title: The power of the local in sports broadcasting: a cross-cultural analysis of rugby commentary

authors: Desmarais, Fabrice

subjects: sports media

abstract: This article explores how local pressures intersect to produce differing broadcasts in 2 cultural contexts. This is achieved via a cross-cultural analysis of a decade of tele¬vised rugby union matches between France and New Zealand and interviews with leading commentators in both countries. The authors argue that although the over-arching commercial imperative to capture audiences might be the same in both coun¬tries, and despite global tendencies toward homogenized presentation of sports events, there are local differences in expectations about which kinds of audiences should be captured, and these lead to different practices and emphases in the live broadcasts. The authors suggest that in each country, broadcasts are the result of a complex set of pressures that interact to produce broadcasts with “local” flavor and characteristics.

text: The power of the local in sports broadcasting: a cross-cultural analysis of rugby commentary This article explores how local pressures intersect to produce differing broadcasts in 2 cultural contexts. This is achieved via a cross-cultural analysis of a decade of tele¬vised rugby union matches between France and New Zealand and interviews with leading commentators in both countries. The authors argue that although the over-arching commercial imperative to capture audiences might be the same in both coun¬tries, and despite global tendencies toward homogenized presentation of sports events, there are local differences in expectations about which kinds of audiences should be captured, and these lead to different practices and emphases in the live broadcasts. The authors suggest that in each country, broadcasts are the result of a complex set of pressures that interact to produce broadcasts with “local” flavor and characteristics.

year: 2009

title: Identifying causes of high pH in lamb meat

authors: Hontiveros, Garrianne Fatima

subjects: meat

abstract: Lamb meat export is a multi-billion-dollar New Zealand industry. Therefore, strategies to maintain and improve quality have immediate commercial benefit. Consumers judge quality by colour, tenderness, and flavour, all of which are affected by ultimate pH (pHu). Ideal meat pHu is 5.5 and is influenced by muscle glycogen concentration. Insufficient muscle glycogen at slaughter results in high pHu (>5.8) which results in tough meat, dark colour, and shorter storage life. The decrease in meat pH post-slaughter is caused by the build-up of H+ ions as a consequence of anaerobic glycolysis of glycogen for ATP formation. Physical stress depletes muscle glycogen, prompting consumers to conclude animal mistreatment. However, stress, does not necessarily equate to abuse as all animals experience some level of pre-slaughter stress and any negative effects depend on duration, type, intensity, and susceptibility. Studies have focused on post-farm-gate stressors (e.g. transport and lairage) but less clear is the role of on-farm stressors on the incidence of high pHu. The aim of this study was to investigate the variation of muscle glycogen of lambs on-farm, examine the use of heat shock protein 20 (HSP20) as a marker for physiological stress, and determine any relationship between residual glycogen level and meat quality attributes such as water binding capacity (WBC), drip loss, microbial abundance, fat, protein, and water content.  

Two observations were conducted. Firstly, 60 animals from 2 farms with different production systems: wethers (castrated males) were raised with ewes in Farm 1, whereas, intact rams, wethers, cryptorchids, and ewes were all together and introduced at different times to the group in Farm 2.  These animals were biopsied two months before slaughter, a month before, and post-rigor. On-farm, large inter-individual variation in muscle glycogen was observed in both farms but no significant difference in true glycogen between farms. Muscle glycogen levels seemed to fluctuate from one biopsy to another, contrary to previous belief that it remains constant throughout. There was no significant difference in HSP20 between farms and no correlation between muscle glycogen and HSP20 was observed. Post-rigor, 66% of carcasses from Farm 2 had high pHu (≥5.8), compared to none from Farm 1. This may be due to stress brought about by exaggerated behaviours of rams (e.g. aggression and chasing) during close confinement at lairage. However, more observations on-farm and at lairage are needed. Lastly, 69 loin samples of varying levels of residual glycogen were tested for drip loss, (WBC), fat, protein, and microbial content a day post-rigor (Day 1) and again after eight weeks (Week 8). Results showed no correlation between residual glycogen content and any of the parameters tested at either time points. A decrease in total glycosyl units at Week 8 was observed but no decrease in true glycogen levels. This was likely due to microbes use of free glucose as a food source. 

To conclude, the results of this study suggests that the co-habitation of intact rams and ewes on-farm causes stress, which is compounded by the close confinement at lairage, leading to high pHu of their carcasses. It is, therefore, recommended that, although intact rams have higher saleable weight, these rams be castrated before mixing with other rams and ewes to avoid high pHu and, hence, provide good quality meat and less stressed animals (better animal welfare). The fluctuation in muscle glycogen levels over time does also need closer scrutiny.

text: Identifying causes of high pH in lamb meat Lamb meat export is a multi-billion-dollar New Zealand industry. Therefore, strategies to maintain and improve quality have immediate commercial benefit. Consumers judge quality by colour, tenderness, and flavour, all of which are affected by ultimate pH (pHu). Ideal meat pHu is 5.5 and is influenced by muscle glycogen concentration. Insufficient muscle glycogen at slaughter results in high pHu (>5.8) which results in tough meat, dark colour, and shorter storage life. The decrease in meat pH post-slaughter is caused by the build-up of H+ ions as a consequence of anaerobic glycolysis of glycogen for ATP formation. Physical stress depletes muscle glycogen, prompting consumers to conclude animal mistreatment. However, stress, does not necessarily equate to abuse as all animals experience some level of pre-slaughter stress and any negative effects depend on duration, type, intensity, and susceptibility. Studies have focused on post-farm-gate stressors (e.g. transport and lairage) but less clear is the role of on-farm stressors on the incidence of high pHu. The aim of this study was to investigate the variation of muscle glycogen of lambs on-farm, examine the use of heat shock protein 20 (HSP20) as a marker for physiological stress, and determine any relationship between residual glycogen level and meat quality attributes such as water binding capacity (WBC), drip loss, microbial abundance, fat, protein, and water content.  

Two observations were conducted. Firstly, 60 animals from 2 farms with different production systems: wethers (castrated males) were raised with ewes in Farm 1, whereas, intact rams, wethers, cryptorchids, and ewes were all together and introduced at different times to the group in Farm 2.  These animals were biopsied two months before slaughter, a month before, and post-rigor. On-farm, large inter-individual variation in muscle glycogen was observed in both farms but no significant difference in true glycogen between farms. Muscle glycogen levels seemed to fluctuate from one biopsy to another, contrary to previous belief that it remains constant throughout. There was no significant difference in HSP20 between farms and no correlation between muscle glycogen and HSP20 was observed. Post-rigor, 66% of carcasses from Farm 2 had high pHu (≥5.8), compared to none from Farm 1. This may be due to stress brought about by exaggerated behaviours of rams (e.g. aggression and chasing) during close confinement at lairage. However, more observations on-farm and at lairage are needed. Lastly, 69 loin samples of varying levels of residual glycogen were tested for drip loss, (WBC), fat, protein, and microbial content a day post-rigor (Day 1) and again after eight weeks (Week 8). Results showed no correlation between residual glycogen content and any of the parameters tested at either time points. A decrease in total glycosyl units at Week 8 was observed but no decrease in true glycogen levels. This was likely due to microbes use of free glucose as a food source. 

To conclude, the results of this study suggests that the co-habitation of intact rams and ewes on-farm causes stress, which is compounded by the close confinement at lairage, leading to high pHu of their carcasses. It is, therefore, recommended that, although intact rams have higher saleable weight, these rams be castrated before mixing with other rams and ewes to avoid high pHu and, hence, provide good quality meat and less stressed animals (better animal welfare). The fluctuation in muscle glycogen levels over time does also need closer scrutiny.

year: 2018

title: An old story, a new voice: Tertiary education in the Bay of Plenty region

authors: Amundsen, Diana Leigh

subjects: Bay of Plenty

abstract: In this article, I first critique neoliberal effects on the Aotearoa New Zealand tertiary education sector and then provide a close-up look at tertiary education in the Bay of Plenty region. Information is based on aspects of my doctoral research which was located across three tertiary education organisations comprising the Bay of Plenty Tertiary Education Partnership: The University of Waikato, Toi Ohomai Institute of Technology and, Te Whare Wānanga o Awanuiārangi.  The findings of this research examine connections across the partnership, delving into relevant aspects of universities, polytechnics and wānanga. I evaluate the historical, geographical, political and socio-cultural context of all three institutions. Lastly, I discuss campus connections between the partnership organisations. The emerging picture reveals an old story of expansion and growth with a new voice of tension between collaboration and competition in the face of a neoliberal education context. This article offers timely implications for contemporary and future University of Waikato campus connections and may appeal to academics, graduate students, policymakers and the general public.

text: An old story, a new voice: Tertiary education in the Bay of Plenty region In this article, I first critique neoliberal effects on the Aotearoa New Zealand tertiary education sector and then provide a close-up look at tertiary education in the Bay of Plenty region. Information is based on aspects of my doctoral research which was located across three tertiary education organisations comprising the Bay of Plenty Tertiary Education Partnership: The University of Waikato, Toi Ohomai Institute of Technology and, Te Whare Wānanga o Awanuiārangi.  The findings of this research examine connections across the partnership, delving into relevant aspects of universities, polytechnics and wānanga. I evaluate the historical, geographical, political and socio-cultural context of all three institutions. Lastly, I discuss campus connections between the partnership organisations. The emerging picture reveals an old story of expansion and growth with a new voice of tension between collaboration and competition in the face of a neoliberal education context. This article offers timely implications for contemporary and future University of Waikato campus connections and may appeal to academics, graduate students, policymakers and the general public.

year: 2019