Hand-held lactate analyzer as a tool for the real-time measurement of blood lactate during slaughter and pork quality prediction

A total of 600 pigs was randomly chosen on arrival at a commercial slaughter plant and sampled for lactate analysis from the ear vein using a Lactate Scout Analyzer (LSA) at unloading (UN), after lairage (LA), in the restrainer (RE; before stunning), and from the ear vein (EX1) and the bleeding incision (EX2) at exsanguination. Pigs were distributedinto two pen groups, one kept in lairage overnight (G1) and the other kept between 2 and 3 h before slaughter (G2).Meat quality was assessed in the Longissimus dorsi(LD), Semimembranosus (SM) and Adductor(AD) muscles. Data were analyzed using Spearman correlations and the MIXED procedure of SAS. Greater (P=0.009) levels of blood lactate were found in pigs laired longer, which resulted in LD and SM muscles with greater pHu (P=0.03 and P=0.001, respectively), as well as lower L* (P=0.005and P=0.008, respectively)and drip loss (P=0.01 and P=0.02, respectively). The greatest correlation with lactate levels was observed at LA with pHu value of the SM and AD muscles (r=0.40; P<0.001). LSA lactate levels reliably reflect the physiological response of pigs to preslaughter procedures and may help explain the variation in pork quality as measured in the ham muscles

PARÂMETROS TECNOLÓGICOS E SENSORIAIS DE REQUEIJÕES CREMOSOS COM BAIXO TEOR DE LACTOSE

Grande parte da população mundial tem problemas em consumir leite e derivados por serem intolerantes à lactose. O objetivo deste trabalho foi avaliar a aceitabilidade sensorial, perfil de textura e perfil lipídico de requeijões cremosos com baixo teor de lactose produzidos por dois diferentes processos (acidificação direta e coagulação enzimática) a partir de leites adicionados de enzima lactase em comparação com requeijões controle. Na análise do perfil de textura apenas os parâmetros firmeza e elasticidade diferiram significativamente (p 0,05) no teste por escala hedônica entre os tratamentos

Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin

The stability of cream cheeses as a symbiotic food carrier, through supplementation with different concentrations of probiotic bacteria Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and the prebiotic ingredient inulin was investigated. Physicochemical parameters, pH values, total solids, fat and protein levels and the viable counts of the starter lactic culture Streptococcus thermophilus and probiotic cultures, were carried out at 1, 15, 30 and 45 days of refrigerated storage (8 +/- 0.5 degrees C). Different physicochemical characteristics were observed in all formulations. S. thermophilus showed good viability in all the trials (6.669.38 log cfu/g), whereas B. animalis remained above 6 log cfu/g in all the trials during the period evaluated. However, L. acidophilus showed an accentuated decline, registering values of 3.1 log cfu/g at the end of the period studied. The results suggested that cream cheese was an adequate food matrix for supplementation with probiotic bacteria, in particular B. animalis, and the prebiotic ingredient, showing potential as a symbiotic food.661636

Hand-held lactate analyzer as a tool for the real-time measurement of blood lactate during slaughter and pork quality prediction

A total of 600 pigs was randomly chosen on arrival at a commercial slaughter plant and sampled for lactate analysis from the ear vein using a Lactate Scout Analyzer (LSA) at unloading (UN), after lairage (LA), in the restrainer (RE; before stunning), and from the ear vein (EX1) and the bleeding incision (EX2) at exsanguination. Pigs were distributed into two pen groups, one kept in lairage overnight (G1) and the other kept between 2 and 3 h before slaughter (G2). Meat quality was assessed in the Longissimus dorsi (LD), Semimembranosus (SM) and Adductor (AD) muscles. Data were analyzed using Spearman correlations and the MIXED procedure of SAS. Greater (P = 0.009) levels of blood lactate were found in pigs laired longer, which resulted in LD and SM muscles with greater pHu (P = 0.03 and P = 0.001, respectively), as well as lower L* (P = 0.005 and P = 0.008, respectively) and drip loss (P = 0.01 and P = 0.02, respectively). The greatest correlation with lactate levels was observed at LA with pHu value of the SM and AD muscles (r = 0.40; P < 0.001). LSA lactate levels reliably reflect the physiological response of pigs to preslaughter procedures and may help explain the variation in pork quality as measured in the ham muscles