title: Tiakina te Pā Harakeke: Māori Childrearing practices within a context of whānau ora.

authors: Pihama, Leonie

abstract: ‘Tiakina Te Pā Harakeke’ was developed to support the investigation and identification of  Kaupapa Māori	approaches to Māori childrearing and parenting. The project investigates how we can draw upon such frameworks to support intervention in the area of child abuse and child neglect within our whānau. ‘Tiakina Te Pā Harakeke’ is a research project that brings to the fore	the successful values and practices of childrearing that have been held within whānau, hapū and iwi for many generations. It is an exploration and sharing of knowledge that supported the belief held by our tūpuna that our tamariki and mokopuna are treasured parts of whānau, hapū and iwi, as is expressed in the saying	‘he taonga te mokopuna’.

text: Tiakina te Pā Harakeke: Māori Childrearing practices within a context of whānau ora. ‘Tiakina Te Pā Harakeke’ was developed to support the investigation and identification of  Kaupapa Māori	approaches to Māori childrearing and parenting. The project investigates how we can draw upon such frameworks to support intervention in the area of child abuse and child neglect within our whānau. ‘Tiakina Te Pā Harakeke’ is a research project that brings to the fore	the successful values and practices of childrearing that have been held within whānau, hapū and iwi for many generations. It is an exploration and sharing of knowledge that supported the belief held by our tūpuna that our tamariki and mokopuna are treasured parts of whānau, hapū and iwi, as is expressed in the saying	‘he taonga te mokopuna’.

year: 2014

title: Development and care of pā harakeke in 19th century New Zealand: Voices from the past

authors: McAllum, Priscilla M

subjects: Raranga

abstract: Māori weaving is experiencing a resurgence. Some weavers are involved in the planting of pā harakeke so that they have a high quality resource on hand ready for use.  A number of recent scientific publications, undertaken jointly with weavers, have explored the unique fibre qualities of different harakeke varieties along with specific aspects of Māori use of these varieties. In this paper, I examine Māori planting practices of pā harakeke and other aspects of resource management as revealed in literature sources from the late 18th to the early 20th centuries.  Although some of the practices outlined here may have fallen into disuse over time, they may, nevertheless, continue to be appropriate for contemporary pā harakeke. It is hoped, therefore, that the information provided here will be of interest to contemporary weavers.

text: Development and care of pā harakeke in 19th century New Zealand: Voices from the past Māori weaving is experiencing a resurgence. Some weavers are involved in the planting of pā harakeke so that they have a high quality resource on hand ready for use.  A number of recent scientific publications, undertaken jointly with weavers, have explored the unique fibre qualities of different harakeke varieties along with specific aspects of Māori use of these varieties. In this paper, I examine Māori planting practices of pā harakeke and other aspects of resource management as revealed in literature sources from the late 18th to the early 20th centuries.  Although some of the practices outlined here may have fallen into disuse over time, they may, nevertheless, continue to be appropriate for contemporary pā harakeke. It is hoped, therefore, that the information provided here will be of interest to contemporary weavers.

year: 2005-02

title: Cooked turkey roasts have different processing characteristics then cooked beef roasts

authors: Groenlund, Kelsey

subjects: turkey

abstract: Roasts were manufactured from lean beef and turkey by injecting with brine to 25% above green weight so the raw product contained 1.8% salt and 0.3% sodium phosphate. Meat muscle characteristics (pH and protein solubility) and processing characteristics were measured as cook yields and expressible moisture. The species significantly affects some basic properties of the meat. Turkey meat had significantly higher pH and extractible myofibrillar proteins than beef. The increased cook yield was correlated with higher pH and higher expressible moisture. The differences observed suggest that processors need to treat the starting materials differently.

text: Cooked turkey roasts have different processing characteristics then cooked beef roasts Roasts were manufactured from lean beef and turkey by injecting with brine to 25% above green weight so the raw product contained 1.8% salt and 0.3% sodium phosphate. Meat muscle characteristics (pH and protein solubility) and processing characteristics were measured as cook yields and expressible moisture. The species significantly affects some basic properties of the meat. Turkey meat had significantly higher pH and extractible myofibrillar proteins than beef. The increased cook yield was correlated with higher pH and higher expressible moisture. The differences observed suggest that processors need to treat the starting materials differently.

year: 2007