Factors influencing consumer choice

The dramatic changes in food consumption revealed in the recent Household Food Consumption and Expenditure 1990 survey, which studies trends over the period 1940–90, are reviewed. The increase in the number of meals eaten away from home is discussed together with the underlying causes for the changes in the United Kingdom. The factors which influence the consumer's choice of food are complex and must be added to variables such as Pavour, texture, appearance, advertising etc. Demographic and household role changes and the introduction of microwave ovens have produced changes in eating habits, a reduction in traditional cooking, fragmentation of family meals and an increase in snacking. The vigorous sale of chilled and other prepared foods is related to the large numbers of working wives and single people who require and value convenience. Developments in retailing, with the concentration of 80% of food sales in supermarkets, is also important. Consumers are responding to messages about safety and healthy eating—they are concerned about the way in which food is produced and want safe, 'natural', high quality food at an appropriate price. The increase in sales of organic produce probably relates to concerns about intensive farming methods and animal welfare. The choice of food by young people—future consumers—has caused some concern. The introduction of the Single Market in 1993 with the free movement of people and goods within Europe should alter food choice for consumers. Many consumer organizations are concerned about lower standards of consumer protection and the implications for food safety .     

Chemical Composition of Distillers' Dried Grains with Solubles (DDGS) from Soft White Wheat, Hard Red Wheat and Corn

The chemical composition of distillers' dried grains with solubles (DDGS) produced from two varieties of soft white wheat, a blend of hard red wheats, and corn was determined. On the average, the concentration of protein increased 2.4–3.1 times, crude fiber 2.6–3.8 times, and lipid 1.4–2.4 times. The carbohydrate decreased by 30–50% in DDGS compared to the corresponding starting grain. The ash in DDGS was 3.8–7.8 times that of the original grain. Many of the differences (p < 0.05) in the concentration of lipid, protein, and crude fiber among the starting grains were also present in the DDGS products.     

ESTABLISHMENT OF BASELINE DATA ON THE MICROBIOTA OF MEATS

The United States Department of Agriculture's Food Safety and Inspection Service has initiated the National Microbiological Baseline Data Collection Programs to determine the prevalence and levels of selected bacteria on meat and poultry slaughtered under federal inspection. This paper reviews the methodology and results of the first completed study on samples collected from steer and heifer carcasses. Potential applications for this type of testing are discussed.     

Texture and Storage Stability of Processed Beefsticks as Affected by Glycerol and Moisture Levels

Ground beef-based beefsticks were produced with glycerol levels of 0, 2, and 4%, and dried to water activity levels of 0.90 and 0.85. Samples were analyzed by uniaxial compression and colorimetry after production and after 52°C storage for 1, 2, 3 or 4 wk. Deformability modulus, percent recoverable work, relaxation properties, and relative lightness were calculated. Glycerol, as well as water, acted as an effective textural plasticizer. Reductions in modulus and relaxation parameters due to glycerol addition were in the range of 30–40%. Glycerol can thus effectively be used to adjust physical properties without compromising stability. Higher moisture samples were relatively more elastic, as determined by recoverable work. High temperature storage reduced modulus, solidity and percent recoverable work (20–70%) in all samples.     

The effects of cosmetics on person perception

The study reported here forms part of an investigation of what psychological benefits, if any, exist for the user of cosmetics. A central theme in the work on physical attractiveness is that if one is physically attractive one is assumed to have a more ideal personality than someone of lesser attractiveness. If cosmetics really do make people look more physically attractive, then with the use of cosmetics others should perceive people more favourably in terms of personality characteristics. This study, therefore, attempted to find out whether cosmetics really do improve appearance ratings (by males and females) and in result improve ratings of personality. Colour photographs of four female stimulus persons of average physical attractiveness in each of four modes (neither make-up nor hair care; make-up but no hair care; no make-up but hair care; both make-up and hair care) were evaluated by a judge panel of sixteen males and sixteen females. The amount, extent and style of use of facial make-up and hair care was no more than would be in everyday use. Each judge saw one stimulus person in each mode but no stimulus person in more than one mode in a counter-balanced design, using 7-point rating scales of six appearance and fourteen personality dimensions. Two hypotheses were confirmed:

• 1 The use of cosmetics (facial make-up and hair care) leads to more favourable appearance ratings by others (both males and females). For make-up there were more favourable ratings on all of the six appearance scales, and for hair care there were more favourable ratings on four of the six appearance scales.
• 2 The use of cosmetics leads to more favourable ratings of personality as perceived by others (both males and females). Facial make-up enhanced ratings on eight of the fourteen personality dimensions tested and hair treatment led to more favourable ratings on ten of the scales.

It is not certain from this study whether persons using cosmetics are rated more favourably than without cosmetics because they are seen as more physically attractive and in result acquire more favourable ratings for attributes which are associated with being physically attractive or whether there is a direct effect on perceived personality, independent of enhancement of physical attractiveness, or both. Either explanation is possible, though there is some support for the idea that the use of cosmetics (or at least hair care) may have a direct effect on perceived personality. If this were so, it would suggest the existence of a separate positive cosmetic stereotype which carries its own concept ‘what has been cared for is good’. This stereotype would form an extension of the ‘what is beautiful is good’ stereotype for physical attractiveness. Otherwise, and as a result of the work reported here, the latter might become ‘what has been made beautiful is good’, when cosmetics are used.