Rhetorical Critique Essay Example | Topics and Well Written Essays - 1000 words

Rhetorical Critique - Essay Example If the needs of a particular group are met then it would be said that the writer was effective in his work. In this case they have to employ the language in an effective manner so as to meet a certain rhetoric situation (Wilhoit 41-45). Jonathan Riel the author of Obama and Reagan: A Rhetoric critique and declaration of not war in Libya targets the same population in addressing the challenges and issues affecting the American society. In his first article that touches on Obama and Reagan, he tends to draw two parallel rhetoric lines between the two leaders. His focus on Obamas campaign turns out to be rhetoric. According to him Obamas mode of communications changes immediately the campaign is over. In this case it implies that governing cannot be the same as running or organizing for a campaign. For instance, Obama employs the use of impersonal style of communication which on his side differs a lot from the persuasion used for the public especially if one is running a campaign. This case greatly differs from the type of communication of any governmental official once elected in office. His speech was compared to Reagan style of speech that was challenging. The author of this blog tends to be bias against Obamas administration; he tries to capture the attention of his audience by portraying Obamas organization as an organization that seeks the merciful help of his citizens which is only applicable when seeking for votes but his reach by the citizens on his office seems to be impossible. The main aim of bringing this point is to ridicule the administration and also to provoke the citizens (Lanham 58). The author tries to use persuasive and provoking to the audience by pointing out that Obama has a very poor view of Reagan administration. In this regard, he does not come out with proper reasoning to support this but instead he says that Obama portrayal of Reagan leadership was that of one who could not steer the American economy forward. His argument seeks to dema nd and seek his audience attention. Nevada interview has been known to have attracted a huge crowd of scholars of the Rhetoric communication. His style of communication during the interview employed the use of keen attention by the public as persuasive. The author also tries to portray how other leaders have viewed Obama (Riehl n.d). His idea of the American dream is critiqued because Reagan was the official party property of the Republican. The American 40th president presented his speech which was viewed by the blogger as rhetorical act the speech was made to the public which demonstrated no signs of campaigns. Obama is believed to have integrated all the elements to form his own rhetoric. Reagan speech revolved much on the future of the America on the other hand Obama opinion is to overcome the presidency of the opposing party which he relates to future. Obamas speech was concerned with uniting all races of the American people. He preaches the message of hope of the American peop le. This message is also preached by Reagan on his public addresses. These two share the same feature in the sense that they both emphasize the need for positive growth in the American society (Lanham 71-80). This is seen as aspirations of the people of the people. Reagan had an aspect of blaming the fore fathers this aspect was absent on Obama this is portrayed in his speeches where he demonstrates how the slaves were able to fight

Organizational Management Essay Example | Topics and Well Written Essays - 1750 words

Organizational Management - Essay Example Similarly they identify a set of category constructs in the transactional leadership also. For instance concentration on the task at hand, short term goals and tactics, confusion concerning causes and symptoms, too much involvement in power relations, politics and statistics, fulfillment of expectations based on readily available systems, reliance on human interrelations and the persistent support for organizational structures, systems and relations. Warren Bennis (1995) holds the view that less hierarchical more democratic institutions with the ability to adapt to the unfolding environment are the best. A competency-based contingency framework or model like this requires a series of sub-level functions or competencies to be outlined as of consequence though such heterogeneous elements which lie outside the functional domain of the manager's/leader's tasks could be avoided with convenience. For example the manager's/leader's common competencies are always inclusively treated in the theoretical framework for the purpose of reference. This is illustrated by the following diagram. The above diagram (Fig. ... ged framework identifies and addresses the management/leadership competencies and issues that correlate with each other to produce an integral system of reference and analysis (Covey, 2004). For instance the vision & mission of the organization are identified with the long term corporate and business goals, irrespective of the size of the business. Such goals or objectives are essentially strategic in nature because they necessitate a degree of dependence on the organizational culture and leadership to bring about the appropriate environmental characteristics to achieve those long term objectives. Theoretical outline of the competency frameworkDavid Kolb's Experiential Learning teaches the manager to take experience as the source of learning (Kolb, 1983). On the other hand the Myers-Briggs Type Indicator (MBTI) is based on an evaluation of psychometrics that is designed to assess the different psychological behaviors concerning perceptions and decision making preferences of individuals (Myers, McCaulley, Quenk and Hammer, 1998). The manager/leader is a functionary whose primary function/competency to determine the organizational goals is set out in the mission statement and the annual reports to its stakeholders. Thus organizational goals will have to be achieved by utilizing and organizing the available resources and combining them with people or employees in a manner to maximize both output and minimize costs. Towards this end the manager seeks to combine supplies and provisions and then integrate suppliers and creditors into the whole process of management. Next, he needs t o adopt methods in order to build integrated networks or process for easy control and execution of strategy (Williams, 2002). Leadership theories and teamwork models

To what extent does the character of inter-state relations mean that Essay

To what extent does the character of inter-state relations mean that the potential for human rights will always be limited - Essay Example Conversely, it has been propounded that customary international law is nevertheless significant as a source of law particularly in the international human rights arena (Cassese, 2005: p.389). For example, the codification of conventions, and case law of the International Court of Justice (IJC) have been cited as contributing to the â€Å"resurrection† of customary international law (Cassese, 2005: p.65). However, notwithstanding the theoretical importance of international law making in areas such as human rights and as a check on autocratic state power, these measures are only as effective as their practical enforceability, which some commentators have challenged in light of competing political interests at international level, arguing that customary law has effectively been replaced by national concerns in inter-state relations (Dixon, 2007: p.17). Directly correlated to this is the concept of â€Å"state† and â€Å"inter-state relations†, which in terms of individual human rights protections at international level has become a central issue particularly in context of rapid globalisation (Baylis & Smith, 2001). Indeed, Benvenisti and Hirsch comment that globalisation is a multifaceted concept that encompasses technological, political, economic and social trends (Benvenisti & Hirsch, 2004 p.167). Moreover Baylis et al highlight that the term globalisation refers to â€Å"the widening, deepening and speeding up of worldwide internconnectedness in all aspects of contemporary social life† (Baylis & Smith, 2001 at p.541). As such, the rapid pace of this process in the previous two decades along with the digital revolution has meant that â€Å"cross border flows (of trade, investment, migrants, cultural artefacts, environmental factors etc) have reached unprecedented levels†. (Benvenisti & Hirsch, 2004, p.168). Directly related to this is the increase of

Florence Nightingale Assignment Example | Topics and Well Written Essays - 500 words

Florence Nightingale - Assignment Example Nightingale not only treated the soldiers but she started working for the improvement of the conditions of the military hospitals. She wrote books on nursing and with the help of aid from friends she started a nursing school at St Thomas's hospital. Florence Nightingale was a very ambitious lady who revolutionized the criteria's of nursing. Though belonging to a rich family she chose for herself the profession of nursing and tried to change the concept of the society that nursing was a profession for the working class women and not a very respectable line of work. It was the period of the 19th century when women were struggling for their rights. Florence Nightingale played a role in the movement and she faced all the challenges that came her way which included the government of that time. She used the newspapers as her tools and worked very hard for the purpose. Florence Nightingale was a very brave and confident lady. She set an example for the women of her time. Florence Nightingal e became a nurse though she belonged to a wealthy family and nursing at that time was a profession considered to be for the working class women.

To what extent does the character of inter-state relations mean that Essay

To what extent does the character of inter-state relations mean that the potential for human rights will always be limited - Essay Example Conversely, it has been propounded that customary international law is nevertheless significant as a source of law particularly in the international human rights arena (Cassese, 2005: p.389). For example, the codification of conventions, and case law of the International Court of Justice (IJC) have been cited as contributing to the â€Å"resurrection† of customary international law (Cassese, 2005: p.65). However, notwithstanding the theoretical importance of international law making in areas such as human rights and as a check on autocratic state power, these measures are only as effective as their practical enforceability, which some commentators have challenged in light of competing political interests at international level, arguing that customary law has effectively been replaced by national concerns in inter-state relations (Dixon, 2007: p.17). Directly correlated to this is the concept of â€Å"state† and â€Å"inter-state relations†, which in terms of individual human rights protections at international level has become a central issue particularly in context of rapid globalisation (Baylis & Smith, 2001). Indeed, Benvenisti and Hirsch comment that globalisation is a multifaceted concept that encompasses technological, political, economic and social trends (Benvenisti & Hirsch, 2004 p.167). Moreover Baylis et al highlight that the term globalisation refers to â€Å"the widening, deepening and speeding up of worldwide internconnectedness in all aspects of contemporary social life† (Baylis & Smith, 2001 at p.541). As such, the rapid pace of this process in the previous two decades along with the digital revolution has meant that â€Å"cross border flows (of trade, investment, migrants, cultural artefacts, environmental factors etc) have reached unprecedented levels†. (Benvenisti & Hirsch, 2004, p.168). Directly related to this is the increase of

Romeo and Juliet Essay Example for Free

Romeo and Juliet Essay Baz Luhrmann is the director of the modernised film Romeo and Juliet- written by Shakespeare in the 1700s. Luhrmen uses cinematic techniques to help make Shakespearian dialogue understandable to a modern audience. He uses techniques such as camera work, appearance and props to convey the idea of a higher power creating an unchangeable destiny for Romeo and Juliet. The director also uses slow motion shots, low angle shots and close ups to help put across the meaning of Shakespeare dialogue. He also employs symbolism to convey the idea of Romeo and Juliet’s chaotic lives. By the end of this essay I will have shown how well Baz Luhrmann made this Shakespearian play understandable for a modern audience through his use of cinematic techniques. From beginning to end Baz Luhrmann uses modern film techniques to create Shakespeare’s 17th century play into something visually captivating for a modern audience. Baz Luhrman wanted to exploit the crucial beginning of the film by using a montage to help them understand the prologue. One example of montage in use is whilst the narrator speaks of â€Å"the break to new mutiny† he uses violent images to convey its meaning. The director uses images from newspaper headlines (Montagues vs Capulets) to suggest a tension between the two households. The use of special effects and a visually captivating montage help to bring a better understanding of what the prologue means. The idea of Romeo falling in love with a young girl at first site and to be willing to die for his love would be difficult for a modern audience to relate to. Baz Luhrmann had to make sure of two things, to make sure that his audience could easily accept that Romeo is a desperate hope for love and Juliet being so naive and innocent she could fall in love with Romeo so easily. The director illustrates these believable characteristics when we first see Romeo or Juliet in the film. When Romeo first emerges he is seen depressed. He smokes a cigarette whilst writing poetry wandering aimlessly on a grey clouded day. The cameras zoom on face of Romeo’s melancholic expressions. Baz Luhrmann uses these shots to bring impressions of a man who is lost and upset. Not long after this point in the film Juliet is introduced as being a young girl with an innocent personality. Her father’s face is zoomed into when he speaks of Juliet being still a stranger to the world- which implies that she is naive and could be easily seduced. This is done to emphasis the dialogue. In other scenes close-ups are done on her makeupless face an aspect that makes her more innocent. By using modern media techniques Baz Luhrmann could allow for his audience to believe that love at first site between these two people was possible. At the point of meeting, Romeo and Juliet are separated by a large blue fish tank; it is calm and peaceful. Deep blue water, soft pastel colours of pink and blue all give the effect of romance. Both Romeo and Juliet’s faces are zoomed into to help the audience acquire an understanding of the deep love both characters have fallen into. Capulet and Montagues had been historically in anger and fear of each other- meaning Romeo and Juliet’s love almost impossible to last without being torn apart by their families. A crucial point that sparks this anger is finding out of the secret marriage. This is soon found out by Tybalt (Juliet’s brother) who in his rage looks for Romeo but is only met by a fight with Mercutio (a close friend of Romeo’s). He brings the audience’s attention through uses of cinematic techniques. He uses fast moving cameras, low angle shots, special effects, close-ups, slow motion camera shots, music and pathetic fallacy to make his audience feel a sense of suspense and thrill from the action scenes. Tybalt disliked Romeo and takes his rage out through violence. At the crucial point of engagement he is confronted by Mercutio. The director chooses to have the camera move quickly between the two foes to create almost a blurred vision effect. This gives the audience confusion amongst the scuffle to mimic the experience the characters feel. The camera closes up to show. Tybalt responds by stabbing Mercutio with a shard of glass. This critical moment is slowed down to dramatize the seriousness of Tybalt’s actions. Low angle shots are quickly met by Mercutio falling to the floor and shouting:† a plague on both your houses† Baz Luhrmann uses low angle shots to underline the significance of Mercutio’s words. At this point a thunder storm comes about, and the camera angles changed to high above the heads of the men below. The use of pathetic fallacy and the suggestion that these actions are being judged by a higher power, both combine to help the audience understand the Shakespearian language. By using the weather to mimic the characters emotions the significance of his words are amplified. Romeo is met with feeling of vengeance and anger which lead to Tybalt’s death soon to come. Bazz Luhrmann opens this scene with a setting in dark streets with fast music to set the pace of the fight between Romeo and Tybalt. Focus is put on the faces of both Tybalt and Romeo to give more understanding of the rage being felt by both characters. Noises of car engines, loud bangs, shouting and thunder make the scene thrilling and exiting. Just before Tybalt is shot, the cameras zoom onto the gun to highlight its importance in the fight. A crescendo in the music is employed to build up to the climatic death of Tybalt. The gun fire is very loud and startling to underline the crucial moment when Tybalt dies. a close up on Romeo’s face of realization which adds even more unhappiness to the scene is used to emphasize his depressing thoughts. The camera slowing down and zooming on Romeo’s falling gun is the final cinematic technique used to imply the wrongness of Romeo’s actions. Every technique used by Baz Luhrmann used in both these fight scenes were all specific to helping his audience understand Shakespear’s sometimes confusing word. This made the director successful at keeping the audience’s attention and understanding. The final crucial point that Baz uses many techniques to help understanding is the final scene. Baz Luhrmann intended to make destiny a believable reason for Romeo and Juliet’s death. He sets the scene at a church filled with lit candles and large crosses. To symbolise a higher power is in play. High angle shots are used to amplify this idea. As if to say that this was an evitable ending between Romeo and Juliet he uses those. The fact that the director brought religious aspects to his use of props and high angle shots creates a believable ending that could not be avoided for it was their destiny. Death seemed believable and inevitable at this point. In conclusion Baz Luhrmann had clearly made his film approachable and understood by a modern audience. He clearly used a vast amount of cinematic techniques at points where the meaning of character dialogue was crucial to be understandable by his viewers. His ability to create two believable characters that could fall in love so easily was outstanding. Even though it would usually seem absurd to a modern audience Baz Luhrmann still manage to create the believability, by using techniques such as a use of props (Romeo smoking and writing poetry about love) or even a use of close up angle shots to emphasize the importance of dialogue speaking of Juliet being still a stranger to this world. In my opinion Baz Luhrmann did a perfect job of emphasizing important points, creating symbolic meanings, creating believable characters and enrolling a religious aspect to the film without losing audience acceptability.

Factors Affecting Animal Growth

Factors Affecting Animal Growth Modern cattle are descendants of Bos indicus and Bos Taurus (Gillespie, 1992). According to Lawrie (1991) these breeds are believed to be descended from Bos primigenius, the wild cattle. The last representative of the wild species died in Poland in 1627 (Zeuner, 1963). Lawrie (1991) reported that domestication of cattle followed the establishment of settled agriculture about 5000 B.C. and domestication of hump-back cattle (Bos indicus) existed in Mesopotamia by 4500 B.C. Garner (1944) stated that the immediate predecessor of majority of the breeds of British cattle was Bos longifrons, which was of relatively small frame rather than Bos primigenius which is massive in size. The development of many present British breeds was due to the early improvements initiated by Bakewell in the middle of the eighteenth century, who introduced in-breeding, the use of proven sires, selection and culling (Lawrie, 1991). Since 1790, the focus on cattle improvement is towards smaller, younger and leaner animals; and there has been growing realization that breed potentialities will not be fully manifested without adequate food given at the right time in the growth pattern of the animal (Hammond, 1932a). Lawrie (1991) suggested that a beef animal should be well covered with flesh, blocky and compact-thus reducing the proportion of bone whereas in a dairy animal the frame should be angular with relatively little flesh cover, the body should be cylindrical thus accommodating the large digestive tract necessary for efficient conversion of food into milk and mammary tissue should be markedly developed. Aberdeen Angus has been regarded as the premier breed for good-quality meat (Gerrard, 1951). Lawrie (1991) reported that one of the reasons for the good eating quality of the Aberdeen Angus is its tenderness which is due to the small size of the muscle bundles, smaller animals having smaller bundles. Good-quality meat can also be attained by feeding concentrates such as barley to beef cattle (Preston et al., 1963). Efforts have been made to cross various breeds of Bos indicus (Zebu cattle) with British breeds, to combine the heat resisting properties of the former with the meat-producing characteristics of the latter (Lawrie, 1991). Unfortunately, unusual breeds of cattle are found within a normal breed: dwarf Snorter cattle occur within various breeds in U.S.A., and pronounced muscular hypertrophy, which is often more noticeable in the hind quarters and explains the name doppelender given to the condition, arises in several breeds e.g. Charollais and South Devon (McKellar, 1960). Recessive genes are thought to be responsible in both cases (Lawrie, 1991). FACTORS AFFECTING THE GROWTH AND DEVELOPMENT OF CATTLE Lawrie (1991) reported that as an animal grows two things happen: first, it increases in weight until mature size is reached; this is called growth and secondly it changes in its body conformation, shapes and its various functions and faculties come into full being; this is referred to as development. Genetic factors According to Lawrie (1991) several economically important traits in meat animals are heritable to some degree and can thus be selected for by breeding. In cattle, certain growth features are controlled by recessive genes which have not so far been controlled, complicating breeding. One such trait is dwarfism; another is the doppelender or double muscling condition, which causes muscle hypertrophy and thereby increases the animals commercial value (Lawrie and Ledward, 2006). Genetic analysis continues to reveal the genetic mechanisms that control numerous aspects of the endocrine system and, through it, meat growth and quality as concluded by Lawrie and Ledward (2006). Genetic engineering techniques can shorten breeding programmes significantly because they allow for the identification and isolation of genes coding for desired traits, and for the reincorporation of these genes into the animal genome as reported by Lawrie and Ledward. Experimental reproductive cloning of commercially important meat animals such as sheep, pig or cattle has been successful. The multiple asexual reproductions of animals bearing desirable traits can thus be anticipated, although this is not yet practical on a commercial scale. Environmental Factors Heat regulation in livestock especially cattle is of great economic significance, because mammals attempt to maintain a constant optimal body temperature (Lawrie and Ledward, 2006). Low temperatures tend to prolong animal development and high temperatures tend to retard it. Depending on their size, body shape and insulation through tissue and fur, some animals have a relatively narrow zone of temperature tolerance and others (e.g. cattle) a broad one. Static magnetic fields, for reasons still unknown, also retard animal development. Nutritional Factors Acker and Cunningham (1991) reported that the quality and quantity of usable meat depends on the animals plane of nutrition, i.e., whether it is over or underfed. The composition of the diet, especially the amount of protein provided, is also an important factor regulating animal growth and development (Wardlaw, 2000). Cattle digest cellulose which is better adapted to poor-quality diets, but their ruminal microorganisms degrade high-quality protein if supplied in excess, because producing high-quality protein animal feed is expensive. Several techniques are employed or experimented with to ensure maximum utilization of protein. These include the treatment of feed with formalin to protect amino acids during their passage through the rumen, the recycling of manure by feeding it back to cattle mixed with feed concentrates, or the partial conversion of petroleum hydrocarbons to protein through microbial action (Gillespie, 1998). In plant feed, environmental factors influence the availability of crucial nutrients or micronutrients, a lack or excess of which can cause a great many ailments. In Australia, for instance, where the soil contains limited phosphate, cattle are being fed additional phosphate to increase the efficiency of beef production. Also in Australia, cattle and sheep in certain areas were often found losing their appetite and dying in the midst of rich pasture; this was at length found to be a result of cobalt deficiency in the soi (Acker and Cunningham, 1991). Gillespie (1998) stated that plant toxins are also a risk to grazing animals; for instance, fluoracetate, found in some African and Australian plants, kills by disrupting the cellular metabolism. Certain man-made pollutants such as methyl mercury and some pesticide residues present a particular hazard due to their tendency to bioaccumulate in meat, potentially poisoning consumers. SLAUGHTERING AND KILLING OF CATTLE Slaughtering Religious slaughtering The Welfare of Animals (Slaughter or Killing) Regulations 1995 (as amended) (WASK) require that all animals are stunned before slaughter, using the methods of stunning prescribed by the Regulations, subject to specific exemptions. One of these exemptions refers to slaughter without the infliction of unnecessary suffering by the Jewish method for the food of Jews; or by the Muslim method for the food of Muslims, provided the requirements for the licensing of slaughter men under the Regulations are met. Since a complete bleed is necessary, cattle are not stunned before bleeding (Donin, 1972). Religious issues surrounding slaughter without pre-stunning were explored in detail in the FAWC report on religious slaughter published in 1985 and have not been reiterated in this report. Council has taken account of relevant information generated since then in drawing its conclusions. Jewish method The Jewish method of slaughtering animals for food (Shechita) requires that they be healthy at the time of slaughter and must not have suffered any physical injury. For this reason, pre-slaughter stunning methods that are judged to cause physical injuries prior to cutting the throat have been considered unacceptable for this slaughter method. Cattle are restrained in an upright position in a specialized pen with the head held fast and the neck exposed in a suitable position for incision of the throat. A transverse cut is made using a reciprocal, uninterrupted motion of the knife. The intention is to produce an immediate outpouring of blood by severing both jugular veins and both carotid arteries. The knife used for cattle has a long, extremely sharp and undamaged blade. After the cut has been made the animal must remain restrained until it is bled out before being released, shackled and hoisted. With Rabbinical approval some premises have adopted a post-cut stun for cattle. The Islamic method The Muslim method of slaughter (Halal) is, in many respects, similar to Shechita. However, pre-slaughter stunning methods for cattle and sheep that have been demonstrated not to kill the animal, such that the heart is still beating, have been deemed acceptable and have routinely been adopted in many Halal slaughterhouses. The level of restraint required to expose the throat, perform an effective cut and hold the animal still until it has bled out is greater than is needed for conventional slaughter. The restraining pens used for this purpose require Ministerial approval. This is designed to protect bovine animals from any avoidable pain, suffering, agitation, injuries or contusions in the pen and in particular to ensure effective means of restraint and support (WASK). The design and operation of restraining pens are assessed by the SVS before Ministerial approval is given. Humane slaughtering Cattle are slaughtered by being first stunned and then exsanguinated (bled out). Death results from the one or the other procedure, depending on the methods employed. Stunning can be effected through asphyxiating the animals with carbon dioxide, shooting them with a gun or a captive bolt pistol, or shocking them with electric current as reported by Lawrie and Ledward (2006). According to Lawrie (1991) draining as much blood as possible from the carcass is necessary because blood causes the meat to have an unappealing appearance and is a very good breeding ground for microorganisms. The exsanguination is accomplished by severing the carotid artery and the jugular vein in cattle and sheep, and the anterior vena cava in pigs. Bleeding According to Beinempaka et al., (1990) the neck of the animal is cut and it is allowed to bleed by hoisting it up. They also reported that adequate bleeding is essential to reduce meat spoilage since blood is a good source of moisture and nutrition for most of the contaminating organisms. This indicates that the amount of blood retained in the beef determines the degree of spoilage of the beef. Panda, (1986) reported that the amount of blood drained out from different types of birds vary depending on the stunning technique and physiological condition of the cattle. Deskinning and dressing This process of deskinning is done manually or mechanical and manual at the same time. The mechanical and manual ones are normally done at the abattoirs. This involves using a sharp knife to deskin the animal while the machine pulls the skin off the animal. Dressing involves the opening of the carcass to remove the internal organs (Beinempaka et al., 1990). Care must be taken in removing the intestines, as an unintentional incision may result in the distribution of fecal bacteria onto carcass possibly contaminating the beef (Borch and Arinder, 2002). Washing Following the deskinning and dressing stage is the washing stage. It involves using a stream of water which removes dirt and the amount of blood retained in the carcass. This helps in reducing microbial load present on the carcass. Chilling This is done immediately after the preparation of the carcass and must last for as short a time as possible to avoid bacterial proliferation (Gracey, 1986). Nester et al., (2001) stated that chilling inhibits the growth of micro-organisms such as Escherichia coli and Salmonella spp at temperature below 3-50C. Chilling in a common bath may result in cross-contamination from Escherichia and Salmonella carriers to free carcasses (Cross et al., 1988). NUTRITIVE VALUE OF BEEF The use of lean and clean beef is advisable to include in diet, it could be as an ingredient in stews or traditional recipes. Beef is a popular meat rich in protein, being a red meat had always made it a bad food when it comes to studies and researches (Owen et al., 2005). Wardlaw, (2000) stated that, a lean beef adds to health benefits related to heart and prevention of cancer. As a matter of fact, no one can deny that beef is an important source of protein. Beef is found to be very rich in Iron, Zinc, Selenium, Phosphorus, Potassium and Magnesium. Sodium and Copper are found in good quantities. However, minute quantities of Calcium and Manganese are also present. According to Acker and Cunningham (1991), beef is one of the best sources for Vitamin B12, Vitamin B6 Niacin and Riboflavin. However, it is also rich in Thiamin and Pantothenic Acid. Small amounts of Vitamin E, Vitamin K and Foliate are present. According to Owen et al., (2005) the calorie count of Beef per 100 gm is 155.0; it is meat which is higher in protein and moderate in fat. Beef is good for bones and teeth. It enhances immunity against infections of ear etc., and prevents blood vessel walls from damaging. Moderate consumption of lean beef is altogether good for cardiovascular health and to prevent cancer risks. The amount of fat in beef carcasses has decreased compared to what it was during the middle of the twentieth century; beef contains about 6 percent less fat (Gillespie, 1998). FRESHNESS OF DRESSED BEEF Beef is a perishable product and may cause public health concerns. Fresh beef is most likely to spoil before it will cause food-borne diseases (Gill, 1998). For preserved meat the opposite may be the case, where micro-organisms have been eliminated. There is the tendency to use milder preservation methods either because of energy saving, because of consumers preference for mildly cured or cooked products, or their desire for having more fresh beef products or because of an aversion to the use of preservatives (Panda, 1995). According to Lawrie and Ledward (2006) in order to satisfy these demands, it will be necessary for meat industry to improve microbial monitoring of production including hygiene and to formulate processes which will give minimal variation in their results. Although intensive work is being carried out by meat industries to find substitutes for known processes with equivalent inactivation or inhibition of microbial froth, no overall acceptable alternative seems to be readily available (Gracey, 1986). QUALITY OF BEEF The quality grades are based on the degree of marbling (intramuscular fat) in the beef, and the maturity of the animal at slaughter (USDA, 2007). A quality grade is a composite evaluation of factors that affect palatability of meat; tenderness, juiciness, and flavor. These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on degree of marbling and degree of maturity (Hale et al., 2007). Texture Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins (Denver, 2003). Also, solutions of exogenous proteolytic enzymes such as papain, bromelin or ficin can be injected to augment the endogenous enzymes (USDA, 2007). Similarly, solutions of salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Flavour Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. The majority of the tenderizing effect occurs in the first 10 days, although two to three days allow significant effects. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.. Salt can improve the flavor, but phosphate can contribute a soapy flavor. SOURCES OF CONTAMINATION OF BEEF Lawrie (1991) suggested that contamination of beef is a continuing possibility from the moment of bleeding until consumption. Contamination of beef from the moment of bleeding until consumption is from microbial to physical contamination. The microbiological contamination of carcasses occurs mainly during processing and manipulation, such as skinning, evisceration, storage and distribution at slaughterhouses and retail establishments (Gill, 1998; Abdalla et al., 2009). Fecal matter was a major source of contamination and could reached carcasses through direct deposition, as well as by indirect contact through contaminated and clean carcasses, equipment, workers, installations and air (Borch and Arinder, 2002). Cattle slaughter operations, such as bleeding, dressing and evisceration, expose sterile muscle to microbiological contaminants that were present on the skin, the digestive tract and in the environment (Gill and Jones, 1999; Bacon et al.,2000). Moreover, dirty workers hands, clothes and equipments of the slaughterhouse and at the market by retailers act as intermediate sources of contamination of meat (Gill, 1998; Gilmour et al., 2004; AbdelSadig, 2006; Abdalla et al., 2009). Also, handling and storage of beef contribute effectively to meat contamination (Beinempaka et al., 1990). The storage place should be clean and preferably cold (400F). Any temperature above will contribute to microbial growth which act on the meat and cause spoilage whereas the beef must be handled with proper care. METHODS OF MINIMIZING CONTAMINATION OF BEEF Rangaswani (1983) reported that meat quality could be enhanced and prolonged when the causes of microbial contamination are drastically reduced or removed altogether. He stated further that quality and wholesomeness of meat depend on many factors of which the following are part: Source of Beef Meat from abattoir slaughtered animals and well established farms generally have less bacteria counts than meat from backyard slaughtered animals because at the abattoir or farm, all the necessary safety and hygiene consideration are undertaken. The level of infection is thus minimized unlike backyard slaughtered animals where animals are killed and dressed on the floor with no better hygiene condition (Zeigler, 1966). Health of Animals Beef from healthy animals keep longer than beef from diseased cattle. This is so because beef from healthy animals are more likely to be free from any microbes unlike diseased cattle. Zeigler (1966) reported that veterinary inspection should be the priority when animals are being slaughtered since it will be proven whether animals are free from any diseases. Method of Slaughter Meat from bruised animals, improperly bled animals, meat contaminated with faeces during evisceration and meat soiled with dirt from skin tends to spoil early. The normal micro flora from the skin of carcasses includes Salmonella spp., Staphylococcus aureus, and Escherichia coli and organisms of fecal origin (Cross and Overby, 1988). The source of these organisms is not clearly understood but in addition to contamination from the skin and intestines, equipments and tools during slaughter and selling of beef may be responsible for some contamination. To avoid further contamination, potable water should be used for rinsing carcasses and surfaces coming into contact with meat and offal. PRESERVATION OF BEEF According to Panda (1995) preservation or meat can be done by adopting several techniques among which are refrigeration, dehydration, curing, smoking, canning, irradiation, microwave heating and use of chemical additives including antibiotics. Refrigeration Refrigeration includes cold storage and frozen storage. In cold storage a temperature between 00C to 70C is employed and in frozen storage at between 150C to 170C (Panda, 1995). Controlled temperature assists in preventing quality loss and maintaining shelf life of the product. Proper air circulation in addition to maintenance of air temperature prevents mould growth and controlled air composition provides fresh air and avoids development of extraneous odour out of undesirable gases. Moisture control assists in preventing excessive dehydration of the product stored (Panda, 1986). Smoking Smoking helps in preserving beef by acting as an antioxidant, bactericidal agent and providing a protective covering on the surface. Smoking also imparts specific flavour to meat. Various types of wood used for generating smoke also impart different flavour to the finished product. However, the best type of wood which could be exploited for producing quality smoked beef is hard wood. Smoke also influences the colour of the smoked beef. Curing This is a process of preserving meat. It is done to preserve and maintain red colour of the meat and also to add flavour. This ingredients used include common salt, sodium nitrate or nitrite, sugar and spices (Beinempaka et al., 1990). Therefore selection of curing formulation is extremely important while using it, as long as large amounts of salt or spice will mask the flavour of meat. The functions of these curing agents are different. Salts assists in preservation of meat while influencing the flavour and texture. Sugar adds to the flavour while checking the drying and toughening effect and nitrate provide the desired pink colour to it (Panda, 1995). Chemical Additives Gill (1998) stated that fresh beef in intact carcass is not severely contaminated except for its surfaces and skinning. However, as it is minced for utilization in further processed products, the solution changes. As the beef gets exposed, added bacterial contamination from hands of operators and machineries used occurs (Borch and Arinder, 2002). According to Panda (1995) the use of additives in beef extends the life of the beef and has a little effect on the colour, flavour and texture. PACKAGING AND STORAGE If the beef is to be used for processing, then it is taken straight to the meat cutting and industries to be processed. If they are to be stored for use at a later stage, these are properly packed in suitable polythene bags and kept inside a deep freeze maintained at 15-180C. Panda (1995) reported that the packaging material used for packaging the beef should be colourless, transparent and of adequate strength to safeguard the dressed beef packed during handling and transportation. Also, the packaging material should not transfer any harmful substances to the packed material. The major objectives in using the packaging material is that it should provide optimum protection to the product packed inside it and to maintain wholesomeness for its anticipated shelf life, while preventing physical, microbial and insect damage with appropriate properties and capacity to preserve its nutritive value in an acceptable way and other quality factors, important in the marketing channel (Panda, 1995). Various types of primary and secondary containers as well as flexible material are being used for packing beef products. Primary container is one which is in direct contact with the food item. The secondary container is the outer box or wrap that holds the primary units of food such as jars, cans, tins flexible packages which have no direct contact with the food item. Some of the various types of packaging material used for beef packaging include tins, cans, glass, plastic films and laminates.