Type

Database

Creator

Date

Thumbnail

Search results

12 records were found.

Koi carp, one of the most invasive fresh water fish, is a pest in New Zealand waterways. Pest management plays a vital role in protecting the natural environment and efforts are being made to eradicate koi carp. The aim of this study was to identify possible uses for koi carp that will help offset eradiation costs. An extensive literature search to identify feasible products that could be made from koi carp showed that producing fish meal and fish oil had potential. The commercial processes are well established and these processes were relatively simple and economic. The high protein meal and fish oil produced could be used as ingredient in formulated animal, pet and fish feeds. It is proposed that whole fish are processed, eliminating the need to clean, gut and fillet the fish. A series of experiments were done out in the laboratory t...
The natural environment of New Zealand is a highly cherished and important factor of the country. Introduced koi carp is considered a pest in New Zealand because it has a deleterious effect on fresh water systems. Hence eradicating the fish is essential. Identifying possible uses for this captured fish will help offset the cost of eradication. The aim of the study was to identify feasible products that could use koi carp as a raw material without the added impediment that a long term stable supply would not exist once fish numbers had been drastically reduced. The applications identified from a literature search could be categorized into three main groups: as food (for example canned carp); processed non-food uses (for example extracting fish collagen); and miscellaneous applications (such as biofertilizer). Silage production is a simp...
In 1996 New Zealand introduced legislation to allow Jasus edwardsii pueruli to be collected as "seedstock" and ongrown in a commercial aquaculture trial. The aim of this thesis was to investigate the commercial feasibility of J. edwardsii aquaculture in New Zealand by working with an organisation involved in the trial. The methodology involved a combination of experiments in the field, in laboratories, and within an ongrowing facility. This thesis examined five key areas and found the following: 1. Data obtained in the research indicates that New Zealand will continue to rely on harvesting pueruli from the wild since significant technical obstacles remain in the development of commercial scale pueruli hatcheries. Forecast data, obtained using the delphi technique and information about current research on larval rearing, indicates tha...
Ruminants possess a unique digestive system. Using the high metabolic potential of the symbiotic microflora of the rumen, ruminants are capable of digesting plant material and obtaining nutrients and energy from this process. Because of the ruminal fermentation, the most bioactives are not stable in the harsh ruminal environment. Therefore there is a need to improve the bioavailability of a bioactive by protecting it from the ruminal digestion. The formulation of protected bioactive can be delivered in the rumen in a controlled manner and over a long period of time. In this project the degree of rumen protection was estimated using model substrates (sugar pellets and granules). These materials were coated with the pH-sensitive polymer Eudragit E. The model bioactive (phloridizin) was coated using the coating methodology adopted from...
Engineering students complete work placement reports after being on placement in industry, the aim is to increase work place learning and to increase students understanding about the placement, themselves, career direction and skills obtained. Third and fourth year engineering students perceptions on their report writing experience, academic feedback quality, and the effect of completing work placement reports on their learning and report writing ability, were surveyed. Third year students enjoyed the experience more than fourth year students and perceived greater benefits. Fourth year student opinion was mixed, reflecting greater experience and cynicism. Fourth year students rated feedback from academics higher than the third years, perhaps because their reports were more interesting for the academics. The fourth year students were mo...
The University of Waikato developed an innovative two-year engineering/ education qualification to attract a group of learners traditionally excluded or disadvantaged in their access to tertiary study and secondary teaching as a career choice. The factors that prompted and supported collaboration between the Faculty of Science and Engineering and the Faculty of Education to develop and deliver a programme that enables industry-trained and qualified learners to gain the engineering qualification required for teaching technology in secondary schools is described. A cross-sequential – patch-up research design was used to collect data from students in both years of the two-year programme to assess the effectiveness of the pathway.
Sausage batters, patties, hot-set (HS) and cold-set (CS) roasts were processed from electrically stimulated hot-boned or nonstimulated cold-boned beef (two of the boning systems used in New Zealand) that had been held for 1 month at-18C (ESHBF or NSCBF) or at 0 to 1 C (ESHBC or NSCBC). Also, patties were made from 50:50 mixes of frozen and chilled ESHB or NSCB beef. Meat treatment did not affect the cook yield or shear stress and strain of sausage batters or the bind and extension of HS roast. Cook yield (P<0.001) and compressive strength were higher (P<0.05) for patties made from chilled or a mix of frozen and chilled meat than for those made solely from frozen beef. Cooking increased the bind strength but decreased the extension (P<0.001) ofCS roast. Meat storage temperature had more effect on beef products attributes than the boning...
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.
The University of Waikato developed an innovative two-year engineering/ education qualification to attract a group of learners traditionally excluded or disadvantaged in their access to tertiary study and secondary teaching as a career choice. The factors that prompted and supported collaboration between the Faculty of Science and Engineering and the Faculty of Education to develop and deliver a programme that enables industry-trained and qualified learners to gain the engineering qualification required for teaching technology in secondary schools is described. A cross-sequential ??? patch-up research design was used to collect data from students in both years of the two-year programme to assess the effectiveness of the pathway.
The effects of time postmortem and binders on the quality of raw and cooked restructured beef rolls were determined. The use of prerigor meat (1–5 h postmortem) or Activa resulted in higher bind strength for both raw and cooked rolls than the use of postrigor meat (25 h postmortem) or alginate, respectively. Use of prerigor meat or alginate gave a higher cook yield compared to postrigor meat or Activa binder, respectively. Raw slices of product made with Activa were lighter in color, redder and more yellow (higher Hunter L*, a* and b* values) than products made with alginate. Binder had no effect on aerobic plate counts. Raw slices of Activa bound product had better color and overall appearance than product made with alginate; however, cooked rolls made with alginate were more tender and friable and had better overall eating quality, t...
Want to know more?If you want to know more about this cutting edge product, or schedule a demonstration on your own organisation, please feel free to contact us or read the available documentation at http://www.keep.pt/produtos/retrievo/?lang=en