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Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n=36 karyotype compared to those of phenotypically similar crossbreeds (2n=37 and 2n=38) raised under same farming conditions. 1. Carcass quantity and meat dressing
(Elsevier B.V., 2008-12-01)
The aim of this study was to compare wild boar (chromosomal number 2n = 36) to phenotypically similar animals of 2n = 37 and 2n = 38 chromosomes (crossbreeds) with respect to live weight, carcass yield, meat yield, fat and ...
Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n=36 karyotype compared to those of phenotypically similar crossbreeds (2n=37 and 2n=38) raised under same farming conditions. 1. Carcass quantity and meat dressing
(Elsevier B.V., 2008-12-01)
The aim of this study was to compare wild boar (chromosomal number 2n = 36) to phenotypically similar animals of 2n = 37 and 2n = 38 chromosomes (crossbreeds) with respect to live weight, carcass yield, meat yield, fat and ...
Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages: Effect on quality and stability
(Elsevier, 2017-10)
Replacing animal fat with different oils has been proposed to improve fatty acid profile of meat emulsions. In this work a novel application of bacterial nanocellulose (BNC, 0–0.534 g of dry BNC/100 g batter) to low-lipid ...
Comparison of free range broiler chicken strains raised in confined or semi-confined systems
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2005-06)
The present study was carried out to compare the growth curve, performance and carcass yield of two broiler strains, Paraíso Pedrês (PP) and ISA Label (ISA), raised in confined or semi-confined systems. It was used a ...
Avaliação da farinha de carne e ossos na alimentação de frangos de corte
(2002-12-01)
Fourteen hundred and forty day-old male chicks were used to evaluate the use of meat and bone meal (MBM) on performance and carcass yield of broilers. The experimental design was a 2×2×2 factorial random arrangement: ...
Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paioEffect of dietary fibers as fat substitute in beef burger and pork and beef cooked sausage
(Universidade Estadual Paulista (Unesp), 2016)
High-throughput non-destructive nuclear magnetic resonance method to measure intramuscular fat content in beef
(SPRINGER HEIDELBERG, 2009)
High intake of saturated fat from meats has been associated with cardiovascular disease, cancer, diabetes, and others diseases. In this paper, we are introducing a simple, high-throughput, and non-destructive low-resolution ...
Composição química e rendimento da carne ovina in natura e assada
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013)
Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution
(Wiley Blackwell Publishing, Inc, 2017-06)
Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg ...