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Cortes de carne: desenredando natureza-culturas ocidentais [tradução de “Cuts of meat: disentangling western nature-cultures”]Cuts of meat: disentangling western naturecultures
(Universidade Tecnológica Federal do Paraná (UTFPR), 2019)
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado
(Inst Pesca, 2014-01-01)
This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used ...
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado
(2014-01-01)
This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbadós (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used ...
How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
(Sage Publications, 2013-03)
The main objective was to estimate the optimum thickness of meat from a consumers perspective. Breaded beef (known as milanesa in Spanish speaking countries and as schnitzels in Austria) is a food product prepared with a ...
Effect of replacing soybean meal by urea on performance, carcass characteristics and meat quality of housed Saanen young goats
(2020-01-01)
The aim of this study was to evaluate the effect of replacing soybean meal by urea in the diet of housed Saanen young goats on performance, carcass and meat characteristics. Eighteen Saanen young males were used, with an ...
Pesos de abate e uréia protegida na dieta de terminação em confinamento de bovinos Nelore não castrados
(Universidade Estadual Paulista (Unesp), 2011-08-30)
Objetivou-se com esta pesquisa avaliar o efeito do peso de abate sobre o desempenho produtivo, as características da carcaça, os cortes cárneos e a qualidade da carne de 64 tourinhos Nelore abatidos com os pesos corporais ...
Maturação em diferentes músculos bovinos
(Universidade Federal do TocantinsAraguaínaCURSO::ARAGUAÍNA::PRESENCIAL::BACHARELADO::ZOOTECNIAAraguaínaGraduação, 2022)
Antioxidante natural de erva mate na conservação da carne de frango in vivo
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2007-01-29)
The objective of this study was to verify the influence of the natural antioxidant, hidro-etanolic extract of yerba-mate (Ilex paraguariensis St. Hil), on the lipid oxidation, cholesterol content and profile of the fatty ...