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Industry Standards (industry + standards)
Selected AbstractsPricing U.S. North Atlantic bluefin tuna and implications for managementAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2001Michael T. Carroll Bluefin tuna is regarded as a high-quality product in the Japanese market and is characterized by an unusual marketing system by seafood industry standards. Each fish is individually inspected for various quality attributes before being flown to Japan for the fresh tuna market. The first objective of this study is to formally evaluate the degree to which the price of U.S. fresh bluefin tuna is determined by quality attributes of each fish, rather than by just the quantity supplied. This is accomplished using a Hedonic model. The results support the hypothesis that the fresh bluefin tuna price is, in fact, significantly influenced by the quality attributes of the fish, including the freshness, fat content, color, and shape. Interesting implications for public management of this highly valued resource arise from the results. [Econ-Lit citation: L150, L190, L660] © 2001 John Wiley & Sons, Inc. [source] Making the Transition to a Food Science Curriculum Based on Assessment of Learning OutcomesJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2003R.W. Hartel ABSTRACT: Despite the well-documented advantages of switching to instruction based on assessment of learning outcomes, many academic disciplines, including food science, are still based on the traditional mode of instruction. The problems of converting from traditional to assessment-driven instruction are numerous and change in the university setting is slow. However, certain guidelines can be followed to start the process for change and evaluate the effects on student learning. A partnership between the industry being served and academic instructors is needed to ensure that assessment-based instruction is focused on the proper principles. Methods of assessment of learning outcomes need to be carefully chosen and developed to bring industry standards and student learning together. This can be done only if both direct and indirect assessments at the program level provide faculty with means to answer their most pressing questions about what students know and are able to do as a result of Food Science education. [source] THE MEULLENET-OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATIONJOURNAL OF TEXTURE STUDIES, Issue 6 2008Y.S. LEE ABSTRACT The Meullenet-Owens Razor Shear (MORS), recently developed for the assessment of poultry meat tenderness, is a reliable instrumental method. Three different studies were conducted to (1) investigate the adaptation of MORS to an Instron InSpec 2200 tester (InSpec); (2) optimize the number of replications necessary per fillet to obtain a reliable instrumental tenderness mean; and (3) test the efficacy of a blunt version of MORS (BMORS). In study 1, the tenderness of 157 cooked broiler breast fillets was predicted by the MORS performed with both a texture analyzer (MORS standard) and InSpec. The correlation coefficient of 0.95 was reported for the MORS energy obtained from the both tests, indicating that the MORS performed with an InSpec is equivalent to that performed on the more expensive texture analyzer. In study 2, eight shears were taken on each cooked fillet (101 fillets) to determine a recommended number of shears per fillet for the MORS. The composite hypothesis test was conducted considering the average of 8 shears as Y (representative estimated tenderness of a fillet) and the average of 2, 3, 4, 5, 6 or 7 as X (potentials for recommended number of shears). The results showed that the optimal number of replications of the MORS for a reliable estimate of tenderness to be four shears or greater per fillet. A blunt version of MORS (BMORS) was introduced in study 3. A total of 288 broilers (576 fillets) were deboned at eight different postmortem deboning times. Tenderness of cooked fillets was assessed by both the MORS and BMORS on the same individual fillets. Both methods were equivalent in performance for predicting broiler breast meat tenderness, giving a correlation coefficient of 0.99 with all instrumental parameters obtained from both methods. Tenderness intensity perceived by consumers was slightly more highly correlated to BMORS energy (r = ,0.90) than MORS energy (r = ,0.87). The BMORS was recommended to use especially for tough meat because of its better discrimination ability among tough meat. Overall, both the MORS and BMORS were proven to be reliable predictors for broiler breast meat tenderness. PRACTICAL APPLICATIONS The incidence of tough meat has been a major issue the poultry industry faces. Therefore, the need to ensure consumer acceptance and the increased recognition of the importance of tenderness has led to the development of instrumental methods for monitoring meat tenderness. To date, a great deal of efforts has been devoted to the development of such instrumental methods. One promising method is the Meullenet-Owens Razor Shear (MORS). The method has gained in popularity for predicting poultry meat tenderness because of its high reliability as well as simplicity compared with that of other industry standards (Warner-Bratzler shear or Allo-Kramer shear). The MORS is not only as reliable as the industry standards, but also more rapid because of the elimination of the sample cutting steps. The application of the MORS will be of benefit to the poultry industry as it could significantly save labor or time to implement for routine quality control. [source] Flare pilot system safety,PROCESS SAFETY PROGRESS, Issue 1 2007John Bellovich Abstract One of the worst nightmares a plant manager can experience is a complete flare system outage. The flare system is the last line of defense for many refining and petrochemical facilities and, when out of commission, can cause the shutdown of the entire facility. Flare ignition failure may lead to unburned venting of dangerous gases, and may develop into an explosive hazard leading to the loss of property and equipment, or worse, injury to personnel or loss of life. The safety and effectiveness of flaring are dependent upon one or more continuously burning pilots for immediate and sustained ignition of gases exiting a flare burner. Because pilot failure can compromise safety and effectiveness, it should be detected quickly and accurately to allow prompt automatic and/or operator response. Proper disposal of process and waste gases during routine and/or emergency conditions is crucial to help operating facilities protect plant employees and the surrounding community, and to avoid hundreds of thousands of dollars in fines. These reasons alone make the pilot monitoring and ignition system the most important component of any flare system. The advanced flare pilot systems explained in this article offer increased protection from harsh environmental conditions and rapid notice of pilot flame failure. Recently published industry standards for flare pilot design and performance are also discussed. © 2006 American Institute of Chemical Engineers Process Saf Prog, 2007 [source] Perspective: Economic Conditions, Entrepreneurship, First-Product Development, and New Venture Success,THE JOURNAL OF PRODUCT INNOVATION MANAGEMENT, Issue 1 2010Lisa Z. Song Entrepreneurial ventures have a significant impact on new job creation and economic growth, but existing evidence indicates that most entrepreneurial ventures fail. This paper reports key insights from VENSURV, a new database that tracks the success and failure of ventures founded since 1998. Based on an analysis of 539 new ventures founded during the years 1991,2001, the following conclusions are reached. First, consistent with prior research, less than half of the 539 ventures survived more than two years. Second, economic downturns lead to higher failure rates for new ventures. Third, new venture success is highly correlated with first-product success. Fourth, first-product success is enhanced when those products are introduced into markets with emerging market needs but with established industry standards. Finally, first-product and venture performance are significantly higher for products based on ideas that came from the founders. In addition, the most successful first products are based on ideas that reflect both technology development and an analysis of customer needs. [source] | |||||||||||||