Perception of traditional food products in six European regions using free word association

A total of 721 consumers were interviewed in order to obtain and compare consumer-driven associations to the word “Traditional”, in a food context, in six European regions. Participants, who were individually interviewed, had to state the first words that came into their mind when the word “Traditional” was verbally presented. Frequencies of occurrence of associations were obtained and analysed by means of simple correspondence analysis. The different word associations obtained were classified in 55 classes and then grouped in ten principal dimensions by triangulation. In general, southern European regions tended to associate the concept of “Traditional” more frequently with broad concepts such as heritage, culture or history. Central and Nordic European regions tended to focus mainly on practical issues such as convenience, health or appropriateness. As a final outcome of the analyses, a consensus conceptual map of traditional food products was obtained. The empirical findings of this qualitative exploratory free word association test provide valuable insights for product positioning, innovation and new developments in the traditional food market.     

Miconazole and Miconazolenitrate Chewing Gun as Drug Delivery Systems - A Practical Application of Solid Dispersion Technique

Miconazole and miconazolenitrate are antifungal drugs with poor solubilities in water and saliva. The low solubilities meant that only small amounts of the drugs - incorporated by a conventional method in chewing gum-were released during mastication. The experiments were performed on a mastication device.

In this study it was shown that application of a 20% miconazole - 80% polyethyleneglycol 6000 solid dispersion drastically improved the in vitro release of miconazole from cheving gum, when a medium similar to saliva was used. In addition to polyethyleneglycol 6000, polyvinylpyrrolidone 40000, xylitol and urea were tested as carriers. It was also shown that the release rate of miconazole from chewing gum was much greater than the release rate of miconazolenitrate.

No certain correlation could be shown between the dissolution rates of the solid dispersions measured by a stirring paddle method and the release rates of miconazole from solid dispersions in chewing gum.

The solid dispersion systems were characterized by differential scanning calorimetry. The systems containing polyethyleneglycol 6000 and xylitol were eutectic. Polyvinylpyrrolidone 40000 prevented crystallisation of miconazole when the percentage of drug in the solid dispersion was less than 50%.     

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

The objective of this study was to evaluate effects of information about reduced salt content, prolonged aging time and new origin on the acceptance of dry-cured ham. The study was carried out in Norway and origins of tested hams were Norway and Spain. Consumers’ acceptance of hams was investigated in blind, expected and informed conditions. Results showed that ratings in the informed condition changed in the direction of the expectations and significant assimilation effects occurred for two products. Two consumer clusters were identified. Consumers in the first cluster were more open to trying new kinds of food and this attitude was exemplified by a relatively high expected score for dry-cured ham with reduced salt level, long aging and Spanish origin. Consumers in the second cluster were more sceptical to new food and new dishes. This was reflected in a relatively high expected score for the traditional Norwegian ham with high salt level and short aging time.     

General image and attribute perceptions of traditional food in six European countries

This paper studies the image of traditional food at pan-European and national levels in six countries: Belgium, France, Italy, Norway, Poland and Spain. A consumer survey about traditional food products (TFP) was conducted. The respondents (n = 4828) indicated their personal general opinion and feelings about TFP and characterised TFP according to 15 intrinsic and extrinsic product attributes. Traditional food is found to have a unanimously positive general image across Europe. The main patterns of product attribute perceptions are coherent in the six countries. The results show that European consumers trade-off the relative expensiveness and time-consuming preparation of traditional food for the specific taste, quality, appearance, nutritional value, healthiness and safety they find in TFP. Further, the general image of TFP relates to attributes typical of a festive consumption of traditional foods rather than a consumption of daily character. The implications of our findings for the future market of traditional food are discussed.     

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis

The effects of restrictive feeding strategies aimed at promoting a compensatory growth response were investigated with respect to tenderness improvement in pork M. longissimus thoracis. Compensatory growth response is defined by increased weight in pigs fed ad libitum after a period with restricted feeding compared to pigs fed ad libitum the entire fattening period. Specifically, the aim was to study the sensory textural characteristics after female and entire male pigs have been exposed to restrictions in either energy, protein or both in specific growth periods. It was found that textural differences were caused by feeding strategies and not related to variation in intramuscular fat, which did not vary significantly between genders. The female pigs demonstrated compensatory growth response and the texture was significantly (P<0.001) improved by low dietary level of energy from day 50 to 90 and normal dietary level of protein during the entire feeding period. For the entire male pigs, low level of protein in the late feeding period significantly (P<0.05) improved the texture. Also, low level of protein and normal level of energy in the early feeding period resulted in improved tenderness. However, these texture improvements were deemed not to be an effect of compensatory growth since the entire male pigs did not compensate for the feeding restriction in the early feeding period. The tenderness enhancement for the entire male pigs compromised the production results in terms of 7-15% lower carcass weight.     

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Many consumers perceive lamb meat from mountain pastures to be of superior quality, a quality that may be altered if lambs are kept for a longer period on cultivated pastures before slaughtering. The objective of this experiment was to compare sensory profile and fatty acid composition in meat from lambs slaughtered directly from unimproved mountain pastures with meat from lambs raised on unimproved mountain pastures and fattened on biodiverse cultivated pastures for 26, 39 and 42 days before slaughtering. The experiment was conducted at two different locations in Norway in 2006 and 2007, with a total of 124 Norwegian Crossbred Sheep lambs. Loin samples of M. Longissimus dorsi from lambs above a body weight of 40 kg were selected and analysed for sensory attributes. Fatty acid composition was determined in the subcutaneous fat over the Longissimus dorsi. Small but significant differences were found in hardness, tenderness, fattiness, metallic and rancid flavour, and in polyunsaturated fatty acids. This indicates that to a small extent pre-slaughter fattening on cultivated pastures alters meat characteristics.     

Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges

A large amount of food-grade animal by-products is annually produced during industrial processing and they are normally utilized as animal feed or other low-value purposes. These by-products are good sources of valuable proteins, including collagen or gelatin. The revalorization of collagen may lead to development of a high benefit-to-cost ratio. In this review, the major approaches for generation of collagen peptides with a wide variety of bioactivities were summarized, including antihypertensive, antioxidant and antidiabetic activities, and beneficial effects on bone, joint and skin health. The biological potentials of collagen peptides and their bioavailability were reviewed. Moreover, the unique advantages of collagen peptides over other therapeutic peptides were highlighted. In addition, the current challenges for development of collagen peptides as functional food ingredients were also discussed. This article discusses the opportunity to utilize collagen peptides as high value-added bio-functional ingredients in the food industry.     

In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and μ-calpain

The degradation of bovine muscle proteins by proteasome and ubiquitous calpains was explored via 2D gel proteome analysis by inhibition of the physiological level of the proteases by specific inhibitors. The inhibition of the proteasome chymotrypsin- and trypsin-like activity results in the lack of degradation of several fragments of structural proteins such as actin, troponin T, myosin light chain and nebulin. In addition the degradation of several sarcoplasmatic proteins was eliminated when proteasome was inhibited. The inhibition of the ubiquitous calpain only resulted in minor changes in the degradation pattern, which might indicate that p94, which is not inhibited by calpastatin, is involved in the degradation post-mortem. The results of the present study indicate a sequential degradation of the structural proteins post-mortem, where calpain initiates the disruption and destabilisation of the myofibrillar structure, and thereby allows the proteasome to act.