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Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
(Elsevier Science, 2013-08-02)
Meat consumption is an important part of human diet with strong implications in health, economy and culture worldwide. Meat is a proteinaceous product and therefore proteomics holds a considerable value to the study of the ...
Beef, chicken and pork consumption and consumer safety and nutritional concerns in the City of Campinas, Brazil
(Elsevier Sci LtdOxfordInglaterra, 2008)
The use of bacteriocins against meat-borne pathogens
(CRC Press - Taylor & Francis Group, 2017)
Meat and meat products are very perishable foods since they have a high content of proteins and other nutrients. Therefore, microbial growth of spoilge and foodborne pathogens can occur at all stages of the production chain ...
Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
(MDPI, 2017-05-17)
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. ...
Technologies in meat traceability, authenticity and safety
(Bentham Science Publishers, 2013)
Traceability is an indispensible feature of food safety. It allows providing consumers with information concerning the products but also is crucial for surveillance, i.e. in cases of contamination outbreaks could help into ...
Bacteriocin Application in Meats: The Protective Culture Approach
(Nova Science Publishers, 2016)
Meats are worldwide popular food commodities. Their nutrient composition makes them prone to growth and propagation of spoilage microorganisms and common food-borne pathogens. Hence, adequate preservation technologies are ...
Lactic acid bacteria in meat fermentations: role of autochthonous starter cultures on quality, safety and health
(CRC Press - Taylor & Francis Group, 2019)
Acid production by lactic acid bacteria (LAB) results in a drop of the pH, contributing to the formation of a gel-like texture and acid taste. Proteolysis of meat proteins has been widely studied, and the contribution of ...
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. =. ...