Contributo para o estudo qualitativo de carnes secas e salgadas de ovino e caprino. Composição química e análise microbiológica. Efeito da espécie

No presente trabalho avaliaram-se as características químicas de produto transformado, produto este, que consiste numa manta de carne proveniente de carcaças de ovinos e caprinos da região de Bragança, com peso e idade, que já não são valorizados pelos consumidores e fora de marcas de qualidade tipo DOP ou IGP. Para isto, foram utilizadas dezasseis fêmeas, oito ovelhas da raça Churra Galega Bragançana e oito cabras da raça Serrana, com um peso médio de 20 ± 1,9 kg. As mantas obtidas, sofreram um processo de salga a 20% e por fim, um processo de secagem, em ambientes controlados. A partir do músculo longissimus thoracis et lumborum foram analisados parâmetros químicos como índice de oxidação, humidade, cinzas, proteína e composição lipídica. Na avaliação das condições higieno-sanitárias do novo produto, pesquisou-se a incidência de microrganismos psicrófilos, mesófilos, bolores e leveduras, Staphylococcus aureus, clostrídeos sulfito-redutores, coliformes totais, Escherichia coli e Salmonella spp., numa manta, tanto de ovino como de caprino, escolhida de forma aleatória. Os resultados obtidos mostram-nos diferenças muito significaticas (p≤0.001) entre espécies para a percentagem de humidade e conteúdo de gordura total, obtendo um valor de 44% e de 51% para a humidade e 16%, 9% para o teor lipídico, para ovinos e caprinos respectivamente. Os índices de oxidação mostraram ser mais elevados na espécie ovina do que na espécie caprina. Os restantes parâmetros químicos não revelaram diferenças entre ovinos e caprinos, estando em consonância com resultados de outros estudos em animais mais jovens. Os valores obtidos para a população de mesófilos foram de 1.6x104 e 1.1x105, 1x105 e 1.7x105 para psicrófilos, 2x102 e 1x103 para St. aureus e de 1.2x104 e 4x104 para bolores e leveduras, para ovinos e caprinos respectivamente. Estes valores não evidenciaram diferenças entre espécies. Verificou-se ainda, para ambas as amostras, a ausência de clostrídeos sulfito-redutores, coliformes totais, Escherichia coli e Salmonella spp. Este resultado sugere que este produto é seguro para a saúde do consumidor. The aim of this work was to evaluate the chemical characteristics of the processed product called as manta, which is a deboned half part of a carcass of sheep and goat, weighing and aging more than DOP or IGP requests. Eight female lambs of Churra Galega Bragançana breed and eight Serrana goats with an average live weight of 20 ± 1.9 kg were used. The entire deboned piece of meat had a salting process at 20% and subsequent drying on controlled environment. On the longissimus thoracis et lumborum muscles were assessed the chemical attributes: lipid oxidation, moisture, ashes, protein and fat content. Randomly on the final product were evaluated the hygienic conditions of production process, searching by total aerobic mesophiles, psycrophiles, yeasts and molds, Staphylococcus aureus, sulfate-reducing clostridia, total coliforms, E.coli and Salmonella spp. on both species. Under the experimental conditions described it was possible to conclude that goat meat had more moisture percentage than sheep meat, 44% and 51% respecyively. Also goats showed less lipid oxidation values than lambs with 1.87 and 2.16 mg of malonaldehyde/kg. On the other hand lambs showed a higher content in fat than goats. For the other variables no significant differences between species were found. The population of mesophiles and psycrophiles microorganisms showed 1.6x104, 1.1x105 and 1x105, 1.7x105 values to lamb and goats, respecyively. For Staphylococcus aureus the populations were 2x102 e 1x103 and 1.2x104 e 4x104 to yeasts and molds to lambs and goats respectively. No significant differences between species were found. Pathogenic bacteria’s as Salmonella spp., E.coli, sulfate-reducing clostridia, total coliforms and total coliforms were not found. The results suggested that this product it’s safety to consumers’s health.ovelha, cabra, novo produto processado, microrganismo

Autenticidad de salchichas de carne de ovino y caprino

The aim of this work was to contribute to the fabrication of a new of product, a fresh sausage based on meat from culled sheep and goat animals as a way to give added value to animals with very low marketing price. A total of 280 animals, 140 ewes and 140 goats were slaughtered, during seven months. The fabrication of sausages was carried out at a local industry and two samples of goat and sheep sausages were taken every month. Laboratory analyses of all parameters were made by triplicate. Concerning the fatty acids profile, it was checked that the main fatty acids (oleic acid (C18:1), palmitic acid (C16:0), stearic acid (C18:0) and linolenic acid (C18:2)), influenced the different fractions which characterize them (monounsaturated fatty acids (MUFA), saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). Fatty acids profile could be also used as authentication tools for further monitoring and fraud detection in this kind of traditional food product

Caracterización de la producción de mantas de carne salada y seca de ovinos y caprinos en ambiente preindustrial

Food safety it’s crucial for our life and this study has the purpose to characterize some microbiologic parameters in a pre-industrial company when producing salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local and traditional firm to produce a salted and dried meat product, called as manta. In this work was assemble the total number of mesophyll and psychrophiles bacteria (ufc/g), Staphylococcus aureus, yeasts and molds, sulphite reducing clostridia (NMP/g), total coliforms, E. coli and the presence of Salmonela spp. With exception to Salmonella spp. in all determinations the achieved scores in the production of manta in pre-industrial environment had more countable microorganisms than laboratorial essay. These results showed that the company must have a higher control in the hygienic conditions in all the processes, also forewarn the employees to a better person hygienic stat

Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals

The effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 4 degrees C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a(w)). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (P 0.05) for the species effect.info:eu-repo/semantics/publishedVersio

Caracterización sensorial de salchichas frescas de ovino y caprino

The main objective of this work was the sensory characterization of fresh sausages from 140 culled Serrana goats and 140 culled Churra Galega Bragançana ewes, to improve the added value of this animals. Species and type of preparation effects were studied. Odour intensity, presence of strange odour, flavour intensity, presence of strange flavour, toughness, juiciness, stringiness, spicy intensity, sweet intensity and overall acceptability were evaluated by a taste panel. Taste, spicy taste, texture and overall appreciation were evaluated by a consumers’ panel. Taste panel data were analysed by a Gerenalised Procrustes Analysis and a characterization of the product. Consumers’ panel data were analysed by Preference Maps. The first 2 factors explained 86,7% of total variation. Different sausages samples were perfectly differentiated by assessors. Goats sausages have been considered more tough and fibrous and the sheep’s most succulent. The panelists felt that sheep sausages without paprika had greater intensity of flavour, taste spicy, and strange smell, while sheep sausages with paprika were the most well accepted by the tasters. As to consumers, there is no preference for any type of sausage, meaning that all types of sausages have market opportunity

Assessing the value of a portable near infrared spectroscopy sensor for predicting pork meat quality traits of "asturcelta autochthonous swine breed

Sixty-one intact meat samples from Asturcelta autochthonous swine breed were scanned in the slaughterhouse in reflectance mode. A handheld microelectromechanical system digital transform (Phazir1624, Polychromix Inc.), with a window sampling area of 0.8 × 1 cm and wavelengths ranging from 1,600 to 2,400 nm, was used. With the spectra database recorded were developed different chemometrical models assaying first and second derivatives as math treatment and standard normal variate (SNV) and multiplicative scatter correction for minimizing scattering effect. The greatest predictive capacity was achieved after applying SNV and first derivative for moisture, intramuscular fat (IMF) content, and pH parameters and second derivative for CIE L*, a*, b* colorimetric values, and the Warner-Bratzler force (instrumental texture). The coefficients of determination for calibration ranged from 0.63 to 0.89. The ratio between the standard error of the laboratory and the standard error of calibration ranged from 0.8 to 2.5 for all parameters (1.7 on average) with the exception of b and pH with ratios of 3.5 and 4.1, respectively. The statistical values obtained for the models developed to estimate IMF, CIE L*, a*, b*, moisture, and pH, displayed acceptable predictive capacity. For instrumental texture, the model could be able to discriminate among tender, medium, and hard meat in carcasses for characterization slaughter purposes. © 2013 Springer Science+Business Media New York

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages.info:eu-repo/semantics/publishedVersio

An approach to predict chemical composition of goat Longissimus thoracis et lumborum muscle by Near Infrared Reflectance spectroscopy

The ability of near infrared reflectance spectroscopy (NIRS) to estimate the protein, moisture, connective tissue and ash content in the Longissimus thoracis et lumborum (LTL) muscle of goat was studied. Samples (n=240) of the LTL muscle were taken from the 8th to 13th rib cut of goat carcasses. Samples were scanned in a FT-NIR Master™ N500 (BÜCHI) over a NIR spectral range of 4000-10,000cm -1 with a resolution of 4cm -1 . It was collected 3 spectra per sample and subsequently, chemical analyses were performed at the Carcass and Meat Quality Laboratory of ESA-IPB. Using NirCal 1.5 it was developed a PLS regression model assaying, first and second derivatives as math treatment and multiplicative scatter correction for minimizing scattering effect on the spectra database recorded (n=240). The best calibrations' models show relatively good predictability for protein (standard error of prediction SEP=0.43; coefficient of determination R 2 =0.91), moisture (SEP=0.48; R 2 =0.92). Calibrations' models obtained are important as a first attempt to predict the chemical composition of goat meat by NIRS. More experimental data are needed to improve the accuracy of these calibrations.We gratefully acknowledge QREN-COMPETE, POREGIONAL DO NORTE, for financial support of the Project BISOVICAP (Project QREN SI I&DT Co-Promotion n◦21511/201).info:eu-repo/semantics/publishedVersio

Integrated monitoring of mola mola behaviour in space and time

Over the last decade, ocean sunfish movements have been monitored worldwide using various satellite tracking methods. This study reports the near-real time monitoring of finescale (< 10 m) behaviour of sunfish. The study was conducted in southern Portugal in May 2014 and involved satellite tags and underwater and surface robotic vehicles to measure both the movements and the contextual environment of the fish. A total of four individuals were tracked using custom-made GPS satellite tags providing geolocation estimates of fine-scale resolution. These accurate positions further informed sunfish areas of restricted search (ARS), which were directly correlated to steep thermal frontal zones. Simultaneously, and for two different occasions, an Autonomous Underwater Vehicle (AUV) videorecorded the path of the tracked fish and detected buoyant particles in the water column. Importantly, the densities of these particles were also directly correlated to steep thermal gradients. Thus, both sunfish foraging behaviour (ARS) and possibly prey densities, were found to be influenced by analogous environmental conditions. In addition, the dynamic structure of the water transited by the tracked individuals was described by a Lagrangian modelling approach. The model informed the distribution of zooplankton in the region, both horizontally and in the water column, and the resultant simulated densities positively correlated with sunfish ARS behaviour estimator (r(s) = 0.184, p < 0.001). The model also revealed that tracked fish opportunistically displace with respect to subsurface current flow. Thus, we show how physical forcing and current structure provide a rationale for a predator's finescale behaviour observed over a two weeks in May 2014

SARS-CoV-2 introductions and early dynamics of the epidemic in Portugal

Genomic surveillance of SARS-CoV-2 in Portugal was rapidly implemented by the National Institute of Health in the early stages of the COVID-19 epidemic, in collaboration with more than 50 laboratories distributed nationwide. Methods By applying recent phylodynamic models that allow integration of individual-based travel history, we reconstructed and characterized the spatio-temporal dynamics of SARSCoV-2 introductions and early dissemination in Portugal. Results We detected at least 277 independent SARS-CoV-2 introductions, mostly from European countries (namely the United Kingdom, Spain, France, Italy, and Switzerland), which were consistent with the countries with the highest connectivity with Portugal. Although most introductions were estimated to have occurred during early March 2020, it is likely that SARS-CoV-2 was silently circulating in Portugal throughout February, before the first cases were confirmed. Conclusions Here we conclude that the earlier implementation of measures could have minimized the number of introductions and subsequent virus expansion in Portugal. This study lays the foundation for genomic epidemiology of SARS-CoV-2 in Portugal, and highlights the need for systematic and geographically-representative genomic surveillance.We gratefully acknowledge to Sara Hill and Nuno Faria (University of Oxford) and Joshua Quick and Nick Loman (University of Birmingham) for kindly providing us with the initial sets of Artic Network primers for NGS; Rafael Mamede (MRamirez team, IMM, Lisbon) for developing and sharing a bioinformatics script for sequence curation (https://github.com/rfm-targa/BioinfUtils); Philippe Lemey (KU Leuven) for providing guidance on the implementation of the phylodynamic models; Joshua L. Cherry (National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health) for providing guidance with the subsampling strategies; and all authors, originating and submitting laboratories who have contributed genome data on GISAID (https://www.gisaid.org/) on which part of this research is based. The opinions expressed in this article are those of the authors and do not reflect the view of the National Institutes of Health, the Department of Health and Human Services, or the United States government. This study is co-funded by Fundação para a Ciência e Tecnologia and Agência de Investigação Clínica e Inovação Biomédica (234_596874175) on behalf of the Research 4 COVID-19 call. Some infrastructural resources used in this study come from the GenomePT project (POCI-01-0145-FEDER-022184), supported by COMPETE 2020 - Operational Programme for Competitiveness and Internationalisation (POCI), Lisboa Portugal Regional Operational Programme (Lisboa2020), Algarve Portugal Regional Operational Programme (CRESC Algarve2020), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF), and by Fundação para a Ciência e a Tecnologia (FCT).info:eu-repo/semantics/publishedVersio