Recombinant mid gut antigen (Bm95) as a vaccine against Indian Rhiphicephalus haemaphysaloides in Bos indicus cattle

In the present study, we report for the first time the efficacy of recombinant Bm95 mid gut antigen isolated from an Argentinean strain of Rhipicephalus microplus strain A in controlling the tick infestations in India. The synthetic gene for Bm95 optimized for expression in yeast was obtained and used to generate yeast transformants expressing Bm95 which was purified to apparent homogeneity. Liquid chromatography-mass spectrometry analysis of the purified protein confirmed its identity as Bm95. Vaccine was prepared by blending various concentrations of purified Bm95 with aluminium hydroxide as an adjuvant. lmmunogenicity studies of the vaccine in rabbits and cattle indicated that the vaccine was highly immunogenic. The efficacy studies of the vaccine was done in cattle. Naive Bos indicus cattle were vaccinated with the recombinant vaccine and were challenged with the larval, nymphal and adult forms of Rhiphicephalus haemaphysaloides. The vaccine protected the animals from larval, nymph and adult tick challenges with an efficacy of 98.7%, 84.6% and 78.9% respectively. The results obtained from the above studies clearly demonstrated the advantage and possibilities of the use of Bm95 in controlling R. haemaphysaloides infestations in the field. (C) 2010 Elsevier Ltd. All rights reserved.

Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef

[EN]Most of the information indicating ageing improves tenderness has been collected on the loin and rib-eye muscles over relatively short ageing times, assuming that all muscles will react similarly. In the present study, the effect of extended ageing times on instrumental texture (56 d) and sensory characteristics (42 d) of six different beef sub-primals [striploin (SL), inside round (IR), outside round (OR), eye of round (ER), blade eye (BE) and chuck tender (CT)] was studied. The effects of two ageing temperatures (1and 58C) were also compared. In general, ageing increased tenderness (P<0.05) of SL, BE, ER and CT sub-primals, although BE shear force increased after 42 d of ageing. On the other hand, ageing had no effect on IR tenderness (P<0.05) and resulted in a decrease in tenderness of OR (P<0.05) until day 35, with a later increase after 42 d of ageing. Increasing ageing temperature (58C) had limited effect on tenderness, but ageing time and temperature increases led to lower flavour and higher off-flavour intensity (P<0.05) of the studied sub-primals. These results suggest that cutspecific maximum ageing times and rigid adherence to temperature maximums would be of benefit to optimize postslaughter processes and meat quality

Breed effect on quality veal production in mountain areas: Emphasis on meat

This study was designed to compare the quality of veal produced from ‘Tudanca x Charolais’ cross (n=6) and Limousin (n=6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7 months of age. After 80 days of age calves also had access to concentrate (maximum of 3 Kg/day), while mothers did not. At slaughter, Limousin calves were heavier (P<0.01) and provided better carcass yield (P<0.05) and conformation (P<0.001) than Tudanca calves. Tudanca beef provided higher fat content (P<0.05) was less tough (P<0.05), and was scored as more tender and juicy (P<0.1) with higher acceptability than Limousin beef (P<0.1). In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated (P<0.05), long-chain polyunsaturated fatty acids (P<0.05) and their n-6/n-3 ratios (P<0.1), as well as vaccenic acid (P<0.1) and the overall trans-18:1 isomer profile.

O impacto da internacionalização sobre o sistema de controle de gestão de empresas gaúchas: um estudo de caso múltiplo entre as empresas de capital aberto Fras-le S/A, Gerdau S/A e Forjas Taurus S/A

O presente estudo buscou analisar os principais impactos sofridos pelos sistemas de controle de gestão das empresas em decorrência de sua internacionalização e consequente aumento da complexidade de suas operações. A pesquisa buscou analisar também algum afastamento ou aproximação da literatura pesquisada, sobre a forma como este processo de internacionalização acontece. Assim sendo, foram feitas comparações entre as características de controle e de internacionalização encontradas na literatura e as situações encontradas nas empresas entrevistadas nesta pesquisa. Para possibilitar tais comparações, foi realizada uma revisão da literatura sobre as teorias acerca do controle de gestão nas empresas, sobre os processos de internacionalização e também sobre as teorias de internacionalização de empresas, descritas pelos principais autores destas áreas. Definido o plano de referência, foi adotado o método de estudo de caso aplicado em três das maiores empresas do estado do Rio Grande do Sul, a Gerdau S/A, a Fras-le S/A e a Forjas Taurus S/A, a fim de explorar mais aprofundadamente os reais procedimentos e controles encontrados nestas empresas, de tamanha relevância para a economia Gaúcha e Brasileira, observando suas características em relação ao plano de referência proposto. Com base nas entrevistas presenciais realizadas, foi possível verificar a real importância dos sistemas de controle de gestão nas companhias internacionalizadas e o grande desafio que as empresas atravessam para conseguir monitorar e planejar, de forma eficiente, as complexas atividades realizadas em diferentes locais do mundo. Os principais achados indicam que os sistemas de controle sofrem vários impactos para adaptação aos diferentes mercados, sendo identificadas relevantes mudanças estruturais, conceituais e de acompanhamento e controle nos casos analisados. Deve-se destacar a grande impotância dos investimentos em tecnologia, pesquisa e desenvolvimento e a atenção constante que as empresas devem dispensar ao capital intelectual para a obtenção de eficiência e qualidade nas operações. Quanto às características do processo de internacionalização, foram encontradas aproximações relevantes entre teoria e prática.

Changes in consumer tastes in the demand for fish and meat in Malaysia

In this article the demand for fish and its substitute was estimated using a very flexible demand function, the Almost Ideal Demand System (AIDS) developed by Deaton and Muelllbaeur (1980), incorporating the habit formation variable to measure the impact of the changes in tastes in comsumer demand for fish and meat products from 1960 to 1990 in Malaysia. Information on price and income elasticities for these meat groups was also obtained. To incorporate consumption habit variables, the dynamic translating procedure proposed by Pollak (1970) and Pollak and Wales (1981) has been adopted. The overall results of the maximum likelihood estimates of the dynamic AIDS model are quite good where 19 of 30 coefficients are significantly different from zero and the minimum budget shares, the constant, are between zero and one for each meat type. Consumers tend to purchase and consume fish, chicken, and pork almost daily. Beef and mutton are only consumed occassionally since they are relatively more expensive. This finding is consistent with the trend observed in the per capita consumption and budget share where fish, chicken, and pork tended to dominate over beef and mutton from 1960 to 1990.

Preliminary note on the biochemical composition of meat of dai (Chirocentrus spp) and kati (Opisthopterus spp)

Studies were taken up biochemical composition of Chirocentrus dorab and Opisthopterus sp. The seasonal changes, yield of mince and energy value of the meat were also reported.

Studies on shell and meat composition of molluscs from Saurashtra coast

Shell composition of 35 species of molluscs was studied. The shell, calcium and calcium carbonate contents were lowest in the cuttle bone of cuttlefish, while they were highest in shell of Cypraea ocellata. Solen sp. had higher meat and protein content than the pelecypods and lower meat, water and protein content than the cephalopods. Inverse relationships between water and fat, and protein and ash were established.

Phosphate treatment of frozen prawns. Pt 2. Frozen storage characteristics of prawn meat treated with polyphosphates

This communication reports the changes in physical, organoleptic and biochemical characteristics of prawn meat dip-treated with alkaline and neutral solutions of polyphosphates during frozen storage. Results are presented on changes in thawed and cooked yields, water extractable nitrogen, non-protein nitrogen, free amino-nitrogen, salt solubility, myosin and moisture in the muscle and loss of soluble nitrogenous constituents in thaw drip during frozen storage up to seven months. The salt solubility remained unchanged during storage in samples treated with neutral polyphosphate solutions and the organoleptic quality was superior to control sample. It is concluded that dip treatment with neutralized solutions of tripolyphosphate not only maintains correct drained weight and improves cooked yield during prolonged frozen storage but also protects the frozen product from denaturation as measured by the salt solubility of the proteins.

Inhibition of seafood-borne bacteria in cooked mackerel (Rastrelliger kanagurta) fish meat by lactic acid bacteria

Antagonistic activity of lactic acid bacteria (LAB) namely Streptococcus faecalis, Pediococcus cerevisiae and Lactobacillus casei was tested against seafood-borne bacteria such as Staphylococcus aureus, Bacillus cereus, Escherichia coli, Clostridium perfringens and Listeria monocytogenes. Three lactic acid bacteria such as Streptococcus faecalis, Lactobacillus casei and Pediococcus cerevisiae were coated on cooked mackerel meat, individually and in combination against fish-borne bacteria. S. faecalis inhibited C. perfringens in individual coat by 3.7 log units as compared to control, whereas L. casei did not inhibit C. perfringens. P. cerevisiae inhibited S. aureus by 5 log units. L. casei, inhibited L. monocytogenes by 3.3 log units on the third day of storage as compared to control. On the other hand, S. aureus and B. cereus were inhibited on the third and second day by 4.9 log and 5.2 log units respectively. B. cereus, S. aureus, L. monocytogenes were the most sensitive to all three LAB. C. perfringens was the least inhibited among all the seafood-borne bacteria tried. Multiple LAB or LAB strains in combination showed much earlier inhibitory activity on seafood-borne bacteria than single LAB coat.

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.

Red and white meat of tuna (Euthynnus affinis): their biochemical role and nutritional quality

The biochemical and nutrient compositions of red and white meat of tuna are reported. Based on the data the biochemical role and nutritional quality of red and white meat are discussed. The results show that red meat is adapted for slow and continuous activity and white meat for quick but occasional activity. In spite of comparatively low lysine content the red meat is adjudged more nutritious than white meat.

Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat

The present work was undertaken to enlighten upon the comparative efficiency of different glazes in improving the quality of frozen crab meat (Scylla Serrata).