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This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of Smallanthus sonchifolius meal. Three mutton mortadella formulations supplemented with 1.25%, 2.50%, and 5% yacón meal and control formulation without yacón meal was included. The physicochemical, lipid peroxidation, and microbiological analyses were carried out in the time periods 10, 45 days, three, and six month after the preparation of mortadella. The control formulation presenting lighter and more intense red tone compared with the other formulations. All formulations presenting lipid peroxidation increased 90 days after processing; already the pH and Aw values were constant for all formulations at the experimental times stipulated. All formulations had the physicochemical characterization and microbiological quality standards, according to defined in regulations for mortadella production in Brazil. The results show that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthy meat products.

Excess sodium in food is associated with an increased risk of noncommunicable diseases. Faced with this reality, consumers are becoming aware of the importance of eating foods with reduced sodium content. This work assesses the effects of partial replacement of NaCl by KCl on the microbiological and physicochemical characteristics of uncooked lamb sausage treated with different doses of gamma radiation. Analyses of thermotolerant coliforms, sulfite-reducing Clostridium, Salmonella sp., protein, moisture, ash, lipids, pH, water activity, and color were performed. The results showed that the formulations with reduced sodium content did not differ significantly concerning microbial growth and met the identity and quality standards considering its physicochemical characteristics. Also, irradiation is efficient as a microbiological control method, and the ± 3-kGy dose was the most effective to eliminate pathogenic bacteria present in the sausage formulation prepared with reduced sodium content, inducing less intense changes in physicochemical parameters.

Objetivou-se estimar a exigência de energia metabolizável (EM) para suínos machos imunocastrados na fase de terminação. O experimento foi conduzido na Universidade Estadual Norte Fluminense Darcy Ribeiro. Foram utilizados 60 suínos machos distribuídos em delineamento de blocos casualizados, sendo 50 suínos imunocastrados – IM (tratamento 1 a 5) e 10 castrados cirurgicamente – CC (tratamento 3b). Os tratamentos diferiram quanto ao nível de EM utilizada, sendo T1 – 3030, T2 – 3130, T3a – 3230, T3b – 3230, T4 – 3330 e T5 – 3430 Kcal de EM/Kg. Foram avaliadas características de desempenho em diferentes períodos (A – intervalo entre a primeira e a segunda imunização, B – intervalo entre a segunda imunização e o abate e T – período total, da primeira imunização ao abate) e de carcaça, além de análise sensorial da carne dos suínos. Os dados médios obtidos nos diferentes níveis de energia foram submetidos à análise de variância e análise de regressão linear em nível de 5% de significância. A análise foi realizada com o auxílio do programa de análises estatísticas SAEG. Foi observado efeito linear crescente (P0,05) entre as características de carcaça avaliadas. Na análise sensorial, embora os avaliadores tenham detectado diferenças no odor das carnes de suínos CC e IM, tais diferenças não foram devidas ao odor sexual. Não foi possível estimar o nível de energia metabolizável para a categoria de suínos imunocastrados em fase de terminação.

Várias técnicas são utilizadas para avaliar, tipificar e classificar carcaças de animais de interesse zootécnico, para fins de seleção de animais que apresentem as características desejadas, ou avaliar o produto gerado pelos animais destinados ao abate. Os métodos mais antigos e comumente utilizados são aqueles de aplicação mais prática e menos acurada, como as avaliações através do peso vivo ou escore corporal. No entanto, técnicas como a ultrassonografia, tomografia computadorizada, análise de vídeo imagem e scanning eletromagnético, vem sendo utilizadas para tornar as avaliações mais rápidas e acuradas, representando um progresso importante para produtores e para a indústria da carne.

This study evaluated the sensory acceptance of cooked hams elaborated with potassium chloride (KCl) and/or pectin. Three formulations were produced: a control (formulation 1); one with 100% substitution of the NaCl by KCl, decrease in the amount of polyphosphate and the addition of pectin (formulation 2); and the third with partial substitution of the NaCl by KCl, the absence of polyphosphate and the addition of pectin (formulation 3). The consumers evaluated sensory acceptance with respect to flavor, odor, texture and appearance (mixed 9-point structured hedonic scale); intensity of the salty taste (9-point just right scale); and two evaluations for purchase intent (5-point structured verbal scale). Formulation 1 scored the highest means for acceptance of appearance and the respective purchase intent. On the other hand, formulation 2 scored the highest means for acceptance and purchase intent for the other attributes and the intensity of salty taste nearest to the just right. PRACTICAL APPLICATIONS This manuscript evaluated the sensory acceptance of cooked hams elaborated with KCl and/or pectin. The data represent alternatives of inclusion of cooked ham in the high blood pressure patients' diet. Then, the experimental data reported in this paper may be important for the scientific community of the food science.