Ciência da carne: a linguagem gráfica da anatomia humana

This monograph seeks to provide an exposition and theoretical examination of Ciência da Carne (“Science of the Flesh”), a series of artworks in woodcut printing executed after research into the artistic aspects of Human Anatomy, done throughout the Graduate Course in Visual Arts at UNESP’s Art Institute. Traditional procedures of naturalistic representation of the human figure often adopt the scientific basis of Anatomy as a means of interpreting the surface contours of the body from its inside out. The historical connection between Anatomy and Art, however, is not merely accidental, for it is integral to the development of both disciplines, which find themselves deeply related in the human impulse for self-discovery and reinvention of its own likeness. The series of artworks collected in Ciência da Carne explores, through the particular graphical language provided by woodcut printing, abstract arrangements of isolated anatomical elements, at once removed from the context of traditional figurative representation and from the didactic goals of medical illustration.

A influência do estresse sobre a qualidade da carne

The meat quality is evaluated by consumers according to their physical characteristics, such as color, texture, juiciness, tenderness and odor. The stress during the life of the animal and at the moment before the slaughter may be responsible for changes in the transformation of muscle into meat. Such changes may lead to the appearance of DFD (Dark, Firm and Dry) and PSE (Pale, Soft and Exudative) meats, which are poorly accepted in the market – because of their unusual aspect – and inadequate to industrial processing. Factors related to the handling, loading, transport, unloading, resting period and stunning are singled out as critical, since that, in these phases the animals are subjected to adverse situations to which they are accustomed. The aim of this study is to identify the process of ante-mortem and the slaughter itself in which the animals are subjected to stressful situations, as well as the consequences of stress on meat quality

Susceptibilidade ao estresse e qualidade de carne de suínos suplementados com diferentes níveis de Ractopamina

The ractopamine is a β-adrenergic agonist used as a divider of energy in diets for finishing pigs. However, research shows that this additive may effect on welfare and meat quality. In this context, the aim was to evaluate the influence in three levels of inclusion of ractopamine (0, 5 and 10ppm) in commercial pigs diet (castrated, males and females, n = 340) for 28 days pre-slaughter on the welfare and meat quality. The wellbeing was assessed by the behavior of animals, number of skin damages, carcass damages and physiological stress (lactate, cortisol and creatinine phosphokinase). The evaluation of meat quality was performed by analyzing pH, color, drip and cooking loss, shear force and marbling of the longissimus dorsi muscle of 90 selected pigs. There was no influence of treatments on the behavior, the total number of skin damages and carcass damages or concentration of cortisol and lactate. However, levels of the enzyme creatine phosphokinase (CPK) increased in pigs supplemented with ractopamine. This shows that, somehow, this additive led to physiological changes in animals that consumed it. PH and drip loss did not change by the addition of ractopamine in the diet. In contrast, the Longissimus dorsi of pigs that received ractopamine presented less intense red color and no difference was found in L* and b*. The inclusion of ractopamine in the diet reduced the degree of marbling, cooking loss and tenderness of the muscle. Supplementation did not lead to behavioral change, increased incidence of injury, plasma cortisol and lactate and minimal impact on meat quality. However, there was evidence that the animals fed the additive suffered physiological changes

Jejum no pré-abate de suínos: bem estar animal e qualidade da carne

In the pre-slaughter management of pigs there are stressors, which depending on the duration or severity, are able to alter the quality of meat. One of the factors considered critical to the welfare is the fasting period in the farm. This practice is fundamental and proven relevance in the production chain. Besides the effects on meat quality and welfare of pigs, fasting is among the main factors responsible for the incidence of skin lesions, can significantly influence the incidence of esophagogastric ulcers and is also important to avoid any contamination of carcasses by gastrointestinal contents. When fasting is done right, it has a positive impact on welfare, meat quality and conditions of welfare during the pre-slaughter management of pigs

Influência da água no sistema de autolimpeza das esteiras condutoras de cortes sobre a qualidade microbiológica da carne de frango

Pós-graduação em Medicina Veterinária - FCAV

Imunocastração e ractopamina na dieta de suínos: implicações na qualidade de carne fresca e melhorada por injeção (enhancement)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desempenho, qualidade de carcaça e da carne de cordeiros alimentados com dietas contendo silagens de milho consorciadas ou não com capins tropicais

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Produção e qualidade do leite e da carne de caprinos anglo nubianos suplementados com óleos vegetais

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeito do temperamento e do estresse nas características da carne de bovinos terminados em confinamento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Utilização de informações genômicas para o melhoramento genético de características da carne em bovinos da raça Nelore

Pós-graduação em Genética e Melhoramento Animal - FCAV

Características da carne de cordeiros alimentados com glicerina proveniente da produção de biodiesel

Pós-graduação em Zootecnia - FCAV

Finitude, Envelhecimento e Subjetividade

The purpose of this article is to analyze the relationship of man with death and its deployment in subjectivity and in aging. We did a brief history about the vision of death over time and we did an analysis on the process of aging and dying according to the logic of biopolitical management. With the death and old age increasingly distant from the horizons of life, subjectivity has been weakened. Thus, incorporating these aspects as there is part of one of the challenges both to the thought as to build itself.

Finitude, aging and subjectivity

The purpose of this article is to analyze the relationship of man with death and its deployment in subjectivity and in aging. With this intent, we first present a brief history of the vision of death over time and after an analysis of the process of aging and dying according to the logic of biopolitical management. With death and old age increasingly distant from the horizons of life, subjectivity has been weakened. Thus, incorporating these aspects as part of existence constitutes one of the challenges to the thought as well as to the building of the self.

Tempo, finitude, velhice e fotografia

This article analyzes and discusses the experience of time in old age through the relations of the elderly with photography. We did photography workshops with a group of elders exploring with them the sense of the photographic act death, as an act of freezing and stopping time and also the sense of exploring the future to create, through the photographic act, an image that can symbolize moving on in life.

O uso de ducha: efeito sobre o bem-estar e a qualidade da carcaça e da carne em suínos transportados para o abate

This study was carried out to evaluate the effects of a shower before and after pig transportation on welfare, meat and carcass quality. We used 384 crossbreeding animals (females and castrated males), from 16 farms in Santa Catarina State, Brazil. A 2x4 factorial arrangement of treatments was employed with two distances from farm to slaughter plant (less than 50km and more than 50km) and four showering protocols. These protocols were applied on pigs: no showering at farm or slaughter plant (Control), no showering at farm but showering at the plant (NMG_MOF); showering at the farm and no showering at the plant (MOG_NMF); showering at the farm and plant (MOG_MOF). None of the factors influenced (P>0.05) physiological variables related to stress (cortisol and lactate in blood samples), number of carcass lesions and the characteristics of meat quality.