Search results

1 – 10 of 807
Article
Publication date: 29 April 2021

Solomon Rajkumar, Renuka Nayar, Kavitha Rajagopal, Eaknath B. Chakurkar, Vismitha Shree Venkatesh, Prejit Nambiar and Venkatesh Paramesh

The purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer food safety…

Abstract

Purpose

The purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer food safety indices and also to evaluate socio-demographic influences on various consumer food safety indices.

Design/methodology/approach

Primary data in the form of 210 questionnaire responses were collected from Goan pork sausage consumers. Based on the responses, seven various consumer food safety indices were derived. The cumulative score of all the indices were normalized (0–1). The association between socio-demographic variables and consumer indices were evaluated using linear regression analysis, Pearson's correlation matrix, principal component analysis (PCA) and correspondence analysis (CA).

Findings

The results of the analysis indicate that the consumption of Goan pork sausages is most prevalent amongst younger people with high education having higher income. A majority of consumers have high score for the four consumer indices. The results of correlation analysis, regression analysis, PCA and CA revealed a significant association of consumer indices with socio-demographic variables.

Originality/value

The results of this study will provide a way forward for the evaluation of existing overall food safety concerns in the target population and in the future would be used for the promotion of good handling practices and health of Goan pork sausage consumers.

Details

British Food Journal, vol. 123 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 1 April 2021

Xinyi Hong, Chenguang Li, Junfei Bai, Zhifeng Gao and Liming Wang

Following the standard practice of using nutrition claims to denote food functionality, this study empirically explores Chinese consumers’ willingness-to-pay for functional…

1918

Abstract

Purpose

Following the standard practice of using nutrition claims to denote food functionality, this study empirically explores Chinese consumers’ willingness-to-pay for functional processed meat products by using three nutrition claims (namely “increased calcium,” “containing omega-3”, and “reduced salt”) made on pork sausages. It also aims to outline the typical characteristics of Chinese consumer segments based on preferences.

Design/methodology/approach

A choice-based choice experiment is utilized to investigate Chinese consumers’ valuation on attributes of interest regarding functional sausage products. First-hand data was collected in the two cities of Xi'an and Beijing.

Findings

There are market potentials for domestic and/or imported functional processed meat products among Chinese consumers. Nutrition claims made on pork sausages are appealing to Chinese consumers, and therefore, monetarily rewarded by them. Being imported from a more developed country of origin could both positively and negatively impact consumers’ WTP for nutrition claims made on pork sausages. Furthermore, specific functional modification strategies should be taken into account when addressing different segments of the Chinese market. In addition, regional impacts between Xi'an and Beijing are implied in terms of consumers’ valuation for functional pork sausages.

Research limitations/implications

Limitations in the current study are mainly two folds. First, the WTP estimation magnitudes are subject to a hypothetical bias by using a stated preference approach. Second, this study only focuses on pork sausages to explore consumers’ perceptions and selects three nutrition claims among many other relevant options.

Practical implications

Implications are provided for meat marketers and for Chinese official food policymakers, such that promoting meat products with a nutrition claim is an attractive marketing strategy for foreign food manufacturers in China, and more reformulated meat products with better nutritional compositions should be allowed in the Chinese market.

Originality/value

To the best of the author’s knowledge, this research is the first to fill in the literature blank on investigating the consumers’ valuation for functional meat in the emerging market of China. Because when taking Chinese consumers as a target market and evaluating their perceptions of food quality-related labeling and certifications, the existing literature is mainly limited to topics of product safety, organic/green products, and geographical origins. However, nutrition claims, as marketable credence attributes that associate closely to the main characteristics of the functional food products, have been explored to a much lesser extent among Chinese consumers.

Details

China Agricultural Economic Review, vol. 13 no. 2
Type: Research Article
ISSN: 1756-137X

Keywords

Article
Publication date: 1 April 1954

When this Bill came before the House of Lords on March 30th for third reading, Lord Silkin and Lord Douglas of Barloch again voiced their opinions that, in the matter of…

Abstract

When this Bill came before the House of Lords on March 30th for third reading, Lord Silkin and Lord Douglas of Barloch again voiced their opinions that, in the matter of labelling, the Bill, even as amended, does not go far enough in the direction of giving the public information which they ought to have when chemicals and other undesirable commodities are added to food. Thus, Lord Douglas said :

Details

British Food Journal, vol. 56 no. 4
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 September 1915

According to Truth the War Office has selected Mr. C. C. DUNCAN, F.I.C., the Public Analyst for the County of Worcester, for a special post, in which “ he will be responsible for…

Abstract

According to Truth the War Office has selected Mr. C. C. DUNCAN, F.I.C., the Public Analyst for the County of Worcester, for a special post, in which “ he will be responsible for the examination of the water supply for the troops.” “It might be supposed,” our contemporary observes, “that the services of this scientific expert would be worth at least the pay of a Captain. The War Office thinks differently. It is giving Mr. Duncan the pay of a private soldier, a piece of parsimony in no wise excused by the fact that the difference between his military pay and his regular salary will be made up by the Worcestershire County Council.” It appears that MR. DUNCAN has been selected for the post in question on the recommendation of a body described by Truth as “ The Institute of Analysts.” As no such body exists we presume that either the Institute of Chemistry or the cumbrously‐named “ Society of Public Analysts and Other Analytical Chemists” is referred to. It would be interesting to know what the Councils of either or both of these concerns have got to say about the treatment of this member of the profession which they are supposed to represent and whose dignity and interests they are supposed to maintain. The monstrous advertisement issued by the Woolwich Arsenal authorities about a year ago in which scientific chemists with University degrees were invited to apply for appointments at the munificent remuneration of £2 per week is a sufficient illustration of the value put upon scientific attainments by Government Departments in this country. But even this example of fatuous ignorance and inane parsimony has been eclipsed by the present arrangements for the employment of scientific chemists in the Royal Engineers, in which they are invited to enlist with the rank of Corporal and with Corporal's pay and “allowances.” The sulphuric acid scandal recently exposed by The Globe makes it once more abundantly clear that where scientific advice even of an elementary kind is needed no attempt is made to obtain reliable guidance. The wrong people are invariably applied to for advice and the wrong men are appointed to fill responsible posts. The following remarks appear in The Globe of September 23rd :—“We have evidence of the incompetence of the High Explosives Department which thought it fitting to appoint as the comptroller of the shipment of oleum” (i.e., a form of sulphuric acid shipped from America) “a young man, wholly inexperienced, at a handsome salary, his only qualification apparently being that he was the son of his father. This young man was completely ignorant of the properties of oleum. His first introduction to the acid was when he was called upon to advise as to the best method of shipment.” According to the facts stated in The Globe the result of this bungling has been a loss of some hundreds of thousands of pounds to the taxpayers of this country.

Details

British Food Journal, vol. 17 no. 9
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 May 1967

The long‐awaited regulations to provide statutory compositional requirements for the ever‐increasing range of meat products have at last arrived; presented in the form of a…

Abstract

The long‐awaited regulations to provide statutory compositional requirements for the ever‐increasing range of meat products have at last arrived; presented in the form of a triology—The Canned Meat Product Regulations, The Meat Pie and Sausage Roll Regulations and The Sausage and Other Meat Product Regulations—all of which apply to England and Wales only; presumably the Scottish counterparts, modified for the geographical variations in commodities, will appear in due course. The Meat Pie and Sausage Roll Regulations come into operation on May 31 1968; the other two on May 31 1969.

Details

British Food Journal, vol. 69 no. 5
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 June 1971

At each New Year we stand at the threshold of fresh scenes and hopes, of opportunities and pastures new. It is the time for casting off shackles and burdens that have weighed us…

Abstract

At each New Year we stand at the threshold of fresh scenes and hopes, of opportunities and pastures new. It is the time for casting off shackles and burdens that have weighed us down in the old year; almost a new chapter of life. We scan the prevailing scene for signs that will chart the year's unrolling and beyond, and hope profoundly for a smooth passage. The present is largely the product of the past, but of the future, who knows? Man therefore forever seems to be entering upon something new—a change, a challenge, events of great portent. This, of course, is what life is all about. Trends usually precede events, often by a decade or more, yet it is a paradox that so many are taken by surprise when they occur. Trends there have been and well marked; signs, too, for the discerning. In fields particular, they portend overall progress; in general, not a few bode ill.

Details

British Food Journal, vol. 73 no. 6
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 April 1955

The forty‐seventh annual report of the U.S. Food and Drugs Administration is included in the recently published Annual Report of the U.S. Department of Health, Education and…

Abstract

The forty‐seventh annual report of the U.S. Food and Drugs Administration is included in the recently published Annual Report of the U.S. Department of Health, Education and Welfare for 1953. Modern food legislation in Great Britain may be said to have its origins in the series of Acts passed between the years 1860 and 1875, but in spite of the longer history of our legislation this report suggests that U.S. legislation has made greater fundamental progress.

Details

British Food Journal, vol. 57 no. 4
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 October 1949

Although a comparatively rare disease in Great Britain, cases of trichinosis have been reported from different parts of the country from time to time. Statistics show that during…

Abstract

Although a comparatively rare disease in Great Britain, cases of trichinosis have been reported from different parts of the country from time to time. Statistics show that during the present century only 59 cases were reported prior to the Wolverhampton outbreak in 1941. Trichinosis is a parasitic disease. The Trichina spiralis lives in the small intestine, the female measuring about ⅛ in. in length and the male 1/16 in. The ova emerge as minute hair‐like embryos which burrow from the intestines to the musculature of the host. Thus if man consumes pork containing live trichinæ the larvæ are freed from their capsules by the action of the gastric juices, and maturity is attained in the small intestine. The female grows rapidly and at the end of a week gives rise to a swarm of a hundred or so embryos. The burrowing process starts again, and this boring into muscles produces intense muscular pains, swelling and tenderness, high fever, and other symptoms. The effects of cooking and preserving on infected meat are described by Mr. C. R. A. Martin, who says that thorough cooking for twenty minutes at a temperature above 150° F. is sufficient to destroy all trichinæ, providing the whole of the meat is subjected to this temperature for a similar period. It is obvious, therefore, that in domestic cookery boiling would be preferable to roasting in order to kill live parasites. Only very low temperatures (0°–5° F.) applied for three weeks have any effect on the vitality of trichinæ. Dry salting will kill all trichinæ in surface layers of the meat after exposure to the salt for fourteen days, but in the case of large bacon or hams a much longer exposure of eight to twelve weeks would be necessary, together with brine pumping of the thicker parts. Pickling in brine, if the brine is sufficiently strong, is a surer method of destroying larvæ. Smoking, partly through heat and partly the resinous products of burning pine sawdust, also has a slight effect on their vitality. It has, howver, been suggested that Memo. 62/Foods issued by the Ministry of Food, which recommends that a carcase affected with trichinosis should be condemned, is out of date and that there should be no grounds for ignoring the possibility of the disease during the ordinary routine meat inspections. In this connection, the recent circular dealing with outbreaks of cysticercus bovis infestation of cattle in different parts of the country should serve as a warning. A further warning is given in a letter to the British Medical Journal in which the writer deplores the way in which corned beef is served to the public. The procedure in the majority of shops, says the writer, is to open a large tin of corned beef and place the contents on a wooden cutting board. The same knife used for cutting uncooked sausages, uncooked beef, uncooked pork, and slabs of sausage meat is used, without any attempt at cleaning it, for cutting slices of corned beef. The writer goes on to say that the corned beef is then placed on the weighing machine plate, which quite normally in a butcher's shop is covered with blood. Further contact between the uncooked meat and corned beef is made when the wrapped (and sometimes unwrapped) corned beef is placed on top of the raw meat. Should parasitic worms or cysts which have evaded the eye of the meat inspector be present in the raw meat, they will be transferred to the corned beef by knives, by butchers' hands, by scales, and by direct contact with the raw meat. Many veterinarians have pressed for the detailed examination of pig carcases for trichinosis which would necessitate the removal of suspected muscle by means of a trichinoscope, but no such instrument is in existence in the abattoirs of this country. The whole operation, which is carried out as a matter of routine inspection in many Continental abattoirs, takes only a few minutes. Should simple safeguards in feeding and inspection be adopted, it seems fairly evident that the absence of a trichinoscope need not be regarded as a serious gap in our public health services, but the rarity of outbreaks of the disease in this country must not lead to complacency or to ignoring the possibility of its presence during the normal course of meat inspection.

Details

British Food Journal, vol. 51 no. 10
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 February 1980

Some months ago a national organisation established to keep a watchful eye on the Nation's diet expressed concern over the eating trends of people in what to them appeared to be…

Abstract

Some months ago a national organisation established to keep a watchful eye on the Nation's diet expressed concern over the eating trends of people in what to them appeared to be developing inbalances of necessary nutrient factors and the inadeuacy not so much of calories and energy values but in the nature and quality of main food factors. It was recommended that the national diet should be improved, but the authorities pointed to the National Food Survey results to show that the diet was not deficient; that the average daily intake of protein, vitamins, minerals and overall energy requirements were satisfied; all of which is true for the not‐too‐generous levels set. Even the pensioner households included in the Survey sample appear well‐fed. What causes concern is the year‐by‐year decrease in staple foods consumed—milk, red meat, bread, fresh vegetables—and the heavy reliance on refined, processed foods. In its annual reports on NFS reviews, the BFJ has almost monotonously referred to this downward trend. Individual NFS Reports do not reveal any serious deficiencies, as yet, but in the trend over the years—and herein lies the real value of the Survey and its data—few if any of the changes have been for the better; movements in food groups have tended to be downwards. If these trends continue, the time must surely come when there will be real deficiencies; that substitution within a food group cannot make good essential foods severely rationed by high prices.

Details

British Food Journal, vol. 82 no. 2
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 December 1954

This public educational conference on our food and drug law has a particular significance. For in the first place it deals with the public law of greatest personal importance to…

Abstract

This public educational conference on our food and drug law has a particular significance. For in the first place it deals with the public law of greatest personal importance to our people ; and that is why it is truly called “ the people's law ” In the second place this law is inadequately known, mainly for three reasons. They are: (a) the general public ordinarily has no direct contact with this law; (b) its official reports do not reach that public, as a rule; and (c) other general publicity about it is insufficient. Furthermore, this conference has the additional value of recalling that our people now enjoy the highest food and drug standards of living ever reached anywhere. That situation has an essential relation to the national welfare ; and it was achieved by the great scientific, technological and economic progress of our food and drug industries. But the food and drug law has played an indispensable role in this achievement.

Details

British Food Journal, vol. 56 no. 12
Type: Research Article
ISSN: 0007-070X

1 – 10 of 807