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Few industrial enterprises left a more enduring imprint on the American West than Miller & Lux, a vast meatpacking conglomerate started by two San Francisco butchers in 1858. Industrial Cowboys examines how Henry Miller and Charles Lux, two German immigrants, consolidated the West's most extensive land and water rights, swayed legislatures and courts, monopolized western beef markets, and imposed their corporate will on California's natural environment.
Cattle trade --- Animal industry --- Packing-houses --- Land use --- Water rights --- Big business --- Industrialization --- Industrial development --- Economic development --- Economic policy --- Deindustrialization --- Economic concentration --- Business --- Business enterprises --- Industries --- Rights, Water --- Water --- Riparian rights --- Water trusts --- Land --- Land utilization --- Use of land --- Utilization of land --- Economics --- Land cover --- Landscape assessment --- NIMBY syndrome --- Meat packing industry --- Packing industry --- Red meat processing plants --- Food processing plants --- Meat industry and trade --- Animal products industry --- Livestock industry --- Agricultural industries --- Cattle industry --- History. --- Size --- Law and legislation --- Miller & Lux --- Miller and Lux --- agriculture. --- american west. --- beef markets. --- business. --- butchers. --- california. --- economics. --- environment. --- ethnicity. --- frontier. --- history. --- immigrants. --- immigration. --- industrial enterprises. --- industrialism. --- labor. --- land acquisition. --- land reclamation. --- land rights. --- landscapes. --- meatpacking. --- miller and lux. --- monopoly. --- natural resources. --- nature. --- nonfiction. --- rags to riches. --- rancheros. --- san francisco. --- segregation. --- water politics. --- water rights. --- waterscapes. --- western industrialism.
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Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communities of sausages, study of the metabolism and the technological and safety characteristics of concrete microbial strains, and use of starter cultures to improve the sausage quality). Chemical hazards also receive some attention in this book with a chapter on the optimization of the smoking process of traditional dry-cured meat products to minimize the presence of PAHs. The partial or total replacement of the traditional ingredients in sausages with unconventional raw materials for the obtaining of novel and varied products are the subject of three chapters. Next, a chapter is dedicated to another interesting topic, the search and the essay of natural substitutes for synthetic additives due to the increasing interest of consumers in healthier meat products. The book ends with an interesting review on the safety, quality and analytical authentication of halāl meat products, with particular emphasis on salami.
meat products --- antioxidant --- antimicrobials --- shelf-life --- plant extracts --- pomegranate --- cured meat products --- smoking --- chemical hazards --- polycyclic aromatic hydrocarbons (PAHs) --- food safety --- food quality --- lactic acid bacteria --- fermented sausages --- ecology --- breed --- breeding system --- dried Chinese sausage --- fat replacement --- mango peel pectin --- microwave-assisted extraction technique --- Italian-type salami --- ostrich meat --- sodium reduction --- fat reduction --- starter cultures --- meat processing --- probiotic --- dry fermented sausages --- healthy meats --- lactobacillus --- Lactobacillus sakei --- sugar metabolism --- amino acid metabolism --- 1H-NMR --- flow cytometry --- ḥalāl salami --- ḥalāl assurance --- authenticity --- staphylococci --- fermented meats --- high-throughput sequencing --- microbiota --- food reformulation --- healthy meat product --- game meat --- fatty acids --- volatile compounds --- sensory properties --- Galician chorizo --- Staphylococcus equorum --- Staphylococcus saprophyticus --- physicochemical characteristics --- free amino acids --- free fatty acids --- biogenic amines --- n/a --- ḥalāl salami --- ḥalāl assurance
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En Belgique, la compétence du bien-être animal a été régionalisée le 1er juillet 2014, dans le cadre de la sixième réforme de l’État. Toutefois, les trois Régions ont décidé de ne pas mandater elles-mêmes des vétérinaires chargés d’assurer le contrôle du bien-être animal dans les abattoirs. Pour des raisons notamment financières, elles ont conclu un accord – via leurs « unités de bien-être animal » (UBEA) respectives – avec l’Agence fédérale pour la sécurité de la chaîne alimentaire (AFSCA). Dès lors, les vétérinaires qui contrôlent les aspects sanitaires pour l’AFSCA continuent, comme ils le faisaient déjà avant 2014, de relever les infractions liées au bien-être animal. S’ils constatent un problème à cet égard, ils en informent les UBEA, qui prennent les mesures qui leur semblent s’imposer. Mais, contrairement à ce qui prévalait précédemment, ils ne peuvent pas sévir eux-mêmes. Ce Courrier hebdomadaire a pour point de départ des cas de maltraitance survenus à l’abattoir de Tielt en 2017. Alors que ces manquements à la législation sur le bien-être animal étaient dénoncés par une association de défense des droits des animaux, via une vidéo postée sur les réseaux sociaux, ils n’apparaissaient nullement dans les statistiques officielles, issues des contrôles effectués par les vétérinaires chargés de mission par l’AFSCA. L’étude montre que ce décalage peut s’expliquer par une interaction entre, d’une part, la régionalisation de la compétence relative au bien-être animal et, d’autre part, le statut des vétérinaires mandatés par l’AFSCA pour contrôler le bien-être animal dans les abattoirs.
BPB2308 --- bien-être des animaux --- industrie de la viande --- 475 Landbouw --- 574 Dierenwelzijn --- Slachtdier --- Slachten van dieren --- Slachthuis --- Veeteelt --- veterinaire inspectie --- veterinaire wetgeving --- Vleesindustrie --- mėsos perdirbimo pramonė --- Fleischindustrie --- κρεατοβιομηχανία --- gaļas pārstrādes rūpniecība --- industria cárnica --- industria cărnii --- lihatööstus --- industria della carne --- хранително вкусова промишленост --- tionscal próiseála feola --- húsfeldolgozó ipar --- mesnopredelovalna industrija --- индустрија меса --- kødindustri --- vleesindustrie --- priemysel spracovania mäsa --- industrija tal-ipproċessar tal-laħam --- indústria de carne --- köttindustri --- meat processing industry --- masný průmysl --- mesoprerađivačka industrija --- месопреработувачка индустрија --- lihanjalostusteollisuus --- industri e përpunimit të mishit --- przemysł mięsny --- ambientet e prerjes --- sala de despiece de carnes --- lõikamishooned --- mäsový priemysel --- gaļas sadalīšanas cehs --- bitúnok --- slaughterhouse --- mattatoio --- cutting-up premises --- talho --- atelier de découpe --- slakthus --- εργαστήριο κοπής κρεάτων --- slakteri --- ambientet e ndarjes --- teurastamo --- řeznictví --- uitbenen --- Schlachthof --- индустрија за преработка на месо --- slachthuis --- jatky --- udskæringsfabrik --- lihanleikkaustilat --- Schlachtbetrieb --- macello --- therrtore --- húsipar --- mėsinė --- slagteri --- σφαγείο --- cutting premises --- Schlachthaus --- măcelărie --- vágóhíd --- Fleischerei --- styckningsanläggning --- abattoir --- lihanleikkaamo --- klaonica --- kautuve --- matadero --- skerdykla --- abator --- mäsopriemysel --- masné závody --- matadouro --- tapamaja --- tükeldamishooned --- dobro zwierząt --- animal welfare --- loomade heaolu --- dzīvnieku labturība --- bem-estar dos animais --- dyrevelfærd --- mirëqenie shtazore --- leas ainmhithe --- благополучие на животните --- îngrijirea animalelor --- welzijn van dieren --- állatjólét --- trattament xieraq tal-annimali --- gyvūnų gerovė --- djurs välbefinnande --- добробит животиња --- eläinten hyvinvointi --- καλή μεταχείριση των ζώων --- dobro počutje živali --- benessere degli animali --- благосостојба на животните --- bienestar de los animales --- starostlivosť o blaho zvierat --- péče o pohodu zvířat --- skrb za životinje --- Wohlbefinden der Tiere --- грижа за животните --- rechten van het dier --- bien-être animal --- mirëqënie e kafshëve --- eläinten oikeudet --- të drejta të kafshëve --- права животиња --- blaho zvierat --- Rechte der Tiere --- welfare zvířat --- dyrs rettigheder --- животински права --- pohoda zvířat --- derechos de los animales --- animal well-being --- briga za dobrobiti životinja --- prava životinja --- práva zvířat --- animal rights --- loomaõigused --- práva zvierat --- droits des animaux --- права на животните --- djurens rättigheter --- állatok kímélete --- dzīvnieku tiesības --- drepturile animalelor --- dobrobit životinja --- gyvūnų teisės --- δικαιώματα των ζώων --- diritti degli animali --- Human rights --- Zoology --- Belgium
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