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Antecedentes: la carne DFD (del inglés Dark‚ Firm‚ Dry) es una anomalía que se presenta cuando las reservas de glucógeno muscular no son suficientes para que el pH descienda a su punto óptimo 24 h después del beneficio; se caracteriza por presentar color oscuro y textura defectuosa‚ lo que conlleva al rechazo por parte del consumidor y a la generación de grandes pérdidas económicas en la cadena cárnica. Objetivos: caracterizar la presencia de la anomalía DFD en planta de beneficio animal del departamento de Sucre. Métodos: a través de la prueba de Chi cuadrado‚ setenta y cinco canales bovinas fueron caracterizadas a través de edad‚ sexo‚ tipo racial‚ pH y color. Los valores de pH fueron tomados con un potenciómetro (Hanna instruments 981036) mientras que los de color fueron tomados con un colorímetro portátil NIX sensor color‚ ambas mediciones se realizaron 36 horas post beneficio. Resultados: se presentó una incidencia de 22‚7 % de la anomalía DFD y un 77‚3 % de carne normal‚ los valores promedios de pH fueron de 5‚54 y 5‚96 respectivamente. Esta incidencia resultó mayor en animales de sexo macho (21‚4 %)‚ de tipo racial cebú (16 %) y en aquellos con edad mayor a 48 meses (16 %)‚ razón por la cual estas canales presentaron valores promedio de L* (26‚5) a* (18) y b* (8‚9) menores que en canales no DFD. Conclusiones: la presencia de la anomalía DFD fue afectada por algunos factores intrínsecos al animal. Su incidencia puede estar generando pérdidas económicas a la industria cárnica colombiana. El colorímetro portátil NIX tiene el potencial de discriminar esta condición. [ABSTRACT FROM AUTHOR]

Background: Rehydration of grains, such as corn and sorghum, is used to increase nutrient absorption. However, the effect of this practice on meat quality is poorly understood. Objective: To evaluate the effects of type of grain and processing on the meat quality of Nellore steers in a feedlot. Methods: Twenty-four non-castrated Nellore steers (270 ± 53 kg initial body weight) were distributed in a completely randomized 2×2 factorial design, with six replicates. The first factor was cereal type (corn or sorghum), and the second was the grain processing (dry or rehydrated and ensiled). The diets were composed of 28.44% corn silage and 71.56% concentrate. Sixty days before the beginning of the experiment, corn and sorghum grains were rehydrated and ensiled. The animals were slaughtered after 140 days of confinement. Meat quality analyses were determined in samples of fresh and aged meat (7 days) from the Longissimus lumborum muscle. Results: no difference between treatments was observed for carcass pH and L* (lightness), a* (redness), and b* (yellowness) values, shear force, thawing and cooking losses, and chemical composition of meat (p>0.05). The b* (yellowness) value of subcutaneous fat was higher in steers fed corn, regardless of grain processing (p=0.03). Sarcomere length was higher in aged meat of steers fed sorghum, regardless of processing method (p=0.01). Conclusions: the grain processing method does not affect beef quality; however, grain type can affect subcutaneous fat color and sarcomere length of aged beef. [ABSTRACT FROM AUTHOR]

Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance, carcass characteristics and meat of lambs slaughtered at 45 kg. Methods: Thirty-two male lambs (16 castrated and 16 not castrated) were fed diets with or without the inclusion of vitamin E. The animals had an average age of 180 ± 20 days and a mean weight of 25.1 ± 4.6 kg. Performance was evaluated for 56 days, and the animals were slaughtered when reaching a weight of 45 kg. The experimental design was randomized blocks based on initial weights, and variables were assessed by a 2x2 factorial design (castrated and intact, supplemented or not with vitamin E, with a probability of 5%). Results: Higher proportion (p<0.05) of visceral fat was found in castrated animals (kidney: 2.45%, inguinal: 0.57% and omental: 4.96%) than in intact animals (kidney: 1.25%, inguinal 0.27%. and omental 3.12%). The aged meat samples showed no color differences for any of the treatments, but there were differences in shear force for steaks aged for 7 days, where the castrated animals showed an average of 2.64 kgf and intact animals showed an average 3.29 kgf. The animals supplemented with vitamin E had lower shear forces in non-aged samples. Conclusion: Castration increased deposition of visceral and fat coverage but did not influence the cut yields and total carcass yield. The animals supplemented with vitamin E had lower shear forces in non-aged samples. [ABSTRACT FROM AUTHOR]

Antecedentes: la búsqueda de alternativas a los aditivos sintéticos en la elaboración de alimentos procesados es una preocupación de la industria alimentaria. Por lo tanto, cada vez es más común y valiosa la investigación de nuevas fuentes de compuestos con alta actividad biológica. La sustitución de nitritos artificiales por fuentes naturales ha sido un sendero hasta el momento prometedor y una alternativa para la reducción de la cantidad residual en cada uno de los productos cárnicos procesados. Objetivo: evaluar el efecto de nitritos naturales provenientes de la remolacha (Beta vulgaris) como sustituto de conservante usado en la elaboración de un producto cárnico denominado jamón curado cocido. Métodos: mediante la técnica de curado húmedo se realizaron dos muestras comparativas denominadas T1 y T2, en donde el componente principal de la salmuera del T1 fue el jugo de remolacha y para el T2 los nitritos sintéticos, con la misma formulación en ambos tratamientos, con la finalidad de determinar la vida útil y la concentración residual durante 30 días de conservación. Resultados: se determinó la concentración de nitratos/nitritos presentes en el jugo de remolacha, con 1910 mg/kg y 80 mg/ kg, respectivamente. Para el valor de nitritos residuales a los 30 días de control se obtuvo una concentración de 40 mg/kg en el T1, en comparación del T2 con 24,3 mg/kg, ambos por debajo del parámetro máximo permitido de 200 mg/kg. Para el control microbiológico los dos tratamientos estuvieron dentro de los rangos aceptados según normatividad para los microorganismos mesófilos, coliformes totales, coliformes fecales, estafilococo coagulasa positivo, esporas sulfito reductor y Salmonella spp. Conclusiones: a partir de los resultados se pudo observar que el producto cárnico elaborado con el jugo de remolacha como fuente de nitritos, obtuvo concentraciones residuales por debajo de la dosis permitida y el efecto conservador fue positivo, manteniendo las propiedades microbiológicas dentro de los límites. En esta investigación se pudo evidenciar el efecto conservador de una fuente natural nitritos, comparado con una fuente sintética o comercial usada en la industria cárnica. [ABSTRACT FROM AUTHOR]

Background: the presence of intramuscular pin bones hinders the production and commercialization of fish fillet products; however, application of physical processes, such as thermal treatments, offers alternatives for the degradation of said bones. Objective: the present study aimed to conduct a microstructural and physicochemical analysis of Bocachico intramuscular pin bones subjected to a thermal treatment. Methods: collagen extracted from intramuscular pin bones of Bocachico fillets was analyzed using SDS-polyacrylamide gel electrophoresis and viscosity. Pin bones were subjected to 1.5, 2, and 3 minutes heating time and analyzed using electron microscopy and cutting force. Results: intramuscular pin bones contain type I collagen. Threeminute thermal treatment degraded collagen components present in the internal pin bone structure, coinciding with the lowest values of the cutting force test. Conclusions: according to our results, collagen degradation initiates in the internal structure of intramuscular pin bones and moves towards the external layer which does not show the effects of thermal treatment.

The genus Salmonella contains approximately 2,579 serovars, most of which are zoonotic and transmitted by foods of animal origin, such as fresh pork and further processed by-products. Non-typhoid salmonellosis in humans manifests as gastroenteritis, septicemia, or can be asymptomatic during the carrier state. Salmonella spp. has a considerable impact in the pork industry due to economic losses resulting from diagnosis, treatment, reduced production, and because this pathogen constitutes a non-tariff barrier to food trade and a serious public health problem. The microorganism is usually introduced to farms through incoming breeding stock or pig feed and is subsequently spread by sick animals or asymptomatic carriers. Infection and/or dissemination of the microorganism may increase particularly during pre-slaughtering due to contaminated trucks, long periods of time spent in transit, stress during handling and fasting, or high animal density or time spent in corrals. Contamination during slaughtering is commonly associated with carcass de-hairing and polishing, evisceration and rectum separation, or from Salmonella present in skin, oral cavity, feces or lymphatic nodes. Pork contamination may also occur through contact with equipment or tools, handling, storage, or improper preservation during slaughter, post-slaughter, marketing, sale, or consumption. For this reason, Salmonella control, with a focus on the supply chain and risk assessment is fundamental for guaranteeing quality and food safety of pork products in Colombia, thereby contributing to public health and improving competitiveness. Studies directed at establishing baselines for the disease and the microorganism in each of the stages of the supply chain should be conducted, including identification of differential risks and establishing measures for monitoring, prevention and control.

El presente trabajo de investigación tiene como objetivo identificar la influencia del proceso de cocción y la temperatura de almacenamiento sobre la vida útil del jamón de cerdo, tajado y empacado. Se realizaron seis tratamientos, con tres temperaturas internas de cocción (72, 75, 78 °C) y dos temperaturas de almacenamiento (4 y 8 °C). Se elaboró un patrón absoluto cocido hasta una temperatura interna de 72 °C, sin tiempo de retención, con una vida útil establecida previamente de 26 días y un patrón relativo, elaborado bajo las mismas condiciones del patrón absoluto, almacenado a 0 °C. El estudio mostró que los recuentos de mesófilos, bacterias ácido lácticas y color, presentaron diferencia significativa (pA presente pesquisa teve como objetivo identificar a influência do processo de cocção e temperatura de armazenamento sobre a vida de prateleira do presunto de suíno, fatiado e embalado. Foram feitos seis tratamentos, com três temperaturas internas de cocção (72, 75, 78 °C) e dois temperatura de armazenamento (4 e 8 °C). foi elaborado um padrão absoluto cozinhado ate atingir uma temperatura interna de 72 °C, sem tempo de retenção, com uma vida útil prevista previamente de 26 dias e um padrão relativo, elaborado nas mesmas condições do padrão absoluto, armazenado a 0 °C. Os resultados mostram que os valores de mesófilos, bactérias ácido lácticas e cor, apresentaram diferencias significativas (pBoth, cooking and storage, can affect processed meat traits. In this study, six treatments were evaluated: three internal cooking temperatures (72, 75, 78 °C) and two storage temperatures (4 and 8 °C). Mesophilic counts, lactic acid bacteria and color differed (p

Background: the presence of intramuscular pin bones hinders the production and commercialization offish fillet products; however, application of physical processes, such as thermal treatments, offers alternativesfor the degradation of said bones. Objective: the present study aimed to conduct a microstructural andphysicochemical analysis of Bocachico intramuscular pin bones subjected to a thermal treatment. Methods: collagen extracted from intramuscular pin bones of Bocachico fillets was analyzed using SDS-polyacrylamide gel electrophoresis and viscosity. Pin bones were subjected to 1.5, 2, and 3 minutes heating time and analyzed using electron microscopy and cutting force. Results: intramuscular pin bones contain type I collagen. Threeminute thermal treatment degraded collagen components present in the internal pin bone structure, coinciding with the lowest values of the cutting force test. Conclusions: according to our results, collagen degradation initiates in the internal structure of intramuscular pin bones and moves towards the external layer which does not show the effects of thermal treatment. [ABSTRACT FROM AUTHOR]

The genus Salmonella contains approximately 2,579 serovars, most of which are zoonotic and transmitted by foods of animal origin, such as fresh pork and further processed by-products. Non-typhoid salmonellosis in humans manifests as gastroenteritis, septicemia, or can be asymptomatic during the carrier state. Salmonella spp. has a considerable impact in the pork industry due to economic losses resulting from diagnosis, treatment, reduced production, and because this pathogen constitutes a non-tariff barrier to food trade and a serious public health problem. The microorganism is usually introduced to farms through incoming breeding stock or pig feed and is subsequently spread by sick animals or asymptomatic carriers. Infection and/or dissemination of the microorganism may increase particularly during pre-slaughtering due to contaminated trucks, long periods of time spent in transit, stress during handling and fasting, or high animal density or time spent in corrals. Contamination during slaughtering is commonly associated with carcass de-hairing and polishing, evisceration and rectum separation, or from Salmonella present in skin, oral cavity, feces or lymphatic nodes. Pork contamination may also occur through contact with equipment or tools, handling, storage, or improper preservation during slaughter, post-slaughter, marketing, sale, or consumption. For this reason, Salmonella control, with a focus on the supply chain and risk assessment is fundamental for guaranteeing quality and food safety of pork products in Colombia, thereby contributing to public health and improving competitiveness. Studies directed at establishing baselines for the disease and the microorganism in each of the stages of the supply chain should be conducted, including identification of differential risks and establishing measures for monitoring, prevention and control. [ABSTRACT FROM AUTHOR]