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1
Robbins, David Howard. "The availability of energy in meat and bone meal and poultry by-product meal in poultry rations /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418060.
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Dakwa, Tinoonga. "The meat industry : a Namibian case study." Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/821.
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Thesis (MBA (Business Management))--University of Stellenbosch, 2007.ENGLISH ABSTRACT: Livestock production forms a significant part of the agricultural activities in Namibia. This study is an analysis of the red meat (beef and mutton) supply chain in the country, south of the Veterinary Cordon Fence. The supply chain from production of animals on the farms through processing to placing of meat on the market is analyzed. The red meat supply chain is split into three sectors for the purpose of the study. The three sectors are the supply sector involved in the production of animals on the farms, the processing sector involved with the slaughtering and value addition on the livestock products and the demand sector that is involved in the placing on the market of the livestock and livestock products. Each of the sectors is then analyzed as an entity. The three tools that are used to analyze the sectors are: a) The market competitiveness done using the Porter’s 5 force analysis; b) The SWOT analysis for determination of intrinsic and extrinsic environments of the respective sectors and c) Trend review of the activity in each sector for the years 2000-2005. The aim of the analysis is to create a deeper insight into the forces and the impact these forces are having on the meat supply chain.
AFRIKAANSE OPSOMMING: Veeboerdery vorm ‘n vername deel van landbou-aktiwiteite in Namibië. Hierdie navorsingsverslag is ’n analise van die rooivleis (bees en skaap) leweringsketting in die land suid van die veeartsafbakeningsheining. Die studie ondersoek die leweringsketting van produksie van vee op plase tot by die plaas van vleis op die markte. Die rooivleis leweringsketting is, vir die doeleindes van hierdie studie, in drie dele verdeel. Hierdie drie dele is die lewerings-sektor wat verantwoordelik is vir die produksie van vee op die plase, die prosesserings-sektor wat verantwoordelik is vir die slag en waardetoevoeging tot die vee-produkte, en die vraag-sektor wat verantwoordelik is vir die plasing van vee en vee-produkte op die mark. Elk van hierdie sektore word ontleed as ’n entiteit. Die drie instrumente wat gebruik word om die sektore te analiseeer is: a) Die markkompeterendheid word gedoen aand die hand van Porter se 5 kragte analise; b) Die “SWOT” analise vir die bepaling van die intrinsieke en ekstrinsieke omgewings van die onderskeie sektore, en c) Tendens oorsig van die aktiwiteite in elke sektor vir die jare 2000-2005. Die doel van die analises is om dieper insig te skep van die kragte en die impak wat hierdie kragte het op die vleis leweringsketting.
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Thompson, Wyatt. "An econometric model of Japanese meat markets /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904869.
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Jayasooriya, Sriyani Dhammika. "High power ultrasound in meat processing /." [St. Lucia, Qld.], 2005. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe19070.pdf.
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Mills, John. "Bacterial Community Analysis of Meat Industry Conveyor Belts." The University of Waikato, 2007. http://hdl.handle.net/10289/2236.
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At the commencement of this study, some sensitive overseas markets were rejecting chilled vacuum-packed New Zealand lamb due to higher than expected total viable counts, and counts of Enterobacteriaceae, a family of bacteria used to indicate sanitary condition. Of the many factors that influence the bacterial composition of chilled lamb in the overseas marketplace, the meat producer can only exert significant control over: Hygiene, ensuring the bacterial viable count on the meat prior to packaging is as low as possible, and comprised of as few species as possible that are capable of anaerobic growth at chilled meat temperatures. Maintaining the pH of the meat within acceptable limits, by careful animal selection and minimal pre-slaughter stress. Refrigeration temperatures, through rigorous maintenance of the cold-chain. The type of preservative packaging used, which is often limited by regulation in the marketplace. Initial work established that the bacterial microbiota present on the meat contact surfaces in the butchering facilities at some premises, in particular conveyor belting, was excessive and comprised of species that contributed to the high counts on the meat reported above. As a means of improving the hygiene of this process, this study investigated the hypothesis that some species of bacteria were able to form biofilms on the conveyor belt contact surfaces, becoming reservoirs for cross-contamination. This hypothesis was not been proven by this work; the results showing that biofilms were not present and that adequate hygiene of these surfaces instead depends on the ability to remove all meat-based residues from them at the completion of each day's processing. For premises operating interlocking belts from one manufacturer (Intraloxreg), a clean-in-place system is now available that is able to achieve this. Premises operating conventional disinfectant and water sanitisation of either continuous or interlocking belts must ensure that meat residue is completely removed before disinfection. The majority of New Zealand meat industry premises can now demonstrate that their hygienic processes in this area are under control. The microbiota of conveyor belting in this study was found to consist of bacteria from five taxonomic groups; the Flavobacteriaceae, the Actinomycetales, the Bacillus/Clostridium group, and the alpha and gamma branches of the Proteobacteria. The genera present on belts from premises whose hygiene was found to be in control did not contain species known to cause food-borne disease or spoilage of vacuum packaged meats. The bacterial viable count remains the most effective method available at this time for monitoring conveyor belt hygiene. Attempts to develop a monitoring system based on microscopy of an in-situ sampling device were unsuccessful due to an inability to penetrate the meat residue matrix. Denaturing Gradient Gel Electrophoresis (DGGE) may offer an alternative for rapid investigation of diversity, but further work is required before this can be validated for routine use.
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Turkki, Pekka. "Production control of integrated meat plants /." Helsinki : Finnish Academy of Technology, 1994. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=006588148&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
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Johal, Surrinderjit. "Bacterial adhesion to processing surfaces in the meat industry." Thesis, University of Surrey, 1988. http://epubs.surrey.ac.uk/2212/.
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Leask, 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.
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Mixon, Bobby J. "Competitiveness of U.S. processed meat industries in the Pacific Rim." online access from Digital dissertation consortium access full-text, 1996. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?9632953.
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Phelps, Steven Kirk. "Nutrient characterization of color modified and unaltered flaked turkey thigh meat." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/46058.
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Flaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineral and riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less (P=0.0527, 0.1240 and 0.0047, respectively) crude protein, fat and ash than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) after color modification, whereas calcium, zinc and copper concentrations did not change (P=0.1184) and sodium increased (P=0.0058). Riboflavin was reduced by 30%.
The PER of CMT evaluated was lower (P=0.0318) than THI, but higher (P=0.0001) than either casein or egg albumin diets. AD of CMT was 90.7% which is comparable to other meat products. The overall nutritional evaluation of CMT determined that it has potential as a raw material in further processed foods.
Master of Science
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Sirolli, Ryan T. "An examination of price transmission in the United States beef, pork, and broiler industries." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file 0.32 Mb., 84 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:1435251.
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Sledge, Lillie Marie Kerth Christopher R. "Characterizing grass-fed ground beef and enhanced steaks using modified atmosphere packaging." Auburn, Ala, 2008. http://hdl.handle.net/10415/1411.
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Van, Schalkwyk Diana Louisa. "Investigation into selected parameters required to develop a sustainable Namibian game meat industry." Thesis, Stellenbosch : Stellenbosch University, 2011. http://hdl.handle.net/10019.1/6888.
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Thesis (PhD (Food Sc))--Stellenbosch University, 2011.ENGLISH ABSTRACT: The wildlife industry in Namibia has shown tremendous growth over the past decades and is currently the only extensive production system in Namibia that is expanding. Harvesting game for the purpose of meat production is a viable option since there is a worldwide demand for healthy and high quality proteins. The main objective of the dissertation was to investigate selected parameters required to develop a sustainable Namibian game meat industry. The major species suitable for commercial harvesting operations are springbok (Antidorcas marsupialis – Zimmerman, 1780), gemsbok (Oryx gazella – Linnaeus, 1785), kudu (Tragelaphus strepsiceros – Pallas, 1766), mountain zebra (Equus zebra hartmannae – Linnaeus, 1758) and red hartebeest (Alcelaphus buselaphus caama – Pallas, 1766). Eland (Tragelaphus oryx – Pallas, 1766) could be considered as a suitable species, although the numbers of animals that can be harvested during an operation are limited. This study demonstrated that gender influenced live weight of springbok, kudu and red hartebeest. Gender also influenced carcass weights for springbok, gemsbok, kudu and red hartebeest, but not for eland, while dressing percentage did not differ between gender for springbok, gemsbok, kudu and red hartebeest. Although there were some statistical differences in the chemical composition of the various muscles from the different species (Mm. biceps femoris, infraspinatus, longissimus dorsi, semimembranosus, semitendinosus and supraspinatus), it is doubtful whether consumers would be able to distinguish between these. Discriminant analysis could not differentiate among the different muscle groups for springbok and gemsbok. A differentiation was, however, revealed among the various muscles for red hartebeest. During the investigation on the influence of season and gender on the carcass yields and meat quality characteristics of kudu and red hartebeest, dressing percentage was affected by season, but not by gender. Muscle colour differed significantly between seasons. Results from this study showed that male eland contained more saturated fatty acids than females, but no gender differences were observed for polyunsaturated fatty acids. Hides of gemsbok, kudu and red hartebeest contributed 6 – 7% of live weight, while the skin of springbok contributed 4 – 5% of live weight. Comparisons of offal items among species showed significant differences for all offal items, except for intestines. Retail cuts showed significant species difference for rump, topside, silverside and sinews. No significant species differences were observed for thick flank and bolo. Significant gender differences were observed for silverside. No interactions between species and gender were found for the different retail cuts from gemsbok and kudu. Microbiological counts of game meat, chilled for 6 weeks and frozen for 12 months, respectively, were found to be within acceptable limits as prescribed by the South African retail market. Differences in physico-chemical and microbiological properties were observed among salami from different game species. The springbok salami was found to be microbiologically unstable. The main characteristics observed while tasting the salami from springbok, gemsbok, kudu and zebra were a distinctive smoky, salty, pepper and salami flavour combined with a smoky, salami aroma. Game flavour did not feature as strong during the sensory analyses. Sustainable utilization of game for commercial meat production has the potential to increase earnings to beneficiaries in the wildlife sector. Results from this study contributed knowledge which can be utilized to develop the Namibian game meat industry.
AFRIKAANSE OPSOMMING: Die wildsbedryf in Namibië het die afgelope dekades buitengewone groei getoon en is huidiglik die enigste ekstensiewe produksie-sisteem wat in Namibië uitbrei. Die oes van wild is ʼn voordelige opsie, aangesien daar wêreldwyd ʼn aanvraag is na gesonde en hoë kwaliteit proteïene. Die hoofdoelwit van hierdie dissertasie was die loods van ʼn ondersoek na geselekteerde aspekte wat benodig word om die Namibiese wildsvleisbedryf te ontwikkel. Die belangrikste spesies geïdentifiseer as geskik vir kommersiële oes, is springbok (Antidorcas marsupialis – Zimmerman, 1780), gemsbok (Oryx gazella – Linnaeus, 1785), koedoe (Tragelaphus strepsiceros – Pallas, 1766), berg sebra (Equus zebra hartmannae – Linnaeus, 1758) en rooihartbees (Alcelaphus buselaphus caama – Pallas, 1766). Eland (Tragelaphus oryx – Pallas, 1766) is ook ʼn geskikte spesies, maar die hoeveelhede wat op een slag geoes kan word, is beperk. Hierdie studie het gedemonstreer dat geslag ʼn invloed op die lewendige gewig van springbok, koedoe en rooihartbees het. Geslag het ook ʼn invloed gehad op karkasgewigte van springbok, gemsbok, koedoe en rooihartbees, maar geen invloed op die karkasgewig van eland nie, terwyl uitslagpersentasie geensins geslagsverskille getoon het vir springbok, gemsbok, koedoe of rooihartbees nie. Nieteenstaande statistiese verskille in die chemiese samestelling van die verskillende spiere van die onderskeie spesies (Mm. biceps femoris, infraspinatus, longissimus dorsi, semimembranosus, semitendinosus en supraspinatus), is dit te betwyfel of verbruikers ʼn onderskeid sal kan tref tussen die spiere. Diskriminant-analise kon nie verskille uitwys tussen die verskillende groepe spiere van springbok en gemsbok nie. Verskille was egter te bespeur tussen verskillende spiere van die rooihartbees. Gedurende hierdie ondersoek is die invloed van seisoen en geslag op die karkasopbrengs en vleiskwaliteit van koedoe en rooihartbees ondersoek. Uitslagpersentasie is beïnvloed deur seisoen, maar nie deur geslag nie. Kleur het betekenisvol verskil tussen seisoene. Resultate van die studie het getoon dat elandbulle meer versadigde vetsure het as koeie, maar dat geen verskille vir geslag gevind is vir poli-onversadigde vetsure nie. Gemsbok-, koedoe - en rooihartbeesvelle het 6 – 7% bygedra tot die lewendige gewig, terwyl die vel van die springbok 4 – 5% bygedra het. Vergelykings van afvalopbrengs tussen spesies het verskille uitgewys ten opsigte van al die items, behalwe die ingewande. Kleinhandelsnitte het betekenisvolle verskille getoon vir die kruis, binneboud, dy en senings. Geen betekenisvolle spesies verskille is opgemerk vir die diklies en bolo nie. Die dy het betekenisvolle verskille tussen geslagte getoon. Geen interaksie tussen spesies en geslag is opgemerk vir die verskillende kleinhandelsnitte van gemsbok en koedoe nie. Mikrobiologiese tellings vir wildsvleis, verkoel vir 6 weke en gevries vir 12 maande, onderskeidelik, het voldoen aan die aanvaarbare vlakke soos voorgeskryf deur die Suid-Afrikaanse kleinhandelsmark. Verskille in fisiese, chemiese en mikrobiologiese kwaliteite was opgemerk vir die salami van die verskillende spesies. Springbok salami was mikrobiologies onstabiel. Die belangrikste karaktereienskappe bemerk tydens die proe van die salami vervaardig van springbok-, gemsbok- , koedoe - en sebravleis, was ʼn oorheersende rook-, sout-, peper- en salamigeur, gekombineer met ʼn rook- en salami aroma. Wildsvleisgeur het nie sterk na vore gekom tydens die sensoriese analise, nie. Die volhoubare gebruik van wild vir kommersiële vleisproduksie het die potensiaal om inkomste vir belangegroepe in die wildsektor te verhoog. Resultate van hierdie studie het kennis uitgebrei wat gebruik kan word om die wildsvleisindustrie in Namibië te ontwikkel.
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Braddick, Lynda. "Market place demand for kangaroo meat consumption in Western Australia a sustainability issue /." Murdoch, W.A. : Institute for Sustainability and Technology Policy, Murdoch University, 2002. http://nla.gov.au/nla.arc-44133.
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Kirk, Angela L. "Knowledge and attitudes of West Virginia extension agents and high school agricultural educators with regard to meat goats and the meat goat industry." Morgantown, W. Va. : [West Virginia University Libraries], 2006. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=4571.
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Thesis (M.S.)--West Virginia University, 2006.Title from document title page. Document formatted into pages; contains ix, 78 p. Vita. Includes abstract. Includes bibliographical references (p. 60-61).
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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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Davis, Molly C. "Jungle Redux: Meat Industry Reform in the Progressive Era and Contemporary Applications." Ohio University Honors Tutorial College / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1275758807.
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Rubertsson, Kim. "Food for thought: The meat industry - a threat to food security - Do consumers hold a moral responsibility to reduce meat consumption?" Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-21417.
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Food security exist when every human being is able to obtain adequate food and be free from hunger. This thesis sets out to explore the moral responsibility of individuals to enhance food security in the world by their consumer choices. More specifically, this research will investigate the negative impact of the meat industry on food security in the world and whether this impact entails a moral responsibility upon individuals to reduce their meat consumption in order to enhance food security. With the capabilities approach and utilitarianism as the theoretical tools, based on the evidence and the method of argumentation, this thesis finds that consumers hold a responsibility to reduce meat consumption as it is highly detrimental to global food security, not only on a moral basis but as a matter of social justice in the world. The emphasis of reduced meat consumption should ideally be of industrially produced sources, as they have the largest impact on both food security and environmental degradation.
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Wagude, Bethsheba Emily Akinyi. "Hazard analysis critical control point (HACCP) in a red meat abattoir." Diss., University of Pretoria, 1999. http://hdl.handle.net/2263/28615.
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Wessels, Philippus Lodewikus. "An analysis of the potential for the marketing of ostrich meat in S.A." Thesis, Port Elizabeth Technikon, 2003. http://hdl.handle.net/10948/202.
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The research program addressed in this study was to do an analysis of the potentials of the marketing of ostrich meat in the South African market. Being the world leader in the ostrich industry, the research’s emphasis was to establish reasons why the meat industry does not explore the South African meat market. To achieve this object, a literature study to determine the key components of the current situation was undertaken and used as a theoretical model to analyse the current situation in the market as well as in the ostrich industry. In addition to the literature study, an empirical study was conducted to identify some critical issues that have an influence on the potential of the domestic market. The survey method used, based on the key components gained from the literature study, consisted of an in-depth scan of the macro-environment and thorough investigation of the target industry. The investigation involved using the Internet and World Wide Web, print media, personal interviews and telephonic interviews. The result of the literature study was finally combined with the results of the empirical study and some recommendations were made. The recommendations were applicable to the ostrich industry in so far that implementing some plans for the meat industry can have serious consequences for the other products of the ostrich industry
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Cloete, Anya. "Microbial quality and safety of ostrich meat." Thesis, University of the Western Cape, 2010. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_3372_1319792808.
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The aim of this study was to determine the quality of slaughtered ostrich meat and to evaluate the ostrich slaughter process, to determine whether ostrich meat are contaminated by the in-house slaughtering practices and if prevalence of microorganisms increase with the succession of the slaughter process. Furthermore, the presence of specific foodborne pathogens and spoilage organisms was explored by means of molecular and conventional methods to determine whether ostrich meat is a source of these microorganisms. Data obtained from this study provides some baseline information that could be used in future studies on system contamination and the extent of downstream processing steps in the production of ostrich meat. Antimicrobial resistance has become a growing area of concern in both human and veterinary medicine, it is therefore necessary that another aim of this study was to determine the antibiotic resistant pattern of Staphylococcus aureus in ostrich meat in order to establish whether Staphylococcus aureus strains isolated from ostrich meat samples show resistance to antibiotics
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Palmqvist, Rickard, Björn Lindell, and Jerry Karlsson. "The Fight for Shelf Space : Regional Meat Producers Facing Retail Labels." Thesis, Jönköping University, JIBS, EMM (Entrepreneurship, Marketing, Management), 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-702.
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Sweden has experienced a surge in retail labels within the food industry the last decade and this increase has meant great changes within the meat industry. Producer brands have been faced with issues of strategy formulation and changing power structures that has affected small-and medium sized companies more than others. The purpose of this thesis is to, from a small- and medium sized producer perspective; investigate the impact the increase in retail label products have on selected producer brand producing companies in the Swedish meat industry and if they constitute a major threat to the producer brands. Furthermore, the thesis addresses issues such as the present structure of the industry and future views of the meat industry.
Method
A qualitative research method was used in order to investigate the impact of the increase in retail labels. Interviews were conducted with three cured meat producers operating in the region of Småland. Furthermore, a market leading producer and representatives from the market leading retailer was also included in the study to gain a deeper understanding of market conditions.
Results
The results of the interviews shows an industry that is mature and experiencing slow and sometimes even declining growth where companies are pretty much set in their ways. The fiercest competition, over shelf space, is between producers with similar strategies instead of between producers and retailers. The increase in retail labels has meant a drastically reduced shelf space for producers to compete over. However, the three producers have taken steps in order to secure that the threat from retail labels is kept at a minimum. Nevertheless, new retail labels that will be closer to producer brands in terms of quality and price are coming. These are seen as a greater threat than the existing labels.
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Pruett, Wayne P. "Sanitizer efficacy against bacteria attached to synthetic meat processing surfaces." Diss., Virginia Tech, 1993. http://hdl.handle.net/10919/37443.
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Mellett, F. D. "The ostrich as meat animal : anatomical and muscle characteristics." Thesis, Stellenbosch : University of Stellenbosch, 1985. http://hdl.handle.net/10019.1/2956.
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Thesis (MScAgric (Animal Sciences))--University of Stellenbosch, 1985.The domestication of ostriches and commercial ostrich breeding has a long and interesting history. Orstriches were successfully domesticated in Algeria during 1857 and also successfully bred in Italy during 1859. In South Africa the domestication of wild ostriches started in the Cape Colony with 80 tame birds during 1865. This number increased to 32 247 birds within ten years (De Mosenthal, 1877). Ostrich farming reached a peak during 1913 with 757 000 birds (De Jager, 1985, personal communication). Currently (1985) there are approximately 120 000 domesticated ostriches in South Africa. The commercial production of ostrich meat started in 1958 and the first abattoir was built in 1964. At the present moment 85 000 birds are slaughtered anually. Although the income from the carcass of a 14 month old ostrich comprise only 15% of the total income of a 14 month old bird (With the hide comprising 65% and, the first harvest feathers 20%), the subjects of carcass characteristics and meat quality has long been neglected. Very little is known about the anatomy of the skeleton and muscles of the ostrich, the post mortem reactions of these muscles and the effects of different slaughtering, chilling and deboning practices. The necessity of the above mentioned have proved very usefull in the beef, sheep, pork and poultry industries. With this present study we described the essential skeletal and muscular anatomy and included well known practices to the meat industry, such as electrical stimulation of the carcasses, post mortem pH monotoring of certain muscles, different deboning practices and vacuum packed ageing of selected cuts of ostrich meat. The obtained results are in agreement with general meat science, with expected inter-species variation, e.g. where the final pH-values of pork is relatively low at approximately 5,5; that of beef is higher at 5,7 and ostrich meat even higher at 6,0. Certain other fields of essential research are pointed out in this study, such as the growth and development of the ostrich, as well as certain basic biochemical research on the meat of the ostrich.
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Huang, Huilin. "Modelling structural change in the U.S. demand for meat." Thesis, Virginia Tech, 1991. http://hdl.handle.net/10919/42003.
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Recent empirical research on meat demand has debated whether or not
the effects of changing meat prices can explain all the observed changes
in meat consumption patterns. This thesis provides a framework for
modelling and testing for structural change using three commonly used
demand system -- a linear demand system, an inverse demand system, and
the Almost Ideal Demand System (AIDS). Emphasis is placed on the
statistical adequacy of the models. Two specific issues are carefully
addressed: consumer concern for cholesterol and its effect on meat
demand, and the dynamics of adjustment in meat consumption.
When modelling the demand for beef, pork, chicken and turkey, none
of the three demand systems are found to be statistically adequate, and
consequently, cannot be used to address structural change issues for
these particular data and commodities. The AIDS models are re-estimated
in an attempt to model the demand for beef, pork, chicken and fish
instead of turkey. The dynamic versions of the AIDS models using either
a gradual shift spline path, a Farley-Hinich path, a variable measuring
cholesterol awareness, or the log of the cholesterol awareness variable
are all statistically adequate. Likelihood ratio tests on these models
indicate that structural change has occurred. The significance of the
cholesterol variable in the demand models indicates that health concern
is an important factor in meat purchasing decisions.
Master of Science
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Hopkins-Shoemaker, Carla Elaine Kerth Chris R. "Evaluation of sustainable forage systems for meat goat production in the southern U.S." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Summer/Dissertations/HOPKINS_CARLA_48.pdf.
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Kennedy, Anna. "On-farm quality assurance in the redmeat industry of Australia." Thesis, Curtin University, 2006. http://hdl.handle.net/20.500.11937/2036.
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A series of on-farm quality assurance schemes for red meat producers across Australia were developed in the late 1990s in response to increasing global demands for greater accountability within the whole food. The Cattlecare and Flockcare schemes were introduced in 1996 and 1998, respectively, to provide mechanisms for producers to demonstrate that their livestock were free of potential chemical residues, and that they had taken measures to prevent injury or stress to livestock. These schemes were independently audited codes of practice. After several years there was some dissatisfaction with the levels of adoption of these schemes, especially Flockcare. By 2001 just over 5% of all cattle producers and just over 1% of all sheep producers had implemented on-farm quality assurance. This covered nearly 16% of all cattle and 2% of all sheep in Australia, indicating that the larger than average producers were implementing quality assurance. Based on previous studies and anecdotal evidence that there were few current benefits for producers, the aims of this study were to identify the reasons for slow uptake and to quantify factors affecting implementation of on-farm quality assurance in the red meat industry. Surveys of "adopters" and "nou-adopters" of these schemes were developed and implemented in 2000 and 2001. Producers were approached initially by phone and given the options of completing the survey over the phone, by mail or by fax.Three hundred and forty-seven Cattlecare producers (9% of all certified Cattlecare producers) and 142 Flockcare producers (22% of certified Flockcare producers) across Australia were initially approached. A total of 382 adopter surveys were completed. The level of interest from adopters was remarkable, with a 75% completion rate from telephone approaches and only 9 direct refusals. These producers had over 1.3 million cattle and 0.9 million sheep covered by quality assurance schemes. This represented 5% of the total cattle population (27% of certified cattle) and less than 1% of all sheep (26% of certified sheep) in Australia at that time. There was an extremely large variation in the size of properties surveyed, which reflected the structure of the industry. The producers were asked about what motivated them to implement quality assurance, what were the problems, where could it be improved, how much time and money had they invested specifically into implementing quality assurance, what benefits had they gained (financial and other), how it had changed their management or product offered for sale, and their opinion on various issues associated with quality assurance and food safety. In addition 133 non-adopter surveys were also completed to provide a control data set. These producers had over 0.12 million cattle and 0.48 million sheep on their properties. In general, it was much harder to persuade these producers to participate. It was estimated that about 60% of producers approached refused to participate. These producers were asked similar questions; except that they were asked to estimate (if they could) how much time and money it would take to implement quality assurance. Unfortunately, most of these producers were uninterested or knew little about quality assurance and were reluctant to estimate these values, so the data for these producers was very limited.Analysis of the adopter data indicated the adoption rates between regions and schemes were significantly different. A benefit cost analysis was completed for the adopters based on estimated time and money invested into quality assurance and the tangible benefits gained from selling certified animals. The resulting net benefits were calculated as annual equivalent annuities. Only about 30% of adopters had gained any tangible benefit, and only half of these (15% of the total analysed producers) had a positive net benefit, and these were all cattle producers. Description of time, effort and money spend by adopting producers was most representative using median values due to the extreme data from some producers. Overall, implementation took a median of 13 days in the initial year and 6 days in subsequent years per property, and the median cost was $1,200 in the initial year and $500 in subsequent years. This investment of time and money equated to a median cost of $875 per year. The median net financial loss per year from adopting quality assurance was $660 per property or $2 per 100 DSE of livestock managed. Producers indicated that they were implementing quality assurance to gain financial and market benefits; but, with only 15% of producers gaining a positive net benefit, some producers were disappointed with the schemes. However they did report improvements in product (15% of producers) or management practices (90% had at least one).Improvements in product included livestock were free from chemical residues, cattle were dehorned and yards had been improved so bruising was reduced. Improvements in management practices included improved record keeping, chemical control and livestock handling. While producers mostly believed it was the right thing to do for the industry, they indicated that they would need to be rewarded for their efforts at some stage. Adopters and non-adopters had different motives for implementing quality assurance. Peer pressure, market advantage and increased returns (27%, 26% and 18% of producers, respectively) were cited as the three major prompts for adopters. All the other categories of reasons for adoption were not business-based, but more emotional. Non-adopters, however, cited increased returns, market advantage and supply chain pressure (44%, 7% and 6%, respectively) as possible prompts to implement quality assurance. Difficulties in adoption actually experienced by adopters were also different to the difficulties anticipated by non-adopters. Paperwork, actually getting to implementing it and the extra time demands (19%, 13% and 12%, respectively) were the major difficulties for adopters, while time, in costs and paperwork (19%, 16% and 12%, respectively) were the anticipated difficulties for non-adopters.Twenty-four percent of adopters had not had any difficulties, while 16% of non- adopters anticipated no difficulties. Simplification of initial paperwork, increased demand for quality assured livestock and a need to promote the schemes and the associated benefits to producers were the three highest ranking categories of suggested improvements by adopters. Non-adopters indicated similar issues but in a different order - a need to promote the schemes and the associated benefits to producers, simplification of initial paperwork and the process of implementation. Grouping producers based on inputs, attitudes, investment or any combination of these indicators failed to provide a statistically significant prediction of the net benefit or loss for a new adopter. The only way to identify or predict which producers would gain a positive net benefit was to focus on the methods of selling livestock. Selling direct to processors either over the hook, with forward contracts or privately appeared to be the only way to gain financial benefits from implementing quality assurance on-farm.
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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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Curtis, Bruce Macdonald. "Producers, processors and markets: A study of the export meat industry in New Zealand." Thesis, University of Canterbury. Sociology, 1996. http://hdl.handle.net/10092/4862.
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The thesis is a sociological investigation of the export meat industry of New Zealand. It is concerned with the complex relations established between family farmers and agribusiness firms. The thesis demonstrates how these relations have been secured to the advantage of family farmers by a producer board which acts on their behalf. It is suggested that the politics of the producer board operated first to constrain agribusiness firms, but more recently to support their operations. The reasons for this change are explored through two case studies of processing firms. The industrial relations within these firms are also traced. The thesis plays off the specific case against more general sociological arguments about the triumph of agribusiness and the subordination of family farmers.
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Karlsson, Louise. "The Rowan Ranger Chicken Breed - a Suitable Alternative for the Organic Chicken Meat Industry." Thesis, Linköpings universitet, Biologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-129085.
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The only available broiler strain to use in organic chicken meat production, until recently, has been conventional fast growing broiler hybrids. The Rowan Ranger is a broiler strain that has a naturally slower growth rate which makes this strain suitable for organic farming, meeting the demands of KRAV without being subjected to a feed restriction. One of the farms in Sweden using Rowan Ranger in their organic production is Bosarp farm in Skåne County where they produce KRAV certified chickens and where the animals used in this study were raised. This study compared differences between a naturally slow growing strain of chicken to a fast growing strain to see whether there were differences in behaviour between the two, if one of the strains was more susceptive to stress than the other and whether they differed in outdoor use and activity level. Regardless of strain, chickens used the outdoor perimeter the same, although the Rowan Rangers did not range as far from the chicken house as Ross 308. Even so, they seem to be more suitable in an organic setting than Ross 308 due to the fact that they seem less hungry and more content, this based on the fact that they perform less feeding behaviour and spend more time laying down. Also, they grow nicely to slaughter weight with a good diet quality whereas Ross 308 need to be qualitative feed restricted to do the same, giving the Rowan Rangers better welfare.
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Raneri, Carla <1996>. "An Analysis of Plant-based Meat Consumption Trends and The State of the Industry." Master's Degree Thesis, Università Ca' Foscari Venezia, 2022. http://hdl.handle.net/10579/21416.
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Food systems are given more and more attention worldwide because of food safety issues and the impact of productions on both human health and the environment.
Many macro-forces such as population increase, rise in average incomes, and urbanization processes are reshaping food systems dynamics and are setting the ground for more homogeneous global dietary patterns. Worldwide, meat is one of the most eaten food and its consumption is projected to rise in the next decades. The meat industry is getting more concentrated and few producers have market power and set rules of the industry. This new industry framework, however, has many negative consequences and externalities on both human and environmental resources.
Even though meat consumption is expected to rise, on the other side there are some food trends, especially in western countries, that claim for meat consumption’s reduction and its positive effects on health, social and environmental aspects. New consumers’ needs have pushed the food market toward more sustainable productions and the recent supply of innovative plant-based products that can substitute meat. Plant-based meat is one of these products which aim is to reproduce meat products in their aspect, taste, and texture.
The aim of this thesis is to investigate, through quali-quantitative research, the approach of an Italian peoples’ sample toward plant-based meat products, studying their personal, socio-cultural and external influencing factors.
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Ellis, Christina M. "An integrated model for conservation case study on the role of women in the commercial bushmeat trade in Cameroon /." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape4/PQDD_0007/MQ59545.pdf.
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Krause, Jason. "Purification and partial characterisation of cathepsin D from ostrich skeletal muscle, and its activity during meat maturation." Thesis, Nelson Mandela Metropolitan University, 2009. http://hdl.handle.net/10948/1461.
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Cathepsin D, a muscle proteinase, participates in lysosomally mediated protein degradation in vivo. This enzyme has been proposed to play a significant role in the postmortem proteolysis process apparently associated with tenderisation. The lack of data on the postmortem characteristics of ostrich meat, especially on the ageing process and its influence on meat tenderness, called for an investigation into this process. There is no data available for purified ostrich cathepsin D, and the aim of this study was, therefore, to isolate, purify and characterise cathepsin D from ostrich skeletal muscle and subsequently investigate the possible role that it may have in the tenderisation process of meat. Cathepsin D was successfully isolated and purified from ostrich skeletal muscle using pepstatin A-agarose chromatography. The purified enzyme was composed of two subunits (14 and 29kDa). The amino acid composition as well as the N-terminal amino acid sequence of both subunits were determined. Kinetic parameters (Km and Vm), thermodynamic parameters (Ea, ∆H, ∆S and ∆G) and functional characteristics (effect of pH, temperature and various inhibitors on cathepsin D activity) were determined and are reported in this study. Ostrich muscle cathepsin D showed a pH optimum of 4 and a temperature optimum of 45°C. The activity of cathepsin D was strongly inhibited by pepstatin A and DTT. Purified ostrich cathepsin D displayed kinetic and functional properties similar to previously reported values from various species. The effect of storage on the activity of cathepsin D was investigated over a 30 day period. It was established that substantial postmortem cathepsin D activity remained throughout the storage period, to implicate cathepsin D, fulfilling a possible role in meat maturation.
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Schutte, Sumari. "Development of value added ostrich (Struthio Camelus) meat products." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/20860.
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Thesis (MSc)--Stellenbosch University, 2008.ENGLISH ABSTRACT: The objectives of this study were threefold: (i) to investigate the effect of the replacement of pork fat with olive oil on the physico-chemical and sensory characteristics of ostrich polony; (ii) to investigate the effect of replacement of sodium tri-polyphosphate (STPP) with iota-carrageenan (CGN) on the physico-chemical and sensory characteristics of restructured cooked ostrich ham; and (iii) to investigate the effect of salt (NaCl) reduction on the physico-chemical and sensory characteristics of ostrich bacon. Five levels of olive oil were added to a polony formulation in 5% increments from 0 to 20%. Hardness, gumminess and shear force values decreased (P≤0.05) with increased levels of olive oil. The L* and b* values decreased (P≤0.05) with increased levels of olive oil producing lighter and more yellow products. Ostrich polony proved to have a favourable fatty acid profile in line with international recommended standards. A trained sensory panel found that the effect of increased levels of olive oil on had an effect (P≤0.05) on the sensory characteristics of colour; processed meat aroma and flavour; ostrich aroma; olive oil aroma; firmness and juiciness. A consumer panel found all the olive oil treatments to be acceptable. It can be concluded that olive oil can be used successfully for the production of low fat ostrich meat polony. In a restructured ostrich ham five decreasing levels of phosphate (0.7, 0.53, 0.35, 0.18 and 0%) were substituted with five increasing levels of carrageenan (0, 0.1, 0.2, 0.3 and 0.4%). The cooked yield of the restructured ostrich ham decreased significantly (P≤0.05) with decreased levels of phosphate. No tendencies in instrumental colour measurements with relation to decreased levels of phosphate were revealed. Hardness, cohesiveness and gumminess increased with decreased levels of phosphate. Ostrich ham had a favourable fatty acid profile and the latter is in line with international recommended standards. The trained sensory panel found that decreased levels of phosphate had a significant effect on the ham sensory characteristics of meat aroma and flavour; ostrich meat aroma and flavour and mealiness, but no significant effect on the spicy aroma and flavour. Three ham treatments with different levels of phosphate (0.7, 0.35 and 0%) were presented to a consumer panel. The consumer panel found the ham treatments with levels of 0.7 and 0.35% most acceptable. Carrageenan can be used to substitute phosphate at a level of 0.35% phosphate and 0.2% carrageenan in ostrich ham. Ostrich bacon was produces with five targeted salt (NaCl) levels of 3.5, 2.75, 2.0, 1.25, and 0.5%. Decreased salt levels had no significant effect on the L*, a* and b* values of the five treatments. Ostrich bacon had a favourible fatty acid profile. A trained sensory panel found that the effect of increased levels of salt had a significant effect on bacon sensory characteristics of ostrich aroma and flavour smoky bacon aroma and flavour and saltiness. A consumer panel found all the bacon treatments acceptable, with 2.75 and 2.0% being most likable. It can be concluded that, from a technical point of view, the salt content in ostrich bacon can be reduced successfully to produce ostrich bacon with low salt levels, although consumer preference for salt remains high.
AFRIKAANSE OPSOMMING: Die doelstellings van hierdie studie was drievoudig: (i) om die effek van die vervanging van varkvet met olyfolie op die fisiko-chemiese en sensoriese eienskappe van volstruispolonie te bestudeer; (ii) om die effek van die vervanging van natriumtripolifosfaat met iotakarrageenan op die fisikochemiese en sonsoriese eienskappe op die van hergestruktureerde volstruisham te bestudeer; en (iii) om die effek van sout (NaCl) vermindering op die fisiko-chemiese en sensoriese eienskappe van volstruisspek te bestudeer. Die polonie behandelings het uit vyf vlakke olyfolie bestaan wat by die polonie formulasie in 5% inkremente 0% tot 20% gevoeg is. Hardheid, taaiheid en skeurkrag het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie. Die L*- en b*-waardes het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie en uiteibdelik ‘n ligter en geler produk geproduseer. Die betrokke volstruispolonie behandelings het ‘n gunstige vetsuurprofiel wat in lyn is met internasionale aanbevole standaarde. ‘n Opgeleide sensoriese paneel het gevind dat die verhoogde vlakke van olyfolie ‘n betekenisvolle (P≤0.05) effek het op die kleur, geprossesseerde vleisgeur en -aroma, volstruis aroma, olyfolie aroma, fermheid en sappigheid. ‘n Verbruikerspaneel het gevind dat al vyf polonie behandelings aanvaarbaar is. Olyfolie kan dus suksesvol gebruik word in die produksie van laevet volstruispolonie. Hergestruktureerde volstruisham het bestaan uit vyf afnemende fosfaat vlakke (0.7, 0.53, 0.35, 0.18 and 0%) en vyf toenemende vlakke van karrageenan (0, 0.1, 0.2, 0.3 and 0.4%). Die opbrengs van gaar hergestruktureerde volstruisham het afgeneem (P≤0.05) met verlaagde vlakke van fosfaat. Geen betekenisvolle patroon is in instrumentele kleurmeting gevind nie. Hardheid, binding en taaiheid het toegeneem met afnemende fosfaat vlakke. Daar is bewys dat volstruisham ‘n gunstige vetsuurprofiel het wat in lyn is met internasionale aanbevole standaarde het. ‘n Opgeleide sensoriese paneel het gevind dat afnemende fosfaatvlakke ‘n betekenisvolle effek op die sensoriese eienskappe van volstruisvleis geur en aroma asook melerigheid, maar geen betekenisvolle effek op die speserygeur en -aroma gehad nie. Drie behandelings met verskillende fosfaat vlakke (0.7, 0.35 and 0%) is deur ‘n verbruikerspaneel vir aanvaaraarheid getoets. Die verbruikerspaneel het gevind dat die behandelings met 0.7 en 0.35% fosfaat aanvaarbaar was. Karrageenan kan dus gebruik word om fosfaat te vervang by ‘n vlak van 0.35% fosfaat en 0.2% karrageenan in volstruisham. Volstruisspek is geproduseet met vyf soutvlakke (NaCl), nl 3.5, 2.75, 2.0, 1.25 en 0.5%. Verlaagde soutvlakke het geen beteknisvolle effek op die L*-, a*- en b*-waardes van die vyf behandelings gehad nie. Volstruisspek het ook ‘n besonder gunstige vetsuurprofiel. ‘n Opgeleide sensoriese paneel het gevind dat die effek van verhoogde soutvlakke ‘n betekenisvolle effek het op die volgende sensoriese eienskappe: geur en aroma van volstruisvleis; geur en aroma van gerookte spek; en southeid. ‘n Verbruikerspaneel het gevind dat al die behandelings aanvaarbaar was, met die monsters met 2.75 and 2.0% sout as mees aanvaarbaar. In opsomming, die soutinhoud van volstruisspek kan uit ‘n tegniese oogpunt suksesvol verlaag word om ‘n produk met ‘n laer soutinhoud te produseer, alhoewel verbruikersvoorkeur vir sout hoog bly.
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Gebhardt, Roberto C. "River plate meat industry since c.1900 : technology, ownership, international trade regimes and domestic policy." Thesis, London School of Economics and Political Science (University of London), 2000. http://etheses.lse.ac.uk/1512/.
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Stahl, Chad A. "Growth parameters, carcass merit, and meat quality of market hogs fed diets containing creatine monohydrate /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3137750.
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Nkhabutlane, Pulane. "The quality attributes of South African rabbit meat and consumer attitudes towards it." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50174.
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Thesis (MA)--Stellenbosch University, 2004.ENGLISH ABSTRACT: Meat processing industries in South Africa are faced with the challenge to produce a variety of white meats. This is due to the fact that consumers tend to consume less red meat and more chicken and pork that are perceived to be healthier due to the negative publicity surrounding red meat and health. The nutritional emphasis is on leaner carcasses and an increase in the consumption of polyunsaturated fatty acids while reducing the ratio of n-6:n-3 polyunsaturated fats in the diet. Another way in which this can be achieved is through introducing rabbit meat which has low fat, low cholesterol content and high protein content, while displaying a positive fatty acid profile. Carcass quality and meat quality in rabbits may to a large extent be affected by age of slaughter and type of breed. This study had a dual purpose. Firstly it aimed at quantifying the effects of breed and age on parameters pertaining to carcass quality and meat quality of commercial rabbits, namely California breed and hybrid (California x Dutch red). Secondly, to determine the differences between ethnic groups on their perceptions towards rabbit meat, thereby providing information on its marketing potential. To accomplish the first objective 50 rabbits from the two breeds were housed in individual cages, weighed on weekly basis and fed ad libitum. The rabbits were slaughtered at 9, 11, 13, 15 and 17 weeks of age (n=5 from each breed). For the second objective the perceptions of three ethnic groups on factors affecting consumers' choice of rabbit meat were determined through a structured questionnaire. The questionnaire was tested for validity beforehand. There was no significant difference between the two breeds regarding body weight, feed intake, carcass weight and drip loss. The California breed had a higher dressing percentage (53.7%) and meat yield (29.2%) compared to the hybrid (52.5% and 27.5% respectively). Age treatments showed a highly significant difference on all parameters investigated. Increasing the age proportionately increased the amount of fat, while the moisture content decreased. The California breed exhibited higher percentages of fat compared to the hybrid at all ages of treatment. California breed contained more phosphorus, magnesium and zinc as opposed to the hybrid, the only exception being copper, where the hybrid had higher concentrations. The total fatty acid (169.2 mg/100 g) of the California breed was higher than that of the hybrid (133.5 mg/100 g). As a result there were more saturated fatty acids (55.4 mg/100 g) and monounsaturated fatty acids (62.3 mg/100 g) in the California breed than in the hybrid (44.2 and 45.6 mg/100 g respectively). Both breeds had 67% unsaturated fatty acids. Although there was no significant difference between the P:S ratio of the two rabbit breeds, the values obtained were higher (+0.9) than the value of 0.7. This is an indication that the rabbit meat contains a P:S ratio that could be considered very desirable. The n-6:n-3 ratio for both breeds were high (11.6 for California and 12.7 for hybrid). The cholesterol and amino acid profile of the two breeds were not affected by the type of breed. The consumer survey indicated that 52% (n=158) of respondents had never eaten rabbit meat before due to reasons such as scarcity, lack of knowledge about the meat, associating rabbits with pets and cultural constraints. Nevertheless, 57% of these people were optimistic about eating rabbit meat. In addition, having eaten rabbit meat before seemed to contribute positively towards acceptance of rabbit meat. Generally, respondents preferred purchasing rabbit meat in portions as opposed to live or whole carcasses. Their decision to purchase rabbit meat was firstly driven by price, thereafter freshness, leanness and tenderness of meat. The respondents expect to buy rabbit meat at a price lower than that of chicken. Rabbit meat contained low sodium and high proportion polyunsaturated fatty acids-some of the most important food attributes required to maintain and improve health. However, most of the respondents in this study were not familiar with the positive attributes of rabbit meat and need to be taught the benefits of this product.
AFRIKAANSE OPSOMMING: In Suid Afrika is daar 'n uitdaging vir die vleisproduserende voedselindustrieë om 'n verskeidenheid witvleis te bemark. Dit word toegeskryf aan die feit dat verbruikers minder rooi vleis as hoender en vark eet wat as meer gesond beskou word weens die negatiewe publisiteit wat geassosieer word met rooivleis en gesondheid. Die voedingsfokus is op maerder karkasse, groter inname van polionversadigde vetsure, en 'n vermindering in die verhouding n-6:n-3 poli-onversadigde vetsure in die dieet. Een van die maniere waarop dit gedoen kan word, is die bekendstelling van konynvleis wat gekenmerk word deur lae vetinhoud, lae cholesterolinhoud en 'n hoë proteïninhoud, en 'n positiewe vetsuurprofiel. Karkas- en vleiskwaliteit van konyne word tot 'n groot mate geaffekteer deur ouderdom van slagting en die ras. Hierdie studie het 'n tweeledige doel. Eerstens mik dit na die kwantifisering van die effek van ras en ouderdom op die parameters wat met karkas- en vleiskwaliteit van die Kaliforniese ras en die kruisgeteëlde ras (Kaliforniese X Hollandse rooi) verband hou. Tweedens, om die verskille in etniese groepe vas te stel met betrekking tot hulle persepsies van die faktore wat hulle keuse van konynvleis beïnvloed, en op dié wyse inligting te verkry t.o.v die bemarkingspotensiaal daarvan. Om in die eerste doelwit te slaag is 50 konyne van die twee rasse in individuele hokke gehuisves, op 'n weeklikse basis geweeg en ad libitum gevoer. Die konyne was geslag op 9, 11, 13, 15 en 17 weke (n=5 vir elke ras). Vir die tweede doelwit, is die persepsies van drie etniese groepe oor die faktore wat die verbruikerskeuse van konynvleis kan bepaal, m.b.v. 'n gestruktureerde vraelys bepaal. Die vraelys is vooraf vir geldigheid evalueer. Daar was geen beduidende verskil tussen die twee rasse wat betref liggaamsmassa, voedselinname, karkasgewig en dripverlies nie. Die Kaliforniese ras het 'n hoër uitslag-persentasie (53.7%) en vleisopbrengs (29,2%) in vergelyking met die kruisgeteëlde ras (52.5% en 27.5% respektiewelik) gehad. Ouderdom het hoogsbeduidende verskille op al die parameters wat ondersoek was, getoon. Die toename in ouderdom was gepaardgaande met proporsionele toename in karkasvet en afname in vog. Die Kaliforniese ras het, by alle ouderdomsbehandelings, in vergelyking met die kruisgeteëlde ras, 'n hoër persentasie vet opgelewer. Die Kaliforniese ras het teenoor die kruisgeteëlde ras hoër fosfor, magnesium en sink bevat. Die uitsondering was koper waar die kruisgeteëlde ras 'n hoër waarde gehad het. Die totale vetsure vir die Kaliforniese ras (169.2 mg/100 g) was hoër as vir die kruisgeteëlde ras (133.5 mg/100 g). Om dié rede was daar in die Kaliforniese ras meer versadigde vetsure (55.4 mg/100 g) en monoonversadigde vetsure (62.3 mg/100 g) as vir die kruisgeteëlde ras (44.2 mg/100 g en 45.6 mg/100g onderskeidelik). Beide rasse het 67% onversadigde vetsure gehad. Hoewel daar geen beduidende verskille was in die polionversadigde:versadigde (P:V) verhouding nie, was die waardes hoër (+0.9) as die 0.7 wat aanbeveel word. Die n-6:n-3 verhouding vir beide rasse was hoog (11.6 vir die Kaliforniese ras en 12.7 vir die kruisgeteëlde ras). Die cholesterol- en die aminosuurprofiel was nie deur die ras beïnvloed nie. Die verbruikersnavorsing het getoon dat 52% (n=158) van die respondente om verskeie redes nog nie konynvleis geëet het nie, weens redes soos onverkrygbaarheid, gebrekkige kennis van die vleis, die assosiasie van konyne met troeteldiere en kulturele beperkinge. Desnieteenstaande is daar 57% van die respondente wat optimisties is oor die eet van konynvleis. Die eet van konynvleis by vorige geleenthede het bygedra tot die positiewe aanvaarding van konynvleis. Oor die algemeen het die respondente verkies om konynvleis in porsies te koop, in plaas van lewendig of heel karkasse. Die besluit om konynvleis te koop, is hoofsaaklik gedryf deur prys, daarna deur varsheid, maerheid en sagtheid van die vleis. Die respondente verwag dat die prys vir konynvleis laer sal wees as vir hoender. Konynvleis bevat lae natrium en 'n hoë verhouding poli-onversadigde vetsure - van die mees belangrike voedingeienskappe om gesondheid te handhaaf en te verbeter. Ongelukkig was meeste van die respondente in hierdie studie nie vertroud met die positiewe eienskappe van konynvleis nie, en moet hulle geleer word deur middel van omvattende bemarkingsaksies van die voordele van hierdie produk.
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Kennedy, Anna. "On-farm quality assurance in the redmeat industry of Australia." Curtin University of Technology, Muresk Institute of Agriculture, 2006. http://espace.library.curtin.edu.au:80/R/?func=dbin-jump-full&object_id=13235.
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A series of on-farm quality assurance schemes for red meat producers across Australia were developed in the late 1990s in response to increasing global demands for greater accountability within the whole food. The Cattlecare and Flockcare schemes were introduced in 1996 and 1998, respectively, to provide mechanisms for producers to demonstrate that their livestock were free of potential chemical residues, and that they had taken measures to prevent injury or stress to livestock. These schemes were independently audited codes of practice. After several years there was some dissatisfaction with the levels of adoption of these schemes, especially Flockcare. By 2001 just over 5% of all cattle producers and just over 1% of all sheep producers had implemented on-farm quality assurance. This covered nearly 16% of all cattle and 2% of all sheep in Australia, indicating that the larger than average producers were implementing quality assurance. Based on previous studies and anecdotal evidence that there were few current benefits for producers, the aims of this study were to identify the reasons for slow uptake and to quantify factors affecting implementation of on-farm quality assurance in the red meat industry. Surveys of "adopters" and "nou-adopters" of these schemes were developed and implemented in 2000 and 2001. Producers were approached initially by phone and given the options of completing the survey over the phone, by mail or by fax.Three hundred and forty-seven Cattlecare producers (9% of all certified Cattlecare producers) and 142 Flockcare producers (22% of certified Flockcare producers) across Australia were initially approached. A total of 382 adopter surveys were completed. The level of interest from adopters was remarkable, with a 75% completion rate from telephone approaches and only 9 direct refusals. These producers had over 1.3 million cattle and 0.9 million sheep covered by quality assurance schemes. This represented 5% of the total cattle population (27% of certified cattle) and less than 1% of all sheep (26% of certified sheep) in Australia at that time. There was an extremely large variation in the size of properties surveyed, which reflected the structure of the industry. The producers were asked about what motivated them to implement quality assurance, what were the problems, where could it be improved, how much time and money had they invested specifically into implementing quality assurance, what benefits had they gained (financial and other), how it had changed their management or product offered for sale, and their opinion on various issues associated with quality assurance and food safety. In addition 133 non-adopter surveys were also completed to provide a control data set. These producers had over 0.12 million cattle and 0.48 million sheep on their properties. In general, it was much harder to persuade these producers to participate. It was estimated that about 60% of producers approached refused to participate. These producers were asked similar questions; except that they were asked to estimate (if they could) how much time and money it would take to implement quality assurance. Unfortunately, most of these producers were uninterested or knew little about quality assurance and were reluctant to estimate these values, so the data for these producers was very limited.
Analysis of the adopter data indicated the adoption rates between regions and schemes were significantly different. A benefit cost analysis was completed for the adopters based on estimated time and money invested into quality assurance and the tangible benefits gained from selling certified animals. The resulting net benefits were calculated as annual equivalent annuities. Only about 30% of adopters had gained any tangible benefit, and only half of these (15% of the total analysed producers) had a positive net benefit, and these were all cattle producers. Description of time, effort and money spend by adopting producers was most representative using median values due to the extreme data from some producers. Overall, implementation took a median of 13 days in the initial year and 6 days in subsequent years per property, and the median cost was $1,200 in the initial year and $500 in subsequent years. This investment of time and money equated to a median cost of $875 per year. The median net financial loss per year from adopting quality assurance was $660 per property or $2 per 100 DSE of livestock managed. Producers indicated that they were implementing quality assurance to gain financial and market benefits; but, with only 15% of producers gaining a positive net benefit, some producers were disappointed with the schemes. However they did report improvements in product (15% of producers) or management practices (90% had at least one).
Improvements in product included livestock were free from chemical residues, cattle were dehorned and yards had been improved so bruising was reduced. Improvements in management practices included improved record keeping, chemical control and livestock handling. While producers mostly believed it was the right thing to do for the industry, they indicated that they would need to be rewarded for their efforts at some stage. Adopters and non-adopters had different motives for implementing quality assurance. Peer pressure, market advantage and increased returns (27%, 26% and 18% of producers, respectively) were cited as the three major prompts for adopters. All the other categories of reasons for adoption were not business-based, but more emotional. Non-adopters, however, cited increased returns, market advantage and supply chain pressure (44%, 7% and 6%, respectively) as possible prompts to implement quality assurance. Difficulties in adoption actually experienced by adopters were also different to the difficulties anticipated by non-adopters. Paperwork, actually getting to implementing it and the extra time demands (19%, 13% and 12%, respectively) were the major difficulties for adopters, while time, in costs and paperwork (19%, 16% and 12%, respectively) were the anticipated difficulties for non-adopters.
Twenty-four percent of adopters had not had any difficulties, while 16% of non- adopters anticipated no difficulties. Simplification of initial paperwork, increased demand for quality assured livestock and a need to promote the schemes and the associated benefits to producers were the three highest ranking categories of suggested improvements by adopters. Non-adopters indicated similar issues but in a different order - a need to promote the schemes and the associated benefits to producers, simplification of initial paperwork and the process of implementation. Grouping producers based on inputs, attitudes, investment or any combination of these indicators failed to provide a statistically significant prediction of the net benefit or loss for a new adopter. The only way to identify or predict which producers would gain a positive net benefit was to focus on the methods of selling livestock. Selling direct to processors either over the hook, with forward contracts or privately appeared to be the only way to gain financial benefits from implementing quality assurance on-farm.
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Pintér, Judit Klementina. "A need analysis and the selection of a distribution channel for an imported meat product In South Africa." Thesis, Nelson Mandela Metropolitan University, 2009. http://hdl.handle.net/10948/11832.
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Owing to the increase in urbanisation and disposable income, South Africa offers the food industry enormous growth opportunities. According to Louw, Jordaan, Ndanga and Kirsten (2008: 287), supermarkets have become vital role players in South African food consumption. Within this market, it is especially important to note that “preferences for high quality… foods are emerging” (Louw et al, 2008:288). This highlights the need to introduce superior quality foods to the South African food market. This study took this need one step further by asking the question, “is there a need for a high-quality foreign product in the South African market?” The primary objective of this study was to conduct a needs analysis to determine whether there is a need to introduce a selected foreign product into the South African market. The high-quality product chosen for this research is a meat product called PICK salami. In addition, the distribution channel that would be the most appropriate for the possible introduction of the product to the market was also identified in the study. To accomplish this, a relevant literature study was performed. To realise the research objective, a triangulated research approach was selected and a multiple-case study conducted. The units of analysis chosen for this study were the four major South African supermarket chains: SPAR Group Limited, Shoprite Checkers, Woolworths (Pty) limited and Pick ’n Pay Retailers (Pty) Limited. The data from this study was then analysed to determine meaningful results. From the research, it was concluded that there is a need for a high-quality meat product such as PICK Salami in South Africa and that SPAR Group Limited is the most viable distribution channel to use. Both South Africa and Hungary can benefit from such a business venture as gaps in the market can be filled and both countries can profit, despite the current global economic downturn.
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Kato, Talita. "Qualidade da carne de frango: relação com carnes PSE e instrução normativa 210/1998." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/622.
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Um dos maiores problemas enfrentados pela indústria processadora é a questão da carne PSE (pale, soft, exudative), que são resultado das condições ante mortem mal conduzidos e estressantes a que são submetidos os animais, provocando um rigor mortis acelerado que afeta as propriedades funcionais. Este trabalho foi dividido em dois experimentos. O primeiro objetivo (experimento 1) foi investigar a relação entre carne PSE de frango e perda de água em carcaças congeladas de supermercados da cidade de Londrina/PR. E o segundo objetivo (experimento 2) foi avaliar o estabelecimento da glicólise em peitos de frango de uma linha de processamento no estado do Paraná, monitorando a formação das carnes PSE durante a instalação do rigor mortis. O experimento 1 foi realizado com 6 carcaças de frango congeladas de 5 marcas adquiridas de supermercados locais (n=30) e foram analisadas em relação ao pH, capacidade de retenção de água (CRA) e Drip test. O experimento 2 foi conduzido em um abatedouro comercial, linhagem Cobb, gênero misto com idade de 47 dias (n=300). pH, temperatura e cor (L*) foram determinados em amostras de peito de carne de frango após 0,17h, 3,5h, 6,5h e 24,0h post mortem, mantidas sob temperaturas de 36,63°C, 5,82°C, 5,81°C e 3,91°C, respectivamente. Os resultados do experimento 1 revelou que das cinco marcas, três apresentaram valores acima de 6,0% de perda de água por descongelamento, sendo que o resultado mais elevado foi obtido para uma amostra que apresentou valores de pH e CRA característicos de carne PSE. Assim, pode-se concluir que o fenômeno PSE promove a liberação de mais água durante o descongelamento levando a uma interpretação errônea da legislação brasileira em relação à liberação de água de carcaças durante o descongelamento. Já para o experimento 2 os resultados mostraram a formação de 0,33%, 0,67%, 9,25% e 24,72% de carnes PSE, indicando que de acordo com os períodos analisados, somente após 24h post mortem é possível determinar a incidência do fenômeno PSE em carnes de peito de frango sob condições comerciais.An important issue faced by poultry industry is the processing of meat known as PSE (pale, soft, exudative), which are a result of ante mortem conditions misguided and stressful to the animals that are submitted, causing an accelerated rigor mortis affects the functional properties. This study was divided into two experiments. The first objective (Experiment 1) was to investigate the relationship between PSE meat chicken and water loss in frozen carcasses supermarkets in Londrina/PR. And the second objective (experiment 2) was to evaluate the establishment of glycolysis in chicken breasts in a processing line in the state of Paraná, monitoring the formation of PSE meat during rigor mortis. Experiment 1 was carried out with 6 frozen chicken carcasses of 5 brands acquired local supermarket (n = 30) and were analyzed for pH, water holding capacity (WHC) and Drip test. Experiment 2 was conducted in a commercial slaughterhouse, Cobb lineage, mixed gender aged 47 days (n = 300). pH, temperature and color (L *) was determined in samples of chicken breast meat after 0,17h, 3,5h, 6,5h and 24.0h post mortem stored at temperatures of 36,63°C, 5,82°C, 5,81°C to 3,91°C, respectively. The results of experiment 1 showed that the five brands, three had values above 6.0% of water loss by thawing, and the highest value was obtained for a sample that showed pH and CRA characteristic of PSE meat. Thus, it can be concluded that the PES phenomenon promotes the release of water during the thawing more leading to an erroneous interpretation of Brazilian laws related to the release of water from carcasses during thawing. As for Experiment 2 results showed the formation of 0,33%, 0,67%, 9,25% and 24,72% for PSE, indicating that according to the periods analyzed, only after 24h post mortem is possible determine the incidence of the phenomenon in PSE meat chicken breast under commercial conditions.
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Bruns, Maren [Verfasser]. "Inter-organisational innovation processes in the agrifood industry : an approach to improving management support services applied to the meat industry / Maren Bruns." Bonn : Universitäts- und Landesbibliothek Bonn, 2011. http://d-nb.info/1016019629/34.
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Grover, John Hanley. "Winnipeg meat packing workers' path to union recognition and collective bargaining." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1996. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/mq23324.pdf.
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Lundström, Markus. "The winner of the expanding meat industry : A study of the power structures within the production chain of beef meat produced in Brazil and consumed in Sweden." Thesis, Södertörn University College, School of Life Sciences, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-1157.
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The overall purpose of this study is to examine what consequences might be connected to Swedish meat consumption. To illustrate this, the production chain of beef meat, produced in Brazil and consumed in Sweden, has been mapped and investigated. The analytical focus of this study has been on power distribution within the chain, aiming to outline its socio-economic consequences in the Brazilian context. The empirical data was collected partly from secondary sources, but also from primary sources through interviews with key informants in the buyer-end of the production chain. The Global Value Chain approach served as a methodology for mapping the production chain and as a theoretical device for analysing the embedded power structures.
The main result, besides an overview of the beef production chain, was an identification of the chain as buyer-driven. Power is particularly concentrated around supermarket chains, which have very specific requirements on production and processing, implemented by the importing firms, thus also having a huge influence. Power concentration was also discovered in the levels of farming and processing, where the number of acting units declines frequently. The Swedish beef consumption thus seems to contribute, however small-scaled, to the process of power concentration along the chain of production, making market entrance a scarce asset. Potential socio-economic consequences of this process, besides unequal access to influence, might be longer travels or changed city of residence for workers, or even employment losses due to inadequate education. Low-income consumers might become vulnerable since cheap low-quality meat becomes inaccessible. Moreover, this thesis has also raised additional questions, suitable for further research, regarding the impacts of Swedish meat consumption.
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Johansson, Viktor, and Philip Thuning. "Samma prestationsmätning, olika produktionskontexter? : En utvärderingsstudie av Scan." Thesis, Linnéuniversitetet, Institutionen för ekonomistyrning och logistik (ELO), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-45941.
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Bakgrund: Livsmedelsbranschen är tuff för många producenter. Konkurrensen är hård och säljarens ställning är svag. Trenden i branschen rör sig emot att effektivisera företaget, såväl organisatoriskt som operativt. Prestationsmätning är en viktig del vid effektiviseringar men trots detta har få studier genomförts inom livsmedelsindustrin. Syfte: Syftet med studien är att utvärdera Scans prestationsmätningssystem och identifiera faktorer som kan öka jämförbarheten mellan produktionsenheter med olika produktionskontext. Ett bisyfte blir därmed att utveckla förbättringsförslag kring Scans prestationsmätningssystem. Metod: Uppsatsen är en kvalitativ studie bestående av en fallstudie med utvärderingsinriktning kring hur Scan arbetar med sin prestationsmätning. Datainsamlingen har primärt bestått av intervjuer med anställda som är ansvariga och operativt arbetar med prestationsmätningssystemet på produktionsnivå. Intervjuer har genomförts med personer från alla Scans anläggningar och på olika nivåer av företaget. Även årsredovisningar och företagsekonomiska teorier har varit en del av studien. Resultat och slutsatser: Studien visar att drivande styrtal lämpar sig bättre än utfallsmått vid jämförelser av produktionsenheter med olika produktionskontext samt att det är viktigt med en likriktad kommunikation när avdelningar skall jämföras. Studien visar även på flertalet förbättringsmöjligheter med Scans prestationsmätning.Background: The food industry is tough for many producers. The competition is hard and the sellers position in the supply chain is weak. Trends in the industry mentions a more effective company, both organizational and operative. Performance measurement is a vital part to reach higher efficiency but it has despite that been few research studies on the subject. Purpose: The purpose of this study was to evaluate Scans performance measurement system and identify factors which can increase benchmarking between production units with different production contexts. Another purpose is to come up with improvements for Scans performance measurement system. Methodology: This report is a qualitative study consisting of how Scan are working with their performance measurement system. Data collection has primarily consisted of interviews of people that work with the performance measurement system. Also studies in annual reports and business economic theories have been part of the report. Results and conclusions: The study shows that leading indicators is better suited for benchmarking between production units with different production contexts. It is also important that the communication is unified throughout the company.
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Vázquez, Benítez María Cecilia. "Computer-aided formula optimization." Thesis, University of British Columbia, 1990. http://hdl.handle.net/2429/29202.
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The purpose of this research project was to establish a formula optimization computer program to be used for quality control in the meat processing industry. In contrast to linear programming, such a program would search for the best quality formulations that meet predetermined product specifications within allowable cost ranges. Since quality as a function of the ingredients has been found to be explained better by nonlinear equations, the program had to be able to handle nonlinear equations as objective functions as well as constraints to make it an effective formula optimization method.
The first part of the study established the IBM BASIC formula optimization computer program (FORPLEX). The FORPLEX is based on the modified version of the Complex method of Box. The FORPLEX was found to be effective in the optimization of nonlinear objective function problems that were linearly constrained, making it suitable for formula optimization purposes.
The second part of this study involved the development of statistically significant quality prediction equations for a 3-ingredient model frankfurter formulation. The three ingredients were: pork fat, mechanically deboned poultry meat and beef meat. Ingredient-quality equations were generated through mixture experimentation. Specific quality parameters were evaluated at observation points given by an extreme vertices design. Scheffe's canonical special cubic model for three components was fitted to
the experimental data using multiple regression analysis. The statistical validity of the equations for prediction purposes was assessed by analysis of variance, adjusted multiple coefficient of determination, standard error of the estimate and analysis of residuals. Fourteen of 17 regression models developed were considered adequate to be used for prediction purposes.
In order to have a better understanding of the relationship between ingredient proportions and the quality parameters, three different techniques were used: (a) response surface contour analysis, (b) correlation analysis and (c) scatterplot matrices analysis.
The third part of this study consisted of the computational optimization of frankfurter formulations using the FORPLEX program. Several frankfurter formulation optimization trials were performed. In each trial, different combinations of quality parameters were considered measures of the formulations' quality. Target quality values were either selected based on a target formulation or were individually selected. In both cases the FORPLEX was able to find best quality formulations that met the constraints imposed on them. Differences between predicted and target quality values existed in all the computed optimum formulations when the target values were individually selected. Differences existed because it was difficult for the formulations to meet all the target quality values. Target quality values should be selected carefully since failure to obtain formulations that meet the target quality as closely as possible lay not with
the performance of the FORPLEX but with the selection of the target quality values.
Five optimum formulations found by FORPLEX were compared with seven least-cost formulations which were found by increasing the lower limit of the fat binding constraint. The predicted quality of each FORPLEX optimum formulation was close to its respective target quality. The least-cost formulations showed, in general, considerable departure from the target quality values set in the FORPLEX formulations.
The adequacy of the models for predicting the quality of frankfurter formulations could not be evaluated since the meat ingredients had been stored frozen for 6 months. The models did not account for the effect of extended frozen storage on the quality of the formulations.
Results of this study indicated that formula optimization based on the Complex method (FORPLEX) is the more suitable technique for food formulation. The FORPLEX may be able to replace linear programming computer programs currently being used in the processed meat industry.Land and Food Systems, Faculty of
Graduate
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Tolman, Bee. "Budget analysis of quarter-Finn and Western ewes in spring- and fall-lambing systems." Thesis, Virginia Tech, 1993. http://hdl.handle.net/10919/42194.
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Fifty-nine mature "Western" (Suffolk x Rambouillet) and 71 mature ¼ - Finn (Suffolk x Finn-Rambouillet) ewes were bred to Suffolk-Hampshire rams to lamb in either spring (March) or fall (September). Effects of ewe breed type and lambing season on ewe fertility (ewes lambing/ewes exposed), prolificacy (lambs born/ewe lambing) and lambing date, and on lamb birth weight, 30-d survival, and average daily gain (ADG) to 55 d and to weaning were evaluated. Fertility was higher in spring than in fall (94 vs 64%, P<.01). Use of %-Finn ewes tended to increase fertility in fall lambing (69 vs 59%, P<.25) but not in spring (94 vs 93%). Use of ¼ -Finn increased prolificacy by .36 lambs; fall lambing reduced prolificacy by .49 lambs. Lambs of Western ewes were born 5 d later (P<.01) and .6 Ib heavier (P<.001) than lambs of ¼ -Finn ewes. Lamb survival and ADG to 55 d and to weaning were not affected by ewe breed. Season affected ADG: fallborn lambs grew faster to 55 d (P< .05) and to weaning (P< .001) than spring-born lambs, attributable to differences in environmental factors. Effect of weaning on growth of spring-born lambs grazing summer pasture was analyzed. Spring lambs weaned at 90 d of age to graze independently grew more slowly and were older at market weight than lambs remaining with their dams on native perennial pastures (.24 vs .42 lb/d, P<.001; 201 vs 186 d of age, P<.001). Use of millet (Pennisetum americanum [L.] Leeke) as annual mid-summer forage and turnip (Brassica rapa L.) as annual late-fall forage were investigated. Dry ewes grazing millet lost weight in one yr, but averaged .23 Ib/d gain in a second yr; weaned lambs grazing pearl millet averaged .32 lb/d gain over 2 yr. Lactating and dry ewes grazing turnip had average weight changes of -.37 and +.11 lb/d, respectively. Budgets for production systems were constructed. Variable revenues and expenses for all combinations of ewe breed type, lambing season, weaning treatment, and annual forage use were integrated into an annual production system. The most profitable production systems were those that exhibited the greatest reproductive efficiency, required the least drylot time to finish lambs, and maximized use of perennial pastures.Master of Science
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Sŏng, Myŏng-hwan. "Korean beef import demand and impacts of exchange rate changes /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9717152.
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Crafford, Karlien. "An exploratory study in the Western Cape on game meat as a consumer product." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52670.
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Thesis (MSc)--Stellenbosch University, 2002.ENGLISH ABSTRACT: The purpose of this research was to study the current purchasing and marketing behaviour of game meat by supermarkets, butcheries and restaurants in the Western Cape Province, and to investigate perceptions on, purchasing and consumption of game meat by South African consumers and overseas tourists visiting South Africa. Research was done by the survey method with the aid of structured, self-administered questionnaires. Chi-squared frequencies were used to test for significant influences of data. The research showed that South African consumers are poorly educated regarding the nutritional benefits and cooking methods of game meat. Consumers indicated that they would buy game meat if they were better informed on its qualities. Just over 73% of the respondents indicated that they have eaten game meat, whilst 66% of the respondents indicated that they would eat game meat again. South African consumers, however, indicated that they are not willing to pay more for game meat than other meat types. Race and educational level were the only two socio-demographical variables that showed significant differences. White respondents and respondents that were in the "post-High school diploma/degree" educational group, were better informed on game meat and were also more likely to buy game meat than either the black or coloured racial groups. The respondents indicated the leanness of meat as one of the most important quality considerations when they buy meat. This provides an opportunity for game meat marketers to market game meat as a low-fat meat product. This research succeeded in identifying target markets for game meat. Restaurants should market game meat for European tourists, whilst supermarkets and butcheries should focus on marketing game meat to white consumers and consumers with higher educational qualifications, but also target coloured and black consumers. This research confirmed that the South African game meat industry is plagued by numerous misconceptions and contradictions. It is evident that both consumers and marketers of game meat have contradictory beliefs regarding the seasonal availability of game meat. Consumers as well as some of the supermarket, butchery and restaurant meat buyers, are ill-informed regarding the sensory qualities, health benefits and preparation and cooking methods of game meat. Ironically, the research showed that tourists visiting South Africa were the respondent group that were the most knowledgeable regarding the sensory qualities and health benefits of game meat. This research provides a valuable pilot-study into the marketing possibilities of game meat.
AFRIKAANSE OPSOMMING: Die doel van hierdie navorsing was om die huidige aankoop en bemarkingsgedrag vir wildsvleis deur supermarkte, slaghuise en restaurante in die Wes-Kaap gebied, en persepsies oor en aankoop van wild deur Suid-Afrikaanse verbruikers en oorsese toeriste wat Suid-Afrika besoek, te ondersoek. Gestruktureerde vraelyste is ontwerp om die navorsing volgens die opname metode uit te voer. Chi-kwadraat frekwensies is gebruik om beduidende invloede te meet. Die navorsing het gewys dat Suid-Afrikaanse verbruikers oningelig is aangaande die gesondheidsvoordele en gaarmaakmetodes van wildsvleis. Verbruikers het aangedui dat hulle wildsvleis meer gereeld sou koop indien hulle beter ingelig word oor wildsvleis se kwaliteite. Die navorsing het bewys dat toeriste wat Suid-Afrika besoek, beter ingelig is oor die sensoriese kwaliteite en gesondheidsvoordele van wildsvleis as Suid-Afrikaners. Net meer as 73% van die Suid-Afrikaanse respondente het aangedui dat hulle al voorheen wildsvleis geëet het, terwyl 66% aangedui het dat hulle weer wildsvleis sal eet. Suid-Afrikaanse verbruikers het egter genoem dat hulle nie bereid is om meer vir wildsvleis te betaal as vir ander vleis nie. Ras en opvoedkundige vlak is die enigste sosio-demografiese veranderlikes wat 'n beduidende invloed gehad het. Blanke respondente en respondente in die "post-hoërskool diploma/graad" opvoedkundige vlak, was beter ingelig oor wildsvleis en ook meer geneig om wildsvleis te koop. Die vetinhoud van vleis was vir meeste respondente 'n belangrike maatstaf by die keuse en aankoop van vleis. Aangesien wildsvleis 'n lae-vet produk is, is daar dus geleentheid vir vleisbemarkers om wildsvleis as 'n lae-vet produk te bemark. Hierdie navorsing het daarin geslaag om teikenmarkte vir wildsvleis te identifiseer. Restaurante moet fokus op oorsese toeriste wat Suid-Afrika besoek, terwyl supermarkte en slaghuise bemarking moet rig op verbruikers met 'n hoër opvoedkundige vlak en blanke verbruikers. Hierdie navorsing het bevestig dat die Suid-Afrikaanse wildbedryf geknel word deur verskeie wanpersepsies en teenstellings. Dit is duidelik dat sowel verbruikers as bemarkers van wildsvleis, teenstellende persepsies het aangaande seisoenale beskikbaarheid van wildsvleis. Hierdie navorsing verskaf 'n waardevolle voorloperstudie vir verdere navorsing oor die bemarkingsmoontlikhede van wildsvleis.
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Folk, Mary Kay. "Identifying Production Facility Characteristics in Small and Very Small Meat Processing Plants with Reference to FSIS Salmonella Test Results." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1218552809.
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Karaan, Abolus Salam Mohammad. "Informal red meat marketing : a case study in the Western Cape townships." Thesis, Stellenbosch : Stellenbosch University, 1993. http://hdl.handle.net/10019.1/58013.
Full textAbstract:
Thesis (MSc)--Stellenbosch University, 1993.ENGLISH ABSTRACT: Informal red meat trade was investigated as it occurs in the townships of the Cape Town metropole. To achieve this, an interactive research approach was followed, initially involving months of observation before scientific and empirical analysis was conducted. The informal marketing activities were described and analysed with the purpose of establishing its strengths; weaknesses, opportunities, and threats. Criteria of efficiency and effectiveness were constantly employed. ln this regard, the prevailing system was tested against consumer needs and preferences. A large degree of consistency was found between the nature of supply by the informal sector and the nature of demand from its target consumer base. On this basis, it was deduced that the informal red meat marketing system has the potential to further contribute to development and township food security. The informal marketing system, how~ver, operates under specific constraints. These were identified and subsequently recommendations were made to alleviate these constraints, in order to maximise the contribution of informal red meat trade to local development.
AFRIKAANSE OPSOMMING: Die informele bemarking van rooivleis, soos dit in die stadswyke (townships) van die Kaapstadse metropolis voorkom, is ondersoek. Deur middel van 'n interaktiewe navorsingsbenadering is daar aanvanklik maande lank net waargeneem voordat 'n wetenskaplike en empiriese analise gedoen kon word. Die werksaamhede van die informele rooivleismark is omskryf en ontleed met die oog op vasstelling van die sterk punte en swakhede, geleenthede en bedreigings van die bedryf. Kriteria van doeltreffendheid en effektiwiteit is deurgaans aangewend. In hierdie opsig is die huidige stelsel getoets aan verbruikersbehoeftes en voorkeure. Die wyse van aanbieding van die informele sektor het in 'n ruim mate ooreengestem met die aanvraag van die teikenverbruiker. Op grond hiervan word afgelei dat die stelsel van informele bemarking van rooivleis die potensiaal het om nog 'n groter bydrae te lewer tot die ontwikkeling van voedselsekuriteit in die 'townships'. Sekere faktore werk egter beperkend m op die informele bemarkingstelsel. Hierdie faktore is gei'dentifiseer en aanbevelings is gemaak ter opheffing van die beperkinge om sodoende die stelsel se bydrae tot plaaslike ontwikkeling·te maksimeer.