Dissertations / Theses: 'Frog meat'

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Fragoso, Sinara Pereira. "Aproveitamento do dorso mecanicamente separado da rã-touro (lithobates catesbeiana) na elaboração de surimi." Universidade Federal da Paraíba, 2017. http://tede.biblioteca.ufpb.br:8080/handle/tede/9420.

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Bullfrog meat is a delicacy in many countries and its consumption has expanded in the last decades. The back is a byproduct that presents high nutritional value and its use is being exploited through mechanical deboning, obtaining mechanically separated meat, providing raw material for the elaboration of various food products, which add value to the back, among them surimi. The objective of this study was to study the feasibility of using mechanically separated meat from the back of bullfrogs in the elaboration of surimi gel, evaluating the influence of the number of washing cycles and of different concentrations of corn starch on the characteristics of nutritional quality, Physicochemical properties, sensorial acceptance, and to evaluate its lipid and protein oxidative stability during storage under refrigeration (± 4 ° C) for a period of 60 days. The characterization of the surimi gels was performed from the physicochemical properties of partial chemical evaluation, pH, Aw, CRA, color parameters (L *, a* and b *), texture profile, and nutritional quality through composition Of fatty acids and amino acid profile. The evaluation of oxidative stability was measured by the analysis of TBARS, for lipids, and NBVT, carbonyl compounds and free thiols, for proteins. Sensory acceptance (appearance, taste, color, odor and texture) were also determined. The results showed that the studied variables exerted significant effects on the characteristics of the gels. The washing number was the factor that affected the highest number of parameters studied. Increasing the wash cycles was positive when the lipid content decreased, the gel color improved, the whiteness increased, and the gel firmness improved. Gels have good amounts of polyunsaturated fatty acids (linoleic, linolenic and arachidonic), and it has all the essential amino acids. Changes in oxidative stability were observed during storage, especially after the 30th day. The increase in the number of washing cycles of surimi was an effective method to significantly reduce (p <0.05) the formation of oxidation-indicating compounds, since treatments with higher number of washes had the lowest oxidative values. In sensory evaluation, the preference of the consumers was for firmer and white gels, leading to the choice of treatments 4 and 5, but all the treatments presented means of acceptance index above 70%. It was possible to use DMS in the elaboration of surimi gel, since the processing improved the functional and sensorial properties of this byproduct, making possible the use of the same in food of this genus.
A carne de rã-touro é uma iguaria em muitos países e seu consumo tem se expandido nas últimas décadas. O dorso é um subproduto que apresenta alto valor nutricional e sua utilização está sendo explorada através da desossa mecânica, na obtenção de carne mecanicamente separada, disponibilizando matéria prima para elaboração de diversos produtos alimentares, que venham agregar valor ao dorso, dentre eles o surimi. Neste contexto objetivou-se estudar a viabilidade da utilização da carne mecanicamente separada do dorso de rãstouro na elaboração de gel de surimi, avaliando a influência do número de ciclos de lavagem e de diferentes concentrações de amido de milho sobre as características de qualidade nutricional, propriedades físico-químicas, aceitação sensorial, além de avaliar sua estabilidade oxidativa lipídica e proteica durante armazenamento sob refrigeração (±4 °C) por um período de 60 dias. A caracterização dos géis de surimi foi realizada a partir das propriedades físicoquímicas de avaliação química parcial, pH, Aa, CRA, parâmetros de cor (L*, a* e b*), perfil de textura, e a qualidade nutricional através da composição dos ácidos graxos e perfil aminoacídico. A avaliação da estabilidade oxidativa foi medida a partir da análise de TBARS, para lipídeos, e NBVT, compostos carbonílicos e tióis livres, para proteínas. A aceitação sensorial (aparência, sabor, cor, odor e textura) também foram determinados. Os resultados demonstraram que as variáveis estudadas exerceram efeitos significativo nas características dos géis. Sendo o número de lavagem o fator que afetou o maior número de parâmetros estudados. O aumento dos ciclos de lavagens foi positivo quando diminuiu o teor de lipídios, aperfeiçoou a cor do gel, aumentando o valor da brancura, e melhorou a firmeza do gel. Os géis possuem boas quantidades de ácidos graxos poliinsaturados (linoleico, linolênico e araquidônico), e apresenta todos os aminoácidos essenciais. Foi observado alterações na estabilidade oxidativa durante o armazenamento, sobretudo após o 30º dia. O aumento do número de ciclos de lavagem do surimi foi um método eficaz para reduzir significativamente (p <0,05) a formação dos compostos indicadores da oxidação, pois os tratamentos com maior número de lavagens apresentaram os menores valores oxidativos. Na avaliação sensorial, a preferência dos consumidores foi por géis mais firmes e brancos, conduzindo a escolha dos tratamentos 4 e 5, porém todos os tratamentos apresentaram médias do índice de aceitação acima de 70%. Foi viável a utilização do DMS na elaboração de gel de surimi, pois o processamento melhorou as propriedades funcionais e sensoriais desse subproduto, tornando possível a utilização do mesmo em alimentos desse gênero.

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Falowo, Andrew Bamidele. "Effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descripts cattle." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/2589.

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The broad objective of this study was to determine the effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descript cattle. A survey was conducted among 222 consumers in Alice (Fort Hare University community), Eastern Cape Province to determine the level of their awareness on application of antioxidants as preservatives in meat and meat products during storage. Representative samples of Muscularis longissimuss thoracis et lumborum and liver were collected from each carcass of Bonsmara (n=40) and non-descript (n=40) cattle reared on natural pasture to determine the effect of natural antioxidants and thermal treatment on their quality. The results from the survey revealed that 51.35 percent of the respondents had not heard about the use of antioxidant as preservatives in meat products. However, among the remaining respondents (48.65 percent) that were aware of antioxidant and its use as preservative, about 19 percent knew of natural antioxidants, 35 percent synthetic antioxidants while 46 percent had knowledge of both. The results further revealed that the majority of the respondents (82 percent) that had knowledge of natural antioxidants were concerned about the use of synthetic antioxidants in meat and meat products due to their health consequences. The in vitro antioxidant and antibacterial analyses of Bidens pilosa and Moringa oleifera leaf extracts revealed that they contain rich bioactive compounds. Furthermore, the addition of leaf extracts from Moringa oleifera (ML, 0.05 and 0.1 percent w/w) and Biden pilosa (BP, 0.05 and 0.1 percent w/w) to ground raw beef as a natural antioxidant were found to improve the physicochemical, oxidative stability and microbiological qualities of meat compared to the control (meat without extract) and BHT treatment (0.02 percent w/w) during 6 days storage at 40 C. Cattle breed did not have much effect on colour parameters. However, the overall pH of ground beef treated with extracts showed lower values than control and BHT treated beef. Also, ground beef samples containing extracts exhibited (P < 0.05) better colour stability, especially higher redness (a* values), than the control. The formation of TBARS in beef samples treated with extracts was significantly (P < 0.05) lower than the control and BHT treatment. The antibacterial assay of the extracts revealed an appreciable broad spectrum activity against the tested bacteria and microbial counts in ground beef samples compared to control and BHT group. Ground beef treated with plant extracts exhibited lower microbial and lactic acid bacterial counts (P < 0.05) at day 0 and 3 than control samples. Moreover, it was observed that application of sous vides thermal method did not significantly affect the fatty acids and mineral loss in beef and liver across the treatments. However, the total concentration of MUFA was lower in raw liver (20.11±2.38 - 21.08±1.23 percent) than in beef (40.22±1.90 - 42.53±1.29 percent), while total PUFA content were higher in liver (30.73±2.60 - 31.11±1.19 percent) than in beef samples (10.13±3.36 - 11.02±2.74 percent) (p < 0.05). The results also revealed that liver samples from Bonsmara and non-descript cattle had a higher percentage of intramuscular fat content of 4.67 ± 0.53 percent and 4.44 ± 0.53 percent respectively, and fat free dry matter of 27.51 ± 1.05 percent and 25.73 ± 1.05 percent, respectively, than the beef samples (p < 0.05). The concentrations of Mg (52.80±0.22 - 53.70±0.02mg/100g) and Zn (8.90±0.15 - 19.60±0.15mg/100g) were higher in beef than liver samples. The level of Ca (17.00±0.17 - 17.50 ± 0.17mg/100g) in liver was higher than that of beef samples. It was concluded that most consumers preferred the use of natural antioxidants in meat products than synthetic antioxidants due to their health risk. The effectiveness of M. oleifera and B. pilosa leaf extracts on meat quality also revealed that these plants are promising candidates as natural preservatives and their application should be considered in the meat industry. Lastly, findings from this study showed that application of the sous vide technique could protect meat products from nutritional loss during thermal treatment.

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Monroy, Mariana. "Pork meat quality evaluation from hyperspectral observations." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18744.

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Little research has been reported on the use of visible and near infrared spectroscopy for the prediction of meat quality classes. Therefore, in this study hyperspectral reflectance measurements ranging from 350 to 2500 nm were made with the help of a spectroradiometer on fresh pork loin samples belonging to four different quality classes (Red, firm, non-exudative: RFN; Pale, firm, non-exudative: PFN; Red, soft, exudative: RSE and; Pale, soft and exudative: PSE). The samples were collected from a local cutting house in Quebec, and they were classified by a meat specialist. Data collected from the samples was analyzed using a stepwise approach to identify wavebands useful in differentiating pork quality classes. Discriminant Analysis was used to evaluate the usefulness of the selected wavebands and to classify meat samples into four quality classes. An overall classification accuracy of 76% was obtained for the prediction of pork meat quality classes for unseen data. These results confirmed the possibility of the prediction of meat quality classes rather than the prediction of quality attributes, as is commonly reported in literature. Various classification methods have been used to utilize hyperspectral data for meat quality evaluation. Selection of the best method is crucial in extracting the valuable information contained in hyperspectral observations. Therefore, the performance of four classification methods, Artificial Neural Networks, Decision Trees, k-Nearest Neighbor, and Discriminant Analysis, was compared in classifying pork meat quality using hyperspectral data. Models were developed to sort meat into four quality classes (PFN, RFN, RSE, and PSE), into two classes (pale and red), and finally further into two classes (soft and exudative, and firm and non-exudative) within the pale and red meat samples. Overall, the Discriminant Analysis achieved the highest classification accuracy for sorting meat into four quality classes, its performance was followed b
L'utilisation de la spectroscopie visible et infrarouge pour la qualification et la classification de la viande a fait l'objet de peu de recherche jusqu'à présent. Dans cette étude, avec l'aide d'un spectroradiomètre, des mesures de facteurs de réflexion hyperspectrale entre 350 et 2500 nm ont été faites sur des filets de porc frais appartenant à quatre différentes catégories (RFN: rouge, ferme, non-exsudatif; PFN: pâle, ferme, non-exsudatif; RSE: rouge, tendre, exsudatif; et PSE: pâle, tendre, exsudatif.) Les échantillons à analyser, fournit par un abattoir du Québec ont d'abord été classés par un spécialiste en viande. Les données recueillies sur les échantillons furent analysées afin de déterminer les longueurs d'onde significatives pour différencier les quatre catégories de viande porcine. L'analyse discriminante a servi afin d'évaluer l'efficacité des longueurs d'onde sélectionnées et de classer la viande dans les quatre catégories. Au total, les prédictions du modèle utilisé pour la classification d'échantillons inédits se sont avérées juste dans 76% des cas. Cette thèse se distingue par des résultats qui confirment non seulement la possibilité de qualifier une viande mais également de prédire la catégorie à laquelle elle appartient. En ce qui à trait à l'analyse de données hyperspectrales, plusieurs méthodes sont utilisées, d'où la nécessité de choisir la méthode la plus appropriée afin d'extraire l'information essentielle dans les données recueillies. Les méthodes suivantes: réseau de neurones, arbre de décision, k plus proches voisins et analyse discriminante ont été évaluées selon leur performance à classer la viande de porc en utilisant les données hyperspectrales fournies. Les modèles furent développés afin de classer la viande dans l'une des quatre catégories (PFN, RFN, RSE, et PSE) puis en deux sous-catégories (pâle/rouge) et ensuite en deux groupes (tendre et exsudatif/ferme et n

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Lea, Emma J. "Moving from meat : vegetarianism, beliefs and information sources." Connect to this title online, 2001. http://web4.library.adelaide.edu.au/theses/09PH/09phl4335.pdf.

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Includes bibliographical references (leaves 327-346). A random population survey and a survey of vegetarians were conducted to examine South Australians' beliefs about meat and vegetarianism. Meat beliefs, barriers and benefits of vegetarianism, meat consumption, personal values, use of and trust in sources of food/nutrition/health information and demographic variables were measured.

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Nkukwana, Tobela T. "The effect of moringa oleifera leaf meal on growth perfomance, gut integrity, bone strenght, quality and oxidative stability of meat from broiler chickens." Thesis, University of Fort Hare, 2012. http://hdl.handle.net/10353/d1006835.

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This study was designed was to determine the effects of additive supplementation of Moringa oleifera leaf meal on growth performance, digestibility, digestive organ size, intestinal integrity, bone ash content and bone breaking strength, as well as meat yield and quality of broiler chickens. A total of 2400 day-old unsexed Cobb-500 broiler chicks were randomly allocated to 5 treatment groups: T1, positive control, 668 g/ton Salinomycin and 500 g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1 percent, 3 percent and 5 percent of dry matter (DM) intake, respectively; and T5, a negative control (0 percent additives) in a complete randomized design experiment. Except for week one, FI and FCR was highest (P < 0.05) in T4 birds; while T1 birds had the highest FI in the period of 22 to 27d (P < 0.05). Throughout the production period, birds supplemented with MOLM had the highest BW (P < 0.05) than the birds fed the control diets. Feed intake (FI) and feed conversion ratio (FCR) among treatments was highest (P < 0.05) in T4 birds during the period of 8 to 14 d; and was highest (P < 0.05) for T1 birds in the period of 22 to 27d. Protein efficiency ratio (PER) and energy utilization efficiency (EEU) ratios were statistically significant among treatments (P < 0.05). However, dietary treatments had no effect (P > 0.05) on the weights of the heart, liver, spleen, or the gizzard, although the bursa for T2 birds was the lightest (P < 0.05); while gizzard erosion score was highest in T2 birds. All of the nutrients measured, except for fat, had negative intercepts that were significantly different (P < 0.05) from zero, indicating the presence of endogenous fecal losses. Tibiae length (TL) was highest in T2. The dried defatted weight (DW) was heaviest (P < 0.05) for T3 (11.20 ± 0.347) and T5 (11.08 ± 0.328). A positive correlation (r = 0.667; P < 0.01) between TW and DW was observed. There were no dietary effects on bone breaking strength (BBS), but T1 tibiae had highest resistance to breaking force (T1 > T4 > T3 > T2 > T5). Calcium was highest (P < 0.05) in T1; and lowest inT2 and T5. Phosphorus levels were lowest (P < 0.05) in T1; and highest (P < 0.05) in T5 compared. The highest Ca: P ratio was obtained in T4 (P < 0.05); while the ash percent was highest (P < 0.05) in T1. Drip loss increased as L* values increased; and a negative correlation was observed between L* and pH. On D1, C18: 0 and C22 in T2, while C15:0 was highest in T4. On D1, C20:2, C20:3n6 and C22:6n3 were highest in T2 (P < 0.05); T4 had the highest C18:3n6 (P < 0.05), while C20:2 was highest in T5 (P < 0.05). The P/S ratio on D1 was highest in T4; while n-6/n-3 was highest in T1; and n-3 was highest in T3. On D8, the n-3 was highest in T1 (P < 0.05). Results of the current study show that supplementation of M. oleifera leaf at additive levels of up to 5 percent of the bird’s DMI does have the potential to influence the bird performance without any detrimental effects on nutrient utilization, bird health, bone strength and/or meat quality, which can be concluded that MOLM enhanced the bird’s genetic potential for optimal productivity.

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Tian, Min. "Asymmetry in farm to retail price transmission evidence from Canada and the United States /." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file 2.36 Mb., 87 p, 2006. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:1435809.

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Dillon, Vivian Maureen. "Sulphite tolerance of yeasts from comminuted lamb products." Thesis, University of Bath, 1988. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.383909.

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Koep, Karin Sarah Coles. "Production of salami from meat of aquatic and terrestrial mammals." Thesis, Link to the online version, 2005. http://hdl.handle.net/10019/1073.

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Liu, Mei-Ling. "Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat." DigitalCommons@USU, 1987. https://digitalcommons.usu.edu/etd/5342.

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Five strains of Lactobacillus plantarum and four strains of Lactobacillus species isolated from fresh meat were examined for the presence of plasmid DNA. All strains examined contained between one and five plasmids ranging in molecular mass from 1.3 to 51.6 (Mdal). Plasmid-curing experiments suggest that maltose utilization is associated with a 51 Mdal plasmid in Lactobacillus sp. DB29 and 42 Mdal plasmids in Lactobacillus spp. DB27, DB28, DB31. Southern blot DNA-DNA hybridization showed homology between the maltose plasmid from Lactobacillus sp. DB29 and several plasmids from the other Lactobacillus spp.

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Gajana, Christian Sabelo. "Effects of pre-slaughter handling on pork quality from a smallholder abbatoir." Thesis, University of Fort Hare, 2011. http://hdl.handle.net/10353/434.

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Effects of pre-slaughter handling on pork quality from a smallholder abattoir By Christian Sabelo Gajana A total of 158 pork samples from Landrace and Large White pigs were collected from Nxuba Municipal abattoir to determine the effects of pre-slaughter handling on pork quality. Technological quality attributes of pork such as pHu, L*, a*, b*, WBSF values, TL%, CL% EL% were determined. Breed differences were observed in ultimate pH (pHu) and redness (a*) with meat from the Large White having higher pHu and lower a* values than meat from the Landrace. Meat from pigs slaughtered in spring season had the highest (P<0.05) shear force values (27.6±1.58) while the lowest shear force values (18.5±1.58) were found in meat from pigs that were slaughtered in the autumn season. The lowest pHu and highest a* values were found in meat from 9 month-old pigs (5.3±0.07). The 6, 9 and 10 months had highest (P<0.05) than 7 and 8 months old pigs. Cooking loss and evaporation loss increased with age groups. Only distance and transportation time had a positive relationship to TL% of pork whilst no significant relationship was reported between all the other pre-slaughter variables and technological quality attributes of pork. Highest risks of PSE occurrences were observed with more space allowance of 0.4 m2 per 100 kg during transportation. Reduced risks of PSE occurrences were observed with space allowance of 0.35 m2 per 100 kg. The pHu were positively correlated to WBSF values (P < 0.001). The L* values were positively correlated to b* (P < 0.001), and negatively correlated to a* while CL and EL were positively correlated to L*. In the current study, a* values were positively correlated to b* (P < 0.001) but negatively correlated to EL (P < 0.01). There were iv positive correlations between CL and EL, Both CL and EL were positively correlated to WBSF values. The first four principal components (PCs) explained about 95% of the total variability for technological quality attributes of pork. It can be concluded that pig breeds vary in pHu and considerations should be made on different seasons of slaughter when assessing pork quality. Precautions should also be made on age categories of animal when improving the quality of pork. Transportation time, distance, stocking density, temperature and lairage time did not show significant relationship with technological quality attributes measured; except for transportation time and distance travelled which had a positive relationship with TL%. The risk of PSE increased with more space availability more than 0.4 m2 per 100 kg pig, but stocking density of 0.35 m2 per 100 kg was an ideal reduce the risk of PSE pork.

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De, Abreu Roger A. "In situ and satellite observations of the visible and infrared albedo of sea ice during spring melt." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq21339.pdf.

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Xu, Suxuan. "Fibrous soy protein meat analog from low moisture twin-screw extrusion." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/6035.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on April 16, 2008) Includes bibliographical references.

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Webster, Janet Brown. "Identification and characterization of a psychotrophic Clostridium sp. isolated from spoiled pasteurized crabmeat /." This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-07102009-040239/.

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Castilho, Natália Parma Augusto. "Bacteriocinogenic potential of lactic acid bacteria isolates from artisanal fermented meat products." Universidade Federal de Viçosa, 2018. http://www.locus.ufv.br/handle/123456789/22527.

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O objetivo do presente trabalho foi isolar e caracterizar bactérias ácido láticas (BAL) presentes em embutidos cárneos fermentados artesanais através de técnicas fenotípicas e genotípicas, buscando a seleção de isolados com potencial bacteriocinogênico. BAL isoladas foram obtidas de embutidos cárneos fermentados artesanais e foram caracterizadas quanto a sua atividade bacteriocinogênica; após o isolamento e identificação foram obtidos 5 diferentes isolados: Lactobacillus curvatus 12 e 36; Lactococcus garvieae 32 e Weissella viridescens 23 e 31 e realizada a detecção de genes de bacteriocinas; devido aos resultados encontrados em relação ao espectro de atividade e efeito de substâncias químicas e temperatura na atividade inibitória, três isolados foram selecionados (L. curvatus 12 e 36 e W. viridescens 23) para as demais análises para avaliar o potencial bacteriocinogênico. Os isolados selecionados apresentaram multiplicação distinta e a produção de bacteriocinas foi mais evidente em L. curvatus 12 e W. viridescens 23. As bacteriocinas produzidas foram adsorvidas pelas cepas produtoras em diferentes níveis. As bacteriocinas parcialmente purificadas mantiveram sua atividade inibitória após a eluição com 60% de isopropanol. Os padrões de lise celular foram semelhantes para todos os isolados testados. A detecção de β-galactosidase indicou desestabilização da permeabilidade da membrana celular das BAL isoladas. As bacteriocinas produzidas por L. curvatus 12 foram purificadas através do HPLC e foram identificados 4 diferentes sequências de peptídeos. Os isolados de BAL selecionados foram capazes de produzir bacteriocinas com alta atividade inibitória contra L. monocytogenes, indicando sua potencial aplicação na indústria de alimentos como bioconservadores. Para a avaliação da presença de genes de virulência, resistência a antibióticos e probióticos foram utilizados os cinco isolados anteriormente identificados. Todos os isolados testados foram positivos para mub, enquanto EF226-cbp, EF1249-fbp eEF2380-maz foram detectados em pelo menos um isolado; nenhum isolado apresentou os genes map, EFTu ou prgB. Os isolados testados apresentaram resultados variados em relação aos genes de virulência e nenhum isolado apresentou os genes gelE, cylA, efsA, cpd, int-Tn ou sprE. Os genes de resistência aos antibióticos também apresentaram resultados variados. Os isolados de BAL apresentaram alguns aspectos benéficos, além da produção de bacteriocinas, porém a presença de genes de virulência e resistência a antibióticos é um problema ao utilizar esses isolados como culturas starter ou bioconservadores em alimentos. Considerando o potencial inibitório dessas cepas, uma alternativa seria o uso de suas bacteriocinas após procedimentos de semi-purificação ou purificação. Linguiça frescal foi preparada e inoculada com diferentes combinações de L. curvatus 12 (BAL bacteriocinogênica), L. sakei ATCC 15521 (BAL não bacteriocinogênica), L. monocytogenes, nisina e a bacteriocina parcialmente purificada produzida por L. curvatus 12 e estocadas a 7 °C durante 10 dias. As análises microbiológicas foram realizadas nos dias 1, 4, 7 e 10 e as análises físico-químicas (controle) nos dias 1 e 10. No geral, as contagens de BAL não apresentaram diferenças significativas entre os tratamentos e ao longo do período de estocagem (p > 0.05). As contagens de L. monocytogenes em linguiça frescal inoculada com o patógeno e a BAL bacteriocinogênica variaram de 1.0 a 2.0 log UFC/g, sendo significativamente diferente da linguiça inoculada apenas com L. monocytogenes (p < 0.05). Nisina e a bacteriocina parcialmente purificadas também determinaram uma redução nas contagens de L. monocytogenes quando comparado com o tratamento que foi inoculado somente o patógeno, variando de 1.0 a 3.0 log UFC/g (p > 0.05). Esses resultados indicam que BAL bacteriocinogênica foi capaz de determinar uma redução significativa na contagem de L. monocytogenes em linguiça frescal estocada a 7 °C.
The aim of the study was isolate and characterized lactic acid bacteria (LAB) from artisanal fermented meat products through phenotypic and genotypic methodologies, searching for the selection of isolates with bacteriocinogenic potential. LAB isolates were obtained from artisanal fermented meat products and were characterized to their bacteriocinogenic activity; after isolation and identification were obtained 5 different isolates: Lactobacillus curvatus 12 and 36; Lactococcus garvieae 32 and Weissella viridescens 23 and 31 and the detection of bacteriocins related genes were performed; L. curvatus 12 and 36 e W. viridescens 23 were selected for the other analysis to evaluate the bacteriocinogenic potential. The selected isolates showed distinct growth and bacteriocin production was more evident in L. curvatus 12 and W. viridescens 23. The bacteriocins produced were adsorbed by the producing strains at different levels. Partially purified bacteriocins maintained their inhibitory activity after elution with 60% isopropanol. Cell lysis patterns were similar for all isolates tested. Detection of β-galactosidase indicated destabilization of the cell membrane permeability of the isolated BAL. The bacteriocins produced by L. curvatus 12 were purified by HPLC and four different peptide sequences were identified. The selected BAL isolates were able to produce bacteriocins with high inhibitory activity against L. monocytogenes, indicating their potential application in the food industry as bioconservatives. For the evaluation of the presence of virulence genes, resistance to antibiotics and probiotics, the five isolates previously identified were used. All isolates tested were positive for mub, while EF226-cbp, EF1249-fbp and EF2380-maz were detected in at least one isolate; none isolated showed map, EFTu or prgB. The isolates tested presented variable results in relation to the virulence genes and no isolates showed the genes gelE, cylA, efsA, cpd, int-Tn or sprE. Antibiotic resistance genes were also detected at different patterns. LAB isolates presented some beneficial aspects besides the production of bacteriocins, but the presence of virulence genes and resistance to antibiotics is a problem when using these isolates as starter or bioconservative cultures in foods. Considering the inhibitory potential of these strains, an alternative would be the use of their bacteriocins after semi-purification or purification procedures. Fresh sausage was prepared and inoculated with different combinations of L. curvatus 12 (bacteriocinogenic BAL), L. sakei ATCC 15521 (non bacteriocinogenic BAL), L. monocytogenes, nisin and partially purified bacteriocin produced by L. curvatus 12 and stored at 7 ° C for 10 days. Microbiological analyzes were performed on days 1, 4, 7 and 10 and physical-chemical analyzes (control) on days 1 and 10. In general, LAB counts did not show significant differences between treatments and throughout the storage period (p> 0.05). The counts of L. monocytogenes in fresh sausage inoculated with the pathogen and the bacteriocinogenic LAB varied from 1.0 to 2.0 log CFU/g, being significantly different from the sausage inoculated with only L. monocytogenes (p < 0.05). Nisin and partially purified bacteriocin also determined a reduction in the counts of L. monocytogenes when compared to the treatment that was inoculated only the pathogen, ranging from 1.0 to 3.0 log CFU/g (p> 0.05). These results indicate that the bacteriocinogenic LAB was able to determine a significant reduction in the count of L. monocytogenes in fresh sausage stored at 7 ° C.

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Jerónimo, Eliana Alexandra Sousa. "Dietary manipulation to inprove the nutritional value of lipids from lamb meat." Doctoral thesis, Universidade de Évora, 2011. http://hdl.handle.net/10174/15306.

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A carne de borrego é caracterizada por altos teores em ácidos gordos (AG) saturados e baixos níveis de ácidos gordos polinsaturados (AGPI), propriedades que são consideradas prejudicais para a saúde humana. Para atender às recomendações nutricionais é necessário melhorar a sua composição em AG. A principal motivação desta tese foi explorar algumas estratégias nutricionais que permitam melhorar o valor nutricional da fracção lipídica da carne de borrego. Os resultados obtidos mostram que a suplementação das dietas com óleos vegetais ricos em AGPI é uma abordagem eficaz para reduzir a saturação da carne de borrego e aumentar o seu conteúdo em AGPI. Além disso, a suplementação com mistura de óleos de girassol e de linho permitiu aumentar simultaneamente o conteúdo em isómeros conjugados do ácido linoleico e em AGPI n-3 de cadeia longa. A inclusão de bentonite sódica e de Cistus ladanifer em dietas suplementadas com óleo também mostrou ser uma boa abordagem para melhorar a composição em AG da carne de borrego; ABSTRACT: Dietary manipulation to improve the nutritional value of lipids from lamb meat Lamb meat is characterized by high contents of saturated fatty acids and low levels of polyunsaturated fatty acids (PUFA), properties that are regarded as being negative to human health. To meet the nutritional recommendations is necessary improving the fatty acid (FA) composition of lamb meat. The main motivation of this thesis was explored some nutritional strategies that allows improve the nutritional value of lipid fraction from lamb meat. Data presented here show that supplementation of diets with vegetable oils rich in PUFA is an effective approach to decrease the saturation of lamb meat and increase its content in PUFA. Moreover, supplementation with blend of sunflower and linseed oils allowed increase simultaneously meat content in conjugated isomers of linoleic acid and n-3 long chain PUFA. Inclusion of sodium bentonite and Cistus ladanifer in oil supplemented diets also showed to be a good approach to improve the FA composition of lamb meat.

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Hasan, Haslina. "Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products." Thesis, University of York, 2010. http://etheses.whiterose.ac.uk/1079/.

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A single stage reversed phase high performance liquid chromatography (RP HPLC) separation of animal fat triacylglycerols (TAGs) has been developed for coupling with atmospheric pressure chemical ionization tandem mass spectrometry using an ion trap mass spectrometer. The method developed offers significant improvements on existing methods for TAG analysis, giving better resolution of TAGs with similar equivalent carbon number (ECN), and good separation of TAGs with odd ECN and TAG regioisomers of animal fats. Although the analysis times for chromatographic analysis of these TAGs are long, this is compensated by better separation of highly unsaturated TAGs. Development of an ultra high performance liquid chromatography method has reduced the run time by half, while maintaining separation and resolution. The TAG profiles of fats reflect their fatty acid (FA) compositions, showing a high proportion of unsaturated FAs for chicken and pork, whereas, saturated FAs are dominant in the major TAGs detected in beef and lamb. The improved RP HPLC separation of TAGs developed in this study has been shown to give more reliable discrimination of different animal species than previous methods including analysis of FAs as the methyl esters and RP HPLC separations of intact TAGs. All animal species separated well in the principal component analysis (PCA) plot of TAG profiles, whereas in the PCA plot of FA, chicken plots very close to pork fat, particularly ham. The profiles of TAGs in animal species highlight a number of components that are important for species discrimination. The meat products of different species (beef, pork, chicken and lamb) cooked by microwave, roasting and currying are separated well in the PCA scores plot. This work shows that the discrimination of meat from different animal species is possible for both raw and cooked meat products, and reveals that the differences produced by the various cooking methods were less than the variations observed between species. The loadings values for the scores plot of TAGs for raw and cooked meat products are similar to the raw meat in different animal species and have the same important descriptors for discrimination. Hence, analysis of intact TAGs in cooked food products has considerable potential for detection of adulteration of cooked meat-based food products.

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Chido, Chakanya. "Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat." Thesis, University of Fort Hare, 2016. http://hdl.handle.net/10353/2479.

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The aim of the study was to determine the fatty acid composition, colour stability and lipid oxidation of fresh mince produced from fallow deer and to evaluate the effect of frozen storage duration on the retail display shelf life of the mince. A total of 31 fallow deer carcasses were used in the study. After cooling for 24hrs, the carcasses were deboned, external fat from the fore and hindquarter muscles removed and individually vacuum packed. For the first trial, seven fallow deer carcasses were used. Meat from the hind and fore-quarters of each carcass was divided into two equal batches per animal. One batch was minced (through a 5 mm die) and packed into oxygen permeable overwraps and refrigerated at 4°C for a period of eight days under retail display conditions. The second batch was vacuum packed and frozen at -20°C for 2 months at the end of which mince was also produced and monitored over an eight-day period under the same conditions that were used for the fresh mince. Colour, pH, lipid and myoglobin stability was determined. Proximate and fatty acid composition was also determined. No differences (P>0.05) were noted between proximate composition of fresh and frozen/thawed minced meat. The lipid content of fallow deer was 2.4 percent (±0.04). Total n3 fatty acids differed (P<0.05) between treatments and decreased with increased storage and display day. There were significant (P<0.05) treatment and time interactions on all measured colour parameters, TBARS and myoglobin forms. Fresh mince was lighter and had higher redness (a*) and yellowness (b*) values than mince from two months frozen stored meat. Hue angle for fresh mince remained stable throughout display whereas it increased for frozen/thawed mince. Fresh mince had lower TBARS values than frozen/thawed mince. Minced meat produced from frozen/thawed deer meat had higher surface met-myoglobin and total met-myoglobin percentages. Surface and total oxy-myoglobin percentage was higher in fresh mince. The first trial clearly showed colour and lipid stability differences between fresh mince and mince from frozen/thawed meat. It also showed that fresh mince has a longer retail display life than mince produced from frozen/thawed meat (six days and four days, respectively). In the second trial, the effects of frozen storage duration on colour and lipid stability were investigated. Twenty-four fallow deer were used. Twelve were harvested in June (6male 6female) and the other twelve in August (6 male 6female) of the same year.Twenty four hours after harvesting, the fore and hindquarter muscles of the carcasses were deboned, vacuum packed and kept at -20°C until October (i.e. 2months and 4months frozen storage period). Upon thawing, the meat was processed into mince following the same procedure used for the first trialand displayed for a fiveday period under retail display conditions. Frozen duration and gender had no effect (P>0.05) on the proximate composition of fallow deer meat. The total amount of saturated fatty acids (SFA) increased and total amount of poly unsaturated fatty acids (PUFA) decreased as frozen duration and display day increased (P<0.05). Frozen duration affected (P<0.01) lipid oxidation and percentage oxy-myoglobin. Mince pH and all colour parameters (L*, a*, b*,hue and chroma) differed (P<0.05) between treatments on day zero and three. Display day was a significant factor (P<0.05) on all measured parameters. By day three all parameters except pH showed signs of extended oxidation and discolouration as evidenced by reduced redness, decreased colour intensity and high TBARS values. This study showed that prolonged frozen storage negatively affects the colour and lipid stability of meat and increases oxidation of PUFAs during frozen storage. However, the study also suggests that although frozen/thawed meat has a shorter retail display shelf life; the proximate composition of the meat remains unchanged.

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Reed, DeMetris Deon Jr. "Perceptions of Modern Meat-Animal Production from Consumers Two to Three Generations Removed from the Farm." Diss., North Dakota State University, 2019. https://hdl.handle.net/10365/29522.

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A consumer is defined as a person who purchases goods and services for personal use or a person or thing that eats or uses something (Merriam-Webster, 2019). Consumers either want or need to eat meat, whether it is for self-gratification or nutritive purposes. The modern consumer definition of “meat” has changed from the original hunter stalking prey to now contemporary livestock production practices that confine and feed sophisticated diets in an effort to achieve outstanding muscle-food quality. Those who produce and supply consumers with food and fiber must achieve a higher level of education in keeping with technological advances. Further, there is a change in the demographics of modern farmers/ranchers, with more women entering the field (Lucier, 2019). Younger generations are technologically savvy and seek “finger-tip” evaluation access of the meat they are considering for purchase. These consumers demand instant access to industry trends in order to keep current with the next meat branding idea (ex. Guaranteed Tender and Flavorful Beef). Consumers are no longer waiting for the producer and product to come to them, they are seeking out local and reliable agricultural products suppliers in their hometown. This “buy local” idea is pushing a food trend in restaurants and food service to provide menu options consisting of locally grown and prepared items (Mealey, 2019). Innovative development of technology that provides instant access to information regarding the places that offer these food products as well as information regarding the product quality is giving consumers purchasing power. The following research will examine the aspects of consumer perception of meat production relative to modern consumers that are two to three generations removed for the farm.
North Dakota Beef Commission

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Husak, Ryan Lon. "A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value." [Ames, Iowa : Iowa State University], 2007.

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Abongo, BO, and MNB Momba. "Prevalence and characterization of Escherichia coli O157:H7 isolates from meat and meat products sold in Amathole District, Eastern Cape Province of South Africa." Elsevier, 2008. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001755.

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a b s t r a c t Meat and meat products have been implicated in outbreaks of Escherichia coli O157:H7 in most parts of the world. In the Amathole District Municipality of the Eastern Cape Province of South Africa, a large number of households consume meat and meat products daily, although the microbiological quality of these types of food is questionable. The present study investigated the prevalence of E. coli O157:H7 isolated from selected meat and meat products (45 samples each of biltong, cold meat, mincemeat, and polony) sold in this area. Strains of E. coli O157:H7 were isolated by enrichment culture and confirmed by polymerase chain reaction (PCR). Also investigated were the antibiogram profiles of the E. coli O157:H7 isolates. Five (2.8%) out of 180 meat and meat products examined were positive for E. coli O157:H7 that carried the fliCH7, rfbEO157, and eaeA genes. Two of the E. coli O157:H7 isolates were resistant against all the eight antibiotics tested. To prevent E. coli O157:H7 infections, meat and meat products such as biltong, cold meat, mincemeat and polony should be properly handled, and packed in sterile polyvinyl wrappers.

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Webb, Peter James. "Melt extraction from a permeable compacting mantle." Thesis, University of Leeds, 2012. http://etheses.whiterose.ac.uk/4682/.

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In this thesis, I present one- and three-dimensional numerical solutions to a two-phase fluid flow problem. The context of these investigations is the evolution of a viscous permeable matrix with a small fraction of melt that is representative of partial melt in the Earth's mantle. The matrix compacts under gravity as melt moves upward. In addition to the simple compaction solution, a range of solutions representing stably propagating waves are possible. I first present a coherent mathematical development of the governing equations for the three-dimensional problem. I then describe a one-dimensional numerical algorithm (1D2PF) that solves the second-order inhomogeneous P.D.E. for the velocity of the viscous matrix, V, for arbitrary melt fraction distribution, φ (the volume fraction occupied by melt). Combined with a time-stepping algorithm which advances the melt fraction in time, fully time-dependent 1D solutions are obtained. With an initial constant base melt fraction φ0 with a superposed localised concentration of melt, I explore the evolution and formation of solitary compaction waves. Using (1D2PF) I investigate the width, amplitude and phase velocity of stable solitary waves, and examine how these parameters depend on the initial conditions, permeability coefficient (k0) and melt and matrix viscosities (ηf and ηm). I demonstrate the existence of a threshold initial width above which secondary solitary waves form, with larger widths producing longer wave trains and smaller widths producing a small-amplitude oscillatory disturbance to the background melt fraction. Experiments with k0, ηf and ηm reveal that the width of the stable solitary wave is simply proportional to the compaction length parameter δ=√k0ηm/ ηf and its velocity varies as δ16/ 9/ηm . I also show that the width of the solitary waves varies as λS=4.6δ and the amplitude follows the relation AS≃89/δ . For initial melt fractions whose distribution is wider than the threshold width, secondary waves are produced with progressively smaller amplitude, and hence slower propagation velocity. I demonstrate that smaller values of δ result in the same volume of melt being partitioned over increasing numbers of relatively thinner solitary waves. The amplitude of the initial perturbation to the background melt fraction however is shown to have no effect on the number of solitary waves produced. A train of such waves arriving at the surface could provide an explanation of intermittentvolcanic activity above a region of partial melt. In a preliminary study of two-phase flow in three-dimensions I have also made significant progress toward the development of a three-dimensional two-phase flow simulation program. To do so, I have adapted the three-dimensional viscous fluid convection program (TDCON) by Houseman (1990). The new program TD2PF depends on a potential-function formulation similar to that of Spiegelman (1993a), in which the divergence of the matrix velocity field, D=∇·V, and the vector potential, A, are the primary variables. I have introduced new functionality to a significantly expanded threedimensional Poisson solver (program TDPOTS) but lack of time prevented a successful conclusion to the development of a general 3D solver for the divergence field D.

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Friend, Ann Marie. "The interaction of sulphur containing aroma compounds from Allium vegetables with meat protein." Thesis, University of Reading, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408150.

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Jones, Aaron Michael. "Evaluating the effects of specialty protein sources on nursery pig performance." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/38161.

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Doctor of Philosophy
Department of Animal Sciences and Industry
Jason C. Woodworth
A total of 6,465 nursery pigs were used in 8 experiments. Experiment 1 investigated the effects of Lactobacillus plantarum (LP) or fermented soybean meal (FSBM) on nursery pig growth performance. A LP × FSBM interaction was detected for G:F, where LP and FSBM individually improved G:F, but the effect was not additive. Experiment 2 evaluated the effects of increasing levels of LP on nursery pig performance. No evidence for differences in growth performance were observed among dietary treatments. Experiment 3 and 4 examined the effects of fish meal source and level on nursery pig growth performance. Overall, a source × level interaction for ADG, G:F and final BW was observed as increasing fish meal source 1 improved ADG and G:F; however, pigs fed fish meal source 2 had improved ADG and G:F at 3%, but decreased at 6%. Pigs fed fish meal source 3 had no further improvements in ADG and G:F beyond the 3% inclusion. No evidence for differences were detected between the dietary treatments for ADFI. Experiment 5 evaluated the effects of feeding fish solubles on nursery pig performance. Pigs fed diets with fish meal had increased ADG and ADFI compared to pigs fed the control diet. There was no evidence for differences in growth performance as fish solubles increased. Experiment 6 and 7 investigated the effects of enzymatically-treated soybean meal (ESBM) on nursery pig performance. Results indicated that nursery pigs fed diets with greater than 9% of ESBM resulted in decreased ADFI and final BW. Experiment 8 evaluated the effects of dietary electrolyte balance (dEB) on nursery pig performance. Increasing dEB in diets from weaning to 21-d after weaning resulted in an increase in ADG and BW, which was the result of a marginally significant improvement in ADFI and G:F. Finally, an experiment was conducted to determine the optimal strategy for collecting and submitting samples that adequately describe the nutrient levels in diets collected from a commercial swine facility. Sampling feeders with a probe resulted in less variability on an individual basis, but seemed to get washed out when individual samples were pooled to form a composite sample.

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Rohrmann, Sabine, Kim Overvad, H. Bas Bueno-de-Mesquita, Marianne U. Jakobsen, Rikke Egeberg, Anne Tjonneland, Laura Nailler, et al. "Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition." Umeå universitet, Näringsforskning, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-72709.

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Background: Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality. Results: As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality. Conclusions: The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer.

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Pratiwi, Ni Made Werdi. "The quality and nutritive value of meat from male Boer and Australian feral goats /." [St. Lucia, Qld.], 2005. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18758.pdf.

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Udomvarapant, Prayong. "Process development and properties of a cook-in-bag product from lamb shoulder meat /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.

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Delgado, Eduardo Francisquine. "The calpain system and postmortem tenderization in ovine meat from callipyge and normal phenotypes." Diss., The University of Arizona, 1998. http://hdl.handle.net/10150/288910.

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In an attempt to further our understanding of the relationship between the calpain system and postmortem tenderization, three muscles [biceps femoris (BF), infraspinatus (IS), and longissimus (LD)] from normal (N = 6) and callipyge (N = 6) sheep were studied. Callipyge is a genetic phenomenon where carriers of the callipyge gene present a hypertrophy of pelvic and torso muscles, such that BF and LD are affected while IS is not. It has been observed characteristically that calpastatin and m-calpain activities are increased in muscles of animals affected by the callipyge phenotype. Soluble calpain and calpastatin, and myofibril-bound μ-calpain activities, and myofibrillar fragmentation index (MFI) were determined at death, 1d, 3d and 10d postmortem. Sarcomere length was determined at 1d and 10d postmortem. Shear force of the longissimus muscle was determined at 1d, 3d and 10d postmortem. Western blots for calpastatin, μ-calpain, desmin, nebulin, titin, troponin-T and α-actinin were performed to follow the degradation pattern of those proteins. The calpastatin and m-calpain activities were more than two-fold greater in BF and LD muscles from callipyge than in the same muscles from normal animals. Calpastatin activities in infraspinatus muscle from normal animals were higher than in the other two muscles of this phenotype. Soluble μ-calpain activities were higher at death for normal phenotype in BF and IS muscles and it decreased rapidly during postmortem storage. However, the rate of this decrease in that activity was faster in normal than in callipyge phenotype. Myofibrils contained calcium dependent protease activity and this activity was inhibited by cysteine proteases inhibitors and by calpastatin to some degree. There was no difference in the myofibril-calcium dependent protease activity between phenotypes at any time postmortem, presenting lower activity at death. The magnitude of protein degradation and tenderization were assessed by MFI and shear force, respectively. Neither the MFI nor shear force changed appreciably during storage of the callipyge affected muscles. Calpastatin level seems to determine the rate of postmortem tenderization.

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Bartley, C. M. "The accountability of the New Zealand Meat Producers Board to farmers from 1922-1985." Thesis, University of Canterbury. Department of Political Science, 1987. http://hdl.handle.net/10092/10818.

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In 1982, the New Zealand Meat Producers Board took control of all New Zealand sheep producers' meat for export. Although the Board had the statutory authority to control meat marketing when it was formed in 1922, this authority had not been exercised previously. The move raised a number of questions, both with regard to the desirability of monopoly control over export sheep meat : marketing, and the degree to which the Board took account of producers' interests in this decision. The stimulus for this thesis came from a well-qualified analyst of the meat industry who commented that the one group within the meat industry with the least understanding of, or influence upon, the Board's decision to become the sole marketer of meat, was the producers. This seems ironical when the Board is commonly perceived to represent producers' interests. Thus, this thesis represents an attempt to examine the evolving relationship between the Board representatives, and their constituents, all sheep and beef producers of meat for export, between 1922 and 1985. In particular, it reviews the question of whether the Meat Board's decision-making structure has provided primarily for a representation of producers' interests and if not, why not? If not, what other interest groups have influenced the Board? In an attempt to answer these questions, it is argued that the Meat Producers Board has, since its formation in 1922, developed in such a way that it has been less able to fully represent the interests of its constituents, meat producers. As Mascarenhas commented of producer boards generally: 'though they derive their authority by statute, and have been established by government, they are less amenable to either the interests of primary producers or the public interest'. It will be argued that this development is partially the result of the Board's evolving status as a corporate interest group where it has had a close and continuing relationship with government. A useful definition of corporatism as it applies to interest groups is offered by Caws on: 'An organisation's capacity to represent its members' interests and to discipline them as part of a negotiated interaction with other groups'. The Meat Board is formally recognised by government as the central representative institution in the meat industry, but increasingly in return, it has been required to consider a range of interests in the industry before formulating its policy to present to government. This is associated with the declining political influence of producers generally, the Board's increasing commercial activities, and the increasing political influence of certain vertically integrated meat companies. Therefore while the formal responsibility and accountability of the Meat Board has remained primarily to farmers, in reality they .are only one of' a number of groups which the Board is obliged to take into account in its dectsion-making process. Other groups with potential to influence the Board include shipping lines, meat processors, and exporting meat companies. While the Meat Board's corporatist nature has strengthened since the Second World War under the predominantly National governments, recent formal and informal challenges by the 1984 Labour government to the concept of 'producer control ' of the various agricultural sectors, through the producer boards, suggests the corporatist trend in the meat industry could be in danger of breaking down. It is not the function of this thesis to debate the political and commercial advantages of 'producer control'. Rather it is to challenge the common assumption of sheep and beef producers, that the mere existence of a producer board secures their control of the meat industry.

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Tang, Jia. "Risk Assessment of Listeria monocytogenes in Ready-to-eat Meat from Plants to Consumption." Diss., Virginia Tech, 2013. http://hdl.handle.net/10919/50644.

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Listeriosis caused by Listeria monocytogenes (L. monocytogenes) has been of public concern since the 1980s. Among all the RTE food, deli meats are the major carrier for this pathogen. Eliminating or lowering the initial level of L. monocytogenes in RTE meat and poultry product in the plants is an important practice in reducing the risk of L. monocytogenes to the public due to the growth potential of L. monocytogenes in the RTE food product during storage. Research identifying the contamination at plants provided information for the Food Safety and Inspection Service (FSIS) to establish the Interim Final Rule, requiring the food processing plants that produce post-lethality exposed RTE meat and poultry product choose one of the three alternative plans to ensure good sanitation conditions during food processing or suppress the growth of L. monocytogenes during storage: post-processing treatment and use of growth inhibitor (Alternative1), post-processing alone (Alternative 2a) or use of growth inhibitor and sanitation program (Alternative 2b), and sanitation program alone (Alternative 3).
This research developed a comprehensive model that simulated the entire processes of RTE food production, taking into account potential transfer and growth of L. monocytogenes in RTE meat and poultry products. This plant-to-consumption model analyzed the effectiveness of the three alternative processes on reducing the L. monocytogenes in the RTE food products and also investigated the optimal sampling and sanitizing program. Results showed that formulation of food products with growth inhibitor has the greatest impact on reducing the risk of L. monocytogenes, followed by the post-processing treatment and sanitation intervention. Risk can also be reduced depending on alternatives. For example, 70% reduction if all are switched to alternative 2b and 91% reduction if all are switched to Alternative 1, compared with the current alternative selection by food establishments.
This study investigated several important factors in the sanitation program, analyzed the sensitivities of these factors, and proposed the reasonable improvement of the hold-and-test strategies by the plant-to-consumer mathematic model. Holding all the lots during the food contact surface (FCS) testing period instead of holding lots after finding the positive FCS would increase the detection rate of positive lots by three "times. These results may help the food establishments under Alternative 3 choosing the proper sampling and sanitation program or switching to Alternative 1 or 2.

Ph. D.

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30

Ngambu, Simthembile. "Effects of Acacia karroo supplementation on the quality of meat from Xhosa lopeared goats." Thesis, University of Fort Hare, 2011. http://hdl.handle.net/10353/450.

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Effects of Acacia karroo supplementation on meat quality of Xhosa Lop-Eared goats The objective of the study was to determine the effects of A. karroo supplementation on the quality of meat from Xhosa lop-eared goats. Eighteen castrated 4-month-old Xhosa lop-eared male kids were kept at the University of Fort Hare Farm until slaughter. At the beginning of the experiment the goats had a mean body weight of 13.5 ± 0.31 kg (mean ± S.E.) and a mean body condition score (BCS) of 3.3 ± 0.16 (mean ± S.E.). From birth until weaning the kids were kept on natural pastures with their mothers. After weaning the goats were housed in an open sided barn for a period of 60 days, and were fed 500 g/head/day of Medicago sativa hay covering their maintenance and growth needs. For the purpose of the experiment, the goats were randomly divided into two balanced treatment groups of nine goats each, supplemented group (AK) and non-supplemented group (NS). The supplemented group received an additional 200g per head per day of fresh A. karroo leaves collected each day for two months. Supplementary feed was given to the goats individually in feeding troughs. The kids were slaughtered at 60 days old and samples for meat quality assessment were taken from the Longistimus dorsi muscle. The effect of A. karroo supplementation on meat quality measurements such as ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats were determined. The effect of A. karroo supplementation on the consumer sensory characteristic scores of the meat from the indigenous Xhosa lop-eared breed was also determined. There was a significant effect of the A. karroo supplementation on the meat quality measurements except for L* and a* colour coordinates. Meat from the A. karroo supplemented goats had lower pH and cooking loss scores than that of the non-supplemented goats. Acacia karroo supplementation improves meat tenderness and juiciness. There were no significant effects of A. karroo supplementation on the flavour and off- iv flavours of the meat from the supplemented goats. However, thermal preparation and consumer background had a significant effect on the meat sensory characteristics. The cooked meat had significantly higher sensory scores than the roasted meat. Female consumers reported higher sensory scores than male consumers. Consumers of different tribes and ages also reported significantly different sensory scores of meat from indigenous Xhosa lop-eared goats. Therefore, this study indicated that A. karroo supplementation can be fed to the Xhosa lop-eared goats to improve their meat quality.

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31

Mueller, Stacy Layne. "In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments." Texas A&M University, 2005. http://hdl.handle.net/1969.1/4659.

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An in-home evaluation of beef value cuts from the round was conducted to determine ways to improve palatability attributes for steaks prepared by consumers. The M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n = 266) muscles were either blade tenderized, enhanced with a salt and phosphate solution, or served as a control. Consumers (n = 261) cooked these steaks as they normally would and were asked to document cooking method and degree of doneness, as well as palatability ratings for overall like, tenderness, juiciness, flavor intensity, and flavor desirability for each steak. Enhancing round muscles with a salt and phosphate solution improved most palatability traits compared to those that were blade tenderized or not treated. For M. semimembranosus and M. vastus lateralis, the enhanced steaks received higher (P < 0.05) ratings for all palatability traits. For the most part, cooking method and degree of doneness had little influence on consumer palatability ratings. Where differences occurred, they were muscle specific, which may allow limited recommendations for certain muscles with respect to the most appropriate cooking method and degree of doneness.

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32

Gameiro, Mariana Isabel Correia D’Almeida Mendes. "Biodiesel production from chicken feather meal, combining biocatalysis and supercritical technology." Master's thesis, Faculdade de Ciências e Tecnologia, 2013. http://hdl.handle.net/10362/11363.

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33

Geneston, Elvis L. Grigolini Paolo. "Emergence of complexity from synchronization and cooperation." [Denton, Tex.] : University of North Texas, 2008. http://digital.library.unt.edu/permalink/meta-dc-6107.

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34

Speegle, Leslie Nicole Oyarzabal Omar A. "Use of cellulose filters to isolate naturally occurring Campylobacter spp. from contaminated retail broiler meat and survival of Campylobacter jejuni and Campylobacter coli in retail broiler meat." Auburn, Ala., 2009. http://hdl.handle.net/10415/1984.

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35

Evans, Paul Vincent. "Solidification of metals and alloys far from equilibrium." Thesis, University of Cambridge, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254068.

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36

Duffy, Geraldine. "The development of rapid methods for the isolation and detection of Listeria monocytogenes from meat." Thesis, University of Ulster, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339253.

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Cannon, Michael. "The importance of apologizing for organizational transgressions : lessons from the 2008 Maple Leaf meat recall /." Halifax, N.S. : Saint Mary's University, 2009. http://library.smu.ca:2048/login?url=.

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38

Xie, Jinhan. "Wave-mean flow interactions : from nanometre to megametre scales." Thesis, University of Edinburgh, 2015. http://hdl.handle.net/1842/10475.

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Waves, which arise when restoring forces act on small perturbations, are ubiquitous in fluids. Their counterpart, mean flows, capture the remainder of the motion and are often characterised by a slower evolution and larger scale patterns. Waves and mean flows, which are typically separated by time- or space-averaging, interact, and this interaction is central to many fluid-dynamical phenomena. Wave-mean flow interactions can be classified into dissipative interactions and non-dissipative interactions. The former is important for small-scale flows, the latter for large-scale flows. In this thesis these two kinds of interactions are studied in the context of microfluidics and geophysical applications. Viscous wave-mean flow interactions are studied in two microfluidic problems. Both are motivated by the rapidly increasing number of microfluidic devices that rely on the mean-flow generated by dissipating acoustic waves - acoustic streaming - to drive small-scale flows. The first problem concerns the effect of boundary slip on steady acoustic streaming, which we argue is important because of the high frequencies employed. By applying matched asympototics, we obtain the form of the mean flow as a function of a new non-dimensional parameter measuring the importance of the boundary slip. The second problem examined is the development of a theory applicable to experiments and devices in which rigid particles are manipulated or used as passive tracers in an acoustic wave field. Previous work obtained dynamical equations governing the mean motion of such particles in a largely heuristic way. To obtain a reliable mean dynamical equation for particles, we apply a systematic multiscale approach that captures a broad range of parameter space. Our results clarify the limits of validity of previous work and identify a new parameter regime where the motion of particles and of the surrounding fluid are coupled nonlinearly. Non-dissipative wave-mean flow interactions are studied in two geophysical fluid problems. (i) Motivated by the open question of mesoscale energy transfer in the ocean, we study the interaction between a mesoscale mean flow and near-inertial waves. By applying generalized Lagrangian mean theory, Whitham averaging and variational calculus, we obtain a Hamiltonian wave-mean flow model which combines the familiar quasi-geostrophic model with the Young & Ben Jelloul model of near-inertial waves. This research unveils a new mechanism of mesoscale energy dissipation: near-inertial waves extract energy from the mesoscale ow as their horizontal scale is reduced by differential advection and refraction so that their potential energy increases. (ii) We study the interaction between topographic waves and an unidirectional mean flow at an inertial level, that is, at the altitude where the Doppler-shifted frequency of the waves match the Coriolis parameter. This interaction can be described using linear theory, using a combination of WKB and saddle-point methods, leading to explicit expressions for the mean-flow response. These demonstrate, in particular, that this response is switched on asymptotically far downstream from the topography, in contrast to what is often assumed in parameterisation.

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39

Smith, Teresa Clare. "Interpreting evidence from multiple randomised and non-randomised studies." Thesis, University of Cambridge, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319357.

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40

Kemel, Koen. "From mean-field hydromagnetics to solar magnetic flux concentrations." Doctoral thesis, Stockholms universitet, Institutionen för astronomi, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-80817.

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The main idea behind the work presented in this thesis is to investigate if it is possible to find a mechanism that leads to surface magnetic field concentrations and could operate under solar conditions without postulating the presence of magnetic flux tubes rising from the bottom of the convection zone, a commonly used yet physically problematic approach. In this context we study the ‘negative effective magnetic pressure effect’: it was pointed out in earlier work (Kleeorin et al., 1989) that the presence of a weak magnetic field can lead to a reduction of the mean turbulent pressure on large length scales. This reduction is now indeed clearly observed in simulations. As magnetic fluctuations experience an unstable feedback through this effect, it leads, in a stratified medium, to the formation of magnetic structures, first observed numerically in the fifth paper of this thesis. While our setup is relatively simple, one wonders if this instability, as a mechanism able to concentrate magnetic fields in the near surface layers, may play a role in the formation of sunspots, starting from a weak dynamo-generated field throughout the convection zone rather than from strong flux tubes stored at the bottom. A generalization of the studied case is ongoing.

At the time of the the doctoral defence the following paper was unpublished and had a status as follows: Paper nr 7: Submitted

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El-Ramahi, Razan S. "Isolation and characterization of proteins from defatted flaxseed meal." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=78355.

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Interest in flaxseed and products derived from flaxseed has increased considerably in the past decade. In the development of nutraceutical foods, several flaxseed components including lignans and alpha-linolenic acid, have been recognized to have health benefits. There are many patents and health claims to these components; however, relatively little research and information is found on flaxseed proteins. The objective of the present study was to isolate and characterize flaxseed proteins from defatted flaxseed meal.
Proteins were extracted from defatted flaxseed meal with NaOH. NaCl and NaCl/Papain. Protein solubility with these extractants ranged from 18 to 25%. Proteins were precipitated from the extracts using one or more of the following precipitation techniques; isoelectric precipitation (IP) gave yields and protein contents ranging between 22--25% and 67--73% respectively. Co-precipitation with soy and whey proteins gave yields of 26.95 and 35.78% respectively for a NaOH extract. Chemical hydrolysis of flaxseed meal with NaOH, NaCl and NaCl/Papain extraction and IP increased protein solubilization (35--43%) and protein yields (19--37%).
Proteins in the extracts and isolates were characterized by polyacrylamide gel electrophoresis (PAGE). Proteins extracted with NaOH and NaCl gave two bands by native-PAGE with molecular weights (MW) of 320 and 514KDa; proteins extracted with NaCl/Papain gave a single band at 188KDa. SDS-PAGE of isolates extracted with NaOH, NaCl and NaCl/Papain gave subunits with MW ranging from 6.5 to 56KDa. The major fractions isolated from NaOH-IP by RP-HPLC showed subunits with MW ranging from 6.5 to 40.1KDa by SDS-PAGE and 5.9 to 42.5KDa by ESI-MS. Subunits characterized by ESI-MS have not been reported previously in the literature.

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Hansen, Kai Victor. "Restaurant meal experiences from customers' perspectives : a grounded theory approach." Doctoral thesis, Örebro universitet, Institutionen för restaurang- och måltidskunskap, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-182.

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The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. In addition, a methodological paper has been written to illuminate central aspects of the method used in the dissertation. An explorative and qualitative approach was selected in the data collection, focus group interviews and semi-structured interviews of experienced restaurant customers from à la Carte restaurants were used and analysed within a modified grounded theory approach. The participants were from the cities of Oslo and Stavanger in Norway. The conceptual models in the four studies are first of all the result of the analysis of the data collected. The first study includes a conceptual model illustrating different aspects of the payment process of the bill; important aspects were expectations, sensibility, and reactions. It was demonstrated how a delay in the payment process had negative affects on the customers meal experiences. In the second study, the five important elements of customers’ meal experiences were: The core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. These five aspects were woven tightly together and the restaurant atmosphere occurred as the “glue” that connected the different meal experience aspects into a whole. The third study focused on the customers’ choices of restaurants, and the occasion occurred as an important element in the decision-making process of choosing a restaurant. The fourth study revealed which consumer values were important by restaurant visits, and identified 13 single values that were integrated into five consumer value categories: Excellence, harmony, emotional stimulation, acknowledgement, and circumstance value. The fifth paper provides a thorough discussion of the usefulness of the modified grounded theory applied in the studies. When an overall comparison of the different studies is made, there are several indications that the restaurant employees, and especially the waiting staff, represent the restaurant’s most important assets in the meetings with customers. Increasing the knowledge level of the staff about the customers seems to be an actual element, and thus education and training will be of great importance for development of the restaurant field.
Hensikten med denne avhandlingen har vært å øke kunnskapen omkring kunders oppfatninger i forhold til kommersielle måltider, og gjennom det, øke kunnskapen til restaurantnæringen om kundenes perspektiv. Avhandlingen er en artikkelbasert doktorgrad, og består av fire ulike studier knyttet til kunders måltidsopplevelser på à la Carte restauranter i to ulike byer i Norge. I tillegg er en metodeartikkel skrevet for å belyse sentrale metodiske aspekter som er viktige for å forstå de ulike deler av metoden som er benyttet. En eksplorativ og kvalitativ metodisk tilnærming til forskningsfeltet ble valgt, datainnsamlingen er basert på ulike typer intervjuer, fokusgruppe og seminstrukturerte intervjuer av erfarne restaurantgjester med ulike bakgrunn verdrørende deres måltidsopplevelser på à la Carte restauranter. De empiriske data er analysert ved bruk av en modifisert grounded theory tilnærming. Deltagerne i intervjuene kom fra to byer i Norge, Oslo og Stavanger. I alle fire studiene ble det utviklet konseptuelle modeller basert på de empiriske data som var samlet inn og tolket i de kvalitative intervjuene. De ulike modellene beskriver på hvert sitt sett ulike sider av kunders måltidsopplevelser på restauranter. Det første studiet inneholder en modell som beskriver ulike aspekter ved betalingsprosessen. Sentrale aspekter er forventinger, sensibilitet, og reaksjoner på betalingen av regningen på restaurant. I det andre studiet ble fem aspekter under måltidsopplevelsen utledet som viktige for restaurant gjestene: Kjerneproduktet, restaurantens interiør, det personlige service møtet, selskapet, og restaurantens atmosfære. Disse elementene henger tett sammen, og restaurantens atmosfære binder sammen de ulike delene til en helhetlig måltidsopplevelse. I den tredje studien var det kunders valg av restaurant som sto i fokus. Det ble avdekket at anledningen var svært viktig for kunders restaurantvalg. I den fjerde studien var det avdekningene av hvilke konsumentverdier som er sentrale for restaurantbesøk. Den femte studien foretar en gjennomgående diskusjon av den modifisert grounded theory tilnærmingen som blir benyttet i de fire andre studiene. Når funnene i de ulike studiene blir sammenholdt, kan en avlede at de restaurant ansatte, spesielt serveringspersonale, synes å være den mest kritiske ressursen for restauranten i møte med kundene. Utdanning og trening av personalet er derfor av stor viktighet for utviklingen av restaurantnæringen.

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Havens, David Loran Williams Harry. "Assessment of sediment runoff from natural gas well development sites." [Denton, Tex.] : University of North Texas, 2007. http://digital.library.unt.edu/permalink/meta-dc-3665.

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44

Eifert, Joseph Daniel. "Quality changes of aquacultured hybrid striped bass fillet meat resulting from reduction of post-harvest metabolism /." This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-08142009-040401/.

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Eifert, Joseph D. "Quality changes of aquacultured hybrid striped bass fillet meat resulting from reduction of post-harvest metabolism." Thesis, Virginia Tech, 1991. http://hdl.handle.net/10919/34536.

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Hybrid striped bass (Sunshine Bass) were raised in an indoor recirculating aquaculture system incorporating concrete culture tanks, sump tanks, rotating biological contactors and liquid oxygen injection and underground U-tubes for aeration. Fish were anesthetized by two methods after harvest to reduce metabolic activity. Hybrid striped bass were either held in cooled water or water with elevated CO₂ levels prior to sacrificing and filleting. Control fish were filleted immediately or three hours after harvest. The objectives of this study were to determine the effects of these treatments on fillet quality and to develop indicators of quality and shelf life. All fillets were stored at 1-4°C and tested over a 14-day period. Analyses included aerobic plate count, pH determination, texture measurements (Instron), color measurements (L* a* b* scale) and sensory panel evaluations of cooked portions for appearance, taste, odor and texture. Fillets of the cooled water treatment group had the highest pH and were significantly less firm (Instron). Log phase growth and the time for spoilage levels of microorganisms to grow were delayed one day in the CO₂ fillets. In addition, the CO₂ treated fillets were generally rated higher in sensory attributes than the other fillets, especially late in the test period.
Master of Science

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46

Thomas, Adele René. "Purification and characterisation of 20S proteasome from ostrich skeletal muscle and its role in meat tenderisation." Thesis, University of Port Elizabeth, 2004. http://hdl.handle.net/10948/320.

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The proteasome is renowned for its high molecular weight, multisubunit and mulicatalytic nature. One of its many suggested roles is the degradation of myofibrillar proteins, and therefore it has been proposed to play a role in the meat tenderisation process. The aim of this study was therefore to isolate, purify and characterise the 20S proteasome from ostrich skeletal muscle, with a view to ultimately investigating its role in the tenderisation process of ostrich meat. The 20S proteasome was successfully isolated and purified from ostrich skeletal muscle using Toyopearl Super Q-650S, Sephacryl S-300, hydroxylapatite and Mono Q chromatographies. The intact molecule showed a molecular weight of 725 K and a pI of 6.67. The subunits showed a molecular weight range of 22.2-33.5 K and a pI range of 3-9. 2D-PAGE revealed at least 14 polypeptides. The amino acid composition of the intact enzyme and of each of the eight subunits separating on SDSPAGE, as well as the N-terminal sequences of five of the eight subunits, were determined. The trypsinlike (Tr-L), chymotrypsin-like (ChT-L), peptidylglutamyl peptide hydrolase (PGPH) and caseinolytic activities showed pH optima of 11, 9, 7-8 and 10.3, and temperature optima of 40, 60, 70 and 60oC, respectively. The pH stability range for all four activities was 5-12. The ChT-L and PGPH activities showed thermostabilities up to 60oC, whereas the Tr-L and caseinolytic activities were stable up to 40o C. The enzyme showed complex kinetics. It was inhibited by the peptide aldehyde Z-LLL-CHO and cysteine protease inhibitors. Cations had negligible effects on the enzyme, excepting for Ca2+ and Mg2+. Of the detergents tested, SDS had the most potent stimulatory effect, particularly on the PGPH and caseinolytic activities. The fatty acid studies showed that unsaturation enhanced the ChT-L and the caseinolytic activities, while it completely suppressed the Tr-L activity. Heating at 60oC for 1-2 min stimulated the caseinolytic and PGPH activities. The studies on the role of ostrich skeletal muscle 20S proteasome in ostrich meat tenderisation suggested a definite but minor role of this enzyme, based on the fact that it remained active throughout the 12 days of storage of ostrich M. iliofibularis meat at 4oC and that it participated in myofibril degradation of post-mortem muscle, but to a small degree. These results support the proposal that the proteasome comes into play after the calpains have initiated degradation. However, there was a lack of improvement in tenderness values and minimal myofibrillar degradation over the 12-day storage period of the ostrich M. iliofibularis meat, leading to the conclusion that the tenderisation of this meat was incomplete after 12 days.

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Francisco, Alexandra Eduarda Amador de Oliveira. "Enhancing bioactive fatty acids of the meat from lambs reared in intensive systems through nutritional modulation." Doctoral thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2016. http://hdl.handle.net/10400.5/11705.

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Tese de Doutoramento em Ciências Veterinárias, especialidade de Produção Animal
alexandrafrancisco@sapo.pt
Ruminant meats are characterized by being rich in saturated fatty acids (SFA), particularly, and low in polyunsaturated fatty acids (PUFA), which is regarded as disadvantageous for humans. However, ruminant meats are also the dietary source of some bioactive health benefit fatty acids, including conjugated linoleic acid isomers (CLA) and long chain polyunsaturated fatty acids from the n-3 series (n-3 LC-PUFA). In the present thesis we have explored three nutritional strategies to improve the fatty acid (FA) profile of lamb meat, in order to maximize CLA and n-3 LC-PUFA content. Two experiments were conducted to evaluate the effects on lipid metabolism and fatty composition of meat from lambs intensively fattened of the i) dietary inclusion of Cistus ladanifer L. (C. ladanifer); ii) dietary supplementation with vegetable oils and iii) replacement of cereal grains by dehydrated citrus pulp (DCP) in diets. A global evaluation of the effects of the dietary treatments on production, meat quality and meat lipid composition, was achieved by recording the productive performance of lambs, carcasses composition, and determining analytically the fatty acid composition, oxidative stability and organoleptic quality of meat. Moreover, the expression of genes encoding Δ5-, Δ6- and Δ9-desaturases (FADS1, FADS2 and SCD) in longissimus muscle was also assessed. The first experiment, involved 54 Merino Branco lambs, and evaluated the effects of the dietary inclusion of C. ladanifer (rockrose) (Cistus) and of the lipid supplementation with a blend of linseed and soybean oil (2:1 vol/vol). Nine diets were formulated resulting from the combination between 3 levels of C. ladanifer inclusion (50, 100 and 200g/kg of dry matter (DM)) and 3 levels of oil supplementation ((0, 40 e 80g/kg DM)). On second experiment, 32 Merino Branco lambs were fed using diets containing 60g/kg DM of soybean oil and 50% of dehydrated lucerne, and there were evaluated the effects of C. ladanifer inclusion (0 vs 150g/kg) DM) and the replacement of cereal grains by DCP in the diets. On the first experiment, the diets did not affect animal´s growth. Lipid suplementation reduced DM intake, muscle proportion in the carcass and increased kidney knobb channel fat. Meat chemical and physical parameters were not influenced by the diets. The level of 100g/kg of C. ladanifer inclusion improved meat oxidative stability during 7 days of storage. The perception of off-flavours was higher and meat overall acceptability by the sensory panel was reduced with suplementation 8% oil blend. The increasing inclusion of C. ladanifer and oil in the diet act sinergetically on the 10t-18:1 in meat. C. ladanifer increased total amount and proportion of trans monoinsaturated FA (trans MUFA) and reduced the proportions of eicosapentaenoic (EPA) and docosapentaenoic (DPA) acids. The dietary suplementation with vegetable oil blend was a good strategy to improve nutritional value of meat, enhancing total amount of linolenic acid (18:3 n-3) and of n-3 PUFA, and reducing the proportion of SFA, which it was followed by an increment of the proportion of PUFA on lipid profile of intramuscular fat (IMF). The expression of the SCD mRNA increased with C. ladanifer but it was not correlated with the concentration of the Δ9-desaturase FA products. On the second experiment, DM intake increased with C. ladanifer, althought growth was not influenced by diets. Carcass composition was not affected by the dietary treatments, but an interaction between C. ladanifer and DCP was observed for dressing percentage. Dietary factors did not influence muscular pH, cooking losses, meat color and oxidative stability during storage. However, meat shear force increased with the adition of C. ladanifer to diets. Meat tenderness and juiciness were both reduced by C. ladanifer and DCP, but only C. ladanifer reduced meat overall acceptability assessed by the sensory panel. The inclusion of C. ladanifer to 1:1 forage to concentrate ratio diets enriched with soybean oil, reduced the occurrence of trans-10 shift, but did not increase 11t-18:1 and 9c,11t-18:2 concentrations on meat lipids. Trans fatty acids (TFA) were reduced by C. ladanifer inclusion in diets. Dehydrated citrus pulp improved meat nutritional value by increasing 18:3 n-3.
RESUMO - Enriquecimento em ácidos gordos bioactivos da carne de borrego de sistema intensivo através da modulação nutricional do metabolismo lipídico - A carne de ruminantes caracteriza-se por ser particularmente rica em ácidos gordos saturados (AGS) e pobre em ácidos gordos poliinsaturados (AGPI), o que é considerado como negativo para a dieta humana. Contudo, é também uma importante fonte de alguns ácidos gordos bioactivos benéficos para a saúde, como os isómeros conjugados do ácido linoleico (CLA) e ácidos gordos poliinsaturados de cadeia longa da família n-3 (n-3 CL-AGPI). Na presente tese explorámos três estratégias nutricionais de modo a melhorar o perfil lipídico da carne de borrego através do aumento do seu conteúdo em CLA e em n-3 n-3 CL-AGPI. Foram realizadas duas experiências nas quais os efeitos i) da inclusão de Cistus ladanifer L. (esteva); ii) da suplementação lipídica com óleos vegetais e iii) da substituição dos grãos de cereais por polpa de citrínos desidratada (PCD) no metabolismo lipídico e na composição em ácidos gordos da carne de borrego de sistema intensivo de engorda foram avaliados. A avaliação integrada dos efeitos dos tratamentos no desempenho produtivo, foi efectuada registando-se a ingestão de matéria seca (MS), ganho médio diário e composição das carcaças dos borregos, assim como a qualidade física e sensorial da carne e a sua composição em ácidos gordos e níveis de expressão dos genes que codificam para as Δ5, Δ6 e Δ9-desaturases (FADS1, FADS2 e SCD mRNAs). No primeiro ensaio, que envolveu 54 borregos Merino Branco avaliámos a inclusão, na dieta, de Cistus ladanifer (esteva), e da suplementação lipídica constituída por uma mistura de óleo de linho e de soja (2:1 vol/vol). Para tal foram formuladas 9 dietas que resultaram da combinação entre 3 níveis de inclusão de C. ladanifer (50, 100 e 200g/kg de matéria seca (MS)) e 3 níveis de suplementação lipídica (0, 40 e 80g/kg de MS). No segundo ensaio, utilizaram-se 32 borregos alimentados com dietas contendo 50% de luzerna desidratada e 60g/kg MS de óleo de soja, e avaliaram-se os efeitos da inclusão de C. ladanifer (0 vs 150g/kg) de MS) e da substituição dos grãos de cereais por polpa de citrínos desidratada (PCD) nas dietas. No primeiro ensaio, os tratamentos não afectaram o crescimento dos animais. O óleo reduziu a ingestão de MS, a proporção de músculo da carcaça e aumentou a quantidade de gordura pélvica e renal. As caraterísticas físicas e químicas da carne não foram afectadas pelas dietas. O nível de 100g/kg de esteva melhorou a estabilidade oxidativa da carne durante o armazenamento de 7 dias. A percepção de off-flavours foi superior e a aceitação global por parte do painel de provadores foi inferior para a suplementação com 8% de óleo. A inclusão de C. ladanifer potenciou o aumento de 10t-18:1 na carne induzido pelo óleo. Com a inclusão de C. ladanifer nas dietas aumentou a quantidade total e proporção de ácidos gordos monoinsaturados trans (TransAGMI) e diminuiram as proporções dos ácidos eicosapentaenoico (EPA) e docosapentaenoico (DPA). A suplementação das dietas com a mistura de óleos vegetais foi uma boa estratégia para melhorar o valor nutricional da carne, permitindo um aumento da quantidade total de ácido linolénico (18:3 n-3) e n-3 AGPI, e a redução da proporção de AGS acompanhada de um aumento da proporção de AGPI no perfil lipídico da gordura intramuscular. A expressão do mRNA do gene SCD aumentou com a inclusão de C. ladanifer nas dietas. No segundo ensaio, a ingestão de MS aumentou com a inclusão de C. ladanifer, embora o crescimento não tenha sido influenciado pelas dietas. A composição da carcaça não foi afectada pelos tratamentos, mas verificou-se uma interacção entre a inclusão de esteva e a de PCD que afectou o rendimento da carcaça. Os factores em estudo não influenciaram o pH muscular, as perdas por cozedura, a cor da carne e a sua estabilidade oxidativa. No entanto, ocorreu um aumento da força de corte da carne com a adição de C. ladanifer às dietas. A tenrura e a suculência da carne sofreram uma diminuição com a inclusão de C. ladanifer e de PCD nas dietas, no entanto a aceitação global da carne pelo painel de provadores apenas foi diminuída com C. ladanifer. A inclusão de C. ladanifer a dietas com uma relação de forragem: concentrado de 1:1 e enriquecidas com óleo de soja, reduziu a ocorrência do trans-10 shift, embora não tenha aumentado os teores de 11t-18:1 e de 9c,11t-18:2 na fracção lipídica da carne. O total de ácidos gordos trans (AGT) na carne foi reduzido pela inclusão de esteva nas dietas. A PCD melhorou o valor nutricional da gordura da carne de borrego, aumentando a concentração em 18:3 n-3.

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48

Schilling, Mark Wesley. "Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat Adjuncts." Diss., Virginia Tech, 2002. http://hdl.handle.net/10919/28391.

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Abstract:

Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle differing in amount of modified food starch (MFS), sodium caseinate (SC), and soy protein concentrate (SPC). Response Surface Methodology was utilized to determine the effects of these adjuncts on water holding capacity, color, and texture. Both RFN pork and PSE pork were selected based on visual color for the following five treatments for processing: 100 % PSE, 75% PSE +25 % RFN, 50 % PSE+ 50 % RFN, 25 % PSE +75 % RFN, and 100 % RFN. Fifteen ingredient combinations for each PSE and RFN treatment combination yielded 75 treatments per replication. Three replications of each treatment were completed. Chemical composition and color of raw materials also were measured and used as covariates to determine their effect on the above-mentioned responses. Utilization of SC decreased (p<0.05) cooking loss, lightness, and cohesiveness. SPC incorporation decreased (p<0.05) cooking loss, cohesiveness, and redness, and MFS inclusion decreased (p<0.05) expressible moisture and cohesiveness. Utilization of SC and MFS increased (p<0.05) redness and SPC incorporation increased (p<0.05) yellowness. Results indicated that combining soy protein concentrate and modified food starch together in formulations demonstrated the greatest potential of these adjuncts to improve water binding, color, and texture in pale, soft, and exudative pork. Utilization of combinations of these adjuncts demonstrates potential to improve protein functionality in PSE as well as RFN pork. This research also demonstrated that diluting RFN pork with no more than 25 % PSE pork allows the formation of a high quality boneless deli ham roll.
Ph. D.

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Font, Morales Laura. "Melt inclusions from the Southwest Indian Ridge and Reykjanes Ridge : insights into melt extraction and magma chamber processes." Thesis, University of Southampton, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.274582.

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50

White, Brian Dale Driver Simon. "Identifying changes in resilience during rehabilitation from a spinal cord injury." [Denton, Tex.] : University of North Texas, 2008. http://digital.library.unt.edu/permalink/meta-dc-6039.

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Dissertations / Theses on the topic 'Frog meat'

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