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The aim of the paper is to compare consumer acceptance, sensory analysis and volatile compounds of caiman meat with regard to surubí fish and chicken meat.

Caiman tail, chicken thigh and surubí meats' cuts were cooked in a pan with little oil and salt. The affective tests of acceptance (9-points hedonic scale) and preference ranking were evaluated by 80 consumers. Sensory analysis carried out by eight trained panelists described attributes' intensities on an unstructured linear scale (0–150 mm). Volatile compounds were analysed by solid-phase micro-extraction and gas chromatography/mass spectrometry GC–MS.

Caiman meat had good acceptance values of 6–7 (“like slightly” to “like moderately”), being similarly preferred to surubí but less than chicken. The ratings of bitterness, hardness, fibrous appearance, fibrous texture and cohesiveness were higher and raw colour, characteristic flavour and oiliness were lower in caiman's meat than in the others. Caiman meat had lower juiciness than chicken but similar to surubí. Caiman showed lower levels of aldehydes than chicken, lower level of hydrocarbons and higher levels of acids and esters than the other meats. Alcohols, mainly found in caiman and chicken meat, were positively associated to aroma acceptance. Hydrocarbons, mainly found in surubí meat, were positively associated with the characteristic flavour and negatively correlated with aroma acceptance. Volatile composition of meats was related to their sensory attributes and consumer acceptance.

Given that caiman meat showed similar acceptance and preference to that of surubí, it could be considered a good quality meat, helping promote current programmes of sustainable use of natural resources.

The objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.

Two formulations (Formulation 1 – F1 and Formulation 2 – F2) were characterized at a storage stability of 22 ºC for physicochemical (pH, a_w, moisture, protein, fat and lipid oxidation: TBARs and peroxide index, nitrite/nitrate, texture and thermal analysis: TG), sensory (acceptability), microbiological (Clostridium reducing sulfite, Streptococcus, Salmonella sp., mesophilic and coliform thermosensitive) and histological (organization and tissue distribution) characteristics.

In relation to the water activity (a_w), the formulation F2 presented a value of 0.925 as well as the lower TBARs (0.19 mg MDA/kg) and greater hardness (3945.47 gf), 85% acceptance index and greater mass loss by thermal analysis after 60 days of storage. The multivariate analysis showed that the hardness presents negative correlation in relation cohesiveness, resilience and a_w. There is also a strong positive correlation of the cohesiveness in relation to the resilience and a_w. In addition, moisture has a high positive correlation with TBARs, peroxide index, a_w, L* and texture parameters (adhesiveness, cohesiveness and resilience).

Therefore, the importance of the elaboration process of emulsified meat products was emphasized, aiming to add value and guarantee food safety, taking into account the current legal aspects.

“Originally as a business providing community life services since its founding in 2017, Dingdong (Cayman) has transformed itself into a fresh e-commerce company. After making adjustments to its business model and operating strategy for three times, Dingdong (Cayman) has completed the strategic transition from grocery surrogate shopping to comprehensive self-operation, and built its own commercial fortress. In 2019, the total revenue of the company was five billion yuan. Upon the outbreak of COVID-19, its monthly revenue exceeded 1.2 billion yuan in February 2020, and the year's total revenue was expected to hit 15∼18 billion yuan. To date, Dingdong (Cayman) has formed a supply chain fully based on digital operation and built a commercial fortress in the fresh e-commerce industry. Despite this, its future prospect is not free from challenge. This case mainly deals with the following questions: How about the strategic positioning and core competitiveness of Dingdong (Cayman) in its early days? In the process of rapid expansion, what are the advantages and problems in its business model? How can the digitally operated supply chain support its continuous expansion in the future?”

Supporting the international fight against drug trafficking and serious crime is hard to contest; it is like being in favour of family values. Likewise, therefore, the fight against money laundering, ie burying or disguising the financial proceeds of those activities, including helping someone else to do so. The real and potential long‐term damage to societies, honest government, the rule of law and sound economies is now well recognised. But, on closer inspection, the route mapped out by the international community to achieve the laudable goal of putting serious criminals (and those who assist them) out of business by attacking the financial jugular causes a number of political, economic and legal tensions.

The objective of this study is to assess whether pro-health herbal probiotics, ascorbic acid and allicin added to the finishing diets of hybrid pig influenced the intramuscular fat (IMF) content in longissimus lumborum (LL) muscle, the fatty acid profile and lipid quality indices, as it has an impact on human health.

After 80 days of equal fattening, the pigs were divided into the control group (CT, n = 30 received commercially allowed and applicable antibiotics) and the experimental group (EX, n = 30), which until 95 days of rearing were supplied with fermented herbs extract (FHE Multikraft® Austria) with probiotics Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus plantarum, L-ascorbic acid and extract of garlic (10% allicin). After slaughter, crude fat content and fatty acid profile were determined in LL muscle samples, and on that basis lipid indices were calculated.

Supplementation with FHE, probiotics, L-ascorbic acid and allicin has significantly impacted the crude fat content in the meat and the percentage of fatty acids content: tricosanoic (C23:0), heptadecanoid (C17:1 n-7), eicosanic (C22:1 11cis n-9) and eicosatrienoic (C20:3 11cis n-3), in comparison to CT group. Amongst lipid quality indices, IMF in LL of pigs from EX group, the C18:2 n-6/C18:3 n-3 ratio is characterised by a significantly higher value and thus is more beneficial to the health of the consumer.

The authors have indicated that using FHE, probiotic supplements with ascorbic acid and allicin in commercial fattening of pigs, as an alternative for antibiotic growth promoters (AGP), improves the fatty acid profile of the meat.

FOLIC ACID AND NEURAL TUBE DEFECTS All women planning pregnancy should increase their intake of folic acid to help prevent the risk of their child being born with spina bifida, says Dr Kenneth Caiman, the Government's Chief Medical Officer. In July 1991, the results of a Medical Research Council trial on the effects of folic acid in preventing recurrence of neural tube defects in subsequent pregnancies were published in The Lancet. The trial showed that the chance of a further child having the defect was much reduced where women had taken 4 milligrams of folic acid daily before conception and through to the 12th week of pregnancy.

Entrepreneurship; tourism and hospitality.

Junior or senior-level business students as well as graduate-level (MBA and/or EMBA) classes in entrepreneurship, small business management, strategic management, international business or international economics.

Cuban tour guides working for the communist Castro Government dream of working for themselves or leaving for the USA. Their story is contrasted by a visit to Cuba as told by a US business professor.

To compare entrepreneurship under capitalism that is slowly relaxing their communistic rules, to learn more about the island of Cuba and its potential for tourism and new venture creation, to understand the legal, social, political, historical and cultural barriers to entrepreneurship, to hypothesize or brainstorm potential new ventures for Cuba.

Teaching notes; photos also available upon request from the author.

The objective of this chapter is to identify the key characteristics of Global Services businesses that will thrive and achieve success in the future. These factors are integrated into three main pillars, which we refer to as the Triple-Win. The first and most obvious pillar is technology as a tool. The second pillar is the design and sustainability of the business model, without which the previous factor would be merely a cost and not an investment. And last but not the least, there is the purpose which gives meaning to the proposal, focusing on the human being and their environment. The DIDPAGA business model sits at the intersection of these three elements.

Purpose – A study of the origins of socioeconomic complexity at the agropastoral site of Jachakala in the eastern altiplano of Oruro, Bolivia with pre-Tiwanaku and Tiwanaku-contemporary components (ca. AD 150–1100). It uses faunal remains to explore differential access to subsistence resources.

Methodology/approach – Synchronic and diachronic analyses of camelid faunal remains from the multicomponent highland Bolivian site of Jachakala are used to explore access to cuts of meat of variable meat utility value among three areas of the village community. The merits of interzonal analyses, rather than inter-household comparisons, are argued as well.

Findings – Differential access to cuts of camelid meat among residents of Jachakala indicate early and sustained wealth differences beyond those typical of a subsistence-oriented economy. This is significant in part because of the clear absence of political elites at the site who might have controlled or directed resource distributions.

Research limitations/implications – This study suggests the origins of socioeconomic complexity can be divorced from the development of a political elite, providing a comparative case study for archaeologists interested in similar issues elsewhere.

Originality/value – This approach to the origins of complexity focuses not on agricultural resources or control over the production or distribution of craft or exotic trade goods, but rather on animal remains. Using faunal remains as a proxy for wealth, not just protein or pastoralism, this case study contributes to discussions about incipient complexity.

Reports a postal survey of NHS staff in six Districts in the North Western Region. There were 3,525 replies, from staff in five main occupational groups, with clear social gradients in respect of health status, smoking and exercise, but a more complex picture in respect of diet, stress and uptake of preventative services. There were no significant differences in respect of alchohol consumption. Previous research showed social class differences in mortality of NHS staff; this study documents aspects of lifestyle consistent with that. Although the importance of socio‐economic circumstances and social support should not be disregarded, the survey results emphasize the need for NHS managers to reduce the inequality in health experienced by NHS staff, working with ancillary staff as a priority.