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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 ...
Incidence and physical properties of PSE chicken meat in a commercial processing plant
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2010-12-01)
It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* ...
Quality control of Toxoplasma gondii in meat packages: Standardization of an ELISA test and its use for detection in rabbit meat cuts
(ELSEVIER SCI LTD, 2011)
Toxoplasma gondii causes severe disease both to man and livestock and its detection in meat after slaughtering requires PCR or biological tests. Meat packages contain retained exudate that could be used for serology due ...
Charqui meats as fermented meat products: role of bacteria for some sensorial properties development
(Elsevier B.V., 2002-06-01)
Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter ...
Trends in cultured meat: a bibliometric and sociometric analysis of publication
(Faculdade de Filosofia e Ciências, 2019)
Standardization of the coloration of the sulfhydric gas test applied to meat products
(Univ Federal Ceara, Centro Ciencias Agrarias, 2018-04-01)
The present work aims to standardize the coloration of the qualitative test of the sulfhydric gas research that evaluates the state of conservation of meats and their derivatives. Treatments A, B, C and D were used, which ...