Composição centesimal, perdas de peso e maciez de lombo (longissimus dorsi) suíno submetido a diferentes tratamentos de congelamento e descongelamento Proximate analysis, weight losses and tenderness of pork loin (longissimus dorsi) submitted to different freezing and thawing treatments

Foram avaliadas a composição centesimal, as perdas de peso e a maciez de porções de carne suína (Longissimus dorsi) grelhadas, submetidas a dois períodos de estocagem (15 e 60 dias) e descongeladas a 7ºC e 25ºC. Constatou-se que os bifes contendo teores mais elevados de umidade correspondem aos tratamentos com 15 dias de estocagem congelada e descongelamento a 7ºC (59,54%) e com 60 dias de estocagem congelada combinada com descongelamento a 25ºC (60,51%). Amostras armazenadas durante 60 dias apresentaram maior teor de minerais (5,58%) em relação àquelas estocadas por 15 dias (4,51%) (análise realizada em amostras grelhadas e pré-salgadas). Os teores de proteína e lipídios e a maciez não foram afetados por quaisquer dos procedimentos. A utilização de 25ºC para o descongelamento ocasionou maiores perdas de peso (40,19%) que 7ºC (33,17%). Os resultados do presente estudo sugerem a aplicação de períodos curtos de estocagem congelada e descongelamento sob resfriamento.<br>This paper evaluated the proximate analysis, the weight losses and the tenderness of grilled pork loin (Longissimus dorsi) chops, submitted to two periods of storage (15 and 60 days) and thawed at 7ºC or 25ºC. The higher contents of moisture were found in the pork loin samples kept frozen for 15 days and thawed at 7ºC (59.54%) and in the ones kept frozen for 60 days with thawing at 25ºC (60.51%). Samples stored for 60 days presented higher minerals contents (5.58%) in relation to those stored for 15 days (4.51%) (the analysis was carried out with grilled and pre-salted portions). The different treatments did not influence the lipids and protein contents and the tenderness of the pork loin chops. The use of 25ºC for the thawing caused greater weight losses (40.19%) than 7ºC (33.17%). The results of the present study suggest the application of short periods of frozen storage and thawing in the refrigerator

Security Choice, Information Effects and Firm Characteristics: A Factor Analytic Approach

Abstract:  We examine the marginal choice between debt and equity securities using a factor analytic approach. This data reduction property eliminates the need to select the one best variable to proxy for a particular theoretical construct. Our results reinforce numerous existing findings using traditional methods and suggest both static tradeoff and asymmetric information based considerations are relevant in determining security choice. Two new results are presented related to the accounting liquidity of the firm. First, the preference for equity is increasing with liquidity as suggested by the window of opportunity hypothesis. Secondly, the market response to equity issuance announcements is inversely related to the liquidity of the firm. Profitability and growth measures support Jensen's (1986) agency cost of free cash flow as a potential explanation for the second finding. Copyright Blackwell Publishers Ltd, 2004.