The possibility of using fluid whey in comminuted meat products: capacity and viscosity of the model emulsions prepared using whey and muscle proteins

The emulsion capacity (EC) of whey and sarcoplasmic proteins were low when they were used alone, but the EC and viscosity (EV) of total meat proteins (TMP) were higher than those values of other proteins investigated, including a combination of whey plus TMP. However, the solubility of the TMP proteins was lower than that of the other proteins investigated, probably due to the differences in the physico-chemical properties of whey and muscle proteins and the buffer used. In general, EC of whey proteins showed a significant alteration when used in combination with muscle proteins, while its solubility was not changed. The present results suggest that it is possible to use fluid whey in emulsion-type meat products and these studies should continue using actual meat emulsion systems. © 1995 Springer-Verlag

Students’ satisfaction and teaching efficiency of university offer

This study analyses the factors affecting students’ satisfaction with university experience, focusing on the aspects characterising the teaching efficiency of educational offer. For this purpose, organisation of teaching activities, available information, teaching materials, and other facilities offered to students to make their learning experience more successful, are considered as indicators of teaching efficiency. Our interest in this topic is justified by the importance that students’ satisfaction assumes, not only as indicator of the quality of educational services but also for its relationship with overall life satisfaction and subjective well-being. A structural equation model with latent variables is estimated by using survey and administrative data of the University of Pisa. Main findings seem to show that teaching efficiency has a positive effect on satisfaction and suggest that whenever it is inadequate, or at least, considered as such, students are less satisfied for their university experience. The effects of other factors on students’ satisfaction such as studies organisation, social capital and internship experience are also discussed