<p>Historically, the meat industry has struggled to provide consumers with consistent beef tenderness. Various post-harvest technologies have been used in industry; however, there is still a need to develop a natural and safe post-harvest processing system that can be used to create consistently tender products for consumers. In addition to postmortem aging being a time-consuming process, literature has suggested that it is not a sufficient method to achieve tenderization in certain cull cow muscles. This has resulted in the large supply of cull cow beef to be underutilized due to its inferior quality, specifically tenderness. Applying a combination of mechanical tenderization with additional postmortem aging may be an effective strategy to overcome deficiencies in beef tenderness. Recent studies have found that tumbling without brine addition can be successful at improving instrumental tenderness and consumer liking of tenderness of fresh beef loin. The physical disruptions of muscles, which likely occur during tumbling, may enhance activity of proteolytic enzymes and thus induce more tenderization. The overall objective of this thesis was to investigate the effects of fresh beef tumbling methods and postmortem aging times on the tenderness and proteolysis of loin muscles from both A maturity cattle and cull cows.</p> <p>The first chapter of this thesis is a literature review that will address the factors affecting tenderness and the methods used by the industry to improve tenderness, specifically focusing on meat tumbling and cull cow beef. The second chapter is a study that investigated the effects of fresh beef tumbling at different postmortem times on meat quality attributes and proteolytic features of loins. The results from this study suggest that early postmortem tumbling coupled with aging can synergistically impact the improvements of beef loin tenderness and proteolysis, shortening the necessary aging period. The third and final chapter of this thesis is a study that aimed to determine the effect of fresh beef tumbling and postmortem aging on the quality and proteolysis of loins from cull cows. The results from this study indicate that aging would be effective at improving the quality and palatability of cull cow beef loins, although tumbling could improve consumer liking of tenderness at earlier postmortem times.</p>

<p>  </p> <p>Tenderness is a key sensory trait influencing beef palatability. Tumbling is a value-adding process that has been extensively applied and studied within the realm of processed meats. Various post-harvest strategies to ensure fresh beef reaches acceptable levels of tenderness have been employed, often with the aim of physically disrupting myofibrillar structure or enhancing the rate and extent of postmortem proteolysis. One such method would be the application of postmortem aging; however, the effectiveness of aging on tenderization is well-known to differ throughout individual muscles of the beef carcass. For inherently tough cuts, physical interventions such as mechanical tenderization are often used, although several detriments to quality attributes may be induced. Further, some modern consumers prefer meat products with no added non-meat ingredients. An alternative method of applying tumbling in the absence of a brine solution followed by additional postmortem aging could be a practical means to facilitate tenderization while potentially minimizing detriments to other eating quality attributes.</p> <p>To evaluate the efficacy of tumbling without brine a method of beef tenderization, the process was first assessed in the <em>longissimus lumborum </em>muscle (n=9). In this study, muscles were allocated among 0, 60, and 90 minutes of tumbling, after which aging for 0, 7, and 14 days was conducted. Immediately after the application of the tumbling process, steaks from muscles that had been tumbled were considerably more tender (24.7 N and 21.6 N for 60 and 90 minutes, respectively) than non-tumbled controls (34.8 N). Steaks from the tumbled groups maintained greater instrumental tenderness throughout the course of the aging period. These results were supported by increases in myofibril fragmentation index, as well as increased troponin-T degradation during aging. However, cooking loss was increased in tumbled steaks, which could have implications for sensory juiciness. Considering this study demonstrated that tumbling without brine inclusion followed by postmortem aging resulted in profound changes to sensory traits, further study regarding its impacts on sensory attributes and proteolysis among different beef muscles was warranted.</p> <p>The following study evaluated the combined tumbling and aging process on the quality, palatability, and proteolytic attributes of beef <em>longissimus lumborum </em>and <em>semitendinosus </em>muscles (n=16). Muscle sections were allocated among 0, 40, 80, and 120 minutes of tumbling, as well as 0 or 10 days of subsequent aging. Regardless of aging duration, tumbling for any duration increased instrumental tenderness of the <em>longissimus lumborum</em> but not <em>semitendinosus</em> muscle. Similar to the previous study, increased cooking loss was induced through tumbling. In both muscles, obvious fragmentation of the myofibrillar structure with tumbling was observed through increases in myofibril fragmentation index and transmission electron microscopy. Tumbling with aging favored the degradation of myofibrillar proteins including troponin-T and desmin; however, calpain-1 autolysis appeared mostly unchanged. Neither tumbling nor aging influenced the amount and properties of collagen, which may indicate why the process did not influence instrumental tenderness of the <em>semitendinosus </em>despite myofibrillar fragmentation and degradation. <em>Longissimus lumborum </em>muscles tumbled for any durations were rated by consumers (n=120) to be more tender with greater overall liking than control steaks. <em>Semitendinosus </em>steaks that were tumbled for 120 minutes and further aged had improved liking of tenderness with similar juiciness and flavor to control steaks at the same postmortem timepoint. These results indicated that tumbling without brine would result in myofibrillar fragmentation and favor the degradation of myofibrillar proteins during aging, while impacts on connective tissues would be minimal. Consequently, muscles without a high extent of background toughness would be effectively tenderized through tumbling, while the results would be more limited in inherently tough cuts.</p> <p>Considering these results, the process was then applied to muscles of intermediate tenderness from the sirloin, specifically the <em>gluteus medius, biceps femoris, </em>and <em>tensor fasciae latae </em>muscles (n=16). Muscles were tumbled for 0 or 120 minutes, then aged for 0 or 10 additional days. Tumbling increased the instrumental tenderness of the <em>gluteus medius </em>and <em>tensor fasciae latae </em>but not the <em>biceps femoris</em>, regardless of aging time. Cooking loss was increased with tumbling in all muscles. Similarly, myofibrillar fragmentation was also increased in all muscles, and there was some evidence to suggest that tumbling with subsequent aging would aid in the degradation of troponin-T in the <em>biceps femoris</em>. To further understand how tumbling might affect specific descriptive sensory attributes, a trained panel (n=8) was conducted on aged samples. Tumbled <em>gluteus medius </em>steaks had greater myofibrillar tenderness than non-tumbled controls; however, tenderness scores of other muscles were not affected. There was some evidence that tumbling with aging could induce the generation of off-flavors in the <em>gluteus medius </em>and <em>tensor fasciae latae</em>, as well as decrease juiciness of the <em>biceps femoris</em>.</p> <p>Taken together, these results support that tumbling without brine inclusion would be an effective strategy to improve beef tenderness and palatability, dependent on the traits of the individual cut. Improved tenderness would be primarily attributed to the fragmentation and degradation of myofibrillar structure. However, the results indicate that tenderization would be limited in cuts with a high extent of background toughness, which tumbling alone would be largely unable to disrupt. Future studies should focus on the effects of tumbling without brine inclusion with aging on oxidative stability and the potential introduction of hazards prior to industry application. Further elucidation of how the process could be optimized to maximize tenderization while minimizing potential negative impacts to flavor and juiciness would be beneficial to improving overall palatability.</p>

The poultry industry is seeking an advanced chilling system that can improve chilling efficiency, microbial safety, and water consumption without compromising meat quality. The objective of this study was to evaluate the effects of sub-zero saline chilling methods on chilling efficiency, breast fillet tenderness and microbial reduction of broiler carcasses. Following evisceration and rinsing, broiler carcasses were randomly assigned to one of three chilling solutions: 1) 0% salt or ice water control (0% NaCl/0.5oC), 2) 3% salt (3% NaCl/-1.8oC), and 3) 4% salt (4% NaCl/-2.41oC) solutions. Broiler carcasses in sub-zero saline solutions reached the target internal temperature of < 4.4 oC in a faster rate than the 0% salt control, reducing the chilling time by 11% and 39 % for 3% NaCl/-1.8oC and 4% NaCl/-2.41oC solutions, respectively. There was no significant difference in breast fillet pH, regardless of chilling treatment (P < 0.05). However, the breast fillets from sub-zero saline solutions showed higher R-value and longer sarcomere length than those of control fillets (P < 0.05). Breast fillets excised from carcasses in 4% NaCl/2.41oC were significantly tenderized more than the control fillets, with an intermediate tenderness observed for the fillets from 3% NaCl/-1.8oC (P< 0.05). Before chilling, broiler carcasses contained mesophilic aerobic bacteria (MAB), Escherichia coli(E. coli), and total coliforms for 3.81, 0.78, and 1.86 log colony forming unit (CFU)/g, respectively. After chilling, the populations of E. coliand total coliforms were significantly reduced on the carcasses in 3% NaCl/-1.8oC and 4% NaCl/-2.41oCcompared to the control fillets (P< 0.05). There was no significant difference for MAB populations, regardless of treatment. Based on these results, chilling of broiler carcasses in 4% NaCl/-2.4 °C solution seems to be the best choice to improve chilling efficiency, meat tenderness, and microbial reduction compared to the control (0% NaCl/0.5ºC) and 3% NaCl/-1.8oCsolutions.

Made available in DSpace on 2016-04-29T13:31:08Z (GMT). No. of bitstreams: 1 A Maldicao da Individuacao - Parte 1.pdf: 58032 bytes, checksum: f0172efe9bc96140393da03961fce5cb (MD5) Previous issue date: 2005-04-04 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / This PhD research, on the basis of Critical Theory of Society, has the target to show the paradox of the curse of the individuality the sufferings lived between the (im)possibilities of other s suffering and to become different as a result of the culture failure which impeaches and cut off the formative movement of the love, focusing its thought in the relation of pleasure and fear and in the potentialities of literary expression. The argumentations about these two focus can be described in two perspectives which are intersected. The first tries to put in evidence the sexual repression damage and the erotic renounce to the process of the person s formation, to raise the problems and to think about the destruction manifestations as a result of the cultural impeachments to formative movement of love, of no-fruition of the beauty, the mutilation of the senses, the foolishness of the reasoning and of the consequent hardness of the ego. The second focus tries to show the esthetic experience provided by literature (from the artist and from the receptor) as a privileged condition of contact and thought about the object of this research (the moment of the curse of the individuality), considering potentially the literary expression, without decreasing it to the psychologism, in three dimensions at the same time: as a testimony and manifestation of the unjustified sufferings, as resistance, because it contains hate (destruction of the object), and possibilities of changes the existent, because they can keep small parts which can lighten some exits from this state, alternatives to go further the destruction. The theoretical formulations from the authors of Frankfurt Adorno, Horkheimer and Marcuse; Freud; and selected literary parts from Portuguese language writers: from Brazil, Clarice Lispector and Caio Fernando Abreu; from Portugal, Fernando Pessoa (he himself and under the heteronames of Alvaro de Campos and Bernardo Soares) and José Saramago are predominantly systematized. However, the given status to the writers is different. The Lispector literary parts are in the center of the thoughts; the interlocution of other mentioned writers is aimed, emphasizing Abreu, in order to construct the discussion and the consecution of the proposed target. Also because of this reason, there is a certain relevance in the presence of another writer: Fernando Sabino, with whom Lispector exchanged letters during some years. There is no intention to discuss the work of these writers in its totality, the emphasized parts (tales, novels, poetry and letters) are worked as a representation of artistic expression in the dimensions mentioned before. With this announced target, the proposal of these argumentations and these indicated thoughts (theoretical and literacy), is intended to show the thesis that the curse of the individuality is related to, in its basis, the mutilation of the movement of love caused by cultural impeachments which damage the senses and the reasoning harmed formation which makes more difficult the installing of fruition as a way of life, which sticks the understanding and the possibility of beauty to face the sufferings mostly unjustified, in face of the existing material conditions and in that moment expressed in the literary work by the artistic expression, provides fundamental experiences to the contention, the sensitive thought and the search for possible exits from the destruction state and from the barbarous ness order, once in the art some, representing every men (among scars and fragments) expressing the prison between the desire and not getting to live, accomplish works in a desperate hope of, finally, having a free and happy life. / Esta pesquisa de doutoramento, com base na teoria crítica da sociedade, tem como objetivo discorrer sobre o paradoxo da maldição da individuação os sofrimentos vividos por se estar entre as (im)possibilidades de sofrer o outro e se diferençar como decorrência do fracasso da cultura que impede e mutila o movimento formativo do amor, focalizando sua reflexão no entrelaçamento do prazer e do medo e nas potencialidades da expressão literária. As argumentações sobre estes dois focos podem ser descritas em duas perspectivas que se entrecruzam. A primeira busca evidenciar os danos da repressão sexual e da renúncia erótica ao processo de formação do indivíduo, problematizar e pensar as manifestações de destruição como proveniente dos impedimentos culturais ao movimento do amor, da não fruição da beleza, da mutilação dos sentidos, da estupidez da razão e do conseqüente endurecimento do ego. A segunda procura mostrar a experiência estética proporcionada pela literatura (do artista e do receptor) como condição privilegiada de contato e de reflexão sobre o objeto desta pesquisa (a maldição da individuação), e considerar o potencial da expressão literária, sem recair no psicologismo, como um movimento que envolve três dimensões concomitantes: como testemunho, por manifestar os sofrimentos injustificados, como resistência, por conter o ódio (a destruição do objeto), e como possibilidade de transformação do existente, por também guardar estilhaços que podem iluminar saídas deste estado, centelhas e vestígios para se ir além da destruição. Estão predominantemente sistematizadas formulações teóricas dos autores frankfurtianos Adorno, Horkheimer e Marcuse; de Freud; e selecionados trechos literários de escritores da língua portuguesa: do Brasil, Clarice Lispector e Caio Fernando Abreu; de Portugal Fernando Pessoa (ele mesmo e sob os heterônimos de Álvaro de Campos e Bernardo Soares) e José Saramago. Entretanto, o status conferido aos escritores é diferenciado. Os trechos literários de Lispector estão no centro das reflexões; busca-se a interlocução dos outros escritores citados, com destaque para Abreu, para articular a discussão e a consecução do objetivo proposto. Também por esse motivo, há uma certa relevância na presença de um outro escritor: Fernando Sabino, com o qual Lispector trocou correspondência durante anos. Não há pretensão de discutir a totalidade da obra destes escritores, os trechos destacados (contos, romances, poesias e cartas) são trabalhados como representantes da expressão artística nas dimensões já mencionadas. Com o objetivo enunciado, a proposição dessas argumentações e das reflexões (teóricas e literárias) indicadas, pretende-se expor a tese de que a maldição da individuação é referente, em sua base, à mutilação do movimento do amor ocasionada pelos impedimentos culturais que danificam os sentidos e a razão formação obstada que dificulta a instauração da fruição como modo de vida e que prende o entendimento e a possibilidade da beleza ao enfrentamento de sofrimentos em grande parte injustificados diante das condições materiais existentes e que este momento mimetizado na obra literária pela expressão artística proporciona experiências fundamentais para a contenção, a reflexão sensível e a busca de possíveis saídas do estado de destruição e da ordem da barbárie, uma vez que na arte alguns, ao representar todos os homens (em meio a cicatrizes e fragmentos) expressando o aprisionamento entre o querer e o não conseguir viver, realizam obras na esperança desesperada de poder enfim viver, livre e feliz.

This study was aimed on analysis of polymorphism at position 2141 in exon 5 of the growth hormone gene (GH) and polymorphism at position 257 in exon 10 of the growth hormone receptor gene (GHR) and to determine the influence of these polymorphisms on meat tenderness. To analysis has been used 333 meat samples of Czech Pied bulls. Genotypization of GH and GHR loci was performed by PCR-RFLP. For detection of single nucleotide polymorphism in both genes was used restriction endonuclease AluI. To determine meat tenderness was used the method of measuring shear force by Warner and Bratzler. The shear force values of raw meat samples were measured at day 14 post mortem. Then was statistically evaluated the association between genotypes and shear force. In the study population occurred for GH locus 166 individuals with genotype LL, 161 heterozygotes LV and 6 homozygotes VV. The relative genotype frequencies were thus 0.499 (LL), 0.483 (LV) and 0.018 (VV). The frequency of L allele was 0,74 and of V allele was 0,26. For GHR locus was found in the study population 178 homozygotes AA, 105 heterozygotes AG and 50 homozygotes GG. The relative frequencies of genotypes were 0.535 (AA), 0.315 (AG) and 0.15 (GG). The frequency of A allele was 0,692 and of G allele was 0,308. Using statistical analysis revealed a significant effect of genotype GH gene on shear force, tenderness resp. (P<0,05). For GHR locus showed no effect of genotype on shear force (P>0,05).

This research aims to analyze both the writer s role in the social context of Brazil of the twentieth century first half as the criticism to the modern Brazilian society in the novel John Tenderness, by Aníbal Machado, denouncing its problems. Qualitative, this work combines the readings of theoretical foundation, emphasizing the names of Roberto DaMatta, Sérgio Buarque de Holanda, Roberto Schwarz, Edward M. Forster, Tveztan Todorov, Roland Barthes and Sérgio Miceli, with the interpretation of the literary object. Firstly, it examines the writer s new active and questioning positioning towards social reality, after the modernist movement. Among this group, it emphasizes the committed action of Aníbal Machado, especially during the First Brazilian Congress of Writers. Sequentially, it analyzes the structural aspects of the novel, as the plot and the space, focusing for the investigation of some national stereotypes represented in the characters of the work. After this structural survey of the work which allowed greater breadth of its meaning, an analysis is made of some common identity features among Brazilians in general, determining the contradictions occurred in the country due to poor planning for the entry into the modernity and the arrival of modernization exposed in the book. With that, having an exclusive national reality, oppressive and stuck to hierarchies, it is clear that Carnival, narrated in chapter six of the novel, holds the compensation function of this everyday world. That s because all the different classes, races and cultures become equal to celebrate the occasion in which everything is permitted. In the end, John Tenderness realizes that the carnival party is just an appointment for joy, everyone returns to the routine where the social position of each one is clearly defined. / Esta pesquisa visa analisar tanto o papel do escritor no contexto social do Brasil da primeira metade do século XX quanto a crítica feita à sociedade brasileira moderna no romance João Ternura, de Aníbal Machado, denunciando seus problemas. De caráter qualitativo, este trabalho articula as leituras de fundamentação teórica, com ênfase para os nomes de Roberto DaMatta, Sérgio Buarque de Holanda, Roberto Schwarz, Edward M. Forster, Tveztan Todorov, Roland Barthes e Sérgio Miceli, com a interpretação do objeto literário. Primeiramente, examina-se o novo posicionamento atuante e questionador do escritor perante a realidade social, após o movimento modernista. Dentre este grupo, enfatiza-se a atuação engajada de Aníbal Machado, sobretudo durante o Primeiro Congresso Brasileiro de Escritores. Em sequência, se analisa aspectos estruturais do romance, como o enredo e o espaço, com foco para a averiguação de alguns estereótipos nacionais, representados nos personagens da obra. Após este exame estrutural da obra que permitiu maior amplitude do seu sentido, é feita a análise de alguns traços de identidade comuns entre os brasileiros de forma geral, determinando-se as contradições ocorridas no país devido ao mau planejamento para a entrada na modernidade e chegada da modernização expostas no livro. Com isso, havendo uma realidade nacional excludente, opressora e presa às hierarquias, constata-se que o Carnaval, narrado no capítulo seis do romance, exerce a função de compensação deste mundo cotidiano. Isso porque todas as classes, raças e culturas diferentes igualam-se para festejar na ocasião na qual tudo é permitido. No final, João Ternura percebe que a festa carnavalesca é apenas uma hora marcada para a alegria, todos voltam à rotina, onde o lugar social de cada um está bem delimitado. / Mestre em Teoria Literária