Best practices have previously been developed for beef slaughter and further processing operations with input from academic and industry leaders. Best practices for pork processors have not been developed, and those developed for the beef industry may not always be applicable to the operations of Small and Very Small establishments. Small and Very Small establishments warrant unique consideration in terms of financial and technological capabilities. While larger processors utilize multiple capital-intensive microbial interventions, smaller establishments often must rely on sanitary practices and more traditional interventions. In order to develop best practices for Small and Very Small pork slaughter and further processing establishments, a survey instrument seeking information on establishment and facility characteristics as well as current sanitary practices was distributed to Small and Very Small establishments in the Southwest region. Additionally, microbiological baselines were established for six Small and Very Small pork slaughter and/or further processing establishments to allow the efficacy of best practices to be assessed following implementation in each of the six plants. Survey responses revealed areas where best practice recommendation efforts may be focused, and microbiological baseline data provided insight to the condition of carcasses and environmental surfaces using current sanitary practices. Combined, the data reveal the opportunities for improvement in the food safety systems of Small and Very Small pork processing establishments.

Water is a valuable and crucial resource, the protection of which poses environmental, social and economic challenges. Fundamental to the sustainable use of water is effective management. In the Canterbury region of New Zealand, nitrate contamination has become a resource management issue due to changes in land use and intensification, which have placed pressure on the region’s groundwater and surface water systems. The purpose of this study was to assess and track nitrate concentrations on the Central Canterbury Plains with specific emphasis on a local point source of nitrate, the Ashburton Meat Processors plant. To make this assessment review of historical data was followed by the collection of 131 groundwater and 25 surface water samples to analyse the geochemical properties of the water and the stable isotopic composition of nitrate in the water. It was hypothesised that nitrate concentrations at a regional scale have increased since regular records began and that the stable isotopic composition of different nitrate sources are not discernable. Nitrate concentrations across the Canterbury region were found to have increased, prompting concerns about water quality. Concentrations are elevated above natural background levels across much of the Canterbury Plains and extreme concentrations are associated with local point sources of nitrate. Nitrate concentrations down gradient of the Ashburton Meat Processing plant are shown to have declined approximately 5% per year for the past ten years, which is in contrast to the rest of the region, where average concentrations have nearly doubled in 20 years. The reduction of contamination from the point source is most likely the result of the implementation of better wastewater management practices in the early 21st century. The δ18O and δ15N values of nitrate were found to be relatively homogenous over the Canterbury Plains. Therefore, it is suggested by this study that the dual-isotope approach alone, is not a viable tool for nitrate source identification in the region. The uniform nitrate stable isotopic composition in Canterbury could be attributed to a single, principle source of nitrate, such as clover, that overprints other isotopic compositions of nitrate source, or may also be the result of soil processes and the farming techniques used in the region. This research presents important findings for the future of identifying and managing nitrate sources in the Canterbury region. Better management practices are required for the diffuse source(s) of nitrate contributing to the widespread contamination. Critical thinking and the willingness of stakeholders to engage in the identifying, documenting and solving problems is necessary to ensure the effective management and sustainability of this precious resource.

The aim of this work was to find by the help of analysis strong and weak sides of the logistic chain. This chain is aimed on production and processing of flesh. The work is assessing advantages and disadvantages of the key parts of this chain competing abilities on behalf of an example of the firm owning a mayor part of the logistic chain and It also focuses on the possibility of holding of the logistic chain by one owner. This work realized in the company called Ing. Václav Kozel - ZOOINFORMA. This firm{\crq}s original activity was only slaughter of fatstock in the slaughterhouse in Týn nad Vltavou. Since 1994 it runs its own production plant of smoked and meat goods. The recent capacity of the slaughterhouse is 330 pigs per a day. The company sells most of its products by way of a network of its own shops. The emphasis is put on quality of its products and satisfaction of its clients. The production is based on traditional methods without using of poultry separates, soy and additives.

This thesis aims to compile and evaluate six monocriteria and one multi-criteria ranking in the meat processing industry. These rankings are primarily focused on the needs of smaller potential investors and their purpose is to facilitate their investment decisions and to recommend the most appropriate investment opportunity. In the theoretical part is analyzed the concept of ranking and other related concepts. In addition, there are described the interests of individual ranking users and briefly introduced the most well-known rankings. The content of the methodological part are particular steps in the process of compiling ranking and their subsequent detailed analysis including a brief theoretical interpretation of the selected methods of financial analysis. To contribute a better reporting ability to one of the implementation steps is included an expert opinion reflecting the specifics of the selected industry. In the practical part is applied the described steps and the rankings are compiled and evaluated. The recommended investment opportunity is LE & CO - Ing. Jiří Lenc, s.r.o.

The diploma thesis evaluates the microbiological contamination of meat and background in the company of Jatky Bučovice. Numbers of the choosen microorganisms are weighted against the change of the season.

O planejamento tático da produção é importante para as organizações pois permite um correto dimensionamento dos recursos produtivos, para garantir um atendimento adequado da demanda, e influencia nas decisões de produção em médio prazo buscando soluções que colaborem positivamente no resultado operacional. O objetivo deste trabalho é o desenvolvimento de um modelo de planejamento agregado da produção para aplicação na indústria da carne suína que contemple simultaneamente as atividades finais da produção agropecuária e o ambiente de produção da indústria frigorífica. O modelo proposto contempla um sistema produtivo em dois estágios onde o primeiro estágio apresenta um fluxo divergente de produção envolvendo coprodução e o segundo estágio consiste em uma linha de montagem. O sistema apresentado é composto por uma sequência de rotinas de programação, utilizadas para a geração dos dados de entrada e um modelo matemático baseado em programação linear inteira mista cuja função objetivo é maximizar a margem global. As rotinas para geração de dados de entradas foram programadas em Visual Basic For Application e chamadas de Programa de Geração de Padrões. O modelo de programação matemática foi implementado no software LINGO e suas interfaces com as planilhas do Microsoft Excel. A aplicação do modelo para verificação utilizou dados adaptados de uma empresa envolvida no setor e os resultados obtidos permitiram testar a consistência do modelo para a situação específica. A análise dos resultados demonstrou que o modelo gera soluções que estão alinhadas com os objetivos da organização e responde adequadamente a variações nos dados de entrada. / The tactical planning activities are very important for an organization since it allows an anticipated administration of production resources in order to meet the demand and also because it suggests medium term production decisions that can contribute positively to the operational results of the company. This work aims to develop an aggregate production planning model for the pork industry which takes into consideration factors in the meat processing plant as well as in the final step of farming activities. The presented model approaches a two stage production system where the first stage is characterized by a divergent production flow involving coproduction and the second stange is an assemblage line. The entire system is composed by a sequence of routines used to generate some parameters and a mathematical formulation based on mixed integer linear programming in which the objective function aims to maximize the global margin of the organization. The routines used to generate the parameters where implemented in Visual Basic for Application and were called Pattern Generation Program and the mathematic programming were implemented in LINGO and its interfaces with worksheets of Microsoft Excel. The verification of the model used adapted data from a real company in this industry and could test its consistency for this specific situation. The analyzed results demonstrated that the model generates good solution that contribute to the global objective of the company and the model results response to the changes in the parameter as expected.

O planejamento tático da produção é importante para as organizações pois permite um correto dimensionamento dos recursos produtivos, para garantir um atendimento adequado da demanda, e influencia nas decisões de produção em médio prazo buscando soluções que colaborem positivamente no resultado operacional. O objetivo deste trabalho é o desenvolvimento de um modelo de planejamento agregado da produção para aplicação na indústria da carne suína que contemple simultaneamente as atividades finais da produção agropecuária e o ambiente de produção da indústria frigorífica. O modelo proposto contempla um sistema produtivo em dois estágios onde o primeiro estágio apresenta um fluxo divergente de produção envolvendo coprodução e o segundo estágio consiste em uma linha de montagem. O sistema apresentado é composto por uma sequência de rotinas de programação, utilizadas para a geração dos dados de entrada e um modelo matemático baseado em programação linear inteira mista cuja função objetivo é maximizar a margem global. As rotinas para geração de dados de entradas foram programadas em Visual Basic For Application e chamadas de Programa de Geração de Padrões. O modelo de programação matemática foi implementado no software LINGO e suas interfaces com as planilhas do Microsoft Excel. A aplicação do modelo para verificação utilizou dados adaptados de uma empresa envolvida no setor e os resultados obtidos permitiram testar a consistência do modelo para a situação específica. A análise dos resultados demonstrou que o modelo gera soluções que estão alinhadas com os objetivos da organização e responde adequadamente a variações nos dados de entrada. / The tactical planning activities are very important for an organization since it allows an anticipated administration of production resources in order to meet the demand and also because it suggests medium term production decisions that can contribute positively to the operational results of the company. This work aims to develop an aggregate production planning model for the pork industry which takes into consideration factors in the meat processing plant as well as in the final step of farming activities. The presented model approaches a two stage production system where the first stage is characterized by a divergent production flow involving coproduction and the second stange is an assemblage line. The entire system is composed by a sequence of routines used to generate some parameters and a mathematical formulation based on mixed integer linear programming in which the objective function aims to maximize the global margin of the organization. The routines used to generate the parameters where implemented in Visual Basic for Application and were called Pattern Generation Program and the mathematic programming were implemented in LINGO and its interfaces with worksheets of Microsoft Excel. The verification of the model used adapted data from a real company in this industry and could test its consistency for this specific situation. The analyzed results demonstrated that the model generates good solution that contribute to the global objective of the company and the model results response to the changes in the parameter as expected.

In New Zealand, the highest incidence of musculoskeletal disorders (MSD) is found in meat processing, accounting for over half the injury compensation costs for the sector. This thesis reports on a two-year study of MSD in the New Zealand meat processing industry, with the aims of identifying MSD risk factors and interventions using an industry-level participative ergonomics approach. A review of the literature on occupational musculoskeletal disorders and participatory ergonomics identified gaps in knowledge, notably contextual factors for MSD and a limited scope for participatory ergonomics. The studies described in this thesis contribute to addressing these knowledge gaps. The first stage of the study established a profile of MSD injury data in the industry. Data were collected from four injury data sources for meat processing. A number of priority tasks were identified for beef and sheep processing, based on triangulation of these data, and findings were approved by the industry stakeholders, the Meat Industry Health and Safety Forum (MIHSF). The second stage of the study was the assessment of these tasks in a representative sample of processing plants, with the purpose of identifying risk factors that contribute to the occurrence of MSD, implementation barriers and MSD interventions. The study involved interviews with 237 workers, management, union and safety personnel in 28 meat processing sites. MSD risk factor data were separated into those concerning the high MSD-risk tasks (task-specific), and the wider work system (task-independent). From these data a list of contextual factors was developed which it is proposed may create conditions under which greater exposure to physical and psychosocial factors can occur in meat processing. Some 276 interventions were also identified. The third and final stage of the study involved working with the MIHSF in developing the interventions for use by the industry in reducing MSD risk. MSD intervention ideas were collated, summarised and prioritised. A document containing interventions, implementation barriers and risk factors was developed with the MIHSF and distributed to all levels of the industry. The thesis reflects on the effectiveness of an industry-level participative ergonomics approach to the achievement of the study aims, notably the identification of contextual risk factors and interventions for MSD.

Submitted by Fabio Koiti Shirassu (faks85@gmail.com) on 2015-03-12T01:50:32Z No. of bitstreams: 1 FABIO KOITI SHIRASSU.pdf: 4557681 bytes, checksum: e9184ef217a2a98f318db3ab9277d6f1 (MD5) / Approved for entry into archive by JOANA MARTORINI (joana.martorini@fgv.br) on 2015-03-12T11:13:06Z (GMT) No. of bitstreams: 1 FABIO KOITI SHIRASSU.pdf: 4557681 bytes, checksum: e9184ef217a2a98f318db3ab9277d6f1 (MD5) / Made available in DSpace on 2015-03-12T11:59:38Z (GMT). No. of bitstreams: 1 FABIO KOITI SHIRASSU.pdf: 4557681 bytes, checksum: e9184ef217a2a98f318db3ab9277d6f1 (MD5) Previous issue date: 2015-02-06 / This paper analyzes a risk measurement and management methodology for meat processing companies. Earnings at Risk (EaR) is used with the adoption of a topdown approach that expresses income variations as a function of market and idiosyncratic explanatory variables. With the elimination of multicolinearity between those variables thanks to the use of Principal Component Analysis (PCA), we analyze how the new EaR behaves against the more usual multiple linear regression model. Dummy variables are included in the estimation of future results for meat processing companies, representing the occurrence of diseases affecting cattle and the withdrawal of economic embargoes by importing countries during the period. As a result, it is found that the dummy variables do not contribute to determining the variation of EaR, and that no one comes to the conclusion that the EaR model using PCA shown better with less variables, with the same original variance and statistical significance. / Este trabalho apresenta metodologia de mensuração e gestão de risco para empresas do ramo frigorífico. A ferramenta utilizada é conhecida como Earnings at Risk (EaR), e se adota uma visão top-down, que mostra a variação do resultado da empresa de acordo com variáveis explicativas de mercado e variáveis idiossincráticas. Através da eliminação de multicolinearidade entre essas variáveis com o uso da métrica de Análise de Componentes Principais (ACP), busca-se analisar como o novo EaR se comportaria frente ao enfoque usual, construído com um modelo de regressão linear múltipla. Variáveis dummy fazem parte do modelo de estimação do resultado futuro das empresas frigoríficas, relacionadas à ocorrência ou não de doenças que afetam o gado bovino, e à retirada de embargos econômicos de países importadores durante o período de análise. Ao fim do trabalho é verificado que as variáveis dummy não possuem relevância para a determinação de EaR, e que não se chega a conclusão de que o modelo de EaR com ACP se mostra melhor com menos variáveis, mantendo a mesma variância e significância estatística originais.

Thesis (MSc Food Sc)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: The consumption of game meat and its by-products is increasing locally and internationally. The increase in consumption requires research that is focused on the microbiological quality of game meat. The harvesting and slaughter process of springbok carcasses revealed the presence of bacterial contamination. Swab samples taken after skinning portrayed a presence of Escherichia coli (E. coli) and Enterobacteriaceae. Springbok carcasses swabbed after chilling indicated aerobic bacteria, Clostridium spp. and lactic acid bacteria. In contrast, swab samples taken at the evisceration’s incision area tend to be lower in counts when compared to swab samples taken after skinning and after chilling. Bacterial contamination was linked to poor hygienic practices during the harvesting and slaughter process. Results showed a need for the investigation of the slaughter process. To evaluate the slaughter process’s impact on the microbial quality of game carcasses, black wildebeest (Connochaetes gnou) carcasses were sampled throughout the slaughter process. Before skinning, aerobic bacteria, Enterobacteriaceae, and E. coli were enumerated from hide samples, counts ranged from 0.92 to 7.84 log cfu/g. after skinning, bacterial counts ranged from 0.93 to 6.12 log cfu/g and further decreased after chilling. Clostridium spp. counts increased after skinning, however, statistical analysis detected no significant differences between counts. Salmonella spp. was not detected. The results indicate that bacterial contamination does occur during the slaughter process. Hygienic status during the production of game meat products was also determined. Bacterial counts from raw game meat ranged from 2.37 to 5.37 log cfu/g. Counts as high as 6.16 log cfu/g were enumerated from retail products. Aerobic plate counts (APC) from ≤ 2.62 log cfu/cm2 to ≤ 6.3log cfu/cm2 were enumerated from surfaces, hands and equipment during production. Results highlighted the inefficiency of cleaning procedures and revealed that contaminated meat can allow for bacterial contamination. To determine if muscle pH influences colour stability and microbial spoilage of game meat, normal (n=6) and dark, firm and dry (DFD) (n=6) black wildebeest Longissimus thoracis et lumborum (LTL) muscles were studied. pH affected colour, as initial (day 0) L*,a*,b*,C* and Hab values from Normal pH samples were significantly higher than values reported for DFD samples. Initial APC and Enterobacteriaceae counts from samples with Normal pH were not significantly different from counts reported for DFD samples. Initial contamination was linked to the harvesting and slaughter process. Further refrigeration (5±1ºC) for 12 days in an aerobic environment and analyses of samples every third day revealed that pH did not affect lightness and brownness as L* and b* values for DFD samples did not significantly differ overtime, the same trend was seen for samples with Normal pH. Normal pH samples showed a significant increase in a* and C* values until day 12, whilst Hab values decreased until the 12th day. The same trend was seen for a* and C* values for DFD samples until the 9th day as on the 12th day values increased. Similarly, Hab values for DFD samples decreased until the 9th day, then increased on the 12th day. Using the microbial spoilage limit of 6 log cfu/g, it was seen that DFD meat reached this limit earlier than samples with Normal pH. Overall, the study provides baseline information on the microbiological quality of game meat harvested in South Africa and slaughtered at a South African abattoir. / AFRIKAANSE OPSOMMING: Die plaaslike en internasionale verbruik van wildsvleis en wildsvleisprodukte is aan’t toeneem. Hierdie toename in verbuik vereis navorsing wat gefokus is op die mikrobiese kwaliteit van wildsvleis. Die oes-en slagproses van springbok karkasse het die teenwoordigheid van bakteriese kontaminasie aan die lig gebring. Monsters geneem met ʼn depper na afslag van karkasse het ʼn teenwoordigheid van Escherichia coli (E. coli) getoon. Springbok karkasse wat getoets is na verkoeling het hoë vlakke van die aërobiese bakterium Clostridium spp. en van melksuurbakterieë getoon. In teenstelling hiermee is getalle laer rondom die ontweidings insnyding. Bakteriese kontaminasie was gekoppel aan swak higiëne gedurende die oes- en slagproses. Hierdie resultate het ʼn ondersoek van die slagproses aangemoedig. Om die impak van die slagproses op die mikrobiese kwaliteit van wildskarkasse te evalueer, is monsters regdeur geneem van swartwildebees (Connochaetes gnou). Getalle van aërobiese bakterieë, Enterobacteriaceae, en E. coli was bepaal op vel monsters voor afslag; getalle het gewissel tussen 0.92 en 7.84 log cve/g. Getalle van bakterieë na afslag het gewissel tussen 0.93 en 6.12 log cfu/g, en het verder afgeneem na verkoeling. Clostridum spp. het toegeneem na afslag, maar statistiese analises het geen beduidende verskille getoon nie. Monsters het negatief getoets vir Salmonella spp. Die resultate toon aan dat bakteriese kontaminasie wel plaasvind gedurende die slagproses. Die higiëniese status gedurende die produksie van wildsvleis is ook vasgestel. Bakteriegetalle van rou wildsvleis het gewissel tussen 2.37 log cve/g en 5.37 log cve/g. Getalle van handelsprodukte het getalle getoon van soveel as 6.16 log cve/g. Aërobiese plaat telling tussen ≤2.62 cve/cm2 en ≤ 6.3log cve/cm2 is vasgestel vanaf oppervlakte, hande en toerusting gedurende produksie. Resultate beklemtoon die ondoeltreffendheid van skoonmaakprosedures en wys dat aangetaste vleis bakteriese kontaminasie kan toelaat. Om te bepaal of die kleurstabiliteit en mikrobiese bederf van wildsvleis geaffekteer word deur spiere se pH, is normale (n=6) en donker, ferm, en droë (DFD) (n=6) Longissimus thoracis et lumborum (LTL) spiere van die swartwildebees bestudeer. Kleur was geaffekteer deur vleis pH, siende dat die aanvanklike waardes (dag 0) vir L*, a*, b*, C* en Hab aansienlik hoër was vir monsters met normale pH as DFD monsters. Aanvanklike getalle van aërobiese plaat telling en Enterobacteriaceae telling van monsters met Normale pH het nie beduidend verskil van DFD monsters nie. Aanvanklike besmetting was gekoppel aan die oes- en slagproses. Verdere verkoeling (5±1ºC) vir 12 dae in ʼn aërobiese omgewing en analise van monsters wys dat pH nie ligtheid en bruinheid affekteer nie; waardes vir L* en b* vir DFD monsters het nie beduidend verskil oor tyd nie. Dieselfde geld vir monsters met Normale pH. Monsters met Normale pH het ʼn beduidende toename in a* en C* getoon tot en met dag 12, terwyl waardes vir Hab afgeneem het tot en met dag 12. Dieselfde patroon is waargeneem by waardes vir a* en C* vir DFD monsters tot en met dag 9, terwyl dit toegeneem het op die 12de dag. Soortgelyk het Hab waardes vir DFD monsters afgeneem tot n met dag 9, en toegeneem op die 12de dag. Dit is ook gevind dat DFD vleis die limiet vir mikrobiese bederf (6 log cve/g) vroeër bereik as monsters met Normale pH. Die studie voorsien basis inligting oor die mikrobiese kwaliteit van wildsvleis wat geoes is in Suid Afrika, en geslag is by Suid Afrikaanse slagpale.