A considerable literature of temperature data on monkeys exists, but this is largely confined to old world species and several of the larger new world forms (Wislocki, 1933). The current report des cribes two of the smaller South American species, the night monkey (A otus trivirgatus) and the common marmoset ( Callithrix jacchus) . The latter is a representative species of this typically tropical group, the marmosets ( Callithricidae) being a large family with many species. These are common in collections and as pets so it is surprising that more is not known of them . While the marmosets are typical diurnal monkeys, A otus is unique as the only nocturnal, new-world, prim ate. Perhaps in keeping with its nocturnal habit, Aotus has a fine thick fur. The light fur and long limbs of the marmosets suggest a limited thermoregulatory ability in the cold, a condition, however, which will not be encountered in its normal environm ent. Current information on C. jacchus has been summarized by Simões (1 9 5 8 ). M ATERIALS AND METHODSThe marmosets were captured locally and maintained as a group in a large cage in the Physiology Departm ent. Four individuals, all males ( ca 190g) were studied. Experimental observations were carried out on singly caged individuals at the Hospital das Clínicas where we (00)).

The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and to economy of Brazilian beef industry. In this context, the application of lactic acid (LA) is an efficient practice employed to reduce bacterial count without compromising consumer safety. Our aim was to verify the inhibitory effect of LA application combined with aging and different packaging on EC and its effects on beef color. The LA effect on EC counts was concentration dependent during aging and storage, with T2 (10% of LA added) demonstrating greater (p < .05) reductions than T1 (5% of LA added). Aging did not affect (p > .05) EC counts, however reduced (p < .05) the total aerobic mesophilic bacteria. LA application promoted a decrease on beef redness (p > .05) after application and during storage. LA treatment (T2) promoted a reduction in E. coli O157:H7, despite the effects on beef color. Practical applicationsThe present data evidence a breakthrough in lactic acid (LA) researches once evaluate the inhibitory effect of aging, LA concentration and package on Escherichia coli O157:H7 and the influence of these technologies in beef color. Moreover, the data presented allow clarifying the meat industry about the potential use of LA preservation on beef.

It can be concluded that the use of sustainable information can influence consumers' perception and increase their preference toward freshwater prawns, and even increase the sensory attributes of the product.

Summary This study evaluated the influence of packaging atmosphere (air versus 50% N2/50% CO2) on microbiological (mesophiles, psychrotrophs), physical (gas measurement) and chemical (pH, total volatile basic nitrogen [TVB‐N], NH3, H2S and biogenic amines) parameters in freshwater prawns during storage at 0 ± 1 °C for 240 h. To select the most appropriate packaging, 21 batches of each treatment were analysed. Both the packaging permeability and the combination of gases affected the shelf life, but the modified‐atmosphere packaging (MAP) was more efficient than air packaging, increasing the shelf life by 40 h. The parameters of pH and TVB‐N showed no statistical difference between the two atmosphere conditions all along the storage period. The biogenic amine agmatine showed potential for use as a quality indicator due to the increased concentration during storage. In further studies, this amine can be applied as an indicator for public health issue.

Phenolic compounds from grape waste have been used for researches as an alternative for food processing. In this context, the aim of this study was to evaluate the influence of skin and seed Muscadine grape extracts from viticulture waste over bacterial growth, antioxidant activity, and color on Atlantic salmon fillet. Total phenolic content and antioxidant capacity were evaluated by Folin–Ciocalteu and DPPH assays. Samples were analyzed by mesophilic count; pH, peroxide value and TBARS; and color parameters. It was observed that there is an influence over lag phase on bacterial growth. Primary oxidation was reduced (p < 0.05) on samples treated with seed extract. Treatments with skin extract suggested (p > 0.05) that astaxanthin was more effective on antioxidant activity. Samples treated with skin extract showed a significant difference (p < 0.05) on L*, a*, and b* values. Skin and seed extracts applicability showed to be an interesting alternative for food industries to synthetic antimicrobial and antioxidants. Practical applications Several thousand tons of waste are produced every year by viniculture, increasing the environmental situation. This study can contribute to reduce the problem and improve the fish quality for using immersion of polyphenol solution under fillet, which can be an interesting alternative for fishery industry.