Influência do banho de aspersão ante-mortem na contaminação microbiana da carne bovina

To determine the effects of the pre-slaughter showering on some meat quality parameters, the bacterial changes in the Longus colli muscle and the contamination of the meat surface at three different points of the slaughter line were studied. Sixteen Nelore steers were slaughtered in a commercial slaughterhouse. Eight animals were submitted to pre-slaughter showering; a control group of eight animals were slaughtered without showering. Aseptic samples were collected for evaluations in the muscle depth, in the anterior portion of Longus colli muscle, just before chilling. The swab method was used for sampling carcass surface right after dressing, before carcasse washing, and at the beginning of chilling. Longus colli muscle samples were used to determine bacteria total count, psychrotrophic count and Enterobacteriaceae count, after 5, 24 and 48 hours from slaughtering, and in carcass surface, bacteria total count and psychrotrophic count. Multivariate methods were used to evaluate bacterial data the use of pre-slaughter showering did not affect the bacteria total counts, in the deep tissue. A significant growth of psychrotrophic bacteria was detected in both treatments. No significant differences (P>.05) were found in bacteria total count and psychrotrophic count between treatments. Also, no differences (P>.05) were detected between counts taken at different momments at the kill floor: skinning, before carcasse washing, and at the cooler, before chilling.

Charqui meats as fermented meat products: role of bacteria for some sensorial properties development

Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter cultures and was followed throughout processing. Jerked beef prepared separately with exogenous S. carnosus and S. xylosus as starter cultures resulted in high proteolysis. Samples prepared with S. xylosus had the highest proteolysis and were preferred by the sensory panel. This research has suggested that jerked beef (and thus charqui meat) prepared under these conditions is a fermented meat product. (C) 2002 Elsevier B.V. Ltd. All rights reserved.

Efeito do período de jejum na fase final de crição de frangos de corte machos sobre rendimento e composição da carcaça

The objective of this work was to evaluate the effect of fasting period in the last growing phase on carcass yield and composition of male broilers. Two thousand one-day old male chicks were distributed in five randomized blocks according to a 4x2 factorial (four feeding programs (P): ad libitum or one of three fasting schedules: 8-12, 12-16 and 8-16; and two strains (S): Ross or Hubbard-Peterson, Fifty birds were used per replicate. Birds were raised under identical feed and management conditions until day 42. The fasting schedules were applied from day 43 to day 56. At day 56, five birds per replicate were randomly sampled, weighed, slaughtered, eviscerated, dry-cooled, cut and deboned. No effects of P or SxP interaction were observed for carcass characteristics. birds, which showed higher weights and yields of head plus neck, feet, leg bones and wings. The ad libitum birds showed higher crude protein in thigh meat than those submitted to the 8-12 h fast. A SxP interaction was observed for meat ash content. The R broilers showed higher ash content in breast and thigh meat than the H birds in the 8-12 h fast treatment. on the other hand, the R broilers submitted to the 8-12 h fast showed higher ash contents in breast and thigh meat than birds from the same strain in the other feeding programs. Fasting in the last phase of rearing did not alter the yield of whole carcass, carcass cuts and abdominal fat, but morning fast influenced carcass chemical composition.

Detection of Listeria sp in meat and meat products using TECRA Listeria visual immunoassay and biocontrol visual immunoprecipitate assay for Listeria immunoassays and a cultural procedure

The routine methods for detecting Listeria sp. in foods are time consuming and involve using selective enrichments and plating on agars. In this study, the presence of Listeria sp. in 120 meat and meat product samples was investigated by two rapid immunoassays (TECRA Listeria Visual Immunoassay [VIA] and BioControl Visual Immunoprecipitate Assay [VIP] for Listeria) and a cultural procedure. The cultural method of detecting Listeria sp. followed Canada's Health Protection Branch Method, and the rapid tests followed the manufacturers' instructions. The agreement between the cultural and the rapid tests was established at a confidence limit of 95%. Seventy-nine samples (65.8%) were Listeria sp. positive in at least one of the three tests. There was no statistically significant difference between the cultural procedure and any of the rapid immunoassays. The agreement rates between the VIA and the cultural method and between the VIP and the cultural method were 87 and 84%, respectively. Both tests - the VIA and VIP - proved to be rapid, efficient and easy to perform.

Mapping QTLs on chicken chromosome 1 for performance and carcass traits in a broiler x layer cross

With the objective of mapping quantitative trait loci (QTLs) for performance and carcass traits, an F-2 chicken population was developed by crossing broiler and layer lines. A total of 2063 F-2 chicks in 21 full-sib families were reared as broilers and slaughtered at 42 days of age. Seventeen performance and carcass traits were measured. Parental (F-0) and F-1 individuals were genotyped with 80 microsatellites from chicken chromosome 1 to select informative markers. Thirty-three informative markers were used for selective genotyping of F-2 individuals with extreme phenotypes for body weight at 42 days of age (BW42). Based on the regions identified by selective genotyping, seven full-sib families (649 F-2 chicks) were genotyped with 26 markers. Quantitative trait loci affecting body weight, feed intake, carcass weight, drums and thighs weight and abdominal fat weight were mapped to regions already identified in other populations. Quantitative trait loci for weights of gizzard, liver, lungs, heart and feet, as well as length of intestine, not previously described in the literature were mapped on chromosome 1. This F-2 population can be used to identify novel QTLs and constitutes a new resource for studies of genes related to growth and carcass traits in poultry.

A note on carcass characteristics of rabbits fed on a restricted system

Thirty four 65 days old New Zealand White female rabbits. weighting 1900 +/- 40 g, were separated in 3 groups and caged individually. One group was slaughtered when 70 days old (reference group, n=14). The second group was slaughtered 50 days later after ad libitum feeding (n = 6), and the third group was slaughtered also when 120 days old, but after restricted feeding since 70 days old i.e. 50% of the spontaneous feed intake of the 65-70 days period (restricted group n=14). Whole carcass weight and carcass cuts weights were measured after 24 hours storage at +4 degrees C. For each of the 3 groups in the previous order, slaughter live weight was 1992 - 2988 and 1887g; Chilled carcass percentage were 47.9 - 51.0 and 50.1. Feed restriction decreased the loin proportion of the carcass lower than that of the reference group (27.0 - 26.1 and 22.8% for the 3 groups in the same order) but increased the posterior limbs proportion (36.5 - 36.6 and 40.1).