Rosa de Oliveira Treptow

Idade e sexo na maciez da carne de ovinos da raça Corriedale

The meat tenderness is the most important atribute to the consumer. Several factors have influence in this aspect, for exemple: genotype, age, sex and others. The objective of this work was to study the influence of age and sex on Longissimus dorsi muscle tenderness of Corriedale lineage lamb, through sensory and instrumental methods. After slaughter Longissimus dorsi, texture was evaluated by granitex92s surface method. The samples were frozen for five months. After thawing and cooking, meat tenderness was evaluated by Warner-Bratzler shear and sensory evaluation by a group of trained judges. The results indicated that female and younger animals produced more tender meat.

Modificação da atmosfera na qualidade pós-colheita de ameixas cv. Reubennel

Plums quickly loose postharvest quality, which makes imperative to optimize harvest and storage conditions. The objective of this work was to determine the effects of various atmosphere modifiers on the postharvest quality of cold storage plums, cv. Reubennel. Semi-mature fruits were stored under the following atmosphere modifiers conditions: polyethylene films 12,5 or 15µm of thickness; or carnauba wax. After submitted to these conditions the fruits were stored for 10, 20, 30 and 40 days in a cold room at 0oC and 90-95% RH. Three days after taken out from the cold storage, the fruits were evaluated about: weight loss; color; firmness; pH; soluble solids (SS); titratable acidity (TA); SS/TA ratio; incidence of rotten and/or internal browning and sensorial characteristics. The use of carnauba wax GARFRESH N (BL9,5) and polyethylene films 12,5 and 15µm reduced weight loss of cold storage plums cultivar Reubennel, but did not appropriately modify fruit atmosphere. Plums cv. Reubennel during cold storage for 30 days at 0oC preserved the quality.

SENSORY SCALE FOR EVALUATION OF FISH FRESHNESS STORED IN ICE

A t welve - po int s t r uctu r ed sca l e h a s be e n ob ta in e d allow i ng th e a n al y s i s of th e fres hn e ss o f the f i sh st o re d i n ic e, by means of point di s t a nc es (12 - 8 ; fresh ne ss ; 8 - 5 ; ac c ep tan c e ; 5 - 0 ; re j e ctio n ) . Th e s c a le h a s b e en d e f i n e d through the dete r iorat i on p r o f ile of the ca st a n h a ( Umb r ina canosa i Be r g ) st o re d in ic e in t he r a tio 1:1 by f iv e t r ai n ed t as t ers. It has a l s o b e e n b a s e d on the c o r r ela t i on a m on g t h e se n s o ria l ch ara cte r is t ic s (eyes appea r anc e , bra nc hi a c ol or and odo r , i n tern a l a nd e x te r n a l app e a r anc e ), change s w ith obj ec tiv e m e a s u r es (total volatiles bas i s , o c ul a r l i qui d re f ra ct i o n re gi ster a nd p H) .