Marcos Franke Pinto

Charqui meats are hurdle technology meat products

Abstract 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 its derivatives as fermented meat products. This paper reviews biochemical, physico‐chemical, and ultrastructural changes that occur during processing of charquis.

Chemical composition of Rhodocyclus gelatinosus biomass produced in poultry slaughterhouse wastewater

Universidade Estadual Paulista Medicina Veterinaria Departamento de Apoio; Producao e Saude Animal

Isolation of Rhodocyclus gelatinosus from poultry slaughterhouse wastewater

Four cultures of photosynthetic bacteria isolated from poultry slaughterhouse wastewater were identified as Rhodocyclus gelatinosus based on the following properties: reddish color of cultures in synthetic medium, presence of motility, slightly curved Gram-negative rods morphology, gelatin liquefying activity, utilization of citrate as carbon source and production of bacteriochlorophyl a and carotenoids of the spirilloxanthin alternative series. R. gelatinosus may represent a source of nutrients and pigments with application in poultry feed.

Fatores que influenciam a textura da carne de novilhos Nelore e cruzados Limousin-Nelore

Abstract – The objective of this work was to evaluate factors affecting meat texture from Nellore andcrossbreed Limousin-Nellore steers. Fifty steers, 25 Nellore and 25 Limousin-Nellore, were randomlydivided in five groups of 10 animals (five from each genetic group) and serially slaughtered during204 days. Meat temperature and pH data were monitored during 24 hours post mortem . After this, fatthickness and rib area were measured. Longissimus dorsi muscle was removed to quality evaluationbefore and after 14 days ageing period. Crossbreed animals rib areas were higher. Fat thickness andmarbling values from both genetic groups were similar. Live slaughter weight and fat content affecteddecrease of pH and temperature, but didn’t result in difference in shear force. Crossbreed animals themost tender meat. Ageing process was responsible for 30% reduction in shear force, so this was,associated to genetic group, was the principal factor affecting meat texture.Index terms: beef, maturation, tenderness, quality.

Utilisation of bacterial (Rubrivivax gelatinosus) biomass for egg yolk pigmentation.

The effects of Rubrivivax gelatinosus biomass inclusion in diets of Dekalb White laying hens were assessed. The traits studied were yolk colour, consumer preference and hepatic and renal function. Broken-line regression was used to assess the biomass requirements for yolk colour attributes. Hens were fed one of six experimental diets formulated with the bacterial biomass at 0 (control), 1.5, 3.0, 4.5, 6.0 and 7.5 g/kg into a corn–soybean meal basal feed for 30 days. All tested concentrations of the biomass caused darkening and increased redness of yolks but did not affect yellowness. The yolk colour most preferred by an untrained panel was achieved by inclusion of a dietary biomass of 4.5 g/kg, the same as the requirement for maximum redness. Biochemical and histological analysis indicated an absence of deleterious effects of the product on liver and kidney functions during the study period. These results indicate that R. gelatinosus biomass can be used to increase red yolk pigmentation.

Características de carcaça e qualidade de carne de novilhos superprecoces de três grupos genéticos

The objective of this work was to evaluate carcass parameters, physicochemical characteristics and quality of meat of young bulls. Three genetic groups with 8 Nelore (N), 18 ½ Abeerden Angus ½ Nelore (AN), and 18 ½ Limousin ¼ Abeerden Angus ¼ Nelore (LAN) animals, with ages varying between 7.5 and 11.5 months at the beginning of the experiment, slaughtered after 143 days of confinement, were evaluated. AN animals were heavier at slaughter and showed higher average daily weight gain, higher hot carcass weight and carcass length; LAN animals had higher carcass yield and rib-eye area. LAN animals showed 72% convex carcasses, while 83% of AN and 100% of N carcasses were classified as subconvex. LAN and AN meat showed no significant difference (p>5%) in shear force values, which indicates the possibility of use of 50% of Bos indicus genotypes without loss of meat tenderness. The carcass and meat characteristics of the AN, LAN and N genetic groups comply with market specifications and are adequate for slaughter at 15 months of age, which makes the system for production of young bulls viable.

Desempenho produtivo e qualidade da carne de frangos alimentados com ração contendo óleo de linhaça

The objective of this work was to assess the effect of linseed oil as a substitute to soybean oil on yield performance and meat traits of broilers of both sexes. Three hundred and twenty birds were raised in a 4x2 factorial arrangement, consisting of four receiving periods combinations of soybean oil and linseed oil and two sexes, with four replications. Yield performance was evaluated by weighting feed and broilers aging 1, 21, 42 and 49 days, when they were slaughtered. After slaughtering, carcass yield and composition in main cuts, viscera and abdominal fat were quantified. Total lipids, moisture and cholesterol contents in meat were determined. Linseed diets improved the nutritional quality of the lipid fraction of broilers meat but were harmful to broilers performance.

Efeito do consumo de óleo de linhaça e de vitamina E no desempenho e nas características de carcaças de frangos de corte

Foi avaliado o efeito da utilizacao de oleo de linhaca na racao, em substituicao ao oleo de soja em diferentes proporcoes, e de vitamina E, ate o nivel de 400mg/kg de racao, sobre o desempenho e a composicao de carcaca de frangos de corte. O desempenho produtivo foi avaliado com base em pesagens das aves e da racao aos 21 e 49 dias de idade. No 49o dia, as aves foram abatidas, e os rendimentos de carcaca e dos principais cortes comerciais e a porcentagem de visceras e de gordura abdominal foram avaliados. A composicao da fracao oleosa da racao, de forma geral, nao interferiu nos parâmetros de desempenho avaliados (P>0,05). Os machos consumiram mais racao e ganharam mais peso que as femeas (P<0,01). As femeas apresentaram, em geral, pior conversao alimentar, associada a maior deposicao de gordura abdominal. Os machos apresentaram maior porcentagem de coxa com sobrecoxa em relacao ao peso da carcaca eviscerada, e as femeas apresentaram maior porcentagem de peito. A porcentagem de asas e visceras nao diferiu entre os sexos.

CONTROLE DE Staphylococcus aureus EM CHARQUES (JERKED BEEF) POR CULTURAS INICIADORAS

Jerked beef - JB - is a sun-dried, salted and cured meat product, derived from charqui. There are few studies about JB in the literature, as in charqui. Staphylococcus spp has been reported to be the predominant microrganism present in JB. The presence of this genus reveals a possible hazard for S. aureus growth. Two staphilococci strains commonly used as starter in fermented meat products have been employed with the purpose to inhibiting S. aureus either through competitive action or through the production of bacteriocins. The results demonstrated the inhibition S. aureus growth, probably through a competitive action, as they grow better in the medium. These starters have not produced any inhibitory compound. These informations led us to conclude that it is possible to improve the safety and quality standardization of JB through appropriate starter cultures.

Espessura da lâmina de cisalhamento na avaliação instrumental da textura da carne

Standardization of texture is one of the main problems related to beef quality. Because of that, objective evaluation of tenderness performed by mechanic methodologies has been studied for years. In order to count on instrumental texture evaluation as a valuable tool in meat tenderness studies, it is necessary to minimize the causes of variation that might be involved in the trial. Nowadays, Warner-Bratzler shear force is widely used for meat tenderness determination. The standard protocol of this methodology establishes the utilization of shear blade 1.016mm tick. The aim of this study was to compare beef texture data provided by Warner-Bratzler standard shear blade, 1.016mm thick, with those provided by a thicker one, 3.05mm thick. After slaughtering, Longissimus dorsi muscle samples with similar contents of moisture, lipids and proteins were subjected to two different cooling temperatures,reaching different rates of temperature drop and hence different muscle contraction extents, which were confirmed by the determination of sarcomere length. Results indicated the superior sensibility of the Warner-Bratzler standard shear blade to detect variations in meat texture due to cooling velocity.