Edival Correr

Escola Superior de Agricultura "Luiz de Queiroz", Piracicaba, São Paulo, Brazil

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Publications (4)4.04 Total impact

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    ABSTRACT: 1 Introdução O comércio da carne de frango cresce a cada ano na escala mundial, visto que a carne de frango é fonte barata de proteína de origem animal, entretanto existe o crescimento significativo de sistemas alternativos voltados a exigências específicas de determinados segmentos de mercado. O frango é a única espécie conhecida que possui músculos com cores extremas: o peito possui cor rosa pálida, enquanto que a porção da coxa e sobrecoxa possuem coloração vermelha intensa, in natura. A pigmentação da carne de frango é fortemente influenciada pela presença de carotenoides na alimentação, conhecidos como xantofilas, que contribuem para a pigmentação (PÉREZ-VENDRELL et al., 2001). Ang e Huang (1994) estudaram o efeito da temperatura atingida no centro de empadas, feitas a partir da coxa de frango, na faixa de 60 a 85 °C, sobre a cor (medida no sistema Hunter Lab) de carne cozida em grelha. Eles verificaram que, quando se aumenta a temperatura, a luminosidade (L) e o amarelo versus azul (b) aumentam; enquanto que o vermelho versus verde (a) diminui. Neste contexto, segundo Englert (1998) os consumidores dão preferência a frangos com pele bem pigmentada, Allen et al. (1998), Barbut (2001), Qiao et al., (2002) afirmam ainda que a coloração da carne de frango in natura é importante, uma vez que os consumidores associam a cor dos produtos com as características de frescor e de boa qualidade. Assim, esta característica interfere diretamente na decisão de compra do consumidor.
    Ciência e Tecnologia de Alimentos 02/2013; · 0.33 Impact Factor
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    ABSTRACT: The research has the aim of evaluating quality and durability attributes of eggs from two hens lines feed with and without natural or synthetics additives, at several storage periods. During storage, weight lost, albumen and yolk pH, specific gravity andyolk index (IG) were quantified , as well as, weight classification and Haugh Unit (HU) The results were analyzed by Tukey test (P≤0.05). Quality differences are bigger by lines and storage time and the extra classification of eggs were higher for Isa Brown. The egg of Carijó hens presented more yolk percentage (Carijó 30.66 e Isa-Brown 24.55). The storage higher increased yolk percentage (Carijó 30.66 time zero for 34.85 after 36 days; and Isa- Brown 24.55 for 27.48). Two lines diets with natural or synthetics additives didn't influence the white and yolk percentage (%white 58.72 Control; 59.52 Aditive; 60.11 Urucum 1.5%; 59.43 e de yolk and 27.64 Control; 27.90 Aditive; 27.21 Urucum 1.5%; 27.66 Urucum 2%). Clear pH differs among treatments at initial time and at 36 days of storage, but the yolk pH didn't chage during all storage. The yolk index differed in the storage time, but not at treatments. So, it's possible to concluded that diets with natural and synthetics additives, lines and storage times had influenced quality and durability attributes in the eggs.
    Ciência Rural 02/2012; 42(2):346-353. · 0.38 Impact Factor
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    ABSTRACT: We compared d13C and d15N ratios of barn-raised and free-range chickens to determine if differences in their diets were reflected in the stable isotope composition of their tissues. We conducted a 120-day feeding trial with Caipirinha birds fed a corn–soybean based diet, milled-corn diet and free-range diet. Additionally, we analysed the stable isotope composition of barn-raised chickens bought in grocery stores and free-range homegrown chickens. In the feeding trials, the d13C and d15N values of the barn-raised corn–soybean-fed Caipirinha chickens did not change with age, and their stable isotope composition reflected the composition of their diet. The d13C and d15N values of barn-raised corn-fed and free-range Caipirinha chickens changed with age toward a diet reflecting a predominance of C4 carbon. The main difference between the free-range and the barn-raised chickens was the significantly higher d15N of the former in relation to the latter, probably due to ingestion of animal protein.
    Food Chemistry 01/2012; 131:155-160. · 3.33 Impact Factor
  • Ciencia E Tecnologia De Alimentos - CIENCIA TECNOL ALIMENT. 01/2010; 30(2).