Exploration of Foods and Foodomics

Table 3. Knowledge, attitudes, and practices among butchers on meat safety.

Domains	Variables	Responses, n (%)
Domains	Variables	Yes	No
Knowledge	Do you know about the effects of veterinary drugs, hormones, antibiotics, and steroidal residue?	23 (14.38)	137 (85.63)
	Do you know about decontamination and/or protection technologies for meat processing?	34 (21.25)	126 (78.75)
	Do you know about the physical, biological, and chemical hazards of meat?	16 (10.00)	144 (90.00)
	Do you collect information on antibiotics or drug applications during rearing by producers before purchasing animals?	10 (6.25)	150 (93.75)
Attitude	Do you think butchers require scientific training?	150 (93.75)	10 (6.25)
	Do you think consumers are willing to pay for premium quality?	146 (91.25)	14 (8.75)
	Do you think traditional practice should be improved?	150 (93.75)	10 (6.25)
	Do you think preservation facilities are required?	153 (95.63)	7 (4.38)
	Do you think scientific facilities should be incorporated?	145 (90.63)	15 (9.38)
	Do you prefer an inspection laboratory?	120 (75.00)	40 (25.00)
Practice	Post-mortem abnormalities check	14 (8.75)	146 (91.25)
	Post-mortem recording of animal diseases	6 (3.75)	154 (96.25)
	Recording of animal diseases	6 (3.75)	154 (96.25)
	Do you use scalding water/steam temperature?	0 (0.00)	160 (100.00)
	Do you practice the grading of meat?	6 (3.75)	154 (96.25)
	Do you have chilling facilities?	4 (2.50)	156 (97.50)
	Do you follow the regulations regarding slaughtering?	5 (3.13)	155 (96.88)
	Is there any technology used by the butchers?	1 (0.63)	159 (99.38)

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Supplementary materials

The supplementary tables for this article are available at: https://www.explorationpub.com/uploads/Article/file/1010117_sup_1.pdf.

Declarations

Acknowledgments

The authors express their gratitude to the Livestock and Dairy Development Project (LDDP) of the Department of Livestock Services, Bangladesh, for funding the survey work.

Author contributions

HMM: Conceptualization, Data curation, Methodology, Writing—original draft, Writing—review & editing. MMFS: Data curation, Formal analysis, Writing—original draft, Writing—review & editing. MSRS: Resources, Software, Methodology. SMER: Supervision, Validation, Visualization. MSA: Supervision, Visualization. MAH: Supervision, Validation, Visualization. SW: Validation, Visualization. MAKA: Supervision, Funding acquisition, Validation, Investigation, Visualization, Project administration, Writing—review & editing. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflict of interest with respect to the content of this article. Likewise, they declare that there is no conflict of interest among the entities involved in the financing of this project.

Ethical approval

Not applicable.

Consent to participate

Participants were fully informed about the purpose of the study and the procedures involved. Participants voluntarily agreed to participate in the questionnaire survey, and written consent (signature) of each participant was taken on the questionnaire.

Consent to publication

Informed consent for anonymous publication of the collected data was obtained from all participants.

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

The survey work was funded by the Livestock and Dairy Development Project (LDDP) of the Department of Livestock Services, Bangladesh. Subproject title is “Improvement of Meat Safety and Quality of Beef Carcass Selling at Butchers’ Shop” (Project No. 2022/5/LDDP). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

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