Influência da dessalga e cozimento sobre a composição química e perfil de ácidos graxos de charque e jerked beef

O objetivo deste trabalho foi o de investigar o efeito da dessalga e cozimento úmido sobre o teor de umidade, cinzas, lipídios, proteína e perfil de ácidos graxos de dois produtos cárneos amplamente consumidos no Brasil, charque e jerked beef. Os resultados observados revelaram níveis de retenção de 76% e 65% de umidade, 10 e 11% de cinzas, 71 e 87% de proteína e 60 e 65% de lipídios respectivamente em relação ao charque e jerked beef estudados. O perfil de ácidos graxos manteve-se praticamente inalterado após processamento, entre os dois produtos.

Identification of main contamination points by hygiene indicator microorganisms in beef processing plants

The microbiological quality of beef and meat products is strongly influenced by the conditions of hygiene prevailing during their production and handling. Without proper hygienic control, the environment in slaughterhouses and butcher shops can act as an important source of microbiological contamination. To identify the main points of microbiological contamination in the beef processing chain, 443 samples of equipment, installations and products were collected from 11 establishments (1 slaughterhouse and 10 butcher shops) located in the state of Paraná, Brazil. The microbiological quality of all the samples was evaluated using Petri dishes to obtain counts of mesophilic aerobes (AC), total coliforms, Escherichia coli (EC), yeasts and molds (YM). The main contamination points identified in butcher shops, in decreasing order, were stainless steel boxes, beef tenderizers, grinders, knives, mixers, sausage stuffers, plastic boxes, floors and drains. In the slaughterhouse, these points were sausage stuffers, platforms, floors and drains. The most severely contaminated products were fresh sausages and ground beef. This information about the main points of microbiological contamination in the beef processing chain is expected to aid professionals responsible for hygiene in similar establishments to set up proper hygienic procedures to prevent or reduce microbiological contamination of beef and meat products.

The effect of irradiation and thermal process on beef heme iron concentration and color properties

The aim of this study was to evaluate the influence of irradiation and thermal process on the heme iron (heme-Fe) concentration and color properties of Brazilian cattle beef. Beef samples (patties and steaks) were irradiated at 0-10 kGy and cooked in a combination oven at 250 ºC for 9 minutes with 70% humidity. Total iron and heme iron (heme-Fe) concentrations were determined. The data were compared by multiple comparisons and fixed- effects ANOVA. Irradiation at doses higher than 5 kGy significantly altered the heme-Fe concentration. However, the sample preparation conditions interfered more in the heme-Fe content than did the irradiation. Depending on the animal species, meat heme iron levels between 35 and 52% of the total iron are used for dietetic calculations. In this study the percentage of heme-iron was, on average, 70% of the total iron showing that humidity is an important factor for its preservation. The samples were analyzed instrumentally for CIE L*, a*, and b* values.

Acetic acid as an intervention strategy to decontaminate beef carcasses in mexican commercial slaughterhouse

Beef can be contaminated during the slaughter process, thus other methods, besides the traditional water washing, must be adopted to preserve meat safety. The objective of this study was to evaluate the effect of 2% acetic acid interventions on the reduction of indicator bacteria on beef carcasses at a commercial slaughterhouse in Mexico. Reduction was measured by the count of mesophilic aerobic bacteria (TPC), total coliform (TC), and fecal coliform (FC) (log CFU/ cm²). Among the different interventions tested, treatments combining acetic acid solution sprayed following carcass water washing had greater microbial reduction level. Acetic acid solution sprayed at low pressure and longer time (10-30 psi/ 60 s) reached higher TPC, TC, and FC reductions than that obtained under high pressure/ shorter time (1,700 psi/ 15 s; P<0.05). Exposure time significantly affected microbial reduction on carcasses. Acetic acid solution sprayed after carcass washing can be successfully used to control sources of indicator bacteria on beef carcasses under commercial conditions.

Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef

A mathematical model previously developed to study microbial growth in food products under an isothermal environment was adapted to a time-varying temperature regime. The resulting model was applied to study the growth of Clostridium perfringens in meat products. This micro-organism is of particular relevance to public health and economy due to the loss of productivity caused by it. Results showed a similar performance of the model used compared to the Baranyi model under an isothermal situation and a slightly better performance under a non-isothermal temperature profile.

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that juiciness, appearance, tenderness, and overall acceptability of beef burgers formulated with okara did not differ statistically from that of the control (0% okara). Wet okara (20%) can be used as a non-meat protein source in the production of reduced-fat beef burgers without changing their sensory quality.

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

Abstract Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl), while the T2 treatment (with reduction of 70% of NaCl) had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated.

Níveis de resíduos de praguicidas organoclorados em produtos cárneos sob inspeção federal

Com objetivo de evidenciar a freqüência e os níveis de resíduos de praguiddas organoclorados, foram analisadas 445 unidades amostrais de matéria prima (gordura bovina) provenientes de carcaças de bovinos de frigoríficos e 132 unidades amostrais de carne bovina já processada (enlatados, tais como "corned beef" e "roast beef"). Apresentaram-se com resíduos de praguicidas acima dos limites de tolerância estipulados, 77 unidades amostrais de gordura bovina e 5 de produto processado. Resíduos de praguiddas, sem contudo ultrapassar os limites de tolerância, foram identificados em, praticamente, todas as amostras, sendo que 27% das unidades amostrais de gordura bovina e 10,6% de produto processado apresentaram resíduos de praguicidas em violação aos limites estabelecidos na legislação. Heptacloro, BHC e Dieldrin foram os praguiddas mais freqüentes e Lindane e DDT os menos evidenciados.

Dietary patterns in pregnancy and birth weight

OBJECTIVE To analyze if dietary patterns during the third gestational trimester are associated with birth weight.METHODS Longitudinal study conducted in the cities of Petropolis and Queimados, Rio de Janeiro (RJ), Southeastern Brazil, between 2007 and 2008. We analyzed data from the first and second follow-up wave of a prospective cohort. Food consumption of 1,298 pregnant women was assessed using a semi-quantitative questionnaire about food frequency. Dietary patterns were obtained by exploratory factor analysis, using the Varimax rotation method. We also applied the multivariate linear regression model to estimate the association between food consumption patterns and birth weight.RESULTS Four patterns of consumption – which explain 36.4% of the variability – were identified and divided as follows: (1) prudent pattern (milk, yogurt, cheese, fruit and fresh-fruit juice, cracker, and chicken/beef/fish/liver), which explained 14.9% of the consumption; (2) traditional pattern, consisting of beans, rice, vegetables, breads, butter/margarine and sugar, which explained 8.8% of the variation in consumption; (3) Western pattern (potato/cassava/yams, macaroni, flour/farofa/grits, pizza/hamburger/deep fried pastries, soft drinks/cool drinks and pork/sausages/egg), which accounts for 6.9% of the variance; and (4) snack pattern (sandwich cookie, salty snacks, chocolate, and chocolate drink mix), which explains 5.7% of the consumption variability. The snack dietary pattern was positively associated with birth weight (β = 56.64; p = 0.04) in pregnant adolescents.CONCLUSIONS For pregnant adolescents, the greater the adherence to snack pattern during pregnancy, the greater the baby’s birth weight.

Preliminary screening of the larvicidal effect of Brevibacillus laterosporus strains against the blowfly Chrysomya megacephala(Fabricius, 1794) (Diptera: Calliphoridae)

AbstractINTRODUCTION: This study evaluated whether different strains of Brevibacillus laterosporus could be used to control larvae of the blowfly Chrysomya megacephala , a pest that affects both human and animal health.METHODS:Mortality rates were recorded after 1-mL suspensions of sporulated cells of 14 different strains of B. laterosporus were added to 2.5g of premixed diet consisting of rotting ground beef fed to first instar larvae of C. megacephala . All bioassays were performed using 10 larvae per strain, with a minimum of three replicates for each bioassay. Larval mortality was recorded daily up to seven days.RESULTS:Strains Bon 707, IGM 16-92, and Shi 3 showed the highest toxicity toward the larvae producing 70.5%, 64.5%, and 51.6% of larval mortality, respectively, which was significantly higher than that in the control group (p < 0.05). In contrast, strains NRS 1642, NRS 661, NRS 590 BL 856, NRS 342, ATCC 6457, Bon 712, and NRS 1247 showed limited or no pathogenic activity against the target larvae.CONCLUSIONS:Our preliminary data indicated that B. laterosporus could be used to develop bioinsecticides against C. megacephala .

Perceptions of Amazonian deforestation in the British and Brazilian media

The Amazon rainforest stretches across more than six million square kilometers and nine countries. Of the original forest area it is thought that 18 per cent has been cleared, mainly for farming purposes. In Brazil, the main drivers of deforestation are beef ranching and soya production that together occupy more than 75 per cent of newly deforested land. The situation in the Amazon illustrates a fundamental dilemma facing environmentalists around the world: how to reconcile economic development with biodiversity conservation. In this paper the representation of this dilemma in the British and Brazilian news media is assessed. The results indicate that there were far more articles referring to deforestation in the Brazilian press (816 Brazilian to 29 UK) but that many of these make no mention of what factors are responsible for deforestation. The patterns of representation of the proximate (direct) causes of Amazonian deforestation were very similar in the two countries, with soya and beef cattle ranching commanding the most press attention. The ultimate (indirect) causes of deforestation, however, are treated very differently, with the Brazilian media seemingly far more aware of the role of economic development needs than the UK press. Interestingly, the role of international demand for soya, beef, and forest products in driving deforestation was highlighted primarily in the UK press. These findings are critically discussed in the context of media influence on public understandings of Amazonian deforestation.

The influence of temperature and humidity on abundance and richness of Calliphoridae (Diptera)

The blowfly species are important components in necrophagous communities of the Neotropics. Besides being involved in the degradation of animal organic matter, they may serve as vectors for pathogens and parasites, and also cause primary and secondary myiasis. The occurrence pattern of these species is well defined, yet it is still not very clear which of these environmental factors determine the structure of the assemblies. This paper was developed to evaluate the influence of mean temperature and relative humidity variation in the abundance and richness of blowflies in the Brazilian southernmost state, Rio Grande do Sul, where temperature variation is well marked throughout the year. To evaluate this objective, WOT (Wind Oriented Trap) were installed with beef liver as bait in three environments for 10 consecutive days in each month between July 2003 and June 2004. A total of 13,860 flies were collected distributed among 16 species with a higher frequency of Lucilia eximia (Wiedemann, 1819) and Chrysomya albiceps (Wiedemann, 1819). The mean temperature and relative humidity influence the richness of blowflies, with greater richness and abundance in late spring and early summer, whereas abundance was only influenced by temperature. Each species responded differently with respect to these variables, where L. eximia is not influenced by any of the two abiotic factors, despite the high abundance presented. This paper presents the results of the sensitivity for the presence or absence of species of Calliphoridae and on the variation of the abundance of these species under regime temperature changes and relative humidity with implications for public health and animal management.

Ovipositional substrates used by Calyptrate Diptera in Tijuca forest, Rio de Janeiro

Twenty seven species of calyptrate muscoids were reared from a forested area of Rio de Janeiro (Tijuca Forest). Substrates for obtaining flies were beef liver, fish, mouse, frog, shrimp, snail carcasses, human faeces, banana and papaya fruits. The most frequent species found were: Fannia sp. (subgroup pusio) (49.9% on shrimp). Hemilucilia flavifacies (95.0% on liver). Phaenicia eximia (49.4% on mouse), Synthesiomyia nudiseta ( 100.0% on fish), Ophyra aenescens (100.0% on shrimp), Oxyvinia excisa (100.0% on faeces), Euboettecheria collusor (52.4% on faeces) and Pattonella intermutans (61.0% on frog).

The biology of Aedes (Ochlerotatus) albifasciatus Macquart, 1838 (Diptera: Culicidae) in Central Argentina

Aedes albifasciatus is a flood water mosquito ocurring in the southern countries of South America. It is a competent vector of the Western Equine Encephalitis (WEE) and causes important losses on milk and beef production in central Argentina. Field work was carried out from December 1990 to March 1993, on a monthly basis during the dry season and biweekly during the rainy season. Larvae were collected using the 'dipping' technique and females with CDC traps baited with CO2. Field collected larvae were used to build laboratory cohorts, from which basic population parameters were estimated. Eggs survived up to six months on dry soil, although there was a linear decrease of viability with time. At 23ºC, larval development time was around nine days, and all adults emerged within one week. The estimation of larval development in the laboratory seems to be very near the development on the field, as larvae have been collected on average eight days after a rainfall. Egg to adult survival was 83%, with the highest mortality on fourth larval instar (6%). In the laboratory studies, sex proportion among the adults was 1:1, females lived longer than males (median 13 and five days, respectively), and adult survival pattern showed a constant number of individuals dying per unit time. Field collected females layed an average of 84 eggs per batch, and completing up to five gonotrophic cycles, suggesting an estimated survival of up to 35-50 days.

Desenvolvimento Pós-embrionário de Ophyra aenescens (Wiedemann, 1830) (Diptera: Muscidae) em Diferentes Dietas, sob Condições de Laboratório

Post-embryonic Development of Ophyra aenescens (Wiedemann, 1830) (Diptera: Muscidae), in Different Diets, under Laboratory Conditions - The performance of various diets (bovine meat, fish- sardine, shrimp, dog faeces, and banana) in Ophyra aenescens development was evaluated. The biology was studied in an incubator (BOD) at 27±1oC and 80±10% of RH. The developmental time from larvae to adult, the developmental time and viability of larvae and pupae, the weight of pupae as well as the sex ratio of the emerging adults were also determined. Beef and shrimp were the more efficient diets for rearing O. aenescens.