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Isolation of Mycobacterium gordonae from poultry slaughterhouse water in São Paulo State, Brazil
(2005-09-13)
Water samples (24 untreated water, 12 treated water and 24 served water) used in different stages of the slaughter process were examined to identify a possible source of pathogenic mycobacteria. The isolates were identified ...
Comparison of in vitro and in situ antagonism assays as tools for the selection of bio-preservative lactic acid bacteria (LAB) in poultry meat
(Elsevier, 2020)
The study compared 3 antagonism assays, In vitro in broth culture (TSBYE) and In situ in sterile and raw chicken meat, as tools for LABs selection to bio-preserve poultry against Pseudomonas spoilage. To do this, 4 LABs ...
Incidence and physical properties of PSE chicken meat in a commercial processing plant
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2010-12-01)
It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* ...
Physical and chemical characterisation of spent hens mechanically separated meat (MSHM) from the Brazilian production
(Akademiai Kiado RtBudapestHungria, 2008)
Identification and association of polymorphisms in CAPN1 and CAPN3 candidate genes related to performance and meat quality traits in chickens
(Funpec-editora, 2013-01-01)
Meat quality is an important feature for the poultry industry and is associated with consumer satisfaction. The calpain 1 (CAPN1) gene is related to the tenderness process of meat postmortem, and the calpain 3 (CAPN3) gene ...
Incidence and physical properties of PSE chicken meat in a commercial processing plant
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2013)
Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat
(Arquivo Brasileiro Medicina Veterinaria Zootecnia, 2018-07-01)
This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction ...
Chicken meat consumer profile in northwestern São Paulo State, Brazil
(2013)
Brazil is the world’s first chicken meat exporter nowadays. The maintenance of this position requires a constant quality attributes evolution. This work evaluated the chicken meat consumer profile in the northwest region ...
Prediction of crude protein digestibility of animal by-product meals for dogs by the protein solubility in pepsin method
(Journal of Nutritional Science, 2014)
Animal by-product meals have large variability in crude protein (CP) content and digestibility. In vivo digestibility procedures are precise but laborious, and in vitro methods could be an alternative to evaluate and ...