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A qualidade físico-química e microbiológica do músculo Longissimus dorsi em diferentes tempos de armazenamento

Fri, 04 Jul 2025 00:00:00 GMT

Título: A qualidade físico-química e microbiológica do músculo Longissimus dorsi em diferentes tempos de armazenamento Autor(es): Alves , Erica Mirian Teixeira Primeiro Orientador: de Goes, Rafael Henrique de Tonissi e Buschinelli Abstract: This study aimed to evaluate the physicochemical and microbiological characteristics of beef sirloin (Longissimus dorsi) sold in the city of Dourados-MS, over different storage periods. The samples were purchased from a local butcher and stored in polystyrene trays covered with plastic film. The experimental design was completely randomized, with 20 trays distributed across five shelf-life periods, each with four replications. Analyses included pH, color (CIELAB system), water-holding capacity (WHC), cooking loss (CL), shear force (SF), proximate composition (dry matter, crude protein, ether extract, and ash), and microbiological evaluation (coliforms, Staphylococcus spp., Salmonella spp., molds and yeasts). Results showed significant pH variations (5.47 to 5.79) during storage, within the expected range for good-quality meat. Color parameters changed, with a decrease in redness (a* = 19.48 to 13.43) and an increase in yellowness (b* = 4.83 to 8.12), indicating myoglobin and lipid oxidation. WHC increased from 80.61% to 90.28%, enhancing juiciness, while CL ranged from 23.85% to 44.54%, indicating greater liquid loss during cooking. SF decreased from 9.29 kgf to 2.84 kgf, reflecting improved tenderness. Proximate composition showed 62.86% dry matter, 15.94% crude protein, 3.29% ash, and 33.98% ether extract. Microbiological results showed the absence of Salmonella spp., Escherichia coli, coagulase-positive Staphylococcus, and coliforms, with counts of mesophilic aerobes (<3.0 × 10¹ CFU/g) and molds and yeasts (<3.0 × 10 CFU/g) within legal limits, indicating good sanitary quality. It is concluded that storage time significantly influences the physical and sensory quality of the meat, improving tenderness and water retention capacity, although increasing cooking loss. The meat was considered microbiologically safe and nutritionally suitable for consumption during the evaluated periods. Editor: Universidade Federal da Grande Dourados Tipo: Trabalho de Conclusão de Curso

Análise de componentes principais no estudo de medidas de ultrassom in vivo em animais da raça nelore

Thu, 03 Jul 2025 00:00:00 GMT

Título: Análise de componentes principais no estudo de medidas de ultrassom in vivo em animais da raça nelore Autor(es): Boveda, Brenda Beatriz Dutra Primeiro Orientador: Seno , Leonardo de Oliveira Abstract: Carcass ultrasound is a valuable tool for evaluating traits associated with meat quality, offering accurate, low-cost, and rapid in vivo assessments. This technique enables the measurement of key carcass characteristics, including ribeye area (REA), subcutaneous fat thickness (SFT), and marbling score—typically assessed between the 12th and 13th ribs using real-time ultrasound. These traits, may be influenced by environmental factors such as birth year and month, sex, dam age at calving, and the animal's age. This study aimed to investigate the influence of environmental factors on ultrasound carcass traits using mixed factor analysis. The dataset included approximately 3,250 ultrasound records collected at weaning from male and female Nellore cattle raised on a farm in Bela Vista, MS, Brazil, between 2018 and 2022. Multivariate analysis was performed using the mixed factor analysis (MFA) method in the R statistical software, allowing for the exploration of interrelationships among multiple variables and graphical interpretation for decision-making. The average body weight was 194.7 kg; REA averaged 41.73 cm²; SFT was 2.63 mm; and the marbling score averaged 2.98. Principal component analysis (PCA) reduced 13 variables to five principal components, which explained 71.87% of the total variance. Component 1 was primarily associated with weight, age, REA, and SFT; component 2 was related to sex; and component 3 to birth year. Marbling and birth month were strongly associated with component 5, indicating potential seasonal effects. Graphical outputs revealed groupings among individuals based on multiple factors. While no clear separation was observed by sex or dam age, birth year, birth month, and calf age significantly influenced carcass traits. These findings highlight the importance of strategic management during the calving season and suggest promising potential for genetic selection. Editor: Universidade Federal da Grande Dourados Tipo: Trabalho de Conclusão de Curso

Utilização da casca do abacaxi (Ananas comosus) desidratada como amaciante para carne bovina

Thu, 26 Jun 2025 00:00:00 GMT

Título: Utilização da casca do abacaxi (Ananas comosus) desidratada como amaciante para carne bovina Autor(es): Fachim, William Golfetto Primeiro Orientador: Fernandes, Alexandre Rodrigo Mendes Abstract: Beef quality, especially tenderness, has been increasingly under pressure from consumers. In this case, the use of natural and commercial tenderizers has been an alternative to improve the tenderness of meat cuts. The present study aimed to evaluate the efficiency of different meat tenderizers in relation to the fresh cut. A commercial tenderizer based on papain and two products obtained from drying pineapple peel by freeze-drying and in an oven were used on samples of sirloin (Longissimus dorsi), in relation to the parameters of pH, colorimetry, water retention capacity, cooking loss and shear force. The experiment was conducted at LAPAGRO/UFGD using four treatments with four replicates (steaks) each. From the pineapple peel, the experiment was conducted by drying in an oven (60°C/72h) and freeze drying (−40°C for 7 days). Data were analyzed by ANOVA and Tukey's test at 5% significance. The results indicated that there was no significant difference between treatments for pH, WHC and shear force. Cooking loss was significantly lower in treatments with softeners, specifically in the commercial softener. Colorimetry showed significant differences in components A* and B*, in the intensity of red and yellow, influenced by the color of the softeners applied. It was concluded that, although treatments with bromelain were not statistically significant compared to the control in relation to instrumental softness, they showed a positive trend in water retention and reduction of cooking loss, with emphasis on freeze-dried pineapple peel as a promising alternative for natural softener. Editor: Universidade Federal da Grande Dourados Tipo: Trabalho de Conclusão de Curso

Do campo à universidade: mulheres quilombolas e a comercialização de produtos na UFGD

Mon, 28 Apr 2025 00:00:00 GMT

Título: Do campo à universidade: mulheres quilombolas e a comercialização de produtos na UFGD Autor(es): Alves, Rosilane Teixeira Primeiro Orientador: Oliveira, Euclides Reuter de Abstract: Family farming in Brazil has been consolidated as a viable alternative for sustainable production, especially among traditional populations such as quilombola communities. This study addresses female leadership in rural areas, emphasizing the social and economic transformations driven by a university extension project with women from the Dezidério Felipe de Oliveira Rural Black Quilombola Community, located in Dourados (MS). The study aimed to evaluate the social and economic impacts of implementing a project focused on the production and commercialization of artisanal food products, with the goal of strengthening family income, promoting female empowerment, and valuing cultural identity. The adopted methodology was based on a quali-quantitative approach, with the collection of empirical data through field observations, the application of questionnaires to consumers, and analysis of revenues obtained during one week of product sales at the Convention Center of the Federal University of Grande Dourados (UFGD). The results showed that the production and sale of foods such as chipas, juices, cakes, snacks, and other items significantly contributed to increasing the family income of the participants, while also enhancing the leadership role of women within the community. It was found that the nine best-selling products accounted for approximately 80% of sales during the analyzed period, with daily gross revenue ranging from R$ 822.00 to R$ 2,429.00. Based on these data, financial estimates were projected indicating an average monthly revenue of R$ 31,909.17 and an annual estimate of R$ 287,182.50, considering regular sales periods, excluding holidays and seasonality. These figures reinforce the economic viability of the initiative and its long term sustainability potential. The women reported improvements in quality of life, increased self-esteem, and social recognition, including stories of investment in their children's education using the income generated. It is concluded that the analyzed extension project had a significant positive impact on the lives of the participating women, promoting economic autonomy, university-community integration, and cultural reaffirmation, establishing itself as a social innovation initiative with potential for replication in other rural contexts. Editor: Universidade Federal da Grande Dourados Tipo: Trabalho de Conclusão de Curso