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Thesis (M.S.)--Oregon State University, 2006. / Printout. Includes bibliographical references. Also available via the World Wide Web.

Made available in DSpace on 2014-06-11T19:27:23Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-02-25Bitstream added on 2014-06-13T19:14:45Z : No. of bitstreams: 1 stoppa_gfz_me_jabo.pdf: 355849 bytes, checksum: bf0ed9162495c16a87a29e4c99113738 (MD5) / A presente pesquisa avaliou o nível de contaminação por Salmonella spp. em dois abatedouros avícolas com sistema de inspeção diferenciados - SIF (serviço de inspeção federal) e SISP (serviço de inspeção do estado de São Paulo). O estudo foi realizado em abatedouros localizados no estado de São Paulo, no período de janeiro a fevereiro de 2009. Foram colhidas 292 amostras, oriundas de locais considerados críticos do abatedouro, como gaiolas de transporte, água do tanque de escalda, depenadeiras, área de evisceração, água dos tanques de pré- resfriamento e resfriamento e setor de embalagem (carcaça e partes prontas para comercialização). No abatedouro A, 30 amostras foram positivas (18,7%), sendo as depenadeiras o local onde mais isolou-se Salmonella spp. e no abatedouro B, 74 amostras positivas (56,1%), sendo as gaiolas e a área de evisceração e depenadeiras os locais mais contaminados. Os sorovares mais detectados foram S. Albany, S. Infantis e S. Schwarzengrund, S. Kentucky / The following research evaluated the level of contamination by Salmonella spp. In two poultry slaughterhouses with different inspection systems – SIF (service of federal inspection) and SISP (service of inspection of state Sao Paulo). The study was carried out in slaughterhouses located in the state of Sao Paulo, in the period of January to February of 2009. It was gathered a total of 292 samples, from the critical points of the slaughterhouses: transport cages, water from the scalding tank, plucking machines, evisceration, water from tanks of pre-cooling and cooling and packaging sector with samples of final products. The slaughterhouse A 30 samples were positive (18,7%), being the most contaminated the plucking machine and on slaughterhouse B 74 samples were positive (56,1%), being the cages, evisceration and the plucking machines the most contaminated. The serotypes most detected were S. Albany, S. Infantis e S. Schwarzengrund, S. Kentucky

Made available in DSpace on 2014-06-11T19:24:06Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-07-17Bitstream added on 2014-06-13T19:51:18Z : No. of bitstreams: 1 000737551.pdf: 969094 bytes, checksum: 0a94e06f9809c6c1e873b71b7a2ad1b9 (MD5) / A carne suína é a mais consumida em todo o mundo e o Brasil é o quarto produtor mundial desse produto. Este trabalho teve como objetivo avaliar a influência do ambiente controlado e não controlado em instalações de criação de suínos nas fases de crescimento e terminação no comportamento e parâmetros fisiológicos, bem como no desempenho e rendimento de carcaça dos suínos. Foram utilizados 20 suínos machos, castrados, da linhagem Topigs. Os tratamentos avaliados foram: Tratamento 1 (T1): ambiente controlado, mantido com temperatura constante (22°C) e com umidade relativa mantida em 70%; Tratamento 2 (T2): ambiente não controlado, o qual os animais permaneceram sujeitos às mudanças climáticas do ambiente. Os animais mantidos em ambiente não controlado na fase de crescimento apresentaram valores mais elevados (p<0,05) para temperatura da nuca e de pernil (34,99 e 34,26°C, respectivamente), enquanto que, na fase de terminação apresentaram maior (P<0,05) temperatura retal (39,44°C). Os animais de ambos os tratamentos, mantiveram- se deitados na maior parte do período. A criação de suínos em ambiente não controlado, obteve menor consumo diário de ração e menor conversão alimentar, porém não influenciou o rendimento de carcaça dos animais. Conclui-se que o uso de lâmina d‗água em baias de crescimento e terminação auxiliam na adaptação dos animais expostos as altas temperaturas, e a manter as atividades fisiológicas dentro de parâmetros normais, além de não influenciar nas características de carcaça / The swine meat is the most consumed in the world and Brazil is the fourth largest producer of this product. The aim if this study was evaluate the influence of environment controlled and uncontrolled in growing and finishing in behavior and physiological parameters as well as the performance and carcass yield of pork. We used 20 barrows, the lineage Topigs. The treatments were: Treatment 1 (T1): controlled environment, maintained at constant temperature (22 ° C) and relative humidity maintained at 70%; Treatment 2 (T2): uncontrolled environment, which animals remained subject to changes ambient weather. Animals kept in uncontrolled environment in the growth phase showed higher values (p <0.05) for temperature neck and shank (34.99 and 34.26 ° C, respectively), whereas in the finishing phase had higher (P <0.05) rectal temperature (39.44 ° C). The animals from both treatments were kept lying in most of the period. Swine production in uncontrolled environment, had lower feed intake and feed conversion and did not affect carcass yield of animals. We conclude that the use of shallow pool in the growing and finishing bays helps in the adaptation of animals exposed to high temperatures, maintain physiological activities within normal parameters and does not influence carcass characteristics

The purpose of this research was to study the effect of electrical stimulation of carcasses on the meat quality of impala (Aepyceros melampus). The impala is one of the most important species in game meat production. A total of 40 impala (Aepyceros melampus) were harvested on Mara Research Station (23° 05' S and 29° 25' E; 961 m.a.s.l.) in the Limpopo province, South Africa. Animals were obtained during daytime by shooting from vehicles and by the walk and stalk method. Animals were shot high in the neck with .308 calibre scoped rifles and were immediately exsanguinated by cutting the jugular veins and carotid arteries with a sharp knife. The harvested animals were then taken to the processing facility at Mara Research Station, electrically stimulated, eviscerated and the carcasses cleaned according to standard South African and Zimbabwean practices. The animals were then hung by their Achilles tendon in a cold room at ca 4 ºC and left in the cold room for 24 hours with the skins on after which the skins were removed. The 40 animals were randomly grouped in the following groups and marked accordingly: Group 1: Electrical stimulation (ES) group consisting of 20 impala of which 10 were male and 10 were female (Experimental group). Group 2: Non-electrical stimulation (NES) group consisting of 20 impala of which 10 were male and 10 were female (Control group). Impala were electrically stimulated within 40 minutes after being shot. ES was applied using a Jarvis BV-80 unit (Jarvis Products Corporation, Middletown, CT) that delivered an electrical charge (230V; 50 Hz for 60 seconds) via a clamp attached to the nose and a steel hook (probe) inserted into the anus. The live mass (kg) of each animal was recorded and after dressing the carcass, the dressed out percentage (%) was calculated per individual animal. The average live mass of impala males was 55.5 kg which was significantly (p<0.001) higher compared to the females with an average live mass of 46.4 kg. The dressing percentage however did not differ significantly between the sexes where males had a 60 % dressing percentage and females a 59.4 % dressing percentage. ES, sex and muscle group had a significant (p<0.001) effect on muscle pH as measured at 45 min. 3, 6, and 12 hours post mortem. ES had a significant (p<0.001) effect on the pH of m. semimembranosus (SM), m. semitendinosus (ST), m. biceps femoris (BF) and m. longissimus dorsi (L1-L6) (LM) at 45 min., 3,6 and 12 hours post mortem. The pH of m. triceps brachii (TB) samples from impala in the ES group did not differ significantly (p=0.096) from samples from the NES group, samples from TB had a significantly (p<0.01) lower initial rate of pH decline compared to BF, LM, SM and ST. The interaction between ES x sex was significant (p<0.01). Muscle pH of samples from male impala in the NES group had lower initial pH values (at 45 min., 3,6 and 12 hours post mortem; p<0.001) than samples from the female impala in the NES group while there was no differences between samples from male and female impala in the ES group. Electrical stimulation influenced the pHu-value (p<0.05) of m. semitendinosus, with muscles from the ES group having a lower pHu (pH 5.52 ± 0.02) than muscles from the NES group (pH 5.59 ± 0.02). No significant differences were observed between ES and NES for the pHu-values of m. semimembranosus, m. biceps femoris, m. longissimus dorsi et lumborum and m. triceps brachii. Sex had a significant (p<0.05) effect on the pHu-value of the m. triceps brachii, with muscles from the male group having a higher pHu (pH 5.64 ± 0.02) than muscles from the female group (pH 5.58 ± 0.02). Electrical stimulation had a significant (p<0.05) effect on the L*24-value of the m. biceps femoris muscle, with muscles from the ES group (35.8 ± 0.08) being lighter than muscles from the NES group (33.1 ± 0.08). No significant differences were observed between ES and NES for the a*24- and b*24-values for all muscle groups. The L*-, a*- and b*-values of m. longissimus dorsi et lumborum muscle from ES and NES carcasses declined significantly (p<0.001) from 24 hours post-mortem to post freeze-thaw. ES also had no significant effect on the L*F- and a*F-values of the m. longissimus dorsi et lumborum muscle. ES however, had a significant (p<0.05) effect on the b*F-values. The b*F-value for ES meat (7.1 ± 0.1) was higher than NES meat (6.5 ± 0.2).The muscle x ES interaction was not significant. A significant difference (p<0.01) was found before and after freezing between the L*-values, a*-values and b*-values for both the ES and NES groups whereas the NES b*-value (p = 0.0638), showed a tendency to differ. No significant differences were observed between ES and NES for the thaw loss, drip loss, cooking loss, pH u, sarcomere length and shear force for the m. longissimus dorsi et lumborum muscle. Sex of the animal influenced (p<0.05) the thaw loss and cooking loss of the m. longissimus dorsi et lumborum muscle. No significant differences were observed between male and female for the drip loss, pHu, sarcomere length and shear force of the m. longissimus dorsi et lumborum muscle. In conclusion, it was found that ES did not have a significant effect on the meat quality of impala Aepyceros melampus ES however decreased muscle pH early post-mortem for impala by accelerating post-mortem glycolysis and hastening the onset of rigor mortis. This decrease in muscle pH probably reduced the possibility of cold shortening especially as impala have leaner carcasses. Thus ES may provide a commercial advantage with a decrease in processing and cooling time and an increase in meat production and shelf life. Copyright / Dissertation (MSc(Agric))--University of Pretoria, 2009. / Animal and Wildlife Sciences / unrestricted

American lambs are often over-finished and lack consistent quality. It has been suggested that the use of intact ram lambs can decrease USDA YG and improve growth efficiency. However, ram lamb carcasses are underutilized because of potential issues, the most crucial being off-flavor development. Our hypothesis for this study is that U.S. producers can take advantage of intact ram lamb growth and performance with no detriment to product quality, as long as lambs are slaughtered before the attainment of puberty. Three breeds (Hampshire, Dorset, and Columbia), three slaughter weights (light, medium, and heavy) and two sexes (rams and wethers) were evaluated. Results indicate that ram lambs can provide a satisfactory eating experience, however, in one of our studies compounding of maturity and slaughtering intact rams increased incidence of off-flavors. It remains undetermined whether the small differences in sensory characteristics would be detectable by everyday consumers.

La chitine est le polymère le plus abondant sur Terre après la cellulose. Elle est une composante structurelle majeure de l'exosquelette des invertébrés et de la paroi cellulaire des champignons. Le chitosane, la forme désacétylée de la chitine, possède une grande variété d'activités biologiques incluant des propriétés antifongiques et antibactériennes, la stimulation des réactions de défense chez les plantes, des propriétés curatives, d'inhibition de croissance des tumeurs et des effets nutritionnels. Ses propriétés biologiques et physicochimiques font de lui un biopolymère très intéressant pour des applications dans plusieurs domaines tels l'agriculture, l'alimentation, la médecine, la cosmétologie, le textile et le traitement des eaux usées. Les carapaces de crevettes et de crabes sont largement utilisées comme matière première pour isoler la chitine. La préparation de la chitine provenant des carapaces de crevettes requiert la dissolution des minéraux et l'extraction des protéines et des lipides. En effet, les carapaces sont composées de protéines (-49%), de carbonate de calcium et autres sels (-36%), de lipides (-4%) et de chitine (-11%). Dans cette étude, les carapaces de crevettes utilisées étaient partiellement déprotéinées à l'aide d'enzymes. Les coûts et la sévérité des conditions associées à l'extraction de la chitine et sa transformation en chitosane limitent actuellement sa production. Un réexamen des étapes du procédé d'extraction de la chitine, la déminéralisation et la déprotéination, avec une emphase sur la valorisation des sous-produits extraits en utilisant des conditions plus douces conduiraient à une augmentation de l'utilisation des sous-produits de la crevette réduisant ainsi le problème de gestion de ces sous-produits. L'optimisation de la déminéralisation s'effectue avec de l'acide chlorhydrique (IN) avec un ratio soluté : solvant de 1 : 10 à température ambiante durant 10 minutes sous agitation. L'extrait minéral est composé principalement de chlorure de calcium (provenant de carbonate de calcium), mais aussi de l'acide phosphorique (provenant du phosphate tricalcique), du chlorure de magnésium (provenant du carbonate de magnésium), de chitosane (provenant de la chitine) et d'autres minéraux mineurs. Le calcium fut précipité sous forme de particules de carbonate de calcium d'un diamètre variant de 50 nm à 10 000 nm de différentes cristallinités (calcite, vatérite, aragonite ou dans un mélange de vatérite et d'aragonite modifiée) dépendamment de la présence ou de l'absence de SDS et de sonication durant la formation des cristaux. L'étape de déprotéination fut facilitée en augmentant la température de l'extraction. L'extractabilité des protéines augmente en présence de la sonication selon l'énergie fournie et la température mais avec des effets supérieurs à plus de 55°C. Les résultats suggèrent qu'il serait possible de déprotéiner entièrement les carapaces de crevettes à une température plus basse et dans des temps plus courts avec la sonication. Les protéines ainsi extraites seront moins dénaturées que lors d'une déprotéination standard à 100°C. Cette étude montre le fort potentiel d'obtention d'une variété de produits valorisés, en plus de la chitine, provenant des carapaces de crevettes, comparativement à une extraction utilisant des conditions plus sévères. / Chitin is the second most abundant natural polymer after cellulose, and is the major structural component of the exoskeleton of invertebrates and cell walls of fungi. Chitosan, the deacetylated form of chitin, exhibits many biological activities including antifungal, antibacterial properties, elicitation of plant defence reactions, wound-healing properties, tumour inhibition and nutritional effects. Its biological and physico-chemical properties make it an attractive biopolymer for applications in many areas such as food and agriculture, medicine, cosmetics, textiles and water treatment. Shrimp and crab shell wastes from the sea food industry are widely used for isolation of chitin. The preparation of chitin from shrimp shells, which is composed of proteins (-49%), calcium carbonate and other minerals (-36%), lipids (-4%) and chitin (-11%), involves dissolution of minerals and removals of proteins and lipids. In this study, shrimp shell was partially deproteinated by enzyme. The costs and harsh conditions associated with extraction of chitin and its transformation to chitosan currently limit their production. A re-examination of the processing steps, demineralization and deproteination, with a focus on recovering value-added products from shrimp waste using milder conditions can contribute to increased utilization of the waste and reduce the problem of waste disposal. Thus the objectives were: to determine optimal conditions for demineralization and the composition of the mineral extract; to prepare nanoparticulated calcium carbonate from the fractionated mineral extract; and to optimize deproteination with alkaline solution at lower temperatures using sonication. The optimization of demineralization was carried out with hydrochloric acid (IN) with a ratio solute : solvent of 1 : 10 at room temperature by agitating during 10 minutes. The mineral extract was composed principally of calcium chloride (derived from calcium cabonate in the shell); but also contained phosphoric acid (from tricalcium phophate), chitosan (from chitin), magnesium chloride (from magnesium carbonate), and other minor minerals. The calcium was precipitated as nanoparticles of calcium carbonate in sizes ranging from 50 nm to 10 000 nm in different crystalline morphologies (calcite, vaterite, aragonite or in a mixture of vaterite and modified aragonite) depending of the presence or absence of SDS and sonication during crystal formation. Deproteination step was facilitated by increasing the temperature of extraction. Extractability of protein increased with increase in sonication energy as well as temperature but with a greater effect above 55°C. Results suggest that it may be possible to deproteinate shrimp shells at lower extraction temperatures and times with sonication. The extracted proteins appear to be less denatured compared that obtained by conventional deproteination at high temperature of about 100°C. This study shows that there is high potential for obtaining various value-added products, in addition to chitin, from shrimp waste, rather than extraction of chitin alone using harsh processing conditions.

Records of 176 Hampshire pigs, consisting of 118 barrows and 58 gilts, were used in this study. The least squares method was applied to estimate the effect of rate of gain during four periods of growth (birth to 50 pounds, 50 to 100 pounds, 100 to 150 pounds, and 150 to 200 pounds) on carcass characteristics. The results were expressed as partial regression coefficients in terms of square inches or inches per pound for deviation in growth rate. The loin eye area and the average back fat thickness had a consistent, but not statistically significant association with the live weight groupings as arbitrarily designation. The carcass length was inconsistently and statistically nonsignificantly related to the live weight. Sex of the animal did effect the carcass in that gilts had leaner carcasses than barrows as shown by larger loin eye areas and thinner back fat. When the average daily gain increased one pound during 100 to 150 pound growing period, the loin eye area was 0.40 square inches larger at a slaughter weight of 200 pounds. When the average daily gain increased one pound during the suckling period, the average back fat was 0.25 inches thinner at 200 pounds. As the daily gain increased one pound during the second growing period, the average back fat was 0.15 inches thicker in the finished pigs. The growth rate had a statistically nonsignificant effect on the carcass length during any period of growth. The growth rate during period other than those shown had no effect on the carcass characteristics measured in this study. / Master of Science

Thesis (MSc Consumer Science)--Stellenbosch University, 2004. / ENGLISH ABSTRACT: Please see fulltext for abstract / AFRIKAANSE OPSOMMING: Sien asb volteks vir opsomming

Thesis (Msc (Animal Sciences))--University of Stellenbosch, 2006. / This research had a dual purpose, firstly to study five muscles (M. biceps femoris, M. longissimus et lumborum, M. rectus femoris, M. semitendinosus and M. supraspinatus) of the blesbok (Damaliscus dorcas phillipsi) and springbok (Antidorcas marsupialis) in terms of the physical and chemical meat quality characteristics, and secondly, to investigate the effects of inorganic salt enhancement on the physical, chemical and sensory meat quality characteristics. The muscles differed significantly for the investigated characteristics, with the exception of a* value, chroma, and ash percentage, which did not differ in either blesbok or springbok. Furthermore, no muscle differences were found in fat percentage in blesbok or protein percentage in springbok meat. Muscle differences were found in the stearic acid (C18:0) composition, the percentage saturated fatty acids (SF) and the polyunsaturated: saturated fatty acid ratio (P:S) of the blesbok. Only linoleic acid (C18:2) as a percentage of the total fatty acids differed significantly amongst the springbok muscles. The shear force values were found to be significantly lower in the enhanced samples (blesbok: 25.16 vs. 43.75 N/1.27cm; and springbok: 23.96 vs. 34.89 N/1.27cm), which means that the enhanced muscles were more tender. The enhanced muscles of both species were found to have lower values for all investigated colour characteristics. Moisture values were found to be higher in all the enhanced muscles (blesbok: 76.53% vs. 74.38%; and springbok: 75.34% vs. 73.37%). The lower fat and protein contents of the enhanced muscles can possibly be ascribed to a diluent effect caused by the water added as part of the inorganic salt injection (blesbok: fat, 1.86% vs. 2.22%, protein, 19.61% vs. 21.67%; and springbok: fat, 1.84% vs. 2.14%, protein, 21.23% vs. 23.26%). Major changes in the mineral contents were expected between the two treatments and in both species the enhanced muscles had higher phosphorus, potassium, sodium and copper values, but lower magnesium, iron and zinc levels than the untreated muscles. Analytical sensory analyses were performed on the M. biceps femoris and M. longissimus et lumborum samples of both species. Tenderness and juiciness were significantly higher in the enhanced muscles. Although salty taste was significantly higher in the enhanced muscles due to the addition of the inorganic salt solution, it remained acceptable. Analytical and consumer sensory analyses were performed on blesbok and springbok M. longissimus et lumborum samples prepared in a stock mixture. The outcome of the analytical sensory analysis was similar to the analytical results reported above. The consumer sensory analysis showed that consumers preferred the enhanced blesbok and springbok muscles, with a significant improvement in consumers’ likeness of enhanced vs. untreated meat. This study provides important insights into the muscle differences of two of the most common game species currently utilised in South African meat production. It confirms that both species can be marketed as a low fat organic red meat source well capable of filling the modern consumer’s nutritional and health needs. It also shows that enhancing game meat with an inorganic salt solution might be a very useful processing tool to use to further game meat acceptability in terms of tenderness and juiciness as game meat is often experienced as being dry and less tender because of its lower fat content and the use of incorrect preparation techniques.