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Performance, carcass and meat quality of pigs submitted to immunocastration and different feeding programs
(2020-08-01)
The feed restriction of pigs aims to improve the nutrient utilization of the diet, reduce carcass fat and increase lean meat. Immunocastration is a painless, reversible technique that improves animal welfare, decreases ...
Business Agile Model for Startups in the Meat Industry using Digital Marketing, Lean Canvas and Lean Startup
(Universidad de LimaPE, 2023)
The following research focuses on the implementation of a business model for startup projects in the meat industry, using agile methodologies such as Lean Canvas, Lean Startup, Digital Marketing and Agile, to be used by ...
Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina
(Pergamon-Elsevier Science Ltd, 2016-06)
Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our ...
Lean approach in the agrifood chain: a systematic bibliographic review
(Univ Nove Julho, 2019-05-01)
Agribusiness plays a prominent role in the Brazilian economy. Its performance involves the displacement of raw materials and finished products to the final consumer, which is accomplished through the supply channels. ...
Ractopamine supplementation improves leanness and carcass yield, minimally affecting pork quality in immunocastrated pigs
(Univ Sao Paolo, 2018-05-01)
This study was carried out to determine the combining effects of feeding up to 15 mg kg(-1) ractopamine (RAC) to physically castrated (PC) pigs or those injected with an anti-GnRF vaccine (IC), on growth performance during ...
Growth, Carcass and Meat Characteristics of Grass-Fed Lambs Weaned from Extensive Rangeland and Grazed on Permanent Pastures or Alfalfa
(MDPI, 2021-01)
Meat consumers are nowadays more conscious about the effects of fatty acids on health, preferring meat with low saturated fat content and high levels of omega-3. Grass-fed ruminants have been shown to produce a more desirable ...
Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
(Elsevier, 2015-06)
A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausages formulated with fish oil was studied using a mixture design. Thermal behavior by modulated differential scanning calorimetry, ...
Carcass characteristics and meat quality of finishing gilts fed diets with different levels of SID methionine + cystine and Vitamin B6 supplementation
(2018-01-01)
This study was carried out to evaluate the effects of different levels of standardized ileal digestible (SID) methionine + cystine (Met + Cys) and vitamin B6 supplementation on the carcass characteristics and longissimus ...
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage
(2020-06-01)
Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, ...