This study was conducted to evaluate pork chops five trademarks acquired in the local market (western Paraná). PH analyzes were performed, water retention capacity (WRC), by cooking weight loss (PPC), instrumental measurement ...

The objective of this work was to evaluate the quality of the final product related to the pre-slaughtering of pigs, which allowed the analysis of procedures and compliance with animal welfare standards. Pre-slaughter ...

O trabalho faz um apanhado da dinámica internacional do sistema agroalimentar das carnes (bovina, suína e de frango), descrevendo parcialmente as estratégias das empresas líderes que nle atuam. Em seguida, o foco da abordagem ...

The study evaluated the effects of immunocastration and the addition of ractopamine in the diet on the physical and chemical quality characteristics of belly and bacon from two crossbred pigs under different conditions of ...