Beef fajitas have become a popular food item, but the supply of traditional muscles is insufficient to meet the growing demand. There is a need for alternative muscles that have similar eating characteristics to those currently marketed as beef fajitas. Four different treatments - papain (P), blade tenderization (B), papain + blade tenderization (P+B), and control (C) - were applied to sixty USDA Choice M. diaphragma pars costalis, M. transversus abdominis, M. obliquus abdominis internus, M. rhomboideus, M. trapezius, M. latissimus, and M. serratus ventralis. Muscles were cut into sections and frozen at -10ºC for evaluation by a trained sensory panel, consumer panel, and Warner-Bratzler shear force (WBSF) measurements. Trained panelists found that regardless of muscle, the addition of papain improved palatability scores. In general, treatment tended not to affect the palatability scores of the M. diaphragma pars costalis and M. serratus ventralis, which tended to receive higher scores in comparison to the other muscles. In general, the control and blade tenderized M. trapezius received the lowest trained and consumer panel palatability scores and had the highest WBSF values (P < 0.05). Regardless of muscle (except for M. diaphragma pars costalis and M. serratus ventralis), P and P+B treatments reduced WBSF values (P < 0.05). Consumers (n=81) gave the M. transversus abdominis, M. serratus ventralis, and M. latissimus similar (P > 0.05) tenderness ratings when the P treatment was applied. Consumers tended to prefer the flavor and tenderness of beef fajita strips that were treated with P and P+B and indicated a preference to purchase muscles with these treatments. Consumers were willing to purchase M. serratus ventralis treated with P+B and M. latissimus treated with P the majority of the time. Papain improved the eating quality of the muscles studied. The M. latissimus and M. serratus ventralis when treated with papain alone or in combination with blade tenderization, performed well enough to be considered as alternatives for traditional beef fajitas.

This report is a part of the research project "A New Model for Deformation of Carton Board Packages by Manual Handling". This project is a collaboration between Örebro University and two companies engaged in carton board packages. This report describes whether Syntouch's BioTac is an appropriate tool, compared with a consumer study when investigating the grip stiffness of consumer packaging. Syntouch's BioTac is an artificial sensor designed to imitate the force of a human fingertip. The concept of grip stiffness is used in the packaging industry to describe the packaging’s properties to withstand clamping pressure when handling by the user. That is, the robustness of the packaging. The carton board packaging should perceive as stiff, firm to grip and not deform during handling. The purpose is to perform laboratory tests with the BioTac sensor, to see if the sensor can be used as a measurement method for grip stiffness of card board materials. / Denna rapport som ingår i forskningsprojektet ”A New Model for Deformation of Carton Board Packages by Manual Handling”. Detta projekt är ett samarbete mellan Örebro Universitet och två företag som arbetar med förpackningar. I denna rapport beskrivs och analyseras om Syntouch’s BioTac är ett lämpligt verktyg, i jämförelse med en konsumentstudie vid undersökning av en förpacknings greppstyvhet. Syntouch’s BioTac är en konstgjord sensor som är utformad för att imitera kraften som en mänsklig fingertopp har. Greppstyvhet är ett begrepp som används i förpackningsindustrin och beskriver förpackningens egenskaper att kunna motstå klämtryck vid hantering. Det vill säga förpackningens robusthet. Förpackningen skall uppfattas som styv, greppvänlig och skall ej deformeras vid hantering. Syftet med det här arbetet är att utföra laborativa tester med sensorn BioTac, för att se om sensorn kan användas som en objektiv mätmetod för greppstyvhet för olika förpackningsmaterial.

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A economia brasileira passa por um momento positivo em sua história, devido principalmente a fatores gerados pela estabilidade econômica advinda com o Plano Real. O conjunto de dados apresentados neste trabalho evidencia uma melhora das condições socioeconômicas de grande parte da população, o que levou a um aumento da renda dos indivíduos e um fortalecimento do poder de consumo dos brasileiros. Nesse contexto, esta tese teve como objetivo a busca de evidências que indicassem uma mudança e possível sofisticação do padrão de consumo dos domicílios brasileiros. Além disso, procurou-se verificar em quais níveis socioeconômicos e em quais regiões as mudanças do padrão de consumo foram mais significativas. Os dados utilizados neste trabalho derivam de um painel de consumidores (Homescan) e foram analisadas informações de dez categorias de produtos de consumo doméstico para os anos de 2007, 2008 e 2009, considerando-se as áreas geográficas auditadas pela Nielsen e os níveis socioeconômicos dos domicílios. Nas análises dos dados, utilizaram-se modelos de equações de estimação generalizadas (EEG), além de análises estatísticas descritivas para avaliar a evolução das variáveis não-contempladas nesses modelos. Além disso, utilizaram-se dados de outra pesquisa (Retail Index) para complementar os resultados obtidos com o painel de consumidores. Os resultados das análises realizadas indicam uma mudança do padrão de consumo, primordialmente, nos domicílios de nível socioeconômico médio (classe C) e baixo (classes D e E) no período analisado. Quanto às áreas geográficas pesquisadas, os destaques foram o Nordeste, o grande Rio de Janeiro e a região Sul. Levando-se em consideração que as categorias analisadas são produtos mais elaborados e de maior valor agregado, o aumento do consumo da grande maioria das categorias nesses níveis socioeconômicos evidencia uma sofisticação do consumo desses domicílios. Esse ambiente de sofisticação dos padrões de consumo, principalmente das classes de renda média e baixa, exigirá das empresas que atuam no mercado de bens e serviços novas estratégias para atender as demandas de consumidores mais conscientes e exigentes. Assim, o grande desafio dessas empresas será decifrar o caminho da expansão e diversificação da cesta de compra desses consumidores. / The Brazilian economy is currently going through a positive time in its history, mainly as a result of factors generated by the economic stability conferred by the Plano Real financial plan. The data presented in this work shows an improvement in the socioeconomic conditions of the vast majority of the population, which has led to an increase in income for individuals, and a strengthening of the consumer power of Brazilians. In this context, this thesis looks for evidence that indicates a change and possible sophistication of consumer patterns in Brazilian households. It also seeks to determine the socioeconomic levels, and the regions in which the changes in consumer patterns are most significant. The data used in this work are derived from a panel of consumers (Homescan), and information from ten categories of domestic consumer goods were analyzed for the years 2007, 2008 and 2009, considering the geographic areas audited by Nielsen and the socioeconomic levels of the households. In the data analyses, generalized estimating equation (GEE) models are used, as well as descriptive statistical analyses, to evaluate the evolution of variables not included in these models. Data are also used from another survey (Retail Index), to complement the results obtained with the panel of consumers. The results of the analyses indicate a change in consumer patterns, particularly in households belonging to the middle (class C) and low (classes D and E) socioeconomic classes, for the period analyzed. In terms of geographical areas researched, the areas highlighted were the Northeast, the greater Rio de Janeiro and the South region. Taking into consideration that the categories analyzed consist of more elaborate products, with higher added value, the increased consumption for the majority of categories at these socioeconomic levels shows that consumption in these households has become more sophisticated. This environment of increasing sophistication of consumer patterns, particularly among the middle and low income classes, will require companies in the goods and services market to implement strategies to meet the requirements of these more aware and demanding consumers. Therefore, the greatest challenge for these companies is to seize the expansion and diversification path of the shopping basket for these consumers.

A economia brasileira passa por um momento positivo em sua história, devido principalmente a fatores gerados pela estabilidade econômica advinda com o Plano Real. O conjunto de dados apresentados neste trabalho evidencia uma melhora das condições socioeconômicas de grande parte da população, o que levou a um aumento da renda dos indivíduos e um fortalecimento do poder de consumo dos brasileiros. Nesse contexto, esta tese teve como objetivo a busca de evidências que indicassem uma mudança e possível sofisticação do padrão de consumo dos domicílios brasileiros. Além disso, procurou-se verificar em quais níveis socioeconômicos e em quais regiões as mudanças do padrão de consumo foram mais significativas. Os dados utilizados neste trabalho derivam de um painel de consumidores (Homescan) e foram analisadas informações de dez categorias de produtos de consumo doméstico para os anos de 2007, 2008 e 2009, considerando-se as áreas geográficas auditadas pela Nielsen e os níveis socioeconômicos dos domicílios. Nas análises dos dados, utilizaram-se modelos de equações de estimação generalizadas (EEG), além de análises estatísticas descritivas para avaliar a evolução das variáveis não-contempladas nesses modelos. Além disso, utilizaram-se dados de outra pesquisa (Retail Index) para complementar os resultados obtidos com o painel de consumidores. Os resultados das análises realizadas indicam uma mudança do padrão de consumo, primordialmente, nos domicílios de nível socioeconômico médio (classe C) e baixo (classes D e E) no período analisado. Quanto às áreas geográficas pesquisadas, os destaques foram o Nordeste, o grande Rio de Janeiro e a região Sul. Levando-se em consideração que as categorias analisadas são produtos mais elaborados e de maior valor agregado, o aumento do consumo da grande maioria das categorias nesses níveis socioeconômicos evidencia uma sofisticação do consumo desses domicílios. Esse ambiente de sofisticação dos padrões de consumo, principalmente das classes de renda média e baixa, exigirá das empresas que atuam no mercado de bens e serviços novas estratégias para atender as demandas de consumidores mais conscientes e exigentes. Assim, o grande desafio dessas empresas será decifrar o caminho da expansão e diversificação da cesta de compra desses consumidores. / The Brazilian economy is currently going through a positive time in its history, mainly as a result of factors generated by the economic stability conferred by the Plano Real financial plan. The data presented in this work shows an improvement in the socioeconomic conditions of the vast majority of the population, which has led to an increase in income for individuals, and a strengthening of the consumer power of Brazilians. In this context, this thesis looks for evidence that indicates a change and possible sophistication of consumer patterns in Brazilian households. It also seeks to determine the socioeconomic levels, and the regions in which the changes in consumer patterns are most significant. The data used in this work are derived from a panel of consumers (Homescan), and information from ten categories of domestic consumer goods were analyzed for the years 2007, 2008 and 2009, considering the geographic areas audited by Nielsen and the socioeconomic levels of the households. In the data analyses, generalized estimating equation (GEE) models are used, as well as descriptive statistical analyses, to evaluate the evolution of variables not included in these models. Data are also used from another survey (Retail Index), to complement the results obtained with the panel of consumers. The results of the analyses indicate a change in consumer patterns, particularly in households belonging to the middle (class C) and low (classes D and E) socioeconomic classes, for the period analyzed. In terms of geographical areas researched, the areas highlighted were the Northeast, the greater Rio de Janeiro and the South region. Taking into consideration that the categories analyzed consist of more elaborate products, with higher added value, the increased consumption for the majority of categories at these socioeconomic levels shows that consumption in these households has become more sophisticated. This environment of increasing sophistication of consumer patterns, particularly among the middle and low income classes, will require companies in the goods and services market to implement strategies to meet the requirements of these more aware and demanding consumers. Therefore, the greatest challenge for these companies is to seize the expansion and diversification path of the shopping basket for these consumers.

This dissertation combines large scale datasets to evaluate crop prediction, land values, and consumption of a crop being considered to advance a sustainable bioeconomy. In chapter 2, we propose a novel application of the multinomial logit (MNL) model to estimate the conditional transition probabilities of crop choice for the state of Kentucky. Utilizing the recovered transition probabilities the forecast distributions of total acreages for alfalfa, corn, soybeans, tobacco, and wheat produced in the state from 2010 to 2015 can be recovered. The Cropland Data Layer is merged with the Common Land Unit dataset to allow for the identification of crop choice at the field level. Our findings show there are higher probabilities of planting soybeans or wheat after corn relative to corn after corn, tobacco, or alfalfa. In addition, the transition probability of the crop rotation demonstrates that corn will be planted after soybean, and vice versa and that alfalfa has a lower probability of being rotated with other crops from year to year. These findings are expected with traditional crop rotation in the U.S., and a characteristic of a perennial crop, especially for alfalfa. Finally, forecasting results indicate that there are significantly wider distributions in corn and soybean, whereas there is a little variation in the tobacco, wheat and alfalfa acres in the simulation. In chapter 3, we identify critical consumer-demographic characteristics that are associated with the consumption of products containing hemp and investigate their effect on total expenditure in the U.S. To estimate the likelihood of market participation and consumption level, the Heckman selection model, is employed using the maximum likelihood estimation procedure utilizing Nielsen consumer panel data from 2008 to 2015. Results indicate marketing strategies targeting consumers with higher education and income levels can attract new customers and increase sales from current consumers for this burgeoning market. Head-of-household age in different regions shows mixed effects on decisions to purchase hemp products and consumption levels. Findings will provide a basic understanding of a consumer profile and overall hemp market that has had double-digit growth over the last six years. As the industry continues to move forward, policymakers are going to need a deeper understanding of the factors driving the industry if they are going to create regulations that support the development of the industry. In chapter 4, we investigate the factors that affect agricultural land values by proposing a new rich dataset, Zillow Transaction and Assessment Data (ZTRAX) provided by Zillow from 2009 to 2014. we also examine whether National Commodity Crop Productivity Index (NCCPI) could be a good indicator of land values or not by comparing two different regression models between county-level cash rent and parcel-level NCCPI. Finally, this study incorporates flexible functional forms of the parcel size to test the parcel size and land values relations. Findings show that factors influencing agricultural land values in states with heterogeneous agricultural lands such as Kentucky are not different from other states with relatively homogeneous agricultural lands. This study also provides suggestive evidence that there is a non-linear relationship between parcel size and land values. Furthermore, we find that a disaggregated NCCPI at parcel-level could be considered an acceptable indicator to estimate agricultural values compared to an aggregated cash rent at county-level.

<p>  </p> <p>Tenderness is a key sensory trait influencing beef palatability. Tumbling is a value-adding process that has been extensively applied and studied within the realm of processed meats. Various post-harvest strategies to ensure fresh beef reaches acceptable levels of tenderness have been employed, often with the aim of physically disrupting myofibrillar structure or enhancing the rate and extent of postmortem proteolysis. One such method would be the application of postmortem aging; however, the effectiveness of aging on tenderization is well-known to differ throughout individual muscles of the beef carcass. For inherently tough cuts, physical interventions such as mechanical tenderization are often used, although several detriments to quality attributes may be induced. Further, some modern consumers prefer meat products with no added non-meat ingredients. An alternative method of applying tumbling in the absence of a brine solution followed by additional postmortem aging could be a practical means to facilitate tenderization while potentially minimizing detriments to other eating quality attributes.</p> <p>To evaluate the efficacy of tumbling without brine a method of beef tenderization, the process was first assessed in the <em>longissimus lumborum </em>muscle (n=9). In this study, muscles were allocated among 0, 60, and 90 minutes of tumbling, after which aging for 0, 7, and 14 days was conducted. Immediately after the application of the tumbling process, steaks from muscles that had been tumbled were considerably more tender (24.7 N and 21.6 N for 60 and 90 minutes, respectively) than non-tumbled controls (34.8 N). Steaks from the tumbled groups maintained greater instrumental tenderness throughout the course of the aging period. These results were supported by increases in myofibril fragmentation index, as well as increased troponin-T degradation during aging. However, cooking loss was increased in tumbled steaks, which could have implications for sensory juiciness. Considering this study demonstrated that tumbling without brine inclusion followed by postmortem aging resulted in profound changes to sensory traits, further study regarding its impacts on sensory attributes and proteolysis among different beef muscles was warranted.</p> <p>The following study evaluated the combined tumbling and aging process on the quality, palatability, and proteolytic attributes of beef <em>longissimus lumborum </em>and <em>semitendinosus </em>muscles (n=16). Muscle sections were allocated among 0, 40, 80, and 120 minutes of tumbling, as well as 0 or 10 days of subsequent aging. Regardless of aging duration, tumbling for any duration increased instrumental tenderness of the <em>longissimus lumborum</em> but not <em>semitendinosus</em> muscle. Similar to the previous study, increased cooking loss was induced through tumbling. In both muscles, obvious fragmentation of the myofibrillar structure with tumbling was observed through increases in myofibril fragmentation index and transmission electron microscopy. Tumbling with aging favored the degradation of myofibrillar proteins including troponin-T and desmin; however, calpain-1 autolysis appeared mostly unchanged. Neither tumbling nor aging influenced the amount and properties of collagen, which may indicate why the process did not influence instrumental tenderness of the <em>semitendinosus </em>despite myofibrillar fragmentation and degradation. <em>Longissimus lumborum </em>muscles tumbled for any durations were rated by consumers (n=120) to be more tender with greater overall liking than control steaks. <em>Semitendinosus </em>steaks that were tumbled for 120 minutes and further aged had improved liking of tenderness with similar juiciness and flavor to control steaks at the same postmortem timepoint. These results indicated that tumbling without brine would result in myofibrillar fragmentation and favor the degradation of myofibrillar proteins during aging, while impacts on connective tissues would be minimal. Consequently, muscles without a high extent of background toughness would be effectively tenderized through tumbling, while the results would be more limited in inherently tough cuts.</p> <p>Considering these results, the process was then applied to muscles of intermediate tenderness from the sirloin, specifically the <em>gluteus medius, biceps femoris, </em>and <em>tensor fasciae latae </em>muscles (n=16). Muscles were tumbled for 0 or 120 minutes, then aged for 0 or 10 additional days. Tumbling increased the instrumental tenderness of the <em>gluteus medius </em>and <em>tensor fasciae latae </em>but not the <em>biceps femoris</em>, regardless of aging time. Cooking loss was increased with tumbling in all muscles. Similarly, myofibrillar fragmentation was also increased in all muscles, and there was some evidence to suggest that tumbling with subsequent aging would aid in the degradation of troponin-T in the <em>biceps femoris</em>. To further understand how tumbling might affect specific descriptive sensory attributes, a trained panel (n=8) was conducted on aged samples. Tumbled <em>gluteus medius </em>steaks had greater myofibrillar tenderness than non-tumbled controls; however, tenderness scores of other muscles were not affected. There was some evidence that tumbling with aging could induce the generation of off-flavors in the <em>gluteus medius </em>and <em>tensor fasciae latae</em>, as well as decrease juiciness of the <em>biceps femoris</em>.</p> <p>Taken together, these results support that tumbling without brine inclusion would be an effective strategy to improve beef tenderness and palatability, dependent on the traits of the individual cut. Improved tenderness would be primarily attributed to the fragmentation and degradation of myofibrillar structure. However, the results indicate that tenderization would be limited in cuts with a high extent of background toughness, which tumbling alone would be largely unable to disrupt. Future studies should focus on the effects of tumbling without brine inclusion with aging on oxidative stability and the potential introduction of hazards prior to industry application. Further elucidation of how the process could be optimized to maximize tenderization while minimizing potential negative impacts to flavor and juiciness would be beneficial to improving overall palatability.</p>