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Nitrite and nitrate salts are preservatives that act as antimicrobial (bacteriostatic and bactericidal activity) and antioxidant agents in the processing of meat products and confer sensory properties to meat (by creating and preserving colours and flavours). Nitrite is mainly used as a preservative to prevent the growth of Clostridium botulinum and the production of its toxins. However, nitrite and nitrate are also associated with the production of N-nitroso compounds, such as carcinogenic N-nitrosamines, which can have adverse health effects. Therefore, the health risks of these preservatives must be weighed against the need to prevent foodborne pathogens, especially spores of C. botulinum, from infecting food. In this review, we discuss the advantages and disadvantages of using nonthermal technologies as a strategy to partially or totally replace nitrite in meat products, particularly regarding antimicrobial efficacy and N-nitrosamine formation. Methods such as high-pressure processing, pulsed electric fields and cold plasma have been studied for these purposes, but these technologies can alter the sensory properties and stability of foods. Nevertheless, irradiation at lower doses has great potential as a tool for reformulation of cured meat products. It contributes to the reduction of the residual nitrite and consequently to the production of N-nitrosamines while ensuring microbiological safety without significant changes in the product quality.

We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. Samples were classified into quality categories based on pH, color, and drip loss. The relationship between DL and FPW revealed the cut-off of 5% DL as corresponding to FPW of 139 mg; 1.89% when analyzed by weighing meat juice container or dabbed sample after 24 h; and 3.18% and 3.74% for those analyzed by weighing both meat juice container and dabbed sample after 48 h, respectively. Highest correlations were observed between DL and EZ when the meat juice container was weighed after 48 h (r=0.86). The EZ-DripLoss method in which the meat juice container was weighed after 24 h was able to distinguish drip loss into meat-quality categories in accordance with the bag method. Therefore, this method is recommended for meat categorization because of its greater standardization and ease of application.

This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase Intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the marketing of buffalo meat is not common. Photos of the steaks were treated and labels were designed to simulate the retail purchase process, with the effects of extrinsic factors being evaluated through conjoint analysis. Sensory tests of difference from control, purchase intention, and overall acceptance were performed for intrinsic factors. Regarding the purchase process, a determining factor was the price, with buffalo meat having a better purchase intention when associated with a lower price. The lowest price also proved to be more important than the presence of nutritional information for most respondents, however, nutritional information was necessary for consumers characterized over 50 years old. Good acceptance was perceived after tasting buffalo meat, even with less tenderness and juiciness compared to Nellore, and only a minority respondents were willing to pay more for it. The buffalo meat presents a potential option for the consumer, when offered in association with marketing strategies that emphasize nutritional and/or sensory information, such as tenderness and juiciness.

This study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver and kidneys) using the pH-shifting technique. From the solubility profiles (pH 2 to 12), the protein extraction was performed at alkaline pH (10.0 to 11.5), obtaining two fractions: soluble (SC) and insoluble (IC). Higher protein content (71 to 77%) and extractability (214 to 459 mg/g) were observed in heart and liver concentrates; whereas, for water holding capacity (WHC) the highest values (4.20 to 4.54 g water/g protein) were for the heart (SC) and kidney (SC and IC) concentrates. All concentrates had high emulsion stability and higher WHC than commercial protein extenders (whey and soybean). The concentrates obtained from the soluble fraction were redder (higher a* values and lower h values) and darker (lower L* values) than insoluble fraction, especially heart and liver concentrates. Use of concentrates in sausage production slightly altered the color chroma (C*) of samples. It was concluded that the pig by-products protein concentrates had great potential of use as extenders in sausage production. RESUMO: Objetivou-se investigar a extração e caracterização de concentrados proteicos obtidos de miúdos suínos (coração, fígado e rins) pela técnica da solubilização isoelétrica. A partir das curvas de solubilidade (pH 2 a 12), a extração proteica foi realizada em pH alcalino (10,0 a 11,5), obtendo-se concentrados de duas frações: solúvel (CS) e insolúvel (CI). Maiores teores de proteína (71 a 77%) e solubilidade proteica (214 a 459 mg/g) foram observados nos concentrados do coração e do fígado, enquanto para a capacidade de reter água (CRA) os maiores valores (4,20 a 4,54 g água/g proteína) foram para os concentrados de coração (CS) e rins (CS e CI). Todos os concentrados apresentaram alta capacidade estabilizante e maior CRA do que extensores proteicos comerciais (soro de leite e soja). Os concentrados obtidos da fração solúvel eram mais vermelhos (maiores valores de a* e menores de h) e mais escuros (baixos valores de L*) do que os insolúveis, especialmente os concentrados de coração e fígado. O uso dos concentrados na elaboração de salsichas alterou ligeiramente a saturação (C*) da cor das amostras. Concluiu-se que os concentrados de subprodutos suínos apresentam grande potencial de uso como extensores na elaboração de salsichas.

Purpose The purpose of this paper is to evaluate the classification ability of pork quality by cluster analysis in relation to reference criteria proposed in the literature. Verify if clusters were theoretically significant with major pork quality categories. Verify if classificatory parameter values of quality attributes determined “a posteriori” may be used for following categorization. Design/methodology/approach In total, 60 pork loins were classified into pale, soft and exudative, reddish-pink, soft and exudative, RFN and dark, firm and dry by reference criteria and hierarchical cluster analyses were performed to identify groups of samples with different attributes, based on only pH45min and on pHu, L* and drip loss. Findings Cluster analysis divided total samples into different (p<0.05) smaller groups. Two groups were formed based on only pH45min and five groups were formed based on pHu, L* and drip loss. By these five groups, L* of 44 and 52 distinguished between dark, reddish-pink and pale meat colors and drip loss of 2 and 6 percent distinguished between dry, non-exudative and exudative meats. Cluster analyses identify pork groups with different attributes and the proposed parameters can be used to distinguish between groups theoretically similar to major pork quality categories. Originality/value To decide the best destination to pork carcass and to reduce economic losses, the correctly classify of the pork quality is decisive. This study proves that cluster analysis is able to classify pork into groups with significantly different quality attributes, which are significant with major pork quality categories, without unclassified samples.

Data from 629 meat type quails were used to study association between two different sets of traits: egg production and reproduction. Traits related to reproduction were: body weight at 42 days (W42), average egg weight (AEW), age at sexual maturity (ASM); and production traits: number of eggs produced from 42 until 182th day considering intervals of 35 days each period (P1, P2, P3 and P4). Canonical correlations were used to describe the association between these two sets of traits. The canonical coefficients indicated that egg production and reproductive traits were moderately related (0.3475). The first partial period of production (P1) and age at sexual maturity were the most relevant traits among the analyzed variables. Results show that selecting animals with lower age at sexual maturity might lead to an increase on number of eggs produced until 77 days, although it might also lead to a decrease on egg weight. Breeding programs aiming to improve quails production should consider selection strategies to decrease age at sexual maturity and then, as correlated response, increased egg production might be observed. RESUMO: Dados de 629 matrizes de codornas de corte foram utilizados para estudar a associação entre características de reprodução e produção de ovos. As características analisadas foram: peso corporal aos 42 dias (W42), peso médio de ovos (AEW) e idade à maturidade sexual (ASM), que compôs as características reprodutivas; e números de ovos produzidos a partir do 42o dia, divididos em intervalos de 35 dias cada (P1, P2, P3 e P4), que integrou o grupo de características de produção. Para análise de associação, foi utilizada a análise de correlação canônica entre os dois conjuntos de características. Os coeficientes canônicos indicaram que os conjuntos de características de produção de ovos e reprodutivas são dependentes, correlacionando-se moderadamente (0,3475). Entre as variáveis avaliadas, o primeiro período parcial de produção de ovos e a idade à maturidade sexual foram as mais importantes. Os resultados indicam que a seleção para menor idade à maturidade sexual resultaria em aumento no número de ovos produzidos até 77 dias de idade, embora essa seleção possa resultar em diminuição do peso de ovo. Conclui-se que a seleção de aves deve ser efetuada para menor maturidade sexual, pois, assim, estará selecionando também aves para maior produção de ovos.

Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality classification of a same data by different criteria proposed in the literature. In 60 pork loins (Longissimus thoracis muscle), initial pH (pH45min) and R-value were evaluated after 45min post mortem between the 9th and 10th ribs, and ultimate pH (pH24h), objective color and water-holding capacity were evaluated 24h post mortem in two 2.54cm thick steaks cut between the 9th and 11th ribs to be classified into PSE (pale, soft and exudative), RSE (reddish-pink, soft and exudative), RFN (reddish-pink, firm and non-exudative) or DFD (dark, firm and dry) quality. Frequency distributions of quality categories differed (P<0.001) among criteria, which resulted in large variations: 3 to 68% PSE; 0 to 73% RSE; 5 to 68% RFN; 0 to 22% DFD; and 0 to 33% unclassified samples. A same sample may be classified into different quality categories according to the criterion utilized, which results in large variations in frequency distributions and also in quality attributes. Therefore, the classification of pork quality depends on the adopted criterion, which indicated the need for international standardization, so that pork quality can be determined efficiently and effectively. RESUMO: A carne suína pode ser classificada em categorias de qualidade de acordo com sua cor, textura e exsudação, embora ainda não exista um critério internacional consensual. Desse modo, o objetivo do presente artigo foi verificar a relação entre importantes características de qualidade de carne, avaliando a classificação da qualidade da carne suína de um mesmo banco de dados por diferentes critérios propostos na literatura. Em 60 lombos (músculo Longissimus thoracis), pH inicial (pH45min) e Valor R, foram avaliados 45 minutos post mortem entre a 9a e a 10a costelas, e pH final (pH24h), cor objetiva e capacidade de retenção de água foram avaliados 24 horas post mortem, em dois bifes, com 2,54cm de espessura, cortados, entre a 9a e a 11a costelas, para serem classificados como PSE (pálida, flácida e exsudativa), RSE (vermelho-rosada, flácida e exsudativa), RFN (vermelho-rosada, firme e não-exsudativa) ou DFD (escura, firme e seca). As distribuições de frequência das categorias de qualidade diferiram (P<0,001) entre os critérios, resultando em grandes variações: 3 a 68% PSE; 0 a 73% RSE; 5 a 68% RFN; 0 a 22% DFD; e 0 a 33% de amostras não classificadas. Uma mesma amostra pode ser classificada em diferentes categorias de qualidade, de acordo com o critério utilizado, o que resulta em grandes variações nas distribuições de frequência e também nos atributos de qualidade. Portanto, a classificação da qualidade da carne suína é dependente do critério adotado, evidenciando a necessidade de uma padronização internacional para a identificação eficiente e eficaz da qualidade da carne suína.

We estimated genetic and phenotypic parameters for egg production in meat-type quails aiming to propose an optimal age for selection through partial record egg production. Data of 3,503 female quails from two strains (namely, UFV1, with 1,811 and UFV2 with 1,692 females) were used. Egg production was assessed by the number of eggs recorded after 42 days of age and each partial period consisted on 35 days of egg production forward. Covariance components were estimated by using single and bivariate animal model, comprising each partial period of egg production and full egg production period (one year of egg laying). Regarding strain UFV1, heritability estimates ranges from 0.03 to 0.16, and for strain UFV2 0.20 to 0.25. The highest genetic correlation with full egg production was with second period (0.64) for strain UFV1 and with third period (0.47) for UFV2. Therefore, animal selection based on egg production until 112 days for the strain UFV1 and 147 days for the strain UFV2 provided increased genetic gain by reducing generation interval. RESUMO: Este estudo teve como objetivo estimar os parâmetros genéticos e fenotípicos para a produção de ovos de codornas de corte e propor uma idade ideal para a seleção através da característica de produção de ovos. Os dados utilizados neste estudo vieram de 3.503 codornas de duas linhagens (1.811 fêmeas UFV1 e 1.692 fêmeas UFV2). A produção de ovos foi avaliada pelo número de ovos coletados a partir do 42o dia de vida em diante, usando modelo animal uni ou bicaracterístico, em períodos parciais de 35 dias cada e período total (um ano de postura). Para a linhagem UFV1, as estimativas de herdabilidade variaram de 0,03 a 0,16, e para a linhagem UFV2, de 0,20-0,25. A correlação genética maior foi entre o segundo período e total (0,64) para a linhagem UFV1 e 0,47 (terceiro período e total) para UFV2. Portanto, recomenda-se usar o período de produção de ovos até 112 dias para a linhagem UFV1 e o período de produção de ovos até 147 dias para a linhagem UFV2, permitindo, assim, uma redução no intervalo de geração.

Para estudar os efeitos de heterogeneidade sobre a avaliação genética de bovinos, foram simuladas várias estruturas de dados com heterogeneidade para diferentes parâmetros, com e sem conexidade genética entre rebanhos. O \"software\" Genesys foi usado para gerar os dados e a metodologia MTDFREML para analisar estes dados. Os valores mais baixos de correlações de ordem (correlação de Spearman) entre valores genéticos verdadeiros e preditos foram obtidos para a estrutura de dados em que os rebanhos apresentavam heterogeneidade para todos os parâmetros. Para as estruturas de dados com médias genéticas similares e heterogeneidade para outros parâmetros, as correlações entre valores genéticos foram superiores a 70% e próximas às obtidas para dados sem heterogeneidade, indicando que a heterogeneidade para variâncias e média fenotípica tem pequeno efeito sobre a avaliação genética. A alta conexidade genética dos dados melhorou a predição dos valores genéticos de touros, mas este efeito não foi notado na avaliação genética das progênies e, principalmente, das vacas. As correlações de ordem calculadas com base nas predições das análises de característica única e de características múltiplas foram muito semelhantes, indicando que a análise de características múltiplas não foi eficiente para eliminar os problemas de heterogeneidade para média genética. Palavras-chave: conexidade, correlação de ordem, estrutura de dados, simulação. In order to study the effects of heterogeneity on bovine genetic evaluation, several structures of data were simulated with heterogeneity for different parameters, with and without genetic connexity among herds. The Genesys software was used to generate the data and the MTDFREML metodology was employed to analyze this data. The lowest values of the rank correlations (Spearman correlation) were obtained for the data structure of herds with heterogeneity for all parameters. For the structures of data with similar genetic means and heterogeneity for others parameters, the correlations between breeding values were greater than 70% and near those obtained for data without heterogeneity, which indicates that the heterogeneity for variances and phenotypic mean has little effect on genetic evaluation. The high genetic connexity of data improved the prediction of breeding values of bulls, but this effect was not noted for progenies and, mainly, the genetic evaluation of cows. The rank correlations based on predictions from single and multiple traits analysis were very similar, indicating that the multiple trait analysis was not efficient in eliminating the problems of genetic means heterogeneity. Key words: connexity, rank correlation, structure of data, simulation.

Nitriti i nitrati su konzervansi koji djeluju kao antimikrobni (bakteriostatski i baktericidni) i antioksidacijski agensi tijekom prerade mesnih proizvoda, te daju senzorske značajke mesu (daju mu ili održavaju izvornu boju i okus). Nitriti se uglavnom primjenjuju kao konzervans, radi sprečavanja rasta i proizvodnje toksina bakterije Clostridium botulinum. Međutim, nitriti i nitrati su povezani i s proizvodnjom N-nitrozo-spojeva, poput kancerogenih N-nitrozamina, koji mogu imati negativne učinke na zdravlje. Stoga se potreba prevencije kontaminacije hrane patogenim mikroorganizmima, osobito sporama C. botulinum, mora usporediti sa zdravstvenim rizicima korištenja ovih konzervansa. U ovom preglednom radu raspravljamo o prednostima i nedostacima korištenja netermalnih tehnologija kao strategije za djelomičnu ili potpunu zamjenu nitrita u mesnim proizvodima, osobito u pogledu antimikrobne učinkovitosti i formiranja N-nitrozamina. Metode poput obrade pod visokim tlakom, pulsnih električnih polja i hladne plazme proučavane su u te svrhe, no ove tehnologije mogu promijeniti senzorske značajke i stabilnost hrane. Ipak, zračenje pri nižim dozama ima veliki potencijal primjene u reformulaciji suhomesnatih proizvoda, pridonoseći smanjenju preostalih nitrita i prethodno formiranih N-nitrozamina, dok istodobno osigurava mikrobiološku sigurnost bez značajnih promjena u kvaliteti proizvoda.