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Electrical impedance to easily discover undeclared freeze-thaw cycles in slaughtered bovine meat
(Sciendo, 2021-03)
A portable electrical impedance spectroscopy device was developed to monitor the bioimpedance resistive component of bovine meat by injecting a sinusoidal current of 1 mA at 65 kHz. Both right and left longissimus dorsi ...
Differences in global gene expression in muscle tissue of Nellore cattle with divergent meat tenderness
(2017-12-04)
Background: Meat tenderness is the consumer's most preferred sensory attribute. This trait is affected by a number of factors, including genotype, age, animal sex, and pre- and post-slaughter management. In view of the ...
Meat yield of Callinectes bocourti A. Milne Edwards, 1879 (Crustacea, Portunidae) in Iguape, São Paulo, Brazil
(2006-11-01)
The objective of the present study was to analyze the meat yield for both sexes of the crab Callinectes bocourti in the region of Iguape, Brazil. The carapace width for males was 78.1-114.0 mm (96.7 ± 9.5 mm) and for females ...
Meat yield of Callinectes bocourti A. Milne Edwards, 1879 (Crustacea, Portunidae) in Iguape, São Paulo, Brazil
(2006-11-01)
The objective of the present study was to analyze the meat yield for both sexes of the crab Callinectes bocourti in the region of Iguape, Brazil. The carapace width for males was 78.1-114.0 mm (96.7 ± 9.5 mm) and for females ...
Bacteriocin Application in Meats: The Protective Culture Approach
(Nova Science Publishers, 2016)
Meats are worldwide popular food commodities. Their nutrient composition makes them prone to growth and propagation of spoilage microorganisms and common food-borne pathogens. Hence, adequate preservation technologies are ...
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 ...
Variables impacting poultry meat quality from production to pre-slaughter: a review
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2006)