A technique for evaluation of risks of false decisions in conformity assessment of the chemical composition of sausages was developed based on a multivariate Bayesian approach, taking into account measurement uncertainty, correlation and mass balance constraint of the regulated contents of the sausage components. As a case study, a dataset of test results of chemical compositions of the sausage ?Braunschweigskaya? (measured contents of fat, protein, moisture and salt) was used for evaluations of the risks. A total global consumer?s risk of 0.006 and a total global producer?s risk of 0.017, characterizing the production process in general, were evaluated using Monte Carlo simulations. The difference in the risk values indicates a clear preference of the consumer?s interests over the producer?s interests. The total specific consumer?s and producer?s risks, related to a (specific) sausage batch, were evaluated using normal approximations in the Bayesian model. The risk values obtained were much more significant when measured contents approached their tolerance/specification limits or exceeded them. The codes, written in the R programming environment, for calculations of both the total global and the specific risks are provided as electronic supplementary material to this paper.

Risks in a sausage conformity assessment due to measurement uncertainty, correlation and mass balance constraint / Pennecchi, Francesca R.; Kuselman, Ilya; Di Rocco, Aglaia; Hibbert, D. Brynn; Semenova, Anastasia A.. - In: FOOD CONTROL. - ISSN 0956-7135. - 125:(2021), p. 107949. [10.1016/j.foodcont.2021.107949]

Risks in a sausage conformity assessment due to measurement uncertainty, correlation and mass balance constraint

Pennecchi, Francesca R.;
2021

Abstract

A technique for evaluation of risks of false decisions in conformity assessment of the chemical composition of sausages was developed based on a multivariate Bayesian approach, taking into account measurement uncertainty, correlation and mass balance constraint of the regulated contents of the sausage components. As a case study, a dataset of test results of chemical compositions of the sausage ?Braunschweigskaya? (measured contents of fat, protein, moisture and salt) was used for evaluations of the risks. A total global consumer?s risk of 0.006 and a total global producer?s risk of 0.017, characterizing the production process in general, were evaluated using Monte Carlo simulations. The difference in the risk values indicates a clear preference of the consumer?s interests over the producer?s interests. The total specific consumer?s and producer?s risks, related to a (specific) sausage batch, were evaluated using normal approximations in the Bayesian model. The risk values obtained were much more significant when measured contents approached their tolerance/specification limits or exceeded them. The codes, written in the R programming environment, for calculations of both the total global and the specific risks are provided as electronic supplementary material to this paper.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11696/73034
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