Inledning Wallenbergare var från början en elegant restaurangmaträtt bestående av en panerad kalvfärsbiff serverad med potatispuré, ärtor, lingon och skirat smör. Rätten torde vara uppkallad efter häradshövdingen Marcus Wallenberg någon gång under 1930- talet. Det finns många historier om Wallenbergarens uppkomst men ingen tycks veta med säkerhet vem som serverade den för alldra första gången.Syfte Syftet med denna uppsats var att undersöka hur val av styckningsdetalj, kryddning, temperatur och mixning påverkar den sensoriska kvaliteten i en Wallenbergare.Metod/material De tre metoder som användes under denna studie var en provmatlagning med en större mängd av variabler, en enkätundersökning gällande tidigare erfarenheter och uppfattningar om Wallenbergare samt en sensorisk bedömning av biffens sensoriska kvalitet.Resultat För att Wallenbergaren ska uppnå en konsistens av hög sensorisk kvalitet bör denna bestå av 75 % malt kalvinnanlår, 25 % kalvbräss, äggula, grädde och salt. En Wallenbergare bör endast smaksättas med salt och nymald vitpeppar.Provernas samtliga ingredienser skall vara väl kylda för att uppnå högsta sensoriska kvalitet. De prover som blandades med handkraft erhöll en lägre sensorisk kvalitet än de prover som blandades mekaniskt.

The Act Prohibiting Discrimination and Other Degrading Treatment of Children and School Students (2006:67) entered into force on 1 of April 2006. The purpose of this Act is to promote equal rights for children and school students and to combat discrimination on the five discrimination grounds of sex, ethnic origin, religion or other belief, sexual orientation or disability. This Act also has the purpose of combating other degrading treatment. According to the Act the organiser of the activity shall insure that there is an equal treatment plan that aims to promote the equal rights for children and school students irrespective of the five discrimination grounds. Discrimination is a result of the social norms which tends to exclude people who does not fit in and therefore considerers as being abnormal.

Clostridium difficile is a grampositive, anaerobe bacteria with a spore-forming ability. The bacteria is present in the environment, can be isolated from animals and is common in hospitals, where it is a known cause of severe diarrhoea in compromised patients. Lately scientists have been discussing whether Cl. difficile could be a new food-borne pathogen. The bacteria has been isolated from food-producing animals and from meat products. In this pilot study 82 meat products, bought from swedish shops during a periode of four months, were investigated.

Pigs kept for meatproduction are often surgically castrated to prevent aggression and boartainted meat. Castration without analgesia and anesthesia is painful and causes a lot of stress to the pig. There are alternatives such as to surgically castrate the male pigs with analgesia and/or with anesthesia, immunocastrate or keep them as intact males. In Sweden the most common practice is to surgically castrate the pigs before they are seven days old. The impact on the pig is that the incision causes pain and stress, which may lead to changes in behaviour, reduced appetite, reduced growth and a higher risk of infections.

The changes in the Swedish meat- and meat processing industry have been substantial in recent years. These changes will alter the business environment for many companies. In order to be prepared to face new threats and new opportunities, companies should be actively working on these issues. Risk awareness and by developing of risk management strategies companies can act quickly and effectively when the conditions changes. The objective of this study is to analyse whether and why companies in the Swedish meat- and meat processing industry use various forms of risk management strategies.

Inledning Wallenbergare var från början en elegant restaurangmaträtt bestående av en panerad kalvfärsbiff serverad med potatispuré, ärtor, lingon och skirat smör. Rätten torde vara uppkallad efter häradshövdingen Marcus Wallenberg någon gång under 1930- talet. Det finns många historier om Wallenbergarens uppkomst men ingen tycks veta med säkerhet vem som serverade den för alldra första gången.Syfte Syftet med denna uppsats var att undersöka hur val av styckningsdetalj, kryddning, temperatur och mixning påverkar den sensoriska kvaliteten i en Wallenbergare.Metod/material De tre metoder som användes under denna studie var en provmatlagning med en större mängd av variabler, en enkätundersökning gällande tidigare erfarenheter och uppfattningar om Wallenbergare samt en sensorisk bedömning av biffens sensoriska kvalitet.Resultat För att Wallenbergaren ska uppnå en konsistens av hög sensorisk kvalitet bör denna bestå av 75 % malt kalvinnanlår, 25 % kalvbräss, äggula, grädde och salt. En Wallenbergare bör endast smaksättas med salt och nymald vitpeppar.Provernas samtliga ingredienser skall vara väl kylda för att uppnå högsta sensoriska kvalitet. De prover som blandades med handkraft erhöll en lägre sensorisk kvalitet än de prover som blandades mekaniskt.

Male piglets have been castrated for centuries to avoid contamination of their meat with boar taint, a strongly unpleasant odour that makes the meat inedible. Today boar taint can be prohib-ited by vaccination against gonadotropin releasing hormone (GnRH) using Improvac®. The aim of this study was to evaluate the efficiency of vaccination on growth performance and behaviour of vaccinated male pigs compared to surgically castrated male pigs. The effect of two feeding regimes, restricted (SLU-norm) and semi ad libitum, was also included in the study. At birth, pigs (n=206) were randomly allocated to the two treatment groups; surgically castrated and vaccination.

Hundreds of thousands of piglets are castrated without anesthesia in Sweden every year so that we may be guaranteed meat without boar odor. The smell appears while cooking meat of boar and is described as urine- and sweat-like. High levels of androstenone and skatole are considered the main factors behind boar odor. Skatole is a metabolite of the amino acid tryptophan, which is formed in the colon of all pigs. Androstenone is a steroid hormone that is released from the Leydig cells in the testes of boars.

Ribs from sheep, goat and pig are rarely assessed  to species due to the fact that they are very similar in their morphology and size. The ribs are instead considered unidentifiable although it is possible to see what kind of bone it is. If these ribs would be identified to species not only would species assessment degree of archaeological source material   increase, the relationship between meat-rich and meat poor regions would change.To find out whether there are morphologically measurable differences between sheep, goat and pig ribs, three measurement points on each rib has been defined and measured. At each measurement point two measurements were measured, one medial-lateral measurement and one cranial-caudal measurement. The ratio between the medial- lateral measurement and the cranial-caudal measurement was calculated for each point.

The purpose of this study was to describe the possibility of implementing a lacto-ovo-vegetarian and organic diet in Eskilstuna municipality?s public preschool. Furthermore the purpose was to identify and describe the most important components involved in the implementation and their influence in the process.  The methods used were a survey based on a literature study. This study includes general information about meat production and consumption and also the use of pesticides in farming. It also brings up the environmental and health effects caused by the previously mentioned areas.

In 1993, Sweden signed the Convention on Biological Diversity and thus agreed to conserve our indigenous biological diversity. As a part of the convention, Sweden is obliged to conserve a number of domestic animal breeds and among them the Linderöd pig. In 1952, the zoo, Skånes Djurpark, took care of a pregnant sow that was regarded to be related to the old "forest pig". The old forest pig was thought to have been extinguished by the early 20th century as a result of the ban on boars not approved by state inspectors. However, according to later accounts, several farmers still kept some of these non-approved pigs.

This work is an attempt to study how the ambivalent demands of normativity in the Swedish curriculum is implemented in schoolbooks used for education in the course Samhällskunskap A. For this purpose, different normative theories are applied in conjunction with a qualitative text analysis method comprising the sections which describe the European Union in three different schoolbooks. The results indicate that not one of the selected books uphold all of the demands of normativitity as described by the Swedish curriculum..

This study has been done in order to map the supply of vegetarian and vegan food products in Sweden for business clients and consumers. A total of 665 food stuffs were found and classified into six categories. The biggest category was meat substitutes with 302 products and the second largest category was sandwich spreads with 150 different products. Within the remaining categories a varied number of products were found; 86 beverages, 64 cooking accessories, 34 milk free ice creams and 29 plant based yogurts. Of the meat substitutes were 28 only available for business clients.

Transportation of pigs might be a welfare problem. Stress during and after transportation can negatively affect the meat quality or cause carcass damages, which leads to major economic losses every year. The transportation chain can be divided into several stages; loading, transport and unloading. This literature review focuses on unloading of pigs from a transport. When arriving at an abattoir pigs can be fatigued and need to be as smoothly unloaded as possible.

Transportation of pigs might be a welfare problem. Stress during and after transportation can negatively affect the meat quality or cause carcass damages, which leads to major economic losses every year. The transportation chain can be divided into several stages; loading, transport and unloading. This literature review focuses on unloading of pigs from a transport. When arriving at an abattoir pigs can be fatigued and need to be as smoothly unloaded as possible.