Índice de Atratividade em Pontos Interpretativos (IAPI) da Trilha Interpretativa na Pousada Agroecológica Guata Porã e Análise do seu Potencial como Ferramenta de Educação Ambiental

Especialização em Educação Ambiental com Ênfase em Espaços Educadores Sustentáveis - UNILAEspaços naturais são cada vez mais visados em vários eixos profissionais, entre eles destacam-se turismo e educação. A gestão ambiental tem como função primordial utilizar o meio natural de forma a promover o mínimo impacto possível e promover ações de sensibilização ao visitante para a conservação não somente do local visitado mas de todo o meio ambiente. Por meio de pesquisa bibliográfica, verifica-se vasta utilização de trilhas em projetos de educação ambiental e fomento para o desenvolvimento do turismo sustentável. Por meio dessas trilhas, o visitante tem contato com elementos naturais por vezes incomuns para ele, além de obter informações específicas sobre o local visitado. A presente pesquisa teve como objetivo principal identificar os pontos interpretativos de atratividade da Trilha Interpretativa da Pousada Agroecológica Guata Porã, e seu potencial como ferramenta de Educação Ambiental, utilizando como público-alvo estudantes de cursos técnicos em Meio Ambiente e Guia de Turismo do Colégio Agrícola – CEEP Centro Estadual de Educação Profissional Manoel Moreira Pena do município de Foz do Iguaçu. Os resultados obtidos demonstram que a pousada tem significativo potencial para ser um espaço educador sustentável e a trilha interpretativa uma atividade a corroborar como ferramenta na intencionalidade educadora da propriedade

Methanol steam reforming for fuel cell applications

Tese de doutoramento. Engenharia Química e Biológica. Universidade do Porto. Faculdade de Engenharia. 201

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

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

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

O papel regulador do Banco Central Europeu e a crise da dívida soberana - efeito na concessão de financiamento às empresas portuguesas

Em agosto de 2008, na sequência da crise do subprime iniciada em 2007, o quarto maior banco de investimento americano, o Lehman Brothers, entrou em colapso e começou, assim, uma crise financeira à escala global. A recessão económica desencadeada pela crise financeira, que se fez sentir a partir de 2009, viria a culminar numa crise da dívida soberana, crise esta que se fez sentir apenas na Europa. Tendo em conta o impacto que a crise da dívida soberana alcançou no seio da União Europeia, o objetivo deste trabalho consistiu em analisar qual o papel regulador que o Banco Central Europeu (BCE) desempenha e a forma como pode contribuir para o controlo da dívida soberana dos Estados-Membros. Neste sentido, foi feita uma análise comparativa entre a atuação do BCE e a da Reserva Federal Americana (FED) em resposta à crise financeira internacional. Na segunda parte do presente trabalho recorreu-se a um modelo econométrico de regressão linear múltipla para aferir a influência que a crise da dívida soberana teve na concessão de crédito às empresas portuguesas. Globalmente, concluiu-se que o aumento da dívida das grandes empresas, da administração pública e do défice público provoca uma diminuição dos empréstimos concedidos às sociedades não financeiras. De referir ainda, que na sequência da aplicação do Teste de Chow se verificou que a crise da dívida soberana teve influência no comportamento dos empréstimos concedidos às sociedades não financeiras.En agosto de 2008, después de la crisis subprime que comenzó en 2007, el cuarto mayor banco de inversión americano, Lehman Brothers, se derrumbó y comenzó así una crisis financiera a escala global. La recesión económica provocada por la crisis financiera, que se sintió a partir de 2009, iba a culminar en una crisis de la deuda soberana, la crisis se hizo sentir sólo en Europa. Teniendo en cuenta el impacto que la crisis de la deuda soberana alcanzó en la Unión Europea, el objetivo de este estudio fue analizar que papel regulatorio para el Banco Central Europeo (BCE) desempeña y cómo puede contribuir al control de la deuda soberana Estados miembros. En este sentido, se hizo un análisis comparativo del papel del BCE y la Reserva Federal (FED) en respuesta a la crisis financiera internacional. En la segunda parte de este trabajo se utilizó un modelo econométrico de regresión lineal múltiple para evaluar la influencia que la crisis de la deuda soberana ha tenido en los préstamos a las empresas portuguesas. En general, se concluyó que el aumento de la deuda de las grandes empresas, la administración pública y el déficit público provoca una disminución en los préstamos a las sociedades no financieras. Observó, además, que a raíz de la aplicación de la prueba de Chow se encontró que la crisis de la deuda soberana tenía una influencia en el comportamiento de los préstamos a las sociedades no financieras.In August 2008, following the subprime crisis started in 2007, the fourth largest US investment bank, Lehman Brothers, collapsed and thus a financial crisis on a global scale began. The economic recession triggered by the financial crisis, which was felt from 2009, culminated in a sovereign debt crisis, which was felt only in Europe. Considering the impact that the sovereign debt crisis reached within the European Union, the aim of this study was to examine what regulatory role for the European Central Bank (ECB) plays and how it can contribute to the control of the Member States sovereign debt. In this sense, we conducted a comparative analysis of the role of the ECB and the Federal Reserve (FED) in response to the international financial crisis. In the second part of this work, we used an econometric model of multiple linear regression to assess the influence that the sovereign debt crisis has had in the granting of credit to Portuguese companies. Overall, the conclusion drawn from the study was that the increase in the debt of large companies and public administration as well as in public deficit leads to a decrease in the loans granted to non-financial companies. Furthermore, the application of the Chow Test revealed that the sovereign debt crisis had an influence on the behavior of loans granted to non-financial corporations

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