Fatores pré-abate que influenciam na qualidade da carne de frangos griller

The consumption of a product is directly linked to its quality, and are required to comply with quality standard regulations. In chicken "griller" which comes from industrial strains, selected for best growth performance, shot with up to 35 days old and weighing 1,400kg, they have not been reported in the literature a number of quality aspects This study aimed determine the muscle transformation time in the flesh in chickens "griller" incidence of meat defects, "PSE" (pale, soft and exdudative) and "DFD" (dark, firm and dry) and their correlation between different window times slaughter (total time between beginning of the fasting and the time of slaughter) and pH curve, four different times post mortem. The base data for the study was composed of information of 208 chickens, collected between August and September 2014, in a slaughterhouse slaughtering chickens in the middle region of Triangulo Mineiro and Alto Paranaíba. We used the Minitab 17.1.0 program for the development of descriptive statistical analysis and Pareto charts. The Pearson correlation was used to evaluate the linear relationship between two variables and Excel 2013, Microsoft Office®, to produce tables and graphs. The analysis consisted of 11 chickens cities and the distance to the poultry slaughterhouse ranged from 24.5 km to 123 km. It was observed that the pH curve decays gradually until time 5horas after slaughter, and its increase was 24, indicating the transformation of the muscle meat. The incidence of regular meat was 39.9%, "DFD" 30.3% and "PSE" 29.8%. For "DFD" meat, it was observed that factors: low ambient temperature, longer transportation and fast window and mileage at dirt road, contributed to its occurrence (p <0.05). For "PSE" meat, it was observed that lower body weight factors, longer transport favored frequency (p <0.05) of the meat defect. There was no significant correlation in variance analysis between distance, waiting time at rest shed and humidity related to meat defects (p> 0.05). This high incidence of defects meat may be due to pre-slaughter stress factors.

Influência da utilização do fluido de corte com adição de grafeno na temperatura de usinagem e formação de rebarba no processo de micro fresamento

As time passed, humanity needed the development of new materials used in various activities. High strength materials such as titanium and Inconel for example, had been studied because they are widely used for implants in biomedicine, as well as their use in aerospace and automotive industries. Because of its thermal and mechanical properties, these materials are considered difficult to machine, promoting a rapid wear of cutting tools, primarily caused by the high temperatures in machining. With the development of new materials has emerged the need of developing new manufacturing processes. One of today’s innovative processes is the micro-manufacturing. Being a process with a defined cutting tool geometry, burr formation is a constant and undesirable phenomenon formed during the machininig process. Being detrimental to the manufacturing process, overspending deburring operations are constantly employed leading to increase the aggregate cost to the manufactured material. Assembly components are also impaired if there is no control of the burr, with consequences including the disposal of components due to the occurence of this phenomenon. This paper presents the study of micro-milling Inconel 718, investigating influential parameters in the formation of burrs in order to minimize the occurrence of this phenome non. Different feed rates per tooth and cutting speed are evaluated, and different cutting fluids with different methods of applying the fluid. Adding graphene to cutting fluids was considered as a variable to be investigated, which is considered an excellent solid lubricant, in addition to increasing the thermal conductivity of the cooling solution (AZIMI; MOZAF FARI, 2015). The micro-milling temperature was evaluated in the present work. It was observed a new phenomenon that causes the machined surface temperature decreases below room temperature when using the solution water + oil. This phenomenon is explained in further chapters. In order to unravel this phenomenon, a new test was proposed and, from this test, it can be concluded, comparatively, which cutting fluid has a better cooling property.Using cutting fluid with different thermal properties has shown influence when analy zing burr formation and reducing machining temperature.