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A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures. Repositório Alice
FEDDERN, V.; MAZZUCO, H.; FONSECA, F. M. da; LIMA, G. J. M. M. de.
Abstract: Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals....
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Aminas bioativas; Aminas biogênicas; Saúde humana; Risco toxicológico; Bioactive amines; By-products; Ave Domestica; Frango de Corte; Ração; Toxicologia de Alimento; Amina; Carne; Processamento; Saúde Pública; Human health; Chicken meat; Poultry meat; Rendering.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1113693
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Caracterización de los consumidores de carne de pollo en la Zona Metropolitana del Valle de México. Colegio de Postgraduados
Arenas Hernández, Ana María.
El objetivo del presente trabajo fue realizar una caracterización del consumidor de carne de pollo en la Zona Metropolitana del Valle de México, para conocer el tipo de productos que demanda de acuerdo con su nivel de ingresos, y los servicios integrados a estos. La metodología empleada fueron tablas personalizadas para segmentar las variables cuantitativas y categóricas de carácter económico-social, y se realizaron pruebas de asociación de variables mediante la distribución X2. Se hizo una encuesta semiestructurada aplicada a 440 individuos. Entre los principales resultados se encontró que el ingreso y consumo bajos están correlacionadas positivamente con los tipos de cortes de carne, frescura del producto, lugar de venta y cantidad de cortes adquiridos....
Palavras-chave: Carne pollo; Consumidor; Nivel ingreso; Valle de México; Tablas personalizadas; Chicken meat; Consumer; Income level; Valley of Mexico; Target tables; Maestría; Economía.
Ano: 2011 URL: http://hdl.handle.net/10521/470
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Caracterización de los consumidores de carne de pollo en la Zona Metropolitana del Valle de México. Colegio de Postgraduados
Arenas Hernández, Ana María.
El objetivo del presente trabajo fue realizar una caracterización del consumidor de carne de pollo en la Zona Metropolitana del Valle de México, para conocer el tipo de productos que demanda de acuerdo con su nivel de ingresos, y los servicios integrados a estos. La metodología empleada fueron tablas personalizadas para segmentar las variables cuantitativas y categóricas de carácter económico-social, y se realizaron pruebas de asociación de variables mediante la distribución X2. Se hizo una encuesta semiestructurada aplicada a 440 individuos. Entre los principales resultados se encontró que el ingreso y consumo bajos están correlacionadas positivamente con los tipos de cortes de carne, frescura del producto, lugar de venta y cantidad de cortes adquiridos....
Palavras-chave: Carne pollo; Consumidor; Nivel ingreso; Valle de México; Tablas personalizadas; Chicken meat; Consumer; Income level; Valley of Mexico; Target tables; Maestría; Economía.
Ano: 2011 URL: http://hdl.handle.net/10521/470
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Carne de frango: uma análise da relação entre os preços dos produtores e de exportação AgEcon
Dantas, Fabiano; Weydmann, Celso Leonardo.
Brazil is the largest exporter and third largest producer in the chicken meat market. Consequently, it is important to know the relationship between domestic and export prices. Through the Granger causation method and the cointegrating method of Engle and Granger and the Johansen one, this study aims to verify the hypothesis of long-term relationship between both domestic and export prices of chicken meat. The results indicate that prices are cointegrated. The conclusion is that the prices received by the Brazilian producers are possibly sensible to the behavior of world market prices, and therefore they should worried about internal factors which may enlarge differences between both prices.
Tipo: Journal Article Palavras-chave: Chicken meat; Cointegrating; Internal prices; External prices; Demand and Price Analysis.
Ano: 2009 URL: http://purl.umn.edu/53846
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Cenário mundial de commodities: frango, soja e milho. Repositório Alice
CONTINI, E.; TALAMINI, D. J. D.; VIEIRA JUNIOR, P. A..
2013
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Economia mundial; Carne de frango; World economy; Chicken meat.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/968636
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Controlling Campylabacter in the Chicken Meat Chain: A Cost-Utility Analysis AgEcon
Mangen, Marie-Josee J.; Havelaar, Arie H.; Nauta, Maarten J.; de Koeijer, Aline A.; de Wit, G. Ardine.
The aim of this study was the estimation of cost-utility of interventions to control Campylobacter contamination of broiler meat. The relative risk, the intervention costs, the disease burden (expressed in DALYs) and the costs-of-illness for the various interventions were necessary inputs for the cost-utility analysis. The cost-utility is expressed in net costs per reduced DALY. The most cost-effective interventions are: reduction of faeces leakage in the slaughter line and decontamination of the carcass by dipping in a chemical solution. Phage therapy might be another cost-effective intervention, depending on assumed costs/chicken. Irradiation is the most efficient intervention, but the least cost-effective.
Tipo: Conference Paper or Presentation Palavras-chave: Food safety; Cost-utility; Disease burden; Campylobacter; Chicken meat; Food Consumption/Nutrition/Food Safety; D61; D81; I18.
Ano: 2005 URL: http://purl.umn.edu/24763
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DESENVOLVIMENTO DA AVICULTURA DE CORTE BRASILEIRA E PERSPECTIVAS FRENTE À INFLUENZA AVIÁRIA AgEcon
Tavares, Luciano de Paulo; Ribeiro, Karem Cristina de Sousa.
Since the 60s, the Brazilian poultry sector has become a real agroindustrial complex. The Brazilian poultry sector is the world biggest exporter of chicken meat. This paper aims to rise factors which have developed the Brazilian SAG and discuss future perspectives for the sector. Scientific bibliographic research and the specialized institutions database consultation were used as methodology in this article. It was observed that the main aspects which have stimulated the development of the industrial poultry were: use of technology in genetic improvement; government tax incentivation; increase of grain production, especially in the cerrado; installation of great foods agrorindustries and mainly the elaboration of a production model based on the integration...
Tipo: Journal Article Palavras-chave: Agribusiness; Chicken meat; SARS; Industrial poultry.
Ano: 2007 URL: http://purl.umn.edu/43798
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Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens Rev. Bras. Ciênc. Avic.
Ali,S; Rajput,N; Li,C; Zhang,W; Zhou,G.
ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Freeze-thaw cycles; Chicken meat; Oxidation; Drip loss; Color.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035
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Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat Rev. Bras. Ciênc. Avic.
Al-Hijazeen,M.
ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken meat; Lipid oxidation; Oregano essential oil; Sensory attributes.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100314
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Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat Scientia Agricola
Spoto,Marta Helena Filet; Gallo,Cláudio Rosa; Alcarde,André Ricardo; Gurgel,Maria Sílvia do Amaral; Blumer,Lucimara; Walder,Júlio Marcos Melges; Domarco,Rachel Elisabeth.
This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gamma irradiation; Pathogenic bacteria; Chicken meat; Refrigeration.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162000000300003
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Identification and association of polymorphisms in CAPN1 and CAP3 candidate genes related to performance and meat quality traits in chickens. Repositório Alice
FELÍCIO, A. M.; BOSCHIERO, C.; BALIEIRO, J. C. C.; LEDUR, M. C.; FERRAZ J. B. S.; MICHELAN FILHO, T.; MOURA, A. S. A. M. T.; COUTINHO, L. L..
bitstream/item/89556/1/final7148.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Frango de corte; Marcador molecular; Melhoramento genético animal; Qualidade; Carne; Polimorfismo genético; Chicken meat; Broiler chickens; Genetics markers.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/966427
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Impactos da influenza aviária no mercado internacional de carnes AgEcon
Valente, Luiza Carneiro Mareti; Gomes, Marilia Fernandes Maciel; Campos, Antonio Carvalho.
Animal infectious disease outbreaks as Avian Influenza, Foot and mouth disease and Bovine Spongiform Encephalopathy can influence trade and bring economic consequences to affected countries. For this reason, this work aims to analyze the effects on meat import demand in the years of 1997 and 2003 to 2005, the Avian Influenza outbreaks period. The analytical framework used was panel data econometrics. The results point to a reduction on chicken meat demand in 1997 and increase to the other meats, indicating a possible substitution. From 2003 on, chicken meat demand showed slight increase, as did pig meat, only bovine meat demand showed a reduction. This fact can be explained by a restriction on bovine and chicken supply caused by the imposition of sanitary...
Tipo: Journal Article Palavras-chave: Avian Influenza; Import demand; Beef; Chicken meat; Panel data; International Relations/Trade.
Ano: 2009 URL: http://purl.umn.edu/94837
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Influence of secondary packing on the freezing time of chiken meat in air blast freezing tunnels Ciênc. Tecnol. Aliment.
Santos,Clarice de Ávila; Laurindo,João Borges; Silveira Júnior,Vivaldo; Hense,Haiko.
Freezing of poultry cuts in continuous convective air blast tunnels is normally performed with the products protected by Low Density Polyethylene (LDPE) as a primary packaging and using Corrugated Cardboard Boxes (CCB) as secondary packaging. The objective of this work was to investigate the influence of these secondary packaging on the freezing of poultry cuts in continuous convective air blast tunnels. The study was performed by replacing CCB with Perforated Metal Boxes (PMB) in order to remove the packaging thermal resistance. The assays, performed in a industrial plant, demonstrated that CCB used commercially for meat freezing have a high heat transfer resistance. Their replacement with PMB can lead to shorter freezing times and spatially homogeneous...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken meat; Freezing time; Air blast tunnels; Secondary packaging.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500038
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Miniaturized most probable number for the enumeration of Salmonella sp in artificially contaminated chicken meat Rev. Bras. Ciênc. Avic.
Colla,FL; Mion,L; Parizotto,L; Rodrigues,LB; Pilotto,F; Dickel,EL; Nascimento,VP do; Santos,LR dos.
Salmonella is traditionally identified by conventional microbiological tests, but the enumeration of this bacterium is not used on a routine basis. Methods such as the most probable number (MPN), which utilize an array of multiple tubes, are time-consuming and expensive, whereas miniaturized most probable number (mMPN) methods, which use microplates, can be adapted for the enumeration of bacteria, saving up time and materials. The aim of the present paper is to assess two mMPN methods for the enumeration of Salmonella sp in artificially-contaminated chicken meat samples. Microplates containing 24 wells (method A) and 96 wells (method B), both with peptone water as pre-enrichment medium and modified semi-solid Rappaport-Vassiliadis (MSRV) as selective...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken meat; Most probable number; Salmonella.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2014000100006
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Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat Ciênc. Tecnol. Aliment.
CAMPOS,Náira da Silva; LOURDES,Ângela Maria Ferreira de Oliveira; ALVARENGA,Flávia Barbosa Magalhães; SABARENSE,Céphora Maria; OLIVEIRA,Marcone Augusto Leal de; SOUSA,Rafael Arromba de.
Abstract A 32 factorial design was employed to develop an in vitro digestion method for estimation of Fe bioaccessible fractions in cooked chicken meat. The effects of sample size and the in vitro bioaccessible fractions of this essential element were evaluated. A sample preparation method employing a microwave assisted digestion with dilute nitric acid was used prior to total Fe determination. For the bioacessibility studies, the optimized procedure employed 7.5 g of sample and 6% w/v of an acid pepsin solution. This procedure was applied to two kinds of chicken meat samples: breast and liver. Flame Atomic Absorption Spectrometry was used to determine total and bioaccessible (chyme or soluble portion) levels of iron in the samples. With respect to total...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Iron bioaccessibility; Factorial design; Chicken meat; Microwave assisted digestion; Flame Atomic Absorption Spectrometry.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100157
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Optimal conditions for obtaining collagen from chicken feet and its characterization Ciênc. Tecnol. Aliment.
ARAÚJO,Íris Braz da Silva; BEZERRA,Taliana Kênia Alves; NASCIMENTO,Edilza Silva do; GADELHA,Carlos Alberto de Almeida; SANTI-GADELHA,Tatiane; MADRUGA,Marta Suely.
Abstract The objective of this study was to extract collagen from chicken feet, determining optimal extraction conditions according to acetic acid concentration, pepsin content and time of enzymatic hydrolysis. A factorial design 23 was used, with three replications at the central point, totaling 11 experiments. The response variable studied was the collagen content of the isolate obtained. In addition to the optimization, the characterization of the isolates with higher and lower collagen content, in relation to the amino acid profile, electrophoretic profile, peptide hydrophobicity and functional properties, such as water solubility, water retention capacity and emulsifying activity, were carried out. The proposed model was statistically significant,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: By-products; Chicken meat; Collagen; Functional properties.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500167
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Polymorphisms in FGFBP1 and FGFBP2 genes associated with carcass and meat quality traits in chickens. Repositório Alice
FELÍCIO, A. M.; BOSCHIERO, C.; BALIEIRO, J. C. C.; LEDUR, M. C.; FERRAZ J. B. S.; MOURA, A. S. A. M. T.; COUTINHO, L. L..
bitstream/item/89608/1/final7149.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Frango de corte; Carcarça; Marcador molecular; Melhoramento genético animal; Qualidade; Carne; Polimorfismo genético; Chicken meat; Carcasses; Molecular genetics; Genetics markers; Genetic polymorphism.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/966478
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Production of crispy bread snacks containing chicken meat and chicken meat powder Anais da ABC (AABC)
CAKMAK,HULYA; ALTINEL,BURAK; KUMCUOGLU,SEHER; KISLA,DUYGU; TAVMAN,SEBNEM.
ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Baguette; Chicken meat; Quality; Snack; Storage.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000602387
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Sistemas de produção modais e melhorados da agricultura familiar na Bacia do Rio Formoso, Bonito, MS. Infoteca-e
RICHETTI, A.; GARCEZ, A. J. S.; MELO FILHO, G. A. de; HERNANI, L. C.; CORRÊA, E. S.; COSTA, F. P.; CARDOSO, E. E..
2007
Tipo: Comunicado Técnico (INFOTECA-E) Palavras-chave: Agricultura familiar; Sistema de produção; Mandioca; Cana-de-açúcar; Hortaliça; Galinha caipira; Frango de corte; Suíno; Abelha; Planta medicinal; Rio Formoso; Bonito; Mato Grosso do Sul; Brasil; Family farms; Farming systems; Cassava; Sugarcane; Horticulture; Chicken meat; Suine; Apis mellifera; Medicinal herbs; Brazil.
Ano: 2007 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/326396
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Transmissão de preços entre mercados regionais de carne de frango no Brasil AgEcon
Mattos, Leonardo Bornacki de; Lirio, Viviani Silva; Lima, Joao Eustaquio de; Campos, Antonio Carvalho.
Non-negligible transaction costs restrict the transmission of price shock between markets. The aim of this work was to analyze the effects of transaction costs on the spatial integration of the internal market for chicken meat, from 1998 to 2007. The applied methodology was based on the Threshold Cointegration Analysis. The results indicate the presence of significant barriers to the price transmission between the markets, existing probably due to the transaction costs. Prices are not very sensitive to eventual deviations of the long run equilibrium. It could also be noted that a relatively long period is necessary to eliminate price shocks, and the price transmission process is asymmetric.
Tipo: Journal Article Palavras-chave: Market integration; Transaction costs; Chicken meat; Cointegration; Threshold; Demand and Price Analysis.
Ano: 2010 URL: http://purl.umn.edu/94798
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