Avaliação do perfil dos consumidores de carne de frango no município de Araçatuba - SP

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito da biomassa bacteriana como aditivo alimentar sobre a cor da carne da coxa e desempenho de frangos de corte

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Validação de protocolo sensorial para avaliação de carne bovina

Beef quality control, particularly its sensory characteristics, is an important factor for producers and retailers in order to satisfy consumer’s choices. Sensory analysis is an important tool to evaluate attributes that cannot be measured by easily available instrumental techniques, as well as texture – tenderness and juiciness – whose human perception is more complete, through trained panels. The aim of this study was evaluate the use of a beef sensory analysis protocol in three different laboratories. Six commercial samples of different brands of aged beef and 14 samples from crossbred animals (Bonsmara × Nelore - 7 and Canchim × Nelore - 7), aged during 14 days were analyzed. The samples were distributed to each participant laboratory, where 7 to 12 panelists were trained. A sheet containing a 9 cm non-structured scale with 14 attributes was used. The attributes were brown colour (CMAR); aponevrosis (PNAP); hydration degree (GH); characteristic beef aroma (SCCB); salty taste (SS); liver flavour (SF); fat flavour (SG); metallic flavour (SM); tenderness (MZ); juiciness (SL); fibrosity (FBS) and liver texture (SF). Obtained data was analyzed using analysis of variance and principal component analysis (PCA). The results showed that there was no interaction between samples and laboratories, indicating that all of them responded in a similar manner in relation to the samples, except PNAP attribute, which was expected as meat is very non-uniform normally. Samples were well differentiated in all laboratories as it could be observed in PCA graphs. With proper training it is possible to use a standard protocol for beef sensory analysis.

Study on Chagas disease occurrence in the municipality of Monte Negro, State of Rondônia, Brazilian Amazon

Introduction: Studies on Chagas disease deal with the perspective of its occurrence in the Amazon region, which is directly correlated to the population growth and the spread of the bug biotope. The state of Rondônia has an immense source of vectors (Triatomine) and reservoirs of Trypanosoma cruzi. Environmental changes brought forth by the deforestation in the region may cause vector behavior changes and bring these vectors to a closer contact with humans, increasing the probability of vector infection. Methods: This study was carried out to check the occurrence of Chagas disease in the municipality of Monte Negro, Rondônia, Brazil, based on a random sampling of the farms and people wherein blood collection from the population and capturing triatomines were done. The blood samples were submitted to serologic tests to detect antibodies of the IgG class against T. cruzi. The triatomines that were collected had their digestive tract checked for the presence of trypanosomatidae with morphology resembling that of the T. cruzi. Results: The population examined was mostly from other states. From the 322 bugs examined on the microscope, 50% showed parasites with morphology compatible with T. cruzi. From the serology of 344 random samples of human blood, 1.2% was found positive, 6% showed inconclusive results, and 92.8% were negative. Conclusions: Monte Negro shows low prevalence of human infection by T. cruzi and none active vector transmission; however, preventive and surveying measures, which are not performed until now, shall be taken due to the abundance of vectors infected by trypanosomatidae.

Características qualitativas da carne de frango de corte proveniente de diferentes sistemas de produção

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Impacto do estresse no bem-estar dos animais e na qualidade da carcaça e da carne

Pós-graduação em Zootecnia - FCAV

Desempenho e qualidade da carne de bovinos cruzados alimentados com diferentes dietas em confinamento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização física e química da carne de peito de aves de diferentes idades submetida à maturação

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