Diss. (sammanfattning). Uppsala : Sveriges lantbruksuniv. / Härtill 6 uppsatser.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2005. / Härtill 5 uppsatser.

Thesis (M.A.)--Carleton University, 2003. / Includes bibliographical references (p. 121-128). Also available in electronic format on the Internet.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2008. / Härtill 5 uppsatser.

Thesis (Ph. D.)--State University of New York at Binghamton, Department of Sociology, 2008. / Includes bibliographical references.

Thesis (MSc Food Sc)--University of Stellenbosch, 2011. / ENGLISH ABSTRACT: The purpose of this study was to determine whether acceptable polony can be manufactured with varying quantities of chicken mechanically recovered meat (MRM), soya flour and pork rind to a fixed protein content of 10%, irrespective of fat content and without the addition of more fat to obtain a total meat equivalent (TME) of 75%. The effect of replacing MRM with soya and rind on the chemical, physical and sensory characteristics of polony was measured. The cost of producing each treatment by using the varying ingredients was also calculated. Three levels of soya flour (0, 4 and 8%) were combined with three levels of pork rind (0, 8 and 16%) to formulate the nine treatments of polony (R0S0, R0S4, R0S8, R8S0, R8S4, R8S8, R16S0, R16S4 and R16S8, where R and S represents rind and soya, respectively). The cost of making the nine treatments varied from R4.54/kg to R2.91/kg, where the most expensive treatment was the one in which no replacement of MRM was done (R0S0) and the least expensive treatment was R16S8, where most MRM was substituted with rind (16%) and soya (8%). The chemical results showed that the protein content of the nine treatments varied between 9.7 and 10.5%. Fat and ash decreased while moisture and total collagen increased as more MRM was being replaced with increasing levels of soya, rind or combinations of them. The physical results indicated that L* and b* increased while a* decreased, resulting in treatment samples which were lighter, more yellow and less red in colour. Hardness and gumminess increased in samples singly replaced with 8% rind, 4% soya or their combination (R0S0, R0S4, R8S0 and R8S4), while they decreased in the rest of the treatments. Cohesiveness increased in all treatments with increasing levels of soya and rind except for the sample containing 16% rind and 8% soya (R16S8). The pH of treatments containing 0% soya increased with rind increase whereas those with 4% soya did not change. The lowest pH was for the sample with 16% rind and 8% soya (R16S8). Sliceability was used to determine the ease of cutting intact slices at slice thicknesses of 2 and 3 mm. The sliceability of polony treatments which exhibited good slicing characteristic ranged between 80 and 100% at both 2 mm and 3 mm slice thicknesses. Sliceability was poorest for the treatment with high levels of rind and soya (R16S8) at both 3 mm (40%) and 2 mm (0%). The water holding capacity (WHC) of all treatments improved, except for the treatments to which no rind and soya was added (R0S0) and the treatment in which MRM was replaced with 8% soya (R0S8). Sensory analyses results signified that pink colour, colour intensity, salty taste, flavours (garlic, polony and spicy) and firmness decreased while soya flavour, pasty and fatty mouthfeel increased with increasing levels of rind, soya or their combination. Coarse texture decreased as rind increased while it increased with an increase in soya levels. Only five treatments were employed for consumer analyses. The most preferred treatment was that with 0% rind and 0% soya (R0S0), while the sample with 0% rind and 8% soya (R0S8) was the least preferred. It can be concluded that the production of polony through the replacement of MRM with rind and soya flour is possible, but consumer preference results show that consumers like polony products which have low levels of soya (≤4%) and moderate levels of rind (≤8%). However, the negative effects of rind and soya in polony with high levels of soya and rind can be rectified by adding appropriate additives, as provided for by manufactured meat regulations. / AFRIKAANSE OPSOMMING: Die doel van hierdie studie was om vas te stel of wisselende hoeveelhede meganies herwonne hoendervleis, sojameel en swoerd gebruik kan word om aanvaarbare polonie te vervaardig met ʼn vaste proteïeninhoud van 10%, ongeag die vetinhoud, en sonder die byvoeging van meer vet om ʼn algehele vleisekwivalent van 75% te kry. Hiervoor is die uitwerking op die chemiese, fisiese en sintuiglike kenmerke van polonie gemeet wanneer meganies herwonne vleis (“mechanically recovered meat”, oftewel “MRM”) met soja en swoerd vervang word. Voorts is die produksiekoste van elke formule op grond van verskillende bestanddele bereken. Drie vlakke sojameel (0%, 4% en 8%) is met drie vlakke swoerd (0%, 8% en 16%) gekombineer om die nege polonieformules (R0S0, R0S4, R0S8, R8S0, R8S4, R8S8, R16S0, R16S4 en R16S8) te skep, waar R die swoerd (“rind”) en S die sojameel verteenwoordig. Die vervaardigingskoste van die nege formules wissel van R4,54/kg tot R2,91/kg: Die duurste formule was dié sonder enige MRM-vervanging (R0S0), en die goedkoopste waar die meeste MRM met swoerd en soja vervang is (R16S8). Die chemiese resultate toon dat die proteïninhoud vir die nege formules tussen 9,7% en 10,5% wissel. Vet en as het afgeneem en vog en algehele kollageen het toegeneem namate al hoe meer MRM met toenemende vlakke soja, swoerd of ʼn kombinasie daarvan vervang is. Fisiese resultate toon dat L* en b* met MRM-vervanging toegeneem het, terwyl a* afgeneem het, met ligter, geler en minder rooi monsters tot gevolg. Hardheid en taaiheid het toegeneem by monsters waar MRM stuksgewys met 8% swoerd, 4% soja of ʼn kombinasie daarvan vervang is (R0S0, R0S4, R8S0 en R8S4), terwyl dit by die res van die formules afgeneem het. Saamklewing het by alle formules met hoër vlakke soja en swoerd toegeneem, buiten by die monster met 16% swoerd en 8% soja (R16S8). Die pH van formules met 0% soja het toegeneem namate die swoerd vermeerder is, terwyl dié met 4% soja onveranderd gebly het. Die laagste pH is aangeteken by die monster met 16% swoerd en 8% soja (R16S8). Snybaarheid is bepaal aan die hand van die gemak waarmee skywe van onderskeidelik 2 mm en 3 mm dik gesny kon word. Goeie snybaarheid, met ander woorde tussen 80% en 100%, is aangeteken vir polonie wat in sowel 2 mm as 3 mm diktes gesny kon word. Snybaarheid was die swakste vir die formule met hoë vlakke swoerd en soja (R16S8), vir sowel die 3 mm (40%) as die 2 mm diktes (0%). Die waterhouvermoë het by alle formules verbeter, buiten by die formule waarby geen swoerd of soja gevoeg is nie (R0S0) en die formule waar MRM met 8% soja vervang is (R0S8). Die resultate van die sintuiglike ontledings dui daarop dat die pienk kleur, kleurdiepte, sout smaak, geure (knoffel, polonie en speserye) en fermheid afgeneem het, en die sojageur, deegagtige tekstuur sowel as die tekstuur op die tong toegeneem het namate meer swoerd, soja of ʼn kombinasie daarvan bygevoeg is. Grofheid van tekstuur het afgeneem namate die swoerd verminder is, terwyl dit weer toegeneem het met ʼn toename in soja. Slegs vyf formules is vir verbruikersontledings gebruik. Die gewildste formule was dié met 0% swoerd en 0% soja (R0S0), terwyl die monster met 0% swoerd en 8% soja (R0S8) die minste byval gevind het. Daar kan dus afgelei word dat polonieproduksie deur die vervanging van MRM met swoerd en sojameel moontlik is, hoewel die proetoetsresultate toon dat verbruikers polonieprodukte met lae sojavlakke (≤4%) en matige swoerdvlakke (≤8%) verkies. Tog kan die negatiewe uitwerking van groot hoeveelhede swoerd en soja in polonie reggestel word deur toepaslike bymiddels, waarvoor die regulasies oor verwerkte vleis voorsiening maak, by te voeg.

Resumo: O efeito do método de embarque e desembarque nas características da qualidade da carne e nos níveis sanguíneos de estresse foi avaliado em suínos provenientes de três linhagens genéticas (A, B, C) comercializadas no Brasil. Um total de 120 suínos machos, pesando em média 115Kg provenientes de três granjas apresentando distância do frigorífico variando de 100 a 120Km foram divididos em seis grupos (n= 20 suínos) e submetidos a dois tipos de veículos para o transporte. O veículo 1 possui um sistema de embarque e desembarque, com carroceria com piso móvel (E1) e o veículo 2 apresenta o embarque e desembarque convencional, com carroceria com piso fixo (E2). Para a avaliação da qualidade da carne utilizou-se as características físico-químicas (pH, cor, perda por exsudação e capacidade de retenção de água) e para os níveis de estresse no sangue, foram determinadas as concentrações de cortisol, lactato e creatina fosfoquinase. Os valores médios obtidos para o pH24h (5,60±0,046 e 5,57±0.046), cor L*24h(41,52±1,256 e 41,21±1,486), perda por exsudação (4,76±0,391 e 4,86±0.391) e capacidade de retenção de água (0,038±0,03 e 0,039±0,003) não demonstraram diferença significativa entre os métodos de embarque e desembarque (E1 e E2) nas genéticas A, B e C. Os dados da incidência de escoriações de pele no pernil (0,59±0,090; 0,531± 0,090), corpo (0,896±0,076; 0,757±0,076) e paleta (0,612±0,050; 0,531±0,050) também não diferiram entre os métodos de embarque e desembarque nas genéticas A, B e C. Constatou-se diferença (p<0,05) na concentração de cortisol entre os métodos de embarque e desembarque (E1 e E2), no entanto, os níveis de lactato e creatina fosfoquinase não diferiram significativamente. Níveis menores de cortisol plasmático (p<0,05) foram encontrados na linhagem genética A, quando comparada a B e C. Conclui-se ...(Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The effect of loading and unloading methods on meat quality and on blood stress levels were evaluated in pigs from three genetic lineage (A, B, C) marketed in Brazil. 120 male pigs, weighing 115Kg on average, from three different farms whose distance from the slaughterhouse ranged from 110Km to 120Km, were divided in 6 groups (n=20 pigs) and subjected to two kinds of vehicle for transport. Vehicle 1 has loading and unloading system, with mobile floor body (E1) and vehicle 2 has conventional loading and unloading system, with fixed floor body (E2). For the evaluation of meat quality, physiochemical characteristics have been used (pH, color, drip loss, water holding capacity) and for blood stress levels, concentrations of cortisol, lactate and creatine phosphoquinase. The obtained results for pH24h (5,60±0,046 and 5,57±0.046), color L*24h(41,52±1,256 and 41,21±1,486), drip loss (4,76±0,391 and 4,86±0.391) and water holding capacity (0,038±0,03 and 0,039±0,003) haven't shown meaningful difference between the kinds of loading and unloading methods (E1 and E2) on the genetics A, B and C. The data about incidence of skin damage on the ham (0,59±0,090; 0,531± 0,090), body (0,896±0,076; 0,757±0,076) and shoulder blade (0,612±0,050; 0,531±0,050) , have not differed between loading and unloading methods in genetics A, B and C, either. Difference in cortisol concentration (p<0,05) has been found out between loading and unloading methods (E1 and E2). However, lactate and creatine phosphoquinase levels haven't differed meaningfully. Lower plasmic cortisol levels (p<0,05) were found in genetic lineage A, when compared to B and C. It has been concluded that the loading and unloading methods had effects on stress levels but they were not enough to cause alterations in meat quality. / Orientador: Roberto de Oliveira Roça / Coorientador: Expedito Tadeu Facco Silveia / Banca: Osmar Antonio Dalla Costa / Banca: Jacinta Diva Ferrugem / Banca: Dirlei Antonio Brito / Banca: José Paes de Almeida Nogueira Pinto / Doutor

A presente dissertação procurou identificar, por meio de revisão de literatura, entrevista com especialistas e pesquisa de mercado, atributos do lombo suíno considerados importantes para o consumidor gaúcho. A pesquisa de mercado foi realizada através de survey via internet e obteve uma amostra de 392 consumidores, sendo que 50,8% pertencentes ao sexo masculino, 49,2% do sexo feminino e com idade predominante entre 21-30 anos (49,2%). Os resultados auferidos indicam que os consumidores gaúchos almejam um lombo suíno mais suculento, com menor fibrosidade, em porções menores nos pontos de venda e com maior diversidade de preparo. Também se identificou a importância da criação dos animais dentro das práticas de bem-estar animal e que são necessárias ações que visem melhorar a imagem do produto em termos de confiança e segurança alimentar. Na etapa seguinte, através de entrevistas com especialistas e com auxílio de uma matriz modificada do Desenho da Cadeia da Demanda (DCD) de Canever (2007), foram identificados os pontos críticos processuais que merecem maior atenção na cadeia produtiva estudada, no intuito de propor melhorias aos atributos identificados anteriormente. Os resultados apontam como pontos críticos processuais na cadeia produtiva integrada do lombo suíno os respectivos setores e ações: i) setor de produção: manejos dos animais em fase de crescimento/terminação e seleção genética; ii) transporte dos animais: cuidados operacionais e adequação do veículo; iii) setor de processamento: abate humanitário e embalagem; iv) setor de distribuição: campanha de informação ao consumidor e ações promocionais. / The present dissertation has sought to identify through literature rummage, interviews with experts and market research, attributes of pork loin considered "important" for the “Gaúcho” consumer. Market research has been conducted through survey via the Internet and has obtained answers of 392 consumers, of which 50.8% were male and 49.2% female, predominantly aged between 21-30 years (49.2 %). The results received indicate that “Gaúcho” consumers wish a juicier pork loin, with less fibrousness in smaller portions at points of sale and greater diversity of preparation. It has also identified the importance of breeding animals using practices in which are included animal welfare, being necessary actions to improve the product’s image in terms of trust and food safety. In the next stage, by interviewing experts and with the aid of a modified matrix of Design Chain Demand (DCD), from Canever (2007), it has been identified the critical procedural points that deserve more attention in the supply chain studied, in order to propose improvements to the attributes identified above. In summary, the results indicate as critical procedural points in the integrated pork loin supply chain the following sectors and actions: i) production sector: management of growing animals/finishing and genetic selection, ii) animals transportation: operational care and vehicle adequacy, iii) processing sector: packaging and humanitarian slaughter; iv) distribution sector: information campaign and promotional strategies.

A presença de bactérias resistentes a antimicrobianos vem sendo monitorada de forma cada vez mais frequente em produtos de origem animal, com o intuito de evitar a disseminação dessas cepas para humanos via cadeia alimentar. O gênero Enterococcus encontra-se entre os patógenos mais relevantes nas infecções hospitalares em humanos e tem capacidade de adquirir resistência a diversos antimicrobianos. No presente estudo foi avaliada a frequência de isolamento e a resistência antimicrobiana de Enterococcus sp. de carcaças suínas na etapa de pré-resfriamento, em três matadouros-frigoríficos localizados no estado de Santa Catariana. Dois ciclos de amostragem foram conduzidos em cada estabelecimento resultando em 252 suabes de carcaças. A partir dessas amostras, foram obtidos 240 isolados de Enterococcus sp. identificados por testes fenotípicos e pela detecção do gene tuf e ddlE.faecalis pela técnica de reação em cadeia da polimerase. Todos os isolados de Enterococcus sp. foram testados quanto à resistência a antimicrobianos pela técnica de difusão em ágar. A espécie mais prevalente foi Enterococcus faecalis (E. faecalis), presente em 90,83% das amostras de carcaça. Foi observada resistência à tetraciclina (42,5%), eritromicina (26,7%), estreptomicina (20,4%), ciprofloxacina (13,8%), cloranfenicol (12,1%) e a gentamicina (10,4%). Não foram encontrados isolados resistentes à vancomicina, teicoplanina e ampicilina. Os isolados que apresentaram perfil intermediário e resistente aos antimicrobianos ciprofloxacina e eritromicina, no teste de disco-difusão, foram submetidos à determinação da concentração inibitória mínima (CIM). Em relação à ciprofloxacina, das 25 cepas com resistência intermediária no teste de disco-difusão, todas apresentaram CIM na concentração limítrofe (1,56 μg/mL), entre a sensibilidade e resistência, enquanto nas 74 cepas intermediárias frente à eritromicina, apenas duas apresentaram valor limítrofe máximo (4 μg/mL). Conclui-se que o gênero Enterococcus está presente em carcaças suínas na etapa de pré-resfriamento, sendo a espécie E. faecalis a mais encontrada. Apesar de existirem isolados resistentes a antimicrobianos usados na terapêutica humana, os resultados indicam que isolados resistentes a vancomicina, teicoplanina e ampicilina não estão presentes em carcaças suínas nos abatedouros estudados. / The presence of antimicrobial-resistant bacteria has been increasingly monitored in animal products in order to prevent the spread of these strains to humans through the food chain. The genus Enterococcus is among the most important pathogens in hospital infections in humans and is able to acquire resistance to several antibiotics. In the current study, the frequency of isolation and antimicrobial resistance of Enterococcus sp. from swine carcasses at the pre-chill stage in three slaughterhouses located in the state of Santa Catarina were evaluated. Two sampling cycles were performed at each establishment and 252 carcass swabs were taken. A total of 240 strains of Enterococcus sp. were identified by phenotypic testing and by PCR detection of tuf and ddI genes. All Enterococcus isolates were tested for resistance against antimicrobials by the agar diffusion technique. The most prevalent species was Enterococcus faecalis (E. faecalis), present in 90.83% of the carcass samples. Tetracycline (42.5%), erythromycin (26.7%), streptomycin (20.4%), ciprofloxacin (13.8%), chloramphenicol (12.1%) and gentamicin (10.4%) resistance was observed. No isolates were found resistant to vancomycin, teicoplanin and ampicillin. The isolates with intermediate and resistant profile to antimicrobials ciprofloxacin and erythromycin were further subjected to minimum inhibitory concentration (MIC) determination. Regarding ciprofloxacin, all the 25 strains with intermediary resistance profile in the disk diffusion test presented MIC at the limit concentration (1.56μg/mL) between sensitivity and resistance, while from 74 intermediary resistant strains against erythromycin only two presented MIC at the limit concentration (4 μg/mL). It is concluded that the genus Enterococcus is present in swine carcasses during the pre-chill stage and the species E. faecalis is the most prevalent. Although resistance against antimicrobials used for the human treatment has been found, the results indicate that isolates resistant to vancomycin, teicoplanin and ampicillin are not present on pig carcasses from those abattoirs.

The aim of this thesis was to inform about pig genotypes and sex influencing selected traits of meat quality. Several combinations of the final pig hybrids (CLxCLW)xCLW-sire line, (CLxCLW)x(CLW-sire line x Pn), (CLxCLW)x(DxPn) and (CLxCLW)x(CLW-sire line x D)with balanced sex ratio (barrows : gilts). The highest intramuscular fat content (2,15 %) has been detected in the (CLxCLW)x(CLW-sire line x D) hybrid combination; the barrows (1,78 %) reached a higher ratio compared to gilts (1,42 %). There were detected only small differences in traits pH45 and pH24, there was not even found any difference between the two sexes. The lightest meat (% remission) has been proven by the (CLxCLW)xCLW-sire line combination with no significant difference between sexes. There have been quite similar values between the sexes and even hybrid combinations, concerning the meat lightness (L*). The drip loss was highest in the (CLxCLW)x(DxPn) combination with only fractional difference between sexes. In the shear force has been detected the lowest value in the (CLxCLW)x(CLW-sire line x Pn) combination with a small difference between barrows and gilts. From the genotype aspect were confirmed statistically important differences in the following traits: intramuscular fat content, meat lightness (% remission), drip loss and shear force. From sex aspect, only differences in intramuscular fat content were found.