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Mostrando ítems 21-30 de 186
Aceitação sensorial, intenção de compra e cor instrumental das carnes de bovinos novilho jovem e da raça angus embaladas à vácuo
(Universidade Federal de UberlândiaBrasilMedicina Veterinária, 2019)
Effect of pre-treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chops
(WILEY-BLACKWELL, 2008)
Beef chops (longissimus dorsi) were pre-treated with 5% carbon monoxide (CO) ? 95% N2 for 24 h, vacuum packed in thermo-contractile bags and stored at 0 ± 2°C. Shelf life, as determined by the viable aerobic bacterial load, ...
Carmim de cochonilha adsorvido em hidroxissal lamelar de zinco com estabilidade aprimorada para aplicação em produtos cárneos cozidos
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2021-02-23)
The use of viable and safe alternatives to replace the curing salts responsible for the color and preservation of meat products is a challenge, since consumers are looking for healthier food, but are used to the pink/reddish ...
Influence of Capsicum chinense oleoresin on the shelf life of vacuum-packed beef stored under refrigerationInfluencia de la oleorresina de Capsicum chinense en la vida útil de la carne de res empacada al vacío y almacenada en refrigeración
(Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, 2022)
Analysis Of Vacuum Packed Beef Regarding Psychrotrophic Bacteria Growth And Biogenic Amines Content
(Elsevier Science BVAmsterdam, 2016)
Populações de Clostridium spp. em carne bovina embalada a vácuo associadas a blown packClostridium spp. populations in vacuum-packed beef associated with blown pack
(Universidade Federal de ViçosaMedicina Veterinária, 2023)
Conservation of sausages utilizing chitosan biofilm
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)
Formulación, Elaboración, Control de Calidad de Carne de Cuy Marinada y Envasado el Vacío para la Corporación de Productores Cuyículas Señor Cuy
(Escuela Superior Politécnica de Chimborazo, 2013-07-25)
The formulation, preparation and quality control of marinated and vacuum-packed guinea pig meat was carried out at the Señor Cuy Corporation, in the Food, Instrumental and Microbiology laboratories of the Faculty of Sciences ...
Effects of storage on quality traits of sausages made with chicken breast meat affected by wooden breast
(2021-02-01)
The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old ...