Linda Hoover

Effects of conventional and grass feeding systems on the nutrient composition of beef

The objectives of this study were to determine the nutrient composition of grass-fed beef in the United States for inclusion in the USDA National Nutrient Database for Standard Reference, and to compare the fatty acid composition of grass-fed and conventionally fed (control) beef. Ground beef (GB) and strip steaks (SS) were collected on 3 separate occasions from 15 grass-fed beef producers that represented 13 different states, whereas control beef samples were collected from 3 regions (Ohio, South Dakota, and Texas) of the United States on 3 separate occasions. Concentrations of minerals, choline, vitamin B(12), and thiamine were determined for grass-fed beef samples. Grass-fed GB samples had less Mg, P, and K (P < 0.05), and more Na, Zn, and vitamin B(12) (P < 0.05) than SS samples. Fat color, marbling, and pH were assessed for grass-fed and control SS. Subjective evaluation of the SS indicated that grass-fed beef had fat that was more yellow in color than control beef. Percentages of total fat, total cholesterol, and fatty acids along with trans fatty acids and CLA were determined for grass-fed and control SS and GB. Grass-fed SS had less total fat than control SS (P = 0.001), but both grass-fed and control SS were considered lean, because their total fat content was 4.3% or less. For both GB and SS, grass-fed beef had significantly less (P = 0.001 and P = 0.023, respectively) content of MUFA and a greater content of SFA, n-3 fatty acids, CLA, and trans-vaccenic acid than did the control samples. Concentrations of PUFA, trans fatty acids, n-6 fatty acids, and cholesterol did not differ between grass-fed and control ground beef. Trans-vaccenic acid (trans-11 18:1) made up the greatest concentration of the total trans fats in grass-fed beef, whereas CLA accounted for approximately 15% of the total trans fats. Although the fatty acid composition of grass-fed and conventionally fed beef was different, conclusions on the possible effects of these differences on human health cannot be made without further investigation.

Environmental Tactics Used by Hotel Companies in Mexico

Summary The impact which environmental law and management has had in the hospitality industry is substantial. Hotels have begun conservation and recycling programs as a means of reducing energy cost and solid waste. A significant number of environmentally related regulatory and consumer pressures are being imposed upon the hospitality industry. The purpose of this study is to begin to explore the environmental programs that hotel corporations in Mexico are adopting. Eight managers at eight hotel corporations in Mexico were included in the study. The corporation hotels located in Mexico started to implement environmental strategies in 1995, and the most common reason was because of the legal pressures they faced. Efficient use of lighting and eliminating use of diesel in the boiler were the most frequently sited strategies. Seven hotel managers benefitted from the application of these strategies, while one indicated he did not benefit. The hotel managers feel social, legal, and political pressure in Mexico to implement environmental strategies but consider consumer pressure unimportant. They believe these strategies are not very important when facing competitors, and only one manager mentioned that in the future the competitive threat will be important in developing environmental consciousness.

Social Acceptability’s Role in an Expanded Rational Expectations Model of Intention to Consume an Innovative Meat Product in a Restaurant Setting:

American consumers expect variety in their food choices and dining experiences. Marketers and producers are using innovation to keep pace with consumers’ desires for new and unusual food items. Exotic game such as emu offers consumers new experiences and variety in their meat choices. Past research has indicated social acceptability may be an important component in marketing these new innovative meat products. This investigation used Sapp’s expanded rational expectations intention model, a depiction of Ajzen and Fishbein’s theory of reasoned action, to investigate consumers’ intentions to try an innovative meat product in a restaurant setting. The expanded model added social acceptability and knowledge as additional constructs to Ajzen and Fishbein’s rational expectations model. Social acceptability had significant causal path estimates for attitude, subjective norm, and intention. This study is further confirmation of social acceptability as a possible new addition to Ajzen and Fishbein’s theory.

Non‐hydrogenated cottonseed oil as a deep‐fat frying medium

Purpose – The purpose of this study is to compare the oxidative stability of non‐hydrogenated cottonseed oil with that of the partially hydrogenated oils commonly used as a deep‐fat frying medium by the restaurant industry when used to prepare French fries in order to reduce trans‐fatty acids.Design/methodology/approach – Stability characteristics of non‐hydrogenated cottonseed oil and two hydrogenated oils, canola and soybean, were evaluated in deep‐fat frying applications. French fries were analyzed for total polar compounds, and the oils were analyzed for iodine, peroxide, p‐anisidine and totox values, and free fatty acids.Findings – Canola and soybean oil had significantly lower iodine values than cottonseed oil. Free fatty acid values were not significantly different among the oils (0.256 per cent oleic acid). Initially cottonseed oil had higher peroxide, p‐anisidine, and totox values compared with canola and soybean oil. However, as days of frying increased, values trended closer together. Total pol...

Development of a Beef Appetizer Concept for Casual Dining Restaurants: Application of Focus Group Interviews and Consumer Sensory Evaluation

An alliance of beef-related groups has been formed to investigate the feasibility of developing a beef appetizer for casual dining restaurants. Focus groups were employed to gather qualitative information from casual dining restaurant consumers and kitchen managers. A consumer sensory evaluation was conducted in a restau rant environment to quantitatively test the perceptions gleaned in the focus group interviews on a larger scale. The alliance has made significant progress in develop ing the beef appetizer concept for the foodservice market.