Effectiveness of sanitization protocols in removing or reducing parasites from vegetables: A systematic review with meta-analysis.

BACKGROUND: Parasitic contamination in vegetables is a reality in several countries and a challenge for food safety. The risk of consumption usually raw, associated with failures in good practices of production, transportation, and preparation further increase the possibility of ingesting contaminated food. Given this, a systematic review was carried out to scientifically demonstrate the effectiveness of sanitization protocols in the parasitic decontamination of plants. METHODS: This review was conducted following the guidelines of the Cochrane Manual, being registered in the PROSPERO protocol base (CRD42020206929) and reported according to the PRISMA 2020 statement. The review evaluated studies published in the MEDLINE, Embase, Web of Science, FSTA, LILACS, and AGRIS databases, as well as manual searches of related articles, references, and theses and dissertations directories. The meta-analysis was performed using the Revman 5 software program, the bias assessment used the Robins I Tools with some adaptations, and the quality of the evidence was evaluated using GRADE. DISCUSSION: The review included a total of 31 studies, most of which were carried out in countries with a high incidence of plant parasites, such as Brazil and Iran. Interventions combined with 200ppm chlorination preceded by brushing, rinsing, or immersion in detergent showed the greatest efficiency in parasitic decontamination. Despite the high heterogeneity and risk of bias in the primary studies, this review can inspire the planning of new studies which observe the critical and methodological evaluation for research in the field of food safety.

Prevalence of staphylococcal toxin in food contaminated by Staphylococcus spp.: Protocol for a systematic review with meta-analysis.

BACKGROUND: Food contamination by Staphylococcus spp. enterotoxigenic strains is quite common and despite underreporting caused by the short duration of clinical symptoms and lack of medical care, staphylococcal food poisoning is one of the most common Foodborne Diseases (FBD) in the world. This study describes a systematic review protocol with meta-analysis on the prevalence and types of staphylococcal enterotoxins in food, and the profile of contaminated foods. METHODS: The research will be conducted through the selection of studies reporting the analysis of staphylococcal enterotoxins in food contaminated by Staphylococcus spp. Searches will happen on the following databases: Medline (OVID), GALE, Science Direct, CAB Direct (CABI), Google Scholar, in addition to manual search in the list of references of articles, directory of theses and dissertations, and countries' health agencies. Reports will be imported into the application Rayyan. Two researchers will independently select studies and extract data, and a third reviewer will solve conflicting decisions. The primary outcome will be the identification of staphylococcal enterotoxins in food, and the secondary outcomes will include staphylococcal enterotoxin types and foods involved. To assess the risk of bias in the studies, the tool developed by the Joanna Briggs Institute (JBI) will be used. For data synthesis, a meta-analysis will be performed. However, in case that is not possible, a narrative synthesis of the most relevant results will be carried out. DISCUSSION: This protocol will serve as the basis for a systematic review that aims to relate the results of existing studies on the staphylococcal enterotoxin prevalence and types in food, and the profile of the contaminated foods. The results will broaden the perception of food safety risks, highlight existing literature gaps, contribute to the study of the epidemiological profile and may guide the allocation of health resources for the development of preventive measures related. SYSTEMATIC REVIEW REGISTRATION: PROSPERO registration number: CRD42021258223.

Dietary Environmental Footprints and Their Association with Socioeconomic Factors and Food Purchase Practices: BRAZUCA Natal Study.

The analysis of dietary environmental impacts has proven to be an important tool for guiding the adoption of healthier and more sustainable diets. This study aimed to estimate the dietary carbon (CF), water (WF), and ecological (EF) footprints of residents in the city of Natal, Brazil; the study also aimed to verify their association with socioeconomic factors and food purchase practices. This is a cross-sectional study that used dietary data from 411 adults and elderlies, which was collected via a questionnaire that applied to the respondents. The results showed that the dietary CF was 1901.88 g CO2 eq/day/1000 kcal, the WF was 1834.03 L/day/1000 kcal, and the EF was 14.29 m2/day/1000 kcal. The highest environmental footprint values showed an association (p ≤ 0.05) with the factors of male sex, white ethnicity, and higher income and schooling, whereas the lowest environmental footprint values were associated with social vulnerability variables such as female sex, non-white ethnicity, and lower income and schooling (p ≤ 0.05). Moreover, people with lower environmental footprints consumed less fast food, had fewer meals at snack bars, and used food delivery services less often than those with higher footprints. The foods that most contributed to the CFs and WFs were beef and chicken, while fish and beef contribute the most to the EFs. The data in the present study show that a diet with a lower environmental impact is not always equal to a sustainable diet. This relationship is paradoxical and relates to food justice, as people with lower environmental footprint values are the same ones with worse socioeconomic conditions. In this sense, is it essential to consider the influence of the social context when assessing dietary environmental impacts and when assessing actions that promote healthier and more sustainable diets.

Environmental footprints of food consumption: Protocol for a systematic literature review.

Environmental footprints are indicators that can be used to estimate the impacts of diet on the environment. Since contemporary dietary practices are related to negative environmental impacts, this paper aims to describe a systematic review protocol to investigate the environmental footprints of food consumption by adults and elderly individuals worldwide. This protocol was developed based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). Search strategies and records of evidence searched in previously defined electronic databases will be defined. Original, population-based articles investigating the environmental footprints of food consumption by adults and the elderly will be included. Two independent reviewers will conduct the study selection and data extraction steps. Critical appraisal of the included studies will be based on the Newcastle-Ottawa Scale. For data synthesis, a narrative synthesis and, if possible, also a meta-analysis will be performed. The systematic review produced from this protocol will provide evidence for data synthesis of the environmental impact through environmental footprints of food consumption of the adult and elderly population from different territories and the footprint assessment tools used around the world. Therefore, it is a gap that needs to be filled because knowing these impacts will be important to inform the development of public policies that encourage healthy and sustainable food in the face of climate and epidemiological changes. PROSPERO registration number: CRD42021281488.

Efficacy of sanitization protocols in removing parasites in vegetables: A protocol for a systematic review with meta-analysis.

BACKGROUND: Parasitic contamination of vegetables is a public health problem in several countries and a challenge for food safety. With a short path from the field to the table, these foods can suffer several flaws in the good practices of production, transport and packaging which culminate in an offer of contaminated food to consumers. Therefore, this study describes a systematic review protocol with meta-analysis on evaluating the effectiveness of existing sanitation methods in removing parasites from vegetables. METHODS: The study will be conducted from published studies that report analyzes of parasites in vegetables before and after sanitization processes. The MEDLINE, Embase, Web of Science, FSTA, LILACS, Scopus and AGRIS electronic databases will be used. In addition, manual searches will be carried out through related articles, references to included articles and directories of theses and dissertations. The primary outcome will be the reduction or absence of parasitic forms in vegetables after the intervention or combined interventions, and the secondary outcomes will include: identification of the main parasites, assessment of the time required for processing and cost-effectiveness analysis. Two authors will independently screen the studies and extract data. Disagreements will be resolved by discussion, and a third reviewer will decide if there is no consensus. The criteria established by the Cochrane Manual (with some adaptations) will be used to assess the risk of bias in the studies and if the results are considered acceptable and sufficiently homogeneous, and a meta-analysis will be performed to synthesize the findings. DISCUSSION: The systematic review produced from this protocol will provide evidence on the effectiveness of sanitation protocols for removing parasitic forms in vegetables and will contribute to strengthening food safety, with the adoption of best sanitation practices and prevention of health risks. In addition, the study may highlight possible knowledge gaps that need to be filled with new research. SYSTEMATIC REVIEW REGISTRATION: PROSPERO registration number: CRD42020206929.

The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects.

This study aimed to evaluate the use of food delivery apps (FDA) during the COVID-19 pandemic in Brazil. A total of 950 questionnaires were collected, covering four Brazilian regions: Southeast, Central-West, Northeast, and South. The data was collected during the peak of the second wave of the pandemic. A questionnaire with 39 measurement items was applied using an online survey. These items were evaluated using a five-point Likert scale covering the Unified Theory of Acceptance and Use of Technology 2 (UTAUT2). The data was analyzed using covariance-based structural equation modeling. About 47% of consumers use FDA weekly. The continuance intention of FDA during the pandemic in Brazil was affected by performance expectancy (ß = 0.496; p < 0.001), social influence (ß = 0.094; p < 0.001), hedonic motivation (ß = 0.068; p = 0.026), price value (ß = 0.103; p < 0.001), habit (ß = 0.305; p < 0.001), frequency of using FDA (ß = 0.051; p = 0.039), and solidarity with the foodservice sector (ß = 0.090; p < 0.001). It was also observed that the continuance intention reduces risk perception (ß = -0.403; p < 0.001), and risk perception reduces the frequency of using FDA (ß = -0.178; p < 0.001). The results indicate that the UTAUT2 strongly explains consumers' continuance intention. Differences in path estimates among Brazilian regions were observed, indicating some regional differences. It was possible to observe a tendency of using FDA during and after the pandemic, motivated by several factors. The FDA developers and foodservice managers could use this data to improve their services. Policies must be established to increase consumer and employee safety during the delivery service.

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus).

Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake-0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

Food safety in Brazilian popular public restaurants: Food handlers' knowledge and practices.

This study aims to assess food safety knowledge and practices of food handlers in popular public restaurants in Brazil. A questionnaire has been applied with 70 food handlers in different municipalities, with questions related to food safety knowledge and food safety self-reported practices, and observed practices. To check hygienic-sanitary conditions of restaurants, a checklist has been applied. Regarding food safety knowledge, an average of 72.64% of correct answers has been observed. Food safety self-reported practices presented 80.71% of adequacy, while observed practices were 75.40%. A positive correlation has been observed between food safety knowledge and self-reported practices of handlers. The observed food safety practice of handlers presented no correlation with food safety knowledge and self-reported practices. The average adequacy of hygienic-sanitary conditions was 68.08%, classifying the units as "regular." Despite satisfactory results related to the handlers' food safety knowledge and practices, the hygienic-sanitary conditions of the restaurants are of concern. PRACTICAL APPLICATIONS: The Popular Restaurant Program in Brazil aims to provide proper food from a nutritional and hygienic-sanitary aspect at affordable prices. The assessment of food handlers' food safety knowledge and practices and the assessment of hygienic-sanitary conditions of these units are key in supporting actions aimed at improving the quality of the meals served, as food handlers are the essential agents in the production of meals and can become a source for food contamination if necessary care is not taken. Therefore, conducting this assessment can be an important tool for quality management in these units and can provide improvements in the process of food handling, in addition to ensuring compliance with the objectives proposed by the Popular Restaurant Program.

Composição centesimal e teor de colesterol do camarão branco do Pacífico / Proximate composition and cholesterol content of the Pacific white shrimp

O objetivo deste estudo foi determinar a composição centesimal e o teor de colesterol da carne do camarão branco do Pacífico (Litopenaeus vannamei), oriundo de uma fazenda localizada no estado do Rio Grande do Norte, Brasil. As análises na porção muscular do camarão foram realizadas após a retirada do cefalotórax e exoesqueleto. De acordo com os resultados obtidos, os teores de umidade, proteínas, cinzas, lipídios e colesterol apresentaram valores médios de 74,1g 100g-1, 21,9g 100g-1, 1,5g 100g-1, 0,3g 100 g-1 e 26,1mg 100g-1, respectivamente. Comparando-se os resultados da presente pesquisa com os encontrados na literatura para outras espécies, observou-se que a carne de L. vannamei apresentou baixo teor de lipídeos e colesterol e maiores concentrações de proteínas, representando grande valor nutricional para o produto.

This study aimed to determine the proximate composition and cholesterol content in muscular portion of Pacific white shrimp (Litopenaeus vannamei) collected from a shrimp farm located in the state of Rio Grande do Norte, Brazil. The analysis in the muscular portion were performed after cephalothorax and exoskeleton removal. According to the results, the moisture, protein, ash, lipids and cholesterol had an average value of 74.1g 100 g-1, 21.9 g 100 g-1, 1.5g 100g-1, 0.3g 100g-1 and 26.1mg 100g-1, respectively. Comparing the results found on this research to data reported in the literature for other species, it can be observed that the flesh of the shrimp L. vannamei showed a low content of lipids and cholesterol and higher concentrations of protein, representing a wide nutritional value to the product.

Astaxanthin: structural and functional aspects / Astaxantina: aspectos estruturais e funcionais

Astaxanthin, a carotenoid belonging to the xanthophyll class, has stirred great interest due to its antioxidant capacity and its possible role in reducing the risk of some diseases. Astaxanthin occurs naturally in microalgae, such as Haematococcus pluvialis and the yeast Phaffia rhodozyma, and has also been considered to be the major carotenoid in salmon and crustaceans. Shrimp processing waste, which is generally discarded, is also an important source of astaxanthin. The antioxidant activity of astaxanthin has been observed to modulate biological functions related to lipid peroxidation, having beneficial effects on chronic diseases such as cardiovascular disease, macular degeneration and cancer. Researches have shown that both astaxanthin obtained from natural sources and its synthetic counterpart produce satisfactory effects, but studies in humans are limited to natural sources. There is no established nutritional recommendation regarding astaxanthin daily intake but most studies reported beneficial results from a daily intake of 4mg. Thus, this review discusses some aspects of the carotenoid astaxanthin, highlighting its chemical structure and antioxidant activity, and some studies that report its use in humans.

A astaxantina, carotenóide pertencente à classe das xantofilas, tem despertado grande interesse devido à sua capacidade antioxidante e possível papel na redução de risco de algumas doenças. A astaxantina pode ser encontrada naturalmente em microalgas como Haematococcus pluvialis e na levedura Phaffia rhodozyma como também tem sido considerada principal carotenóide em salmão e crustáceos. Os resíduos do processamento de camarão, geralmente descartados, são também importante fonte de astaxantina. A atividade antioxidante da astaxantina tem demonstrado importante função na modulação de funções biológicas relacionadas à peroxidação lipídica, desempenhando efeitos benéficos em doenças crônicas como doenças cardiovasculares, degeneração macular e câncer. Pesquisas têm demonstrado efeitos satisfatórios da astaxantina obtida de fontes naturais assim como da obtida sinteticamente, porém os estudos em humanos se limitam à utilização de fontes naturais. Não há recomendação nutricional estabelecida para a ingestão diária de 4mg de astaxantina, mas muitos estudos relatam resultados benéficos com a ingestão diária média de 4mg. Assim, a presente revisão discute alguns aspectos do carotenóide astaxantina, com destaque para sua estrutura química e atividade antioxidante, mostrando também alguns estudos que relatam seu uso em humanos.

Qualidade microbiológica de produtos a base de sardinha (Opisthonema oglinum) / Microbiological quality of products made from sardines (Opisthonema oglinum)

O pescado é um alimento rico em proteínas e importante na alimentação humana, porém é um alimento de fácil deterioração necessitando assim, de um adequado controle de qualidade. Dentre os parâmetros de avaliação da qualidade dos alimentos, pode-se citar como mais importantes àqueles relacionados à qualidade microbiológica, pois fornecem informações que permitem avaliá-lo com relação à condição em que foi processado, armazenado e distribuído para o consumo, além de sua vida útil e o risco que causa à saúde da população. Desta forma, o presente trabalho teve como objetivo realizar a análise microbiológica de produtos à base de pescado, produzidos pelos participantes do Projeto EM TORNO DA MESA: alimentando sensibilidades e competências, desenvolvido pelo Departamento de Nutrição da Universidade Federal do Rio Grande do Norte em parceria com a Petrobrás. Foram realizadas análises de contagem de coliformes a 45°C; pesquisa de Salmonella sp e contagem de Estafilococoscoagulase positiva, que são os micro- organismos determinados pela resolução RDC n° 12 de 02 de janeiro de2001 da ANVISA para produtos à base de pescado refrigerados ou congelados (hambúrgueres e similares). Foi verificado que o hambúrguer apresentou boa qualidade microbiológica, sendo um produto próprio para consumo durante todo o período de armazenamento sob congelamento (3 meses). O quibe apresentou resultados em desacordo com os padrões exigidos pela legislação, já após seu processamento (dia zero), devido à contagem de Estafilococos coagulase positiva (1,68 x lü3UFC/g). A lingüiça mostrou bons resultados até o primeiro mês de armazenamento; após o segundo mês esta apresentou resulta- dos para estafilococos acima do permitido pela legislação.

Fish is a protein-rich food and important item on human diet. However, it is perecible food that requests an appropriated quality control. Among the evaluation parameters of the food, the most important ones are the related toits microbiologic quality, because they can supply the information needed for analyzing it regarding the conditionsunder it was processed, stored and distributed for consumption, besides its shelf life and the risks to the population' shealth. The aim of the present work was realize the microbiologic analysis of fish products that were produced by the participants of the project "EM TORNO DA MESA: alimentando sensibilidades e competências", developed at Departamento de Nutrição da Universidade Federal do Rio Grande do Norte, to verify the hygiene and handling conditions of these products. Fecal coliform count analyses under 45OC; Salmonella sp research and Staphylococcus positive coagulase count (FDA, 1992), which are microorganisms determined by the ANV1SA Resolution RDCn.12, from January 2, 2001, for the freshen or frozen products based on fish (hamburgers or suchlike) were realized. It was verified that the hamburger exhibited a good microbiologic quality, being a product proper for consumption during all the storage period under freezing. Right after processed, the kibe showed results in disaccord to the law standards, due its Staphylococcus positive coagulase count (1,68 x 103UFC/g). The sausage exhibited good results during the first month of storage; after the second month, the results were above the permitted by law.

Qualidade microbiológica de produtos a base de sardinha (Opisthonema oglinum) / Microbiological quality of products made from sardines (Opisthonema oglinum)

O pescado é um alimento rico em proteínas e importante na alimentação humana, porém é um alimento de fácil deterioração necessitando assim, de um adequado controle de qualidade. Dentre os parâmetros de avaliação da qualidade dos alimentos, pode-se citar como mais importantes àqueles relacionados à qualidade microbiológica, pois fornecem informações que permitem avaliá-lo com relação à condição em que foi processado, armazenado e distribuído para o consumo, além de sua vida útil e o risco que causa à saúde da população. Desta forma, o presente trabalho teve como objetivo realizar a análise microbiológica de produtos à base de pescado, produzidos pelos participantes do Projeto EM TORNO DA MESA: alimentando sensibilidades e competências, desenvolvido pelo Departamento de Nutrição da Universidade Federal do Rio Grande do Norte em parceria com a Petrobrás.(...)

Avaliação sensorial de formulações de lingüiça de peixe-voador (Cheilopogon cyanopterus) / Sensory evaluation of formulations of sausage fish (Cheilopogon cyanopterus)

O objetivo deste trabalho foi formular um embutido tipo lingüiça a partir de peixe de baixo valor comercial e avaliar a sua aceitação. Para isso, o estudo foi desenvolvido em duas etapas: primeiro elaborou-se uma formulação com carne de peixe, água, condimento para lingüiça, pimenta do reino e alho; e realizou-se o teste de aceitação global utilizando escala hedônica. Nesta, o produto foi bem aceito, porém, o grupo relatou a presença de espinhas e a necessidade de elevar o teor de sal e umidade do produto. Na segunda etapa, foram feitas três formulações (F1, F2 e F3), modificando o condimento, variando o seu percentual e o da água. Para análise sensorial, utilizou-se o teste de ordenação para verificar se existia diferença significativa entre as formulações e identificar a mais aceita. Não foi verificada diferença estatística entre as formulações (p>0,05). Ao comparar os resultados das duas etapas, a freqüência das reclamações à presença de espinha diminuiu de 80 por cento para 31 por cento, devido à mudança do equipamento para trituração dos peixes. A umidade também melhorou, tendo a adição de água como variável favorável. As queixas referentes à falta de sal foram solucionadas com a troca do condimento. Assim, ficou evidente a viabilidade da utilização de peixe de baixo valor comercial na formulação de lingüiça, sendo uma alternativa para o seu aproveitamento.

Quantificação de lipídios, cinzas e umidade de queijos tipos manteiga e coalho comercializados na cidade de Natal, RN / Quantification of lipids, leached ashes and humidity of cheeses types commercialized in the city of Natal, RN

Os queijos de coalho e de manteiga são produtos típicos da região nordeste, incorporados à cultura de muitos estados, inclusive do Rio Grande do Norte, sendo sua produção realizada de forma industrial e, ainda, em larga escala, de forma artesanal. Há um grande interesse em oferecer à sociedade produtos alimentícios de boa qualidade do ponto de vista nutritivo e microbiológico. Sabe-se que a produção artesanal destes produtos pode levar a uma falta de padronização, no que diz respeito à sua composição físico-química. Desta forma, o presente trabalho tem a finalidade de quantificar os teores de lipídios, umidade e cinzas, de queijos tipo manteiga e coalho comercializados na cidade de Natal, RN. Foram analisadas 22 amostras adquiridas em diferentes locais de venda, quantificando-se os teores de umidade, lipídios e cinzas, segundo métodos descritos pelo Instituto Adolfo Lutz (1985), a fim de verificar se há padronização e concordância com os parâmetros preconizados pelo Departamento de Inspeção de Produtos de Origem Animal (DIPOA, 1996), do Ministério de Agricultura do Brasil. Foram encontrados os seguintes resultados: 32,45 por cento de lipídios, para o queijo de manteiga e 26,00g por cento para o queijo de coalho; para umidade foram 43,36g por cento e 40,27g por cento, para os queijos de manteiga e coalho, respectivamente; 2,17g por cento de cinzas para o queijo de manteiga e 5,72g por cento para queijo coalho. Constatou-se que, de acordo com os resultados obtidos, as amostras estão dentro dos padrões de referência, exceto as amostras de queijo coalho para lipídios e umidade.

Composiçäo centesimal e lipídica da carne de ovinos do Nordeste brasileiro / Proximate analysis and lipidic composition of lamb meat from Northeastern Brazil

O objetivo desta pesquisa foi avaliar a composiçäo centesimal e lipídica da carne de ovinos do Nordeste brasileiro. Para isso, foram utilizados 21 borregos, machos inteiros, sendo 10 animais 1/2 Somalis Brasileira x 1/2 Crioula (SB-C) e 11 animais 1/2 Santa Inês x 1/2 Crioula (S1-C). Os animais receberam duas dietas durante a fase de amamentaçäo: feno de capim-gramäo (Cynodon dactylon) + feno de leucena (Leucaena leucocephala) ad libitum (D1) e feno de capim-gramäo + feno de leucena + concentrado com 20 por cento de proteína bruta ad libitum (D2). Näo foi observado o efeito dos genótipos nem do sistema de alimentaçäo sobre a composiçäo centesimal e lipídica da carne. Os valores de umidade, proteína, cinzas e gordura, variaram de 76,12 a 76,19 por cento, 19,19 a 19,46 por cento, 1,08 a 1,10 por cento e 2,01 a 2,39 por cento, respectivamente. Os valores de colesterol variaram de 54,43 a 60,05mg por 100g de carne. Os ácidos graxos encontrados em maior quantidade na fraçäo lipídica da carne dos animais estudados foram oleico, palmítico e esteárico. De acordo com os resultados obtidos, conclui-se que a carne de ovinos do Nordeste brasileiro apresenta uma composiçäo centesimal e lipídica similar às carnes de ovinos de clima temperado.

O papel das enzimas musculares no processo de maturaçäo de carnes / Endogenous enzymes in the process of tenderization during meat ageing

Durante o período de maturaçäo ocorre um aumento da maciez das carnes devido à atividade de enzimas musculares. As calpaínas säo enzimas dependentes de cálcio que atuam sobre alguns componentes da miofibrila, degradando-os e melhorando assim a maciez das carnes. O sistema calpaínas é composto pela µ-calpaína, m-calpaína e seu inibidor específico, calpastatina. A atividade da calpastatina medida 24 horas após o abate, também está altamente relacionada com a maciez final e é responsável, em grande parte, pelas variaçöes de textura das carnes. Alguns estudos sugerem que além das calpaínas, outras enzimas como as catepsinas podem atuar no amaciamento das carnes.