Savory Flavors

Cerny, Christoph

doi:10.1002/9780470277829.ch13

Cited by 3 publications

(6 citation statements)

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“…The outcomes of this study align with the findings of Whitty's (2010Whitty's ( , 2011 empirical research and Cerny's (2007) commentary. For example, Whitty's (2010) work also identified the concept of project manager's experiencing a rollercoaster or up and down type occurrence when managing a project.…”

Section: Comparison To the Extant Literature Regarding Projects And Esupporting

confidence: 74%

“…Some participants described this type of work as having a strong learning element, which they found enjoyable and spoke of the experience using game or sport terminology. Before considering the implications of these descriptions of the 'lived experience' of project managing we will briefly contrast these findings to the discussions provided by Whitty, 2010and Whitty, 2011and Cerny (2007.…”

Section: The Personal 'Lived Experience' Of Project Managingmentioning

confidence: 95%

“…Similarly, a participant commented on being "flat out" (exhausted), and another commented "I'll just feel bad or I'm a bit stressed at times". Cerny (2007) also notes the close relationship between projects and change, and this was a strong theme in one participant's improvisation and explanation; "so projects generally involve change". Cerny (2007) draws on elements of the 'accepted' project lifecycle as sources of emotion.…”

Section: Comparison To the Extant Literature Regarding Projects And Ementioning

confidence: 99%

“…This reiterates the criticality of understanding the personal perspectives of the project phenomena. Specifically, Cerny (2007) proposes the management of emotions as a success factor in projects, and that project teams require emotional competencies. Cerny (2007) adopts a sociological perspective of managing projects.…”

Section: The Personal 'Lived Experience' Of Projectsmentioning

confidence: 99%

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Playing projects: Identifying flow in the ‘lived experience’

Hoorn

2015

International Journal of Project Management

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The purpose of this paper is to contribute to the 'lived experience' of projects discourse. The research study uses an arts-based research method (musical improvisation on a xylophone and/or glockenspiel) to access the participant's perception of their experience of managing a project. Participants are then asked to explain their improvisation and therefore their experience. Key findings were that participants described their 'lived experience' of project managing as having 'ups and downs', including challenges and issues, and as experiencing variations in emotions over the project lifecycle. Csikszentmihalyi's flow theory is used to show that these 'lived experience' findings support a Heideggerian paradigm and personal perspective of what a project is. Projectness is not a characteristic of the activity itself. A project is a personal phenomenon defined in terms of the relationship between the individual or organisation and activity. It is dependent on capability versus the challenge presented by the activity. Graphical AbstractPlaying projects: Identifying flow in the 'lived experience ' van der Hoorn, Bronte (in press-2015) International Journal of Project Management Page 2 of 29 IntroductionThis research study aims to contribute to the 'lived experience' of projects literature, highlighting how this perspective can bring new insights to fundamental project concepts. The motivation for the research is to contribute to the diversification of our understanding of projects beyond the knowledge captured by positivist scientific research. This impetus is driven by the suggestion that the often positivist and Cartesian foundations that underpin much existing traditional project management research and practice are not sufficient to improve project outcomes. It is posited that through enriching our understanding of the phenomena of projects, which includes an understanding of the personal 'lived experience', we will further our knowledge of projects-in-practice. It is from this understanding of the 'lived experience' that we may derive new insights that improve project outcomes.The 'lived experience' approach to project research is focused on capturing what actually happens in projects . This 'lived experience' stream of inquiry sees project management as social conduct, and that there is a need to understand what project managers actually do in concrete situations, the social processes, thinking in action and the actual experience of practitioners in situ .In order to capture a 'lived experience' perspective, this study leverages an arts-based inquiry research method. The selected method echoes Whitty's (2010) artefacts and emotions study that required project managers to characterise the concept of a project in the form of a line drawing and provide a subsequent explanation of their representation. This study draws on musical improvisation as a device to access the 'lived experience' rather than drawing. The improvisation is followed by a semistructured discussion between researcher and participant rega...

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Section: Comparison To the Extant Literature Regarding Projects And Esupporting

confidence: 74%

Section: The Personal 'Lived Experience' Of Project Managingmentioning

confidence: 95%

Section: Comparison To the Extant Literature Regarding Projects And Ementioning

confidence: 99%

Section: The Personal 'Lived Experience' Of Projectsmentioning

confidence: 99%

See 2 more Smart Citations

Playing projects: Identifying flow in the ‘lived experience’

Hoorn

2015

International Journal of Project Management

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“…All fractions were composed mainly of proteins and minerals. The relatively high protein content was expected because crustaceans are rich in proteins (more than 80% of the dry matter content of crab) . In addition, cooking a crustacean releases proteins, peptides and amino acids; however, the protein content was lower than the value reported for a crab distillate (797 g kg −1 crude proteins on a dry matter basis) …”

Section: Resultsmentioning

confidence: 94%

Valorization of snow crab (Chionoecetes opilio) cooking effluents for food applications

et al. 2019

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BACKGROUND: Seafood processing generates significant amounts of solid and liquid waste in the environment. Such waste represents a potential source of high-value biomolecules for food, pharmaceutic and cosmetic applications. There are very few studies on the valorization of wastewaters compared to solid by-products. However, cooking waters are characterized by a high organic polluting load, which could contain valuable molecules such as proteins, pigments and flavor compounds. Snow crab (Chionoecetes opilio) processing is included among the most important processes in Canadian fisheries, although its cooking effluent composition is not well characterized. RESULTS:The present study concentrated and valorized the biomass in snow crab cooking wastewaters for the development of products for food applications. A membrane process was designed and optimized to concentrate the effluents. The chemical composition of the concentrates was analyzed, including characterizing the flavor profile compounds. The extracts were mainly composed of proteins (592 g kg −1 ) and minerals (386 g kg −1 ) and contained desirable flavor compounds. Their functional properties (solubility, water-holding capacity, oil-holding capacity) and antioxidant activities were also assessed, and their safety was verified. CONCLUSION: The cooking effluents generated by snow crab processing facilities, usually considered as waste, can be concentrated and turned into a natural aroma for the food industry.

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Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

Watkins

Frank

Singh

et al. 2013

J. Agric. Food Chem.

156

107

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Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.

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Savory Flavors

Cited by 3 publications

References 74 publications

Playing projects: Identifying flow in the ‘lived experience’

Playing projects: Identifying flow in the ‘lived experience’

Valorization of snow crab (Chionoecetes opilio) cooking effluents for food applications

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

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