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Meat consumers are demanding products of higher and consistent quality, with a distinctive flavor and aroma, able to provide a particular sensorial experience when consuming beef. The impact of all the factors affecting the final eating quality, known as the farm to fork approach, has been extensively studied in the last decades. This includes genetic factors, production system, transport, carcass intervention, aging, packaging and cooking method, among others. Aging is, one of the most important steps in producing high quality tender beef. During this step, flavor is developed and the meat is tenderized. Dry-aging although considered a traditional method, is currently attracting attention from consumers, producers and researchers because of the characteristics of the final products in terms of flavor, aroma and texture. This chapter will describe the series of biochemical changes, which combined with the loss of water, generates a final product that is highly appreciated by niche consumers. This will include the changes that the muscle undergoes to be transformed to meat, the main factors driving the dry-aging process and how the flavor and aroma compounds are generated during this process.

Background Enteral nutrition delivery in the critically ill is frequently interrupted for surgical and airway procedures to avoid aspiration of stomach contents. Recurrent fasting leads to under delivery of enteral nutrition and this underfeeding is associated with worse outcomes. International fasting recommendations do not provide guidance for intubated patients receiving enteral nutrition. This study aimed to gain a detailed perspective of UK critical care fasting practices. Methods A web-based survey was sent to 232 UK intensive care units consisting of questions relating to fasting practices, presence of guidelines, average fasting times for common procedures and dietitian time per intensive care unit bed. Results A total of 176 intensive care units responded. Only 20% of units had guidelines and respondents stated that they were not consistently adhered to (mean compliance 66%). Units with greater dietetic involvement were more likely to have guidelines (p = 0.04). Fasting times were shorter for abdominal surgery (p = 0.002), non-abdominal surgery (p = 0.016) and radiology (p = 0.015) if a guideline was present. Fasting for extubation and tracheostomy was similar irrespective of the presence of a guideline. Considerable variation in fasting times was reported, usually due to inconsistencies in clinical decision-making. Conclusions This survey of national practice demonstrates that fasting times are varied and inconsistent, which may lead to under-delivery of enteral nutrition. More dietetic input was associated with increased likelihood of a fasting guideline.

peer-reviewed Opportunities for exploiting the inherent value of protein-rich meat processing co-products, in the context of increased global demand for protein and for sustainable processing systems, are discussed. While direct consumption maybe the most profitable route for some, this approach is influenced greatly by local and cultural traditions. A more profitable and sustainable approach may be found in recognizing this readily available and under-utilised resource can provide high value components, such as proteins, with targeted high value functionality of relevance to a variety of sectors. Applications in food & beverages, petfood biomedical and nutrition arenas are discussed. Utilization of the raw material in its entirety is a necessary underlying principle in this approach to help maintain minimum waste generation. Understanding consumer attitudes to these products, in particular when used in food or beverage systems, is critical in optimizing commercialization strategies. This work forms part of the ReValueProtein Research Project (Grant Award No. 11/F/043) which is supported by the Irish Department of Agriculture, Food and the Marine (DAFM) and the Food Institutional Research Measure (FIRM) both funded by the Irish Government under the National Development Plan 2007–2013. Department of Agriculture, Food and the Marine

Blood is generated in very large volumes as a by-product in slaughterhouses all around the world. On the one hand, blood generation presents a serious environmental issue because of its high pollutant capacity; however, on the other hand, blood has the potential to be collected and processed to generate high-added-value food ingredients based on its exceptional nutritive value and its excellent functional properties. In this paper, we review the current state of the art for blood processing, from collection to final recovery of protein isolates, the functional properties of blood, impact of processing on functional properties, and potential applications as food ingredients. Furthermore, future challenges are outlined for this underutilized and abundant product from the meat industry.

peer-reviewed Meat co-products are the non-meat components arising from meat processing/fabrication and are generated in large quantities on a daily basis. Co-products are considered as low added-value products, and in general it is difficult for industries to divert efforts into increasing their value. While many of these products can be edible those not used for human consumption or pet food is usually processed to be used as animal feed, fertilizer or fuel. However, to a large extent meat co-products are an excellent source of high nutritive value protein, minerals and vitamins and hence may be better diverted to contribute to alleviate the increasing global demand for protein. In this review the current uses, legislation and potential techniques for meat co-products processing are reviewed with the aim of showing a route to improve meat industry sustainability, profitability and better usage of available resources.

Our objectives were to explore the use of rapid participatory appraisal (RPA) in defining the health and social needs of women, and to formulate joint action plans between the residents and service providers. RPA included review of existing data, focus groups and questionnaire. The study was set in the Ardoyne area of North Belfast. A response rate of 85% was obtained. Priorities identified reflected holistic definition of health and included issues relating to physical environment, social supports, as well as traditional epidemiological data. The use of RPA in this study has demonstrated a greater insight into unmet health and social needs in the area. It has exposed the level and extent of poverty, such as poor nursery provision for the under 5s, lack of safe play areas, fuel poverty for the elderly person, high dependence on prescription drugs such as valium and antidepressants, as well as lack of access to specific services due to political boundaries.

This paper provides an analysis of the role of ‘outside’ or nonexecutive directors (NEDs) and their relationship with chief executive officers (CEOs) and entrepreneurs or ‘insiders’ in small growth companies. We discuss research results from a matched sample of forty-six interviews with a core sample of twenty-three companies with matched CEOs and NEDs. Findings are placed in the context of European small and medium-sized enterprises, where great attention has been given to the future development of long-term relationships such as those brought by outside directors in small companies.

Provides an analysis of the role of “external” or non‐executive directors and their relationship with executive entrepreneurs in small but entrepreneurial (growing) companies, focusing on their influence on executive learning. We provide qualitative analysis of research based on 45 face‐to‐face interviews. Despite the importance given to individual executive and organisational learning in large companies, comparatively little literature exists on executive entrepreneurial learning in small companies. The factors that can affect such learning are discussed with emphasis on the role played by external directors who, it is argued, are likely to be appointed in such companies due to the need for additional expertise and knowledge in a rapidly changing environment.

The paper provides an analysis of the role of 'outside' or non-executive directors and their relationship with Chief Executive officers (CEOs) and entrepreneurs in small growth companies. In a European context, literature on the role of outsiders in the Board of Directors is beginning to emerge through recent studies into relationships between insiders and outsiders on Boards, especially on the importance of trust in relationships and on Board members' roles. In the USA, partly due to the more advanced nature of the venture capital sector, research has focused on the value-added that may result from the addition of 'outside' directors to the entrepreneurial team. This paper discusses findings from a matched sample of 46 interviews with a core sample of 23 companies with matched entrepreneurs/CEOs and non-executive directors to unlock the black box of director relationships. Findings are placed in a European SME context where greater attention has been placed for future development in developing longer-ter...

The paper provides an analysis of the role of 'external' or non-executive directors and their relationship with entrepreneurs in small growth companies, focusing on their impact and style of intervention. We provide qualitative and quantitative analysis of research based on 46 face-to-face interviews with CEOs in small entrepreneurial companies, undertaken in Scotland. Further analysis has been conducted on a sub-sample of firms who have external directors appointed as a result of raising venture capital to compare the impact and role of VC appointed and non-VC appointed board members.

The sensory characteristics of 11 hams were measured by 18 untrained consumers using Free-Choice Profiling and the data were analysed by Generalised Procrustes Analysis. Each consumer expressed their preference as an additional question. The first three dimensions of the analysis accounted for 37.9, 9.0 and 7.8% of the consensus variance, respectively, and Analysis of Variance showed significant differences between hams on all three dimensions. To summarise the freely chosen descriptive vocabularies, and help characterise each ham, descriptors thought to have similar meaning were separately modeled by Principal Components Analysis and model-to-model distances within the sensory groups of appearance, texture and flavour were calculated using Soft Independent Modeling of Class Analogy. Wiltshire type hams appeared marbled and dark in colour, had a fibrous and chewy texture and a hammy and meaty flavour. A shoulder meat ham appeared processed, rubbery, plastic and moist, had a processed, rubbery, moist and strong structured texture and a processed flavour. Modern tumbled hams varied in sensory character between the Wiltshire and the shoulder hams, and their character was reflected by their price. Preference was expressed for the Wiltshire hams and the modern tumbled hams with Wiltshire-type character.

Understanding the relationship between the motor impairments and their impact on physical activity will allow rehabilitation after stroke to be based on scientific principles. The aims of this study were to determine: (i) the relative contribution of weakness and spasticity to contracture, and (ii) the relative contribution of all three impairments to limitations in physical activity during the first 12 months after stroke.This longitudinal observational study charted the evolution of weakness (loss of maximal force), spasticity (stretch-evoked EMG) and contracture (loss of joint range) of the elbow flexors and limitations in upper limb activity (Motor Assessment Scale) for a year after stroke in 27 subjects who had suffered a first stroke. Spasticity was measured as abnormal reflex activity, weakness was measured as loss of maximum isometric torque, contracture was measured as the difference in range of motion between the affected and intact side, and limitations in physical activity were measured on a clinical scale.The major independent contributors to contracture were spasticity for the first four months after stroke (p = 0.0001 - 0.10) and weakness thereafter (p = 0.01 - 0.05). However, the major and only independent contributor to limitations in physical activity throughout the year was weakness (p = 0.0001 - 0.05).For the first time, from a longitudinal study, the findings show that spasticity can cause contracture after stroke, consistent with the prevailing clinical view. However, weakness is the main contributor to activity limitations.

This paper details the findings from a project that assessed the contribution made by nurses, midwives and health visitors to targeting health and social need. This is an important theme within the Northern Ireland Regional Strategy entitled ‘Health and well-being into the next millennium: a regional strategy for health and social well-being 1997–2002’, which is concerned with addressing inequalities in health status and social well-being. In response to this initial survey, the paper also highlights the second phase of the project that was the development of an evaluation manual specifically designed to assist health-care practitioners in establishing evaluation frameworks and in applying evaluation techniques and methods. The paper describes four research case studies that are intended to illustrate the kinds of evaluation methods necessary to cover the stages of evaluation, needs assessment, structure, process and outcome, and to reflect the experience of applied evaluation as it occurs in practice as opposed to how it appears in textbooks.