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

title: Freshwater mussels as bioindicators of faecal contamination

authors: Tawhai, Valletta Angela

subjects: mussels

abstract: Mussels (Hyridella menziesi) were tested for their suitability as monitors of bacterial contamination of natural waters because of their ability to accumulate bacteria while
filtering the environment for food. Several questions were addressed :
1. Can E. coli be recovered from mussels immersed in low-density suspensions of bacteria.
2. What is the optimum time required to immerse mussels in suspension of bacteria.
3. How long will the mussels retain bacteria once uptake had occurred.
4. Is it possible to estimate the numbers of bacteria present in contaminated waters, Using the numbers of bacteria recovered from mussels.
The Results of this study were :
1. It was possible to detect E. coli and Salmonella in mussels that had been immersed in water contaminated with these bacteria at densities as low as around 50 per 100 ml.
2. An experiment conducted to examine the ability of mussels to retain bacteria once uptake had occurred, showed there was rapid loss of E.coli (42.9%) over the first 4 hours and by 6 hours numbers had declined to very low levels (2.1 %).
3. Although there was some evidence of a correlation between the concentration of E. coli present in surrounding waters and the numbers recovered from mussels
it was not possible to predict the numbers of bacteria in the surrounding water from analysis of the mussels.
4. Similar experiments were done using diluted sewage instead of pure cultures of E. coli and Salmonella. Results were similar to those obtained using pure cultures. E. coli could be recovered from mussels when present in the diluted sewage at concentrations as low as 8 / ml.

text: Freshwater mussels as bioindicators of faecal contamination Mussels (Hyridella menziesi) were tested for their suitability as monitors of bacterial contamination of natural waters because of their ability to accumulate bacteria while
filtering the environment for food. Several questions were addressed :
1. Can E. coli be recovered from mussels immersed in low-density suspensions of bacteria.
2. What is the optimum time required to immerse mussels in suspension of bacteria.
3. How long will the mussels retain bacteria once uptake had occurred.
4. Is it possible to estimate the numbers of bacteria present in contaminated waters, Using the numbers of bacteria recovered from mussels.
The Results of this study were :
1. It was possible to detect E. coli and Salmonella in mussels that had been immersed in water contaminated with these bacteria at densities as low as around 50 per 100 ml.
2. An experiment conducted to examine the ability of mussels to retain bacteria once uptake had occurred, showed there was rapid loss of E.coli (42.9%) over the first 4 hours and by 6 hours numbers had declined to very low levels (2.1 %).
3. Although there was some evidence of a correlation between the concentration of E. coli present in surrounding waters and the numbers recovered from mussels
it was not possible to predict the numbers of bacteria in the surrounding water from analysis of the mussels.
4. Similar experiments were done using diluted sewage instead of pure cultures of E. coli and Salmonella. Results were similar to those obtained using pure cultures. E. coli could be recovered from mussels when present in the diluted sewage at concentrations as low as 8 / ml.

year: 2000

title: Maori Flourishing in a Fast Changing World - Inaugural Professorial Address

authors: Nikora, Linda Waimarie

subjects: Indigenous psychology; Maori flourishing; social identity; social and emotional wellbeing

abstract: A strong sense of who one is and that one’s life matters is vital to health and wellbeing. Without meaning and belonging many people, families and communities lie open to the risk of mental illness, addiction, transience, criminality, suicide and so on. In a rapidly changing social and technological environment where being Maori is enacted in the face of a dominant Pakeha majority, and in an increasingly diverse Maori world, staying well is an important challenge that we cannot underestimate or take for granted. There are many unwellness forces upon Maori in this fast changing world. Some are obvious and readily felt, others not so easy to apprehend or explain. Surveying almost 30 years of research, Professor Nikora will examine some of these unwellness forces and responses Maori make within the broader quest to remain indigenous and to flourish.

text: Maori Flourishing in a Fast Changing World - Inaugural Professorial Address A strong sense of who one is and that one’s life matters is vital to health and wellbeing. Without meaning and belonging many people, families and communities lie open to the risk of mental illness, addiction, transience, criminality, suicide and so on. In a rapidly changing social and technological environment where being Maori is enacted in the face of a dominant Pakeha majority, and in an increasingly diverse Maori world, staying well is an important challenge that we cannot underestimate or take for granted. There are many unwellness forces upon Maori in this fast changing world. Some are obvious and readily felt, others not so easy to apprehend or explain. Surveying almost 30 years of research, Professor Nikora will examine some of these unwellness forces and responses Maori make within the broader quest to remain indigenous and to flourish.

year: 2015-11-17