Bovine Meat
Mostrando 13-24 de 104 artigos, teses e dissertações.
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13. Virulence profiles of Shiga toxin-producing Escherichia coli and other potentially diarrheagenic E.coli of bovine origin, in Mendoza, Argentina
This study described a group of strains obtained from a slaughter house in Mendoza, in terms of their pathogenic factors, serotype, antibiotype and molecular profile. Ninety one rectal swabs and one hundred eight plating samples taken from carcasses of healthy cattle intended for meat consumption were analyzed. Both the swab and the plate samples were proces
Braz. J. Microbiol.. Publicado em: 04/02/2014
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14. Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage
The antimicrobial activity of the bacteriocin-like substance (BLS) P34 against Listeria monocytogenes was investigated in chicken sausage. The BLS was applied to chicken sausages (256 AU g-1) previously inoculated with a suspension of 10² cfu g-1 of L. monocytogenes. BLS P34 inhibited the indicator microorganism in situ in all incubation times for up to 10
Braz. J. Microbiol.. Publicado em: 24/01/2014
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15. Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef
This study was developed in order to evaluate two alternatives for the control of Listeria monocytogenes in raw bovine meat pieces, both based on the use of Thymus vulgaris and Rosmarinus officinalis essential oils (EOs). The antilisterial activity of different concentrations of the EOs was tested in vitro using agar dilution and disk volatilization techniqu
Braz. J. Microbiol.. Publicado em: 2013-12
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16. Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content
In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with cons
Food Sci. Technol. Publicado em: 2013-12
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17. Prevalence of virulence genes in strains of Campylobacter jejuni isolated from human, bovine and broiler
Campylobacter jejuni isolates of different origins (bovine, broiler meat, human) were screened by polymerase chain reaction for the presence of 4 genes cdtB, cst-II, ggt, and virB11, previously linked to virulence such as adherence, invasion, colonization, molecular mimicry, and cytotoxin production. In addition, the isolates were screened for the presence o
Braz. J. Microbiol.. Publicado em: 2013-12
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18. Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat
This research evaluated the antimicrobial effect of the clove (Syzygium aromaticum) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Listeria monocytogenes ATCC 19117 growth added to bovine ground meat stored under refrigeration (5 ± 2 °C) for three days. The EOs, extracted by hydrodistillation and analyzed by gas chromatograp
Braz. J. Microbiol.. Publicado em: 20/08/2013
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19. Sources of growth of bovine meat exports from Mato Grosso from 1996 to 2010
The objective of this study is to analyze the competiveness of the Mato Grosso bovine meat in view of the international market through researching the factors that most influenced the performance of the Mato Grosso bovine meat exports from 1996 to 2010. Specifically, the aim was to verify if the Mato Grosso bovine meat contains competitive sustainable advant
R. Bras. Zootec.. Publicado em: 2013-05
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20. Traceability of animal meals in Japanese quail eggs using the technique of 13C e 15N* stable isotopes
The objective of this study was to trace the inclusion of bovine meat and bone meal (BMBM) in the diet of Japanese quails by analyzing eggs and egg fractions (yolk and albumen) by the technique of carbon-13 (13C) and nitrogen-15 (15N) stable isotopes. In the trial, 120 Japanese quails were distributed in six treatments with four replicates of five birds each
Rev. Bras. Cienc. Avic.. Publicado em: 2013-03
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21. Avaliação de métodos e ocorrência de Clostridium difficile em carnes / Evaluation of methods and occurrence of Clostridium difficile in meats
Clostridium difficile is an anaerobic bacillus responsible for intestinal deseases in individuals previouslly treated with antibiocs, who can manifest from a mild diarrhea to severe cases of pseudomembranous colitis, mainly caused by toxins A (TcdA) and B (TcdB). The infections are related to contamination in hospitals, but recent researches sugests a possib
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/04/2012
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22. Fusões e aquisições nos segmentos carne bovina, óleo de soja e sucroalcooleiro (1992-2010) / Mergers and acquisitions in the sectors of bovine meat, oil of soy and sugar cane (1992-2010)
A presente pesquisa analisa o processo de acumulação, concentração e centralização de capital em três importantes setores da agroindústria, considerando a organização do espaço e sua atual inserção na economia brasileira. Para tanto, foram escolhidas algumas empresas representativas dos setores de carne bovina, óleo de soja e sucroalcooleiro, o
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/03/2012
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23. Avaliação dos efeitos de polimorfismos e da origem parental do alelo na expressão de genes candidatos à característica maciez da carne em bovinos da raça Nelore
Tenderness is the main trait appreciated by consumers of bovine meat, however Nellore animals that comprise the largest part of Brazilian cattle, have lower tenderness when compared with European animals. In this way, it is essential understand the variability of genes associated to tenderness as well as their mechanisms of allelic expression, considering th
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2012
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24. Sistema de apoio à decisão de gerenciamento de risco de Clostridium estertheticum, em matadouro-frigorífico de bovinos / Decision support system for risk management for Clostridium estertheticum bovine slaughterhouses
Abstract: Blown Pack is a process of spoilage which characterizes by the build-up of gas in the package of chilled meat cuts, causing a repulsing aspect. In Brazil, this spoilage has been described in many States, mainly meat for export, which needs longer shelf-life. The main cause of blown Pack is attributed to Clostridium estertheticum, a bacteria which m
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/10/2011