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Estudio económico de la producción de las carnes del Río de la PlataRuano Fournier, Agustín, January 1936 (has links)
The author's thesis, Montevideo. / "Fe de erratas": slip mounted on p. [17]. Includes bibliographical references.
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Effect of post-slaughter handling on physico-chemical and microbiological quality of red meat along the distribution chain in the Eastern Cape Province, South AfricaRani, Zikhona Theodora January 2015 (has links)
The broad objective of the study was to investigate the effect of post-slaughter handling in the distribution chain on red meat quality and safety. A survey was conducted among 300 consumers and 100 meat handlers in five different municipalities (Buffalo City, Nkonkobe, Ngqushwa, Lukhanje and Amahlathi) in the Eastern Cape Province of South Africa to investigate their perceptions on meat quality and safety, together with challenges faced by meat handlers during the distribution of meat from the abattoir to retailers. The microbiological profile and physico-chemical quality of red meat at different stages of the abattoir to retail outlets in the distribution chain were also determined. Swabs (n=216) and meat samples (n=450) were collected from beef, pork and mutton carcasses during the loading process of carcasses into trucks at the abattoir, when offloading carcasses at the supply points and during marketing. Physico-chemical qualities such as colour (L* - lightness, b* - redness and a* - yellowness) and meat pH measurements were taken at each point. To determine the microbiological profiles of the carcasses, four microbiological parameters were considered: Total bacteria count (general bacteria), coliform count (related to hygiene and indicator for pathogens), Escherichia coli (Gram-negative pathogen) and Staphylococcus aureus (Gram-positive pathogen). Two types of packaging (vacuum and overwrapping) were used to determine their effect on shelf-life and microbiological quality of red meat under the normal marketing conditions over a storage duration of 15 days. The results from the study showed low awareness of consumers about the pathogenic diseases which arise from meat. A strong significant association (p ˂ 0.05) between educational status and awareness on meat safety was observed. Most of the consumers perceived that quality goes beyond safety such that 35.6 percent of the respondents indicated that they did not have a problem with consuming spoiled meat, whilst the remaining 64.4 percent indicated that they would r eject spoiled meat. Although retailers indicated that they take meat safety into consideration in their shops, 92 percent of the retailers revealed that they do not perform microbial assessment of meat in their shops. A series of loading and off-loading, temperature fluctuations, environmental temperatures and ques during offloading were reported as the major challenges during transportation of carcasses from the abattoir to the supply points. The microbial counts were significantly (p<0.05) higher in samples from the commercial abattoir than in those from the communal abattoir. Escherichia coli was the predominant microbial contaminant in the samples from both abattoirs. When following the chain, total bacterial count (TBC), coliform count (CC) and the levels of E. coli contamination increased progressively between the loading and the off-loading points (5.1 to 7.9 log10 CFU/cm2; 5.0 to 5.6 log10 CFU/cm2 and 2.7 to 3.7 log10 CFU/cm2, respectively). The storage period, meat type, distance during transportation and temperature were found to have a significant impact on the microbial levels during the distribution of carcasses. Distribution stage had a significant effect (p<0.05) on some of the physico- chemical meat quality attributes and differences in the lightness (L*) and redness (a*) values between the loading, off-loading and display points were observed. Consumers perceived retailer class as one of the factors influencing meat quality, but according to the instrumental measurements retailer class did not have a significant effect on physico-chemical meat quality. However, distance and storage duration significantly (p<0.05) affected (L*) and (a*) values in the meat during distribution chain. Vacuum and overwrapping packaging significantly affected (p<0.05) the shelf life of meat. Therefore, it was concluded that post-slaughter handling during the distribution chain affects the physico- chemical, microbiological and shelf-life of meat.
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Hodnocení obliby drůbežího masa a drůběžích masných výrobků u vybraných skupin obyvatelstva / Evaluation favour poultry meat and poultry meat products in selected group of inhabitantsLIŠKOVÁ, Blanka January 2014 (has links)
This diploma thesis deals with poultry meat and poultry meat products. In the introduction is outlined the consumption of meat in developed and less-developed countries and the goal of this work. The second chapter is about the history of meat and meat products processing, the development of the consumption of poultry meat in our country and the world. It is described the composition of poultry meat and its basic components. In the third chapter are written the types of poultry and shortly described their fattening. Processing of meat products, meat production and food safety. The practical part of the diploma work is in the form of a questionnaire and deals with the attitude of consumers to poultry meat and poultry meat products. The research made this form was divided into stages: - preparation and plan of the questionnaire - publication - processing - evaluation of questionnaires The end of this work is about how important is poultry meat, its perspective in human diet in the future and shortly summarized results of research.
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Mikrobiologie masa / Microbiology of meatSpurná, Ivona January 2009 (has links)
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.
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The characterization and utilization of mechanically separated bovine spleenBittel, Ralph J. January 1979 (has links)
Studies were conducted to provide information about bovine spleen and its potential uses in comminuted meat products. Scientific data may generate interest and lead to the better utilization of this valuable source of iron and protein in human nutrition.
An effective, economical means of removing capsular and internal connective tissue from splenic pulp was found. Beef spleens were passed through a Beehive deboner with a desinewing head. The process yielded 79.1 percent mechanically separated spleen (MSS) containing 17.0 percent protein, 2.9 percent fat and 762 ppm iron.
The effect of mechanical separation on protein quality was determined by protein efficiency ratio (PER). Rats fed MSS and whole spleen diets exhibited significantly greater weight gains than those fed casein. PER values for whole spleen (2.4) and MSS {2.3) were not significantly. different. The PER value of casein (2.5) was significantly higher than that of MSS but not whole spleen.
Beef and pork frankfurters were produced with 0, 5, 10 and 15 percent of the meat block being MSS. Substitutions of MSS were made at the expense of the pork portion of the formula. There were no major differences in proximate composition among the treatments. No fatting or peelability problems were experienced. Vacuum packaged frankfurters were held at 2°C and evaluated at 2 week intervals for 6 weeks.
Initial frankfurter color, as indicated by internal and external Hunter L values and total and nitroso-heme pigments, intensified linearly with increased MSS. Each product showed significant fading of the external surface and loss of total pigment concentration. Rate and degree of change increased with increased MSS. Internal color of all except the 15 percent product was stable. Significant losses in nitroso pigment occurred in the 5 and 15 percent products.
A physical attributes panel noted intensified cured meat color and decreased resilience, binding and overall physical acceptability with increased MSS. Consumer panelists rated all products acceptable for flavor, texture and color. A bi-monthly laboratory taste panel evaluated all frankfurters, except those containing 15 percent MSS, acceptable in flavor, texture, color and overall acceptability during storage. Allo-Kramer shear values verified the trend toward softer frankfurters with increased MSS indicated by the sensory panels.
Frankfurters with 5, 10 and 15 percent MSS had 2.2, 3.9 and 4.9 times more iron than the control, respectively. Level of MSS did not influence bacterial numbers in the emulsions or cooked frankfurters. During storage, mesophiles increased whereas psychrophiles and coliforms decreased. No signs of spoilage were observed after 6 weeks storage.
Meat patties containing 0, 5 and 10 percent MSS yielded 69 percent after oven broiling. Taste panelists rated all patties acceptable for juiciness, flavor, mouth-feel and overall acceptability. Cooked patties with 5 and 10 percent MSS contained 2.6 and 3.8 times the iron of the all-beef control, respectively.
MSS is a valuable source of protein capable of elevating the iron value of comminuted meat products while maintaining consumer acceptability. / Ph. D.
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Postmortem Strategies for Improving Fresh Meat QualityMadison Rose Romanyk (19202695) 26 July 2024 (has links)
<p dir="ltr">This research thesis focuses on natural postmortem strategies for improving fresh meat quality. More specifically, it focuses on fresh meat tumbling application in beef and dry-aging methods in bison.</p>
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To What Extent EU Regulations and Consumer Behavior Have Affected the Expansion of Alternative Proteins: A Comparison of the Plant-Based and Cell-Based Meat MarketsAndersson, Josefine, Hannah, Kassidy January 2023 (has links)
Plant-based meat (PBM) fulfills the criteria set by the European Union regulations for the product to be sold in the EU and is currently a highly consumed conventional meat substitute in the region. Whereas, cell-based meat (CBM), as of July 2023, does not fulfill the criteria set by the EU regulations for the product to be legally sold in the EU. This is due to CBM companies not submitting the required Novel Food application to EFSA to recieve market approval. Therefore, CBM is currently not legally sold in the EU and not consumed in the region. This thesis analyzes the impact of EU regulations and consumer behavior, and how these factors affect the growth of the PBM and CBM markets. The restriction of the thesis, the PBM and CBM markets, has been chosen due to them being the primary forms of alternative proteins that are a more sustainable choice to conventional meat. The intention of the thesis is to bring attention to the interplay between law and business, and the implications of their interconnectedness. The thesis is written with the aspiration to answer the question; to what extent have EU regulations and consumer behavior affected the expansion of the plant and cell-based meat markets? To this end, we began with determining if the legal criteria of the regulatory framework applicable to PBM and CBM constitute equal regulatory conditions for the markets to expand in the EU. The regulatory framework referred to in the thesis is restricted to the primary legislations applicable to alternative proteins, which are the Genetically Modified Organisms (GMO) Regulation (EU) No 1829/2003, Novel Food Regulation (EU) 2015/2283, EU Food Law Regulation (EC) No 178/2002, Food Information to Consumers Regulation (EU) No 1169/2011, and EU labeling requirements. We then conducted a collection of previous research on both the PBM and CBM markets restricted to sustainability, retail market, consumer behavior, financial investment, development, and production processes and costs. Thereafter, we compared the previous research and the aforementioned EU regulations to conclude the impacts of the regulations and the differences in the legal application between PBM and CBM. We also conclude how consumer behavior impacts the growth of a market in addition to the regulatory requirements, and showcase their combined effects on the market. The results suggested that compliance with EU regulations determines if the products are authorized to be legally sold in the EU while consumer behavior influences market acceptance and the extent of growth. The key regulatory difference affecting the ability of CBM to comply and experience similar growth to PBM is the Novel Food Regulation, due to it categorizing cell-based products as novel foods. As of May 2023, no companies in the EU have submitted a Novel Food application to EFSA for CBM.
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Debatten om kött i svensk media : En kvalitativ textanalys / The debate on meat in Swedish media : A qualitative text analysisChristoffersen, Tone, Fahlén Björn, Hilda January 2016 (has links)
Uppsatsens syfte är att undersöka hur en förändrad köttkonsumtion samt köttproduktion framställs i svensk media genom att analysera debattartiklar. Empiriskt material är insamlat från Mediearkivet Retriever i de största dags- kvällstidningarna i Sverige och Östergötland. Studien är gjord utifrån en kvalitativ textanalys där olika teman har identifierats och analyserats utifrån frågorna; Hur förhåller sig olika aktörer till en förändrad köttkonsumtion och köttproduktion? Hur ramas perspektiven in och hur kopplas de till varandra? Hur kan denna debatt förstås ur ett miljöperspektiv? Utifrån denna studie kunde en konsensus identifieras kring att köttkonsumtionen och köttproduktionen är en viktig fråga och att det behövs en förändring. Det råder dock oenigheter om hur detta problem ska adresseras. / The aim of this study is to investigate how the meat consumption and meat production is presented in Swedish media by analyzing debate articles. The empirical data is collected from Mediearkivet Retriever and limited to the biggest newspapers in Sweden and in Östergötland. The method used is qualitative text analysis and thematic analysis where the following questions were asked: How do different stakeholders view a change in meat consumption and meat production? How are the perspectives framed and how are they connected to each other? How can this debate be understood from an environmental perspective? From this study, a consensus is identified where meat consumption and meat production is an important question and that a change is necessary. There are, however, conflicts regarding how this issue should be addressed.
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Investigation into selected parameters required to develop a sustainable Namibian game meat industryVan Schalkwyk, Diana Louisa 03 1900 (has links)
Thesis (PhD (Food Sc))--Stellenbosch University, 2011. / ENGLISH ABSTRACT: The wildlife industry in Namibia has shown tremendous growth over the past
decades and is currently the only extensive production system in Namibia that is
expanding. Harvesting game for the purpose of meat production is a viable option
since there is a worldwide demand for healthy and high quality proteins.
The main objective of the dissertation was to investigate selected parameters
required to develop a sustainable Namibian game meat industry. The major species
suitable for commercial harvesting operations are springbok (Antidorcas marsupialis
– Zimmerman, 1780), gemsbok (Oryx gazella – Linnaeus, 1785), kudu (Tragelaphus
strepsiceros – Pallas, 1766), mountain zebra (Equus zebra hartmannae – Linnaeus,
1758) and red hartebeest (Alcelaphus buselaphus caama – Pallas, 1766). Eland
(Tragelaphus oryx – Pallas, 1766) could be considered as a suitable species,
although the numbers of animals that can be harvested during an operation are
limited.
This study demonstrated that gender influenced live weight of springbok, kudu
and red hartebeest. Gender also influenced carcass weights for springbok,
gemsbok, kudu and red hartebeest, but not for eland, while dressing percentage did
not differ between gender for springbok, gemsbok, kudu and red hartebeest.
Although there were some statistical differences in the chemical composition
of the various muscles from the different species (Mm. biceps femoris, infraspinatus,
longissimus dorsi, semimembranosus, semitendinosus and supraspinatus), it is
doubtful whether consumers would be able to distinguish between these.
Discriminant analysis could not differentiate among the different muscle
groups for springbok and gemsbok. A differentiation was, however, revealed among
the various muscles for red hartebeest.
During the investigation on the influence of season and gender on the carcass
yields and meat quality characteristics of kudu and red hartebeest, dressing
percentage was affected by season, but not by gender. Muscle colour differed
significantly between seasons.
Results from this study showed that male eland contained more saturated
fatty acids than females, but no gender differences were observed for polyunsaturated
fatty acids. Hides of gemsbok, kudu and red hartebeest contributed 6 – 7% of live weight,
while the skin of springbok contributed 4 – 5% of live weight. Comparisons of offal
items among species showed significant differences for all offal items, except for
intestines.
Retail cuts showed significant species difference for rump, topside, silverside
and sinews. No significant species differences were observed for thick flank and
bolo. Significant gender differences were observed for silverside. No interactions
between species and gender were found for the different retail cuts from gemsbok
and kudu.
Microbiological counts of game meat, chilled for 6 weeks and frozen for 12
months, respectively, were found to be within acceptable limits as prescribed by the
South African retail market.
Differences in physico-chemical and microbiological properties were observed
among salami from different game species. The springbok salami was found to be
microbiologically unstable. The main characteristics observed while tasting the
salami from springbok, gemsbok, kudu and zebra were a distinctive smoky, salty,
pepper and salami flavour combined with a smoky, salami aroma. Game flavour did
not feature as strong during the sensory analyses.
Sustainable utilization of game for commercial meat production has the
potential to increase earnings to beneficiaries in the wildlife sector. Results from this
study contributed knowledge which can be utilized to develop the Namibian game
meat industry. / AFRIKAANSE OPSOMMING: Die wildsbedryf in Namibië het die afgelope dekades buitengewone groei getoon en
is huidiglik die enigste ekstensiewe produksie-sisteem wat in Namibië uitbrei. Die
oes van wild is ʼn voordelige opsie, aangesien daar wêreldwyd ʼn aanvraag is na
gesonde en hoë kwaliteit proteïene.
Die hoofdoelwit van hierdie dissertasie was die loods van ʼn ondersoek na
geselekteerde aspekte wat benodig word om die Namibiese wildsvleisbedryf te
ontwikkel. Die belangrikste spesies geïdentifiseer as geskik vir kommersiële oes, is
springbok (Antidorcas marsupialis – Zimmerman, 1780), gemsbok (Oryx gazella –
Linnaeus, 1785), koedoe (Tragelaphus strepsiceros – Pallas, 1766), berg sebra
(Equus zebra hartmannae – Linnaeus, 1758) en rooihartbees (Alcelaphus
buselaphus caama – Pallas, 1766). Eland (Tragelaphus oryx – Pallas, 1766) is ook
ʼn geskikte spesies, maar die hoeveelhede wat op een slag geoes kan word, is
beperk.
Hierdie studie het gedemonstreer dat geslag ʼn invloed op die lewendige
gewig van springbok, koedoe en rooihartbees het. Geslag het ook ʼn invloed gehad
op karkasgewigte van springbok, gemsbok, koedoe en rooihartbees, maar geen
invloed op die karkasgewig van eland nie, terwyl uitslagpersentasie geensins
geslagsverskille getoon het vir springbok, gemsbok, koedoe of rooihartbees nie.
Nieteenstaande statistiese verskille in die chemiese samestelling van die
verskillende spiere van die onderskeie spesies (Mm. biceps femoris, infraspinatus,
longissimus dorsi, semimembranosus, semitendinosus en supraspinatus), is dit te
betwyfel of verbruikers ʼn onderskeid sal kan tref tussen die spiere.
Diskriminant-analise kon nie verskille uitwys tussen die verskillende groepe
spiere van springbok en gemsbok nie. Verskille was egter te bespeur tussen
verskillende spiere van die rooihartbees.
Gedurende hierdie ondersoek is die invloed van seisoen en geslag op die
karkasopbrengs en vleiskwaliteit van koedoe en rooihartbees ondersoek.
Uitslagpersentasie is beïnvloed deur seisoen, maar nie deur geslag nie. Kleur het
betekenisvol verskil tussen seisoene.
Resultate van die studie het getoon dat elandbulle meer versadigde vetsure
het as koeie, maar dat geen verskille vir geslag gevind is vir poli-onversadigde
vetsure nie. Gemsbok-, koedoe - en rooihartbeesvelle het 6 – 7% bygedra tot die
lewendige gewig, terwyl die vel van die springbok 4 – 5% bygedra het. Vergelykings
van afvalopbrengs tussen spesies het verskille uitgewys ten opsigte van al die items,
behalwe die ingewande.
Kleinhandelsnitte het betekenisvolle verskille getoon vir die kruis, binneboud,
dy en senings. Geen betekenisvolle spesies verskille is opgemerk vir die diklies en
bolo nie. Die dy het betekenisvolle verskille tussen geslagte getoon. Geen
interaksie tussen spesies en geslag is opgemerk vir die verskillende
kleinhandelsnitte van gemsbok en koedoe nie.
Mikrobiologiese tellings vir wildsvleis, verkoel vir 6 weke en gevries vir 12
maande, onderskeidelik, het voldoen aan die aanvaarbare vlakke soos voorgeskryf
deur die Suid-Afrikaanse kleinhandelsmark.
Verskille in fisiese, chemiese en mikrobiologiese kwaliteite was opgemerk vir
die salami van die verskillende spesies. Springbok salami was mikrobiologies
onstabiel. Die belangrikste karaktereienskappe bemerk tydens die proe van die
salami vervaardig van springbok-, gemsbok- , koedoe - en sebravleis, was ʼn
oorheersende rook-, sout-, peper- en salamigeur, gekombineer met ʼn rook- en
salami aroma. Wildsvleisgeur het nie sterk na vore gekom tydens die sensoriese
analise, nie.
Die volhoubare gebruik van wild vir kommersiële vleisproduksie het die
potensiaal om inkomste vir belangegroepe in die wildsektor te verhoog. Resultate
van hierdie studie het kennis uitgebrei wat gebruik kan word om die
wildsvleisindustrie in Namibië te ontwikkel.
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The quality attributes of South African rabbit meat and consumer attitudes towards itNkhabutlane, Pulane 03 1900 (has links)
Thesis (MA)--Stellenbosch University, 2004. / ENGLISH ABSTRACT: Meat processing industries in South Africa are faced with the challenge to produce a variety of white
meats. This is due to the fact that consumers tend to consume less red meat and more chicken and
pork that are perceived to be healthier due to the negative publicity surrounding red meat and health.
The nutritional emphasis is on leaner carcasses and an increase in the consumption of
polyunsaturated fatty acids while reducing the ratio of n-6:n-3 polyunsaturated fats in the diet. Another
way in which this can be achieved is through introducing rabbit meat which has low fat, low cholesterol
content and high protein content, while displaying a positive fatty acid profile. Carcass quality and
meat quality in rabbits may to a large extent be affected by age of slaughter and type of breed.
This study had a dual purpose. Firstly it aimed at quantifying the effects of breed and age on
parameters pertaining to carcass quality and meat quality of commercial rabbits, namely California
breed and hybrid (California x Dutch red). Secondly, to determine the differences between ethnic
groups on their perceptions towards rabbit meat, thereby providing information on its marketing
potential.
To accomplish the first objective 50 rabbits from the two breeds were housed in individual cages,
weighed on weekly basis and fed ad libitum. The rabbits were slaughtered at 9, 11, 13, 15 and 17
weeks of age (n=5 from each breed). For the second objective the perceptions of three ethnic groups
on factors affecting consumers' choice of rabbit meat were determined through a structured
questionnaire. The questionnaire was tested for validity beforehand.
There was no significant difference between the two breeds regarding body weight, feed intake,
carcass weight and drip loss. The California breed had a higher dressing percentage (53.7%) and
meat yield (29.2%) compared to the hybrid (52.5% and 27.5% respectively). Age treatments showed a
highly significant difference on all parameters investigated. Increasing the age proportionately
increased the amount of fat, while the moisture content decreased. The California breed exhibited
higher percentages of fat compared to the hybrid at all ages of treatment. California breed contained
more phosphorus, magnesium and zinc as opposed to the hybrid, the only exception being copper,
where the hybrid had higher concentrations.
The total fatty acid (169.2 mg/100 g) of the California breed was higher than that of the hybrid (133.5
mg/100 g). As a result there were more saturated fatty acids (55.4 mg/100 g) and monounsaturated
fatty acids (62.3 mg/100 g) in the California breed than in the hybrid (44.2 and 45.6 mg/100 g
respectively). Both breeds had 67% unsaturated fatty acids. Although there was no significant
difference between the P:S ratio of the two rabbit breeds, the values obtained were higher (+0.9) than
the value of 0.7. This is an indication that the rabbit meat contains a P:S ratio that could be considered
very desirable. The n-6:n-3 ratio for both breeds were high (11.6 for California and 12.7 for hybrid).
The cholesterol and amino acid profile of the two breeds were not affected by the type of breed.
The consumer survey indicated that 52% (n=158) of respondents had never eaten rabbit meat before
due to reasons such as scarcity, lack of knowledge about the meat, associating rabbits with pets and cultural constraints. Nevertheless, 57% of these people were optimistic about eating rabbit meat. In
addition, having eaten rabbit meat before seemed to contribute positively towards acceptance of rabbit
meat.
Generally, respondents preferred purchasing rabbit meat in portions as opposed to live or whole
carcasses. Their decision to purchase rabbit meat was firstly driven by price, thereafter freshness,
leanness and tenderness of meat. The respondents expect to buy rabbit meat at a price lower than
that of chicken.
Rabbit meat contained low sodium and high proportion polyunsaturated fatty acids-some of the most
important food attributes required to maintain and improve health. However, most of the respondents
in this study were not familiar with the positive attributes of rabbit meat and need to be taught the
benefits of this product. / AFRIKAANSE OPSOMMING: In Suid Afrika is daar 'n uitdaging vir die vleisproduserende voedselindustrieë om 'n verskeidenheid
witvleis te bemark. Dit word toegeskryf aan die feit dat verbruikers minder rooi vleis as hoender en
vark eet wat as meer gesond beskou word weens die negatiewe publisiteit wat geassosieer word met
rooivleis en gesondheid. Die voedingsfokus is op maerder karkasse, groter inname van polionversadigde
vetsure, en 'n vermindering in die verhouding n-6:n-3 poli-onversadigde vetsure in die
dieet. Een van die maniere waarop dit gedoen kan word, is die bekendstelling van konynvleis wat
gekenmerk word deur lae vetinhoud, lae cholesterolinhoud en 'n hoë proteïninhoud, en 'n positiewe
vetsuurprofiel. Karkas- en vleiskwaliteit van konyne word tot 'n groot mate geaffekteer deur ouderdom
van slagting en die ras.
Hierdie studie het 'n tweeledige doel. Eerstens mik dit na die kwantifisering van die effek van ras en
ouderdom op die parameters wat met karkas- en vleiskwaliteit van die Kaliforniese ras en die
kruisgeteëlde ras (Kaliforniese X Hollandse rooi) verband hou. Tweedens, om die verskille in etniese
groepe vas te stel met betrekking tot hulle persepsies van die faktore wat hulle keuse van konynvleis
beïnvloed, en op dié wyse inligting te verkry t.o.v die bemarkingspotensiaal daarvan.
Om in die eerste doelwit te slaag is 50 konyne van die twee rasse in individuele hokke gehuisves, op
'n weeklikse basis geweeg en ad libitum gevoer. Die konyne was geslag op 9, 11, 13, 15 en 17 weke
(n=5 vir elke ras). Vir die tweede doelwit, is die persepsies van drie etniese groepe oor die faktore wat
die verbruikerskeuse van konynvleis kan bepaal, m.b.v. 'n gestruktureerde vraelys bepaal. Die vraelys is
vooraf vir geldigheid evalueer.
Daar was geen beduidende verskil tussen die twee rasse wat betref liggaamsmassa, voedselinname,
karkasgewig en dripverlies nie. Die Kaliforniese ras het 'n hoër uitslag-persentasie (53.7%) en
vleisopbrengs (29,2%) in vergelyking met die kruisgeteëlde ras (52.5% en 27.5% respektiewelik)
gehad. Ouderdom het hoogsbeduidende verskille op al die parameters wat ondersoek was, getoon.
Die toename in ouderdom was gepaardgaande met proporsionele toename in karkasvet en afname in
vog. Die Kaliforniese ras het, by alle ouderdomsbehandelings, in vergelyking met die kruisgeteëlde
ras, 'n hoër persentasie vet opgelewer. Die Kaliforniese ras het teenoor die kruisgeteëlde ras hoër
fosfor, magnesium en sink bevat. Die uitsondering was koper waar die kruisgeteëlde ras 'n hoër
waarde gehad het.
Die totale vetsure vir die Kaliforniese ras (169.2 mg/100 g) was hoër as vir die kruisgeteëlde ras
(133.5 mg/100 g). Om dié rede was daar in die Kaliforniese ras meer versadigde vetsure (55.4 mg/100
g) en monoonversadigde vetsure (62.3 mg/100 g) as vir die kruisgeteëlde ras (44.2 mg/100 g en 45.6
mg/100g onderskeidelik). Beide rasse het 67% onversadigde vetsure gehad. Hoewel daar geen
beduidende verskille was in die polionversadigde:versadigde (P:V) verhouding nie, was die waardes
hoër (+0.9) as die 0.7 wat aanbeveel word. Die n-6:n-3 verhouding vir beide rasse was hoog (11.6 vir
die Kaliforniese ras en 12.7 vir die kruisgeteëlde ras). Die cholesterol- en die aminosuurprofiel was nie
deur die ras beïnvloed nie. Die verbruikersnavorsing het getoon dat 52% (n=158) van die respondente om verskeie redes nog nie
konynvleis geëet het nie, weens redes soos onverkrygbaarheid, gebrekkige kennis van die vleis, die
assosiasie van konyne met troeteldiere en kulturele beperkinge. Desnieteenstaande is daar 57% van
die respondente wat optimisties is oor die eet van konynvleis. Die eet van konynvleis by vorige
geleenthede het bygedra tot die positiewe aanvaarding van konynvleis.
Oor die algemeen het die respondente verkies om konynvleis in porsies te koop, in plaas van
lewendig of heel karkasse. Die besluit om konynvleis te koop, is hoofsaaklik gedryf deur prys, daarna
deur varsheid, maerheid en sagtheid van die vleis. Die respondente verwag dat die prys vir
konynvleis laer sal wees as vir hoender.
Konynvleis bevat lae natrium en 'n hoë verhouding poli-onversadigde vetsure - van die mees
belangrike voedingeienskappe om gesondheid te handhaaf en te verbeter. Ongelukkig was meeste
van die respondente in hierdie studie nie vertroud met die positiewe eienskappe van konynvleis nie,
en moet hulle geleer word deur middel van omvattende bemarkingsaksies van die voordele van
hierdie produk.
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