An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry

Current research studies carried out on light-induced changes in dairy products, fats and oils, and meat products are reviewed. General factors affecting thus formed off-flavors in these food groups are the intensity of light, exposure interval, type of packaging, and some specific nutritive constituents. In dairy products, riboflavin degradation, losses of vitamin A and C are the major effects, whereas in fats and oils the effective constituents are ß-carotene, tocopherols, the undesirable flavors being related mainly to photosensitized oxidation. In case of meat products, the visual appearance seems to be the most important effect due to the formation of oxidized pigment metmyoglobin from oxymyoglobin upon light exposure. The effects of packaging materials and types on photooxidation are also being discussed for each of the above three food commodity groups.

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Factors Affecting Knowledge Transfer Effects in Innovation and Non-innovation Companies

Koreanische Zeitschrift fuer Wirtschaftswissenschaften ◽

10.18237/kdgw.2021.39.3.061 ◽

2021 ◽

Vol 39 (3) ◽

pp. 61-81

Author(s):

Seyung-Hee Sohn ◽

Keedong Yoo

Keyword(s):

Knowledge Transfer ◽

Transfer Effects ◽

Factors Affecting

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Transnational Knowledge Transfer

Encyclopedia of Knowledge Management, Second Edition ◽

10.4018/978-1-59904-931-1.ch144 ◽

2010 ◽

pp. 1512-1524

Keyword(s):

Knowledge Management ◽

Knowledge Transfer ◽

Ample Evidence ◽

Factors Affecting ◽

Critical Part ◽

Complex Process ◽

Organisational Knowledge ◽

The World ◽

Cross Country ◽

Insight Into

As the world becomes a globalised economic network, cross-country knowledge transfer is an emerging phenomenon. It happens not only through Multi-National Corporations (MNC) or joint ventures, but also in dispersed organizations or individuals. Knowledge transfer is a critical part of knowledge management and is a complex process that is affected by many factors. Research into knowledge sharing and transfer within an organisation (intra) and between organisations (inter) has produced useful insight into the process and the model of effective knowledge transfer, and the factors affecting such a process. Knowledge transfer across different countries – refers to transnational knowledge transfer (TKT) thereafter, has emerged as a new domain of knowledge management that attracted many researchers. However, the findings on TKT are disproportionate comparing to ample evidence on intra and inter organisational knowledge transfer. It is anticipated that TKT has its own unique features and cannot be simply classified as one of the commonly accepted knowledge transfer categorizations. Therefore, specific attention should be paid to examine knowledge transfer in a cross-country context.

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