Buffalo meat from animals fed with agro industrial products in eastern amazon

Foi avaliada a qualidade da carne de búfalo (Bubalus bubalis), terminados em um sistema silvopastoril com suplementação alimentar na Amazônia. Cinco búfalos mestiços foram utiliza- dos em cada tratamento alimentados com dois diferentes suplementos, elaborados com sub- produtos agroindustriais, coco e dendê após extração do óleo e um tradicional à base de milho e soja. Análises físicas, físico-químicas, micro- biológicas e sensoriais foram realizadas no mús- culo Longissimus dorsi, e os resultados foram analisados através da análise de variância e as médias comparadas pelo teste t. Os tratamentos de coco e dendê tiveram o maior percentual de ácidos graxos saturados. No entanto, a razão ω6/ ω3 estavam dentro dos padrões alimentares saudáveis. De acordo com os resultados das análises de pH, cor e força de cisalhamento, a carne foi classificada em RFN (Red, Firm e Normal) ou padrões ideais. Através de análises subjetivas e objetivas, a carne dos tratamentos foi conside- rada macia. A qualidade da carne produzida é devido ao sistema de exploração utilizado. Além disso, a utilização de resíduos agro-industrial minimiza o impacto ambiental e os custos de alimentação animal, aumentando assim o rendimento do trabalhador rural.The quality of buffalo (Bubalus bubalis) meat, finished in a silvopastoral system with feed supplementation in the Amazon, was evaluated. Five crossbred buffaloes were used in each treatment with supplements of two different feeds, elaborated with agroindustrial by-products of coconut or palm oil extraction and a traditional one based on corn and soy. Physical, physical- chemical, microbiological, and sensorial analyses were performed on the Longissimus dorsi muscle, and the results were analyzed through the analysis of variance and averages, compared by t-test. The coconut and palm treatments had the largest percentage of saturated fatty acids. On the other hand, the ω6/ω3 ratio were within the healthy dietary standards. According to the results of pH, color, and shear force analyses, the meat was classified into RFN (Red, Firm and Normal) or ideal standards. Through subjective and objective analyses, the meat of the treatments was considered tender. The quality of the meat produced is due to the farming system used. Moreover, the use of agro-industrial waste minimizes environ- mental impact and the cost of animal feed, thus increasing the revenue of the rural worker

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response