Extensive literature suggests that religiosity is a protective factor in reducing a number of deviant behaviors, including sexual aggression. Whereas previous research focused on the role of risky alcohol consumption in mediating the relationship between religiosity and sexual aggression, this study explores the hypothesized meditational paths from religiosity to sexual aggression and technology-based coercive behavior through peer norms, pornography consumption, and promiscuity. Findings from a four-year longitudinal study of male college students suggest that peer norms and promiscuity mediate the relationship between religiosity and both outcome measures, while pornography consumption mediates the relationship between religiosity and technology-based coercive behavior. These findings may inform ongoing practice and future research into possible mechanisms by which problematic sexual behaviors may be influenced.

Changes in several parameters during summer sausage fermentation by Pediococcus cerevisiae at 22, 30, and 37 C were followed over a 72 hr period. A decrease in meat pH from 5.9 to 4.6 was significantly correlated with the increase of lactic acid. Significantly less acid was produced at 22 C than at 30 and 37 C. The meat water-holding capacity, as determined by extract release volumes, was significantly affected by time and temperature of fermentation. Lactic acid production was correlated with growth of the added starter culture but maximal amounts of lactic acid were not produced until approximately 24 hr after maximal cell populations were reached. Panel analysis of summer sausage fermented at 22 and 37 C showed that fermentation temperature within this range did not significantly affect product flavor. The importance of this latter finding to meat processors is discussed.