Owing to the increase in urbanisation and disposable income, South Africa offers the food industry enormous growth opportunities. According to Louw, Jordaan, Ndanga and Kirsten (2008: 287), supermarkets have become vital role players in South African food consumption. Within this market, it is especially important to note that “preferences for high quality… foods are emerging” (Louw et al, 2008:288). This highlights the need to introduce superior quality foods to the South African food market. This study took this need one step further by asking the question, “is there a need for a high-quality foreign product in the South African market?” The primary objective of this study was to conduct a needs analysis to determine whether there is a need to introduce a selected foreign product into the South African market. The high-quality product chosen for this research is a meat product called PICK salami. In addition, the distribution channel that would be the most appropriate for the possible introduction of the product to the market was also identified in the study. To accomplish this, a relevant literature study was performed. To realise the research objective, a triangulated research approach was selected and a multiple-case study conducted. The units of analysis chosen for this study were the four major South African supermarket chains: SPAR Group Limited, Shoprite Checkers, Woolworths (Pty) limited and Pick ’n Pay Retailers (Pty) Limited. The data from this study was then analysed to determine meaningful results. From the research, it was concluded that there is a need for a high-quality meat product such as PICK Salami in South Africa and that SPAR Group Limited is the most viable distribution channel to use. Both South Africa and Hungary can benefit from such a business venture as gaps in the market can be filled and both countries can profit, despite the current global economic downturn.

The objective of the study was to determine the feed conversion efficiency (FCE), carcass characteristics, physico-chemical quality, fatty acid (FA) composition and shelf life of pork from pigs fed diets containing either 0% (T1), 2.5% (T2), 5% (T3) or 7.5% (T4) Moringa oleifera leaf meal (MOLM). Consumer health-related perceptions on pork and fatty acids were also investigated. Twenty four crossbred Large White x Landrace pigs of both sexes at 18 weeks of age and initially weighing 71.6 kg on average were housed individually and had ad libitum access to one of the four dietary treatments for a period of six weeks. Average daily feed intake (ADFI) and average daily gain (ADG) and feed conversion ratios (FCR) were calculated as an indication of FCE and pigs were slaughtered at an average live weight of 99.6 kg. Carcass traits such as back fat thickness (BFT), carcass temperatures and pH readings taken 45 minutes and 24 hours (pH45 and pHu) post mortem were recorded. M. longissimus thoracis et lumborum (LTL) samples were taken from each carcass for the determination of lightness (L*), redness (a*), yellowness (b*), thawing loss percentage (TL%), cooking loss percentage (CL%), Warner Bratzler Shear Force (WBSF), shelf life and FA composition. Furthermore a survey was conducted amongst 80 University of Fort Hare Students to determine their health-related perceptions on pork and fatty acids as well as their pork consumption frequency using questionnaires. The FCE of pigs fed on 0-5% MOLM (T1, T2 and T3) diets did not differ significantly, but the FCE of pigs fed 7.5% MOLM (T4) was significantly (p<0.05) reduced. No significant relationship was reported between inclusion of MOLM carcass characteristics and physico-chemical pork quality. There was however a significant improvement (p<0.05) in the shelf life of the pork from MOLM fed pigs in terms of colour and odour during 10 days of refrigerated storage (at 3±1°C). There was a significant (p<0.05) reduction in the total intramuscular fat (IMF) content and the saturated fatty acid (SFA) C18:0 (stearic acid) content and an overall non-significant (p>0.05) increase in the poly unsaturated fatty acid (PUFA) content of pork from MOLM fed pigs. The possible reason for this is that the feeding of MOLM was commenced when the pigs were at an advanced age and weight. The survey revealed that the majority of interviewed students consume fresh (39.7%) and processed (32.4%) pork two to three times a week, perceive pork to be generally healthy (70%) and the second most healthy meat type (39.5%). While the majority (55.4%) were aware of the health implications of FAs they did not know which FA classes pose more of a health risk (51.3%). In conclusion2.5% and 5% of MOLM in finisher pig feed did not negatively affect FCE, carcass characteristics or physico-chemical meat quality; significantly improved pork shelf life and reduced total IMF and SFA content of pork but 7.5% MOLM negatively affected FCE; and the majority of students perceive pork to be the second most healthy type of meat and are generally aware of the health implications of FAs.

This thesis is a study of the economics of beef production in British Columbia with emphasis on marketing and on the nature and growth of the industry in the Province. The objective has been to obtain information which would assist in arriving at some conclusions with respect to the future of the industry. The study included an analysis of the following features of the industry: (l) its size and importance; (2) the expansion, structure and growth of the cattle population including a study of the cattle cycle; (3) trends in marketings by grades and classes; (4) consumption of beef and the factors which affect domestic and foreign demand; (5) the fluctuation of prices and a study of market spreads to indicate the extent of price imperfections; (6) trends in production and marketing costs. The study indicates that beef production is an important part of the agricultural economy of the Province, with about 12 per cent of the income to agriculture being derived from the sale of cattle and calves. About 50 per cent of the beef requirements of the Province are home produced and with a continuation of past growth in income and population a market for increasing amounts of beef is in prospect. Cattle numbers on farms in British Columbia have almost doubled during the period 1920-1953, although the rate of growth since 1939 has been slower than in the earlier years. Cattle numbers per capita have been decreasing since 1920, but due to improved production techniques supplies of beef per capita have increased. The study indicates that the growth in cattle numbers has not been constant but shows tendencies to follow cycle patterns. The completed cycles noted from 1906 to 1939 were about eight years in length for British Columbia and ten to twelve years for all Canada. Since the low point in cattle numbers in 1939 the cycle length seems to have increased for British Columbia and is showing signs of following the pattern of growth of cattle numbers for all Canada. The study also indicates that cattle marketings in British Columbia have been increasing but that considerable fluctuation has existed. Some trends were noted with respect to marketings by classes. The patterns of seasonal marketings by classes for British Columbia were different in most cases from those noted for all Canada; differences occurred also in the seasonal marketing patterns of different classes of animals within each area studied. Slaughterings in inspected establishments have been, increasing and the percentage, of animals rejected or condemned has been decreasing. About 60 per cent of the beef carcasses graded in British Columbia are grade "A" or "B". The demand for beef in Canada has been increasing since 1930. With income and population both increasing at 2 to 3 per cent per year the domestic demand for beef is continually strengthening. Exports too, (chiefly to the United States) have been an important factor in the Canadian beef trade. Prices vary seasonally according to marketings, type of animals and general economic conditions. Highest prices generally appeared in June, July and August for the best grades, with the lowest prices occurring from January to March and October to November. The study also indicated that prices between markets were not always perfect. Cases have occurred when price differences between markets were greater than the costs of transportation, handling and storage. Considerable variation was shown to exist from year to year in the farmer's share of the amount received by wholesalers for slaughtered animals. Costs of beef production in the period 1930-1953 rose considerably as did beef prices. However, the position of the industry appears to have improved as beef prices have risen relatively more than most costs. / Land and Food Systems, Faculty of / Graduate

Meat consumption has been a prominent part of humanity’s dietary culture, particularly in modern, Western developed nations. However, recent research has shown that collectively reducing our consumption of animal products can have major benefits for mitigating our environmental footprint. Despite a consensus among climate scientists on its potential impact, the public does not recognize the effectiveness of this behavioral shift. Recent efforts to address this have created movements and organizations that focus on reduction of meat consumption (e.g. flexitarianism, reducetarianism, Meatless Mondays), rather than elimination of meat consumption (e.g. vegetarianism, veganism) with the intent of creating a more acceptable message, from a less stigmatized group, thereby reaching more people and resulting in greater change. However, the relative impact of these messages has not been compared in previous work. The present research investigates the perceptions of these messages and messengers to assess if there are differences in how people respond to these messages and change their intentions. Study 1 examined interpersonal communication, testing the difference between a message of giving up meat, coming from a vegetarian, and a message of reducing meat consumption, from a reducetarian. Study 2 extended Study 1, replicating the study while adding a third condition to further differentiate the effects of message and messenger using a reduction focused article from a vegetarian. Study 3 extended the previous studies to communication from NGOs with explicit goals as reducetarian or vegetarian. Across all studies, we find that people are more willing to share messages from a reducetarian perspective than a vegetarian one, people agree with that message more, and indicate that they are closer to reducing up meat consumption after reading that article.

Effects of gender and strain cross on carcass characteristics, meat quality and sensory acceptability were studied. Strains consisted of a commercially available strain (Strain A), and a strain genetically selected to maximize breast yield currently in the test phase (Strain B). Broilers varying in gender and strain cross had similar compositional characteristics; all treatments yielded high quality breast and thigh meat and did not differ in sensory acceptability. Effect of salt concentrations on yields, instrumental quality, and sensory acceptability of broiler breast meat was determined. Breast fillets were vacuum-tumbled with different concentrations (0, 0.25, 0.50, 0.75, 1.00, 1.25 and 1.50%) of NaCl and 0.35% sodium tripolyphosphate (STP). Marination showed improvent in CIE L*, shear force, and cooking loss. Marinated samples were highly acceptable to the majority of consumers. Results indicate that 0.5-1.0 % NaCl could be used to effectively marinate broiler breast meat depending on product application and desired attributes.

The effect of decreasing digestible lysine (dLys) intake by broiler breeder (BB) hens from 35 to 45 wk of age on their reproductive performance and performance of their progeny was evaluated. Two types of diets were fed: a diet from commercially available ingredients consisting of dLys intakes of 1,200 (IDL) and 1,010 mg/hen/day (ID) and a semi-purified diet with dLys intakes of 1,010 (SPL) and 600 mg/hen/day (SP). Hens fed the SPL and SP diets had lower hen-day egg production compared to BB hens fed the IDL and ID diets. Fertility and hatchability of eggs set were lowest (P <0.05) for hens fed the SPL diets. Chick weight at hatch was lower (P<0.05) for those that came from the SP and SPLed hens, but 42 and 56 day body weights (BW) were similar for all treatments. Marginal improvements (P<0.10) in FCR were seen at 42 and 56 days for chicks from IDed hens compared to IDL hens. A decrease in daily intake of dLys appeared to improve BB reproductive performance when hens were fed a semi-purified diet and the same response was not observed in hens fed a diet from commercially available ingredients. Furthermore, the progeny study revealed marginal improvements in some live performance parameters. In a second study, a diet based from corn-soybean meal and formulated to a dLys intake of 1,000 mg/hen/day (CS) and three diets composed primarily of corn, soybean meal, and DDGS with 1,000 (DDGS-1,000), 800 (DDGS-800), and 600 (DDGS-600) mg of dLys/hen/day were fed to evaluate the reproductive performance of BB hens from 24 to 42 wk of age. Feeding diets composed of commercially available ingredients with dLys intake levels below 1,000 mg/hen/day did not impact BB reproductive performance. Reduced BW, carcass and breast weight, and higher (P<0.05) back half weight at 42 days of age was observed from broilers that came from 26 wk old BB hens fed the DDGS-600 diet. Reducing dLys intake in later BB hen ages did not impact progeny performance or carcass characteristics. This suggests that Lys may be in dietary surplus concentrations for commercial breeders under current practical conditions.

No description available.

No description available.

This investigation was done with the objective to determine the microbiological load of the main meat products such as: beef, chicken meat, sausage, and viena sausage which are sold in the Riobamba city markets. This investigation was carried out in the Microbiological Laboratory Livestock Science faculty of the Polytechnical Superior school. Specific chemical products were used to determine mesofilas (37 degrees C), xicrofilas (5 degrees C), and termofilas bacteria which did not develop at 45 degrees C, however exicrofilas and mesofilas bacteria were found in every market and meat product in this study. The meat product hygiene is the same in all market conditions. There is no change in the handle or conservation of these products, especially with the handmade products such as sausage and long sausage. My personal point of view is that they are more dangerous for our health because they are not cooked before eaten and because of the way they are conserved. On the contrary, when the meat was cooked, termofilas were not found, since at 50°C temperature, the bacteria begins to be destroyed by the warmth, which give us some confidence to eat cooked food. However, the problem continues because the toxins that the bacteria release are more dangerous, therefore, we must investigate the toxin matter released by the bacteria in the meat products. When meat is eaten, such as hamburgers or roasted meat, there is a risk of acquiring some diseases. The expenses of an investigation of this kind are too high to perform a complete biochemical test which would provide better results that can be relied on. This thesis is patterned to make a project aimed at improvement of the hygiene and quality of these products that are used on a daily basis. In all, the situation in Ecuador is the same as in this city, it is extremely urgent to stress the importance of this issue. The consumption of meat of bad quality is not a good source of nutrition for our people.

Traditional meat production has major sustainability and ethical concerns. Cultivated meat helps to address these concerns by reducing the need for mass animal farming. Muscle progenitor cells (MPCs) harvested from skeletal muscle are a promising cell source for cultivated meat. While various protocols have been developed for MPC isolation, which protocol is best suited for the cultivated meat industry requires further investigation. Therefore, the purpose of this thesis was to optimize the MPC isolation technique to produce a pure myogenic cell population and provide the cultivated meat industry with standardized procedures for production. For these proof-of-concept experiments, skeletal muscles harvested from the hindlimb muscles of mice were used. Cells were isolated from the harvested muscle then subjected to one of three protocols for MPC enrichment: pre-plating, ice-cold treatment (ICT), or fluorescence activated cell sorting (FACS). The pre-plating and ICT protocols resulted in impure cell populations with few MPCs after one week in culture. Therefore, FACS using two cell-surface markers, NCAM and CD34, was employed as a more specific method for MPC sorting. CD34+NCAM1- cells grew quickly, however, unwanted cell types remained following FACS. In contrast, CD34+NCAM1+ cells had a consistent small, rounded shape and slow proliferation rate. These cells remained viable in culture for several months and had high Pax7 expression, indicating they were a pure population of myogenic cells. CD34+NCAM1+ cells maintained their capacity to differentiate after culturing for an extended period, demonstrating their potential use for cultivated meat production. The results of this study provide a better understanding of the differences between previously published MPC isolation techniques. Future studies will investigate the potential for CD34+NCAM1+ cells to be grown on a larger scale. These experiments provide insight into MPC populations that may exist in livestock species and will help to streamline the early stages of cultivated meat production. / Thesis / Master of Science (MSc) / Traditional meat production is associated with numerous challenges including animal welfare concerns, human health concerns, and harmful environmental consequences. The global population is predicted to reach 9.7 billion by 2050, emphasizing the importance of alternative food sources to meet the increased food demand. Cultivated meat is a promising new protein source, with the intended purpose of providing a sustainable food source with reduced ethical concerns compared to conventional meat. While there are several challenges to overcome throughout the production process, a major consideration in the early stages of cultivated meat production is cell sourcing. Muscle cells harvested from a tissue biopsy are one proposed starting cell source which has the potential to make up most of the tissue in cultivated meat products. This thesis aimed to improve upon previously published protocols used for muscle cell isolation and provide an optimized cell population for use in cultivated meat production. The cell sorting protocol described in this thesis provides a highly efficient technique for muscle cell purification and long-term growth. The resulting cell population has many characteristics that are pertinent to cultivated meat and may advance the early stages of production.