This thesis investigates the prehistoric diet of humans and two of their key commensals on Aitutaki using stable carbon and nitrogen isotopes. This technique gives us new insight into the diet of these three groups and results are considered in the context of the development of agricultural systems on Aitutaki, as well as in light of the wider context of cultural developments and environmental change in the Cook Islands and Polynesia as a whole. Ultimately, it allows us to more fully understand the complex interactions between humans and the two largest commensals in order to evaluate the utility of these animals as proxies for humans in dietary analyses. The results indicate that the prehistoric human diet on Aitutaki can be characterised as mixed, dominated by terrestrial plants and marine protein with lesser amounts of terrestrial protein. While the amount of protein eaten by the individuals was very similar, they varied in how much marine or terrestrial protein they ate. The pigs had a slightly more terrestrial diet, with a greater emphasis on plant foods. Their protein intake was more variable and terrestrial in nature than the humans’. Dogs had a higher trophic level, more marine-oriented, diet than either humans or pigs. Like the humans, their diet contained more variation in the source of their protein. Overall, however, the diets of all three groups were very similar. While the overall nature of the human, pig and dog diets, and their relationships to one another, remained relatively constant over time, beginning in the 14th century they show a decline in the amount of fish consumed and had a more terrestrial diet overall. This confirms trends seen in the archaeofaunal assemblages, and throws light on the relationship between environmental change and human subsistence practices in East Polynesia. The similarity of the pig and dog diets to human diet, and the fact that the relationship remained constant over time, demonstrates the usefulness of the Aitutaki commensal animals as proxies for humans in stable isotope analysis. However, the specifics of that relationship vary by species and by place. While the individual dietary variability provides us with new ways of looking at dietary change within populations, it also demonstrates the importance of obtaining as large an assemblage for analysis as possible in order to ensure that samples are representative of the population as a whole.

This thesis investigates the prehistoric diet of humans and two of their key commensals on Aitutaki using stable carbon and nitrogen isotopes. This technique gives us new insight into the diet of these three groups and results are considered in the context of the development of agricultural systems on Aitutaki, as well as in light of the wider context of cultural developments and environmental change in the Cook Islands and Polynesia as a whole. Ultimately, it allows us to more fully understand the complex interactions between humans and the two largest commensals in order to evaluate the utility of these animals as proxies for humans in dietary analyses. The results indicate that the prehistoric human diet on Aitutaki can be characterised as mixed, dominated by terrestrial plants and marine protein with lesser amounts of terrestrial protein. While the amount of protein eaten by the individuals was very similar, they varied in how much marine or terrestrial protein they ate. The pigs had a slightly more terrestrial diet, with a greater emphasis on plant foods. Their protein intake was more variable and terrestrial in nature than the humans’. Dogs had a higher trophic level, more marine-oriented, diet than either humans or pigs. Like the humans, their diet contained more variation in the source of their protein. Overall, however, the diets of all three groups were very similar. While the overall nature of the human, pig and dog diets, and their relationships to one another, remained relatively constant over time, beginning in the 14th century they show a decline in the amount of fish consumed and had a more terrestrial diet overall. This confirms trends seen in the archaeofaunal assemblages, and throws light on the relationship between environmental change and human subsistence practices in East Polynesia. The similarity of the pig and dog diets to human diet, and the fact that the relationship remained constant over time, demonstrates the usefulness of the Aitutaki commensal animals as proxies for humans in stable isotope analysis. However, the specifics of that relationship vary by species and by place. While the individual dietary variability provides us with new ways of looking at dietary change within populations, it also demonstrates the importance of obtaining as large an assemblage for analysis as possible in order to ensure that samples are representative of the population as a whole.

This thesis investigates the prehistoric diet of humans and two of their key commensals on Aitutaki using stable carbon and nitrogen isotopes. This technique gives us new insight into the diet of these three groups and results are considered in the context of the development of agricultural systems on Aitutaki, as well as in light of the wider context of cultural developments and environmental change in the Cook Islands and Polynesia as a whole. Ultimately, it allows us to more fully understand the complex interactions between humans and the two largest commensals in order to evaluate the utility of these animals as proxies for humans in dietary analyses. The results indicate that the prehistoric human diet on Aitutaki can be characterised as mixed, dominated by terrestrial plants and marine protein with lesser amounts of terrestrial protein. While the amount of protein eaten by the individuals was very similar, they varied in how much marine or terrestrial protein they ate. The pigs had a slightly more terrestrial diet, with a greater emphasis on plant foods. Their protein intake was more variable and terrestrial in nature than the humans’. Dogs had a higher trophic level, more marine-oriented, diet than either humans or pigs. Like the humans, their diet contained more variation in the source of their protein. Overall, however, the diets of all three groups were very similar. While the overall nature of the human, pig and dog diets, and their relationships to one another, remained relatively constant over time, beginning in the 14th century they show a decline in the amount of fish consumed and had a more terrestrial diet overall. This confirms trends seen in the archaeofaunal assemblages, and throws light on the relationship between environmental change and human subsistence practices in East Polynesia. The similarity of the pig and dog diets to human diet, and the fact that the relationship remained constant over time, demonstrates the usefulness of the Aitutaki commensal animals as proxies for humans in stable isotope analysis. However, the specifics of that relationship vary by species and by place. While the individual dietary variability provides us with new ways of looking at dietary change within populations, it also demonstrates the importance of obtaining as large an assemblage for analysis as possible in order to ensure that samples are representative of the population as a whole.

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-07-05T20:12:22Z No. of bitstreams: 1 DORIVAL LOBATO JÚNIOR - DISSERTAÇÃO PPGMAT 2005..pdf: 658187 bytes, checksum: 934af5bed920aceba4c0f48a5fbca2d6 (MD5) / Made available in DSpace on 2018-07-05T20:12:22Z (GMT). No. of bitstreams: 1 DORIVAL LOBATO JÚNIOR - DISSERTAÇÃO PPGMAT 2005..pdf: 658187 bytes, checksum: 934af5bed920aceba4c0f48a5fbca2d6 (MD5) Previous issue date: 2005-08 / Neste trabalho, estudamos a influência local em modelos de regressão.Este método foi proposto inicialmente por Cook (1986) e tem se mostrado como um poderoso instrumento da análise de diagnóstico. A proposta de Cook consiste em avaliar a curvatura normal de uma superfície, baseada na medida Likelihood Displacement, sob uma pequena peturbação no modelo. Em seguida apresentamos a abordagem de Billor e Loynes (1993), que aplicam uma medida Likelihood Displacement modificada, cuja primeira deriva da não se anula, exceto em casos triviais, com isso a inclinação máxima é usada como medida de influência local. No final, discutimos três aplicações onde utilizamos algumas técnicas gráficas de diagnóstico e as duas propostas de influência local aqui referidas. / In this work, we study the local influence in regression models, this method was offer first of all by Cook(1986) and have show how an important instrument of the diagnostics analysis. The Cook's approach consist in assessing the normal curvature of the geometric surface, using the measure Likelihood Displacement, under an minor perturbations of statistical model. After we present the approach of the Billor and Loynes (1993), that apply an measure Likelihood Displacement changes whose first derivative does not, except in trivial cases, vanish.Thus the maximum slop is using how measure of the local influuence. In finish, we present three apply where use any technic graphics of the diagnostics and the two proposed of the local influence here reported.

p. 1-132 / Submitted by Santiago Fabio (fabio.ssantiago@hotmail.com) on 2013-04-10T17:47:26Z No. of bitstreams: 1 Odilon Seg Tese.pdf: 667461 bytes, checksum: 6ef86749197b282262299f32453aa110 (MD5) / Approved for entry into archive by Rodrigo Meirelles(rodrigomei@ufba.br) on 2013-04-22T19:29:50Z (GMT) No. of bitstreams: 1 Odilon Seg Tese.pdf: 667461 bytes, checksum: 6ef86749197b282262299f32453aa110 (MD5) / Made available in DSpace on 2013-04-22T19:29:50Z (GMT). No. of bitstreams: 1 Odilon Seg Tese.pdf: 667461 bytes, checksum: 6ef86749197b282262299f32453aa110 (MD5) Previous issue date: 2007 / O fornecimento de alimento seguro para consumo é uma questão de saúde pública. Normas que estabelecem vários procedimentos para manipulação, produção e comércio de alimentos prontos têm sido editadas, em particular a RDC-216 da ANVISA, que norteia as regulamentações estaduais e municipais. Entretanto, as práticas cotidianas de cozinheiros de restaurante populares estão bem distantes das regulamentações técnicas. Isso foi constatado nesta pesquisa de caráter qualitativo, através de observações de campo e entrevistas semiestruturadas com cozinheiros que trabalham em restaurantes populares do Bairro do Comércio de Salvador – Bahia. A rotina de trabalho dos cozinheiros segue um modelo próprio, com significações particulares. Muitas vezes essas práticas estão em desacordo com os conhecimentos científicos oferecendo risco à saúde dos milhares de comensais que se alimentam diariamente nesses espaços. Não há diálogo entre saberes técnicos e leigos, o primeiro está estabelecido em normas, mas não aplicado; o segundo prevalece de forma efetiva. Por isso a necessidade de se observar e compreender as práticas dos cozinheiros e a partir delas adequar às políticas públicas com programas educativos e de qualificação que resultem em novos comportamentos para a produção de alimentos seguros em restaurantes populares. / Salvador

Friction Spot Welding (FSpW) é um processo de solda ponto por fricção, que opera na fase sólida do material e permite unir duas ou mais chapas de metal sobrepostas. Além de ser bastante usado para soldar materiais leves, ele também é aplicável a qualquer material que apresente boa plasticidade. Neste trabalho são analisados dois materiais: AA Alclad 2024-T351 e AA 2024-T351, diferindo entre si no uso, ou não, da camada de proteção contra a corrosão (Alclad). As uniões são feitas sob os mesmos parâmetros do processo, previamente estudados para o material com Alclad. Dois parâmetros são utilizados: um dito ótimo, capaz de produzir soldas com bom desempenho mecânico e reprodutibilidade e um segundo, dito insuficiente, por produzir soldas de baixo desempenho mecânico e baixa reprodutibilidade. Pretende-se, com este trabalho, avaliar os efeitos que a camada Alclad pode acarretar nas juntas soldadas, em seu desempenho mecânico, no modo de fratura, na microestrutura e na geometria da junta. Os resultados apresentam uma grande influência do Alclad, tendo em vista que durante o processo o recobrimento migra das superfícies das chapas para o centro da solda. Assim, uma interface deste material, que possui baixa resistência mecânica, é criada, influenciando negativamente o desempenho da junta e alterando o modo de fratura. O principal escopo desta dissertação é realizar uma análise da fratura do ensaio de cisalhamento, com o uso do método de elementos finitos. Portanto, fazse necessário estudar e desenvolver um modelo numérico capaz de representar a nucleação, coalescimento, formação de uma ou mais trincas e a consequente propagação até a fratura do corpo. Para a realização da análise utilizou-se o modelo numérico de fratura Johnson-Cook (JC), o qual expressa a tensão equivalente como uma função da deformação plástica, da taxa de deformação e da temperatura. Realizou-se, ainda, um estudo acerca das teorias do Continuum Damage Mechanics (CDM), bem como se fez necessário obter novos parâmetros para o modelo, que descrevessem o fenômeno e o material. Nesse sentido, serão realizadas duas análises, sendo que a primeira considera o efeito da camada de Alclad e, a segunda, considera uma solda livre de defeitos. Espera-se identificar os locais em que trinca é nucleada e analisar a resposta da junta, passo a passo, durante a propagação da trinca, até a fratura completa do corpo. E, por fim, avaliar a interferência no modelo numérico da presença da camada contra a corrosão Alclad. / Friction Spot Welding (FSpW) is a friction spot weld process, it operates in the solid-state of the material and allows joining two or more sheets in overlap configuration. It is used to join light weight materials, also is suitable to any material that shows good ductility. In this work two different materials are analyzed AA Alclad 2024-T351 e AA 2024-T351, between them the use, or not, of the corrosion protection layer Alclad. The welds are made under the same process parameters previously studied to the material with Alclad. Two parameters are utilized: the first one is the optimum parameter capable to produce welds with good mechanical performance and reproducibility, and another one inadequate because it produces joins with poor mechanical response and reproducibility. It is intended with this work, to evaluate the effects that the Alclad layer can cause in the welds, in its mechanical performance, fracture mode, microstructure and geometry of the join. The results showed a considerable influence of the Alclad, considering that during the process, it migrates from the sheet surface to the center of the weld. Thus, an interface of this material, that has a very low hardness, is created, influencing negatively the performance of the weld and changing the fracture mode. The aim of this dissertation is to perform an analysis of the fracture from the lap shear test, using the finite element method. Therefore, becomes necessary study and develop a numerical model capable to represent the nucleation, coalescence, formation of one or more cracks and, the consequent propagation until the fracture of the body. To perform the analysis it was used the numerical model of fracture called Johnson-Cook (JC), which expresses the equivalent stress as a function of the plastic deformation, the strain rate and the temperature. It was also made a study about the Continuum Damage Mechanics (CDM) theories, and it was necessary to obtain new parameters for the model, that describe the phenomenon and the material. In this sense, it will be performed two analyses, and the first considers the Alclad layer and, the second, considers a weld without defects. It is expected to identify the places where the crack nucleated, and analyze the behavior of the weld, step by step, during the crack propagation, until the complete fracture of the component. And, finally, evaluate the interference in the numerical model of the presence of the protection corrosion layer Alclad.

The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen chicken breast in continuous process. It was used experimental design 32 (3 deboning time: zero, 6 and 12 hours; and 3 holding time: zero, 12 and 24 hours), total of 9 treatments with 3 cooking repetition, total of 27 experiments. The breast fillets were marinated by tumbling, and brine was formulated with water and sodium chloride. It was evaluated brine absorption, thickness increase and weight loss during cooking, chicken breast pH, sensory analysis, shear force analysis and centesimal analysis of cooked and frozen chicken breast. Deboning time impacted in inicial pH, there was reduction between zero and 6 hours, time where chicken breast achieved rigor mortis resolution. There was an increase in pH with deboning time from 6 to 12 hours. In treatments with zero deboning time, it was observed a decrease in pH from zero to 12 hours, and an increase from 12 to 24 hours. Ageing time didn´t impact in brine absorption during tumbling. Ageing time, before and after deboning, influenced the cook loss, that was lower in fillets aged before deboning comparing to fillets aged after deboning. The increase in holding time from zero to 12 and 24 hours reduced cook loss, despite of deboning time. The influence of ageing on the fiber diameter during cooking was observed by significant increase on the thickness of chicken breast. Ageing times influenced sensory analysis as color, juiciness, flavor and tenderness, it was concluded that 6 hours before deboning were enough to achieve the desired tenderness. There was significant difference in shear force analysis between aged and not aged fillets. The best results for cooking loss and tenderness were achieved with deboning time of 6 or 12 hours, followed by holding time of 24 hours. / O objetivo deste trabalho foi avaliar a influência de diferentes tempos de maturação antes da desossa (tempo de desossa) e tempos de maturação após a desossa (tempos de espera) na qualidade e nas perdas de peso por cozimento do peito de frango marinado, cozido e congelado em processo contínuo. Foi utilizado um planejamento experimental 32 (3 tempos de desossa: zero, 6 e 12 horas; e 3 tempos de espera: zero, 12 e 24 horas), totalizando 9 tratamentos, com 3 repetições de cozimento, totalizando 27 experimentos. Os peitos de frango foram marinados por tambleamento com salmoura formulada com água e cloreto de sódio. Foram realizadas análises de absorção de salmoura, aumento de espessura e perda de peso no cozimento, análises de pH do peito de frango, análise sensorial, análise de força de cisalhamento e análise centesimal do peito de frango após cozimento e congelamento. O tempo de desossa influenciou o pH inicial, havendo redução de pH de zero para 6 horas, onde o peito atingiu a resolução do rigos mortis. O aumento de tempo de desossa de 6 para 12 horas levou a um aumento de pH. Para os tratamentos com tempo de desossa zero, observou-se declínio do pH até 12 horas, com aumento de 12 para 24 horas. Os tempos de maturação não influenciaram a absorção de salmoura do peito de frango durante o tumbleamento. Os tempos de desossa, tempos de espera influenciaram nas perdas de peso por cozimento, ocorrendo menores valores para peitos de frango maturados antes da desossa em relação aos tratamentos maturados após desossa. O aumento do tempo de espera de zero para 12 ou 24 horas reduziu a de perda de peso no cozimento, independente do tempo de desossa. A maturação influenciou no comprimento das fibras durante o cozimento, evidenciado pelo encolhimento e conseqüente aumento de espessura dos peitos de frango. Os tratamentos de maturação influenciaram os atributos de cor, sabor, suculência e maciez. Concluiu-se que 6 horas de maturação antes da desossa são suficientes para atender a maciez desejada. Houve diferença significativa de força de cisalhamento entre os filés não maturados e maturados. Os melhores resultados de perda de cozimento e maciez foram obtidos para maturação antes da desossa por 6 ou 12 horas, seguidos de maturação após desossa por 24 horas.

Friction Spot Welding (FSpW) é um processo de solda ponto por fricção, que opera na fase sólida do material e permite unir duas ou mais chapas de metal sobrepostas. Além de ser bastante usado para soldar materiais leves, ele também é aplicável a qualquer material que apresente boa plasticidade. Neste trabalho são analisados dois materiais: AA Alclad 2024-T351 e AA 2024-T351, diferindo entre si no uso, ou não, da camada de proteção contra a corrosão (Alclad). As uniões são feitas sob os mesmos parâmetros do processo, previamente estudados para o material com Alclad. Dois parâmetros são utilizados: um dito ótimo, capaz de produzir soldas com bom desempenho mecânico e reprodutibilidade e um segundo, dito insuficiente, por produzir soldas de baixo desempenho mecânico e baixa reprodutibilidade. Pretende-se, com este trabalho, avaliar os efeitos que a camada Alclad pode acarretar nas juntas soldadas, em seu desempenho mecânico, no modo de fratura, na microestrutura e na geometria da junta. Os resultados apresentam uma grande influência do Alclad, tendo em vista que durante o processo o recobrimento migra das superfícies das chapas para o centro da solda. Assim, uma interface deste material, que possui baixa resistência mecânica, é criada, influenciando negativamente o desempenho da junta e alterando o modo de fratura. O principal escopo desta dissertação é realizar uma análise da fratura do ensaio de cisalhamento, com o uso do método de elementos finitos. Portanto, fazse necessário estudar e desenvolver um modelo numérico capaz de representar a nucleação, coalescimento, formação de uma ou mais trincas e a consequente propagação até a fratura do corpo. Para a realização da análise utilizou-se o modelo numérico de fratura Johnson-Cook (JC), o qual expressa a tensão equivalente como uma função da deformação plástica, da taxa de deformação e da temperatura. Realizou-se, ainda, um estudo acerca das teorias do Continuum Damage Mechanics (CDM), bem como se fez necessário obter novos parâmetros para o modelo, que descrevessem o fenômeno e o material. Nesse sentido, serão realizadas duas análises, sendo que a primeira considera o efeito da camada de Alclad e, a segunda, considera uma solda livre de defeitos. Espera-se identificar os locais em que trinca é nucleada e analisar a resposta da junta, passo a passo, durante a propagação da trinca, até a fratura completa do corpo. E, por fim, avaliar a interferência no modelo numérico da presença da camada contra a corrosão Alclad. / Friction Spot Welding (FSpW) is a friction spot weld process, it operates in the solid-state of the material and allows joining two or more sheets in overlap configuration. It is used to join light weight materials, also is suitable to any material that shows good ductility. In this work two different materials are analyzed AA Alclad 2024-T351 e AA 2024-T351, between them the use, or not, of the corrosion protection layer Alclad. The welds are made under the same process parameters previously studied to the material with Alclad. Two parameters are utilized: the first one is the optimum parameter capable to produce welds with good mechanical performance and reproducibility, and another one inadequate because it produces joins with poor mechanical response and reproducibility. It is intended with this work, to evaluate the effects that the Alclad layer can cause in the welds, in its mechanical performance, fracture mode, microstructure and geometry of the join. The results showed a considerable influence of the Alclad, considering that during the process, it migrates from the sheet surface to the center of the weld. Thus, an interface of this material, that has a very low hardness, is created, influencing negatively the performance of the weld and changing the fracture mode. The aim of this dissertation is to perform an analysis of the fracture from the lap shear test, using the finite element method. Therefore, becomes necessary study and develop a numerical model capable to represent the nucleation, coalescence, formation of one or more cracks and, the consequent propagation until the fracture of the body. To perform the analysis it was used the numerical model of fracture called Johnson-Cook (JC), which expresses the equivalent stress as a function of the plastic deformation, the strain rate and the temperature. It was also made a study about the Continuum Damage Mechanics (CDM) theories, and it was necessary to obtain new parameters for the model, that describe the phenomenon and the material. In this sense, it will be performed two analyses, and the first considers the Alclad layer and, the second, considers a weld without defects. It is expected to identify the places where the crack nucleated, and analyze the behavior of the weld, step by step, during the crack propagation, until the complete fracture of the component. And, finally, evaluate the interference in the numerical model of the presence of the protection corrosion layer Alclad.

This dissertation examines the workings of various colonial discourses in the texts of Captain James Cook’s third Pacific voyage. Specifically, it focusses on the month spent at Nootka Sound (on the west coast of Vancouver Island) in 1778. The textual discrepancies between the official 1784 edition by Bishop Douglas, A Voyage to the Pacific Ocean, and J.C. Beaglehole’ s scholarly edition of 1967, The Voyage of the Resolution and Discovery 1776-1780, reveal that Cook’s Voyages present not an archive of European scientific and historical knowledge about the new world but the deployment of colonial discourses. Examining this relatively specific moment as discourse expands a critical sense of the importance of Cook’s Voyages as cultural documents, for the twentieth century as well as for the eighteenth. Chapters One and Two consider the mutually interdependent discourses of aesthetics and science: based upon assumptions of “objectivity,’ they distance the observing subject from the object observed, in time as well as in space. Chapter Three traces the development of the trope of cannibalism and argues that this trope works in the editions of Cook’s third voyage to further distance the Nootka from Europeans by textually establishing what looked like savagery. Chapter Four examines the historical construction of Cook as imperial culture hero, for eighteenth-century England, Western Europe, and the settler cultures that followed in his wake. Taken separately and together, these colonial discourses are employed in the accounts of Cook’s month at Nootka Sound to justify and rationalise England’s claim to appropriation of the territory. The purpose of these colonial discourses is to fix meaning and to present themselves as natural; the purpose of my dissertation is to disrupt such constructions. I therefore disrupt my own discourse with a series of digressions, signalled by a different typeface. They allow me to pursue lines of thought related tangentially to the main arguments and thus to investigate the wider concerns of the culture that produced Cook’s voyages, They also give me the opportunity to interrogate my own critical methodology and assumptions. Ultimately I aim not to create another, more convincing construction of Cook and his month at Nootka Sound, but to illuminate a cultural process, a way of making meaning that is part of his intellectual legacy. / Arts, Faculty of / English, Department of / Graduate

<p>Cilj ovog rada je bio de se utvrdi uticaj brzog vazdu&scaron;nog hlađenja polutki (na &ndash;31&deg;C do cca 4 sata, a zatim na 2 do 4&deg;C do 8, odnosno do 24 sata post mortem), vremena otko&scaron;tavanja post mortem (8 i 24 sata post mortem), nakon brzog hlađenja, i postupka salamurenja (bez ili sa vakuumom) proizvedenog svinjskog mesa (M. semimembranosus) na kvalitet i bezbednost kuvane &scaron;unke (konzervi od mesa u komadima), odnosno postavljen je zadatak razvoja novog proizvodnog procesa kuvane &scaron;unke koji će počivati na značajnoj racionalizaciji tehnolo&scaron;kog postupka, a čime bi se ostvarila i određena ekonomska dobit, uz postizanje vrhunskog kvaliteta proizvoda.<br />Da bi ovako postavljeni zadatak dao očekivane rezultate najpre je ispitan uticaj brzog hlađenja polutki i vremena otko&scaron;tavanja post mortem, nakon brzog hlađenja, na tehnolo&scaron;ki, nutritivni i senzorni kvalitet i bezbednost svinjskog mesa (M. semimembranosus), namenjenog proizvodnji ovog proizvoda. Analizom dobijenih rezultata zaključeno je da se brzim hlađenjem može obezbediti otko&scaron;tavanje polutki 8 sati post mortem, sa internom temperaturom manjom od 7&deg;C, uz značajno smanjenje tro&scaron;kova rada, kala hlađenja i udela mesa (M. semimembranosus) blede boje, odnosno zaključeno je da su brzo hlađeni mi&scaron;ići već do 8 sati post mortem prevedeni u stanje podesno za salamurenje, čime je dobijena sirovina potrebnih svojstava za izradu kuvane &scaron;unke.<br />Od ovako proizvedenog mesa (M. semimembranosus), nezavisno od postupka salamurenja (sa ili bez vakuuma), može se proizvesti kuvana &scaron;unka vrhunskog kvaliteta, &scaron;to potvrđuju rezultati ispitivanja kvaliteta kuvanih &scaron;unki proizvedenih od ove sirovine, pri čemu treba istaći da su utvrđene izvesne razlike kod pojedinih faktora kvaliteta kuvanih &scaron;unki prvenstveno rezultat faktora proizvodnje (na primer, operacije salamurenja), odnosno jo&scaron; uvek nestandardnog postupka proizvodnje ovih proizvoda (na primer, neujednačeno ubrizgavanje salamure). Dodatnim izmenama u tehnologiji salamurenja proizvedena je kvalitetna konzerva od mesa u komadima od ostataka mesa buta, uključujući i izdvojeno meso slabijeg kvaliteta (M. semimembranosus), i na taj način je samo jo&scaron; dodatno potvrđeno da je moguće značajno racionalizovati proizvodnju kuvane &scaron;unke uz valorizaciju celokupne muskulature buta.</p> / <p>The aim of the work was to determine the effect of rapid chilling of carcasses (at -31&deg;C up to cca.<br />4 hours, and at 2 to 4&deg;C til 8 i.e. 24 hours post mortem), time of deboning post mortem (8 and 24<br />hours post mortem), after rapid chilling, and way of curing (with and without vacuum) of processed<br />pork (M. semimembranosus) on quality and safety of cooked ham i.e. a task was set to develop a new<br />process of cooked ham production based on significant rationalization of the technological procedure,<br />enabling a certain economic profit, and achieving first class product quality.<br />The effect of rapid chilling of carcasses and time of deboning post mortem, after rapid chilling, on<br />technological, nutritive and sensory quality and safety of pork (M. semimembranosus) intended for the<br />production of cooked ham was investigated. The analysis of obtained results showed that deboning of<br />carcasses is possible up to 8 hours post mortem due to rapid chilling, achieving internal temperatures<br />lower than 7&deg;C, with significantly lower working co sts, weight loss and share of pale meat (M.<br />semimembranosus), i.e. the conclusion is that rapid chilled muscles 8 hours post mortem were in state<br />convenient for curing, obtaining the raw material of required characteristics for cooked ham<br />production.<br />First class quality cooked ham can be produced from pork (M. semimembranosus) obtained in<br />this way, irrespective of curing process (with or without vacuum), as supported by the results of quality<br />investigation of the obtained final product. Some differences found between certain quality factors of<br />cooked ham are the result of processing factors (curing processes, for example), i.e. of still nonstandard<br />production way of this product (for example, uneven injecting of brine). Certain changes of<br />curing technology enabled the production of quality cooked ham from rest ham meat and the<br />separated lower quality meat (M. semimembranosus). These results additionally confirm the possibility<br />of significant rationalization of cooked ham production i.e. possible valorization of the whole amount of<br />ham meat.</p>