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| Ayres, Athos Alexandre Cesnik; Damasceno, Danielle Zanerato; Moro, Evandro Bilha; Maccari, Glaucia Mara Rorato; Lösch Nervis, Juliana Alice; Bittencourt, Fábio. |
| This work evaluated five classes of weight of bullfrog (Lithobates catesbeianus) seeking to define the ideal slaughter weight for the species. We used 79 bullfrogs, distributed in a completely randomized design (class 1 < 100 g (n = 10); class 2 from 101 to 150 g (n = 17); class 3 from 151 to 200 g (n = 24); class 4 from 201 to 250 g (n = 14); and class 5 >251 g (n = 14)), which were euthanized, weighted and gutted. For the carcass yield, we weighed the clean torso, thighs, liver, skin and head. The clean torso was subjected to chemical composition analysis. The carcass yield was, on average, 49% with no difference between weight classes (p > 0.05). The yield of posterior thighs was significantly higher for the lower weight class, which also... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Recursos Pesqueiros e Engenharia de Pesca; Aquicultura exotic species; Meat processing; Raniculture.. |
| Ano: 2015 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/28196 |
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| Barros,Márcia de Aguiar Ferreira; Nero,Luís Augusto; Monteiro,Alexandre Amorim; Beloti,Vanerli. |
| The microbiological quality of beef and meat products is strongly influenced by the conditions of hygiene prevailing during their production and handling. Without proper hygienic control, the environment in slaughterhouses and butcher shops can act as an important source of microbiological contamination. To identify the main points of microbiological contamination in the beef processing chain, 443 samples of equipment, installations and products were collected from 11 establishments (1 slaughterhouse and 10 butcher shops) located in the state of Paraná, Brazil. The microbiological quality of all the samples was evaluated using Petri dishes to obtain counts of mesophilic aerobes (AC), total coliforms, Escherichia coli (EC), yeasts and molds (YM). The main... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef; Contamination; Indicator microorganisms; Meat processing; Escherichia coli. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000400028 |
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| INTERNATIONAL SYMPOSIUM ON THE EPIDEMIOLOGY AND CONTROL OF BIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDS IN PIG AND PORK, 12., 2017, Foz do Iguaçu.. |
| Palestras/Keynote: Pork production chain: importance and challenges faced/Janice Reis Ciacci Zanella; Toxoplasma gondii and the role of pork/Sara M. Pires, Heidi Enemark, Thomas Rosendal, Anna Lúnden, Pikka Jokelainen, Lis Alban; Resilience in the pork supply chain from the food safety perspective/Lis Alban, Barbara Haesler, Liza Rosenbaum Nielsen, Simon Ruegg; Transmission of antimicrobial resistance from pigs to humans: trues and lies/Luca Guardabassi; The use of risk assessment to support control of Salmonella in pork/Maarten Nauta, Luis Corbellini, Søren Aabo. Epidemiology of foodborne pathogens and zoonotic diseases in the pork production chain; Surveillance and control of foodborne pathogens at pre-harvest and post-harvest level; Antimicrobials in... |
| Tipo: Folhetos |
Palavras-chave: Risco biológico; Safe food; Safe pork; Epidemiologia; Suinocultura; Biossegurança; Biosafety; Physical control; Chemical control; Biological control; Meat processing; Pork. |
| Ano: 2017 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1076307 |
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