Effect of commercialization way on the physicochemical and microbial characteristics of pork

The analyze of meat exposed to commercialization, it becomes necessary to know its physicochemical, organoleptic and nutritional characteristics, as well as the conditions of hygiene and preservation. The purpose of this study was to evaluate how different forms of processing and commercialization affect the physicochemical and microbiological parameters of pork loin (Longissimus dorsi). To achieve this, twenty samples of pork loin (Longissimus dorsi) were obtained. Ten samples were fresh and commercialized and handled on a counter and the other ten samples were vacuum-packed and frozen, without manipulation on the counter. The samples were analyzed for enterobacteria, mesophilic bacteria, chemical composition (protein, moisture, ash, fat) and physical parameters (pH, water holding capacity, shear force, cooking loss, color characteristics by the CIE system L* a* b*). The data were submitted to analysis of variance and t-test (5% significance). The physical and microbiological parameters were influenced by the commercial forms evaluated (P 0.05), while protein content was lower in meat in natura (P<0.05). Despite the lower level of contamination, frozen meat undergoes significant physical changes that may compromise its quality and consumer acceptance

Pesquisa de anticorpos anti-Brucella abortus e anti-Brucella ovis em ovinos no município de Uberlândia, MG

The first epidemiologic inquiry to Brucella abortus (B. abortus) and Brucella ovis (B. ovis) was carried out in sheep from Uberlândia county, MG. A total of 334 blood serum samples of sheep from both sexes and different ages and breeds were collected in 12 farms. An epidemiologic questionnaire was applied for each farm. Tests for B. abortus and B. ovis antibodies were Buffered Acidified Antigen and Complement Fixation, respectively. None of the sheep was reactive to B. abortus and B. ovis; however, the adoption of sanitary measures is important to avoid the introduction of infections caused by these bacteria