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Tradução das cartas trocadas entre Leo Strauss e Hans-Georg Gadamer, em 1961, sobre a publicação de Verdade e método, que data de 1960. Com apresentação de Felipe Ribeiro

No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature, however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 days) was the main indicator of product readiness. The process losses (water loss and crust trimming) can reach 65%. Some producers perform microbiological analyses to ensure product safety and others use tools such as GMP and SOP. The results of this survey may help governmental institutions to develop a standardized industrial protocol for producing dry-aged beef in Brazil.

Creatine has been considered an effective ergogenic aid for several decades; it can help athletes engaged in a variety of sports and obtain performance gains. Creatine supplementation increases muscle creatine stores; several factors have been identified that may modify the intramuscular increase and subsequent performance benefits, including baseline muscle Cr content, type II muscle fibre content and size, habitual dietary intake of Cr, aging, and exercise. Timing of creatine supplementation in relation to exercise has recently been proposed as an important consideration to optimise muscle loading and performance gains, although current consensus is lacking regarding the ideal ingestion time. Research has shifted towards comparing creatine supplementation strategies pre-, during-, or post-exercise. Emerging evidence suggests greater benefits when creatine is consumed after exercise compared to pre-exercise, although methodological limitations currently preclude solid conclusions. Furthermore, physiological and mechanistic data are lacking, in regard to claims that the timing of creatine supplementation around exercise moderates gains in muscle creatine and exercise performance. This review discusses novel scientific evidence on the timing of creatine intake, the possible mechanisms that may be involved, and whether the timing of creatine supplementation around exercise is truly a real concern.

The objective of this study was to evaluate the effects of dietary fat source with modified distillers grains plus solubles (MDGS) on beef tenderness through examination of sarcoplasmic reticulum (SR) membrane fatty acid composition, changes in sarcoplasmic calcium concentration, Warner-Bratzler shear force (WBSF), sarcomere length, and proteolysis early postmortem. Steers (n = 256) were fed for 134 d on either corn, or a diet containing 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil. Twenty-four USDA Choice carcasses (three carcasses per pen; eight pens per treatment) were selected within each dietary treatment, and strip loins were collected and aged for 2, 9, 16, or 23 d postmortem and subject to retail display (RD) for an additional 7 d. Feeding MDGS increased (P < 0.05) concentrations of linoleic acid (18:2) and tended to increase (P = 0.06) total polyunsaturated fatty acids (PUFA) in the SR membrane. Steaks from cattle fed MDGS had greater sarcoplasmic calcium concentration than steaks from cattle fed corn at day 2 postmortem (P = 0.05). Steaks from steers fed de-oiled MDGS and de-oiled MDGS plus corn oil tended to have lower WBSF values (P = 0.08) than steaks from cattle fed corn at 2 d of aging with 0 d of RD. There were no differences among dietary treatments for sarcomere length (P = 0.92) and troponin-T degradation at 2 d postmortem (P = 0.60). Results suggest that feeding MDGS may increase early postmortem release of calcium into the sarcoplasm due to increased 18:2 and PUFA concentration in the SR membrane, which could result in increased beef tenderness early postmortem.

Neste artigo, meu objetivo é enfrentar os problemas relacionados à redistribuição por meio de uma apropriação crítica do paradigma distributivo. Vou partir dos escritos de dois dos mais importantes críticos do paradigma distributivo na filosofia política contemporânea, Elizabeth Anderson e Axel Honneth, cujos argumentos se sobrepõem de várias maneiras. A concepção de igualdade democrática ou relacional de Anderson partilha uma série de elementos conceituais chave com a teoria do reconhecimento e da liberdade social de Honneth. Os dois autores oferecem pontos de referência eminentes e convergentes para elucidar criticamente problemas de redistribuição em relação a problemas de reconhecimento. Nas seções 1 e 2, apresento os autores a partir de um triplo ponto de vista: como suas respectivas teorias do reconhecimento se sobrepõem e se afastam uma da outra; quais são as implicações disso para os problemas de redistribuição; qual é a contribuição de suas concepções de “igualdade real”. Na seção 3, abordo os dois autores criticamente, do ponto de vista da “igualdade real”, tomando por base as tradições a que eles se referem para elaborar suas respectivas afirmações. Questionando, por fim, a leitura que Anderson faz de Babeuf, o utilizo para levantar diversas questões críticas às versões do igualitarismo apresentadas por ela e por Honneth.

Research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains with solubles, and differing quality grade on tenderness of beef steaks. Steers (n=240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains with Solubles (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Warner-Bratzler shear force (WBSF), slice shear force (SSF), sarcomere length, sarcoplasmic calcium, and troponin-T (Tn-T) degradation were determined. Minimal to no impacts on sarcomere length and calcium were found (P >0.05). For both WBSF and SSF, Choice steaks were more tender than Select. Significantly more Tn-T was degraded at 23 d of aging compared to 2 d of aging. Beef steaks from cattle fed DRC were more tender than SFC, regardless of the presence or absence of DDGS. For 2 d aged samples, Tn-T degradation was higher when cattle were fed DDGS compared to no DDGS. Overall, these data suggest that steaks from cattle fed DRC are more tender than steaks from cattle fed SFC and Choice-grade steaks are more tender than Select-grade steaks.

The objective of the current study was to evaluate the influence of bone and subcutaneous fat on yield, physicochemical traits, and color stability of dry-aged beef from grass-fed Nellore bulls. Paired bone-in loins (from the 10th thoracic vertebra to 6th lumbar vertebra) from 8 carcasses were collected and cut in half, and the sections from each carcass were assigned to 4 treatments (n = 8): bone-in with subcutaneous fat, bone-in without subcutaneous fat, boneless with subcutaneous fat, and boneless without subcutaneous fat. Loin sections were dry-aged for 21 d, at 2°C and 70% relative humidity. After dry aging, the half-loins were weighed, trimmed, and weighed again to determine the evaporation loss, trimming loss, and yield. Additionally, water activity, pH, thiobarbituric acid-reactive substances, moisture content, cooking loss, pressed juice percentage, Warner-Bratzler shear force, and color stability (during 9 d of display) were analyzed. No interactions (P > 0.05) between bone and subcutaneous fat were found for evaporation and trimming loss, yield, and physicochemical traits. The treatments did not affect Warner-Bratzler shear force, pressed juice percentage, thiobarbituric acid-reactive sub-stances, and pH values (P > 0.05). Regarding color stability, there was a bone-by-time interaction (P < 0.05) for a* and b* parameters. Boneless treatments showed higher a* and b* values (P < 0.05) than bone-in treatments, after 6 and 7 d of display, respectively. Bone-in treatments and treatments with subcutaneous fat had lower evaporation and trimming loss and higher yield compared to boneless treatments and treatments without subcutaneous fat, respectively (P < 0.05). Therefore, although bone-in treatments showed lower color stability, bone and subcutaneous fat were considered important factors to the dry-aging process, as both resulted in a greater yield over dry-aged product that had bone and/or fat removed, without compromising other physicochemical traits of dry-aged beef from grass-fed Nellore bulls.

The emerging market of frozen meat emphasizes the need to better understand beef surface discoloration and the ideal parameters of freezing beef to retain an acceptable color. The objectives of this study were to determine the impacts of myoglobin oxygenation level prior to freezing and frozen storage duration on frozen beef color. USDA Choice strip loins (n = 36) were aged for 4 d or 20 d. Steaks were randomly assigned to a myoglobin oxygenation level [deoxygenated (DeOxy; immediately packaged after cutting), oxygenated (Oxy; oxygenated in air for 30 min), or highly oxygenated (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or impermeable film and immediately frozen (−5 °C). Following either 0, 2, 4, or 6 mo of frozen storage, steaks were removed from the packaging and immediately analyzed for instrumental color (L*, a*, and b*), percent oxymyoglobin, metmyoglobin, and deoxymyoglobin, delta E, redness ratio, a*:b* ratio, hue angle, subjective discoloration, and lipid oxidation. The HiOxy steaks had greater oxygen penetration and the greatest a* values compared with DeOxy and Oxy steaks, regardless of packaging (P < 0.0005). With 4 d of aging, HiOxy steaks had greater a* values than DeOxy and Oxy at all storage times (P = 0.0118). The HiOxy steaks aged for 20 d and frozen for 6 mo had significantly higher delta E values than all other myoglobin oxygenation levels and postmortem aging periods (P < 0.0001). Redness and percent oxymyoglobin were highest for HiOxy steaks within each storage period (P < 0.0002). The HiOxy steaks had the highest percent oxymyoglobin and DeOxy had the lowest percent oxymyoglobin within each aging and storage period (P < 0.01). Conversely, DeOxy steaks had the highest percent metmyoglobin and HiOxy had the lowest percent metmyoglobin when packaged in impermeable film (P < 0.0001). The HiOxy steaks from 20 d of aging had the highest discoloration compared with 4 d aging and more discoloration than all other myoglobin treatments at 6 mo of storage (P < 0.0001). The HiOxy 20 d aged steaks exhibited the highest lipid oxidation values at 2, 4, and 6 mo (P = 0.0224) and HiOxy steaks exhibited a brighter and deeper cherry red color compared with the DeOxy steaks. The HiOxy steaks were greater in redness or similar when compared with Oxy steaks, but experienced more detrimental effects when frozen storage was extended.

O artigo busca analisar a noção de experiência negativa utilizada por Gadamer para descrever a experiência hermenêutica. Ao fazer isso, temos como objetivo refutar duas leituras problemáticas que são feitas a respeito da experiência hermenêutica: por um lado, que esta não tem a forma positiva e otimista que uma leitura simplista de Verdade e método poderia sugerir; por outro, que o intérprete também pode estabelecer uma quebra de identificação com a tradição, o que permitirá por sua vez entender como a relação hermenêutica com a tradição não implica cega submissão a esta, sendo antes mediada por uma distância.

This study evaluated the use of field peas during two phases of production on fresh beef quality. Cattle (n = 232) were assigned to one of six dietary treatments in a 3x2 factorial design consisting of 3 pasture and 2 finishing supplementations. The pasture phase consisted of 1) no supplement, 2) field peas at 0.5% body weight (BW), or 3) dry-rolled corn supplement at 0.5% BW. The finishing phase consisted of 1) no field peas or 2) field peas at 20% dry-matter basis. Strip loin samples, aged 14 d, were subjected to retail display (RD) for an additional 7 d. Tenderness via Warner-Bratzler shear force (WBSF) and Slice Shear force (SSF), objective (L*, a*, and b*) and subjective color, lipid oxidation (TBARS) and fatty acid composition were evaluated. Dietary treatment had no effect on tenderness. Steak discoloration was low (< 3%). All objective color measurements displayed interactions between pasture and finishing diets (L*, P = 0.0035; a*, P = 0.0189; b*, P < 0.0001) yet no consistent patterns among treatments could be identified. Extended aging periods would be required to visually influence consumer color perception. Beef finished with field peas had slightly greater lipid oxidation than samples from cattle not receiving field peas during finishing (1.56 vs. 1.44 mg malonaldehyde/kg tissue, respectively; P = 0.0541). There was a significant interaction between pasture and finishing treatments for C15:1 (P = 0.0331). Feeding field peas during the pasture phase increased C 18:2 (P = 0.0381) relative to cattle supplemented with corn; cattle without supplement in the pasture phase had intermediate amounts of C18:2. Total saturated, unsaturated, monounsaturated, and polyunsaturated fatty acids (P > 0.05) were unaffected by dietary treatments. Field peas may be used for cattle with minimal negative impact on fresh meat quality.

Consumers consider beef color to be an indicator of freshness and therefore it is a major factor when purchasing beef. The ideal conditions for maintaining color throughout retail display following frozen storage have yet to be well established. Therefore, the objective of this study was to determine the effects of myoglobin oxygenation levels (especially high oxygenation) during freezing on color stability of thawed steaks during retail display (RD) and to determine the impact that frozen storage duration, aging, and packaging films have on meat color after thawing under RD conditions. USDA Choice strip loins (n = 36) were aged for 4 or 20 d. Steaks were randomly assigned to a myoglobin oxygenation level [deoxymyoglobin (DeOxy; packaged within 3 min), oxygenation (Oxy; oxygenated in air for 30 min), or high oxygenation (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or impermeable film and immediately frozen (−10 °C). Following either 0, 2, 4, or 6 months of frozen storage at -5 °C, steaks were removed from the packaging and immediately placed under simulated RD conditions for 7 d. During RD, instrumental color and subjective color were measured every day after the initial 24 h thaw period. Steaks were analyzed for instrumental color (L*, a*, b*), a*:b* ratio, percentage oxymyoglobin, metmyoglobin, and deoxymyoglobin, delta E, redness ratio, subjective discoloration, and lipid oxidation. For all days of RD, steaks that were frozen for 0 months had higher a* values (greater redness) than steaks frozen for 6 months which typically had the lowest a* values (P

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of American Feed Control Officials number 96.8, 73.046 and International Feed Name number 7–05–520, 8–08–034) has been specifically formulated to optimize beef cattle health and performance, antibiotic stewardship, and food safety. Research has shown that NaturSafe supports optimal rumen and liver health, overall health and immune function, consistency of feed intake, daily gain, feed conversion, and antibiotic effectiveness. As no research previously has assessed the impacts of this feed ingredient on the quality of meat, the objective of this research was to characterize the effects of feeding NaturSafe on meat quality characteristics in beef.Materials and MethodsCrossbred steers (N = 60, n = 12 per treatment; mean hot carcass weight = 421 kg), through an antibiotic free production system, were individually fed diets containing 12, 15, or 18 g/d of NaturSafe or a control diet without (–AB) antibiotics or a control with antibiotics (+AB; 330 mg monensin + 110 mg tylosin·steer–1·d–1) for 112 d. Strip loins were collected and aged for 13 or 29 d postmortem prior to fabrication. Steaks (m. Longissimus) were then evaluated for Warner-Bratzler shear force, pH, sarcoplasmic calcium concentration, troponin-T degradation, fatty acid profile, proximate composition, sarcomere length, total collagen and insoluble collagen. After each aging period, steaks were evaluated for lipid oxidation, and color characteristics (L*, a*, b*, discoloration percentage, and percentage surface oxymyoglobin, metmyoglobin and deoxymyoglobin), during and/or after a 7 d simulated retail display period. A subset of samples at various aging and retail display periods were analyzed for lactic acid bacteria (LAB), psychotrophic plate counts (PPC), and aerobic plate counts (APC). Animal was considered the experimental unit and hot carcass weight and marbling score were used as covariates in the analysis.ResultsTreatment had no effect on pH, sarcomere length, troponin-T degradation, fatty acid profile, proximate composition, total collagen, insoluble collagen, LAB, PPC, APC, lipid oxidation, oxymyoglobin percentage, or metmyoglobin percentage. Meat from cattle fed 18 g/d of NaturSafe was (1) equal to–AB controls and had higher shear force values compared to all other treatments (P < 0.01), (2) had higher (P < 0.05) sarcoplasmic calcium levels than +AB controls and cattle fed 12 g of NaturSafe/d, (3) was redder (higher a* values, P < 0.05) than all other treatments, and (4) was yellower (higher b* values, P < 0.01) than the 12 or 15 g dose and the–AB control. There were no differences among treatments fed NaturSafe for lightness (L*) at either aging time. There were no differences for meat from animals fed 12 or 15 g NatureSafe/d, except deoxymyoglobin percent and discoloration, which were both minimal. Discoloration values were low for all treatments (< 10%).ConclusionThese data indicate that feeding NaturSafe had few discernible effects on meat quality characteristics.

The aim of this study was to evaluate the muscle profile of novel added-value beef cuts including the caudal tip of the M. infraspinatus (Bonanza Cut; TIP) and M. subscapularis (SUB) and two traditional sirloin steak cuts, M. gluteus medius (top sirloin; GLM) and M. rectus femoris (sirloin tip; REC). Samples were subjected to Warner-Braztler Shear Force (WBSF), sensory, cooking loss, and proximate analysis. The muscle TIP had superior values of subjective tenderness, juiciness, and slight off-flavor intensity when compared to all other muscles. The TIP and SUB were similar in WBSF. Cooking loss and moisture values of raw samples were lowest for TIP. Results suggest that TIP can provide enhanced eating experience for consumers and improved marketability for the meat industry.

Made available in DSpace on 2019-10-04T12:33:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-02-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The objective of this study was to evaluate the association between oxidative damage to proteins (represented by protein carbonylation) and beef tenderness. Three experimental groups were selected by shear force (SF): tender (38.2 +/- 2.9 N), intermediate (51.9 +/- 6.8 N), and tough meat (74.5 +/- 7.8 N). Two-dimensional electrophoresis with hydrazide fluorophore derivatization was used. The structural proteins actin (ACTA1), myosin (MYL1 and MYL3), desmin (DES) and troponin T (TNNT1 and TNNT3), antioxidant proteins (PRDX1, PRDX2 and PARK7) and heat shock proteins (HSPB1, CRYAB and HSPB6) showed an increase in the oxidative damage in tender meat when compared to the intermediate and tough meat (P < .05). Decrease in oxidative damage of the metabolic enzymes (TPI1, GAPDH and ENO3) were observed in tender meat group (P < .05). The present results suggest that oxidation act on the proteins of different metabolic pathways and consequently affect meat tenderness in Angus crossbred cattle. Sao Paulo State Univ, Coll Agr & Vet Sci, Dept Anim Sci, Jaboticabal, SP, Brazil Univ Nebraska, Dept Biochem, Redox Biol Ctr, Lincoln, NE USA Univ Nebraska, Dept Anim Sci, Lincoln, NE USA Sao Paulo State Univ, Coll Vet & Anim Sci, Dept Breeding & Nutr Anim, Botucatu, SP, Brazil Sao Paulo State Univ, Coll Agr & Vet Sci, Dept Anim Sci, Jaboticabal, SP, Brazil Sao Paulo State Univ, Coll Vet & Anim Sci, Dept Breeding & Nutr Anim, Botucatu, SP, Brazil FAPESP: FAPESP 2015/13021-1 CAPES: CAPES 88881.134679/2016-01

Made available in DSpace on 2019-10-06T16:57:01Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-01-01 Previous studies have shown that beef cattle can be adapted for 14 days to high-energy diets; however, the effects of adaptation periods less than 14 days on feedlot performance have not been documented in the literature. In the present study, the effects of restricted intake of the final finishing diet as a means of dietary adaptation compared with diets increasing in concentrate content (step-up) over periods of 9 days and 14 days on feedlot performance, feeding behavior, blood gas profile rumen morphometrics, nutrients digestibility and carcass characteristics of Nellore cattle were evaluated. One-hundred twenty 24 month-old Nellore bulls (361 ± 30 kg) were randomly allocated in 24 pens and fed for 84 days in a completely randomized block design with a 2 × 2 factorial arrangement of treatments: adaptation using both 9-day and 14-day step-up protocol, and 9-day and 14-day restriction protocol. Each treatment was replicated 6 times. One bull per pen was slaughtered at the end of adaptation period for ruminal evaluations. Overall, no main effect of protocols or adaptation length was observed for any of feedlot performance or carcass traits variables evaluated, with the exception of gain to feed ratio (G:F). Bulls on restriction protocol had improved G:F (P = 0.04) when compared to cattle adapted by step-up protocol. Regarding rumenitis score, there was no main effect of protocols and adaptation length (P > 0.05). For rumen morphometrics, an interaction between the effect of adaptation length and period was observed (P = 0.02) for absorptive surface area (ASA), where at the end of the adaptation period, Nellore bulls adapted for 14 days presented larger ASA than the ones adapted for 9 days; however, at the end of the finishing period, ASA from animals adapted for 14 days was similar to the ones adapted for 9 days. Thus, Nellore yearling bulls should be adapted in 14 days regardless of the protocol adopted (step-up or restriction). São Paulo State University (UNESP) School of Veterinary Medicine and Animal Science São Paulo State University (UNESP) College of Agricultural and Technological Sciences São Paulo State University (UNESP) School of Veterinary Medicine and Animal Science São Paulo State University (UNESP) College of Agricultural and Technological Sciences

The objective of this study was to evaluate the effects of feeding high-protein corn distillers grains on fresh beef quality. Steers (n = 60) were fed one of five diets for 190 d (six pens with 10 cattle/pen/diet): a corn control (Control), 40% high-protein dry distillers grains plus solubles (HP-DDGS), 40% dry distillers grains plus solubles (DDGS), 40% wet distillers grains plus solubles (WDGS), or 40% bran plus solubles (Bran). Eighteen Choice carcasses (three cattle per pen) were randomly selected within each treatment; however, two carcasses were lost during carcass selection. Strip loins (Longissimus lumborum, IMPS # 180) were collected, divided into three equal portions, and aged for 2, 9, or 23 d. Steaks were fabricated following each aging period and placed under retail display (RD) conditions for 0, 4, or 7 d. Pen was the experimental unit. Hot carcass weight at harvest was 391 kg (SD 31.6 kg). Dietary treatment had no effect on tenderness (Warner-Bratzler shear force) within each aging period (P > 0.05). After 7 d of RD, following all aging periods, steaks from cattle fed HP-DDGS had the greatest visual discoloration except for DDGS and Bran after 23 d (P < 0.05). The steaks from cattle fed HP-DDGS had lower (P < 0.05) redness (a*) values than all other treatments following 7 d of RD. Lipid oxidation increased (P < 0.001) during RD at all aging periods, as measured via thiobarbituric acid reactive substance (TBARS). A day of RD-by-dietary treatment effect (P < 0.001) was observed for lipid oxidation. After 7 d of RD, steaks from cattle fed HP-DDGS had higher TBARS than all other treatments except WDGS (P < 0.01). A trend was found for sarcomere length (P = 0.07), with steaks from cattle fed Bran having the longest sarcomere length compared with all other treatments. An aging effect was found for free calcium content (P < 0.001) where steaks aged 9 and 23 d had significantly higher levels of free calcium than those aged 2 d. There was a tendency (P = 0.07) that steaks from cattle fed WDGS contained more free calcium than steaks from cattle fed DDGS or Bran. Although there were no statistical differences, there was a trend (P = 0.07) that steaks from cattle fed HP-DDGS had higher levels of PUFAs and C18:2. These results suggest that feeding high protein distillers grains has no detriment on tenderness, but may alter the lipid profile of the muscle, resulting in decreased color stability, increased lipid oxidation, and decreased shelf life.

This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09) were obtained. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P 0.05). In general, DC steaks had the lowest lightness (L*), redness (a*), and yellowness (b*) values, regardless of aging method (P 0.05). Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. Flavor characteristics of DC were not improved by dry aging when compared to dry-aged loins from carcasses with normal pH.

Made available in DSpace on 2020-12-12T00:59:36Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-03-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Universidade Federal de Santa Maria This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4 °C/48 h) and dry aging (ST + Dry). Freezing conditions were − 20 °C/28 days and dry aging conditions were 2 °C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits. Department of Food Technology University of Campinas, Rua Monteiro Lobato, 80 School of Pharmaceutical Sciences São Paulo State University (Unesp), Rua Expedicionários do Brazil, 1621 Embrapa Pecuária Sudeste, Rod. Washington Luiz, Km 234 - Fazenda Canchim Department of Animal Science University of Nebraska, A213 Animal Science School of Pharmaceutical Sciences São Paulo State University (Unesp), Rua Expedicionários do Brazil, 1621 FAPESP: 2016/02853-9

The effects of feeding different dietary fat sources with modified distillers grains plus solubles (MDGS) on beef display life were evaluated. Steers (n = 256) were fed for 134 d on either a corn, 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil diet. Twenty-four United States Department of Agriculture Choice carcasses (3 head/pen) were randomly selected within each dietary treatment and strip loins were collected and aged for 2, 9, 16, or 23 d. Steaks from each aging period were placed under retail display (RD) conditions for 0, 4, and 7 d. Stearic acid was predominant (C18:0; P = 0.03) in beef from the de-oiled MDGS plus oil treatment in comparison with all other dietary treatments. Feeding MDGS increased linoleic acid (C18:2; P < 0.01) and polyunsaturated fatty acids (PUFA; P = 0.01) in comparison to the corn diet. The de-oiled MDGS plus oil group had greater C18:3 content (P = 0.03) when compared to corn, but no differences were observed between all other diets. There were no differences among dietary treatments for L* (P = 0.74) and b* (P = 0.25) values. The de-oiled MDGS group had lower a* values than all other treatments (P < 0.01) at day 5 of RD. The corn treatment had greater a* values (P ≤ 0.05) than de-oiled MDGS and de-oiled MDGS plus oil at day 6 and 7 of RD. Strip loin steaks from cattle fed full-fat MDGS tended to have lower a* values (P = 0.10) than steaks from cattle fed corn at day 7 of RD. Feeding de-oiled MDGS resulted in greater discoloration (P ≤ 0.05) at days 5, 6, and 7 of RD when compared to corn. Steaks from the de-oiled MDGS plus oil and full-fat MDGS groups had greater discoloration scores at day 7 of RD in comparison to corn (P ≤ 0.05). Strip loin steaks from cattle fed corn tended to have lower thiobarbituric acid reactive substance (TBARS) values (P ≤ 0.10) in comparison to de-oiled MDGS and de-oiled MDGS plus oil at day 7 of RD. Results suggest that feeding MDGS to cattle reduces color and lipid stability in addition to increasing C18:2 and PUFA content of beef. Addition of corn oil to de-oiled MDGS decreased redness and increased discoloration and lipid oxidation in comparison to corn diets.

Feeding high levels of distillers grains increases polyunsaturated fatty acid (PUFA) levels in beef. It is well stablished that beef with higher concentrations of PUFA is more likely to have increased lipid and myoglobin oxidation. This is important because lipid and myoglobin oxidation lead to off-flavor development and discoloration of retail-displayed beef, reducing display life. In the first study, the effects of feeding different dietary fat sources with modified distillers grains plus solubles (MDGS) on beef display life were evaluated. Results suggest that feeding MDGS to cattle reduces color and lipid stability in addition to increasing C18:2 and PUFA content of beef in comparison to the corn diet. Thus, feeding MDGS to cattle has the potential to reduce beef display life. Perhaps, MDGS in feedlot diets increases PUFA concentration in the sarcoplasmic reticulum (SR) membrane, thereby altering membrane integrity, resulting in more rapid calcium leakage and improved tenderness. Therefore, the second study was dedicated to evaluate the effects of dietary fat source on the basic mechanism of beef tenderization. Feeding MDGS to cattle increased 18:2 and tended to increase PUFA concentration in the SR membrane, in addition to increase free calcium at d 2 postmortem in comparison to the corn diet. Beef from cattle finished on de-oiled MDGS and de-oiled MDGS plus oil had lower Warner-Bratzler shear force values than beef from cattle finished on corn at 2 d postmortem. No differences among dietary treatments were found for sarcomere length and troponin T degradation at 2 d postmortem. The results from this study suggest that feeding MDGS may increase tenderness, possibly by increasing free calcium in muscle early post-mortem. However, the true mechanism by which dietary fat source may accelerate the beef tenderization process is still unclear and should be further explored. De acordo com a literatura, a adição de resíduo de destilaria com solúveis em dietas de terminação de bovinos de corte aumenta a quantidade de ácidos graxos poliinsaturados (PUFA) na carne bovina. É sabido que quanto maior a concentração de PUFA na carne, maior será a probabilidade de ocorrência da oxidação lipídica e da mioglobina. Isso é importante porque o aumento da oxidação lipídica e da mioglobina acelera o desenvolvimento de odores indesejáveis e da descoloração da carne, reduzindo assim sua vida útil. O objetivo do primeiro estudo foi avaliar os efeitos do uso de diferentes resíduos de destilaria parcialmente desidratados com solúveis (MDGS) na vida útil da carne. Os resultados deste estudo sugerem que a inclusão de 40% de MDGS na dieta de terminação de bovinos pode reduzir a estabilidade lipídica e da cor, além de aumentar a quantidade de ácido linoléico (18:2) e PUFA da carne em comparação à carne de animais terminados com milho, reduzindo a vida útil da carne. No segundo estudo, nós trabalhamos com a hipótese de que a adição de elevadas quantidades de MDGS em dietas de terminação poderia aumentar a concentração de PUFA na membrana do retículo sarcoplasmático, e assim, alterar a integridade e permeabilidade dessa membrana, antecipando a liberação de cálcio postmortem. Com mais cálcio disponível, a proteólise muscular seria favorecida, aumentando a maciez da carne nos primeiros dias após o abate. Portanto, o objetivo do segundo estudo foi avaliar os efeitos da fonte de gordura dietética contida em diferentes tipos de MDGS na maciez da carne bovina. A inclusão de 40% de MDGS na dieta de terminação de novilhos aumentou a concentração de 18:2 e tendeu a aumentar a concentração de PUFA na membrana do retículo sarcoplasmático em comparação ao gado terminado com milho (sem inclusão de MDGS). Carne de animais terminados com MDGS apresentou maior quantidade de cálcio livre no sarcoplasma 48 horas após o abate. Carne de novilhos alimentados com MDGS desengordurado apresentou menor força de cisalhamento 48 horas após o abate quando comparada à carne de animais terminados com milho. Não houve diferença significativa entre nenhum dos tratamentos dietéticos 48 horas após o abate para comprimento de sarcômero e degradação de troponina T. Os resultados deste estudo sugerem que a inclusão de 40% de MDGS desengordurado na dieta de terminação de novilhos aumenta a maciez da carne 48 horas após o abate, possivelmente por aumentar a quantidade de cálcio livre no sarcoplasma. No entanto, o mecanismo pelo qual a fonte de gordura dietética acelerou a proteólise muscular ainda não está completamente elucidado.

Made available in DSpace on 2015-10-21T13:09:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-06-01. Added 1 bitstream(s) on 2015-10-22T09:53:07Z : No. of bitstreams: 1 S0100-204X2015000600499.pdf: 634247 bytes, checksum: f0c3236827469bdee080a83041f11316 (MD5) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) O objetivo deste trabalho foi avaliar os efeitos da adição de fontes de lipídeos naturais e protegidos no desempenho e nas respostas imunológicas de bovinos Nelore em confinamento. Utilizou-se o delineamento experimental inteiramente casualizado com medidas repetidas no tempo e três tratamentos, que foram: sem fonte adicional de lipídeo (CONTR); com fonte de lipídeo natural (torta de algodão) (GDESP); e com fonte de lipídeo protegido e rico em ácidos graxos poli-insaturados (GPROT). O estudo foi dividido em duas fases: pré-condicionamento e confinamento de 120 bovinos Nelore inteiros (24 baias, 5 animais por baia e 8 repetições por tratamento). O tratamento GDESP proporcionou maior ganho de peso na fase de pré-condicionamento, e, durante o período de confinamento, não houve diferenças entre os tratamentos quanto ao desempenho, às características de carcaça e ao acometimento de enfermidades. As concentrações plasmáticas de TNFα, IL-1β, haptoglobina e ceruloplasmina foram superiores no tratamento CONTR. A adição de lipídeos à dieta, independentemente da fonte, promove melhora no desempenho e nos parâmetros imunológicos de bovinos Nelore confinados. The objective of this work was to evaluate the addition of natural and protected lipid sources on the performance and immune responses of Nelore cattle feedlot. A completely randomized design was carried out with repeated measures in time and three treatments, which were: without additional source of lipid (CONTR); with natural lipid source (cottonseed cake) (GDESP); and with rumen protected lipid source, rich in polyunsaturated fatty acids (GPROT). The study was divided into two phases: preconditioning and feedlot of 120 noncastrated Nelore cattle (24 pens, 5 animals per pen, and 8 pens per treatment). The GDESP treatment provided greater weight gain in the preconditioning phase, and, during the feedlot period, there were no differences among treatments for performance, carcass traits, and disease incidence. The highest plasma concentrations of TNF alpha, IL-1(beta), haptoglobin, and ceruloplasmin occurred in the CONTR treatment. Lipid supplementation to the diet, regardless of the source, improves the performance and enhances the immunological system of confined Nellore cattle. Univ Estadual Paulista, Dept Melhoramento &Nutr Anim, BR-18618000 Botucatu, SP, Brazil Univ Estadual Paulista, Fac Zootecnia, BR-17900000 Dracena, SP, Brazil Univ Estadual Paulista, Dept Melhoramento & Nutr Anim, BR-18618000 Botucatu, SP, Brazil Univ Estadual Paulista, Fac Zootecnia, BR-17900000 Dracena, SP, Brazil FAPESP: 2012/00884-3 FAPESP: 2011/01715-8

O experimento foi desenvolvido em casa de vegetação na Embrapa Pecuária Sudeste, utilizando acessos de Brachiaria brizantha. O delineamento experimental foi o de blocos ao acaso, com arranjo fatorial 2 X 4, sendo dois tratamentos (com e sem déficit hídrico) e quatro genótipos. O grupo de genótipos avaliado foi formado pelas cultivares 'BRS Piatã', 'Marandú', 'Xaraés' e 'BRS Paiaguás', sendo o experimento realizado durante o mês de julho de 2008. As variáveis analisadas foram massa seca total, massa seca de parte aérea, massa seca de raiz, massa seca de colmo, massa seca de folha, taxa de alongamento foliar, área foliar, área foliar específica. O estresse por deficiência hídrica exerceu efeito negativo em todas as características estudadas e em todos os acessos avaliados. A cultivar 'BRS Piatã' foi o genótipo que menos apresentou alteração entre os tratamentos com e sem déficit hídrico, indicando portanto, tolerância dessa cultivar em relação ao estresse por falta de água no solo nessas condições experimentais The experiment was conducted in a greenhouse at Embrapa Southeast Livestock, using Brachiaria brizantha accessions. The experimental design was fully randomized blocks with a 2 x 4 factorial arrangement, with two treatments (with and without water deficit) and four genotypes. The group evaluated was formed by genotypes 'BRS Piatã', 'Marandu', 'Xaraés' and 'BRS Paiaguás'. The experiment was conducted during the month of July 2008. The variables analyzed were dry mass of total plant, shoot mass, leaves, stems and roots, leaf elongation rate, leaf area and specific leaf area. The water deficit stress exerted negative effect on all characteristics studied and in all accessions. 'BRS Piatã' was the genotype that showed less change between treatments with and without water deficit, thus indicating tolerance of this cultivar in relation to water stress in the soil under these experimental conditions

This research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains, on shelf life of beef steaks. Steers (n = 240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Discoloration and objective color (L*, a*, and b*) were determined daily and lipid oxidation (thiobarbituric acid reactive substances; TBARS) was measured after 0 and 7 d of retail display. Fatty acid profile of the lean was obtained. Minimal to no impacts of grade on color and lipid oxidation were found (P > 0.05). Steaks from cattle fed DRC were statistically or numerically lowest for discoloration and C18:2 (linoleic acid) and highest for redness compared to the other treatments (P < 0.05). Conversely, steaks from cattle fed SFC+DDGS had the most C18:2 and the worst (least desirable) values for discoloration and redness toward the end of retail display (P < 0.05). Steaks from cattle fed DRC had the lowest TBARS values, while steaks from cattle fed SFC+DDGS had the highest TBARS values (P < 0.05). These data suggest that steaks from cattle fed SFC+DDGS oxidize, discolor, and lose redness more quickly under retail display than steaks from cattle fed DRC, likely due to changes in fatty acid content.

Myoglobin, when oxygenated, is bright red. The deoxygenated form (purple color) is unstable and can be oxidized to metmyoglobin (brown color). This research was conducted to determine if meat frozen in the oxygenated state could retain bright red color during frozen storage, and after thawing, during retail display. Steaks from 18 USDA Choice strip loins were randomly assigned to a myoglobin state [deoxymyoglobin (DeOxy; immediately packaged), low oxygenation (LoOxy; oxygenated for 30 minutes), and high oxygenation (HiOxy; packaged for 24 h in 80% O2)], frozen storage packaging method (vacuum packaged in oxygen permeable or impermeable film), and retail display after two months of frozen storage [0 d (frozen) and 1–7 d (thawed)]. Following storage, frozen steaks were analyzed for objective color (L*, a*, b*), subjective discoloration, and percent oxymyoglobin (via spectrometer). After thawing, steaks were evaluated throughout 7 d of retail display in oxygen-permeable film. For frozen steaks, there were no differences in discoloration (P>.05). The HiOxy steaks retained the highest percentage oxymyoglobin and highest (reddest) a* values after storage, regardless of packaging film. The lowest percent oxymyoglobin (PPPPP < .05). These data suggest that steaks frozen for two months in the high oxygenation state retain superior color appearance while frozen and during the first part of retail display. It is unknown if this advantage would be retained during longer frozen storage.

The diet is an important modifiable factor that influences the development of chronic diseases. There is a lot of evidence demonstrating the importance of diet modifications on consumer health. However, the consumers demand low fat products without any loss of their texture quality. In this research, descriptive analysis of texture was used to study the influence of two fat level mortadella on sensory texture and to be compared with the texture data given by a texture profile analysis. Two samples of mortadella of a Brazilian commercial brand, traditional and light, were evaluated by 11 trained panelists. The trained sensory panel rated the light mortadella as harder than the traditional mortadella. The texture profile analysis showed that light mortadella was harder than the traditional mortadella too. The increase of the toughness of the light mortadella (low-fat) is explained by a raise at the matrix clutter analyzed by scanning electron microscopy. A correlation analysis showed that the sensory hardness was positively correlated with instrumental springiness. Further, studies should be performed to study consumer's perception of meat products with known differences in their formulation and to compare consumer and trained panelist texture perception of these products.

The present study aimed to compare three production systems for freshwater angelfish: intensive indoor aquarium, semi-intensive greenhoused earth pond (monoculture) and greenhoused earth pond in polyculture with Amazon River prawn. Two stock densities were also tested: 1.6 and 3.2 fish 10 L -1 . The experimental design was entirely randomized, in a 3x2 factorial scheme, with four replicates. ANOVA and Tukey’s test were used (α = 0.05). Fish from monoculture and polyculture systems showed over twice the weight gain, lower food consumption, better food conversion rate, bigger standard length and group uniformity than the fish maintained in aquariums. The aquarium system showed lower survival than monoculture. The stock density increase reduced the weight gain, standard length and body condition in all culture systems. The interaction analysis for biomass was statistical significance, showing no difference between the densities inside aquarium and increasing with density within mono and polyculture ponds. In polyculture, mean final weight and survival of Amazon river prawns were 1.66 g e 84.4%, respectively. Due to better growth results, density of 1.6 fish 10 L -1 is better than 3.2 fish 10 L -1 . Freshwater angelfish can be produced better in hapas on monocultured or polycultured semi-intensive compared to indoor aquariums system.

Sources and levels of crude protein in diets for oscar juveniles (Astronotus ocellatus ).Nine experimental diets combining levels of substitution (0 , 50 and 100%) of the fish meal by soybean meal , with three levels of crude protein (28 , 30 and 32%) were supplied for oscar juveniles (22.42 g) during 84 days. The total replacement of fish meal by soybean meal inhibited the feed consumption and negatively affected (P

Universidade Estadual Paulista, Departamento de Melhoramento e Nutricao Animal, Faculdade de Medicina Veterinaria e Zootecnia de Botucatu