2018 National Beef Flavor Audit: Consumer and Descriptive Sensory Attributes

Beef flavor has been identified as a driver of consumer acceptability; however,  little is known about variability of flavor in major retail beef cuts. Four beef cuts (chuck roast = 50, top sirloin steaks = 49, top loin steaks =50, and 80/20 ground beef = 50) were obtained from retail stores in Miami, Los Angeles, Portland, New York, and Denver during a two-month period in 2018. Beef present in the retail beef cases were purchased to be representative of consumer selections.  Production systems or package claims were documented.  Chuck roasts were oven roasted and top loin, top sirloin and ground beef (made into patties) were grilled to an internal temperature of 71˚C. An expert, trained flavor and texture descriptive attribute sensory panel evaluated beef flavors, aromas and textures and consumer sensory panels in Fort Collins CO and Lubbock TX evaluated beef for overall, overall flavor, beef flavor, grilled flavor, juiciness and texture liking.  Ground beef was more intense (P <0.0001) in brown, fat-like, green hay, and sour milk/sour dairy flavor aromatics; and salty and sweet basic taste than steak cuts. Additionally, ground beef patties had the lowest levels (P<0.0001) of bloody/serumy, metallic, and liver-like flavor aromatics. Chuck roasts had the lowest levels of (P<0.0001) beef flavor identity, brown, and roasted flavor aromatics, and salt and umami basic tastes. Sirloin steaks were lowest (P<0.0001) in fat-like flavor aromatics and most intense (P<0.0001) in burnt and cardboardy flavor aromatics; and bitter and sour basic tastes. Sirloin steaks and chuck roasts were more intense in metallic and liver-like (P<0.0001) flavor aromatics. Ground beef patties had a higher incidence of green hay-like.  Consumers rated chuck roasts lowest for overall, overall flavor, grilled flavor and juiciness liking (P<0.04).  Ground beef pattes and top loin steaks had the highest consumer texture liking (P<0.0002). Therefore, variation in beef flavor attributes were identified in retail beef cuts and ground beef.  Beef descriptive flavor and texture attributes were related to consumer liking and negative flavor aromatic attributes were identified.

How to Characterize Business Excellence and Determine the Relation between Business Excellence and Sustainability

A descriptive attribute or characteristic of an object is called dimension. In the area of Business Excellence, this concept is associated with national quality awards and Business Excellence models. The aim of the paper is to identify the Business Excellence dimensions, on the grounds of comparative analysis of selected national quality award models, including determination of relations between the Business Excellence and Sustainability. Cross-cultural comparison of Business Excellence core values in the analyzed excellence models/national quality awards will be helpful in identification of the Business Excellence dimensions. The main findings of this study are: The basis for achieving Business Excellence is to respect the core principles of TQM (Total Quality Management); Business Excellence dimensions can be identified based on core values; Business Excellence can be characterized through dimensions; there is a relationship between the Business Excellence dimensions and the Sustainability dimensions. This study is based on information that was gathered through an extensive literature review (research publications and research studies (documents) about the national quality awards and Business Excellence models using Internet and research databases (Web of Science, Scopus, EBSCO) and the authors’ own experience. Methods of analysis, comparison, selection, abstraction, induction, deduction, determination, and statistics were used. The paper is organized as follows: the methodology approach; the comparative review of the secondary data on Business Excellence core values in the analyzed models; discussion about the main findings, including the link between the Business Excellence dimensions and Sustainability dimensions.

Strategi Marketing Public Relations untuk Membangun Citra Innisfree melalui Penggunaan Virtual Reality

This research is about the marketing public relations strategy to build a brand image of Innisfree through the use of Virtual Reality (VR). It is essential to enhance the brand in the middle of intense competition in the beauty industry in Indonesia to gain public interest. This research aims to analyze the marketing public relations strategy to build a brand image of Innisfree through the use of VR. This research uses a qualitative method with a descriptive attribute. The collection of primary data is through in-depth interviews with the internal and external informant, dan secondary literature study. The examination of data credibility is using source triangulation. According to the result from a pull strategy i.e., performed online publications, holding media events, online competition, and carry out the survey directly as well as an online survey.

Distinguishing between Mineral Paint and Carbon Paint on Ancestral Puebloan Pottery

Archaeologists have found that the elements present in the pigments used on Ancestral Puebloan black-on-white painted pottery are an important descriptive attribute. They typically describe the pigments used to produce these painted designs as either carbon-based (containing primarily organic compounds) or mineral-based (containing primarily iron compounds), although in some cases these pigments are combined or “mixed”.

Using the Knowledge-and-Appraisal Personality Architecture to Predict Self-Efficacy within Individual Persons

The knowledge-and-appraisal personality architecture has potential as a theoretical framework for understanding the formation of self-efficacy in individuals. Two patterns were observed within 14 of 17 individual persons: a pattern of strong self-efficacy was displayed across outdoor recreation activities for which a self-descriptive attribute was viewed as an asset to successful performances, and a pattern of relatively weak self-efficacy was observed across outdoor recreation activities for which the same attribute was considered a hindrance to performances. Although the theory predicts self-efficacy within individuals, more research is needed to assess why the theory is not accurate in all cases.