Dissertations / Theses on the topic 'Abattoirs'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'Abattoirs.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
Yiu, Wing-chun, and 姚榮春. "Waste management in Hong Kong abattoirs." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B3125391X.
Full textYiu, Wing-chun. "Waste management in Hong Kong abattoirs /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B18735496.
Full textSurer, Jean-Marie J. "Epuration des eaux résiduaires des abattoirs /." [S.l : s.n.], 1986. http://www.ub.unibe.ch/content/bibliotheken_sammlungen/sondersammlungen/dissen_bestellformular/index_ger.html.
Full textAu, Fung-yee Belinda, and 區鳳儀. "A study of the privatization of the Urban Council abattoirs." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1994. http://hub.hku.hk/bib/B31964394.
Full textAu, Fung-yee Belinda. "A study of the privatization of the Urban Council abattoirs." [Hong Kong] : University of Hong Kong, 1994. http://sunzi.lib.hku.hk/hkuto/record.jsp?B1376231X.
Full textLeask, Heather. "The employment of women in the British meat industry." Thesis, University of Warwick, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342680.
Full textMolapo, Ntahli Ashley. "Waste handling practices in the South African high-throughput poultry abattoirs." Thesis, Bloemfontein : Central University of Technology, Free State, 2009. http://hdl.handle.net/11462/36.
Full textThe production of poultry meat at abattoirs implies a tremendous amount of organic matter that requires environmentally and biologically safe disposal or utilisation. As a result, waste management is a concern in poultry abattoirs worldwide. Problems with proper storage, handling, management and utilisation of by-products have come to the forefront in planning, establishing and operating of poultry abattoirs. The rationale for this study centres on the need for the review of poultry abattoir waste management practices, by-product production and environmental implication at South African high-throughput abattoirs. The need for this review stems from the rapid growth of the poultry industry over the past ten years. The industry has responded to this growing demand with larger and faster processing lines and more employees. This has led to the generation of high loads of waste material associated with negative environmental impacts. Poultry waste is of great concern as it plays a major role in environmental affairs over and above the present crisis with waste in South Africa, especially in rural and peri-urban areas. The primary objectives of the study were to identify the existing waste management practices in relation to the sources, type of waste material generated, and the methods of handling (collection, storage and disposal) as well as to ascertain whether there is any in-house treatment methods practised. In addition, to identify any environmental impacts resulting from waste management practices. To obtain data, site visits were conducted countrywide and abattoir personnel were interviewed through a questionnaire, in detail about the operation and waste management practices of their respective abattoirs. Their experiences in the industry regarding waste management were determined as well. From a total of thirty-four registered and operating high-throughput poultry abattoirs, twenty-six (76.4%) were visited. Huge amounts of wastes are generated at South Africa high-throughput poultry abattoirs, and these amongst others includes blood, feathers, feet, intestines, trimmed meat off-cuts, faecal matter, condemned chickens and waste-water. Waste handling practices varies according to abattoir preferences. Different collection facilities are used for different types of waste, 50 - 750_ containers and blood troughs are used for blood (table 4.5), crates, wheelie bins, conveyors, black rubbish bags for feathers (table 4.6). Waste is either stored at the dirty area of the abattoir or in an open space next to the abattoir under strict supervision prior to disposal or by-product processing. Since not all abattoirs dispose off generated waste, some abattoirs have by-products processing facilities either on site or outside abattoir premises. Examples of by-products produced (table 4.3) include poultry (carcass) meal, feather meal, poultry oil and blood meal. Disposal methods used differs from burial, rendering, land application, municipal landfill, collection by farmers (animal feeding), burning, composting depending on waste type. It should however be noted that some of disposal method used are not legally approved in South Africa although legally permitted in other international countries as per literature review. Three environmental implications were identified by the respondents included in the study (table 4.14) and these included air pollution, water pollution and land/soil pollution. Recommendations are made to encourage the safe disposal of abattoir waste, minimisation of environmental implications and to limit the methods of disposal to those that are internationally permitted and suggested.
Govender, R., and E. M. Genis. "Advancing the hygiene management system at red meat abattoirs in Gauteng." Journal for New Generation Sciences, Vol 8, Issue 1: Central University of Technology, Free State, Bloemfontein, 2010. http://hdl.handle.net/11462/550.
Full textDirect control by government over abattoirs shifted in the late 1980s through privatisation. The legislated food safety system, namely the Hygiene Management System (HMS), coupled with the Hygiene Assessment System (HAS) attempted to address problems of control. The responsibility to implement and maintain these systems is now the responsibility of abattoir operators who must ensure that meat is processed within the risk-based HMS. However requirements for the HMS are scattered throughout legislation, government policies and guideline documents. The research aim was to suggest themes toward the development of an implementation guideline document for HMS implementation by conducting gap assessment audits at abattoirs using the Hygiene Assessment System (HAS).
Maurer, Patric, Ernst Lücker, and Katharina Riehn. "Slaughter of pregnant cattle in German abattoirs – current situation and prevalence." Universitätsbibliothek Leipzig, 2016. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-205242.
Full textPeyrat, Marie-Bénédicte. "Étude de l’influence du nettoyage et de la désinfection et des procédés d’abattage en abattoir de volailles sur le niveau de résistance aux antibiotiques des campylobacters." Rennes 1, 2007. http://www.theses.fr/2007REN1S038.
Full textCampylobacter is a common cause of human bacterial enteritis and consumption of poultry products is a major source of human infection. It has been suggested that disinfectants and environmental stress can lead to changes in the nature and scale of antibiotic resistance expressed by bacteria. In order to investigate this hypothesis, sampling of poultry and environment in 4 unrelated slaughterhouses were conducted. Minimal inhibitory concentrations (MIC) against 6 antibiotics and 2 disinfectants were measured for all the isolates collected. Genotype profile of selected isolates collected after cleaning and disinfection and from poultry carcasses was done by PCR-restriction fragment length polymorphism of P/fla///gyr/A and /fla/A genes. Our results indicate that campylobacter is able to survive overnight on surfaces of poultry slaughterhouses and that these strains may contaminate carcasses during the slaughter process. Our results also suggest that cleaning and disinfection procedures and shlaughter procces don’t lead to increase antibiotic resistance in campylobacter
Govender, R. "Advancing the hygiene management system at poultry abattoirs in Gauteng, South Africa." Journal for New Generation Sciences, Vol 10, Issue 3: Central University of Technology, Free State, Bloemfontein, 2012. http://hdl.handle.net/11462/618.
Full textThe Meat Safety Act, Act 40 of 2000 compels all registered abattoirs in South Africa to implement and maintain a Hygiene Management System (HMS) to ensure the safe processing of meat. The HMS is a basic food safety system that focuses on process standards that are designed to reduce the risk of contamination of meat and meat products during processing. Part of the Poultry regulations provide the requirements of HMS and were published by government on the 24th of February 2006. However, no guidelines were published or made available to poultry abattoir operators on how to interpret and implement the requirements of the HMS. The aim of this research was to determine the extent of HMS implementation at poultry abattoirs in Gauteng. The intention was to identify short comings, if any, within implemented HMSs with the intention of promoting compliance. This was achieved by developing common themes from research audit findings. These themes were then used to suggest critical areas that should be addressed during the development of an HMS implementation guideline document.
Philipp, Élisabeth. "Approvisionnement de Paris en viande : entre marchés, abattoirs et entrepôts 1800-1970." Paris, CNAM, 2004. http://www.theses.fr/2004CNAM0445.
Full textThe evolution of the Paris meat business activity, its markets, slaughterhouses and warehouses, is intrinsically part of the city’s industrial history. The history of Paris’ meat supply reflects the transformation of a sector of the agroalimentary industry driven by two objectives: feed a growing, increasingly urban population spreading across the developing city; provide the industry with meat-offing by products for use as raw materials in agroalimentary and chemical industries. The progressive development of the network and its disappearance from historical locations has provided the opportunity to study readily observable patterns: the geographical spreading of meat professionals and the diversification of their strategies in production sites, under an set of rules evolving in response to urban health and safety regulations, and in particular meat conservation regulations. This aspect is still crucial today
Katsande, T. C., and R. Govender. "A microbiological survey of fresh meat processed at abattoirs in Gauteng, South Africa." Journal for New Generation Sciences, Vol 12, Issue 2: Central University of Technology, Free State, Bloemfontein, 2014. http://hdl.handle.net/11462/659.
Full textThe abattoir Hygiene Management System (HMS) was regulated in South Africa under the Meat Safety Act 40 of 2000. Presently, there is no national regulated microbiological standard to compare against meat tested at abattoirs as an indicator of good hygiene practices. The aim of the study was to establish a provincial guideline for a microbiological baseline. This may be used to verify the performance of the implemented HMS. Thirty red meat and twenty-two poultry abattoirs were sampled to determine baseline Total Bacterial Counts (TBCs). The results of this study were compared to standards presently used in the United Kingdom (UK). The results compared favourably.
Petitclerc, Anne. "Contribution à la valorisation des déchets d'abattoirs au Sénégal par fermentation méthanique." Châtenay-Malabry, Ecole centrale de Paris, 1985. http://www.theses.fr/1985ECAP0027.
Full textDugué, Bernard. "Intervention ergonomique dans un abattoir multi espèces : de l'état des lieux à la conduite de projets : les apports de l'ergonomie à l'analyse des processus de négociation collective d'entreprise /." Bordeaux : Université Victor Segalen-Bordeaux 2-ISPED, Laboratoire d'ergonomie des systèmes complexes, 1999. http://catalogue.bnf.fr/ark:/12148/cb37652541v.
Full textHlasa, Mahali Amelia. "The characterisation of noise levels in various throughput abattoirs during the slaughtering of different species." Thesis, Bloemfontein : Central University of Technology, Free State, 2006. http://hdl.handle.net/11462/68.
Full textOccupational noise affects industries in many countries around the world, and there is strong evidence from previous research linking it to noise-induced hearing loss (NIHL). More than 30 million workers in the United States of America alone were exposed to hazardous noise at the workplace before 1998. In South Africa, workers are not supposed to be exposed to a noise rating limit at or above 85dB(A). Abattoir employees are subjected to high noise levels when compared to the occupational noise rating limit of 85dB(A). Noise is generated from various mechanised and manual processes and activities in the abattoir during the slaughter of different animal species. Noise sources include conveyers, circular saws, air conditioners and pumps, pneumatic and other mechanical equipment. The aim of this study was to characterise noise exposure in different grades of abattoirs during the slaughter of cattle and sheep. The grading of abattoirs was previously done according to Grade A-E. Grade A-C is now referred to as high throughput abattoirs while Grade D and E are referred to as low throughput abattoirs. Personal and environmental noise exposure levels of workers in Grade A, C and D abattoirs in the Free State were therefore investigated. Noise measurements were done in accordance with the methods stipulated in the South African National Standards (SANS) Code of Practice 10083. Environmental and personal sampling were conducted with a calibrated Type 1 Quest integrated sound level meter (ISLM) and a Quest noise dosimeter respectively. Calibration was checked before and after taking measurements to ensure reliability and validity of results. The average noise exposure level in the high throughput abattoirs was above the recommended standard of 85dB(A). In the low throughput abattoirs the noise exposure levels were below this level. There were no statistically significant differences between the noise exposure levels during the slaughter of different species (P>0.05), or between Grade A and Grade C (P>0.05). There was a statistically significant difference (P<0.05) however between Grade A and Grade D noise exposure levels. The results indicate that workers in Grade A and C abattoirs are exposed to unacceptable noise levels. Further research is recommended to include all categories of abattoirs and to determine the impact of noise exposure on the worker’s hearing in order to develop strategies to protect employees from the effects of excessive exposure to noise.
Salvat, Gilles. "Développement de quelques outils nécessaires à l'application de la méthode HACCP dans les abattoirs de volailles." Brest, 2011. http://www.theses.fr/1997BRES2031.
Full textHaddad, Pierre. "L'affaire de la Villette : défaite de la technique ou de l'imagination ? /." [S.l.] : [s.n.], 1990. http://catalogue.bnf.fr/ark:/12148/cb354860674.
Full textPujol-Dupuy, Céline. "Analyse et modélisation des données d’inspection en abattoir dans l’objectif de contribuer à la surveillance épidémiologique de la population bovine." Thesis, Lyon 1, 2014. http://www.theses.fr/2014LYO10335/document.
Full textThe slaughterhouse is a unique dedicated vantage point from which to observe bovine health, making it possible to consider implementation of bovine surveillance based on meat inspection data. But the exploitation of these data for epidemiological purposes is not without difficulties (data complexity, large number of cattle movements from birth to slaughter). In order to deal with the data complexity issue, a statistical approach (multiple factor analysis in combination with clustering methods), in addition to the gathering of expert opinions, enables us to create a typology of the lesions detected at the slaughterhouse. Approximately ten lesion groups were identified which cover various areas including animal heath, animal welfare and public health. Meat inspection data can be used for the surveillance of targeted diseases such as bovine cysticercosis. Robust surveillance indicators have been created to enable prevalence comparisons of this zoonosis over time and space. An innovative approach that takes into account uncertainty regarding the location where the animal became infected was implemented to identify areas of higher risk of infection. A similar method could be used for the implementation of a future risk-based meat inspection initiative so as to improve meat inspection efficiency. The use of meat inspection data for the implementation of a syndromic surveillance system was investigated using a temporal analysis of the weekly proportion of whole carcass condemnations, and assessment of the performance of several algorithms for temporal aberration detection was conducted on simulated data
Verhoef, Geoffrey D., and mikewood@deakin edu au. "An experimental study of abattoir wastewater treatment from an economic perspective." Deakin University. School of Ecology and Environment, 2002. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20060728.094000.
Full textVilleneuve-Tremblay, Kevin. "Leviers, obstacles et répertoire de l’action syndicale sur la charge de travail : le cas des abattoirs de porc québécois." Master's thesis, Université Laval, 2020. http://hdl.handle.net/20.500.11794/66821.
Full textMuller, Séverin. "Sociologie du risque sanitaire dans les abattoirs : des établissements municipaux aux sites industriels de 1869 à 2000." Paris 8, 2001. http://www.theses.fr/2001PA082008.
Full textRoberts, H. A. "Problems and solutions of waste handling practices at red meat abattoirs in the Free State province, South Africa." Interim : Interdisciplinary Journal: Vol 9, Issue 1: Central University of Technology Free State Bloemfontein, 2010. http://hdl.handle.net/11462/345.
Full textThe waste management practices used at red-meat abattoirs in the Free State province for disposal of condemned products generated in abattoirs and the problems associated with the different waste disposal methods were investigated. Problems caused by various products generated at abattoirs. such as abattoir waste water, blood, stomach contents, manure, whole carcasses, fetuses and all products unsuitable for human consumption requiring disposal were identified. Recommended solutions took into account the most effective handling manner, causing minimum environmental pollution, reducing any health risks to communities, and converting condemned products into value-added by-products by changing certain waste management processes / strategies. The handling of waste, specifically of condemned products, at 78 red meat abattoirs was analysed.
Nyamakwere, Faith. "Microbiological analyses of beef slaughtering process and meat safety knowledge of handlers at selected high and low thoughput abattoirs." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/2238.
Full textGana, Shalati. "Evaluation of implementation of food safety legislation in the red meat abattoirs of Mopani District, Limpopo Province, South Africa." Thesis, University of Limpopo, 2014. http://hdl.handle.net/10386/1349.
Full textIntroduction: To evaluate the food safety legislation (FSL) implementation in the red meat abattoirs of Mopani district in Limpopo Province, South Africa. Method: A cross sectional survey was conducted. Sampling: A questionnaire was distributed to abattoir managers of various red meat abattoirs. From 16 abattoirs with a population 169, a sample of 22 was selected. Results: The study revealed that 77% managers were male. Majority of managers were aged 40 and 59 years. Work experience was between 20 to 25 years. Educational background: thirty seven percent (37%) of managers hold certificates on various disciplines, mostly not food safety related. Fifty-four percent (54%) managers did not have food safety knowledge. Fifty-nine percent (59%) abattoirs did not comply with food safety practices. Twenty seven percent (27%) of the structures did not comply with R.1072. The pieces of FSL were less implemented by DoH&SD and DTI. Hygiene Management Systems showed slow progress. Sixty-four percent (64%) abattoirs did not receive training on HMS and PRPs. Very few abattoirs had multi-disciplinary skilled personnel to implement FSL. Abattoirs were reluctant to financial commitment to implement FSL. Eighty two percent (82%) of abattoirs did not involve all stakeholder during planning and decision making process. Conclusion: The red meat abattoirs of Mopani district did not comply with all standards and requirements of food safety legislation. Factors such as educational background in basics of food safety principles, involvement of role players during implementation process, prevented successful implementation of food safety legislation in the red meat abattoirs of Mopani district. Food safety knowledge and practices of management and malpractice of FSL were determined, results showed that majority lack adequate food safety knowledge and poor food safety practices were identified. One of the recommendation was to establish FSL enforcement forum to develop a FSL strategy.
Dromigny, Éric. "Les bactéries du genre campylobacter à l'abattoir : étude chez la dinde et les animaux de boucherie et de charcuterie." Lyon 1, 1986. http://www.theses.fr/1986LYO11716.
Full textBouvet, Jérôme. "Identification du danger lié aux Escherichia coli vérotoxiques (VTEC) et à Escherichia coli O157-H7 en abattoir et découpe de porc." Lyon 1, 2002. http://www.theses.fr/2002LYO10062.
Full textLeconte, Danielle. "Contribution à l'étude de la valorisation du cruor des abattoirs : application de l'ultrafiltration à la préparation d'hydrolysats peptidiques à partir de l'hémoglobine bovine." Compiègne, 1989. http://www.theses.fr/1989COMPD159.
Full textMonaghan, Áine Marie. "Investigations on the serotypes and virulence profiles of non-O157 Shiga-toxin producing Escherichia coli (STEC) and Enteropathogenic Escherichia coli (EPEC) isolated from bovine farms and abattoirs." Thesis, Ulster University, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.695311.
Full textGautier, Amandine. "Douleurs en chaîne : une approche multi-niveaux de la santé au travail des agents de l’État en abattoir." Thesis, Lyon, 2017. http://www.theses.fr/2017LYSE2141.
Full textThis thesis considers the occupational health of public officials in slaughterhouses in its multi-dimensionality. It provides an analysis of work in the public sector, not only from its institutional framework, but also from the many interactions, often interdependent, between the activity, the organizations and the trajectory of food safety policy. It undermines both the presumption of quality at work in the public sector and the strong tightness of this sector. It shows how pain is negotiated, between daily activity and occupational disease reporting and reclassification schemes. From the 2000s, a growing proportion of officials in slaughterhouses suffered from musculoskeletal disorders. MSDs are an opportunity for middle management to negotiate with slaughterhouses, but also to state the "real work" of slaughterhouse agents. The agenda setting of the occupational health of the agents affected in the slaughterhouses arises in the context of redefining the missions of the State and the evolutions of the food safety policy contribute sometimes to make emerge health at work, to overshadow it by leaving aside the question of the future of those officials whose missions evolve and whose profession is liable to disappear. At the crossroads between the sociology of professions, occupational health and the sociology of public action, the analysis framework proposes to articulate the regulations related to health and working conditions to those of the activity and the profession of inspector himself
Haddad, Pierre. "Les chevillards de la Villette : naissance, vie et mort d'une corporation." Paris 10, 1995. http://www.theses.fr/1995PA100051.
Full textHis research examines the now extinct corporation of la Villette wholesale butchers. Having almost all of the general syndicate of wholesale meat trade archives at my disposal, I attempted to describe the enclosed world of the abattoirs, gathering inspiration from experience. The first part of the work is a brief history of the ancient Parisian abattoirs I then move on to the heart of the matter : "the wholesale selling of meat", I explain who la Villette's wholesale butchers were, their role in the meat sector, their mentality and their behaviour, attempting to reproduce the general atmosphere at la Villette by showing the corporation's concerns relating to all the major events shaping our country's history. My research spans the period from the birth of wholesale butchers around 1829 to the closure of the meat complex in march 1974. I wondered what would have happened hadn't the state decided to change the modernisation procedure at la Villette abattoirs into a vast undertaking comprising a prototype abattoir and a huge sale-room unparalleled in the world. Didn’t the authoritarian closure of the cattle market and the abattoir simply hasten the disappearance of a corporation already condemned by the large and sudden changes in 1970 (development of cooperative circuits, industrial slaughter and superlaket) which it wasn't ready for? I end study by attempting to answer this question
Sion, Ludivine. "Bio production à l’échelle pilote d’un hydrolysat peptidique à partir de sang entier bovin et porcin pour l’industrie du Petfood et l’alimentation animale : Identification et caractérisation des peptides actifs." Thesis, Lille, 2019. http://www.theses.fr/2019LIL1R023.
Full textRaw blood from slaughterhouses is an important source of proteins. This co-product, currently undervalued, is mainly composed of hemoglobin, a protein rich in active peptides such as antimicrobial peptides, after hydrolysis by porcine pepsin.The aim of this thesis is to propose a new strategy for the valorization of whole blood, without plasma-cruor separation. Preservation of identified bioactive peptides by pepsic hydrolysis of purified hemoglobin is required. This new way of blood valorization, developed and then optimized at laboratory scale, has been technologically transferred on a pilot scale (80 L).The pepsic hydrolysis of 70% bovine 30% porcine blood was first developed at 1% (w/v) of hemoglobin (23°C, 200 mL). This hydrolysis has demonstrated the coexistence of zipper and one by one enzymatic mechanism for the appearance of the peptide population. Hydrolysis parameters (hemoglobin concentration, industrial grade pepsin, enzyme-substrate proportion, acid allowing the sustainability of the hydrolysis pH and hydrolysis time) were optimized by fixing a complete discoloration of the hydrolysate as well as the preservation of the peptide population.The bioactive hydrolysate thus obtained contains antimicrobial and antioxidant properties. Mass spectrometry analysis has shown the hydrolysate composition in terms of peptides derived from hemoglobin. No mass above 10 kDa have been found, providing it with a good digestibility: its use in pet food as a food supplement seems promising
Ramrajh, Shashikala. "Participatory risk assessment for harvesting of impala (Aepyceros melampus) and the distribution of by-products." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/26362.
Full textDissertation (MMedVet)--University of Pretoria, 2012.
Paraclinical Sciences
unrestricted
Sion, Ludivine. "Bio production à l’échelle pilote d’un hydrolysat peptidique à partir de sang entier bovin et porcin pour l’industrie du Petfood et l’alimentation animale : Identification et caractérisation des peptides actifs." Electronic Thesis or Diss., Université de Lille (2018-2021), 2019. http://www.theses.fr/2019LILUR023.
Full textRaw blood from slaughterhouses is an important source of proteins. This co-product, currently undervalued, is mainly composed of hemoglobin, a protein rich in active peptides such as antimicrobial peptides, after hydrolysis by porcine pepsin.The aim of this thesis is to propose a new strategy for the valorization of whole blood, without plasma-cruor separation. Preservation of identified bioactive peptides by pepsic hydrolysis of purified hemoglobin is required. This new way of blood valorization, developed and then optimized at laboratory scale, has been technologically transferred on a pilot scale (80 L).The pepsic hydrolysis of 70% bovine 30% porcine blood was first developed at 1% (w/v) of hemoglobin (23°C, 200 mL). This hydrolysis has demonstrated the coexistence of zipper and one by one enzymatic mechanism for the appearance of the peptide population. Hydrolysis parameters (hemoglobin concentration, industrial grade pepsin, enzyme-substrate proportion, acid allowing the sustainability of the hydrolysis pH and hydrolysis time) were optimized by fixing a complete discoloration of the hydrolysate as well as the preservation of the peptide population.The bioactive hydrolysate thus obtained contains antimicrobial and antioxidant properties. Mass spectrometry analysis has shown the hydrolysate composition in terms of peptides derived from hemoglobin. No mass above 10 kDa have been found, providing it with a good digestibility: its use in pet food as a food supplement seems promising
Ibrahim, Daniel Boabaid. "Avaliação da técnica de coloração AgNOR em células saudáveis de testículo de ovinos." Universidade do Oeste Paulista, 2012. http://bdtd.unoeste.br:8080/tede/handle/tede/270.
Full textThe silver staining technique for AgNOR nucleolar organizer regions (NORs) is characterized by marking proteins linked to the ribosomal ribonucleic acid, evaluating cell proliferation. The aim was to study the validity of the AgNOR staining technique in the testicular cell proliferation in crossbred ovine. Was used treis pairs forty crossbred sheep testes between six and ten months old.Wilcoxon and Spearman tests were used with a significance level of 5%. The mean NORs count in cells of the gonads right and left were respectively: spermatogonia (8.77±1.14 and 9.04±0.96), spermatocyte (4.99±2.00 and 6.20±2.07, P<0.05), Leydig (8.05±2.82 and 7.89±2.29) and Sertoli cells (8.07±1.88 and 7.61±2.16; P<0.05). There was a correlation between the mean values for right and left sides for the number of NORs (P<0.05) between Leydig x spermatocytes (0.49); spermatocytes x Sertoli (0.49) and Sertoli x Leydig (0.96). The study demonstrates that the AgNOR staining technique is indicated to evaluate the cell proliferative potential in ovine testis with practical implementation and low cost.
A coloração pela prata das regiões organizadoras de nucléolos (NORs) é caracterizada por marcar proteínas ligadas ao ácido ribonucléico ribossômico, avaliando a proliferação em células normais ou neoplásicas. O objetivo do trabalho foi estudar em testículos de ovinos obtidos em matadouro a validade do uso da técnica de coloração AgNOR na proliferação de células saudáveis da linhagem espermatogênica. Utilizou-se 43 pares de testículos de ovinos mestiços entre seis e 10 meses de idade. Testes de Wilcoxon e Spearman foram empregados, com nível de 5%. As médias das NORs nas células das gônadas direita e esquerda foram respectivamente: espermatogônia (8,77±1,14 e 9,04±0,96), espermatócito (4,99±2,00 e 6,20±2,07; P<0,05), Leydig (8,05±2,82 e 7,89±2,29) e Sertoli (8,07±1,88 e 7,61±2,16; P<0,05). Houve correlação (P<0,05) entre os lados para o número de NORs: espermatócito x Leydig (0,49); espermatócito x Sertoli (0,49) e Leydig x Sertoli (0,96). Conclui-se ser válido o emprego da técnica AgNOR para avaliar o potencial proliferativo das células saudáveis em testículos de ovinos com prática execução e baixo custo.
Przybylski, Rémi. "Stratégie de production, de fractionnement et de valorisation du peptide antimicrobien α137-141 à partir de l’hémoglobine et du cruor bovins." Thesis, Lille 1, 2016. http://www.theses.fr/2016LIL10028/document.
Full textBovine cruor, a slaughterhouse by-product, is mainly composed by hemoglobin which is a rich source of antimicrobial peptides obtained by pepsic hydrolysis. The goal of this thesis is to valorize cruor by producing, separating and applying an antimicrobial peptide (α137-141) as a natural preservative on meat. Cruor hydrolysis showed the same enzymatic mechanism zipper and the same peptide production as observed during purified hemoglobin hydrolysis with the used parameters (pH 3.5, 23°C, E/S = 1/11). Hydrolysis produced rapidly the α137-141 and was carried out at high hemoglobin concentrations (1, 2, 5 and 8% w/v). Several hydrolysis degrees (DH) were investigated on the selective α137-141 separation by electrodialysis with ultrafiltration membranes (EDUF). The results showed that the most appropriated DH was of 5% to enrich fractions in α137-141. After that, the increase of α137-141 purity was studied by pH controlling. The best control was at pH 9 with a α137-141 purity increase of 75-folds. Then, the increase of feed peptide concentration (from 1 to 8% w/v) was studied on the α137-141 recovery to obtain the best by-product valorization. The 8% feed peptide concentration allowed a recovered concentration increase of 4-folds. This fraction was applied on meat as preservative and showed powerful antimicrobial effects against bacteria, yeasts and molds during 14 days under 4°C and a reduction of lipid oxidation to protect meat against rancidity. These effects were close to those of butylated hydroxytoluene (BHT), known to protect food, and showed that the fractions enrich in α137-141 by EDUF would be promising and natural preservative to protect meat and its derivatives
陳明昕 and Ming-yan Chan. "Sheung Shui abattoir." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31982256.
Full textChan, Ming-yan. "Sheung Shui abattoir." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25949469.
Full textIncludes special study report entitled: Odour pollutant emissions control methodologies: for an abattoir and other applications. Includes bibliographical references.
Hedhili, Karima. "L’hydrolyse pepsique de l’hémoglobine bovine pure ou dans le cruor bovin (un coproduit d’abattoir) : modélisation des cinétiques d’apparition des peptides antibactériens obtenus et étude de leur valorisation." Electronic Thesis or Diss., Lille 1, 2014. http://www.theses.fr/2014LIL10075.
Full textThe pepsin hydrolysis of purified bovine hemoglobin or from a co-product of slaughterhouses: cruor, can be considered as an important route for obtaining antibacterial peptides. A kinetic study has allowed us to control the hydrolysis and to determine a mathematical model able to predict the concentration of each antibacterial peptides of two families of peptides α 1-32 and α 107-141 and those of an interval of temperature 15-37°C, of pH 3,5-5,5 and ratio enzyme/substrate of 1/5-1/20 . The calculation of activation energies for the different reactions involved in the mechanism was made by the Arrhenius equation, which was used to study the effect of temperature on the various kinetic coefficients. The effect of pH and ratio E / S was also studied and the model found showed a linear increase in the rate of hydrolysis decreasing the pH ( between 3,5 and 5,5 ) and an invariable speed with the ratio E / S ( 1/5-1/20 ). The study of the structure-function relationship of antibacterial peptides α 1-32 and α 137-141 was carried out thanks to a followed the kinetics of extracellular K + in the presence of Lisrea innocua and the minimal determinant antibacterial was determined for the peptide α 137-141. The possibility to recovery the antibacterial peptides α 1-32 and α 137-141 in to a bioactive food packaging against the growth of pathogenic bacteria has been studied by the adsorption of these peptides on the surface of a low density polyethylene film treated with cold plasma
Dias, Juliana Vergueiro Gomes. "O rigor da morte : a construção simbolica do animal de açougue na produção industrial brasileira." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/279102.
Full textDissertação (mestrado) - Universidade Estadual de Campina, Instituto de Filosofia e Ciencias Humanas
Made available in DSpace on 2018-08-12T20:10:28Z (GMT). No. of bitstreams: 1 Dias_JulianaVergueiroGomes_M.pdf: 2308832 bytes, checksum: a3bbdd20b7f8d298a75860d5de061891 (MD5) Previous issue date: 2009
Resumo: A presente dissertação faz uma análise da construção do estatuto simbólico dos animais domésticos comestíveis no contexto industrial brasileiro contemporâneo. Toma como foco a produção animal, e, mais especificamente, sua fase final, o abate, que, articulando-se ao universo do consumo, constitui um forte momento simbólico na construção do comestível, isto é, a categoria histórica "animal de açougue". A indústria da carne pressupõe disjunções e afastamentos, que têm como resultado a produção de uma mercadoria, autônoma e distante de sua verdadeira origem, o animal. Dentre os mecanismos de afastamento promovidos pela indústria, o método do abate humanitário apresenta alto rendimento simbólico, pois permite a conjunção paradoxal entre a mitigação do sofrimento animal e a eficiência, súmula da lógica do capital industrial
Abstract: This work analyses the construction of the symbolic statute of the edible domestic animals in the contemporary brazilian industrial context. The focal point is on animal production and more specifically in its final phase, the slaughtering, which, in articulation with the universe of consumption, constitutes an important moment in the construction of the edible, i.e., the historical category of "meat animal". The meat industry presupposes disjunctions and distances, which result in the production of a commodity, autonomous and distant from its actual origin, the animal. Amongst the disjunction mechanisms promoted by the industry, the method of humane slaughter yields high symbolic results, since it permits the paradoxical gathering of the mitigation of animal suffering and the efficiency, epitome of the logic of the industrial capital
Mestrado
Mestre em Antropologia Social
Bruckert, Michaël. "Une géographie de la viande au Tamil Nadu (Inde) : statuts, espaces et circulations." Thesis, Paris 4, 2015. http://www.theses.fr/2015PA040132.
Full textThe fact that meat consumption is allegedly on the rise in India, a country often depicted as primarily vegetarian, feeds speculation. By paying special attention to the spatial dimensions of this foodstuff, this thesis aims at investigating the recasting of the meanings of meat in this country, particularly in the State of Tamil Nadu. In India, meat consumption is still marginal. Its consumption is religiously, morally, medically and economically regulated. Ecological, technical, social and symbolic constraints shape its networks of provision. The uses and significations of the different meats are contested in slaughterhouses. In the public space, the visibility of butcheries is under strict control. Thus, the issue of meat, and especially of beef, is highly negotiated within the political arena, being leveraged by identity claims. But dynamics of urbanization, industrialization and globalization appear to be gradually reconfiguring the relation that Indians maintain with meat. Undeniably, meat is becoming commoditized, mass-produced. Buffalo meat exports are soaring. At the restaurant, the consumption of meat, especially of intensively reared chickens, becomes a marker of social status for the middle classes of Chennai. Yet, the assumed food transition turns out to be a flawed assumption. The secularization and growing acceptance of meat is restricted to peculiar places. Practices are highly differentiated by types of meat, by individuals and by contexts. In India, the way people interact with meat, an actual “biomoral substance”, contributes to drawing material and immaterial geographies, to shaping territories and circuits, to fixing real and symbolic distances between people and animals and between social groups
Brady, A.-M. B. "Protein products enzymatically derived from abattoir waste." Thesis, University of Nottingham, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.370344.
Full textLau, Chi-yung, and 劉智勇. "Need assessment for relocation of Cheung Sha Wan Abattoir." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1992. http://hub.hku.hk/bib/B31258013.
Full textLau, Chi-yung. "Need assessment for relocation of Cheung Sha Wan Abattoir /." [Hong Kong : University of Hong Kong], 1992. http://sunzi.lib.hku.hk/hkuto/record.jsp?B13357803.
Full textKossen, James. "Techno economic assessment of abattoir waste treatment using microalgae." Thesis, Kossen, James (2016) Techno economic assessment of abattoir waste treatment using microalgae. Honours thesis, Murdoch University, 2016. https://researchrepository.murdoch.edu.au/id/eprint/33941/.
Full textFoster, Louise. "Microalgae culture to treat anaerobic digestion abattoir effluent (ADAE)." Thesis, Foster, Louise (2019) Microalgae culture to treat anaerobic digestion abattoir effluent (ADAE). Masters by Coursework thesis, Murdoch University, 2019. https://researchrepository.murdoch.edu.au/id/eprint/51443/.
Full textLiu, Xiaojun. "Hygiénisation par technologie électrique de déchets alimentaires en vue de leur méthanisation." Thesis, Lorient, 2019. http://www.theses.fr/2019LORIS602.
Full textThe European Union regulation (CE n°1069/2009) imposes a step of hygienization (thermal treatment at temperature ≥ 70 °C for a treatment time ≥ 60 min without interruption) before anaerobic digestion of certain biowaste issued from the agricultural and food processing industries. This energy-consuming treatment reduces the profitability of biogas production facilities. The literature review shows that, in Europe, the energy consumption of the thermal hygienization process accounts for around 6 to 25% of the primary energy produced by biogas plants. In the present PhD thesis, the alternative solutions for the microbial pasteurization, namely the electro- technologies (e.g. pulsed electric field, PEF) were studied. These technologies are essentially developed for the athermal inactivation of pathogens in food products. The bacterial strains Enterococcus faecalis ATCC 19433 and Escherichia coli ATCC 25922 were selected as indicator bacteria. A systematical study on the inactivation kinetics of the indicator bacteria treated at different electric parameters in batch and continuous system was realized. The efficiency of the treatment coupling PEF and ohmic heating, the effect of the specific energy delivered by PEF, the recovery of the injured bacteria and the kinetic and numeric modeling of the process were investigated as well. Results confirm the ability of PEF to hygienize animal by- products (i.e. a reduction of 5 log10 of Ent. faecalis) in batch and continuous system. The PEF treatment coupled with ohmic heating could significantly reduce the energy consumption of the process
Hedhili, Karima. "L’hydrolyse pepsique de l’hémoglobine bovine pure ou dans le cruor bovin (un coproduit d’abattoir) : modélisation des cinétiques d’apparition des peptides antibactériens obtenus et étude de leur valorisation." Thesis, Lille 1, 2014. http://www.theses.fr/2014LIL10075/document.
Full textThe pepsin hydrolysis of purified bovine hemoglobin or from a co-product of slaughterhouses: cruor, can be considered as an important route for obtaining antibacterial peptides. A kinetic study has allowed us to control the hydrolysis and to determine a mathematical model able to predict the concentration of each antibacterial peptides of two families of peptides α 1-32 and α 107-141 and those of an interval of temperature 15-37°C, of pH 3,5-5,5 and ratio enzyme/substrate of 1/5-1/20 . The calculation of activation energies for the different reactions involved in the mechanism was made by the Arrhenius equation, which was used to study the effect of temperature on the various kinetic coefficients. The effect of pH and ratio E / S was also studied and the model found showed a linear increase in the rate of hydrolysis decreasing the pH ( between 3,5 and 5,5 ) and an invariable speed with the ratio E / S ( 1/5-1/20 ). The study of the structure-function relationship of antibacterial peptides α 1-32 and α 137-141 was carried out thanks to a followed the kinetics of extracellular K + in the presence of Lisrea innocua and the minimal determinant antibacterial was determined for the peptide α 137-141. The possibility to recovery the antibacterial peptides α 1-32 and α 137-141 in to a bioactive food packaging against the growth of pathogenic bacteria has been studied by the adsorption of these peptides on the surface of a low density polyethylene film treated with cold plasma
Fredriksson, Jonathan, and Wilhelm Lindberg. "Optimization model to improve the planning of a mobile abattoir." Thesis, Linköpings universitet, Kommunikations- och transportsystem, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-139943.
Full textHarmse, JL, JC Engelbrecht, and JL Bekker. "The Impact of Physical and Ergonomic Hazards on Poultry Abattoir ProcessingWorkers: A Review." International Journal of Environmental Research and Public Health, 2016. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001981.
Full text