Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0.05) on pH, fat thickness, marbling, muscle area, thawing and drip losses. However, treatments affected (P<0.05) cooking losses, color, texture and lipid oxidation. The diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet. Aging affected (P<0.05) texture and lipid oxidation. The essential oil and active principles or its blend have potential use in animal feed aiming to maintain/improve meat quality during shelf-life.
This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON. The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.
RESUMO.A produção de alimentos de formas não convencionais como a carne in vitro poderia, à primeira vista, ser de interesse popular, uma vez que poderia reduzir os prejuízos ao meio ambiente além de respeitar o bem-estar dos animais. No entanto, existem diversas barreiras e fatores limitantes que aparecem como obstáculos antes da produção em escala da carne in vitro. Ainda que a produção da carne in vitro pudesse responder e ultrapassar todos os questionamentos existentes, o grande desafio seria a aceitação pelos consumidores, a introdução de um novo hábito de consumo, o de consumir carne produzida em laboratório, esbarrando em questões éticas e culturais. Este estudo traz as principais dificuldades que podem ser enfrentadas para produção em escala da carne in vitro, além de uma pesquisa sobre o conhecimento e aceitação da população em relação ao consumo da mesma, sendo positivo o resultado encontrado. Palavras chave: Bem-estar animal, consumidores, novas tecnologias, alimentos não convencionaisIn vitro meat production: New reality of modern society ABSTRACT. The production of unconventional foods such as in vitro meat could be of popular interest as it could reduce the damage to the environment and respect the welfare of animals. However, there are a number of barriers and limiting factors that appear as obstacles before the scale production of in vitro meat. Although the production of in vitro meat could answer and overcome all the existing questions, the great challenge would be the acceptance by consumers, the introduction of a new consumption habit, the consumption of meat produced in the laboratory, running into ethical and cultural issues. This study presents the main difficulties that can be faced for production in scale of the in vitro meat, besides a research on the knowledge and acceptance of the population in relation to its consumption, being positive the result found.Keywords: Animal welfare, consumers, new technology, unconventional foods Producción de carne in vitro: nueva realidad de la sociedad moderna RESUMEN. La producción de alimentos de formas no convencionales como la carne in vitro podría, a primera vista, ser de interés popular, ya que podría reducir los daños al medio ambiente además de respetar el bienestar de los animales. Sin embargo, existen varias barreras y factores limitantes que aparecen como obstáculos antes de la producción a escala de la carne in vitro. Aunque la producción de carne in vitro pudiera responder y superar todos los cuestionamientos existentes, el gran desafío sería la aceptación por los
Resumo: [RESENHA DE EXPOSIÇÃO] Mostra Virtual Internacional Ensaio parao Amanhã: Olhares distintos acerca de uma cidade singular foi uma exposiçãocoletiva que integrou às ações desenvolvidas junto ao Seminário InternacionalEnsino da Arte - IV SIEA: arte e meio ambiente, realizado de 05 a 19 de outubro de2020, na Universidade Federal de Pelotas, Pelotas, RS, Brasil, (com link disponívelem: https://www.instagram.com/iimostravirtual/).Palavras-chave: Mostra virtual. Arte. Meio ambiente.Essay for the future: Different perspectives from a unique cityAbstract: [EXHIBITION REVIEW] \The International Virtual Exhibition Essay for thefuture: Different perspectives from a unique city was a group show which played anintegral role in the events presented during the International Seminar of Art Education- IV SIEA: art and the environment, which took play between the 5th and the19th of October, 2020, at the Centro de Artes, Federal University of Pelotas/UFPel,Pelotas, RS, Brazil, (link in: https://www.instagram.com/iimostravirtual/).Keywords: Virtual show. Art. Environment.
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