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the cooking odour of lardons produced from pork with different androstenone and skatole contents In Boar Taint in Entire Pigs, EAAP Publication 92 Stockholm, Sweden Bidlas, E, and R J W Lambert 2008 Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement International Journal of Food Microbiology 124:98 102 BMPA 2006 BMPA standard for Charter Quality British Bacon British Meat Processors Association, London BPEX 2008 Pig Yearbook 2008 Milton Keynes: British Pig Executive Bonneau, M, M Denmat, C Vaudelet, J R VelosoNunes, A B Mortensen, and H P Mortensen 1992 Contribution of androstenone and skatole to boar taint 2 Sensory eating quality of cooked hams Livestock Production Science 32:81 87 Brown, T, A J Gigiel, M V L Swain, and C James 2003 Practical investigations of two-stage bacon tempering International Journal of Refrigeration 26: 690 697 Chadwick, J P, and A.

J Kempster 1983 A repeat national survey (ten years on) of muscle pH values in commercial bacon carcasses Meat Science 9:101 111 Clarke, H 1998 Incidence of pale, soft exudative (PSE) and dark, rm dry conditions in pork primals and the implications of PSE for ham manufacture MSc thesis, University of Bristol Enser, M, E Drans eld, P D Jolley, R C D Jones, and M Leedham 1984 The composition and consistency of pig backfat as it affects the quality of vacuum-packed rindless bacon rashers Journal of the Science of Food and Agriculture 35:1230 124 Feiner, G 2006 Meat Products Handbook Cambridge, UK: Woodhead Publishing Fisher, S 2006 The UK bacon market Meat Demand Trends 2006 (1):3 11 Fisher, P, F D Mellet, and L C Hoffman 2000 Halothane genotype and pork quality 2 Cured meat products of three halothane genotypes Meat Science 54:107 111 Gooding, J P.

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, S F Holmer, S N Carr, P Rincker, T R Carr, M S Brewer, F K McKeith, and J Killefer 2009 Characterization of striping in fresh, enhanced pork loins Meat Science 81:364 371 Gou, P, L Guerrero, J Gelabert, and J Arnau 1996 Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin Meat Science 42:37 48 Hamm, R 1960 Biochemistry of meat hydration Advances in Food Research 10:355 463 Henderson, L, K Irving, J Gregory, C J Bates, A Prentice, J Perks, G Swan, and M Farron 2003 The National Diet and Nutrition Survey: Adults aged 19 64 years Vol 3 Vitamin and mineral intake and urinary analytes Food Standards Agency Homer, D B, and K R Matthews 1998 A repeat national survey of muscle pH values in commercial pig carcasses Meat Science 49:425 433..

The mind share of these traditional service providers are on a downward trend as compared to the other methods of alternative payment. The mind share of new entrants such as Ukash and other similar alternative cash payments has generated a lot of interest in the gaming industry and shows potential for future growth in that vertical market. Asia s promise can be demonstrated through its adolescents, who have been shown to be fanatical gamers, technologically savvy, and mobile payment users. Cash alternatives can keep the gamers credit card number and identity safe while the merchant receives a lower cost than accepting credit cards. None of these providers controls a dominant piece of mind share or market share. However, the vertical market of gaming is looking promising in Asia, and some of the preferred cash alternative payment methods for Asia are Alipay, PayByCash, UDcard, and Easecard.

We note, however, that multilevel software programs generally do not require that a certain rwg estimate exist before computing a weighted average of the individual-level responses within each cluster. What constitutes an adequate level of consensus is unclear. To their credit, Moritz and Watson (1998, p. 291) provided a heuristic:

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