Estabilidade físico-química, microbiológica e sensorial de carne ovina embalada a vácuo estocada sob refrigeração

Fernandes, Rafaella de Paula Paseto; Freire, Maria Teresa de Alvarenga; Guerra, Carlos Cirelli; Carrer, Celso da Costa; Balieiro, Júlio César de Carvalho; Trindade, Marco Antônio

doi:10.1590/s0103-84782012000400025

Cited by 20 publications

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“…The decline in CL with aging can also be explained by the disruption of cell membranes during proteolysis. With similar results to those of this study, Fernandes et al (2012) observed a linear increase in CL during the storage of the longissimus muscle of sheep, which rose from 18.24% on the first day to 28.25% at the 28th day of aging. The authors stated that this increase in CL was probably due to the proteolytic activity caused by the endopeptidases of the meat itself and by enzymes produced by microorganisms.…”

Section: Discussionsupporting

confidence: 90%

Quality of fresh and aged meat from lambs fed peanut meal and glycerin

Valença

Sobrinho

Romanzini

et al. 2019

SCA

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Were evaluated the microbiological and physicochemical characteristics of fresh and aged semimembranosus muscle from 40 uncastrated male Ile de France lambs with 17.15 ± 1.56 kg of initial body weight. Treatments involved fresh and meat aged for 14 days at 4 ºC from lambs receiving four diets, as follows: control; PM - diet with 20% peanut meal replacing soybean meal; G - diet with 25% glycerin replacing corn; and PMG - diet with 10% peanut meal and 12.5% glycerin. The forage:concentrate ratio was 40:60, and corn silage was used as roughage. The diets had similar values of crude protein and metabolizable energy (17.47% and 2.72 Mcal kg/dry matter). A completely randomized design was adopted in a 4×2 factorial arrangement (four diets × fresh and aged meat). Diets and aging did not favor the development of microorganisms in the meat. There was an interaction effect between diets and aging for pH, color, cooking weight loss (CL), and shear force (SF). The fresh meat from animals fed G was lighter compared with the meat from those consuming PM and PMG (lightness of 38.45, 36.26 and 37.88 respectively). Aging increased lightness (37.63 to 40.87), red intensity (15.12 to 15.93), yellow intensity (2.48 to 3.42) and CL (23.84 to 32.59%), reduced pH (5.66 to 5.45), water holding capacity (61.85 to 58.87%) and SF (22.60 to 16.95 N). By-products from biodiesel and peanut production can be used to replace corn and soybean meal in diets for lambs without compromising their meat quality.

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Section: Discussionsupporting

confidence: 90%

Quality of fresh and aged meat from lambs fed peanut meal and glycerin

Valença

Sobrinho

Romanzini

et al. 2019

SCA

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“…Studies have reported lightness values >30 for lamb meat (Madruga et al, 2008;Fernandes et al, 2012). We reproduced these results with lightness ranging from 39.26 to 43.09.…”

Section: Treatmentssupporting

confidence: 75%

“…To determine the shear force (SF), the meat was grilled (Gran Master Gourmet, Brand ECO) at 180 °C until internal temperature of 72 °C (geometric center) for 8 minutes (Fernandes et al, 2012). The temperature monitoring was performed individually using thermocouples connected to a temperature indicator (Brand Gulton).…”

Section: Physicochemical Analysismentioning

confidence: 99%

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Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions

Madruga

Arcanjo

Bezerra

et al. 2020

Braz. J. Food Technol.

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This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction levels, and were compared to a controlled group without feeding restrictions (ad libitum). After slaughter, the Longissimus thoracis et lumborum (LTL) muscle was collected for the evaluation, being the lamb meat was affected by the feeding restrictions (p < 0.05). The lipid content decreased with the increased restriction, whereas the shear strength, the lightness (L*) and the red index (a*) were lower in lambs treated with the 60% restriction and there were significant variation (p < 0.05) in the sensory properties according to diet. Due to the greater score in relation to aroma and similarity to control with respect to flavor, tenderness and overall evaluation, the 30% feeding restriction level can be considered an economic and efficient alternative for the maintenance of quality in lamb meat.

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“…Em pesquisas realizadas em ovinos por Fernandes et al (2012), a presença de Salmonella sp. nessas amostras assume um caráter especial, quando se atenta para o fato de que sua presença no alimento não é denunciada pelos parâmetros de cor, aparência e aroma, destacando-se como causadora de toxi-infecções alimentares e comprometendo os alimentos ingeridos pela população, aspecto este crucial para a Saúde Pública (BESSA et al, 2004).…”

Section: Introductionunclassified

Segurança dos alimentos: contaminação por Salmonella sp. no abate de suínos

Neitzke

Roza

Weber

2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Segurança dos alimentos: contaminação por Salmonella sp. no abate de suínosFood safety: Salmonella sp. contamination in swine slaughter ResumoEste estudo teve o objetivo de avaliar a contaminação de carcaças suínas por Salmonella sp. em oito pontos específicos, no processo de abate de suínos, identificando a ocorrência e o motivo dessas contaminações. A pesquisa foi realizada em um frigorífico do Estado do Rio Grande do Sul, no período de abril a agosto de 2014. As amostras foram coletadas a partir de esfregaços, utilizando a técnica da esponja abrasiva em quatro regiões anatômicas na superfície da carcaça. A análise estatística foi realizada através do teste Qui-Quadrado. Trinta e três carcaças foram submetidas à coleta amostral, totalizando 258 amostras coletadas em todos os pontos. A partir da análise microbiológica, obteve-se uma frequência total de isolamento de Salmonella sp. igual a 7,75% do total de amostras. De acordo com os resultados das análises estatísticas, não há diferença significativa entre os pontos amostrados, uma vez que as diferenças dos valores encontrados para o número de carcaças contaminadas por Salmonella sp. são baixas, mesmo comparando os pontos de maior contaminação com os de menor contaminação. O maior percentual de isolamento microbiano foi encontrado após a escaldagem e a depilação (ponto A), com 17,85%. Os pontos B (após o toalete externo), C (seguido da abertura do abdômen) e E (imediatamente após a serragem das carcaças) apresentaram 10% de contaminantes cada. Os pontos F (antes da lavagem final das carcaças) e H (após 24 horas de resfriamento) tiveram valores de 6,89%, seguidos pelo ponto G (imediatamente após a lavagem final das carcaças, antes do resfriamento), com 3,33%. O menor valor de contaminação foi encontrado no ponto D (após a liberação do rabo), com 3,1%. Assim, de acordo com os pontos amostrados, o frigorífico avaliado possui condições higienicossanitárias satisfatórias, de acordo com padrões estabelecidos internacionalmente e programas de controle, que favorecem as boas práticas de fabricação e avaliação dos pontos críticos de controle. Palavras-chave: Segurança alimentar; Contaminação; Salmonella; Suínos. SummaryThis study aimed to evaluate the contamination of swine carcasses by Salmonella sp. at eight specific points in the swine slaughtering process, identifying the occurrence and the reasons for these contaminations. The survey was carried out in a swine processing plant in the state of Rio Grande do Sul, Brazil, in the period from April to August 2014. Samples were collected with swabs using the abrasive pad technique from four anatomical regions of the carcass surface. The statistical analysis was carried out using the chi-square test. Thirty-three carcasses were selected and subjected to sampling, giving a total of 258 samples...

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Estabilidade físico-química, microbiológica e sensorial de carne ovina embalada a vácuo estocada sob refrigeração

Cited by 20 publications

References 10 publications

Quality of fresh and aged meat from lambs fed peanut meal and glycerin

Quality of fresh and aged meat from lambs fed peanut meal and glycerin

Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions

Segurança dos alimentos: contaminação por Salmonella sp. no abate de suínos

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