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| Registros recuperados: 129 | |
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| SAWADA, Manabu; AIZAKI, Hideo; SATO, Kazuo; KIKKAWA, Toshiko; 澤田, 学; 合崎, 英男; 佐藤, 和夫; 吉川, 肇子. |
| The purpose of this paper was to verify the stability of consumers’ evaluations of food safety by conducting the identical choice experiments questionnaire survey at the same site two different times. The two surveys, measuring the consumers’ evaluations of beef derived from cattle fed in accordance with improved food safety measures were conducted in January 2003 (n = 83) and March 2004 (n = 369) in Kiyota ward of Sapporo city in Hokkaido, Japan. A comparison of the results of the two surveys suggests that social issues related to the choice experiment questions can significantly influence the consumers’ inferred values for food safety on the basis of the questions.本稿の目的は，同一の選択実験を同一地域の異なる２ 時点で行い，食品安全性に関する消費者評価の安定性を 検討することである。北海道札幌市清田区の住民を対象... |
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Palavras-chave: Beef; Food safety; Consumers’ evaluation; Stated preference methods; Choice experiments; 牛肉; 食品安全性; 消費者評価; 表明選好法; 選択実験. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2648 |
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| Santos, R.; Beldarraín, T.; Ramos, M.; Chang, L.; Martínez, C.; Bruselas, A.. |
| En este trabajo se emplearon lactato de sodio, metabisulfito de sodio, acetato de sodio y sorbato de potasio para la conservación de picadillo de carne de res. Se elaboró picadillo de res que se mezcló durante 5 a 10 min con los siguientes preservantes químicos: 1000 mg/kg de sorbato de potasio (Variante 2), 2 % de lactato de sodio más 0,3 % de acetato de sodio (Variante 3) y 450 mg/kg de SO2 adicionado como metabisulfito de sodio (Variante 4) y se hizo una variante control sin preservante añadido (Variante 1). Las masas elaboradas se embutieron en tripa impermeable de 80 mm. Los picadillos se almacenaron a dos rangos de temperatura: 0 a 5 °C y 8 a 10 °C. La caracterización de los picadillos arrojó que las 4 variantes tenían similar composición... |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Preservatives; Beef; Wrapping. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4894 |
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| Jie, Ferry. |
| An analysis of beef supply chains revealed that a strategic focus on beef quality was critical to that part of the chain involving producers. Moreover, beef quality was directly related to customer relationship management. Across the industry, there are a diverse set of customers each with different needs. This means that it is difficult for individual producers to develop a successful approach to customer relationship management without developing a product focus on one or two of these customer segments. |
| Tipo: Article |
Palavras-chave: Supply chains; Beef; Australia; Customer relationship management; Farm Management. |
| Ano: 2010 |
URL: http://purl.umn.edu/121499 |
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| Outlaw, Joe L.; Anderson, David P.; Padberg, Daniel I.. |
| The beef industry in the United States consists of several distinct production levels ranging from the cow-calf producer at the lowest level to the final consumer. These sectors face varying levels of profitability, degrees of market power, conflicting goals, and price signals. Environmental regulations involve questions of what costs are involved, who is in a position to pay these costs, and whether market prices are capable of signaling different environmental practices. Understanding the relationships within the beef industry may allow researchers to fine-tune analyses of environmental issues in the beef industry. |
| Tipo: Journal Article |
Palavras-chave: Beef; BMP; Cattle; Pricing; Livestock Production/Industries; Marketing. |
| Ano: 1997 |
URL: http://purl.umn.edu/15528 |
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| Kola, Jukka; Latvala, Terhi. |
| The recent food crises in Europe have raised public concerns about the quality and safety of food. The growing concern among the consumers towards food safety issues has increased the demand for quality attributes. Most quality properties of food products can be considered as credence characteristics, quality of which cannot be inferred before the purchase, and sometimes not even after the purchase. The aim of this study is to evaluate, both qualitatively and quantitatively, the value of new information about and the information systems set for credence characteristics of beef. Economics of information is the theoretical framework. The quantitative approach focuses to measure the ex ante value of credence characteristics, and the method of contingent... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Beef; Information; Credence attributes; Contingent valuation; Willingness to pay; Demand and Price Analysis. |
| Ano: 2002 |
URL: http://purl.umn.edu/19703 |
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| Hahn, William F.. |
| Beef and pork prices at farm, wholesale and retail are examined for evidence of a dynamic and asymmetric price transmission using an endogenous switching model. Dynamic adjustment means that it take time for prices to adjust to changes in the market. Price transmission is asymmetric if the speed or completeness of price adjustment depends on the direction that the price or a related price is moving. Some of the previous research on price transmission in agricultural markets attempts to use market power abuses as an explanation of price-transmission asymmetry. Other research shows that price transmission asymmetry can arise in competitive markets and that competitive and anti-competitive issues can make prices adjust faster upwards or downwards. By... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Asymmetric price transmission; Beef; Pork; Demand and Price Analysis; Industrial Organization; Research Methods/ Statistical Methods; C30. |
| Ano: 2010 |
URL: http://purl.umn.edu/61135 |
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| Registros recuperados: 129 | |
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