Vera Lúcia Ferreira de Souza

Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham

O objetivo deste trabalho foi avaliar o efeito protetor da vitamina E no presunto cozido. Noventa e seis suinos (LW X L X P), 48 machos castrados e 48 femeas foram divididos aleatoriamente em 4 blocos. Cada bloco recebeu 4 tratamentos: dieta controle, dietas formuladas com 100 mg, com 200 mg e com 400 mg de vitamina E/kg de racao. O periodo de fornecimento da dieta foi de 116 dias antes do abate, quando os suinos atingiram uma media de peso de 110 kg. O presunto cozido foi produzido em um frigorifico, e estocado a 5,0 ± 0,2°C para as analises quimicas. Analise de colesterol e oxidos de colesterol foram feitas em amostras de presunto cozido com 0, 30 e 60 dias de armazenamento. O colesterol e os oxidos de colesterol foram determinados por cromatografia liquida. A media para os niveis de colesterol foi de 46,53 ± 0,47 mg/100g. Entretanto, foi observada uma reducao de 30% nos niveis de colesterol das amostras que receberam suplementacao de 400 mg de vitamina E/kg. Durante o armazenamento do presunto cozido foi observado uma reducao nos niveis de colesterol, associada a um aumento nos niveis de oxido de colesterol. Os oxidos de colesterol observados foram: cholesta-4,6-dien-3-one; 20a-hydroxycolesterol; 24-hydroxycholesterol e 25-hidroxycholesterol. Niveis de suplementacao de 200 mg de vitamina E/kg ou mais, fornecidos durante 116 dias antes do abate, mantiveram os teores de oxidos de colesterol abaixo de 10 µg/g.

Yacare caiman (Caiman yacare) trim hamburger and sausage subjected to different smoking techniques

BACKGROUND Caiman, as well as having skin that, after tanning, produces leather of high added value, exceptional quality and good market value, also possesses a meat with a remarkably smooth taste and appearance. This study aimed to characterize hamburger and sausages made from Yacare caiman (Caiman yacare) meat trim. RESULTS Hot smoked products contained less moisture than the unsmoked products. Protein and ash were higher, respectively, for hot smoked hamburger and sausage. Lipids had greater presence in hot smoked sausage (9.72%), whereas in the burgers they were higher in the liquid smoked burgers (6.71%). The hot smoked products had lower water activity. Hot smoked products displayed less luminance, but the a* and b* chroma were higher in smoked hamburgers. Taste, texture and general acceptability were significant for the hamburger, whereas for the sausage there was a significant effect for texture, salt and purchase intent. CONCLUSION For all the products, the hot smoking resulted in the lowest acceptability.

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. Physical analysis of yield, shrinkage percentage, and water retention capacity and chemical analysis of proximate composition, cholesterol levels, and calories were performed. The formulations underwent sensory analysis by 52 potential ostrich meat consumers, who evaluated tenderness, juiciness, flavor, and purchase intent. The formulations containing textured soybean protein showed the highest yield, lowest shrinkage percentage, and highest water retention capacity. Lipid content varied from 0.58 to 4.99%; protein from 17.08 to 21.37%; ash from 3.00 to 3.62%; moisture from 73.87 to 76.27%; cholesterol from 22.54 to 32.11 mg.100 g-1; and calorie from 87.22 to 163.42 kcal.100 g-1. All formulations showed low cholesterol and calorie levels, even that containing 10% bacon and 3.5% textured soybean protein, which achieved the best scores and acceptance by the panelists.

Vitamina E no desempenho, características de carcaça e qualidade do presunto cozido de suínos

The objective of this work was to evaluate the effect of vitamin E on performance, carcass characteristics and cooked ham quality. Ninety-six pigs were submitted to the following treatments: control; 100, 200 and 400 mg of vitamin E per kg of diet; during 116 days before slaughter. After slaughter, pig carcasses were measured, chilled, deboned and ham sections were removed to produce the cooked ham. Samples of frozen and cooked ham were analysed in relation to vitamin E and thiobarbituric acid (TBARS) contents. Growth rate mean was 789.81 g per day, feed intake mean was 2,418 g per day and feed:gain ratio was 3.06. The carcass showed the following mean: 113.57 kg alive weight; 85.90 kg carcass weight; 75.62% carcass yield; 61.28 mm ham depth; 23.16 mm backfat thickness and 49.28% lean meat. The cooked ham samples with the best levels of vitamin E showed 0.61 to 1.19 mg kg -1 TBARS, against 1.77 to 3.91 mg kg -1 TBARS for the control. Levels of supplementation of 200 mg vitamin E per kg of diet reduce the oxidation levels up to 70% in cooked ham and decrease backfat thickness.

Influência do peso vivo, da idade e do sexo sobre características de carcaças de equinos

With the objective of evaluating the quantitative characteristics of carcasses of equines, 72 undefined breed equines were classified by body weight, age and sex. It was determined cold carcass weight, cooling loss, carcass yield, front and back weight and muscle/bone ratio. The statistical model used was a completely randomized design in a 2 x 3 x 3 factorial scheme, with the two sexes, three age ranges and three ranges of body weights. The highest weight range corresponded to the highest carcass weight with average of 201.71 kg, and the highest muscle/bone ratio with 77.69%. The lowest cooling loss was observed in the lowest weight range, with 2.03%. The average for carcass yield was of 51.20%, for front and back, 54.86% and 45.06%, respectively. There was an interaction between sex and age of the animals for carcass yield variable, which was higher in young male equines (until 8 years of age) than in older animals and females. Therefore, it is suggest priorization of young and heavier animals for equine slaughter because they present higher amount of exportation-type meat.