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Functional fermented meat products with probiotics—A review
(2021-01-01)
Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This ...
Specific Veterinary Drug Residues of Concern in Meat Production
(Elsevier, 2017)
A broad variety of veterinary drugs are used in livestock and they could therefore appear as residues in meat and edible tissues for human consumption. Antibiotics to treat bacterial infections, anthelmintics to control ...
Spectrophotometric determination of nitrite in cured meat products
(Univ Federal Ceara, Centro Ciencias Agrarias, 2017-01-01)
The cured meat products have shown great expansion and high competitiveness in the last decade, since the consumption of meat products such as sausages, fresh sausages and mortadellas has become increasingly present in the ...
Charqui meats as fermented meat products: role of bacteria for some sensorial properties development
(Elsevier B.V., 2002-06-01)
Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter ...
Strategies to increase the shelf life of meat and meat products with phenolic compounds
(2021-01-01)
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current ...
Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage
(Elsevier Science BvAmsterdamHolanda, 2006)
Trends in cultured meat: a bibliometric and sociometric analysis of publication
(Faculdade de Filosofia e Ciências, 2019)
Performance and carcass yield of four quail genetic groups selected for meat production
(Amer Soc Animal Science, 2007-01-01)
The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products
(Elsevier Sci LtdOxfordInglaterra, 2006)
Central and south american products
(Wiley, 2014)
Food habits in Central and South America are a blend of cultural backgrounds, available foods, cooking styles, and the foods of colonial Europeans. Although Spanish and Portuguese influence is largely documented in Latin ...