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Thesis (M. S.)--Mechanical Engineering, Georgia Institute of Technology, 2009. / Committee Chair: Kok-Meng Lee; Committee Member: Bruce Webster; Committee Member: Shreyes Melkote.

Thesis (M.S. in food science)--Washington State University, May 2009. / Title from PDF title page (viewed on May 27, 2009). "School of Food Science." Includes bibliographical references.

Thesis (M.S.)--University of Tennessee, Knoxville, 2008. / Title from title page screen (viewed on Sept. 15, 2009). Thesis advisor: Atul Sheth. Vita. Includes bibliographical references.

Um dos maiores problemas enfrentados pela indústria processadora é a questão da carne PSE (pale, soft, exudative), que são resultado das condições ante mortem mal conduzidos e estressantes a que são submetidos os animais, provocando um rigor mortis acelerado que afeta as propriedades funcionais. Este trabalho foi dividido em dois experimentos. O primeiro objetivo (experimento 1) foi investigar a relação entre carne PSE de frango e perda de água em carcaças congeladas de supermercados da cidade de Londrina/PR. E o segundo objetivo (experimento 2) foi avaliar o estabelecimento da glicólise em peitos de frango de uma linha de processamento no estado do Paraná, monitorando a formação das carnes PSE durante a instalação do rigor mortis. O experimento 1 foi realizado com 6 carcaças de frango congeladas de 5 marcas adquiridas de supermercados locais (n=30) e foram analisadas em relação ao pH, capacidade de retenção de água (CRA) e Drip test. O experimento 2 foi conduzido em um abatedouro comercial, linhagem Cobb, gênero misto com idade de 47 dias (n=300). pH, temperatura e cor (L*) foram determinados em amostras de peito de carne de frango após 0,17h, 3,5h, 6,5h e 24,0h post mortem, mantidas sob temperaturas de 36,63°C, 5,82°C, 5,81°C e 3,91°C, respectivamente. Os resultados do experimento 1 revelou que das cinco marcas, três apresentaram valores acima de 6,0% de perda de água por descongelamento, sendo que o resultado mais elevado foi obtido para uma amostra que apresentou valores de pH e CRA característicos de carne PSE. Assim, pode-se concluir que o fenômeno PSE promove a liberação de mais água durante o descongelamento levando a uma interpretação errônea da legislação brasileira em relação à liberação de água de carcaças durante o descongelamento. Já para o experimento 2 os resultados mostraram a formação de 0,33%, 0,67%, 9,25% e 24,72% de carnes PSE, indicando que de acordo com os períodos analisados, somente após 24h post mortem é possível determinar a incidência do fenômeno PSE em carnes de peito de frango sob condições comerciais. / An important issue faced by poultry industry is the processing of meat known as PSE (pale, soft, exudative), which are a result of ante mortem conditions misguided and stressful to the animals that are submitted, causing an accelerated rigor mortis affects the functional properties. This study was divided into two experiments. The first objective (Experiment 1) was to investigate the relationship between PSE meat chicken and water loss in frozen carcasses supermarkets in Londrina/PR. And the second objective (experiment 2) was to evaluate the establishment of glycolysis in chicken breasts in a processing line in the state of Paraná, monitoring the formation of PSE meat during rigor mortis. Experiment 1 was carried out with 6 frozen chicken carcasses of 5 brands acquired local supermarket (n = 30) and were analyzed for pH, water holding capacity (WHC) and Drip test. Experiment 2 was conducted in a commercial slaughterhouse, Cobb lineage, mixed gender aged 47 days (n = 300). pH, temperature and color (L *) was determined in samples of chicken breast meat after 0,17h, 3,5h, 6,5h and 24.0h post mortem stored at temperatures of 36,63°C, 5,82°C, 5,81°C to 3,91°C, respectively. The results of experiment 1 showed that the five brands, three had values above 6.0% of water loss by thawing, and the highest value was obtained for a sample that showed pH and CRA characteristic of PSE meat. Thus, it can be concluded that the PES phenomenon promotes the release of water during the thawing more leading to an erroneous interpretation of Brazilian laws related to the release of water from carcasses during thawing. As for Experiment 2 results showed the formation of 0,33%, 0,67%, 9,25% and 24,72% for PSE, indicating that according to the periods analyzed, only after 24h post mortem is possible determine the incidence of the phenomenon in PSE meat chicken breast under commercial conditions.

Um dos maiores problemas enfrentados pela indústria processadora é a questão da carne PSE (pale, soft, exudative), que são resultado das condições ante mortem mal conduzidos e estressantes a que são submetidos os animais, provocando um rigor mortis acelerado que afeta as propriedades funcionais. Este trabalho foi dividido em dois experimentos. O primeiro objetivo (experimento 1) foi investigar a relação entre carne PSE de frango e perda de água em carcaças congeladas de supermercados da cidade de Londrina/PR. E o segundo objetivo (experimento 2) foi avaliar o estabelecimento da glicólise em peitos de frango de uma linha de processamento no estado do Paraná, monitorando a formação das carnes PSE durante a instalação do rigor mortis. O experimento 1 foi realizado com 6 carcaças de frango congeladas de 5 marcas adquiridas de supermercados locais (n=30) e foram analisadas em relação ao pH, capacidade de retenção de água (CRA) e Drip test. O experimento 2 foi conduzido em um abatedouro comercial, linhagem Cobb, gênero misto com idade de 47 dias (n=300). pH, temperatura e cor (L*) foram determinados em amostras de peito de carne de frango após 0,17h, 3,5h, 6,5h e 24,0h post mortem, mantidas sob temperaturas de 36,63°C, 5,82°C, 5,81°C e 3,91°C, respectivamente. Os resultados do experimento 1 revelou que das cinco marcas, três apresentaram valores acima de 6,0% de perda de água por descongelamento, sendo que o resultado mais elevado foi obtido para uma amostra que apresentou valores de pH e CRA característicos de carne PSE. Assim, pode-se concluir que o fenômeno PSE promove a liberação de mais água durante o descongelamento levando a uma interpretação errônea da legislação brasileira em relação à liberação de água de carcaças durante o descongelamento. Já para o experimento 2 os resultados mostraram a formação de 0,33%, 0,67%, 9,25% e 24,72% de carnes PSE, indicando que de acordo com os períodos analisados, somente após 24h post mortem é possível determinar a incidência do fenômeno PSE em carnes de peito de frango sob condições comerciais. / An important issue faced by poultry industry is the processing of meat known as PSE (pale, soft, exudative), which are a result of ante mortem conditions misguided and stressful to the animals that are submitted, causing an accelerated rigor mortis affects the functional properties. This study was divided into two experiments. The first objective (Experiment 1) was to investigate the relationship between PSE meat chicken and water loss in frozen carcasses supermarkets in Londrina/PR. And the second objective (experiment 2) was to evaluate the establishment of glycolysis in chicken breasts in a processing line in the state of Paraná, monitoring the formation of PSE meat during rigor mortis. Experiment 1 was carried out with 6 frozen chicken carcasses of 5 brands acquired local supermarket (n = 30) and were analyzed for pH, water holding capacity (WHC) and Drip test. Experiment 2 was conducted in a commercial slaughterhouse, Cobb lineage, mixed gender aged 47 days (n = 300). pH, temperature and color (L *) was determined in samples of chicken breast meat after 0,17h, 3,5h, 6,5h and 24.0h post mortem stored at temperatures of 36,63°C, 5,82°C, 5,81°C to 3,91°C, respectively. The results of experiment 1 showed that the five brands, three had values above 6.0% of water loss by thawing, and the highest value was obtained for a sample that showed pH and CRA characteristic of PSE meat. Thus, it can be concluded that the PES phenomenon promotes the release of water during the thawing more leading to an erroneous interpretation of Brazilian laws related to the release of water from carcasses during thawing. As for Experiment 2 results showed the formation of 0,33%, 0,67%, 9,25% and 24,72% for PSE, indicating that according to the periods analyzed, only after 24h post mortem is possible determine the incidence of the phenomenon in PSE meat chicken breast under commercial conditions.

Motivation: The investigation of agricultural respiratory hazards has lagged behind the investigation of hazards in mining and other heavy industries. Relatively few epidemiological data are available addressing pulmonary infections in the context of the agricultural work environment, especially for the South African population. Poultry house dust was generally considered nuisance or inert, meaning it has little adverse effect on human lungs. New research shows that because poultry house dust is largely organic and contain bacteria and other bioactive substances, it cannot be considered inert. Several published research manuscripts document that the legal and recommended exposure limits for the toxic substances found in the agricultural environment are to high for concentrated animal feeding operations (CAFO's). In CAFO's there is a mixture of biologically active agents that can work synergistic to produce respiratory and systemic effects at much lower levels. Most of the current legal exposure limits used in South Africa are adopted from international limits and guidelines. Because of the influence of geography, climate and degree of industrialisation on the agricultural air quality, the relevance of the foreign exposure limits is questionable. Aim: To determine if there is a correlation between occupational exposure to poultry farm dust and the lung function of poultry farm workers in the Potchefstroom district, South Africa. Also to determine if the current legal exposure limits used for ammonia and particulate matter (PM) in South Africa, offer adequate worker protection for poultry farm workers exposed to biologically active dust. Methodology: This was an observational, cross-sectional pilot study. A target population of fifty contract workers concerned with the removal and disposal of poultry manure were identified in the Potchefstroom district and a random sample of nineteen was drawn for participation in this study. Exposure to total and respirable dust were determined by means of personal sampling for the full duration of the time averaging period (8-hour TWA). Area monitoring for ammonia and bio-aerosols were done in poultry houses in three specific demarcated areas around Potchefstroom, and weather conditions were taken into account. Lung function tests (spirometry) were conducted before and after each work shift. Interviewer administered questionnaires were used to assess occupational and exposure histories and to detect symptoms of organic dust exposure. Results and conclusions: The mean total- and respirable dust concentrations complied with the legal limits of OSHA, NlOSH and the Regulations for hazardous chemical substances of 1995. However, fifty five percent of the measured total dust concentrations and all of the respirable dust measurements exceeded Donham's recommended values for human health. The spirometric values of the subjects were normal; there was no statistical difference between the mean baseline FEV1/FVC and the mean predicted FEV1/FVC. Results also show no statistically significant cross shift changes in any of the measured variables and there is no significant correlation of the measured dust concentrations to any of the spirometric measurements. It can be concluded that occupational exposure to ammonia, particulate matter and micro-organisms on poultry farms in the Potchefsroom district, South Africa, do not have any adverse effects on the workers' lung function and the workers are adequately protected in the short term, by the legal limits that are currently used in South Africa. / Thesis (M.Sc. (Occupational Hygiene))--North-West University, Potchefstroom Campus, 2006.

O uso de antimicrobianos de forma terapêutica, preventiva e promotora de crescimento trouxe inúmeras vantagens para a avicultura mundial, entretanto a utilização excessiva dos antimicrobianos e de maneira indevida tem estimulado um aumento no número de micro-organismos resistentes. Entre eles, destaca-se o Campylobacter jejuni, bactéria frequentemente associada a enterites em humanos, sendo o frango a principal reservatório e fonte de transmissão deste patógeno para o homem. A transmissão de bactérias resistentes entre animais e seres humanos pode resultar em infecções multirresistentes e insucesso no tratamento terapêutico, sendo a exposição continua destes micro-organismos a esses medicamentos o fator mais importante na origem da resistência. Diante desse cenário, objetivou-se nesse trabalho investigar e caracterizar, através de métodos fenotípico e genotípico, a susceptibilidade antimicrobiana de 54 isolados de C. jejuni coletados em diferentes etapas do processamento da carne de frango de matadouro-frigoríficos da região do Rio Grande do Sul. Para a determinação do MIC, os isolados foram testados frente aos seguintes antimicrobianos: ácido nalidíxico, ciprofloxacina, cloranfenicol, eritromicina, gentamicina e tetraciclina. Dos 54 isolados de C. jejuni, 94,4% foram resistentes a ciprofloxacina, 83,3% ao ácido nalidíxico, 51,8% a tetraciclina e 48% a eritromicina. Todos os isolados foram sensíveis a gentamicina e ao cloranfenicol. Doze isolados foram resistentes a três classes diferentes de antibióticos, sendo assim considerados multi-resistentes. Para verificar a presença da mutação gênica da Região Determinante de Resistência à Quinolona (RDRQ) no gene gyrA, foi realizado sequenciamento gênico de 31 isolados considerados resistentes por métodos fenotípicos. Todos os isolados possuíam a mutação Tre-86-Ile na RDRQ do gene gyrA, que confere resistência às fluoroquinolonas, confirmando a predominância dessa mutação em Campylobacter spp. resistentes a esses antimicrobianos. A ocorrência do gene de resistência à tetraciclina foi verificada por PCR. Dos 28 isolados considerados resistentes por métodos fenotípicos, 42,8% possuíam o gene tet(O), que confere resistência as tetraciclinas. Os resultados mostram um alto nível de resistência antimicrobiana em C. jejuni evidenciando a necessidade da implementação de políticas de uso prudente de antimicrobianos na medicina veterinária. / The use of antimicrobials in a therapeutic, preventive and growth promoting way has brought numerous advantages to the world poultry industry; however, the excessive and undue use of antimicrobials has stimulated an increase in the number of resistant microorganisms. Among them, we highlight Campylobacter jejuni, a bacterium frequently associated with enteritis in humans, with chicken being the main reservoir and source of transmission of this pathogen to man. The transmission of resistant bacteria between animals and humans can result in multi resistant infections and failure in therapeutic treatment, and the continued exposure of these microorganisms to these drugs is the most important factor in the source of resistance. Therefore, the aim of this study was to investigate and characterize, through phenotypic and genotypic methods, the antimicrobial susceptibility of 54 C. jejuni isolates collected at different stages of the processing of chicken meat from slaughterhouse in Rio Grande do Sul. For MIC determination, strains were tested against the following antimicrobials: nalidixic acid, ciprofloxacin, chloramphenicol, erythromycin, gentamicin and tetracycline. Of the 54 isolates of C. jejuni, 94.4% were resistant to ciprofloxacin, 83.3% to nalidixic acid, 51.8% to tetracycline and 48% to erythromycin. All isolates were sensitive to gentamicin and chloramphenicol. Twelve strains were resistant to three different classes of antibiotics, thus being considered multi resistant. To verify the presence of the gene mutation of the Quinolone Resistance Determinant Region (QRDR) in the gene gyrA, gene sequencing of 31 strains considered resistant by phenotypic methods was performed. All strains had the Tre-86-Ile mutation in the QRDR of the gyrA gene, which confers resistance to fluoroquinolones, confirming the predominance of this mutation in Campylobacter spp. resistant to these antimicrobials. The occurrence of tetracycline resistance gene was verified by PCR. Of the 28 strains considered resistant by phenotypic methods, 42.8% had the tet(O) gene. The results show a high level of antimicrobial resistance in C. jejuni that evidences the need for implementation of policies in the prudent use of antimicrobials in veterinary medicine.

Thesis (M.S.)--University of Missouri-Columbia, 2003. / Typescript. Includes bibliographical references (leaves 59-78). Also available on the Internet.

Thesis (M.S.)--University of Missouri-Columbia, 2003. / Typescript. Includes bibliographical references (leaves 59-78). Also available on the Internet.