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Tesi sul tema "Meat"

Autore: Grafiati
Pubblicato: 4 giugno 2021
Ultima modifica: 25 luglio 2025

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1

Cullere, Marco. "Functional meat and meat products from unconventional meat species." Doctoral thesis, Università degli studi di Padova, 2014. http://hdl.handle.net/11577/3424551.

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The present thesis, which includes four main researches, aimed to study functional meat and meat products obtained from unconventional meat species, namely the rabbit and the ostrich. The first research tested the single and combined dietary supplementation with 5% Spirulina (Arthrospira platensis) and 3% Thyme (Thymus vulgaris) to growing rabbits for 3 and 6 weeks, and it is articulated in four different subchapters. The first subchapter considered the effect on total tract apparent digestibility of nutrients and on the performances of growing rabbits and showed that that single and combi
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2

Knight, M. K. "Interactions of meat proteins in meat products." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254413.

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3

Osborn, Helen. "Undesirable pinking in meat and meat model systems." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343321.

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4

Harris, Ryan P. "Extra Meat." ScholarWorks@UNO, 2011. http://scholarworks.uno.edu/td/1388.

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In this paper, I will detail the process that went into the making of my thesis film, Extra Meat. The areas I will cover include: Writing, Directing, Production Design, Cinematography, Editing, Sound, as well as Technology. Special emphasis will be given to new casting and directing styles I have developed to encourage the strongest possible performances. I will then evaluate the success of the decisions I made.
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5

Casanova, Luque Luis Enrique, Sánchez Camila Betsabé Manrique, Crispin Jurgen Alex Maldonado, Capillo Juanita Dalia Nieto, and Orosco Sheyla Milagros Yoplac. "Paleo Meat." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/652162.

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En el presente trabajo de investigación desarrollado en la Universidad Peruana de Ciencias Aplicadas a los estudiantes de modalidad PREGRADO, consiste en la aplicación de un plan para la puesta en marcha de un modelo de negocio de cortes de carne especiales para parrillas y complementos empaquetados al vacío. Dentro de los complementos tenemos una selección de salsas gourmet y embutidos artesanales preparado en base a una selección de finas hierbas, de esta manera Paleo Meat brindará una experiencia gastronómica de cortes en carnes y charcutería. Paleo Meat posee como público objetivo a pe
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6

MacPhail, Heather Margaret. "Meat or three veg : meat-eating and environmental thought /." Title page, table of contents and abstract only, 1997. http://web4.library.adelaide.edu.au/theses/09ENV/09envm143.pdf.

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7

Deller, Rosemary. "When flesh becomes meat : encountering meaty bodies in contemporary culture." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/when-flesh-becomes-meat-encountering-meaty-bodies-in-contemporary-culture(86ad12d3-4eb9-4dd5-8798-212200eb237e).html.

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Being treated as a piece of meat has long been an issue around which feminist concerns regarding the representation of women and practices of cultural consumption coalesce. However, as the Humanities undergo a paradigm shift away from intrinsically privileging the human subject, this demands new consideration of how cultural figurations of meat can work to challenge the terms of the species border. This thesis offers close readings of contemporary film, literature, visual art, music and live performance produced between the late 1980s and the present day that stage carnal encounters with meat.
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8

Liu, Manli. "Nutritional evaluation of high ash meat and bone meal for poultry." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0017/MQ56136.pdf.

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9

Dunn, Adele. "Textural variability in chicken breast meat and its control." Thesis, Queen's University Belfast, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238951.

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10

Trefan, Laszlo. "Development of empirical models for pork quality." Thesis, University of Edinburgh, 2011. http://hdl.handle.net/1842/5761.

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Abstract (sommario):
Pork quality is an important issue for the whole meat chain, from producers, abattoirs, retailers through to costumers and is affected by a web of multi-factorial actions that occur throughout the pork production chain. A vast amount of information is available on how these diverse factors influence different pork quality traits. However, results derived from individual studies often vary and are in some cases even contradictory due to different experimental designs or different pork quality assessment techniques or protocols. Also, individual influencing factors are often studied in isolation
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11

Bladby, Hanna, and Johanna Wersäll. "A meat free society : The different substitutes for meat, their future and their environmental and health impact compared to meat." Thesis, KTH, Industriell ekologi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-211842.

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The worldwide consumption of meat continues to increase and in Sweden the annual consumption has gone from 24 kg/person in 1990 to about 78 kg/person in 2005. This contributes to large environmental impacts such as an increase of greenhouse gas emissions, unsustainable land and resource use and shortage of water. A solution to the problem is to change our diets to be more sustainable. The purpose with this research is therefore to study the positive environmental and health aspects of alternative protein rich products based on soya, grown meat, algae and insects in comparison with meat. The go
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12

Boleman, Randi Marburger. "An innovative approach to predicting meat tenderness using biomechanical properties of meat." Texas A&M University, 2003. http://hdl.handle.net/1969.1/5873.

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Biomechanical compression studies at different temperatures were conducted to correlate the biomechanical response of raw bovine Longissimus dorsi muscles varying in USDA Quality Grade with overall sensory tenderness scores. Phase 1 assessed the biomechanical properties of raw 2.54 cm3 samples obtained with a Texture Analyzer fitted with a 10 cm diameter platen which applied a constant strain of 3% for four minutes. Muscle specimens were arranged with fibers in parallel and perpendicular orientations to the applied force and tested at 0, 2, 4, 6, 8 and 10°C. Initial stiffness, final stiffne
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13

Gagnon, Pierre-André. "Happy Meat as a Passive Revolution: A Gramscian Analysis of Ethical Meat." Thesis, Université d'Ottawa / University of Ottawa, 2019. http://hdl.handle.net/10393/38809.

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This thesis starts from the proposition that the ethical meat discourse that is, the discourse recognizing that factory farming is unacceptable while maintaining that it is possible to produce meat in an acceptable way — has not been thoroughly analyzed. Indeed, both the partisans of this idea and the animal rights literature provide oversimplified analyses of this relatively new phenomenon. Considering its explosion in popularity since Michael Pollan published the essay “An Animal's Place” in The New York Times Magazine in 2002, this lack of research is particularly problematic for the anima
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14

Wikborg, Uno. "Online Meat Cutting Optimisation." Thesis, Norwegian University of Science and Technology, Department of Computer and Information Science, 2008. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-8887.

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<p>Nortura, Norway’s largest producer of meat, faces many challenges in their operation. One of these challenges is to decide which products to make out of each of the slaughtered animals. The meat from the animals can be made into different products, some more valuable than others. However, someone has to buy the products as well. It is therefore important to produce what the customers ask for. This thesis is about a computer system based on online optimisation which helps the meat cutters decide what to make. Two different meat cutting plants have been visited to specify how the system shou
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15

Ferguson, Kelly Kathleen. "The Law of Meat." The University of Montana, 2008. http://etd.lib.umt.edu/theses/available/etd-05142008-143653/.

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16

Fiddes, Nick. "Meat : a natural symbol." Thesis, University of Edinburgh, 1990. http://hdl.handle.net/1842/19741.

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17

Shang, Xia. "Food safety impacts on U.S. domestic meat demand and international red meat trade." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/32729.

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Doctor of Philosophy<br>Department of Agricultural Economics<br>Glynn Tonsor<br>Few things facing the U.S. meat industry in recent years have garnered more attention of economic researchers than food safety events, policies, and mitigation efforts. This dissertation has two main essays and themes focusing on both domestic and international food safety issues. Contributing new insights to this situation, the impacts of FSIS (Food Safety Inspection Service) recalls on consumer meat demand in the United States are estimated by a series of Rotterdam models in the first study using monthly grocery-
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18

McGinley, Susan. "Innovative Meat By-Products: The UA Meat Lab Increases the Value of Each Animal." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 1998. http://hdl.handle.net/10150/622307.

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19

Obeng, George Boakye. "A Game Theoretical Model For Prevention of Meat Contamination at A Meat Packing House." University of Akron / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=akron1302800451.

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20

Lin, Shyh-Hsiang. "Meat analog development and physical, chemical, and sensory properties /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9924899.

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21

AHMAD, HAMDI ABDULILAH. "EFFECT OF CONTROLLED ATMOSPHERE PACKAGING ON PSYCHROTROPHIC GROWTH AND SUCCESSION ON STEAK SURFACES." Diss., The University of Arizona, 1985. http://hdl.handle.net/10150/184197.

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Top loin steaks were used to determine the influence of packaging procedure on the microbial growth and succession on the top and bottom surfaces of steaks during a 12 day storage period. The following packaging treatments were used: (1) Gas permeable Resinite film overwrap as a control; (2) gas flush with 1% CO, 40% O₂, 59% N₂ for 2 minutes followed by film overwrap; (3) loose packaging in gas impermeable barrier bags with 100 to 150 cc ambient air; (4) 15% CO₂, 40% O₂, 45% N₂ gas atmosphere; (5) 60% CO₂, 40% O₂ gas atmosphere; and (6) 10% CO₂, 5% O₂, 85% N₂ gas atmosphere. Total psychrotroph
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22

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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23

Tukei, Michael E. "Hygiene in red meat slaughter." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250528.

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24

Pereira, Anirene Galvão Tavares. "Nellore meat quality and genomics." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-01082016-181552/.

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This study was developed in order to explore chromosomal regions associated with carcass and meat traits in Nellore cattle breed, identifying metabolic and genetic pathways related to its characteristics expression, as well as generate additional phenotypes for future genome association studies, in order to fully describe parameters related to final product quality. Thereunto, 995 bulls were genotyped for more than 770,000 single nucleotide polymorphisms (SNPs), were evaluated for body weight at birth, weight gain at weaning and yearling, conformation, finishing precocity and muscling at weani
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25

Mccormack, Jessica L. "Morality in the Meat Machine." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/23181.

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This thesis examines the excusing and exempting conditions in Strawsonian accounts of moral responsibility. More specifically, it notes some concerns for Strawsonian accounts with regards to exempting individuals on the basis of psychological abnormalities, namely that the excusing/exempting distinction is unclear, and more importantly that treating a person's brain as an entity distinct from the person suggests a dualistic picture of the self that is not consistent with neuroscientific accounts of the brain. If we redraw the distinction to be between external/internal features, and focus on b
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26

Selle, Peter Henry. "Towards sustainable chicken-meat production." Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/29509.

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Sustainable chicken-meat production is a crucial objective, the genesis of which is the increasing demand generated by consumers both in Australia and globally, primarily because of the relative affordability of chicken-meat. Chicken-meat is preferred by Australian consumers, with an annual per capita consumption of 46.9 kg which clearly exceeds that of pork (27.7 kg), beef (19.1 kg) and lamb (5.5 kg). The volume of chicken-meat produced locally has increased by 94% (1.295 versus 0.668 million tonnes) from 2001/02 to 2021/2022, but despite these increases, Australian chicken-meat production wi
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27

Soglia, Francesca <1989&gt. "Meat Quality for Further Processing." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/7957/1/Soglia_Francesca_tesi.pdf.

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In the past few decades, the genetic selection programs carried out to increase the production traits of broilers and obtain high-growth rate and breast yield hybrids led to profound changes in muscle structure and metabolism resulting in an increased incidence of abnormalities mainly affecting the Pectoralis major muscle. White-striping (WS), wooden breast (WB) and poor cohesion (PC) defects are of relevant importance. Within this scenario, this PhD thesis aimed at deepening the current knowledge concerning histological features, quality traits and technological properties of broiler pectoral
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28

Smit, Karen. "Meat quality characteristics of blesbok (Damaliscus dorcas phillipsi) and red hartebeest (Alcelaphus buselaphus caama) meat." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50013.

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29

Coetzer, Theo. "Meat and its meanings: representations of meat-eating in selected works of South African literature." Thesis, Rhodes University, 2016. http://hdl.handle.net/10962/3860.

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This thesis is situated within the burgeoning field of literary animal studies. Its aim is to analyse critically the way in which animals-as-meat are represented in South African literature. While meat pervades our lives and literature, there exists very little scholarship that considers literary depictions of meat. The thesis suggests that literary texts can offer useful reflections of the cultural environments in which they are immersed and, furthermore, can encourage what J. M. Coetzee calls the ‘sympathetic imagination’ in relation to animals. The dissertation offers close readings of thre
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30

Millar, Samuel John. "The effect of ionising radiation on the appearance of meat." Thesis, Queen's University Belfast, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241420.

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31

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

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The broad objective of this study was to determine the effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descript cattle. A survey was conducted among 222 consumers in Alice (Fort Hare University community), Eastern Cape Province to determine the level of their awareness on application of antioxidants as preservatives in meat and meat products during storage. Representative samples of Muscularis longissimuss thoracis et lumborum and liver were collected from each carcass of Bonsmara (n=40) and non-descript (n=40) cattle reared on natural pasture to
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32

Mwangi, Rosemary Mustapha Azlin Hsieh Fu-hung. "Inactivation of wild type bacillus spores in a soy meat analog model by extrusion cooking." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/5763.

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The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on October 2, 2009). Thesis advisor: Dr. Azlin Mustapha and Dr. Fu-Hung Hsieh. Includes bibliographical references.
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33

Neron, Brittany. "White Skin, Red Meat: Analyzing Representations of Meat Consumption for their Racialized, Gendered, and Colonial Connotations." Thesis, Université d'Ottawa / University of Ottawa, 2015. http://hdl.handle.net/10393/32984.

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This thesis extrapolates upon theoretical examinations of meat consumption as linked to masculinity in order to consider how meat consumption may also be connected to dominant themes in Canada’s national foundation as marked by whiteness, multiculturalism, and post-coloniality. I investigate two sets of advertisements – Maple Leaf Canada’s “Feeding the Country” commercial, and Alberta Beef Producer’s Raised Right online campaign – through employing multimodal critical discourse analysis and tenets of Stuart Hall’s theories of representations. In doing so, I argue that meat consumption is depic
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34

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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35

Tewari, Gaurav. "Centralized packaging of retail meat cuts." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0022/NQ51672.pdf.

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36

Flail, Gregory James. "The Sexual Politics of Meat Substitutes." Digital Archive @ GSU, 2006. http://digitalarchive.gsu.edu/english_diss/9.

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Food choice has intrigued generations of scholars seeking insight into the rituals that characterize the cultural and sub-cultural values of various nations and eras. Among the more recent cultural phenomena to influence theories about the body is food choice. Perhaps there is no argumentative issue more pervasive than that of food choice, because everyone must eat. The morsels that people consume are chosen as often as not for their symbolic value. A review of the literature of dietary discourse and representation reveals a gap where studies of vegetarian and vegan identity, mass media, an
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37

Piette, J. P. Gabriel (Jean-Paul Gabriel). "Bacterial adhesion to model meat surfaces." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=70302.

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The adhesion of seven meat spoilage bacteria to model meat surfaces (thin fat and tendon slices) was studied in a specially designed flow chamber. In general, adhesion was not influenced by the physiological age of the cells and was not correlated with the cell surface characteristics (electrical charge, hydrophobicity) of the organisms. Also, adhesion data did not corroborate the predictions based on changes in the free energy of adhesion, calculated from contact angles and surface tension measurements. A more detailed study of the adhesion of Pseudomonas fluorescens to tendon was subsequentl
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38

Drake, Rana. "Patterns of meat consumption and pregnancy." Thesis, London South Bank University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245068.

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39

Ogden, Sharon Kay. "Preservation of meat by organic acids." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339579.

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40

Betts, G. D. "Predicting bacterial spoilage of meat products." Thesis, University of Surrey, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.402780.

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41

Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/22861.

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Developing countries are faced with a high incidence of food poisoning outbreaks related to the consumption of meat, with obvious economic consequences. During informal slaughter of animals the threat of food poisoning or transfer of lethal zoonoses such as anthrax, is particularly intense. In 1972 the government legislated “The Abattoir Regulation - Legal Notice No. 27 of 1972”, which mandates slaughtering of animals and meat inspection and control (Government Gazette, 1972). Before that there was no official meat inspection done in the country. Since that time, the legislation has not been u
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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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Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Pretoria : [s.n.], 2010. http://upetd.up.ac.za/thesis/available/etd-02262010-165323/.

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Albalawi, Saad Basheir M. "Meat Consumption Pattern in Saudi Arabia." Thesis, Griffith University, 2016. http://hdl.handle.net/10072/367043.

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Saudi Arabia’s rapid economic development and the affluence of the country’s citizens are served by both imported and domestically produced meat. Adverse climatic conditions in the desert country preclude large-scale livestock production, however, the country still supplies about half of its meat consumption. This research seeks to identify trends in the Saudi diet over a long period of time, during which the nation was transformed from being a desert based country to a modern economy, that is, from 1985 to 2010. The objective of this thesis is to present a systematic analysis of Saudi Arabia’
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Moradiannejad, Hesam. "Controlling texture in processed meat production." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/48111/.

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The present study showed the effects of a number of hydrocolloids in terms of adding them dry, pre-hydrated or solubilised and gelled, using unmodified wheat starch, 3 types of carrageenan (kappa, iota and lambda), locust bean gum (LBG), and finally citrus fibre on meat stability, textural properties, and microstructure. The study further elucidated the role of heat induced gelation in texture formation of processed meat products. The finding of the study revealed that the maximum hardness related to the dry state of all hydrocolloids when added to a product containing 65% meat (i.e. 7.4% unmo
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46

Kim, Yunji. "Meat Effects on Nonheme Iron Absorption." DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5366.

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Studies were undertaken to investigate if gastric acidity and iron chelation to a meat component enhance nonheme iron absorption. Cereal meals, with and without added proteins, were gavaged into iron-deficient rats. The role of iron chelation was investigated by adding sodium phytate, an iron chelator implicated with decreased iron absorption, to the meals. The role of gastric acidity was investigated by treating the rats with cimetidine, which inhibits gastric acid production. In rats with normal acid production, beef, pork and chicken enhanced iron absorption when phytate had been added to t
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47

Jayroe, Susannah Katherine. "Meat Shack and Other Creative Works." PDXScholar, 2017. https://pdxscholar.library.pdx.edu/open_access_etds/3946.

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The works of creative writing which culminate in this thesis explore themes of everyday trauma, the gendered body as rendered in writing, and writing as propelled by the aural senses above factors such as logic and plot. Dysphoria of identity through gendered, geographical, and institutional means pervades each work in instances that range from the subtle to the all-consuming. Rhythm and intuition bond at the sentence level in each work, rendering a wildness to the pages. Moved by sensation rather than a drive to make something abundantly clear, the revelations of reading arrive at a level of
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48

Bevan, R. J. "The development of anti-species antisera for use in analysis of meats and meat products." Thesis, Nottingham Trent University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292232.

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49

Schoon, Katryn. "Effect of cottonseed oilcake meal on ostrich growth performance, meat chemical composition and sensory attributes." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71847.

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Thesis (MScAgric)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: This research study consists of three investigations with regard to ostrich (Struthio camelus var. domesticus) production, meat quality and the processing of ostrich meat into a value added meat product. The first study was conducted in order to establish whether the gradual replacement of soybean oilcake meal with cottonseed oilcake meal (CSOCM) as a protein source in the diet of slaughter ostriches would affect ostrich growth performance and meat quality. A total of 105 ostriches were divided into five feeding grou
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50

Lacroix, Karine. "Dielectric heating for antimicrobial treatment of fresh meats." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=33793.

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Abstract (sommario):
The present study focussed its energy on the evaluation of a dielectric pasteurization for fresh meat. This research investigates ways to reduce the bacterial load on raw beef surfaces with microwave or RF energy in combination with different packaging methods and a natural antimicrobial combination.<br>Sterilized raw beef cores were inoculated with Escherichia coli biotype 1, Pseudomonas D17 and Carnobacterium "845" of a known inoculum. Treatments were imposed to the cores and packaged in either retail or vacuum packaging. The treatments for the full experiment were RF1 (600W-30s, 400W-30s, 2
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