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A comparative study of the wildlife trade in Southern China and the bushmeat trade in Africa /Ng, Chi-yan, Sammi. January 2005 (has links)
Thesis (M. Sc.)--University of Hong Kong, 2005.
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Commerce and subsistence : the hunting, sale and consumption of bushmeat in GabonStarkey, Malcolm Paul January 2004 (has links)
No description available.
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Bats as bushmeat in GhanaKamins, Alexandra Orion January 2013 (has links)
No description available.
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A comparative study of the wildlife trade in Southern China and the bushmeat trade in AfricaNg, Chi-yan, Sammi., 吳芷欣. January 2005 (has links)
published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management
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Influence of ultimate muscle pH on the microbial quality of black wildebeest (Connochaetes gnou) meatMakasi, Thandeka Nedia 12 1900 (has links)
Thesis (MSc Food Sc)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: The microbial growth, colour stability and pH changes for black wildebeest (Connochaetes gnou) meat under chilled (4.2±0.8°C) vacuum storage were investigated. The investigation centred on the role of ultimate muscle pH on shelf life of the meat. Although bacterial growth was observed over time for both DFD (pH >6) and Normal (pH <6) meat, DFD meat exhibited higher growth rates for lactic acid bacteria (LAB), total viable counts (TVC) and total coliforms. This was attributed to the combination of high pH and possibly the depletion of glucose in the DFD muscles. On the other hand, the growth rate of total coliforms was less than what was observed for the other microorganisms tested. It was assumed that chilled vacuum storage in combination with the high levels of LAB inhibited the growth of total coliforms. Salmonella was not detected in any of the samples analysed. There were no changes in pH during the 12 days storage period for DFD meat whereas pH for Normal meat decreased towards the end of storage possibly due to lactic acid production by LAB. The colour changes were more noticeable in Normal meat (more browning) than in DFD meat after blooming for 30 min. The conclusion for this study was that DFD meat spoiled faster than Normal meat. The meat was further subjected to preservation by oregano essential oil (1% v·v-1). In this case, there was an initial inhibition of TVC, LAB and total coliforms. Furthermore, the growth rates for TVC and LAB were lower (p<0.05) in the oregano oil treatment group than in the control. For total coliforms however, there was only an initial inhibition observed and no effect on the growth rate. Addition of oregano essential oil also resulted in a significant lowering of meat pH. This may have added to the microbial inhibition observed. Based on TVC values, addition of oregano essential oil extended the shelf-life of black wildebeest meat by 3 days. At the beginning of the study, the lipid oxidation (TBARS) values were above the threshold for detection. Also, the percentage of metmyoglobin had exceeded the levels at which browning becomes visible. Therefore, conclusions on the effects of oregano essential oil on the colour and lipid oxidations were not made in this study. However, oregano essential oil inhibited microbial growth and stabilised TBARS throughout the 9 day storage period. Therefore there is potential to use oregano essential oil as a preservative for black wildebeest meat, although more research is needed. / AFRIKAANSE OPSOMMING: In hierdie studie word die mikrobiese groei, stabiliteit en pH kleur verandering ondersoek vir swartwildebeestevleis onder verkoelde (4.2 ± 0.8 ° C) vakuum berging. Die ondersoek is spesifiek gefokus op die rol van die eind-spier pH op die raklewe van die vleis. Alhoewel mikrobiese groei vir beide DFD (pH >6) en Normal (pH <6) vleis waarneembaar was met verloop van tyd, het die DFD vleis hoër groeitempo vir melksuurbakterieë (MSB) en totale lewensvatbare tellings (LVT) getoon. Dit was as gevolg van die kombinasie van hoë pH en die moontlikheid van die vermindering van die glukose in die DFD spiere. Aan die ander kant was dit waargeneem dat die groeikoers van die totale kolivormig bakterieë minder was, teenoor die ander mikro-organismes wat getoets was. Dit was aangeneem dat die verkoelde vakuum stoor die groei van die totale kolivormig bakterieë geïnhibeer het. Salmonella was nie opgespoor in enige van die geanaliseerde monsters nie. Daar was geen verandering in pH tydens die stoor tydperk vir DFD vleis nie, maar die pH vir normale vleis het tydens die einde van die stoor tydperk afgeneem. Die kleur verandering onder vakuum stoor was meer waarneembaar in die normale vleis as wat dit was in die DFD vleis. Die gevolgtrekking van hierdie studie was dat DFD vleis baie vinniger bederf teenoor normale vleis. Maar daar was variasie op die gewig van die oorspronklike mikrobiese lading en dit kon die bakteriese groeitempo van die normale vleis beïnvloed. Die vleis is verder behandel met oregano essensiële olie ( 1 % v·v-1) vir preservering . In hierdie geval, was daar 'n aanvanklike inhibisie van LVT, MSB en totale kolivormig bakterieë. Verder was die groeitempo vir LVT en MSB aansienlik laer (p<0.05 ) in die behandelings groep teenoor die in die kontrole . Vir die totale kolivormig bakterieë was daar egter net 'n aanvanklike inhibisie waargeneem en geen effek op die groeikoers nie. Die byvoeging van oregano essensiële olie het ook gelei tot 'n beduidende verlaging van die pH. Dit kon gelei het tot die mikrobiese inhibisie wat waar geneem was. Gebaseerd op die LVT, het die byvoeging van oregano essensiële olie gelei tot die verlenging van die swartwildebeeste vleis se raklewe met 3 dae. Aan die begin van hierdie studie was die lipied oksidasie (TBARS) waardes bo die drumpel van opsporing. Ook, die persentasie van metmyoglobin het die vlakke waarop verbruining sigbaar word, oorskry. Daar is potensiaal vir die gebruik van oregano essensiële olie as n middel vir die verlenging van swartwildebees vleis, maar nog navorsing is nodig.
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Meat quality parameters of the impala (Aepyceros melampus)Kritzinger, Brian 12 1900 (has links)
Thesis (MSc)--Stellenbosch University, 2002. / ENGLISH ABSTRACT: The purpose of this study was to evaluate the effects of age, sex, region and cropping
methodology on the meat quality of impala. Forty impala were cropped during separate
day and night operations at the Mara Agricultural Development Centre. Carcass pH45
(measured in M. longissimus dorsi 45 minutes post mortem) was higher in night cropped
animals (6.67 ± 0.111; P<0.05) compared to the day cropped animals (6.55 ± 0.236).
The ultimate carcass pH (pHu) of animals cropped at night was lower (5.39 ± 0.081;
P<0.05) compared to those cropped in the day (5.45 ± 0.108). Non-linear regression
analysis showed that the rate of pH decline of the night cropped animals was slower
than that of the day cropped animals (P<0.05). The cooling rate of the M. longissimus
dorsi was twice as fast in the night cropped group (P<0.05). Shear force values and drip
losses of the night cropped animals were both lower (19.11 ± 5.675 g/mm2 and 2.93 ±
1.597% respectively; PO.OS) compared to those of day cropped animals (23.42 ± 8.128
g/mm2 and 4.15 ± 2.339%). The results indicate that nighttime cropping has a beneficial
effect on certain meat quality parameters compared to daytime cropping.
A second group of impala was sampled at the Musina Experimental Farm in the
Limpopo Province of South Africa. Live weights of the Mara animals (50.23 ± 9.32 kg)
were higher (P<0.05) than the Musina animals (44.25 ± 10.81 kg). Impala sampled at
Mara had significantly higher dressing percentages than those at Musina (P<0.05).
Impala ewes from both regions had a higher lipid content (P<0.05), but the sex of the
animal had no effect on the remaining chemical parameters. The crude protein content
of impala at Musina (24.88 ± 1.044%) was higher (P<0.05) than the Mara animals (23.80
± 0.840%).
Regional differences (P<0.05) were found in the amounts of phosphorous and calcium in
the meat. Female animals at Mara showed higher proportions (P<0.05) of saturated
(SFA), and mono-unsaturated fatty acids than the male animals. Males from both
regions showed higher proportions (P<0.05) of poly-unsaturated fatty acids. Myristic,
palmitic and stearic acid formed the greatest proportion of the SFA component for males
and females from both regions. Samples of the M. semi-membranosus (SM), M. deltoideus (D), M. longissimus dorsi et
laborum (LO), and M. psoas major (PS) were analysed for citrate synthase (CS) and
phosphofructo-kinase activities. MHC distribution varied significantly between 0, SM and
LD (P<O.05). D expressed more MHC I, and less MHC lIa than the other three muscle
groups. Positive correlations were found between age and MHC I in 0 (r=O.93; P<O.05)
and CS and weight of the animal in D (r=O.76; P<O.05). The enzyme activities and MHC
distribution indicate that energy in the impala is produced to a large extent via oxidative
pathways. / AFRIKAANSE OPSOMMING: Die doel van hierdie studie was om die invloed van ouderdom, geslag, area, en
uitdunmetodes op die vleiskwalitiet van rooibokke te evalueer. Veertig rooibokke is
gedurende afsonderlike dag en nag uitdunningsoperasies by die Mara Landboukundige
Ontwikkelings Sentrum geoes. Karkas pH45 (gemeet in die M. longissimus dorsi 45
minute post mortem) was hoër (P<0.05) in nag-geoesde diere (6.67 ± 0.11) in
vergelyking met die dag-geoesde diere (6.55 ± 0.23). Die finale pH (pHu) van diere wat
in die nag geoes is (5.39 ± 0.08) was laer (P<0.05) in vergelyking met die wat in die dag
geoes is (5.45 ± 0.11). Nie-lineêre regressie analise toon dat die tempo van pH-daling
van die nag-geoesde diere merkbaar stadiger was as die dag-geoesde diere (P<0.05).
Die afkoelings tempo van die M. longissimus dorsi et lumborum was twee keer vinniger
in die nag geoesde groep (P<0.05). Die gemiddelde skeurkragwaarde en drupverlies
was beide laer (P<0.05) vir nag geoesde diere (respektiewelik 19.11 ± 5.67 g/mm2 en
2.93 ± 1.59%) in vergelyking met diere wat in die dag geoes is (23.42 ± 8.12 g/mm2 en
4.15 ± 2.33%). Die resultate toon dat nag-uitdunning 'n voordelige effek op vleiskwaliteit
gehad het, in vergelyking met dag-uitdunning.
'n Tweede groep van rooibokke is gemonster by die Musina Eksperimentele plaas in die
Limpopo Provinsie in Suid-Afrika. Die gewigte van die Mara diere (50.23 ± 9.32 kg) was
hoër (P<0.05) as die van die Musina diere (44.25 ± 10.81 kg). Die Mara groep het hoër
uitslag persentasies (P<0.05) gehad. Vroulike diere in beide areas het 'n hoër vet
inhoud (P>O.05) gehad. Die ru-proteien inhoud van die Musina diere (24.88 ± 1.04%)
was hoër (P<0.05) as die van die Mara diere (23.80 ± 0.84%).
Area verskille (P<0.05) is gevind in die fosfaat en kalsium inhoud in die vleis. Vroulike
diere by Mara het 'n hoër proporsie (P<0.05) van versadigde en mono-onversadige
vetsure in die weefsel as manlike diere gehad. Manlike diere van beide areas het 'n hoër
proporsie (P<0.05) van poli-onversadige vetsure (P<0.05) as die vroulike diere getoon.
Miristien, palmitien en stearien suur was kwantitatief die belangrikste vetsure in manlike
en vroulike diere van beide areas. Monsters van die M. semi-membranosus (SM), M. deltoideus (D), M. longissimus dorsi
et laborum (LO), en M. psoas major (PS), van die rooibokkarkasse is ontleed vir
sitraatsintase (SS) en fosfofruktokinase aktiwiteite (FFK). MSK verspreiding het
merkbaar varieer tussen 0, SM en LO (P<O.05). 0 toon meer MSK I en minder MSKlia
as die ander drie spiergroepe (P<O.05). Postiewe korrelasies is bevind tussen
ouderdom en MSK I in 0 (r=O.93; P<O.05), asook tussen SS en die gewig van die dier in
o (r=O.76; P<O.05). Die ensiemaktiwiteite en MSK verspreiding toon dat energie in die
rooibok tot 'n groot mate deur die oksidatiewe paaie geproduseer word.
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Contamination of game carcasses during harvesting and slaughter operations at a South African abattoirShange, Nompumelelo 12 1900 (has links)
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.
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A food safety plan for the game meat industry in South AfricaBekker, Johan Leon. January 2011 (has links)
Thesis (DTech. degree in Environmental Health)--Tshwane University of Technology, 2011. / The South African game farming industry has become a world leader in the
utilization of game, including the meat of game animals. The fast growth in the
game meat industry is fuelled by health conscious consumers for meat with a low
fat content. Although research on the production potential of African ungulates has
been done, little has been done on the factors in the supply chain that affect the
provision of safe game meat to the consumer.
A literature review of the study field was completed to obtain an understanding of
the value chain. In order to obtain information regarding the status of existing
policies, strategies and practices that may impact on game meat safety,
questionnaires were distributed to game farmers, hunters, butcheries, provincial
offices of Veterinary Public Health (VPH) and Environmental Health (EH) as well
as municipalities. Interviews were also conducted with those members of national
departments who are responsible for policy making.
The results represent the first systematic analysis of the current status of the
South African legal framework and its application in relation to game meat safety
as well as the practices by stakeholders that impact on the provision of safe game
meat to the consumer. The results provide information on the current status of
game meat control in South Africa, a description of the game meat supply chain
and essential food safety management points in the supply chain; game farmer,
hunter and butchery practices; and the knowledge of stakeholders in the game
meat industry.
220
The main conclusions drawn from the study were as follows: (1) that the game
meat industry is growing in South Africa; (2) that game meat reaches the
consumers through a complex supply chain with various stakeholders; (3) that
gaps exist in the supply chain that may impact negatively on the supply of safe
game meat to the consumer. These gaps apply in particular on the farm, during
hunting and control after the farm gate; (4) that there is an inconsistent application
of policies and regulations by controlling authorities that leads to fragmentation in
the control of game meat safety; and (5) that there is a certain degree of
unfamiliarity on the part of stakeholders with regard to the game meat supply
chain.
A theoretical model was suggested that can be used in the development of
strategies and policies that will help to alleviate the identified concerns and
problems that may impact negatively on the provision of safe game meat to the
consumer.
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Characterization of individuals residing in the province of Newfoundland and Labrador who consume native grown and locally available foods /Iqbal, Sahar Jameel, January 2003 (has links)
Thesis (M.Sc.)--Memorial University of Newfoundland, 2003. / Bibliography: leaves 102-117. Also available online.
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Using geographical information systems to investigate the bushmeat phenomenon in KwaZulu-NatalKammer, Annelene. January 2006 (has links)
Thesis (M. Sc.)(Geography)--University of Pretoria, 2006. / Includes bibliographical references. Available on the Internet via the World Wide Web.
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