Alex Mason, Dmytro Romanov, L. Eduardo Cordova-Lopez, Steven Ross and Olga Korostynska
Modern meat processing requires automation and robotisation to remain sustainable and adapt to future challenges, including those brought by global infection events. Automation of…
Abstract
Purpose
Modern meat processing requires automation and robotisation to remain sustainable and adapt to future challenges, including those brought by global infection events. Automation of all or many processes is seen as the way forward, with robots performing various tasks instead of people. Meat cutting is one of these tasks. Smart novel solutions, including smart knives, are required, with the smart knife being able to analyse and predict the meat it cuts. This paper aims to review technologies with the potential to be used as a so-called “smart knife” The criteria for a smart knife are also defined.
Design/methodology/approach
This paper reviews various technologies that can be used, either alone or in combination, for developing a future smart knife for robotic meat cutting, with possibilities for their integration into automatic meat processing. Optical methods, Near Infra-Red spectroscopy, electrical impedance spectroscopy, force sensing and electromagnetic wave-based sensing approaches are assessed against the defined criteria for a smart knife.
Findings
Optical methods are well established for meat quality and composition characterisation but lack speed and robustness for real-time use as part of a cutting tool. Combining these methods with artificial intelligence (AI) could improve the performance. Methods, such as electrical impedance measurements and rapid evaporative ionisation mass spectrometry, are invasive and not suitable in meat processing since they damage the meat. One attractive option is using athermal electromagnetic waves, although no commercially developed solutions exist that are readily adaptable to produce a smart knife with proven functionality, robustness or reliability.
Originality/value
This paper critically reviews and assesses a range of sensing technologies with very specific requirements: to be compatible with robotic assisted cutting in the meat industry. The concept of a smart knife that can benefit from these technologies to provide a real-time “feeling feedback” to the robot is at the centre of the discussion.
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Keywords
Rafael Curras-Perez, Alejandro Alvarado-Herrera and Jorge Vera-Martínez
This work proposes a framework that attempts to explain the connection between the dimensions of consumer perceived corporate social responsibility (social, environmental…
Abstract
Purpose
This work proposes a framework that attempts to explain the connection between the dimensions of consumer perceived corporate social responsibility (social, environmental, economic), firm trustworthiness and firm reputation, using market level of development as a moderating factor.
Design/methodology/approach
Mexico and Spain were selected as the emerging and developed markets; a cross-cultural study with 1173 consumers (521 from Mexico and 652 from Spain) was undertaken. In each country, participants evaluated one of two well-known companies (one making consumer products and one providing retail services). The hypotheses were tested through SEM.
Findings
The results showed that, in the emerging market, perceived environmental actions did not influence consumers' perceptions and, in the developed market, perceived social actions had no effect.
Originality/value
The study identifies two mechanisms through which consumers' perceptions of a company's CSR influence company reputation, offering evidence that the level of development of a country can have a moderating effect on how the mechanisms operate.
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Pattaramon Worawichayawongsa, Stephen Ollis and Alex Kyriakopoulos
The NHS long-term plan outlined that mental health services in the UK will be based on the trauma-informed approach in the next 10 years. Staff in leadership roles in those…
Abstract
Purpose
The NHS long-term plan outlined that mental health services in the UK will be based on the trauma-informed approach in the next 10 years. Staff in leadership roles in those services will face a responsibility to lead the implementation of TIC; however, little is known about the experiences of these staff attempting to create change. Therefore, this study aims to gain an understanding of mental health staff (MHS)’s experiences in implementing trauma-informed care (TIC) in the NHS.
Design/methodology/approach
In total, 14 mental health staff (MHS), comprising ten psychologists and four multidisciplinary clinicians, were recruited through purposive and snowball sampling. Semi-structured individual interviews were conducted via Microsoft Teams to provide qualitative data. Interviews were transcribed verbatim and analysed using Braun and Clarke’s (2006) reflexive thematic analysis.
Findings
Five themes were found: 1) having a visionary outlook and high expectations for change, 2) professional growth and personal development, 3) affirmation of the role’s importance and impact, 4) psychological discomfort and 5) ways of coping. Participants strongly believed that TIC should be standard practice for all health-care staff, noting that implementing TIC led to their professional and personal growth. While they found satisfaction in influencing others to value TIC, they experienced negative emotions when their efforts were unsuccessful and used various strategies to overcome barriers and manage psychological discomfort.
Originality/value
To the best of the authors’ knowledge, this study is the first to explore the experiences of MHS implementing TIC in the NHS. Support recommendations for staff in the role are made and future research is identified.