Stunning method in broiler chickens meat processing

Quality is a variable concept, which involves many factors, depending on the consumer market. In meat production, the concern with environmental aspects, animal welfare and the health and safety of workers is increasing. This work studied the effect of controlled atmosphere stunning of broilers on meat features and biochemical parameters for stress. Cobb broilers were stunned by electrical stunning and by controlled atmosphere with 70% CO2 and 70% CO2 + 30% Argon. After stunning, serum levels of glucose, lactate and corticosterone were compared with those of broilers at rest, immediately before transportation and slaughter and after 12 h of feed withdrawal (control group). At slaughter, blood volume drained during bleeding was not different for the stunning methods tested, ranging from 3.3 to 3.4% birds weight. This finding was important to demonstrate that gas stunning was not responsible for the animals′ death. Final pH in breast (6.1 to 6.2) and thigh (6.3 to 6.5) also did not vary among the different stunning methods (P > 0.05). Lightness (L = 60.55) and redness (a = +8.94) values found for breasts from electrical stunning showed that they were darker and redder (P < 0.05), probably due to changes in blood pressure. Glucose and corticosterone levels were not different between gas stunned birds (302.45 to 315.7 mg/dl and 55.71 to 72.49 ng/ml respectively) and birds at rest (305.95 mg/dl and 50.65 ng/ml) (P > 0.05). These stress indicators were higher (337.65 mg/dl for glucose and 104.13 ng/ml for costicosterone) when electrical stunning was used (P < 0.05). Lactate concentrations were lower (5.4 mmol/l) for birds at rest (P < 0.05) but not different for all stunning methods tested (7.3 to 8.1 mmol/l; P > 0.05). These results show that serum glucose may be used as a stress indicator in birds, with the advantage of being a quick and cheap biochemical test. Gas stunning favored birds′ management during slaughter and so reduced workers′ effort and injury hazard and the amount of feces and dust in the room. To make this method available for a large scale process, adjustments in equipments will be necessary to avoid delays in the processing line.

Characterization and exploiment of Microbial Strains to be used in Meat Processing and Fermentation

The principal aim of this research project has been the evaluation of the specific role of yeasts in ripening processes of dry-cured meat products, i.e. speck and in salami produced by adding Lactobacilli starter cultures, i.e. L. sakei, L. casei, L. fermentum, L. rhamnosus, L.sakei + S.xylosus. In particular the contribution of the predominant yeasts to the hydrolytic patterns of meat proteins has been studied both in model system and in real products. In fact, although several papers have been published on the microbial, enzymatic, aromatic and chemical characterization of dry-cured meat e.g. ham over ripening, the specific role of yeasts has been often underestimated. Therefore this research work has been focused on the following aspects: 1. Characterization of the yeasts and lactic acid bacteria in samples of speck produced by different farms and analyzed during the various production and ripening phases 2. Characterization of the superficial or internal yeasts population in salami produced with or without the use of lactobacilli as starter cultures 3. Molecular characterization of different strains of yeasts and detection of the dominant biotypes able to survive despite environmental stress factors (such as smoke, salt) 4. Study of the proteolytic profiles of speck and salami during the ripening process and comparison with the proteolytic profiles produced in meat model systems by a relevant number of yeasts isolated from speck and salami 5. Study of the proteolytic profiles of Lactobacilli starter cultures in meat model systems 6. Comparative statistical analysis of the proteolytic profiles to find possible relationships between specific bands and peptides and specific microorganisms 7. Evaluation of the aromatic characteristics of speck and salami to assess relationships among the metabolites released by the starter cultures or the dominant microflora

Opportunities and challenges in high pressure processing of foods

Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are freedom additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commerically attractive. Enzymes forming bacteria can be by the application of pressure-thermal combinations. This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors-fruits and vegetables, dairy and meat processing-have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehyrdration, frying, freezing/thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data, for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.

Cleaning Conveyor Belts in the Chicken-Cutting Area of a Poultry Processing Plant with 45 degrees C Water

Conveyor belts are widely used in food handling areas, especially in poultry processing plants. Because they are in direct contact with food and it is a requirement of the Brazilian health authority, conveyor belts are required to be continuously cleaned with hot water under pressure. The use of water in this procedure has been questioned based on the hypothesis that water may further disseminate microorganisms but not effectively reduce the organic material on the surface. Moreover, reducing the use of water in processing may contribute to a reduction in costs and emission of effluents. However, no consistent evidence in support of removing water during conveyor belt cleaning has been reported. Therefore, the objective of the present study was to compare the bacterial counts on conveyor belts that were or were not continuously cleaned with hot water under pressure. Superficial samples from conveyor belts (cleaned or not cleaned) were collected at three different times during operation (T1, after the preoperational cleaning [5 a.m.]; T2, after the first work shift [4 p.m.]; and T3, after the second work shift [1:30 a.m.]) in a poultry meat processing facility, and the samples were subjected to mesophilic and enterobacterial counts. For Enterobacteriaceae, no significant differences were observed between the conveyor belts, independent of the time of sampling or the cleaning process. No significant differences were observed between the counts of mesophilic bacteria at the distinct times of sampling on the conveyor belt that had not been subjected to continuous cleaning with water at 45 degrees C. When comparing similar periods of sampling, no significant differences were observed between the mesophilic counts obtained from the conveyor belts that were or were not subjected to continuous cleaning with water at 45 degrees C. Continuous cleaning with water did not significantly reduce microorganism counts, suggesting the possibility of discarding this procedure in chicken processing.

Use of Petrifilm(R) 3M to assess coliform numbers on lamb carcasses.

Petrifilm(R) (6410) was used directly on lamb carcasses to enumerate coliforms. 10 sites on 30 carcasses were sampled at each of 4 separate meat processing establishments (works). Coliform counts obtained by this technique were statistically analysed using analysis of variance (ANOVA) to select the optimum sampling sites on the carcass and to assess contamination of the carcass by gut flora at a particular establishment. There was a large variation between sites and between works. In general, works 3 and 4 produced cleaner carcasses than works 2, which in turn was cleaner than works 1. Works 1, 2 and 4 used conventional dressing techniques and works 3 used the inverted dressing method, therefore, the coliform counts found at works 3 and 4 are achievable regardless of dressing technique. Coliform bacteria were most concentrated around the posterior pelvic rim and less prevalent at the carcass extremities. The posterior pelvic rim (sites 3 and 4) had higher (P < 0.05) coliform counts than the exterior ventral flank area (sites 5, 6, 7 and 8), which in turn had higher (P < 0.05) counts than the proximal hind and proximal fore limbs (sites 1, 2, 9 and 10) across all works. With in-line routine testing it is recommended that the majority of carcasses sampled should give coliform counts of <50 cfu/20 cm2 for sites 4 and 8. Reprinted with permission from Journal of Food Protection. Copyright held by the International Association of Food Protection, Des Moines, Iowa, USA. Authors affifiation. J.A.Guthrie & K.J.Dunlop International Food Institute of Queensland, Department of Primary Industries, Rockhampton and G.A.Saunders Veterinary Public Health Division, Livestock and Meat Authority of Queensland, Emerald.

Leuconostoc spoilage of refrigerated, packaged foods

Leuconostoc spp. are lactic acid bacteria (LAB) implicated in food spoilage, especially on refrigerated, modified atmosphere packaged (MAP) meats. The overall aim of this thesis was to learn more about Leuconostoc spp. as food spoilage organisms with a focus on commercial products where LAB spoilage is considered a problem and the main factor limiting shelf-life. Therefore, we aimed to identify Leuconostoc spp. involved in food spoilage, as well as to characterise the spoilage reactions they caused and their contamination sources during poultry meat processing. In addition, we examined the distribution of strains of Leuconostoc gasicomitatum in different food commodities. Finally, we analysed the genome content of L. gasicomitatum LMG 18811 with a special focus on metabolic pathways related to food spoilage. The findings show that Leuconostoc gelidum and L.gasicomitatum were responsible for the discoloration and off-odours developed in beef steaks. Together with Leuconostoc mesenteroides, these Leuconostoc spp., also cause spoilage of vegetable sausages. In contrast, we showed that Leuconostoc spp. are not important for the shelf-life or quality of non-marinated broiler products although, in marinated broiler fillet products, Leuconostoc spp., L.gasicomitatum in particular, are considered spoilage organisms. Furthermore, the findings of the contamination survey we carried out in a poultry processing plant indicated that spoilage Leuconostoc spp. are derived from the processing environment rather than from the broilers, and that air movement distributes psychrotrophic spoilage LAB, including leuconostocs, and has an important role in meat contamination during poultry processing. Pulsed-field gel electrophoresis (PFGE) based genotyping of L. gasicomitatum strains demonstrated that certain genotypes are common in various meat products. In contrast, genotypes associated with meat were not recovered in vegetable-based sources. This suggests that these two food categories either become contaminated with, or favour the growth of different genotypes. Furthermore, the results indicated that the meat processing environment contributes to L. gasicomitatum contamination as certain genotypes were repeatedly identified from products of the same processing plant. Finally, the sequenced and annotated genome of L.gasicomitatum LMG 18811 allowed us to identify the metabolic pathways and reactions resulting in food spoilage.

Desenho e desenvolvimento de um Sistema de Informação em Oracle ADF

Um Sistema de Informação consiste num sistema capaz de armazenar, organizar e estruturar dados para ajudar a responder às necessidades das empresas, passando também pela capacidade de resposta às questões diárias das empresas. Assim, um Sistema de Informação pode ser definido como o software que ajuda a organizar e analisar dados, tendo como objetivo fornecer informação útil na altura certa para que possa ser utilizada para a tomada de decisões ou para uma gestão mais eficiente dos diversos fluxos que uma empresa pode conter. Neste sentido, o projeto apresentado centra-se no desenho e construção de um Sistema de Informação capaz de gerir o negócio de uma empresa do setor alimentar, mais propriamente do setor da transformação de carnes. Foi desenvolvido em Oracle ADF, de forma a aproveitar as vantagens inerentes à tecnologia e ao desenvolvimento web. Sendo uma tecnologia relativamente nova no mercado e dominada por poucos, a sua utilização neste momento pode tornar-se uma grande vantagem. Para o desenvolvimento da aplicação foi realizado o levantamento e análise de requisitos, foi criada a base de dados capaz de suportar o funcionamento do software e desenvolvido um sistema de login, capaz de gerir as sessões de cada utilizador. Foi implementado um processo de introdução e edição de informação, nomeadamente o registo de entradas, transformações e saídas. Contemplou-se também uma secção com dados mestre da empresa com a possibilidade de inserção, atualização e/ou remoção. Além disso, foram incorporadas validações em todos os processos que são usados pelos utilizadores, de modo a evitar a existência de dados incoerentes ou duplicados. Relativamente à lógica de negócio, foi embutida na aplicação de forma a permitir consultar a informação de forma clara, rápida e em diversos lugares, reduzindo tempo e tarefas ao colaborador/utilizador, visto que os processos foram automatizados. Com a implementação deste Sistema de Informação, a empresa pode usufruir de um sistema integrado capaz de gerir e controlar todo o seu processo produtivo, reduzindo custos e desperdícios, aumentando a produtividade e eficiência.

Käyttövarmuusanalyysin tuottama tärkeysjärjestys elintarviketeollisuuden prosessilaitteille – Suuntaviivat kustannustietoisen kunnossapitostrategian luomiselle

Hallitsematon ja reaktiivinen kunnossapito on eräs tuotannon suurimpia kustannustekijöistä. Suunnitelmallisesti ja systemaattisesti johdettuna kunnossapito on tuotantotehokkuuden suurin vaikuttaja. Merkittävä osa tuotannon tehokkuuden ylläpidosta saavutetaan laitteiden käyttövarmuudella. Käyttövarmuuden saaminen hallintaan perustuu ennakoivan kunnossapidon määrän kasvattamiseen. Samalla korjaavan kunnossapidon kustannusriski laskee ja siihen käytetty panos vähenee. Huonolla kunnossapidon suunnitelmallisuudella on päinvastaiset vaikutukset. Tavoitteena on määritellä prosessilaitteiden käyttövarmuuksiin perustuva laitekriittisyys. Tutkimuksessa yhdistetään riskien arviointimenetelmiä, joilla keskimääräiset vikavälit ja seuraukset valmistukseen mallinnetaan. Kriittisyystekijöitä ovat käytettävyys, luotettavuus, kustannustekijät, turvallisuus ja ympäristövaikutukset. Tekijöiden arvottamiseen kehitettiin riksianalyysitaulukko. Kriittisyysluokat jaettiin kolmeen kategoriaan, joista A on kriittisin, B keskinkertainen ja C on matalin luokka. Lähtötietojen keräys toteutettiin triangulaatiomenetelmää soveltaen. Empiirisessä osassa HKScan Oy:n lihanjalostustehtaan jauheliha- ja kestomakkaraosastojen laitteet jaettiin A-, B- ja C-luokkiin. Kriittisimpiä laitteita oli 20 prosenttia analysoidusta laitemäärästä. Nämä A-luokkaan sijoitetut laitteet aiheuttavat 80 prosenttia kustannusriskeistä. B-luokkaan kuuluu 50 prosenttia ja C-luokkaan 30 prosenttia laitteista. Luokittelusta erotettiin havaitut turvallisuusriskit riskienhallinnan toimenpiteitä varten. Kustannustietoinen kriittisyysluokittelu on pohja kunnossapitostrategian rakentamiselle. Tämän avuksi esitettiin taulukot huolto-ohjelman luomiseen ja luokituksien hyödyntämiseen päivittäisessä toiminnassa.

The development and validation of a psychological contract of safety scale

Introduction
This paper builds on previous research by the author and describes the development and validation of a new measure of the psychological contract of safety. The psychological contract of safety is defined as the beliefs of individuals about reciprocal safety obligations inferred from implicit and explicit promises.

Method
A psychological contract is established when an individual believes that perceived employer and employee safety obligations are contingent on each other. A pilot test of the measure is first undertaken with participants from three different occupations: nurses, construction workers, and meat processing workers (N = 99). Item analysis is used to refine the measure and provide initial validation of the scale. A larger validation study is then conducted with a participant sample of health care workers (N = 424) to further refine the measure and to determine the psychometric properties of the scale.

Results
Item and correlational analyses produced the final employer and employee obligations scales, consisting of 21 and 17 items, respectively. Factor analyses identified two underlying dimensions in each scale comparable to that previously established in the organizational literature. These transactional and relational-type obligations provided construct validity of the scale. Internal consistency ratings using Cronbach's alpha found the components of the psychological contract of safety measure to be reliable.

Impact on Industry
The refined and validated psychological contract of safety measure will allow investigation of the positive and negative outcomes associated with fulfilment and breach of the psychological contract of safety in future research.

Ecologia humana e manejo participativo da pesca do búzio Anomalocardia brasiliana (Gmelin, 1791) (Bivalvia: Veneridae) na Reserva de Desenvolvimento Sustentável Estadual Ponta do Tubarão (RN)

Coastal and marine protected areas are created to protect habitat, avoid biodiversity loss, and to help maintain viable fisheries. However, most of these areas in tropical countries occurs in impoverished regions and directly affect the livelihood and survival of coastal communities which directly depend on fisheries and shellfisheries. Therefore, socioeconomic and conservation goals overlap. In this context, fishers should have a central place in resource management. They are critical resource users and their behavior directly affects the system. Shellfish resources are important sources of food, employment and income to fishing communities in Latin America. But despite its widespread use for food and income, there is an urgent need of more research on shellfish management. This research discusses the artisanal fisheries of Venus clam (Anomalocardia brasiliana) (Gmelin, 1791) (Bivalvia: Veneridae) in Brazil, and points out strategies to improve the system. Venus clam is a small and commonly exploited species for food and income on the Brazilian coast. This research was carried out at Ponta do Tubarão Sustainable Development Reserve (Brazilian Northeast coast), where there was no information available about who harvest, where or how much Venus clam has been harvested, despite this resource being exploited for generations. Clam fishery follows the pattern of socio-economic invisibility that general clam exploitation has in Brazil. Methods used were interviews, participatory monitoring and focal follow observation from January 2010 to May 2011. Results include: (a) the identification of shell fishers, (b) how harvest and meat processing are performed (mollusk beds, time spent, gross and net production), (c) the analisis of shell fisher income and their economic sustentability, and (d) the involvement of shell fisher families in data gathering and analyses for the first time. Based on the acquired knowledge, we propose a new institutional arrangement for clam fishery including co-management, fisheries agreement, compensatory arrangements and improvements for the Venus clam value chain such as the establishment of a minimum price for clam meat. This research also includes two other results: a general description for Venus clam harvesting in the Brazilian Northeast coast and a specific discussion about co-management of Venus clam in Brazil. The first one was possible through the meeting of several shell fisherwomen from other states during activities promoted by People of the Tides (PoT) project. PoT was an international initiative aiming to develop coastal communities that depend on mollusk for their livelihood. The second one is a comparison between PoT and Venus clam management at Pirajubaé Marine Extractive Reserve (Santa Catarina). It evaluates the success and failures of these only two initiatives involving co-management of A. brasiliana in Brazil

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

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

Processamento da carne do jacaré do pantanal (Caiman crocodilus yacare)

Trata-se de um estudo de algumas formas de processamento da carne de jacaré do pantanal como uma alternativa de consumo, de uma forma não convencional, da carne dessa espécie. Testa-se, ao mesmo tempo, a utilização de carne de cortes normalmente descartados tais como o tronco e os membros. Dessa forma relatam-se os seguintes processamentos: produtos de salsicharia não embutidos (tipo hambúrguer), carne em conserva (enlatado), carne curada e não cozida (defumada) e produto curado e cozido (tipo apresuntado). Avalia-se a qualidade dos produtos através da análise sensorial e mede-se estatisticamente o grau de sua aceitação.

Effects of pretreatment with rosemary (Rosmarinus officinalis L.) in the prevention of lipid oxidation in salted tilapia fillets

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