The effect of stress on haematologic response and physicochemical parameters of muscle meat in rabbits.

Ante-mortem studies of stress in rabbits are few and can potentially impact the haematologic response and physicochemical parameters of muscle meat. The aim of this study was to investigate the induction of stress by transport and simulation at two different times. Two hundred rabbits divided in a similar proportion of male and female were stressed by vehicular transportation and with motion simulation, using a vibration platform. They were divided into five groups: Control (without stress), Stress with Short Transportation (30 min), Stress with Long Transportation (60 min), Stress with Short Vibration Platform (30 min) and Stress with Long Vibration Platform (60 min). Transportation caused a decrease in the haematic potassium in both sexes (<5.2 mmol/L). The glucose and lactate concentrations increased in the transported rabbits (>219 and >61 mg/dl respectively). The differences between sexes showed that the P CO2 in males decreased <8.5 mmHg in stress groups compared to without stress group. Glucose concentration was 61.5 mg/dl for females and 38.0 mg/dl for males (p < .01). We concluded that in rabbits induced stress by transport increased the energetic metabolites in the blood tissue. This increase did not affect the production parameters and the quality of muscle meat.

Recovery of consciousness in hogs stunned with CO2: physiological responses.

The objective of the present study was to determine the impact of recovering consciousness on physiological responses in hogs stunned with different concentrations of CO2. A total of 1336 pigs were moved into a CO2 anaesthesia chamber for 90s. The remaining pigs were assigned to 3 groups according to the CO2 concentration used for stunning: 85, 90 or 95%. Each group was then further divided into 2 sub-groups: those exsanguinated during the first 60s after leaving the chamber without recovering consciousness (WRC); and those exsanguinated after more than 60s that recovered consciousness (RC). The blood pH of the RC pigs decreased below 7.08, but their blood levels of Ca(2+) (>1.59mmol/L), glucose (>159.79mg/dL), and lactate (>103.52mg/dL) all increased when compared to reference values (RV) (P<0.05). Therefore, a greater metabolic and energy imbalance occurs during exsanguination when pigs recover consciousness. In conclusion, exsanguination should be performed immediately upon the pigs leaving the CO2 chamber.

Molecular traceability of beef from synthetic Mexican bovine breeds.

Traceability ensures a link between carcass, quarters or cuts of beef and the individual animal or the group of animals from which they are derived. Meat traceability is an essential tool for successful identification and recall of contaminated products from the market during a food crisis. Meat traceability is also extremely important for protection and value enhancement of good-quality brands. Molecular meat traceability would allow verification of conventional methods used for beef tracing in synthetic Mexican bovine breeds. We evaluated a set of 11 microsatellites for their ability to identify animals belonging to these synthetic breeds, Brangus and Charolais/Brahman (78 animals). Seven microsatellite markers allowed sample discrimination with a match probability, defined as the probability of finding two individuals sharing by chance the same genotypic profile, of 10(-8). The practical application of the marker set was evaluated by testing eight samples from carcasses and pieces of meat at the slaughterhouse and at the point of sale. The DNA profiles of the two samples obtained at these two different points in the production-commercialization chain always proved that they came from the same animal.

Changes in blood constituents of swine transported for 8 or 16 h to an Abattoir.

The effects of two transportation periods on physio- metabolic hemodynamic changes and gaseous exchange in commercial swine during transportation to the slaughterhouse was studied in 684 pigs, 357 barrows and 327 gilts, transported in 2 groups for 8 and 16 h. Transportation caused an increase of oxygen consumption and body temperature, a decrease in pH, lactic acid accumulation. Both transportation periods caused higher than normal plasma glucose levels, lactic acidosis and evidence of dehydration. The linear regression analysis for pigs transported for 8h indicates that the PO(2,) lactate and Ca(++) variables correlated negatively with the PCO(2.) Whilst the animals that were transported for 16 h had negative correlations between glucose, and calcium, hematocrit, lactate and potassium levels. It was concluded that regardless of transport time acidosis, hypocapnia, hypoxaemia, hypernatraemia, hypercalcaemia, hyperglycemia, lactacidemia and increased hematocrit levels occurred.

Astaxanthin extraction from shrimp wastes and its stability in 2 model systems.

The objective of this work was to study the stability of astaxanthin, obtained from shrimp wastes, and incorporated to 2 model systems: egg albumin protein solution and sunflower oil. Shrimp wastes were ensiled by a treatment with formic/acetic acids (4%-4% v/w wastes) and stored at 4 degrees C for 24 h. The pigment was extracted with organic solvents (petroleum ether:acetone:water, 15 : 75 : 10) and concentrated. The storage parameters studied were: illumination (light/dark), temperature (4/20 degrees C), atmosphere (air/air-free), and storage time (0, 1, 2, 3, 4, 5 wk). Results showed that total xantophylls and astaxanthin were more stable in sunflower oil than in the protein system. Total xantophylls showed more stability than astaxanthin, possibly due to the presence of other, more stable carotenoids quantified together with xantophylls. Astaxanthin concentration was significantly affected by storage time; its degradation followed a first-order reaction rate under all the studied conditions. This pigment was stable only for 17 d, even when stored in air-free flasks, under refrigeration, and in the dark.

CO(2) stunning may compromise swine welfare compared with electrical stunning.

The effects of two different stunning methods on critical blood values in fattening pigs at a federal inspection slaughtering plant were monitored. A total of 658 pigs from the same genetic line and origin, were randomly assigned to 3 treatments: reference baseline levels (resting pigs; T1), stunning with CO(2) (T2) and stunned electrically (T3). Energetic profile, acid imbalance and blood gas levels, were monitored. Significant differences (p⩽0.05) between treatments for all variables were found, CO(2) stunned pigs showed hypercapnia, hypercalcemia, hyperglucemia, lactic acidemia, and an increase in haematocrit, coupled with reduced pH, [Formula: see text] , and Na; electrically stunned pigs had reduced blood pH, [Formula: see text] and [Formula: see text] . The remaining indicators were increased in relation to the resting swine. Thus CO(2) stunning leads to a major imbalance because of mineral and acid base gaseous interchange, compared to electric stunning, thus possibly compromising animal welfare.

Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters.

Herbs and spices are traditional used as food ingredients as well as for their antioxidant properties. The objective of this work was to study the concentration of carnosol, rosmarinic and carnosic acids in rosemary (Rosmarinus officinalis L.) and oregano leaves (Origanum vulgare L.), and their effect on the oxidation and colour of model pork batters. Extracts were obtained by maceration with ethanol and reflux with chloroform. Rosemary extracts showed higher antioxidant activity, even more than the phenol compounds separately. These extracts also showed the highest antioxidant capacity, possibly due to the presence of high concentrations of carnosic acid and carnosol and unidentified active compounds. However, ethanol oregano extracts containing high concentrations of phenols, mainly rosmarinic acid, efficiently prevented colour deterioration. The antioxidant effect of the studied extracts depends, not only on the concentration of phenol compounds (rosmarinic acid, carnosol and carnosic acid), but also on the extraction method and solvent.

Influence of environmental and nutritional factors in the production of astaxanthin from Haematococcus pluvialis.

Astaxanthin extracted from green algae is desirable in the food and pharmaceutical industries due to its antioxidant properties. The green unicellular clear water microalga Haematococcus pluvialis has a high production rate of astaxanthin; indeed, it contains more than 80% astaxanthin content in its cells. This remarkable astaxanthin production is commonly obtained under stress conditions such as nutrient deficiency (N or P), high NaCl concentrations, variations of temperature, and other factors. In this vein, a great research effort has been oriented to determine optimal conditions for astaxanthin production by H. pluvialis. The objective of the present study was the analysis of environmental factors, such as light intensity, aeration and nutrients on the growth and astaxanthin production of H. pluvialis. Maximum growth of H. pluvialis obtained was 3.5x10(5) cells/ml in BBM medium at 28 degrees C under continuous illumination (177 micromol photon m(-2)s(-1)) of white fluorescent light, with continuous aeration (1.5 v.v.m.). Meanwhile, maximal astaxanthin production was 98 mg/g biomass in BAR medium with continuous illumination (345 micromol photon m(-2)s(-1)), with 1 g/l of sodium acetate and without aeration.

Changes in fatty acids and microbial populations of pork inoculated with two biopreservative strains.

Meat surface fermentation has been reported as an efficient method to reduce undesirable microbial population of this food commodity in tropical areas with high ambient temperatures and humidity. However, in order to efficiently apply this method, growth of biopreservative strains and changes in the meat substrate should be studied. Changes in long-chain fatty acids as well as pH and microbial growth (lactic acid bacteria and enterobacteria) were studied in pork inoculated with two biopreservative strains (Lactobacillus alimentarius and Staphylococcus carnosus) and stored at 4 and 20 °C. Both tested strains produced more than 6 mg lactic acid/g tissue, however, S. carnosus was more efficient in reducing enterobacteria populations at 20 °C. No significant increase in long-chain fatty acid concentration in samples stored at 4 °C was observed but there was a rapid increase of free fatty acids when stored at 20 °C.

Extending the retail storage time of pork sausage using modified atmospheres and freezing.

Two experiments were conducted to evaluate the effect of different gas mixtures on the keeping quality of fresh pork sausages. The modified atmospheres consisted of combinations of oxygen, carbon dioxide, and nitrogen. In the first experiment, 15 gas combinations of these two gases plus oxygen were evaluated. The samples were stored at 5°C for up to 16 days. The variables used to evaluate the quality of the sausages included acceptability, hardness, cohesiveness, hue, pH, total plate counts, coliforms and water holding capacity. The results showed a negative effect of oxygen upon most of the variables. Based on these results, the second experiment was designed to evaluate the effect of frozen storage upon the quality of the samples against non-frozen storage (5°C). Six gas combinations of carbon dioxide and nitrogen were used. The results favoured frozen storage and high carbon dioxide levels (60% to 80%).

Effect of hot-boned pork on the keeping quality of fresh pork sausage.

The first experiment evaluated the effect of solid carbon dioxide (dry ice) addition to hot-boned meat, in different proportions, upon the keeping quality of fresh pork sausage patties. Dry ice had some negative effects at levels of 20% to 40%, such as hardening and colour fading of samples, although it increased water-holding capacity of the sausage. In the second experiment three proportions of hot-boned meat and chilled meat were evaluated as a means to extend the retail storage time of fresh pork sausage links. Hot-boned pork was treated by three methods: freezing the meat before grinding, salting and freezing, and salting plus dry ice addition. The results favoured the use of 50% hot-boned meat and 50% chilled meat, for which the lowest hardness and oxidation values were obtained. Microbial counts and hue values showed no significant variation among the three treatments. Salting and freezing hot-boned meat before grinding was the method which produced the best overall quality.