Marjanović S. S., Janković S. D., Antić Mališa P., Balaban M. R., Antić V. V. Canned meat products for members of the Serbian armed forces: Na, K, Ca, and Mg content and health risks/benefits. Journal of Agricultural Sciences (Belgrade). 2022, 67(4), 415-431. https://doi.org/10.2298/JAS2204415S.
37. Al-Zaidi R. M. K., Hadi M. T., Al-Attar E. J., Khaleel A. M. Preservatives in canned meat and their potential human health concerns: A review. Earthline Journal of Chemical Sciences. 2024, 11(1), 163-172. https://doi.org/10.34198/ejcs.11124.163172.
38. Shah M. A., Bosco S. J. D., Mir S. A., Sunooj K. Evaluation of shelf life of retort pouch packaged Rogan josh, a traditional meat curry of Kashmir, India. Food Packaging and Shelf Life. 2017, 12, 76-82. https://doi.org/10.1016/j.fpsl.2017.04.001.
39. Data Bridge Market Research. Global canned meat market – Industry trends and forecast to 2032. 2025. URL: https://www.databridgemarketresearch.com/reports/global-canned-meat-market.
40. Food & Hospitality Asia. Top trends in the meat sector: 2024 & beyond. 2024. URL: https://www.foodnhotelasia.com/blog/fnb/trends-in-the-meat-sector/.
41. United Nations. New UN report links processed meats to cancer in humans; red meat also likely to cause the disease. UN News. 2015. URL: https://news.un.org/en/story/2015/10/513662.
Опубліковано
2026-10-12
Розділ
СУЧАСНІ НАПРЯМИ РОЗВИТКУ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
Ця робота ліцензується відповідно до Creative Commons Attribution 4.0 International License.
