Grain storage basically consists of collections of regional or national productions in order to store the production for a specific period, with specific objectives such as waiting for a more affordable price or preventing the attack of pests, fungi or even moisture gain , with the aim of preserving the quality of the grains. To guarantee the quality of these grains, factors such as storage and transportation are fundamental within the logistics process of agricultural production. Paraná participates directly in the agricultural economic development, so data were collected based on a survey on grain production in the state of Paraná in the databases of the Instituto Brasileiro de Geografia e Estatística, Companhia Nacional de Abastecimento e Cadastro Nacional de Unidades de Abastecimento. In this way, the objective of this article is to make an analysis about the current static storage capacity of grains in the state of Paraná. In the year 2019, the static storage capacity is 29,789,778 thousand tons, showing a deficit of 7,310,222 thousand tons of grain. As for the distribution of the warehouses, it is observed that the mesoregions of the West of Paraná and of the North Central, assume the leadership of regions with greater static capacity of the state of Paraná. Thus, it can be concluded that the static storage capacity of the state of Paraná does not accompany the production growth, presenting a deficit of 24.53% in the static storage capacity of grains in the 2018/2019 harvest.
The aim of this study was to evaluate possible changes in the quality of chicken breast meat containing white stripes during freezing for 12 mo. Samples of Pectoralis major muscle from male Cobb 500 broilers containing white stripes in moderate and severe degrees were used, as well as samples from a control group (normal – absence of myopathies). Part of the samples (n = 60; n = 20 for each severity degree) were analyzed on the day of collection (beginning) and the rest (n = 240) was frozen (−20°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol and collagen concentrations, myofibrillary fragmentation, and sarcomere length were analyzed. Microbiological analysis of samples was performed at the beginning and after 12 mo of freezing. Myopathy linked to freezing showed results of increased meat tenderness, with reduction of crude protein and mineral matter and increase of moisture, fat, and cholesterol, without affecting the meat's collagen percentages. However, these variations with the onset of myopathy do not compromise the consumption of broiled chicken breast meat, kept frozen for up to 12 mo.
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