scholarly journals Consumer and Food Product Determinants of Food Wasting: A Case Study on Chicken Meat

2021 ◽  
Vol 13 (13) ◽  
pp. 7027
Author(s):  
Margot Cooreman-Algoed ◽  
Fien Minnens ◽  
Lieselot Boone ◽  
Kyara Botterman ◽  
Sue Ellen Taelman ◽  
...  
Keyword(s):  
Shelf Life ◽  
Environmental Concern ◽  
Food Product ◽  
Chicken Meat ◽  
Injunctive Norm ◽  
Organic Products ◽  
Perceived Consumer Effectiveness ◽  
Chicken Waste ◽  
Retail Setting

Food wastage is an environmental concern worldwide, particularly regarding households. This study aims to identify household food wasting segments and to assess the relationship between both consumer and food product determinants and the identified segments. Data were collected through a consumer survey of several packaged chicken products (n = 256; 2019) in a retail setting in Belgium. Of the participants, 36% reported never wasting any chicken meat. The average waste percentages were small, 1.1–3.1%, depending on the packaged product, although they were not significantly different between products. Participants with low levels of self-reported chicken waste were significantly older, without children and/or unemployed. Moreover, their households scored better for household routines and skills. They also agreed more to intend not to waste food, experienced a stronger injunctive norm and perceived consumer effectiveness. Additionally, lower chicken product wastage was discovered for households purchasing organic products and products with both a lower food convenience grade and shorter shelf life. Some relationships between household wastage and food product determinants contrast with expectations based on literature. The cause can be that some determinants are more related to food wasting (e.g., when participants buy organic products) than others (e.g., the products’ shelf life).

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

2021 ◽  
pp. 131134
Author(s):  
Laura Alessandroni ◽  
Giovanni Caprioli ◽  
Federico Faiella ◽  
Dennis Fiorini ◽  
Renzo Galli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Life Study

scholarly journals Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1112 ◽  
Author(s):  
Coralie Hellwig ◽  
Rebecca Gmoser ◽  
Magnus Lundin ◽  
Mohammad J. Taherzadeh ◽  
Kamran Rousta
Keyword(s):  
Information Dissemination ◽  
Food Product ◽  
Environmental Benefits ◽  
Edible Fungus ◽  
Neurospora Intermedia ◽  
Rate Characteristic ◽  
And Gender ◽  
Protein Rich ◽  
Novel Protein

The current study aims to assess how a novel fungi product made from the filamentous fungus Neurospora intermedia, cultivated on bread residuals, is perceived using questionnaires. Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles. Neither age nor gender was associated with the preference profiles regarding the comparison of burger patties. Except for age and bitterness, age and gender were also not associated with the preference profiles regarding the sensory characteristics of the fungi burger patty. Most of the participants liked the characteristics of the fungi burger patty. The results indicate that fungi products from waste can become accepted products when information dissemination targets environmental benefits. Moreover, to be commercially accepted, the chewiness and bitterness of the product should be improved. Other improvements should target the overall taste in order to cater to people who prefer meat-based protein sources.

scholarly journals Food Product Shelf Stability Overview of Sourdough-risen Flatbread

2021 ◽  
pp. 1-5
Author(s):  
Melaku Tafese Awulachew ◽  
Keyword(s):  
Shelf Life ◽  
Food Quality ◽  
Total Pressure ◽  
Food Product ◽  
Food Preservation ◽  
Packaging Materials ◽  
Quality Loss ◽  
Extrinsic Factors ◽  
Shelf Stability ◽  
Intrinsic And Extrinsic Factors

This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.

scholarly journals Eco-Efficiency and Sustainable Development as Efforts to Produce Environmentally Friendly Product: An Exploratory Case Study

2015 ◽  
Vol 9 (3) ◽  
pp. 199 ◽  
Author(s):  
B. Basuki
Keyword(s):  
Sustainable Development ◽  
Production Process ◽  
Environmental Concern ◽  
Management Accounting ◽  
Environmental Awareness ◽  
Case Study Research ◽  
Environmental Damage ◽  
Bottom Line ◽  
Exploratory Case Study

The issue of climate change, global warming and environmental damage caused by the production process lead to many changes in manufacturing technology, in the understanding of environmental concern or environmental awareness. Eco-efficiency is a concept that requires companies to concern the environment, and is then forwarded to the concept of sustainable development which requires current generations think and act for not passing the environmental damage to future generations. This study was aimed to answer whether a go-international company has environmental awareness, how they understand, interpreted, and applied these eco efficiency and sustainable development concepts. The research methodology used is Yin’s non positivist exploratory case study research in PT. Semen Indonesia. The results showed that although the company has already understood and implemented eco-efficiency, and other environmental friendly program, such as Japanese 5’ S (Seiri, S eiton, Seiso, Seiketsu, and Shitsuke mean Tidiness, Order liness, Cleanliness, Standardiza tion, and Discipline); Triple Bottom Line (Profit, People and Planet), and other programs. The implementation of such programs leads to the application of sustainable development concept.<br />The research’s implications is academically it will enrich management accounting literature by introducing environmental-based management accounting, and push academicians to restructure the content of management accounting subject as well as it will inform companies to aware to possible environmental problem in their production process.

Shelf Life and Moisture Transfer Predictions in a Composite Food Product: Impact of Preservation Techniques

2008 ◽  
Vol 4 (4) ◽  
Author(s):  
Elisabeth Roca ◽  
Dorothée Adeline ◽  
Valérie Guillard ◽  
Stéphane Guilbert ◽  
Nathalie Gontard
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Food System ◽  
Moisture Transfer ◽  
Food Product ◽  
Moisture Diffusivity ◽  
Point Of View ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Activity Difference

Three techniques to prevent moisture transfer in a multidomain food system constituted by a cookie in contact with a moist filling were investigated: reducing the water activity difference between components, reducing the effective moisture diffusivity of the cereal-based component, and applying an edible moisture barrier at the interface between components. Shelf-life of the food product was extended by 6 days by decreasing the water activity of the moist filling in contact from 0.99 to 0.64 (cookie aw being 0.23, 20°C). Decreasing effective moisture diffusivity from 1.56 to 0.99*10-11 m²/s by the addition of 2.35 g of fat in the formulation of the cookie was limited by technological and organoleptic considerations and allowed an extension of shelf-life of 2 more days. From a technical and nutritional point of view, the application of a sprayed edible barrier at the surface of the cookie was the more effective solution increasing shelf life of almost 8 days for only 1.7 g of fat per cookie.

scholarly journals The drivers of omni-channel shopping intention: a case study for fashion retailing sector in Danang, Vietnam

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Thi Hieu Hanh Truong
Keyword(s):  
Design Methodology ◽  
Recent Literature ◽  
Theoretical Perspective ◽  
Point Of View ◽  
Content Type ◽  
Customer Perception ◽  
Channel Strategy ◽  
Retail Setting ◽  
Managerial Perspective

PurposeThe purpose of this paper is to look into the mechanism in which customers involve themselves in omni-channel retail setting and use its advantages.Design/methodology/approachVia an empirical analysis through surveying customers, this paper assesses and confirms the drivers of omni-channel shopping intention within the context of fashion retailing sector in Danang.FindingsThe findings highlight the significance of customer perception of research shopping (including showrooming and webrooming) behaviours, compatibility and risk to their intention towards omni-channel shopping, implying profound understanding of designing effective omni-channel retailing strategy.Originality/valueFrom a theoretical perspective, comprehending customer perception of the omni-channel concept has emerged as an important theme in recent literature as well as in practitioners' reports. Hence, the meaningful contribution of this study is the involvement in the attractive steam of study. From a managerial perspective, this study could offer guidance to retailers or managers about developing a successful omni-channel strategy from a customer point of view.

scholarly journals Exploring Socio-Cognitive Mindfulness in the Context of Sustainable Consumption

2019 ◽  
Vol 11 (13) ◽  
pp. 3692 ◽  
Author(s):  
Sabrina Helm ◽  
Brintha Subramaniam
Keyword(s):  
Online Survey ◽  
Environmental Concern ◽  
Sustainable Consumption ◽  
Daily Consumption ◽  
Individual Values ◽  
Values And Beliefs ◽  
Perceived Consumer Effectiveness ◽  
Research Findings ◽  
Positive Effect ◽  
Consumer Characteristic

Mindfulness has been presented as a consumer characteristic mitigating negative environmental effects of overconsumption. This study argues that consumers’ propensity to engage in sustainable consumption behaviors additionally depends on individual values and beliefs, developing a more nuanced view of mindfulness in this particular domain of consumer behavior. Based on an online survey among 546 American consumers, the study finds that mindfulness not only affects a set of sustainable consumption behaviors directly, but also has an impact on environmental concern and perceived consumer effectiveness, accounting for an indirect positive effect of mindfulness through these values and beliefs. Materialism is negatively associated with mindfulness. However, certain forms of sustainable consumption behaviors may offer a pathway for materialist consumers to participate in sustainable consumption. Research findings indicate that increased mindfulness may be effective in changing daily consumption routines, helping to reduce negative environmental impacts of overconsumption, particularly in populations with increased environmental concern and perceived consumer effectiveness.

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