12 research outputs found
Influência do grupo genético, condição sexual e tratamento antiparasitário nas medidas de área de olho do lombo e espessura de gordura in vivo e na carcaça de bovinos de corte Influence of breed, gender condition, and anti-parasitic treatment on the measurements of in vivo rib eye area and fat thickness and on the carcass of beef cattle
No full textForam estudados 48 bovinos machos oriundos de inseminação artificial, criados em pasto, sendo 24 (12 Nelore e 12 F1 ½ Red Angus-Nelore ) tratados com antiparasitários alopáticos e 24 (mesmo número de puros e cruzados) tratados com o antiparasitário bioterápico Fator C&MC. Os animais foram desmamados aos oito meses, metade de cada subgrupo genético (6) foi castrado aos 13 meses e todos abatidos aos 32 meses, com o objetivo de verificar a influência do tratamento antiparasitário, do grupo genético e da condição sexual sobre as medidas de área de olho de lombo (AOL) e espessura de gordura de lombo (EGL). Usaram-se medidas de ultrassonografia no animal vivo (AOLU e EGLU) e na carcaça, plástico quadriculado e paquímetro (AOLC e EGLC). Os animais F1, os inteiros e os tratados com alopatia apresentaram peso vivo maior quando comparados aos Nelores, castrados e tratados com bioterápicos. Não houve diferença da AOLU e AOLC entre os grupos genéticos. EGLC foi mais alta nos cruzados. Os animais inteiros apresentaram AOLU e AOLC maiores que os castrados, e EGLU e EGLC menores. Foram altamente significativos os coeficientes de correlação entre as medidas por ultrassom e na carcaça para área de olho de lombo (0,87) e espessura de gordura do lombo (0,95).Forty-eight male bovines, products of artificial insemination and raised on pasture, were studied, being 24 (12 Nelore, 12 F1 ½ Nelore ½ Red Angus) treated with allopathic antiparasitic drugs and 24 (same number of pure and crossbred) treated with a biotherapic antiparasitic drug Factor C&MC. Animals were weaned at eight months of age and half of each genetic subgroup (six) was castrated at 13 months of age. All animals were slaughtered at 32 months of age, in an attempt to evaluate the influence of antiparasitic treatment, genetic group, and gender condition in the measurements of rib eye area (AOL) and fat thickness (EGL) of loin. Measurements of ultrasonography were used for live animals (AOLU and EGLU), whereas a direct plastic grid reading of the eye muscle and a pachymeter (AOLC and EGLC) were used for carcasses. F1 animals, non-castrated, and those treated with allopathic drugs showed higher live weight when compared with Nelore, castrated, and biotherapic treated animals. There were no differences between genetic groups of AOLU and AOLC. EGLC was higher in crossbred animals. Non-castrated animals showed higher AOLU and AOLC when compared with castrated animals, and lower EGLU and EGLC. Correlation coefficients for ultrasound and carcass measurements were highly significant for rib eye area (0.87) and fat thickness (0.95)
Effect of piglet castration with nonsurgical sterilant on the zootechnical performance and pork carcass quality
No full textABSTRACT A non-surgical sterilant (NSS) was used with the objective of assessing the zootechnical performance, carcass and meat quality, and hormone levels. 90 male piglets were selected with birthweights varying between 1.5kg to 2.0kg. The control group was constituted of 45 males castrated by the conventional surgical method, at the seventh day of age, and the treated group was constituted of 45 males castrated with NSS (active principle of zinc gluconate in the concentration of 26.2mg/mL associated to the dimethyl sulfoxide at 0.5%), with the application of the first dose on the seventh day of age and the second dose on the fourteenth day of age. The zootechnical assessments were carried out on the farm and consisted: weight gain in the periods per animal and feed conversion. The slaughter of the animals and the assessment of the carcass and meat quality and hormone levels were carried out in a slaughterhouse and the municipality of Campinas (SP). The study demonstrated that the use of NSS was a viable alternative in relation to the zootechnical performance and the carcass quality. In relation to the meat quality there was no significant difference in the majority of the assessed parameters
Caracterização do processo de rigor mortis em músculos de eqüinos e maciez da carne Caracterization of rigor mortis process of muscle horse and meat tenderness
No full textEsta pesquisa utilizou 12 eqüinos de diferentes idades, abatidos em um matadouro-frigorífico (SIF 1803) em Araguari-MG, e estudou a temperatura, pH, comprimento de sarcômero em diferentes intervalos de tempo após abate (1h, 5h, 8h, 10h, 12h, 15h e 24h) e força de cisalhamento (maciez) dos músculos Longissimus dorsi e Semitendinosus, com intuito de caracterizar o desenvolvimento do processo de rigor mortis de eqüídeos durante o processamento industrial. A temperatura da câmara fria variou de 10,2°C a 4,0°C e a temperatura média inicial das carcaças foi de 35,32°C e a final de 4,15°C. O pH inicial médio do músculo Longissimus dorsi foi 6,49 e o final 5,63, e para o músculo Semitendinosus o pH inicial médio foi 6,44 e o final 5,70. A menor medida de sarcômero observada em ambos os músculos foi na 15ª hora após abate, ou seja, 1,44µm e 1,41µm, respectivamente. A carne dos eqüídeos adultos foi mais dura (p<0,05) do que a dos jovens, bem como do músculo Semitendinosus quando comparado com o Longissimus dorsi.<br>This work studied 12 horses at different ages butchered in a slaughterhouse in Minas Gerais State, Brazil (SIF 1803) and evaluated temperature, pH, sarcomere length in different periods after slaughter (1h, 5h, 8h, 10h, 12h, 15h, and 24 hours) as well as the shear force (meat tenderness) of the Longissimus dorsi and Semitendinosus muscles, aiming at characterizing the rigor mortis onset in the meat during industrial processing. The chilly room temperature varied from 10.2°C to 4.0°C, and the mean initial carcass temperature was 35.32°C and the final one was 4.15°C. The mean initial pH of Longissimus dorsi was 6.49 and the final one was 5.63; the mean initial pH of Semitendinosus was 6.44 and the final one was 5.70. The smallest sarcomere size obtained in both muscles occurred at 15 hours postmortem, and the sarcomere lengths were 1.44 µm and 1.41 µm, respectively. The meat from adult horses was tougher than that from young ones (p<0.05), and the Semitendinosus muscle was tougher than Longissimus dorsi muscle
Utilização da β-galactosidase para prevenção da cristalização em doce de leite Use of β-galactosidase in milk sweet: avoiding lactose crystallization
No full textEste estudo avaliou o efeito da utilização da enzima β-galactosidase sobre a cristalização da lactose no doce de leite. As concentrações de lactase testadas variaram de 0 a 0,4 g/L. O grau de cristalização do produto foi avaliado sensorialmente (teste de ordenação em função de uma escala específica), após 30, 60, 90 e 180 dias de armazenamento à temperatura ambiente, por provadores previamente treinados. O teste de ordenação indicou não haver diferença estatística significativa (P>0,05) entre as amostras em relação à cristalização, tanto aos 30 quanto aos 60 dias de armazenamento, porém aos 90 e 180 dias essa diferença foi significativa entre o controle (T0) e os tratamentos. A utilização de 0,2 g/L de β-galactosidase (23,16% de hidrólise da lactose) foi suficiente para que a arenosidade no doce de leite não fosse percebida sensorialmente pelos provadores, durante todo o período considerado.<br>The effect of using β-galactosidase on the crystallization of lactose in milk sweet has been studied. The concentrations of lactase ranged from 0 to 0.4 g/L of processed milk. The product was subjected to sensorial analysis (crystallization degree ranking test using a specific scale) by trained tasters after 30, 60, 90 e 180 days of storage. The ranking test showed no statistically significant difference between the samples in relation to crystallization, both at 30 and 60 days of storage, but at 90 and 180 days the difference was significant among control (T0) and the treatments. Usage of 0.2 g/L of β-galactosidase (23.16% lactose hydrolysis in milk) was enough to prevent sandiness in milk sweet from being noticed throughout the studied period
Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne Characterization of rigor mortis process of muscle Ilio-ischiocaudalis of pantanal alligator (Caiman crocodilus yacare) and meat tenderness
No full textEste trabalho utilizou seis carcaças de jacaré-do-pantanal (Caiman crocodilus yacare) com o objetivo de caracterizar o processo de rigor mortis do músculo Ílio-ischiocaudalis durante o resfriamento industrial e avaliar a maciez dessa carne. Os jacarés foram escolhidos aleatoriamente e abatidos na Cooperativa de Criadores do Jacaré do Pantanal (COOCRIJAPAN), Cáceres, Mato Grosso. Após a sangria, aferiu-se as variações das temperaturas da câmara de resfriamento, das carcaças e o pH. Foram colhidas amostras para determinação do comprimento de sarcômero, da força de cisalhamento e perdas por cozimento em diferentes intervalos de tempo (0,5, 3, 5, 7, 10, 12, 15, 24 e 36h). A temperatura da câmara de resfriamento variou de 2,6°C (0,5h) a 0,9°C (36h) e a temperatura média das carcaças variou de 21,0°C a 4,2°C, respectivamente. O pH médio inicial do músculo foi de 6,7 e o final 5,6 e a contração máxima do sarcômero do músculo Ilio-ischiocaudalis ocorreu na 15ª hora após a sangria (1,5µm). Essa carne apresentou força de cisalhamento menor que 6,0kg.<br>This paper studied six pantanal alligators (Caiman crocodilus yacare) carcass with goal of rigor mortis process characterization of Ilio-ischiocaudalis muscle during industrial cooling and meat tenderness. The alligators were randomly assembled and slaughtered at Cooperativa de Criadores do Jacaré do Pantanal (COOCRIJAPAN) - Cáceres- Mato Grosso After exsanguination, were mensured temperature of chilling room and carcasses, pH and samples were collected for determination the sarcomere length, shear force and cooking loss at different times (0.5, 3, 5, 7, 10, 12, 15, 24 and 36 hours). The temperature of chilling room varied from 2.6°C (0.5h) to 0.9°C (36h) and the mean carcass temperature from 21.0°C to 4.2°C, respectively. The mean initial pH of the muscle was 6.7 and the final was 5.6. The smallest sarcomere size ocurred at 15 hours after exsanguination (1.5µm). This meat presents shear force lower than 6.0kg
Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle
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