RESUMO
Data from 292 hot fat trimmed carcasses derived from Costa Rican cattle were used to predict yield of fabricated boneless, closely-trimmed, high-valued cuts (BVS, by weight and percentage); yield of total saleable product (TSP, by weight and percentage); and percentage yields of bone and trim fat. Backfat thickness was not significantly associated with weight of BVS or TSP. Carcass weight explained 93.7% and 95.9% of the total variation in weight of BVS and TSP, respectively. Equations for predicting percentage yields of BVS and TSP showed little predictive efficacy. Conversely, the greater precision of the equations selected to predict the quantity (kg) of BVS or TSP, offers a practical alternative of using them in hot fat trimmed carcasses.
Assuntos
Adiposidade , Desenvolvimento Ósseo , Produtos da Carne/análise , Indústria de Embalagem de Carne/métodos , Carne/análise , Modelos Biológicos , Desenvolvimento Muscular , Matadouros , Algoritmos , Animais , Peso Corporal , Bovinos , Costa Rica , Feminino , Inspeção de Alimentos/métodos , Armazenamento de Alimentos , Masculino , Distribuição Normal , Refrigeração , Análise de Regressão , Reprodutibilidade dos Testes , Terminologia como AssuntoRESUMO
Migration is a known phenomenon defined as the partitioning of chemical compounds from the packaging into food, and depends on several factors. Migration assays are generally time-consuming and require specific conditions in order to investigate the behavior of the packaging in different situations. Furthermore, these tests are often performed with food simulants, since the determination of migration under real conditions is highly impaired. Several methodologies have been designed to carry out this study, but an ideal approach should be capable of assessing the migration of compounds in real samples, providing fast and reliable results. Within this context, mass spectrometry can be considered a suitable and versatile technique that shows great potential to accurately characterize several contaminants in food by migration. Thus, in this work we present a mass spectrometry-based application for the detection of several compounds from plastic, directly from vacuum-packed meat samples. This preliminary and simple workflow can be easily applied in routine analyses for either quality control purposes or in the prospection of other potential bioactive contaminants in food.
Assuntos
Contaminação de Alimentos/análise , Embalagem de Alimentos/métodos , Indústria de Embalagem de Carne/métodos , Plásticos/análise , Carne Vermelha/análise , Espectrometria de Massas por Ionização por Electrospray , Dados Preliminares , Reprodutibilidade dos Testes , Fatores de Tempo , Fluxo de TrabalhoRESUMO
This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to evaluate their effects on lipid oxidation, pH, color, and microbial counts of a restructured chicken product. EPS had higher phenolic content and antioxidant activity compared to EPP. When both extracts were applied to chicken meat and the chitosan films, there were no differences for color, pH and total mesophilic counts compared to control at the end of the storage period. For lipid oxidation (peroxide value and thiobarbituric acid reactive substances), both extracts proved to be as effective as butylated hydroxytoluene to maintain the oxidative stability of the chicken product. The microbial counts of psychrotrophic microorganisms were significantly lower for treatments with active films. Chitosan active films with residue extracts may maintain the quality of chicken products due to their antioxidant and antimicrobial potential.
Assuntos
Antioxidantes/química , Quitosana/química , Embalagem de Alimentos/métodos , Conservação de Alimentos/métodos , Conservantes de Alimentos/química , Resíduos Industriais , Indústria de Embalagem de Carne/métodos , Produtos Avícolas/análise , Anti-Infecciosos/química , Anti-Infecciosos/isolamento & purificação , Antioxidantes/isolamento & purificação , Arachis , Bactérias/efeitos dos fármacos , Bactérias/crescimento & desenvolvimento , Cor , Microbiologia de Alimentos/métodos , Conservantes de Alimentos/isolamento & purificação , Concentração de Íons de Hidrogênio , Peroxidação de Lipídeos , Lipídeos/química , Nozes , Oxirredução , Piper , Produtos Avícolas/microbiologia , Substâncias Reativas com Ácido Tiobarbitúrico/química , Fatores de TempoRESUMO
The microbiological and oxidative qualities of pork loin sprayed with different types (slightly acidic, acidic and basic) and combinations of electrolyzed water (EWs) were evaluated. The EWs were applied at two temperatures (18° and 30°C) and pressures (30 and 45psi) and the volume corresponded to approximately 10% water commonly used in carcass washing. EW after spraying exhibited a chlorine concentration between 15 and 25ppm. The application of acidic EW (AEW) alone or in combination with basic EW (BEW) decreased (P<0.05) the microbial counts shortly after spraying. In addition, the combination of BEW+AEW (30psi) reduced the mesophilic and psychrotrophic bacteria counts throughout the refrigerated storage (P<0.05). The EWs did not increase the lipid oxidation of the samples. On the other hand, a high protein oxidation was observed in the samples sprayed with AEW and slightly acidic EW (SAEW), while BEW was effective to reduce the oxidation reactions. Therefore, the results showed that the combination BEW+AEW may be a viable alternative to reduce the volume of water used at slaughter and to improve the microbiological quality of pork meat.
Assuntos
Microbiologia de Alimentos/métodos , Indústria de Embalagem de Carne/métodos , Carne Vermelha , Água/química , Animais , Eletrólise , Concentração de Íons de Hidrogênio , Carne Vermelha/análise , Carne Vermelha/microbiologia , Suínos , TemperaturaRESUMO
The combination of ultrasound (US) with chlorinated water (CW) and neutral detergent (ND) for simultaneous cleaning and sanitation of knives used during cattle slaughter was evaluated as a novel non thermal treatment. The US mode of operation, detergent concentration and time of treatment were studied and the results were compared with the conventional sanitation method used in meat industries. The conventional sanitation method promoted a decrease (p<0.05) in the counts of mesophiles, Enterobacteriaceae, molds and yeasts, and a similar behavior was observed for US+CW (2.05±0.08mg/l of chlorine, and mode operation normal and sweep for 10min) and US+CW+ND (5ml/l and mode operation sweep for 5min) methods. Nevertheless, when detergent concentration and sonication time were increased (20ml/l, 15min) a strong decrease (p<0.05) in the counts of mesophiles, Enterobacteriaceae, Staphylococcus aureus, molds and yeasts. Knife blades presented appropriate hygienic-sanitary properties in such conditions based on the Clean-Trace Surface Protein Plus™ test swab, which were better than the results obtained from conventional method. Kinetic modeling of knife sanitation was performed according to the transfer of organic matter, nitrogen and phosphorus during the process indicated highest migration rate of residues for US+CW+ND method, reaching 1.61mg/l·min. The hardness of knives' surface (Rockwell) was not changed by sonication using US+CW+ND method. These results indicate that both knife cleaning and sanitation processes could be performed in a unique step without the use of heat.
Assuntos
Bactérias/crescimento & desenvolvimento , Descontaminação/métodos , Detergentes/química , Contaminação de Equipamentos/prevenção & controle , Fungos/crescimento & desenvolvimento , Indústria de Embalagem de Carne/métodos , Saneamento/métodos , Sonicação/métodos , Ondas Ultrassônicas , Ultrassom/métodos , Matadouros , Contagem de Colônia Microbiana , Desenho de Equipamento , Contaminação de Alimentos/prevenção & controle , Microbiologia de Alimentos , Indústria de Embalagem de Carne/instrumentação , Leveduras/crescimento & desenvolvimentoRESUMO
Traceability ensures a link between carcass, quarters or cuts of beef and the individual animal or the group of animals from which they are derived. Meat traceability is an essential tool for successful identification and recall of contaminated products from the market during a food crisis. Meat traceability is also extremely important for protection and value enhancement of good-quality brands. Molecular meat traceability would allow verification of conventional methods used for beef tracing in synthetic Mexican bovine breeds. We evaluated a set of 11 microsatellites for their ability to identify animals belonging to these synthetic breeds, Brangus and Charolais/Brahman (78 animals). Seven microsatellite markers allowed sample discrimination with a match probability, defined as the probability of finding two individuals sharing by chance the same genotypic profile, of 10(-8). The practical application of the marker set was evaluated by testing eight samples from carcasses and pieces of meat at the slaughterhouse and at the point of sale. The DNA profiles of the two samples obtained at these two different points in the production-commercialization chain always proved that they came from the same animal.
Assuntos
Bovinos/genética , Impressões Digitais de DNA/métodos , Genótipo , Repetições de Microssatélites/genética , Animais , Cruzamento , Feminino , Masculino , Carne , Indústria de Embalagem de Carne/métodos , Recall e Retirada de ProdutoRESUMO
Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality. Carcasses with 8 permanent incisors (p.i.) had greatest values (P<0.05) of carcass weight and longissimus area. Carcasses with 4 and 6 p.i. presented similar values of rib fat thickness being greater (P<0.05) than the other groups. Carcasses with 6 and 8 p.i. presented greater (P<0.05) values of shear force than the other groups. Conversely, carcasses with 2 and 4 p.i. displayed greater (P<0.05) myofibrillar fragmentation index and collagen solubility. Greatest values of thawing loss were observed in carcasses with 2 p.i. (P<0.05) while carcasses with 8 p.i. presented greatest values (P<0.05) of drip loss. Regarding longissimus color, carcasses with 8 p.i presented greatest value (P<0.05) of b*. Data suggests that dental maturity influences carcass traits and meat quality of Nellore bulls.
Assuntos
Composição Corporal , Incisivo/crescimento & desenvolvimento , Gordura Intra-Abdominal/crescimento & desenvolvimento , Carne/análise , Músculo Esquelético/crescimento & desenvolvimento , Adiposidade , Animais , Peso Corporal , Brasil , Bovinos , Colágeno/análise , Colágeno/química , Dentição Permanente , Concentração de Íons de Hidrogênio , Masculino , Carne/normas , Indústria de Embalagem de Carne/métodos , Proteínas Musculares/análise , Músculo Esquelético/química , Pigmentação , Controle de Qualidade , Resistência ao Cisalhamento , Solubilidade , Temperatura , Água/análiseRESUMO
Feather waste is generated in large amounts as a byproduct of commercial poultry processing. This residue is almost pure keratin, which is not easily degradable by common proteolytic enzymes. A feather-degrading bacterium was isolated from poultry feathers in decomposition. The strain identified as kr16 showed important feather-degrading activity when grown on basal medium containing 10 g/L of native feather as the source of energy, carbon, and nitrogen. The isolate was characterized according to the phenotypical characteristics and biochemical profiling that belong to the Bacillus genus. Keratinolytic activity of this isolate was monitored during cultivation of the bacterium on raw feathers at different temperatures. Maximum growth and feather-degrading activity were observed at 30-37 degrees C. The keratinolytic enzyme had a pH optimum ranging from 8.0 to 11.0 and a temperature optimum of 45-65 degrees C. The keratinase was strongly inhibited by EDTA and the metal ions Hg2+ and Sn2+.
Assuntos
Bacillus/metabolismo , Plumas/metabolismo , Peptídeo Hidrolases/metabolismo , Animais , Bacillus/enzimologia , Bacillus/isolamento & purificação , Plumas/química , Concentração de Íons de Hidrogênio , Resíduos Industriais , Queratinas/metabolismo , Magnésio/farmacologia , Indústria de Embalagem de Carne/métodos , Aves Domésticas/anatomia & histologia , Temperatura , Zinco/farmacologiaRESUMO
Three different types were made with 1 per cent of guar and xantana gums and 2 per cent of cassava starch. The gums were used in replacement of the cassava starch. The sausages hence made were submitted to microbiological analysis and compared with the sausages commonly found in the retail trade. The results proved that the sausages made by way of trial had the same standard pattern established by legislation. However, the samples taken from the retail trade showed a high level of contamination of mould and yeast. It was not found the presence of Salmonella nor of coliforms in the sausage made of guar gum, xanthan gum and cassava starch
Assuntos
Indústria de Embalagem de Carne/instrumentação , Indústria de Embalagem de Carne/métodos , Manihot/microbiologia , Salmonella/patogenicidade , Amido/efeitos adversos , Técnicas Microbiológicas , Brasil , Enterobacteriaceae/patogenicidadeAssuntos
Animais , Bovinos , Tecnologia de Alimentos , Tecnologia de Alimentos/economia , Tecnologia de Alimentos , Tecnologia de Alimentos/tendências , Produtos da Carne/economia , Produtos da Carne/estatística & dados numéricos , Brasil , Indústria de Embalagem de Carne/economia , Indústria de Embalagem de Carne/métodos , Indústria de Embalagem de Carne , Indústria de Embalagem de Carne/tendênciasRESUMO
A estabilidade de porçöes de 400g de salsicha com e sem corante (urucum), embalada a vácuo e pasteurizada, foi avaliada semanalmente durante 35 dias de estocagem sem luz a 3 ñ 2-C. Nesse período, o nível inicial de vácuo de 14 pol de Hg näo se alterou nas embalagens das salsichas sem corante, porém caiu até 10 pol de Hg no produto com corante. O volume de ar residual aumentou no interior das embalagens dos dois produtos, contudo mais intensamente nas embalagens de salsicha com corante, provavelmente devido à maior exsudaçäo, cujo líquido impediu um contato maior da embalagem com o produto, facilitando a entrada do ar. As análises de composiçäo gasosa do espaço-livre das embalagens mostraram uma reduçäo na concentraçäo de oxigênio com a estocagem, que pode ser associada à interaçäo do gás com o produto e o exsudado, mais pronunciada nas embalagens do produto com corante. Simultaneamente, a concentraçäo de nitrogênio aumentou devido à reduçäo no teor de oxigênio e à permeaçäo através da embalagem; o teor de gás carbônico näo se alterou. Quanto à estabilidade microbiológica, as contagens de psicrotróficos, bolores, leveduras e bactérias lácticas foram inferiores a 10* UFC/g de produto. A aparência geral do produto sem corante näo se alterou e a aparência das salsichas com corante atingiu o limite de aceitabilidade após 29 dias de estocagem. Portanto, verificou-se uma vida-de-prateleira de 29 dias para salsichas com corante, embalada a vácuo e pasteurizadas, limitada pela aparência geral do produto e constatou-se que a qualidade das salsichas sem corante se manteve inalterada durante 35 dias a 3 ñ 2-C, na ausência de luz