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Made available in DSpace on 2016-04-28T14:59:42Z (GMT). No. of bitstreams: 1 2006-Dorival Pereira Borges da Costa.pdf: 138385 bytes, checksum: 2fb301a9fde86d26ed524784415f0c83 (MD5) Previous issue date: 2006-05-05 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / The evaluation of the morphologic measurements, meat quality and weight of the organs of two groups of eight steers Nellore and F1 Nellore x Sind, males castrated, raised in confinement and slaughtered with 36 and 48 were the objective of this study. The experimental design was a completely randomized in factorial arrangement 2 (two genetic groups) x 2 (two ages). There was not interaction between genetic group and age for any characteristics studied. By the analysis of morphologic measurements, there was not difference (P>0,05) for depth of chest just behind elbow joint, heart girth, rump height and width, ischium distance, rump length, body length, big thigh thickness, conformation, anamorphogenesis and Baron index. While the Nellore x Sind had higher (P<0,05) height withers (139,5 vs 136,5 cm) than Nellore, the Nellore cattle had a greater (P<0,05) compactness (12,7 vs 11,6). There was not influence (P>0,05) of the genetic group and age for the weight of digestive tract, kidneys, liver and lungs. Nellore animals had higher (P<0,05) heart weight (1,6 vs 1,2 kg) and spleen (1,1 vs 0,9 kg) than F1 Nellore x Sind cattle. The fat colour, luminosity and yellow intensity were similar (P>0,05) for both genetic groups and age. However, red intensity in fat was higher (P<0,05) in Nellore (8,5 vs 7,4) than F1 Nellore x Sind cattle. Animals with 36 months had higher (P<0,05) red intensity in fat (8,5 vs 7,3) than 48 months. The genetic group and age did not influence (P>0,05) moisture, protein, fat and mineral contents of the meat, cooking losses, luminosity, meat red and yellow intensity. It was concluded that Nellore x Sind promote a reduction on heart and spleen weight and no alterations in the most meat characteristics studied. The height and compactness are greater in Nellore and F1 Nellore x Sind. With exception of the greater red intensity in fat, the age not influenced others characteristics studied. / Objetivou-se com esta pesquisa realizar a avalia??o das medidas morfofuncionais, da qualidade da carne e das caracter?sticas das v?sceras de dois grupos de oito bovinos machos castrados Nelore e F1 Nelore x Sindi, terminados em confinamento e abatidos com 36 e 48 meses de idade. O delineamento experimental foi o inteiramente casualizado em esquema fatorial 2 (dois grupos gen?ticos) x 2 (duas idades). N?o houve intera??o entre grupo gen?tico e idade para nenhuma das caracter?sticas estudadas. As vari?veis morfofuncionais, n?o diferiram significativamente (P>0,05) para altura tor?cica, per?metro tor?cico, altura da garupa, largura da garupa, dist?ncia dos ?squios, comprimento da garupa, comprimento do corpo, espessura do cox?o, conforma??o, anamorfose e ?ndice de Baron. Enquanto os bovinos F1 Nelore x Sindi possuem (P< 0,05) maior altura (139,5 vs 136,5 cm), os Nelore tiveram maior (P<0,05) compacidade (12,7 vs 11,6). N?o houve influ?ncia (P>0,05) do grupo gen?tico e da idade para o peso do trato digestivo, rins, f?gado e pulm?es. Animais Nelore t?m maior (P<0,05) peso do cora??o (1,6 vs 1,2 Kg) e do ba?o (1,1 vs 0,9 Kg) do que bovinos F1 Nelore x Sindi. A cor da gordura, a luminosidade e a intensidade do amarelo foram semelhantes (P>0,05), tanto para grupos gen?ticos quanto para idade. Entretanto, a intensidade do vermelho na gordura foi maior (P<0,05) nos bovinos Nelore (8,5 vs 7,4) do que nos F1 Nelore x Sindi. Os animais de 36 meses possuem maior (P<0,05) intensidade do vermelho na gordura (8,5 vs 7,3) do que os de 48 meses. O grupo gen?tico e a idade n?o influenciaram (P>0,05) nos teores de umidade, prote?na, gordura e minerais, bem como a perda pelo cozimento, luminosidade, intensidade do vermelho e amarelo da carne. Conclui-se que os produtos do cruzamento Nelore x Sindi possuem menor peso do cora??o e ba?o e n?o t?m altera??o na maioria das caracter?sticas da carne estudadas. A altura e a compacidade ? maior nos Nelore e F1 Nelore x Sindi. Com exce??o da maior intensidade do vermelho na gordura e na idade n?o causou influ?ncia nas demais caracter?sticas estudadas.

Comparison of pig?s stunning (by electricity or CO2) at slaughterhouse and monitoring the occurrence of quality variance PSE during 48 hours post mortem was main goal of this work. Basic indicators such as pH1, drip loss of water and meat colour (lightness) were determined to assess PSE. In addition to these indicators have been also evaluated values of pH24 and pH48. The result of those indicators is that during stunning by CO2 gas value of pH1 was higher by 0,3 degree (P < 0,001), value of pH24 was higher by 0,243 (P < 0,001) and average drip loss of water was lower by 2,16 % (P < 0,001). Changes in other evaluated indicators were statistically non-significant. Occurrence of quality variance which tends to PSE (PSEi) and PSE was evaluated at slaughterhouse which is using electricity for stunning as higher by 7,843 % at PSEi and 1,961 % at PSE based on value of pH1. As higher was evaluated also drip loss of water by 23,810 % at PSEi respectively 4,762% at PSE. Difference between occurring of PSEi and PSE based on meat colour was not observed. The highest correlation dependence was found between pH1 and drip loss of water (r = 0,586, R2 = 34,315 %).

Introduction. At low temperature the preservation of foodstuffs is one of the best ways of their storage and therefore this method is widely used in meat industry. The low temperature suppresses the activity of microorganisms and tissue ferments. Therefore the meat preserved by freezing keeps for a long time its initial properties and there are only minimal changes of food value and taste. At low temperature the activity of ferments slows down but does not stop. Work object. The work object is the determination of the change of physical-chemical properties of meat during freezing and keeping in - 180 C and - 860 C temperature. Work methodics. The research as fulfilled at the laboratory of the evaluation of the cattle meat properties and the meat quality. For the rersearch taken 14 Lithuanian white pig meat samples the mean weight of which was 500 g. were taken. They were put into special freezing bags and were frozen at temperature -180 C, and -860 C. Before freezing it the physical-chemical properties of the meat were determined. Two examples from each meat samples were researched. The determination of the physical-chemical properties of the meat was fulfilled every month. Also were was taken 6 Lithuanian white pig meat samples the mean weight of which was 500 g. Before freezing it the physical-chemical properties of the meat were determined. After that was made green tea extract, 500 ml. Water ant 50 g tea. All extract was inject in to the meat samples. They were put... [to full text]

The purpose of this project was to evaluate the antioxidant activity in vitro and its effects at the oxidative stability of mechanically deboned poultry meat (MDPM) of five natural extracts. It was studied: the yerba mate (Ilex paraguariensis), the marcela (Achyrocline satureioides), a mixture of yerba mate (50%) and marcela (50%), green tea (Camellia sinensis) and propolis without alcohol. The synthetic antioxidant BHA (Butylated Hydroxianisole) was used as a positive control and the meat treated with no antioxidant was used as negative control. Natural extracts were evaluated in vitro for quantification of phenolic and flavonols total content, for antioxidant activity, by DPPH radicalscavenging, Phosphomolybdenum complex and Reducing Power assay methods. All antioxidants were mixed separately in different and equal portions of mechanically deboned poultry meat, as follow: 0.50% of yerba mate, marcela and the mixture, 0.05% of green tea, 0.10% of própolis without alcohol and 0.02% of BHA. Samples of MDPM were packed and storage at 0 to +4ºC for 10 days. The samples were evaluated each two days and the pH, TBARS and peroxide index were measured, as well as the Total Mesophilic Aerobic counts, Total Coliforms, E. coli, Lactic Bacteria, Clostridium perfringens, Salmonella spp and Staphylococcus aureus. Surface and internal colour ( L*, a*, b*) were measured and pictures of each treatment were done. Green tea extract showed the higher (p<0.05) phenolics contents and the higher (p<0.05) antioxidant activity in vitro compared to the other extracts. Yerba mate extract showed the higher (p<0.05) flavonols content. Propolis without alcohol extract showed the lowest (p<0.05) phenolics, flavonols and antioxidant activity in vitro. Marcela had the best oxidative inhibitory effect at the MDPM, with the lowest TBARS values. Propolis extract showed the best performance for the meat colour stability. Natural antioxidant addition do not interfere at MDPM pH and peroxide values. Salmonella spp was not detected in any of the samples evaluated and the results found to Staphylococcus aureus were in agreement with the Brazilian Mechanically Deboned Meat Legislation. The mixture of extracts showed the lowest (p<0.05) media for Total Mesophilic Aerobic counts. Propolis extract showed the lowest media count for Total Coliforms, E. coli and Clostridium perfringens. Yerba mate extract showed the lowest media count for Lactic Bacteria. The use of natural antioxidants should provide benefits in relation to the MDPM lipid oxidation and the microbiological growth inhibition. More researchs are necessary, looking for a better understanding about the action mechanisms of these extracts. / Este trabalho teve como objetivo avaliar cinco extratos naturais em relação a sua atividade antioxidante in vitro e na Carne Mecanicamente Separada (CMS) de frango. Foram estudadas a erva mate (Ilex paraguariensis), a marcela (Achyrocline satureioides), uma mistura de erva mate (50%) com marcela (50%), o chá verde (Camellia sinensis) e o própolis sem álcool. O antioxidante sintético BHA foi utilizado como controle positivo e o tratamento sem adição de antioxidante como controle negativo. Nos extratos naturais foram identificados o conteúdo total de fenólicos, flavonóides e a atividade antioxidante pelos métodos do DPPH, Fosfomolibdênio e do Poder de Redução. Todos os extratos foram aplicados separadamente em porções distintas e iguais de Carne Mecanicamente Separada (CMS) de frango, sendo os percentuais de aplicação de 0,50% de erva mate, marcela e da mistura, 0,05% de chá verde, 0,10% do própolis sem álcool e 0,02% de BHA. A CMS de frango foi mantida sob refrigeração de 0 a +4ºC durante 10 dias. As amostras foram avaliadas a cada dois dias, em relação ao pH, índice de TBARS, índice de peróxido, em relação a contagem média de Aeróbios Mesófilos Totais, Coliformes Totais, E. coli, Bactérias lácticas, Clostridium perfringens, Salmonella spp e Staphylococcus aureus. A cor objetiva (L*, a*, b*) foi medida na superfície e na parte interna da CMS de frango assim como o registro em foto de cada tratamento. O extrato de chá verde apresentou o maior (p<0,05) conteúdo de fenólicos e a maior (p<0,05) atividade antioxidante in vitro em relação aos demais extratos. O extrato de erva mate apresentou o maior (p<0,05) conteúdo de flavonóides. O extrato de própolis sem álcool apresentou os menores (p<0,05) conteúdos de fenólicos, de flavonóides e a menor atividade antioxidante in vitro. O extrato de marcela teve o melhor efeito na inibição da oxidação lipídica da CMS de frango, apresentando os menores valores médios de TBARS. O extrato de própolis sem álcool manteve por mais tempo a estabilidade da cor da carne. A adição dos antioxidantes naturais não interferiu no pH e nem no índice de peróxido da CMS de frango. Não foi detectada a presença de Salmonella spp e os resultados de Staphylococcus aureus ficaram dentro dos padrões estabelecidos pela Legislação. O tratamento com a mistura de extratos de erva mate e de marcela apresentou a menor (p<0,05) contagem média de Aeróbios Mesófilos Totais em relação aos demais tratamentos. O extrato de própolis sem álcool apresentou a menor contagem média de Coliformes totais, E. coli e Clostridium perfringens. O extrato de erva mate apresentou a menor contagem média de Bactérias lácticas. O uso de antioxidantes naturais pode trazer benefícios em relação a inibição da população microbiana da CMS de frango. Mais estudos são necessários visando um melhor entendimento dos mecanismos de ação desses extratos na carne mecanicamente separada (CMS) de frango.