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Background.Probiotics have been widely used in foods due to their health implications and can be used in meat products to improve physicochemical and microbiological properties. Materials and methods. Free and encapsulated L. plantarum and L. rhamnosus were added to beef patties. The physicochemical and microbiological properties of the beef patties were analyzed during refrigerated storage (10 days). A control treatment was made without probiotic addition. The encapsulation yield, morphological characterization, and size of the capsules were also measured. Results. The pH values of the beef patties decreased during storage in treatments with probiotic addition. Furthermore, the probiotic strains were able to maintain the traditional meat color of the products. Lipid oxidation was lower in the treatments with probiotics as free cells. The beef patties with probiotic addition presented high levels of lactic acid bacteria during the whole refrigerated storage period. The treatments with specific strain addition also had higher levels of specific probiotic counts. However, the treatments with L. rhamnosus showed higher specific counts than those with L. plantarum at the end of the storage period. Conclusion. Both probiotic strains and strategies of incorporation proved to be suitable for use in beef patties because of their high probiotic viability. However, encapsulated L. rhamnosus provided higher bacterial counts at the end of the storage period of the beef patties.

This study evaluated the addition of green tea extract (GTE) and its effect on the physicochemical, microbiological, and sensory properties of chicken patties. Hydro‐ethanolic extracts (E1, E2, E3, and E4) showed higher total phenolic and flavonoid contents than the aqueous extract (E5). Then, E1 extract was chosen for 2,2‐diphenyl‐picrylhydrazyl (DPPH) analysis (showed 75.73% inhibition of DPPH radical), and it was added to chicken patties at concentrations of 0% (control), 0.5% (GT‐0.5), and 1.0% (GT‐1.0) and analyzed during refrigerated storage. Lower cooking yields and hardness values were observed in GT‐1.0. GTE effectively delayed lipid oxidation of chicken patties. Redness parameters were affected, and this was also noted in sensory analysis. However, GT‐1.0 showed lower microbiological parameters until day 7 of storage. Therefore, the addition of 0.5% GTE reduced discoloration and lipid oxidation without impacts on sensorial parameters, so is a viable option for the processing of chicken patties. Practical applications Results from this study showed the potential of green tea extract (GTE) addition in chicken patties to improve physicochemical, microbiological, and sensory properties during storage. The obtained GTE has been analyzed and E1 (extraction conditions of 75% ethanol–water, 15 min at 80°C) showed higher phenolic, flavonoid, and antioxidant activity. The addition of 0.5% (GT‐0.5) has proven to be the best alternative for application on chicken patties hence was effective to retard lipid oxidation and improve color stability. In addition, no significant impact on sensory attributes were observed when compared to control treatment. Despite the positive effects on patties lipid oxidation, the addition of GTE at any level was not able to retard the microbial spoilage during the storage. In this context, GTE arises as an alternative for producing chicken patties with lower synthetic conservatives.

A carne de frango é uma das carnes mais consumidas no Brasil e no mundo. Ainda, o país tem grande destaque na produção e exportação de carne de frango. Por isso, contabilizar e analisar as lesões encontradas no abate de frangos de corte é importante para avaliar os aspectos econômicos, epidemiológicos e zoonóticos. Assim, o objetivo deste estudo foi avaliar, demonstrar e investigar as principais causas de condenação de carcaças abatidas sob inspeção estadual no estado da Bahia. Os dados foram obtidos em parceria com a Agência de Defesa Agropecuária da Bahia (ADAB) e separados em cinco regiões: Barreiras, Feira de Santana, Teixeira de Freitas, Valença e Vitória da conquista. Este estudo levou em conta as seis lesões mais frequentes no período analisado. Durante os 8 anos analisados, cerca de 393.641.475 aves foram abatidas no estado da Bahia. Feira de Santana foi a região com maior número de animais abatidos. Com o passar dos anos, foi observada a diminuição das condenações de carcaças nos estados. As lesões mais frequentes foram celulite, aspecto repugnante, artrite, septicemia, sangria inadequada e contusão.

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