نتایج جستجو برای: butchery
تعداد نتایج: 99 فیلتر نتایج به سال:
In Morocco, the consumption of meat products has experienced a sharp increase in recent years despite the presence of pathogenic bacteria due to hygiene failure. The present study was designed to determine the prevalence of Clostridium perfringens in sausages sold in Meknes city (Morocco) and to study the different factors affecting it contamination with this bacterium. To this end, 156 samples...
We report here definitive evidence of butchery, most probably associated with hunting, of giant extinct lemurs by early human settlers in Madagascar. Specimens of Palaeopropithecus ingens and Pachylemur insignis from two sites in southwestern Madagascar, Taolambiby and Tsirave, show classic signs of butchering. We compared these to the bones (also from Taolambiby) of butchered Propithecus verre...
Contaminated meat has been implicated in many cases of foodborne illnesses. The study assessed microbiological quality of meat at abattoir and butchery levels. Forty eight meat samples were collected and microbiologically examined in the laboratory. Samples were 100%, 97.9%, 93.8%, 83.3% and 4.2% positive for APCs, S. aureus, coliforms, E. coli and Salmonella respectively. Mean APCs were 1.64x1...
in this research, interval efficiency of butchery units of zabol city using model of interval data envelopment analysis was measured, and factors of effective on it was studied. data for this research obtained via completing questionnaires and use of method of sampling randomized for 2010 years. the results showed that efficiency maximum of 50% of butcheries is less than 40% and efficiency mini...
Halal butchers' premises were investigated as they had not been represented in a recent study of butchery products and butchers' premises conducted by the Local Authorities Coordinating Body on Food and Trading Standards and the PHLS. This study examined 183 raw prepared meats and 212 environmental samples from 105 halal butcher premises. Only raw meats were prepared on 97 of the premises visit...
The shift to increased meat consumption is one of the major adaptive changes in hominin dietary evolution. Although eating by Oldowan hominins well evidenced at Pleistocene archaeological sites eastern Africa butchery marks on bones, methods through which carcasses were acquired (i.e., hunting vs. scavenging) and extent their completeness (fleshed defleshed) less certain. This study addresses t...
PURPOSE This paper proposes a practical model of microneurosurgical training using a nonliving swine head. METHODS Fresh porcine heads were obtained from butchery and dissected at our Laboratory of Microsurgery. Brain and skull base surgery were trained under microscopic magnification. RESULTS Several neurosurgical procedures could be simulated in the nonliving pig model, including transcal...
Excavation in the previously little-explored western portion of Olduvai Gorge indicates that hominid land use of the eastern paleobasin extended at least episodically to the west. Finds included a dentally complete Homo maxilla (OH 65) with lower face, Oldowan stone artifacts, and butchery-marked bones dated to be between 1.84 and 1.79 million years old. The hominid shows strong affinities to t...
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