Control of lipid oxidation in cooked ground beef with water and salts*

The effects of exogenous water and salts on lipid oxidation in ground beef were determined. Deionized water, salts, or both, were added to treatment samples. Salts used were sodium chloride, potassium chloride and sodium sulphate, all at 3% concentration. The Thiobarbituric acid (TBA) test was used to assess lipid oxidation. Addition of water at a 10% or 20% level had no effect on rancidity. Sodium chloride and potassium chloride reduced TBA numbers. Adding water to those samples containing potassium chloride and sodium sulphate raised moisture content.     

CEO DUALITY AND FIRM PERFORMANCE: WHAT'S THE FUSS?

Rising shareholder activism following poor corporate performance and a subsequent drop in shareholder value at many major U.S. corporations had rekindled interest in duality and corporate governance. Despite limited empirical evidence, duality (chairman of the board and CEO are the same individual) has been blamed, in many cases, for the poor performance, and failure of firms to adapt to a changing environment. In examining the relationship between duality and firm performance, this study considers the announcement effects of changes in duality status, accounting measures of operating performance for firms that have changed their duality structure, and long-term measures of performance for firms that have had a consistent history of a duality structure. Our results suggest that: (1) the market is indifferent to changes in a firm's duality status; (2) there is little evidence of operating performance changes around changes in duality status; and (3) there is only weak evidence that duality status affects long-term performance, after controlling for other factors that might impact that performance.