foods consumed in many countries around and pâté, dry-cured ham, mold-ripened sau- the world. Despite this important role, there sages, semidry and dry fermented sausages, are few books dealing with meat and its restructured meats, and functional meat prod- processing technologies. This book provides ucts. The third part presents efficient strate- the reader with an extensive description of gies to control the sensory and safety quality meat processing, giving the latest advances of meat and meat products, including physi- in technologies, manufacturing processes, cal sensors, sensory evaluation, chemical and tools for the effective control of safety and microbial hazards, detection of GMOs, and quality during processing. HACCP, and quality assurance.
mitment. Once a stand is taken, there is a natural tendency to behave in ways that are stubbornly consistent with the stand. Even preliminary leanings that occur be- fore a final decision has to be made can bias us toward consistent subsequent choices (Brownstein, 2003; Brownstein, Read, 8{ Simon, 2004; Russo, Carlson, 8{ Meloy, 2006). As we've already seen, social psychologists are not the only ones who under- stand the connection between commitment and consistency. Commitment strate- gies are aimed at us by compliance professionals of nearly every sort. Each of the _ Chapter 3 COMMITMENT AND CONSISTENCY strategies is intended to get us to take some action or make some statement that will trap us into later compliance through consistency pressures. Procedures designed to create commitment take various forms. Some are bluntly straightforward; others are among the most subtle compliance tactics we will encounter. On the blunt side,
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