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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 ...
Fat Substitution: Some Strategies to Obtain Healthy Meat Products with Improved Technological Characteristics
(Nova Science Publishers, 2021)
Meat products are an important source of nutrients as they provide high-quality proteins, minerals as iron and zinc, and most of the B-vitamin complex (B1, B2, niacin, B6, and B12). However, these products are also high ...
The Brazilian green beef: The importance of pasture management for animal performance and quality of the meat
(2018-01-01)
Brazil possesses circa 90 million hectares of good quality pastures and 15 million hectares of pastures that are currently in state of degradation. However, according to a report on changes in land cover and use in Brazil, ...
Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers
(Elsevier, 2010-09)
The microbial ecology of meat fermentation is a complex process in which lactic acid bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews the most significant developments in which LAB ...
Avaliação da qualidade físico-química e sensorial de patês de ovino e de caprino com castanha portuguesa
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilPrograma de Pós-Graduação em ZootecniaUTFPR, 2019-02-22)
The overall objective of this work was to test the physical-chemical and sensorial quality of a meat paste (pâté), formulated with sheep meat and goat's and Portuguese cashew nuts. The animals used to carry out this work ...
Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products
(Elsevier Sci LtdOxfordInglaterra, 2005)
Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
(Mdpi, 2020-12-01)
The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, ...
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
(Elsevier Science, 2010-08-15)
Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K ...
Processed meat consumption and associated factors in Chile: A cross-sectional study nested in the MAUCO cohort
(2022)
Processed meat consumption is increasing in Latin America. While in developed countries processed meat consumption has been associated with cardiovascular diseases and cancer, our region lacks data associated to its ...