Esta pesquisa utilizou 12 eqüinos de diferentes idades, abatidos em um matadouro-frigorífico (SIF 1803) em Araguari-MG, e estudou a temperatura, pH, comprimento de sarcômero em diferentes intervalos de tempo após abate (1h, 5h, 8h, 10h, 12h, 15h e 24h) e força de cisalhamento (maciez) dos músculos Longissimus dorsi e Semitendinosus, com intuito de caracterizar o desenvolvimento do processo de rigor mortis de eqüídeos durante o processamento industrial. A temperatura da câmara fria variou de 10,2°C a 4,0°C e a temperatura média inicial das carcaças foi de 35,32°C e a final de 4,15°C. O pH inicial médio do músculo Longissimus dorsi foi 6,49 e o final 5,63, e para o músculo Semitendinosus o pH inicial médio foi 6,44 e o final 5,70. A menor medida de sarcômero observada em ambos os músculos foi na 15ª hora após abate, ou seja, 1,44µm e 1,41µm, respectivamente. A carne dos eqüídeos adultos foi mais dura (p<0,05) do que a dos jovens, bem como do músculo Semitendinosus quando comparado com o Longissimus dorsi.
ntroduction: Hospital malnutrition is considered a public health problem, whose prevalence ranges from 40% to 60% on admission, reaching figures of 80% during the course of hospitalization. In this context, the nutriDia Brasil project aims to highlight nutritional problems that hospitalized patients have, as well as resources available for the management and knowledge of health professionals in this regard. Methods: Longitudinal observational study, using data from the multiprofessional nutritional therapy team at Hospital São Vicente de Paulo, in Passo Fundo, RS, an institution participating in nutriDia Brasil, in November 2017. For the composition of the study, variables such as gender, age, diagnosis, length of hospital stay, body mass index (BMI), weight loss, identification of nutritional risk, type of nutritional therapy, acceptance of diet, consumption of food outside the hospital routine and clinical outcome after 30 days. Results: 136 patients were evaluated, with a mean age of 57 ± 3.2 years, most of whom were male (53%). The main causes of hospitalization were diseases of the musculoskeletal system (21.1%), circulatory (15.8%), digestive (13.9%) and genitourinary (10%). Regarding nutritional status, the mean BMI was 25.9 ± 4.8 kg/m² and weight loss was reported in 55% of cases, with an average reduction of 6.7 ± 2.1 kg. 39.2% of those evaluated and only 51.9% managed to ingest the entire hospital diet prescribed. Among the causes of reduced food intake, 13.2% reported symptoms such as nausea or vomiting and 9.1% loss of appetite. 71.3% received an exclusive oral diet; 17.4% used nutritional supplements in combination with hospital foods and 11.3% received artificial nutrition. Conclusion: Weight loss, inadequate food intake and the presence of nutritional deviations were the most relevant factors, suggesting the need to implement improvements that contribute to safe and quality care for the patient.
ResumoO objetivo desta pesquisa foi avaliar a qualidade da espécie de peixe tilápia do Nilo (Oreochromis niloticus), cultivada, eviscerada e estocada em gelo, associando análises sensoriais, físico-químicas e bacteriológicas. A análise sensorial consistiu de Teste de Aceitação com julgadores não treinados em amostras cozidas de peixes estocados por 1 a 15 dias. Foram realizadas contagens de bactérias heterotróficas aeróbias mesófilas e pH em amostras, com e sem pele, estocadas por 28 dias, além da determinação das bases voláteis totais (BVT), trimetilamina (TMA) e óxido de trimetilamina (OTMA) em amostras estocadas por 22 dias. As análises de BVT e TMA apresentaram-se dentro dos limites legais durante os 22 dias de estocagem, enquanto as contagens bacteriológicas estiveram dentro de limites aceitáveis até o 18º dia de estocagem. Com base nos resultados deste experimento, sugere-se o prazo de vida comercial de 15 a 18 dias para tilápia cultivada, eviscerada e estocada em gelo.Palavras-chave: tilápia do Nilo, Oreochromis niloticus, qualidade. AbstractThe objective of this research was to evaluate the quality of the specie of fish Nile tilapia (Oreochromis niloticus), cultivation, eviscerated and stored in ice, involving sensory analysis, physical-chemical and bacteriological analyses. The sensory analysis consisted of Acceptance Test with painelists not trained in samples of cooked fish stocked by 01 to 15 days. We performed mesophilic aerobic count and pH in samples with and without skin stored for 28 days, in addition to determining the volatile total bases (BVT), trimethylamine (TMA) and trimethylamine oxide (TMAO) in samples stored for 22 days. Analyses of BVT and TMA showed up within the legal limits during the 22 days of storage, while the bacterial counts were within acceptable limits until the 18 th day of storage. Based on the results of this experiment, it is suggested the period of commercial life of 15 to 18 days for tilapia cultivation, eviscerated and stored in ice.Keywords: Nile tilapia, Oreochronis niloticus, quality. IntroduçãoNas últimas décadas, com a pesca predatória indiscriminada e o decréscimo dos cardumes comerciais, o cultivo planejado de peixes de água doce começou a se destacar na agroindústria brasileira. Neste contexto, a tilápia do Nilo (Oreochromis niloticus) é uma espécie reconhecidamente importante para a aqüicultura, em função do grande potencial de produção que apresenta (Vieira et al., 2001). Segundo dados do Instituto Brasileiro do Meio Ambiente e dos Recursos Naturais Renováveis (IBAMA), a produção de tilápias no Brasil em 2004 foi de 69.078 toneladas (Brasil, 2005).Geralmente, o termo qualidade refere-se à aparência estética e frescor, ou ao grau de deterioração que o pescado sofreu. Também pode estar relacionado com aspectos de segurança, como: ausência de bactérias patogênicas, parasitas ou compostos químicos. A qualidade do pescado fresco pode ser avaliada por análises sensoriais, químicas e microbiológicas. Os métodos para a avaliação da qualidade do pescado fresco podem...
The objective of this research was to analyze the differences between the food behaviors observed under the factors of production environment, sex and lighting system, using stochastic tools of multivariate analysis. As for the thermal characteristics of the environment, air temperature (T, °C), enthalpy (H, kJ kg -1 ), and black globe temperature and humidity index (BGTHI) showed high positive correlation with each other and strong negative correlation with relative humidity (RH, %). The "male drinking" behavior was positively associated with thermal characteristics of the environment in the three periods of the day, that is, the act of drinking more water would be a way to alleviate thermal stress. Birds subjected to red LED showed a strong negative correlation with temperature associated with the "female drinking" behavior, in the afternoon period, according to the principal component analysis, which is justified by the orientation of the broiler house with its longitudinal axis in the NE/SW direction, so the sunlight directly hits the area where the drinker was located. Variation in body weight showed better response when the birds were exposed to a temperature of 27 °C, for the 5 th week of the rearing cycle.
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