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Journal articles on the topic 'Butchery'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 March 2023

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Adam, David. "Butchery lay behind CJD cluster." Nature 410, no. 6828 (March 2001): 502. http://dx.doi.org/10.1038/35069207.

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12

Potts, Richard, Henry T. Bunn, and Ellen M. Kroll. "On Butchery by Olduvai Hominids." Current Anthropology 28, no. 1 (February 1987): 95–98. http://dx.doi.org/10.1086/203496.

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13

Kövecses, Zoltán. "Recent developments in metaphor theory." Review of Cognitive Linguistics 9, no. 1 (July 6, 2011): 11–25. http://dx.doi.org/10.1075/rcl.9.1.02kov.

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Several scholars have proposed alternative views to conceptual metaphor theory (see, for example, Ortony, 1993; Barnden, 2006; Wilson and Carston, 2006, 2008; Vega, 2007; Gibbs, 2008). How are the modified, refined, and alternative theories related to each other and standard conceptual metaphor theory, and which theory provides the best account of the phenomenon of metaphor? The particular approaches I will consider in this paper include the theory of metaphor as categorization, standard conceptual metaphor theory, blending theory, the neural theory of metaphor, conceptual metaphor theory as based on the idea of main meaning focus, and relevance theory. I will present the various theories through the analysis of a single metaphorical sentence: This surgeon is a butcher. I will propose that conceptual metaphor theory as based on the idea of the main meaning focus gives us a good way of characterizing the emergence of the sentence’s meaning. This characterization consists of a four-stage process. First, there exist two independent conceptual categories: BUTCHERY and SURGERY. Second, due to the similarity between the two, a metaphorical relationship is established between them. Third, the property of incompetence emerges in the concept of BUTCHERY in light of and against the background of the concept of SURGERY. Fourth, this property is projected into the blend, in which the property will now characterize the surgeon. I will point out that this approach is compatible with several other views, such as Ruiz de Mendoza’s Combined Input Hypothesis and with aspects of relevance theory.

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14

Pringle, Rosemary, and Susan Collings. "Women and butchery: Some cultural taboos." Australian Feminist Studies 8, no. 17 (March 1993): 29–45. http://dx.doi.org/10.1080/08164649.1993.9994674.

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15

Wu, Duncan. "Acts of Butchery: Wordsworth as Editor." Wordsworth Circle 23, no. 3 (June 1992): 156–61. http://dx.doi.org/10.1086/twc24042958.

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16

Ferreira, Meghaan M. "CRISPR Moves from Butchery to Surgery." Genetic Engineering & Biotechnology News 36, no. 9 (May 2016): 18, 20–21. http://dx.doi.org/10.1089/gen.36.09.09.

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17

Pizarro-Monzo, Marcos, Mary E. Prendergast, Agness O. Gidna, Enrique Baquedano, Rocio Mora, Diego Gonzalez-Aguilera, Miguel A. Mate-Gonzalez, and Manuel Domínguez-Rodrigo. "Do human butchery patterns exist? A study of the interaction of randomness and channelling in the distribution of cut marks on long bones." Journal of The Royal Society Interface 18, no. 174 (January 2021): 20200958. http://dx.doi.org/10.1098/rsif.2020.0958.

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Bone surface modifications (BSMs) in faunal assemblages are frequently used to infer past agency and actions of hominins and carnivores, with implications for the emergence of key human behaviours. Patterning of BSMs has mostly been defined as a combination of the intensity of marks per bone portion and sometimes per element. Numerous variables involved in butchery can condition cut mark anatomical distribution, so much so that these variables are widely assumed to be stochastic. Here, we present a new methodological approach using a novel geospatial tool (Ikhnos) which combines the three-dimensional spatial documentation of cut mark patterns with spatial statistics based on wavelets, applied to three experimental and ethnoarchaeological faunal assemblages. We use wavelets to identify patterning of multiple longitudinal series of cut mark distributions on bones, and to establish similarities or differences in patterning within and across different assemblages. This method demonstrates the existence of general and behaviour-specific butchery patterns. It can also be used to effectively assess the proportion of mark clustering that is due to randomness, versus that which is conditioned by the butchery process.

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18

Cipolla, Craig N. "Signs of identity, signs of memory." Archaeological Dialogues 15, no. 2 (December 2008): 196–215. http://dx.doi.org/10.1017/s1380203808002675.

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AbstractThis essay explores everyday practices as sites of memory-making, arguing that such practices have the potential to serve as markers and makers of cultural identity. I use frameworks of social memory to interpret 19th-century butchery practices on the Eastern Pequot reservation in North Stonington, Connecticut. Colonialism meant change for Pequot peoples, including shifts in family structures and the adoption of mass produced material culture. I argue that, within these abrupt changes, social memory and memory-making practices played a central role in maintaining and congealing indigenous identity. I examine evidence of changing butchery practices on the reservation as they related to the adoption of metal tools. Archaeological investigations demonstrate that even though the Eastern Pequot increasingly used metal tools for butchery, they also continued to use chipped tools made of either stone or glass. I suggest that this pattern is significant because of the ‘mnemonic’ qualities that chipped-tool usage might have carried on reservation grounds. These mnemonic practices served as binding ties for the reservation community.

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19

Alvi, Mughees Aizaz, Li Li, Muhammad Saqib, John Asekhaen Ohiolei, Muhammad Waqar Younas, Muhammad Haleem Tayyab, Ali Hassan, et al. "Serologic evidence of Echinococcus granulosus in slaughterhouses in Pakistan: global alarm for butchers in developing countries." Journal of Infection in Developing Countries 15, no. 06 (June 30, 2021): 861–69. http://dx.doi.org/10.3855/jidc.14029.

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Introduction: Cystic echinococcosis, caused by Echinococcus granulosus, is a neglected zoonosis that affects humans and livestock. This sero-survey was designed for the first time in Pakistan to assess the exposure of butchers to E. granulosus as there was no previous report in the country for this occupational group. Methodology: Blood samples were collected from registered butchers (n = 364) in five different slaughterhouses in Faisalabad and Bahawalnagar Districts. Sera were tested for anti-Echinococcus granulosus IgG with a commercially available ELISA kit (specificity, 100%; sensitivity, 97%). Results: Overall, seroprevalence was 9.61% (35/364). Butchers >30 years of age (10.34%), those involved in small ruminants butchery (11.70%), >10 years’ experience (10.04%), formal education level up to middle standard (10.28%), contact with dogs (12.71%), improper/unhygienic disposal of dog feces (11.87%), and those unaware of the consequences of eating with unwashed hands (13.80%) were more seropositive with significant statistical differences (p < 0.05). Variables like previous cyst encounter, no knowledge of zoonoses and/or cystic echinococcosis, living in rural areas and the presence of stray/feral dogs in surroundings did not show any significant association (p > 0.05) with seroprevalence in butchers. The binary logistic regression model also showed a statistically significant relationship (p < 0.05) for all risk factors found statistically significant (p < 0.05) in the univariate analysis. Conclusions: This study shows high prevalence of cystic echinococcosis among butchers in Pakistan and underscores the need for educating native slaughterhouse personnel on cystic echinococcosis. It also serves as a global warning, especially in developing countries.

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20

Addeo, Nicola Francesco, Simone Vozzo, Giulia Secci, Vincenzo Mastellone, Giovanni Piccolo, Pietro Lombardi, Giuliana Parisi, Khalid A. Asiry, Youssef A. Attia, and Fulvia Bovera. "Different Combinations of Butchery and Vegetable Wastes on Growth Performance, Chemical-Nutritional Characteristics and Oxidative Status of Black Soldier Fly Growing Larvae." Animals 11, no. 12 (December 9, 2021): 3515. http://dx.doi.org/10.3390/ani11123515.

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Hermetia illucens larvae (five days old) were farmed on broiler feed (control diet), a vegetable diet (V100), a 50% of vegetable diet + 50% of butchery wastes (V50 + B50), and a 75% of vegetable diet + 25% of butchery wastes (V75 + B25) to evaluate their suitability. Ten kilograms of substrate and 6000 larvae composed each replicate (nine per group). Larvae were weighed and measured every two days until the 25% developed into prepupae. Larval mortality and growing indexes were calculated. Substrates, larvae, and frass chemical composition were analyzed. Larvae oxidative status and stability were measured in hemolymph and body. The V100 larvae showed the lowest live weight, length, thickness, and growth rate but had low mortality rate and high substrate reduction index and protein conversion ratio. The V100 larvae had similar protein to and lower lipids than the control ones, while the V50 + B50 and V75 + B25 larvae contained higher lipids and lower protein than the others. Despite the vegetable wastes, at different levels, the reactive oxygen species content decreased in hemolymph, and the V100 diet depressed growth performance and should be avoided. The use of butchery wastes combined with vegetable ingredients can be a suitable alternative to balance the high level of lipid and the low content of protein.

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21

Fleming, Jamie. "If it's Wednesday, it must be butchery." Nursing Standard 11, no. 36 (May 28, 1997): 12. http://dx.doi.org/10.7748/ns.11.36.12.s32.

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22

Wilson, Jack A. "Ontological Butchery: Organism Concepts and Biological Generalizations." Philosophy of Science 67 (September 2000): S301—S311. http://dx.doi.org/10.1086/392827.

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23

Dobson, R. "Traditional butchery methods linked to vCJD cluster." BMJ 322, no. 7289 (March 31, 2001): 753. http://dx.doi.org/10.1136/bmj.322.7289.753.

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24

Zeleznik, Scott, Aviva Weiss Grele, Jonathan Pollack, and Irith Aloni. "On Systematic Butchery by Plio/Pleistocene Hominids." Current Anthropology 29, no. 1 (February 1988): 151–53. http://dx.doi.org/10.1086/203620.

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25

Olsen, Sandra L., and Pat Shipman. "Surface modification on bone: Trampling versus butchery." Journal of Archaeological Science 15, no. 5 (September 1988): 535–53. http://dx.doi.org/10.1016/0305-4403(88)90081-7.

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26

Pobiner, Briana L., Charles P. Higson, Kris Kovarovic, Robert S. Kaplan, Jacklyn Rogers, and William Schindler. "Experimental butchery study investigating the influence of timing of access and butcher expertise on cut mark variables." International Journal of Osteoarchaeology 28, no. 4 (May 4, 2018): 377–87. http://dx.doi.org/10.1002/oa.2661.

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27

Nuhraini, Fuji, Teuku Reza Ferasyi, Rastina Rastina, Ismail Ismail, Nurliana Nurliana, and Razali Razali. "11. Study of Beef Consumer Consideration Based On the Concept of Halal and Economic Factors in Butchery of Lambaro, Aceh Besar." Jurnal Medika Veterinaria 12, no. 1 (March 21, 2018): 62–69. http://dx.doi.org/10.21157/j.med.vet..v12i1.4115.

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This study was aimed to determine the basic consideration of consumers based on halal and economic factors in beef markets (butchery) at Lambaro, Aceh Besar. A survey approach was used in this research through interview of respondents using structured questionnaire. The respondents were selected randomly from consumers purchased beef. The criteria of respondents were Muslim, aged≥ 20 years and purchased beef in the study location. The data obtained were analyzed descriptively. A number of 90 respondents were interviewed in this survey. The results showed that most of the consumers concerned about the halal aspect. Furthermore, a number of consumers stated that they expect for halal certificate available on the butchery. This is intended to increase consumer’s confidence on halal status of beef. Then, the economic factor also influenced the consumer’s choice for halal beef.

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28

Parry, Jovian. "Gender and slaughter in popular gastronomy." Feminism & Psychology 20, no. 3 (August 2010): 381–96. http://dx.doi.org/10.1177/0959353510368129.

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Animal slaughter has lately become increasingly visible in popular food media. This article examines the gendered assumptions and assertions underpinning the killing of animals in popular gastronomy. In television cooking shows such as The F Word (2005—present), Kiwi Kitchen (2007—8) and Jamie’s Great Italian Escape (2005), both emotional concern for farmed animals and farmed animals themselves are feminized and denigrated, whilst slaughter and meat-eating are masculinized and celebrated. Conversely, in the recent cookbook-cum-memoir by Julie Powell, Cleaving: A Story of Meat, Marriage and Obsession, butchery and meat-eating are depicted as pathways to, and displays of, female empowerment. Both groups of gastronomy texts hold the domination of animals, demonstrated through the slaughter, butchery and consumption of non-human bodies, to be an integral component in the performance of gender.

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29

Gaastra, Jane S., and Timothy Insoll. "Animal Economies and Islamic Conversion in Eastern Ethiopia: Zooarchaeological Analyses from Harlaa, Harar and Ganda Harla." Journal of African Archaeology 18, no. 2 (May 12, 2020): 181–208. http://dx.doi.org/10.1163/21915784-20200008.

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Abstract Excavations at three urban sites, Harlaa, Harar, and Ganda Harla, in eastern Ethiopia have recovered substantial assemblages of faunal remains. These, the first to be analysed from Islamic contexts in the country, were studied to reconstruct animal economies, and to assess if it was possible to identify Islamic conversion or the presence of Muslims in archaeological contexts through examining butchery practices and diet via the species present. Differences in animal economies between the sites in, for example, management strategies, use of animals for traction, and presence of imported marine fish, infers the development of different traditions. However, conversion to Islam was evident, and although issues of non-observance, mixed communities, and dietary eclecticism have to be acknowledged, the appearance of a similar range of butchery techniques suggests these were linked with the appearance of Muslim traders, and subsequent spread of Islam.

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Taylor, William, Marcello Fantoni, Charlotte Marchina, Sébastien Lepetz, Jamsranjav Bayarsaikhan, Jean-Luc Houle, Victoria Pham, and William Fitzhugh. "Horse sacrifice and butchery in Bronze Age Mongolia." Journal of Archaeological Science: Reports 31 (June 2020): 102313. http://dx.doi.org/10.1016/j.jasrep.2020.102313.

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31

Vettese, Delphine, Antony Borel, Ruth Blasco, Louis Chevillard, Trajanka Stavrova, Ursula Thun Hohenstein, Marta Arzarello, Marie-Hélène Moncel, and Camille Daujeard. "New evidence of Neandertal butchery traditions through the marrow extraction in southwestern Europe (MIS 5–3)." PLOS ONE 17, no. 8 (August 17, 2022): e0271816. http://dx.doi.org/10.1371/journal.pone.0271816.

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Long bone breakage for bone marrow recovery is a commonly observed practice in Middle Palaeolithic contexts, regardless of the climatic conditions. While lithic technology is largely used to define cultural patterns in human groups, despite dedicating research by zooarchaeologists, for now butchering techniques rarely allowed the identification of clear traditions, notably for ancient Palaeolithic periods. In this paper, we test the hypothesis of butchery traditions among Neandertal groupsusing the bone assemblages from three sites in southwestern Europe. These sites are located in southeastern France and northern Italy and are dated to the Late Middle Palaeolithic: Abri du Maras (Marine Isotopic Stages (MIS) 4–3, Ardèche), Saint-Marcel (MIS 3, Ardèche), and Riparo Tagliente (MIS 4–3, Verona). The detection of culturally-induced patterns of bone breakage involves differentiating them from intuitively generated patterns. To tackle this issue, we used a zooarchaeological approach focusing on the percussion marks produced during the bone breakage process. Statistical analyses as the chi-square test of independence were employed to verify if percussion mark locations were randomly distributed, and if these distributions were different from the intuitive ones. For femurs and humeri, our results demonstrate that Neandertal groups occupying the Abri du Maras (levels 4.1 and 4.2) and the Saint-Marcel Cave (levels g and h) sites in France applied butchery traditions to recover yellow marrow. However, the traditions developed at each site were different. On the contrary, in Riparo Tagliente, in Italy, several groups or individuals of a same group did not share the same butchery traditions over time. Regarding the Abri du Maras and Saint Marcel Cave assemblages, our research demonstrates that Neandertal groups applied intense standardized bone breakage, far from the intuitive practice observed experimentally and related to bone density and/or skeletal morphology. These standardized patterns, which are systematic and counter-intuitive, can be interpreted as culturally induced for the Abri du Maras and Saint Marcel Cave. The diversity of Neandertal traditions should be considered by taking into account the butchery, in particular the practice of bone marrow extraction, and not only technological behaviours and types of tool kits.

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Kempster, A. J., A. W. Dilworth, D. G. Evans, and K. D. Fisher. "The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 1. Butcher and consumer panel results." Animal Science 43, no. 3 (December 1986): 517–33. http://dx.doi.org/10.1017/s0003356100002737.

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ABSTRACTA trial was carried out to examine some of the factors involved in the possible deterioration in pig meat quality associated with the trend towards leaner carcasses. Five batches of pigs, each one as far as possible from the same producer, were identified at each of 10 abattoirs. Three gilts and three entire males were selected from each batch to show a range of fatness. Overall mean fat thickness measurements over the m, longissimus at the last rib (P2, mm) for lean, average and fat carcasses were 8·8, 11·6, and 16·9 (gilts) and 8·4, 11·7 and 15·5 (entire males). The overall mean carcass weight was 58 kg. Loin and leg joints were assessed for cutting and presentational characteristics by a panel of 45 butchers. Loin chops and shoulder and leg joints were assessed for eating characteristics by consumer panels involving a total of 500 families. Butchers judged the fat of lean carcasses to be softer and the meat to be floppier and with more tissue separation. Entire males also had slight disadvantages in these respects. Consumers found the chops of lean carcasses to be less juicy on average (0·16 lean carcasses were judged to have dry chops compared with 0·09 for fat carcasses) with a tendency towards toughness and less flavour. There were no differences in overall acceptability. Meat from the two sexes did not differ in eating quality or overall acceptability to consumers. The butchers were more critical of overlean carcasses than were consumers. The trial indicates that the trend towards leaner carcasses is likely to create butchery problems but not consumer dissatisfaction.

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Merritt, Stephen R., and Kara D. Peters. "The impact of flake tool attributes and butcher experience on carcass processing time and efficiency during experimental butchery trials." International Journal of Osteoarchaeology 29, no. 2 (January 29, 2019): 220–30. http://dx.doi.org/10.1002/oa.2730.

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Gingerich, Joseph A. M., and Dennis J. Stanford. "Lessons from Ginsberg: An analysis of elephant butchery tools." Quaternary International 466 (February 2018): 269–83. http://dx.doi.org/10.1016/j.quaint.2016.03.025.

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Monks, Gregory G. "Quit blubbering: an examination of Nuu'chah'nulth (Nootkan) whale butchery." International Journal of Osteoarchaeology 11, no. 1-2 (January 2001): 136–49. http://dx.doi.org/10.1002/oa.552.

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Voidarou, C., A. Alexopoulos, S. Plessas, E. Stavropoulou, K. Fotou, A. Tzora, I. Skoufos, and E. Bezirtzoglou. "Hygienic quality and antibiotic resistance profile of sliced butchery." Anaerobe 17, no. 6 (December 2011): 344–50. http://dx.doi.org/10.1016/j.anaerobe.2011.06.001.

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Perez, Ventura R., Laurie R. Godfrey, Malgosia Nowak-Kemp, David A. Burney, Jonah Ratsimbazafy, and Natalia Vasey. "Evidence of early butchery of giant lemurs in Madagascar." Journal of Human Evolution 49, no. 6 (December 2005): 722–42. http://dx.doi.org/10.1016/j.jhevol.2005.08.004.

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Ombeni, Justin Birhashwirwa, Theophiline Babe, Theodore Mushambanyi Munyuli, Theophile Mitima Kashosi, and Tresor Bahihima Mwangi. "The HYGIENIC QUALITY ASSESSMENT OF FRESH BEEF MEAT IN BUKAVU URBAN SLAUGHTERHOUSES, SOUTH KIVU PROVINCE OF THE LONG SALE CHAIN: POTENTIAL HEALTH RISKS FOR CONSUMERS EASTERN D.R. CONGO." Bacterial Empire 1, no. 1 (June 1, 2018): 1. http://dx.doi.org/10.36547/be.2018.1.1.1-9.

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Meat is generally subject to multiple sources of microbial contamination related to the length and complexity of their journey from farm to consumer's table. The purpose of this study is to assess the current hygienic quality level of fresh beef slaughtered in Bukavu urban slaughterhouses, South Kivu to identify the health dangers to consumers. The meat samples were taken from 78 carcasses into three periods: at the slaughterhouse, to the market at the end of the transport position of sale and butchery. Microorganisms were sought following appropriate ISO standards. Total Aerobic Mesophilic Flora (FAMT), total coliforms, staphylococcus and other enterobacteria were counted more (p<0.001) at the slaughterhouse and the market at the end of transportation to butchery Chi²: 64.90; 82.91 and 176.5, respectively; p<0.001). Hygienic quality of beef meat is poor, this study revealed a very high level of contamination of the collar and shoulder of beef carcass analyzed from slaughterhouse to distribution location (p<0.001). The very high bacterial load of these products is observed at the slaughterhouse and the public market during carcasses transport, the lesser butchery. This charge varies as well according to the slaughterhouse where the sampling took place, site and date of collection, including public slaughterhouse, most visited by distributors and that of suburban is the most famous. Beef carcasses are contaminated almost at the end of the week (thursday) by pathogenic bacteria such as; Staphylococcus aureus, Salmonella ssp., E. coli, coliforms and other Enterobacteriaceae represent a great danger of food poisoning to consumers, hence the need to implement an effective program against beef contamination, veal and respect for hygiene breeding farm, slaughterhouses, slaughter procedures, method of handling meat, and transport to the sale to consumer.

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Alao, Babatunde, Andrew Falowo, Amanda Chulayo, and Voster Muchenje. "Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa." Sustainability 10, no. 9 (September 17, 2018): 3323. http://dx.doi.org/10.3390/su10093323.

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This study was conducted to determine the consumers’ perceptions and factors influencing offal meat consumption in Amathole District in the Eastern Cape Province of South Africa. A total of 202 consumers from Amathole District were randomly sampled from three municipalities. The study revealed that consumers were more influenced by the freshness, price, and availability of the product and these factors determine the point of purchase. The most preferred purchase-point for offal meat in this study was butchery. However, sheep offal was more preferred to cattle offal. The point of purchase, however, remains a prominent factor among other factors that could influence decision making for any consumer. When it comes to offal meat, the results showed that the majority of consumers purchased more liver, intestine, and tripe, which is because they are often sold in a combo at the butchery. Furthermore, it was revealed that consumers have nutritional knowledge of the offal meat products before making their purchase but health reasons emerged as a factor that the consumers considered the least at the point of purchase.

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Boldyreva, Elena M. "«Charlatans from medicine» in the «times of great tribulation» in the works of Lu Sin, A. Chekhov, M. Zoshchenko and V. Shalamov»." Yaroslavl Pedagogical Bulletin 2, no. 119 (2021): 167–81. http://dx.doi.org/10.20323/1813-145x-2021-2-119-167-181.

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The article is devoted to the analysis of the specifics of the artistic representation of the image of the doctorcharlatan in the stories of A. Chekhov, M. Zoshchenko, Lu Sin and V. Shalamov. The article demonstrates that in the humorous stories of A. Chekhov and M. Zoshchenko the phenomenon of «charlatans from medicine» is presented in an ironic mode, when writers create many comic, farcical and vaudeville plots, in which illiterate doctors try to treat stupid common patients unsuccessfully; in the works of Lu Sin and V. Shalamov, this topic is presented in a fundamentally different way: they express the tragedy of a person who has become a hostage of political and social upheavals. Theauthors distinguish three main plot invariants in the medical discourse of writers: plots in which the motive of «drug» is realized – a pseudo-drug used by charlatans for treatment (from farcical and comically absurd in the works of Chekhov and Zoshchenko to senselessly inhuman, associated with motives of blood and death in the works of Shalamov and Lu Sin), plots in which the motive of «the executioner and the victim» is presented, accentuating the barbaric and sadistic methods of treatment used by «charlatans from medicine» and plots where the subject of the image becomes the emotional deprivation of a doctor or pseudo-doctor, a kind of «anesthesia of the heart «, presented in a comic version by Zoshchenko and Chekhov and in a tragic version by Shalamov and Lu Sin. The author comes to the conclusion that doctors M. Zoshchenko and A. Chekhov, in their executioner incarnation, are so naively simple-minded that they are not frightening, but comical and perform their «unconscious butchery» without malicious intent, or out of fear to admit their professional incompetence, or being absolutely sure of their own infallibility, and sick victims lose their martyr's halo, they are equated with doctors in terms of the narrowness of their horizons, and therefore their suffering causes not compassion and sympathy, but laughter. The charlatan healers of Lu Sin embody the tragic hypostasis of butchery, perceiving their healing «torture by fire and blood» as loyalty to barbaric ancient traditions and mythological customs, Shalamov's doctors are sophisticated sadists, their deliberate butchery is based on the awareness of the inviolability of their sacred status, the victims are not treated, but exposed, so they perceive their torment and suffering outside the ethical paradigm and feel their butchery as a creative act, receiving aesthetic pleasure from the process of «medical butchering» and from the awareness of their chosenness and the right to decide human destinies.

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Leteux, Sylvain. "The place of women in butchery: the role of the spouse in the French butcher’s retail business (1860–1960)." History of Retailing and Consumption 3, no. 3 (September 2, 2017): 184–200. http://dx.doi.org/10.1080/2373518x.2017.1377575.

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Ott, D. O. "Meeting of obstetric and gynecological societies. Protocol No. 5. the date of May 12, 1894." Journal of obstetrics and women's diseases 8, no. 10 (September 22, 2020): 904–7. http://dx.doi.org/10.17816/jowd810904-907.

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D.O. Ott chaired.Present: honorary member K. F. Slavyanskii, 45 members: Antipov. Balinsky, Bacewicz, Butchery, Wasting, Weber, Vertinsky, Wirearchy, Goralski, D., Dimant, Dobradinha, Dolinski, Dranitsyn, Zabolotskaya, Sunshiny, Kukushkin, Lapin, Lebedev, Lickus, Mazurkiewicz, Pulp, Petrovich, Polonsky, Recency, Rodzevich, rimsha, Savchenko, Sadowski, Salmanov, Serezhnikov, Sicinski, Stelmahovich, Stravinsky, the Land, Fisher A. R., Fratkin, Chagin, Chernyshev, Sverdlov, Schmidt, Stolz, of Luttenbach, Bermany, Eichfus and 63 guests.

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Widiarto, Wisnu, Rini Widiati, and I. Gede Suparta Budisatria. "Pengaruh Berat Potong dan Harga Pembelian Domba dan Kambing Betina terhadap Gross Margin Jagal di Rumah Potong Hewan Mentik, Kresen, Bantul (The Effects of Slaughter Weight and Purchase Price of Female Sheep and Goats on the Butcher’s Gross Margin at Ment." Buletin Peternakan 33, no. 2 (February 22, 2012): 119. http://dx.doi.org/10.21059/buletinpeternak.v33i2.125.

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<p>This study was aimed to determine the effect of slaughter weight and purchasing price of female sheep and goats on the butcher’s gross margins at the slaughterhouse of Mentik, Kresen, Bantul. The study was conducted to determine<br />the production activities of butchers. Sixty heads of local female sheep and goats respectively, were used as samples. The animals were divided into two groups, based on its body weight, namely 10 to 14.99 kg (BP1) and 15 to 20 kg<br />(BP2) of body weight. The data consisted of purchasing price, slaughter weight, variable cost, dressing and non carcass percentages and the butcher’s gross margin. Factorial analysis was used to determine the ratio between spesies and<br />groups which live weight is best for the production of sheep and female goats. Multiple linear regression analysis was used to determine the effect of slaughter weight and purchase price to production of female sheep and goats, and<br />slaughter weight and variable costs to gross margin of sheep and female goats butchers. The results showed that Bligon female goats of 15-20 kg body weight has the highest value on production and gross margins, it was 9.83 kg and Rp.<br />104,901.50, respectively. The purchasing price and the slaughter weight significantly and positively affecting the production of female local sheep and goats with R2 = 0.718, female goats has better production than sheep. Slaughter<br />weight significantly and positively affecting the gross margin of the butcher. Variable costs significantly and negatively affecting the gross margins of the butcher with R2=0.665. Higher variable cost will reduce the butcher’s gross margin. There were differences in the gross margin of female sheep and goat. The Gross margin of female goats was better than the gross margins of sheep. It can be concluded that local female goat’s production and gross margin was better than sheep.</p><p>(Key words: Female local sheep and goats, Dressing and non carcass percentages, Production and Gross margin)<br /><br /></p>

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ÖZ, Fatma, Tuğçe AKKUŞ, Mahmut KESKİN, and Hasan HALLAÇELİ. "Analysis of occupational accidents and musculoskeletal system problems of butchers in Hatay." Journal of Experimental and Clinical Medicine 38, no. 3 (April 23, 2021): 345–49. http://dx.doi.org/10.52142/omujecm.38.3.27.

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Although musculoskeletal system injuries are frequently seen in the area of meat industry, studies on this topic are insufficient. The purpose of this study it to identify the occupational accidents and musculoskeletal problems of butcher shop workers in the city of Hatay. A survey consisting of 32 questions was given to 69 butchers who work in the city of Hatay with 38.20±1.32 in a face-to-face interview. Their social status, activities in the butcher shop, past injuries and activities after their injuries were questioned with the survey. It was determined that the butchers were most frequently injured in their hand and finger area (60.9%). It was determined that 40.6% of the butchers had an accident in the last 5 years; their injuries were mostly non-dominant hand injuries and infections were seen in 15.9% of the butchers after their injuries. It was found that the most frequent injuries took place during the hanging of carcasses; carelessness played an important role in getting injured; use of sharp tools led to injuries in 97.1% of the butchers and that 2.9% of the butchers were left with permanent handicaps after their injuries. It was determined that hand-finger injuries and back pain complaints were frequently seen in butcher shop workers and that they do not use any protective equipment to avoid injuries. Therefore, it was concluded that the necessary analyses need to be done on the butcher shop workers and that training should be provided for them on protective precautions and posture problems.

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Delsol, Nicolas. "Disassembling cattle and enskilling subjectivities: Butchering techniques and the emergence of new colonial subjects in Santiago de Guatemala." Journal of Social Archaeology 20, no. 2 (February 18, 2020): 189–213. http://dx.doi.org/10.1177/1469605320906910.

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When they introduced cattle into Guatemala in the 16th century, Europeans also brought a whole new industry involving ranches, slaughterhouses, and new forms of labor. On the one hand, cattle producers had to treat the animals as intact living organisms requiring care and nurture to maintain and increase the herds. Those animals were grown by the ranchers for specific purposes. In the first place, colonial Mesoamerican cattle were raised to produce hides and leather for intercontinental trade with Spain. The regularized disassembling of the bovine bodies created these new products, but it also had some unintended consequences, namely the generation of new subject positions among the indigenous workers of these facilities. New forms of butchering techniques aimed at extracting animal parts were unlike the indigenous practices of animal hunting and exploitation, which aimed at preserving the physical integrity of the animals’ bodies. The newly introduced techniques that involved the compartmentalization of animal bodies also involved an increased compartmentalization of labor, accompanied by new body techniques and gestures. As the butchers and the tanners became enskilled, their bodies changed and so did their hexis. To operationalize these ideas, technological approaches combined with zooarchaeological (butchery marks), ethnographic, and historical evidence are used to investigate how humans and cattle mutually grew each other’s matter and subjectivities.

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Zoccola, Marina, Annalisa Aluigi, and Claudio Tonin. "Characterisation of keratin biomass from butchery and wool industry wastes." Journal of Molecular Structure 938, no. 1-3 (December 2009): 35–40. http://dx.doi.org/10.1016/j.molstruc.2009.08.036.

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Allen, Nicholas. "Brexit, Butchery and Boris: Theresa May and Her First Cabinet." Parliamentary Affairs 70, no. 3 (March 1, 2017): 633–44. http://dx.doi.org/10.1093/pa/gsx001.

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Soulier, Marie-Cécile, and Sandrine Costamagno. "Let the cutmarks speak! Experimental butchery to reconstruct carcass processing." Journal of Archaeological Science: Reports 11 (February 2017): 782–802. http://dx.doi.org/10.1016/j.jasrep.2016.12.033.

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Wenban-Smith, F. F., P. Allen, M. R. Bates, S. A. Parfitt, R. C. Preece, J. R. Stewart, C. Turner, and J. E. Whittaker. "The Clactonian elephant butchery site at Southfleet Road, Ebbsfleet, UK." Journal of Quaternary Science 21, no. 5 (2006): 471–83. http://dx.doi.org/10.1002/jqs.1033.

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Benco, Nancy L., Ahmed Ettahiri, and Michelle Loyet. "Worked bone tools: linking metal artisans and animal processors in medieval Islamic Morocco." Antiquity 76, no. 292 (June 2002): 447–57. http://dx.doi.org/10.1017/s0003598x00090554.

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The authors examine the spatial distribution, use-wear patterns and surface residue of bone tools from al-Basra, concluding that they were likely to be have been used by Islamic metalworkers. The presence of bone tools and butchery waste in an urban metalworking context underscores the close economic ties that existed between artisans and food producers in a pre-industrial urban centre in the western Mediterranean.

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