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| Fernandes,Rogério Taygra Vasconcelos; Pinto,Aruza Rayana Morais; Fernandes,Raimunda Thyciana Vasconcelos; Oliveira,Jônnata Fernandes de; Novaes,José Luís Costa. |
| ABSTRACT: The extraction of sea salt depends on the occupation of large areas at the estuary banks, many of them inserted in Permanent Preservation Areas (PPAs). Thus, the objective was to evaluate the economic viability of Environmental Offsets (EO) as an alternative to the unoccupied PPAs in the saltworks. In order to do so, 27 solar saltworks installed in the region of the Brazilian White Coast were evaluated for the occupation of PPAs - measured using images from satellite, georeferenced, vectored with corresponding PPA bands generated - and estimated to EO (Impact Degree x Sum of the investments necessary to implement the project) and Economic Impact (Net Present Value, with long-term interest rate of 7%) of vacating PPAs. It was considered that EO... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Economic impact; Environmental impacts; Ecosystem services; Mangroves; Permanent preservation areas. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000500401 |
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| Fernandes,Raimunda Thyciana Vasconcelos; Arruda,Alex Martins Varela de; Costa,Monik Kelly de Oliveira; Lima,Patrícia de Oliveira; Santos,Luiz Odonil Gomes dos; Melo,Aurora da Silva; Marinho,Jéssica Berly Moreira. |
| ABSTRACT With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbiological analysis, mesophilic bacteria, thermotolerant coliforms, and Salmonella spp. were considered. The frozen and chilled chicken meat showed no PSE (pale, soft, and exudative) or DFD (dark, firm, and dry) type of anomalies. The chromaticity showed higher redness in the breast (a* = 0.23) and yellowness in the thigh (b* = 5.64) for the frozen meat. The chilled meat showed better values for... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Broiler; Feed evaluation; Meat quality; Microbiology; PH. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000700417 |
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