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Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef
(2020-03-01)
This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen ...
Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus)
(Csiro Publishing, 2021-05-18)
Context Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims This ...
Rumen protozoa of different ages of beef cattle raised in tropical pastures during the dry season
(Universidade Federal de Minas GeraisBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASUFMG, 2018-10-23)
Does supplementation of beef calves by creep feeding systems influence milk production and body condition of the dams?
(Tropical Animal Health and Production, 2018)
Performance and nutritional evaluation of beef cattle raised on pasture, castrated at different ages, with and without supplementation
(Revista Brasileira de Zootecnia, 2017)
Residual feed intake and the inclusion of crude glycerin in the diet of feedlot-finished Nellore cattle
(2022-03-01)
Context: The beef market faces an increasing demand for an environmentally friendly production system with high-quality final products. The use of strategies that improve system efficiency without detriment on quality are ...