Suchergebnisse

Wichtige ordnungspolitische Veränderungen der letzten Jahrzehnte und die damit einhergehende verstärkte Kapitalmarktorientierung haben den Wettbewerbsdruck im internationalen Bankensektor zunehmend verschärft. Die Globalisierung der Güter- und Finanzmärkte, die zu einer stärkeren Verflechtung internationaler Kapitalmarktbewegungen geführt hat, Innovationen im Bereich der Informations- und Kommunikationstechnologie, die eine nachhaltige Senkung von Transaktionskosten bewirkt haben und die in vielen Ländern ergriffenen Deregulierungsmaßnahmen stellen neue Herausforderungen sowohl für Banken wie auch Aufsichts- und Regulierungsbehörden dar. Diese kumulative Dissertationsschrift untersucht in vier englischsprachigen Beiträgen die Interaktion zwischen sich verändernden Marktstrukturen, bankpolitischen Entscheidungen und aufsichtlichen wie regulatorischen Novellierungen und erweitert den aktuellen Kenntnisstand nicht nur methodologisch, sondern auch mit Blick auf die gewonnenen Erkenntnisse.

Assessing consumers' acceptability of traditional pork products (TPP) from local pig breeds is essential to ensure sustainability of regional pork chains. As part of TREASURE project, expectations and hedonic perception of Protected Designation of Origin (PDO) Noir de Bigorre (NB) dry-cured ham produced from pure Gascon breed were assessed. The study was conducted in Toulouse (France) as expanding market for TPP with 124 consumers, regular purchasers of TPP (quota sampling method). Three products were used, described as follows: 'NB-PDO drycured ham 24 months ripening – local pig breed in extensive system' (NB24), 'NB-PDO drycured ham 36 months ripening – local pig breed in extensive system' (NB36) as innovative TPP to enhance sensory quality, and 'Iberian ham – 50% Iberian pig' (IB) as competing product. Following the expectation disconfirmation theory, the sensory test included three phases: blind (tasting without information), expected (product description only: no tasting) and actual liking (tasting with information), assessed using a 9-point scale from 1: extremely dislike to 9: extremely like. Data were submitted to ANOVA (mixed model). Blind hedonic test showed no differences (P>0.05) between products that all displayed high liking score (6.7 to 6.8). Product description strongly influenced expected liking (P<0.001) with higher score for NB36 than NB24 (7.8 vs 7.2, P<0.05) and lowest score for IB (5.2). Hedonic test with information showed higher actual liking for NB36 and NB24, that were similar, than for IB (7.4 and 7.2 vs 5.9, P<0.001). Both NB hams displayed higher actual than blind liking (P<0.05), denoting positive effect of information on acceptability. Actual liking was similar to expected for NB24, indicating fulfilment of hedonic expectations. By contrast, actual liking was lower than blind for IB (P<0.05). Results will be completed with consumer preferences and willingness to pay for TPP and innovations in TPP. Funded by European Union's H2020 RIA program (grant agreement no. ...

TREASURE project aims to develop sustainable pork chains based on European local pig breeds. The Porc Negre Mallorquí (Majorcan Black Pig, MBP) is an untapped pig breed from Mallorca, in the Balearic Islands, included in the project due its high rusticity, adaptation to the environment and meat quality differentiation. Particularities of MBP are mostly unknown out from Mallorca, with only one representative meat product, the 'sobrassada de Mallorca de Porc Negre', a fatrich cured sausage owning a PGI trademark. Carcass, meat and fat quality of MBP was evaluated, according to a standardised toolbox of parameters. The toolbox aimed for a harmonised knowledge of untapped breeds, made from the contribution of researcher's expertise and the literature. The mean values and standard deviation for carcass traits (n=29) were: 156.8±11.8 kg for live weight, 125.3±12.9 kg for carcass weight, 75.1±3.2% for carcass dressing, 88.7±3.7 cm for carcass length and 55.2±10.1 mm for ZP fat. The most remarkable results for the meat quality parameters toolbox (n=58) were an ultimate pH of 5.58±0.12 and electrical conductivity of 6.99±3.44 mS, a lightness value (L*) of 44.10±3.59, a drip loss of 1.49±1.46%, a shear force of 3.46±1.07 kg, and an intramuscular fat (IMF) content of 6.11±3.09%. The maximum value of IMF was 19%, a hint of the wide variability within this untapped breed, representing a disadvantage for the product standardisation in case of fresh meat, but not for 'sobrassada', mainly made of grounded ham, shoulder and loin. The results for the major fatty acid (FA) groups in back fat (n=48) samples were 41.00±1.42% of saturated FA, 51.27±1.64% monounsaturated FA and 6.88±0.71% polyunsaturated FA. 'Sobrassada' includes 40-50% of back fat, thus the FA composition is critical for product quality. The FA composition, with a high proportion of MUFA and low of PUFA contributes to an optimal technological quality of MBP back fat. Funded by European Union's H2020 RIA program (grant agreement no. 634476).

Project's idea is a new paradigm of pig production systems and development of sustainable pork chains based on European local pig breeds which are held in less intensive systems, use locally available feeding resources and are adapted to local agro-climatic conditions. Local pig breeds provide products with typical, generally high sensory quality and regional identity searched by consumers. Despite revived interest, these breeds are mainly untapped and often remain endangered. The few successful examples in Europe demonstrate that the best conservation strategy is to ensure breed is self-sustaining resulting from good valorisation of pork products. As their productivity is low, local pork chains can become sustainable only when their genetic potential is benefited, production systems optimised and their products viable on the market. To enhance sustainability of pork chains based on local breeds, it is essential to gain scientific proofs of their genetic singularity, productive potential and product qualities, to develop genetic tools for authentication and breeding, to optimize pig nutrition and management (enhance welfare, use of local feeding resources), to evaluate their environmental impact, to assess consumers' attitudes, acceptability and purchase intentions, and to develop adapted marketing strategies. In addition, project promotes knowledge exchange and building of functional networks among regions esp. by means of creating an 'umbrella' trade mark as exploitation booster. These challenges are addressed by the project and will be presented. Funded by European Union's H2020 RIA program (grant agreement no. 634476).

Turopolje pig (TP) is a local Croatian breed which nearly extinct in the second half of the 20th century. Currently, despite the state support, the TP is still endangered and to self-sustain the breed a new marketing strategy, based on the meat products with an extra added value, is needed. As consumers nowadays increasingly demand for more convenient and healthier types of products, in present work (within TREASURE project) we investigated consumers' acceptance of health-related innovations associated with the reduction of salting or smoking of TP dry-cured ham. A consumer (n=120) sensory test was carried out in Zagreb city area with the three types of TP hams (typically salted and smoked, less salted or less smoked) and two types of standard hams (conventional and premium) from modern pig breeds. Effect of information on innovation and/or breed on ham preferences was tested using three-step procedures as blind, expected and actual (informed) test on liking scale from 1 (dislike extremely) to 9 (like extremely). Data were analysed by GLM procedures at 0.05 α-level. In the blind test, in the absence of information, no significant differences between ham liking scores were found. In the expectancy test, when only information is given, all types of TP ham were more preferred than conventional ham, but only typical TP ham was preferred over the premium ham. Finally, when tasting is repeated with the information, all TP hams were scored higher than premium ham, while innovative TP hams were scored similar as conventional ham. This results suggest the preference of TP hams over the standard hams and a good acceptance of health-related innovations in TP ham by Croatian consumers. Funded by European Union's H2020 RIA program (grant agreement no. 634476).