Background: Meat tenderness is the consumer's most preferred sensory attribute. This trait is affected by a number of factors, including genotype, age, animal sex, and pre- and post-slaughter management. In view of the ...

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. =. ...

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 ...

Brazil is the world’s first chicken meat exporter nowadays. The maintenance of this position requires a constant quality attributes evolution. This work evaluated the chicken meat consumer profile in the northwest region ...

Processed meat consumption is increasing in Latin America. While in developed countries processed meat consumption has been associated with cardiovascular diseases and cancer, our region lacks data associated to its ...

Nowadays has significantly increased the concern with issues relating to health, welfare and above all with the feeding of people. Red meat can be presented with an important nutritional role, because it provides key ...

Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of ...

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 ...