Buscar
Mostrando ítems 1-10 de 2347
The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review
(Elsevier, 2016-09)
Matrix metalloproteinases (MMPs) are a group of enzymes that degrade extracellular matrix components but are also important signaling molecules that regulate many biological processes including muscle, adipose and connective ...
Bio-Electrical Impedance Device for Remote Control of an Indirect Index of Mechanical Tenderness in Ripening Beef Meat
(International Journal of Mechanics and Control, 2020-06)
With the aim to contribute in increasing the meat beef preference from consumers on the basis of their unbiased knowledge of meat tenderness, we have built an information and communication technology platform: the ICTZm, ...
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 ...
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 ...
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
(ELSEVIER SCI LTD, 2011)
The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and ...
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
(Elsevier B.V., 2011-08-01)
The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and ...
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 ...
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers
(John Wiley & Sons Ltd, 2020-08)
BACKGROUND: Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, ...