R&D project termination decisions by discriminant analysis-aninternational comparison

Substantial efforts have been made to improve R&D project termination decisions. One major stream of research has demonstrated that discriminant functions can distinguish between successful and unsuccessful projects. It is of considerable importance to test the validity of discriminant functions. In the present study the authors show the applicability of a discriminant function that was originally developed by Balachandra for US R&D projects to data from British and German R&D projects. The results are mixed. It is encouraging that a very high percentage of projects can be correctly classified as successes or failures. But the discriminant functions vary between countries. Thus, the results reveal different management perceptions of project success factors in these countries     

Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat

The sensory intensity measured as theabsolute threshold value of spice andrecognition of spice was evaluated for summer savory and rosemary in meat balls. The values forabsolute threshold value of spice were found to be significantly lower for rosemary than for summer savory. The antioxidative activity of the spices was analysed in two accelerated model systems and in a storage experiment. In one of the model systems, oxidation was accelerated by heat and by an elevated pressure of oxygen. Both spices significantly improved the oxidative stability of the meat balls in this model system. In the second model system metal catalyst oxidation in a meat slurry was used and a reduction in the oxidative processes in samples containing the spices was again shown. In both model systems a slightly higher antioxidative activity was seen for rosemary compared to summer savory. In the storage experiment, the spices were added at a sensorially acceptable level and the heat-treated meat balls were stored at 5°C. A significant reduction in the development of warmed-over flavour (WOF) caused by the addition of spices was measured by a reduction in 2-thiobarbituricacid-reactivesubstances (TBARS) and in hexanal. A reduction in TBARS of approximately 30% in meat balls containing added spices was seen independently of packaging in 1% oxygen or in atmospheric air and the reduction (30%) was constant throughout the storage period.     

A comparison of methods for linear prediction of apple flavour from gas chromatographic measurements

A comparative study of linear methods for prediction of sensory profiles from gas chromatography (GC) measurements was performed. The data used came from an experiment on the effect of storing apples at various oxygen concentrations. Partial least-squares regression and continuum regression showed the best performance, measured by a two-step cross-validation principle. The traditional prediction error sum of squares (PRESS) overestimated the predictive ability of a multiple linear regression approach. The quality of the predictions of sensory properties from GC analyses was measured in terms of a ‘panel size equivalent’. Thus, the predictions obtained in the present study were as accurate as predictions from an assessor panel consisting of 4–9 assessors, depending on the sensory property in question.     

Protection of side-branches in coronary lesions with a new stent design

Although the association between transverse myelitis (TM) and systemic lupus erythematosus (SLE) has been reported previously, it remains a rare clinical condition. Our experience treating three women with lupus TM within a few months is presented. In each patient, spinal cord dysfunction was accompanied by laboratory or clinical evidence of SLE. Further neurologic manifestations, such as optic neuritis, developed in all patients, suggesting other diagnoses, including multiple sclerosis (MS), Devic's syndrome, and lupoid sclerosis. The outcomes for these three women were severe disability, death, and moderate disability, respectively. The severity of outcome did not seem to correlate with the timing or intensity of treatment. Physiatrists should be aware of the potential for neurologic progression in lupus TM, because patients with this condition invariably require rehabilitation.     

Investigating the influence of product perception and geometric features

Research in emotional design and Kansei Engineering has shown that aesthetics play a significant role in the appeal of a product. This paper contributes to establishing a methodology to identify the relationships between perceptions, aesthetic features, desire to own and background of consumers. Surveys were conducted with 71 participants to gather their perceptions of 11 vase concepts. Advanced statistical analyses, including mixed models, were applied to allow generalisation of the results beyond the data sample. Significant relations between the desire to own a product and how the product is perceived were found (the desire to own was found to be related to beautiful, expensive, elegant, exciting, feminine, common and dynamic vases), as well as between the perceptions and the parameters describing the form of the vases (a vase was perceived as beautiful if it had many curved lines and was simple and tall). An automated mixed model analysis was conducted and revealed that general rules can be found between aesthetic features, perceptions and ownership, which can apply across gender and culture. The findings include design rules that link aesthetic features with perceptions. These contribute to research as guidelines for design synthesis and can either be implemented via shape grammars or parametric modelling approaches. These rules are also interesting for 3D printing applications, especially important when the consumer is the designer. Some of these design rules are linked to the desire to own a product, they have implications for industry, and they offer guidelines to creating attractive products that people want to own.     

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84kg vs. 110kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.     

Estimation and inference in the same–different test

Inference for the Thurstonian δ in the same–different protocol via the well known Wald statistic is shown to be inappropriate in a wide range of situations. We introduce the likelihood root statistic as an alternative to the Wald statistic to produce CIs and p-values for assessing difference as well as similarity. We show that the likelihood root statistic is equivalent to the well known G² likelihood ratio statistic for tests of no difference. As an additional practical tool, we introduce the profile likelihood curve to provide a convenient graphical summary of the information in the data about δ.On the basis of simulations, we show that the coverage probability of the Wald-based 95% CI for δ is often far from 95%, whereas the coverage probability of the profile likelihood-based CI is close to the desired 95%. We also show how the likelihood framework can be used to combine information from independent experiments possibly using different discrimination protocols to obtain inference for a common δ. Finally, we provide a free R package with an implementation of the likelihood methodology presented in this paper.     

Statistical and Thurstonian models for the A-not A protocol with and without sureness

The A-not A protocol with sureness produce multinomial observations that are traditionally analyzed with statistical methods for contingency tables or by calculation of an R-index. In this paper it is shown that the Thurstonian model for the A-not A protocol can be written as a cumulative link model including the binormal unequal variances model. The model is extended to allow for explanatory variables and we illustrate how consumer differences can be modeled within the Thurstonian framework on a consumer study of packet soup conducted by Unilever. The extension also allows several test-product variations to be analyzed in the same model providing additional insight and reduced experimental costs. The effects of explanatory variables on the Thurstonian delta, the sensitivity (AUC), the ROC curve and the response category thresholds are discussed in detail. All statistical methods are implemented in the free R-package ordinal (http://www.cran.r-project.org/package=ordinal/).     

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Flavour development and overall eating quality of pork semimembranosus were investigated with regard to different raw meat qualities (feeding/fasting strategy; control/low glycogen level, gender; castrate/female, slaughter live-weight; 84 kg/110 kg) combined with frying temperature (150 °C/240 °C). It was further investigated whether the precursor levels of glycogen, IMP, inosine, and hypoxanthine in the raw meat were correlated to the raw meat quality and fried/grilled attributes. Pork schnitzels were fried on a pan (155 °C) or grill–pan (240–250 °C) to a core temperature of 70 °C. Frying temperature was the one factor with greatest influence on the sensory attributes, and pan-grilled schnitzels had significantly higher scores in fried/grilled attributes regardless of meat quality compared to pan-fried schnitzels. Texture was not appreciably influenced by any treatment. There was no correlation between precursor levels and raw meat qualities or fried sensory attributes. Gender and slaughter live-weight had no pronounced influence on flavour and overall eating quality.     

R&D/marketing linkage and innovation strategy: some West Germanexperience

In focusing on R&D and marketing departments within the same business units in 31 German companies, data were obtained on the success rate of innovations, causes for failure of innovations, marketing and technology strategy, and the dynamics of the technological environment. Semistructured interview protocols were used for obtaining the data. Although marketing was mentioned as the most important cause for innovation failure, it was found that the reasons for the failure of product innovation were embedded in complex multidimensional factors related to the fit between strategic behavior and the demands of the competitive environment. Four different technology strategies were identified: defensive imitator, process developer, aggressive specialist, and aggressive innovator. Four different marketing strategies were identified: defensive imitator, market defender, market penetrator, and innovative marketer. The data did not show any relationship between the technology and marketing strategies