Moacir Evandro Lage

Características de carcaças de bovinos Nelore inteiros vs castrados em duas idades, terminados em confinamento

Carcass dressing and primary cuts of Nellore cattle, submitted to the treatments: C13 = steers castrated at 13 months of age (n=26); C18 = steers castrated at 18 months of age before feedlot (n=26) and INT = intact males (n=25) was evaluated in this researach. The animals were confined per 100 days, fed diet with 12,0 % crude protein, 2.9 Mcal of DE/kg DM and forage to concentrate ratio of 60:40 (% DM), and slaughtered at 22 months of age. A completely randomized experimental design was used. The INT animals showed higher slaughter weight 395.0 kg, hot (214.89 kg) and cold - CCW (212.21 kg) carcass weights then castrated, without differences between castrated at different ages. The INT animals showed higher cold dressing percentage (53.71%) and Longissimus dorsi muscle area (LDA) (61.23 cm2) in relation to C13 (51.99% and 56.59 cm2, respectively), without differences between C13 vs C18 and C18 vs INT. The sexual condition did not influence hot dressing percentage, chilling loss, LDA/100 kg CCW, carcass length, arm length and perimeter, and side cut. The INT animals showed lower values for fat thickness in relation to castrated, that did not differ between them. The INT animals showed higher percentage for forequarter (40.13) and lower for side cut (10.22) and saw cut (50.24) than C13 (38.33; 11.09 and 51.77, respectively) and C18 (38.82; 10.73 and 51.46, respectively), without difference between them. In absolute values, INT animals showed higher forequarter weight than castrated, which did not differ between them, and higher saw cut weight than C13.

Changes in the physicochemical and microbiological properties of frozen araça pulp during storage

Araca belongs to the Myrtaceae family and is popularly known as araca-comum, araca-azedo, or araca-do-campo. Frozen fruit pulp is of great importance for the food industry, which can produce it at the time of harvest, store it, and use it according to the demand of the consumer market and/or as an ingredient in the formulation of products such as yogurt, candies, and ice creams among others. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen araca pulp during 12 months of frozen storage. It was observed that the levels of moisture (90.55-88.75%), ash (0.34-0.26%) total soluble sugars (7.11-6.62%), sucrose (3.55-1.39%), soluble pectin (0.24-0.23%), total pectin (0.5-0.46%), pH (3.82-2.31%), organic acids (698.12-122.25 µg.g-1 citric acid), and phenolic compounds (6.22-0.00 mg GAE.100 g-1) decreased during storage, whereas the levels of protein (0.61-0.83%), lipids (0.14-0.38%), total carbohydrates (8.36-9.78%), calorific value (37.14-45.86 kcal.100 g-1), reducing sugars (3.51-5.21%), soluble solids (5.17-6.0%), total antioxidant capacity (6.89-35.13%), and color parameters (L*49.75-50.67; a*0.79-1.82 and b*22.5-25.19) increased over the one-year storage period. According to the chemical and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative.

Farelo de mesocarpo de babaçu (Orbygnia sp.) na terminação de bovinos: composição física da carcaça e qualidade da carne

We evaluated the carcass composition and meat qualitative characteristics, of 30 young crossbred bulls (18.9 months and 346.8kg) fed with diets with different proportion of babassu mesocarp bran (BMB) (Orbygnia sp.); replacing corn: 0, 25, 50, 70 and 100% substitution. The percentage of muscle in the carcass increased linearly, 0.022% for each percentage point of including BMB and the percentages of fat and bone had a quadratic response in which adipose tissue has increased until the replacement of 25% and bone tissue decreased to 50% substitution. The ratio of edible portion: bone increased up to 42.5%. As the levels of BMB increased, a decrease in cushion thickness, muscle score and carcass compactness occurred. The shear force of meat was increased by 44kgf for each percentage point of corn replacement. For the physical-chemical composition we observed an increase in the meat mineral matter. The use of BMB in finishing diets for beef cattle reduced the tenderness of the meat, not altering the other qualitative characteristics.

Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese

The aim of this study is to evaluate the effect of whey storage period (0, 24, 48 and 72 h) on the physicochemical parameters, color, texture and microstructure of fresh ricotta during storage. Sweet whey and acid whey were evaluated based on titratable acidity, pH, fat, cryoscopy, and density, while ricotta was based on yield, fat, protein, ash, acidity, pH, moisture, total solids, color, texture, and microstructure. This was done with analysis of variance in a completely randomized design using Tukey test at 5% probability. Whey pH values increased with storage time. Ricotta made with stored whey had average yield of 5.33%, with decreased fat content and pH, and increased acidity. There were subtle differences in color and texture of ricotta during storage; its hardness and gumminess decreased, resulting in microstructure compression. It is concluded that the production of ricotta with whey stored for up to 72 h makes the product appropriate for consumption. Key words: Byproduct, fat, fresh cheese, ricotta, whey cheese, organoleptic properties.

Qualidade do leite cru tipo C e refrigerado em sistemas leiteiros tradicionais do sudoeste goiano

The aim of the study was to evaluate the quality of raw milk refrigerated and raw type C of dairy systems low-tech of Southwest Goias, Brazil, and ensure that the milk produced meets the requirements of normative instruction 62/2011. It was collected 49 samples of raw milk refrigerated and raw milk type C under aseptic conditions, using flask of 40 ml containing preservative azidiol ® for analysis of TBC and Bronopol ® for determination of SCC and chemical composition. The analyzes were performed at the Laboratory of Quality Milk Research Center of Food School of Veterinary Medicine and Animal Science of the Federal University of Goias to compare means between treatments we used the Tukey test at 5% probability. The results of fat and SCC showed a higher incidence of mastitis in milk refrigerated is directly related to the increase in the fat content of the milk. The total bacterial count of milk type C and refrigerated were higher than the limit established by Brazilian legislation of milk quality, and indicated the need for greater attention to hygiene during the collection and storage of milk.