Higiene e Tecnologia de Carnes

Abstract

The supervised internship aims to enhance the knowledge acquired during the undergraduate degree. This paper describes the activities undertaken during the internship period October 21 to December 20 of the year 2013 at the School of Veterinary Medicine and Animal Science. The same was carried out at the Laboratory of Food Microbiology, where achievements during this period of DNA extraction, PCR, electrophoresis, isolation and identification of enterobacteria were followed. Was also performed follow-up experiment, which in turn was developed at the Farm Castlebay , with the aim of comparing the techniques of surgical castration with use of latex ring in ovarian pedicle , with the technique of immunological castration with GnRH inhibitor in fifty five Nelore heifers on pasture with protein supplementation on Amazon . This report contains the data weights of primal cuts ( kg ) , carcass yield ( % ) , fat thickness ( mm ) and texture of the flesh ( kgf ) . Being held in the texture Analysis Laboratory quality meat from the same institution held the mandatory traineeship.