ALBERT

Notes: Here the authors investigate the impact of new technology on employment at country, industry and firm level using evidence from a study of the Turkish chemical and engineering industries. They conclude by attempting to outline policy considerations related to the long term negative impact of technology on employment in developing countries.

Notes: The research reported in this article, co-ordinated by the WZB Institute of Berlin, examines organisational, technological and human resource practices that enhance quality in product development by improving communication and cooperation between the actors. In this context it was found that, although the importance of HR policies was recognised, implementation remained low.

Notes: Through an examination of twenty Japanese owned manufacturing plants in China, this article seeks to question the usefulness of identifying Japanese competitive success as being associated with specific Japanese production management techniques. Rather Japanese plants adopt, seemingly profitably, various and differentiated production methods, depending on local and parent company circumstances.

Notes: Books reviewed: New Workspace, New Culture: Office design as a catalyst for change, Peter Bain Workplaces of the Future, Alistair Mutch Technology, Organization, and Competitiveness: Perspectives on Industrial and Corporate Change, David R. Charles Managing Like a Man: Women and Men in Corporate Management, Jeff Hyman Exploring Expertise: Issues and Perspectives, Robin Fincham The Sociology of Industrial Injury, John Eldridge

Notes: This paper examines the impact of the entry and exit of board of directors on the share price of United Kingdom listed firms. Unlike previous studies in the area, this study distinguishes between the different type of board changes. The results of the study suggest that changes in the composition of management boards affect shareholders wealth. Small but significant positive abnormal returns are experienced on the day of the announcement. The results also indicate that the informational effects of new appointments are perceived differently by the market from resignations from the management board.

Notes: This study describes the survival cases of two local savings banks in Finland during fundamental changes in 1990’s when 90% of the Finnish Savings Bank Group did not survive. Survival is studied through the roles of the non-executive boards and the CEOs in the context of three change periods. Institutional theory is used as a framework in describing and explaining the survival. The cases describe how radical renewals can be made despite dominant actors and generally agreed ways of change in the field. It is suggested that the CEO and the non-executive board of directors were in a key role in changing the future of a local savings bank. Old institutions can die, but the active role of the small banks themselves was decisive; by taking active role they recreated and renewed their organizations (c.f. Greenwood and Hinings 1996).

Notes: A new theory of organizational change and success has recently been proposed, organizational portfolio theory (Donaldson, 1999). One purpose of this theory is to provide a fresh perspective on the determinants and consequences of board composition. After outlining organizational portfolio theory, this paper suggests some implications of the new theory for understanding the dynamic relationship between board composition and firm performance.

Notes: Quick response behaviour is a necessity in the clothing industry. It was expected that the requirements for this would show a number of dysfunctions in the Taylorist production concept. However, it is concluded that the way in which clothing companies are attempting to reorganise their processes can be termed ‘intensification’: changes designed to increase productivity without substantial reorganisation of the Taylorist production concept.

Notes: This article investigates the influence of gendered occupational identities in the social construction of skill and technology in a retail company introducing an IT system. It focusses on female shop floor supervisors and considers the impact that ‘femininity’ had on definitions of skill and role during a period of change.

Notes: This article argues that the study of total quality management (TQM) failure is a valuable vehicle to extend our knowledge of strategic change management. The article reviews the literature on TQM and, after reporting the findings from an in-depth case study concludes by discussing the meaning of ‘failure’ and the lessons for managing strategic change that can be learnt from the study of TQM decline.

Notes: Five principal technology domains are identified: 1: Technlogies that change the concept of time. 2: Technologies that change the flow of materials. 3: Technologies that change the geographical mobility. 4: Technologies that enhance planning, and 5: Technologies that shift processes to and from suppliers. All occupational groups in the restaurant sector are likely to be affected. Most technologies are found to enhance the deskilling of the staff, leaving empowerment opportunities for management levels only.

Notes: Keith Grint and Steve Woolgar, The Machine at Work: Technology, Work and OrganisationHarry C Katz, Telecommunications – Restructuring Work and Employment Relations WorldwideTheo Nichols, The Sociology of Industrial InjuryAxel van den Berg, Bengt Furaker, Leif Johansson, Labour Market Regimes and Patterns of Flexibility: a Sweden-Canada Comparison

Notes: The prevalence of some enteric bacteria in alfalfa sprouts obtained from public markets and supermarkets in Queretaro City was determined. In addition, the antimicrobial effect of several commercial germicides was tested on alfalfa sprouts for reduction of native coliforms and inoculated Vibrio cholerae Ol or Salmonella typhi. Escherichia coli and Salmonella sp. were detected in 74% and 1.1% of 90 of samples, respectively, and no sample tested positive to V. cholerae Ol. Coliforms ranged from 7.3 to 8.5 log10 CFU/g. Treatment of alfalfa sprouts with 200 mg/L of hypochlorite, of a commercial iodophor, or of chlorine dioxide, or with 100 mg/L of Citricidal® for 5 min, reduced native coliforms only by 1–2 log10 CFU/g. Reductions of S. typhi and V. cholerae O1 with 200 mg/L of sodium hypochlorite and 100 mg/L Citricidal® were also no more than J.5 log10 CFU/g. Sprouts from seeds contaminated with V. cholerae O1 that were irrigated daily with water containing 100 mg/L chlorine dioxide, showed significantly lower V. cholerae Ol counts than seeds irrigated with tap water (p〈0.05). However, V. cholerae O1 persisted after 8 days of sprouting, when the sprouts are ready for marketing. Treatment of seeds and sprouts with antimicrobials does not appear to be effective for reducing pathogens to safe levels.

Notes: The effects and interactions of heating temperature (5–62.5C), pH (4 – 8), NaCl (0 – 6%, w/v), and sodium pyrophosphate (0 – 0.3%, w/v) on the heat resistance of a four strain mixture of Escherichia coli O157:H7 in beef gravy were examined. Thermal death times were determined using a submerged coil heating apparatus. The recovery medium was plate count agar supplemented with 1% sodium pyruvate. Decimal reduction times (D-values) were calculated by fitting a survival model to the data with a curve fitting program. The D-values were analyzed by second order response surface regression for temperature, pH, NaCl and sodium pyrophosphate levels. The four variables interacted to affect the inactivation of the pathogen. Thermal resistance of E. coli O157:H7 can be lowered by combining these intrinsic factors. A mathematical model describing the combined effect of temperature, pH, NaCl and sodium pyrophosphate levels on the thermal inactivation of E. coli O157:H7 was developed. The model can predict D-values for any combinations of temperature, pH, NaCl and sodium pyrophosphate that are within the range of those tested.

Notes: Croquette is a prepared food made with meat or fish as its basic ingredients. Since it is a perishable, heavily handled product, microbiological hazards are associated with the process. Microbiological analyses were performed throughout the commercial processing of chicken croquettes to evaluate the microbial hazards. Moderately high levels of microorganisms were observed in raw materials, but the highest plate counts were noted following extrusion of the croquettes. Pathogenic bacteria, such as Clostridium perfringens, were detected during the process. The increase in the levels of microorganisms observed after extrusion and the presence of C. perfringens were associated with the semi-solid paste called bechamel. Rapid cooling of the bechamel was critical to avoid microbial proliferation and represented an effective critical control point for the implementation of a HACCP program in the processing of croquettes.

Notes: When ozone (1.3 mM) was bubbled for 3 min in a mixture of shredded lettuce and water, counts ofmesophilic andpsychrotrophic bacteria decreased 1.4 and 1.8 log10 cfu/g, respectively. Counts of these microorganisms on lettuce, from a different batch, decreased 3.9 and 4.6 log, respectively, during 5 min of ozone treatment. Shredded lettuce was treated with gaseous ozone, or mixed with aqueous solution of ozone (1:20 w/w) with or without bubbles. For effective delivery of ozone, stirring (low and high speed), sonication or stomaching was applied during the ozonation. Washing the lettuce with water only decreased total count on shredded lettuce by 0.74–1.0 log cfu/g. When lettuce in a treatment chamber was flushed with gaseous ozone, the total count decreased 0.85 log cfu/g, but when vacuum was applied before the ozone flush, the total count decreased 0.96 log cfu/g. Bubbling ozone in water-lettuce mixture while sonicating, high-speed stirring, or before stomaching inactivated 1.4, 1.9 and 1.9 log cfu/g, respectively. In conclusion, bubbling gaseous ozone in water is the most effective ozonation method. Efficient ozone delivery to microorganisms on lettuce requires a combination of ozone bubbling and high-speed stir.

Notes: Fresh pink salmon (Oncorhynchus gorbuscha) fillets and whole Pacific herring (Clupea harengus pallasi) were stored for two weeks at 10C to determine if significant amounts of histamine were produced before the fish spoiled. Spoilage odors in salmon were moderate by day 4 and intense by day 7, while herring had detectable spoilage by day 4 and became potent by day 6. Aerobic bacterial counts increased from 4.0 × 102/g initially to 3.6 × 108/g in salmon fillets by day 14 and from 2.3 × 103/g initially to 2.7 × 107/g in whole herring by day 14. Total volatile nitrogen increased from 1.8 to 78.5 mg N/100 g in salmon and 2.2 to 23.6 mg N/100 g in herring. Histamine was not detected in salmon, while concentrations reached 54.9 ppm in herring at day 14. However, herring were considered spoiled by day 6.

Notes: This report presents results of the investigations carried out to understand the role of fat levels in fish on postirradiation recovery/survival and growth of four pathogens generally encountered in seafoods. Fish of low [golden anchoy, (Coillia dussumierij, 0.39%] as well as high fat [Indian sardine, (Sardinella longiceps), 7.1 %] content (with endogenous biota were inoculated separately with cells of Listeria monocytogenes 036, Yersinia enterocolitica 5692, Bacillus cereus and Salmonella typhimurium; and irradiated at doses of 1 and 3 kGy. The number of viable organisms for each was monitored for two weeks at 2-4C on appropriate selective media. The four pathogens studied exhibited variation in their ability to recover from radiation damage as evidenced in terms of lag period; but their recovery and subsequent growth was not influenced by the fat levels offish. No increased growth of any of the pathogens tested was evidenced in irradiated fish, when compared with nonirradiated one.

Notes: Sporulation temperature is one of the most important factors that determine the heat resistance of spores. Bacterial spores are usually more heat resistant when they are formed at higher temperatures. Sporulation temperature also influences the effect of pH of heating menstruum and the effect of different acids on spore heat resistance. Heat resistance is maximum at neutral pH and decreases with acidification, but when spores are sporulated at high temperatures the effect of acidic pH on heat resistance is lower at high heat treatment temperatures. Lactic and acetic acid decrease spore heat resistance more than other acidulants, but only when spores had been sporulated at high temperatures. These effects should be considered by canning factories of acid/acidified foods, especially in hot climate areas, where these high temperatures can be easily reached. The level of mineralization of spores obtained at different Sporulation temperatures seems to be the most important mechanism responsible for their heat resistance.

Notes: Consumer knowledge of safe handling guidelines and their reported practices assessed by a mail survey indicated consumers considered themselves informed about food safety, and most reported taking action to minimize risk from potential hazards. However, most responses were related to nutritional changes, and 20% indicated they did not know how to reduce risks from microbiological hazards. Consumers were knowledgeable about appropriate safeguards in selection and cooking specific foods, however mistakes were reported in temperature control and handling leftovers. Consumer Reports, university scientists, health professionals and science magazines were considered ihe most reliable source of food safety information. Industry advertisement appears to raise consumer concern in some areas. Educational intervention should emphasize the importance of temperature control and sanitation rather than taste to determine safety. Consumers should receive information about protective technologies like heat and irradiation pasteurization.

Notes: The design and improvement of products and processes often calls for experiments where several response variables are analyzed simultaneously. Frequently, some of these variables are sensory attributes that can only be measured subjectively, through sensory evaluation panels or using expert opinion. In this paper we apply a multiresponse optimization procedure presented in Fogliatto and Albin 1997, to optimize a military food product where 24 sensory attributes are evaluated through descriptive analysis techniques. Our objective is to select the best design and operating control factors considering all attributes simultaneously.

Notes: In a double-blind crossover study, 94 symptomatic adult patients with allergic rhinitis rated sensory preferences for single exposures (2 sprays in each nostril) to three intranasal corticosteroids: triamcinolone acetonide AQ, beclomethasone dipropionate AQ, and fluticasone propionate. Each patient was given the medication and then immediately asked to use a 100-point scale to rate 13 attributes: comfort to take the medicine, medicine run-off, irritation, strength of urge to sneeze, strength of odor, liking odor, strength of taste, strength of bitter taste, liking taste, and moistness of nose and throat, and then (at least 2 min after administration) irritation, medicine run-off, and overall liking. The order of drug presentation was randomized across patients and a 30-min rest interval occurred between drug administrations. Triamcinolone was lower in odor strength than both beclomethasone and fluticasone (mean scores of 8 vs 57 and 52, respectively; P〈0.001) and the odor of triamcinolone was preferred to the odor of the two other sprays (mean score of 72 vs 55 and 55, respectively; P〈0.001). While the taste intensity ratings of the three sprays were not significantly different, the triamcinolone taste was liked more than that of fluticasone (mean scores of 55 vs 41, P〈0.04). Overall, triamcinolone was liked more than fluticasone (P〈0.05). In summary, patient preference testing has shown that triamcinolone is preferred over beclomethasone and/or fluticasone in terms of odor and taste. Such preferences may be important in treatment compliance and outcomes.

Notes: Milk powders available commercially are of different qualities. The quality deviations may be due to inherent quality of the milk which in turn is dependent on various conditions like the fat content, the processing parameters, the storage time and the packaging materials used. The various brands of milk powders have been profiled sensorily for odor and flavor and also positioned using Canonical Discriminant Analysis (CDA). The study throws light on the relative qualities of the different brands, their positive and negative points and their relative position with respect to each other. The results indicate that the various types like whole milk powder, partially skimmed milk powder, skimmed milk powder and infant milk formula cluster together into the same group but the groups are separate from each other. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.

Notes: Differences in sensory acuity and hedonic reactions to products lead to latent groups in pooled ratings data. Manufacturing locations and time differences also are sources of rating heterogeneity. Intensity and hedonic ratings are ordered categorical data. Categorical responses follow a multinomial distribution and this distribution can be applied to pooled data over trials if the multinomial probabilities are constant from trial to trial. The common test statistic used for comparing vectors of proportions or frequencies is the Pearson chi-square statistic. When ratings data are obtained from repeated ratings experiments or from a cluster sampling procedure, the covariance matrix for the vector of category proportions can differ dramatically from the one assumed for the multinomial model because of inter-trial. This effect is referred to as overdispersion. The standard multinomial model does not fit overdispersed multinomial data. The practical implication of this is that an inflated Type I error can result in a seriously erroneous conclusion. Another implication is that overdispersion is a measurable quantity that may be of interest because it can be used to signal the presence of latent segments. The Dirichlet-Multinomial (DM) model is introduced in this paper to fit overdispersed intensity and hedonic ratings data. Methods for estimating the parameters of the DM model and the test statistics based on them to test against a specified vector or compare vectors of proportions are given. A novel theoretical contribution of this paper is a method for calculating the power of the tests. This method is useful both in evaluating the tests and determining sample size and the number of trials. A test for goodness of fit of the multinomial model against the DM model is also given. The DM model can be extended further to the Generalized Dirichlet-Multinomial (GDM) model, in which multiple sources of variation are considered. The GDM model and its applications are discussed in this paper. Applications of the DM and GDM models in sensory and consumer research are illustrated using numerical examples.

Notes: A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.

Notes: Parameters of freezing of sucrose solutions and emulsions were evaluated using differential scanning calorimetry (DSC) at cooling rates of 1 to 20°C/min. The differential and cumulative nucleation spectra of extracellular ice nucleators (ECINs) were established using a w/o emulsion technique. Freezing curves were obtained in a cabinet at −7 and −12°C. The ECINs increased the ice nucleation temperature and reduced the time of the supercooling stage. Although the time of phase transition increased in the presence of ECINs, the total time of freezing decreased. The ECINs caused lower onset temperatures of freezing as compared to the original cells.

Notes: Performance of thermal process simulation software was tested for predicting internal product temperature and lethality. Responses were tested for process deviations on canned products with a wide range of heating characteristics for computer-based on-line control of retorts. Static and agitated processes were tested with products exhibiting heating rate factors (fh) ranging from 2 to 70 min. Cans were fitted with thermocouples and subjected to deviations of various types. Center temperature profiles and lethalities predicted by the model in response to dynamic retort temperatures were compared with those measured by thermocouples. Profiles agreed, and process lethalities calculated from predicted and measured profiles agreed ±10% with the model slightly underpredicting measured lethality.

Notes: Our objective was to determine if chlorophyll fluorescence could be used as an indicator of physiological changes in cold-stored broccoli after transfer to room temperature. Mass loss, respiration, and ammonia content increased when the broccoli were held at 18°C for 72h, whereas the chlorophyll fluorescence measurements (Fv/Fm, T½ and Fmd) decreased. Broccoli color began to change after 24h, as hue decreased rapidly and chroma increased. Fv/Fm decreased markedly only after the first 24h when the color changes began, whereas T½ and Fmd decreased continuously as the broccoli aged. Both T½ and Fmd correlated negatively with mass loss and respiration.

Notes: Air-classified pea protein was texturized using a twin-screw extruder. The effects of moisture, screw speed and barrel temperature on the physical, functional and nutritional characteristics of texturized pea protein were investigated. Increased dough moisture increased product bulk density (BD) and available lysine (LYS) of texturized pea products, but decreased water-holding capacity (WHC) and in vitro protein digestibility (DIG). Raising the screw speed reduced BD and LYS of texturized pea protein, but increased WHC and DIG. Bulk density and LYS decreased as barrel temperature was increased, whereas WHC and DIG increased. Texturized pea protein resembled commercial texturized soy products with respect to most physical and functional properties.

Notes: Pre-cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N2 with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte-riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off-flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.

Notes: The effect of electrolyzed water on total microbial count was evaluated on several fresh-cut vegetables. When fresh-cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with electrolyzed water (pH 6.8, 20 ppm available chlorine) by dipping, rinsing, or dipping/blowing, microbes on all cuts were reduced by 0.6 to 2.6 logs CFU/g. Rinsing or dipping/blowing were more effective than dipping. Electrolyzed water containing 50 ppm available chlorine had a stronger bactericidal effect than that containing 15 or 30 ppm chlorine for fresh-cut carrots, spinach, or cucumber. Electrolyzed water did not affect tissue pH, surface color, or general appearance of fresh-cut vegetables.

Notes: Storage conditions of part-baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in-oven temperatures of 180 and 200°C for 10–40 min. Baking loss during rebaking originated solely from the crust area, whereas the moisture content of the crumb remained constant. Packaging in an atmosphere of 40% CO2 and 60% N2 and storage at 4°C inhibited microbial contamination for 13 wk. The relationship of moisture content and water activity of part-baked breads followed the characteristic of a sorption isotherm and was mathematically described by either a quadratic or exponential function.

Notes: Heat-processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat-processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one-third of consumers liked salsas with honey more than samples without honey.

Notes: Solubility, electrophoresis, viscosity and emulsifying properties of heated solutions of yolk, plasma and granules were determined. Plasma and yolk were not affected when heated under 69°C. Above 69°C, protein solubility dropped sharply and apparent viscosity rose sharply because of aggregation of proteins. For granules, protein solubility and apparent viscosity were not modified up to 76°C. The constituents of granules were not denatured. Emulsifying activity of yolk and plasma decreased after heating at 72°C but remained steady for granules. Emulsion stabilization properties of yolk, plasma and granules were not influenced up to 76°C. Results suggested that intact granules withstood more severe heat treatments than egg yolk without lessening their emulsifying properties.

Notes: Each of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. Thereafter the cheeses were tempered under refrigeration for 1 mo and evaluated weekly. In general, cheeses presented low melting capacity as a result of low levels of proteolysis. This low intensity of proteolysis was probably a function of the destruction of the lactic starter and partial inactivation of the coagulant during stretching of the cheese. Free oil content increased during storage for both treatments, but more in the tempered samples.

Notes: Bovine meat juice was used as a model system to examine the kinetics of the formation of heterocyclic amines. The formation was examined at temperatures between 100 and 225°C for 0.5-180 min. Heated samples were subjected to solid-phase extraction and HPLC analysis. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. The formation of the IQx derivatives and PhIP followed a first-order model Ct=B(1–ek1(t1-t0), and the temperature dependence followed the Eyring equation k=kbT/heΔS/Re-ΔH/RT. The parameters in the first-order model and the Eyring equation could be estimated from our data. The degradation of heterocyclic amines at high temperatures was analyzed and the products were found to be less mutagenic.

Notes: Irradiation dose affected production of volatiles in vacuum-and aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. TBARS and volatiles of vacuum-packaged irradiated cooked sausage did not correlate well. However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen-dependent changes of cooked meat.

Notes: Highly visible white and greyish deposits appeared on commercially pickled green asparagus spears after 6 mo storage. Microscopic examination revealed that the deposits consisted mainly of needle shaped crystals. Rutin (querce-tin-3-0-rhamnoglucoside), present in asparagus in appreciable quantities (0.02 to 0.1%) was suspected of being responsible for the deposits. The deposits were chromatographed with authentic rutin using HPLC. Retention and spectral data confirmed that the major component of the deposits was rutin.

Notes: Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperature on pecan texture. Certain TPA parameters (i.e., hardness, area 1, fracturability and slope of linear segment of force vs. deformation curve) were more affected than others by freezing and thawing rates. Freezing and thawing at high rates had the least effect on pecan texture.

Notes: American ginseng roots were treated with an antimicrobial agent, and stored under various CA (2,5, and 8% CO2) or MA conditions to extend the shelf-life. Changes in respiration rates during CA storage, gas composition in packages, saponin and free sugar content, and other quality factors were monitored during storage. The respiration rate of ginseng increased rapidly during the first month of high CO2 CA storage and then slowly decreased to stable levels after 3 mo storage. In MA studies, the equilibrium CO2 concentration was attained after 20 days. There were no noticeable changes in appearance, saponin content and free sugars after 3 mo CA (5% CO2) storage and MA packages.

Notes: The rates were monitored on biomass increase, polysaccharide production and viscosity development of whey broth and a control synthetic broth during fermentation by Rahnella aquatilis and organic acids, lactose, peptides and free amino acids were measured. Growth curves were similar and characterized by maximum specific growth rates of 0.61 h−1 for whey and 0.63 h−1 for synthetic medium. The yields of polysaccharide were 0.59 g/glactose for the synthetic medium and 0.56 for whey. Small peptides (〈4,000 Da) and most free amino acids in both fermentation media were consumed within 24h.

Notes: Growth of Escherichia coli and Staphylococcus aureuson the surface of Trypticase Soy Agar (TSA) packaged with various CO2 partial pressures (0, 20, 40, 60, 80, 100%, balance N2) was compared to the control (N2 100%) on TSA in which the pH was adjusted to equal that in CO2 atmospheres at 15°C and 30°C. At 15°C, the biostatic effect was noted with all CO2 partial pressures for both species. At 30°C, the biostatic effect of CO2 was almost completely nullified for E. coli, but that for S. aureus was still effective. S. aureus was more sensitive to the inhibitory effects of CO2 than E. coli at both the temperatures.

Notes: Nondestructive analysis of water distribution and structural changes in cooked rice grains, Oryza sativa cv Koshihikari, was performed with Nuclear Magnetic Resonance (NMR) Micro imaging of protons (1H). Using a specially designed holder, high quality images of cooked rice grains were obtained, even when up to 10 grains were studied simultaneously. Internal hollows were observed in all examined cooked rice grains, and we propose a mechanism to explain their formation. The origin of these hollows was hypothesized to be cracks or fissures, and hollows resulted from sealing of such lacerations by gelatinized starch in the peripheral layer in combination with expansion of the grain during cooking.

Notes: Experiments were conducted to measure the temperature and moisture content of starch and starch-fructose samples during drying. A two-dimensional finite element model was developed. An exhaustive parameter estimation technique was applied in conjunction with the model and drying data to estimate the moisture filtration coefficient kp and the surface heat and mass transfer coefficients, hq and hm. Minimization of the deviation between experimental and simulation data resulted in a kp value of 0.51*10−7 kg.m/N.h and 0.52*10−7 kg.m/N.h for the starch and starch-fructose samples. Corresponding values of hq were 15.8 W/m2K and 21.2 W/m2K and that of hm were 1.12*10−6 m/s and 0.94*10−6 m/s respectively.

Notes: Fresh camel meat samples were treated by dipping in solutions of sodium acetate (10% w/w), potassium sorbate (1.5% w/w), sodium lactate (5% v/v of 60% solution), or trisodium citrate (1.5%w/w) alone or combined with Bifidobacterium breve cell suspension (5%) and stored at 4°C. The pH, psychrotrophs, and sensory attributes were evaluated. Sodium acetate alone or combined with bifidobacteria maintained pH level, extended microbial shelf life (〉12 days) and minimized surface discoloration. Bifidobacteria cell suspension when applied alone had negligible effects on microbial and sensory attributes. However, when combined with sodium acetate or potassium sorbate, bifidobacteria exhibited an additive effect on suppressing spoilage microorganisms.

Notes: Time domain proton NMR was used to study translational diffusion and molecular mobility of sugar and water molecules in simple aqueous solutions to determine how the addition of hydrocolloid stabilizers affect their mobility. Results showed that addition of Locust Bean Gum (LBG) did not affect the diffusion or mobility of either the sugar or water molecules over distances up to 10μm in unfrozen solutions. The diffusion properties of the sugar and water molecules were not affected by either biopolymer cryogelation or the presence of ice. We hypothesized that retardation of the ice crystal growth rates in aqueous sugar solutions caused by the presence of LBG was not a bulk property of the solution. The most likely cause is a modification of the local interfacial region between the ice crystal surface and the surrounding unfrozen solution.

Notes: We determined the bactericidal activity of surface applied waxes on oranges. Effective bactericidal activity of combined alkali and heat treatments was observed on both glass slides and orange fruit surfaces. A five log reduction of Escherichia coli was attained by dipping inoculated glass slides in heated (≥50°C) alkaline (pH 10) wax solution for 4 min. A pH 11, dipping at ≥50°C for ≥2 min achieved similar bactericidal effects. On the fruit surface, wax treatments were effective at the non-stem scar area. Thus, applied fruit waxes may be useful on raw agricultural commodities to reduce surface microbial contaminants.

Notes: Pork trim-finely textured (PTFT), generated by advanced meat recovery which mechanically removes meat from bones under pressure, has properties that may cause shelf-life instability. Lipid oxidation, microbial growth and pH of retail displayed fresh ground pork patties were not affected (P〉0.05) by addition of up to 15% PTFT. Ground pork with 15% PTFT and 3.3% sodium lactate (NaL) stored in chubs at–2.2°C for 14 days was ground and modified atmosphere packaged (MAP) or overwrapped (OW) and retail displayed for 4 days. Lipid oxidation increased (P〈0.05) due to PTFT incorporation but was reduced by NaL. MAP and/or NaL reduced microbial counts and lipid oxidation. MAP maintained redness (a*) and prevented metmyoglobin formation.

Notes: Fundamental dynamic rheological tests were used to measure the rigidity (|G*|) and viscoelasticity (tan δ) of gels made from skim milk samples that were (1) never cooled, (2) stored at 4°C, or 3) stored at 4°C and then rewarmed to 25°C. Milk cooled and held at 4°C prior to gel formation produced gels with lower |G*| and higher tan(δ) than fresh milk gels. Chilled milk samples that were rewarmed to 25°C for 16h prior to gel formation produced gels with rheological properties similar to fresh milk gels. The solubilization of β-casein during cold storage was hypothesized to be the cause of observed differences in gel rheology.

Notes: We compared processing yield, composition, and quality of tofu from soybeans and from full-fat soyflakes. Tofu was made using a steam-jacketed kettle and a commercial steam-injected cooker. Hydration time was 10 min for flakes and 12h for whole beans. Regardless of cultivar, a higher tofu yield was obtained from the steam-injected cooker system than from the steam-jacketed kettle system. Utilization of flakes required 62--65% less water during soymilk production. Independent of cultivar, tofu produced from full-fat soyflakes was lower in fat (26% d.b.) than whole soybean tofu (40% d.b.).

Notes: Extruded weaning foods were produced using cowpea + corn + soybean + soybean oil (35:50:10:5, w/w) and cowpea + corn + peanut (42:43:15, w/w) by twin screw extrusion and fortified with vitamin premix. A direct solvent extraction method was used to assay fortified α-tocopheryl acetate as the ester to differentiate it from the naturally occurring alcohol for accurate assessment of total vitamin E activity. The fortified retinyl palmitate was assayed from the same extraction and assayed as the more stable ester with the same LC conditions after changing the detection wavelengths. Using direct solvent extraction, analytical values of vitamin E homologs in extruded products were higher than those values from saponification.

Notes: For nondestructive monitoring of meat tenderizing processes, factor analysis, and evolving factor analysis (EFA) were applied to successively collected attenuated total reflectance-infrared spectra of beef after treatment with pineapple juice. Absorption around 1600 to 1500 cm−1 and 1400 cm−1 regions increased with time. After subtracting the starting spectrum from each of the succeeding spectra, factor analysis and EFA were applied to the resulting data matrix. Factor scores showed a time dependent change, but a clear difference between treated and reference beef was observed in factor 1. Eigenvalues calculated from EFA showed the existence of two vigorous digestion periods during tenderization, which supported the results from biochemical analysis.

Notes: The effects of onion quercetin were evaluated in relation to the storage stability of cooked dark chicken meat in retarding post-cooking oxidative changes. Autooxidation was followed using the 2-thiobarbituric acid (TBA) test. Dried onion flesh at 1.6% (w/w), typical for common cooking, reduced (P 〈 0.001) the TBA value in cooked chicken during refrigerated storage, when mixed before processing. The NaCl did not act as a prooxidant. The antioxidant effect (by TBA) of onion mixed with chicken meat prior to processing was equivalent to that of its measured quercetin content, quantified by high-performance liquid chromatography.

Notes: Canthaxanthin (CX) delayed formation of thiobarbituric acid reactive substances (TBARS) in a concentration-dependent manner in a ferrous chloride (FeCl2)-initiated liposome system at 37 °C (p 〈 0.05). CX delayed TBARS formation in minced flesh from rainbow trout (Oncorhynchus mykiss) at 6 d of 4 °C storage in trial 1, and at 0, 2, 4 and 6 d in trial 2 when compared with controls at 4 °C (p 〈 0.05). Day 0 TBARS values in trial 2 were equivalent to d 6 of trial 1. CX concentration and a* value decreased in minced trout flesh during 6 days of 4 °C storage (p 〈 0.05). Overall, CX demonstrated antioxidant activity in vitro and in the minced tissue of CX-supplemented rainbow trout.

Notes: Fresh and frozen green peas were blanched in zinc solution (50 to 500 mg/L) and thermally processed in a particle cell reactor, which simulates a continuous flow aseptic processing system. The thermal process temperatures ranged from 121 to 145 °C at holding times from 0 to 20 min. The degradation of chlorophyll and the resulting formation of Zn-pheophytin a and Zn-pyropheophytin a were monitored. Quantitative analysis of the metallo-chlorophyll complexes was performed by high-performance liquid chromatography. Complex formation increased during heat processing and was dependent on the zinc concentration absorbed within the peas during blanching. At 130 to 145 °C, the formation of Zn-pyropheophytin a increased and processing between 121 to 125 °C promoted the formation of Zn-pheophytin a. Improvements in color relative to control samples suggested that the process might be applicable to two-phase continuous aseptic processing of vegetables.

Notes: Heat processing enhanced firmness and degree of shrinkage deformation of kuruma prawn Penaeus japonicus meat. In histological experiments, most collagen fiber in perimysium, epimysium, and subcuticular connective tissue maintained structures after heat-processing in hot water at 70°C for 30 min. Crude collagen fiber fractions (residues after alkali extraction, RS-AL) prepared from the muscle were measured for hot-water solubility and compared with the RS-AL from the muscle of carp Cyprinus carpio. Collagen in the RS-AL of prawn muscle had very low hot-water solubility (about 23.5% at 70°C) compared with that of carp. These results suggested that collagen had important functions in promoting thermal shrinkage and hardening of prawn meat and in maintaining mechanical strength of heat-processed meat.

Notes: Conventional canola oil (CO) and high oleic canola oil (HOCO) were stored under autoxidative and photooxidative conditions, β-carotene was added at 0 to 120 ppm. The oils were diluted in mobile phase and injected onto an HPLC column to track β-carotene changes over time. Peroxide values were followed to assess the oxidative stability of the oils. β-carotene was more stable in HOCO than in CO under autoxidative conditions, but no difference between oils was observed under photooxidative conditions. The HOCO was more stable against autoxidation, and CO was more stable against photo-oxidation. Antioxidant activity was shown by β-carotene in both oils, which contained natural tocopherols, during both autoxidative and photooxidative conditions.

Notes: Raw herring (Clupea harengus), a waste product from the roe industry, was hydrolyzed, using an endopeptidase preparation from Bacillus licheniformis. Aliquots were taken at 0, 5, 10, 20, 30, 45, and 60 min hydrolysis to measure the degree of hydrolysis. The functional properties tested were emulsifying activity index (EAI), foamability, and foam stability of the hydrolysate. At 36% hydrolysis, the herring hydrolysate presented good emulsifying stability (〉 120 minutes) and an adequate foam expansion (142%), as compared to the soluble fraction from the unhydrolyzed control herring. The lipid content decreased considerably to 0.77% for the fish protein hydrolysate, while its protein content increased to 77%. The amino acid composition remained similar to that of the control.

Notes: Extractability of sarcoplasmic and myofibrillar proteins was reduced in postrigor turkey breast meat held at 40 °C for as short as 30 min. These reductions in protein extractability were successfully detected, using either a filtration-based methodology or one based on centrifugation. However, the coefficient of variation for the filtration method was as much as 4 times greater than for centrifugation. Additionally, the filtration method overestimated sarcoplasmic protein extractability due to the inability to exclude myofibrillar proteins. Centrifugation results indicated the extractability of proteins in 0.55 M KCl was reduced to 52% of controls for samples held at 40 °C for 120 min. Additionally, holding postrigor turkey breast muscle at 40 °C resulted in increased myosin degradation.

Notes: The effects of porosity and collapse on the kinetics of glucose loss and brown pigment formation via the Maillard reaction were analyzed in solid low-moisture model food systems. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones having different porosities, ranging from high porosity to totally collapsed. Samples were equilibrated and stored in desiccators at water activity 0.33 or 0.44 and 25 °C. Glucose loss and brown pigment development were monitored for 3 months. Glucose loss rate constants were lower in collapsed systems compared to non-collapsed systems. The extent of porosity did not affect glucose loss rate constants. Collapse and porosity had minimal effects on the browning rate constants. Porosity and collapse affect chemical reactivity in low-moisture solids and should be considered during product development and shelf-life testing.

Notes: Crispness and crunchiness of 15 samples of roasted hazelnuts were investigated. Force deformation curves from compression cell testing were analyzed and mechanical response variables were determined for roasted hazelnuts. Regression equations based on roasting air temperature, air velocity, and roasting time explained (R2_0.9 –0.98, p 〈 0.001) the mechanical response variables. Samples were also evaluated by a quantitative descriptive panel. Among the mechanical response variables, the first fracture point (F1) observed on the force deformation curve and the slope (S2) for the line between the first and second fracture points strongly correlated (inverse) with sensory crispness (R =–0.96) and crunchiness (R _–0.92), respectively.

Notes: High intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested to accelerate the osmotic dehydration of carrot. Applied energy in the range of 0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84 with 〈 1 °C rise in the product temperature. The effective diffusion coefficients of water and solute, determined using a Fickian diffusion model, increased exponentially with electric field strength according to D = A exp(-B/E). The rise in effective diffusion coefficient may be attributed to an increase in cell wall permeability, facilitating transport of water and solute. Such increase was evidenced by cell disintegration index and softening of product.

Notes: Whereas native whey protein films were totally water soluble, heat denatured films were insoluble. Heat-denatured whey protein films had higher tensile properties than native whey protein films. However, native and heat-denatured films had similar water vapor permeability (WVP). The pH of the film-forming solution did not have any notable effect on film solubility, mechanical properties, or WVP. Results suggest that covalent cross-linking due to heat denaturation of the whey protein is accountable for film water insolubility and higher tensile properties but does not affect WVP of the films.

Notes: Whole, boneless pork loins were needle-injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 × 4 factorial, randomized, complete block design. Percent weight gain, internal meat pH, purge loss, final product yield, cook loss, Warner-Bratzler shear, expressible moisture, and total moisture were determined. Response surface methodology was employed to create regression models and identify optimum ingredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner-Bratzler shear was reduced approximately 50%. A salt-phosphate interaction was observed for weight gain, purge, cook loss, and expressible moisture.

Notes: The influence of starch addition on the elastic properties of fish-meat gel was studied by measuring compression and stress relaxation properties and dynamic viscoelasticity. Samples with pregelatinized starch, with and without raw starch, and processed starch were used. Fish-meat gels with starch showed a higher modulus value at 80°C than at 90°C. The gelatinization of starch appeared to be prevented by surimi protein in the fish-meat gel, and so the sample that gelled at 90°C had a lower “packing effect” than the sample that gelled at 80°C. The optimum heating temperature indicated a higher “packing effect” on the surimi protein.

Notes: This paper presents findings from an in-depth empirical study of the role of boards and their relations with senior managers in four organisations from the public and non-profit sectors. The findings are interpreted using a conceptual framework which sees the outputs of boards as shaped by board inputs, processes and contextual factors, in particular wider institutional pressures. The results indicate that the strategic contribution of boards varies widely and depends on a complex interplay of factors: the system of regulation, sectoral traditions and norms of governance, the way board members are chosen, board members skill and experience, organisational size and status, and the way boards are organised and run. The wider institutional pressures that shape these factors can result in boards facing tensions and trade-offs that can result in their contribution to stragegy being squeezed by other board roles.

Notes: Despite the tremendous importance of transnational firms in the world economy, relatively little is known about the structure of their boards and how they are governed. Four hypotheses, suggested by intuition and the general literature, are examined: that the composition of boards of large transnationals is likely to be substantially different from that of national boards; that boards of transnationals will take a leadership role in dealing with social and economic issues that transcend national boundaries; that boards of subsidiaries of transnationals are playing an increasing role in the general operations of transnationals; and that boards of transnationals will show a larger concern for stakeholders than boards of national firms. On the basis of very limited data it is concluded that all hypotheses are false. Moreover, based on Canadian experience, it is suggested that the strategy of many large transnationals of eliminating the boards of subsidiaries may be a major mistake. Finally, a request is made for anyone wishing to participate in a large research project on the governance of transnational corporations to contact the authors.

Notes: In this paper, we assess the impact of recent reforms in UK corporate governance, focusing specifically on aspects of the reforms which apply to unit trust managers, a major group of institutional investors, and their investee companies. We canvass the views of UK unit trust managers to shed light on three issues: the extent of shareholder activism by UK unit trusts; the extent to which longer and stronger decision and communication links are being forged between investment institutions and their investee companies, and; the emerging controversy over whether or not these recent reforms represent a help or a hindrance for unit trust managers. The empirical findings indicate that unit trusts: are active shareholders, developing and using written voting policy documents; are encouraging the development of longer and stronger links with their investee companies, and; have welcomed corporate governance reforms.

Notes: If the word “stakeholder” were a person, it would just be coming into its prime. Born in 1963, it has accumulated experience in influential positions, and ought to be prepared for some serious responsibility. But what exactly does it offer, and is it ready?This paper tries to show that the stakeholder concept is ready. In the first half, it explains three principles that form the heart of the idea: co-operation, commitment and rich information. Rich information, in particular, is given a new role in interpreting stakeholder theory. The second half of the paper focuses on a practical issue: methods for encouraging co-operation. For fifty years, organizational psychologists at the (UK) Tavistock Institute and the (US) National Training Laboratories have developed methods for changing relations in the workplace. The principles underlying their work are shown to be very close to the principles underlying the stakeholder approach. This means that the stakeholder approach has foundations in an important body of practical scientific experimentation.Lastly, by explaining the principles underlying the idea of stakeholding, this paper fills a gap which has previously prevented the identification of a convincing causal connection between stakeholder policies and business performance.

Notes: The Corporate Governance Committee of the Corporate Governance Forum of Japan, chaired by Mr. Tadao Suzuki, President of the Mercian Corporation, published their final report in May 1998. Their innovative work followed a long period of discussion and stemmed from the original foundation of the Corporate Governance Forum in 1994 by Mr. Kaneo Nakamura of the Industrial Bank of Japan, who invited top business leaders to discuss governance issues.The following extracts from the first two chapters of the report provide some valuable insights into corporate governance perspectives and practices in Japan. The report offers a set of principles which provide a two-step formula for realizing effective corporate governance in Japan –“principles which should be adopted immediately (or as soon as possible after legal reform) are shown as step ‘A’ principles: step ‘B’ principles should be aimed for early in the 21st. century “to illuminate the path toward the global market, but require legal reform on a grand scale.”

Notes: Shareholders can gain effective control over their firm’s management by voting to choose an outside agency to nominate director candidates. This would give the board and management a greater incentive to serve the owners’ interests, resulting in higher productivity of capital, more realistic levels of executive pay, less short-termism, and a moderation of the corporate bloat that tends to necessitate drastic cuts. Such a system would further improve corporate governance in western countries, and provide a much needed “quick fix” for governance problems in Asia.

Notes: The paper takes both an historical and an international perspective on the issue of mutuality and identifies a number of important themes in the current debate on mutuality versus “plc” conversion. The paper accordingly argues that in the short term the problem of excess capacity and the need to reduce capital is an important motive behind the recent spate of conversions. In the long term, however, the greater flexibility and the opportunities to raise additional capital which are associated with public company status are an important impetus behind this debate. In this respect, a number of alternatives to outright conversion which have not been sufficiently debated in the literature are identified and examined. Emphasis is placed on the European and US experience where savings and loans institutions have introduced a number of alternatives to outright flotation. In particular, the various merits and de-merits of mutual holding companies are examined as an alternative to outright conversion.

Notes: Major extracts from the London Stock Exchange report

Notes: Although legally auditors are answerable to shareholders, considerable doubt has been cast on their independence from the directors of the company which is audited. Recently, increasing competition amongst auditors and the growing importance to fee income of non-audit work has been identified as factors which may further erode this assumed independence. Another factor which has been implicit in many studies of auditor independence is the close nature of the relationship between the auditor and the directors of the company. This has been termed the ‘Familiarity Threat’.This article, based on a questionnaire survey of UK finance directors, investigates three aspects of the auditor/director relationship where the ‘Familiarity Threat’ may be present. First is the appointment method and the characteristics which directors consider to be preferable in selecting an auditing firm. Secondly is the duration of the auditors’ appointment and the frequency of contact between the lead partner and the finance director. Finally, is the finance directors’ perception of the nature of the relationship they enjoy with the auditors. For each of these aspects the responses from finance directors from independent public limited companies are compared to those of private companies to ascertain whether the ‘Familiarity Threat’ is more prevalent where certain public responsibilities are not imposed. Where appropriate, the responses are also analysed by the finance directors’ opinions on the probity of non-audit work to ascertain whether this is an important variable as claimed in the literature.The analysis demonstrates that, although present directors are influential in the appointment process and the personal chemistry between the directors and auditors is the most important desirable characteristic, the finance directors of independent public limited companies would appear to be more aware of their responsibilities to shareholders. However, many relationships are long established with over 40% of both private and independent public limited companies in the survey retaining their auditors for over 10 years. As far as frequency of contact is concerned, public limited companies were visited more frequently by their auditors and this was unaffected by finance directors’ opinions on the probity of non-audit work. Finally, approximately 75% of finance directors claimed to enjoy a professional and amicable relationship with their auditors and these responses are unaffected by the type of company or opinions on non-audit work.The article concludes that there is the potential for the ‘Familiarity Threat’ to be present in both private and independent public limited companies, but its influence may be exaggerated particularly in respect of non-audit work. It recommends that if controls are to be introduced to ensure the threat is kept to a minimum it would be best to concentrate on the selection and appointment process and the duration of auditors’ term of office.

Notes: This paper outlines the formal structure of Dutch two-tier boards and compares the formal structure with the reality of board practices of the largest Dutch companies listed at the Amsterdam Stock Exchanges. This comparison questions the supposed independence of two-tier boards.

Notes: Clauses in company articles giving boards rather than shareholders the power to remove directors, can give either the chairman or chief executive the power to retain their tenure even when performance is less than satisfactory. A power holder can simply remove opposition from a board as soon as it is expressed. When used ruthlessly, such power makes it almost impossible for independent non-executive directors to carry out their most important role of monitoring executive directors and removing non-performers at an early stage. Machiavelli claimed that extension of tenure was a prime cause of Rome’s decline. He argued persuasively for fixed terms, with no variation possible. The prohibition of removal clauses, and the introduction of fixed director terms might well increase corporate performance by preventing continued tenure for those who have failed.

Notes: One aspect of organizational governance is the power to propose issues for consideration in the formal decision process. Consortia composed of autonomous business organizations appear to be a good context for investigating this “proposal authority,” because when a consortium is not too large it tends to be governed by a board of directors on which all the members are represented. This makes it possible to test hypotheses about the effects of the consortium’s internal structure on the rules that govern who may propose issues for decision and how they may do so.We study here the formal rules, given in organizational charters and by-laws, for initiating specific types of decision in 53 consortia in the electric power industry in the USA. Hypotheses are developed from numerous theoretical perspectives, including the institutional, ecological, developmental, structuralist, resource-dependence, economic, and political-economic. We find a fair degree of heterogeneity in the practices of initiative control among these organizations, yet only the familiar structuralist theory is able to predict significantly the variation in these decision rules. This weak result poses interesting problems for future research.

Notes: This paper examines the relationship between internal and external governance mechanisms employed by UK insurance companies. The different external control mechanisms available to owners in mutual and proprietary companies suggests that different internal governance mechanisms may be employed to monitor managers. Data for the study has been obtained from a detailed questionnaire survey of UK insurance companies. We find a higher proportion of non-executive directors and a greater likelihood of separating the roles of company chairman and CEO in insurance companies compared to similar studies of UK quoted companies. Even though the proportion of non-executive directors does not differ significantly between mutual and proprietary insurers, the proportion of non-executives who are former executives is greater in the case of proprietary companies. This suggests that mutual companies are more likely to employ non-executives for monitoring while proprietary companies place more importance on retaining the business expertise of former executives. We find that UK insurance companies have utilised remuneration and audit committees since the mid 1980s. We also find that remuneration committees in mutual companies possess a greater proportion of non-executive directors than remuneration committees in proprietary companies.

Notes: The primary aim of this paper is to explore the relevance and applicability of leadership research in enhancing our understanding of boards of directors’ functioning and effectiveness. Secondly, to discuss methodological issues with respect to board research and indicate potentially fruitful methodological approaches. It is suggested that the leadership research stream focused on traits and competencies is particularly promising for future research on boards, since it has been demonstrated that there are traits that can distinguish leaders from non-leaders or effective leaders from ineffective ones; as well as that certain competencies can distinguish superior performers from average performers in particular jobs. Moreover, it is proposed that a promising way forward in terms of methodology is to focus on gathering in-depth qualitative longitudinal data of actual board behaviours based on observation, and to inform quantitative research by such in-depth data in order to enhance the operationalisation of theoretical variables, as well as identifying the critical variables in the first place.

Notes: This study investigated the tasks and performance of the boards of UK listed companies. Questionnaires were sent to Chairmen of these companies and 134 responses were received from a reasonable cross-section. First, chairmen were invited to rate the importance of each of sixteen key tasks to their own board, and second, to estimate how much effort their board currently devotes to each. They were then asked to rate their board’s current performance and potential for improvement against the tests of good practice appropriate to each relevant task.The results provide evidence that boards are under pressure to fulfil ever-rising stakeholder and regulator expectations and to do more to promote the future prosperity of their companies. In addition, the study provides evidence that boards possessing a majority of executive directors consider that there is conspicuously greater potential for improvement in performance than those where non-executives are in the majority. Finally, the definitions of board responsibilities and tests of good practice used in the study have been shown to provide a comprehensive and robust template with which boards can assess their effectiveness.

Notes: The Peter’s Report

Notes: This article reviews findings from a study of corporate vision in hospice foundation in Britain. Evidence was obtained from 77 different independent charitable hospices about their founding groups, and the projects they carried out. The identified qualities of successful corporate visions are reported. The typical hospice is a very substantial charity organisation, representing a major achievement in both fund-raising and management terms. The groups who founded these hospices are shown to number 12 members on average, a significant difference from management groups in businesses. Groups also show striking consistencies in the professions represented, indicating a conscious and deliberate approach to recruitment. Social workers and administrators seem to have been under-represented, leading to later weaknesses in many organisations. An informal delegation of decision-making authority is evident, and very few decisions are recorded in committee minutes. Even fewer were division votes, which usually resulted in resignations of members. Patterns of leadership are explored, and it is shown that conventional assumptions about the need for charismatic leaders to maintain these projects are false. The leadership of these projects appears to reside in the maintenance of the original corporate vision. It is also shown that these organisations recognise authorities or influences that do not appear in their formal or legal structure, and this is a feature of institutions.

Notes: In 1996 the UK Court of Appeal decided that Allerdale Borough Council was guilty of a fundamental breach of their obligations to abide by central government restrictions on capital spending. This decision followed the collapse of Allerdale Development Company, wholly owned by the local council, which had been set up to develop a leisure pool and timeshare flats as an innovative method of gaining resources for a ‘cash-strapped’ local authority. Whilst the debts arising from the company’s collapse were minor, the potential financial implications for lenders to local authorities estimated at 1bn were comparable with the corporate sector collapses of BCCI and Maxwell. Equally serious questions are raised about corporate governance and its link to entrepreneurial activity in the public sector.

Notes: Corporate governance practices in Cyprus, despite the shortcomings of the relevant legislation, will continue to evolve to meet changing conditions and increased shareholder awareness but certainly do vary and will persist to vary with those of other nations and cultures.Gradually, it is being accepted that the main corporate objective is enhancing shareholder value, which not only indicates superior competitive performance, but also generally requires awareness to the expectations and aspirations of other stakeholders.Wider transparency and independent supervision of management by boards of directors are the central elements of improved corporate governance but board practices should be subject to unforced adaptation and evolution in an environment of globally understood and accepted minimum standards.There is no single universal model of corporate governance, which could be transplanted nor is there a static final structure which could be easily adopted. The country will have to develop a system of corporate governance which will fit its respective culture and values. Therefore, we can learn a great deal from observing developments in other countries and encourage experimentation and variety.

Notes: Monks, Robert A. G., The Emperor’s Nightingale – restoring the integrity of the corporationNeubauer, Fred and Lank, Alden G., The Family Business – its governance for sustainabilityWard, Ralph D., 21st Century Corporate Board