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Article
Publication date: 1 May 1993

Claire E.A. Seaman, Alan H. Hughes, Charles E. Hinks and Doreen A. Parry

Describes the sensory evaluation techniques which have beendeveloped and their historical perspective. Outlines the uses to whichthe different sensory tests can be put together…

196

Abstract

Describes the sensory evaluation techniques which have been developed and their historical perspective. Outlines the uses to which the different sensory tests can be put together with some of the limitations and practical advantages of each technique.

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Nutrition & Food Science, vol. 93 no. 5
Type: Research Article
ISSN: 0034-6659

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Publication date: 1 August 1993

Claire E.A. Seaman, Alan H. Hughes, Charles E. Hinks and Doreen A. Parry

Reports on evaluation of the reliability and consistency with whichconsumers assessed roast beef L. dorsi by presenting duplicatesamples under standardized conditions in a sensory…

99

Abstract

Reports on evaluation of the reliability and consistency with which consumers assessed roast beef L. dorsi by presenting duplicate samples under standardized conditions in a sensory evaluation laboratory. Seven‐point hedonic scales were used, which were designed to assess flavour, tenderness, juiciness and overall eating quality. Results indicate that the samples were evaluated with very high levels of reliability and consistency, despite major differences in the eating qualities of the beef L. dorsi. Variation greater than ± 1 point on the hedonic scale was rare. While Quantitative Descriptive Sensory Profiling (QSP) provides detailed information on the eating qualities of foods, using panellists trained to identify small differences in specific foods, consumers may be used as sensory panellists to provide information on the likely impact on the consuming public. Under certain circumstances, consumers may also be a much more convenient choice for sensory panellists.

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British Food Journal, vol. 95 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 May 1994

Claire E.A. Seaman, Alan H. Hughes, Charles E. Hinks, E.A. Hunter and Doreen A. Parry

The fat content of beef is of considerable importance, bothnutritionally and in terms of its perceived effects on eating qualities.Several methods of evaluating the fat content of…

586

Abstract

The fat content of beef is of considerable importance, both nutritionally and in terms of its perceived effects on eating qualities. Several methods of evaluating the fat content of beef carcasses and beef longissimus dorsi were compared, including chemical assay of the fat content of beef L.dorsi, carcass measurements made in the slaughterhouse and the dissection of a sample rib joint. The reliability of techniques used to measure fat content is very important and it is critical that different techniques which are thought to estimate the same parameter, i.e. total fat content, should in fact produce comparable results. The results from this study indicate, however, that the measurements of carcass fat made at slaughter and dissection agree well, although much lower levels of agreement were achieved between the carcass fat measurements and the chemical determination of the fat content in the L.dorsi. Discusses possible reasons for this.

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British Food Journal, vol. 96 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 21 October 2024

Doreen K. Dockweiler

This paper aims to critically examine the application of generational labels in workplace research and practice with the purpose to provide human resources (HR…

20

Abstract

Purpose

This paper aims to critically examine the application of generational labels in workplace research and practice with the purpose to provide human resources (HR) scholar-practitioners with insights into limitations and potential biases of this approach.

Design/methodology/approach

Building on Mannheim’s framework, this paper critiques commonly-held assumptions that have perpetuated misconceptions about generational differences. It highlights challenges with generational classifications, methodologies and stereotypes, while offering recommendations to improve future research and application in HR.

Findings

Often, HR practices accept generational differences without questioning how employees are grouped into generations. Although not a new phenomenon, these generalizations can create bias when comparing generations. Instead, HR scholar-practitioners can create thoughtful approaches and examine data based on other effects, such as period and life stage.

Practical implications

This paper provides support for HR leaders to question assumptions to study generations in organizations. Suggestions are provided to improve research, expand training and advance dialogue in the workplace and shift away from the traditional thinking about generations.

Originality/value

Grouping employees into generations is a common practice, which is not often challenged. This paper provides research-based insights for HR leaders who are managing data, programs and practices based on arbitrary generational groupings. Organizations need to be mindful of the pitfalls, take a nuanced approach and ensure practices are evidence-based.

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Strategic HR Review, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1475-4398

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Article
Publication date: 1 December 1942

Heat also facilitates the transmission of water through the cell walls, thereby assisting its passage from the interior to the surface of the material; it increases the vapour…

48

Abstract

Heat also facilitates the transmission of water through the cell walls, thereby assisting its passage from the interior to the surface of the material; it increases the vapour pressure of water, thus increasing its tendency to evaporate; and it increases the water‐vapour‐carrying capacity of the air. In the United States the unit of heat customarily used is the British thermal unit (B.t.u.), which for practical purposes is defined as the heat required to raise the temperature of a pound of water 1° F. Heat is commonly produced through the combustion of oil, coal, wood, or gas. Heating by electricity is seldom practicable because of its greater cost; but where cheap rates prevail it is one of the safest and most efficient, convenient and easily regulated methods. Direct heat, direct radiation and indirect radiation are the types of heat generally employed. Direct‐heating systems have the highest fuel or thermal efficiency. The mixture of fuel gases and air in the combustion chamber passes directly into the air used for drying. This method requires the use of special burners and a fuel, such as distillate or gas, which burns rapidly and completely, without producing soot or noxious fumes. The heater consists simply of a bare, open firebox, equipped with one or more burners, an emergency flue to discharge the smoke incidental to lighting, and a main flue, through which the gases of combustion are discharged into the air duct leading to the drying chamber. Direct‐radiation systems also are relatively simple and inexpensive and have a fairly high thermal efficiency. A typical installation consists of a brick combustion chamber with multiple flues, which carry the hot gases of combustion back and forth across the air‐heating chamber and out to a stack. The air is circulated over these flues and heated by radiation from them. The flues are made of light cast iron or sheet iron. The air‐heating chamber should be constructed of fireproof materials. The efficiency of the installation depends upon proper provision for radiation. This is attained by using flues of such length and diameter that the stack temperatures will be as low as is consistent with adequate draught. Heating the air by boiler and steam coils or radiators is an indirect‐radiation system, as the heat is transferred from the fuel to the air through the intermediate agency of steam. Such a system costs more to install and has a lower thermal efficiency than either of the other two systems. It is principally adapted to large plants operating over a comparatively long season on a variety of materials where the steam is needed to run auxiliary machinery or to process vegetables. Large volumes of air are required to carry to the products the heat needed for evaporation and to carry away the evaporated moisture. Insufficient air circulation is one of the main causes of failure in many dehydrators, and a lack of uniformity in the air flow results in uneven and inefficient drying. The fan may be installed to draw the air from the heaters and blow it through the drying chamber, or it may be placed in the return air duct to exhaust the air from the chamber. An advantage of the first installation is that the air from the heaters is thoroughly mixed before it enters the drying chamber. It has been claimed that exhausting the air from the chamber increases the rate of drying by reducing the pressure, but the difference is imperceptible in practice. Either location for the fan is satisfactory, and the chief consideration in any installation should be convenience. Close contact between the air and the heaters and between the air and the material is necessary for efficient transfer of heat to the air and from the air to the material, and to carry away the moisture. The increased pressure or resistance against which the fan must operate because of such contact is unavoidable and must be provided for, but at other points in the system every effort should be made to reduce friction. To this end air passages should be large, free from constrictions, and as short and straight as possible. Turns in direction should be on curves of such diameter as will allow the air to be diverted with the least friction. The general rule in handling air is that a curved duct should have an inside radius equal to three times its diameter. The water vapour present in air at ordinary pressures is most conveniently expressed in terms of percentage of relative humidity. Relative humidity is the ratio of the weight of water vapour actually present in a space to the weight the same space at the same temperature would hold if it were saturated. Since the weight of water vapour present at saturation for all temperatures here used is known, the actual weight present under different degrees of partial saturation is readily calculated from the relative humidity. Relative humidity is determined by means of two thermometers, one having its bulb dry and the other having its bulb closely covered by a silk or muslin gauze kept moist by distilled water. Tap water should not be used because the mineral deposits from it clog the wick, retard evaporation, and produce inaccurate readings. The wick must be kept clean and free from dirt and impurities. The two thermometers are either whirled rapidly in a sling or used as a hygrometer mounted on a panel with the wick dipping in a tube of water and the bulbs exposed to a rapid and direct current of air. The relative humidities corresponding to different wet‐ and dry‐bulb temperatures are ascertained from charts furnished by the instrument makers, or published in engineers' handbooks. As a general rule, the more rapidly the products have been dried the better their quality, provided that the drying temperatures used have not injured them. Some fruits and vegetables are more susceptible to heat injury than others, but all are injured by even short exposures to high temperatures. The duration of the exposure at any temperature is important, since injury can be caused by prolonged exposure at comparatively moderate temperatures. The rate of evaporation from a free water surface increases with the temperature and decreases with the increase of relative humidity of the air.

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British Food Journal, vol. 44 no. 12
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 22 October 2019

Brad Jackson

The purpose of this paper is to foreground place as a critical and central concern for public leadership research, development and practice.

1067

Abstract

Purpose

The purpose of this paper is to foreground place as a critical and central concern for public leadership research, development and practice.

Design/methodology/approach

This invited essay draws on the author’s own research and development work engaging in collaborative place-based interventions with academics, policy makers and practitioners.

Findings

Place is one of six heuristic lenses in a Leadership Hexad that has been developed to interrogate and better understand leadership in a multi-dimensional manner. Place can provide an important theoretical and practical fulcrum for bridging both collaborative governance and collective leadership and public and political leadership as well as facilitating cross-sectoral leadership.

Practical implications

This essay argues that more time and effort should be invested into researching and developing place leadership to complement the already extensive efforts to promote collaborative governance and place-based policy initiatives. Place leadership development should be genuinely cross-sectoral in its ambition and should focus on developing emerging and established leaders from the public, private, not-for-profit and indigenous sectors to tackle place-based problems and opportunities.

Originality/value

This essay draws on experience undertaking academic research and conducting leadership development that draws from and feeds into policy and practice. It utilises research from geography, leadership studies, public management, public policy and political science to gain a more sophisticated understanding of the relationship between place and public leadership and how this can be harnessed to improve economic and social impact.

Details

International Journal of Public Leadership, vol. 15 no. 4
Type: Research Article
ISSN: 2056-4929

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Article
Publication date: 1 January 1954

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

120

Abstract

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

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Aslib Proceedings, vol. 6 no. 1
Type: Research Article
ISSN: 0001-253X

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Article
Publication date: 1 March 1975

Natural selection—survival of the fittest—is as old as life itself. Applied genetics which is purposeful in contrast to natural selection also has a long history, particularly in…

146

Abstract

Natural selection—survival of the fittest—is as old as life itself. Applied genetics which is purposeful in contrast to natural selection also has a long history, particularly in agriculture; it has received impetus from the more exacting demands of the food industry for animal breeds with higher lean : fat and meat : bone ratios, for crops resistant to the teeming world of parasites. Capturing the exquisite scent, the colours and form beautiful of a rose is in effect applied genetics and it has even been applied to man. For example, Frederick the Great, Emperor of Prussia, to maintain a supply of very tall men for his guards—his Prussian Guards averaged seven feet in height—ordered them to marry very tall women to produce offspring carrying the genes of great height. In recent times, however, research and experiment in genetic control, more in the nature of active interference with genetic composition, has developed sufficiently to begin yielding results. It is self‐evident that in the field of micro‐organisms, active interference or manipulations will produce greater knowledge and understanding of the gene actions than in any other field or by any other techniques. The phenomenon of “transferred drug resistance”, the multi‐factorial resistance, of a chemical nature, transferred from one species of micro‐organisms to another, from animal to human pathogens, its role in mainly intestinal pathology and the serious hazards which have arisen from it; all this has led to an intensive study of plasmids and their mode of transmission. The work of the Agricultural Research Council's biologists (reported elsewhere in this issue) in relation to nitrogen‐fixing genes and transfer from one organism able to fix nitrogen to another not previously having this ability, illustrates the extreme importance of this new field. Disease susceptibility, the inhibition of invasiveness which can be acquired by relatively “silent” micro‐organisms, a better understanding of virulence and the possible “disarming” of organisms, particularly those of particular virulence to vulnerable groups. Perhaps this is looking for too much too soon, but Escherichia coli would seem to offer more scope for genetic experiments than most; it has serotypes of much variability and viability; and its life and labours in the human intestine have assumed considerable importance in recent years. The virulence of a few of its serotypes constitute an important field in food epidemiology. Their capacity to transfer plasmids—anent transfer of drug resistance— to strains of other organisms resident in the intestines, emphasizes the need for close study, with safeguards.

Details

British Food Journal, vol. 77 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 April 1974

Frances Neel Cheney

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Tenn. 37203. Mrs. Cheney does not sell the books listed here. They are…

66

Abstract

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Tenn. 37203. Mrs. Cheney does not sell the books listed here. They are available through normal trade sources. Mrs. Cheney, being a member of the editorial board of Pierian Press, will not review Pierian Press reference books in this column. Descriptions of Pierian Press reference books will be included elsewhere in this publication.

Details

Reference Services Review, vol. 2 no. 4
Type: Research Article
ISSN: 0090-7324

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Article
Publication date: 1 January 1933

THE article which we publish from the pen of Mr. L. Stanley Jast is the first of many which we hope will come from his pen, now that he has release from regular library duties…

63

Abstract

THE article which we publish from the pen of Mr. L. Stanley Jast is the first of many which we hope will come from his pen, now that he has release from regular library duties. Anything that Mr. Jast has to say is said with originality even if the subject is not original; his quality has always been to give an independent and novel twist to almost everything he touches. We think our readers will find this to be so when he touches the important question of “The Library and Leisure.”

Details

New Library World, vol. 35 no. 9
Type: Research Article
ISSN: 0307-4803

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