Abstract The effects of ractopamine and immunological castration on belly characteristics, processing yield, physicochemical and sensory quality of bacon were investigated from two crossbred pigs under different conditions of animal production, diet, management and slaughter arranged in factorial design using 2 ractopamine levels (0 and 7.5 ppm) and 3 genders (barrows, immunocastrated and gilts). Before processing, belly firmness, weight, length, width and thickness were measured, and then, bacon processing yield evaluated. After processing, bacon slices were digitally imaged and analyzed for lean meat and fat areas, pH, instrumental color of meat and fat, cooking loss and sensory quality. The ractopamine did not alter belly characteristics, but significantly increased the process yield and decreased cooking loss. Barrows and immunocastrated pigs showed firmer bellies, which could be advantageous for bacon processing and slicing. Barrows presented the highest total area of bacon slices. The results of this study indicate that both techniques ractopamine in the finishing diets and immunocastration of pigs can be combined with no further consequences for belly processing and to bacon quality and with some advantages.

Abstract The effects of immunocastration and ractopamine in the diet on the belly quality were investigated from two crossbred pigs under different conditions of production, diet, management, and slaughter arranged in factorial design using two levels of addition of ractopamine in the diet, 0 and 7.5 ppm, and three genders (gilts, immunocastrated and barrows). The quality of bellies were analyzed for chemical composition, pH, meat and fat color, backfat thickness and fatty acid profile of the fat. The addition of ractopamine showed no significant influence on pH, color and chemical composition in two crossbred pigs. The immunocastrated had thicker belly backfat compared to the bellies of the gilts. The contents of fatty acids polyunsaturated, linoleic, linoleic, arachidonic, total omega 3 and omega 6 were higher for immunocastrated pigs, as well as presenting values greater than 0.4 for the PUFA:SFA ratio, thus, providing bellies with better nutritional quality. The bellies of the gilts and immunocastrated pigs had higher concentrations of iodine value, indicative of higher unsaturated fat content. The results indicated that the addition of ractopamine and immunocastration had little influence on the quality of bellies as well as in their fatty acid profiles, suggesting the continuity of implementation of these techniques.

AbstractIron deficiency is a highly prevalent nutritional problem worldwide and it impacts on the cognitive development of children. Therefore, the aim of this research was to develop meatloaf with high iron content by using in their formulations pork liver. Meatloaves were prepared with additions of 9.98% and 13.31% (formulations A and B) of pork liver in order to meet 15% and 20% of the daily requirement of iron (10 mg/day) for children. Samples were evaluated regarding their physicochemical, microbiological and sensory characteristics. The results were subjected to Analysis of Variance (ANOVA) followed by Tukey test. Results of physicochemical analyses showed an increase in protein and mineral contents and a decrease in fat content. The iron and zinc contents were respectively 100.0% and 70.83% (formulation A) and 152.73% and 97.92% (formulation B) higher than that of the standard formulation. Regarding fat content, the reduction of 31.5% in formulation B makes it a light product. As for the microbiological aspect, all meatloaves were adequate for consumption. Regarding sensory analysis, all the attributes considered were not statistically different, but for purchase intention test formulation B was better accepted. Therefore, formulations A and B are good sources of iron and zinc.

Avaliaram-se os efeitos do sistema de embarque/desembarque (S1: veículo 1, carroceria com piso móvel e uso de prancha de manejo para condução dos suínos; S2: veículo 2, carroceria com piso fixo e uso de bastão elétrico para condução dos suínos) e da genética (A, B e C) sobre as características físico-químicas da carne, lesões na pele e parâmetros fisiológicos do estresse. Foram utilizados 120 suínos machos castrados (peso médio de 115kg) provenientes de três granjas divididos em seis grupos (n=20) e submetidos a dois tipos de veículos para o transporte. Para a análise estatística, consideram-se, no modelo de análise da variância, os efeitos de blocos (dias de avaliação), sistema de embarque/desembarque, genética e interação entre as linhagens genéticas e modelos dos veículos dispostos no esquema fatorial (2 modelos de veículos x 3 linhagens genéticas). Os valores médios obtidos para o pH24h (5,60±0,046 e 5,57±0,046), cor*24h(41,52±1,256 e 41,21±1,486), perda por exsudação (4,76±0,391 e 4,86±0,391), capacidade de retenção de água (0,038±0,03 e 0,039±0,003) não demonstraram diferença entre os sistemas de embarque e desembarque (S1 e S2) nas genéticas A, B e C. A incidência de escoriações de pele no pernil, corpo e paleta não diferiram entre os métodos de embarque e desembarque nas genéticas A, B e C. Ambos os sistemas S1 e S2 geraram baixos níveis de estresse e proporcionaram facilidade de manejo nas genéticas avaliadas.

The effects of the loading/unloading systems have been evaluated (S1: vehicle 1, with mobile floor and using management board for conducting pigs, S2: vehicle 2, with fixed floor and using electric goads to conduct pigs) and genetic (A, B and C) on the physiochemical characteristics of the meat, skin damage and physiological parameters of stress. 120 castrated pigs have been used (average weight 115kg) from three farms, divided into six groups (n = 20) and subjected to two types of transport vehicles. For statistical analysis the effects of blocks (assessment days) have been considered in the variance analysis model), loading/unloading systems, genetics and the engagement among the genetic lineages and vehicle models arranged in a factorial scheme (2 vehicle models x 3 genetic lineages). The average values obtained for the pH24h (5.60±0.046 and 5.57±0.046), colour*24h (41.52±1.256 and 41.21±1.486), drip loss (4.76±0.391 and 4.86±0.391), water holding capacity (0.038±0.03 and 0.039±0.003), have not shown differences between the loading and unloading systems (S1 and S2) in the genetic lineages A, B and C. The skin damage incidence on the leg, middle and shoulder haven't differed between the loading and unloading systems in the genetic lineages A, B and C. Both S1 and S2 systems have shown low stress levels and provided easiness at handling among the assessed lineages.

Nos métodos tradicionais de elaboração de presunto cru usa-se o pernil suíno inteiro, diferentemente da metodologia proposta neste trabalho, que combinou desossa, adição de transglutaminase, massageamento e moldagem das peças previamente à secagem e maturação, objetivando reduzir o tempo de processamento do produto. Avaliaram-se os efeitos de dois teores de NaCl adicionados (T1 - 3,5% e T2 - 5%), sobre características físico-químicas e microbiológicas dos presuntos crus ao longo do processo, além da avaliação sensorial dos produtos finais. Os presuntos crus obtidos atenderam aos padrões físico-químicos e microbiológicos determinados na legislação brasileira e não foram encontradas diferenças significativas (p < 0,05) entre os tratamentos quanto aos parâmetros avaliados no decorrer do processo e no produto final, com exceção da perda de peso, que foi maior em T1 (39,74 ± 4,02%) do que em T2 (37,22 ± 2,96%). Os presuntos crus desenvolvidos apresentaram formato e espessura apropriados para o fatiamento, excelente aparência, aroma característico e um sabor considerado muito próximo ao dos presuntos crus tradicionais comumente encontrados no mercado brasileiro, obtendo em torno de 80% de aceitação pelos consumidores.

The traditional methodologies of dry-cured ham production use the entire ham, differently from the one proposed in this study that combined boning, addition of transglutaminase, and tumbling and moulding before the drying and ageing stages. The effects of two levels of added NaCl (T1 - 3.5% and T2 - 5%) on the physicochemical and microbiological characteristics of dry-cured hams during the process and the sensory analyses of the final products were evaluated. The dry-cured hams met the physicochemical and microbiological standards of the Brazilian legislation, and no significant differences (p < 0.05) were found between the two treatments in the parameters evaluated during the process and in the final products, except for the weight loss, which was higher in T1 (39.74 ± 4.02%) than in T2 (37.22 ± 2.96%). The shape and thickness of the dry-cured hams prepared in this research were adequate to slicing, and they had excellent appearance, typical aroma, and flavor similar to traditional dry-cured hams usually found in the Brazilian market receiving about 80% of acceptance by consumers.

Cor e textura, resultantes de um processo complexo envolvendo modificações químicas, físicas e enzimáticas, são importantes parâmetros para a aceitabilidade de presuntos crus. Esse estudo visou avaliar os perfis instrumentais de textura e cor de seis tipos de presunto cru: dois experimentais, produzidos por processo acelerado, nomeados CTC 3,5% e CTC 5,0% de acordo com o percentual inicial de sal adicionado; dois importados (Serrano e Italiano); e dois produtos comerciais brasileiros (tipo Serrano e tipo Parma). O processo experimental combinou desossa dos pernis, adição de transglutaminase, tombamento e moldagem em formas de aço inoxidável, seguidos por secagem e maturação dos presuntos crus. As avaliações foram conduzidas utilizando o sistema de cor de Hunter (A, 10º) e TPA (Análise de Perfil de Textura). As amostras diferiram em luminosidade (produtos mais claros - CTCs), e em coloração vermelha (valores de a mais elevados - Italiano e tipo Serrano). Os perfis de textura mais distintos foram encontrados entre os produtos CTCs e os presuntos cru Italiano e tipo Parma, com os primeiros tendo os maiores valores de dureza, elasticidade, coesividade e mastigabilidade. Os resultados mostraram as características de cor e textura típicas de presuntos crus, embora cada produto tenha apresentado suas particularidades provavelmente devido a diferenças na matéria-prima e técnicas de processamento.

Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products - CTCs), and in red colour (higher a values - Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques.

Existem muitos tipos de presuntos crus com perfis sensoriais particulares, em decorrência de diferentes matérias-primas e técnicas de processamento, que são apreciados por seus sabores e texturas característicos. Este trabalho objetivou caracterizar o perfil sensorial de presuntos crus através da Análise Descritiva Quantitativa e verificar a aceitação dos produtos pelo consumidor. Foram avaliados dois presuntos crus experimentais, produzidos por processo acelerado (denominados CTC 3,5 e 5,0% devido ao teor inicial de sal adicionado), e quatro produtos comercializados no Brasil, um Serrano espanhol, um Italiano e dois brasileiros (Tipo Serrano e Tipo Parma). Os produtos diferiram pelos seguintes atributos: CTC 3,5% - sabor mais ácido, menor intensidade de sabor de ranço e aroma de ranço, aparência: menor intensidade de cor vermelha e menor intensidade de suculência; CTC 5,0% - mais fibrosidade, menores intensidade e persistência de sabor e maciez; Serrano - maiores aroma de ranço, cor vermelha, intensidade e persistência de sabor e menor sabor salgado; Tipo Serrano - maior sabor de ranço e menor sabor doce; Italiano - maiores sabor salgado e maciez; Tipo Parma - sabor de carne, marmoreado e amarelo da gordura mais intensos. Todos os produtos obtiveram boa aceitação pelo consumidor. O presunto Tipo Serrano foi o mais aceito e o Serrano foi o menos aceito pelos consumidores brasileiros entrevistados. Os produtos CTC foram considerados de boa qualidade, apresentando características típicas de um presunto cru, apesar do curto período de maturação.

There are many types of dry cured hams with particular sensorial profiles resulting from different raw materials and processing techniques, which are appreciated by their characteristic flavors and textures. The objectives of this paper are to characterize the sensorial profile of dry cured hams through a Quantitative Descriptive Analysis, and to verify the products acceptance by the consumer. Two experimental dry cured hams, produced through fast processing (called CTC 3.5% and 5.0% due the initial added salt content), and four products commercialized in Brazil,: a Spanish Serrano, an Italian one, and two Brazilian ones (Serrano type and Parma type) were evaluated. The products differed in terms of the following attributes: CTC 3.5% - the most acid flavored and the lowest intensity of rancid aroma and flavor, redness and juiciness; CTC 5.0% - the highest fibrousness and the lowest intensity and persistence of flavor, and tenderness; Serrano - the highest rancid aroma, redness, intensity and persistence of flavor and the lowest salty flavor; Serrano type - the highest rancid flavor and the lowest sweet flavor; Italian - the highest salty flavor and tenderness; Parma type - the most intense meat flavor, marbling and fat yellowness. All the products were accepted well by the consumer. The Serrano type was the most accepted and Serrano was the lowest accepted by the Brazilian consumers. The CTC products were considered to be good quality, presenting typical characteristics of a dry cured ham, despite the short maturation period.

Três linhagens genética suína A, B e C comercializadas no Brasil, foram submetidas ao insensibilizador elétrico manual (Karl Schermer 220-230/250 volts, 45-60 Hz e 1,4 - 1,5 A) e ao sistema gasoso coletivo (COMBI-BUTINA 90% CO2) . A insensibilização elétrica proporcionou níveis mais elevados de salpicamento nas regiões do coxão mole (0,477 e 0,26, p < 0,01), paleta/cranial (0,154 e 0,039, p < 0,05), paleta/central (0,261 e 0,052, p < 0,001), paleta/caudal (0,180 e 0,030, p < 0,01), lombo/central (0,185 e 0,065, p < 0,01), lombo/caudal (0,06 e 0,207, p < 0,01) e lombo/lateral externa (0,061 e 0,013, p < 0,05), assim como salpicamento mais difuso nas regiões do coxão-mole (0,461 e 0,279, p < 0,05), paleta/cranial (0,154 e 0,039, p < 0,01), paleta/central (0,231 e 0,039, p < 0,001) e paleta/caudal (0,185 e 0,026, p < 0,001). O sistema elétrico também proporcionou maiores índices de escoriações da pele nas regiões da paleta (1,098 e 0,795, p < 0,001), corpo (1,04 e 0,948, p < 0,05) e pernil (0,84 e 0,68, p < 0,001), assim como elevados índices de reflexo palpebral (11,57%) comparativamente ao gasoso (2,86%), de um total de 426 suínos. Pequenos índices de fraturas ósseas e contusões musculares em animais de ambos os sistemas foram observados.

Three pig genetics lineages A, B and C marketed in Brazil, were stunning with the manual electric stunning (Karl Schermer 220-230/250 volts, 45-60 Hz and 1.4 - 1.5 A) and the collective gaseous system (COMBI-BUTINA 90% CO2). The electric stunning provided higher blood splashed levels in the areas of the inside round (0.477 and 0.26, p < 0.01), shoulder/cranial (0.154 and 0.039, p < 0.005), shoulder/central (0.261 e 0.052, p < 0.001), shoulder/caudal (0.180 and 0.030, p < 0.01), loin/central (0.185 and 0.065, p < 0.01), loin/caudal (0.06 and 0.207, p < 0.01) and loin/lateral external (0.061 and 0.013, p < 0.05), as well as more diffuse blood splashed in the areas of the inside round (0.461 and 0.279, p < 0.05), shoulder/cranial (0.154 and 0.039, p < 0.001), shoulder/central (0.231 and 0.039, p < 0.001) and shoulder/caudal (0.185 and 0.026, p < 0.001). The electric stunning also provided higher skin damage levels in the areas of the shoulder (1.098 and 0.795, p < 0.001), body (1.04 and 0.948, p < 0.05) and ham (0.84 and 0.68, p < 0.001), as well as higher eyelid reflex levels (11.57%) comparatively to the gaseous system (2.86%) of a total of 426 pigs. Small indexes of bone fractures and muscle bruises were found in both systems.

Suínos provenientes de três linhagens genéticas A, B e C comercializadas no Brasil, com peso vivo de 100 a 120 kg foram submetidos ao insensibilizador elétrico manual (Karl Schermer 220-230/250 volts, 45-60 Hz e 1,4 -1,5 A) e ao sistema gasoso coletivo (COMBI-BUTINA 90% CO2). Alíquotas sanguíneas, para determinação dos níveis de creatina fosfoquinase (CPK), lactato e cortisol, assim como amostras do músculo semimembranosus (10 g) para a determinação do gene halotano, foram coletadas. Comparando-se os sistemas de insensibilização elétrico e gasoso (CO2), o elétrico demonstrou ser mais estressante, proporcionando maiores concentrações plasmáticas de cortisol (p < 0,001) e lactato (p < 0,001) para as linhagens genéticas A e C, nas condições estudadas, porém não se observou diferenças significativas para os indicadores sanguíneos e sistemas de insensibilização em questão quando a linhagem B foi considerada. Diferenças significativas entre as linhagens genéticas A, B e C foram obtidas comparando-se os valores plasmáticos de creatina fosfoquinase (p < 0,001), lactato (p < 0,001) e cortisol (p < 0,001) quando atordoados com o sistema gasoso, entretanto, quando o sistema elétrico foi utilizado, somente os valores de cortisol apresentaram diferenças significativas (p < 0,001). A presença do gene halotano (Nn) foi observada somente na linhagem B.

Pigs of three genetics lineages A, B and C marketed in Brazil, with alive weight from 100 to 120 kg were submitted to the manual electric stunning (Karl Schermer 220-230/250 volts, 45-60 Hz and 1.4 -1.5 A) and to the collective gaseous system (COMBI-BUTINA 90% CO2). Blood samples, for levels determination of creatine phosphokinase (CPK), lactate and cortisol, as well as samples of the semimembranosus muscle (10 g) for the determination of the gene halothane, were collected. Being compared the electric and gaseous stunning systems, the electric stunning did demonstrate to be more stressful providing larger plasmatic concentrations of cortisol ( p < 0.001) and lactate ( p < 0.001) for the genetic lineages A and C, in the studied conditions.However it didn't observe significant differences beween the sanguine indicators and stunning systems in subject when the lineage B was considered. Significant differences among the genetic lineages A, B and C were obtained being compared the plasmatic values of creatine phosphokinase (p < 0.001), lactate (p < 0.001) and cortisol (p < 0.001) when stunned with the gaseous system, however when the electric system was used only the cortisol values presented significant differences (p < 0.001). The presence of the gene halothane (Nn) was only observed in the lineage B.

Suínos provenientes de três linhagens genética (A, B e C) comercializados no Brasil, com peso vivo de 100 a 120 kg foram submetidos ao insensibilizador elétrico manual (Karl Schermer 220-230/250 volts, 45-60 Hz e 1,4-1,5A) e ao gasoso coletivo (Combi-Butina 90% CO2) no mesmo abatedouro. O sistema gasoso proporcionou aos híbridos valores (b*) superiores (p<0,001) quando comparados ao sistema elétrico, assim como diferenças nos valores médios de refletância luminosa interna (Hennessy-gp4) aos 45 min. pm e 24ª h pm (p<0,05). Quando submetidos ao sistema gasoso, diferenças entre os híbridos nos valores médios de luminosidade superficial (L) 24ª h pm (p<0,0001), pH 24ª h pm (SM) (p<0,0001), valores (b*) 24ª h pm (p<0,05), reflectância luminosa interna aos 45 min e 24ª h (LD) (p<0,001) foram observadas. Utilizando-se o sistema manual elétrico verificaram-se diferenças significativas nos valores médios de refletância luminosa interna (LD) aos 45 min. e 24ª h pm (p<0,001), assim como nos valores médios de pH 24ª h pm (SM) e (SC) (p<0,05). Entretanto as diferenças obtidas entre os sistemas de insensibilização e híbridos estudados não foram suficientes para proporcionar diferenças significativas nos valores de capacidade de retenção de água, perda por exsudação e "umidade exprimível".

Pigs of three genetic lineages A, B and C commercialized in Brazil, with weight from 100 to 120 kg, were submitted to the manual electric stunning (Karl Schermer 220-230/250 Volts, 45-60 Hz and 1,4 -1,5A) and to the collective gaseous system (COMBI-BUTINA 90% CO2) at the same slaughterhouse. The gaseous system provided to the hybrids an increase in the values (b*) (p<0,001), when compared to the electric system, as well as differences in the average values of light scattering (Hennessy-gp4) to the 45 min. pm and 24ª h pm (p<0,05). When submitted to the gaseous system, differences among the hybrid in the average values of superficial brightness (L) 24ª h pm (p<0,0001) pH 24ª h pm (SM) (p<0,0001), values (b*) 24ª h pm (p<0,05), light scattering 45 min e 24ª h (LD) (p<0,001) were observed. By using the manual electric system, significant differences were verified in the average values of light scattering (LD) 45 min. e 24ª h pm (p<0,001), as well as in the average values of pH 24ª h pm (SM) e (SC) (p<0,05). However, the differences obtained between the stunning systems and hybrids were not enough to provide significant differences in the values of water holding capacity, drip loss and expressible moisture.