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1.
Braz. j. biol ; 84: e250723, 2024. tab
Artigo em Inglês | LILACS, VETINDEX | ID: biblio-1355902

RESUMO

Abstract This study assessed the anthelminthic feed additive albendazole effect on the main indicators of the quality of sheep meat obtained from infected and deworming animals. A total of 20 heads of Akzhaik meat and wool sheep (i.e. 2 years of age, of different sex) were used in a 20-day experiment and 2 groups of 10 heads were formed (n = 4). The sheep were fed with the basic diet (i.e. control, group CON), without adding anything, and the second group was fed the basic diet orally with the addition of a dose of 1.2 g / head (an experimental group). At the end of the experiment, a control slaughter was carried out from each group in order to study the biochemical composition of meat and its quality. The anthelmintic feed additive albendazole did not have a significant effect on the indicators (organoleptic and physicochemical) of meat quality (P> 0.04). However, the ratio of fat and ash in the meat of the control group has differences in indicators and is reduced by 24.81% and 0.03%, respectively. The drug had a significant effect on the biological value of meat in the experimental group, where there is a higher content of essential amino acids (P = 0.06), nonessential (P = 0.05) concentrations in comparison with the CON groups. The results obtained show that the meat of the experimental groups of sheep, when using the anthelminthic feed additive albendazole, did not have a significant effect on organoleptic parameters, but significantly positively influenced the metabolism, live weight gain and biological value of meat.


Resumo Este estudo avaliou o efeito do aditivo anti-helmíntico albendazol sobre os principais indicadores de qualidade da carne ovina obtida de animais infectados e desparasitados. Um total de 20 cabeças de carne Akzhaik e ovelhas de lã (ou seja, 2 anos de idade, de sexo diferente) foi usado em um experimento de 20 dias e dois grupos de 10 cabeças foram formados (n = 4). As ovelhas foram alimentadas com dieta básica (ou seja, controle, grupo CON), sem adicionar nada, e o segundo grupo foi alimentado com dieta básica por via oral com a adição de uma dose de 1,2 g / cabeça (um grupo experimental). Ao final do experimento, foi realizado um abate controle de cada grupo para estudar a composição bioquímica da carne e sua qualidade. O aditivo anti-helmíntico albendazol não teve efeito significativo sobre os indicadores (organolépticos e físico-químicos) de qualidade da carne (P > 0,04). No entanto, a proporção de gordura e cinzas na carne do grupo de controle tem diferenças nos indicadores e é reduzida em 24,81% e 0,03%, respectivamente. A droga teve efeito significativo sobre o valor biológico da carne no grupo experimental, onde há maior teor de aminoácidos essenciais (P = 0,06), concentrações não essenciais (P = 0,05) em comparação com os grupos CON. Os resultados obtidos mostram que a carne dos grupos experimentais de ovinos, ao utilizar o aditivo anti-helmíntico albendazol, não teve efeito significativo nos parâmetros organolépticos, mas influenciou positivamente de forma significativa no metabolismo, ganho de peso vivo e valor biológico da carne.


Assuntos
Animais , Ração Animal/análise , Anti-Helmínticos , Ovinos , Albendazol , Dieta/veterinária , Carne/análise
2.
Food Chem ; 399: 133818, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36027809

RESUMO

Offal tissues carry a lower market value compared to skeletal meats in some global markets. The inclusion of offal in any meat product in the EU and UK must be declared on the label. While many technologies have been applied to the challenge of determining adulteration with offal in meat products, no single method has been recognised and validated as a reliable test to support legislative requirements. This literature review investigated appropriate methods to determine the adulteration of meat with offal. The aim was to identify technologies suitable for future validation to underpin a high throughput, low-cost method suitable for application by enforcement laboratories. Considering all of the methods, technologies which determine elemental composition and peptide markers were particularly highlighted as demonstrating potential for future development to determine a wide range of offal tissues to support the safety and integrity of the food chain.


Assuntos
Produtos da Carne , Contaminação de Medicamentos , Contaminação de Alimentos/análise , Segurança Alimentar , Carne/análise , Produtos da Carne/análise
3.
Food Chem ; 399: 134020, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36037694

RESUMO

The effect of freeze-thaw (F-T) cycles on the digestive and protein structural properties of chicken breasts during in vitro digestion was investigated. With F-T cycles increased, the hardiness, chewiness, and shear force of chicken breasts increased, whereas the digestibility decreased, and particle size of digestive samples increased was evidenced by laser particle size analyzer and confocal fluorescence microscopy. The digestibility of the fifth F-T cycle samples in pepsin and pepsin/trypsin decreased by 25.99% and 11.82% compared to fresh samples, respectively. During F-T cycles, the disruption of protein structure was confirmed by the α-Helix decrease, ß-sheet increase, the intrinsic tryptophan intensities decrease and a redshift in the maximum value. Therefore, F-T cycles destroyed protein structure and induced the protein aggregation, resulting in chicken that was difficult to digest in the simulated digestion. The phenomenon became more acute as the number of F-T cycles increased.


Assuntos
Galinhas , Pepsina A , Animais , Digestão , Congelamento , Carne/análise
4.
Food Chem ; 398: 133869, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35964565

RESUMO

This study aims to evaluate the heterocyclic aromatic amine (HAA) formation inhibited by cyanidin and rutin in chemical modeling systems and smoked chicken drumsticks. In the PhIP and ß-carboline chemical modeling systems, cyanidin inhibited the PhIP, Harman, and Norharman formation while rutin inhibited the PhIP formation but promoted the Harman and Norharman formation compared with control sample (P < 0.05). A mechanistic investigation confirmed that inhibiting the PhIP formation by cyanidin was mainly through trapping phenylalanine, creatine, creatinine, glucose, phenylacetaldehyde, and an aldol condensation product. In the smoked chicken drumsticks, cyanidin inhibited the PhIP, Harman, and Norharman formation dose-dependently compared to the control sample (P < 0.05), with 2.0 % (w/v) cyanidin having the highest inhibitory effect. Moreover, cyanidin inhibited the formation of PhIP precursors and intermediates in the smoked chicken drumsticks. These results provide evidence for using phenolic compounds to reduce HAA formation in smoked meat products.


Assuntos
Galinhas , Compostos Heterocíclicos , Aminas/química , Animais , Antocianinas , Culinária/métodos , Compostos Heterocíclicos/química , Temperatura Alta , Carne/análise , Rutina , Fumaça
5.
Food Chem ; 398: 133817, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35964574

RESUMO

The purpose of this study was to investigate the changes of oxidative attributes, protein DJ-1 expression, oxidized form (oxDJ-1), and cellular localization in RFN and PSE pork meat during the post-mortem aging. The longissimus thoracis of RFN and PSE groups were collected and classified by determination of pH, color and purge loss and then aged for 1, 3 and 7 d at 4 °C postmortem. Results showed that the content of DJ-1 and oxDJ-1 was continuously increased during 7 d of postmortem aging. A relatively higher protein DJ-1, oxDJ-1, oxygen reactive species and disulfide bond contents were found in PSE meat in comparison to RFN meat. Immunostaining showed that protein DJ-1 was located in cytoplasm, membrane and some nucleus of muscle cells. DJ-1 was shown to correlate with meat quality and oxidative attributes, suggesting a regulatory role in resisting oxidative stress and meat quality formation during post-mortem aging.


Assuntos
Carne de Porco , Carne Vermelha , Animais , Carne , Músculo Esquelético/química , Oxirredução , Suínos
6.
Food Chem ; 398: 133905, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35969991

RESUMO

Maillard reaction products (MRPs) play pivotal roles in gut health by affecting the microbiome-host interactions. This study aimed at investigating the effects of MRPs derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides on intestinal microbial composition and metabolic profile by in vitro pig fecal fermentation. The pH decreased sharply in the first 12 h and the highest production of butyric acid was observed in GM (glycated BCH with galacto-oligosaccharide) treatment with 64.7 µmoL/10 mL (p < 0.05) at 48 h. Clostridium_sensu_stricto_1, Streptococcus, and Enterococcus were dominant in the GM treatment, while Escherichia-Shigella was predominant in LgM (glycated BCH with galactose) treatment at 12 h. The up-regulated metabolites indicated that GM and LgM might participate in the fatty acids synthesis and modulate lipid metabolism, respectively. Overall, GM will be more beneficial for gut health by promoting the production of butyric acid and fatty acids synthesis.


Assuntos
Carpas , Microbioma Gastrointestinal , Animais , Ácido Butírico , Carpas/metabolismo , Ácidos Graxos Voláteis/metabolismo , Fezes/química , Fermentação , Galactose/análise , Produtos Finais de Glicação Avançada/análise , Carne , Metaboloma , Oligossacarídeos/química , Suínos
7.
Food Chem ; 398: 133919, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35986999

RESUMO

Biogenic amines (BAs) are group of substances that are formed from amino acids by decarboxylation or amination and transamination of aldehydes and ketones. They may have either aliphatic, aromatic or heterocyclic structure. Their quantity determines their effects, optimum amounts are essential for physiological functions, but excess of BAs causes various toxic effects through out human body. BAs are presented in a wide variety of fermented foods such as fish, meat, milk products and some kinds of beverages like wine, beer and some fruit juices. In order to quantify their intake by food products are important, the methods that provide determination of BAs in food products are a matter of priority. Mostly, liquid chromatographic (LC) methods are preffered. Their amine groups are able to be derivatized by so many fluorogenic reagents. It is possible to combine LC systems with UV-vis. absorption spectrometric, fluorimetric and mass spectrometric detectors. Due to the fact that BAs are important markers for food quality and important for health, in this article LC methods for the determination of BAs in foods were reviewed from 2012 to present.


Assuntos
Alimentos Fermentados , Vinho , Animais , Cerveja/análise , Aminas Biogênicas/análise , Humanos , Carne/análise , Vinho/análise
8.
Food Chem ; 398: 133879, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35987002

RESUMO

Accurate and real-time reporting the freshness and quality of meat has far-reaching implications for safeguarding food safety and public health. Owing to the significant indicator role of H2S in meat spoilage, we here designed a ''dual-key-and-lock'' kind of H+-powered H2S-responsive ratiometric fluorescent nanoprobe BODIPY/Cy7Cl@HyNPs for precise and real-time evaluating the meat freshness. After incubation with spoilt meat, BODIPY/Cy7Cl@HyNPs was simultaneously initiated by the abnormal H+ and H2S acted as "dual-keys". As a result, the fluorescence emission of BODIPY/Cy7Cl@HyNPs at âˆ¼ 688 nm was enhanced, and the other emission at âˆ¼ 818 nm was quenched, thereby yielding a typical H+-powered ratiometric fluorescence response toward H2S in meat. In addition, we also successfully exploited BODIPY/Cy7Cl@HyNPs to achieve the real-time monitoring of the meat freshness during storage by measuring the changes of fluorescence signals and solution color.


Assuntos
Corantes , Carne , Fluorescência , Corantes Fluorescentes
9.
Food Chem ; 398: 133917, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35987007

RESUMO

The effect of dried and UV-C-irradiated mushroom powder on lipid oxidation and vitamin D content in fish meat was investigated. To this end, Flammulina velutipes, Grifola frondosa, Hypsizygus marmoreus, Lentinula edodes, Pleurotus eryngii, Pleurotus ostreatus were dried by hot air and irradiated by UV-C and evaluated the effect of these treatments on the components. In general, the ergothioneine content did not change substantially, the total phenolic compound content decreased by hot-air drying, and the ergocalciferol content increased by UV-C irradiation. To the evaluate effect of mushroom powder on lipid oxidation and vitamin D content in fish meat, 5% of the hot air dried and UV-C-irradiated mushroom powder was added to fish meat and oxidized. Consequently, all six mushrooms prevented lipid oxidation, and ergocalciferol content in each mushroom powder remained between 58.2% and 69.7%. Overall, P. eryngii, L. edodes, and P. ostreatus strongly prevented the generation of lipid peroxide and aldehyde.


Assuntos
Agaricales , Vitamina D , Agaricales/efeitos da radiação , Animais , Ergocalciferóis , Peixes , Lipídeos , Carne , Pós , Vitaminas
10.
Food Chem ; 400: 134030, 2023 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-36055144

RESUMO

The regular release kinetics of active ingredients is inconsistent with the demand of meat preservation. Herein, the pH-triggered dynamic mechanism of packaging film was developed based on L100 polymer incorporated with Cinnamon essential oil (CEO) by coaxial electrospinning. The acquired results revealed that UV-vis and fluorescence spectra confirmed the pH release behavior. The fabricated film was quickly dissolved and transformed from solid to liquid phase, resulting in a faster release rate of CEO from 68.9 % to 98.2 % with the pH increasing. The morphological structure verified the core-shell structure formation with a specific surface area value of 7.22 m2/g. The live/dead results of bacteria indicated good antibacterial efficacy against E. coli and S. aureus. The pH-sensitive film successfully extends the shelf-life of griskin by 3 days. In conclusion, this work will aid in optimizing durability of active ingredients in packaging.


Assuntos
Cinnamomum zeylanicum , Óleos Voláteis , Antibacterianos/química , Cinnamomum zeylanicum/química , Escherichia coli , Embalagem de Alimentos/métodos , Concentração de Íons de Hidrogênio , Carne , Óleos Voláteis/química , Óleos Voláteis/farmacologia , Polímeros , Staphylococcus aureus
11.
Food Chem ; 400: 134041, 2023 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-36087480

RESUMO

Traditional meat freshness evaluation methods are cumbersome and time consuming. In this study, the freshness of goat and duck meat at -1, 4, 10, and 25 °C was monitored by the fluorescent film sensor, and the content of total volatile basic nitrogen (TVB-N) and biogenic amines (BAs) of the samples was also determined using traditional methods. Correlation and partial least squares (PLS) regression analyses were performed between sensor response intensity (RI) and freshness indices. The results showed that the RI, TVB-N, and BAs contents of goat and duck meat at a subcutaneous sampling depth of 0-1 cm were highly correlated. Moreover, the regression coefficients (R2) of the PLS model of TVB-N were all higher than 0.8. Notably, the R2 of duck meat at 25 °C in the PLS model was 1. This study accurately predicted TVB-N values in livestock and poultry meats by the fluorescent film sensor for the first time, which is real-time, and rapid, with great potential for meat freshness evaluation in future production.


Assuntos
Gado , Nitrogênio , Animais , Aminas Biogênicas , Corantes , Cabras , Carne/análise , Nitrogênio/análise , Aves Domésticas
12.
Food Chem ; 399: 133977, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-35994857

RESUMO

In this work, ultra-performance liquid chromatography-electrospray ionization mass spectrometry (UPLC-ESI-MS) was applied to compare the lipidomics profile of chicken breast meat heated to various temperatures. A total of 445 lipids including phospholipids, diacylglycerols, triacylglycerols, glycoglycerolipids, and sphingolipids were detected in chicken muscle. Significant decreases in a list of characteristic unsaturated phospholipid species including phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol and phosphatidylinositol were identified after heating, suggesting the occurrence of lipid oxidation, while significant increases in characteristic lysophospholipid species were found with increasing heating temperature, which were mainly derived from hydrolysis of phospholipids. Moreover, ether phospholipid and neutral lipid species exhibited remarkable changes during the heating process, and monoalk(en)yl diacylglycerol was first identified in chicken meat. The findings could contribute to the improved understanding of key lipids and biochemical reactions engaged in the heating of meat products.


Assuntos
Galinhas , Lipidômica , Animais , Carne , Fosfolipídeos , Espectrometria de Massas por Ionização por Electrospray
13.
Food Chem ; 399: 133843, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-35998488

RESUMO

A facile approach was proposed for the preparation of boric acid-functionalized core-shell structured magnetic covalent organic framework (COF) nanocomposites through employing the Fe3O4 nanoparticles as magnetic core, boric acid-functionalized COFs as the shell via sequential post-synthetic modification (denoted as Fe3O4@COF@BA). The synthesized nanocomposites showed large specific surface area, high magnetic responsiveness, and desirable chemical and thermal stability. Combined with HPLC-MS/MS, the as-prepared Fe3O4@COF@BA composite was applied as a sorbent for magnetic solid-phase extraction (MSPE) of endocrine disrupting compounds (EDCs) from meat samples. Under optimal conditions, the method displays low limits of detection (LODs, 0.08-0.72 µg kg-1) and good precision with relative standard deviations (RSD) lower than 5.4 %. The approach was successfully employed for the extraction and detection of EDCs in blank and spiked beef, chicken and pork samples with recovery ranging from 88.8 to 104.2 %.


Assuntos
Disruptores Endócrinos , Estruturas Metalorgânicas , Adsorção , Animais , Ácidos Bóricos , Bovinos , Cromatografia Líquida de Alta Pressão , Limite de Detecção , Fenômenos Magnéticos , Carne/análise , Estruturas Metalorgânicas/química , Extração em Fase Sólida/métodos , Espectrometria de Massas em Tandem
14.
Food Chem ; 399: 133887, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36001929

RESUMO

Although the demand for meat analogues is increasing, aspects of the analogues' textural characteristics continue to be problematic. To solve these problems, a new technique for applying vacuum packaging and pressurized heat (i.e., vacuum-autoclaving) to low-moisture TSP has been proposed. An analysis of the morphological characteristics of the analogues showed that the vacuum-autoclaving treatment affected the packing structure of the materials. The density was increased by about 0.25 g/mL by vacuum-autoclaving, and the movement of water was restricted by the formation of a packed structure. The disulfide bonds increased by 3 µM/g or more and the ß-sheets and α-helixes increased by 7 % or more; this contributed to structural changes due to protein aggregation. The texturization index and hardness tended to decrease by more than 30 %, indicating a decrease in overall structural strength. The newly proposed technology has potential for use in the commercialization of meat analogues.


Assuntos
Embalagem de Alimentos , Proteínas de Soja , Embalagem de Alimentos/métodos , Temperatura Alta , Carne/análise , Tecnologia , Vácuo
15.
Sci Rep ; 12(1): 15492, 2022 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-36109539

RESUMO

The aim of the study was to determine the structure of meat batter and processed meat products, depending on the chopping time and rotational speed of the cutter knives and bowl, by means of histochemical methods combined with the computer image analysis system. Finely comminuted meat batters and processed meat products were investigated. Four variants of the rotational speed of cutter knives and bowl were applied in the experiment: 1500/10 rpm, 1500/20 rpm , 3000/10 rpm and 3000/20 rpm. The chopping process lasted 10 min. After 5, 6, 8 and 10 min of chopping samples of meat batter and processed meat products were collected for histological analyses. The microstructure of structural elements (fat globules and collagen fibres) was measured using computer image analysis. The following parameters were included in a characteristic of the images: the area, circumference, length and width of fat fields; the number of fat fields analysed; the percentage of fat fields in the field under analysis; the area, circumference, length and width of collagen fibres. The computer image analysis showed that the optimal speed of the cutter knives and bowl was 3000/20 rpm. The chopping time was reduced from 10 to 8 min.


Assuntos
Produtos da Carne , Colágeno , Carne/análise , Produtos da Carne/análise
16.
PLoS Negl Trop Dis ; 16(9): e0010729, 2022 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-36067228

RESUMO

BACKGROUND: Bovine tuberculosis (bTB) is a serious public health and neglected zoonotic disease responsible for 147,000 human cases and 12,500 deaths annually. This study assessed knowledge, risk perceptions, and preventive practices regarding bTB among occupationally exposed abattoir workers and drivers for transmission in slaughterhouses. METHODS: Using a pre-tested questionnaire, we surveyed a cross-section of workers in five main abattoirs in North-central Nigeria between 2018 and 2019. Data were analysed using descriptive statistics and univariable/multivariable logistic regression analyses at a 95% confidence level. RESULTS: All recruited respondents (n = 422: 77.7% meat processors and 22.3% meat and sanitary inspectors) participated and 10.4% had no formal education. About 44.0% and 27.0% of workers knew about bTB occurrence at the abattoirs and its transmission to humans, respectively. Less than one-third use personal protective equipment (PPE) during meat handling, only a few workers correctly practised routine handwashing, and 21.8% sterilized meat handling tools. A few participants (6.4%) had BCG vaccination against tuberculosis. Demographic characteristics (age, gender, occupation, and formal education) significantly influenced the perception and practices about bTB. A few workers perceived raw meat and milk, direct contact with infected carcasses, organs and contaminated fomites, contaminated environment through infected blood, dirty slaughtering floor, and aerosols of contaminated faeces as high-risk bTB transmission routes. Perceived drivers that influenced bTB transmission at abattoirs include unhygienic meat processing (OR = 5.4, 95%CI = 3.1-9.4, p < 0.001) and non-enforcement of abattoir standard operating systems (OR = 10.4, 95%CI = 6.0-18.5, p = 0.001). CONCLUSION: The workers have low knowledge levels, perceptions, and practices toward bTB emergence. These demand the workers' education on hygienic meat handling to mitigate the menace of the disease. Surveillance and preventive preparedness considering the identified drivers through the 'One Health' approach are recommended.


Assuntos
Matadouros , Tuberculose Bovina , Animais , Vacina BCG , Bovinos , Humanos , Carne , Nigéria/epidemiologia , Tuberculose Bovina/epidemiologia , Tuberculose Bovina/prevenção & controle
17.
Animal ; 16(9): 100622, 2022 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-36109300

RESUMO

Consumers' views and concerns about the welfare of farm animals may play an important role in their decision to consume dairy, meat and/or plants as their primary protein source. As animals are killed prematurely in both dairy and beef industries, it is important to quantify and compare welfare compromises in these two sectors before the point of death. Seventy world-leading bovine welfare experts based in 23 countries were asked to evaluate the likelihood of a bovine to experience 12 states of potential welfare concern, inspired by the Welfare Quality® protocol. The evaluation focused on the most common beef and dairy production systems in the experts' country and was carried out separately for dairy/beef calves raised for red meat, dairy/beef calves raised for veal, dairy/beef calves raised as a replacement, and for dairy/beef cows. The results show experts rated the overall likelihood of a negative welfare state (i.e. welfare risk) to be higher in animals from dairy herds than from beef herds, for all animal categories, regardless of whether they were used to produce milk, red meat or veal. These findings suggest that consuming food products derived from common dairy production systems (dairy or meat) may be more harmful to the welfare of animals than consuming products derived from common beef production systems (i.e. from animals solely raised for their meat). Raising awareness about the linkage between dairy and meat production, and the toll of milk production on the welfare state of animals in the dairy industry, may encourage a more sustainable and responsible food consumption.


Assuntos
Indústria de Laticínios , Carne Vermelha , Animais , Bovinos , Feminino , Carne , Leite
18.
PLoS One ; 17(9): e0274692, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-36112585

RESUMO

Accession of Poland to the European Single Market generated trade creation and diversion effects, which in turn resulted in a high degree of concentration of the Polish foreign trade in agri-food products with other EU countries. On the one hand, a high share of export to the markets of countries with a stable market economy is a confirmation of the Polish agri-food sector's capacity to compete on the foreign markets. On the other hand, when considering limited capability to increase food demand in the EU it provides grounds for the assumption that further export expansion to a considerable extent will depend on the potential expansion of sale to non-EU markets. In this context significant issues include diversification of target markets and search for prospective markets outside the EU, while they also determine directions of an advantageous export specialization. In the period up to 2021 the USA was the fourth non-EU export partner of Poland in the agri-food sector after the United Kingdom, Ukraine and Russia. The aim of this paper is to evaluate the level of comparative advantages of the Polish agri-food sector on the EU and US markets in 2004-2021 using Widodo's products mapping technique. The study used statistical data from the ComExt database of the European Statistical Office (Eurostat). The conducted studies showed Polish export specializations in the transatlantic trade, as confirmed by high comparative advantages, as well as a positive and steadily improving trade balances for food preparations, including meat, cereal, fruit and vegetable, as well as confectionery preparations, and less processed animal origin products (meat and offal as well as dairy produce). Poland had a disadvantageous competitive position in trade of products complementary in relation to domestic production, which import was necessary. In view of the comparative cost theory the directions of the realized export specialization were rational and should be maintained. While in trade with the other EU countries the competitive position of the Polish agri-food sector was weakened, it was strengthened on the US market. In view of the considerable EU market saturation the improved competitive capacity in the non-EU markets is a positive development, which is a promising finding particularly in the long-term perspective.


Assuntos
Comércio , Indústria Alimentícia , Animais , Carne , Polônia , Estudos Prospectivos
20.
PLoS One ; 17(9): e0273790, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-36048838

RESUMO

In Ethiopia, the bacteriological quality of ready-to-eat raw meat is of a great public health concern as it can serve as a source of meat-borne pathogens and worsen the transmission of antimicrobial resistant bacteria, and hence this cross-sectional study, done on 257 meat samples (ie., 169 beef, 50 mutton and 38 chevon) from randomly selected hotels and restaurants (n = 52). Approximately 25 gm of meat samples were taken bi-weekly and subjected to quantitative and qualitative analyses; antimicrobial susceptibility tests were done as per the Kirby-Bauer disk diffusion method. It was found that 13.2 (n = 34), 17.5 (n = 45) and 21.8% (n = 56) samples exceeded the permissible limit for total viable and coliform and S. aureus counts, respectively. At the same time, 24.9% (n = 64) surpassed the bacteriological limit permissible for consumption. Overall, 36.6% (n = 94) of samples were extrapolated as unsatisfactory for consumption due to high bacterial load and or the presence of pathogens. Five different bacterial spp. such as E. coli 65% (n = 167), S. aureus 59% (n = 152), Salmonella spp. 28.4% (n = 73), Campylobacter spp. 14.4% (n = 37) and Shigella spp. 4.3% (n = 11) were isolated in varied proportions. Alarmingly, 60% (n = 264) of the isolates were multi-drug resistant and 51% of S. aureus were found to be MRSA.


Assuntos
Escherichia coli , Restaurantes , Animais , Antibacterianos/farmacologia , Bovinos , Estudos Transversais , Etiópia , Carne/microbiologia , Testes de Sensibilidade Microbiana , Staphylococcus aureus
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