Thesis (MBA (Business Management))--University of Stellenbosch, 2007. / ENGLISH ABSTRACT: Livestock production forms a significant part of the agricultural activities in Namibia. This study is an analysis of the red meat (beef and mutton) supply chain in the country, south of the Veterinary Cordon Fence. The supply chain from production of animals on the farms through processing to placing of meat on the market is analyzed. The red meat supply chain is split into three sectors for the purpose of the study. The three sectors are the supply sector involved in the production of animals on the farms, the processing sector involved with the slaughtering and value addition on the livestock products and the demand sector that is involved in the placing on the market of the livestock and livestock products. Each of the sectors is then analyzed as an entity. The three tools that are used to analyze the sectors are: a) The market competitiveness done using the Porter’s 5 force analysis; b) The SWOT analysis for determination of intrinsic and extrinsic environments of the respective sectors and c) Trend review of the activity in each sector for the years 2000-2005. The aim of the analysis is to create a deeper insight into the forces and the impact these forces are having on the meat supply chain. / AFRIKAANSE OPSOMMING: Veeboerdery vorm ‘n vername deel van landbou-aktiwiteite in Namibië. Hierdie navorsingsverslag is ’n analise van die rooivleis (bees en skaap) leweringsketting in die land suid van die veeartsafbakeningsheining. Die studie ondersoek die leweringsketting van produksie van vee op plase tot by die plaas van vleis op die markte. Die rooivleis leweringsketting is, vir die doeleindes van hierdie studie, in drie dele verdeel. Hierdie drie dele is die lewerings-sektor wat verantwoordelik is vir die produksie van vee op die plase, die prosesserings-sektor wat verantwoordelik is vir die slag en waardetoevoeging tot die vee-produkte, en die vraag-sektor wat verantwoordelik is vir die plasing van vee en vee-produkte op die mark. Elk van hierdie sektore word ontleed as ’n entiteit. Die drie instrumente wat gebruik word om die sektore te analiseeer is: a) Die markkompeterendheid word gedoen aand die hand van Porter se 5 kragte analise; b) Die “SWOT” analise vir die bepaling van die intrinsieke en ekstrinsieke omgewings van die onderskeie sektore, en c) Tendens oorsig van die aktiwiteite in elke sektor vir die jare 2000-2005. Die doel van die analises is om dieper insig te skep van die kragte en die impak wat hierdie kragte het op die vleis leweringsketting.

O objetivo do presente trabalho foi verificar as relações entre os preços do boi vivo praticados na Argentina e no Brasil de sorte a que tanto empresas como governos possam ter medidas mais precisas do grau em que devem levar em conta os efeitos da evolução da produção e do comércio interno e externo da Argentina sobre o mercado interno do Brasil. Para tanto, foi elaborado um modelo de Auto-Regressão Vetorial com Correção de Erro - VEC que considerou as variáveis preço do boi no Brasil (US$/kg), preço do boi na Argentina (US$/kg); taxa de câmbio euro/dólar e preço da carne bovina no atacado da União Européia (US$/kg). Os resultados indicaram que efeito de choques nos preços do boi na Argentina em relação preço do Brasil é muito pequeno. Já o efeito de choques de preços do boi no Brasil sobre o preço na Argentina, embora pequeno, é positivo e superior ao impacto que os preços argentinos possuem sobre o boi brasileiro. Após os dois primeiros meses, um choque de 1% no preço no Brasil, levaria os preços argentinos a subir cerca de 0,25% indicando que possíveis aumentos de preços do boi no Brasil sejam repassados aos preços de exportação, o que causaria um aumento da demanda por carne argentina em mercados concorrentes, e conseqüentemente, por boi daquele país. Choques no preço da carne no atacado da União Européia impactam negativamente os preços no Brasil corroborando a hipótese de que os aumentos de preços na União Européia são geralmente puxados por redução das importações por outras razões que não as forças do mercado. Comportamento oposto é observado sobre os preços na Argentina. / The main purpose of this study was to analyze the relationship between live cattle prices in Brazil and in Argentina so that both companies and government could have more accurate measures on the effects of Argentinas evolution of production and internal/external trade on Brazilian market. In order to achieve this goal a Vector Autoregression with Error Correction Model - VEC was elaborated taking into account the following set of variables a) live cattle prices in Brazil and Argentina (USD/kg); b) Exchange rate Euro/Dollar; c) wholesale beef prices in the European Union (USD/kg). The results indicated that a shock in live cattle prices in Argentina has a very low impact on Brazilian prices. On the other hand, shock in Brazils live cattle price, although small, is positive and higher than that caused by Argentinas shocks on Brazils prices. After the two first months, a shock of 1% in Brazils cattle price would cause an increase of 0,25% in Argentinean prices, indicating that a rise in cattle prices in Brazil is passed on to export prices, which would enhance the demand for Argentinean beef in competitive markets. Shocks on wholesale beef prices in the EU have a negative influence on Brazils prices, which corroborates the hypothesis that a rise in EU beef prices are usually explained by a reduction in imports for reasons others than market forces. The opposite behavior happens in the case of Argentina.

A qualidade da carne envolve aspectos estéticos, avaliados pelo consumidor e físico-químicos importantes para o processador, os quais podem ser controlados nas diversas etapas de produção. Na primeira fase, a fim de determinar a qualidade de carcaças e cortes aplicou-se um sistema de classificação, os quais foram avaliados na aparência (conformação, conteúdo de carne, cobertura de gordura, depenagem, carne exposta e corte, ossos quebrados, descolorações e hematomas) e classificados em níveis A, B ou C, decrescendo de nível conforme os defeitos se apresentaram, além analisou-se a capacidade de retenção de água (CRA), para esta fase utilizou-se à análise discriminante e análise de variância. Na segunda fase, foram avaliados os atributos de qualidade (cor, pH, CRA, força cisalhamento, perda de peso por cozimento, composição centesimal, análise sensorial) dos cortes de peito, coxa e sobrecoxa às 5, 24, 48 e 72 horas pós abate, para frangos criados no sistema alternativo. Para análise dos resultados foram utilizadas as análises de médias, regressão múltipla, correlação simples de Pearson e correspondência para os atributos físico-químicos e sensoriais. Na classificação foram avaliadas 301 carcaças e 146, 147 e 145 de cortes de peito, coxa e sobrecoxa respectivamente. Das carcaças analisadas, 79,73% apresentaram algum grau de contusão, sendo que 65,78% destas eram de grau leve, dessa forma, foram classificadas como tipo A. Fazendo uso da análise discriminante, 84,9% das carcaças mostraram-se corretas quanto à classificação utilizada, apresentando diferença significativa entre as classes. Os outros defeitos foram arranhões, corte de pele, depenagem, resíduo de pele, fraturas ou ossos quebrados. Quanto aos cortes (peito, coxa e sobrecoxa), a maioria foi classificada na categoria A. Os cortes de peito, coxa e sobrecoxa apresentaram 87,7, 96,2 e 95% das amostras corretamente classificadas, respectivamente. Foi realizada na análise de CRA para peito e coxa, observando-se que o corte da coxa classificada como A apresentou maior valor de CRA comparada com o tipo C. Na avaliação da qualidade dos cortes de peito, coxa e sobrecoxa, verificou-se o comportamento da carne nas características físico-químicas em quatro períodos distintos: 5, 24, 48 e 72 horas após o abate. Com o decorrer do tempo de maturação, no peito observou-se um aumento no valor de L* e um decréscimo da força de cisalhamento da carne de peito, melhorou a qualidade promovendo um amaciamento da carne, entretanto, para a coxa não apresentou mudanças na qualidade com o decorrer do tempo, apenas foi observado um acréscimo no valor a*, porém a sobrecoxa a partir de 48 horas, os efeitos da proteólise do músculo influenciaram um aumento significativo na perda de peso inversamente ao CRA. Quanto à análise sensorial, não houve diferença entre o frango alternativo e convencional e nem entre as horas pós abate para os três cortes. Também foram realizadas as análises de correlação simples de Pearson e correspondência para os atributos físico-químicos e sensoriais. / Meat quality is related to a esthetical aspects, which are evaluated by the consumer, and to physiochemical aspects, which are important to the meat processor. These aspects can be controlled at the various steps during production. In the first phase of this study, aiming at evaluating carcasses and cuts, a grading system was used by which meat appearance (conformation, fleshing, fat covering, feathers, exposed flesh and cuts, broken bones, skin discoloration and bruises) was evaluated. They were grading in A, B and C class, according to defects, besides analyzing a water holding capacity (WHC), in this phase a discriminant and variance analyses were utilized. In the second phase, the attributes quality (colour values, pH, WHC, shear force, cooking loss, chemical composition, sensory analyses) of breast, drumstick and thigh cuts, from chicken raised in natural system, was evaluated 5, 24, 48 and 72 hours after slaughtering. In order to analyze the results, the following were used: analysis of means, multiple regression, Pearson’s simple correlation and the relationship with the physicochemical and sensorial parameters. At grading, a total of 301 carcasses and 146,147 and 145 breasts, drumsticks and thigh broilers, respectively, were evaluated. The results indicated that 79, 73% of the carcasses contained some degree of bruise and that 65, 78% contained light bruise, thus being classified as class A. Results of the discriminant analysis showed that 84,9% of the carcasses was correctly graded, showing significant difference among the classes. Other defects found were scratches, skin cuts, feathers and skin residue, fractured and broken bones. Breast, thigh and drumstick cuts had 87,7, 96,2 and 95,0% of samples correctly graded, respectively. A C analysis was done for breast and drumstick, showing that the drumstick classified as class A had a higher WHC value compared to class C. At the breasts, drumsticks and thigh broilers evaluation, the physiochemical behavior of the meat was studied in four different periods: 5, 24, 48 and 72 hours after slaughtering. During the aging period, an increase in the L+ value and a decrease in the shear force of the breast meat were observed, resulting in a quality improvement by meat softening. The drumstick did not show changes in quality, and only an increase in the value a* was observed. However, the thigh showed a significant increase on the weight loss inversely to the WHC, due to the effects of the muscle proteolysis. The sensorial analysis for the three cuts no significant difference between both the natural and conventional chicken and the time after slaughtering was observed.

O objetivo do presente trabalho foi verificar as relações entre os preços do boi vivo praticados na Argentina e no Brasil de sorte a que tanto empresas como governos possam ter medidas mais precisas do grau em que devem levar em conta os efeitos da evolução da produção e do comércio interno e externo da Argentina sobre o mercado interno do Brasil. Para tanto, foi elaborado um modelo de Auto-Regressão Vetorial com Correção de Erro - VEC que considerou as variáveis preço do boi no Brasil (US$/kg), preço do boi na Argentina (US$/kg); taxa de câmbio euro/dólar e preço da carne bovina no atacado da União Européia (US$/kg). Os resultados indicaram que efeito de choques nos preços do boi na Argentina em relação preço do Brasil é muito pequeno. Já o efeito de choques de preços do boi no Brasil sobre o preço na Argentina, embora pequeno, é positivo e superior ao impacto que os preços argentinos possuem sobre o boi brasileiro. Após os dois primeiros meses, um choque de 1% no preço no Brasil, levaria os preços argentinos a subir cerca de 0,25% indicando que possíveis aumentos de preços do boi no Brasil sejam repassados aos preços de exportação, o que causaria um aumento da demanda por carne argentina em mercados concorrentes, e conseqüentemente, por boi daquele país. Choques no preço da carne no atacado da União Européia impactam negativamente os preços no Brasil corroborando a hipótese de que os aumentos de preços na União Européia são geralmente puxados por redução das importações por outras razões que não as forças do mercado. Comportamento oposto é observado sobre os preços na Argentina. / The main purpose of this study was to analyze the relationship between live cattle prices in Brazil and in Argentina so that both companies and government could have more accurate measures on the effects of Argentinas evolution of production and internal/external trade on Brazilian market. In order to achieve this goal a Vector Autoregression with Error Correction Model - VEC was elaborated taking into account the following set of variables a) live cattle prices in Brazil and Argentina (USD/kg); b) Exchange rate Euro/Dollar; c) wholesale beef prices in the European Union (USD/kg). The results indicated that a shock in live cattle prices in Argentina has a very low impact on Brazilian prices. On the other hand, shock in Brazils live cattle price, although small, is positive and higher than that caused by Argentinas shocks on Brazils prices. After the two first months, a shock of 1% in Brazils cattle price would cause an increase of 0,25% in Argentinean prices, indicating that a rise in cattle prices in Brazil is passed on to export prices, which would enhance the demand for Argentinean beef in competitive markets. Shocks on wholesale beef prices in the EU have a negative influence on Brazils prices, which corroborates the hypothesis that a rise in EU beef prices are usually explained by a reduction in imports for reasons others than market forces. The opposite behavior happens in the case of Argentina.

Bei Anwendung reversibler Betäubungsmethoden erfolgt die Tötung von Schlachttieren durch Blutentzug. Findet dieser nicht oder nicht in ausreichendem Maße statt, besteht die Gefahr, dass die Tiere ihre Wahrnehmungs- und Empfindungsfähigkeit wiedererlangen, bevor sie weiteren Verarbeitungsschritten zugeführt werden. Dies ist aus Tierschutzsicht keinesfalls hinnehmbar und steht im Widerspruch sowohl zum Tierschutzschlachtrecht, als auch zu Verbrauchererwartungen im Hinblick auf einen tierschutzgerechten Schlachtablauf. Es ist deshalb dringend erforderlich den Todeseintritt jedes Einzeltieres zu verifizieren. Dies kann durch direkte Kontrolle der Schlachttiere (klinische Untersuchung, Prüfung der Hirnstammreflexe) nach Eintritt des Todes erfolgen oder bereits frühzeitiger, über eine Erfassung von Parametern, die eine Aussage über die Wahrscheinlichkeit des kurz bevorstehenden Todeseintritts erlauben (TROEGER 2011). Hierfür eignet sich insbesondere die Stichblutmenge, bzw. die Blutflussrate, da ab einer bestimmten Blutmenge pro Zeiteinheit vom kurz bevorstehenden Tod des Tieres ausgegangen werden kann (TROEGER 2010). Zielsetzung dieser Arbeit war zum einen, ein geeignetes Messsystem zur Erfassung des Entbluteverlaufs zu finden und dieses in das Stechkarussell zu integrieren, zum anderen sollte der Zusammenhang zwischen Stichblutmengenanstieg und Todeseintritt der Tiere untersucht werden. In einem ersten Schritt wurden vier verschiedene Messsysteme zur Erfassung des Entbluteverlaufs unter Zuhilfenahme eines Prototyps geprüft: Stichblutwaage (Fa. Bizerba), Füllstandsmesssonde (Fa. Sick), Infrarotkamera „thermoIMAGER TIM“ (Fa. Micro-Epsilon) und Infrarotsensoren „thermoMETER CSmicro“ (Fa. Micro-Epsilon). Als Messparameter und Maß für die Qualität der Entblutung bzw. des Entblutestichs, wurde die Steigung des Blutanstiegs im Blutauffangbehälter verwendet. Das Messsystem „Infrarotsensoren“ erwies sich als am besten geeignetes System und wurde nachfolgend in die Stechkarussellanlage des Partnerschlachthofes integriert und der Messvorgang automatisiert. Um den Zusammenhang zwischen Stichblutmengenanstieg und Todeseintritt der Schweine auf der Nachentblutestrecke zu untersuchen, wurde der Entbluteverlauf in den ersten Sekunden nach dem Stich sowohl mit dem Prototyp (Messsystem Waage) als auch mit dem integrierten IR-Sensor-Messsystem bei einer Stichprobe von 1034 (Prototyp) bzw. 1500 (integriertes System) Schweinen erfasst und anschließend der Eintritt des Hirntodes der Tiere klinisch überprüft (u.a. Untersuchung der Hirnstammreflexe). Im Rahmen eines Vorversuchs wurde eine Status quo-Erhebung von Stichblutmenge- und anstieg durchgeführt und die ersten fünf Sekunden nach dem Entblutestich als geeigneter Messzeitraum festgelegt. Es konnte gezeigt werden, dass der Anstieg der Entblutekurve in diesem Zeitraum annähernd linear verläuft, unabhängig von Lebendgewicht und Geschlecht der Tiere ist, und zudem eine gewisse Voraussage über den weiteren Verlauf der Entblutung bzw. die am Ende der Entblutung absolut entzogene Blutmenge zulässt. In der Hauptuntersuchung waren bei keinem Tier deutliche Anzeichen für Empfindungs- und Wahrnehmungsvermögen (gerichtete Augenbewegungen, Vokalisation) vorhanden. 3,6 Prozent (Prototyp-Untersuchung) bzw. 3,7 Prozent (integriertes IR-Sensor-Messsystem) der Tiere zeigten jedoch bei der Verifizierung des Todeseintritts noch bzw. wieder Reaktionen, die zumindest auf eine gewisse (Rest-)Hirnfunktion hindeuteten. Ein signifikanter Zusammenhang zwischen Steigung der Entblutekurve und nachfolgendem Todeseintritt der Tiere konnte weder in der Untersuchung mit dem Prototyp, noch in der Untersuchung mit dem integrierten IR-Sensor-Messsystem dargestellt werden. Die Ursache dafür wird in einer Beeinflussung der Ergebnisse durch tierindividuell unterschiedliche Betäubungstiefen vermutet (irreversibel betäubte Tiere, deren Entblutekurven eine geringe Steigung aufwiesen, die aber trotzdem keine Reaktionen auf der Nachentblutestrecke zeigten). Im Rahmen der vorliegenden Arbeit wurde ein vollständig automatisiertes, mit herkömmlichen Stechkarussellanlagen kompatibles, Entblutekontrollsystem auf Grundlage der Infrarotsensor-Technik entwickelt. Durch die Fokussierung auf die ersten fünf Sekunden nach Setzen des Entblutestichs, ist das Ergebnis bereits verfügbar, wenn sich die Tiere noch in der Reichweite des Stechpersonals befinden, wodurch eine sofortige Nachbearbeitung betroffener Schweine, ohne zusätzlichen Personaleinsatz, ermöglicht wird. Weiterhin erlaubt das berührungslos arbeitende System eine Einzeltierkontrolle, inklusive automatischer Dokumentation der Entblutedaten, bei der sowohl unzureichend als auch versehentlich überhaupt nicht entblutete Schweine erkannt werden. Die Entwicklung des automatisierten Entblutekontrollsystems trägt dazu bei, den Tierschutz bei der Schweineschlachtung zu verbessern und gesetzliche Vorgaben sowie Verbrauchererwartungen im Hinblick auf tierschutzgerechte Fleischgewinnung als Teil der Lebensmittelqualität zu erfüllen.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2007. / Härtill 6 uppsatser.

Thesis (MSc Food Sc)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: The consumption of game meat and its by-products is increasing locally and internationally. The increase in consumption requires research that is focused on the microbiological quality of game meat. The harvesting and slaughter process of springbok carcasses revealed the presence of bacterial contamination. Swab samples taken after skinning portrayed a presence of Escherichia coli (E. coli) and Enterobacteriaceae. Springbok carcasses swabbed after chilling indicated aerobic bacteria, Clostridium spp. and lactic acid bacteria. In contrast, swab samples taken at the evisceration’s incision area tend to be lower in counts when compared to swab samples taken after skinning and after chilling. Bacterial contamination was linked to poor hygienic practices during the harvesting and slaughter process. Results showed a need for the investigation of the slaughter process. To evaluate the slaughter process’s impact on the microbial quality of game carcasses, black wildebeest (Connochaetes gnou) carcasses were sampled throughout the slaughter process. Before skinning, aerobic bacteria, Enterobacteriaceae, and E. coli were enumerated from hide samples, counts ranged from 0.92 to 7.84 log cfu/g. after skinning, bacterial counts ranged from 0.93 to 6.12 log cfu/g and further decreased after chilling. Clostridium spp. counts increased after skinning, however, statistical analysis detected no significant differences between counts. Salmonella spp. was not detected. The results indicate that bacterial contamination does occur during the slaughter process. Hygienic status during the production of game meat products was also determined. Bacterial counts from raw game meat ranged from 2.37 to 5.37 log cfu/g. Counts as high as 6.16 log cfu/g were enumerated from retail products. Aerobic plate counts (APC) from ≤ 2.62 log cfu/cm2 to ≤ 6.3log cfu/cm2 were enumerated from surfaces, hands and equipment during production. Results highlighted the inefficiency of cleaning procedures and revealed that contaminated meat can allow for bacterial contamination. To determine if muscle pH influences colour stability and microbial spoilage of game meat, normal (n=6) and dark, firm and dry (DFD) (n=6) black wildebeest Longissimus thoracis et lumborum (LTL) muscles were studied. pH affected colour, as initial (day 0) L*,a*,b*,C* and Hab values from Normal pH samples were significantly higher than values reported for DFD samples. Initial APC and Enterobacteriaceae counts from samples with Normal pH were not significantly different from counts reported for DFD samples. Initial contamination was linked to the harvesting and slaughter process. Further refrigeration (5±1ºC) for 12 days in an aerobic environment and analyses of samples every third day revealed that pH did not affect lightness and brownness as L* and b* values for DFD samples did not significantly differ overtime, the same trend was seen for samples with Normal pH. Normal pH samples showed a significant increase in a* and C* values until day 12, whilst Hab values decreased until the 12th day. The same trend was seen for a* and C* values for DFD samples until the 9th day as on the 12th day values increased. Similarly, Hab values for DFD samples decreased until the 9th day, then increased on the 12th day. Using the microbial spoilage limit of 6 log cfu/g, it was seen that DFD meat reached this limit earlier than samples with Normal pH. Overall, the study provides baseline information on the microbiological quality of game meat harvested in South Africa and slaughtered at a South African abattoir. / AFRIKAANSE OPSOMMING: Die plaaslike en internasionale verbruik van wildsvleis en wildsvleisprodukte is aan’t toeneem. Hierdie toename in verbuik vereis navorsing wat gefokus is op die mikrobiese kwaliteit van wildsvleis. Die oes-en slagproses van springbok karkasse het die teenwoordigheid van bakteriese kontaminasie aan die lig gebring. Monsters geneem met ʼn depper na afslag van karkasse het ʼn teenwoordigheid van Escherichia coli (E. coli) getoon. Springbok karkasse wat getoets is na verkoeling het hoë vlakke van die aërobiese bakterium Clostridium spp. en van melksuurbakterieë getoon. In teenstelling hiermee is getalle laer rondom die ontweidings insnyding. Bakteriese kontaminasie was gekoppel aan swak higiëne gedurende die oes- en slagproses. Hierdie resultate het ʼn ondersoek van die slagproses aangemoedig. Om die impak van die slagproses op die mikrobiese kwaliteit van wildskarkasse te evalueer, is monsters regdeur geneem van swartwildebees (Connochaetes gnou). Getalle van aërobiese bakterieë, Enterobacteriaceae, en E. coli was bepaal op vel monsters voor afslag; getalle het gewissel tussen 0.92 en 7.84 log cve/g. Getalle van bakterieë na afslag het gewissel tussen 0.93 en 6.12 log cfu/g, en het verder afgeneem na verkoeling. Clostridum spp. het toegeneem na afslag, maar statistiese analises het geen beduidende verskille getoon nie. Monsters het negatief getoets vir Salmonella spp. Die resultate toon aan dat bakteriese kontaminasie wel plaasvind gedurende die slagproses. Die higiëniese status gedurende die produksie van wildsvleis is ook vasgestel. Bakteriegetalle van rou wildsvleis het gewissel tussen 2.37 log cve/g en 5.37 log cve/g. Getalle van handelsprodukte het getalle getoon van soveel as 6.16 log cve/g. Aërobiese plaat telling tussen ≤2.62 cve/cm2 en ≤ 6.3log cve/cm2 is vasgestel vanaf oppervlakte, hande en toerusting gedurende produksie. Resultate beklemtoon die ondoeltreffendheid van skoonmaakprosedures en wys dat aangetaste vleis bakteriese kontaminasie kan toelaat. Om te bepaal of die kleurstabiliteit en mikrobiese bederf van wildsvleis geaffekteer word deur spiere se pH, is normale (n=6) en donker, ferm, en droë (DFD) (n=6) Longissimus thoracis et lumborum (LTL) spiere van die swartwildebees bestudeer. Kleur was geaffekteer deur vleis pH, siende dat die aanvanklike waardes (dag 0) vir L*, a*, b*, C* en Hab aansienlik hoër was vir monsters met normale pH as DFD monsters. Aanvanklike getalle van aërobiese plaat telling en Enterobacteriaceae telling van monsters met Normale pH het nie beduidend verskil van DFD monsters nie. Aanvanklike besmetting was gekoppel aan die oes- en slagproses. Verdere verkoeling (5±1ºC) vir 12 dae in ʼn aërobiese omgewing en analise van monsters wys dat pH nie ligtheid en bruinheid affekteer nie; waardes vir L* en b* vir DFD monsters het nie beduidend verskil oor tyd nie. Dieselfde geld vir monsters met Normale pH. Monsters met Normale pH het ʼn beduidende toename in a* en C* getoon tot en met dag 12, terwyl waardes vir Hab afgeneem het tot en met dag 12. Dieselfde patroon is waargeneem by waardes vir a* en C* vir DFD monsters tot en met dag 9, terwyl dit toegeneem het op die 12de dag. Soortgelyk het Hab waardes vir DFD monsters afgeneem tot n met dag 9, en toegeneem op die 12de dag. Dit is ook gevind dat DFD vleis die limiet vir mikrobiese bederf (6 log cve/g) vroeër bereik as monsters met Normale pH. Die studie voorsien basis inligting oor die mikrobiese kwaliteit van wildsvleis wat geoes is in Suid Afrika, en geslag is by Suid Afrikaanse slagpale.

Two experiments were conducted to determine the optimal brining levels and effective chlorinated antimicrobials in three selected commercial poultry abattoirs of south Africa.The objective of the study was two fold: Firstly, the primary objective of the study was to determine the optimal inclusion level of brine for application in chicken processing to elongate the shelf life by reducing spoilage bacteria under refrigeration stage while the secondary objective of the study was to determine the most effective chlorinated antimicrobial to be applied in poultry processing plants to reduce spoilage bacteria. For each experiment, a complete randomized design was used. The general linear model procedure was used to determine the effects of brining and chlorine antimicrobials on the Psychrotrophic bacterial load of individually quick frozen (IQF) chicken portions. Simultaneously, a quadratic type equation was used to determine the optimal inclusion level of brine in relation to the responses of Psychrotrophic bacterial loads. The results indicated that control samples (0% brine) had higher (P < 0.05) bacterial load than all samples injected with various injection levels. There were significant differences (P < 0.05) between samples injected with 15% and 20% for all major abattoirs combined. However, there were no differences (P > 0.05) between samples injected with 20% and 25% brine, respectively. In addition, there was a significant difference (P < 0.05) in Psychrotrophic bacterial load between the samples treated with 25% and 30% brine inclusion level as well as those treated with 30% and 35% brining levels in all abattoirs. Futhermore, the results of the study also showed that Acidified Sodium Chloride had significantly lower bacterial load than both aqueous chlorine and chlorine dioxide. However, the effect of percentage brining on average Psychotrophic bacterial count had minimum quadratic values of 24.45 – 0.517 brining + 0.805 brining2 with r = 0.995; r2= 0.989, with optimum percentage brining dose being 43.08%. By extension, the result implies that the lowest reduction in spoilage bacteria is attained at 43.08% of brine inclusion level. These findings have implications on the most effective and convenient antimicrobial to be used in chicken abatoirs as well as reduction of psychotrophic bacterial load on individually quick frozen (IQF) chicken portions / Agriculture, Animal Health and Human Ecology / M. Sc. (Agriculture)

The objective of this thesis was to compare biometrical and slaughtering indicators of common carp crossbreeds using two different breeds of Amur mirror carp in performance testing. We applied top-crossing for the test establishment, using the Hungarian mirror carp (M2) on the maternal position. Males of Hungarian mirror carp (for the production of purebreed), Northern mirror carp (M72) and two breeds of Amur mirror carp (ALP ? bred in Pohořelice, ALV ? bred in Vodňany) were crossed on this breed and hybrids of scaly phenotype between Ropsha (ROP) and Tata carp (TAT) were used as a control group. The performance testing started in ponds (in the total of five localities) in the semi ? intensive way of management by releasing yolk sac fry (K0) and its subsequent rearing to the market size (K3). The performance test was completed in ponds after the third year of testing and the tested groups of fish were evaluated for biometrical and slaughtering indicators. In the overall evaluation of the edible parts of the body (processed body and fillets) by the ANCOVA method was not found a statistical difference among the mirror tested groups of fish. The only exception was the proportion of fillets without skin, which was significantly higher in the hybrid M2 x ALP than in breed M2, therefore I would not recommend this breed (M2) to commercial breeding. When comparing my results with other publications, the hybrid M2 x M72 could be used for commercial breeding together with the two hybrids of Amur mirror carp, who not only achieve high yield of edible parts of the body, but also the earlier tests confirmed higher growth, better survival and resistance to the KHV virus.

CAPES / A produção de carne suína no Brasil tem dado um grande salto nos últimos anos, no seu aspecto quantitativo e qualitativo. Isso permitiu posicionar o Brasil dentre os principais atuantes mundiais no setor da suinocultura. A garantia da inocuidade de alimentos depende da capacidade das indústrias em minimizar a contaminação de alimentos por microrganismos patogênicos, principalmente durante o processamento e estocagem, e controlar para que a garantia continue sendo mantida. Dentre os patógenos existentes, destaca-se Listeria monocytogenes que é um importante patógeno de origem alimentar emergente e causadora de infecções localizadas e generalizadas, levando o individuo ao óbito. Neste sentido, o objetivo deste estudo foi avaliar a qualidade sanitária do processo produtivo de um abatedouro-frigorifico de suínos, quanto à presença de L. monocytogenes. Inicialmente foram padronizados os métodos para aplicação da PCR e análise de sequenciamento posteriormente aplicado nas amostras coletadas. Duas coletas foram realizadas em um frigorífico que abate suínos localizado na região dos Campos Gerais – PR. Também verificou-se os prazos e custos apresentados por laboratórios particulares brasileiros, fazendo uma comparação com a técnica molecular. A quantidade de amostras positivas da seunda coleta foi superior em relação a primeira, 10 e 3 respectivamente. Com o sequenciamento foi possível observar que a origem da contaminação encontra-se no setor de triparia. Também foi possível verificar que poucos laboratórios possuem a PCR como método de diagnóstico, e provou-se ainda que a técnica pode ser uma ótima alternativa por se apresentar econômica e viável para indústria de carnes. / The production of pork in Brazil has taken a great leap in recent years, in quantitative and qualitative. This allowed position Brazil among the main active worldwide in the field of pig farming. The guarantee of the safety of food depends on the ability of industries to minimise the contamination of food by pathogenic micro-organisms, especially during processing and storage, and to ensure that the guarantee will continue to be maintained. Among the existing pathogens, stands out Listeria monocytogenes, which is an important pathogen of food origin emerging and causing localized infections and generalized, leading the individual to death. In this sense, the objective of this study was to evaluate the health quality of the production process from an abattoir-fridge of pigs, as the presence of L. monocytogenes. Initially were standardized methods for the application of PCR analysis and sequencing of subsequently applied in the samples collected. Two samples were collected in a fridge that slaughter pigs located in the region of Campos Gerais - PR. Also it was found that the deadlines and costs presented by private laboratories Brazilians, making a comparison with the molecular technique. The number of positive samples of seunda collection was superior to that of the first, 10 and 3 respectively. With the sequencing was possible to observe that the source of contamination is in the sector of triparia. It was also possible to observe that few laboratories have the PCR as a method of diagnosis, and it has been proved that the technique can be a great alternative to present economic and feasible for meat industry.