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This thesis investigates the changing meat supply and butchery practices at medieval castles in England. The analysis represents a departure from prevailing zooarchaeological butchery studies in that it considers the importance of analysing butchery patterns to gain a better understanding of social status, diet and changes in how animals were exploited over time and in various geographic locations in England. This research highlights the potential of butchery studies and reveals previously unestablished information about how butchery was carried out, how meat was supplied and the practical and social reasoning behind why animals were slaughtered and consumed in a certain way. A butchery methodology was implemented for identifying significant patterns detailing where butchery marks were occurring on bone. The methodology was tested on assemblages from three castle sites: Edlingham Castle, Portchester Castle and Beeston Castle. The methodology is further carried out in the form of assessments for comparison, on animal bone assemblages from medieval urban sites in Newcastle, Winchester and Chester. The methodology is successful in showing that analysing butchery practices of an animal bone assemblage, has the potential to reveal previously unestablished information about past butchery practices and consumption patterns. High status medieval castle assemblages predominately show a professional style of butchery, however this is not always the case. A key characteristic of this style is the longitudinal division of the spine of a carcass. This thesis hypothesises that a castle in close proximity to an urban area would display a professional style of butchery and therefore would likely have a significant amount of dressed carcasses brought to the castle from an urban centre. However, location is not the only variable to take in to consideration. This research shows that the level of status of a castle is also an essential factor to consider. Aspects of this research can be implemented as an extension of existing methods available to zooarchaeologists in order to gain a better understanding of butchery practices and social status. Issues highlighted by the case studies in question are explored and ideas for future research are suggested.

Despite the fact that fish are a common component of coastal and other aquatic archaeological sites, fish bone taphonomy--including bone surface modifications and the effects of burial--remains woefully understudied. Various ethnographic accounts describe fish butchering techniques for immediate consumption and drying, yet cut marks are rarely reported on archaeological fish remains. To address a significant gap in our understanding of fish taphonomy, I devised an experimental research program aimed at assessing whether butchering fish produces cut marks on fish bones and, if so, what factors might account for the discrepancy between the experimental results and the archaeological record. Chapter I provides an introduction to experimental archaeology, including the criticisms and benefits of this approach. Chapter II presents the results of my initial butchery experiment, which establishes that butchering fish can produce abundant cut marks. Chapter III evaluates the effect of the butcher's skill level on the number and distribution of cut marks produced on fish bone during butchery. The results indicate that professional butchers produce nearly 50 percent fewer cut marks than novice- and intermediate-level butchers. Chapter IV addresses the effect of post-depositional taphonomic processes on the long-term visibility of cut marks. Despite a relatively short burial period (27 months), visible cut marks decreased by up to 75 percent, depending on the species. Chapter V is a re-analysis of the fish bone from column E6 at Daisy Cave (CA-SMI-261). Appling the referential framework I acquired through the experiments, I identified 62 cut marks on bones dating from the Early to Late Holocene. A comprehensive understanding of aquatic resource use has implications for a broad range of archaeological topics, including our understanding of hominid diet and resource use; identifying butchery and processing practices among fishing peoples; distinguishing between human and natural agency in the accumulation of fish remains; and assessing questions of behavioral modernity and social complexity. As we continue to recognize the primacy of coastal adaptations throughout human history, it is increasingly critical to expand the breadth of our knowledge regarding the taphonomy of fish remains at archaeological sites. This dissertation includes previously published and unpublished co-authored material.

This thesis presents the results of zooarchaeological investigations into diet in Neolithic central Europe. The aim of these investigations was to gain a better understanding of animal carcass processing, particularly dietary decisions made concerning intensity of exploitation of meat and fat resources. The primary focus was the Linearbandkeramik (LBK) culture, a sedentary community of farmers dating from c. 5500-4900BC in central Europe suspected to be the first society to utilise milk and its products in this region. The adoption of dairying, currently under scrutiny by the NeoMilk project, would have increased the availability of fat on settlements, and could have affected the way in which people utilised primary animal products. Using in-depth zooarchaeological analysis of butchery, fracture and fragmentation, this thesis presents a snapshot of Neolithic meat and fat exploitation. Patterns of butchery and heat exposure suggest differential cooking practices between sites, with a possible focus on nutrient retention at some, contrasted with a cultural preference for roasting at others. Intensive processing of bone fats, namely bone grease, was not detected at any site and it is likely that the domesticated LBK diet rendered this practice unnecessary to subsistence. Bone marrow was a much more commonly exploited resource, but variation was considerable between sites. It is possible that the intensification of dairying had a significant effect on the utilisation of bone marrow. Sites with the most evidence for milk use, detected through lipid residue and osteoarchaeological evidence, show less intensive exploitation of bone marrow than those with little or no evidence of dairying. This thesis therefore presents evidence of zooarchaeologically detectable dietary decisions being made in the face of adoption of new foodstuffs.

In recent years, causewayed enclosures have come to be regarded as being ceremonial or ritual sites. This classification is derived from a perceived lack of evidence pertaining to domestic settlement, in the form of houses and 'typical' domestic animal bone assemblages, and a perceived abundance of 'atypical' material and methods of deposition. This thesis explores the animal bone from the Etton causewayed enclosure in order to ascertain whether these perceptions have an empirical basis. Etton was excavated in the 1980s, and the published literature relating to the site appeared to conform to the stereotypes established for causewayed enclosure sites, however during preliminary analysis, it became clear that the animal bone data was not complete and that many of the inferences regarding the role of animals at Etton were the result of presumption or data being taken out of context. Specifically, this thesis looks at the nature of the fractures on the animal bones from Etton, and also from a similar causewayed enclosure at Staines in order to establish a clear taphonomic history for the faunal remains on the site, from which aspects of the role of animals can be deduced. In archaeological literature the absence of 'fresh', or helical fractures (which tend to result from the conscious decision to break a bone for marrow) is said to support the hypothesis that sites of this type were not domestic in nature. This assertion has been made despite the fact that no detailed studies into bone fracture at Neolithic sites have ever been undertaken. This thesis demonstrates that at both Etton and Staines, fresh fractures were abundant and considers the potential implications of this for these sites. In so doing it highlights the dangers of presuming evidence exists or does not exist, and of cherry-picking data to fit a preordained ideal rather than allowing the data to speak for itself. At Etton and Staines, the animal bone speaks not necessarily of a categorically ceremonial or ritual economy, divorced from the domestic economy of the time, but of a more mundane economy, with occasional 'atypical' activity, that was standard for the inhabitants of causewayed enclosures, whether at this type of site or elsewhere.

La cité de Nîmes, territoire localisé en bordure de la mer Méditerranée (Gard et partie est de l’Hérault), est créée au cours du Ier s. av. J.‑C., avec à sa tête un chef‑lieu (Nemausus) auquel sont rattachés de nombreux établissements répartis au sein de ce vaste territoire. La société nîmoise, tout en conservant son héritage protohistorique, est profondément influencée par le modèle socio‑économique romain dans ce nouveau cadre administratif centralisé. Dans ce contexte de transition, il était intéressant d’aborder la thématique de l’alimentation carnée des habitants de cette cité entre le IIème s. av. J.‑C. et le IIème s. ap. J.‑C. L’étude réalisée à partir des restes fauniques des mammifères provenant du chef‑lieu, d’agglomérations secondaires et d’établissements ruraux, permet d’éclairer l’exploitation des animaux dits « de bouche » dans cette cité. L’analyse propose d’aborder les questions des zones d’élevage et de la présence du bétail à l’intérieur des villes, la gestion des cheptels qui révèle des différences d’exploitation entre les troupeaux et une diversité des productions : lait, laine, force de travail et bien évidemment la viande. Les données archéozoologiques ont également permis d’observer des différences entre sites et des variations chronologiques dans le choix des espèces consommées, ainsi que dans les techniques de découpe des carcasses, les qualités de viande et la gestion des déchets d’origine animale. Les résultats font apparaître une organisation territoriale de l’économie animale nîmoise avec des lieux de production et de consommation, des activités que l’on retrouve souvent entremêlées au sein des établissements. / The city of Nîmes is located near the Mediterranean Sea (Gard and eastern Hérault provinces). Created during the first century BC, the city consists of several establishments scattered in a vast territory and connected to a chief town (Nemausus). In this centralized administrative organisation, a new society appears which, although retaining its protohistoric heritage, is deeply influenced by the Roman socio‑economic model. In this transitionnal context, the question of the meat diet of the inhabitants of this city between the 2nd century BC and the 2nd century AD is of great interest. This study is based on the faunal remains of mammals founded at several archaeological sites: chief town, secondary agglomerations and some rural settlements. This work will focus on the animals which are eaten. The data analysis raises the question of livestock production areas or at least the presence of animals inside the urban sites. Livestock management reveals differences between herds and a diversity of productions: milk, wool, traction and of course meat. The zooarchaeological data also revealed differences between sites and chronologies concerning the choice of species consumed, butchering systems, meat quality and management of animal waste. All these results suggest a territorial organization of animal economy based on production and consumption areas, although these activities are often mixed inside the establishments.

Made available in DSpace on 2014-06-11T19:32:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-11-30Bitstream added on 2014-06-13T20:44:12Z : No. of bitstreams: 1 santo_e_dr_jabo.pdf: 2769623 bytes, checksum: 67ca8d21675f50ba7c4d00ceff7f7038 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Esta pesquisa foi realizada em 23 açougues da cidade de T aquaritinga, estado de São Paulo, durante um período de 10 meses. Foram isoladas duzentas e oitenta e sete cepas de Escheríchía calí de carne moída, moedor de carne e mãos de manipuladores de carne. Cinco destas cepas foram caracterizadas como E.coli patogênica extra-intestinal (ExPEC). Investigou-se a presença de fímbrias, produção de hemolisina, aerobactina e colicina. Também foi analisada a presença dos genes (pap, afa, sfa) relacionados com a expressão de fímbrias, através da reação em cadeia da polimerase (PCR). Das amostras analisadas 100% apresentavam aerobactina e fímbria do tipo 1, 80% produziam hemolisina, e 60% expressaram colicina e fímbria P. Também foi verificado que 60% das cepas de ExPEC apresentavam o genótipo pap e 40% o genótipo pap-sfa concomitantemente. Quanto ao nível de resistência aos 12 antimicrobianos testados, observou-se que 80% das cepas eram resistentes a múltiplos antimicrobianos (3). Os antimicrobianos mais eficientes foram: ceftriaxona e amoxicilina-ácido clavulânico (0%) de resistência, seguidos de amicacina, amoxicilina, ciprofloxacina e gentamicina com resultado, considerado satisfatório, de 20% de resistência. Em contraste, houve elevada resistência (80%) para tetraciclina e estreptomicina . Conclui-se que retalhos de carne podem ser um importante veículo para disseminação na comunidade de cepas ExPEC. Este trabalho chama a atenção para os retalhos de carne como fonte potencial de cepas de ExPEC, que não são reconhecidas como patógeno de origem alimentar, o que pode representar um motivo de preocupação para as autoridades da vigilância epidemiológica. / For ten months, at Taquaritinga city, São Paulo State, we have conducted an malysis over meat conditions, at 23 butcheries. In this survey we collected. two hundred eighty seven generic Escherichia coli from ground beef, mincers and of the hands of neat manipulators. Five of these isolates were recognized as Extraintestinal Pathogenic :.coli (ExPEC) strains. The presence of fimbriae, hemolysin production, aerobactin and colicin. were lVestigated, as well the existence of genes (pap, ata, sfa) related to fimbriae !xpression, using a Polimerase Chain Reaction (PCR). In this ExPEC strains, we have verified the presence of aerobactin and fimbriae Ipe 1 (100%), hemolysin (80%) and related results for colicin and P fimbriae (60%). We Iso confirmed that 60% of ExPEC strains exhibited pap, and 40% were simultaneously, ap-sfa.. From twelve antimicrobial agents tested, we found a resistance levei (80%) to lultiple antimicrobial agents (~3). The most efficient antimicrobial agents were: 3ftriaxone and amoxacilin-clavulanic acid (0%) resistance, followed by a satisfactory resistance for amicacin, amoxacilin, ciprofloxacin and gentamicin (20%). In contrast, we lund a high levei of resistance (80%) for tetracycline and streptomycin. From this study, we have toncluded that meat can be a very important vehicle for community dissemination of ExPEC, which may represent a reason of concern.

Orientador: José Moacir Marin / Banca: Maria Cristina Monteiro de Souza-Gugelmin / Banca: Luiz Florencio Franco Margatho / Banca: Clóvis Maurílio de Souza / Banca: Roberto Alves de Oliveira / Resumo: Esta pesquisa foi realizada em 23 açougues da cidade de T aquaritinga, estado de São Paulo, durante um período de 10 meses. Foram isoladas duzentas e oitenta e sete cepas de Escheríchía calí de carne moída, moedor de carne e mãos de manipuladores de carne. Cinco destas cepas foram caracterizadas como E.coli patogênica extra-intestinal (ExPEC). Investigou-se a presença de fímbrias, produção de hemolisina, aerobactina e colicina. Também foi analisada a presença dos genes (pap, afa, sfa) relacionados com a expressão de fímbrias, através da reação em cadeia da polimerase (PCR). Das amostras analisadas 100% apresentavam aerobactina e fímbria do tipo 1, 80% produziam hemolisina, e 60% expressaram colicina e fímbria P. Também foi verificado que 60% das cepas de ExPEC apresentavam o genótipo pap e 40% o genótipo pap-sfa concomitantemente. Quanto ao nível de resistência aos 12 antimicrobianos testados, observou-se que 80% das cepas eram resistentes a múltiplos antimicrobianos (3). Os antimicrobianos mais eficientes foram: ceftriaxona e amoxicilina-ácido clavulânico (0%) de resistência, seguidos de amicacina, amoxicilina, ciprofloxacina e gentamicina com resultado, considerado satisfatório, de 20% de resistência. Em contraste, houve elevada resistência (80%) para tetraciclina e estreptomicina . Conclui-se que retalhos de carne podem ser um importante veículo para disseminação na comunidade de cepas ExPEC. Este trabalho chama a atenção para os retalhos de carne como fonte potencial de cepas de ExPEC, que não são reconhecidas como patógeno de origem alimentar, o que pode representar um motivo de preocupação para as autoridades da vigilância epidemiológica. / Abstract: For ten months, at Taquaritinga city, São Paulo State, we have conducted an malysis over meat conditions, at 23 butcheries. In this survey we collected. two hundred eighty seven generic Escherichia coli from ground beef, mincers and of the hands of neat manipulators. Five of these isolates were recognized as Extraintestinal Pathogenic :.coli (ExPEC) strains. The presence of fimbriae, hemolysin production, aerobactin and colicin. were lVestigated, as well the existence of genes (pap, ata, sfa) related to fimbriae !xpression, using a Polimerase Chain Reaction (PCR). In this ExPEC strains, we have verified the presence of aerobactin and fimbriae Ipe 1 (100%), hemolysin (80%) and related results for colicin and P fimbriae (60%). We Iso confirmed that 60% of ExPEC strains exhibited pap, and 40% were simultaneously, ap-sfa.. From twelve antimicrobial agents tested, we found a resistance levei (80%) to lultiple antimicrobial agents (~3). The most efficient antimicrobial agents were: 3ftriaxone and amoxacilin-clavulanic acid (0%) resistance, followed by a satisfactory resistance for amicacin, amoxacilin, ciprofloxacin and gentamicin (20%). In contrast, we lund a high levei of resistance (80%) for tetracycline and streptomycin. From this study, we have toncluded that meat can be a very important vehicle for community dissemination of ExPEC, which may represent a reason of concern. / Doutor

System of HACCP (Hazard Analysis and Critical Control Points) is the main and unbroken system in the field of food safety. There is a duty for food producers in the Czech Republic to implement a system of critical control points into their business. It means to identify points (critical) in the process of production where can be the highest hazard for food safety, to monitor these points, to control and register data regularly. Production of safety food, protection of consumers, and also protection of a producer is the principle and result of proper and functional system of HACCP. Documents, an indivisible part of system of HACCP, were drafted for a selected company. Analysis of hazards was also done with the result of setting control points (CP) and two of critical control points (CCP) in a production step of cooling and packing.

Is it possible to identify cooked, rather than burnt, bone? Mild heating (≤100 °C,1 h) – typical of cooking – does not lead to detectable changes in any biochemical parameter of bone yet measured. If it is only possible to detect charred bone, how is it possible to detect cooking in the archaeological record? In a previous paper (Koon et al., 2003, J. Arch. Sci.), we used a Transmission Electron Microscopy (TEM) based approach to investigate changes in the organization of the bone protein, collagen, as it is heated, using bone from heating experiments and short term burials. The work revealed that mineralized collagen, despite requiring aggressive treatment to gelatinise the protein (e.g. 90 °C, 240+ h), readily accumulates minor damage. We believe that the presence of mineral matrix stabilises the collagen enabling the damage to accumulate, but preventing it from causing immediate gelatinisation. Once the mineral is removed, the damage can be observed using appropriate visualization methods. In this paper the visualization technique was tested in a blind study of bovine bone from the Anglo-Scandinavian site of Coppergate, York. The purpose of the study was to determine if the method could discriminate between bones thought likely, on the basis of zoo-archaeological and spatial evidence, to have been cooked (high meat yield bones from a domestic context) and those which were butchered but unlikely to have been cooked (low yield bones from a butchery site). The results of the TEM analysis identified two clear groups of bones, one set more damaged than the other. This finding was consistent with archaeozoological interpretation, with the exception of one bone from the domestic context, which was not identified as having been cooked.