Características de secagem de bastões cárneos para alimentação canina

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

Effects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausage

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

Presença e tipificação de Salmonella spp. no conteúdo ruminal de bovinos pós-abate

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos dos derivados vegetais de condimentos nas características de qualidade e vida de prateleira de linguiça de frango fresca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Utilização de bacteriófagos ambientais no controle de biofilmes de Salmonella spp. em superfícies utilizadas na indústria de processamento e comercialização de frango de corte e derivados

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

Extrinsic factors affecting water absorption in chilling of broiler chicken carcasses

Brazil occupies an outstanding position as a producer and exporter of chicken meat, and the maintenance and expansion of this position require a constant evolution, especially in variables which determine quality. An important quality parameter of poultry meat is the amount of water absorbed by the carcass during processing. In Brazil, carcasses chilling is done by immersion in chilled water. In this process, the carcass is rehydrated and the water lost during transport and initial operations is replaced. At this stage, some care is needed to prevent the absorption of water upper than the level allowed by Brazilian law. This project aimed to evaluate extrinsic factors that can influence the absorption of water by the chicken meat. For this, 144 Cobb chickens divided into 24 groups of six birds were used. At 42 days of age, one chicken of each group, with weight ranging up to 10% more or less from the average of the group, was slaughtered in an experimental pilot scale abattoir where slaughter procedures were conducted under strictly controlled conditions. The chilling procedure was performed following a completely randomized design with factorial arrangement 3x2, where the factors were: three temperatures in the first section of the chilling system (4, 10 and 16ºC) and two degrees of water hardness (hard and soft water), with six treatments and four replications. Brazilian law provides that the water temperature in the first section of the chiller must not be higher than 16ºC, and the length of the carcasses in this section shall not exceed 30 minutes. All carcasses remained in the first section of the chiller for 30 minutes and then were transferred to another tank with water at 4ºC, remaining there until reaching 7ºC. The carcasses were weighed before and after chilling, to evaluate the percentage of water absorbed. The water absorption was influenced by the initial temperature of the water in the chiller and by the water hardness. When initially immersed in water at 4ºC, carcasses water absorption averaged 2.70%, a significantly lower absorption than the values found for the carcasses that were initially immersed in water at 16ºC, 3.83% (p<0.05). The carcasses immersed in water at 10ºC had mean water absorption of 3.66%, not differing from the means observed in the other two treatments (p>0.05). In hard water, the average water absorption was 2.46% and, in soft water, 4.33% (p<0.05). In all treatments, the water absorption did not exceed the limit established by Brazilian legislation, which is a maximum of 8%. This information is important to control the absorption of water by carcasses in chicken meat processing, preventing consumers from being harmed.

Da vigilância para prevenção de acidentes de trabalho: contribuição da ergonomia da atividade

Os acidentes são fenômenos complexos, cuja determinação situa-se na organização do trabalho, dimensão invisível aos agentes de vigilância. O objetivo deste artigo é analisar e comparar o alcance das intervenções realizadas em uma empresa frigorífica, em 1997, baseada na checagem de normas de saúde e segurança, e em 2008, quando se incorpora a ergonomia da atividade. Foi realizado estudo de caso com análise documental referente à intervenção de 1997 e análise ergonômica do trabalho adotada em 2008. Em 1997 as ações de vigilância incidiram principalmente sobre os fatores de risco visíveis. Mesmo cumprindo as exigências, a empresa continuava, em 2008, com proporção de incidência anual de 26% de acidentes, o que motivou a busca da nova abordagem. Verificou-se, em 2008, que a gênese dos acidentes era provocada por um circulo vicioso: trabalho intenso; inadequação de meios técnicos; absenteísmo e rotatividade (84% ao ano) com recrutamento de inexperientes. Esse quadro é agravado por práticas autoritárias. A ergonomia da atividade contribuiu para compreender as causas organizacionais ultrapassando os aspectos normativos da vigilância tradicional, o que indica sua importância para tornar mais efetivas as ações de vigilância para a prevenção.

El PRT-La Verdad entre los trabajadores de la carne de Berisso : La agrupación El Activista de la Carne y la Lista Gris (1967-1972)

Este trabajo se enmarca dentro de un proyecto más general referido al estudio de los conflictos obreros y estudiantiles y las estrategias de la izquierda en La Plata y Gran La Plata entre 1966 y 1973 y, más en particular, del estudio de la actividad en la región durante ese período del PRT-La Verdad. De las dos fracciones en las que se escindió el Partido Revolucionario de los Trabajadores a comienzos de 1968, el sector encabezado por Nahuel Moreno ?que pasó a denominarse "PRT-La Verdad"- fue ampliamente mayoritario en lo que hace a la militancia en La Plata y Gran La Plata, donde contaba con presencia militante tanto en el movimiento estudiantil como entre distintos sectores del movimiento obrero. En este trabajo nos centraremos en la presencia y actuación del PRT y, luego de la ruptura, el PRT-LV entre los años 1967-1972 en el Sindicato de Obreros y Empleados de la Industria de la Carne y Afines de Berisso, que agrupaba a los trabajadores de los frigoríficos Swift y Armour. En el período que vamos a analizar sus militantes y simpatizantes se agrupaban alrededor de la Agrupación El Activista de la Carne - Lista Gris. Nuestras fuentes en este trabajo son boletines y volantes editados por El Activista de la Carne ? Lista Gris e informes producidos por los organismos policiales de inteligencia, en ambos casos obtenidos del archivo de la DIPBA. Recurriremos también a bibliografía de alguna forma vinculada con el tema que estamos analizando

El PRT-La Verdad entre los trabajadores de la carne de Berisso : La agrupación El Activista de la Carne y la Lista Gris (1967-1972)

Este trabajo se enmarca dentro de un proyecto más general referido al estudio de los conflictos obreros y estudiantiles y las estrategias de la izquierda en La Plata y Gran La Plata entre 1966 y 1973 y, más en particular, del estudio de la actividad en la región durante ese período del PRT-La Verdad. De las dos fracciones en las que se escindió el Partido Revolucionario de los Trabajadores a comienzos de 1968, el sector encabezado por Nahuel Moreno ?que pasó a denominarse "PRT-La Verdad"- fue ampliamente mayoritario en lo que hace a la militancia en La Plata y Gran La Plata, donde contaba con presencia militante tanto en el movimiento estudiantil como entre distintos sectores del movimiento obrero. En este trabajo nos centraremos en la presencia y actuación del PRT y, luego de la ruptura, el PRT-LV entre los años 1967-1972 en el Sindicato de Obreros y Empleados de la Industria de la Carne y Afines de Berisso, que agrupaba a los trabajadores de los frigoríficos Swift y Armour. En el período que vamos a analizar sus militantes y simpatizantes se agrupaban alrededor de la Agrupación El Activista de la Carne - Lista Gris. Nuestras fuentes en este trabajo son boletines y volantes editados por El Activista de la Carne ? Lista Gris e informes producidos por los organismos policiales de inteligencia, en ambos casos obtenidos del archivo de la DIPBA. Recurriremos también a bibliografía de alguna forma vinculada con el tema que estamos analizando

El PRT-La Verdad entre los trabajadores de la carne de Berisso : La agrupación El Activista de la Carne y la Lista Gris (1967-1972)

Este trabajo se enmarca dentro de un proyecto más general referido al estudio de los conflictos obreros y estudiantiles y las estrategias de la izquierda en La Plata y Gran La Plata entre 1966 y 1973 y, más en particular, del estudio de la actividad en la región durante ese período del PRT-La Verdad. De las dos fracciones en las que se escindió el Partido Revolucionario de los Trabajadores a comienzos de 1968, el sector encabezado por Nahuel Moreno ?que pasó a denominarse "PRT-La Verdad"- fue ampliamente mayoritario en lo que hace a la militancia en La Plata y Gran La Plata, donde contaba con presencia militante tanto en el movimiento estudiantil como entre distintos sectores del movimiento obrero. En este trabajo nos centraremos en la presencia y actuación del PRT y, luego de la ruptura, el PRT-LV entre los años 1967-1972 en el Sindicato de Obreros y Empleados de la Industria de la Carne y Afines de Berisso, que agrupaba a los trabajadores de los frigoríficos Swift y Armour. En el período que vamos a analizar sus militantes y simpatizantes se agrupaban alrededor de la Agrupación El Activista de la Carne - Lista Gris. Nuestras fuentes en este trabajo son boletines y volantes editados por El Activista de la Carne ? Lista Gris e informes producidos por los organismos policiales de inteligencia, en ambos casos obtenidos del archivo de la DIPBA. Recurriremos también a bibliografía de alguna forma vinculada con el tema que estamos analizando

Opportunities and constraints of transhumant small ruminant production in the Chinese Altay Mountains

This PhD thesis focuses on current livelihoods of agro-pastoral livestock keepers, their animal nutrition, herd and rangeland management strategies. It thereby aims to contribute to sustainable rangeland management, livestock production and household income in Qinghe county of the Chinese Altay Mountain region, located in Xinjiang Uyghur Autonomous Region, PR China. In its first part the study characterizes the socio-economic situation and agricultural practices of agro-pastoralists through structured household interviews. The second part provides insights into the grazing behaviour and feed intake of small ruminants on seasonal pastures in this region, and into the quantitative and qualitative biomass offer on natural rangelands. The third part analyses the reproductive performance and annual growth of the local sheep and goat herds, and, by modelling improved feeding and culling strategies, tests herd management options that potentially improve the monetary output per female herd animal without increasing the pressure onto natural rangelands. Taken together, the results of the study suggest that, despite an increase and intensification of cropping and vegetable gardening in the region of Qinghe, livestock rearing is still the major livelihood strategy both in terms of prevalence and relative importance. However, livestock keeping is challenged by low biomass production on rangelands, due to the combined impact of high climate variability and highly localized grazing pressure on the seasonal pastures. Though government regulations try to tackle the latter aspect, their implementation is sometimes difficult. Alternatives to strict regulation of grazing periods and animal numbers on seasonal pastures are, in the case of goats, more rigorous culling strategies and, in the case of sheep and goats, strategic supplementation of the animals in the winter and spring season. However, for the latter strategy to become economically viable, an improvement of live animal and meat marketing options and an investment in local meat processing facilities that add value to the carcasses is needed. As the regional cities grow rapidly, the potential market to absorb diverse and good quality meat products is there, along with the road network connecting Qinghe county to the regional capital. Such governmental measures will not only create new job opportunities in the region but also benefit the cash income of pastoralists in this westernmost region of China.

Desórdenes muscoloesqueléticos en el trabajador avícola – intervenciones en salud

Introducción: El trabajador avícola presenta un alto riesgo de sufrir de Desórdenes Musculo esqueléticos, debido a la realización de trabajos manuales repetitivos; posición bípeda prolongada, posturas por fuera de ángulos de confort de miembros superiores Objetivo: Establecer las recomendaciones basadas en la evidencia de las intervenciones en salud para los Desórdenes Musculoesqueléticos (DME) en el trabajador avícola. Metodología: Se realizó una revisión de la literatura de los estudios primarios publicados en las bases de datos Medline, Scient Direct y Scielo desde 1990. Los artículos se clasificaron de acuerdo con: el tipo de estudio, la calidad de éste y el nivel de evidencia que aportaba. Resultados: Dentro de las recomendaciones de la evidencia disponible para el manejo integral de los pacientes de la industria avícola con riesgos o eventos asociados a DME se encuentran las siguientes: 1) incorporar un enfoque sistémico en la atención a dichos trabajadores, 2) incluir aspectos psicosociales en la identificación y explicación de los riesgos y eventos en salud, 3) permitir los descansos, microrupturas y pautas para el ejercicio, 4) facilitar la rotación y ampliación de puestos de trabajo, 5) mejorar las herramientas de trabajo - especialmente el corte de los cuchillos. Conclusiones: Las intervenciones descritas en la presente revisión, apuntan hacia el mejoramiento de la incidencia y la prevalencia de los DMS, la disminución de incapacidad temporal y definitiva por los DMS, el mejoramiento en la producción industrial y la reducción de costos tanto económicos como humanos. Sin embargo, se debe plantear la necesidad de continuar impulsando el desarrollo de investigaciones y estudios que permitan tener mayores elementos de juicio para poder realizar recomendaciones a los tipos de intervenciones propuestas. A pesar de lo anterior, las intervenciones en salud para los trabajadores de la industria avícola deben ser enfocadas desde la prestación integral de los servicios de salud.

Aseptic Processing of Meat Products

Aseptic processing involves sterilising the product (most meat products being low-acid foods containing particulates) and package separately, and filling under sterile conditions. Advantages include better product quality compared with canned products, lower transport and storage costs compared with frozen products, and virtually no restriction on package size. Problems include ensuring adequate heat penetration into the particles to ensure sterility, preventing separation of particles from the carrier liquid, and retention of particle structure and shape. Particulate foods can be sterilised in scraped-surface heat exchangers. Other methods involve heating the particles separately, and combining them during filling. The effects of aseptic processing on meat product quality (colour, flavour, texture, and mutrition) are outlined in this paper.

Observations on the wastage of raw material and recovery of meat in the prawn processing industry

The wastage of prawns due to spoilage in processing factories accounted to about 0-12% in 1974, 0-35% in 1975, 0-3% in 1976 and 0-4% in 1977. Spoilage increases with the time lag between catching and processing and also due to defective icing. The paper discusses the counts of whole prawns required for obtaining meat of specified size grades.