The structures that shape news consumption: Evidence from the early period of the COVID-19 pandemic.

Researchers and practitioners increasingly believe that journalism must improve its relationship with audiences to increase the likelihood that people will consume and support news. In this paper, we argue that this assumption overlooks the importance of structural- and individual-level factors in shaping news audience behavior. Drawing on Giddens' theory of structuration, we suggest that, when it comes to the amount of time that people devote to news, consumers' choices are guided more by life circumstances than by news preferences.

Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of without a Heat Lethality Step.

In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)).