scholarly journals Salt reduction without consumer awareness using a sensory threshold approach: a case study in meat products

2019 ◽  
Vol 17 (1) ◽  
pp. 763-769 ◽  
Author(s):  
Elba Cubero-Castillo ◽  
Adriana Araya-Morice ◽  
Danniela Hernandez-Campos ◽  
Yorleny Araya-Quesada
Keyword(s):  
Meat Products ◽  
Sensory Threshold ◽  
Consumer Awareness ◽  
Salt Reduction ◽  
Threshold Approach

scholarly journals Projected effects on salt purchases following implementation of a national salt reduction policy in South Africa

2020 ◽  
pp. 1-18
Author(s):  
Rhoda N. Ndanuko ◽  
Maria Shahid ◽  
Alexandra Jones ◽  
Terry Harris ◽  
Joel Maboreke ◽  
...  
Keyword(s):  
South Africa ◽  
South African ◽  
Salt Content ◽  
Meat Products ◽  
Food Product ◽  
Food Groups ◽  
Food Category ◽  
Cross Sectional ◽  
Salt Reduction ◽  
Sectional Analysis

Abstract Objective: To assess the contribution of different food groups to total salt purchases and to evaluate the estimated reduction in salt purchases if mandatory maximum salt limits in South African legislation were being complied with. Design: This study conducted a cross-sectional analysis of purchasing data from Discovery Vitality members. Data were linked to the South African FoodSwitch database to determine the salt content of each food product purchased. Food category and total annual salt purchases were determined by summing salt content (kg) per each unit purchased across a whole year. Reductions in annual salt purchases were estimated by applying legislated maximum limits to product salt content. Setting: South Africa Participants: The study utilised purchasing data from 344,161 households, members of Discovery Vitality, collected for a whole year between January and December 2018. Results: Vitality members purchased R12.8 billion worth of food products in 2018, representing 9,562 products from which 264,583 kg of salt were purchased. The main contributors to salt purchases were bread and bakery products (23.3%); meat and meat products (19%); dairy (12.2%); sauces, dressings, spreads and dips (11.8%); and convenience foods (8.7%). The projected total quantity of salt that would be purchased after implementation of the salt legislation was 250,346 kg, a reduction of 5.4% from 2018 levels. Conclusions: A projected reduction in salt purchases of 5.4% from 2018 levels suggests that meeting the mandatory maximum salt limits in South Africa will make a meaningful contribution to reducing salt purchases.

scholarly journals The Role of Public Relations in the Delivery of Forestry Services in Ghana

2017 ◽  
Vol 50 (1) ◽  
pp. 37-43
Author(s):  
Kofi Ampadu Boateng ◽  
Petra Hlaváčková
Keyword(s):  
Public Relations ◽  
Random Sampling ◽  
Social Relationship ◽  
Relevant Information ◽  
Consumer Awareness ◽  
Interview Schedule ◽  
Forestry Commission ◽  
Forestry Services

Abstract Public Relations (PR) is a natural, vital as well as persistent component of human social relationship. It may involve a campaign designed to develop goodwill for an individual or an organisation. There are, however, few researches relating to public relations and delivery of forestry services. The aim of this study was to examine the role public relations play in the delivery of forestry services with Ghana as case study. In order to obtain the relevant information for this research, an interview schedule was developed and used to gather information from regional heads and a set of questionnaire administered to the rest of the participants through random sampling. The research further affirmed that PR increases consumer awareness and identified radio and television to be the commonest PR tools used by the Ghana Forestry Commission (GFC). The study concluded that PR to a greater extent is the foundation of an organisation and its activities influence the execution and delivery of services. GFC is, however, urged to explore other inexpensive yet effective PR tools and strategies in order to broaden their reach.

scholarly journals Strategies in Abduction: Generating and Selecting Diagnostic Hypotheses

2020 ◽  
Vol 45 (2) ◽  
pp. 159-178
Author(s):  
Donald E Stanley ◽  
Rune Nyrup
Keyword(s):  
Medical Diagnosis ◽  
Clinical Case ◽  
Clinical Decision Making ◽  
Clinical Decision ◽  
Hypothesis Generation ◽  
Clinical Case Study ◽  
Diagnostic Hypothesis ◽  
Threshold Approach ◽  
Selection Of

Abstract We distinguish three aspects of medical diagnosis: generating new diagnostic hypotheses, selecting hypotheses for further pursuit, and evaluating their probability in light of the available evidence. Drawing on Peirce’s account of abduction, we argue that hypothesis generation is amenable to normative analysis: physicians need to make good decisions about when and how to generate new diagnostic hypothesis as well as when to stop. The intertwining relationship between the generation and selection of diagnostic hypotheses is illustrated through the analysis of a detailed clinical case study. This interaction is not adequately captured by the existing probabilistic, decision-theoretic models of the threshold approach to clinical decision-making. Instead, we propose to conceptualize medical diagnosis in terms of strategic reasoning.

Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

2019 ◽  
Vol 26 (2) ◽  
pp. 123-131 ◽  
Author(s):  
Isabela Rodrigues ◽  
Letícia A Gonçalves ◽  
Francisco AL Carvalho ◽  
Manoela Pires ◽  
Yana JP Rocha ◽  
...  
Keyword(s):  
Water Activity ◽  
Emulsion Stability ◽  
Direct Reduction ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Sodium Content ◽  
Salt Reduction ◽  
High Sodium ◽  
Hot Dog

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

Ultrasound effect on salt reduction in meat products: a review

2021 ◽  
Vol 38 ◽  
pp. 71-78
Author(s):  
Julián Andrés Gómez-Salazar ◽  
Andrea Galván-Navarro ◽  
José M Lorenzo ◽  
María Elena Sosa-Morales
Keyword(s):  
Meat Products ◽  
Salt Reduction ◽  
Ultrasound Effect

scholarly journals Metabolising Risk: Food Scares and the Un/Re-Making of Belgian Beef

10.1068/a3513 ◽  
2003 ◽  
Vol 35 (3) ◽  
pp. 449-462 ◽  
Author(s):  
Pierre Stassart ◽  
Sarah J Whatmore
Keyword(s):  
Meat Products ◽  
Sense Making ◽  
Production And Consumption ◽  
Consumption Practices ◽  
Knowledge Claims

In this paper we explore the event of foodscares as an example of what Callon calls ‘hot situations’, in which the landscape of competing knowledge claims is at its most molten, and alternative production and consumption practices galvanise new modes of sense-making against the market and state-sanctioned rationalities of industrialisation. Through a case study of the Belgian cooperative Coprosain and its meat products, we examine the ‘stuff’ of food as a ready messenger of connectedness and affectivity in which ‘risk’ is transacted as a property both of the growing distance between the spaces of production and consumption and of the enduring metabolic intimacies between human and nonhuman bodies.

scholarly journals Analysis of a voluntary initiative to reduce sodium in processed and ultra-processed food products in Argentina: the views of public and private sector representatives

2017 ◽  
Vol 33 (6) ◽  
Author(s):  
Luciana Castronuovo ◽  
Lorena Allemandi ◽  
Victoria Tiscornia ◽  
Beatriz Champagne ◽  
Norm Campbell ◽  
...  
Keyword(s):  
Sodium Content ◽  
Processed Food ◽  
Public And Private ◽  
Salt Reduction ◽  
The Public ◽  
Voluntary Initiative ◽  
Public And Private Sector ◽  
Depth Interviews

Abstract: The Less Salt, More Life program was the first voluntary salt reduction initiative in Argentina. This article analyzes the perspectives of the stakeholders involved in this voluntary agreement between the Ministry of Health and the food industry to gradually reduce sodium content in processed foods. This exploratory case study used a qualitative approach including 29 in-depth interviews with stakeholders from the public and private sectors and identified the role of the different stakeholders and their perceptions regarding the challenges encountered in the policy process that contribute to the debate on public-private partnerships in health policies. The article also discusses the initiative’s main challenges and controversies.

scholarly journals The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study

2015 ◽  
Vol 19 (6) ◽  
pp. 983-987 ◽  
Author(s):  
Joan Quilez ◽  
Jordi Salas-Salvado
Keyword(s):  
Mediterranean Diet ◽  
Potassium Salt ◽  
Salt Content ◽  
Potassium Citrate ◽  
Salt Reduction ◽  
Reduced Salt ◽  
Market Test ◽  
Flour Basis

AbstractObjectiveBread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up.DesignDuring 2013, nine breads already on the market (1·8 % NaCl flour basis) had 0·5 % of NaCl replaced with potassium citrate (27·7 % reduction in sodium) and were commercialized in Spain. Later, breads were baked in bake-off stores and sold ready-to-eat to consumers. This market test was evaluated by comparing the sales between standard- v. reduced-salt breads and the complaints related to flavour attributes. The wholesalers involved in the market test were then surveyed.SettingSpain.ResultsThe market test confirmed good acceptance of the reduced-salt breads, as 2013 sales were 3678 tonnes v. 2012 sales of 3577 tonnes for the same standard breads. No complaints were received. The wholesaler survey showed, in general, little awareness of salt reduction.ConclusionsIt is feasible that potassium citrate can reduce the salt content of bread without negatively affecting sales or complaints. This shows potential for introducing this type of bread on a larger scale.

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