Quality Index Method (QIM) to assess the freshness and shelf life of fish

The aim of this work was to develop a sensory method as the objective measure of quality of the fishes at all the key stages of fishery chain, from catch to consumer. The Quality Index Method (QIM) is based on a structured scaling for quality measurements and provides accurate and precise information concerning the freshness and a prediction of the remaining shelf-life for specie-specific fishes. The method is discussed and some future outlooks and need are pointed in order to stimulate the implementation of QIM in the relevant parts of the fishery chain giving unique information of the quality.

Influência do tempo de repouso, jejum e dieta hídrica sobre o pH, temperatura e rendimento das carcaças suínas / Influence of time of rest, fasting and diet on the water pH, temperature and yield of pork carcasses

Procedimentos no período pré-abate, como o repouso, o jejum e a dieta hídrica são de importância fundamental para a qualidade da carne, tanto sob os aspectos sensoriais como também de inocuidade. A presente pesquisa teve como objetivo determinar a interferência de diferentes períodos de repouso, jejum e dieta hídrica em relação ao pH, à temperatura da carne e ao rendimento de carcaças de suínos...