Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consumed in adequate amounts. Thus, the aim of this literature review was to address the factors that affect the viability of probiotics in yogurt during the processing steps (heat treatment, homogenization, and fermentation), storage (acidification rate, pH, carbohydrate fraction, organic acids, oxygen, temperature, time, water activity and moisture content), consumption (gastric juice and bile salts) and shelflife (addition of other ingredients and packaging). However, to preserve the probiotics stability in yogurt and improve the quality and shelf life of products, several new technologies such as microencapsulation, ohmic heating, ultrasound, the addition of prebiotics, and advances in the use of packaging in production with an emphasis on improving the viability, are used and allow secure the minimum recommended level of at probiotics least 109 CFU per gram of product when consumed to have a beneficial effect on health and, moreover, they guarantee the growth and probiotics protection without influencing the flavor, from the production stage until the delivery of these in the gastrointestinal tract. Therefore, it is recognized from this research the need to optimize new technologies in the food environment, seeking to improve consumer products with increasingly favorable purposes for health.
O presente estudo tem como objetivo fornecer uma compreensão sobre a relação das condições do bem-estar animal antecedentes ao abate à qualidade da carne baseada em uma revisão bibliográfica. Para isso foi realizado uma busca na literatura utilizando as seguintes palavras-chaves: Welfare, Animal Welfare, Pre-slaughter, Beef, Meat Quality. A partir do início do século XXI foi possível observar um crescente aumento de pesquisas pertencentes ao tema, isso acontece devido ao fato de que cada vez mais o bem-estar animal está relacionado ao estresse do animal, metabolismo durante o rigor mortis – responsável pela conversão do tecido muscular em carne de consumo, assim consequentemente os consumidores finais estão cada vez mais exigentes em relação a isso. No pós-abate de bovinos, podem surgir defeitos da qualidade da carne, denominadas como PSE (pálido, mole, exsudativo) e DFD (escuro, duro, seco), associados a um pH anormal da carne. O bem-estar animal está intimamente ligado desde a criação dos animais até a etapa de pré-abate da carne. A partir do estudo realizado, pode-se definir a necessidade de novas pesquisas que avaliem métodos de prevenção de estresse durante ao pré-abate.
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