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Resumen El objetivo de este estudio fue determinar el efecto del extracto de romero, del ácido ascórbico y de una combinación de ambos (todos ellos adicionados por aspersión) durante la comercialización de carne de cerdo conservada a 4 ºC y envasada en bandejas plásticas cubiertas con film de pvc (cloruro de polivinilo) o bajo vacío. Durante el almacenamiento se evaluó el pH, color, índice de rojez, oxidación de lípidos, recuento total de aerobios mesófilos, mermas por goteo, aroma a carne en mal estado y aromas no característicos. Los resultados sugieren que, independientemente del sistema de envasado (bandejas con film de pvc o vacío), la aplicación por aspersión sobre la superficie de extracto de romero dio como resultado una disminución de la oxidación lipídica, sin afectar otras características de calidad. El ácido ascórbico no mostró un efecto antioxidante. Abstract The aim of this study was to determine the effect of rosemary extract, ascorbic acid and a combination of both, sprayed on the surface of pork meat. Meat samples were storage at 4 ºC and packaged in plastic trays covered with pvc film (polyvinyl chloride) or under vacuum. During storage, pH, color, redness, lipid oxidation, total aerobic count, drip loss, off flavors and non-characteristic flavors were evaluated. Results suggested that, regardless of the packaging system (plastic trays covered with pvc film or vacuum), the use of rosemary extract (sprayed on the surface) resulted in a decrease in lipid oxidation without affecting other quality characteristics. Ascorbic acid did not show an antioxidant effect. Resumo O objetivo deste estudo foi determinar o efeito do extrato de alecrim, de ácido ascórbico e de uma combinação de ambos (todos adicionados por pulverização) durante a venda de carne de porco conservada a 4 ºC e embalada em bandejas plásticas cobertas com filme de pvc (cloreto de polivinila) ou sob vácuo. Durante o armazenamento foram avaliados o pH, cor, índice de vermelhidão, oxidação lipídica, contagem total de aeróbios mesófilos, perdas por gotejamento, aroma a carne em mau estado e aromas não característicos. Os resultados sugerem que, independentemente do sistema de embalagem (bandejas com filme de pvc ou vácuo), a aplicação por aspersão sobre a superfície de extrato de alecrim resultou numa diminuição da oxidação lipídica, sem afetar outras características de qualidade. O ácido ascórbico não mostrou nenhum efeito antioxidante.

Los nuggets de pollo son bocaditos que se conservan en congelación. Elaborando nuggets con fibra dietaria y bajos en sodio, se pondría a disposición un alimento más saludable. Los procesos de rancidez se inician rápidamente en los productos con carne picada y la reducción del sodio podría inducir desarrollos microbianos. Este trabajo evalúa el efecto de la incorporación de fibra de trigo sobre la conservación de nuggets bajos en sodio por doce meses. Se elaboró un lote con 0 % de fibra de trigo y 1,6 % de NaCl (formulación estándar), y otro con 2 % de fibra y 0,8 % de NaCl. Se determinaron tbars, recuentos microbiológicos y evaluación sensorial. Los datos se analizaron mediante anova. Como resultado, los nuggets con 2 % de fibra y reducidos en sodio no presentaron cambios a nivel oxidativo, sensorial y microbiológico durante la conservación, mostrando un comportamiento similar al de los productos con la formulación estándar. Chicken nuggets are snacks that are kept in frozen storage. A healthier food would be made available by making nuggets with dietary fiber and low sodium. Rancidity processes start quickly in products with minced meat, and a sodium reduction could induce microbial developments. This work evaluates the effect of the incorporation of wheat fiber on the frozen conservation of nuggets low in sodium for twelve months. A batch was prepared with 0 % wheat fiber and 1.6 % NaCl (standard formulation), and another with 2 % fiber and 0.8 % NaCl. TBARS, microbiological counts and sensory evaluation were determined. Data was analyzed by anova. Nuggets with 2 % fiber and reduced in sodium (0.8 % NaCl) showed no changes in tbars and microbiological counts or in the flavor and aroma associated with oxidative rancidity during freezing conservation, showing a similar behaviour to that of nuggets with the standard formulation. Os nuggets de frango são petiscos que são conservados em congelamento. Elaborando nuggets com fibra dietética e baixo teor de sódio, seria disponibilizado um alimento mais saudável. Os processos de rancidez começam rapidamente nos produtos com carne moída e a redução de sódio poderia induzir desenvolvimentos microbianos. Este trabalho avalia o efeito da incorporação de fibra de trigo na conservação de nuggets com baixo teor de sódio por doze meses. Um lote foi feito com 0 % de fibra de trigo e 1,6 % de NaCl (fórmula padrão), e outro com 2 % de fibra e 0,8 % de NaCl. Foram determinados tbars, contagens microbiológicas e avaliação sensorial. Los dados foram analisados pela anova. Como resultado, os nuggets com 2 % de fibra e reduzidos em sódio não apresentaram mudanças a nível oxidativo, sensorial e microbiológico durante a conservação, mostrando um comportamento semelhante ao dos produtos com a fórmula padrão.

The scientific community has made considerable efforts to improve the production of protein from traditional sources. Currently it has also been focused on non-conventional protein sources, such as those produced in conservation and sustainable use programs, which would contribute to the improvement of local and national economies. In Argentina, the meat of Caiman latirostris (the Broad-snouted caiman) is consumed; since commercial breeding of C. latirostris in the country has been incorporated relatively recently compared to other species of crocodiles and is growing, the qualities of the products that can be marketed have still been scarcely determined. Knowledge of caiman meat and its physical and chemical characteristics are necessary to promote its consumption. Thus, physical and chemical characteristics, including pH, cooking loss, color, tenderness, moisture, protein and fat content were determined in the meat of C. latirostris. Fifteen caimans (n = 15; X ± SD; 97.4 ± 1.2 cm of length and 4.2 ± 0.15 kg of weight) raised in captivity by Proyecto Yacare (program for conservation and sustainable use of caiman) were slaughtered; meat samples were taken from the tail muscle Ischio-caudalis. Caiman meat was found to be luminous and tender, with a low amount of intramuscular fat (0.8%), usual proportion of protein in animal tissues (20.5%) and a high proportion of moisture (77.2%). Fatty acid content in caiman meat consisted of 30.2% of saturated fatty acids (SFA), 69.9% of unsaturated fatty acids (UFA), 36.8% of polyunsaturated fatty acids (PUFA), and 1.25 of PUFA/SFA ratio. Caiman meat (produced in management and conservation program in Argentina) might be marketed as a healthy meat given its very favorable lipid profile for human health, characterized by its low total lipid content, balanced fatty acids, tenderness and luminosity attributes, as well as characteristics similar to those of other usually marketed meats. The results may help to introduce an alternative source of protein and energy for human consumption, and to propose the meat of this caiman species as a healthy food. In addition, by involving local people, the activity improves the local economy and the economic return to the program, thereby supporting the conservation of this caiman species.

EnglishThere is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4oC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of rosemary extract on microbial growth was observed. Key words: natural antioxidants; oxidation; storage; meat quality portuguesExiste uma crescente demanda dos consumidores para evitar o uso de aditivos sinteticos como muitos antioxidantes atualmente adicionados aos alimentos. O objetivo deste estudo foi determinar o efeito da pulverizacao de acido ascorbico, extrato de alecrim e uma combinacao de ambos na carne de porco durante o armazenamento resfriado. A carne de porco com antioxidantes pulverizados na superficie foi embalada sob vacuo e armazenada (4oC, 45d). pH, cor, oxidacao lipidica, contagem de microrganismos aerobios totais, perda por gotejamento e umidade foram avaliados durante o armazenamento. Os resultados sugerem que a aplicacao superficial de extrato de alecrim e uma combinacao de extrato de alecrim e acido ascorbico resultaram no atraso efetivo da oxidacao lipidica da carne de porco, sem afetar o pH, cor ou teor de agua ao longo do armazenamento. Nenhum efeito do extrato de alecrim no crescimento microbiano foi observado. Palavras-chave: antioxidantes; oxidacao; armazenamento; qualidade de carne.

El objetivo del presente trabajo fue revisar la literatura referente al empleo de taninos en dietas de rumiantes y su incidencia sobre parámetros de calidad y rendimiento de carne. Los taninos son un grupo de compuestos fenólicos que cumplen un rol fundamental, aunque controversial, en la digestión y la performance animal. Además, podrían incidir sobre la calidad del producto. La bibliografía revela la existencia de numerosas investigaciones que evalúan los efectos de la incorporación de taninos en la dieta de pequeños rumiantes, orientadas fundamentalmente al desempeño productivo ovino. Si bien existe información sobre su efecto en la performance en bovinos, poco se sabe acerca de su influencia sobre parámetros físicos y químicos que definen atributos de calidad de la carne.

The aim of this study was to evaluate the effect of oven, griddle plate and water bath cooking on the WBSF values and % cooking loss for longissimus thoracis (LT), semitendinosus (ST), semimenbranosus (SM) and biceps femoris (BF), of Aberdeen-Angus steers. Similar effect of cooking methods on WBSF values were observed for LT, SM and BF steaks. The highest values were observed in oven whereas the lowest were obtained in griddle plate. For ST steaks significant differences of WBSF values were obtained between oven (with the highest value) and the other two methods. Moreover, the cooking methods studied presented differences in the coefficients of variation of WBSF values, which also were different according to the type of muscle for each cooking method. Oven cooking resulted in the highest cooking losses in all muscles.

BACKGROUND: Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination are not completely known. The objective of this study was to evaluate the combined effect of ES, aging time prior to deboning and phosphate marination on meat quality of broiler breast fillets. RESULTS: The implementation of ES accelerated pH decline in fillets at any aging time studied regardless of marination treatment, but no differences (P > 0.05) were found in pH of fillets deboned without aging. Warner–Bratzler (WB) shear values of ES fillets significantly decreased (P < 0.05) at 2 h of aging whereas WB of non-ES fillets decreased at 6 h of aging in breast meat, with or without marination. In non-marinated fillets the ES treatment reduced (P < 0.05) cooking loss in meat aged 0, 2 and 4 h. In marinated fillets the ES treatment decreased cooking loss at 2, 4, 6 and 8 h of aging. CONCLUSION: ES in carcasses aged 2 or 4 h improves tenderness and reduces cooking loss. Marination improves tenderness in both stimulated and non-stimulated fillets, at all aging times. Copyright © 2012 Society of Chemical Industry

Early weaning of calves (60 days old) is adopted in cow-calf operations for its high reproductive response. The objective of this research work was to find how age classes are related to beef quality in early weaning cull cows. Twenty four cows were grouped in four different age classes (teeth and number of calves produced) from two teeth and no calf produced, up to 12 years and 7 calves produced. All cows grazed a perennial pasture based on alfalfa and fescue. There were differences (P0.05) in final weight (younger cows being lighter) but no other differences could be found during field conditions or in abattoir data (carcass weight and yield, top value hindquarter cuts weight and carcass percent). No differences (P0.05) could be found in meat quality attributes except for moisture, protein and fat yellowness. Differences (P0.05) in sensory attributes could only be found in connective tissue.

Resumen The effect of 20 % washed mechanically deboned chicken meat (WM) as a substitute of breast meat (HDCM) on chicken nuggets characteristics during frozen storage was investigated. Two different formulations were made, one with 100 % HDCM, the other with 20 % WM as a substitute for HDCM. WM was produced by washing mechanically deboned chicken meat, 3 steps of 20 min each. Nuggets were packed in air or under vacuum and kept frozen (−22 ± 2°C). Thiobarbituric acid reactive substances (TBARS), sensory evaluation, mesophilic aerobic count, psychrotrophic count and detection of Salmonella were determined during six months. TBARS and sensory evaluation showed that oxidative phenomena in nuggets with 20 % WM is similar to the 100 % HDCM formulation. This conclusion is valid for both, air or vacuum packed nuggets. No difference was found in microbiological counts between formulations or packing atmosphere. Se estudio el efecto de la incorporacion de 20 % de carne de ave mecanicamente recuperada y la...

The effects of different proportions (0%, 10%, 20%, 30%, 40%) of washed mechanically deboned chicken meat (WM) as a substitute for hand deboned chicken meat, on the physicochemical and sensory characteristics of chicken nuggets were evaluated. The addition of WM increased fat content, but it was only significant (P0.05) when 40% of WM was added, whereas the protein content was significantly (P0.05) reduced as from 20%. Significant differences (P0.05) were found in L(*), a(*) and b(*) values with different proportions of WM, however, these differences were evidently not discerned as shown by the no significant differences (P0.05) in ΔE(*) color scores. The addition of WM did not affect (P0.05) sensory attributes of chicken nuggets. From a technical viewpoint, up to 40% WM could be incorporated into nugget formulation instead of hand deboned chicken meat without affecting sensory attributes of the product. Minor changes in composition were observed but they were probably not detrimental to the product.

Resumen Resumo A meat product was obtained from mechanically deboned poultry meat, washed and cooked. To improve the process, the influence of the washing number (two, three or four) on the meat and final product was studied. Chemical (moisture, protein, lipids), phy sicochemical (pH) and physical (W-B hardness, work of shearing index, color) parameters were determined in mechanically deboned poultry meat, washed meat and final product. Fat and protein content was significantly modified since 4 washing steps. The a* value in washed meat was reduced from 16.6 in mechanically deboned poultry meat to 4.1 after 3 washing steps and remained constant. A similar behavior was observed in hue (h°). It increased from 35.8 (raw meat) to 75.3 after 3 washing steps, changing to yellow tone. Results suggest that three times are enough to obtain a white mechanically deboned poultry meat, with similar characteristics to breast meat. © 2003 Altaga. All rights reserved. Se elaboro un producto carnico a partir de c...

The meat quality of Corriedale lambs (40 kg live weight) produced in the Mesopotamia region (Argentina) was assessed. These lambs had different finishing diets: only native grass pasture, ground alfalfa and alfalfa-linseed pellet (70/30). Carcass yield, longissimus dorsi area, backfat thickness, marbling, pH, meat and subcutaneous fat color, cooking loss, Warner-Bratzler shear force, fat, protein and moisture content were determined. Lambs finished on alfalfa-linseed pellet had the highest carcasses yield and backfat thickness and their meat had a lighter color (higher L ∗ value), higher marbling and tenderness than meat from lambs reared on native grass pasture. Grass-based finishing can lead to the production of leaner meat, with a more reddish color (higher a ∗ value). The ground alfalfa finishing diet seems to be intermediate between native grass pasture and alfalfa-linseed pellet with respect to carcass yield, backfat and meat color. In addition, the animals fed on ground alfalfa showed the highest muscle area.

Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination are not completely known. The objective of this study was to evaluate the combined effect of ES, aging time prior to deboning and phosphate marination on meat quality of broiler breast fillets.The implementation of ES accelerated pH decline in fillets at any aging time studied regardless of marination treatment, but no differences (P0.05) were found in pH of fillets deboned without aging. Warner-Bratzler (WB) shear values of ES fillets significantly decreased (P0.05) at 2 h of aging whereas WB of non-ES fillets decreased at 6 h of aging in breast meat, with or without marination. In non-marinated fillets the ES treatment reduced (P0.05) cooking loss in meat aged 0, 2 and 4 h. In marinated fillets the ES treatment decreased cooking loss at 2, 4, 6 and 8 h of aging.ES in carcasses aged 2 or 4 h improves tenderness and reduces cooking loss. Marination improves tenderness in both stimulated and non-stimulated fillets, at all aging times.