Relevant bibliographies by topics / Butchery

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Butchery'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 March 2023

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Journal articles on the topic "Butchery"

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Badenhorst, Shaw, and Jackson S. Kimambo. "The frequency of butchery marks on goat (Capra hircus) remains from pastoral Khoekhoe villages at Gobabeb, Namibia." Indago 36 (December 2020): 1–12. http://dx.doi.org/10.38140/00679208/indago.v36.a1.

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Khoekhoe pastoralists living in Gobabeb, in the arid Kuiseb River Valley of central-western Namibia, keep goats (Capra hircus). Several decades ago, palaeontologist C.K. Brain collected modern skeletal remains of goats from these villages. The goats were butchered using pocketknives with metal blades. We investigated the frequency of butchery marks on a sub-sam- ple of this collection, representing 60% of the total assemblage. Most specimens in the collection are weathered. Moreover, most goat specimens from Gobabeb lack butchery evidence and even the use of magnification only marginally increased this number. We compared our results with the frequency of butchery marks documented from Early and Middle Iron Age samples from South Africa, a time when sheep dominated faunal assemblages and were slaughtered using metal knives. The frequency of specimens with butchery marks in the goat sample from Gobabeb is higher than that recorded for the Early and Middle Iron Age samples. The higher frequency of butchery marks on the goat remains from Gobabeb may relate to aspects such as the butchering method and style, as well as the large size of the specimens themselves.
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DOĞAN TURAY, ESRA, and ZİVAR HÜSEYNLİ BAYLAN. "KASAP ESNAFINA DAİR FARSÇA YAZILAN ÜÇ FÜTÜVVETNÂME." Türk Kültürü ve HACI BEKTAŞ VELİ Araştırma Dergisi 104 (December 3, 2022): 109–36. http://dx.doi.org/10.34189/hbv.104.007.

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Among the Persian futuwwatnāmes, which started with the Ṣafavid period and are described as Persian Cevânmerd, there are also epistles belonging to butchers. The writing of these works began in the Great Khorasan basin during the Seljuk period. These works are considered as the main sources of the 13th century Anatolian Akhism. In Persian futuwwatnāmes, this profession is attributed to Prophet Ibrahim. The master of the profession Hazrat (Excellency) Ali were counted, and as the hero of the profession, Reyli Cevânmerd-i Kassâb, based on Hazrat Ali and considered one of the close men of Muhammed Hanafiyya (d.81), was accepted. The first of the Futuwwatnāme written in Persian belongs to Molla Hüseyin Vaizi Kâşifi Sabzevari (d.1504), who is the owner of the famous work called Ravzatü'şŞüheda. and in the section titled " Fasl der Beyân-i Gabze-i Kârd, Sâtur, Kârdmâl ve Tir ". The other treatise, named Futuwwatnāme-i Kassâb, is in the manuscript magazine numbered 8898 in the Iranian Parliament Library. It is stated that it belongs to Molla Muhammed Bagir Majlis (d.1699) and was written during the Ṣafavid period. The third and last treatise is among the manuscripts of the Iranian Sipahsalar Madrasa Library, with the name of Der Beyan-i Kar-i Kassâban ve Sellahân. Its author is unknown. The inscription record is 1879. In these three works, similar issues related to butchery were discussed and the basic principles of the profession were determined. Detailed information is given about the butchers' chefs. The secret of the sacrifice of Prophet Ibrahim's son Ismail has been emphasized, the masters of the profession have been introduced, and the verses and hadiths of the profession have been mentioned. The decency and manners of the butcher shopkeepers were listed, and the moral rules of butchers were dictated in the form of questions and answers. This article draws attention to the similarities between the introduction and translation of the Persian Futuwwatnāmes on the butchery profession and the futuwwatnāmes in two languages. He emphasizes that these works are the continuation of each other and that they should be read and known together. Keywords: Persian Futuwwatnāmes, Butcher Craftsman, History of Akhi Order, Muhammed Baghir, Molla Huseyin Kashifî, Safavids.
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Wade, Erik. "The pig’s doom: Animal butchery, gender relations, and a new solution for Durham Proverb 10." SELIM. Journal of the Spanish Society for Medieval English Language and Literature. 25, no. 1 (September 29, 2020): 187–92. http://dx.doi.org/10.17811/selim.25.2020.187-192.

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The Old English and Latin Durham Proverbs are famously obscure. Durham Proverb 10 describes a man sitting on a pig; the man jokes that what happens next is up to the pig. Scholars have read this as a possible marital joke, since the man is called a ceorl or maritus ‘husband’, yet this article suggests that the context is that of pig butchery. Medieval art frequently shows pigs being butchered by a man sitting on top of them to hold them down. Moreover, they often show the butchery performed by a man and a woman, suggesting that this proverb was a reference to an activity that a couple performed together, rather than a sexist commentary on marriage.
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Adee, Sally. "Savage butchery." New Scientist 236, no. 3148 (October 2017): 26–27. http://dx.doi.org/10.1016/s0262-4079(17)32067-5.

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H. K. Aalabbody, Huda. "A COMPARATIVE STUDY OF THE CONSUMERS ATTITUDE ON THE MEAT HYGIENE SLAUGHTERED IN AND OUTSIDETHE SLAUGHTER HOUSEES." Iraqi Journal of Market Research and Consumer Protection 13, no. 1 (June 30, 2021): 77–84. http://dx.doi.org/10.28936/jmracpc13.1.2021.(8).

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The study was conducted to assess the attitude and awareness of a sample of people regarding the indiscriminate slaughter and its effects on health and the environment compared with slaughtering in a slaughterhouse. The sample consisted of 120 persons from six equal professional groups contacted with the butchery labour (livestock keeper, truck driver, butcher, veterinarian, shopkeeper and consumer). The age ranged 22-76 years old, mean 52±10 years, lived ≥ 5 years in the Baghdad city. The results showed that there is a preference for slaughtering inside the slaughterhouse due to the presence of veterinary examination, slaughtering and preparing meat in a healthy, easy-to-clean places, unlike the indiscriminate slaughter that took place on the sidewalks of streets or in front of butchers' shops or at the entrances of their homes in front of people and passers-by. The results also showed that there is a great spread of the indiscriminate slaughter phenomenon throughout Baghdad governorate, coinciding with the lack of health awareness, lack of attention by citizens, weak monitoring authorities, and a great waste of secondary waste resulting from indiscriminate slaughter, such as leather, wool and blood.
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Little and de Louvois. "The microbiological examination of butchery products and butchers’ premises in the United Kingdom." Journal of Applied Microbiology 85, no. 1 (July 1998): 177–86. http://dx.doi.org/10.1046/j.1365-2672.1998.00538.x.

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Stolle, Bettina. "Ritual Slaughter through the Eyes of the Butcher: Perspectives on a Complex Practice." Current Swedish Archaeology, no. 28 (December 14, 2020): 181–200. http://dx.doi.org/10.37718/csa.2020.08.

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Ritual slaughter has long been recognised as a significant custom in the archaeological record of Iron Age Scandinavia, but the practice itself has often been treated hastily. This paper aims for a more thorough approach by focusing on the butcher as a craftsperson. It draws on evidence from literary sources and implement use, as well as the zooarchaeological record, which shows specific butchery practices in ritual contexts. The results suggest that ritual slaughter needs to be understood as a collective undertaking with multiple stages. The role of the chieftain as potential performer should be toned down. Instead, the process probably incorporated skilled people from various segments of society.
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Lyman, R. Lee. "Prehistoric Seal and Sea-Lion Butchering on the Southern Northwest Coast." American Antiquity 57, no. 2 (April 1992): 246–61. http://dx.doi.org/10.2307/280730.

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Ethnoarchaeological data indicate that various factors, including size of prey, influence both transport of animal parts and how animals are reduced to humanly usable or consumable portions. Remains of two taxa of pinnipeds of markedly different body size from two sites of similar age on the southern Northwest Coast of North America do not vary significantly in skeletal parts represented, which suggests similar transport histories. Butchering marks on bones of both taxa indicate that the butchery procedure was intertaxonomically similar for joint disarticulation and limb filleting. Bones of the larger taxon display significantly more butchery marks than bones of the smaller one, indicating the larger taxon was subjected to much more intensive butchery than the smaller one due to differences in body size.
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Donaldson, Lesley E. E. "‘A Street of Butchers’. An Economic and Social Profile of Hercules Place and Hercules Street, Belfast 1860–90." Irish Economic and Social History 44, no. 1 (November 2, 2017): 102–21. http://dx.doi.org/10.1177/0332489317735962.

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Hercules Street and Hercules Place were two of Belfast’s oldest streets and, by the mid-nineteenth century, they were in the town centre. These streets always had a large concentration of butchers (a cluster). This cluster was broken up in 1880 when the area was cleared to create a new, modern street and did not reform. The clearance was to improve traffic flow but also for reasons of civic pride; despite the unpleasant nature of the butchery trade neither that, nor public health were stated reasons for this clearance. This article examines the economy and society of these streets and the effects of the dislocation caused by the clearance of this area.
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Hill, Andrew, and Anna Kay Behrensmeyer. "Natural Disarticulation and Bison Butchery." American Antiquity 50, no. 1 (January 1985): 141–45. http://dx.doi.org/10.2307/280639.

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Information regarding the order of natural disarticulation in a wider variety of ungulate species than previously studied emphasizes the need for caution in claiming that any particular pattern of dismemberment is uniquely distinctive of human activity. However, it also suggests possibly distinctive features of North American Indian butchery practices on prehistoric Bison.
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Dissertations / Theses on the topic "Butchery"

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Farndell, Mark. "The role of governance: family owned butchery." Thesis, Nelson Mandela Metropolitan University, 2010. http://hdl.handle.net/10948/1509.

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The importance of SME family businesses is evident in society. Coming out of a recession, the innovation, labour absorption and employment creation capabilities of SMEs and family businesses globally, and in emerging economies with high levels of unemployment and poverty, is incredibly important for environmental sustainability and societal harmony. Good governance is empirically proven to improve long-term sustainability of organisations, and poor governance is linked to the demise of many businesses – large and small, family and non-family businesses alike. This research, by means of a thorough literature review of family business and governance, and a single in-depth case study, identifies the components of SME family business governance in a contextual setting in South Africa. The literature review defines SMEs, family businesses and corporate governance. It reviews the nuances of family businesses that make them distinctive from non-family businesses, the models of family businesses that have been developed over time, the approaches to corporate governance, corporate governance codes of conduct, and family business governance models, as well as the components and dynamics of family business governance. The qualitative case study approach adopted enables the in depth contextual identification and exploration of the dynamics of family business governance. Empirical data collected from interviews, observations and reports are analysed using triangulation and pattern matching logic to ensure validity and reliability. Empirical findings are discussed with reference to the literary research findings, integrating literary and empirical findings, and resulting in the development of a conceptual model of family business governance, an SME family business governance structures model, and an SME family business authority delegation model. Governance is defined as the manifestation of the intent of the founder/owners of the business. Governance is manifest in structures, strategies, policies, procedures, relationships and performance. The reciprocity of transfers and outputs between the family business systems, the family business and its contextual environment is reflected in the performance of the business; which in turn is a reflection of the governance of the family and the family business. The study concludes with the importance of the family and its cohesion and harmony, and the impact it has on synergy, unity and harmony in the business. The study also finds that governance is strategic leadership, and that efficient and effective governance leads to synergies between the family, the family business and its contextual environment that when harnessed and directed towards a vision, can produce unimitable competitive advantages for the family firm.
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Crooks, David Alan. "Investigation of circular-saw cutting of meat carcasses for automation development." Thesis, University of Bristol, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387963.

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Foster, Hayley Jane. "A zooarchaeological study of changing meat supply and butchery practices at medieval castles in England." Thesis, University of Exeter, 2016. http://hdl.handle.net/10871/27783.

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This thesis investigates the changing meat supply and butchery practices at medieval castles in England. The analysis represents a departure from prevailing zooarchaeological butchery studies in that it considers the importance of analysing butchery patterns to gain a better understanding of social status, diet and changes in how animals were exploited over time and in various geographic locations in England. This research highlights the potential of butchery studies and reveals previously unestablished information about how butchery was carried out, how meat was supplied and the practical and social reasoning behind why animals were slaughtered and consumed in a certain way. A butchery methodology was implemented for identifying significant patterns detailing where butchery marks were occurring on bone. The methodology was tested on assemblages from three castle sites: Edlingham Castle, Portchester Castle and Beeston Castle. The methodology is further carried out in the form of assessments for comparison, on animal bone assemblages from medieval urban sites in Newcastle, Winchester and Chester. The methodology is successful in showing that analysing butchery practices of an animal bone assemblage, has the potential to reveal previously unestablished information about past butchery practices and consumption patterns. High status medieval castle assemblages predominately show a professional style of butchery, however this is not always the case. A key characteristic of this style is the longitudinal division of the spine of a carcass. This thesis hypothesises that a castle in close proximity to an urban area would display a professional style of butchery and therefore would likely have a significant amount of dressed carcasses brought to the castle from an urban centre. However, location is not the only variable to take in to consideration. This research shows that the level of status of a castle is also an essential factor to consider. Aspects of this research can be implemented as an extension of existing methods available to zooarchaeologists in order to gain a better understanding of butchery practices and social status. Issues highlighted by the case studies in question are explored and ideas for future research are suggested.
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Willis, Lauren. "The Taphonomy of Archaeological Fish Remains: Experimental Approaches to Understanding the Effects of Natural and Cultural Processes on the Presence and Identification of Cut Marks." Thesis, University of Oregon, 2014. http://hdl.handle.net/1794/18405.

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Despite the fact that fish are a common component of coastal and other aquatic archaeological sites, fish bone taphonomy--including bone surface modifications and the effects of burial--remains woefully understudied. Various ethnographic accounts describe fish butchering techniques for immediate consumption and drying, yet cut marks are rarely reported on archaeological fish remains. To address a significant gap in our understanding of fish taphonomy, I devised an experimental research program aimed at assessing whether butchering fish produces cut marks on fish bones and, if so, what factors might account for the discrepancy between the experimental results and the archaeological record. Chapter I provides an introduction to experimental archaeology, including the criticisms and benefits of this approach. Chapter II presents the results of my initial butchery experiment, which establishes that butchering fish can produce abundant cut marks. Chapter III evaluates the effect of the butcher's skill level on the number and distribution of cut marks produced on fish bone during butchery. The results indicate that professional butchers produce nearly 50 percent fewer cut marks than novice- and intermediate-level butchers. Chapter IV addresses the effect of post-depositional taphonomic processes on the long-term visibility of cut marks. Despite a relatively short burial period (27 months), visible cut marks decreased by up to 75 percent, depending on the species. Chapter V is a re-analysis of the fish bone from column E6 at Daisy Cave (CA-SMI-261). Appling the referential framework I acquired through the experiments, I identified 62 cut marks on bones dating from the Early to Late Holocene. A comprehensive understanding of aquatic resource use has implications for a broad range of archaeological topics, including our understanding of hominid diet and resource use; identifying butchery and processing practices among fishing peoples; distinguishing between human and natural agency in the accumulation of fish remains; and assessing questions of behavioral modernity and social complexity. As we continue to recognize the primacy of coastal adaptations throughout human history, it is increasingly critical to expand the breadth of our knowledge regarding the taphonomy of fish remains at archaeological sites. This dissertation includes previously published and unpublished co-authored material.
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Seetah, Krish. "Butchery as an analytical tool : a comparative study of the Romano-British and Medieval periods." Thesis, University of Cambridge, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.613401.

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Gilmore, R. Grant. "Putting Flesh on the Bones: Theoretical and Methodological Approaches to Butchery Analysis in Historical Archaeology." W&M ScholarWorks, 1999. https://scholarworks.wm.edu/etd/1539626206.

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Knight, Stephanie Claire. "Butchery and intra-site spatial analysis of animal bone : a case study from Danebury Hillfort, Hampshire, England." Thesis, University of Leicester, 2002. http://hdl.handle.net/2381/30798.

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This thesis explores the questions of status divisions, specialised activity and task areas, meat consumption, ritual and structured deposition, and addresses a main theme: what was the status of hillforts in the Iron Age. The basis of the study was to analyse the potential of butchery and intra-site spatial patterning of animal bone to aid interpretation of specialisation and status distinctions on archaeological sites. The Iron Age hillfort at Danebury was chosen as a case study for this project. Danebury has a large sample size, continuous area of excavation and full butchery and location records. Butchery analysis defined which bones were found in which butchery 'units', and their positions could then be plotted using a Geographic Information System. Some individual deposits were also examined for temporal differences in bone elements and associations through manual investigation of several individual pits. Results suggested that despite the apparently specialised nature of butchery techniques, activities could not be directly inferred from deposits, and that some time or distance had elapsed between butchery, consumption and deposition. However, the most likely scenario to explain the complex deposition pattern was that meat eating was small-scale and periodic. Since the distance between butchery, consumption and deposition was substantial, deposition may in fact have been the activity that tells us most about the community. Thus there was no evidence for different 'functional areas'. Nearby sites excavated during the Danebury Environs project were also investigated, and evidence from butchery techniques and deposition patterns used to compare their status to that of Danebury. Recommendations for further work are made, including application of the methodologies presented on sites that show clear evidence of divisions (e.g. Manching), to enable the development and extent of specialist industries in the Iron Age to be ascertained.
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Johnson, Emily Victoria. "A zooarchaeological study of butchery and bone fat processing practices among early Neolithic farming societies in central Europe." Thesis, University of Exeter, 2017. http://hdl.handle.net/10871/28880.

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This thesis presents the results of zooarchaeological investigations into diet in Neolithic central Europe. The aim of these investigations was to gain a better understanding of animal carcass processing, particularly dietary decisions made concerning intensity of exploitation of meat and fat resources. The primary focus was the Linearbandkeramik (LBK) culture, a sedentary community of farmers dating from c. 5500-4900BC in central Europe suspected to be the first society to utilise milk and its products in this region. The adoption of dairying, currently under scrutiny by the NeoMilk project, would have increased the availability of fat on settlements, and could have affected the way in which people utilised primary animal products. Using in-depth zooarchaeological analysis of butchery, fracture and fragmentation, this thesis presents a snapshot of Neolithic meat and fat exploitation. Patterns of butchery and heat exposure suggest differential cooking practices between sites, with a possible focus on nutrient retention at some, contrasted with a cultural preference for roasting at others. Intensive processing of bone fats, namely bone grease, was not detected at any site and it is likely that the domesticated LBK diet rendered this practice unnecessary to subsistence. Bone marrow was a much more commonly exploited resource, but variation was considerable between sites. It is possible that the intensification of dairying had a significant effect on the utilisation of bone marrow. Sites with the most evidence for milk use, detected through lipid residue and osteoarchaeological evidence, show less intensive exploitation of bone marrow than those with little or no evidence of dairying. This thesis therefore presents evidence of zooarchaeologically detectable dietary decisions being made in the face of adoption of new foodstuffs.
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Jones, Rebecca. "STONE OR METAL? DIAGNOSING THE MATERIAL AGENT OF EARLY BRONZE AGE CUT MARKS FROM LERNA, GREECE." Thesis, Department of Archaeology, 2011. http://hdl.handle.net/2123/7961.

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This dissertation examines cut marks on animal bone from Early Bronze Age Lerna in Greece to determine the material agent; a stone or metal tool. An experimental group of cut marks was produced to compare to the Lerna material. Both materials were analysed using a method yet to be used for cut mark studies, Micro-CT. Micro-CT was assessed whether it is an appropriate method for diagnosing cut marks on bone by comparing the results to SEM and light microscopy. In diagnosing the cut mark it was hypothesised that the profile and surface features will be important factors based on previous research (Walker and Long, 1977, Potts and Shipman, 1981, Greenfield, 1999, 2002, 2006). This study found that Micro-CT is excellent for showing the profile of a cut mark but not detailed surface features. Micro-CT also portrayed how the profile could vary, even within a single cut. For these reasons it was found profile alone is not enough to diagnose a cut mark and surface features are equally important. It was also found that comparing SEM, light microscopy, and Micro-CT was extremely beneficial as each technique has strengths and weaknesses. In regard to the Lerna material, it was found that three cut marks are almost certainly from stone tools and two cut marks are probably from metal tools. The findings add to evidence for the Bronze Age being a transitory period between stone and metal technologies.
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Goodall, Ruby. "REIMAGINING THE BUTCHER BLOCK: HOW THE BUTCHERS OF SOUTH NINTH STREET CREATED THE ITALIAN MARKET." Master's thesis, Temple University Libraries, 2012. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/161150.

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History
M.A.
This paper explores the development of authentic place through the story of Philadelphia's South Ninth Street Market butchers, and how they consciously highlighted their Italian immigrant heritage to respond to the changing postwar environment. Excellent sociological and historical studies of authenticity as a marketing tool have been written in the past decade, but have primarily focused on city development, corporate business models, and the consumer's search for authenticity. In this thesis, the main players are small businessmen - local butcher shop owners - and we look at their use of the history and heritage of their shops and neighborhood to strengthen their businesses and preserve their curb market. Between 1945 and 1975 these men transformed their businesses from routine neighborhood butcher shops into embodiments of a culinary community heritage. Focusing on these butcher shops illuminates the role that taste and food - and in this case, particularly meat - plays in linking the present with the past. Looking at newspaper articles featuring detailed descriptions and interviews of the mid-century market, and from the physical presence of the shops, this paper asks, what has changed? How did the market go from a grimy, everyday curb market to a tourist destination in just a few decades? And how have the butchers turn themselves into the historic heart of South Philadelphia? By answering these questions, we will be able to understand how the market's butchers championed their own authenticity and in doing so, remade the identity of the market.
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Books on the topic "Butchery"

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Harrison, Tia. Butchery & sausage-making for dummies. Mississauga, ON: Wiley, 2013.

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Fred, Wendorf, ed. A late paleolithic kill-butchery-camp in upper Egypt. Dallas, Tex: Dept. of Anthropology, Institute for the Study of Earth and Man, Southern Methodist University, 1997.

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Koch, C. P. A review of the evidence for Theropithecus butchery at Olorgesailie. [Nairobi]: University of Nairobi, Dept. of History, 1989.

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North, Richard. Death by regulation: The butchery of the British Meat Industry. London: IEA Health and Welfare Unit, 1993.

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Legere, Binns Brigit, ed. Whole beast butchery: The complete visual guide to beef, lamb, and pork. San Francisco: Chronicle Books, 2011.

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Mpuchane, S. F. Let us handle meat right: An illustrated bulletin on meat handling for butchery workers. [Gaberone?]: Dept. of Biological Sciences, Faculty of Science, University of Botswana, 2001.

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Dressing for dinner: Butchery and bone deposition at late Neolithic Toumba Kremastis-Koiladas, Northern Greece. Oxford: Archaeopress, 2012.

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Copyright Paperback Collection (Library of Congress), ed. Butcher. New York: Pocket Books, 1994.

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Butcher. Leicester: Charnwood, 2007.

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King, Gary C. Butcher. New York, NY: Kensington Pub. Corp., 2009.

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Book chapters on the topic "Butchery"

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Archer, John Michael. "History: Civil Butchery." In Citizen Shakespeare, 71–120. New York: Palgrave Macmillan US, 2005. http://dx.doi.org/10.1057/9781403981295_3.

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Crabtree, Pam J., and Douglas V. Campana. "Traces of Butchery and Bone Working." In Comparative Skeletal Anatomy, 323–45. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-132-1_18.

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Purnell, G., and K. Khodabandehloo. "Vision for Robot Guidance in Automated Butchery." In Robotic Systems, 619–26. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2526-0_71.

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Upton, Clive. "The language of butchery, the UK’s last public craft." In Varieties of English Around the World, 470–85. Amsterdam: John Benjamins Publishing Company, 2014. http://dx.doi.org/10.1075/veaw.g49.27upt.

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Todd, Lawrence C. "Analysis of Kill-Butchery Bonebeds and Interpretation of Paleoindian Hunting." In The Evolution of Human Hunting, 225–66. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8833-3_7.

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Piatti-Farnell, Lorna. "A Taste for Butchery: Slaughterhouse Narratives and the Consumable Body." In Consuming Gothic, 133–77. London: Palgrave Macmillan UK, 2017. http://dx.doi.org/10.1057/978-1-137-45051-7_4.

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Winks, Lewis. "Uncomfortable Learning and Ethical Tensions: Animal Butchery and Environmental Education." In Contemporary Approaches to Outdoor Learning, 169–86. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-85095-1_12.

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Tardio, Katie, and David Wallace-Hare. "Pigs in the City, Bees on the Roof: Intra-Urban Animal Husbandry and Butchery in Roman Spain." In Reframing the Roman Economy, 155–78. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-06281-0_6.

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Bährle-Rapp, Marina. "butcher broom." In Springer Lexikon Kosmetik und Körperpflege, 78. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_1398.

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Butcher, James. "Butcher, James N." In Encyclopedia of Personality and Individual Differences, 574–78. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-24612-3_390.

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Conference papers on the topic "Butchery"

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Lesdema, Eric, and Stephanie Bolt. "Butchery by Light." In Electronic Visualisation and the Arts (EVA 2015). BCS Learning & Development, 2015. http://dx.doi.org/10.14236/ewic/eva2015.49.

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Mehdiyeva, Galina, Mehriban Imanova, and Vagif Ibrahimov. "John Butcher and hybrid methods." In INTERNATIONAL CONFERENCE OF NUMERICAL ANALYSIS AND APPLIED MATHEMATICS (ICNAAM 2016). Author(s), 2017. http://dx.doi.org/10.1063/1.4992712.

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Rose, James A., Andrew Leonardi, and Nelson Caldwell. "Evolution in nearby clusters of galaxies and the Butcher-OEMLER effect." In The soft x-ray cosmos: ROSAT science symposium and data analysis workshop. AIP, 1994. http://dx.doi.org/10.1063/1.46694.

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Kallas, Zein. "BUTCHERS' PREFERENCES FOR RABBIT MEAT; AHP PAIRWISE COMPARISONS VERSUS A LIKERT SCALE VALUATION." In The International Symposium on the Analytic Hierarchy Process. Creative Decisions Foundation, 2011. http://dx.doi.org/10.13033/isahp.y2011.025.

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Silva, Heloisa H. M. "Análise das propriedades phase-lag e erro de amplificação do método RK-Butcher." In CMAC Sul – Congresso de Matemática Aplicada e Computacional. SBMAC, 2014. http://dx.doi.org/10.5540/03.2014.002.01.0062.

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Hansen, T. B., B. B. Christensen, and Søren Aabo. "Changes in Salmonella prevalence in pork cuttings in supermarkets and butchers' shops in Denmark from 2002 to 2006." In Eighth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2009. http://dx.doi.org/10.31274/safepork-180809-839.

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Hansen, T. B., N. M. Shukri, N. L. Nielsen, B. B. Christensen, and S. Aabo. "Prevalence of Salmonella in minced pork meat in supermarkets and butchers' shops in Denmark and dependence on retail supply chains." In First International Symposium on the Ecology of Salmonella in Pork Production. Iowa State University, Digital Press, 2007. http://dx.doi.org/10.31274/safepork-180809-98.

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Gramly, Richard Michael. "THE BOWSER ROAD MASTODON SITE, ORANGE COUNTY, NEW YORK: FRESHLY BUTCHERED REMAINS AND CURATED REMAINS." In 51st Annual Northeastern GSA Section Meeting. Geological Society of America, 2016. http://dx.doi.org/10.1130/abs/2016ne-272006.

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Zhao, Ruogang, Krista Lynn Sider, and Craig A. Simmons. "Comparison of Analytical and Finite Element Implementation of Exponential Constitutive Models for Valve Tissue Under Micropipette Aspiration." In ASME 2010 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2010. http://dx.doi.org/10.1115/sbc2010-19245.

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Micropipette aspiration (MA) has been widely used to measure the biomechanical properties of cells and biomaterials [1]. Typically a linear elastic half-space model is used to fit the experimental load-deformation data [1]. However, load-deformation relationships for most biological tissues are highly nonlinear, suggesting alternative constitutive models are necessary. In the case of aortic heart valve tissue, exponential-type constitutive models have been found to fit the biaxial stress-strain behavior well [2]. Based on these studies, Butcher et al. used an exponential constitutive model to characterize the response of chicken embryonic valve (atrioventricular cushion) under MA [3]. To do so, they implemented an analytical exponential constitutive model [2] and directly related the stress and strain to the experimentally measured pressure and aspiration length. This allowed the authors to fit the tissue MA data without accounting for the complexities of the boundary conditions and multicomponent strain field inherent in MA. However, it is unclear whether the material parameters estimated using this approach are different from those estimated by solving the more complex boundary value problem, which presumably more faithfully simulates the physical process of tissue aspiration.
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Lukyanov, Alexander A. "Prediction of Ductile Failure in Metal Structures Based on Thermodynamics of Irreversible Process." In 2004 International Pipeline Conference. ASMEDC, 2004. http://dx.doi.org/10.1115/ipc2004-0694.

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The objective of the work presented in this paper is to generate a thermodynamically consistent coupled thermoelastic-plastic damage model of solid media at a macroscopic level. The model is based on the thermodynamics of irreversible processes and the assumption that damage within a continuum can be represented as a damage tensor ωij [1], [4]. This allows for definition of two scalars that are ω = ωkk / 3 (the volume damage) [2], [3] and α = ωij′ωij′ (a norm of the damage tensor deviator ωij′ = ωij − ωδij [4]. The parameter ω describes the accumulation of micro-pore type damage (which may disappear under compression) and the parameter α describes the shear related damage. The parameter ω may be considered as a volume content of micropores in the material. In the damage-free material we have ω = α = 0; if damage is accumulated, ω and α increase in such a manner that they remain less than one. The prediction of void growth is based on work by Tuler-Butcher [4]. This damage evolution is then coupled to a rate and temperature dependent deviatoric plasticity model. The criterion for failure is the entropy criterion based on a critical value of a specific dissipation function [4]. Performance of the model is illustrated by few numerical examples.
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Reports on the topic "Butchery"

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Travis, Amanda, Margaret Harvey, and Michelle Rickard. Adverse Childhood Experiences and Urinary Incontinence in Elementary School Aged Children. University of Tennessee Health Science Center, October 2021. http://dx.doi.org/10.21007/con.dnp.2021.0012.

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Purpose/Background: Adverse Childhood Experiences (ACEs) have an impact on health throughout the lifespan (Filletti et al., 1999; Hughes et al., 2017). These experiences range from physical and mental abuse, substance abuse in the home, parental separation or loss, financial instability, acute illness or injury, witnessing violence in the home or community, and incarceration of family members (Hughes et al., 2017). Understanding and screening for ACEs in children with urinary incontinence can help practitioners identify psychological stress as a potentially modifiable risk factor. Methods: A 5-month chart review was performed identifying English speaking patients ages 6-11 years presenting to the outpatient urology office for an initial visit with a primary diagnosis of urinary incontinence. Charts were reviewed for documentation of individual or family risk factors for ACEs exposure, community risk factors for ACEs exposures, and records where no related documentation was included. Results: For the thirty-nine patients identified, no community risk factors were noted in the charts. Seventy-nine percent of patients had one or more individual or family risk factors documented. Implications for Nursing Practice This chart review indicates that a significant percentage of pediatric, school-aged patients presenting with urinary incontinence have exposure to ACEs. A formal assessment for ACEs at the time of initial presentation would be helpful to identify those at highest risk. References: Felitti VJ, Anda RF, Nordenberg D, Williamson DF, Spitz AM, Edwards V, Koss MP, Marks JS. Relationship of childhood abuse and household dysfunction to many of the leading causes of death in adults: the adverse childhood experiences (ACE) study. Am J Prev Med. 1998;14:245–258 Hughes, K., Bellis, M.A., Hardcastle, K.A., Sethi, D., Butchart, D., Mikton, C., Jones, L., Dunne, M.P. (2017) The effect of multiple adverse childhood experiences on health: a systematic review and meta-analysis. Lancet Public Health, 2(8): e356–e366. Published online 2017 Jul 31.doi: 10.1016/S2468-2667(17)30118-4 Lai, H., Gardner, V., Vetter, J., & Andriole, G. L. (2015). Correlation between psychological stress levels and the severity of overactive bladder symptoms. BMC urology, 15, 14. doi:10.1186/s12894-015-0009-6
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Jorgensen, Frieda, Andre Charlett, Craig Swift, Anais Painset, and Nicolae Corcionivoschi. A survey of the levels of Campylobacter spp. contamination and prevalence of selected antimicrobial resistance determinants in fresh whole UK-produced chilled chickens at retail sale (non-major retailers). Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.xls618.

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Campylobacter spp. are the most common bacterial cause of foodborne illness in the UK, with chicken considered to be the most important vehicle for this organism. The UK Food Standards Agency (FSA) agreed with industry to reduce Campylobacter spp. contamination in raw chicken and issued a target to reduce the prevalence of the most contaminated chickens (those with more than 1000 cfu per g chicken neck skin) to below 10 % at the end of the slaughter process, initially by 2016. To help monitor progress, a series of UK-wide surveys were undertaken to determine the levels of Campylobacter spp. on whole UK-produced, fresh chicken at retail sale in the UK. The data obtained for the first four years was reported in FSA projects FS241044 (2014/15) and FS102121 (2015 to 2018). The FSA has indicated that the retail proxy target for the percentage of highly contaminated raw whole retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target. This report presents results from testing chickens from non-major retailer stores (only) in a fifth survey year from 2018 to 2019. In line with previous practise, samples were collected from stores distributed throughout the UK (in proportion to the population size of each country). Testing was performed by two laboratories - a Public Health England (PHE) laboratory or the Agri-Food & Biosciences Institute (AFBI), Belfast. Enumeration of Campylobacter spp. was performed using the ISO 10272-2 standard enumeration method applied with a detection limit of 10 colony forming units (cfu) per gram (g) of neck skin. Antimicrobial resistance (AMR) to selected antimicrobials in accordance with those advised in the EU harmonised monitoring protocol was predicted from genome sequence data in Campylobacter jejuni and Campylobacter coli isolates The percentage (10.8%) of fresh, whole chicken at retail sale in stores of smaller chains (for example, Iceland, McColl’s, Budgens, Nisa, Costcutter, One Stop), independents and butchers (collectively referred to as non-major retailer stores in this report) in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. has decreased since the previous survey year but is still higher than that found in samples from major retailers. 8 whole fresh raw chickens from non-major retailer stores were collected from August 2018 to July 2019 (n = 1009). Campylobacter spp. were detected in 55.8% of the chicken skin samples obtained from non-major retailer shops, and 10.8% of the samples had counts above 1000 cfu per g chicken skin. Comparison among production plant approval codes showed significant differences of the percentages of chicken samples with more than 1000 cfu per g, ranging from 0% to 28.1%. The percentage of samples with more than 1000 cfu of Campylobacter spp. per g was significantly higher in the period May, June and July than in the period November to April. The percentage of highly contaminated samples was significantly higher for samples taken from larger compared to smaller chickens. There was no statistical difference in the percentage of highly contaminated samples between those obtained from chicken reared with access to range (for example, free-range and organic birds) and those reared under standard regime (for example, no access to range) but the small sample size for organic and to a lesser extent free-range chickens, may have limited the ability to detect important differences should they exist. Campylobacter species was determined for isolates from 93.4% of the positive samples. C. jejuni was isolated from the majority (72.6%) of samples while C. coli was identified in 22.1% of samples. A combination of both species was found in 5.3% of samples. C. coli was more frequently isolated from samples obtained from chicken reared with access to range in comparison to those reared as standard birds. C. jejuni was less prevalent during the summer months of June, July and August compared to the remaining months of the year. Resistance to ciprofloxacin (fluoroquinolone), erythromycin (macrolide), tetracycline, (tetracyclines), gentamicin and streptomycin (aminoglycosides) was predicted from WGS data by the detection of known antimicrobial resistance determinants. Resistance to ciprofloxacin was detected in 185 (51.7%) isolates of C. jejuni and 49 (42.1%) isolates of C. coli; while 220 (61.1%) isolates of C. jejuni and 73 (62.9%) isolates of C. coli isolates were resistant to tetracycline. Three C. coli (2.6%) but none of the C. jejuni isolates harboured 23S mutations predicting reduced susceptibility to erythromycin. Multidrug resistance (MDR), defined as harbouring genetic determinants for resistance to at least three unrelated antimicrobial classes, was found in 10 (8.6%) C. coli isolates but not in any C. jejuni isolates. Co-resistance to ciprofloxacin and erythromycin was predicted in 1.7% of C. coli isolates. 9 Overall, the percentages of isolates with genetic AMR determinants found in this study were similar to those reported in the previous survey year (August 2016 to July 2017) where testing was based on phenotypic break-point testing. Multi-drug resistance was similar to that found in the previous survey years. It is recommended that trends in AMR in Campylobacter spp. isolates from retail chickens continue to be monitored to realise any increasing resistance of concern, particulary to erythromycin (macrolide). Considering that the percentage of fresh, whole chicken from non-major retailer stores in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. continues to be above that in samples from major retailers more action including consideration of interventions such as improved biosecurity and slaughterhouse measures is needed to achieve better control of Campylobacter spp. for this section of the industry. The FSA has indicated that the retail proxy target for the percentage of highly contaminated retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target.
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3

Hispanic butcher dies after being struck by semi-trailer gate. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, August 2006. http://dx.doi.org/10.26616/nioshsface05wi001.

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4

A butcher died after getting his hand caught in a meat grinder. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, August 2004. http://dx.doi.org/10.26616/nioshsface03ca008.

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