Consumer responses to pork loin chops with different degrees of muscle quality in two western Canadian cities

1994 ◽  
Vol 74 (3) ◽  
pp. 425-432 ◽  
Author(s):  
L. E. Jeremiah
Keyword(s):  
Key Words ◽  
Ethnic Groups ◽  
Quality Standards ◽  
Consumer Response ◽  
Muscle Quality ◽  
Western Canada ◽  
Demographic Information ◽  
Consumer Responses ◽  
Fat Thickness ◽  
Pork Loin

A total of 1115 consumers were interviewed at random as they passed through seven supermarkets in Calgary and eight in Edmonton, Alberta. Stores were strategically selected to be representative of all age, socioeconomic, and ethnic groups to the extent they were represented in the populations of these cities. Consumers were asked to evaluate the packages of pork loin chops in an array containing an equal number of packages from each of three muscle quality groups (pale, soft, exudative (PSE); normal; and dark, firm, dry (DFD)) and to rank them in their order of preference. Care was taken to ensure that all chops were equal in size and trimmed to a uniform fat thickness. In addition, consumers were asked to identify packages they would be unwilling to purchase and to give pertinent demographic information. Results indicated consumers most preferred DFD chops and least preferred PSE chops. However, some groups of consumers exhibited greatest preference for PSE chops, while others exhibited greatest preference for normal appearing chops. Although present findings for the majority of consumers coupled with previous findings regarding palatability suggest pork muscle quality standards should be revised to make DFD, but not extremely DFD, the highest quality group, Alberta results may not reflect consumer responses in other areas. Key words: Consumer response, quality, pork, western Canada

A NOTE ON THE INFLUENCE OF INHERENT MUSCLE QUALITY ON COOKING LOSSES AND PALATABILITY ATTRIBUTES OF PORK LOIN CHOPS

1984 ◽  
Vol 64 (3) ◽  
pp. 773-775 ◽  
Author(s):  
L. E. JEREMIAH
Keyword(s):  
Key Words ◽  
Muscle Quality ◽  
Ph Values ◽  
Pork Loin

Loin chops from 60 pork carcasses were divided equally among three muscle quality groups (pale, soft, exudative; normal; dark, firm, dry), based upon 45-min and 24-h pH values and visual appearances of the ham and loin muscles. Palatability evaluations indicated only juiciness was significantly influenced by differences in muscle quality. Chops from DFD carcasses were rated more juicy than those from PSE carcasses. There were no significant differences in cooking losses among muscle quality groups. Key words: Pork, muscle quality, palatability, cooking losses

THE PHYSICOCHEMICAL PROPERTIES OF GLUCOMANNAN FLOUR OF AMORPHOPHALLUS PAEONIIFOLIUS CULTIVALED IN THUA THIEN HUE

2014 ◽  
pp. 87-92
Author(s):  
Thi Hoai Nguyen ◽  
Thi Van Thi Tran ◽  
Trung Hieu Le ◽  
Thi Mai Huong Vo
Keyword(s):  
Physical Chemistry ◽  
Physicochemical Properties ◽  
Key Words ◽  
Quality Standards ◽  
Spectroscopic Methods ◽  
Research Results ◽  
Beneficial Effects ◽  
Laser Analysis ◽  
Set Up

Background: There are many beneficial effects such as reducing the risk of obesity, diabetes, hyperlipidemia and hypercholesterolemia from Amorphophallus sp. This reports are research results of physicochemical properties of glucomannan flour from tubers of Amorphophallus paeoniifolius cultivated in Thua Thien Hue. Materials: Glucomannan flour from tubers of Amorphophallus paeoniifolius (Dennst) Nicolson – Araceae cultivated in Thua Thien Hue. Method: Identify the quantity and physicochemical properties by many methods such as using enzymes, chemistry, physical chemistry, spectroscopic methods, laser analysis. Results: Identified starch and glucomannan quantity, physicochemical properties and indicators of microbiological of glucomannan flour. Conclusion: From the achieved results set up quality standards of glucomannan flour from tubers of Amorphophallus paeoniifolius cultivated in Thua Thien Hue. Key words: Glucomannan, starch, β-amylase.

scholarly journals “When” Does It Pay to Be Good? Attributions Mediate the Way CSR Elements Impact on Consumer Responses, and Are Controllable

2021 ◽  
Vol 13 (11) ◽  
pp. 5869
Author(s):  
Athanasios Krystallis ◽  
Vlad Zaharia ◽  
Antonis Zairis
Keyword(s):  
Past Research ◽  
Consumer Response ◽  
Multiple Mediation ◽  
Consumer Responses ◽  
Mediating Role ◽  
Consumer Attributions ◽  
The Right ◽  
The Relationship ◽  
Experimental Survey

Responding to the appeal for more research on the contingencies that shape the relationship between CSR and corporate performance, this paper incorporates environmental CSR, sets up an experimental survey and employs multiple mediation analysis with the aim to test the mediating role of consumer attributions on the CSR elements–consumer responses relationship; and further to examine the degree to which attributions are controllable, i.e., specific CSR elements activate specific type of attributions. Results support that attributions have a strong predicting power on consumer outcomes. The right time of appearance and the appropriate amount of resources committed to a CSR campaign, through the dual type of attributions they activate (more positive, i.e., values-driven and less negative, i.e., egoistic), impact positively on consumer reactions. In this respect, the study adds to past research showing that attributions are controllable, i.e., specific CSR initiative characteristics of a impact on the dimensionality of attributions and, through that, on specific target-types of consumer responses. This study thus shows that the activation of a dual-level attributions’ system is ambivalent, dependent on the character of the CSR campaign. The fact that specific CSR elements (i.e., CSR Timing) activate dual-level CSR motives that act complementarily indicates that managers should be clear about the capabilities of the elements of their CSR initiatives and how much impact they expect those elements to have on consumer response.

Kernel colour varies with cultivars and environments in barley

1998 ◽  
Vol 78 (2) ◽  
pp. 217-222 ◽  
Author(s):  
M. J. Edney ◽  
T. M. Choo ◽  
D. Kong ◽  
T. Ferguson ◽  
K. M. Ho ◽  
...  
Keyword(s):  
Hordeum Vulgare ◽  
Key Words ◽  
Western Canada ◽  
Net Blotch ◽  
Hordeum Vulgare L ◽  
Eastern Canada ◽  
Key Words Barley

Kernel colour is an important marketing trait for both malting and feed barleys. Therefore a study was initiated to investigate the kernel colour of 75 Canadian barley (Hordeum vulgare L.) cultivars at three locations (Charlottetown, Ottawa and Bentley) across Canada in 1991 and 1992. Kernel colour was measured by an Instrumar Colormet Spectrocolorimeter. Kernel colour was found to be brighter at the two locations in eastern Canada (Charlottetown and Ottawa) than at the location in western Canada (Bentley). Two-row cultivars on average were more discoloured than six-row cultivars; eastern two-row were more discoloured than western two-row. Covered barleys were less discoloured than hulless barleys in five of the six environments, but covered barleys at Bentley in 1992 were more discoloured than hulless barleys. Kernel discolouration appeared to be associated with susceptibility to net blotch for six-row cultivars. More studies are needed on kernel discolouration of barley. Key words: Barley, Hordeum vulgare, kernel colour

THE EFFECTS OF SLAUGHTER WEIGHT AND SEX ON THE COOKING LOSSES FROM AND PALATABILITY ATTRIBUTES OF PORK LOIN CHOPS

1984 ◽  
Vol 64 (1) ◽  
pp. 39-43 ◽  
Author(s):  
L. E. JEREMIAH ◽  
G. M. WEISS
Keyword(s):  
Key Words ◽  
Slaughter Weight ◽  
Cooking Properties ◽  
Group 4 ◽  
Practical Standpoint ◽  
Group 3 ◽  
Pork Loin ◽  
Group 5 ◽  
Group 2 ◽  
Group 1

A total of 130 barrows and 113 gilts were slaughtered over a range of liveweights from 65.6 to 143.9 kg. These animals were randomly assigned to six different liveweight groups (group 1, less than 79.5 kg; group 2, 79.5 through 93.1 kg; group 3, 93.2 through 106.7 kg; group 4, 106.8 through 120.4 kg; group 5, 120.5 through 134.0 kg; and group 6, 134.1 kg and over) and utilized to evaluate the effects of slaughter weight and sex on palatability and cooking properties. The composite results indicated that the slaughter weight of both barrows and gilts can, from a practical standpoint, be increased to take advantage of potential economic advantages without meaningfully altering cooking losses or palatability attributes. Key words: Pork, slaughter weight, sex, palatability, cooking losses

Hysyn100 summer turnip rape

1996 ◽  
Vol 76 (1) ◽  
pp. 127-128 ◽  
Author(s):  
K. C. Falk ◽  
F. M. Stoenescu
Keyword(s):  
Key Words ◽  
Brassica Rapa ◽  
Western Canada ◽  
Turnip Rape ◽  
Cultivar Description ◽  
Canola Quality

Hysyn100 summer turnip rape (Brassica rapa L.) is a canola-quality population-synthetic (Syn1) with high oil and protein contents that is well adapted to the short- and mid-season growing areas of western Canada. Key words: Turnip rape (summer), synthetic, cultivar description

Metribuzin residues in lentil following postemergence application

1998 ◽  
Vol 78 (1) ◽  
pp. 167-169 ◽  
Author(s):  
Allan J. Cessna
Keyword(s):  
Gas Chromatography ◽  
Key Words ◽  
Lens Culinaris ◽  
Residue Analysis ◽  
Mature Seed ◽  
Western Canada

In a study involving two sites in western Canada, residues of the herbicide metribuzin in lentil were monitored by gas chromatography following postemergence application at 0.28 kg a.i. ha−1. On the day of spraying, initial residues in lentil green foliage were of the order of 1 mg kg−1. Metribuzin residues in the green foliage continually decreased with time to non-detectable levels (< 0.02 mg kg−1) at 42 d after application. No metribuzin residues were detected in the straw or mature seed. Key words: Metribuzin, 4-amino-6-(1,1-dimethylethyl)-3-(methylthio-1,2,4-triazin-5(4H)-one; lentil, Lens culinaris Medic., residues, residue analysis, gas chromatography

Offer Attractiveness, Decision Conflict, and Consumer Response

2018 ◽  
pp. 245-250
Author(s):  
Ananya Rajagopal
Keyword(s):  
Consumer Choice ◽  
Decision Process ◽  
Consumer Satisfaction ◽  
Consumer Response ◽  
Store Loyalty ◽  
Store Choice ◽  
Consumer Responses ◽  
Analysis Process ◽  
Two Factors ◽  
Decision Satisfaction

Consumer responses to attractive offers, both in terms of consumer satisfaction with the decision process and in terms of subsequent store choice behavior, have been analyzed in this paper through a factorial analysis process, conducted in Mexico in reference to consumer choice and decision satisfaction variables. The results suggest that consumer response to attractive offer is driven to a large extent by two factors: the effect of a discount sale on the available options of goods and the degree of store loyalty. Overall, the discussion of results of the four studies presented in the paper demonstrates that consumer response to clearance sales, both in terms of decision satisfaction levels and attractiveness of retails stores, are strongly influenced by the variables of price sensitivity, attractiveness of products, loyalty and perceived value on available brands.

THE EFFECTS OF CARCASS GRADE AND SEX ON THE LEAN CONTENT OF BEEF CARCASSES

1987 ◽  
Vol 67 (1) ◽  
pp. 205-208 ◽  
Author(s):  
S. D. M. JONES ◽  
A. K. W. TONG ◽  
W. M. ROBERTSON
Keyword(s):  
Sex Differences ◽  
Key Words ◽  
Subcutaneous Fat ◽  
Pricing Policies ◽  
Content Variation ◽  
Beef Carcasses ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness

Heifer (n = 82) and steer (n = 89) carcasses were compared for lean content at the same grade (Canada A1 or A2), or at the same depth of average rib fat thickness within a grade (8.5 or 12.1 mm). Lean content for A1 grade carcasses was found to average 63.3% with a range from 55.6 to 69.2%. The corresponding figures for A2 grade carcasses were 60.0% lean and a range from 53.7 to 66.2%. A1 grade steer carcasses were found to contain 1.7% more lean than A1 grade heifer carcasses, but this difference was reduced to 1.2% when the comparison was made at an equal depth of subcutaneous fat thickness. There were no sex differences in lean content for A2 grade carcasses. The results are discussed with reference to lean content variation in existing carcass grades and pricing policies for heifer and steer carcasses of the same carcass grade. Key words: Beef, carcasses, steer, heifer, composition, grade

Isoetes × marensis, a new interspecific hybrid from western Canada

1995 ◽  
Vol 73 (9) ◽  
pp. 1345-1353 ◽  
Author(s):  
Donald M. Britton ◽  
Daniel F. Brunton
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
British Columbia ◽  
Key Words ◽  
North American ◽  
Interspecific Hybrid ◽  
Western Canada ◽  
Hybrid Plants ◽  
Surface Ornamentation ◽  
Scanning Electron

A new interspecific hybrid in Isoetes, I. maritima Underw. × I. howellii Engelm., is delineated and described from the Shuswap Highlands region of British Columbia by means of cytology and scanning electron microscopy of spores. Isoetes × marensis D.M. Britton and D.F. Brunton, hyb.nov. is the name proposed for this taxon. It is triploid (3x; 2n = 33) and is believed to produce only sterile and (or) aborted spores. Hybrid plants have polymorphic spores that demonstrate size and surface ornamentation features intermediate between those of the putative parents. Three populations were examined, each growing with both of the putative parents in silt and sand among granite cobble over clay along an emergent lakeshore. Isoetes × marensis is the first described North American hybrid involving an amphibious Isoetes. It is expected to be a rare taxon owing to the restricted sympatric area of the putative parents and their tendency to occupy different habitats. Key words: Isoetes, Isoetes howellii, Isoetes maritima, hybrid, British Columbia.

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