Orientador: Ary Fernandes Junior / Banca: Vera Lúcia Mores Rall / Banca: Rubens Monti / Resumo: O estudo de produtos naturais com potencial de aplicação em alimentos tem causado cada vez mais interesse visto a necessidade de produzir alimentos processados ao mínimo, com menos aditivos sintéticos, propriedades organolépticas preservadas e extensa vida de prateleira. Neste contexto óleos essenciais de plantas condimentares já utilizados como f1avorizantes e com elevado potencial antimicrobiano ganham uma nova perspectiva de uso. A dissertação apresentada encontra-se dividida em introdução geral e 3 manuscritos, sendo que cada um teve como objetivos respectivamente: Artigo I) verificar a atividade antimicrobiana dos óleos essenciais (OE) de Origanum vulgare (orégano), Thymus vulgaris (tomilho), Ocimum basilicum (manjerição) e Origanum majorana (manjerona) em amostras de carne moída e hambúrguer bovino contaminadas artificialmente com Listeria monocytogenes e Salmonella Enteritidis em ensaios com 3 horas de contato e depois utilizando uma concentração abaixo da considerada eficiente em ensaios com 0, 6 , 24 e 48 horas;Artigo lI) verificar o grau de aceitação de hambúrguer acrescidos destes mesmos óleos através de análise sensorial utilizando a escala hedônica de nove pontos e Artigo ill) verificar a atividade antimicrobiana destes OE sobre a microbiota normal de carne moída obtida no varejo. Nos ensaios com 3 horas de contato, o üE de manjerona foi o que apresentou melhor eficiência antimicrobiana enquanto o de manjericão foi o menos eficiente. Nas amostras de hambúrguer o NaCI aparentemente agiu de forma aditiva requerendo menores concentrações de üE. Nos ensaios de variação temporal o OE de orégano foi capaz de zerar as contagens em três dos quatro modelos de variação temporal estudados. Em relação à análise sensorial quanto aos hambúrgueres analisados crus não houve rejeição. Para as amostras grelhadas, duas adições de óleos se destacaram: ...(Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The studies of natural produets with potential applications in food has caused íncreasing concern since the need to produce processed foods to a minimum, with fewer synthetic additives, organoleptic properties preserved and extended shelf life. ln this context essential oils iTom plants used as condiments for flavoring and high antimicrobial potential gain a new perspective ofuse. A dissertation presented is divided into 3 general introduction and manuscripts, each one aimed respectively: Article 1) to verify the antimicrobial activity af essential oils (EOs) of Origanum vulgare (oregano), Thymus vulgaris (thyme), Ocimum basilicum (basil) and Origanum majorana (marjoram) in samples of minced meat and hamburger beef artificiaIly contaminated with Listeria monocytogenes and Salmonella Enteritidis in trials with 3 hours of contact and then using a concentration below found effective in trials with O, 6, 24 and 48 hours, Article lI) to check the acceptability of these same burger plus oil by sensory analysis using a hedonic scale of nine points and Article llI) to verify the antimicrobial activity of EO on the normal flora of ground beef produced at retail. ln tests with 3 hours of contact, EO marjoram showed the best antimicrobial efficiency while basil was the least efficient. Samples of hamburger NaCI apparently acted additively requiring lower concentrations of EO. ln tests of the temporal variation of oregano EO was able to reset the scores in three of the four models of temporal variation study. For sensory analysis with regard to raw hamburger analyzed no rejection. For grilIed samples, two additions of oil stood out: the marjoram to 0.03% with best average acceptance (7.33) and thyme (0.05%) with the worst average (4.25). Thus, it was found that the concentrations accepted in sensory tests do not match those considered effective in sensitivity tests. ln tests on the microbiology... (Complete abstract click electronic access below) / Mestre

Indústrias de alimentos têm se empenhado para o lançamento de produtos com atributos de saudabilidade, em resposta ao ganho de consciência de consumidores. No Brasil, o meio acadêmico também tem se esforçado para contribuir na viabilização técnica e aceitação sensorial de alimentos mais saudáveis. Em virtude dos elevados custos para se desenvolver, lançar e comercializar um produto, compreender previamente a percepção e atitude do consumidor é fundamental. Duas metodologias utilizadas para se explorar a atitude do consumidor em relação aos alimentos são as técnicas projetivas e a conjoint analysis. A proposta da presente dissertação foi realizar estudos empíricos sobre como os indivíduos lidam com atributos de saudabilidade em hambúrguer congelado. Foram conduzidos três estudos, com objetivos distintos, mas complementares. No primeiro, via técnica projetiva de associação de palavras, foram identificadas as categorias mais relevantes para consumidores quanto ao hambúrguer tradicional e aos mais saudáveis: Saudabilidade, Sabor agradável, Receio quanto à qualidade/sabor e Gordura/caloria. No segundo estudo, também baseado em uma técnica projetiva, a de completamento, verificou-se que as categorias mais importantes na compra de hambúrgueres congelados em geral foram as relacionadas a marca, preço, sabor e saudabilidade. No terceiro estudo, a conjoint analysis revelou que o atributo Alegação apresentou mais relevância para os participantes do que o Preço. Os níveis de alegação eram de um hambúrguer tradicional (sem alegação), um segundo com apelo de sabor (saboroso) e um terceiro com saudabilidade (fonte de fibras). Destes, o tradicional foi preferido pelos consumidores e o que seria fonte de fibras foi rejeitado. Já em simulações de mercado, a participação do hambúrguer fonte de fibras foi baixa, mas gerou indícios de nicho a ser explorado. A conclusão geral é que há um nicho de potenciais consumidores de hambúrguer congelado com atributos de saudabilidade. Porém, no caso deste produto, as qualidades tradicionais e o sabor ainda são quesitos bastante valorizados mesmo dentre as versões mais saudáveis, e a importância sensorial não deve ser negligenciada por pesquisadores e indústrias de alimentos. O preço, por sua vez, foi considerado secundário no caso do hambúrguer congelado. Quanto à avaliação das metodologias utilizadas, verificou-se que técnicas qualitativas e estatísticas contribuíram nos presentes estudos de consumidor, identificando atributos que merecem atenção para o desenvolvimento de novos produtos e estratégias de marketing. / The food industry has been engaged to launch products with health attributes in response to the increase of consumer awareness. In Brazil, academia has also endeavored to contribute to the technical feasibility and sensory acceptance of healthier foods. Due the high costs to develop, launch and market a product, it is important to previously understand consumer perception and attitude. Two methodologies used to explore consumer attitudes towards a food are projective techniques and conjoint analysis. The purpose of this dissertation was to conduct empirical studies on how individuals deal with healthful attributes in frozen burger. Three studies were conducted with different but complementary goals. In the first, via projective technique of word association, it was identified the most relevant categories for consumers considering the traditional burger and healthier burgers: Healthful, Good Taste, Quality/Flavor Apprehension and Fat/Calorie. In the second study, also based on a projective technique (completion test), it was found that the most important categories in the purchase of frozen burgers in general were related to brand, price, taste and healthiness. In the third study, the conjoint analysis revealed that the attribute Claim had more relevance to the participants than the Price. Levels of Claim were a traditional burger (no claim), a second with flavor appeal (tasty) and a third as the healthier (source of fibers). Of these, the traditional was preferred by consumers and the source of fibers one was rejected. In market simulations, the participation of the source of fibers burger was low, but there was evidence of a niche to be explored. The general conclusion is that there is a potential niche of consumers of frozen burger with healthful attributes. However, in the case of this meat product, the traditional and taste qualities are still highly valued even among the healthier versions, and sensory importance should not be neglected by researchers and food industries. The price, in turn, was considered secondary in the case of frozen burger. Regarding the evaluation of the methods used, it was found that qualitative and statistical techniques contributed to these consumer studies, identifying attributes that need attention to the development of new products and marketing strategies.

Atualmente, existem inúmeros questionamentos quanto aos prováveis efeitos mutagênicos e carcinogênicos dos antioxidantes sintéticos no organismo, e devido a isto, hoje em dia estudos tendem a promover a substituição destes compostos por naturais com o intuito de maior segurança do alimento, sendo que estes apresentam benefícios potenciais à saúde. O objetivo deste estudo foi o uso de antioxidantes naturais obtidos de ervas e especiarias no desenvolvimento de produtos cárneos a base de carne ovina buscando suas propriedades antioxidantes e sensoriais, bem como agregar valor ao produto final, desenvolvido com carne de baixo valor comercial. O apelo de saudabilidade dos produtos foi obtido pela adição de extratos antioxidantes naturais à base de ervas aromáticas selecionadas em função de seu poder antioxidante e harmonização de sabores com a carne ovina. Um primeiro experimento (Capítulo 2) consistiu na avaliação da capacidade antioxidante dos extratos de 13 espécies vegetais, sendo selecionados por Cluster analysis em relação a três métodos colorimétricos e sensorialmente após a adição em produto cárneo. O extrato selecionado foi avaliado quanto a acidez, à identificação e quantificação de compostos fenólicos e utilizado para a elaboração de hambúrguer congelado (Capítulo 3) e linguiça cozida (Capítulo 4), em diferentes concentrações, além de hambúrguer refrigerado sob atmosfera modificada (80% O2 + 20% CO2) (Capítulo 5), sendo comparados com tratamentos sem antioxidante (controle) e contendo antioxidante sintético (eritorbato de sódio ou BHT). Estes produtos cárneos foram avaliados durante armazenamento, respectivamente de 120, 135 e 20 dias, a partir de análises físico-químicas, sensoriais e microbiológicas, sendo inicialmente caracterizados quanto à composição centesimal. Orégano, manjerona, melissa e alecrim foram os extratos selecionados após agrupamento por similaridade quanto à capacidade antioxidante, sendo que os hambúrgueres elaborados com estes quatro extratos naturais não comprometeram a aceitação sensorial em relação ao eritorbato de sódio (P>0,05). Resumidamente, os produtos cárneos elaborados mostraram resultados relevantes quanto à estabilidade oxidativa, apresentando os tratamentos contendo extrato natural, efeitos antioxidantes melhores e/ou compatíveis aos antioxidantes sintéticos. Hambúrguer congelado apresentou mais de 50% de redução (P<0,001) para nível de substâncias reativas ao ácido tiobarbitúrico (TBARS), enquanto que linguiças cozidas apresentaram os menores valores para compostos voláteis (P<0,001) aos 135 dias de estocagem e a presença do extrato em hambúrgueres sob atmosfera modificada (ATM) manteve a qualidade sensorial por até 15 dias de armazenamento. Apesar de diferentes sistemas testados, o ensaio de redução férrica (FRAP) foi o método em comum mais eficaz para estimar a quantidade adequada de antioxidante natural a ser adicionada em comparação ao eritorbato de sódio. Em conclusão, extrato de orégano adicionado em produtos a base de carne ovina apresentou efeitos antioxidantes equivalentes aos antioxidantes sintéticos, não comprometendo a maioria dos parâmetros físico-químicos, microbiológicos e sensoriais, sendo considerado uma alternativa viável e favorecida pela grande vantagem da saudabilidade. / Currently, there are many questions concerning probable mutagenic and carcinogenic effects of synthetic antioxidants in the organism, and because of this, nowadays studies tend to promote the substitution of these by natural compounds with the aim of greater food safety and potential benefits for the health. The objective of this study was the use of natural antioxidants obtained from herbs and spices in the development of meat products ovine meat looking theirs antioxidant and sensory properties as well as add value to the final product, which was developed with low commercial value meat. The healthiness appeal of the product was obtained by adding natural antioxidants based extracts of aromatic herbs to be selected according to its antioxidant power and harmonization of flavors with the sheep meat. A first experiment (Chapter 2) was performed to evaluate the antioxidant capacity of 13 plant species extracts, being selected by Cluster analysis in relation to three colorimetric methods and sensory, after the addition in meat product. The selected extract was evaluated for acidity, identification and quantification of phenolic compounds and used for the preparation of frozen hamburger (Chapter 3) and cooked sausage (Chapter 4), at different concentrations, and refrigerated hamburger under modified atmosphere (80% O2 + 20% CO2) (Chapter 5), being compared to treatments without antioxidant (control) and containing synthetic antioxidant (sodium erythorbate or BHT). These meat products were evaluated during storage, respectively of 120, 135 and 20 days, from physical-chemical, sensory and microbiological analyzes, being initially characterized for chemical composition. Oregano, marjoram, lemon balm and rosemary were the extracts selected after grouping by similarity of the antioxidant capacity, and the hamburgers made with these four natural extracts did not affect the sensory acceptance in comparison to sodium erythorbate (P>0.05). Briefly, the meat products showed significant results in terms of oxidative stability, being the treatments containing natural extract presented best effects antioxidant and/or compatible to synthetic compounds. Frozen burger presented more than 50% reduction (P<0.001) for tiobarbituric acid reactive substance TBARS, while cooked sausages had the lowest values for volatile compounds (P<0.001) at 135 days of storage, and the extract presence in burgers under modified atmosphere kept the quality sensory up to 15 days. Although different systems tested, ferric reducing antioxidant power (FRAP) was more effective common method to estimate the appropriate amount of natural antioxidant to be used in comparison to sodium erythorbate. In conclusion, oregano extract added products in the sheep meat presented equivalent antioxidant effects without to compromise the majority of physical-chemical, microbiological and sensory parameters, being thus considered a viable alternative, favored by the great advantage of healthiness.

There is a trend in the food industry to develop products with functional ingredients which, when consumed, provides benefits to human health. The objective of this research, prepare meat products with dietary fiber and the influence of the consumption of diets containing these products in the metabolic response of rats. This work consisted of two experimental trials. The first was the development of the following beef burgers: traditional (HT); 7.5% of full golden flaxseed flour (HLI); 7.5% defatted golden flaxseed flour (HLD) and 6% chitosan (HQ). In the second trial, chicken sausages were prepared: traditional (ST); with 7.5% defatted golden flaxseed flour (SLD); 7.5% of full golden flaxseed flour (SLI) and 4% chitosan (SQ). In each test, the physico-chemical aspects, sensory and microbiological of manufactured products were analyzed. These formulations were incorporated into experimental diets in order to analyze the protein quality of the processed products and their effects on normolipidemic and normoglycemic rats metabolism. It was found that the burgers with added fiber showed higher protein content and the HT higher lipid content (8.51%). Observing the stability of hamburgers over 90 days storage, it was noted that there was a declining trend of the values of parameters L* and a* values and increased b* and h* parameters. The HQ had a high pH from time zero (6.59). The HLI had TBARS values above 2.0 mg malonaldeído.Kg-1. According to the analysis of protein quality was observed that the true digestibility (DV) of the burgers with fibers was smaller than the HT and ranged from 80.48% (HLD) to 85.68% (HQ). The PER ranged from 2:33 (casein) to 1.94 (HQ) and the NPR 2.65 (casein) to 2.22 (HQ). In the metabolism of the mice was observed that the animals that received HQ showed lower total cholesterol (138.09 mg / dL) than the other groups. For chicken sausages, the percentage of protein was higher in SLD (16.19%) and the fat content and energy in SLI, 8.9% and 174 kcal. The yield of the sausages with fibers is greater than 93%. Unlike burgers with fibers, the sausages showed good acceptability. Checking the oxidative stability of the chicken sausages for 14 days, it was observed that most had SQ pH 6.6 and the lowest ST 6.1. Regarding the values obtained in the microbiological analyzes with the products, were within the tolerances established by the Brazilian legislation for all treatments. The values of the PER of sausages ranged from 1.74 (SLI) and 1.99 (SLD) and the NPR 1.76 (SLD) to 1.53 (SLI). The DV sausages showed greater than 97%. Rats fed diets containing sausage with whole flaxseed flour and defatted had a lower concentration of triglycerides. Analyzing intestinal physiology, the animals fed burgers and sausages with fibers had higher fecal weight, cecal weight and lower fecal pH. In order to launch the technological meat market a product that can demonstrate functional property to assist the functioning of the intestine and its consumption should be associated with a balanced diet and healthy lifestyle and be considered a source of fiber, the burger could be reformulated to better acceptance by consumers. The sausage could be a promising product for sale in a short period of time. / Existe uma tendência na indústria de alimentos para o desenvolvimento de produtos com ingredientes funcionais que, quando consumidos, proporcionam benefícios à saúde humana. Objetivou-se, nesta pesquisa, elaborar produtos cárneos com fibras alimentares e verificar a influência do consumo de dietas experimentais contendo esses produtos na resposta metabólica de ratos. Esse trabalho foi composto por dois ensaios experimentais. O primeiro foi a elaboração dos seguintes hambúrgueres de carne bovina: tradicional (HT); com 7,5% de farinha de linhaça dourada integral (HLI); 7,5% de farinha de linhaça dourada desengordurada (HLD) e com 6% de quitosana (HQ). No segundo ensaio, foram elaboradas salsichas de carne de frango: tradicional (ST); com 7,5% de farinha de linhaça dourada desengordurada (SLD); 7,5% de farinha de linhaça dourada integral (SLI) e com 4% de quitosana (SQ). Em cada ensaio, foram analisados os aspectos físico-químicos, sensoriais e microbiológicos dos produtos elaborados. Essas formulações foram incorporadas em dietas experimentais a fim de analisar a qualidade proteica dos produtos elaborados e os seus efeitos no metabolismo de ratos normolipidêmicos e normoglicêmicos. Verificou-se que os hambúrgueres com fibras adicionadas apresentaram maior teor de proteína e o HT maior teor de lipídios (8,51%). Observando a estabilidade dos hambúrgueres, ao longo de 90 dias armazenados, percebeu-se que houve tendência de diminuição dos valores dos parâmetros L* e a* e aumento nos valores dos parâmetros b* e h*. O HQ apresentou um pH elevado desde o tempo zero (6,59). O HLI teve valores de TBARS acima 2,0 mg de malonaldeído.Kg-1. De acordo com a análise da qualidade proteica, observou-se que a digestibilidade verdadeira (DV) dos hambúrgueres com fibras foi menor que o HT e variaram de 80,48% (HLD) a 85,68% (HQ). O PER variou de 2.33 (caseína) a 1.94 (HQ) e o NPR de 2.65 (caseína) a 2.22 (HQ). No metabolismo dos ratos observou-se que os animais que receberam HQ apresentaram menor colesterol total (138,09 mg/dL) que os demais grupos. Para as salsichas de frango, a porcentagem de proteína foi maior na SLD (16,19%) e o teor de gordura e energia na SLI, 8,9% e 174 kcal. O rendimento das salsichas com fibras foi superior a 93%. Ao contrário dos hambúrgueres com fibras, as salsichas apresentaram boa aceitação sensorial. Verificando a estabilidade oxidativa das salsichas de frango, durante 14 dias, observou-se que a SQ apresentou maior pH, 6,6 e a ST menor, 6,1. Em relação aos valores obtidos nas análises microbiológicas realizadas com os produtos, apresentaram-se dentro dos limites de tolerância estabelecidos pela legislação brasileira para todos os tratamentos. Os valores do PER das salsichas variaram entre 1.74 (SLI) e 1.99 (SLD) e o NPR de 1.76 (SLD) a 1.53 (SLI). A DV das salsichas apresentou maior que 97%. Os ratos que consumiram dietas contendo salsicha com farinha de linhaça integral e desengordurada apresentaram uma concentração menor de triglicerídeos. Analisando a fisiologia intestinal, os animais que consumiram hambúrgueres e salsichas com fibras apresentaram maior peso fecal, peso cecal e menor pH das fezes. Com o intuito de lançar no mercado tecnológico de carnes um produto que possa alegar propriedade funcional de auxiliar o funcionamento do intestino e que seu consumo deve estar associado a uma alimentação equilibrada e hábitos de vida saudáveis e ser considerado fonte de fibras, o hambúrguer poderia ser reformulado para melhor aceitação pelos consumidores. A salsicha poderia ser um produto promissor para a venda em um curto prazo de tempo.

La alimentación saludable es un concepto que ha ido creciendo con el paso de los años. Nuevos estudios e investigaciones resaltan que los productos procesados y altos en grasa, son perjudiciales para la salud y traen consigo efectos negativos en el organismo a largo plazo. De igual manera, el rápido deterioro del planeta aumenta las posibilidades de contraer enfermedades ocasionadas por la contaminación ambiental. Estos factores combinados, han tenido como efecto que en la última década se haya incrementado el consumo de productos saludables. El objetivo de este proyecto es ingresar al mercado saludable desarrollando hamburguesas congeladas de alto valor nutricional. El consumidor saludable suele ser sofisticado, pues está más informado sobre los beneficios que aportan los alimentos para su salud, y según su ritmo de vida, no cuenta con el tiempo suficiente para elaborar todas sus comidas, por lo que le ofrecemos la posibilidad de adquirir comida de fácil y rápida preparación con una amplia variedad. Partiendo de esto, nuestro trabajo busca responder la siguiente pregunta: ¿Qué tan relevante es para un consumidor saludable, la posibilidad de tener una oferta variada y enfocada en sus objetivos físicos? ¿Estarían dispuestos comprar estos productos por internet? / Healthy eating is a concept that has been growing over the years. New studies and research highlight the fact that processed and high-fat products are harmful to health and bring with them long-term negative effects on the body. Similarly, the rapid deterioration of the planet increases the chances of contracting diseases caused by environmental pollution. The combination of these factors have had the effect of increasing the consumption of healthy products in the last decade. The goal of this project is to enter to the healthy market by developing frozen burgers of high nutritional value. Healthy consumers are usually sophisticated, since they are more informed about the benefits that food brings to their health, and according to their lifestyle, they do not have enough time to prepare all their meals, so we offer them the possibility of purchasing quick and easy food to prepare with a wide variety. Based on this, our work seeks to answer the following question: How relevant is the possibility of having a varied offer focused on their physical objectives for healthy consumers? Would you be willing to purchase this offer online? / Trabajo de investigación

This dissertation studies econometric analysis of game-theoretic models. I develop novel empirical models and methodologies to facilitate robust and computationally tractable econometric analysis. In Chapter 1, I develop an empirical model for analyzing stable outcomes in the presence of incomplete information. Empirically, many strategic settings are characterized by stable outcomes in which players’ decisions are publicly observed, yet no player takes the opportunity to deviate. To analyze such situations, I build an empirical framework by introducing a novel solution concept that I call Bayes stable equilibrium. The framework allows the researcher to be agnostic about players’ information and the equilibrium selection rule. Furthermore, I show that the Bayes stable equilibrium identified set is always weakly tighter than the Bayes correlated equilibrium identified set; numerical examples show that the shrinkage can be substantial. I propose computationally tractable approaches for estimation and inference and apply the framework to study the strategic entry decisions of McDonald’s and Burger King in the US. In Chapter 2, I study identification and estimation of a class of dynamic games when the underlying information structure is unknown to the researcher. I introduce Markov correlated equilibrium, a dynamic analog of Bayes correlated equilibrium studied in Bergemann and Morris (2016), and show that the set of Markov correlated equilibrium predictions coincides with the set of Markov perfect equilibrium predictions that can arise when the players might observe more signals than assumed by the analyst. I propose an econometric approach for estimating dynamic games with weak assumption on players’ information using Markov correlated equilibrium. I also propose multiple computational strategies to deal with the non-convexities that arise in dynamic environments. In Chapter 3, I propose an extremely fast and simple approach to estimating static discrete games of complete information under pure strategy Nash equilibrium and no assumptions on the equilibrium selection rule. I characterize an identified set of parameters using a set of inequalities that are expressed in terms of closed-form multinomial logit probabilities. The key simplifications arise from using a subset of all identifying restrictions that are particularly easy to handle. Under standard assumptions, the identified set is convex and its projections can be obtained via convex programs. Numerical examples show that the identified set is quite tight. I also propose a simple approach to construct confidence sets whose projections can be obtained via convex programs. I demonstrate the usefulness of the approach using real-world data.

I den här examensuppsatsen undersöks Franz Liszt och hans Ballad nr 2 i b moll. Genom detta ämnar jag ta reda på vad skräckromantiken egentligen var, vad som skapade den och om detta stycke är ett uttryck för tiden. Syftet är att undersöka stycket och försöka anknyta det till nutiden. Först gick jag noga igenom noterna och analyserade hur det musikaliska, dramaturgiska uttrycket hängde samman med orden, poemet. Efter att ha övat in själva melodin började ett sökande efter poemets berättelse i musiken, och en ny lång inövningsperiod där jag uttryckte historien i musiken, den som eventuellt fanns där men framför allt den egna tolkningen. Jag kom fram till att stycket var ett klart uttryck för det som kallas för skräckromantiken som många av verken Liszt och hans generationskollegor skapade.

Thesis (MPhil)--University of Stellenbosch, 2006. / ENGLISH ABSTRACT: The debate about the validity of evolution versus creationism started long ago when Charles Darwin published The Origin of Species. Yet today the debate about this issue still engenders a lot of controversy – not only in South Africa, but also, and especially, in the United States. This study investigates articles and letters to the editor in an Afrikaans daily newspaper, Die Burger, over a certain period, and will look at the arguments for and against evolution and creationism. The fact that creationists – despite so much evidence to the contrary – pursue a form of pseudoscience by (sometimes) interpreting the Bible literally, and, amongst other things, deny the real age of the earth. There has never been an in-depth look at the public debate about evolution versus creationism in a South African newspaper. The purpose of this study is to conduct an in-depth investigation into this particular debate in the media, with specific reference to correspondence in the letters pages of Die Burger, with regard to the possible influence which the debate about evolution and creationism in an Afrikaans daily newspaper might have on people’s consciousness regarding modern science. It will also explore how some individuals, often conservative believers, still cling to ancient viewpoints and which have repeatedly been disproved by science. / AFRIKAANSE OPSOMMING: Die debat oor die geldigheid van evolusie teenoor kreasionisme het lank gelede begin toe Charles Darwin sy werk The Origin of Species gepubliseer het. Tog ontlok die debat hieroor steeds groot kontroversie – nie net in Suid-Afrika nie, maar veral ook in Amerika. Hierdie studie kyk na beriggewing en briefwisseling in Die Burger oor ’n bepaalde tydperk en die argumente vir én teen evolusie en kreasionisme. Daar sal veral klem gelê word op die feit dat die kreasioniste – soveel bewyse ten spyt – ’n vorm van pseudowetenskap beoefen deur in sommige gevalle die Bybel letterlik te interpreteer, en onder meer die werklike ouderdom van die aarde ontken. Daar is nog nie voorheen indringend gekyk na die openbare debat oor evolusie versus kreasionisme in ’n koerant in Suid-Afrika nie. Die doel met hierdie studie is om ’n omvattende ondersoek te doen oor die debat in die media, met spesifieke verwysing na briefwisseling in Die Burger, ten opsigte van die moontlike invloed wat die debat oor evolusie en kreasionisme in ’n Afrikaanse dagblad op mense se bewussyn oor die moderne wetenskap kan hê. Daar word ook gekyk na hoe sommige mense, dikwels konserwatiewe gelowiges, steeds bly vasklou aan beskouinge wat lank reeds verouderd is en wat herhaaldelik deur die wetenskap verkeerd bewys is.

Thesis (MPhil)--University of Stellenbosch, 2003. / ENGLISH ABSTRACT: This study investigates the meaning of responsible news coverage of the HIV/Aids epidemic with references to Die Burger en The Star. Even though the numbers of HIV positive people are escalating in our country, the media still persist in addressing HIV/Aids news in exactly the same way as any other news, which means that journalists are still detached observers who simply reflect the news of the day. This study emphasizes that the limited success of HIV prevention campaigns should urge the South African society to re-evaluate our approach to addressing HIV/Aids. It is also important to convince the media of its responsibility towards more ethical practices and especially towards greater involvement in this subject. Greater involvement will necessitate the press to re-evaluating some conventional practices as detachment and objectivity. Within this context greater involvement and activism do not have to be synonyms. With greater involvement one would like to emphasize the need for the media to take a few steps closer to the realities of HIV/Aids in order to be able to have a deeper understanding of the complexities of this disease. If one would like to see a difference in the spreading and impact of HIV/Aids on the South African community it is very important that the media will be included in the efforts against HIV/Aids. The media are a powerful and influential institution, which shape the minds and ideas of the society. The majority of South Africans are dependent on the media for most of their information - including HIV/Aids information. The greater involvement and responsibility requires pro-activity of the media and could facilitate the establishment of a better informed, well empowered and involved civil society who would themselves also be prepared to take ownership of HIVand Aids in the South African community. / AFRIKAANSE OPSOMMING: In hierdie studie word ondersoek ingestel na wat verantwoordelike mediadekking met betrekking tot MIVNigs sou beteken met spesifieke verwysings na enkele uitgawes van Die Burger en The Star. Onafhanklik van die groeiende epidemie in Suid-Afrika kies die meeste publikasies om MIVNigs nuusdekking steeds soos enige ander nuus te hanteer. Dit beteken dat joernaliste die oogmerk van objektiwiteit nastreef en dus as onbetrokke waarnemers die gebeure van die dag aan die publiek weergee. Hierdie studie beklemtoon die omvang van die MIVNigs krisis en die beperkte sukses van voorkomingsinisiatiewe in Suid-Afrika wat gevolglik ook die media noodsaak om konvensionele joernalistiek praktyke in heroënskou te neem. Indien 'n mens 'n verandering in die verspreiding en impak van MIVNigs op die Suid-Afrikaanse samelewing wil sien, is dit veral nodig om ook die media in die stryd teen MIVNigs te betrek. Die media is 'n invloedryke instelling en die grootste deel van die publiek se inligting - ook oor MIVNigs - word op die inhoud van dagblaaie gebaseer. Dit beklemtoon die verantwoordelikheid wat op die media rus om verantwoordelike en etiese nuusdekking aan die kwessie te gee. Vir die media om optimaal tot die stryd teen MIVNigs by te dra, is dit egter nodig dat die media self betrokke raak en proaktiewe nuusdekking sal nastreef. Met 'n meer betrokke media word nie noodwendig aktivisme bedoel nie, maar dit vra eerder dat die media 'n paar tree nader aan MIVNigs sal gee sodat die epidemie in sy totaliteit beter verstaan kan word. Met so 'n benadering kan die media bydrae tot die vestiging van 'n ingeligte, bemagtige en betrokke gemeenskap wat self ook eienaarskap van MIVNigs begin neem.

Thesis (MPhil)--University of Stellenbosch, 2004. / ENGLISH ABSTRACT: This thesis examines the development of film criticism in Cape Town's daily press from 1928 to 1930, using film reviews from the newspapers the Cape Times and Die Burger as sources. The study starts with an overview of studies concerning early South African film history, and characterizes it as a rather underdeveloped field of study. The character of film criticism in the period under discussion is explained by using a description of the general function of film criticism as a basis and taking film criticism in the Weimar Republic of Germany as an example for the following comparison. The basis for the comparative analysis is a list of films screened in three selected cinemas in Cape Town from 1928 to 1930. Part of the analysis is an empirical study to examine the quantitative development of film reviews in the period under discussion. Length ranges with which to characterize film reviews are defined and the preferred average lengths of reviews for both newspapers as well as for films screened at the particular cinemas are listed. The qualitative part of the study is a content analysis of two selected groups of films: 1. films which received average-size reviews and 2. films which ran longer than average and received above-average size reviews. The survey reveals that the Cape Times followed a "quantitative strategy", reviewing all films screened and that Die Burger had a "qualitative The reviews strategy", in both reviewing specially selected films only. newspapers can be characterized as functionalistic. The Cape Times displayed their business orientation by publishing mostly advertisement-like reviews; Die Burger's political orientation was reflected in comments about the language in sound films, including film and cinema into the language struggle. The study demonstrates that newspapers are a valuable source for research concerning early South African film history. The existing standard reference, Thelma Gutsche's The History and Social ,Significance of Motion Pictures in South Africa 1895-1940 can be fruitfully complemented by using Afrikaans newspapers, as well as the writings of the Afrikaner film critic Hans Rompel. / AFRIKAANSE OPSOMMING: Hierdie tesis ondersoek die ontwikkeling van rolprentresensies in die pers van Kaapstad in die jare 1928 tot 1930 en gebruik daarvoor resensies van die nuuskoerante Cape Times en Die Burger. Die ondersoek begin met 'n oorsig van die vroeë Suid Afrikaanse rolprentgeskiedenis. Die karakter van rolprentresensie in die gegewe periode word verduidelik deur 'n beskrywing van die algemene funksie om rolprentresensie as "n basis te gebruik en rolprentresensies in die Duitse Weimar Republiek as 'n voorbeeld vir die opvolgende vergelyking te neem. Die basis vir die vergelykende analise is 'n lys van rolprente wat in drie geselekteerde bioskope in Kaapstad gedurende die periode van 1928 tot 1930 gewys is. 'n Gedeelte van die analise behels 'n empiriese studie om die kwantitatiewe ontwikkeling van rolprentrensensies gedurende die gegewe periode te ondersoek. Lengte reekse word gedefinieer om die resensies te karakteriseer, en die verkose gemiddelde lengtes van resensies word gelys vir beide nuuskoerante as ook vir films wat by die geselekeerde cinemas gewys is. Die kwalitatiewe gedeelte van die studie is 'n inhoudanalise van twee geselekteerde groepe van rolprente: 1. rolprente wat resensies van gemiddelde lengte ontvang het en 2. rolprente wat langer as gemiddeld gewys is en resensies van bo-gemiddelde lengte ontvang het. Die ondersoek wys uit dat die Cape Times 'n "kwantitatiewe strategie" gevolg het deur alle rolprente te resenseer, terwyl die Die Burger 'n "kwalitatiewe strategie" gevolg het deur net gekeurde rolprente te resenseer. Die resensies in albei nuuskoerante kan as funkionalisties beskryf word. Die Cape Times lig sy besigheidsgeorienteerde houding uit, deur grotendeels advertensie-gelyke resensies te skryf; Die Burger demonstreer sy politiese orientering deur kommentaar oor die taalgebruik in klankrolprente te lewer en sluit so rolprente en bioskope in die taalstryd in. Die studie demonstreer dat koerante 'n waardevolle inligtingsbron vir navorsing oor die vroeë Suid Afrikaanse rolprentgeskiedenis lewer. Die bestaande standaardverwysing, Thelma Gutsche se The History and Social Significance of Motion Pictures in South Africa 1895-1940 kan suksesvol gekomplimenteer word deur gebruik te maak van Afrikaanse koerante, as ook van die tekste van die Afrikaanse filmkritikus, Hans Rompel.