Importance of steak origin to restaurant customers

Introduction Today, consumers are more informed about the origin of their food due to the desire to have confidence in the safety of their food. This need for information has lead to an increase in demand for even higher levels of safety and quality (Unnevehr, 2003). Currently, traceability and source-verification are considered indicators of beef quality and safety by consumers. Mennecke et al. (2007) found that consumers place a high precedence on any information that can relate to the origin and production of their food. Research also indicates there could be preference for U.S. beef, especially beef from the Midwest (Mennecke et al., 2007). With the advent of animal identification systems, opportunities are increasing to provide source-verified beef to restaurant patrons. Restaurants and producers could create a niche market by offering products that are either source-verified or traceable from farm to restaurant. In order for this to be a viable option there has to be a financial incentive. Dickenson and Bailey (2002) along with Loureiro and Umberger (2007) found a majority of consumers are willing to pay more for a red-meat product that has a confirmed traceability. Patrons in high-end restaurants often have more disposable income and are willing to pay more for a premium product. Also, trends popular in high-end restaurants are frequently emulated in more casual restaurants. Dickenson and Bailey (2002) report discussed a need to verify their results by conducting a retail study. Placing source-verfied meat in high-end restaurants and testing if consumers will pay a premium for products with various forms of traceability is one way to verify their findings. The objectives of this research were to determine factors that influence consumer purchasing decisions in high-end restaurants. From there, it was possible to discover if consumers were interested in knowing the origin of their beef and the extent to which they were willing to pay a premium for this information

Consumer Sensory Acceptance and Value of Wet-Aged and Dry-Aged Beef Steaks

To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1°C cooler. Pairs of strip loins were matched to similar Warner- Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged Choice samples were numerically superior for all sensory traits, consumers placed similar bid values (P = 0.12) on wet- and dry-aged Choice samples ($3.82 per 0.45 kg and$3.57 per 0.45 kg, respectively). Wet-aged Prime samples were rated more desirable (P \u3c 0.001) for flavor, tenderness, and overall acceptability than dry-aged Prime samples. Wet-aged Prime samples were valued at $4.02 per 0.45 kg, whereas dry-aged Prime samples brought$3.58 per 0.45 kg (P = 0.008). Consumers (29.3%) who preferred the dry-aged Choice samples over the wet-aged Choice samples were willing to pay $1.99/0.45 kg more (P \u3c 0.001) for dry-aged samples. The consumers who preferred the wet-aged Choice over the dry-aged Choice samples (39.2$1.77/0.45 kg more (P \u3c 0.0001). Consumers who preferred wet-aged Prime over dry-aged Prime samples (45.8%) paid $1.92/0.45 kg more (P \u3c 0.0001). Consumers who preferred dry-aged Prime samples (27.5$1.92/0.45 kg more than for the wet-aged Prime samples. Although more consumers preferred wet-aged samples, markets do exist for dry-aged beef, and consumers are willing to pay a premium for this product

Chain failure and chain goods: re-thinking value chain upgrading and promotion in developing countries

The concept of value chain upgrading and promotion has been proposed as a vehicle for small-holder farmers in developing countries to gain access to higher value markets and thus generate greater income for their families and communities. However, there are many instances where investments in upgrading have not generated the expected outcomes. One of the contributing factors has been that existing approaches focus more on who does what rather than the real problem to be addressed. A chain failure framework on the other hand focuses attention on the core problem and the appropriate response, rather than on who does what. It takes a system view rather than a function or component view, and it starts from the supposition that the only reason for intervening in a value chain is to increase chain surplus, where chain surplus is properly measured to include any chain or social externalities. In this paper we review some of the existing literature on value chain upgrading and promotion as proposed for developing country situations, outline the essential elements of the chain failure/chain good theory and its relationship to the club goods literature, and then assess whether the chain upgrading and promotion literature can be reconfigured as a chain failure/chain good problem, using a number of published case studies. Finally, we discuss various types of governance models used in agricultural value chains in developing countries and suggest how well they might align with the chain failure/chain good approach.Garry Griffith, Derek Baker, Euan Fleming, Stuart Mounter, Bill Malcolm, Wendy Umberge

An approximate renormalization-group transformation for Hamiltonian systems with three degrees of freedom

We construct an approximate renormalization transformation that combines Kolmogorov-Arnold-Moser (KAM)and renormalization-group techniques, to analyze instabilities in Hamiltonian systems with three degrees of freedom. This scheme is implemented both for isoenergetically nondegenerate and for degenerate Hamiltonians. For the spiral mean frequency vector, we find numerically that the iterations of the transformation on nondegenerate Hamiltonians tend to degenerate ones on the critical surface. As a consequence, isoenergetically degenerate and nondegenerate Hamiltonians belong to the same universality class, and thus the corresponding critical invariant tori have the same type of scaling properties. We numerically investigate the structure of the attracting set on the critical surface and find that it is a strange nonchaotic attractor. We compute exponents that characterize its universality class.Comment: 10 pages typeset using REVTeX, 7 PS figure

Age differences in physiological responses to self-paced and incremental V˙O2max\dot V O_{2max} testing

Purpose: A self-paced maximal exercise protocol has demonstrated higher $\dot V O_{2max}$ values when compared against traditional tests. The aim was to compare physiological responses to this self-paced $\dot V O_{2max}$ protocol (SPV) in comparison to a traditional ramp $\dot V O_{2max}$ (RAMP) protocol in young (18–30 years) and old (50–75 years) participants. Methods: Forty-four participants (22 young; 22 old) completed both protocols in a randomised, counter-balanced, crossover design. The SPV included 5 × 2 min stages, participants were able to self-regulate their power output (PO) by using incremental ‘clamps’ in ratings of perceived exertion. The RAMP consisted of either 15 or 20 W min$^{−1}$. Results: Expired gases, cardiac output (Q), stroke volume (SV), muscular deoxyhaemoglobin (deoxyHb) and electromyography (EMG) at the vastus lateralis were recorded throughout. Results demonstrated significantly higher $\dot V O_{2max}$ in the SPV (49.68 ± 10.26 ml kg$^{−1}$ min$^{−1}$) vs. the RAMP (47.70 ± 9.98 ml kg$^{−1}$ min$^{−1}$) in the young, but not in the old group (>0.05). Q and SV were significantly higher in the SPV vs. the RAMP in the young (0.05). No differences seen in deoxyHb and EMG for either age groups (>0.05). Peak PO was significantly higher in the SPV vs. the RAMP in both age groups (<0.05). Conclusion: Findings demonstrate that the SPV produces higher $\dot V O_{2max}$, peak Q and SV values in the young group. However, older participants achieved similar $\dot V O_{2max}$ values in both protocols, mostly likely due to age-related differences in cardiovascular responses to incremental exercise, despite them achieving a higher physiological workload in the SPV

A case-series study to explore the efficacy of foot orthoses in treating first metatarsophalangeal joint pain

Background: First metatarsophalangeal (MTP) joint pain is a common foot complaint which is often considered to be a consequence of altered mechanics. Foot orthoses are often prescribed to reduce 1 stMTP joint pain with the aim of altering dorsiflexion at propulsion. This study explores changes in 1 stMTP joint pain and kinematics following the use of foot orthoses.Methods: The effect of modified, pre-fabricated foot orthoses (X-line ®) were evaluated in thirty-two patients with 1 stMTP joint pain of mechanical origin. The primary outcome was pain measured at baseline and 24 weeks using the pain subscale of the foot function index (FFI). In a small sub-group of patients (n = 9), the relationship between pain and kinematic variables was explored with and without their orthoses, using an electromagnetic motion tracking (EMT) system.Results: A significant reduction in pain was observed between baseline (median = 48 mm) and the 24 week endpoint (median = 14.50 mm, z = -4.88, p &lt; 0.001). In the sub-group analysis, we found no relationship between pain reduction and 1 stMTP joint motion, and no significant differences were found between the 1 stMTP joint maximum dorsiflexion or ankle/subtalar complex maximum eversion, with and without the orthoses.Conclusions: This observational study demonstrated a significant decrease in 1 stMTP joint pain associated with the use of foot orthoses. Change in pain was not shown to be associated with 1 stMTP joint dorsiflexion nor with altered ankle/subtalar complex eversion. Further research into the effect of foot orthoses on foot function is indicated. © 2010 Welsh et al; licensee BioMed Central Ltd

Age-related changes in gait biomechanics and their impact on the metabolic cost of walking: Report from a National Institute on Aging workshop

Changes in old age that contribute to the complex issue of an increased metabolic cost of walking (mass-specific energy cost per unit distance traveled) in older adults appear to center at least in part on changes in gait biomechanics. However, age-related changes in energy metabolism, neuromuscular function and connective tissue properties also likely contribute to this problem, of which the consequences are poor mobility and increased risk of inactivity-related disease and disability. The U.S. National Institute on Aging convened a workshop in September 2021 with an interdisciplinary group of scientists to address the gaps in research related to the mechanisms and consequences of changes in mobility in old age. The goal of the workshop was to identify promising ways to move the field forward toward improving gait performance, decreasing energy cost, and enhancing mobility for older adults. This report summarizes the workshop and brings multidisciplinary insight into the known and potential causes and consequences of age-related changes in gait biomechanics. We highlight how gait mechanics and energy cost change with aging, the potential neuromuscular mechanisms and role of connective tissue in these changes, and cutting-edge interventions and technologies that may be used to measure and improve gait and mobility in older adults. Key gaps in the literature that warrant targeted research in the future are identified and discussed

Marketing Source-Verified Beef to Restaurant Patrons

To determine consumer ordering behaviors in high-end restaurants and to see if consumers are interested in the origin of their beef, both an online survey and in-restaurant taste testing were conducted. About two-thirds of the participants in the in-restaurant taste testing ordered the steak with either the state or farm-of-origin description. Compared to a non-source verified steak, taste participants were willing to pay $4.74 more for the steak with the state-of-origin description, and$8.75 more for the steak with the farm-of-origin description. Almost all of the participants acknowledged the best beef comes from the Midwest, specifically naming Nebraska as a state that raises high-quality beef. These data suggest there is consumer interest in a source-verified beef product in high-end restaurants

Building producer loyalty in the Malaysian fresh milk supply chain

This study contributes to the agribusiness supplier relationship management literature both empirically and theoretically. The paper presents results from a survey of 133 dairy producers in Malaysia, and paper identifies how Malaysian milk buyers can build a loyal customer base with their suppliers as a means to secure uninterrupted milk supplies. A structural equation model was conducted to test the conceptual model using AMOS 17.0 software. The results show that whereas timely and collaborative communication, price satisfaction and cultural fit influence positively suppliers contractual and competence trust in their buyers, power dependency negatively influences competence trust. Furthermore, suppliers trust in their buyers will eventually lead to loyalty. The principal implication is that milk processors and other buyers need to engage in collaborative communication with the dairy farmers to ensure continuous and uninterrupted supply.Bonaventure Boniface, Amos Gyau, Randy Stringer and Wendy Umberge