Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits.

The study evaluated the influence of two air-spray chilling systems on the water absorption, cooling time, and the impact of both on the quality traits of the turkey meat. In system A (air/water spray + air) a weight loss of 1.78% (w/w) occurred, while in system B (continuous air/water spray) turkey meat showed a weight gain of 1.82 (w/w). The cooling time in system B was significantly (P < 0.05) shorter. Water retention capacity, the color, and the sarcomere length of turkey meat are significantly influenced (P < 0.05) by the air chilling system. Turkey meat refrigerated in system B showed smaller structural changes. Air chilling with water spray in a continuous process promotes carcass weight gain and reduces processing time, in addition to less impact on the quality traits of turkey meat.

Adaptability of brazilian beans cultivars to industrial canning / Adaptabilidade de cultivares brasileiras de feijão ao processamento industrial tipo enlatado

ABSTRACT: A current alternative for meeting the modern consumer's beans food demands is the industrial processing. This study evaluated the adaptability of eight Brazilian beans cultivars to industrial canning from commercial class cultivars of Carioca and of Black beans. The grains were processed in an industry sector using metallic cans with a capacity of 420 g, where the samples were conditioned without previous hydration. The cooking and sterilization process took place in a rotating autoclave. Quality parameters were evaluated in the canned beans. As a result, it was verified that, for the Carioca class, the Estilo cultivar differs from the rest of the genetic materials in terms of its low drained weight, which contributes to the increase in the total solids in the sauce, which have low hardness values. Estilo cultivar is not suitable for the type of processing used in this experiment. For the Black class, similar quality characteristics were observed between Esplendor and Uirapuru and between Esteio and Campeiro cultivars, where the latter stands out due to its lower damaged bean indices after processing. Finally, with the information present in this paper we intend to contribute to future researches on this subject and thereby increase the consumption and exportation of beans as processed product.

RESUMO: Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Foi avaliada a adaptabilidade de oito cultivares de feijão ao processamento industrial. Os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. O processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado foram então avaliados os parâmetros de qualidade. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão e sua exportação na forma de produto processado.

Water quality for rural home supplying in the south of Brazil

Underground and surface water as a result of human activity are increasingly polluted. Mainly due to improper disposal of waste, discharge of effluents, among other actions that compromise the environment. The water analysis is necessary to determine and evaluate the situation of water supply to the population. This study evaluated the supply situation of three rural communities located in the south of Brazil, where the water is carried out through the abstraction of groundwater. Pastures, fields and remnants of native vegetation characterize the region. The water quality used to supply was what motivated the accomplishment of this work. The wells are unprotected in the middle of the pastures near to black cesspits and crops that use frequently agrochemicals. The water quality was characterized over one year by physicalchemical, microbiological and toxicological characteristics. The results were compared to water potability standards in Brazil. In order to ensure sanitary conditions for this population, environmental education actions were carried out given the importance of access the information. It follows that the resources analyzed need disinfection to ensure better and safer water supply.

Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents / Evaluación de la calidad nutricional y lipídica de barras de cereales saladas preparadas con diferentes aglutinantes

ABSTRACT The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars preparedusing different binding agents. The experiment consisted of preparing four cereal formulations with four different binding agents (collagen, guar gum, xanthan gum and psyllium). The physicochemical characteristics and main minerals of the bars were assessed to determine the nutritional value, atherogenic index and thrombogenic index. The ratios between hypocholesterolemic and hypercholesterolemic fatty acids were determined to assess the lipid quality of the product. The results show that the bars have considerable lipid content, carbohydrates, protein, fiber and energetic value. The atherogenicindexindex, thrombogenic index, and ratios between hypocholesterolemic and hypercholesterolemic fatty acids for all the formulations had good lipid quality, which indicates that the bars are a healthy food alternative.

RESUMEN Este estudio tuvo por objetivo elaborar barras de cereales saladas, utilizando diferentes agentes de unión y evaluar su calidad nutricional y lipídica. Para ello se elaboraron cuatro formulaciones de barras de cereales alterando solamente los agentes de unión (colágeno, gomaguar, goma xantana y psyllium). En las barras de cereales desarrolladas se evaluó las características físico-químicas y principales minerales para determinar el valor nutricional y los índices de aterogenicidad (IA), trombogenicidad (IT) así como las razones entre ácidos grasos hipocolesterolémicos e hipercolesterolémicos (HH) para verificar la calidad lipídica del producto. Las barras desarrolladas presentaron considerables contenidos de lípidos, carbohidratos, proteína, fibras y valor energético. El perfil de ácidos grasos así como los índices de aterogenicidad (IA), trombogenicidad (IT) y razones entre los ácidos hipocolesterolémicos e hipercolesterolémicos (HH) mostraron para todas las formulaciones una buena calidad lipídica indicando una alternativa de alimento sano y diferenciado.