Suchergebnisse

A meta-analysis on the influence of the pasture on the lipid content and fatty acid profile in lamb meat was conducted. A total of 20 studies were selected and data on total lipid content, saturated, mono- and polyunsaturated fatty acids in lamb meat were extracted for two population groups, indoors, and pastured. Due to the high between-study heterogeneity, separate random-effects models were applied to the raw mean difference (effect size parameterization) for each of the outcomes. The results of the meta-analysis pointed that access to pasture tended to decrease the fat content in lamb, while increasing the saturated fatty acids (P < 0.05). The amounts of monounsaturated and n-6 polyunsaturated fatty acids were decreased (P < 0.05). On the other hand, grazing led to substantial increase in the content of n-3 polyunsaturated fatty acids, and decrease (P < 0.01) of the ratio n-6/n-3 in lamb meat, thus suggesting that pasture rearing can be recommended for improvement of meat dietetic quality. ; by the Erasmus + Programme, Key Action 1: Learning mobility for individuals, administered by the European Union (№ 2014-1- BG01-KA103-000110). Dr. Gonzales-Barron wishes to acknowledge the financial support provided by the Portuguese Foundation for Science and Technology (FCT) through the award of five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570). ; info:eu-repo/semantics/publishedVersion

Linguiça is a Portuguese popular ready-to-eat dry fermented sausage. Despite the high diversity of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt, garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles in the dry sausage manufacturing process, this foodborne pathogen is able to survive and is detected in the final product. Factors that may affect the growth or survival of foodborne pathogens in sausage products such as linguiça include water activity (aw), pH, temperature, use of starter cultures and use of ingredients with antimicrobial activity (e.g., garlic, smoke). The present study has evaluated the influence of the addition of a commercial starter culture and ripening temperature (10º C and 18ºC) on growth and survival of L. monocytogenes strains, isolated from sausage, in experimentally inoculated linguiça. Sliced raw meat was mixed with salt (20g/kg), dry garlic (4,5g/kg), sweet paper (12,5g/kg), laurel (0,5g/kg), dextrose (10g/kg), a mix of red/white wine (410ml/kg) and water (410ml/kg) and inoculated with L. monocytogenes (5 log10/g). Additionally Commercial starter culture (5 log10/g) was added to one batch. The batter was macerated for 3 days at 4ºC. After stuffing into natural pork casings, sausages were hung vertically in a climate controlled chamber, for ripening at 10℃ or 18ºC with 83% relative humidity (RH) during ten days. During maceration step was observed no changes in growth rate of LAB and L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The addition of a commercial starter culture increased the reduction of pathogen at both temperatures (1,57log10/g at 10ºC and 2,24log10/g at 18ºC). This study points out the fact that the decrease of L. monocytogenes contamination rate during the manufacturing process of sausages is due to the drying and ripening step than to the maceration itself and is due mainly to the effect of starter culture and ripening temperature. ; financial support (Project PTDC/AGR-TEC/3107/2012) from Fundação para a Ciência e Tecnologia (FCT) of the Portuguese Republic Government. ; info:eu-repo/semantics/publishedVersion

While Portuguese fermented sausages are highly appreciated, research has shown that their microbiological quality is inconsistent due to the high variability in the production process and insufficient hygiene quality. Linguica is a dryfermented sausage, which has been found to harbour food-borne pathogens. Hence, the objective of this study was to investigate the changes in the levels of total viable counts (TVC), Enterobacteriaceae, L. monocytogenes and S. aureus at the key production stages of Linguica (raw meat, maceration, stuffing and smoking/drying). A microbiological survey followed a batch throughout production, extracting samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration (n=3) and sausages after curing/drying (n=5). Samples were taken from a total of three batches from each of the two factories under examination. Overall, TVC counts did not change considerably from raw meat to stuffing (5.5-5.9log CFU/g, 95% Cl: 5.15-5.82 log CFU/g), yet it increased significantly up to the end of drying (7.83 log CFU/g, 95% Cl: 7.57- 8.09 log CFU/g)- seemingly, because of the multiplication of lactic acid bacteria (LAB). Unlike the Enterobacteriaceae counts, which decreased (p<0.001) from batter before maceration (3.23 log CFU/g, 95% Cl: 2.80-3.66 log CFU/g) to the end of drying (1.56 log CFU, 95 percent Cl: 1.23-1.90 log CFU/g), S. aureus increased significantly between these two processing stages (2.58 log CFU/g; 95% Cl: 2.20-2.93 log CFU/g in the finished product). L. monocytogenes was detected in the products of one of the factories although their counts decreased after batter maceration. Because Linguica is a product that can be consumed without cooking, there is a need to further investigate the risk factors that determine their presence along processing. The presence of these two pathogens should also prompt industries to reinforce good hygiene practices in the processing of traditional sausages. ; (Project PTDC/AGR-TEC/3107/2012) from Fundação para a Ciência e Tecnologia (FCT) of the Portuguese Republic Government ; info:eu-repo/semantics/publishedVersion

In this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 °C and 4 °C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectively. In a separate experiment, the survival of multidrug resistant (MDR) Salmonella enterica O:4,5 at 1°C was also characterized. The shelf-life of vacuum-packed beef stored at 4 °C was estimated at 16.1 days (95% CI: 14.8 – 17.3 days), whereas at 1 °C it was longer than 21 days because the mesophiles count estimated towards the end of the experiment was 12.5 ln CFU.g-1 (95% CI: 11.8 – 13.3 ln CFU.g-1) which is lower than the shelf-life reference value. At 1 °C, inoculated Salmonella was reduced in 6.61 ln CFU.g-1 (2.87 log CFU.g-1). These results demonstrated the importance of establishing in legislation, especially in Brazil, standard values of deteriorating microorganisms in beef for maintaining product quality. ; Neste estudo, os parâmetros cinéticos de bactérias mesófilas, psicrotróficas e ácido lácticas foram estimados em carne bovina embalada a vácuo a 1 °C e 4 °C, a partir de curvas experimentais produzidas em amostras estocadas durante 21 e 60 dias, respectivamente. Em um experimento separado, a sobrevivência de Salmonella enterica O:4,5 multirresistente (MDR) a 1°C também foi caracterizada. A vida de prateleira da carne bovina embalada a vácuo, estocada a 4°C, foi estimada em 16.1 dias (95% CI: 14.8 – 17.3 dias), enquanto que a 1 °C o período foi maior que 21 dias, porque a contagem estimada de mesófilos ao final do experimento foi de 12.5 ln UFC.g-1 (95% CI: 11.8 – 13.3 ln UFC.g-1), o qual é mais baixo que o valor referência de shelf-life. A 1 °C, Salmonella inoculada reduziu em 6.61 ln UFC.g-1 (2.87 log UFC.g-1). Estes resultados demonstram a importância de estabelecimento em legislação, especialmente no Brasil, de valores padrões para contagem de microrganismos deteriorantes em carnes visando manter a qualidade do produto. ; The authors thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazil, for supporting the first author with a scholarship from the International Sandwich Exchange Program (PDSE) approved at the Call 047/2017/Process: 88881.189927/2018- 01. We also thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brazil (Process: 310462 / 2018-5), and the Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso (IFMT) for their support. Our gratitude also to the "Ad hoc" evaluators who reviewed our work and contributed to its improvement. ; info:eu-repo/semantics/publishedVersion

ABSTRACT: In this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 °C and 4 °C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectively. In a separate experiment, the survival of multidrug resistant (MDR) Salmonella enterica O:4,5 at 1°C was also characterized. The shelf-life of vacuum-packed beef stored at 4 °C was estimated at 16.1 days (95% CI: 14.8 - 17.3 days), whereas at 1 °C it was longer than 21 days because the mesophiles count estimated towards the end of the experiment was 12.5 ln CFU.g-1 (95% CI: 11.8 - 13.3 ln CFU.g-1) which is lower than the shelf-life reference value. At 1 °C, inoculated Salmonella was reduced in 6.61 ln CFU.g-1 (2.87 log CFU.g-1). These results demonstrated the importance of establishing in legislation, especially in Brazil, standard values of deteriorating microorganisms in beef for maintaining product quality.

The goal of this study was to compare the growth performance of growing/finishing pigs housed in a hoop barn system and in traditional confinement. A total of twenty Bísaro breed pigs, with 98.6±5.71 days of age, and 25.4±4.87 kg of BW were used (beginning of experiment). The pigs were equally distributed in two groups: Gr1 - hoop barn (3.0 m2/pig) with outdoor access (200 m2/pig); and Gr2 - traditional confinement with straw bedding (1.8 m2/pig). Both groups were fed with the same diet. During the next 98 days' period (growing phase) and until pigs reached approximately 80 kg LW, the animals were fed with a concentrate diet. In the finishing phase consisting of a final 70 days period until slaughter, the animals reached between 110-120 kg LW and were fed with concentrate and cornflour. The feed intake per group was registered daily and growth performances were collected every two weeks. During the growing phase no differences (P > 0.05) were observed in the average daily gain (ADG) between Gr1 (0.546±0.10 kg/day) and Gr2 (0.563±0.05 kg/day). However, a higher variability was observed in hoop barn group (CV of 18.1% vs. 8.8% in confinement). Similar results were observed during the finishing phase with ADG of 0.535±0.09 kg for Gr1 and 0.505±0.07 kg for Gr2 (P > 0.05). In both growing and finishing phases, the feed conversion rates (FCR) were 3.11 on the Gr1 versus 3.12 kg/kg on the Gr2, and 3.44 in Gr1 versus 3.53 in Gr2, respectively. Despite the different housing systems, ADG and FCR per period were identical in both systems. To the consumer's point of view, the positive aspects of the hoop barn system, such as the use of uncultivated land, product image and pig welfare, are sustainably attractive and therefore could be further reflected in the market. ; This project has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 634476 (Project acronym: TREASURE). The content of this paper reflects only the author's view and the European Union Agency is not responsible for any use that may be made of the information it contains. ; info:eu-repo/semantics/publishedVersion