Clínica de animais exóticos

O presente relatório tem como base o estágio curricular realizado na Clínica Veterinaria Exotics, em Barcelona, entre outubro 2015 e fevereiro de 2016, perfazendo um total de cinco meses. O estágio decorreu sob a orientação da Doutora Joana Reis e do Dr. Xavier Valls, estando inserido na área de medicina de animais exóticos. O relatório apresenta duas partes principais. Em primeiro, surge o relatório das atividades desenvolvidas durante o estágio, destacando o trabalho realizado nas diversas especialidades clínicas assim como a aprendizagem adquirida. De seguida, é apresentada uma revisão bibliográfica atualizada subordinada ao tema Insulinoma em furões destacando, para além das peculiaridades que envolvem esta espécie, as causas, o diagnóstico, as terapêuticas e os diversos desafios que esta doença origina no dia-a-dia da medicina veterinária: Abstract: Exotic animal medicine The internship, that originated this report, was conducted in an exotic animal medicine specialized clinic named Clínica Veterinaria Exotics, in Barcelona, from October 2015 to February 2016, with the supervision of professor Joana Reis and Dr. Xavier Valls. This report is comprised of two major sections: the first is a statistical study, where the clinical activities that were conducted in the many specialties of the exotic animal medicine are described, completing the analysis with a wide range of knowledge gotten from the daily routine of the clinic; as for the second part, it develops the current literature about, Insulinoma in ferrets, describing the animal’s particularities and the causes, diagnosis, therapies and challenges of this disease in the clinical veterinary medicine.

Quality improvement of traditional dry fermented sausages based on innovative technological strategies

Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since they are likely to result in products with higher added value and quality standards most suited to the requirements and concerns of the modern consumers. Among those efforts, it may be highlighted the studies involving innovative processing parameters and technologies to overcome practical problems gathered in the meat industry, which are mostly associated with food quality and safety. Additionally, characterization of traditional dry sausages and rationalization of their processing are essential for further achievement of any official certification. Thus, this article attempts to point out some research lines of highest interest in meat science (and particularly to the broad variety of regional dry fermented sausages), towards to the valorisation of technological, nutritional and commercial features. In addition, it is here emphasized the importance for the continuous improvement of the quality and safety of meat products as a way to respond to the current concerns regarding its consumption and the general advices in reducing its daily intake.