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Charqui meat is a tropical intermediate meat product formulated using hurdle technology, a concept described by Leistner (1,2). Salt, sodium nitrite, dehydration, and packaging are hurdles sequentially applied to inhibit deteriorating microorganisms with the possibility of selecting desirable microbiota. This would characterize charqui and

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BackgroundTechnological innovations in dental materials have been fueled by the desire of patients to improve the esthetics of their teeth. This emphasis on esthetics has led dentists to seek resources that respect the standards established by society, but without compromising the integrity of the teeth.Methods/designThe aim of the proposed controlled clinical trial will be to assess colorimetric changes and increased dental sensitivity in adolescent patients submitted to tooth whitening with 6% and 7.5% hydrogen peroxide using home kits with whitening strips. Adolescents aged 12 to 20 years will be allocated to different groups based on treatment (n = 16 per group): (1) placebo; (2) 6.0% hydrogen peroxide (White Class with Calcium, FGM); (3) 7.5% hydrogen peroxide (White Class with Calcium, FGM); and (4) 7.5% hydrogen peroxide (Oral B 3D White, Oral-B). After the whitening procedures, the participants will be evaluated using a visual analog scale for tooth sensitivity and digital spectrophotometry to measure changes in color. Descriptive analysis of the data will be performed. Either the chi-squared test or Fisher’s exact test will be used for the determination of associations among the categorical variables. Student’s t-test and analysis of variance will be used to compare mean colorimetric data. Pearson’s correlation coefficients will be calculated to determine the strength of correlations among the continuous variables.DiscussionThis randomized trial will provide an opportunity to evaluate products such as whitening strips in comparison to other self-administered methods, especially in adolescents.Trial registrationThe protocol for this study was submitted to Clinical Trials in November 2013 with registration number NCT01998386.

ABSTRACT

O objetivo deste trabalho foi avaliar parâmetros de carcaça, características físico-químicas e de qualidade de carne de novilhos machos superprecoces. Foram avaliados três grupos raciais com 8 animais Nelore (N), 18 ¼ Abeerden Angus ½ Nelore (AN) e 18 ½ Limousin ¼ Abeerden Angus ¼ Nelore (LAN), com idade entre 7,5 e 11,5 meses no início do experimento, abatidos após 143 dias de confinamento. Os animais AN apresentaram maior peso ao abate, ganho médio diário de peso, peso de carcaça e comprimento de carcaça; os animais LAN apresentaram maior rendimento de carcaça e área de olho de lombo. Os animais LAN apresentaram 72% de carcaças convexas, enquanto 83% das carcaças dos animais AN e 100% das carcaças dos animais N foram classificadas como subconvexas. Os grupos LAN e AN não apresentaram diferença significativa nos valores de força de cisalhamento, o que indica a possibilidade de utilização da proporção de 50% do genótipo Bos indicus sem prejuízo para a maciez da carne. As características de carcaça e carne dos animais dos grupos genéticos NA, LAN e N estão em conformidade com as especificações de consumo e adequadas para abate aos 15 meses de idade, o que viabiliza o sistema de produção de novilhos superprecoces.