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Registros recuperados: 23
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Antibacterial efficacy of nisin, bacteriophage P100 and sodium lactate against Listeria monocytogenes in ready-to-eat sliced pork ham BJM
Figueiredo,Ana Cláudia L.; Almeida,Rogeria C.C..
ABSTRACT The effectiveness of bacteriophage P100, nisin and sodium lactate, individually and in combination, in inhibiting Listeria monocytogenes in ready-to-eat pork ham slices was assessed. The antimicrobials were applied to the surfaces of ready-to-eat pork ham slices, which were inoculated with a mixture of L. monocytogenes. Among the individual antimicrobial treatments, bacteriophage P100 was the most effective, decreasing L. monocytogenes to undetectable levels at zero and 72 h post-infection. Sodium lactate was the least effective treatment. Treatment with nisin at zero h significantly reduced initial cell density (p < 0.05). However, this pattern was not observed at 72 h of storage. A significant difference (p < 0.05) existed between the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobials; Food safety; Meat products; Listeria monocytogenes.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000400724
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Aproveitamento da carne caprina de animais velhos, de descarte, na produção de lingüiça frescal sem adição de gordura suína. Infoteca-e
DIAS, R. P.; DUARTE, T. F.; GARRUTI, D. dos S.; ZAPATA, J. E. F.; SANTOS, C. F..
Tipo: Circular Técnica (INFOTECA-E) Palavras-chave: Lingüiça frescal; Caprino; Carne; Tecnologia de alimento; Produto derivado da carne; Goats; Meat products; Sausages; Processed animal products; Goat meat.
Ano: 2006 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/534523
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Caracterización de cultivos iniciadores en productos cárnicos. Parte 1 OceanDocs
Beldarraín, T.; Cepero, Y.; Bruselas, A.; Santos, R.; Ramos, M.; Moya, Y.; Núñez, M.; Vergara, N..
En este trabajo se caracterizaron tecnológicamente, a escala de laboratorio, 5 cultivos iniciadores. Las propiedades tecnológicas evaluadas fueron pH en caldo glucosado, viabilidad del cultivo, tolerancia a elevada concentración de sal, inactivación a 60 ºC por 30 min, entre otras. Todos los cultivos, por sus aptitudes acidificantes y población celular se consideraron aptos para su empleo industrial y se pudieron categorizar como productores de baja y alta acidez.
Tipo: Journal Contribution Palavras-chave: Bacteria; Starters; Lactic acid bacteria; Microbial starters; Media production; Meat products.
Ano: 2008 URL: http://hdl.handle.net/1834/4896
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Combined effects of garlic essential oil and allyl isothiocyanate against Escherichia coli O157:H7 in vitro and in pork sausage Ciência Rural
Bortolotto,Fernanda Cristina Kandalski; Ceccoti,Stephane Pini Costa; Orso,Paloma Bianca; Wolupeck,Hanna Lethycia; Holley,Richard Alan; Luciano,Fernando Bittencourt; Macedo,Renata Ernlund Freitas de.
ABSTRACT: Escherichia coli O157:H7 is a toxigenic serotype of E. coli and has been associated with foodborne outbreaks involving meat products, vegetables and fresh produces worldwide. Salts for curing are usually employed as antimicrobials in the production of pork sausages. However, salts do not have a significant inhibitory effect on enterobacteria. Due to the growing demand for natural foods, the use of essential oils has been proposed as natural antimicrobials in food. This study aimed to evaluate the effects of garlic essential oil (GO) and allyl isothiocyanate (AITC) against E. coli O157:H7 in vitro and in pork sausage. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of these oils, alone and in combination,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Foodborne pathogens; Meat products; Natural preservatives; Synergism.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001000750
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Composição proximal e perfil de ácidos graxos de hambúrgueres de carne de capivara (Hydrochoerus hydrochaeris). Repositório Alice
FREDA, S. A.; PACHECO, D. O.; DALLA NORA, C.; CHIATTONE, P.; TORRES, L. M.; PINHEIRO, M. S..
A carne de capivara (Hidrochoerus hydrochaeris) tem se destacado pelo seu potencial de aproveitamento econômico e pela riqueza em ácidos graxos. Estudos da composição físico-química da carne de capivara e aspectos nutricionais ainda são escassos e trabalhos que a caracterizem são raros, diante deste fato, o trabalho teve por objetivo realizar a caracterização físico-química e o perfil de ácidos graxos de hambúrguer de carne de capivara. Os valores encontrados na análise de umidade (77,23 ± 0,31), cinzas (1,24 ± 0,32), proteínas (18,67 ± 0,32) e gorduras (2,90 ± 1,46) foram satisfatórios. Em relação aos ácidos graxos, observa-se que o hambúrguer de capivara é fonte de ácidos graxos monoinsaturados (31,42%) tendo como principal representante deste grupo o...
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Acido Oleico; Acido Polinsaturado; Capivara; Acido Graxo; Acido Linoleico; Carne; Hamburguer; Hydrochaeris hydrochaeris; Meat products; Hamburgers; Linoleic Acid; Monounsaturated fatty acids; Oleic Acid; Polyunsaturated fatty acids.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/939457
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Deep-fat frying of meat products in palm olein Ciênc. Tecnol. Aliment.
Osawa,Cibele Cristina; Gonçalves,Lireny Aparecida Guaraldo.
This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Palm olein; Deep-fat frying; Meat products.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400025
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Efeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinos. Repositório Alice
NASSU, R.T.; GONÇALVES, L.A.G.; BESERRA, F.J..
O objetivo deste trabalho foi verificar o efeito da adição de diferentes teores de gordura (5, 10 e 20%) no processamento, características químicas e aceitação sensorial do embutido fermentado de carne de caprinos. Durante o processamento, foram monitorados o pH e a atividade da água. Nos produtos finais, foram determinadas a umidade, a proteína e a gordura, bem como a aceitação sensorial, por meio de escala hedônica. As médias finais de pH e a atividade de água, na faixa de 5,07 a 5,14 e 0,897 a 0,923, respectivamente, não apresentaram diferença significativa (P>0,05) entre os tratamentos. Os atributos sensoriais estudados não apresentaram diferenças significativas (P>0,05). As diferentes porcentagens de gordura utilizadas no processamento de...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Produtos cárneos; Lingüiças; Teor de lipídios; Propriedades organolépticas; Meat products; Sausages; Lipid contents; Organoleptic properties.
Ano: 2002 URL: http://www.alice.cnptia.embrapa.br/handle/doc/108317
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Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef) BABT
Garcia,Carlos Eduardo Rocha; Yamashita,Fabio; Youssef,Elza Youssef; Prudencio,Sandra Helena; Shimokomaki,Massami.
The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15.0%) had approximately 15.0% higher moisture and a 32.0% higher processing yield in comparison to the control samples.JB-CAR presented shear force approximately 5.0 and 20% lower in the samples uncooked salted and desalted cooked, respectively, and sensorial acceptance above 80%. The results demonstrated the possibility of applying carrageenan to jerked beef in order to obtain an increase in the processing yield and a tender product while maintaining the sensorial quality and its intermediate-moisture meat...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Additives; Hydrocolloids; Meat products; Texture.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200017
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Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage Ciênc. Tecnol. Aliment.
RUÍZ-CRUZ,Saul; VALENZUELA-LÓPEZ,Carla Cecilia; CHAPARRO-HERNÁNDEZ,Sarai; ORNELAS-PAZ,José de Jesús; TORO-SÁNCHEZ,Carmen Lizette DEL; MÁRQUEZ-RÍOS,Enrique; LÓPEZ-MATA,Marco Antonio; OCAÑO-HIGUERA,Víctor Manuel; VALDEZ-HURTADO,Santiago.
Abstract The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chitosan; Meat products; Quality; By-products.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100103
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Empezando a conocer el mercado doméstico: Análisis de la oferta de productos de carne bovina. AgEcon
Lanfranco, Bruno A.; Reyes, Maria L.; Risso, Juan M..
El presente estudio procura conocer mejor la demanda de productos de carne bovina para tres áreas geográficas de Montevideo que representan diferentes niveles socioeconómicos de la población, a través de la oferta observada en los dos principales formatos de comercialización: supermercados y carnicerías. En la zona de mayor nivel socioeconómico (AG1) se comercializa el 21% del volumen total de estos productos mientras que en la de nivel medio (AG2), con mayor concentración poblacional, se comercializa el 47%; el restante 32% se vende en la zona de menor nivel (AG3). Los resultados obtenidos mostraron que a medida que disminuía el nivel socioeconómico de los consumidores aumentaba la demanda por cortes más económicos (aguja, paleta, falda y asado) en...
Tipo: Book Palavras-chave: Meat products; Marketing strategies; Domestic consumers; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety; D1; D4; L81.
Ano: 2004 URL: http://purl.umn.edu/121754
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Exploring consumer memorability of cold meat: insights for marketing and product development. Repositório Alice
ANDRADE, J.; ARES, G.; DELIZA, R..
bitstream/item/168556/1/Juliana.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Tecnologia de alimentos; Memorability; Context; Meat products; Consumer research.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1082027
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Identification of Listeria monocytogenes in cattle meat using biochemical methods and amplification of the hemolysin gene Anais da ABC (AABC)
SILVA,ALESSANDRA S.; DUARTE,ELIZABETH A.A.; OLIVEIRA,THIAGO A.S. DE; EVANGELISTA-BARRETO,NORMA S..
Abstract In Brazil and in other countries of the world, studies have been conducted to identify Listeria monocytogenes in cattle meat that is preferably consumed undercooked and, when marketed without meeting strict phytosanitary requirements, may cause outbreaks of listeriosis. In the such, foodborne outbreaks, the methods used for the detection of the pathogen and the efficiency associated with them are crucial for the proper assessment. In this study, we used the techniques biochemical and molecular for identification of the L. monocytogenes isolated from 30 samples of the fresh beef, marketed in ten butchers’ shop of the free-fair from a municipality from the Bahia, Brazil. The results obtained from biochemical tests (catalase, motility, β-hemolysis...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Foodborne diseases; Listeriosis; Meat products; Hly A gene.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000201004
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Influence of chitosan addition on quality properties of vacuum-packaged pork sausages Ciênc. Tecnol. Aliment.
García,Mario; Díaz,Raúl; Puerta,Felicidad; Beldarraín,Tatiana; González,Juan; González,Iris.
The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuum packaged pork sausages. A variant of the product was elaborated with 1% (w/w) of chitosan in lactic acid solution at 1% (v/v) and it was compared to a control. Sausages were mechanically stuffed and manually conformed and vacuum packaged. Sausages were stored at 4 °C and microbiological evaluations, pH measurements, texture profile analysis and sensorial evaluation were performed. The chitosan addition in the formulation of the sausages did not reduce the microbiological counts. The pH values obtained in all samples were similar, which suggests that the chitosan addition did not influence the pH values of sausages. The added chitosan did not affect...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pork sausages; Meat products; Chitosan; Microbiological quality; Sensory quality; Storage.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200041
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Lipid oxidation in meat: mechanisms and protective factors – a review Ciênc. Tecnol. Aliment.
AMARAL,Ana Beatriz; SILVA,Marcondes Viana da; LANNES,Suzana Caetano da Silva.
Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality of meats, thus affecting consumer acceptance. Therefore, the control and minimization of lipid oxidation in meat and meat products is of great interest to the food industry. In view of this, some technologies have been developed, such as vacuum packaging, modified atmosphere, and use of antioxidants. The aim is understanding the lipid oxidation mechanisms responsible for sensory and nutritional quality...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipids; Meat products; Antioxidants.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500001
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Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance Ciênc. Tecnol. Aliment.
SOUZA,Camila Vespúcio Bis; BELLUCCI,Elisa Rafaela Bonadio; LORENZO,Jose Manuel; BARRETTO,Andrea Carla da Silva.
Abstract The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid oxidation, microbial analysis and sensory properties were assessed in twelve different treatments. The addition of dietary fiber led to a significant (P < 0.05) increase in moisture content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were significantly affected by the addition of inulin and oat fiber, as lightness decreases with the addition of oat fiber. Similar happened with redness, the lowest results were for the treatment with higher dietary fiber content added. Regarding lipid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fibre; Meat products; Consumer acceptability studies; Texture profile analysis; Reformulation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500295
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Occurrence of Listeria monocytogenes in salami Rev. Microbiol.
Borges,Maria de Fatima; Siqueira,Regina S. de; Bittencourt,Anna Maria; Vanetti,Maria Cristina D.; Gomide,Lúcio Alberto M..
Eighty-one samples of four different types of salami (Friolan, Hamburguese, Italian and Milanese), belonging to five brands, and purchased at Rio de Janeiro market, were evaluated for the occurrence of Listeria monocytogenes. The pathogen was detected in 13.3% of Italian type samples of salami, while L. innocua occurred in 6.5% of the Italian type and in 16.6% of the Milanese type. The remaining samples were negative for Listeria spp.
Tipo: Info:eu-repo/semantics/other Palavras-chave: Listeria; Meat products; Salami.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000400012
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Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.) Ciênc. Tecnol. Aliment.
Brasil,Tcherena Amorim; Capitani,Caroline Dário; Takeuchi,Katiuchia Pereira; Ferreira,Tânia Aparecida Pinto de Castro.
Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (–18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free products; Alternative cereal; Food stability; Meat products; Acceptability; Roasting.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200361
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Policy Reform Impact on Food Manufacturing AgEcon
Celikkol, Pinar; Dunn, James W.; Stefanou, Spiro E..
The impact of agricultural policies and their reform is of major concern when addressing issues of growth, innovation and consolidation in the food manufacturing sector. Growth is one of the forces fueling the globalization of food manufacturing activities. Market- and policy-driven forces present a myriad of opportunities to influence growth and reorientation of patterns at the nexus where food manufacturing links the food system. The productivity and international competitiveness of the food manufacturing sector must be evaluated in the context of governmental incentives, international standards and the emerging supply- and value-chains.
Tipo: Conference Paper or Presentation Palavras-chave: Total factor productivity growth; Intercountry impacts; Dairy products; Meat products; Sugar; Agribusiness; Agricultural and Food Policy.
Ano: 2003 URL: http://purl.umn.edu/15743
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Produção de mortadelas para agregação de valor à carne caprina. Infoteca-e
MADRUGA, M. S.; GUERRA, I. C. D.; FÉLEX, S. S. dos S.; MEIRELES, B. R. L. de A.; BENEVIDES, S. D.; BOMFIM, M. A. D..
Tipo: Comunicado Técnico (INFOTECA-E) Palavras-chave: Caprino; Tecnologia de alimento; Produto derivado da carne; Mortadela; Goat meat; Food technology; Food processing; Meat products.
Ano: 2010 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/880113
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Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients Ciência Rural
Kawski,Vicky Lilge; Bertol,Teresinha Marisa; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Fiorentini,Angela Maria; Coldebella,Arlei; Agnes,Ingrid Beatriz Lermen.
ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celery; Curing salt; Meat products; Rosemary; Vegetable extracts.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800781
Registros recuperados: 23
Primeira ... 12 ... Última
 

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