A new industry called FinTech has emerged within the financial system as of 2008. FinTech promotes a paradigm shift which does not rest as much on products or services being provided as on who provides them, and how are they provided. It is not by chance that such developments, which encompass both new services (i.e. BlockChain, cryptocurrencies or smart contracts) and new players, is taking place in parallel with Internet and mobile devices developments. There is a factor that is common to all such developments: the intensive use of computer technology and the speed and security of information flows. It is somehow ironic that when dealing with financial and technological globalisation, both national lawmakers and the international financial institution framework have so far failed to regulate emerging technologies and commercial issues. The goal of this paper is to provide a reflection on the new digital technologies that are changing the financial system, and to critically examine any feasible approaches to regulatory policies that are able to comprehend and supervise such developments.
When fresh beef discolours, retailers either offer it at a discount to encourage sales or transform it into a processed product, in both cases incurring a loss in value. The bright red colour of meat is associated with the presence on the surface of oxygenated myoglobin (oxymyoglobin). The less desirable brown discoloration which develops in meat is due to oxidative changes transforming oxymyoglobin into metmyoglobin.Various attempts have been made to reduce pigment oxidation in beef including supplementation of the diet with vitamin E. This is absorbed and incorporated into the cellular membranes where performs its antioxidant function, slowing pigment oxidation. The results of these experiments demonstrate how vitamin E supplementation improves colour stability and extends colour shelf life.Packing meat in modified atmospheres, combining high concentrations of oxygen with carbon dioxide (i.e. 0.7 O2 + 0.3 CO2) has been shown to be very effective in extending colour life. Metmyoglobin formation is minimised by the high level of O2 and the high CO2 concentration inhibits bacterial growth.
Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.
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