In terms of master’s thesis HAM-Tools library designed for MATLAB/Simulink was modified for the use in simulations of houses in the Czech Republic. Modified library and its parts were described in detail and tested by the simulation of the one-zone and two-zones models of the house. The simulations of models with same parameters were also realized in program TRNSYS. The corresponding results achieved in mentioned simulation tools were compared to each other. The one-zone model created by using HAM-Tools library is tested by the simulation of ventilating, heating, cooling, and sources of moisture. A demonstration of the practical use of the simulation is carried out in the thesis, namely by examining the influence of the insulation thickness on the thermal performance of the house (resp. its heat loss) on real atmospheric conditions. Among others, available resources of meteorological data are mentioned and compared to each other. The function for processing of the meteorological data to a file compatible with the HAM-Tools library was created. It was also created a material data file containing commonly used materials of building structures in the Czech Republic and their parameters.

[ES] La materia prima es un elemento clave en cualquier proceso de transformación alimentaria, ya que de su composición y cualidades dependerá el producto final. En el caso del jamón, el origen de la materia prima, puede proceder de sistemas ganaderos convencionales, donde la producción es intensiva y la alimentación está basada en piensos comerciales. En el caso de cerdos procedentes de ganadería ecológica, los animales están sujetos a las condiciones marcadas por la normativa europea de producción ecológica, donde se respeta el medio ambiente y el bienestar animal. Para el caso de figuras de calidad, las explotaciones ganaderas también deben cumplir los requisitos indicados en los pliegos de condiciones. Otro elemento que define al jamón curado es el proceso de elaboración, que se inicia con la salazón con o sin sales nítricas. El tiempo de secado-maduración, el sistema de secado (natural o con ventana abierta versus cámara con condiciones controladas) y la temperatura son elementos clave en el desarrollo de las cualidades organolépticas. El principal objetivo del presente estudio es aportar resultados sobre la evolución en la composición de la carne, a lo largo del proceso de secado-maduración, en la elaboración de jamón curado, teniendo como variables del estudio, la procedencia del pernil (de granjas ganaderas convencionales, ecológicas o de la DOP Teruel), tecnología aplicada en el proceso de secado (cumpliendo los requisitos para la certificación ecológica), así como la influencia del sistema de secado (ventana abierta o cámara), evaluando los parámetros que permiten clasificar las diferentes variables. Para ello se analizan un total de 36 jamones de cerdo blanco (convencional, ecológico y DOP Teruel), destinando 6 jamones de cada una para el secado natural y otros 6 para el secado en cámara. Los parámetros analizados son humedad, minerales totales, sodio, hierro, proteína, grasa, perfil de ácidos grasos, nitratos y nitritos, detección de antibióticos y compuestos de la fracción volátil. Los resultados indican que los parámetros de color L*, b* y C* son mayores en los jamones procedentes de sistemas de producción convencional, en particular en los jamones DOP Teruel, donde además se incluye el parámetro a*. Los jamones de sistemas de producción convencional se caracterizan por presentar valores más elevados de humedad, grasa, proteína y cenizas, así como un contenido en ácidos grasos saturados mayor. Esto repercute en los valores de los índices de calidad de la grasa, con connotaciones negativas en el índice de aterogenicidad, de trombogenicidad o en la relación ω6/ω3, sobre todo si los jamones se secan en cámara. Los jamones ecológicos presentan valores más bajos de los componentes químicos analizados y niveles superiores de AGMI y AGPI, así como índices positivos de calidad de la grasa como el de ácidos grasos buenos para la salud o la relación AGPI/AGS, especialmente si se secan al natural. Generando jamones con una mayor presencia de compuestos volátiles. La clasificación de los jamones, en función de la procedencia y el sistema de secado, se alcanza con éxito tomando los parámetros de color, ácidos grasos y los componentes terpenoides de la fracción volátil. El estudio de componentes principales permite clasificar los jamones convencionales como aquellos con mayor contenido en proteína, L*, cenizas, Fe, Na, H*, humedad, grasa, nitratos y nitritos, así como por los ácidos grasos behénico, palmítico, esteárico y mirístico. Los jamones ecológicos se caracterizarían por sus valores de a*, b* y C*, así como por la presencia de linoleico y linolénico y los jamones DOP Teruel serían aquellos con altos valores de ácidos grasos heptadecenoico, palmitoleico y oleico. / [CA] La matèria primera és un element clau en qualsevol procés de transformació alimentària, ja que de la seua composició i qualitats dependrà el producte final. En el cas del pernil, l'origen de la matèria primera, pot procedir de sistemes ramaders convencionals, on la producció és intensiva i l'alimentació està basada en pinsos comercials. En el cas de porcs procedents de ramaderia ecològica, els animals estan subjectes a les condicions marcades per la normativa europea de producció ecològica, on es respecta el medi ambient i el benestar animal. Per al cas de figures de qualitat, les explotacions ramaderes també han de complir els requisits indicats en els plecs de condicions. Un altre element que defineix al pernil curat és el procés d'elaboració, que s'inicia amb la salaó, amb o sense sals nítriques. El temps de l'assecatge-maduració on la duració, el sistema d'assecatge (natural o amb finestra oberta versus cambra amb condicions controlades) i la temperatura són elements clau en el desenvolupament de les qualitats organolèptiques. El principal objectiu del present estudi és aportar resultats sobre l'evolució en la composició de la carn, al llarg del procés d'assecatge-maduració, en l'elaboració de pernil curat, tenint com a variables de l'estudi, la procedència del pernil (de granges ramaderes convencionals, ecològiques o de la DOP Teruel), tecnologia aplicada en el procés d'assecatge (complint els requisits per a la certificació ecològica), així com la influència del sistema d'assecatge (finestra oberta o cambra), avaluant els paràmetres que permeten classificar les diferents variables. Per a això s'analitzen un total de 36 pernils de porc blanc, prenent 12 de cadascuna de les procedències objecte d'estudi (convencional, ecològic i DOP Teruel), destinant 6 pernils de cadascuna per a l'assecatge natural i altres 6 per a l'assecatge en cambra. Els paràmetres analitzats són humitat, minerals totals, sodi, ferro, proteïna, greix, perfil d'àcids grassos, nitrats i nitrits, detecció d'antibiòtics i compostos de la fracció volàtil. Els resultats indiquen que els paràmetres de color L*, b* i C* són majors en els pernils procedents de sistemes de producció convencional, en particular en els pernils DOP Teruel, on a més s'inclou el paràmetre a*. Els pernils de sistemes de producció convencional es caracteritzen per presentar valors més elevats d'humitat, greix, proteïna i cendres, així com un contingut en àcids grassos saturats major. Això repercuteix en els valors dels índexs de qualitat del greix, amb connotacions negatives en l'índex de aterogenicitat, de trombogenicitat o en la relació ω6/ω3, sobretot si els pernils s'assequen en cambra. Els pernils ecològics presenten valors més baixos dels components químics analitzats i nivells superiors de AGMI i AGPI, així com índexs positius de qualitat del greix com el d'àcids grassos bons per a la salut o la relació AGPI/AGS, especialment si s'assequen al natural. Generant pernils amb una major presència de compostos volàtils. La classificació dels pernils, en funció de la procedència i el sistema d'assecatge, s'aconsegueix amb èxit prenent els paràmetres de color, àcids grassos i els components terpenoides de la fracció volàtil. L'estudi de components principals permet classificar els pernils convencionals com aquells amb major contingut en proteïna, L*, cendres, Fe, Na, H*, humitat, greix, nitrats i nitrits, així com pels àcids grassos behénic, palmític, esteàric i mirístic. Els pernils ecològics es caracteritzarien pels seus valors de a*, b* i C*, així com per la presència de linoleic i linolènic i els pernils DOP Teruel serien aquells amb alts valors d'àcids grassos heptadecenoic, palmitoleic i oleic. / [EN] The raw material is a key element in any food transformation process, since the final product will depend on its composition and qualities. In the case of ham, the origin of the raw material can come from conventional livestock systems, where production is intensive and food is based on commercial feed. In the case of pigs from organic farming, the animals are subject to the conditions set by the European organic production regulations where the environment and animal welfare is respected. In the case of quality figures, livestock farms must also meet the requirements indicated in the specifications. Another element that defines cured ham is the production process, which begins with salting, with or without nitric salts. The duration of the drying-maturing, the drying system (natural or with an open window versus chamber with controlled conditions) and temperature are key elements in the development of organoleptic qualities. The main objective of this study is to provide results on the evolution in the composition of the meat, throughout the drying-maturation process, in the elaboration of dry-cured ham, having as variables of the study, the origin of the leg (from cattle farms conventional, ecological or of the Teruel PDO), technology applied in the drying process (meeting the requirements for ecological certification), as well as the influence of the drying system (open window or chamber), evaluating the parameters that allow classifying the different variables. For this, a total of 36 white pig hams are analyzed (conventional, organic and PDO Teruel), allocating 6 hams of each for natural drying and another 6 for drying under controlled conditions. The parameters analyzed are moisture, total minerals, sodium, iron, protein, fat, profile of fatty acids, nitrates and nitrites, detection of antibiotics and compounds of the volatile fraction. The results indicate that the color parameters L *, b * and C * are higher in hams from conventional production systems, particularly in PDO Teruel hams, where the a * parameter is also included. Hams from conventional production systems are characterized by higher moisture, fat, protein and ash values, as well as a higher saturated fatty acid content. This affects the values of the fat quality indices, with negative connotations in the atherogenicity index, thrombogenicity or in the ω6/ω3 ratio, especially if the hams dried in controlled conditions. Organic hams present lower values of the chemical components analyzed and higher levels of MUFA and PUFA, as well as positive indices of fat quality such as fatty acids good for health or the PUFA / SFA ratio, especially in natural driying. Generating hams with a greater presence of volatile compounds. The classification of hams, depending on the origin and the drying system, is successfully achieved by taking the parameters of color, fatty acids and the terpenoid components of the volatile fraction. The study of main components makes it possible to classify conventional hams as those with the highest content in protein, L *, ashes, Fe, Na, H *, moisture, fat, nitrates and nitrites, as well as by behenic, palmitic, stearic and myristic. Organic hams would be characterized by their a *, b * and C * values, as well as by the presence of linoleic and linolenic levels, and DOP Teruel hams would be those with high levels of heptadecenoic, palmitoleic and oleic fatty acids. / Domínguez Gómez, MJ. (2020). Efectos de la materia prima y el proceso secado-maduración sobre la calidad del jamón curado [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/160042 / TESIS

Salinity intrusion in a river may have an adverse effect on the quality of life and can be perceived as a modern-day curse. Therefore, it is important to find technical ways to monitor and forecast salinity intrusion. In this paper, we designed a forecasting model using Simple Exponential Smoothing method (SES) which performs weekly salinity intrusion forecast in Ham Luong river (HLR), Ben Tre province based on historical data obtained from the Center for Hydro-meteorological forecasting of Ben Tre province. The results showed that the SES method provides an adequate predictive model for forecast of salinity intrusion in An Thuan, Son Doc, and Phu Khanh. However, the SES in My Hoa, An Hiep, and Vam Mon could be improved upon by another forecasting technique. This study suggests that the SES model is an easy-to-use modeling tool for water resource managers to obtain a quick preliminary assessment of salinity intrusion. / Xâm nhập mặn có thể gây tác động xấu đến đời sống con người, tuy nhiên nó hoàn toàn có thể dự báo được. Cho nên, một điều quan trọng là tìm được phương pháp kỹ thuật phù hợp để dự báo và giám sát xâm nhập mặn trên sông. Trong bài báo này, chúng tôi sử dụng phương pháp Simple Exponential Smoothing để dự báo xâm nhập mặn trên sông Hàm Luông, tỉnh Bến Tre. Kết quả cho thấy mô hình dự báo phù hợp cho các vị trí An Thuận, Sơn Đốc, và Phú Khánh. Tuy nhiên, các vị trí Mỹ Hóa, An Hiệp, và Vàm Mơn có thể tìm các phương pháp khác phù hợp hơn. Phương pháp Simple Exponential Smoothing rất dễ ứng dụng trong quản lý nguồn nước dựa vào việc cảnh báo xâm nhập mặn.

Made available in DSpace on 2017-07-21T18:53:14Z (GMT). No. of bitstreams: 1 Ricardo Alexandre.pdf: 806029 bytes, checksum: 44b9b6a660261e24894a5080f79427ab (MD5) Previous issue date: 2006-02-16 / Para a redução de gorduras em produtos cárneos; além de utilização de cortes mais magros; é possível adicionar substituintes de gorduras; como amidos e gomas. Segundo a legislação brasileira; a adição de carragena em presunto é facultativa; contudo; não é permitida a adição de amido neste tipo de produto. Neste trabalho; utilizou-se um planejamento fatorial 2² com duplicata no ponto central; variando amido (0 a 2%) e carragena (0 a 1%) em presunto de peru. Tanto o amido quanto a carragena apresentaram efeitos negativos para perda por cozimento e para a perda por reaquecimento; indicando que a presença destes hidrocolóides favoreceu a permanência de água nos produtos. Contudo não houve diferenças significativas de pH; e na composição centesimal; tensão de cisalhamento e avaliação sensorial. Além disto; uma característica de sinergismo entre os polissacarídeos foi notada. Amostras elaboradas com 1% de carragena apresentaram formação do exsudado gelatinoso; mas as amostras que continham 1% de carragena e 2% de amido não apresentaram este defeito. O amido; portanto; reduz a formação de exsudado gelatinoso em presunto cozido de peru adicionado de carragena. A utilização de amido em presunto; melhorou algumas características físico-químicas; reduziu defeitos e não houve diferença sensorial quando comparado ao padrão brasileiro sem adição de amido.

O presunto cozido é um dos embutidos cárneos mais consumidos no Brasil, sendo também um dos mais sensíveis à deterioração por bactérias ácido láticas (BAL) e a contaminação por Listeria monocytogenes. O objetivo deste trabalho foi avaliar a atividade antimicrobiana da nisina (Nisaplin®) aplicada em presunto cozido, a fim de controlar L. monocytogenes e BAL. Para tanto, presuntos cozidos foram preparados e fatiados individualmente pelas empresas DuPont e Marsul. No ensaio 1, o presunto foi injetado com salmoura contendo 12,5 mg de nisina por kg (dosagem aprovada no Brasil para queijos fundidos). O potencial bioconservante da nisina foi avaliado contaminando artificialmente as fatias do presunto com um pool composto por 5 cepas de L. monocytogenes. Os resultados do ensaio 1 demonstraram que o tratamento com nisina não teve efeito significativo sobre a população de L. monocytogenes. Já as BAL foram inibidas por 2 dias. No ensaio 2, a adição da nisina na mesma dosagem foi feita no tambleamento, inibindo a população de L. monocytogenes por 6 dias e BAL por 10 dias Em vista dos resultados obtidos nos 2 primeiros ensaios foi determinada a concentração mínima bactericida (CMB) do pool e dos isolados de L. monocytogenes, a fim de verificar a sensibilidade das cepas individualmente e em conjunto e o efeito da nisina sem a matriz cárnea. Além disso, também foi avaliado o efeito sinérgico ou antagônico da salmoura sobre a ação bactericida da nisina. Pôde-se constatar que as diferentes cepas de L. monocytogenes demonstraram perfis de sensibilidade diferentes e que o pool de cepas foi menos sensível ao efeito da nisina. Os resultados obtidos conduziram a avaliação de dosagem maior de nisina no presunto cozido. No ensaio 3, 32 mg/kg de nisina foram adicionadas a salmoura do presunto cozido e testados contra o pool de L. monocytogenes e a cepa ATCC 7644, separadamente. Os resultados demonstraram que a nova dosagem de nisina inibiu significativamente a multiplicação do pool de L. monocytogenes e da cepa ATCC 7644, durante 10 dias, sugerindo ser uma barreira efetiva no controle de L. monocytogenes em presunto cozido. / Precooked ham is one of the most consumed meats in Brazil. It is also one of the most sensitive to spoilage by lactic acid bacteria (LAB) and contamination by Listeria monocytogenes. The objective of this study is to evaluate the antimicrobial activity of Nisin (Nisaplin®) when applied to precooked ham, in order to control the growth of L. monocytogenes and LAB. For the purposes of this study, the precooked ham prepared and sliced individually by the DuPont and Marsul company was used. For trial 1, brine containing 12.5 mg of nisin was injected per kg of ham (dosage approved in Brazil for processed cheese). The biopreservative potential of nisin was evaluated by artificially contaminating slices of control and test ham with a pool of 5 different strains of L. monocytogenes. The results of this first trial showed that treatment with this amount of nisin had no significant effect on the growth of the L. monocytogenes population. However, the LAB population was indeed inhibited by 2 days. In trial number 2, the addition of nisin to the same amount of precooked ham by tumbling inhibited the growth of the L. monocytogenes population by 6 days and of the LAB population by 10 days. In light of the results obtained in these first 2 trials, the minimum bactericidal concentration (MBC) pool and L. monocytogenes isolates were determined in order to verify the sensitivity of the strains individually and together as well as the effects of nisin without the meat matrix Additionally, the synergistic or antagonistic effects of brine on the antimicrobial properties of nisin were also evaluated. Results suggest that different strains of L. monocytogenes have different sensitivity profiles and that the pool of strains was less sensitive to the effects of the nisin. These results prompted an increase in the dosage of nisin added to the precooked ham in trial number 3. In this trial, 32mg/kg of nisin was added to the brine of the precooked ham and tested against the L. monocytogenes pool and ATCC 7644 strain, separately. Results demonstrated that this increase in amount of nisin significantly reduced the growth of the L. monocytogenes pool and of the ATCC strain for 10 days. This suggests that nisin can be an effective barrier against the growth of L. monocytogenes in precooked ham.

Novelty of the research. The effect of genetic and environmental factors on the lean meat quantity in the carcass and the growth rate has been determined by the method of ANOVA for the first time in the country, LW and other breed improvers were highlighted. Statistically reliable regression equations of ham muscle output prediction were drawn. Relations of four main parts of the carcass and their interaction with the carcass quality indexes was defined. Influence of bone fibre myocytes towards the lean meat in the carcass, and the relation between the pH and carcass quality, were analysed.

Thesis (MSc)--Stellenbosch University, 2008. / ENGLISH ABSTRACT: The objectives of this study were threefold: (i) to investigate the effect of the replacement of pork fat with olive oil on the physico-chemical and sensory characteristics of ostrich polony; (ii) to investigate the effect of replacement of sodium tri-polyphosphate (STPP) with iota-carrageenan (CGN) on the physico-chemical and sensory characteristics of restructured cooked ostrich ham; and (iii) to investigate the effect of salt (NaCl) reduction on the physico-chemical and sensory characteristics of ostrich bacon. Five levels of olive oil were added to a polony formulation in 5% increments from 0 to 20%. Hardness, gumminess and shear force values decreased (P≤0.05) with increased levels of olive oil. The L* and b* values decreased (P≤0.05) with increased levels of olive oil producing lighter and more yellow products. Ostrich polony proved to have a favourable fatty acid profile in line with international recommended standards. A trained sensory panel found that the effect of increased levels of olive oil on had an effect (P≤0.05) on the sensory characteristics of colour; processed meat aroma and flavour; ostrich aroma; olive oil aroma; firmness and juiciness. A consumer panel found all the olive oil treatments to be acceptable. It can be concluded that olive oil can be used successfully for the production of low fat ostrich meat polony. In a restructured ostrich ham five decreasing levels of phosphate (0.7, 0.53, 0.35, 0.18 and 0%) were substituted with five increasing levels of carrageenan (0, 0.1, 0.2, 0.3 and 0.4%). The cooked yield of the restructured ostrich ham decreased significantly (P≤0.05) with decreased levels of phosphate. No tendencies in instrumental colour measurements with relation to decreased levels of phosphate were revealed. Hardness, cohesiveness and gumminess increased with decreased levels of phosphate. Ostrich ham had a favourable fatty acid profile and the latter is in line with international recommended standards. The trained sensory panel found that decreased levels of phosphate had a significant effect on the ham sensory characteristics of meat aroma and flavour; ostrich meat aroma and flavour and mealiness, but no significant effect on the spicy aroma and flavour. Three ham treatments with different levels of phosphate (0.7, 0.35 and 0%) were presented to a consumer panel. The consumer panel found the ham treatments with levels of 0.7 and 0.35% most acceptable. Carrageenan can be used to substitute phosphate at a level of 0.35% phosphate and 0.2% carrageenan in ostrich ham. Ostrich bacon was produces with five targeted salt (NaCl) levels of 3.5, 2.75, 2.0, 1.25, and 0.5%. Decreased salt levels had no significant effect on the L*, a* and b* values of the five treatments. Ostrich bacon had a favourible fatty acid profile. A trained sensory panel found that the effect of increased levels of salt had a significant effect on bacon sensory characteristics of ostrich aroma and flavour smoky bacon aroma and flavour and saltiness. A consumer panel found all the bacon treatments acceptable, with 2.75 and 2.0% being most likable. It can be concluded that, from a technical point of view, the salt content in ostrich bacon can be reduced successfully to produce ostrich bacon with low salt levels, although consumer preference for salt remains high. / AFRIKAANSE OPSOMMING: Die doelstellings van hierdie studie was drievoudig: (i) om die effek van die vervanging van varkvet met olyfolie op die fisiko-chemiese en sensoriese eienskappe van volstruispolonie te bestudeer; (ii) om die effek van die vervanging van natriumtripolifosfaat met iotakarrageenan op die fisikochemiese en sonsoriese eienskappe op die van hergestruktureerde volstruisham te bestudeer; en (iii) om die effek van sout (NaCl) vermindering op die fisiko-chemiese en sensoriese eienskappe van volstruisspek te bestudeer. Die polonie behandelings het uit vyf vlakke olyfolie bestaan wat by die polonie formulasie in 5% inkremente 0% tot 20% gevoeg is. Hardheid, taaiheid en skeurkrag het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie. Die L*- en b*-waardes het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie en uiteibdelik ‘n ligter en geler produk geproduseer. Die betrokke volstruispolonie behandelings het ‘n gunstige vetsuurprofiel wat in lyn is met internasionale aanbevole standaarde. ‘n Opgeleide sensoriese paneel het gevind dat die verhoogde vlakke van olyfolie ‘n betekenisvolle (P≤0.05) effek het op die kleur, geprossesseerde vleisgeur en -aroma, volstruis aroma, olyfolie aroma, fermheid en sappigheid. ‘n Verbruikerspaneel het gevind dat al vyf polonie behandelings aanvaarbaar is. Olyfolie kan dus suksesvol gebruik word in die produksie van laevet volstruispolonie. Hergestruktureerde volstruisham het bestaan uit vyf afnemende fosfaat vlakke (0.7, 0.53, 0.35, 0.18 and 0%) en vyf toenemende vlakke van karrageenan (0, 0.1, 0.2, 0.3 and 0.4%). Die opbrengs van gaar hergestruktureerde volstruisham het afgeneem (P≤0.05) met verlaagde vlakke van fosfaat. Geen betekenisvolle patroon is in instrumentele kleurmeting gevind nie. Hardheid, binding en taaiheid het toegeneem met afnemende fosfaat vlakke. Daar is bewys dat volstruisham ‘n gunstige vetsuurprofiel het wat in lyn is met internasionale aanbevole standaarde het. ‘n Opgeleide sensoriese paneel het gevind dat afnemende fosfaatvlakke ‘n betekenisvolle effek op die sensoriese eienskappe van volstruisvleis geur en aroma asook melerigheid, maar geen betekenisvolle effek op die speserygeur en -aroma gehad nie. Drie behandelings met verskillende fosfaat vlakke (0.7, 0.35 and 0%) is deur ‘n verbruikerspaneel vir aanvaaraarheid getoets. Die verbruikerspaneel het gevind dat die behandelings met 0.7 en 0.35% fosfaat aanvaarbaar was. Karrageenan kan dus gebruik word om fosfaat te vervang by ‘n vlak van 0.35% fosfaat en 0.2% karrageenan in volstruisham. Volstruisspek is geproduseet met vyf soutvlakke (NaCl), nl 3.5, 2.75, 2.0, 1.25 en 0.5%. Verlaagde soutvlakke het geen beteknisvolle effek op die L*-, a*- en b*-waardes van die vyf behandelings gehad nie. Volstruisspek het ook ‘n besonder gunstige vetsuurprofiel. ‘n Opgeleide sensoriese paneel het gevind dat die effek van verhoogde soutvlakke ‘n betekenisvolle effek het op die volgende sensoriese eienskappe: geur en aroma van volstruisvleis; geur en aroma van gerookte spek; en southeid. ‘n Verbruikerspaneel het gevind dat al die behandelings aanvaarbaar was, met die monsters met 2.75 and 2.0% sout as mees aanvaarbaar. In opsomming, die soutinhoud van volstruisspek kan uit ‘n tegniese oogpunt suksesvol verlaag word om ‘n produk met ‘n laer soutinhoud te produseer, alhoewel verbruikersvoorkeur vir sout hoog bly.

O presunto cozido é um dos embutidos cárneos mais consumidos no Brasil, sendo também um dos mais sensíveis à deterioração por bactérias ácido láticas (BAL) e a contaminação por Listeria monocytogenes. O objetivo deste trabalho foi avaliar a atividade antimicrobiana da nisina (Nisaplin®) aplicada em presunto cozido, a fim de controlar L. monocytogenes e BAL. Para tanto, presuntos cozidos foram preparados e fatiados individualmente pelas empresas DuPont e Marsul. No ensaio 1, o presunto foi injetado com salmoura contendo 12,5 mg de nisina por kg (dosagem aprovada no Brasil para queijos fundidos). O potencial bioconservante da nisina foi avaliado contaminando artificialmente as fatias do presunto com um pool composto por 5 cepas de L. monocytogenes. Os resultados do ensaio 1 demonstraram que o tratamento com nisina não teve efeito significativo sobre a população de L. monocytogenes. Já as BAL foram inibidas por 2 dias. No ensaio 2, a adição da nisina na mesma dosagem foi feita no tambleamento, inibindo a população de L. monocytogenes por 6 dias e BAL por 10 dias Em vista dos resultados obtidos nos 2 primeiros ensaios foi determinada a concentração mínima bactericida (CMB) do pool e dos isolados de L. monocytogenes, a fim de verificar a sensibilidade das cepas individualmente e em conjunto e o efeito da nisina sem a matriz cárnea. Além disso, também foi avaliado o efeito sinérgico ou antagônico da salmoura sobre a ação bactericida da nisina. Pôde-se constatar que as diferentes cepas de L. monocytogenes demonstraram perfis de sensibilidade diferentes e que o pool de cepas foi menos sensível ao efeito da nisina. Os resultados obtidos conduziram a avaliação de dosagem maior de nisina no presunto cozido. No ensaio 3, 32 mg/kg de nisina foram adicionadas a salmoura do presunto cozido e testados contra o pool de L. monocytogenes e a cepa ATCC 7644, separadamente. Os resultados demonstraram que a nova dosagem de nisina inibiu significativamente a multiplicação do pool de L. monocytogenes e da cepa ATCC 7644, durante 10 dias, sugerindo ser uma barreira efetiva no controle de L. monocytogenes em presunto cozido. / Precooked ham is one of the most consumed meats in Brazil. It is also one of the most sensitive to spoilage by lactic acid bacteria (LAB) and contamination by Listeria monocytogenes. The objective of this study is to evaluate the antimicrobial activity of Nisin (Nisaplin®) when applied to precooked ham, in order to control the growth of L. monocytogenes and LAB. For the purposes of this study, the precooked ham prepared and sliced individually by the DuPont and Marsul company was used. For trial 1, brine containing 12.5 mg of nisin was injected per kg of ham (dosage approved in Brazil for processed cheese). The biopreservative potential of nisin was evaluated by artificially contaminating slices of control and test ham with a pool of 5 different strains of L. monocytogenes. The results of this first trial showed that treatment with this amount of nisin had no significant effect on the growth of the L. monocytogenes population. However, the LAB population was indeed inhibited by 2 days. In trial number 2, the addition of nisin to the same amount of precooked ham by tumbling inhibited the growth of the L. monocytogenes population by 6 days and of the LAB population by 10 days. In light of the results obtained in these first 2 trials, the minimum bactericidal concentration (MBC) pool and L. monocytogenes isolates were determined in order to verify the sensitivity of the strains individually and together as well as the effects of nisin without the meat matrix Additionally, the synergistic or antagonistic effects of brine on the antimicrobial properties of nisin were also evaluated. Results suggest that different strains of L. monocytogenes have different sensitivity profiles and that the pool of strains was less sensitive to the effects of the nisin. These results prompted an increase in the dosage of nisin added to the precooked ham in trial number 3. In this trial, 32mg/kg of nisin was added to the brine of the precooked ham and tested against the L. monocytogenes pool and ATCC 7644 strain, separately. Results demonstrated that this increase in amount of nisin significantly reduced the growth of the L. monocytogenes pool and of the ATCC strain for 10 days. This suggests that nisin can be an effective barrier against the growth of L. monocytogenes in precooked ham.

O presunto cozido é um dos embutidos cárneos mais consumidos no Brasil, sendo também um dos mais sensíveis à deterioração por bactérias ácido láticas (BAL) e a contaminação por Listeria monocytogenes. O objetivo deste trabalho foi avaliar a atividade antimicrobiana da nisina (Nisaplin®) aplicada em presunto cozido, a fim de controlar L. monocytogenes e BAL. Para tanto, presuntos cozidos foram preparados e fatiados individualmente pelas empresas DuPont e Marsul. No ensaio 1, o presunto foi injetado com salmoura contendo 12,5 mg de nisina por kg (dosagem aprovada no Brasil para queijos fundidos). O potencial bioconservante da nisina foi avaliado contaminando artificialmente as fatias do presunto com um pool composto por 5 cepas de L. monocytogenes. Os resultados do ensaio 1 demonstraram que o tratamento com nisina não teve efeito significativo sobre a população de L. monocytogenes. Já as BAL foram inibidas por 2 dias. No ensaio 2, a adição da nisina na mesma dosagem foi feita no tambleamento, inibindo a população de L. monocytogenes por 6 dias e BAL por 10 dias Em vista dos resultados obtidos nos 2 primeiros ensaios foi determinada a concentração mínima bactericida (CMB) do pool e dos isolados de L. monocytogenes, a fim de verificar a sensibilidade das cepas individualmente e em conjunto e o efeito da nisina sem a matriz cárnea. Além disso, também foi avaliado o efeito sinérgico ou antagônico da salmoura sobre a ação bactericida da nisina. Pôde-se constatar que as diferentes cepas de L. monocytogenes demonstraram perfis de sensibilidade diferentes e que o pool de cepas foi menos sensível ao efeito da nisina. Os resultados obtidos conduziram a avaliação de dosagem maior de nisina no presunto cozido. No ensaio 3, 32 mg/kg de nisina foram adicionadas a salmoura do presunto cozido e testados contra o pool de L. monocytogenes e a cepa ATCC 7644, separadamente. Os resultados demonstraram que a nova dosagem de nisina inibiu significativamente a multiplicação do pool de L. monocytogenes e da cepa ATCC 7644, durante 10 dias, sugerindo ser uma barreira efetiva no controle de L. monocytogenes em presunto cozido. / Precooked ham is one of the most consumed meats in Brazil. It is also one of the most sensitive to spoilage by lactic acid bacteria (LAB) and contamination by Listeria monocytogenes. The objective of this study is to evaluate the antimicrobial activity of Nisin (Nisaplin®) when applied to precooked ham, in order to control the growth of L. monocytogenes and LAB. For the purposes of this study, the precooked ham prepared and sliced individually by the DuPont and Marsul company was used. For trial 1, brine containing 12.5 mg of nisin was injected per kg of ham (dosage approved in Brazil for processed cheese). The biopreservative potential of nisin was evaluated by artificially contaminating slices of control and test ham with a pool of 5 different strains of L. monocytogenes. The results of this first trial showed that treatment with this amount of nisin had no significant effect on the growth of the L. monocytogenes population. However, the LAB population was indeed inhibited by 2 days. In trial number 2, the addition of nisin to the same amount of precooked ham by tumbling inhibited the growth of the L. monocytogenes population by 6 days and of the LAB population by 10 days. In light of the results obtained in these first 2 trials, the minimum bactericidal concentration (MBC) pool and L. monocytogenes isolates were determined in order to verify the sensitivity of the strains individually and together as well as the effects of nisin without the meat matrix Additionally, the synergistic or antagonistic effects of brine on the antimicrobial properties of nisin were also evaluated. Results suggest that different strains of L. monocytogenes have different sensitivity profiles and that the pool of strains was less sensitive to the effects of the nisin. These results prompted an increase in the dosage of nisin added to the precooked ham in trial number 3. In this trial, 32mg/kg of nisin was added to the brine of the precooked ham and tested against the L. monocytogenes pool and ATCC 7644 strain, separately. Results demonstrated that this increase in amount of nisin significantly reduced the growth of the L. monocytogenes pool and of the ATCC strain for 10 days. This suggests that nisin can be an effective barrier against the growth of L. monocytogenes in precooked ham.

<p>Cilj ovog rada je bio de se utvrdi uticaj brzog vazdu&scaron;nog hlađenja polutki (na &ndash;31&deg;C do cca 4 sata, a zatim na 2 do 4&deg;C do 8, odnosno do 24 sata post mortem), vremena otko&scaron;tavanja post mortem (8 i 24 sata post mortem), nakon brzog hlađenja, i postupka salamurenja (bez ili sa vakuumom) proizvedenog svinjskog mesa (M. semimembranosus) na kvalitet i bezbednost kuvane &scaron;unke (konzervi od mesa u komadima), odnosno postavljen je zadatak razvoja novog proizvodnog procesa kuvane &scaron;unke koji će počivati na značajnoj racionalizaciji tehnolo&scaron;kog postupka, a čime bi se ostvarila i određena ekonomska dobit, uz postizanje vrhunskog kvaliteta proizvoda.<br />Da bi ovako postavljeni zadatak dao očekivane rezultate najpre je ispitan uticaj brzog hlađenja polutki i vremena otko&scaron;tavanja post mortem, nakon brzog hlađenja, na tehnolo&scaron;ki, nutritivni i senzorni kvalitet i bezbednost svinjskog mesa (M. semimembranosus), namenjenog proizvodnji ovog proizvoda. Analizom dobijenih rezultata zaključeno je da se brzim hlađenjem može obezbediti otko&scaron;tavanje polutki 8 sati post mortem, sa internom temperaturom manjom od 7&deg;C, uz značajno smanjenje tro&scaron;kova rada, kala hlađenja i udela mesa (M. semimembranosus) blede boje, odnosno zaključeno je da su brzo hlađeni mi&scaron;ići već do 8 sati post mortem prevedeni u stanje podesno za salamurenje, čime je dobijena sirovina potrebnih svojstava za izradu kuvane &scaron;unke.<br />Od ovako proizvedenog mesa (M. semimembranosus), nezavisno od postupka salamurenja (sa ili bez vakuuma), može se proizvesti kuvana &scaron;unka vrhunskog kvaliteta, &scaron;to potvrđuju rezultati ispitivanja kvaliteta kuvanih &scaron;unki proizvedenih od ove sirovine, pri čemu treba istaći da su utvrđene izvesne razlike kod pojedinih faktora kvaliteta kuvanih &scaron;unki prvenstveno rezultat faktora proizvodnje (na primer, operacije salamurenja), odnosno jo&scaron; uvek nestandardnog postupka proizvodnje ovih proizvoda (na primer, neujednačeno ubrizgavanje salamure). Dodatnim izmenama u tehnologiji salamurenja proizvedena je kvalitetna konzerva od mesa u komadima od ostataka mesa buta, uključujući i izdvojeno meso slabijeg kvaliteta (M. semimembranosus), i na taj način je samo jo&scaron; dodatno potvrđeno da je moguće značajno racionalizovati proizvodnju kuvane &scaron;unke uz valorizaciju celokupne muskulature buta.</p> / <p>The aim of the work was to determine the effect of rapid chilling of carcasses (at -31&deg;C up to cca.<br />4 hours, and at 2 to 4&deg;C til 8 i.e. 24 hours post mortem), time of deboning post mortem (8 and 24<br />hours post mortem), after rapid chilling, and way of curing (with and without vacuum) of processed<br />pork (M. semimembranosus) on quality and safety of cooked ham i.e. a task was set to develop a new<br />process of cooked ham production based on significant rationalization of the technological procedure,<br />enabling a certain economic profit, and achieving first class product quality.<br />The effect of rapid chilling of carcasses and time of deboning post mortem, after rapid chilling, on<br />technological, nutritive and sensory quality and safety of pork (M. semimembranosus) intended for the<br />production of cooked ham was investigated. The analysis of obtained results showed that deboning of<br />carcasses is possible up to 8 hours post mortem due to rapid chilling, achieving internal temperatures<br />lower than 7&deg;C, with significantly lower working co sts, weight loss and share of pale meat (M.<br />semimembranosus), i.e. the conclusion is that rapid chilled muscles 8 hours post mortem were in state<br />convenient for curing, obtaining the raw material of required characteristics for cooked ham<br />production.<br />First class quality cooked ham can be produced from pork (M. semimembranosus) obtained in<br />this way, irrespective of curing process (with or without vacuum), as supported by the results of quality<br />investigation of the obtained final product. Some differences found between certain quality factors of<br />cooked ham are the result of processing factors (curing processes, for example), i.e. of still nonstandard<br />production way of this product (for example, uneven injecting of brine). Certain changes of<br />curing technology enabled the production of quality cooked ham from rest ham meat and the<br />separated lower quality meat (M. semimembranosus). These results additionally confirm the possibility<br />of significant rationalization of cooked ham production i.e. possible valorization of the whole amount of<br />ham meat.</p>