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Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months
(2017-01-01)
This study evaluated the effects of freezing (−18◦C) for 12 mo on attributes related to the texture of breast, drumstick, and thigh from broilers raised in 4 different rearing systems. Five-hundred carcasses of male broilers ...
Effects of two sources of Mexican oregano oil on performance, blood profile, carcass variables, and meat of broilers
(Brazilian Journal of Animal Science, 2023)
Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride
(2010-12-01)
Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 ...
Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride
(2010-12-01)
Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 ...
Processamento industrial de snack de carne tipo biltong, utilizando o suco de abacaxi e especiarias do nordeste brasileiro
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de Alimentos, 2019-11-06)
Salted and dryed meats are appreciated around the world. They usually have a simple technology, passed down through generations. In Brazil, the most consumed types of dryed meats are charque, carne de sol and jerked beef. ...
Testing different devices to assess the meat tenderness: preliminary results
(2021-06-01)
Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical ...
INCLUSION OF LIVER IN MEAT PRODUCTS FROM SHEEP
(Inst Zootecnia, 2017-01-01)
dd The objective of this study was to evaluate the physicochemical (pH, color, water retention capacity, cooking losses, shear force, iron content, and lipid oxidation) and sensory characteristics of koftas and sausages ...