In Western Australia dried meat baits containing 1080 are used extensively by agricultural and conservation organisations to control foxes and dingoes for the protection of agricultural production and native fauna. Field trials were conducted to assess 1080 loss from dried meat baits and this required the analysis of over five hundred baits. Because of this large number of baits it was essential to have a simple and efficient 1080 extraction procedure and method of 1080 analysis. In this study three methods of 1080 extraction and the new bioassay method for 1080 analysis were investigated. A simple and cost-effective 1080 extraction method using water with a 98% 1080 recovery rate was developed and modifications to the bioassay method were made.Factory-produced 1080 dried meat baits were laid in the field during different seasons at four locations in Western Australia, samples were collected over time and analysed for 1080 content using the bioassay. Rainfall was recorded and temperature data was collected for each site. Baits were exposed to the elements but were placed in mesh or wire cages to restrict invertebrate attack and prevent removal by vertebrates. Some baits were placed on the surface and others were buried. Initially 1080 loss from baits from all 4 sites was minimal, ranging from 0 - 21% at day 7 - 9. Further loss was gradual even when rainfall was recorded. Generally baits had to be exposed to at least 50 mm of rain before 1080 loss increased to 50%. At some sites baits continued to remain toxic to foxes even after long exposure. The mean 1080 content of baits from the Carnarvon site at day 226 was 2.0 mg (55% of the mean 1080 content of baits at day zero) with 137 mm of rainfall recorded for that period. Loss of 1080 from baits buried occurred at a faster rate than from baits placed on the surface during the same time period. By day 14 no 1080 was ++ / detected in the buried baits compared to the 68% detected in the surface baits. Under certain conditions 1080 loss from baits was minimal. Levels of 1080 in baits from Nangeen Hill remained fairly constant during the months of September to December 1995, and again during February to April 1996.Gastrolobium plant tissue and soil samples from the southwest of Western Australia were investigated for the presence of 1080 degrading microorganisms. Microbes were isolated and individually tested in solution containing 1080 as the sole carbon source. Isolates which showed 1080 degrading ability were further tested for their degrading efficiency in McClung carbon-free solution with added 1080 as the sole source of carbon and in factory 1080 waste solution, at 1080 concentrations of 20 and 200 mM. The effect of temperature on their rate of degradation was also examined. Thirteen isolates (7 fungi and 6 bacteria) showing varying degrees of 1080 degrading ability were obtained. Rates of 1080 degradation varied among isolates but were highest in the factory waste solution at the 20 mM concentration and in the McClung solution, where 1080 was the sole source of carbon, at the higher concentration of 200 mM. The most efficient isolates OSK and 10H (both Pseudomonas species) degraded all the 1080 present in sterile factory waste solution up to 20 mM 1080 concentration in 4 days and the isolate 1AF (Fusarium oxysporum) degraded 93% of 200 mM 1080 in the McClung solution in 9 days. The optimum temperatures for 1080 degradation were 30 degrees celsius and fluctuating ambient temperatures of 15 28 degrees celsius.

Fresh hams were skinned, boned, and fat removed to tolerance. Three curing mixtures were applied at the rate of 5% of the boneless weight. The curing mixtures consisted of (1) .1% sodium nitrite, 14.2% white sugar, and 85. 7% salt, (2) .2% sodium nitrite, 14.2% white sugar and 85.6% salt, (3) 10% v/v nitric oxide gas in nitrogen, 14.2% white sugar and 85.8% salt. The entire amount of the curing mixture was applied immediately prior to the tumbling treatment. Hams were tumbled for 180 minutes (3 hours) continuously at 22 R.P.M. at 2l.1°C. The hams were held 12 hours at 4.4°C for salt equalization, smoked for four hours and cooked to an internal temperature of 71.1°C for 15 minutes and then aged for 14 days at 60% humidity and 15.5 to 21.1°C. Organoleptic evaluations were made, and slices were analyzed for salt, moisture, and residual nitrite. Panel scores were similar for all treatments, all were acceptable except for control which could not be evaluated. Percent salt and moisture were similar for the three treatments but the control (non-tumbled) had the lowest percent salt. Variations occurred in nitrite levels, the lowest level detected was in the control (non-tumbled) hams and the highest level detected was in the hams treated with the nitric oxide. Residual nitrite levels for the hams treated with 0.1% sodium nitrite and 0.2% sodium nitrite showed no statistical differences. / Master of Science

Made available in DSpace on 2015-04-17T14:49:46Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1782828 bytes, checksum: 696c70ec90d13fdad0f2e84ca001161c (MD5) Previous issue date: 2010-12-20 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The manta ovina , a lamb meat product, is produced from the boning, salting and drying of lamb carcasses. It is a typical salted meat product from the region of Submédio do Vale does Rio São Francisco, with reference the city of Petrolina, Pernambuco Brazil. The manta ovina was evaluated in order to obtain information and establish identity patterns and product quality. In the present study was described the process, identified the potential hazards to product safety and evaluated the physicochemical (color, pH, Aw, PPC, FC, moisture, ash, proteins and lipids), microbiological (total and fecal coliforms, halophilic bacteria, Salmonella sp and Staphylococcus aureus) and sensory (appearance, aroma, flavor, texture and overall assessment) quality of manta ovina . The study was performed in three restaurants which are part of the gastronomic complex called Bodódromo , located in the city of Petrolina, in the state of Pernambuco, Brazil. The values of pH (6.22 ± 0.22), water activity (0.97 ± 0.02) moisture (69.86 ± 2.26) and protein (22.23 ± 1.96) classified the manta ovina as a perishable product, and consequently, requiring the use of other preservation methods, such refrigeration, combined with salt. The manta ovina presented 4.14 ± 2.23% fats, and about 60% of minerals (3.19 ± 0.57%) are in the form of chlorides (1.93 ± 0.64). This percentage reflects the use of salt, essential ingredient used during the processing of the product. Losses during the cooking varied significantly (P ≤ 0.05), between 14.8% and 22.4%. The measurement of texture, through instrumental (3.18 ± 0.12 Kgf) and sensory evaluation (7.44) showed that the manta ovina is a soft meat product. In sensory evaluation no significant differences (P ≥ 0.05) were detected among the samples served in the three restaurants. The mean scores were above seven points on a scale ranging from 1 to 9. It showed that the manta ovina is a meat product with appearance, flavor, tenderness and taste that pleased the consumer. Microbiological evaluation indicated the absence of Salmonella; on the other hand, Staphylococcus species showed a count of exceeding the limits prescribed by Brazilian law. This result reinforces the need for implementation and maintenance of hygienic practices to ensure a safety product. It was observed that the process used during the manta ovina preparation, involves the application of a traditional technology, salting, associated with an innovative technique of deboning, which is peculiar in region, resulting in a meat product with characteristic of great potential exploration. The results reveal a similarity in nutritional quality, physical, sensory and microbial mats, showed the similarity of production procedures used in the three restaurants. It reinforces the need to standardize the process and creation of technical regulation of identity and quality for this meat product derived. / A manta ovina, alimento proveniente da desossa, salga e secagem de carcaças de ovinos típico da região do Submédio do Vale do Rio São Francisco, tendo como referência a cidade de Petrolina PE - Brasil, foi avaliada com o objetivo de obter-se informações, que embasam o estabelecimento de padrões de identidade e qualidade deste produto. Na presente pesquisa foi descrito o processo, identificados os perigos potenciais para segurança do produto e avaliada a qualidade físico-química (cor, pH, Aa, PPC, FC, umidade, cinzas, proteínas e lipídeos), microbiológica (coliformes totais e termotolerantes, bactérias halófilas, Salmonella sp e Staphylococcus aureus) e sensorial (aparência, aroma, sabor, textura e avaliação global) de mantas ovinas provenientes de três estabelecimentos produtores em Petrolina - PE. Os valores médios de pH (6,22 ±0,22), atividade de água (0,97±0,02), umidade (69,86±2,26) e proteínas (22,23±1,96) da manta ovina a caracterizam como um produto perecível, sendo necessário o uso de outros métodos de conservação combinados com o sal, como a conservação pelo frio. A manta apresenta 4,14 ± 2,23% de lipídeos e, cerca de 60% dos minerais encontrados (3,19 ±0,57%), estão na forma de cloretos (1,93 ±0,64), estando este fato diretamente associado ao uso do sal, ingrediente indispensável para a elaboração do produto. As perdas por ocasião da cocção variaram significativamente (P≤0,05) entre 14,79 % e 22,39 %. Tanto a avaliação instrumental (3,18±0,12 kgf) quanto a avaliação sensorial (7,44) da textura revelaram que a manta é um produto macio que agrada o consumidor. Na avaliação sensorial não houve diferença significativa (P≥0,05) entre as amostras servidas nos três restaurantes para os atributos sensoriais, cuja pontuação obteve escores médios acima de sete, em escala que variou de 1 a 9, mostrando que a manta é um produto cárneo com aparência, aroma, maciez e sabor que agradam o consumidor. A avaliação microbiológica indicou ausência de Salmonella sp, porém apresentou contagem de Staphylococcus que ultrapassam os limites preconizados pela legislação brasileira, o que reforça a necessidade de aplicação e manutenção de práticas higiênicas que garantam a segurança do produto. Observou-se que o processo envolve a aplicação de uma tecnologia tradicional na região Nordeste, que se utiliza da salga, método milenar de conservação, porém com uma técnica inovadora de desossa peculiar da região, obtendo-se um produto cárneo característico de grande potencial de exploração. Os resultados encontrados revelam a semelhança na qualidade nutricional, física, sensorial e microbiológica das mantas, demonstrando a similaridade dos métodos de produção adotados nos três estabelecimentos estudados, o que fortalece a necessidade de padronização do processo e criação de um regulamento técnico de identidade e qualidade para este produto cárneo derivado.

Game ranch owners are spoilt by the high prices overseas hunters are prepared to pay, and tend to forget that in the long term it is the local market that may ensure the survival of the game industry. More effort should therefore be put into marketing hunting opportunities for the local hunter. This research focused on analysing the typical building blocks of marketing strategy applicable to service organizations. This was done to determine and evaluate the building blocks of marketing strategy applicable to game ranches in the Eastern Cape Province who are targeting local biltong hunters. A literature review was conducted to determine the ideal building blocks of marketing strategy for service organizations such as game ranches. Thereafter, a survey was conducted by means of a questionnaire to determine the ranchers' perceptions of marketing and evaluate their marketing strategies. Most of the respondents: had a fair idea of what marketing entails; were unaware of the thread that links customer expectations, satisfaction and loyalty; realized the importance of relationship marketing with external markets, but not with internal markets; perceived direct competition as their biggest threat, while other travel opportunities were seen as the most important substitute for hunting; mainly positioned themselves based on the features the ranch offered, and believed that the standard of service delivery and physical features of the ranch (the nature of the offering) were their important competitive advantages. The study proposes that the framework of building blocks of marketing strategy, designed by the researcher be used as a tool with which marketing strategies for game ranches in the Eastern Cape Province targeting local biltong hunters could be developed. Additional research on topics such as advertising and the various market opportunity strategies of diversification and product development, could lead to improvement and modification of this framework, making it an even more powerful tool in developing marketing strategies.