scholarly journals Pork: profile of the West of Paraná consumers and physical evaluation of chop

2017 ◽  
Vol 38 (6) ◽  
pp. 3563
Author(s):  
Rosana Aparecida da Silva-Buzanello ◽  
Daneysa Lahis Kalschne ◽  
Silmara Maisa Heinen ◽  
Claudete Pertum ◽  
Alexia Francielli Schuch ◽  
...  
Keyword(s):  
Meat Quality ◽  
Storage Conditions ◽  
Absorption Capacity ◽  
Physical Parameters ◽  
Exploratory Research ◽  
Factors Affecting ◽  
Pig Farming ◽  
Consumption Index ◽  
The One ◽  
Processing And Storage

Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ? 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* < 45), and other two brands PSE (pH < 5.8 and L* > 50). The research contributed to identifying features considered important by pork consumers, suggesting strategic actions to achieve greater preference and consumption index. The evaluation of physical parameters showed there is variability involved in pork chop quality as the samples were obtained from commercially different origins and under different processing and storage conditions.

Unfilled Training Positions in Germany – Regional and Establishment-Specific Determinants

2019 ◽  
Vol 239 (4) ◽  
pp. 661-701 ◽  
Author(s):  
Sandra Dummert ◽  
Ute Leber ◽  
Barbara Schwengler
Keyword(s):  
Related Factors ◽  
Factors Affecting ◽  
External Conditions ◽  
Western Germany ◽  
Enterprise Level ◽  
Specific Factors ◽  
Regional Factors ◽  
The One ◽  
Training Position ◽  
Quantitative Importance

AbstractThe current situation in the German apprenticeship market is characterized by two contradictory developments. On the one hand, establishments are experiencing increasing problems filling the training positions they offer, and the number of vacant training positions is climbing. On the other hand, the transition into training is still difficult for many young people, and the number of unsuccessful vocational training applicants is rising. Hence, matching supply with demand is becoming increasingly difficult in the German job market for training positions. Using the Linked Employer-Employee dataset (LIAB) from the Institute for Employment Research (IAB), our paper provides a closer examination of the phenomenon of unfilled training positions. It presents an overview of the evolution of vacant training positions in eastern and western Germany and attempts to explain the number of vacancies by investigating the factors responsible for the establishments’ inability to fill their training positions. We assume that training position vacancies are due not only to internal company reasons such as firm size or the wage offer for apprentices but also to external conditions such as general regional factors. Therefore, our analysis also considers the situation on the demand side of the labor market within a region. The results of our multilevel mixed-effects estimations show that in addition to characteristics on the enterprise level, regional determinants also affect the share of vacant apprenticeships. With respect to establishment-related factors, mainly characteristics that describe the attractiveness of the firm prove to be important. With regard to regional-specific factors, we find that the availability of school leavers in a region in addition to the level of regional-sectoral competition impacts the recruiting success of establishments. Our analysis also shows that there are remarkable differences between eastern and western Germany concerning both the quantitative importance of unfilled training positions and the factors affecting them.

scholarly journals Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

2015 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Alexandr Ya Yashin ◽  
Boris V. Nemzer ◽  
Emilie Combet ◽  
Yakov I. Yashin
Keyword(s):  
Chemical Composition ◽  
Volatile Compounds ◽  
Black Tea ◽  
Storage Conditions ◽  
Organoleptic Evaluation ◽  
Chromatographic Methods ◽  
Tea Quality ◽  
Processing And Storage ◽  
And Storage

<p>Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis.</p> <p>Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.</p>

scholarly journals A three-fold framework for understanding HRM practices in South-Eastern European SMEs

2016 ◽  
Vol 38 (3) ◽  
pp. 310-331 ◽  
Author(s):  
Alexandros Psychogios ◽  
Leslie Thomas Szamosi ◽  
Rea Prouska ◽  
Christopher Brewster
Keyword(s):  
Eastern European ◽  
Exploratory Research ◽  
Content Type ◽  
Factors Affecting ◽  
South Eastern ◽  
Hrm Practices ◽  
Business Environments ◽  
Yugoslav Republic ◽  
Communist Countries ◽  
See Region

Purpose – The purpose of this paper is to study particular structural and organisational factors affecting the formality of human resource management (HRM) practices in small and medium-sized enterprises (SMEs) in South-Eastern European (SEE) post-communist countries, in particular Serbia, Romania, Bulgaria and the Former Yugoslav Republic of Macedonia in order to understand the antecedents of formalization in such settings. Design/methodology/approach – Adopting a quantitative approach, this study analyses data gathered through a survey of 168 managers of SMEs from throughout the region. Findings – The results show that HRM in SMEs in the SEE region can be understood through a threefold framework which includes: degree of internationalisation of SMEs, sector of SMEs and organisational size of SMEs. These three factors positively affect the level of HRM formalisation in SEE SMEs. These findings are further attributed to the particular political and economic context of the post-communist SEE region. Research limitations/implications – Although specific criteria were set for SME selection, the authors do not suggest that the study reflects a representative picture of the SEE region because the authors used a purposive sampling methodology. Practical implications – This paper provides useful insights into the factors which influence HRM in SMEs in a particular context. The findings can help business owners and managers understand how HRM can be applied in smaller organisations, particularly in post-communist SEE business contexts. Originality/value – HRM in SMEs in this region has hardly been studied at all despite their importance. Therefore, this exploratory research seeks to expand knowledge relating to the application of HRM in SMEs in SEE countries which have their business environments dominated by different dynamics in comparison to Western European ones.

scholarly journals Review: Factors affecting sheep carcass and meat quality attributes

animal ◽  
2021 ◽  
pp. 100330
Author(s):  
S. Prache ◽  
N. Schreurs ◽  
L. Guillier
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Factors Affecting

scholarly journals From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 355
Author(s):  
Arícia Possas ◽  
Olga María Bonilla-Luque ◽  
Antonio Valero
Keyword(s):  
Production Process ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Predictive Microbiology ◽  
Factors Affecting ◽  
Modeling Approaches ◽  
Modelling Studies ◽  
Foodborne Outbreaks ◽  
User Friendly

Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available modeling approaches developed in cheeses, and to identify the main microbial targets of concern and the factors affecting microbial behavior in these products. Listeria monocytogenes has been identified as the main hazard evaluated in modelling studies. The pH, aw, lactic acid concentration and temperature have been the main factors contemplated as independent variables in models. Other aspects such as the use of raw or pasteurized milk, starter cultures, and factors inherent to the contaminating pathogen have also been evaluated. In general, depending on the production process, storage conditions, and physicochemical characteristics, microorganisms can grow or die-off in cheeses. The classical two-step modeling has been the most common approach performed to develop predictive models. Other modeling approaches, including microbial interaction, growth boundary, response surface methodology, and neural networks, have also been performed. Validated models have been integrated into user-friendly software tools to be used to obtain estimates of microbial behavior in a quick and easy manner. Future studies should investigate the fate of other target bacterial pathogens, such as spore-forming bacteria, and the dynamic character of the production process of cheeses, among other aspects. The information compiled in this study helps to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage.

Model of disharmonic succession of dystrophic lakes based on aquatic beetle fauna (Coleoptera)

2019 ◽  
Vol 70 (2) ◽  
pp. 195 ◽  
Author(s):  
J. Pakulnicka ◽  
A. Zawal
Keyword(s):  
Environmental Conditions ◽  
Physical Parameters ◽  
Humic Lakes ◽  
Ecological Value ◽  
Water Ph ◽  
Rare And Endangered ◽  
Successional Stages ◽  
The One ◽  
Aquatic Beetle

Directional changes in environmental conditions during individual stages of the succession of lakes should determine the character of the aquatic beetle fauna inhabiting them. Can changes in environmental conditions lead to degradation of fauna and to a deterioration of the ecological quality of lakes? We analysed this problem in 40 lakes. The fauna of the lakes proved to be rich and diverse in terms of species. Deterioration of species richness along successional stages was not observed, but distinct changes were noted in faunal composition. The eurytopic component proved stable, whereas changes in specialised components (i.e. lake and river species and tyrphophiles) were of key importance. The formation of beetle communities in the lakes was influenced to a greater extent by environmental factors, namely substrate, macrophyte structure and Sphagnum mat cover, than by the physical parameters of the water (pH, saturation or conductivity). The lakes proved to be of considerable ecological value. Regardless of the stage of succession, they are a habitat for numerous species, including rare and endangered ones. Hence, on the one hand humic lakes play an important role in local biodiversity, whereas on the other hand they may be perceived as refuges for species in environments that could be restored as a result of beneficial measures.

scholarly journals DECISION-MAKING AT THE FIRST MANAGEMENT LEVEL: THE INTERFERENCE OF THE ORGANIZATIONAL CULTURE

2018 ◽  
Vol 19 (3) ◽  
Author(s):  
GUSTAVO G. MARCHISOTTI ◽  
MARIA DE L. C. DOMINGOS ◽  
RODRIGO L. DE ALMEIDA
Keyword(s):  
Decision Making ◽  
Organizational Culture ◽  
Treatment Technique ◽  
Exploratory Research ◽  
Structured Interviews ◽  
Management Level ◽  
Decision Making Capacity ◽  
Practical Usefulness ◽  
The One ◽  
Different Origins

ABSTRACT Purpose: This article aims at explaining how a decision is made in the first management level, within five different organizations, from different origins - American, Brazilian and Chinese - in different branches of activity. Originality/value: This is an original work, since it goes beyond the frontiers of knowledge about the subject researched, both for its approach and for its practical usefulness in the day-to-day of the decision makers, being useful for both professionals - and decision making - and for companies - on how to improve the decision-making capacity of their managers. Design/methodology/approach: Fifty managers were interviewed, through the application of a qualitative exploratory research, with the collection of data through semi-structured interviews and content analysis as data analysis and treatment technique. Findings: One may conclude that the decision-making of the first level decision-making managers is more rational. Also, the organizational culture, among the studied variables is the one with the greater impact in the way this management level makes the decisions. This influence of the organizational culture contains three important elements: 1. the need of the manager to act procedurally, using the rules and standards of the company, 2. the use of supporting tools for the decision-making and 3. the learning from the current relationship - or from the past one - with their peers. To go deeper in the theme, we suggest the analysis of the influence of gender in decision-making, under the focus of rationality or intuition, in the first level of the managerial function of the organizations.

scholarly journals Preliminary synthesis of algorithms for automatic control of automobile continuously variable transmissions with flexible links

2020 ◽  
Vol 1 (4) ◽  
pp. 25-37
Author(s):  
A.E. Yesakov ◽  
◽  
A.V. Kretov ◽  
P.A. Krasavin ◽  
◽  
...  
Keyword(s):  
Automatic Control ◽  
Direct Consequence ◽  
Continuously Variable Transmission ◽  
Factors Affecting ◽  
Flexible Links ◽  
Automatic Control Systems ◽  
High Durability ◽  
Continuously Variable Transmissions ◽  
Variable Transmission ◽  
The One

Variators of different operating principles and designs are of interest as components of automatic transmissions for ground transport and traction machines. At the same time, one of the most popular types of variators are the variators built on the basis of continuously variable transmissions with flexible links. The main reasons for the use of such variators in the transmissions of a number of modern passenger vehicles are, on the one hand, the emergence of flexible link designs with high durability, and, on the other hand, the widespread introduction of programmable electronic devices into automatic control systems for continuously variable transmissions. A direct consequence of the latter circumstance was the need for in-depth research aimed at synthesizing such control algorithms that would make it possible to fully use the advantages inherent in continuously variable transmissions with flexible links and minimize the operational consequences of their shortcomings. This paper makes an attempt to solve the problem of synthesizing the algorithm in a preliminary form, based on the goal of providing the vehicle with the best traction and speed properties. The presence of such an attempt will allow, having set the main parameters of a continuously variable transmission for some reason, to develop the hardware of the automatic control system. In turn, this will make it possible to synthesize a refined algorithm that takes into account the dynamics of the system, errors of meters and signal conversion devices, as well as other factors affecting work pro-cesses. When considering the described problem, various variants of the geometry of the contact surfaces of the continuously variable transmission links were taken into account and the corre-sponding mathematical apparatus were formed. The results of calculations, obtained by computer program that implements these devices, are selectively presented in the materials of the paper.

scholarly journals Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

2021 ◽  
Vol 51 (11) ◽  
Author(s):  
Joelson Sousa Lima ◽  
Ana Paula Presley Oliveira Sampaio ◽  
Mylla Christy da Silva Dufossé ◽  
Paula Fernanda Morais de Sousa ◽  
Josyane Brasil da Silva ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Growth Kinetics ◽  
Storage Conditions ◽  
Buffalo Milk ◽  
Production Chain ◽  
Pasteurized Milk ◽  
Processing And Storage ◽  
And Storage ◽  
Kinetics Of

ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food.

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