Contribute to a Definition of Extensive Grazing (Mediterranean)

The subject of this paper is a definition of Extensive Grazing from Extensive Systems of Animal Production in Mediterranean environments. The edaphoclimatic characterization is essential to understand the low level of primary productivity as a consequence of irregular precipitation over the year and its absence during the long, dry and hot summer. The powerless of soils justify the limited contribution of plants and make clear the necessary recovery of the soil and storage of water naturally (soil) or artificially (irrigation). Considering the IPBES (Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services) definition of extensive grazing it has been used the National Statistics from 1999 – 2019 to calculate the Portuguese Stocking Rates related with pasture and forage production which means the potential productivity of each region. The correlations between these criterions are at the base of the definition of stocking rates. The systems of extensive animal production have been characterized in two distinct regions: the south, with larger farms and the feeding scheme of extensive animal production adapted and the north, with small farms and fluxes evolved in production system where the forage is replaced by “lameiros”(small parcels in rich/wet soils of swards of grass-legume mixtures of forage). Clearly the effects of management differed between regions. Local breeds of all domestic animal species are well adapted to these specific systems of production and higher levels of productivity can be achieved by crossing with selected pure breeds. The evaluation of environmental sustainability was calculated by C sequestration and GEE effects on global warming and finally the Balance of Energy of the system have been the indicators to use for the classification of the system. The conclusions refer that stoking rates cannot surpass 1,4 NH/ha with a feeding scheme based on natural resources and forage products. When stoking rates surpass this value, systems should have GEE balance below 0 and BE upper 1

Factores Biomecânicos no Desenvolvimento de Patologias nos Membros Pélvicos em Avicultura Industrial

O crescente aparecimento de patologias nos membros pélvicos nos efectivos de frangos de carne e de perus, especialmente nas estirpes de crescimento rápido e de peso adulto elevado, que se traduzem em perdas económicas significativas, faz do estudo da biologia do osso, em particular das questões relacionadas com aspectos biomecânicos, uma área de primordial importância na indústria avícola. Pretende-se com a presente revisão evidenciar a associação que existe, em avicultura industrial, muito particularmente no sector da produção de carne, entre factores biomecânicos e o desenvolvimento de algumas patologias nos membros pélvicos

Addition of vinegar to extend the shelf-life of "Cabeça de Xara"

Cabeça de xara es un producto de carne listos para comer, cuya producción es muy característica en el Alentejo, una región de Portugal. Es una galantina que generalmente se moldea en forma de paralelepípedo. Se elabora con varias carnes obtenidas de la raza porcina Alentejana y criada en la misma región, cabezas de cerdo deshuesadas, lengua y tejido conectivo, a la que se le añade una serie de condimentos como sal, perejil, vino y pimienta. Este trabajo se pretende poner a prueba la viabilidad de añadir vinagre con el fin de aumentar la vida útil de la cabeça de xara, mediante la reducción de la microbiota contaminante responsables del deterioro, así como el control del patógeno Listeria monocytogenes. Tres lotes independientes fueron producidos y con composición proximal parecida, se evaluó pH, aw, parámetros microbiológicos y contenido de aminas biogénicas. El análisis sensorial se realizó también durante todo el período de almacenamiento. No se encontraron diferencias significativas entre las muestras control y vinagre en cuanto a la composición proximal de cabeça de xara. Como era de esperar, el pH fue menor en las muestras con vinagre, sin embargo se observaron diferencias en aw entre los dos tratamientos. L. monocytogenes estuvo presente desde el primer mes sólo en un lote, en el tratamiento control. Sin embargo, es inhibida por la adición de vinagre de vino hasta el tercer mes de almacenamiento, donde L. monocytogenes está presente pero por debajo del límite establecido en el Reglamento 2073/2005. La presencia de vinagre redujo significativamente el contenido de aminas biógenicas, en particular cadaverina, putrescina y tiramina, durante todo el período de almacenamiento. En cuanto a la evaluación sensorial, el sabor a vinagre fue evaluado por los panelistas de manera negativa

Queso fresco Alentejano de cabra con aceite esencial de orégano

El consumo de queso ha aumentado en los últimos años debido a la gran cantidad de tipos de quesos que podemos encontrar en el mercado, gracias a las diferentes clases de leche y de tecnologías existentes (Gouvea et al., 2017). El queso fresco es muy apreciado por su valor nutricional y su sabor agradable, considerándose un alimento saludable por su bajo contenido en sal (Gouvea et al. 2017; Lourenço et al., 2017). Este tipo de queso con bajo contenido en sal, pH próximo a la neutralidad y alta actividad de agua, favorece el crecimiento de microorganismos, acortando la vida útil del producto (Gadotti et al., 2014). Una buena alternativa para evitar la proliferación de microorganismos en los alimentos es el uso de aceites esenciales extraídos de plantas aromáticas y medicinales (Laranjo et al. 2017). En el aceite esencial de orégano uno de sus compuestos principales es el carvacrol, que es un compuesto fenólico con capacidad antimicrobiana (Burt, 2004; Laranjo et al., 2017). Existe un gran número de estudios in vitro que han determinado la concentración mínima inhibitoria del aceite esencial de orégano en torno a 0,28 mg.ml-1 – 1,25 mg.ml-1 (Burt, 2004; Laranjo et al., 2017). El objetivo de este estudio fue la comparación de queso fresco de cabra, natural, y queso fresco de cabra, con aceite esencial de orégano

Sistema de fabrico rápido de implantes ortopédicos

Este estudo teve como objectivo o desenvolvimento uma metodologia de fabrico rápido de implantes ortopédicos, em simultaneidade com a intervenção cirúrgica, considerando duas potenciais aplicações na área ortopédica: o fabrico de implantes anatomicamente adaptados e o fabrico de implantes para substituição de perdas ósseas. A inovação do trabalho desenvolvido consiste na obtenção in situ da geometria do implante, através da impressão directa de um material elastomérico (polivinilsiloxano) que permite obter com grande exactidão a geometria pretendida. Após digitalização do modelo obtido em material elastomérico, o implante final é fabricado por maquinagem recorrendo a um sistema de CAD/CAM dedicado. O implante após esterilização, pode ser colocado no paciente. O conceito foi desenvolvido com recurso a tecnologias disponíveis comercialmente e de baixo custo. O mesmo foi testado sob a forma de uma artroplastia da anca realizada in vivo numa ovelha. O acréscimo de tempo de cirurgia foi de 80 minutos sendo 40 directamente resultantes do processo de fabrico do implante. O sistema desenvolvido revelou-se eficiente no alcance dos objectivos propostos, possibilitando o fabrico de um implante durante um período de tempo perfeitamente compatível com o tempo de cirurgia.This study, aimed the development of a methodology for rapid manufacture of orthopedic implants simultaneously with the surgical intervention, considering two potential applications in the fields of orthopedics: the manufacture of anatomically adapted implants and implants for bone loss replacement. This work innovation consists on the capitation of the in situ geometry of the implant by direct capture of the shape using an elastomeric material (polyvinylsiloxane) which allows fine detail and great accuracy of the geometry. After scanning the elastomeric specimen, the implant is obtained by machining using a CNC milling machine programmed with a dedicated CAD/CAM system. After sterilization, the implant is able to be placed on the patient. The concept was developed using low cost technology and commercially available. The system has been tested in an in vivo hip arthroplasty performed on a sheep. The time increase of surgery was 80 minutes being 40 minutes the time of implant manufacturing. The system developed has been tested and the goals defined of the study achieved enabling the rapid manufacture of an implant in a time period compatible with the surgery time

Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese

www.elsevier.nl/locate/ijfoodmicroThe evolution of the yeast flora was studied for an artisanal semi-hard ewes’ cheese made from raw milk. Mean log10 22 yeast counts per gram of cheese body ranged from 2.7 to 6.4, with the higher counts observed after a ripening period of 30 23 days. The yeast population decreased thereafter and, at the end of curing process, reached values similar to those of the 24 beginning. A total of 344 yeasts strains were randomly isolated from the curd and cheese body during the 60 days long 25 ripening period. Esterase activity was common to almost all isolates (98%) while proteolysis was observed in 12% of the 26 total yeast population. The proportion of strains with positive glucose fermentation increased from 21% in the curd to 75% at 27 the end of the ripening period. A total of 150 isolates representative of the physiological characteristics tested were examined 28 with the API ID 32C system showing different degrees of quality of identification. Only 15% of the strains (23 isolates) were 29 excellently identified being assigned to the species Candida zeylanoides. The most frequent species appeared to be 30 Debaryomyces hansenii (anamorph Candida famata) and Candida intermedia. These two species amounted to 9% of the 31 yeasts in the curd increasing to 86% at the end of the ripening period

Essential oils of aromatic and medicinal plants play a role in food safety

Essential oils (EOs) are natural substances extracted from aromatic and medicinal plants (AMPs), important in food preservation. Several studies have shown that AMPs, as well as their EOs have antimicrobial (antibacterial and antifungal) activity. Indeed, our in vitro studies have shown that oregano and thyme EOs are effective against foodborne bacteria, isolated from fermented meat products and cheeses, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. However, EOs of thyme and oregano seem to control the growth of fungi, namely Botrytis cinerea and Aspergillus spp., affecting the shelf‐life of fruits during postharvest. The EOs of sage and rosemary have shown little or no antimicrobial activity. Shelf‐life extension studies using several EOs (cinnamon, clove, oregano, rosemary, sage, and thyme) and AMPs were performed using pork meat, goat cheese, strawberries, and table grapes. Preliminary results regarding food safety and sensory acceptability are discussed.Practical applicationsConsumers' demands for more traditional and healthier food products led to a search for alternatives to replace synthetic by natural additives. EOs of AMPs contribute to food safety, due to their antimicrobial properties. Consequently, the use of AMPs' EOs may also extend the shelf‐life of food products. In the present study, experi ‐mental shelf‐life trials using EOs with different food products were performed, with promising preliminary results. Cinnamon, sage, and thyme EOs extended the shelf‐life of strawberries and table grapes. Oregano EO prolonged the shelf‐life of soft cheese. Thyme EO controlled the population of enterobacteria present in pork meat. Furthermore, the conditions used in this study can be directly applied in the food in ‐dustry. Moreover, AMPs may be interesting alternatives to replace or reduce artificial food additives

The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do Alentejo" in Terms of its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile. Three batches of the product were examined: S1-inoculated with a commercial starter comprising Lactobacillus spp., Micrococcaceae and yeasts; S2-inoculated with a starter comprising Lactobacillus sakei and Staphylococcus xylosus; C-the control batch, was not inoculated. A sensory panel of 12 experts analysed samples in accordance with a descriptive analysis using a structured scale. A Texture Profile Analysis and 16 EPA priority PAHs for dry fermented sausages were performed. Both inoculated batches were well received by the judges, no significant differences being noted between them. The use of S2 led to a slight improvement in terms of cohesiveness. However, the use of starter cultures was not found to influence PAH content