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Physicochemical and sensory characteristics of meat from lambs fed diets containing mulberry hay
(Taylor & Francis Ltd, 2018-01-01)
The aim of this study was to evaluate the physicochemical and sensory characteristics of the of meat lamb fed diets containing 0%, 12.5%, and 25.0% mulberry hay (total diet). Twenty-four ile-de-France lambs in the feedlot ...
Effect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animals
(2017-08-01)
The crossbreeding of two or more breeds from the Bos taurus and Bos indicus species is an alternative for obtaining high-quality meat from animals adapted to tropical climates. Quality and sensory attributes of beef, mainly ...
Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”
(Elsevier, 2000-04-18)
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) ...
Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics
(2020-10-24)
The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. ...
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
(Multidisciplinary Digital Publishing Institute (MDPI), 2021-05)
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible ...
Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol
(Sociedade Brasileira de Zootecnia, 2012)
Electrophoresis as a Useful Tool in Studying the Quality of Meat Products
(IntechOpen, 2012-11-07)
The study of meat quality usually involves a great number of methodologies at the laboratory. Thus, new technology and automatic equipments are used in combination to well-known methodologies in order to improve the study ...