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Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef
(2020-03-01)
This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen ...
Hygienic-sanitary quality of ground beef
(Univ Federal Ceara, Centro Ciencias Agrarias, 2020-01-01)
The objective of this study was to evaluate the sanitary quality of ground beef sold in supermarkets in the city of Uberlandia, MG. Thirty samples of 200 g each of ground beef purchased from 30 different supermarkets in ...
Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus)
(Csiro Publishing, 2021-05-18)
Context Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims This ...
Avaliação higiênico-sanitária e físico-química de carne moída in natura comercializada em Campo Mourão – PR
(Universidade Tecnológica Federal do ParanáCampo MouraoCoordenação de Tecnologia e Engenharia de Alimentos, 2014)
The ground meat is widely used nowadays by their practicality, cheapness and for being a source of protein. However, the ground beef for a greater contact area becomes a highly favorable environment for the growth of ...
Microbiological testing for the proper assessment of the hygiene status of beef carcasses
(Microorganisms, 2019)
Autenticidade molecular de produtos cárneos
(Universidade Tecnológica Federal do ParanáPonta GrossaPrograma de Pós-Graduação em Engenharia de Produção, 2014-02-19)
Proper authenticity of a meat product as your identity standard (labeling) is essential by economic issues, health and religious as well as being a requirement in existing organs of food. However, the identification of ...
Estudo comparativo do estado de conservação de acrne moída através de métodos microbiológicos e físico-químicos
(Universidade Estadual Paulista (UNESP), 2014)
QUALITY OF AGED AND TENDERIZED BEEF COMMERCIALIZED IN THE DRACENA REGION, SP
(Inst Zootecnia, 2016-01-01)
The objective of this study was to evaluate the physical and microbiological characteristics of aged and tenderized beef commercialized in the Dracena region, SP. Eight samples of aged meat and eight samples of tenderized ...