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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
11/10/1999 |
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Data da última atualização: |
11/10/1999 |
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Autoria: |
FREDERICO, A. P.; RUAS, P. M.; MORALES, M. A. M.; RUAS, C. F.; NAKAJIMA, J. N. |
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Afiliação: |
Universidade Estadual de Londrina; Universidade Estadual Paulista; Universidade Federal de Uberaba, MG. |
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Título: |
Chromosome studies in some Stevia Cav. (Compositae) species from Southern Brazil |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
Brazilian Journal of Genetics, v.19, n.4, p.605-609, 1996 |
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Idioma: |
Inglês |
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Conteúdo: |
Karyotypes of six species of the genus Stevia from Southern Brazil were studied, utilizing root tip metaphases. All species were diploid with 2n = 22 chromosomes. It was possible to identify each species by chromosome morphology. The basic chromosome number for Brazilian species of Stevia is X = 11. This number is also found in almost all South American species. We suggest that in Stevia there is an evolutionary trend toward chromosomal rearrangement, caused mainly by pericentric inversions. It was found that, in addition to aneuploidy and polyploidy, chromosomal rearrangements are common in the tribe eupatorieae. |
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Categoria do assunto: |
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Marc: |
LEADER 01107naa a2200169 a 4500
001 1648326
005 1999-10-11
008 1996 bl --- 0-- u #d
100 1 $aFREDERICO, A. P.
245 $aChromosome studies in some Stevia Cav. (Compositae) species from Southern Brazil
260 $c1996
520 $aKaryotypes of six species of the genus Stevia from Southern Brazil were studied, utilizing root tip metaphases. All species were diploid with 2n = 22 chromosomes. It was possible to identify each species by chromosome morphology. The basic chromosome number for Brazilian species of Stevia is X = 11. This number is also found in almost all South American species. We suggest that in Stevia there is an evolutionary trend toward chromosomal rearrangement, caused mainly by pericentric inversions. It was found that, in addition to aneuploidy and polyploidy, chromosomal rearrangements are common in the tribe eupatorieae.
700 1 $aRUAS, P. M.
700 1 $aMORALES, M. A. M.
700 1 $aRUAS, C. F.
700 1 $aNAKAJIMA, J. N.
773 $tBrazilian Journal of Genetics$gv.19, n.4, p.605-609, 1996
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Embrapa Mandioca e Fruticultura (CNPMF) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
18/05/2021 |
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Data da última atualização: |
10/03/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BERNARDO, A. P. DA S.; FERREIRA, F. M. S.; SILVA, A. C. M. DA; PRESTES, F. S.; FRANCISCO, V. C.; NASSU, R. T.; NASCIMENTO, M. DA S. DO; PFLANZER, S. B. |
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Afiliação: |
ANA PAULA DA SILVA BERNARDO, UNICAMP; FELIPE MARINELLI SARAIVA FERREIRA, UNICAMP; ASTRID CAROLINE MUNIZ DA SILVA, UNICAMP; FLÁVIA SOUZA PRESTES, UNICAMP; VANESSA CRISTINA FRANCISCO, UNESP; RENATA TIEKO NASSU, CPPSE; MARISTELA DA SILVA DO NASCIMENTO, UNICAMP; SÉRGIO BERTELLI PFLANZER, UNICAMP. |
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Título: |
Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus). |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Animal Production Science, v. 61, n. 14, p. 1497-1509, may 2021. |
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ISSN: |
1836-5787 |
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DOI: |
https://doi.org/10.1071/AN20120 |
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Idioma: |
Inglês |
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Conteúdo: |
Context. Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims. This study evaluated the effects of aging conditions (method, temperature, time) on the microbiological, physicochemical, volatile compound profile and weight loss characteristics of dry-aged and wet-aged beef from Nellore cattle (Bos indicus). Methods. Beef loins (n = 16) were cut into eight portions and assigned to treatments in a complete block design combining aging method (dry or wet), temperature (2 C or 7 C) and time (21 or 42 days). Key results. Samples dry-aged at 7 C had higher (P < 0.05) weight loss than samples dry-aged at 2 C. Although storage temperature did not affect (P > 0.05) the yield of wet-aged samples, Enterobacteriaceae counts increased (P < 0.05) in the samples stored at 7 C compared with 2 C. Aging for 42 days resulted in greater (P < 0.05) process losses (drip + evaporation + trimming) for both aging methods than aging for 21 days. The pH, moisture content and Warner–Bratzler shear force values were not affected (P > 0.05) by aging method, temperature or time. Qualitative analysis indicated that volatile compounds were affected by aging method and time, but not by aging temperature. Conclusions. The results indicate that higher temperature and longer aging periods cannot be not recommended for either dry or wet aging, owing to the increase in process losses of dry-aged samples, and growth of Enterobacteriaceae and psychrotrophic bacteria in wet-aged samples. Implications. This study highlights the importance of controlling conditions for dry aging to produce a safe product and obtain higher yields. Processing plants or retailers that produce dry-aged or wet-aged meat could use these results to adjust their production systems. MenosContext. Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims. This study evaluated the effects of aging conditions (method, temperature, time) on the microbiological, physicochemical, volatile compound profile and weight loss characteristics of dry-aged and wet-aged beef from Nellore cattle (Bos indicus). Methods. Beef loins (n = 16) were cut into eight portions and assigned to treatments in a complete block design combining aging method (dry or wet), temperature (2 C or 7 C) and time (21 or 42 days). Key results. Samples dry-aged at 7 C had higher (P < 0.05) weight loss than samples dry-aged at 2 C. Although storage temperature did not affect (P > 0.05) the yield of wet-aged samples, Enterobacteriaceae counts increased (P < 0.05) in the samples stored at 7 C compared with 2 C. Aging for 42 days resulted in greater (P < 0.05) process losses (drip + evaporation + trimming) for both aging methods than aging for 21 days. The pH, moisture content and Warner–Bratzler shear force values were not affected (P > 0.05) by aging method, temperature or time. Qualitative analysis indicated that volatile compounds were affected by aging method and time, but not by aging temperature. Conclusions. The results indicate that higher temperature and longer aging periods cannot be not recommended for either dry or wet aging, owing to the in... Mostrar Tudo |
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Palavras-Chave: |
Aging time; Dry aging; Nellore cattle; Wet aging. |
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Thesagro: |
Bos Indicus. |
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Thesaurus NAL: |
Beef quality; Temperature. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02950naa a2200313 a 4500
001 2131876
005 2023-03-10
008 2021 bl uuuu u00u1 u #d
022 $a1836-5787
024 7 $ahttps://doi.org/10.1071/AN20120$2DOI
100 1 $aBERNARDO, A. P. DA S.
245 $aDry-aged and wet-aged beef$beffects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus).$h[electronic resource]
260 $c2021
520 $aContext. Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims. This study evaluated the effects of aging conditions (method, temperature, time) on the microbiological, physicochemical, volatile compound profile and weight loss characteristics of dry-aged and wet-aged beef from Nellore cattle (Bos indicus). Methods. Beef loins (n = 16) were cut into eight portions and assigned to treatments in a complete block design combining aging method (dry or wet), temperature (2 C or 7 C) and time (21 or 42 days). Key results. Samples dry-aged at 7 C had higher (P < 0.05) weight loss than samples dry-aged at 2 C. Although storage temperature did not affect (P > 0.05) the yield of wet-aged samples, Enterobacteriaceae counts increased (P < 0.05) in the samples stored at 7 C compared with 2 C. Aging for 42 days resulted in greater (P < 0.05) process losses (drip + evaporation + trimming) for both aging methods than aging for 21 days. The pH, moisture content and Warner–Bratzler shear force values were not affected (P > 0.05) by aging method, temperature or time. Qualitative analysis indicated that volatile compounds were affected by aging method and time, but not by aging temperature. Conclusions. The results indicate that higher temperature and longer aging periods cannot be not recommended for either dry or wet aging, owing to the increase in process losses of dry-aged samples, and growth of Enterobacteriaceae and psychrotrophic bacteria in wet-aged samples. Implications. This study highlights the importance of controlling conditions for dry aging to produce a safe product and obtain higher yields. Processing plants or retailers that produce dry-aged or wet-aged meat could use these results to adjust their production systems.
650 $aBeef quality
650 $aTemperature
650 $aBos Indicus
653 $aAging time
653 $aDry aging
653 $aNellore cattle
653 $aWet aging
700 1 $aFERREIRA, F. M. S.
700 1 $aSILVA, A. C. M. DA
700 1 $aPRESTES, F. S.
700 1 $aFRANCISCO, V. C.
700 1 $aNASSU, R. T.
700 1 $aNASCIMENTO, M. DA S. DO
700 1 $aPFLANZER, S. B.
773 $tAnimal Production Science$gv. 61, n. 14, p. 1497-1509, may 2021.
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