Surtos e casos de listeriose reportados mundialmente e associados a produtos cárneos processados prontos para consumo podem ter sido causados pela contaminação cruzada com Listeria monocytogenes ocorrida durante a etapa de fatiamento destes produtos no varejo. Considerando o impacto da contaminação cruzada para a saúde pública, este trabalho teve por objetivo estudar a transferência de L. monocytogenes durante a etapa de fatiamento de rosbife do tipo \"caseiro\", simulando, em laboratório, cenários observados em estabelecimentos comerciais em relação às práticas adotadas durante o fatiamento. Objetivou-se também avaliar o papel do nível da contaminação do produto (baixo e alto) causador da contaminação experimental do fatiador na contaminação cruzada resultante, bem como avaliar se a exposição da cepa de L. monocytogenes a um sanitizante em concentração insuficiente para a sua eliminação influencia a contaminação cruzada observada. A contaminação do fatiador foi obtida por meio do fatiamento de peças de rosbife experimentalmente contaminadas com o patógeno por imersão em uma suspensão de L. monocytogenes contendo 8 log UFC/mL (alto nível de contaminação) e 4 log UFC/mL (baixo nível de contaminação). Os experimentos foram realizados até a obtenção de 200 fatias. As enumerações de L. monocytogenes nas fatias obtidas foram feitas empregando-se um método cultura-dependente (ISO 11290-2:1998) e um método qPCR, calculando-se também as taxas de transferência. Os resultados mostraram que a contaminação dos fatiadores resultou na transferência do patógeno até pelo menos a 120&#170; fatia de uma nova peça de rosbife fatiada posteriormente. Nos experimentos realizados com L. monocytogenes exposta ao sanitizante Oasis Compac 22 Quat em concentração insuficiente para sua eliminação, foi possível enumerar o patógeno até a 200ª fatia de rosbife obtida após a contaminação experimental do fatiador, independentemente do nível de contaminação da peça de rosbife usada para a contaminação do fatiador. Equações matemáticas resultantes, que descrevem os dados experimentais obtidos, apresentaram R2>0,7 e p<0,05, mostrando bom ajuste. Esses resultados ressaltam a importância de medidas para evitar a ocorrência de contaminação cruzada durante a etapa de fatiamento de produtos cárneos prontos para o consumo, bem como da higienização adequada dos equipamentos utilizados, de forma a fornecer produtos seguros para o consumidor. / Outbreaks and cases of listeriosis reported worldwide and associated to ready-to-eat meat products may have been caused by cross contamination with Listeria monocytogenes occurred during the slicing step of these products at retail. Considering the impact of cross-contamination to public health, this study aimed to study the transfer of L. monocytogenes during the slicing step of homemade type roast-beef simulating in the laboratory scenarios seen in commercial establishments. The study also aimed to evaluate the role of product contamination level (low and high) causing the experimental contamination of the slicer in the resulting cross-contamination and to evaluate if the exposure of the L. monocytogenes strain to a sanitizer in insufficient concentration for the elimination influences the observed cross-contamination. Contamination of the slicer was obtained through the slicing of roast-beef pieces experimentally contaminated with the pathogen by immersion in a suspension of L. monocytogenes containing 8 log CFU/ml (high contamination) and 4 log CFU/mL (low contamination). The experiments were carried out to obtain 200 slices. Enumerations of L. monocytogenes in the slices employed a culture-dependent method (ISO 11290-2: 1998) and qPCR method, also calculating transfer rates. The results showed that contamination of slicers resulted in the transfer of the pathogen to at least the 120th slice of a new piece of roast-beef sliced subsequently. In experiments conducted with L. monocytogenes exposed to the sanitizer Oasis Compac 22 Quat in insufficient concentration for its elimination, the pathogen could be enumerated until the 200th slice obtained after the slicer contamination, regardless of the contamination level of the roast beef used for contamination of the slicer. Mathematical equations describing the experimental data presented R2>0.7 and p<0.05, showing good fit. These results underscore the importance of measures to prevent the occurrence of cross contamination during the slicing step of ready-to-eat meat products, as well as the proper cleaning of the equipment used in order to provide safe products to the consumer.

O objetivo deste trabalho foi analisar descritiva e criticamente a produção científica brasileira em &#145;segurança dos alimentos&#146;, no período de 2000 a 2012, utilizando para as buscas de trabalhos 47 descritores no português brasileiro e língua inglesa. Utilizou as bases de artigos indexados: Scielo - método Google Acadêmico, Scielo método Integrado, CAB Abstract, Scopus, Web of Science, LILACS, Food of Science and food and process e BINAGRI. Do total de trabalhos identificados no tema &#145;segurança dos alimentos&#146; no contexto da Segurança Alimentar, houve predominância de estudos sobre alimentos, manipuladores, equipamentos/utensílios e ambiente; os tipos de estabelecimentos mais frequentemente focados nos estudos foram: restaurantes, churrascarias, lanchonetes e bares; as naturezas de estudo mais utilizadas pelos pesquisadores foram: check-list para avaliar boas práticas de higiene e manipulação, entrevistas, observações in loco e visitas técnicas; houve predomínio de trabalhos provenientes das regiões Sudeste e Sul; as entidades públicas federais e estaduais são as que mais investem nas pesquisas acadêmicas; predominaram trabalhos sobre alimentos, manipuladores e equipamentos/ utensílios e ambiente nas regiões Sudeste e Sul; Apesar da ampla variedade de Objetos de Estudo, quando comparada às Naturezas de Estudo utilizadas pelos pesquisadores, pode ser observado que estão gerando soluções, incremento e inovações para o setor de alimentação, no sentido de aprimoramento dos processos, das BPF e da redução de riscos de ocorrência de DTAs; pode ser observado um baixo número de trabalhos que apresentam intervenções práticas nos estabelecimentos alimentícios utilizados nas pesquisas. / The aim of this research was to make a descriptive and critical analysis of the Brazilian \"food safety\" scientific production from 2000 to 2012, making use of 47 Brazilian Portuguese and English descriptors for the work research. It was based on indexed papers: Scielo - Google Scholar Method, Scielo Integrated Method, CAB Abstract, Scopus, Web of Science, LILACS, Food of Science and food and process and BINAGRI. From all of the papers identified with the \"food safety\" subject, the majority of studies were about food, food handlers, equipment´s/utensils and environment; the types of businesses that were most focused on the studies were: restaurants, steak houses, diners and bars; the types of study that were mostly utilized by the researchers were: check-lists to evaluate good hygienic practices and food manipulation, interviews, in loco observations and technical visits; studies from South and Southwest regions were predominant; public state and federal entities are the ones that invest the most in academic researches; in the South and Southwest regions, studies of food, food handlers and equipment´s/utensils and environments were preponderant; although the broad range of Study Objects, when compared to the nature of study used by the researchers, it can be observed that solutions, enhancements and innovations for the food sector are being created, towards processes and GMP improvement and decrease in the occurrence risk rate of foodborne diseases; it can be observed a low number of papers that present practical interventions on the food businesses that were analyzed on the researches.

"The purpose of the present study is to observe how the consumers select ready-to-wear dresses in a small oil town, which had a population of 3,336 in June, 1940...A brief summary of the entire study follows. (1) Of the 215 customers, 60 percent were sales customers and 60 percent stated the price they wished to pay. (2) The 135 dresses purchased were about equally distributed among $7.95, $10.95,$16.95 and $29.95 values. (3) The color desired was specified by 83 percent of the customers. Navy and tan were the two leading colors. (4) While 97 percent of the women designated the size they needed, only 83 percent purchased the size requested. Size 16 was bought by more women than any other size. (5) Customers had little knowledge regarding trade names and materials. Of the dresses sold, 64 percent were rayon. (6) About 90 percent of the women designated in some manner the type of dress they desired. Almost 50 percent of the purchasers selected tailored garments. (7) Slightly less than half of the customers check on the quality of workmanship or the material in the dress. Only 15 percent of the women asked for a guarantee of any type. (8) Ten percent of the women objected to the alteration of the garments which they contemplated buying and did not make a purchase because of this."--Leaves 35-36.

A importância da Listeria monocytogenes como patógeno veiculado por alimentos, causador de grave quadro de infecção é bem conhecida. Devido a sua grande capacidade de sobrevivência às condições adversas do ambiente, o presente trabalho teve como objetivos verificar a freqüência de L. monocytogenes em mortadelas comercializadas no município de São Paulo, SP; avaliar o comportamento de 2 níveis de inóculos de L. monocytogenes frente ao processamento térmico de mortadelas de 2 formulações em diferentes condições de estocagem e avaliar o comportamento de L. monocytogenes naturalmente presente em mortadelas fatiadas, embaladas a vácuo, comercializadas e estocadas sob refrigeração, durante sua vida de prateleira. As amostras foram analisadas pelos métodos de Presença/Ausência ou NMP/g. Verificou-se que 26,7% das amostras de mortadelas analisadas foram positivas para L. monocytogenes. O processamento térmico convencional aplicado na cocção das mortadelas (74ºC no ponto mais frio) foi suficiente para redução dos inóculos em até 3 ciclos log independente da formulação do produto. A temperatura de estocagem, refrigeração ou temperatura ambiente, não interferiu na recuperação do microrganismo. Nas mortadelas fatiadas e embaladas a vácuo foi observado aumento médio de 2,5 ciclos log do NMP de L. monocytogeneslg durante a vida de prateleira do produto, com níveis de L. monocytogenes próximos a 2,0 log NMP/g no final da vida de prateleira do produto. De acordo com os resultados obtidos concluiu-se que L. monocytogenes é um patógeno freqüente em mortadelas; o tratamento térmico de mortadelas é suficiente para redução de até 3 ciclos logarítmicos de L. monocytogenes, não tendo sido observada presença do microrganismo durante estocagem por 30 dias e que mortadelas fatiadas e embaladas a vácuo mantidas sob refrigeração são susceptíveis a multiplicação de L. monocytogenes durante sua estocagem refrigerada, representando um risco à população susceptível. / L. monocytogenes is an important foodborne pathogen that can cause life threating infections. The importance of L. monocytogenes as a foodborne pathogen is well known. Its capacity to resist to adverse environmental conditions makes this microorganism a cause of concern for the food industry. The objectives of this study were to evaluate: the incidence of L. monocytogenes in mortadella samples commercialised in São Paulo, SP, BR; the behaviour of 2 leveis of L. monocytogenes during the processing of 2 formulations of the product stored at difterent conditions and the behaviour of indigenous L. monocytogenes present in vaccum-packed sliced mortadella during the shelf life of the product. Samples were analised by the Presence/Absence technique or By MPN. 26.7% of the mortadella samples were positive for L. monocytogenes. The conventional cooking process (74°C in the coldest point) was sufficient to reduce the population of the microorganism in up to 3 log and the formulation of the product did not interfere with this reduction. L. monocytogenes was not detected during storage of the product for up to 30 days under cold storage (5-8°C) or room temperature (25°C). The vaccum-packed sliced product showed a mean increase of 2.5 log of MPN/g during its shelf life with the bacterium reaching populations around 2 log MPN/g by the end of the período It could be concluded that L. monocytogenes is very frequent in mortadellas; for this product the cooking process is sufticient to reduce up to 3 log of L. monocytogenes. This microorganism could not be recovered during storage for up to 30 days, indicating no sub-Iethal damage. The vaccum-packed sliced product stored under refrigeration is susceptible to L. monocytogenes growth and can be considered risky to susceptible population.

Richmond Ltd. has recently undergone a change in strategy, away from the traditional commodity based meat industry, towards the modern food business. To do this, opportunities to add value to their current product range must be identified. This involves the conversion of traditionally low value commodity based products into products that demand a premium. An example of this is converting muscles that are currently used for grinding meat into a further processed convenience food (i.e. ready meals). Another method is to add further value to premium products by making them more appealing to consumers (i.e. nutritional information on labels). This work details investigations into the functional properties of selected beef forequarter muscles (low value commodity products) and the nutritional properties of selected export lamb products (premium products). The functional properties of a number of beef forequarter muscles were measured to identify which had the best potential for further processing applications with respect to ready meals. The functional properties of tenderness, cook loss and shrinkage were measured for the Latissimus Dorsi, Pectorialis Profundus (Point End Brisket), Infraspinatus (Cross Cut Blade), Triceps Brachi Longhead (Main muscle in Bolar Shoulder Clod), Supraspinatus (Chuck Tender), Serratus Ventralis and Triceps Brachi Medialhead (Muscle in Bolar Shoulder Clod. From the tests conducted the Infraspinatus and the Triceps Brachi Longhead have been identified as having the best functional properties with respect to further processing for ready meal applications. As well as conducting tests to identify the forequarter muscles with the best potential for further processing applications, investigations were carried out to identify cooking regimes that would optimise the functional properties. This work confirmed that there are three major chemical reactions, which determine the resultant functional properties of cooked meat. They are the denaturation and aggregation of the myofibrillar proteins and the denaturation and solubilisation of connective tissue (collagen). At around 50°C myosin (45% to 50% of the myofibrillar proteins) denatures, which results in a substantial increase in cook loss and reduction in water holding capacity. At around 60°C collagen (main connective tissue protein) denatures, which results in a substantial increase in tenderness and increase in cook loss. This is because as the collagen denatures it loses it mechanical strength (increase in tenderness) and can no longer support its own structure, and causes it to contract. This contraction causes fluid within the meat and cook loss caused by the denaturation of myosin to be expelled from the meat by compressive forces (squeezed out). At around 70°C actomyosin (22% of the myofibrillar proteins) denatures. This results in a substantial increase in the cook loss and firming of the meat. The increase in cook loss or decrease in water holding capacity that occurs with myofibrillar protein denaturation is due to the fact that when these proteins denature and aggregate their ability to bind water is greatly reduced. From the results of the cooking regime trials it is recommended that for functional property considerations that during the cooking of further processed meat products (i.e. ready meal applications) a meat temperature of 62°C should be aimed for, for the slowest heating region during cooking (usually the centre). This is because it has been identified that a cooking temperature of 65°C should not be exceeded otherwise detrimental effects can occur to the functional properties of the cooked meat. For health concerns a 7D bacterial death reduction has to be achieved. This means that for a cooking temperature of 62°C the meat has to be held at this temperature for at least 5 minutes. Therefore the total cooking time would be the time needed to heat all the meat to 62°C plus 5 minutes to ensure a safe product. The heating or cooking system employed should also ensure that a minimal amount of the meat is heated above 65°C. This can be easily achieved by minimising the external cooking temperature, but long cooking times will result. An industrial cooking process will be a compromise between the cost associated with longer residence time and product functionality. As mentioned earlier another way to add value is to supply nutritional information for selected cuts. Consequentially one of the objectives of this project was to provide some nutritional information for selected meat cuts. Though the primary objective of this part of the project was to develop a method for producing the needed information, so that Richmond N.Z. Ltd. can develop further information on an as needs basis. The nutritional characteristics of a number of export lamb cuts from the saddle region has also been investigated and a method devised to allow further characterisation of other cuts. The method involves breaking down a standard cut into its constituent components (e.g. Frenched rack consists of loin eye, fat cap, intercostals and fatty tissue). The constituent components are tested for their nutritional properties. The frenched rack nutritional properties are calculated from the nutritional properties of the constituents components and the yield data (percentage of each constituent component within a frenched rack) for frenched racks. This method allowed the identification of the main sources of variation for nutritional characteristics. These differences were found to be caused by the lean to fat ratio, not nutritional differences in lean tissue from the same region of lamb (i.e. loin eye and tenderloin very similar nutritionally). The difference in lean to fat ration also accounts for the variation between grades (i.e. PX grade lamb cuts have a higher fat content than YX grade lamb cuts due to PX grade cuts having a higher percentage fat tissue in their cuts). The cuts characterised were the shortloin section (whole section or chop), rack section (whole section or chop), 75mm racks frenched 25mm, boneless loin and tenderloin for both PX and YX grade lamb. The method will be applicable to other regions of lamb (i.e. hindquarter and forequarter) for which nutritional information already exists, but for which yielding data will have to be collected. The method would also be applicable to other species such as beef and venison, but both nutritional data for constituent components and yielding data would have to be collected.

Richmond Ltd. has recently undergone a change in strategy, away from the traditional commodity based meat industry, towards the modern food business. To do this, opportunities to add value to their current product range must be identified. This involves the conversion of traditionally low value commodity based products into products that demand a premium. An example of this is converting muscles that are currently used for grinding meat into a further processed convenience food (i.e. ready meals). Another method is to add further value to premium products by making them more appealing to consumers (i.e. nutritional information on labels). This work details investigations into the functional properties of selected beef forequarter muscles (low value commodity products) and the nutritional properties of selected export lamb products (premium products). The functional properties of a number of beef forequarter muscles were measured to identify which had the best potential for further processing applications with respect to ready meals. The functional properties of tenderness, cook loss and shrinkage were measured for the Latissimus Dorsi, Pectorialis Profundus (Point End Brisket), Infraspinatus (Cross Cut Blade), Triceps Brachi Longhead (Main muscle in Bolar Shoulder Clod), Supraspinatus (Chuck Tender), Serratus Ventralis and Triceps Brachi Medialhead (Muscle in Bolar Shoulder Clod. From the tests conducted the Infraspinatus and the Triceps Brachi Longhead have been identified as having the best functional properties with respect to further processing for ready meal applications. As well as conducting tests to identify the forequarter muscles with the best potential for further processing applications, investigations were carried out to identify cooking regimes that would optimise the functional properties. This work confirmed that there are three major chemical reactions, which determine the resultant functional properties of cooked meat. They are the denaturation and aggregation of the myofibrillar proteins and the denaturation and solubilisation of connective tissue (collagen). At around 50°C myosin (45% to 50% of the myofibrillar proteins) denatures, which results in a substantial increase in cook loss and reduction in water holding capacity. At around 60°C collagen (main connective tissue protein) denatures, which results in a substantial increase in tenderness and increase in cook loss. This is because as the collagen denatures it loses it mechanical strength (increase in tenderness) and can no longer support its own structure, and causes it to contract. This contraction causes fluid within the meat and cook loss caused by the denaturation of myosin to be expelled from the meat by compressive forces (squeezed out). At around 70°C actomyosin (22% of the myofibrillar proteins) denatures. This results in a substantial increase in the cook loss and firming of the meat. The increase in cook loss or decrease in water holding capacity that occurs with myofibrillar protein denaturation is due to the fact that when these proteins denature and aggregate their ability to bind water is greatly reduced. From the results of the cooking regime trials it is recommended that for functional property considerations that during the cooking of further processed meat products (i.e. ready meal applications) a meat temperature of 62°C should be aimed for, for the slowest heating region during cooking (usually the centre). This is because it has been identified that a cooking temperature of 65°C should not be exceeded otherwise detrimental effects can occur to the functional properties of the cooked meat. For health concerns a 7D bacterial death reduction has to be achieved. This means that for a cooking temperature of 62°C the meat has to be held at this temperature for at least 5 minutes. Therefore the total cooking time would be the time needed to heat all the meat to 62°C plus 5 minutes to ensure a safe product. The heating or cooking system employed should also ensure that a minimal amount of the meat is heated above 65°C. This can be easily achieved by minimising the external cooking temperature, but long cooking times will result. An industrial cooking process will be a compromise between the cost associated with longer residence time and product functionality. As mentioned earlier another way to add value is to supply nutritional information for selected cuts. Consequentially one of the objectives of this project was to provide some nutritional information for selected meat cuts. Though the primary objective of this part of the project was to develop a method for producing the needed information, so that Richmond N.Z. Ltd. can develop further information on an as needs basis. The nutritional characteristics of a number of export lamb cuts from the saddle region has also been investigated and a method devised to allow further characterisation of other cuts. The method involves breaking down a standard cut into its constituent components (e.g. Frenched rack consists of loin eye, fat cap, intercostals and fatty tissue). The constituent components are tested for their nutritional properties. The frenched rack nutritional properties are calculated from the nutritional properties of the constituents components and the yield data (percentage of each constituent component within a frenched rack) for frenched racks. This method allowed the identification of the main sources of variation for nutritional characteristics. These differences were found to be caused by the lean to fat ratio, not nutritional differences in lean tissue from the same region of lamb (i.e. loin eye and tenderloin very similar nutritionally). The difference in lean to fat ration also accounts for the variation between grades (i.e. PX grade lamb cuts have a higher fat content than YX grade lamb cuts due to PX grade cuts having a higher percentage fat tissue in their cuts). The cuts characterised were the shortloin section (whole section or chop), rack section (whole section or chop), 75mm racks frenched 25mm, boneless loin and tenderloin for both PX and YX grade lamb. The method will be applicable to other regions of lamb (i.e. hindquarter and forequarter) for which nutritional information already exists, but for which yielding data will have to be collected. The method would also be applicable to other species such as beef and venison, but both nutritional data for constituent components and yielding data would have to be collected.

Richmond Ltd. has recently undergone a change in strategy, away from the traditional commodity based meat industry, towards the modern food business. To do this, opportunities to add value to their current product range must be identified. This involves the conversion of traditionally low value commodity based products into products that demand a premium. An example of this is converting muscles that are currently used for grinding meat into a further processed convenience food (i.e. ready meals). Another method is to add further value to premium products by making them more appealing to consumers (i.e. nutritional information on labels). This work details investigations into the functional properties of selected beef forequarter muscles (low value commodity products) and the nutritional properties of selected export lamb products (premium products). The functional properties of a number of beef forequarter muscles were measured to identify which had the best potential for further processing applications with respect to ready meals. The functional properties of tenderness, cook loss and shrinkage were measured for the Latissimus Dorsi, Pectorialis Profundus (Point End Brisket), Infraspinatus (Cross Cut Blade), Triceps Brachi Longhead (Main muscle in Bolar Shoulder Clod), Supraspinatus (Chuck Tender), Serratus Ventralis and Triceps Brachi Medialhead (Muscle in Bolar Shoulder Clod. From the tests conducted the Infraspinatus and the Triceps Brachi Longhead have been identified as having the best functional properties with respect to further processing for ready meal applications. As well as conducting tests to identify the forequarter muscles with the best potential for further processing applications, investigations were carried out to identify cooking regimes that would optimise the functional properties. This work confirmed that there are three major chemical reactions, which determine the resultant functional properties of cooked meat. They are the denaturation and aggregation of the myofibrillar proteins and the denaturation and solubilisation of connective tissue (collagen). At around 50°C myosin (45% to 50% of the myofibrillar proteins) denatures, which results in a substantial increase in cook loss and reduction in water holding capacity. At around 60°C collagen (main connective tissue protein) denatures, which results in a substantial increase in tenderness and increase in cook loss. This is because as the collagen denatures it loses it mechanical strength (increase in tenderness) and can no longer support its own structure, and causes it to contract. This contraction causes fluid within the meat and cook loss caused by the denaturation of myosin to be expelled from the meat by compressive forces (squeezed out). At around 70°C actomyosin (22% of the myofibrillar proteins) denatures. This results in a substantial increase in the cook loss and firming of the meat. The increase in cook loss or decrease in water holding capacity that occurs with myofibrillar protein denaturation is due to the fact that when these proteins denature and aggregate their ability to bind water is greatly reduced. From the results of the cooking regime trials it is recommended that for functional property considerations that during the cooking of further processed meat products (i.e. ready meal applications) a meat temperature of 62°C should be aimed for, for the slowest heating region during cooking (usually the centre). This is because it has been identified that a cooking temperature of 65°C should not be exceeded otherwise detrimental effects can occur to the functional properties of the cooked meat. For health concerns a 7D bacterial death reduction has to be achieved. This means that for a cooking temperature of 62°C the meat has to be held at this temperature for at least 5 minutes. Therefore the total cooking time would be the time needed to heat all the meat to 62°C plus 5 minutes to ensure a safe product. The heating or cooking system employed should also ensure that a minimal amount of the meat is heated above 65°C. This can be easily achieved by minimising the external cooking temperature, but long cooking times will result. An industrial cooking process will be a compromise between the cost associated with longer residence time and product functionality. As mentioned earlier another way to add value is to supply nutritional information for selected cuts. Consequentially one of the objectives of this project was to provide some nutritional information for selected meat cuts. Though the primary objective of this part of the project was to develop a method for producing the needed information, so that Richmond N.Z. Ltd. can develop further information on an as needs basis. The nutritional characteristics of a number of export lamb cuts from the saddle region has also been investigated and a method devised to allow further characterisation of other cuts. The method involves breaking down a standard cut into its constituent components (e.g. Frenched rack consists of loin eye, fat cap, intercostals and fatty tissue). The constituent components are tested for their nutritional properties. The frenched rack nutritional properties are calculated from the nutritional properties of the constituents components and the yield data (percentage of each constituent component within a frenched rack) for frenched racks. This method allowed the identification of the main sources of variation for nutritional characteristics. These differences were found to be caused by the lean to fat ratio, not nutritional differences in lean tissue from the same region of lamb (i.e. loin eye and tenderloin very similar nutritionally). The difference in lean to fat ration also accounts for the variation between grades (i.e. PX grade lamb cuts have a higher fat content than YX grade lamb cuts due to PX grade cuts having a higher percentage fat tissue in their cuts). The cuts characterised were the shortloin section (whole section or chop), rack section (whole section or chop), 75mm racks frenched 25mm, boneless loin and tenderloin for both PX and YX grade lamb. The method will be applicable to other regions of lamb (i.e. hindquarter and forequarter) for which nutritional information already exists, but for which yielding data will have to be collected. The method would also be applicable to other species such as beef and venison, but both nutritional data for constituent components and yielding data would have to be collected.

<p>Canadas regulatory system is science-based and relies on risk assessment to inform decisions about which products of biotechnology (and other technologies) are safe enough for commercial application. Since regulation involves the loss of certain liberties, it is imperative that any regulatory regime be as objective as possible. Scientific risk assessment seems to be a good way to produce the information, which guides policy makers since it involves quantitative analysis and the production of seemingly objective data.</p><p>The view adopted by regulators and in current risk assessment practices is that objective means value-free. Therefore, because risk assessment data is scientific it is thought to be value-free but this is not the case. Risk assessment necessarily involves value assumptions. Assumptions must be made at all stages of the production of risk data. This does not mean, however, that risk assessment is hopelessly subjective. The notion of value-free objectivity can be replaced with the view that genuine objectivity arises through peer review and social discourse. Regulators can adopt this understanding of objectivity to acknowledge the value-ladenness of risk assessment data.</p><p>At present, the value assumptions made by industry, government and private scientists during risk assessment go largely unnoticed yet have an effect on the outcome of regulatory decisions. Such assumptions must be recognized in order to ensure that the decisions made about the risks society face are not biased. This is particularly true in the case of biotechnology regulation. The development of the science of biotechnology has occurred concurrently with the development of the biotech industry creating the opportunity for industry-biased risk assessments.</p><p>It is possible to make changes to the existing regulatory regime in Canada in order to avoid some of the major problems associated with unrecognized value assumptions in risk assessment. A complete restructuring of the regime is unnecessary, however. Maintaining the current regulatory structure with some minor changes could address these problems. These changes include: creating an independent review board, making explicit that value assumptions are part of risk assessment in government advisory reports, and enhancing the role of regulators. Canadas regulatory system can better address the risks associated with biotechnology if it acknowledges that risk assessment is value-laden.</p>

<p>Canadas regulatory system is science-based and relies on risk assessment to inform decisions about which products of biotechnology (and other technologies) are safe enough for commercial application. Since regulation involves the loss of certain liberties, it is imperative that any regulatory regime be as objective as possible. Scientific risk assessment seems to be a good way to produce the information, which guides policy makers since it involves quantitative analysis and the production of seemingly objective data.</p><p>The view adopted by regulators and in current risk assessment practices is that objective means value-free. Therefore, because risk assessment data is scientific it is thought to be value-free but this is not the case. Risk assessment necessarily involves value assumptions. Assumptions must be made at all stages of the production of risk data. This does not mean, however, that risk assessment is hopelessly subjective. The notion of value-free objectivity can be replaced with the view that genuine objectivity arises through peer review and social discourse. Regulators can adopt this understanding of objectivity to acknowledge the value-ladenness of risk assessment data.</p><p>At present, the value assumptions made by industry, government and private scientists during risk assessment go largely unnoticed yet have an effect on the outcome of regulatory decisions. Such assumptions must be recognized in order to ensure that the decisions made about the risks society face are not biased. This is particularly true in the case of biotechnology regulation. The development of the science of biotechnology has occurred concurrently with the development of the biotech industry creating the opportunity for industry-biased risk assessments.</p><p>It is possible to make changes to the existing regulatory regime in Canada in order to avoid some of the major problems associated with unrecognized value assumptions in risk assessment. A complete restructuring of the regime is unnecessary, however. Maintaining the current regulatory structure with some minor changes could address these problems. These changes include: creating an independent review board, making explicit that value assumptions are part of risk assessment in government advisory reports, and enhancing the role of regulators. Canadas regulatory system can better address the risks associated with biotechnology if it acknowledges that risk assessment is value-laden.</p>

Cette thèse se propose de circonscrire et d'étudier les équivalents littéraires du ready-made duchampien dans la poésie moderne et contemporaine. historiquement issu du domaine des arts plastiques, cette pratique connaît des équivalents poétiques depuis le début du vingtième siècle (cendrars 'dernière heure') sans que l'on puisse pour autant toujours parler d'importation ou d'appropriation de la part des poètes concernés. on essaiera ainsi de définir l'appellation de << poésie ready-made >> dans un sens davantage générique que proprement généalogique, à l'aide de critères permettant de la distinguer de pratiques proches comme le plagiat ou le collage. on essaiera de montrer que, tout comme le ready-made duchampien, ces pratiques bouleversent la conception traditionnelle de la poésie et de l'écriture poétique. qu'on l'envisage en termes de production (le geste d'écriture se voit nié et remplacé par un geste de sélection / prélèvement / déplacement d'éléments non littéraires) ou en termes de réception (les effets de sens du ready-made en poésie reposent en grande partie sur des logiques non discursives, et l'objet déplacé n'est pas nécessairement écrit), la définition du << poétique >> se voit mise en question, amenant par là-même à une << chute des paradigmes >> (thierry de duve), ce qui pose alors la question de savoir quels outils peuvent être mis en place pour analyser ces objets et leur fonctionnement.