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A influência do estresse sobre a qualidade da carne
(Universidade Estadual Paulista (Unesp), 2009)
The meat quality is evaluated by consumers according to their physical characteristics, such as color, texture, juiciness, tenderness and odor. The stress during the life of the animal and at the moment before the slaughter ...
Effect of calcium chloride marination on bovine Cutaneus trunci muscle
(Elsevier, 2001-03)
The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable ...
Efecto de los factores transporte, alojamiento y manejo sobre la calidad de la carne de cerdo
(Universidad de Cuenca, 2021-03-04)
The objective of this study is to evaluate the effect of transport, accommodation and management factors on the quality of pork, for which the data of 450 animals that arrived at the municipal slaughterhouse of Cuenca ...
Influência da distância no bem estar e qualidade de carne de suínos transportados em Mato Grosso
(2010)
This study was conducted in a swine slaughterhouse of Mato Grosso to evaluate the influence of the distance between farm and fridge on animal welfare and meat quality. A total of 60 pigs distributed in a completely randomized ...