An Analysis of the Diffusion of RFID in the UK Logistics Sector Using a Technology-Acceptance Perspective

In this chapter, the authors explore the factors affecting the UK logistics service providers' intention to use RFID technology from the theoretical perspective of a Technology-Acceptance Model (TAM). The survey data analysis shows that perceived usability of RFID has a significant relationship with the levels of adoption of the technology, but perceived privacy issues and perceived security issues do not have such a significant relationship. Using further moderation analysis, the authors find that the relationship between usability and adoption becomes stronger if there is a high level of support for RFID projects within an organisation. The study points to the need to improve the appreciation and support in an organisation for RFID projects. For example, top management should be well informed so as to provide good support, while employees should be motivated to back the use of RFID in their operations. An appropriate level of the required infrastructure will also help increase the usability and hence the adoption of RFID in UK logistics

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Book Chapter published in a text bookAlthough meat color is an important quality attribute that influences purchasing decisions at the point of sale; repeat purchases are often dependent on tenderness. Aging is a postharvest value addition process commonly employed to improve meat palatability. Ideal aging time is critical for maximizing the benefits on palatability and stable meat color. Extended aging time (>14 days) decreases color stability, while it has a limited benefit on improving tenderness. Postmortem muscle is biochemically active, and various enzymes involved in metabolic pathways remain active. The use of high throughput techniques such as proteomics and metabolomics has helped to elucidate the molecular changes occurring at the cellular level. This chapter will discuss the effects of aging on the biochemical basis of meat color and tenderness, and some of the strategies to improve the value of extended-aged beefNot Availabl