Understanding portuguese consumer acceptability of seaweed-based snacks

The world's population is growing and that. As a result, the world's resources are becoming increasingly scarce. Over the years, the food industry has become more competitive, while consumers have become more concerned about what they eat, especially the nutritional and health benefits of the food they eat. The consumption of algae has proven to be an alternative to the environmental saturation resulting from the production of more traditional foods, and therefore the promotion of the consumption of algae is of great importance, since it tends to be a healthy alternative that benefits both human beings and the planet's ecosystem, promoting the sustainability of the planet. This study attempts to validate an alternative way of consuming seaweed: seaweed snacks. In order to explore understand the Portuguese consumer acceptability of seaweed-based snacks, will be evaluate the impact of the independent variables: familiarity, knowledge of seaweed, neophobia and product certification and labelling, on the independent variable will be assessed. It was observed that the respondents claimed not to have sufficient knowledge about seaweed, despite having some previous experience with it: seeing and eating seaweed-based food. The product that stood out the most was the seaweed-based snack, confirming that it could be a good bet for the market to overcome the barriers inherent in seaweed consumption. Labelling is also an aid in choosing healthier food products and can also be very useful in spreading nutritional and health information about algae-based foods

Ach Brito - sell or not sell?

This case study is based on a real family business, Ach Brito. The company has more than 100 years of history and is in its 4th Generation. It is a well-known Portuguese firm that has had a stable growth and sells in more than 50 countries. The main focus of this case is on participation selling in a family business context. The case intends to: illustrate how family companies can surpass obstacles and return to a stable path; leading to a discussion regarding capital selling in a family business context; family business decision-making complexity and emotional value impact. Ach Brito’s case is a basis for discussion of family business theoretical content. The case includes a teaching note to beacon the lecture of the case in classroom context. Complementary readings and discussion questions with suggested answers are available with the objective of enhancing the learning process

Sheep and goat meat processed products quality: a review

Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.Authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). Authors are also thankful to the project UIDB/CVT/00772/2020 funded by the Foundation for Science and Technology (FCT, Portugal).info:eu-repo/semantics/publishedVersio

Non-destructive imaging and spectroscopic techniques for assessment of carcass and meat quality in sheep and goats: a review

In the last decade, there has been a significant development in rapid, non-destructive and non-invasive techniques to evaluate carcass composition and meat quality of meat species. This article aims to review the recent technological advances of non-destructive and non-invasive techniques to provide objective data to evaluate carcass composition and quality traits of sheep and goat meat. We highlight imaging and spectroscopy techniques and practical aspects, such as accuracy, reliability, cost, portability, speed and ease of use. For the imaging techniques, recent improvements in the use of dual-energy X-ray absorptiometry, computed tomography and magnetic resonance imaging to assess sheep and goat carcass and meat quality will be addressed. Optical technologies are gaining importance for monitoring and evaluating the quality and safety of carcasses and meat and, among them, those that deserve more attention are visible and infrared reflectance spectroscopy, hyperspectral imagery and Raman spectroscopy. In this work, advances in research involving these techniques in their application to sheep and goats are presented and discussed. In recent years, there has been substantial investment and research in fast, non-destructive and easy-to-use technology to raise the standards of quality and food safety in all stages of sheep and goat meat production. © 2020 by the authors.Authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. The authors A. Teixeira and S. Rodrigues are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568). CECAV authors are thankful to the project UIDB/CVT/00772/2020 funded by the Foundation for Science and Technology (FCT, Portugal).info:eu-repo/semantics/publishedVersio