Componentes del control remoto electrónico PLC para acumulador

The maximum amount of the waste in beef supply chain is generated at the consumer end because of different root causes as depicted in figure 3.8. The nature of consumer tweets related to beef products is vague. They lack the precision of consumer complaints made in the retail store, which includes information such as date of purchase, bar code, end of shelf life etc. The exact root causes of consumer complaints could be traced back in the supply chain by using the rich information available in the consumer complaints made in the retail

80 store. However, this precision could not be replicated while using consumer complaints made on social media data as they are written in brief, informal and have a constraint of 140 characters in a tweet. Therefore, only probable root cause of the waste could be identified using social media data. The probable root causes of waste and preventive measures to address them are mentioned below:

a. Losing colour – In some cases, discoloration of beef products is observed prior to the end of their shelf life as shown in Table 3.6. Customers have a perception that the shelf life of these products (lacking fresh red colour) has ended and therefore refrain to purchase them thereby resulting in them going waste. The major root cause of this issue is deficiency of Vitamin E in diet of cattle indicating that cattle are not raised on fresh grass (Liu et al., 1995; Houben et al. 2000; Cabedo et al., 1998; Fornmanek et al., 1998; O’Grady et al., 1998; Lavelle et al., 1995; Mitsumoto et al., 1993). Other reasons might also be contributing to the discoloration of beef products such as temperature abuse (Rogers et al., 2014; Jakobsen & Bertelsen, 2000; Gill & McGinnis, 1995; Eriksson et al., 2016). Exposure of more than three degree Celsius results in beef products losing their fresh red colour (Rogers et al., 2014; van Laack et al., 1996; Jeremiah & Gibson, 2001; Greer & Jones, 1991). Hence, the issue of discoloration of beef products observed at consumer end could be addressed by raising cattle with fresh grass at beef farms and maintaining chilled temperature throughout the supply chain for beef products derived from carcass.

Table 3.6 Example of consumer tweets highlighting discoloration

S.No. Consumer tweets

1. @AsdaServiceTeam what do I with beef i bought yesterday that's been cooked for Sunday dinner and comes out a funny colour and smells rancid?

2. @sainsburys beef packaging blown and discoloured

3. @Tesco joint was green in colour.

4. @CooperativeFood check your stock in Chelmsford, the corn beef on the right was a very strange grey colour. https://t.co/YE28VjZnY6

81 b. Hard texture – The quality of beef products is often decided by the tenderness of beef products (Godson et al., 2002). The beef products lacking tenderness and inconvenient to chew results in disappointment of consumers and often get discarded (Huffman et al., 1996). These issues are primarily observed in beef products derived from hindquarter of cattle such as steak and joint as shown in Table 3.7. The major root cause of this issue is insufficient maturation of carcass post slaughtering (Riley et al., 2005; Vitale et al., 2014; Franco et al., 2009; Gruber et al., 2006; Monsón et al., 2004; Sañudo et al., 2004; Troy and Kerry, 2010). During the maturation process, carcass is preserved in chilled temperatures for duration of seven to twenty-one days based on breed, age and gender of cattle (Riley et al., 2005). Hence, the tenderness of beef products could be improved by appropriate maturation of carcass.

Table 3.7 Example of consumer tweets highlighting hard texture

S.No. Consumer tweets

1. @asda v disappointed with pepper steak medallions tonight, really sinewy n chewy. Not much of a Fri night treat.

2. Morissons rump steak awful, tough as boots and overpriced, Aldi in future.

3. @Tesco Hi Aimee, after slow cooking the beef was inedible as it was so tough a dining knife could not cut through, ordered guests takeaway

4. The worst steak @Outback in CC,Tx. My steak was midRare 2 salty, 2 tough 2 cut thru & chewy!! Ugh, so disappointing when dinner is ruined.

5. @AldiUK very disappointing Specially Selected Fillet Steak full of inedible fibrous tissue, couldn't cut it #yuk https://t.co/oZW8bzIBun

c. Excess of fat and gristle – During the study, it was revealed that beef products having excess of fat and gristle are discarded by consumers as waste as shown in Table 3.8. The root cause of this problem could be traced back to both beef farms and slaughterhouse. The meat derived from cattle, which are not raised as per the retailer’s conformation and weight specifications are expected to have excess of fat (Hanset et al, 1987; Herva et al., 2011; Borgogno et al., 2016; AHDB Industry

82 Consulting, 2008; Boligon et al., 2011). Similarly, extra layer of fat is left on beef products if proper trimming techniques are not being followed in the boning hall of the abattoir (Francis et al., 2008; Mena et al., 2014; Kale et al., 2010; Watson, 1994; Cox et al., 2007). Hence, optimum procedures of animal welfare should be followed so that cattle meet the weight and conformation specifications of the abattoir and appropriate trimming of primals should be done at the abattoir. Consumers also get disappointed by the extra gristle in the beef products. Appropriate butchering and boning methods for the beef products derived from chuck, shoulder and legs should be followed to minimise the amount of gristle present in beef cuts (Cobiac et al., 2003).

Table 3.8 Example of consumer tweets highlighting excess of fat and grsitle

S.No. Consumer tweets

1. @LidlUK so disappointed with my 5% lean frying steak. Over 1/2 one steak was fat & bone! #disappointed #canteatthat https://t.co/8SwpwfuJuv

2. @Tesco I got some Steak from the butcher counter and had no idea how much fat was on it. Wouldn't have got it. https://t.co/Do8H4TITm2

3. @Tesco really disappointed with the quality of this rump steak full of fat! Bought for 6year olds birthday tearuined https://t.co/lE0px0cuag

4. Spend 5hours slow cooking beef the 6year old wants it for dinner, cut it to find its basically just fat @Morrisons #bin

5. @sainsburys steak was all gristle and fat inedible

d. Bad flavour, smell and rotten – Oxidation of beef products i.e. oxidisation of their lipids and proteins because of being exposed to air is one of the major root cause of foul smell, poor flavour and beef products getting rotten (Brooks, 2007; Campo et al., 2006; Utrera and Estévez, 2013; Wang and Xiong, 2005). Consumers consider these products as inedible and hence discard them as shown in Table 3.9. Their root cause lies in the packaging process of beef products. Inappropriate packaging methods might be followed at abattoir and processor and damaging of packaging while product flow in the supply chain might be resulting in premature oxidization of beef products (Barbosa-Pereira et al., 2014; Brooks, 2007). This issue could be addressed by periodic maintenance of packaging machines, random sampling of

83 beef products, implementation of modern packaging techniques, which delays the oxidization process in beef products (Cunningham, 2008). Retailer staff could be provided proper training so the beef products are not damaged because of mishandling. Bad smell, flavor and beef products getting rotten are also caused by inefficiency of cold chain (James and James, 2002, 2010; Raab et al., 2011). Maintenance of chilled temperature of 1-3 degree Celsius for beef products in the entire supply chain viz. abattoir, processor and retailer is crucial (Kim et al., 2012; Mena et al., 2011). Lack of periodic maintenance of refrigeration equipment also results in inefficient cold chain management (Kim et al., 2012). Periodic temperature checks should be performed at different segments in the supply chain so that chilled temperature within permissible limits (1-3 degree Celsius) is maintained for optimum product flow of beef products.

Table 3.9 Example of consumer tweets highlighting bad flavour, smell and rotten

S.No. Consumer tweets

1. @Tesco just got this from your D'ham Mkt store. It's supposed to be Men's Health Beef Jerky...The smell is revolting https://t.co/vTKVRIARW5

2. @LidlUK @siogibbs beef bought for mothers day meal rancid + in bin. house stinks like rotten cheese and have ordered pizza bbd 08/03 #mumday

3. @Tesco bought 2 beef joints from u. Smelt disgusting & taste even worse. Like iron. Totally inedible. Basically unfit 4 human consumption.

4. The beef lasagne from woolworths smells like sweaty armpits sies😷😷😷 5. Woolies Cradlestone mall sold me rotten "slow cook

steak/beef"@WoolworthsSA#unbelievable

e. Foreign bodies – Foreign bodies such as piece of metal, insect, piece of plastic have been found in beef products in some instances as shown in Table 3.10. These products are considered as inedible by the consumers and hence discarded. This issue is generated because of inefficiency of packaging machines at abattoir and processor, lack of food safety process management procedures like HACCP, lack of safety checks such as metal detection (Goodwin, 2014; Lund et al., 2007; Jensen et al., 1998; Piggott and Marsh, 2004). Random sampling of beef products and

84 periodic maintenance of packaging machines should be performed at abattoir and processor. To address this issue, proper safety checks like physical inspection, metal detection should be conducted at different segments of abattoir and processor and a renowned food safety process management technique such as GMP, HACCP must be adopted (Bolton et al., 2001; Goodwin, 2014; Roberts et al., 1996). The packaging of beef products also gets damaged by mishandling within the supply chain (Goodwin, 2014; Singh et al., 2015). The workforce working at premises of all the stakeholders must be appropriately trained and supervised to address this issue. There should be quality checks performed at various stages in the supply chain so that beef products consisting of foreign bodies like piece of metal and insects are discarded prior to being sold to the consumers.

Table 3.10 Example of consumer tweets highlighting foreign bodies

S.No. Consumer tweets

1. @asda Just found a bit of bone in my ASDA corned beef. It must slip in at times, but it's a bit offputting. Luckily, it did no tooth damage.

2. @CooperativeFood just found a small piece of hard plastic in my steak pastry?! 3. @marksandspencer I found a piece of metal in one of your steak and kidney pie.

Almost broke a tooth. https://t.co/GEN52q2f0M 4. @sainsburys needle found in 5% fat mince 5. @asda pieces of glass in 20% fat mince

85 Losing colour Hard texture Excess of fat and gristle Bad flavour, smell and rotten Foreign body

Customer’s complaints from Twitter

Beef farms Abattoir & Processor Logistics Retailer

Figure 3.8 Association of issues occurring at consumer end with various stakeholders of beef supply chain

86

Table 3.11 Summary of issues identified from consumer tweets and their mitigation

S. No. Issues identified from