A “Calçadinha” de S. Brás de Alportel e a Antiga Rede Viária do Algarve Central

A obra que tivemos ensejo de ler constitui um dos mais recentes trabalhos de investigação sobre as vias romanas da região algarvia. Com efeito, trata-se de um projecto iniciado em 1999, mas que apenas foi trazido “à luz” em Junho de 2002, graças a esforços conjuntos entre a autarquia de S. Brás de Alportel e o Departamento de História e Arqueologia da Universidade do Algarve. Digna de destaque afigura-se-nos também a ambivalência do tema que, pelo seu carácter cumulativo, suscitou a intervenção de autores cujo domínio do saber abrange as épocas romana e medieval, contribuindo assim para invalescer a pertinência deste trabalho

As vias romanas do Algarve

O presente trabalho aborda o estudo da rede viária romana do Algarve (itinerários principais) que, até à data, não havia sido alvo preferencial de investigação exaustiva. Procurámos estabelecer o traçado viário do litoral, tentando definir as vias que, partindo do eixo costeiro, se dirigiam para norte através das serras e do barrocal, focando a rede de povoamento que àquele estava associado. Cremos que a articulação da rede viária com o povoamento e as mútuas influências daí decorrentes, questão que procurámos desenvolver, poderá posteriormente abrir novas perspectivas a futuros trabalhos de investigação. Abordámos também os aspectos económico - políticos directamente afectos às necessidades de construção e manutenção viária. Por último, e devido ao facto de considerarmos os traçados viários autênticos palimpsestos, fizemos, necessariamente, uma alusão aos troços de estradas medievais e mesmo posteriores, ainda que não profundando a questão exaustivamente, já que tal ultrapassaria os objectivos deste trabalho

Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano

The main purpose of this work was the characterization of Cabrito Transmontana goat kid carcass and meat, which is a Protected Origin Designation product. The effects of sex and carcass weight were studied. Sensory attributes of toughness, juiciness, flavor intensity, flavor quality, odor intensity, fiber presence (stringy), sweet intensity, and overall acceptability were evaluated in 60 males and females allocated to 3 carcass weight groups: 4, 6, and 8 kg. Sensory quality of meat was evaluated by a trained taste panel of 11 experts in 5 sessions. Generalized Procrustes analysis was performed, and 93% of total variability was explained by the 2 first factors (axes). Correlation between sensory traits and factors 1 and 2 allowed the factors to be renamed as toughness/aroma and juiciness/acceptability, respectively. Procrustes analysis indicated that a sex effect was detected by experts. Meat from males presented greater juiciness, flavor quality, and general acceptability than did meat from females. Cabrito Transmontano Protected Origin Designation includes animals from 4 to 9 kg of carcass weight. However, differences among them can be important, because the taste panel found differences between animals from distinct carcass weight ranges. Lighter weight carcasses were considered more tender with less flavor and odor intensity than heavier carcasses

New sheep and goat products: “Mantas” and sausages. An integrated project in co-promotion.

A project between a research centre, two breeder associations and a meat manufacturing industry was developed to add value to animals with very low commercial acceptability, creating two new products, a raw fresh meat sausage and a processed meat product "mania". The ratio between MUFA+PUFAISFA was 1.54 g/100 9 and 1.55 g/100 g of dry product and protein percentage 17.8%, and 18.8% for ewe and goat sausages, respectively. The most abundant unsaturated fatty acid was the C 18:1 and protein was 44.5 and 51% for ewe and goat mantas, respectively. Both are balanced products in protein and fat contents resulting in an interesting solution to give added value to animals with very low commercial price.The authors thank the PROOER, Medida 4.1 Cooperaão para a lnovação for funding the research project n•: 020260013013 "New goat and sheep processed meat products•.info:eu-repo/semantics/publishedVersio

Sensory quality evaluation of Serrana Kids meat: effect of sex and carcass weight

The main purpose of this work is the characterization of Serrana kids carcass and meat, which is a Protected Origin Denomination product. The effects of sex and carcass weight were studied. Parameters of toughness, juiciness, flavour intensity, flavour quality, odour intensity, fibre presence, sweet intensity and overall acceptability were evaluated on sixty males and females allocated to 3 carcass weight groups: 4, 6 and 8 kg. Sensory quality of meal was evaluated by a trained taste panel of 11 experts in five sessions. Meat was previously cooked in a conventional oven until inner temperature reached 70/S00C. Then it was cut in sample pieces of2*2*0.5 cm and given to the pane l members to be evaluated following a standard methodology

Effect of breed and sex on pork meat sensory evaluation

This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 - 100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.info:eu-repo/semantics/publishedVersio

Pork meat quality of Preto Alentejano and commercial largewhite landrace cross

This work aimed to evaluate the physical-chemical characteristics of pork from a local breed (Portuguese black pork called Preto Alentejano) and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate significant (P<0.05 and P<0.01) differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no significant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16:0, C18:0, C16:1, C18:1, C18:2. There was a predominance of monounsaturated fatty acids (MUFA), followed by saturated (SFA) and polyunsaturated (PUFA). Differences were significant for sex (P<0.01) and breed (P<0.01). Preto Alentejano breed and females presented the higher percentages of SFA (P<0.01) and MUFA (P<0.001) fatty acids. Differences between breeds might be due to breed production system and feed differences

BISIPORC – Extensive production of Bísaro pigs in two alternative systems: fattening with concentrate vs. chestnut. Preliminary results of carcass and meat characteristics

A produção de porco da raça Bísara – pese embora o cada vez mais importante papel que esta representa no Norte de Portugal, principalmente nas explorações familiares do Nordeste transmontano – o conhecimento do seu sistema de exploração, do maneio alimentar, da utilização de recursos alimentares da região e sua influência na qualidade do produto final, do controle e factores que influenciam o crescimento e desenvolvimento corporal, da qualidade das carcaças e da carne produzida e logicamente as aptidões da sua carne à transformação tecnológica – é ainda incipiente. Assim, o conhecimento cabal dos sistemas de produção, nas suas diversas componentes, é de fundamental interesse, para garantir a obtenção de produtos que correspondam às exigências desde a transformação ao consumidor. Neste sentido, o principal objetivo do projeto BISIPORC foi estudar a produção de porcos da raça Bísara em regime extensivo de pastoreio e acabados em dois sistemas alternativos: Engorda e acabamento com concentrado específico; Engorda e acabamento com concentrado específico e castanha. São apresentados os primeiros resultados de características das suas carcaças, características físico-químicas e sensoriais da sua carnePork production of Bísaro breed – despite the increasingly important role it plays in northern Portugal, especially in family farms of transmontano Northeast – the knowledge of production system, food management, use of regional food resources and its influence on the final product quality, control and factors that influence growth and body development, quality of carcasses and meat produced and of course the skills of their meat to the technological transformation – is still incipient. Thus, the exact knowledge of production systems in its different components is of fundamental interest to ensure the production of products which meet the requirements from the processing to the consumer. In this sense, the main objective of BISIPORC project was to study the production of Bísaro breed pigs in extensive grazing and finished in two alternative systems: Fattening and finishing with a specific concentrate; Fattening and finishing with specific concentrate and chestnut. The first results of characteristics of their carcasses, physicochemical and sensory characteristics of its meat are presentedBISIPORC – Produção extensiva de porcos da raça Bísara em dois sistemas alternativos: engorda com concentrado vs castanha. Financiado pelo PRODER, Medida 4.1 “Cooperação para a Inovação” financiamento do projecto n.º: 020260013013 “New goat and sheep processed meat products“.info:eu-repo/semantics/publishedVersio

A avaliação sensorial de produtos cárneos de porco Bísaro

O objectivo deste trabalho foi a caracterização sensorial da carne e produtos transformados de porco Bísaro. Esta caracterização foi feita por um painel de provadores treinado que avaliou através de uma análise descritiva quantitativa atributos objectivos dos produtos em análise, e por um painel de consumidores que avaliou o nível de agrado por cada um dos produtos. Os procedimentos foram feitos de acordo com as Normas Portuguesas. Os resultados da avaliação pelo painel de provadores indicaram que a carne de porco Bísaro tem excelentes qualidades organolépticas. É uma carne clara, com sabores e odores moderadamente intensos, bastante tenra e suculenta. Os consumidores consideraram os produtos avaliados agradáveis a bastante agradáveis. Destacaram o cachaço, considerando-o muito agradável. O cachaço, produto curado, foi pontuado pelo painel de provadores como tenro e suculento.The objective of this study was to characterize the sensory quality of Bísaro pork meat and meat products. This characterization was performed by a trained taste panel that evaluated through a descriptive quantitative analysis specific attributes of the products under study, and a consumer’s panel who evaluated the level of satisfaction for each of the products. The procedures were performed according to the Portuguese standards. The results from the taste panel indicated that the Bísaro pork meat has excellent organoleptic qualities. It is a light meat, with moderately intense flavors and odors, very tender and juicy. Consumers considered the evaluated products as pleasant and fairy pleasant. They highlighted the “cachaço”, considering it very pleasant. The “cachaço”, a cured product, was punctuated by the taste panel as tender and juicy.Os resultados apresentados são relativos ao projecto PRODER SI I&DT Medida 4.1 Cooperação para a inovação – Projetos em Co-promoção, n.º21511; BISIPORC, realizado por Bísaro Salsicharia Tradicional e Laboratório de Tecnologia e Qualidade da Carne e da Carcaça, Escola Superior Agrária, Instituto Politécnico de Bragança.info:eu-repo/semantics/publishedVersio