Abstract Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.

Abstract The objective of this study was carried out to evaluating the productive performance, the physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet cheeses obtained from the milk of goats submitted to diets with diferente levels of guava agroindustrial waste (GAW). The goats were randomly distributed in a Latin square (4x4) according to the substitution levels (0, 14, 28, and 42%) of inclusion GAW in the diet. The consumption of natural and dry matter increased with the increase in hay substitution. However, the physical-chemical requirements of milk and cheese were not altered.

Abstract The objective of this research was to evaluate the physicochemical quality of milk and cheese from goats-fed diets containing different concentrations of flaxseed oil in replacement of corn. Eight multiparous Saanen goats weighing 51.0 ± 8.0 kg and 67.0 ± 18.0 days of lactation were used. According to the concentrations of linseed oil inclusion in the diet, the goats were randomly distributed in a latin square (4 x 4), according to the concentrations of linseed oil inclusion in the diet (0, 1, 2, and 3%). Milk samples from each animal were collected twice a day, at regular times, during the three days of data collection in each period, for subsequent physicochemical and fatty acid profile analysis employing gas chromatography. The non-fat solids (P = 0.0302) and density (P = 0.0327) variables sgnificantly affected linseed oil in the goats' feed. Regressive effects (linear and quadratic) were not observed for other variables studied, except for lactose and density. Thus, 20 fatty acids have been identified in goat milk, which gives us an essential source of information about animal diet and milk quality concerning human health benefits. Furthermore, there were changes in the lipid profile of milk, decreasing saturated fatty acids and increasing unsaturated fatty acids, resulting in health-promoting effects.

Abstract This study's objective was to evaluate the physical-chemical, microbiological, and sensory aspects of pork meat with different levels of salting. Pork from the Duroc and Landrace breeds, with an average live weight of 281 ± 15.72 kg, were used. The physicochemical data were analyzed following a completely randomized design with four salt addition levels (30, 50, 70, and 90%). Sensory analysis was performed through a completely randomized design, observing the influence of salt levels in meat. The physical-chemical and sensory variables did not significantly affect (P>0.05) salt addition, except for cooking loss and water retention capacity. It was concluded that the salt introduction levels of 30 and 50% are the most appreciated by consumers. The addition of salt levels in the pork meat does not modify the physical-chemical characteristics and the meat's sensory analysis.

Abstract The objective of this study was to evaluate the effects of replacing corn by double-distilled glycerin, a co-product of the biodiesel industry, on goat curd cheese in terms of physical-chemical, microbiological and sensory aspects. Twelve multiparas Saanen goats weighing 47.07 ± 2.41 kg and at 90 ± 5 days of lactation. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The fat had a significant effect (P < 0.05) with inclusion of glycerin in the diet. The physicochemical characteristics of the cheese were influenced (P < 0.05) by feeding up to 15% of glycerin. Regarding sensory attributes, only firmness was influenced (P < 0.05) by the inclusion of glycerin in the diet of dairy goats. Bidistilled glycerin, when inserted in the diet of dairy goats at a level of 15%, causes a reduction in the lipid content of milk and cheese, consequently affecting the cheese yield, and the parameter of firmness in the sensory of the evaluated cheeses.

Abstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The physicochemical variables: pH, lipids, ESD, and cheese yield had a significant effect (P < 0.05) for the increasing use of bidistilled glycerin in the goat feeding. The pH, acidity, EST, ESD, and yield variables presented linear regressive effect and lipids quadratic regressive effect. The softness sensory attribute had a significant effect (P < 0.05) for the increasing levels of bidistilled glycerin in the goat diet; the softness decreased as the glycerin level increased. Bi-distilled glycerin, when inserted in the diets of dairy goats at increasing levels, promotes a reduction in the lipid content of milk, consequently affecting the cheese yield and the sensory softness parameter.

RESUMO A goiaba é um fruto susceptível ao ataque de pragas e doenças na pré e na pós-colheita, tornando-se importante a utilização de técnicas para manutenção da sua qualidade, como o uso de produtos à base de nim e a utilização de quitosana, associados ao armazenamento refrigerado. Objetivou-se no presente estudo avaliar o uso de óleo de nim e quitosana na pré-colheita e qualidade pós-colheita de goiaba ‘Paluma’. O experimento foi conduzido em propriedade localizada no município de Mamanguape - PB. Selecionaram-se 18 goiabeiras para aplicação dos tratamentos: controle; óleo de nim 0,5%; óleo de nim 1%; quitosana 0,5%; quitosana 1%; óleo de nim 0,5% + quitosana 0,5%; óleo de nim 0,5% + quitosana 1%; óleo de nim 1% + quitosana 0,5% e óleo de nim 1% + quitosana 1%. Os frutos foram colhidos quando apresentavam estádio de maturação comercial, acondicionados em caixa de colheita e transportados para o Laboratório de Fisiologia Pós-Colheita (CCHSA/UFPB). Realizou-se a seleção, seguida de armazenamento sob temperatura de 24 ± 1 °C, avaliado durante 10 dias, e de 10 ± 1 °C, avaliado durante 20 dias, sendo os frutos submetidos às análises físicas, químicas e enzimáticas. O uso dos revestimentos com óleo de nim (0,5%) + quitosana (1%) na pré-colheita demonstrou ser eficaz em prolongar a preservação e qualidade dos frutos de goiaba ‘Paluma’, durante 8 dias e 16 dias de armazenamento à temperatura de 24 ± 1 °C e 10 ± 1 °C, respectivamente.

ABSTRACT Guava is a fruit that is susceptible to attack by pests and diseases both pre- and post-harvest, making it important to employ techniques which maintain its quality, such as the use of neem-based products and chitosan together with cold storage. The aim of the present study was to evaluate the use of neem oil and chitosan during pre-harvest and in the post-harvest quality of the ‘Paluma’ guava. The experiment was conducted on a property in the district of Mamanguape, Paraíba. Eighteen guava trees were selected, and the following treatments were applied: a control; neem oil 0.5%; neem oil 1%; chitosan 0.5%; chitosan 1%; neem oil 0.5% + chitosan 0.5%; neem oil 0.5% + chitosan 1%; neem oil 1% + chitosan 0.5% and neem oil 1% + chitosan 1%. When at the commercially mature stage, the fruit was harvested, packed in a harvesting crate and transported to the Post-Harvest Physiology Laboratory (CCHSA/UFPB). The fruit was selected, stored at 24 ± 1 °C and evaluated for 10 days, and then stored at 10 ± 1 °C and evaluated for 20 days, followed by physical, chemical and enzymatic analysis. Coating with neem oil (0.5%) + chitosan (1%) during pre-harvest proved to be effective in preserving and prolonging the quality of the ‘Paluma’ guava during storage for 8 days at 24 ± 1 °C, and 16 days at 10 ± 1 °C.

O consumo de pizzas prontas aumentou nos últimos anos dado à praticidade do produto e ao baixo custo, sabor agradável e valor nutritivo. Porém, esse produto sofre intensa manipulação durante o seu processamento, contribuindo para sua contaminação, diminuindo a qualidade e aumentando os riscos de doenças veiculadas por esse alimento. Aliado à necessidade de produtos práticos e convenientes, o consumidor demanda alimentos cada vez mais seguros, despertando o interesse pelo uso de conservantes naturais. Dentre eles, o óleo essencial de orégano apresenta ação antimicrobiana, sendo essa especiaria utilizada na culinária de vários países. O objetivo deste trabalho foi o desenvolvimento de filme de base celulósica, incorporado com óleo essencial de orégano para conservação de pizza pronta refrigerada. Esse óleo incorporado ao filme nas concentrações de 25 e 50% p/p apresentou efeito inibitório in vitro para Penicillium spp. e Staphylococcus aureus. Quando aplicado em pizza observou-se diminuição dos compostos ρ-cimeno e γ-terpineno e consequente aumento da concentração de timol e carvacrol, mas provavelmente em quantidade insuficiente para o efeito inibitório dos microrganismos. Com relação à resistência mecânica, os filmes incorporados com 25 e 50% de óleo tiveram sua resistência diminuída, tendo a tenacidade do filme de 50% aumentada com relação ao controle (0%). O uso de filme incorporado com o óleo de orégano desperta grande interesse na aplicação em pizzas, uma vez que o orégano já é um ingrediente do produto, portanto não compromete o sabor e odor da pizza.

The consumption of ready-to-eat pizzas has increased in the last years because of the handiness of the product, its low cost, good flavour and nutritional value. However, ready-to-eat pizzas undergo intense manipulation during processing, contributing to spoilage, reducing the quality and increasing the risks of contamination by pathogens. Besides convenient products, consumers also seek for safer foods, with increasing demand for the use of natural compounds as food preservatives. Among them, the oregano essential oil presents antimicrobial activity and it is a spice used in the cookery of several countries. The objective of this work was to develop a cellulosic film incorporated with oregano essential oil for the conservation of refrigerated ready-to-eat pizza. The oregano essential oil incorporated to the film, in the concentrations of 25% and 50% w/w, showed in vitro inhibitory effect against Penicillium spp., and Staphylococcus aureus. When the oil was applied to the pizza, it caused a decrease in the compounds ñ-cymene and ã-terpinene and a consequent increase in tymol and carvacrol concentrations; however, in an amount probably not enough for the inhibitory effect against microorganisms. The mechanical resistance of the films incorporated with 25% and 50% of oregano essential oil was reduced, and film tenacity increased by 50% compared with the control (0%). The use of films incorporated with oregano essential oil for pizza packaging is of great interest, since the oregano is already an ingredient of the product and therefore it does not compromise the flavour and aroma of the product.