A produção de hidrolisados protéicos visam três propósitos distintos: modificar as propriedades funcionais das proteínas; preparação de pequenos peptídeos ou aminoácidos para uso em dietéticos ou com finalidades especiais e, ainda, como agentes flavorizantes. Os objetivos da pesquisa consistiram em estabelecer as condições de processamento para obtenção de hidrolisados protéicos de carne bovina: estudo da ação enzimática da papaína, da tripsina e da protease microbiana, isoladas e em mistura; determinação do material solubilizado; do grau de hidrólise nas condições pré-estabelecidas e, de algumas propriedades funcionais como viscosidade e capacidade de emulsificação e, ainda, identificação e caracterização das substâncias resultantes da hidrólise. A finalidade do estudo é a elaboração de um preparado formulado para utilização em alimentação enteral. A porção da carne conhecida no mercado pelo nome de \"patinho\" foi submetida a tratamento prévio para retirada de gordura visível e aponevroses e, moída. Utilizou-se a papaína, a tripsina e a protease microbiana, isoladas e em mistura (papaína : tripsina : protease microbiana, 2: 1: 2), previamente submetidas a determinação de atividade. Preparou-se uma suspensão a 10% de proteína e a valor de pH = 7,0, aqueceu-se a 50-60 °C e após a estabilização da temperatura, acrescentou-se as enzimas na proporção 1:100 de proteína. O tratamento com a mistura de enzimas promove enriquecimento do solúvel em aminoácidos essenciais. Com a papaína ocorre o inverso. O teor de aminoácidos livres existentes na carne é baixo. Em apenas 30 minutos de tratamento enzimático na média a concentração eleva-se em 5,7 vezes. Durante a hidrólise ocorre um aumento na concentração de aminoácidos livres. O aminoácido liberado em maior teor em todos tratamentos foi a arginina. O triptofano foi detectado entre os livres e os teores de fenilalanina sempre estiveram abaixo do valor proposto pela FAO. As análises eletroforéticas revelaram a progressão da hidrólise mostrando as diferentes manchas de pesos moleculares cada vez menores. O hidrolisado é um produto de alto teor de oligopeptídeos solúveis e de aminoácidos livres, isento de contaminação microbiana. Durante o transcorrer do processo hidrolítico há uma variação constante nas características do solúvel e na sua composição aminoacídica. Procedeu-se à hidrólise sob agitação durante 3 horas. Após inativação térmica e filtração determinou-se a concentração de sólidos solúveis; a avaliação do peso molecular dos peptídeos solúveis; o fracionamento por cromatografia em camada delgada e, a análise quantitativa dos aminoácidos. Ainda foram feitas medidas de viscosidade e caracterização do fluido. O produto hidrolisado seco, acondicionado em sacos plásticos, foi analisado com relação a composição química, capacidade de emulsificação de sua proteína e perfil de aminoácidos. A eficiência do ataque das enzimas sobre as proteínas da carne bovina deu-se na seguinte ordem: mistura de enzimas, seguida da papaína e da tripsina e finalmente da protease microbiana segundo os parâmetros solubilidade e grau de hidrólise. Passados 120 minutos de hidrólise nas condições de trabalho os valores de graus Brix, sólidos solúveis e grau de hidrólise mantiveram-se inalterados. Na faixa de velocidades angulares ensaiadas o hidrolisado protéico comportou-se como um fluido não-Newtoniano, pseudoplástico. A viscosidade do hidrolisado é de 1,7 a 36,0 poise a 30 °C e 2,4 a 52,7 poise a 60 °C. Os valores máximos para a viscosidade são alcançados aos 90 minutos de hidrólise. Conforme cresce a concentração de proteína solúvel, aumenta a capacidade de emulsificação de óleo de soja em agua, acarretando uma diminuição do diâmetro dos glóbulos de gordura. / The protein hydrolyzates production has three different aims: to modify the funcional properties of the proteins; the preparation of small peptides or amino acids for its use in dietetic foods or with special purposes and, also as flavoring agents. The objectives of the research consist in establishing the processing conditions in order to obtain the meat protein hydrolyzates: the study of the enzymatic action of papain, trypsin and of microbial protease, separated or in a blend; determination of the solubilized material; the degree of hydrolysis in previously established conditions, and of some functional properties such as viscosity and emulsifying capacity and, finally the identification and characterization of the resulting substances from the hydrolysis. The purpose of the study is the development of a product to be used in enteral nutrition. The cut of meat locally called patinho\" was subject to previous handling in order to eliminate visible fat and aponeurosis, and ground. The papain, the trypsin and the microbial protease were used, separated or in a blend, previously subject to the determination of its activity. A 10 % protein solution was prepared with pH = 7.0, then heated at 50 - 60 °C and when the temperature was leveled, the enzymes were added to a proportion of 1:100 of protein. Then we proceeded to the hydrolysis under agitation for 3 hours. After thermic inactivation and filtration, the soluble solids concentration was determined, the molecular weight of the soluble peptides was estimated, then fractioning through thin layer chromatography and the amino acids quantity analysis. Viscosity measurement and fluid characterization were also established. The dry hydrolyzate product was stored in plastic bags and was analyzed according to chemical composition and emulsifying capacity of its protein. The effect of the enzyme action on the bovine meat protein was observed in sequence: blending of enzymes, followed by papain and trypsin and finally of the microbial protease according to solubility and degree of hydrolysis. After 120 minutes of hydrolysis under experimental conditions, the Brix degrees, soluble solids and degree of hydrolysis remained unchanged. In the angular velocity range tested the protein hydrolyzate presented a non-Newtonian, pseudoplastic behavior. The viscosity of the hydrolyzate is 1,7 - 36,0 poise at 30 °C and 2,4 - 52,7 poise at 60 °C. The maximum values of viscosity were reached at 90 minutes of hydrolysis. The increase of soluble protein concentration, increases the emulsifying capacity of soybean oil in water, bringing an a lowering of fat globules diameter. The treatment with the enzyme blend promotes an enrichment of the soluble in essential amino acids. The opposite occurs with papain. The ammount of free amino acids exhisting in meat is Low. After only 30 minutes of enzymatic treatment the ammount increases 5.7 times on average. During the hydrolysis the concentration of free amino acids grows. The most commonly found amino acids in all treatments was arginine. The tryptophan was found among the free and the phenylalanin ammounts were always bellow the FAOs proposed parameters. The electrophoretic analysis revealed the progress of hydrolysis, showing the different bands of molecular weights smaller every time. The hydrolyzate is a product of high soluble oligopeptides and free amino acids, free of microbiological contamination. During the hydrolytic process, there is a constant variation in characteristics of the soluble and its amino acidic composition.

A carne de frango, em razão da elevada concentração de ácidos graxos insaturados, é altamente suscetível ao processo de oxidação lipídica, que afeta sabor, aroma, cor e textura dos alimentos, limitando sua estabilidade e vida-útil. Devido à possível toxicidade dos antioxidantes sintéticos e à demanda atual por produtos mais saudáveis, o uso de antioxidantes naturais, como o extrato de semente e casca de uva, representa uma alternativa na prevenção da oxidação lipídica em carne de frango, além de permitir aproveitamento do resíduo do processamento do vinho e suco de uva. Assim, o objetivo deste trabalho foi avaliar extratos de bagaço de uva (sementes e cascas) das variedades Isabel e Niágara (Vitis labrusca L.) quanto à atividade antioxidante em carne de frango processada crua e cozida. Foram adicionados à carne de frango 4 tipos de antioxidantes: butilhidroxitolueno; mistura comercial de eritorbato de sódio, ácido cítrico e açúcar; extrato de semente e casca de uva Isabel; extrato de semente e casca de uva Niágara; além do tratamento controle, sem antioxidante. A carne de frango foi processada no formato de mini-hambúrgueres, embalada a vácuo e armazenada sob congelamento (-18°C), durante 9 meses. As amostras foram caracterizadas através da determinação da composição centesimal. A cada três meses, foram realizadas análises de pH, cor instrumental, avaliação microbiológica, oxidação lipídica (valor das substâncias reativas ao ácido tiobarbitúrico TBARS) e análise sensorial. Não foi verificada alteração significativa (p>0,05) na composição centesimal e no valor de pH de amostras cruas e cozidas, em nenhum dos tratamentos analisados. Ambos os extratos de bagaço de uva mostraram efeito na inibição da oxidação lipídica da carne de frango crua e cozida, apresentando resultados comparáveis aos antioxidantes sintéticos utilizados. Houve interferência dos extratos de bagaço de uva na coloração da carne de frango cozida. Na análise de cor objetiva, os tratamentos com extrato de semente e casca de uvas Isabel e Niágara apresentaram-se mais escuros, menos avermelhados e com menor intensidade de cor amarela e, na análise subjetiva, as notas destes tratamentos, para o atributo alteração de cor, foram significativamente maiores (p<0,05) que as dos demais tratamentos. A coloração da carne de frango crua não foi afetada pela adição dos extratos. Através da análise sensorial, o extrato de bagaço de uva Isabel causou menor alteração no sabor e odor da carne de frango, apresentando resultados semelhantes aos antioxidantes sintéticos. Os resultados da análise microbiológica indicaram que as amostras de todos os tratamentos apresentaram-se dentro dos padrões estabelecidos pela legislação brasileira. A utilização de bagaço da indústria vinícola (semente e casca) como antioxidante natural, combinado com o uso da embalagem a vácuo e armazenamento congelado, pode ser considerada um método eficiente para retardar a oxidação lipídica de carne de frango processada, tanto crua, como cozida. Entretanto mais estudos devem ser conduzidos a fim de aprimorar a compatibilidade dos extratos ao produto, buscando minimizar suas interferências nas características sensoriais e organolépticas. / Chicken meat, due to the high concentration of unsaturated fatty acids, is highly susceptible to lipid oxidation, which affects taste, aroma, colour and texture of foods, limiting its stability and shelf-life. Due to the possible toxicity of synthetic antioxidants and the current demand for healthier products, the use of natural antioxidants, such as grape seed and peel extract, is an alternative in the prevention of lipid oxidation in chicken meat, and allows the use of residues from wine and grape juice processing. Thus, the objective of this study was to evaluate grape pomace extracts (seeds and peels) of Isabel and Niagara varieties (Vitis labrusca L.) on the antioxidant activity in raw and cooked processed chicken meat. Four types of antioxidants were added to chicken meat: butylhydroxytoluene; commercial mixture of sodium erythorbate, citric acid and sugar; Isabel grape seed and peel extract; Niagara grape seed and peel extract; and the control, without antioxidant. The chicken meat was processed in the form of mini-burgers, vacuum packaged and stored under freezing (-18°C) for 9 months. The samples were characterized by determining the proximate composition. Every three months, the following analyses were carried out: pH, instrumental color, microbiological evaluation, lipid oxidation (value of thiobarbituric acid reactive substances - TBARS) and sensory analysis. No significant changes (p>0.05) in proximate composition and pH values were observed for raw and cooked samples, in none of the treatments. Both grape pomace extracts showed effect on inhibiting lipid oxidation in raw and cooked chicken meat, with results comparable to synthetic antioxidants used. There was interference from grape pomace extracts in the color of cooked chicken meat. In the objective color analysis, Isabel and Niagara grape seed and peel extract treatments were darker, less red and with less intense yellow color, and in the subjective analysis, the scores for these treatments, for attribute color alteration, were significantly higher (p<0.05) than the other treatments. The color of raw chicken meat was not affected by the addition of extracts. Through sensory evaluation, the Isabel grape pomace extract caused less change in taste and odour of chicken meat, with results similar to synthetic antioxidants. The results of microbiological analysis indicated that samples from all treatments were within the standards established by Brazilian legislation. The use of pomace from the wine industry (seeds and peels) as natural antioxidant, combined with the use of vacuum packaging and frozen storage, can be considered an effective method to retard lipid oxidation in processed chicken meat, both raw and cooked. However, further studies should be conducted in order to improve the compatibility of the extracts to the product, aiming to minimize its interference in the sensorial and organoleptic characteristics.

Orientador: Pedro Eduardo de Felício / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-24T02:09:15Z (GMT). No. of bitstreams: 1 Gomig_Thaisa_M.pdf: 2043522 bytes, checksum: 59337f38bf8b3ecc8e70919ff91b050d (MD5) Previous issue date: 2013 / Resumo: A raça Bonsmara foi desenvolvida na África do Sul por meio de cruzamentos das raças Afrikaner, Shortorn e Hereford e seleção genética gerando animais adaptados ao clima tropical e com potencial de produção de carne desejável. Os objetivos deste estudo foram avaliar características de carcaça e atributos da qualidade da carne de novilhas Bonsmara puras terminadas em confinamento (cana de açúcar e concentrado) (grupo 1) ou terminadas em pastejo (B. brizantha) com suplementação de alta energia (grupo 2); e de novilhas cruzadas em diferentes proporções com Bos indicus (grupo 3: 87,5% Bonsmara; grupo 4: 75% Bonsmara; e grupo 5: 50% Bonsmara) terminadas com a mesma dieta das novilhas do grupo 2. As comparações das 61 novilhas foram feitas a partir do período de 120 dias de terminação. Foram avaliados: peso vivo (PV); conformação e acabamento de carcaça; maturidade fisiológica e cronologia dentária; peso de carcaça quente (PCQ), rendimento de carcaça, área de olho de lombo (AOL), espessura de gordura, queda de pH do M. longissimus dorsi durante o resfriamento, maciez objetiva (WBSF), maciez sensorial, comprimento de sarcômero, grau de mármore visual, teor de umidade e lipídios totais e alterações de cor ao longo de 96 horas de exposição ao oxigênio. Houve efeito da alimentação sobre o PV (p < 0,05). Animais e carcaças do grupo 1 foram mais pesados (PV = 557 kg ao final do experimento; PCQ = 291 kg) do que novilhas do grupo 2 (PV = 463 kg; PCQ = 246 kg). O teor de lipídios totais e grau de mármore foram maiores (p < 0,05) na carne de novilhas do grupo 1 (7,4% e 431 respectivamente) do que no grupo 2 (4,4% e 305 respectivamente). O grupo 2 produziu carne com maior teor de lipídios (p < 0,05) do que os grupos de novilhas cruzadas (grupo 3 = 3,8%; grupo 4 = 3,7%; e grupo 5 = 3,12%). Novilhas do grupo 2 também tiveram maior média de AOL (73,94 cm2) (p < 0,05) do que os demais grupos. Comparando os grupos segundo os novos padrões de WBSF do USDA (< 3,9 kg; < 4,4 kg; e > 4,4 kg), foram verificadas diferentes distribuições de frequências entre as classes de maciez. A carne de novilhas do grupo 1 (70% das amostras) ou do grupo 2 (75% das amostras) foram classificadas como "muito macias" (WBSF < 3,9 kg). À medida que aumentou a proporção de genes Bos indicus nos grupos de novilhas observaram-se maiores frequências de amostras de carne dos grupos 3, 4 e 5 classificadas como < 4,4 kg ("macias") ou como > 4,4 kg. Nas curvas de alterações de cor verificaram-se maiores inclinações tanto no aumento de valores de L*, como na diminuição de valores de a* e b* do grupo 1 ao longo do tempo de exposição ao oxigênio, sugerindo que a alimentação influenciou na velocidade de oxigenação da carne. A raça Bonsmara representa uma alternativa genética para regiões tropicais que, aliada a estratégias de nutrição, poderá produzir carne bovina macia e com um desejável grau de mármore / Abstract: The Bonsmara breed evolved in South Africa by crossbreeding of Afrikaner, Shortorn e Hereford, and genetic selection generating animals adapted to the tropical climate with potential for production of desirable meat. The aims of this study was to evaluate carcass characteristics and meat quality attributes of Bonsmara purebred heifers in feedlot (sugar cane and concentrate) (group 1) or finished on pasture (B. brizantha) with high energy supplementation (group 2), and in crossbred heifers with different proportions of Bos indicus (group 3: 87,5% Bonsmara; group 4: 75% Bonsmara; and group 5: 50% Bonsmara ) finished as the purebreds of group 2. Comparisons of the 61 heifers were made at the end of the 120-day period of feeding . There were evaluated: body weight (BW); carcass conformation and fatness; bone maturity and dental chronology, hot carcass weight (HCW), dressing percentage, ribeye area (REA), fat thickness, pH fall during cooling, objective tenderness (WBSF), sensory tenderness, sarcomere length, visual marbling, moisture content, total lipids and color changes over 96 hours of exposure to oxygen. There was significant effect on BW (p < 0,05). Animals and carcasses from group 1 were heavier (BW = 557 kg at the end of the experiment; HCW = 291 kg) than heifers in group 2 (BW = 463 kg; HCW = 246 kg). The total lipid content and marbling were higher (p < 0,05) in group 1 (7,4% and 431 respectively) than in group 2 ( 4,4% and 305 respectively). Group 2 produced meat with higher lipid content than the groups of crossbred heifers (group 3 = 3,8%, group 4 = 3,7%, and group 5 = 3,1%). Heifers in group 2 also had higher REA (73,94 cm2) (p < 0,05) than crossbred heifers. There were observed different frequency distributions among the classes of tenderness according to the new WBSF ranges in the new USDA standards (< 3,9 kg, < 4,4 kg and > 4,4 kg). The heifers in Group 1 (70% of the samples) and group 2 (75% of the samples) were classified as very tender (WBSF < 3,9 kg). As the proportion of Bos indicus genes in the composition of the heifers increases there were observed higher frequencies of meat samples from groups 3, 4 and 5 classified as < 4,4 kg (tender) or > 4,4 kg . In the curves of color changes observed much steeper slopes in increasing values of L*, as in lower values of a* and b* in group 1 over the time of exposure to oxygen, suggesting that the feeding effect had on the rate of oxygenation of the meat. The Bonsmara represents a genetic alternative to tropical regions, coupled with nutrition strategies to produce tender beef and desirable beef marbling scores / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

Orientador: Helena Teixeira Godoy / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T19:59:16Z (GMT). No. of bitstreams: 1 Lage_MoacirEvandro_D.pdf: 7285871 bytes, checksum: a1e480213acdfeb0e7b31420c8906a65 (MD5) Previous issue date: 2004 / Resumo: O presente estudo teve como objetivos comparar a oxidação da mioglobina, dos lipídeos e do colesterol e a perda de suco na carne maturada e processada de bovinos suplementados ou não com vitamina E, durante a exposição em balcão remgerado, além de avaliar as alterações de sabor decorrentes da oxidação após o cozimento e posterior aquecimento. Também, determinar os níveis de vitamina E, ácidos graxos, colesterol, lipídeos totais e pH das mesmas amostras. Foram confinados 24 bovinos machos castrados, da raça Nelore (Bos indicus), submetidos a um período de confinamento de 98 dias, com ração de concentrado de milho, farelo de soja, polpa cítrica, e mistura mineral, e bagaço de cana-de-açúcar in natura como fonte de volumoso. Um lote de 12 novilhos foi suplementado com 1.000 mg de acetato de alfa-tocoferoVcabeça/diae o outro foi mantido como controle. Após o abate as carcaças foram resmadas por 24 horas e desossadas. A carne correspondente aos músculos Supraspinatus (SS), Semitendinosus (ST) e Longissimus lumborum (LL) foi embalada a vácuo e maturada em câmara ma (2°C por 14 dias), congelada e mantida em câmara de estocagem (-20°C) até o momento das análises.Com a parte da ponta-de-agulha desossada (referente a 68, 78, 88 e 98costelas) produziu-se o charque. O efeito da suplementação conn ¿tocoferol sobre a oxidação da mioglobina se manifestou após o primeiro dia de exposição em "display". O valor L* teve relação com a oxidação, apresentando-se mais elevado, principalmente nos músculos LL e SS. Houve grande diferença entre os músculos SS, ST e LL quanto à estabilidade da cor, sendo que o músculo LL apresentou maior estabilidade. A suplementação foi eficiente para aumentar a concentração intramuscular do a-tocoferol, mesmo em animais com história prévia de alimentação em pastagens. A estabilidade lipídica foi melhorada significativamente na carne. O músculo SS apesar da maior concentração de a-tocoferol demonstrou menor estabilidade lipídica em relação aos músculos LL e ST. Não houve nenhuma influência da suplementação de a-tocoferol sobre o nível de 7-cetocolesterol, único óxido de colesterol detectado no charque, e sobre a composição de ácidos graxos dos músculos analisados. O conteúdo de colesterol foi menor nos músculos do lote suplementado, sendo a diferença maior nos músculos com maior nível de a-tocoferol, com diferença significativa (P<0,05) para o músculo SS. A suplementação com a.-tocoferol reduziu a perda de suco dos músculos ST e SS, com menor perda de suco nos músculos dos animais suplementados (PO,O5),perceptível pelo grupo de provadores deste estudo, ao nível de suplementação dea -tocoferol utilizado, quanto ao sabor de requentado (WOF- Warmedover flavor)da carne assada. Do 10 para o 30 dia de estocagem refrigerada (+ ou - 5°C),houve um aumento (P <0,05) de intensidade de WOF. Os atributos sensoriais tipicos desejaveis da carne assada decresceram de intensidade no decorrer de 3 dias de conservação após o cozimento, enquanto os atributos oxidativos, desagradáveis, tiveram sua intensidade aumentada / Abstract: The objective of the present study was to compare the myoglobin, lipid and cholesterol oxidation, and drip loss in the matured and processed meat from cattle supplemented or not with vitamin E, during the "display" in rerngerated counter, besides evaluating the flavor alterations due oxidation after the cooking and posterior reheating. As well, to determine the vitamin E levels, fatty acids, cholesterol, total lipids and pH of the same samples. Twenty four Nelore steers (Bos indicus), males, castrated, were feeding for 98 days, with ration composed of concentrate contained com, soybean meal, citric pulp, and mineral premix, and sugar cane trash in natum. A group of 12 steers was supplemented with 1.000 mg of alpha-tocoferol acetate/head/day and the group remainder was kept as controI. After slaughter, the carcasses were cooled by 24 hours and boned. The meat corresponding to the muscles Supraspinatus (SS), Semitendinosus (ST) e Longissimus /umborum (LL) was vacuum packed and matured in cold chamber (2°C for 14 days), fTozenand kept in stock chamber (-20°C) until the moment of analyses. The part ofthe boned flank (regarding 6th, 7th, 8th and 9th ribs) was used to produce charqui. The effect of alpha-tocoferol supplementation on myoglobin oxidation appeared after the first exhibition day in "display". The value L* had relation with the oxidation, being more elevated, mostly in the muscles LL and SS. There was great difference among muscles SS, ST and LL regarding the color stability and the muscle LL was more stable. The alpha-tocoferol supplementation was efficient to increase the intermuscular alpha-tocoferol concentration, despite animals with previous history of pasture feeding. The lipid stability was improved (P<0,05) in the meat ITom supplemented steers. The muscle SS in spite of the highest alpha-tocoferol concentration demonstrated lower lipid stability regarding the muscles LL and ST. There was not influence of alpha-tocoferol supplementation on the 7-cetocolesterol levei, single cholesterol oxide detected in the charqui, and neither on the fatty acids composition of the analyzed muscles. The cholesterol content was lower in the muscles of the supplemented group, being the higher difference in the muscles with higher tocoferol levei, with significant difference (P<0,05) for the muscle SS. The alpha-tocoferol supplementation reduced drip loss of ST and SS muscles, with lower drip loss (P<0,05) in muscles of supplemented animais. The muscle LL did not suffer this influence. In the sensory aspect, there was no perceptible benefit (P>O,O5) by the fitting rooms group of this study, for alpha-tocoferol level used, regardingthe flavor of reheated roast-beef (WOF-Warmed over flavor). From 1st to 3rd day of rerngerated stock (+ ou - 5°C), there was an increase (P<0,05) of WOF's intensity. The typical desirable sensory attributes of the roastbeef decreased of intensity during the 3 days of preservation after the cooking, while the unpleasant oxidatives attributes had your intensity increased. / Doutorado / Doutor em Ciência de Alimentos

Please read the abstract in the front section of this document / Dissertation (M Inst Agrar (Food Processing))--University of Pretoria, 2007. / Food Science / unrestricted

Thesis (M.A. Agricultural Management (Animal Production)) -- University of Limpopo, 2016 / A total of 320 male and female day old Ovambo and Potchefstroom koekoek (PK) chickens, were randomly assigned to a 2 (breed) × 2 (sex) factorial arrangement in a completely randomised design. Meat quality traits of male and female Ovambo and Potchefstroom Koekoek chickens were evaluated in this comparative study. The chickens were raised from day-old and fed on a commercial grower diet with 11.5 MJ/ME kg DM and 20% crude protein. The carcass traits of the Ovambo and Potchefstroom Koekoek (PK) were similar (P>0.05) except for breast yield. Sex affected on all carcass traits. Breed, sex, and time interactions influenced colour parameters of thigh and drumstick meat except redness (a*) and yellowness (b*) values of chicken breast meat. The pH varied significantly (P<0.05) between the breeds, sex and time period. The sensory evaluations of the chicken breeds were similar (P>0.05). However, tenderness of the breast meat as measured by shear force was higher for PK than that of Ovambo chickens. Fatty acid profiles of the chickens were not affected (P>0.05) by breed or sex. The ratios of n-6 and n-3 fatty acids were significantly lower in both breeds which are desirable in reducing the risk of many heart-related diseases. The information obtained from this study can assist efforts to promote production of indigenous chickens. The information also sheds some light in terms of consumer awareness for healthier meat choices. Keywords: Breed, Carcass traits, Meat colour, meat pH, Fatty acids

The emission of green house gases from animal agriculture has grown in recent years and is contributing to climate change and increased risk for chronic diseases. Red and processed meat can have positive health effects, such as getting enough nutrients as vitamins and protein to your diet, but can also increase the risk for cancer, cardiovascular disease and diabetes type 2. The objective of this study was to determine the meat consumption in adults and the factors that may affect this consumption. A secondary objective of this study was to find out if consumer’s are informed about the health risks regarding meat consumption. A questionnaire was sent out on Facebook where anyone could answer and later these answers where analyzed and compiled. The results show that men had a more positive attitude to meat consumption and health effects than women. Individuals who consume more meat is likely to think it effects them positively, this may be due to either ignorance or lack of information. Individuals avoiding or consuming less meat, did it in concern for the animals and to diminish the negative effects on their health and the environment. The conclusion of this study is that there are still people who think meat consumption has only positive health effects and therefore information needs to be uniformed so there can be no misunderstandings or doubts about the health effects from meat consumption.

This study presented meat consumption as an environmentally relevant behavior (ERB) and examined how the delay to an environmental loss might affect peoples’ decisions to eat meat. Participants completed a delay discounting survey where they selected what percentage of meat they would eliminate from their diet based on varying delays to rising sea levels flooding of their neighborhood. After watching a brief educational video, participants completed the survey a second time to examine whether the video had any influence on discounting rates in the post-survey. Participants also completed the 27-Item Monetary Choice Questionnaire (MCQ; Kirby & Marakovic, 1996) in order to compare individuals’ monetary discounting rates to their environmental discounting rates. Data were analyzed using calculations of area under the curve (AUC) and Mazur’s (1987) hyperbolic discounting equation. Results showed that the average percentage of meat that people chose to eliminate from their diets decreased as a function of the delay to the environmental loss, the educational video was effective in reducing environmental discounting rates, and discounting rates for monetary outcomes were positively and significantly correlated with discounting rates for environmental outcomes. Implications, limitations, and avenues for future research are discussed.

Studien undersöker människors inställning till att äta laboratorieodlat kött samt hur produktionen i laboratorium påverkar klimatet jämfört med konventionell produktion. Vi vill förstå vilka faktorer som påverkar inställningen till att konsumera laboratorieodlat kött och vad som ligger bakom den. Tre fokusgrupper genomfördes med hjälp av en guide som utformades innan genomförandet. De tre grupperna var baserade på deltagarnas kosthållning, då det skulle finnas en blandning av olika kosthållningar representerade i grupperna. Vi valde att låta både köttätare och icke-köttätare delta för att se hur synen på laboratorieodlat kött skiljde dom åt. Fokusgruppsdiskussioner transkriberades och delades upp i teman för att sedan analyseras med hjälp av en modell baserad på miljöetik, theory of planned behaviour, kognitiv dissonans och attityder. Fokusgrupperna visade att deltagarnas inställning till laboratorieodlat kött är att det är främmande, äckligt, obehagligt men spännande. Vi kom fram till att de påverkande faktorerna är generation, kön, ekonomi, kosthållning och hälsa. Det är alla faktorer som i sin tur påverkas av normer, attityder, kunskap och miljöetik. / The aim of this study is to find out people's attitude towards consuming cultured meat and how the production in the laboratory affects the climate compared to conventional production. We want to understand which factors are being behind the attitudes towards cultured meat, and how they affect the attitudes. Three focus groups were held based on a guide designed before the implementation. The three groups consisted of four persons based on diet, creating a mixture of different diets being represented in the groups. We chose to include both meat eaters and non-meat eaters to see how the attitudes towards cultured meat differed. The focus group discussions were transcribed and divided into topics, then analyzed using a model based on environmental ethics, the theory of planned behaviour, cognitive dissonance and attitudes. The focus groups showed that attitudes towards cultured meat is that it is foreign, disgusting, unpleasant but exciting. We stated that the influencing factors are generation, sex, economy, diet and health. These are all factors that are influenced by norms, attitudes, knowledge and environmental ethics.

Food security exist when every human being is able to obtain adequate food and be free from hunger. This thesis sets out to explore the moral responsibility of individuals to enhance food security in the world by their consumer choices. More specifically, this research will investigate the negative impact of the meat industry on food security in the world and whether this impact entails a moral responsibility upon individuals to reduce their meat consumption in order to enhance food security. With the capabilities approach and utilitarianism as the theoretical tools, based on the evidence and the method of argumentation, this thesis finds that consumers hold a responsibility to reduce meat consumption as it is highly detrimental to global food security, not only on a moral basis but as a matter of social justice in the world. The emphasis of reduced meat consumption should ideally be of industrially produced sources, as they have the largest impact on both food security and environmental degradation.