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RESUMO -Objetivou-se avaliar os rendimentos em carcaça e cortes primários de bovinos da raça Nelore, submetidos aos tratamentos: C13 = castrados aos 13 meses de idade (n=26); C18 = novilhos castrados aos 18 meses de idade antes do confinamento (n=26) e INT = novilhos inteiros (n=25). Os animais foram confinados por 100 dias, recebendo dieta com 12% de proteína bruta, 2, Carcass characteristics of Nellore cattle kept intact or castrated at two ages, feedlot finishedABSTRACT -Carcass dressing and primary cuts of Nellore cattle, submitted to the treatments: C13 = steers castrated at 13 months of age (n=26); C18 = steers castrated at 18 months of age before feedlot (n=26) and INT = intact males (n=25) was evaluated in this researach. The animals were confined per 100 days, fed diet with 12,0 % crude protein, 2.9Mcal of DE/kg DM and forage to concentrate ratio of 60:40 (% DM), and slaughtered at 22 months of age. A completely randomized experimental design was used. The INT animals showed higher slaughter weight 395.0 kg, hot (214.89 kg) and cold -CCW (212.21 kg) carcass weights then castrated, without differences between castrated at different ages. The INT animals showed higher cold dressing percentage (53.71%) and Longissimus dorsi muscle area (LDA) (61.23 cm²) in relation to C13 (51.99% and 56.59 cm², respectively), without differences between C13 vs C18 and C18 vs INT. The sexual condition did not influence hot dressing percentage, chilling loss, LDA/100 kg CCW, carcass length, arm length and perimeter, and side cut. The INT animals showed lower values for fat thickness in relation to castrated, that did not differ between them. The INT animals showed higher percentage for forequarter (40.13) and lower for side cut (10.22) and saw cut (50.24) than C13 (38.33; 11.09 and 51.77, respectively) and C18 (38.82; 10.73 and 51.46, respectively), without difference between them. In absolute values, INT animals showed higher forequarter weight than castrated, which did not differ between them, and higher saw cut weight than C13.

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

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The araçá (Brazilian guava) jam is a promising alternative for expanding the consumption of this fruit, besides adding value to it and making the Brazilian Savannah fruits known. Therefore, this research aimed to study the physical and chemical characteristics of the araçá jam, as well as to evaluate the presence and behavior of antioxidant compounds and color, during 12 months of storage. The results obtained for centesimal composition, sugars, fibers, pectin, and consistency showed that the use of araçá was suitable for the jam production, and that the product remained within the standards established by the Brazilian legislation. The total acidity, phenolic compounds, color parameters, and organic acids contents decreased during storage, while the pH and antioxidant potential increased, during one year of storage. Thus, it was possible to conclude that the araçá jam is a product with good nutritional characteristics, presenting good levels of antioxidant compounds, during storage, and meeting the demands of the modern consumer, i.e. practicality and healthiness.