Sökning: "meat production"
Visar resultat 1 - 5 av 57 avhandlingar innehållade orden meat production.
1. A Beef with Meat : Media and Audience Framings of Environmentally Unsustainable Production and Consumption
Sammanfattning : The aim of this thesis is to identify potential routes of participation in environmentally sustainable changes of the Swedish meat production and consumption. Changes are needed as meat production and consumption have been linked to serious environmental problems, such as climate change, biodiversity loss, and land use change. LÄS MER
2. Production in a State of Abundance : Valuation and Practice in the Swedish Meat Supply Chain
Sammanfattning : This thesis is a sociological contribution to the study of abundance. It discusses the case of Swedish meat producers and how they persist in producing pork and beef despite a lack of demand and competitive disadvantages compared with foreign suppliers. LÄS MER
3. Styckares arbete : knivskarpt om hållbarhet
Sammanfattning : Styckares arbete är fysiskt ansträngande och kännetecknas av att vara utpräglat manuellt där den handhållna kniven är det viktigaste verktyget. Arbetet innebär enligt arbetsskadestatistiken hög risk för arbetsrelaterade skador och sjukdomar. LÄS MER
4. Hur blir djur mat? : En kritisk studie av den etiska djurproduktionen i svenska ekologiska organisationer
Sammanfattning : Modern Western society is characterized by an increased consumption of animals, which has led to consequences in the form of an intensified exploitation of animals and the environment. The purpose of the dissertation is to examine the processes by which certain animals are made into food, and how power structures between humans and animals are maintained or challenged in Swedish organic organizations. LÄS MER
5. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation
Sammanfattning : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. LÄS MER