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Das unechte Unterlassungsdelikt gilt seit langem als das "dunkelste Kapitel" in der Dogmatik des Allgemeinen Teils des StGB. Gesetzlicher Anhaltspunkt der Strafbarkeit ist allein, dass der Unterlassende "rechtlich dafur einzustehen hat, dass der Erfolg nicht eintritt", 13 Abs. 1 StGB, also Garant ist. Innerhalb der herkommlich diskutierten Garantenstellungen ist die aus Ingerenz besonders umstritten. Hat derjenige, der eine Gefahr fur fremde Rechtsguter geschaffen hat, eine Garantenstellung im Hinblick auf dieses schadenstrachtige Geschehen, sodass er gemass 13 Abs. 1 StGB fur das Unterlassen der Erfolgsabwendung gleich einem Begehungstater bestraft wird? Welche rechtlichen Anforderungen waren in diesem Fall an das die Garantenstellung begrundende Handeln zu stellen? Die regelmassig diskutierten Alternativen sind, ob nur pflichtwidriges Tun eine Ingerenzgarantenstellung nach sich zieht oder auch rechtmassiges ("qualifiziert riskantes") Vorverhalten genugt. Die vorliegende Arbeit kommt zu dem Ergebnis, dass sich das Einstehenmussen des Ingerenten auf der Grundlage des geltenden Rechts begrunden lasst. Hinsichtlich der Voraussetzungen der Garantenstellung will sie aufzeigen, dass es nicht auf die aus der unsicheren Entscheidungsperspektive ex ante zu treffende Verhaltensbewertung ankommen kann. Vorgeschlagen wird stattdessen eine vermittelnde Losung, die die Bewertungsgrundlage mit einem Maximum an Objektivitat versieht.
Investigations. --- Omission, Criminal. --- Criminal omission --- Nonfeasance --- Omission, Criminal --- Criminal act --- Negligence --- Law and legislation
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Meat composition and quality are not independent of the effects of animal production systems. This is important—especially as we transition into a future where meat production, quality, and value are considered within the context of sustainable feed and supplementation selection, the enhanced management of animal genetics and husbandry practices, and the improved processing and packaging of meat products. In this book, we have presented a curated collection of research investigating animal production systems and strategies for meat processing with innovative applications to the delivery of meat products that match consumer demands (i.e., from farm to fork). This book is a valuable resource to animal and food scientists, students of agricultural science, livestock producers and farmers, as well as readers with an interest in the efficient and ethical conversion of animals into meat products for human consumption.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- beef --- local breeds --- carcass weight --- age of slaughter --- SEUROP system --- fatty acids --- meat --- lambs --- feeding --- discriminant analysis --- agricultural practices --- animal production --- nutrition --- human health --- fatty acid profile --- fat digestion and absorption --- consumer guidelines --- preservation --- broilers --- stress --- welfare --- corticosterone --- productivity --- carcass characteristics --- carbohydrate source --- fetal programming --- maternal nutrition --- meat quality --- venison --- feeding system --- muscles --- intramuscular fat --- cholesterol --- Holstein --- imported animals --- sustainability --- roasted mutton --- pre- and postrigor --- key aroma compounds --- marker --- recombination and omission experiments --- Merino --- composite --- modified atmosphere packaging --- trigas --- camelina --- lipid oxidation --- colour stability --- distiller grains --- antioxidants --- oxidative stability --- color --- n/a
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Meat composition and quality are not independent of the effects of animal production systems. This is important—especially as we transition into a future where meat production, quality, and value are considered within the context of sustainable feed and supplementation selection, the enhanced management of animal genetics and husbandry practices, and the improved processing and packaging of meat products. In this book, we have presented a curated collection of research investigating animal production systems and strategies for meat processing with innovative applications to the delivery of meat products that match consumer demands (i.e., from farm to fork). This book is a valuable resource to animal and food scientists, students of agricultural science, livestock producers and farmers, as well as readers with an interest in the efficient and ethical conversion of animals into meat products for human consumption.
beef --- local breeds --- carcass weight --- age of slaughter --- SEUROP system --- fatty acids --- meat --- lambs --- feeding --- discriminant analysis --- agricultural practices --- animal production --- nutrition --- human health --- fatty acid profile --- fat digestion and absorption --- consumer guidelines --- preservation --- broilers --- stress --- welfare --- corticosterone --- productivity --- carcass characteristics --- carbohydrate source --- fetal programming --- maternal nutrition --- meat quality --- venison --- feeding system --- muscles --- intramuscular fat --- cholesterol --- Holstein --- imported animals --- sustainability --- roasted mutton --- pre- and postrigor --- key aroma compounds --- marker --- recombination and omission experiments --- Merino --- composite --- modified atmosphere packaging --- trigas --- camelina --- lipid oxidation --- colour stability --- distiller grains --- antioxidants --- oxidative stability --- color --- n/a
Choose an application
Meat composition and quality are not independent of the effects of animal production systems. This is important—especially as we transition into a future where meat production, quality, and value are considered within the context of sustainable feed and supplementation selection, the enhanced management of animal genetics and husbandry practices, and the improved processing and packaging of meat products. In this book, we have presented a curated collection of research investigating animal production systems and strategies for meat processing with innovative applications to the delivery of meat products that match consumer demands (i.e., from farm to fork). This book is a valuable resource to animal and food scientists, students of agricultural science, livestock producers and farmers, as well as readers with an interest in the efficient and ethical conversion of animals into meat products for human consumption.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- beef --- local breeds --- carcass weight --- age of slaughter --- SEUROP system --- fatty acids --- meat --- lambs --- feeding --- discriminant analysis --- agricultural practices --- animal production --- nutrition --- human health --- fatty acid profile --- fat digestion and absorption --- consumer guidelines --- preservation --- broilers --- stress --- welfare --- corticosterone --- productivity --- carcass characteristics --- carbohydrate source --- fetal programming --- maternal nutrition --- meat quality --- venison --- feeding system --- muscles --- intramuscular fat --- cholesterol --- Holstein --- imported animals --- sustainability --- roasted mutton --- pre- and postrigor --- key aroma compounds --- marker --- recombination and omission experiments --- Merino --- composite --- modified atmosphere packaging --- trigas --- camelina --- lipid oxidation --- colour stability --- distiller grains --- antioxidants --- oxidative stability --- color --- beef --- local breeds --- carcass weight --- age of slaughter --- SEUROP system --- fatty acids --- meat --- lambs --- feeding --- discriminant analysis --- agricultural practices --- animal production --- nutrition --- human health --- fatty acid profile --- fat digestion and absorption --- consumer guidelines --- preservation --- broilers --- stress --- welfare --- corticosterone --- productivity --- carcass characteristics --- carbohydrate source --- fetal programming --- maternal nutrition --- meat quality --- venison --- feeding system --- muscles --- intramuscular fat --- cholesterol --- Holstein --- imported animals --- sustainability --- roasted mutton --- pre- and postrigor --- key aroma compounds --- marker --- recombination and omission experiments --- Merino --- composite --- modified atmosphere packaging --- trigas --- camelina --- lipid oxidation --- colour stability --- distiller grains --- antioxidants --- oxidative stability --- color
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