A preliminary trial to determine the effect of repeated freezing and thawing on beef striploins, showed that the effect of thawing on frozen non-aged beef significantly improved tenderness, flavour and acceptability, indicating that thawing had a similar effect to aging. In the subsequent study, 207 beef striploins were collected from the Southern Crossbreeding Project (SXB: 70 heifers grainfed for 80 days, 70 steers grainfed for 180 days), Davies Gene Mapping Project (DGM: 30 steers grainfed for 180 days) and also 37 Hanwoo striploins imported into Australia from Korea. SXB animals consisted of Hereford cross calves sired by Belgian Blue, Limousin, South Devon, Hereford, Angus, Wagyu and Jersey bulls. DGM animals consisted of purebred Limousins and Jerseys and Limousin by Jersey crosses. Sensory analysis of beef striploins involved semi-trained taste panel assessments, using nine-point category scales for initial and sustained juiciness, beef flavour, beef fat flavour, oily flavour, buttery flavour, chicken-skin flavour, corn flavour, grassy flavour and overall acceptability. Flavour acceptability was positively enhanced by increased levels of intramuscular fat (IMF%). Significant differences in breed were apparent for juiciness, beef flavour, buttery flavour and flavour acceptability, after adjusting data to a constant level of intramuscular fat, suggesting that some variation in flavour may be genetic. The Korean Hanwoo displayed a numerically higher intensity of chicken score and lower intensity of beef flavour. Australian cattle breeds differed in fatty acid composition between each other and also to that of the Korean Hanwoo. The latter had 57% mono-unsaturated fatty acids, which was significantly higher (P<0.001) than the Australian breeds (47%). Since IMF% was confounded with breed, breed differences were not significant when adjusted for IMF%. Jersey animals most closely resembled the Hanwoo in fatty acid profile, whilst animals containing Limousin differed markedly from the Hanwoo. A chemical sensor was able to establish significant differences between Korean Hanwoo and Australian animals and predominantly mirrored differences in fatty acid composition and to some extent flavour. Development of prediction equations from individual fatty acids was disappointing (R2< 15%). However, when fatty acid data, IMF% and chemical sensor data were combined to form prediction equations, moderate R2 values were obtained of (24% to 43%). / Thesis (M.Ag.Sc.)--School of Agriculture & Wine, 2001.

Odours are emitted from numerous sources and can form a natural part of the environment. The sources of odour range from natural to industrial sources and can be perceived by the community dependant upon a number of factors. These factors include frequency, intensity, duration, offensiveness and location (FIDOL). Or in other words how strong an odour is, at what level it becomes detectable, how long it can be smelt for, whether or not the odour is an acceptable or unacceptable smell as judged by the receptor (residents) and where the odour is smelt. Intensive livestock operations cover a wide range of animal production enterprises, with all of these emitting odours. Essentially, intensive livestock in Queensland, and a certain extent Australia, refers to piggeries, feedlots and intensive dairy and poultry operations. Odour emissions from these operations can be a significant concern when the distance to nearby residents is small enough that odour from the operations is detected. The distance to receptors is a concern for intensive livestock operations as it may hamper their ability to develop new sites or expand existing sites. The piggery industry in Australia relies upon anaerobic treatment to treat its liquid wastes. These earthen lagoons treat liquid wastes through degradation via biological activity (Barth 1985; Casey and McGahan 2000). As these lagoons emit up to 80 per cent of the odour from a piggery (Smith et al., 1999), it is imperative for the piggery industry that odour be better quantified. Numerous methods have been adopted throughout the world for the measurement of odour including, trained field sniffers, electronic noses, olfactometry and electronic methods such as gas chromatography. Although these methods all have can be used, olfactometry is currently deemed to be the most appropriate method for accurate and repeatable determination of odour. This is due to the standardisation of olfactometry through the Australian / New Zealand Standard for Dynamic Olfactometry and that olfactometry uses a standardised panel of "sniffers" which tend to give a repeatable indication of odour concentration. This is important as often, electronic measures cannot relate odour back to the human nose, which is the ultimate assessor of odour. The way in which odour emission rates (OERs) from lagoons are determined is subject to debate. Currently the most commonly used methods are direct and indirect methods. Direct methods refer to placing enclosures on the ponds to measure the emissions whereas indirect methods refer to taking downwind samples on or near a pond and calculating an emission rate. Worldwide the odour community is currently divided into two camps that disagree on how to directly measure odour, those who use the UNSW wind tunnel or similar (Jiang et al., 1995; Byler et al., 2004; Hudson and Casey 2002; Heber et al., 2000; Schmidt and Bicudo 2002; Bliss et al., 1995) or the USEPA flux chamber (Gholson et al., 1989; Heber et al., 2000; Feddes et al., 2001; Witherspoon et al., 2002; Schmidt and Bicudo 2002; Gholson et al., 1991; Kienbusch 1986). The majority of peer reviewed literature shows that static chambers such as the USEPA flux chamber under predict emissions (Gao et al., 1998b; Jiang and Kaye 1996) and based on this, the literature recommends wind tunnel type devices as the most appropriate method of determining emissions (Smith and Watts 1994a; Jiang and Kaye 1996; Gao et al., 1998a). Based on these reviews it was decided to compare the indirect STINK model (Smith 1995) with the UNSW wind tunnel to assess the appropriateness of the methods for determining odour emission rates for area sources. The objective of this project was to assess the suitability of the STINK model and UNSW wind tunnel for determining odour emission rates from anaerobic piggery lagoons. In particular determining if the model compared well with UNSW wind tunnel measurements from the same source; the overall efficacy of the model; and the relationship between source footprint and predicted odour emission rate.

To address odour and gas problems generated by livestock facilities, air dispersion models have been used to determine reasonable science-based setback distances between the livestock operations and the neighbouring residences. However, none of the existing models consider diurnal, seasonal and climate variations of odour and gas (ammonia, hydrogen sulphide, carbon dioxide) concentrations and emission rates (OGCER), which may result in great uncertainties in setback distance calculations. Thus, the purpose of this project was to monitor and model diurnal and seasonal OGCER from swine grower/finisher rooms. Specifically, this research was conducted to: 1) characterize diurnal OGCER between two different flooring systems (fully and partially slatted floorings) under three different weather conditions (August, October and February); 2) identify seasonal OGCER over a 12-month measuring period; and 3) develop mathematical models to predict the OGCER. <p>A two-factorial strip-block experiment was designed for measuring diurnal OGCER in two grower/finisher rooms. It was found that: 1) the diurnal OGCER in the fully slatted flooring system was 27.6 to 39.5% higher than that in the partially slatted flooring system; however, no significant differences in the diurnal OGCER were found between the two rooms, except for the NH3 concentrations in August, the NH3 and H2S concentrations and emissions in October, and odour concentrations and emissions in February (P > 0.05), and 2) significant diurnal variations in the OGCER (except for the odour concentrations and H2S emissions) have been observed in August (P < 0.05); only gas emissions showed significant fluctuation patterns in October (P < 0.05); no significant variations in the OGCER (except for the CO2 concentrations and emissions) were found in February (P > 0.05). <p>A repeated measurement method was used to monitor seasonal OGCER in four grower/finisher rooms over a period of 12 months. It was found that: 1) the seasonal OGCER from the fully slatted flooring system was 2.9 to 40.6% higher than that from the partially slatted flooring system; however, the seasonal OGCER (except for the NH3 concentrations in October, November and January; the CO2 concentrations in August and the CO2 emissions in December) between the two different floors for each measuring month did not differ significantly (P > 0.05); and 2) the seasonal OGCER was significantly affected by the sampling month (P < 0.05), and no specific seasonal pattern was observed. <p> The statistical models developed for each type of the flooring system determined the OGCER based on the room and ambient temperatures, the ventilation rates and the animal units. The predicted results showed good agreement with measured values for most of OGCER (r2: 0.67-0.95). In order to improve odour and gas prediction models, animal activity and dirtiness of pens should be further investigated.

Geosmin is an odorous secondary metabolite produced by some cyanobacteria during growth and released from the cells. Little is known about the biosynthesis of geosmin and the gene(s) required for its production have not been characterized. During late August and early September geosmin episodes due to planktonic cyanobacteria frequently occur in the northwest basin of Lake Ontario waters resulting in taste and odour episodes in drinking water that serves more than 5 million people. At high concentrations geosmin evades traditional drinking water treatment and reaches the tap. These episodes often elicit consumer concern and are wrongly construed to reflect impaired drinking water safety. Water quality managers in the region have generally been unable to prevent or control taste and odour episodes via a proactive approach due to the lack of knowledge of cyanobacterial communities in offshore waters as well as the inability to predict when geosmin will reach intake pipes due to downwelling, the process by which the surface waters mix with the hypolimnion. This study evaluated denaturing gradient gel electrophoresis (DGGE) as a molecular tool for proactive monitoring of potential taste and odour-causing cyanobacteria in environmental samples. The 16S rRNA gene was assessed for its ability to distinguish among geosmin-producing and non-producing strains. This study also examined the evolutionary relationships among geosmin-producing cyanobacteria using the full-length 16S rRNA gene and compared phylogenies with current taxonomy. <br /><br /> A DGGE standard using the V3 hypervariable region of the 16S rRNA gene was developed using geosmin-producing and non-producing isolates of cyanobacteria. Included in the standard was the suspected primary contributor to Lake Ontario taste and odour, <em>Anabaena lemmermannii</em> Richter. This standard was then applied to various environmental collections from Lake Ontario (August 2005) to examine the cyanobacterial community composition. DGGE profiles were consistent with the presence of <em>An. lemmermannii</em> at locations with increased geosmin concentrations (determined using gas chromatography-mass spectrometry), supporting hypothesis that <em>An. lemmermannii</em> is the primary contributor to northwestern Lake Ontario taste and odour. In addition, the application of DGGE in the identification of potential geosmin-producing species of cyanobacteria was deemed to be a potentially useful approach to monitoring cyanobacterial communities in source waters. The 16S rRNA-V3 region alone did not distinguish among geosmin-producing and non-producing strains, however with additional data (actual geosmin concentration) it was showed relationships. <br /><br /> In the phylogenetic analyses, geosmin-producing cyanobacteria did not group monophyletically and it was not possible to state that a single evolutionary event has led to the acquisition of the geosmin-producing trait. Phylogenies also showed that the taxonomy of the Cyanobacteria is largely unresolved. All five Sections (bacteriological classification)/four orders (Komárek & Anagnostidis classification) were paraphyletic, however the heterocystous cyanobacteria (Sections IV and V/Nostocales and Stigonematales) grouped separately from the non-heterocystous cyanobacteria (Sections I, III/Chroococcales and Oscillatoriales). Although both systems of classification compared in this study were similar, nomenclature and groupings were occasionally different among the groups. This demonstrates the incongruity between bacteriologists and phycologists and emphasizes the need for a consensus system of classification for the Cyanobacteria.

Geosmin is an odorous secondary metabolite produced by some cyanobacteria during growth and released from the cells. Little is known about the biosynthesis of geosmin and the gene(s) required for its production have not been characterized. During late August and early September geosmin episodes due to planktonic cyanobacteria frequently occur in the northwest basin of Lake Ontario waters resulting in taste and odour episodes in drinking water that serves more than 5 million people. At high concentrations geosmin evades traditional drinking water treatment and reaches the tap. These episodes often elicit consumer concern and are wrongly construed to reflect impaired drinking water safety. Water quality managers in the region have generally been unable to prevent or control taste and odour episodes via a proactive approach due to the lack of knowledge of cyanobacterial communities in offshore waters as well as the inability to predict when geosmin will reach intake pipes due to downwelling, the process by which the surface waters mix with the hypolimnion. This study evaluated denaturing gradient gel electrophoresis (DGGE) as a molecular tool for proactive monitoring of potential taste and odour-causing cyanobacteria in environmental samples. The 16S rRNA gene was assessed for its ability to distinguish among geosmin-producing and non-producing strains. This study also examined the evolutionary relationships among geosmin-producing cyanobacteria using the full-length 16S rRNA gene and compared phylogenies with current taxonomy. <br /><br /> A DGGE standard using the V3 hypervariable region of the 16S rRNA gene was developed using geosmin-producing and non-producing isolates of cyanobacteria. Included in the standard was the suspected primary contributor to Lake Ontario taste and odour, <em>Anabaena lemmermannii</em> Richter. This standard was then applied to various environmental collections from Lake Ontario (August 2005) to examine the cyanobacterial community composition. DGGE profiles were consistent with the presence of <em>An. lemmermannii</em> at locations with increased geosmin concentrations (determined using gas chromatography-mass spectrometry), supporting hypothesis that <em>An. lemmermannii</em> is the primary contributor to northwestern Lake Ontario taste and odour. In addition, the application of DGGE in the identification of potential geosmin-producing species of cyanobacteria was deemed to be a potentially useful approach to monitoring cyanobacterial communities in source waters. The 16S rRNA-V3 region alone did not distinguish among geosmin-producing and non-producing strains, however with additional data (actual geosmin concentration) it was showed relationships. <br /><br /> In the phylogenetic analyses, geosmin-producing cyanobacteria did not group monophyletically and it was not possible to state that a single evolutionary event has led to the acquisition of the geosmin-producing trait. Phylogenies also showed that the taxonomy of the Cyanobacteria is largely unresolved. All five Sections (bacteriological classification)/four orders (Komárek & Anagnostidis classification) were paraphyletic, however the heterocystous cyanobacteria (Sections IV and V/Nostocales and Stigonematales) grouped separately from the non-heterocystous cyanobacteria (Sections I, III/Chroococcales and Oscillatoriales). Although both systems of classification compared in this study were similar, nomenclature and groupings were occasionally different among the groups. This demonstrates the incongruity between bacteriologists and phycologists and emphasizes the need for a consensus system of classification for the Cyanobacteria.

To address odour and gas problems generated by livestock facilities, air dispersion models have been used to determine reasonable science-based setback distances between the livestock operations and the neighbouring residences. However, none of the existing models consider diurnal, seasonal and climate variations of odour and gas (ammonia, hydrogen sulphide, carbon dioxide) concentrations and emission rates (OGCER), which may result in great uncertainties in setback distance calculations. Thus, the purpose of this project was to monitor and model diurnal and seasonal OGCER from swine grower/finisher rooms. Specifically, this research was conducted to: 1) characterize diurnal OGCER between two different flooring systems (fully and partially slatted floorings) under three different weather conditions (August, October and February); 2) identify seasonal OGCER over a 12-month measuring period; and 3) develop mathematical models to predict the OGCER. <p>A two-factorial strip-block experiment was designed for measuring diurnal OGCER in two grower/finisher rooms. It was found that: 1) the diurnal OGCER in the fully slatted flooring system was 27.6 to 39.5% higher than that in the partially slatted flooring system; however, no significant differences in the diurnal OGCER were found between the two rooms, except for the NH3 concentrations in August, the NH3 and H2S concentrations and emissions in October, and odour concentrations and emissions in February (P > 0.05), and 2) significant diurnal variations in the OGCER (except for the odour concentrations and H2S emissions) have been observed in August (P < 0.05); only gas emissions showed significant fluctuation patterns in October (P < 0.05); no significant variations in the OGCER (except for the CO2 concentrations and emissions) were found in February (P > 0.05). <p>A repeated measurement method was used to monitor seasonal OGCER in four grower/finisher rooms over a period of 12 months. It was found that: 1) the seasonal OGCER from the fully slatted flooring system was 2.9 to 40.6% higher than that from the partially slatted flooring system; however, the seasonal OGCER (except for the NH3 concentrations in October, November and January; the CO2 concentrations in August and the CO2 emissions in December) between the two different floors for each measuring month did not differ significantly (P > 0.05); and 2) the seasonal OGCER was significantly affected by the sampling month (P < 0.05), and no specific seasonal pattern was observed. <p> The statistical models developed for each type of the flooring system determined the OGCER based on the room and ambient temperatures, the ventilation rates and the animal units. The predicted results showed good agreement with measured values for most of OGCER (r2: 0.67-0.95). In order to improve odour and gas prediction models, animal activity and dirtiness of pens should be further investigated.

As in-suite heat recovery ventilator (HRV) use increases, cases of cross-contamination and odour transmission in MURBs are beginning to appear. To mitigate these issues and maximize HRV benefits, a better design and construction methodology specific to MURBs is required. Previously conducted condition surveys suggest the possibility of the fresh air supply becoming contaminated by the exhaust air stream from adjacent units. It is suggested that the intake and exhaust configuration has a significant influence on the potential for cross contamination. The results show cross contamination is an issue in high-rise condominiums. With a low exhaust vent angle and the right wind direction and speed, contaminants can travel from an exhaust source to a fresh air supply in a significant quantity. The potential impact here is to protect the health and safety of all home owners living in high-rise condominiums that utilize in-suite ventilation systems.

As in-suite heat recovery ventilator (HRV) use increases, cases of cross-contamination and odour transmission in MURBs are beginning to appear. To mitigate these issues and maximize HRV benefits, a better design and construction methodology specific to MURBs is required. Previously conducted condition surveys suggest the possibility of the fresh air supply becoming contaminated by the exhaust air stream from adjacent units. It is suggested that the intake and exhaust configuration has a significant influence on the potential for cross contamination. The results show cross contamination is an issue in high-rise condominiums. With a low exhaust vent angle and the right wind direction and speed, contaminants can travel from an exhaust source to a fresh air supply in a significant quantity. The potential impact here is to protect the health and safety of all home owners living in high-rise condominiums that utilize in-suite ventilation systems.

No description available.

During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active esters that are important for the desirable complex flavour of beer. The sensory threshold levels of these esters in beer are low, ranging from 0.2 ppm for isoamyl acetate to 15-20 ppm for ethyl acetate. Although esters are only present in trace amounts in beer, they are extremely important as minor changes in their concentration may have dramatic effects on beer flavour. Therefore, optimization of the concentrations of these aroma-active esters in beer is of interest in beer brewing. The number and concentration of esters in beer may be influenced by the fermentation parameters, nutritional composition of fermentation medium and yeast strain type. Therefore, this study investigated the influence of fermentation temperature, pH, and wort nutritional supplements (amino acids and zinc) on the production of yeast-derived ester compounds. In addition, the overall fermentation performance was evaluated based on the reducing sugar and Free Amino Nitrogen (FAN) utilization, ethanol production and yeast cell density. These parameters were analysed using the Dinitrosalicyclic acid method, Ninhydrin assay, Gas Chromatography and standard spread plate technique. The concentration and stability of ethyl acetate, isoamyl acetate, phenyl ethyl acetate, ethyl hexanoate, ethyl decanoate and ethyl octanoate was monitored during storage at 4 °C and room temperature (RT), in the final beer by Chromatography. The expression levels of the ester synthetase genes under conditions that resulted in the highest increase in ester production were quantified by Real-Time PCR. For the lager beer, the best fermentation performance was achieved at RT (±22.5°C), resulting in the utilization of the highest amount of nutrients and production of 4.86% (v/v) ethanol. This was accompanied by the highest production of acetate and ethyl esters, which were 40.86% and 87.21%, respectively, higher than that of the control. Spent yeast density ranged from 2.492 to 3.358 mg/ml for all parameters tested, with the highest yield produced when wort was supplemented with 0.120 g/l zinc sulphate. Fermentations at 14 °C yielded the highest foam head stability and spent yeast viability with a foam head rating of 2.67 and a spent yeast viability of 3.85 × 107 cfu/ml. Ester compounds were relatively stable at 4 °C than at room temperature decreasing by only 7.93% after three months. Of all the volatile esters produced, ethyl decanoate was the least stable, with a 36.77% decrease in concentration at room temperature. For the ale beer, the best fermentation performance which resulted in the highest nutrient utilization was achieved when wort was supplemented with 0.75 g/l L-leucine resulting in the utilization of the highest amount of nutrients (51.25% FAN and 69.11% reducing sugar utilization) and production of 5.12% (v/v) ethanol. At the optimum fermentation pH of 5, 38.27% reducing sugars and 35.28% FAN were utilized, resulting in 4.32% ethanol (v/v) production. Wort supplemented with 0.12 g/l zinc sulphate resulted in 5.01% ethanol (v/v) production and 54.32% reducing sugar utilization. Spent yeast density ranged from 1.985 to 2.848 mg/ml for all parameters tested with the highest yield produced when wort was supplemented with 0.120 g/l zinc sulphate. This was also accompanied by the highest yeast viability of 2.12 × 107 cfu/ml achieved on day 3 of fermentation. Supplementation with 0.75 g/l L-leucine yielded the highest foam head stability with a rating of 2.67. Overall, ester compounds were relatively more stable at 4 °C than at RT decreasing by only 6.93% after three months, compared to a decrease of up to 16.90% observed at RT at the same time. Of all the volatile esters produced, ethyl octanoate was the least stable, with a 32.47% decrease in concentration at RT, phenyl ethyl acetate was the most stable ester at RT, decreasing by 9.82% after three months. Wort supplemented with 0.75 g/l L-leucine resulted in an increase in isoamyl acetate and phenyl ethyl acetate production by 38.69% and 30.40%, respectively, with a corresponding high expression of alcohol acetyltransferases, ATF2 (133.49-fold higher expression than the control). Elevation of fermentation temperature to RT resulted in the upregulation of ATF2 (27.11-fold), and producing a higher concentration of isoamyl acetate. These findings indicate that ester synthesis during fermentation is linked to both substrate availability and the regulation of gene expression. Therefore, it would be possible to manipulate the expression of certain ester synthestase genes to create new yeast strains with desirable ester production characteristics. Results from this study also suggest that supplementing wort with essential nutrients required for yeast growth and optimizing the fermentation conditions could be effective in controlling aroma-active ester concentrations to a desired level in beer. / Thesis (M.Sc.)-University of KwaZulu-Natal, Westville, 2011.