The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color.

Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were evaluated. Response surface methodology was used to model and describe the effects of different biopolymer concentrations (0 to 6% gelatin; 0.5 to 1.5% chitosan; and 0 to 12% glycerol based on dry gelatin+chitosan weight) in the coating film for optimizing the best combination for meat application. Film application reduced weight loss and lipid oxidation of the steaks after 5 days of storage, and films with higher gelatin concentrations were more effective. The percentage levels of different myoglobin-redox forms were not affected by coating, but myoglobin oxidation during retail display was reduced and the percentage of deoxymyoglobin increased with the gelatin content of the film. Steak color stability during retail display was promoted by film application; the steaks exhibited a darker, more intensely red color when coated in blends with higher gelatin and chitosan contents. Blends containing between 3% and 6% gelatin, between 0.5% and 1.0% chitosan and 6% glycerol exhibited the best results and provide a promising alternative to the preservation of beef in retail display.

RESUMO -Neste trabalho foram avaliadas as características físico-químicas da carne de frangos de duas linhagens (Paraíso Pedrês e Pescoço Pelado) criados em sistema semiextensivo, machos e fêmeas, abatidos aos 65, 75, 85 e 95 dias. As características analisadas nos cortes peito e coxa foram umidade, proteína, extrato etéreo, cinzas, cor (CIEL*a*b*), pH final e perda de peso por cocção. As fêmeas da linhagem Paraíso Pedrês apresentaram no peito mais gordura (0,86%) em comparação aos machos das linhagens Paraíso Pedrês (0,63%) e Pescoço Pelado (0,57%). A coxa das aves da linhagem Pescoço Pelado aos 85 dias apresentou maior umidade e menor porcentagem de gordura em comparação à linhagem Paraíso Pedrês, e aos 95 dias, as fêmeas Paraíso Pedrês apresentaram mais gordura que os machos. A cor amarela (b*) no peito foi mais intensa nas aves Pescoço Pelado (6,24) que nas aves Paraíso Pedrês (5,41). Também foi mais intensa nas fêmeas (6,47) que nos machos (5,18). A cor da coxa nas aves Pescoço Pelado foi mais amarelada aos 95 dias (6,87) que aos 85 dias (5,90). Aves da linhagem Pescoço Pelado podem fornecer cortes mais magros, no caso dos machos, e com coloração mais amarelada, no caso das fêmeas, que aves da linhagem Pescoço Pelado.Palavras-chave: composição proximal, cor, cortes, frango caipira Physical-chemical characteristics of meat in chickens of the Paraíso Pedrês and Label Rouge linesABSTRACT -The objective of this study was to evaluate the physical and chemical characteristics of chicken meat from two lines (Paraíso Pedrês or Label Rouge and Pescoço Pelado), raised in a semi-extensive system, and slaughtered at 65, 75, 85 and 95 days of age. The variables assessed in the breast and leg of experimental animals were moisture, protein, fat, ashes, objective colour (CIEL*a*b* system), final pH and cooking loss. The breast of Paraíso Pedrês females showed a higher fat content (0.86%) than in males of the Paraíso Pedrês (0.63%) or Pescoço Pelado (0.57%) lines. In the leg, Pescoço Pelado chicken slaughtered at 85 days showed higher moisture and lower fat than the Paraíso Pedrês line, while Paraíso Pedrês females at 95 days presented more fat than males at the same age. In the breast, the yellow colour (b*) was more intense in Pescoço Pelado (6.24) than in Paraíso Pedrês (5.41), and in the females (6.47) than in the males (5.18).The leg color in the Pescoço Pelado birds was more yellow at 95 (6.87) than at 85 days (5.90). Birds from the Pescoço Pelado line give leaner cuts in the case of the males, and with more intense yellow coloring, in the case of the females, than birds from the Pescoço Pelado line.Key Words: chemical composition, color, country chicken, meat cuts IntroduçãoNos últimos anos, as cadeias produtivas reconhecem a importância dos atributos sensoriais dos alimentos como fator decisivo na sua aquisição (Farmer et al., 1997). Assim, conhecer a influência dos fatores ligados à produção na qualidade da carne pode determinar a adoção de medidas para manutenção de características ou de medidas para o desenvolvim...

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The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P > 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the products formulated with more than 25% of this adjunct, although the overall sensory impression was not affected (P > 0.05). These results suggest that up to 38% natural fresh liquid whey can be added to a restructured cooked ham formulation with similar results to products cured with a conventional formulation.Index terms: Color, texture, weight loss, byproduct. RESUMOAs propriedades tecnológicas e sensoriais de apresuntados elaborados com soro de leite em substituição à água de formulação (0, 25, 50, 75 ou 100%) foram avaliadas. Não foram observadas diferenças significativas (P > 0,05) nos testes de perda de peso (cozimento, refrigeração, reaquecimento e ciclo de congelamento) e na textura objetiva (teste TPA). No entanto, para a cor objetiva (CIELAB), as amostras se apresentaram (P < 0,05) menos avermelhadas (redução no valor a*) e mais acinzentadas e amareladas (menor valor C * e maior h) com maiores adições de soro de leite. Foi observada (P < 0,05) uma menor preferência de sabor entre as amostras com 25 e 50% de substituição da água de formulação por de soro de leite. Além disso, a cor percebida foi diferente (P < 0,05) nos produtos formulados com mais de 25% de soro de leite, embora a impressão global não tenha sido (P > 0,05) afetada. Esses resultados sugerem que até 38% de soro de leite natural e fresco pode ser adicionado a uma formulação de apresuntado com resultados similares aos produtos curados com uma formulação convencional.Termos para indexação: Cor, textura, perda de peso, subproduto.

IIIRadiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito ABSTRACTThe present study was undertaken to evaluate the irradiation doses (0, 7,5 and 15kGy) and nitrite levels (0, 7,5 and 15kGy)

The increasing use of non‐biodegradable materials and the difficulty in recycling most of the available packaging have been pushing the development of biodegradable packaging. In this study, the potential uses of agroindustrial wastes to produce biodegradable films with antioxidant capacity were investigated. Starch films were produced by casting method using bran from jaboticaba peel, mango peel, and broccoli stalk. The influence of the concentration or type of bran in the properties of the films was evaluated through a central composite design. The results were analyzed by response surface and desirability function. Except for elongation and water solubility, the fitted equations were predictive in all studied properties. The films prepared from a higher concentration of mango peel exhibited better antioxidant capacity, while the broccoli stalk had no significant effect on antioxidant properties. The optimal formulation of the film (2.8% of jaboticaba peel and 20.0% of mango peel) and their predicted response variables (0.8 MPa for tensile strength, 40.0 MPa for Young's modulus, 4.5 mg/ml for IC50, and 41.6% for inhibition percentage) were defined according to the results. The optimization was satisfactory and the film presented high antioxidant capacity and moderate mechanical properties, proving to be an alternative to replace plastic packaging.