RELATED STUDIES Foreign

1. The world's first lab-grown burger has been cooked and eaten at a news
conference in London.
Scientists took cells from a cow and, at an institute in the Netherlands, turned them into
strips of muscle that they combined to make a patty.
One food expert said it was "close to meat, but not that juicy" and another said it tasted
like a real burger.
Researchers say the technology could be a sustainable way of meeting what they say is
a growing demand for meat.
The burger was cooked by chef Richard McGeown, from Cornwall, and tasted by food
critics Hanni Ruetzler and Josh Schonwald.

2. As all human water use is ultimately linked to final consumption, it is interesting to know
the specific water consumption and pollution behind various consumer goods,
particularly for goods that are water-intensive, such as foodstuffs. This information is
relevant, not only for consumers, but also for food producers and processors, retailers,
traders and other businesses that play a role in supplying those goods to the
consumers. The objective of this study is to quantify the water footprints of soy milk and
soy burger and compare them with the water footprints of equivalent animal products
(cows milk and beef burger). The study focuses on the assessment of the water
footprint of soy milk produced in a specific factory in Belgium and soy burger produced
in another factory in the Netherlands. The ingredients and sources of these ingredients
are taken according to real case studies. We analyzed organic and non-organic
soybean farms in three different countries from where the soybeans are imported
(Canada, China, and France). Organic production, which relies on animal manure,

compost, biological pest control, and mechanical cultivation to maintain soil productivity
and control pests, excluding or strictly limiting the use of synthetic fertilizers and
pesticides, reduces soil evaporation and diminishes the grey water footprint, ultimately
reducing the total water footprint. The water footprint of 1 litre soy milk produced in
Belgium amounts to 297 litres, of which 99.7% refers to the supply chain. The water
footprint of a 150 g soy burger produced in the Netherlands is 158 litres, of which 99.9%
refers to the supply chain. Although most companies focus on just their own operational
performance, this study shows that it is important to consider the complete supply chain.
The major part of the total water footprint stems from ingredients that are based on
agricultural products. In the case of soy milk, 62% of the total water footprint is due to
the soybean content in the product; in the case of soy burger, this is 74%. Thus, a
detailed assessment of soybean cultivation is essential to understand the claim that
each product makes on freshwater resources. This study shows that shifting from nonorganic to organic farming can reduce the grey water footprint related to soybean
cultivation by 98%. Cows milk and beef burger have much larger water footprints than
their soy equivalents. The global average water footprint of a 150 gram beef burger is
2350 litres and the water footprint of 1 litre of cows milk is 1050 litres. These figures
include the water footprint of packaging, but this component contributes no more than a
few per cent to the total.
Source 2011 UNESCO-IHE Institute for Water Education
3. Customer satisfaction is one the most common and important aspects in any
organization, particularly in fast-food industry. Due to market competition and
availability of businesses, an organization needs to focus on the degree to which
a customer is satisfied with its products and/or services of the organization. This
research project is based on the comparative study on customer satisfaction at
McDonalds and Burger King, UK. Both the case studied organizations are
leading fast-food businesses in the UK and other international countries. From
several sources of information depicts that both business has been providing
quality products and services to satisfy their customers. So, it can be noted that
the selection of the case studied organizations are most relevant and appropriate
to explore and analyze customer satisfaction in fast-food industry.
Based on the review of literature, the researcher would like to opine that
customer satisfaction is an important factor in fast-food industry and there are
several common things including quality of products, price of products, service
quality, settings of the restaurant, promotion, brand name etc. have significant
influence to satisfy customers. The review of literature also shows that there are
some common models, such as SERVQUAL Model, Expectancy-disconfirmation
Model, etc. can be used to measure degree to which a customer is satisfied or
dissatisfied with products and/or services of an organization, like McDonalds and
Burger King.
The primary research findings shows that majority of the customers are satisfied
and highly satisfied with overall customer service at McDonalds and Burger

King. However, some the customers have mentioned that they are not satisfied
with price of products at McDonalds and Burger King. At the end, the researcher
would like to opine that both McDonalds and Burger King have been developing
and implementing policies and practices to satisfy their customers and however,
both business have to focus on the current market trends in fast-food as well as
demands and expectations of the customers to increase customer satisfaction.
Source: 2Writeco.uk
4. Meat, grilling and cancer
Solid scientific research has shown that eating too much red and processed meat
can increase the risk of bowel cancer. They have previously talked about this several
times, including looking at exactly how red meat increases risk and its covered in detail
on the NHS Choices website and by the World Cancer Research Fund.
Processed meat including ham, bacon, salami and sausages is more strongly
linked to cancer risk than red meat. Its thought that this is partly due to the chemicals
used to preserve these products, as well as the meat itself.
Theres no need to cut red meat out of your diet altogether its a good source of
some nutrients, such as protein, iron and zinc. But if you regularly eat a lot of red and
processed meat, cutting down is a good idea. Try eating smaller and fewer portions or
having chicken or fish instead, as theres no strong evidence linking these alternatives
to an increased cancer risk.
Theres also evidence to show that cooking meat at high temperatures, such as
grilling, can create chemicals that may increase the risk of cancer, although the
evidence linking actually eating these meats isnt 100 percent clear yet.
Source :Science blog June 2, 2014 Kat Arney
5. When a team of scientists analyzed eight fast food burgers for their report in
the Annals of Diagnostic Pathology, they discovered that meat composed only a
tiny percentage of the patty. The burger with the most meat contained just
14.8% beef, while another burger contained just 2.1% meat. The study is
available online from the National Institutes of Health (NIH) website.
The scientists, Brigid Prayson, James T. McHahon PhD, and Richard A. Prayson MD,
found that the average burger contained just 12.1% meat. As a substitute, the main
ingredient in the burger patties was found to be water.
The researchers also discovered other kinds of animal tissue inside the burgers,
including bone and cartilage. Fortunately, no brain tissue was found in the burgers,
which mostly rules out the danger of mad cow disease. Some of the burgers also
contained plant-based materials.

Unfortunately, the chains selling the burgers were not identified in the study. It simply
listed eight different burgers. The main results of the study indicate that meat used to
make them seems to be deliberately injected with water to make it heavier.

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more: http://www.storyleak.com/study-fast-food-burgers-contain-little-realmeat/#ixzz3V27OBoDT