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Meat yield of Callinectes bocourti A. Milne Edwards, 1879 (Crustacea, Portunidae) in Iguape, São Paulo, Brazil
(Escuela de Ciencias del Mar <BR>Pontificia Universidad Católica de Valparaíso, 2006)
The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review
(Elsevier, 2016-09)
Matrix metalloproteinases (MMPs) are a group of enzymes that degrade extracellular matrix components but are also important signaling molecules that regulate many biological processes including muscle, adipose and connective ...
Effects on performance and carcass and meat quality attributes following immunocastration with the gonadotropin releasing factor vaccine bopriva or surgical castration of bos indicus bulls raised on pasture in brazil
(2013-09-01)
Bos indicus bulls 20. months of age grazed on pasture in Minas Gerais, Brazil either received 2 doses of the GnRF vaccine Bopriva at d0 and d91 (group IC, n. =. 144) or were surgically castrated on d91 (group SC, n. =. ...
Genomic selection for meat quality traits in Nelore cattle
(2019-02-01)
The objective of this study was to present heritability estimates and accuracy of genomic prediction using different methods for meat quality traits in Nelore cattle. Approximately 5000 animals with phenotypes and genotypes ...
Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet
(Asian-australasian Assoc Animal Production Soc, 2019-09)
The aim of this study was to evaluate the effect of dietary incorporation of tannin-rich woody species on meat oxidative stability, carcass traits and meat quality in goats. Methods: Two tannin-rich species were tested ...
The influence of sexual maturity on the meat quality of free-range chickens
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022)
Strategies to increase the shelf life of meat and meat products with phenolic compounds
(2021-01-01)
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current ...
Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers
(2021-01-01)
Processed products elaborated using red meats are considered as unhealthy and rejections from health-conscientious consumers are increasing. In this regard, the aim of this study is to reformulate traditional lamb burgers ...
Effect of aging on the quality of breast meat from broilers affected by wooden breast myopathy
(2021-07-01)
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of ...
Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities
(Tecpar, 2009)
The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more ...