Frederico José Beserra

Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant

Goat meat was used for fermented sausage processing. The oxidative stability of the fermented goat meat sausage, containing two different levels of natural antioxidant (rosemary-Rosmarinus officinalis), at room temperature, was evaluated by way of periodical analyses for thiobarbituric reactive substances (TBARS), overall acceptance and descriptive sensory profile, for 90 days. The initial values for TBARS indicated that lipid oxidation occurred during the processing of the fermented sausages. Significant correlations were not found between the TBARS values and the sensory analysis, except for an oxidized aroma in the control sample and the overall acceptance after 75 days of storage. Formulations containing 0.05% rosemary showed the best characteristics in relation to oxidative stability, with the lowest initial values for TBARS, the greatest sum for the overall acceptance sensory, highest values for red color and lowest scores for oxidized aroma and flavor, when compared with the sample containing 0.025% rosemary.

Rendimento de cortes comerciais e composição tecidual da carcaça de cabritos mestiços

Carcass composition related to commercial cuts and tissue composition (muscle, bone and fat) from leg, loin and shoulder of kid goats crossbred Anglo-Nubian or Boer were evaluated in 20 kids from two different genetic groups (13 ½ Anglo-Nubian × ½ Undefined Breed - UB and 7 ½ Boer × ½ UB). The animals were slaughtered at 10 months of age and average body weight of 29 kg ± 0.08. After 24 hours of cooling (2oC), the carcasses were separated in the cuts: leg, loin (fore loin and rear loin), shoulder, breast, rib, neck and flank for the determination of yields related to cold carcass weight. After that, leg, loin (fore loin and rear loin )and shoulder were dissected in muscle, fat and bone tissues to estimate muscle:bone (MBR) and muscle:fat (MFR) ratios. The average yields for the cuts were: 30.8% of leg, 25.1% of loin (17.9% fore loin and 7.0% rear loin), 22.0% of shoulder, 4.8% of breast, 6.9% of neck, 4.8% of rib, and 5.6% of flank. No significant effect of genetic groups on cut yields was detected, except for the rib, that was higher for Anglo-Nubian × UB (5.12%) than for Boer × UB (4.49%). %). In Boer × UB kids, muscle tissue yield (61.05%), MBR (3.91) and MFR (6.85) were higher, while for Anglo-Nubian × UB yield were higher for fat (10.23%) and bone (16.79%) tissues. The carcass from crossbred Boer × UB kids showed higher muscle tissue in the cuts of major commercial value than that from Anglo-Nubian × UB kids.

Caracterização química da carne de cabrito da raça Moxotó e de cruzas Pardo Alpina x Moxotó

The objective of this study was to evaluate chemical composition of kid meat of Moxoto (MOX), ¾ Pardo Alpina x ¼ Moxoto (3/4 PAMOX) and ½ Moxoto x ½ Pardo Alpina (1/2 PAMOX) crossbreed goats. Average age of kids at slaughter was 72 days. Kids were fed with cow milk and a protein supplement. Meat analysis showed average values ranging from 77.80% to 80.25% for moisture; from 15.90% to 19.08% for protein; from 1.12% to 1.21% for fat and from 1.29% to 2.03% for ash. For mineral composition, average values ranged from 5.62 mg/100 g to 8.21 mg/100 g for calcium; from 156.97 mg/100 g to 196.25 mg/100 g for phosphorus; from 0.26 mg/100 g to 0.48 mg/100 g for iron; from 16.25 mg/100 g to 23.72 mg/100 g for magnesium; from 59.20 mg/100 g to 78.79 mg/100 g for sodium and from 259.69 mg/100 g to 292.24 mg/100 g for potassium. Genetic groups showed significative differences for composition of moisture, protein and ash values and for mineral composition, in all measured elements. Fat content values did not show statistical differences between goat genetic groups.

Efeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinos

The objective of this study was to verify the effect of the addition of different fat contents (5, 10 and 20%) in the processing, chemical characteristics and sensory acceptance of a goat meat fermented sausage. During processing, pH and water activity were measured. Moisture, protein and fat contents were determined in final products, as well as sensory acceptance by hedonic scale. Final average values of pH and water activity, which ranged from 5.07 to 5.14 and 0.897 to 0.923 respectively, showed no significant difference (P>0.05) among any of all treatments. There were no significant differences (P>0.05) for any of all measured sensory attributes. No different percentage of fat in manufacturing of goat meat fermented sausage significantly affected its processing and sensory acceptance. Due to low fat content in goat meat, 10 to 20% of fat level were considered as the most adequate.

Efeito do aleitamento artificial à base de soro de queijo de leite cabra sobre as características da carcaça e da carne de cabritos "mamão" do tipo genético three cross

In this study, the influence of the replacement of cow milk by goat cheese whey on some quality aspects of meat and on some aspects of carcass composition of suckling kids Three cross (½ Anglonubiana x ¼ Pardo-Alpina x ¼ Moxoto) was evaluated. The replacements goat cheese whey levels were: 0% (treatment 1); 20% (treatment 2); 40% (treatment 3); 60% (treatment 4). The values of live weight for all were statistically similar (10.88 to 13.42kg); the same happened to the carcass yield which ranged from 44.62 to 47.86% and to the Longissimus dorsi area (9.55 to 10.80cm2). The treatment 2 showed the highest contents of muscular tissue (48.37%). Proximal composition of the meat showed mean values ranging from 76.78 to 77.62% for moisture; 20.39 to 21.43% for protein; 4.86 to 6.59% for fat and 1.06 to 1.14% for ash. There was no significant difference among treatments. For mineral composition mean values ranged from 16.77 to 35.68mg/100g for calcium; 110.33 to 153.90mg/100g for phosphorus; 1.29 to 2.17mg/100g for iron; 0.72 to 1.30mg/100g for magnesium; 128.86 to 165.94mg/100g for sodium and 404.88 to 504.73mg/100g for potassium. It was concluded that the whey levels used in this study, did not influence in the parameters analyzed (P<0,05). It can be indicated a replacement of up to 60% of whey on the animal diets without affecting their corporal performance and meat quality.

Reproductive responses and productive characteristics in ewes supplemented with detoxified castor meal for a long period

The objective of the present study was to evaluate the effects of supplementation with detoxified castor meal (DCM) in the diet of ewes during pregnancy, partum, and post-partum on the weight development of their offspring and at slaughter. The study included 56 ewes with synchronized estrus that were naturally mated. At the beginning of pregnancy and in post-partum, hepatic and renal function-related parameters and progesterone levels were measured. At slaughter, the proximate composition and fatty acid profile were determined in the loin of ewes. There was no effect of diet on reproductive response after estrus synchronization. At the beginning of pregnancy, albumin and creatinine levels were lower in the DCM group. Supplementation with DCM did not alter the weight or body condition of ewes at partum. However, at weaning, the DCM group showed a higher loin-eye area (LEA) in relation to the group fed diets without detoxified castor meal (WDCM). At partum, as well as at weaning, the offspring of the ewes supplemented with DCM had a larger LEA than the WDCM group. In post-partum, levels of glucose, urea, protein, and cholesterol were lower in the DCM group. The return to cyclicity was similar in both groups, with an average of 47 days after partum. At slaughter, neither anatomical and carcass components nor the results of the proximate analysis were affected by the type of diet, except for an increase in heptadecanoic acid in the DCM group. Supplementation with detoxified castor meal in the diet of ewes does not affect lambing, pregnancy, prolificacy, return to cyclicity, milk production, blood biochemical parameters, or carcass characteristics.

Utilização de diferentes culturas starter no processamento de embutido fermentado de carne de caprinos

The effect of different starter cultures in the processing of goat meat fermented sausages was evaluated by using pH, water activity and lactic acid production besides sensory acceptance and safety of final products were determined. Commercial starter cultures containing 1. Staphylococcus xylosus and Pediococcus pentosaceus; 2. a mixture (50:50) of two strains of Pediococcus sp 3. Lactobacillus farciminis, Staphylococcus xylosus and Staphylococcus carnosus were tested. During processing, fermented sausages containing the different starter cultures showed distinct behaviour in relation to pH, water activity and lactic acid production, although sensory acceptance did not present significative differences. The safety of products evaluated by calculation of hours-degree in obtaining the products indicated that all tested cultures resulted in safe products in relation to Staphylococcus aureus growth. Results showed that all tested cultures can be used for processing of goat meat fermented sausages.

Modificação na qualidade da carne caprina secundária a alterações no manejo animal - doi:10.5020/18061230.2007.p33

This study aimed at evaluating the effect of animal handling, consisting in castration and cashew nut diet supplementation, on the cholesterol content and percentage composition of the muscles that constitute the leg meat cut from crossbred goats, grown in Ceara State. A case experimental design was applied with twenty male-animals with 5-6 months age and mean weight of 12 Kg, randomly divided in two groups of castrated (10) and intact (10) animals. In individual bays, they received during 5 months, two food regimen based on dried elephant grass (Pennisetum purpureum) and a standard isoproteic ration (corn and soy oil), one of them with the addition of 13% cashew nut bran (CNB), forming four sub-groups: A1 (intact with no CNB supplemented diet); A2 (intact with CNB supplemented diet); B1 (castrated with no CNB supplemented diet) and B2 (castrated with CNB supplemented diet). The castration associated with the CNB supplementation increased the meat’s fat yield from 1.16% to 3.57% and the cholesterol content from 36.47 mg/100g to 62.30 mg/100g. The ash yield decreased from 1.14% to 1.04%. The castration isolated only reduced moisture yield from 75.98% on sub-group A2 to 74.19% on sub-group B2. In intact animals that fed diet supplemented with CNB the protein decreased from 20.58% to 18.85% (P < 0.05) (sub-groups A1 and A2). The increased cholesterol content was highly correlated with the increase of the fat (93%) In conclusion, these results showed that the combined use of castration and cashew nut bran (13%) diet negatively influenced the dietetic and nutritional quality of goat leg meat.

Modificação na qualidade da carne caprina secundária a alterações no manejo animal

Resumen pt: Essa pesquisa objetivou avaliar o efeito de alteracoes no manejo animal, consistindo de castracao e de dieta contendo farelo de castanha de caju, na com...