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Purpose: The authors aimed to identify the opinions of young adult consumers regarding food processing companies’ (FPCs) credibility in terms of food safety (FS). Design/methodology/approach: The authors surveyed Generation Z (GenZ) consumers. The authors assessed the reliability of the research questionnaire using Cronbach’s alpha statistics. The authors used descriptive statistics and one-way ANOVA analysis of variance in the data analysis to determine intergroup variability. The authors performed statistical analyses using IBM SPSS Statistics. 27. Findings: The most valued determinants for consumers were competence and skills, and the most valued family members’ opinions on FS, followed by experts’ opinions. FS concerns are more associated with FPCs than with farmers. The ethics of conduct and moral responsibility play an important role in assessing the FPCs’ credibility. Research limitations/implications: The questionnaire did not focus on specific food industries, such as fruit and vegetables, fish, meat, dairy, etc. In the future, a similar survey on producers’ credibility should consider the issue of FS risks associated with the specifics of a particular industry. Originality/value: The authors proposed a set of factors that may determine young adult consumers’ perception of the FPCs’ credibility, which they may use for research within other consumer groups.

Dark kitchens are food service models that offer ready-to-eat meals for delivery or takeout, ordered by phone, food delivery apps, websites, or through social networks. This model has been around for many years but has become popular due to technological advances, the aftermath of the pandemic, and economic changes. With this in mind, the aim of this study is critical review the recent literature about dark kitchens to analyze the origin of this model, and its current organization and evaluate its strengths, weaknesses, opportunities, and threats (SWOT). After the eligibility study, 14 studies were considered. Many of the included studies were based on secondary data or consumer perceptions. It was possible to highlight many dark kitchens characteristics regarding location, menu, price, costs, and marketing strategies. New dark kitchen models, such as home-based, franchising, and situational models, have recently been identified. The changes in this dynamic scenario highlight the necessity of a broader and more comprehensive definition for dark kitchens. In this sense, a new definition is proposed. Consumers appear willing to purchase food from dark kitchens without sacrificing food safety, sustainability, and convenience. By using a SWOT analysis practical implications are delivered for owners, operators, and regulatory sector. Dark kitchens model is promising and is expected to account for an even larger share of the food service market in the coming years. With new studies, it will be possible to improve the sector in terms of facilities, menus, marketing strategies, food safety, and legislation.

The chemical composition and culinary meat tenderness belong to the most important characteristics determining meat quality and value. The aim of this work was to compare texture profiles and shear force of pork loin (m. longissimus dorsi) and of pork ham (m. semimembranosus) from fatteners of Polish Landrace (PL), Polish Large White (PLW), Duroc, Pietrain and Puławska pig breeds slaughtered at 60, 90, 120, 150, 180 and 210 d of breeding. Meat was roasted at 180°C to inner temperature of 78°C. The intramuscular fat (IMF) content in loin was growing with fattener age (from 1.17% at 60 d to 1.84% at 180 d of life). Between breeds IMF ranged from 0.82% in PLW to 2.29% in Puławska breed. The shear force for loin muscle ranged from 3.42 kG/cm2at 60 d to 6.54 kG/cm2at 210 d of life while for and ham muscle 4.4 kG/cm2at 60 d to 6.78 kG/cm2at 210 d of life. The hardness (TPA) ranged from 72.29 N at 90 d of life to 109.46 N at 210 d of life. The shear force of loin and ham meat was increasing with age of fatteners and some texture parameters – hardness and chewiness. Nevertheless it seems that the age of 150 days is the time when meat of fatteners is characterized by the highest technological properties. However, the final decision regarding slaughter age should be made taking into account the technological destination of the carcasses. No significant interactions between the animal breed and their age were found for the parameters analysed.

ABSTRACTThe effects of the structure of di- and triblock copolymers of poly(L-lysine) – LYS with poly(ethylene glycol) – PEG as well as the length of nonionic fragment in the LYS-PEG macromolecule on the copolymer chains conformation in the adsorption layer formed on the colloidal silica (SiO2) surface were examined. Spectrophotometry and turbidimetry were applied for the determination of copolymer adsorbed amounts and stability coefficients of silica aqueous suspensions. The electrokinetic parameters such as solid surface charge density and zeta potential were also estimated. The adsorption of LYS-PEG was proved to be the highest at pH 10 whereas the lowest adsorption on the solid surface was found for the triblock copolymer with long fragments of LYS at the same pH value.

European Union regulations (e.g. Commission Regulation (EU) No 56/2013) set restrictions on the use of poultry meals in animal nutrition, which requires the species composition of manufactured feeds to be constantly monitored. The aim of this study is to develop a method for qualitative analysis of poultry meals, enabling the four main poultry species (chicken, turkey, duck, goose) to be detected using one pair of primers, and a method for quantitative determination of chicken meals in poultry meals. The qualitative identification method was developed using PCR technology, whereas qPCR and TaqMan probes were used for quantitative identification. The study was performed with samples of feed mixture containing poultry and chicken meal. The limit of determination was 0.08% and 0.02% for qualitative and quantitative identification, respectively. The results of quantitative determinations obtained for independent DNA isolations from the same samples are repeatable (RSDcT ≤0.46%). The determined concentrations are accurate (Dc ≤11.23% for c ≥0.06). The identification of target sequences in both tests is good enough for commercial applications.

This paper describes the electrokinetic, adsorption and stability properties of the silica–exopolysaccharide Sinorhizobium meliloti (EPS). Exopolysaccharide adsorbs on the silica surface in the whole pH range, but the adsorption amount increases with the pH growth (at pH 9 approx. 0.8 mg/m 2 ). The EPS adsorption affects the electrokinetic and stability properties of the system. At low pH values (3 and 4.6) the increase in the system stability occurs (electrosteric interactions), whereas at higher (7.6 and 9) the light system destabilization was noted (formation of a single polymer bridges between particles). [ABSTRACT FROM AUTHOR]

In this paper, the stability mechanism of the mesoporous zirconia suspension in the albumin presence was described. The albumin adsorption on the zirconia surface depends on pH and ionic strength. The highest adsorption was observed at the albumin p I value (for HSA 3.1 mg/m 2 ). The protein adsorption affects the suspension stability. It causes mainly its increase related to electrosteric stabilization phenomenon (pH 3, 6 and 9). At pH 4.6 there is the system destabilization due to the adsorption of the macromolecules with zero net charge. Under these conditions the greatest stability change was also observed (TSI from 8.38 to 23.97). [ABSTRACT FROM AUTHOR]

The article presents results of the research conducted in Polish and French small and medium-sized enterprises referring to the context of the implementation and application of the concept of Lean Six Sigma. The research was conducted in the form of case studies, observations and individual interviews. The pilot studies led to the identification of the needs, expectations, concerns and experiences of these companies. At the same time possible benefits and the barriers related to the implementation of the Lean Six Sigma methodology in the SMEs were disclosed. The results of the research considered also the suggestions and expectations of the employees of the surveyed organizations. The majority of companies using elements of the LSS in both countries had difficulty with the correct use of the of Lean or Six Sigma tools. These results ultimately confirmed the demand for Lean Six Sigma methodology dedicated to SME sector.

The effects of solution pH and degree of polymer hydrolysis on the adsorption mechanism of anionic polyacrylamide (PAM) on the alumina surface were investigated. The spectrophotometry, potentiometric titration, microelectrophoresis and thermogravimetry were applied to determine polymer adsorbed amount, surface charge density and zeta potential of solid particles in the presence and absence of PVA, as well as thermal characteristics of Al 2 O 3 surface with the adsorbed polymer, respectively. The obtained results indicate that adsorption of PAM decreases with the increasing pH. Additionally, the polymer adsorption level depends on its degree of hydrolysis (which is equivalent to the content of carboxyl groups). [ABSTRACT FROM AUTHOR]

Abstract: The effect of solution pH and molecular weight of polyethylene glycol (PEG) and polyethylene oxide (PEO) on their adsorption as well as stability of the colloidal Al2O3 water suspension was studied. The following methods were applied: turbidimetry, spectrophotometry, viscosimetry, potentiometric titration and microelectrophoresis. It was shown that the increasing solution pH affects conformation of the adsorbed macromolecules which affects the stability properties of such systems. The polymer adsorption causes deterioration of the stability conditions of the investigated alumina systems in comparison to those without polymer at all investigated pH values. At pH 3 and 6 the effect of the suspension destabilization is significantly smaller than at pH 9. The most effective flocculent of Al2O3 water suspension is PEO of the molecular weight 218,000 at pH 9. [Copyright &y& Elsevier]