The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powder, were tested to obtain a better strength of adhesion between the meat particles. Five formulations for restructured chicken were developed as follows: T1 (1 % transglutaminase), T2 (1 % transglutaminase and 15 % MSCM), T3 (1 % egg albumin powder), T4 (1 % egg albumin powder and 15 % MSCM) and T5 (1 % transglutaminase, 1 % egg albumin powder and 15 % MSCM). The results of the experiment showed a greater luminosity (L*) in the treatments with TG (T1) and albumin (T3). The treatments without MSCM (T1 and T3) presented significantly lower mean values for redness (a*) when compared to treatments with MSCM (T2, T4 and T5) (p≤0.05). No significant differences were noted between the treatments (p≥0.05) when analyzing the percentage of total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and cholesterol content. Consumer testing showed a high acceptance of the restructured products in all evaluated attributes. Similarly, with regard to the purchase intention, consumers mostly expressed that they would probably or certainly buy the products, for treatments T1, T2, T3 and T5. Moreover, the meat cuts with no commercial value, can transform into new ready-to-eat products that have a high probability of success in the market.

The performance o f a retortable semi-rigid aluminium container, o f square shape, net capacity 330ml and w i t h a heat sealable lid, produced in Germany by Alcan, was studied relative t o parameters o f filling, thermal processing and heat sealing. Tests were applied t o packages containing water (275 and 295g) and a solution of carboxymethyl cellulose (CMC) at 1.25% (295 and 306g). The thermal processing was applied under stationary and rotary (at 8, 10 and 12 r.p.m.) conditions. Heat sealing was evaluated by visual aspect, integrity, burst resistance, tensile strength and thickness reduction. The influence o f contamination (presence of water, water vapour, CMC and vegetable fat) on the heat sealing area was also examined.Rotary thermal processing has been proved more advantageous in comparison w i t h a stationary process, mainly for a high viscosity model medium (CMC solution at 10000 CP a t 25°C). as it reduces the sterilization time t o about 50%. The headspace volume measured by the destructive method indicated small variations, significant a t the level o f 5%, when pre-and post-thermal processing values were compared. This is due t o the presence of entrapped air in the test product, which is released during thermal processing. The seal resistance measured by the increase in internal pressure (burst) resistance showed average values o f 26-29 p.s.i. obtained for packages containing water or CMC examined preand post-stationary and rotary (8 r.p.m.) thermal processing. Such average values guarantee the container good performance. A t the 5% level, there was no significant difference i n burst resistance for the container processed with or without rotation, containing either water or CMC, a t any of the filling levels analysed. Contamination of the heat sealing area, evaluated through the burst resistance, indicated the non-existence o f any significant difference at the level of 5% and the minimum value of 25p.s.i. can be said t o be satisfactory for all the treatments studied. For the t w o test products, at S. A. ORTlZ €7 AL. the filling levels studied, the compression resistance measured before heattreatment showed average maximum load values ranging from 84.5 to 87.8kgf (deflection varying from 4.7 to 5.0mm). After both stationary and rotary (8r.p.m.) thermal processing, the minimum crushing yield load value was around 83.5 kgf. Such values are acceptable for this kind of package.

RESUMOFoi estudado o efeito do grau de cozimento na cor, perda de peso e força de cisalhamento em cortes no músculo . Os músculos foram excisados de 18 meias-carcaças de Nelore e pesados antes e após retirada do excesso de tecido conjuntivo externo para cálculo de rendimento (porção comestível). Em cada corte foram medidos o pH final e a cor, fazendo-se, individualmente, o acondicionamento em embalagens tipo cook-in. O cozimento foi feito em tacho com água observando-se as temperaturas internas finais (ponto frio) correspondentes ao cozimento "mal-passado", "ao ponto" e "bem-passado" e tempos de cozimento estimados, previamente, para promover a pasteurização (respectivamente, 60-62 C/300min, 70-72 C/120min. e 75-77 C/90min). Para cada tratamento foram destinados 6 músculos de pesos similares. Os dados obtidos indicam que a cor produto "mal-passado" foi ligeiramente mais vermelha que a do produto "ao ponto", mas o produto "bem-passado" foi fortemente afetado pelo tratamento. Como era esperado, o produto "bem-passado" apresentou maior perda de peso na cocção em relação aos produtos "ao ponto" e "mal-passado" (34,07, 24,83, e 21,66%, respectivamente). Os valores da força de cisalhamento aumentaram do produto "malpassado" para o "bem-passado" (4,71, 5,57, e 6,03kgf, respectivamente), sendo o "mal-passado" classificado como macio. músculo bovino; embalagem cook in; grau de cozimento; alterações de cor; perdas na cocção; força de cisalhamento. The effects of the degree of cooking on color, cooking weight loss and shear force of beef supraspinatus muscle was evaluated. The muscles were extracted from eighteen Nellore carcasses sides without trimming. Each muscle was weighed before and after trimming to estimate the yield. The ultimate pH and color were achieved in the fresh cuts. The cuts were individually vacuum packed into cook-in bags and placed in a water bath in order to obtain the rare, medium and welldone final temperatures (coldest point) and pasteurized products. Each treatment was performed on groups of six muscles of similar weight. Data obtained indicated that color of rare product was slightly redder than medium product but welldone product was strongly affected by treatment. As expected, welldone product showed higher cooking loss than rare and medium products (34.07, 24.83 and 21.66%, respectively). Shear force values increased from rare to welldone cooking grade ( 4.71, 5.57 and 6.03kgf, respectively) being rare product classified as tender beef. beef muscle; cook in bag; rare, medium and welldone products; color; cooking loss; shear force. SupraspinatusKeywords: 1-INTRODUÇÃOO grau de cozimento é definido por uma combinação de tempo e temperatura de aquecimento, cuja intensidade não só atua sobre a destruição de microrganismos e enzimas, mas também modifica as propriedades organolépticas e nutricionais do produto cozido [9].Comumente, os processos industriais utilizam ar ou água como meio de aquecimento e diferentes temperaturas finais de cozimento, conforme o objetivo desejado. Há também um certo inter...

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