Submitted by Mario BC (mario@bc.ufrpe.br) on 2016-06-30T15:55:25Z No. of bitstreams: 1 Wallace Batista da Costa.pdf: 1342907 bytes, checksum: d954ed3005296e54d886d154d806a66f (MD5) / Made available in DSpace on 2016-06-30T15:55:25Z (GMT). No. of bitstreams: 1 Wallace Batista da Costa.pdf: 1342907 bytes, checksum: d954ed3005296e54d886d154d806a66f (MD5) Previous issue date: 2015-08-24 / Tropical fruits such as seriguela (Spondias purpurea L.) are sources of phenolic compounds, substances with high antioxidant potential found in greater amounts in their skins and seeds. These parties resulting from the processing of fruit are treated as garbage by agribusinesses to become environmental contaminants, generating operating costs to companies for disposal. The food industry, especially the meat products, to protect food from lipid oxidation employs synthetic antioxidants and low storage temperatures. However, these additives are found to be more a trigger of chronic degenerative diseases and very low temperatures as activating autoxidation. Thus, aiming to contribute to the reduction of environmental pollution and to offer the consumer market more natural foods, free or reduced content of synthetic chemicals, this study evaluated the effect of extracts of the agro industrial waste seriguela on the oxidative stability of beef burgers, stored in refrigeration and freezing. Hamburgers added aqueous extracts (GEa) and hydroethanolic (GEh) at concentrations of 100, 200 and 300mg.Kg-1 of total phenolics, were stored for 8 days at 4°C and -22°C for 6 months. Lipid oxidation reaction was monitored by TBARS values and pH and the oxidation of pigments through the objective color measurement with use of colorimeter. The data were compared to the negative control group (GC-) without addition of substances; Standard group (GP), added 1% sodium chloride and positive control group (CG+), added BHT 100mg.Kg-1. The aqueous extract and the hydroethanolic at the concentrations tested were effective in delaying rancidity and prevent discoloration of the product. However, the best performance was achieved with a concentration of 300mg.Kg-1. The refrigeration was better preservation of meat color, while freezing better prevented pH. Regarding prevention of lipid oxidation, both storage temperatures TBARS values were similar. Thus, the extracts used are effective in protecting the burgers lipid oxidation and prevent discoloration, and the results were influenced by the temperature employed in the storage, this paves its application in food in total or partial substitution of synthetic antioxidants, contributing to food security and nutrition of the population. / As frutas tropicais como a seriguela (Spondias purpurea L.) são fontes de compostos fenólicos, substâncias com forte potencial antioxidante encontrada em maior quantidade em suas cascas e sementes. Estas partes resultantes do processamento de frutos são tratadas como lixo pelas agroindústrias, tornando-se contaminantes ambientais, gerando assim, custos operacionais às empresas para o seu descarte. A indústria alimentícia, principalmente a de produtos cárneos, para proteger os alimentos da oxidação lipídica, emprega antioxidantes sintéticos e baixas temperaturas de armazenamento. Entretanto, estes aditivos são apontados como mais um fator desencadeante de doenças crônicas degenerativas e temperaturas muito baixas, como ativadoras da auto-oxidação. Assim, com intuito de contribuir com a redução da poluição ambiental e de oferecer ao mercado consumidor alimentos mais naturais, livres ou com teor reduzido de químicos sintéticos, este trabalho avaliou o efeito de extratos obtidos do resíduo agroindustrial de seriguela sobre a estabilidade oxidativa de hambúrgueres bovinos, armazenados em refrigeração e congelamento. Hambúrgueres adicionados de extratos aquoso (GEa) e hidroetanólico (GEh) nas concentrações de 100, 200 e 300mg.Kg-1 de fenólicos totais, foram armazenados a 4ºC por 8 dias e a -22ºC por 6 meses. A reação de oxidação lipídica foi monitorada pelos valores de TBARS e do pH e a oxidação dos pigmentos através da medida objetiva da cor com uso de colorímetro. Os dados foram comparados aos do grupo controle negativo (GC-), sem adição de substâncias; grupo padrão (GP), adicionado de 1% de cloreto de sódio e grupo controle positivo (GC+), adicionado de 100mg.Kg-1 de BHT. O extrato aquoso e o hidroetanólico nas concentrações testadas foram eficientes em retardar a rancificação e prevenir a descoloração do produto. No entanto o melhor desempenho foi conseguido com a concentração de 300mg.Kg-1. A refrigeração apresentou melhor preservação da cor da carne, enquanto que o congelamento preveniu melhor o pH. Quanto à prevenção da oxidação lipídica, as duas temperaturas de armazenamento apresentaram valores de TBARS semelhantes. Dessa forma, os extratos utilizados são eficazes em proteger os hambúrgueres da oxidação lipídica e prevenir sua descoloração e que os resultados foram influenciados pela temperatura empregada no armazenamento, o que permite vislumbrar a sua aplicação em alimentos em substituição total ou parcial aos antioxidantes sintéticos, contribuindo para a segurança alimentar e nutricional da população.

O presente trabalho teve como objetivo avaliar as características físico-químicas e de aceitação sensorial de diferentes produtos cárneos elaborados com adição de fibra de ervilha como substituto parcial de carne (visando redução de custos no produto) e de gordura (visando a elaboração de um produto mais saudável). Foram processados quatro diferentes produtos cárneos (nuggets, hambúrguer, apresuntado e salsicha), onde cada um apresentou as seguintes formulações: nuggets (Nuggets Controle (NC) - formulação semelhante à comercial, Nuggets Fibra/ Menos Carne (NFMC) - redução de 10% de carne e adição de 2 % de fibra de ervilha e Nuggets Fibra/ Menos Gordura (NFMG) - redução de 10 % de gordura e adição de 2% de fibra de ervilha), hambúrguer (Hambúrguer Controle (HC) - semelhante à formulação comercial; Hambúrguer Fibra/ Menos Carne (HFMC) - redução de 5% de carne e adição de 1 % de fibra de ervilha e Hambúrguer Fibra/ Menos Gordura (FMG) - redução de 7 % de gordura e adição de 1,0 % de fibra de ervilha), apresuntado (Apresuntado Controle (AC) - semelhante à formulação comercial e Apresuntado Fibra/Menos Carne (AFMC) - redução de 5% de carne e adição de 1% de fibra) e salsicha: (Salsicha Controle (SC) - semelhante à formulação comercial; Salsicha Fibra/Menos Carne (SFMC): redução de 5% de carne bovina e adição de 2% de fibra de ervilha e Salsicha Fibra/ Menos Gordura (SFMG) - redução de 7 % de gordura e adição de 2,0 % de fibra de ervilha). Após o processamento os produtos foram caracterizados quanto à composição centesimal, cor objetiva, perfil de textura, perda de peso após a fritura (nuggets), perda de peso por cocção (hambúrguer), redução do diâmetro (hambúrguer), perdas por gotejamento (apresuntado), rendimento do produto (salsicha), estabilidade da emulsão (salsicha) e avaliação sensorial (teste de aceitação com escala hedônica de nove pontos). Para os nuggets as formulações NFMC e NFMG apresentaram pH superior (p<0,05) ao controle, e a formulação NFMG apresentou maior (p<0,05) dureza, quanto à porcentagem de perdas após a fritura, os parâmetros elasticidade e coesividade e a avaliação sensorial não foram encontradas diferenças (p>0,05) entre as formulações. A aplicação de fibra de ervilha e redução de carne e gordura nos hambúrgueres não afetaram (p>0,05) os valor de pH, parâmetros de cor L* e b*, os parâmetros avaliados no perfil de textura, perdas de peso por cocção, redução do tamanho (encolhimento) e avaliação sensorial, apenas a formulação HFMC apresentou redução (p<0,05) no parâmetro a*. Quanto ao apresuntado, os parâmetros de dureza e mastigabilidade foram maiores (p<0,05) para a formulação AC, a formulação AFMC apresentou valor de L* superior (p<0,05), parâmetros de cor a* e b* inferiores (p<0,05) ao C e maior aceitação geral, já o valores de pH, perdas por gotejamento e as médias dos demais atributos sensoriais avaliados não apresentaram diferença (p>0,05) entre as formulações. Em relação aos resultados obtidos na salsicha, a formulação SFMG apresentou pH inferior (p<0,05) a SC e maior valor para os parâmetros de dureza e mastigabilidade. As formulações SFMC e SFMG apresentaram rendimento inferior (p<0,05) a SC e não diferiram quanto à estabilidade da emulsão, já em relação a avaliação sensorial formulação SFMC apresentou notas superiores (p<0,05) à formulação SC e SFMG quanto aos atributos textura, sabor e aceitabilidade geral. De acordo com os resultados obtidos pode-se concluir que a fibra de ervilha mostrou-se como um ingrediente promissor para aplicação em produtos cárneos, já que nas condições testadas a substituição parcial de carne e gordura por fibra de ervilha não ocasionou prejuízo na maioria dos parâmetros físico-químicos avaliados e não prejudicou a aceitação sensorial em nenhum dos produtos cárneos estudados. / The objective of this study was to characterize physicochemical aspects of meat products and their sensorial acceptance elaborated with the addition of pea fiber as a partial substitute of meat (aiming the product cost reduction), and fat (aiming a healthier product). Four different meat products were formulated and processed (chicken nuggets, burger, chopped ham and frankfurter), as follows: chicken nuggets (Nuggets Control (NC) - formulation similar to the commercial product, Nuggets Fiber Less Meat (NFLM) - 10% of meat reduction and 2% of pea fiber addition, and Nuggets Fiber Less Fat (NFLF) - 10% of fat reduction, and 2% of pea fiber addition), burger (Burger Control (HC) - similar to the commercial formulation; Burger Fiber Less Meat (BFLM) - 5% of meat reduction, and 1% of pea fiber addition, and Burger Fiber Less Fat (BFLF) - 7% of fat reduction, and 1% of pea fiber addition); chopped ham (Chopped Ham Control (CHC) - similar to the commercial formulation, and Chopped Ham Fiber Less Meat (CHFLM) - 5% of meat reduction, and 1% of pea fiber addition), chopped ham (Chopped Ham Control (CHC) - similar to the commercial formulation, and Chopped Ham Fiber Less Meat (CHFLM) - 5% of meat reduction, and 1% of pea fiber addition), and frankfurter: ( Frankfurter Control (FC) - similar to the commercial formulation; frankfurter Fiber Less Meat (FFLM): 5% of beef reduction, and 2% pea fiber addition, and Frankfurter Fiber Less Fat (FFLF) - 7% of fat reduction, and 1% of pea fiber addition). After processing the products were characterized concerning proximal composition, color determination, texture, weight loss after frying (chicken nuggets), weight loss after cooking (burger), diameter reduction (burger), drip loss (chopped ham), product outcome (frankfurter), emulsion stability (frankfurter) and sensory analysis (nine point hedonic scale acceptance test). For the nuggets NFLM and NFLF formulations presented higher levels of pH (p<0.05) compared to control, and NFLF formulation presented higher (p<0.05) firmness. Regarding the losses after frying, the elasticity parameters, and cohesiveness and sensory analysis were not different (p>0.05) among formulations. The pea fiber addition and meat and fat reduction in burgers did not affect (p>0.05) the pH levels, color parameters L* and b*; the analyzed parameters concerning texture, weight loss after cooking, diameter reduction (shrinking), and sensory analysis, only BFLM formulation presented reduction (p<0.05) in the parameter a*. Regarding the chopped ham, firmness and chewiness parameters were higher (p<0.05) compared to CHC formulation, CHFLM formulation presented higher L* levels (p<0.05), lower parameters of color a* and b* (p<0.05) compared to CHC and higher general acceptance, yet the pH levels, drip loss and the averages of the other sensory characteristics analyzed did not present difference (p>0.05) among formulations. Regarding the results obtained with the frankfurter, the FFLF formulation presented lower pH levels (p<0.05) compared to FC and higher values for firmness and chewiness parameters, FFLM and FFLF formulations presented lower outcome (p<0.05) compared to FC and were not different to the emulsion stability, however regarding the sensory analysis FFLM formulation presented higher values (p<0.05) compared to FC and FFLF concerning texture, flavor and general acceptance. According to the results it is concluded that pea fiber is a promising ingredient to be added in meat products, since the tested conditions in the partial substitution of meat and fat for pea fiber did not cause significant change in most analyzed physicochemical parameters and did not interfere the sensory acceptance in any of the studied meat products.

Várias tecnologias vêm sendo desenvolvidas com o intuito de assegurar a qualidade dos alimentos. Dentre estes processos tecnológicos, a radiação ionizante vem sendo apontada como uma alternativa viável na conservação de alimentos, principalmente produtos cárneos, por manter inalterado seu estado natural. A utilização da irradiação em hambúrgueres tem sido enfocada devido ao freqüente envolvimento deste produto em surtos de toxinfecção alimentar ocorridos principalmente nos Estados Unidos, geralmente provocados pela E.coli O157:H7, muitas vezes com registro de óbitos. Entretanto, a utilização de radiação ionizante neste produto pode gerar radicais livres capazes de desencadear a oxidação lipídica no tecido muscular. Como parte integrante dos lípides da membrana celular, o colesterol também está sujeito à oxidação, levando à formação de compostos biologicamente ativos, com características aterogênicas, mutagênicas, citotóxicas e cancerígenas. O objetivo deste trabalho foi avaliar a ocorrência de produtos da oxidação do colesterol em hambúrgueres de frango e bovinos submetidos à irradiação e estocados sob congelamento em condições de aerobiose e vácuo. Os resultados obtidos demonstraram que a irradiação promoveu uma elevação, da ordem de 11 %, nas concentrações de óxidos de colesterol nos hambúrgueres congelados. A estocagem levou ao aumento nos níveis de óxidos de colesterol durante todo o período, para os hambúrgueres de frango, e somente no final da estocagem para os hambúrgueres bovinos. A embalagem, individualmente, não exerceu efeito significativo sobre as concentrações de óxidos de colesterol nos dois tipos de hambúrgueres pesquisados; entretanto, apresentou interação significativa com a irradiação, em que o uso de embalagem a vácuo preveniu a formação de óxidos de colesterol nos hambúrgueres bovinos irradiados. / Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed all over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers.

This project charts the emergence of the Cuban Theatre of the Absurd, or teatro del absurdo, over the course of the 1940s, 50s, and 60s, its suppression by the revolutionary government, and its revival during the "Special Period" of the 1990s. Rather than understand the category as either an extension of the European Theatre of the Absurd, or as the invention of scholars intent on exporting such a schematic to Latin America, the Cuban teatro del absurdo should be recognized as a material phenomenon that evolved organically within the Havana theatre community, proposed a historically specific Cuban absurd as its object of representation, and assumed great ideological importance within the cultural and political landscape of the time. Its chief pioneer and practitioner was Virgilio Piñera, while José Triana and Antón Arrufat produced foundational absurdist works of the post-revolutionary period. Their plays and critical essays affirm the teatro del absurdo as a site of edification for audiences because of the anti-ideological nature of the works performed, and the authority these performances bestow on spectators as meaning creators. Because the teatro del absurdo opened conceptual space for difference in reception, while also operating as a cosmopolitan margin where European influences were incorporated within plays that spoke to the absurdity of Cuba's socio-political reality, it posed a threat to the univocal ideological control of the revolutionary government. The absurdo's resonance during the Special Period and within contemporary Cuban theatre is a testament to its enduring viability as a dynamic form that allows multiple truths and voices to be heard. Chapter one of the study explores the critical archive surrounding both the European Theatre of the Absurd and the Theatre of the Absurd in Latin America and Cuba. It argues that, rather than discard the category as imperfect or perpetuate a paradigm that privileges text over performance, critics should account for its unique ideological currency within the specific context of pre and post-revolutionary Cuba by tracking the material extension of the term and the works subsumed by it within Havana's theatre and performance archive. Chapter two investigates the historical basis of the Cuban absurdo, localizable in the concept of choteo, and maps the concept's valence in the context of 19th century teatro bufo as well as Piñera's early theatre of the 1940s and 50s. Chapter three considers the role of the teatro del absurdo in post-revolutionary Cuba by examining works by Piñera, Triana and Arrufat in conjunction with their critical essays of the time, in order to capture the political significance of the genre as a zone of dissidence and opposition to the total system of the revolution. Chapter four tracks the revival of the teatro del absurdo as a source of endurance during the privation of the Special Period of the 1990s. The re-emergence of voices like Piñera's signaled a return to a past of provocation and confrontation in order to generate a future in which space for difference would be preserved. / text

Thesis (MPhil (General Linguistics))--University of Stellenbosch, 2009. / This study examined how different words and phrases used within the media may portray a certain image of an individual, ultimately impacting the perception that the reader forms of such individual. Specifically, the manner in which Fred van der Vyver was portrayed by both an Afrikaans language newspaper and an English language newspaper in the Fred van der Vyver-Inge Lotz murder case was examined. This was a highly publicized case from March 2005, when Inge Lotz was found murdered, to November 2007, when Fred van der Vyver, who was suspected of killing Inge Lotz, was acquitted. The aim of the study was to compare two South African journalistic cultures, namely the ones represented by Cape Times and Die Burger, respectively, in their construction of Fred van der Vyver as newsmaker. The rationale for the study was that newspaper coverage of a murder as well as of the investigation and trial which follow creates a certain perception among its readers, and that this perception is based on the information that readers accumulate by reading various published articles. The hypothesis was that both newspapers treated Fred van der Vyver as a newsmaker, and as a murdered in particular, by making use of various linguistic devices. The data analyzed were a selection of articles published between March 2005 and November 2007 in the online versions of Cape Times and Die Burger. A focal point of the study was to show how different aspects of newspaper reporting – specifically headlines and the text itself – construct a particular view or image of the case in general and of Fred van der Vyver in particular. It was found that neither the Cape Times nor Die Burger wrote that Fred van der Vyver was the murderer but both suggested it throughout by making use of linguistic devices. Loaded words, for example, were used to describe certain aspects of the case, and these aspects were then associated with Fred van der Vyver. Fred van der Vyver`s identity had been presented as that of a murderer within the press by means of linguistic tools and language use. The hypotheses was therefore borne out by the data, as both newspapers had indeed portrayed the identity of Fred van der Vyver as that of a murderer. What we read in the papers does have an influence on what we perceive to be true, objective or accurate and on how we ultimately form an opinion. In this case, the public automatically accepted Fred van der Vyver’s identity as portrayed in the press, namely as that of a murderer, and assumed that he was guilty once he was arrested.

Thesis (MA (History))--University of Stellenbosch, 2007. / The Truth and Reconciliation Commission (TRC) may be described as one of the most important events in the recent South African past. The TRC’s activities included an examination of gross human rights violations between 1960 and 1994, as well as amnesty hearings for those believed to be guilty of human rights violations. In addition, the TRC had to decide on the possibilities for reparations to victims, and had to compile a comprehensive report on the nature of the abovementioned violations. This process was shrouded in controversy. For example, criticism was levelled at the TRC because of the perception that it was intended as a witch-hunt against Afrikaners. The danger of subjectivity was also mentioned often. How was the public kept up to date about the activities of the TRC? The media played an important role in the distribution of information to those who could not readily attend the various hearings of the TRC.

Thesis (MPhil (Journalism))--University of Stellenbosch, 2008. / With the advent of new communication technologies, traditional journalism has continually had to adjust to new contexts. In 2006, the Western Cape daily newspaper Die Burger established a blogging section as part of its website. Presently j-bloggers (journalists who are bloggers) still work according to Die Burger’s current ethical code of conduct. Yet the establishment of j-blogs at Die Burger has raised a number of questions regarding the ethical conduct of journalists in this medium. This study attempts to show that the mainstream ethical concepts of accuracy, fairness and the use of anonymous sources may be interpreted differently in the medium of blogging and explores the feasibility of a code of conduct for j-bloggers at Die Burger. Die Burger’s code of conduct is compared with various bloggers’ codes of conduct. The study argues that Die Burger’s code of conduct offers more comprehensive guidelines for journalists than most bloggers’ codes. These guidelines include protecting the newspaper’s reading public from harm. However, it was also found that the different interpretations of ethical concepts on blogs need to be considered in a code of conduct for j-bloggers. In this study, the composition of a code of conduct for j-bloggers was discussed with j-bloggers, print journalists and several other stakeholders at Die Burger. The participants in this study argued that a code of conduct for j-bloggers may be feasible but that it should operate in addition to Die Burger’s current code of conduct. Furthermore, this study argues two normative theories of the press – the social responsibility and democratic-participant theories – intersect in a discussion of ethical codes for j-bloggers. Using this theoretical framework, the study aims to describe specific guidelines for the ethical conduct of j-bloggers at Die Burger.

Thesis (MPhil)--University of Stellenbosch, 2000. / ENGLISH ABSTRACT: Before 1994, the year in which South Africa conducted its first democratic elections, newspapers did little to reflect the demographics of its country and more specifically its regions. This assignment delves into the progress made regarding transformation with specific reference to senior staffing at the Cape Argus, Cape Times and Die Burger since 1994. A comparison is drawn between what went before and after 1994 in the staffing structures of the newspapers mentioned. In terms of content the assignment lists and studies a number of issues regarding transformation as per the topic. Histories of the above-mentioned newspapers are recorded. The South African Human Rights Commission's views on transformation in the media are mentioned as well. The views of these newspapers and those of Government are also shared. Changes have been made, although this has been at a pedestrian pace for a number of reasons. These changes need to be tracked through for more empirical work than has been possible in this assignment. These newspapers have set themselves targets and they are optimistic that in the near future many more changes would be made. The prospect for future research of this topic is far from being saturated. The three media houses discussed are committed to transformation. / AFRIKAANSE OPSOMMING: Voor 1994, die jaar waarin Suid-Afrika se eerste demokratiese verkiesing gehou is, het koerante baie min gedoen om die demografie van die land en omliggende streke te weerspieël. Hierdie werkstuk ondersoek die vordering in transformasie wat ná 1994 gemaak is, met spesifieke verwysing na senior personeelaanstellings by die Cape Argus, Cape Times en Die Burger. 'n Vergelyking tussen personeelstrukture van hierdie koerante voor en ná 1994 word getref. 'n Aantal aspekte ten opsigte van transformasie word bestudeer en die geskiedenis van bogenoemde koerante word opgeteken. Die Suid-Afrikaanse Menseregtekommissie se siening oor transformasie in die media word bespreek, asook die siening van hierdie koerante en dié van die regering. Veranderings, hoewel teen 'n stadige tempo, is vir 'n aantal redes aangebring. Hierdie koerante het vir hulself doelwitte gestel, en hulle is optimisties dat heelwat meer veranderinge in die nabye toekoms aangebring sal word. Transformasie blyk 'n prioriteit by elk van die genoemde koerante te wees. Die studie het nie die onderwerp uitgeput nie en verdere navorsing kan gedoen word.

Thesis (MPhil)--University of Stellenbosch, 2003. / ENGLISH ABSTRACT: Principles and standards in journalism warrant attention and this assignment attempted to offer some ethical concepts as a framework from which to evaluate journalistic conduct. The proposal was to investigate the level of moral integrity in journalism as practiced in daily newspapers using concepts proposed by specialists in the journalistic field such as accuracy, bias, and fairness. The newspapers examined in the research process were the Cape Argus, the Cape Times, Die Burger and Beeld. As a means of probing the dailies, case studies were made of reports on de Allan Boesak, the former anti-apartheid cleric accused and later convicted of theft and fraud, and Hansie Cronje, the former cricket captain of South Africa, who found himself in a similar position regarding money and the trust placed in him. The research comprised a comparative analysis of articles related to dr. Boesak in the period from 4 March 1997 to 27 March 1997, and Hansie Cronje from 8 April 2000 to 24 April 2000. These personalities were used as case studies to establish whether the four dailies differed in their portrayal of these figures as events unfolded in the public arena. The intention was to find out if there were differences in the approach to the topics covered, and if so, if it amounted to bias, inaccuracy and unfairness The results of the study showed that in the final analysis, dr. Boesak primarily enjoyed favourable coverage in the Cape Argus and Cape Times, while Hansie Cronje primarily enjoyed the same in Die Burger and Beeld. While these predispositions were rather obvious, the quality of reportage was not impaired to the extent that one could regard its news as distorted, inferior or of doubtful quality. The papers were still able to perform a high standard of professionalism in giving equal and just coverage to the topics covered, and were adept at providing a successful forum for the exchange of ideas while keeping the public informed. / AFRIKAANSE OPSOMMING: Beginsels en standaarde in die joernalistiek vereis aandag en hierdie werkstuk het probeer om enkele etiese konsepte voor te stel waarvolgens joernalistiese optrede beoordeel kan word. Die doel was om die standaard van morele integriteit in die joernalistiek van streekkoerante te bestudeer deu- middel van gespesialiseerde joernalistiese begrippe, onder meer akkuraatheid, partydigheid en regverdigheid. Die koerante wat deel gevorm het van die ondersoek sluit die Cape Argus, Cape Times, Die Burger en Bee/d in. Die dagblaaie is deur middel van gevallestudies bestudeer. Hierdie het bestaan uit berigte oor dr. Allan Boesak, die voormalige anti-apartheid aktivis wat eerstens aangekla en later skuldig bevind is aan diefstal en bedrog, en oor Hansie Cronje, die voormalige Suid-Afrikaanse krieketkaptein, wat in 'n soortgelyke posisie verkeer het weens beweerde bedrog. Die studie bestaan uit 'n vergelykende ontleding van berigte oor dr. Boesak wat verskyn het in die tydperk tussen 4 Maart 1997 en 27 Maart 1997, asook berigte oor Hansie Cronje wat verskyn het tussen 8 April 2000 en 24 April 2000. Die omstredenheid rondom hierdie persoonlikhede word gebruik as gevallestudies om vas te stel of hierdie spesifieke dagblaaie verskil het in hul uitbeelding van die persone terwyl hierdie gebeure in die openbare arena afgespeel het. Die doel was om vas te stel of daar verskille was in die manier waarop die onderwerpe benader is, en indien wei, of dit tot onjuistheid, partydigheid en onregverdigheid gelei het. Die uitslae van die studie het bewys dat dr. Boesak hoofsaaklik gunstige dekking gekry het in die Cape Argus en Cape Times, terwyl Hansie Cronje grootlik dieselfde behandeling ontvang het in Die Burger en Bee/d. Alhoewel hierdie neigings in die verskillende dagblaaie klaarblyklik was, het dit nie daarop neergekom dat die gehalte van die berigte verlaag is tot so 'n mate dat 'n mens dit as verdraaid, minderwaardig of twyfelagtig kon bestempel nie. Die dagblaaie het nog steeds daarin geslaag om 'n taamlik hoe mate van professionele vaardigheid te vertoon deur middel van egalige en eweredige beriggewing met betrekking tot die aangeleenthede van belang in hierdie studie. Die koerante het bepaald daarin geslaag om In forum vir die uitruiling van idees te verskaf terwyl hulle voortdurend sorg dat hulle die publiek inlig.

Thesis (MPhil)--Stellenbosch University, 2003. / ENGLISH ABSTRACT: The purpose of this study is primarily an examination of the effect of multilingualism on Afrikaans newspapers, with specific reference to Die Burger (Western Cape). The study also looks at the origin and development of South Africa's multilingual dispensation, the effect of this on South Africa's press history, the newspaper market in South Africa, how newspapers position themselves in this multilingual market, an outline of Die Burger's potential and real market in the Western Cape, how Die Burger positions itself in this market, the challenges and effect of multilingualism on Die Burger's market, ways in which Die Burger handles this impact, and possible shortcomings in the handling thereof. The study further examines the effect of multilingualism on the financial and operating management of newspapers, strategies for survival in a multilingual market, the possible shortcomings of these strategies, and suggests possible solutions for these shortcomings. Through electronic media such as television, radio and the internet more and more Afrikaans speaking people are exposed to English and it is likely and possible that growing numbers of Afrikaans speaking people are able to communicate fluently in English. The possible effect of this may be that Afrikaans speaking people, Die Burger's primary market, can, with growing ease, support Die Burger's direct competition, namely English dailies. Die Burger can therefore no longer depend on language loyalty, but have to compete on level footing with English newspapers for Afrikaans readers. Because of the uniqueness of the Die Burger's market there is no generic model for survival strategies in this market. Thus this study also examines influences on the Afrikaans market such as globalisation, anglicization and the impact of the electronic media on language preference and ability. The study also examines the specific challenges for Die Burger, especially in terms of not losing it's current readers, and secondly to survive in a market increasingly under pressure from multilingualism. / AFRIKAANSE OPSOMMING: Die doel van hierdie studie is primêr 'n ondersoek na die invloed wat veeltaligheid het op Afrikaanse koerante, met spesifieke verwysing na Die Burger (Wes-Kaap). Daar word ook 'n ondersoek gedoen na die oorsprong en ontwikkeling van Suid- Afrika se veeltalige bestel, die invloed van veeltaligheid op Suid-Afrika se persgeskiedenis, die koerantmark in Suid-Afrika, hoe koerante hulle in dié veeltalige mark posisioneer, 'n beskrywing van Die Burger se potensiële en werklike mark in die Wes-Kaap, hoe Die Burger hom in dié mark posisioneer, die uitdagings en invloed van veeltaligheid op Die Burger se mark, die maniere waarop Die Burger dié impak hanteer, en moontlike leemtes in die hantering daarvan. Die studie ondersoek verder die finansiële en bedryfsimpak van 'n veeltalige samelewing op koerante, strategieë vir oorlewing in 'n veeltalige mark, moontlike leemtes in dié strategieë, en doen moontlike oplossings aan die hand. Weens die elektroniese media soos televisie, radio en die internet word al meer Afrikaanssprekendes aan veral Engels blootgestel en is dit waarskynlik en moontlik dat al meer Afrikaanssprekendes ook gemaklik in veral Engels kan kommunikeer. Dit kan tot gevolg hê dat Afrikaanssprekendes, en dus Die Burger se primêre teikenmark, met toenemende gemak ook Die Burger se direkte kompetisie, naamlik Engelse dagblaaie, kan begin ondersteun. Die Burger sal dus nie meer kan staatmaak op taallojaliteit nie, maar moet op gelyke voet met Engelse koerante meeding vir Afrikaanssprekende lesers. Weens die uniekheid van die mark waarin Die Burger hom bevind, bestaan geen generiese model wat strategieë vir oorlewing binne dié mark uitstippel nie. Dus word in die studie 'n ondersoek gedoen na die invloede op die Afrikaanse mark soos byvoorbeeld globalisering, gepaardgaande verengelsing, en die invloed van die elektroniese media op die mark se taalvoorkeur en -vaardigheid. Die studie behels ook 'n ondersoek na die spesifieke uitdagings vir Die Burger, veral in terme daarvan om eerstens sy huidige lesers te behou, en tweedens om te oorleef in 'n mark wat toenemend die invloed voel van veeltaligheid.