Qualidade e composição química da carne de bovinos de corte inteiros ou castrados de diferentes grupos genéticos Charolês x Nelore

Seventy beef males of three breeding systems (BS), straightbreds Charolais (Ch) and Nellore (Ne), G1 crossbreds: 1/2 Ch + 1/2 Ne (1/2 Ch) and 1/2 Ne + 1/2 Ch (1/2 Ne) and G2 crossbreds: 3/4 Ch + 1/4 Ne (3/4 Ch) and 3/4 Ne + 1/4 Ch (3/4 Ne) were used. The number of animals by genetic group was, respectively, 15, 12,8, 12,14 and 9. Thirty-five males were castrated (C) at seven months and 35 were kept intact (1). The animals were feedlot finished from 20 to 24 months. The longissimus dorsi muscle was used for the meat evaluation. No significant interaction was observed between genetic composition and sexual condition, for the variables studied. The I males displayed meat with darker color (3.05 vs. 3.78 points) with less amount of marbling (4.26 vs. 5.75 points) and less amount of ether extract (1.73 vs. 2.88%). However they presented larger (66.03 vs. 60.50 cm(2)) longissimus dorsi area and meat with better palatability, juiciness and tenderness. Ch animals had larger longissimus dorsi than the Ne. In the G I group, the 1/2 Ch meat showed larger amount of marbling and ether extract and less cooking losses than the 1/2 Ne meat. Between G2 animals, the 3/4 Ne showed meat with larger thawing losses and larger amount of ether extract. In G1 animals meat, the heterosis level reached 18.54% for longissimus dorsiarea, 28.10% for ether extract and 64.01% for amount of marbling. In G2, the heterosis was -17.30% for lean texture and 10.40% for longissimus dorsi area.

A comparison of global estimates of marine primary production from ocean color

The third primary production algorithm round robin (PPARR3) compares output from 24 models that estimate depth-integrated primary production from satellite measurements of ocean color, as well as seven general circulation models (GCMs) coupled with ecosystem or biogeochemical models. Here we compare the global primary production fields corresponding to eight months of 1998 and 1999 as estimated from common input fields of photosynthetically-available radiation (PAR), sea-surface temperature (SST), mixed-layer depth, and chlorophyll concentration. We also quantify the sensitivity of the ocean-color-based models to perturbations in their input variables. The pair-wise correlation between ocean-color models was used to cluster them into groups or related output, which reflect the regions and environmental conditions under which they respond differently. The groups do not follow model complexity with regards to wavelength or depth dependence, though they are related to the manner in which temperature is used to parameterize photosynthesis. Global average PP varies by a factor of two between models. The models diverged the most for the Southern Ocean, SST under 10 degrees C, and chlorophyll concentration exceeding 1 mg Chlm(-3). Based on the conditions under which the model results diverge most, we conclude that current ocean-color-based models are challenged by high-nutrient low-chlorophyll conditions, and extreme temperatures or chlorophyll concentrations. The GCM-based models predict comparable primary production to those based on ocean color: they estimate higher values in the Southern Ocean, at low SST, and in the equatorial band, while they estimate lower values in eutrophic regions (probably because the area of high chlorophyll concentrations is smaller in the GCMs). Further progress in primary production modeling requires improved understanding of the effect of temperature on photosynthesis and better parameterization of the maximum photosynthetic rate. (c) 2006 Elsevier Ltd. All rights reserved.

Evaluation of color removal and degradation of a reactive textile azo dye on nanoporous TiO2 thin-film electrodes

The feasibility of the photobleaching of a textile azo dye, reactive orange 16 (C.I. 17757), in aqueous solution using titanium dioxide thin-film electrodes prepared by the sol-gel method was investigated. The best conditions for maximum photoelectrocatalytic degradation were found to be pH > 10 for Na2SO4 medium and pH < 6 for NaCl. In both situations, an applied potential of +1.0 V and low dye concentration are recommended, when 100% of color removal is obtained after 20 min of photoelectrocatalysis. The effects of side reaction pathway on the degradation rate of dye in sulfate and chloride medium were presented and the best performance are optimized to situations closed to that verified in the textile effluent. The influence of variables as applied potential, pH, supporting electrolyte and dye concentration on the kinetics of photoelectrochemical degradation also were investigated. Oxalic acid is identified by HPLC and UV-Vis spectrophotometric methods as the main degradation product generated after 180 min of photoelectrocatalysis of 4 x 10(-5) mol l(-1) dye in sodium sulphate pH 12 and NaCl pH 4.0 and a maximum reduction of 56 and 62% TOC was obtained, respectively. (C) 2004 Elsevier Ltd. All rights reserved.

Color and structural analysis of CoxZn7-xSb2O12 pigments

The polymeric precursor method was successfully used to synthesize CoxZn7-xSbO12 (x = 0-7) powders. Pigments were evaluated using colorimetry, X-ray diffraction, UV-vis and infrared spectroscopy. The optical band gap values vary with the Co2+ substitution. These results suggest that the concomitant presence of Co and Zn in the spinel lattice leads to the rupture of the Vegard law, as well as other properties of the studied system, such as unit cell volume. The Co-richer samples display a higher absorbance than the Co-lean samples. The high absorption of the Co7Sb2O12 sample at most of the visible region makes this compound a candidate for a black pigment. It was shown that color depends on the site where the chromophore ion is located, in agreement with the ligand field theory. (c) 2006 Elsevier Ltd. All rights reserved.

ALTERATIONS IN THE OMMATIDIA OF THE COMPOUND EYES OF APIS-MELLIFERA EYE-COLOR MUTANT WORKERS .3.

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Charqui meats as fermented meat products: role of bacteria for some sensorial properties development

Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter cultures and was followed throughout processing. Jerked beef prepared separately with exogenous S. carnosus and S. xylosus as starter cultures resulted in high proteolysis. Samples prepared with S. xylosus had the highest proteolysis and were preferred by the sensory panel. This research has suggested that jerked beef (and thus charqui meat) prepared under these conditions is a fermented meat product. (C) 2002 Elsevier B.V. Ltd. All rights reserved.

Detection of Listeria sp in meat and meat products using TECRA Listeria visual immunoassay and biocontrol visual immunoprecipitate assay for Listeria immunoassays and a cultural procedure

The routine methods for detecting Listeria sp. in foods are time consuming and involve using selective enrichments and plating on agars. In this study, the presence of Listeria sp. in 120 meat and meat product samples was investigated by two rapid immunoassays (TECRA Listeria Visual Immunoassay [VIA] and BioControl Visual Immunoprecipitate Assay [VIP] for Listeria) and a cultural procedure. The cultural method of detecting Listeria sp. followed Canada's Health Protection Branch Method, and the rapid tests followed the manufacturers' instructions. The agreement between the cultural and the rapid tests was established at a confidence limit of 95%. Seventy-nine samples (65.8%) were Listeria sp. positive in at least one of the three tests. There was no statistically significant difference between the cultural procedure and any of the rapid immunoassays. The agreement rates between the VIA and the cultural method and between the VIP and the cultural method were 87 and 84%, respectively. Both tests - the VIA and VIP - proved to be rapid, efficient and easy to perform.

Growth, carcass and meat quality traits of straightbred and crossbred Botucatu rabbits

The objective was to evaluate the effects of genetic group and age on growth, carcass, and meat traits of rabbits. A total of 144 straightbred Botucatu and White German Giant x Botucatu crossbred rabbits were involved. Rabbits were weaned at 35 d and sequentially, slaughtered, four per genetic group x sex combination, at: 42, 49, 56, 63, 70, 77, 84 and 91 d. A 2x2 factorial arrangement was employed in a completely randomized design with repeated measures for growth traits, and a split-plot for carcass and meat traits. Crossbred rabbits were heavier (2032 vs. 1962 g; P < 0.01), consumed more feed (143.5 vs. 131.0 g/d; P < 0.01), and presented higher slaughter weight (2169 vs. 2093 g, P=0.02) and dressing percentage (59.0 vs. 58.2%; P=0.07) than straightbreds throughout the experiment. No difference between genetic groups was detected for feed conversion and empty gastrointestinal weight corrected for slaughter weight (SW). Crossbreds showed higher skin weight (308.2 vs. 299.7 g, P = 0.06) and distal parts of leg weight (75.7 vs. 71.4 g; P < 0.01), both corrected for SW. No genetic group effect was detected on dissectible fat and hind part weights. Chilled commercial carcass (1284 vs. 1229 g: P=0.02), chilled reference carcass (1036 vs. 1000 g, P=0.06), fore part (297.9 vs. 283.3 g; P=0.01) and loin (308.7 vs. 295.5 g; P=0.05) were heavier in crossbreds than in straightbreds, but these differences were attributed to differences in SW. Uncorrected weights of head, kidneys, liver and thoracic viscera were higher in the crossbred group, but only head (116.6 vs. 113.6 g; P=0.06) and thoracic viscera (30.4 vs. 28.6 g; P=0.01) were, in fact, proportionately heavier in crossbreds than in straightbreds. No effect of genetic group was detected on meat to bone ratio, muscle ultimate pH and chemical composition of the Longissimus dorsi muscle. All traits, except for ash and fat contents of the Longissimus muscle, showed age effects (P < 0.01). Crossbreeding may be recommended for the production of whole commercial carcasses, but it is not clearly advantageous for the production of retail cuts. Slaughter should take place between 63 and 70 d of age for both genetic groups.