Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain.

Brewer's spent grain (BSG) as a partial substitute for corn silage (CS) was evaluated in finishing feedlot steers on the lipid, protein, color, and microbiological stability of vacuum-packed meat for 75 days under refrigerated storage. Twenty steers were distributed in four treatments in a completely randomized design with five replicates each: 50% concentrate + 50% CS; + 35% CS + 15% BSG; + 25% CS + 25% BSG; and 15% CS + 35% BSG for 90 days. After the animals were slaughtered and the carcasses cooled, the Longissimus thoracis muscle was collected for analyzes. The lipid and protein oxidation, color parameters and microbiological stability of the beef although not affected by the diets (P > .05) oscillated throughout the storage time (P < .05). BSG can be included in the finishing diets of beef cattle by up to 35% (dry basis) and as a forage source without adverse effects on beef shelf life.

Analysis of polyphenols in brewer's spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition.

Brewer's spent grain (BSG) could be tested as an alternative source of polyphenols in animal nutrition. Proper extraction and analytical methods are critical for quantification. Thus, extraction for BSG, corn silage, and brans of rice, corn, and wheat were studied for the highest yield of polyphenols. A method for 18 phenolic monomers by HPLC-DAD was developed, validated, and applied to samples. An aqueous solution of NaOH (0.75% w/v) using integral samples for extraction resulted in the highest values for colorimetric measurements in all analyzed sources. Method by maceration showed the highest phenolic yield when applied in corn silage and BSG. However, for brans the best method was microwave assisted. Results from HPLC-DAD analysis clearly showed that native structures of phenolic compounds were simplified to its monomers allowing quantification and sample discrimination. BSG had the highest concentration of polyphenols and could be a promising and innovative source for animal feed studies.

Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil / Composição química, propriedades microbiológicas e perfil de ácidos graxos de Salame tipo Italiano com substituição da gordura animal por óleo de canola emulsionado

ABSTRACT: Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted (15% and 30%) by emulsified canola oil. Fat contents decreased while moisture contents increased in Italian-type salami with emulsified canola oil. The growth of lactic acid bacteria in salami was not affected by canola oil and absence of fecal coliforms, coagulase-positive staphylococci, and Salmonella were reported during processing of fermented sausages. Lower levels of saturated fatty acids (SAFAs), higher levels of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were observed in salami with emulsified canola oil. Together, our results indicated that substituting pork backfat with emulsified canola oil improved the nutritional values of Italian-type salami.

RESUMO: O uso de óleos vegetais como substitutos da gordura animal em embutidos fermentados tem surgido como uma alternativa de produzir produtos cárneos com um melhor perfil lipídico. Assim, o objetivo deste trabalho foi avaliar a composição química, propriedades microbiológicas e o perfil de ácidos graxos de salame tipo Italiano elaborado com a substituição parcial da gordura suína (15 e 30%) por emulsão com óleo de canola. A incorporação do óleo de canola reduziu o teor de gordura e aumentou o teor de umidade dos embutidos fermentados. Em relação às características microbiológicas, a adição de óleo de canola emulsionado não alterou o crescimento das bactérias láticas durante o processamento. Ainda, não foram detectadas contagens de coliformes fecais, staphylococci coagulase positiva e Salmonella. Em relação ao perfil de ácidos graxos, foi possível observar a redução nos teores totais de ácidos graxos saturados (SAFAs) e uma elevação nos valores de ácidos graxos monoinsaturados (MUFAs) e poliinsaturados (PUFAs) nos tratamentos adicionados de óleo de canola. Dessa forma, a substituição da gordura suína por óleo de canola emulsionado em salame tipo Italiano torna-se uma alternativa interessante na produção de produtos cárneos com melhores características nutricionais.

Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa).

The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno and Monty) of kiwi fruit (Actinidia deliciosa) at two stages of maturation. The flour made with kiwi fruit peel from both varieties showed higher levels of bioactive compounds and antioxidant activity that the flour made with bagasse from both varieties. The flour made with green kiwi fruit skin from the Bruno variety had higher DPPH values and levels of phenolic compounds (1262.34 mg GAE/100g flour), while the Monty variety showed higher FRAP values, vitamin C (189.06 mg/100g flour), flavonoids (486.47 mg/100g flour), chlorophylls (12.13 mg/100g flour) and carotenoids (246.91 µg/100g flour). Flour made from kiwi fruit bagasse can be used to reduce agro-industrial waste. This flour is a promising ingredient which can be used to enrich products providing dietary fiber and bioactive compounds, as well as antioxidant action.

Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat quality.

In order to evaluate the performance, carcass characteristics and meat quality of culled ewes finished in pasture or exclusivelywith grain, 41 culled Polwarth ewes, were assigned to six treatments: RY (ryegrass pasture), RYGO (ryegrass and whole grain oats), RYGM (ryegrass and whole grain maize), GM (whole grain maize), GO (whole grain oats), GS (whole grain sorghum). The finishing systemof the ewes influenced weight gain,wherein the GM and GS treatments increased daily weight gain. The GO treatment decreased the dressing percentage. Nonetheless, a*, h*, pH, cooking loss and tenderness were similar across dietary treatments. Using principal component analysis, the variables C18:2n6, h*, n6/n3, TBARS, total lipids, L* and b* were assigned as characteristics of meat from the feedlot animals, while the pasture finishing system produced meat with higher CLA and n-3 fatty acids but lower TBARS values indicating lipid stability.

Efeito da extração de compostos fenólicos sobre a atividade antioxidante e antibacteriana in vitro de cogumelo-do-sol / Effect of extraction of phenolic compounds on the in vitro antioxidant and antibacterial activity of sun mushroom

O cogumelo-do-sol (Agaricus blazei Murril) é amplamente consumido, por conta de suas propriedades medicinais. Este estudo teve como objetivo determinar a atividade antioxidante e antibacteriana in vitro dos extratos de cogumelo do sol, mediante diferentes tempos e temperaturas de extração. As amostras foram analisadas quanto à composição centesimal, determinação do teor de fenólicos totais e atividade antioxidante e antibacteriana in vitro. Os resultados demonstram que esse tipo de cogumelo aparece como um agente antioxidante potencial, obtendo-se melhores resultados na temperatura de 70ºC durante 60 minutos de extração hidroetanólica. Esse extrato não aponta atividade antibacteriana para os micro-organismos em teste.(AU)

The sun mushroom (Agaricus blazei Murril) is widely consumed due its medicinal properties. This study aimed to determine in vitro antibacterial and antioxidant activities of sun mushroom, through different times and temperatures of extraction. The samples were analyzed for proximate composition, determination of total phenolic content and in vitro antibacterial and antioxidant activities. The results show that this kind of mushroom appears as a potential antioxidant agent, obtaining best results in the temperature of 70ºC for 60 minutes in hydroethanol extraction. This extract shows no antibacterial activity for microorganisms under test.(AU)

Controle da carga microbiana em equipamentos de desossa utilizando limpeza a seco* / Microbial load control in deboning equipment using dry cleaning

O objetivo da presente pesquisa foi avaliar as condições higiênico-sanitárias através do nível de contaminação bacteriológica inicial e a cada duas horas consecutivas de equipamentos da sala de desossa durante a jornada de trabalho, a fim de certificar a eficácia da aplicação de limpeza a seco como procedimento padronizado de higienização operacional. Neste sentido foram coletadas amostras em triplicata para análise bacteriológica no início e a cada duas horas consecutivas da rotina diária de desossa em quatro equipamentos distintos que entram em contato direto com o produto final. Estas coletas foram realizadas durante cinco dias produtivos consecutivos totalizando cinco repetições. As coletas foram realizadas através da técnica do "swab test" e método rápido de análise. As contagens de bactérias aeróbias mesófilas se mantiveram dentro do limite aceitável estabelecido de até 1,0 log UFC.cm-2 para o horário 1 e de até 5,0 log UFC.cm-2 para os demais horários. Todas as contagens de enterobactérias se mantiveram dentro do limite aceitável estabelecido de até 3 log UFC.cm-2, notando-se que não houve diferenças (p>0,05) entre os valores encontrados nos quatro equipamentos nos diferentes horários amostrados. Sendo assim, a aplicação da limpeza a seco durante toda a jornada de trabalho na sala de desossa é eficaz para o controle da contagem de bactérias aeróbias mesófilas e de enterobactérias, portanto contribui para a produção de alimento seguro ao consumidor.

The objective of the present research were evaluate the sanitary conditions through initial bacteriological contamination level and every two consecutive hours of the deboning room equipments during workday to ensure the effectiveness of dry cleaning application as standardized procedure of operational hygiene. The samples were collected in triplicate for bacteriological analysis was proceded at baseline and every two consecutive hours of deboning daily routine in four different equipments that comes into direct contact with the end product. These samples were taken for five consecutive productive days totaling five repetitions. The collections were made using the technique of swab test and rapid method of analysis. The aerobic mesophilic counts not exceeded the acceptable limit of 1.0 log UFC.cm-2 for one hours and up to 5.0 log UFC.cm-2 for other times. All enterobacteria counts not exceeded the acceptable limit of up to 3.0 log UFC.cm-2. There were no differences among values observed from the different equipment analyzed. In addition, the application of dry cleaning throughout the workday in the deboning room was an effective control of mesophilic aerobic bacteria and enterobacteria, thus ensuring the production of safe food the consumer.