Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources

Context: Childhood obesity has become one of the most concerning public health issues and several innovative strategies are being applied to tackle the issue. Reformulation of children-oriented food products may play a role in improving childhood obesity. However, there is not sufficient evidence that shows the effectiveness of this policy. This paper provides a systematic review of the evidence to examine the efficacy of food product reformulation on calorie intake and weight modification of children with obesity. Evidence Acquisition: A comprehensive literature search was undertaken for different types of studies. PubMed, Cochrane Library Database, EMBASE and SCOPUS were referred to as the source of literature. Results: Seven thousand four hundred and three results were entered into our study for screening and evaluation. Our study showed that there was no clear evidence that supported the effectiveness of this intervention. However, some bodies of literature show calorie intake reduction, but no weight modification. Conclusions: Although there is enough evidence to show that reformulation may promote healthy dietary patterns, its impact on weight status is not convincing. Long term running intervention needs to be applied to examine the possible implications of food reformulation policy on the weight status of the children.

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Can counter-advertising diminish persuasive effects of conventional and pseudo-healthy unhealthy food product advertising on parents?: an experimental study

BMC Public Health ◽

10.1186/s12889-020-09881-1 ◽

2020 ◽

Vol 20 (1) ◽

Author(s):

Helen Dixon ◽

Maree Scully ◽

Claudia Gascoyne ◽

Melanie Wakefield

Keyword(s):

Sugar Content ◽

Food Product ◽

Food Products ◽

Educational Interventions ◽

Marketing Strategies ◽

Processed Foods ◽

Brand Attitudes ◽

Advertising Regulation ◽

Resistance To Persuasion ◽

Different Types

Abstract Background To help address rising rates of obesity in children, evidence is needed concerning impacts of common forms of marketing for unhealthy child-oriented food products and the efficacy of educational interventions in counteracting any detrimental impacts of such marketing. This study aims to explore parents’ responses to advertising for unhealthy children’s food products that employ different types of persuasive appeals and test whether a counter-advertising intervention exposing industry motives and marketing strategies can bolster parents’ resistance to influence by unhealthy product advertising. Methods N = 1613 Australian parents were randomly assigned to view online either a: (A) non-food ad (control); (B) conventional confectionery ad (highlighting sensory benefits of the product); (C) pseudo-healthy confectionery ad (promoting sensory benefits and health attributes of the product); (D) conventional confectionery ad + counter-ad (employing inoculation-style messaging and narrative communication elements); (E) pseudo-healthy confectionery ad + counter-ad. Parents then viewed various snacks, including those promoted in the food ads and counter-ad. Parents nominated their preferred product, then rated the products. Results Exposure to the conventional confectionery ad increased parents’ preference for the advertised product, enhanced perceptions of the product’s healthiness and reduced sugar content and boosted brand attitude. Exposure to the pseudo-healthy confectionery ad increased parents’ preference for the advertised product, and enhanced perceptions of healthiness, fibre content and lower sugar content. The counter-ad diminished, but did not eliminate, product ad effects on parents’ purchasing preference, product perceptions and brand attitudes. The counter-ad also prompted parents to perceive processed foods as less healthy, higher in sugar and lower in fibre and may have increased support for advertising regulation. Conclusions Exposure to unhealthy product advertising promoted favourable perceptions of products and increased preferences for advertised products among parents. Counter-advertising interventions may bolster parents’ resistance to persuasion by unhealthy product advertising and empower parents to more accurately evaluate advertised food products.

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CLASSIFICATION OF SWEET PEA CULTIVARS BY MEANS OF DISCRIMINANT ANALYSIS

HortScience ◽

10.21273/hortsci.29.4.253a ◽

1994 ◽

Vol 29 (4) ◽

pp. 253a-253

Author(s):

Nicolas Tremblay

Keyword(s):

Cluster Analysis ◽

Discriminant Analysis ◽

Nutrient Composition ◽

Diagnosis System ◽

Leaf Analysis ◽

Different Types ◽

Processing Plants ◽

Leaf Composition ◽

Sweet Pea

Processing plants requires that cultivars be categorized as either small, medium, or large peas to meet the different markets. A reliable nutrient diagnosis system based on sweet pea leaf analysis should be robust to the type of cultivar. The objective of this study was to determine whether the type of cultivar should be taken into account in producing the nutrient diagnosis. Proportions of peas in categories 1 (small) to 5 (large) were determined for 18 cultivars produced under commercial conditions over 3 years. Cluster analysis was conducted with the constraint of revealing three groups, as homogeneous as possible with regard to their proportions in the different categories. Three cultivars were identified as belonging to the small, nine to the medium, and six to the large group. The archetype of each group was characterized. The function discriminated among the cultivars perfectly along the canonical axes. However, no classification was possible when the nutrient composition variables (N, P, K, Ca, Mg, B, Fe, Mn, Zn) were used for discriminating cultivars' types. Hence, sweet pea cultivars of different types do not differ substantially in leaf composition.

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Light and eco-friendly structure design of an instant noodle bowl

MATEC Web of Conferences ◽

10.1051/matecconf/201818500019 ◽

2018 ◽

Vol 185 ◽

pp. 00019

Author(s):

Jiunn Fang ◽

Po-Chuan Chen

Keyword(s):

Construction Materials ◽

Food Product ◽

Structure Design ◽

Recycled Paper ◽

Plastic Bags ◽

Proposed Model ◽

Different Types ◽

Plastic Bag ◽

Additional Space ◽

Instant Noodles

Instant noodles have become a very common food in recent years, and because of its convenience and affordability, it is now one of the most profitable products in the food industry. While it is a very convenient food product to carry around, its packaging tends to be inconvenient and not eco-friendly. The packaging of instant noodles can be categorized into two different types: The first is small, and very light, packed in plastic bags, requiring that customers supply their own bowl in order to enjoy the food; the other is packed in a paper, or Styrofoam bowl, usually with additional space in the bowl for customers to add water. The dimensions of the bowl make it less portable, and the construction materials are not eco-friendly. We build a model design that combines the benefits of each packaging type (Fig.2). The size remains as small as the plastic bag type, while simultaneously having the expandable space of the bowl type. The proposed model is made compact during shipping, but its foldable design allows the customer to readily reconstruct it into a bowl for use. Using recycled paper and PE film for materials, we have ensured that, with the use of special recycling technology, the packaging is 100% recyclable. The result is an eco-friendly, light, and purposeful design.

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PEMILIHAN GABUNGAN PRODUK MENGGUNAKAN SIMULASI BERKOMPUTER DAN ANALISIS PENYAMPULAN DATA

Jurnal Teknologi ◽

10.11113/jt.v75.2919 ◽

2015 ◽

Vol 75 (1) ◽

Author(s):

Ruzanita Mat Rani ◽

Wan Rosmanira Ismail ◽

Wan Hazwani Wan Nordin

Keyword(s):

Computer Simulation ◽

Food Product ◽

Data Envelopment ◽

Total Production ◽

Manufacturing Companies ◽

Product Selection ◽

Wrong Decision ◽

Food Manufacturing ◽

Work In Process ◽

Different Types

A combination of product selection is one of the decision that are difficult to be determined especially in SME’s food manufacturing company that produces different types of food products. Making a wrong decision in the combination of product selection will affect company profitability. In this study, computer simulation, Multiple Criteria Data Envelopment Analysis (MCDEA), BCC output-oriented and cross efficiency is proposed to determine the efficient combination of product alternatives and to rank the combination of product alternatives. Six combinations of product alternatives are identified and with the assistance of computer simulation, inputs and outputs are generated. Inputs used are cost and work in process while revenue, average operator utilization and total production are outputs. The study was conducted at one of SME’s food manufacturing companies. The results show that the production of the same types of food product is chosen as the best combination of products. The proposed methods are systematic and comprehensive, especially when adopt to SME’s.

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NILAI SENSORI, pH DAN TVB PETIS DARI CAIRAN PEMINDANGAN IKAN LAYANG (Decapterrus sp.) YANG DIOLAH MENGGUNAKAN ASAM YANG BERBEDA

Jurnal Fish Protech ◽

10.33772/jfp.v3i2.16126 ◽

2020 ◽

Vol 3 (2) ◽

pp. 200

Author(s):

Alfiyyah Nur Rahmah ◽

Asnani Asnani ◽

Sri Rejeki

Keyword(s):

Food Product ◽

Mean Value ◽

Sensory Properties ◽

Ph Values ◽

Randomized Design ◽

Flying Fish ◽

Different Types ◽

Completely Randomized Design ◽

Semi Solid

ABSTRACT Petis is a processed or preserved product that is included in a sauce group that resembles thick, clay, and elastic pulp, black or brown in color depending on the type of material used and is a food product that has a semi-solid texture. A paste made from fish or shrimp broth that is cooked until thick. This study aims to determine the sensory properties, pH values, and TVB values of flying fish paste by using three different types of acid. This study used a Completely Randomized Design (CRD) with three treatments, namely the use of different types of acids, namely lime, vinegar, and starfruit, using concentrations of 0.4%. Based on the results of the test, showed that the different treatments significantly affected the sensory value taste. petis of lime has the highest mean value for the taste with content of 3,79. pH values and TVB values content of petis of lime were 5,13 and 7,408 mgN/100g.Keywords: Petis, Flying Fish, TVB, pHABSTRAKPetis merupakan kelompok pangan berbentuk pasta yang merupakan hasil samping dari pengolahan hasil perikanan yang terbuat dari kaldu ikan atau udang yang dimasak hingga pekat. Tujuan penelitian ini adalah untuk mengetahui sifat sensori, nilai pH dan nilai TVB petis dengan bahan utama cairan ikan layang pindang yang diolah menggunakan tiga jenis asam yang berbeda. Rancangan yang digunakan meliputi Rancangan Acak Lengkap (RAL) dengan perlakuan: jeruk nipis, asam cuka dan asam sunti masing-masing dengan konsentrasi yang sama (0,4%). Berdasarkan hasil uji menunjukkan bahwa penggunaan jenis asam pada pembuatan petis ikan layang berpengaruh nyata terhadap nilai sensori rasa petis, dimana perlakuan petis dengan penambahan jeruk nipis memiliki nilai rerata tertinggi untuk atribut rasa yaitu 3,79 (suka). Nilai pH dan nilai TVB perlakuan petis jeruk nipis masing-masing sebesar 5,13 dan 7,41mgN/100g.Kata kunci: Petis, Ikan Layang, TVB, pH

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Nutritional status of Moringa oleifera (Lam) with reference of Phytochemical, Biochemical, Antioxidant activity their Application -A Review

International Journal For Innovative Engineering and Management Research ◽

10.48047/ijiemr/v10/i09/26 ◽

2021 ◽

Keyword(s):

Moringa Oleifera ◽

Nutritive Value ◽

Human Life ◽

Human Growth ◽

Food Product ◽

Asian Country ◽

Raw Material ◽

Phytochemical Content ◽

Acid Protein ◽

Different Types

Moringa oleifera (L.) is one most nutritious plant . that use in different types of drugs preparation. In this investigation we have view the different author reported the different property of this plant such as Phytochemical content , biochemistry, hypersterolemia, hypolipidemic ,amino acid, protein, lipid, carbohydrate vitamins , separation of biochemical by chromatography HPLC and TLC. We have to also see that the different types element are present essential for human growth and development such Nitrogen, Calcium, Phosphorous, Magnesium, Iron, Copper, iron etc. the number of uses so this plant called golden tree and number of report available Antimicrobial, Antifungal, Antibacterial, anti-inflammatory, anthelminthic ,anticancer activity, Free scavenging activity. Its used as food source , and number industry raw material food industry .There number have reported that application of moringa plants in human life such as used to food, used cure disease, food product preparation, medicine preparation . It is popularly called, has been found useful both medicinally and economically. In a plants different chemical component contained in different plants root, stem ,leaf ,fruits and seeds. The Moringa plant is one important nutritious plant in sense of biochemicals , growth nutrients ,vitamins enzyme and their different biological property. Its intensive importance so it’s a part of food in some Asian country its pods eating as vegetable due to its nutritive value

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Kajian Edible Coating Berbasis Pati Singkong Dengan Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i2.12987 ◽

2019 ◽

Vol 2 (2) ◽

pp. 212

Author(s):

Maulida Fitri Iswari ◽

Noor Harini ◽

Sri Winarsih

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Food Product ◽

Barrier Properties ◽

Cassava Starch ◽

Ash Content ◽

Edible Coating ◽

Plate Count ◽

Total Plate Count ◽

Different Types

The edible coating based on cassava starch is a method of giving a thin coating on food product to extend the shelf life have weakness has low barrier properties to moisture it’s required the addition of a stabilizer to extend the shelflife that applied on chicken meatball which has a short shelf life is 24 hours. The purpose of this research is to find different types and concentrations of stabilizers and determine the best treatment. The research nested. Extraction of carrageenan from seaweed(Eucheumma cotton) and extraction of pectin from green cincau leaf (Premma oblong folio) then make edible coating treated with a natural stabilizer (carrageenan and pectin) and synthetic (STPP and CMC) with 0.2%, 0.3%, and 0.4% concentration. The results showed that the type of stabilizer had significant effect on moisture content, ash content, color (L), and texture, while the concentration of stabilizer had no significant effect on moisture content, color (L), color (a+), color (b+), total plate count and scent organoleptic. The best treatment was stabilizer CMC0.3%.

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