-With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbiological analysis, mesophilic bacteria, thermotolerant coliforms, and Salmonella spp. were considered. The frozen and chilled chicken meat showed no PSE (pale, soft, and exudative) or DFD (dark, firm, and dry) type of anomalies. The chromaticity showed higher redness in the breast (a* = 0.23) and yellowness in the thigh (b* = 5.64) for the frozen meat. The chilled meat showed better values for water-holding capacity in the thigh (69.19%) and thawing-cooking loss in the breast meat (18.84%). Samples of frozen and chilled chicken meat showed unconformities as to the percentage of occurrence of Salmonella spp., since the Brazilian legislation determines the absence of these pathogens. Both forms of preservation by freezing and chilling are recommended to maintain the physicochemical characteristics. In turn, we observed that the microbiological patterns can be maintained by the both forms of meat preservation by cold, mainly by freezing, provided there are satisfactory sanitary conditions in handling pre and post-slaughter of poultry.

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RESUMO.A moringa é uma planta de indiscutível importância econômica na indústria alimentícia e farmacêutica. Suas folhas frescas possuem excelentes qualidades nutricionais, sendo uma boa fonte protéica (33,8% de proteína bruta), além de conter em sua composição as vitaminas A, B e C, os minerais como, ferro, cálcio, fósforo e potássio e dispor de uma boa digestibilidade (em média 79,7%), o que a configura como um bom suplemento para animais. É considerada uma fonte valiosa de carotenóides e de compostos bioativos, com atividade hipotensiva e antioxidante. Das sementes pode ser extraído o óleo que apresenta 37,2% de lipídeos, contendo baixo conteúdo de ácidos graxos poli-insaturados (<1%) e desta forma alta resistência à oxidação, pela presença de elevados teores de ácidos graxos insaturados, especialmente o oléico, sendo o palmítico e o bezênico, os ácidos graxos saturados dominantes. O cultivo dessa planta em regiões secas pode ser uma estratégia alimentar bastante vantajosa, uma vez que suas folhas podem ser colhidas quando nenhum outro vegetal verde se apresenta disponível. Desta forma, considerando-se o crescente interesse no uso de alimentos naturais e que forneçam, além de nutrientes, compostos bioativos, apresentamos uma revisão sobre a moringa e suas principais formas de utilização na alimentação animal e humana. Palavras chave: Antioxidantes, ácidos graxos, compostos bioativos, Moringa oleiferaUse of moringa in animal and human nutrition: Review ABSTRACT. Moringa is an indisputable economic importance in plant food and pharmaceutical industry. Its fresh leaves have excellent nutritional value, is a good source of protein (33.8% crude protein), and contain in its composition vitamin A, B and C, minerals such as iron, calcium, phosphorus and potassium and have good digestibility (average 79.7%), which configures as a good supplement for animals. It is considered a valuable source of carotenoids and bioactive compounds with hypertensive and antioxidant activity. Seeds can be extracted from the oil which has 37.2% lipids, containing low content of polyunsaturated fatty acids (<1%) and therefore high oxidation resistance, by the presence of high levels of unsaturated fatty acids, especially oleic, and palmitic and bezenic, the dominant saturated fatty acids. The cultivation of this plant in dry are as can be quite advantageous dietary strategy, since its leaves can be harvested when no other vegetable presents available. Thus, considering the growing interest in the use of natural foods and provide, in addition to nutrients, bioactive compounds, present a review of the moringa and its main forms of use for animal and human nutrition.

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