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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 ...
Avaliação microbiológica e físico-química de carne moída comercializada nos principais supermercados de Pato Branco - PR
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2015-11-20)
Nowadays, the ground beef is widely used in order to offer an excellent source of nutrients and diversity of dishes that can be elaborated. However, the grinding of the meat favors the installation and the multiplication ...
Avaliação físico-química e microbiológica de carne seca (charque)
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2015-05-06)
Charque is a salted and sun dried meat product, obtained by the dehydration of beef, thus being preserved for a long time. Despite the technology of charque production, there may still be contamination and growth of ...
Análises microbiológicas e sensoriais do filé de tilápia do Nilo (Oreochromus niloticus) acondicionado em embalagem convencional e a vácuo
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em alimentosUTFPR, 2014-12-02)
The low consumption of fish due to the lack of habit of the population consuming this product, due to little promotion and distribution of this product. Production in Brazil is 750,000 ton . and its consumption is 8.5 kg ...
Avaliação microbiológica e físico-química de carnes comercializadas em supermercados de Francisco Beltrão - PR.
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-06)
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 ...
Aplicación de extracto de propóleo como agente conservante en carne de res molida que se expenden en el mercado de sauces IV de la ciudad de Guayaquil
(Universidad de Guayaquil. Facultad Ciencias Químicas, 2015)
El presente trabajo de investigación tuvo como objetivo determinar la acción del extracto de propóleo como agente conservante en carnes de res molida para lo cual se caracterizó las mismas con análisis microbiológicos. ...
Calidad microbiológica de la carne bovina comercializada en el cantón Buena Fé
(Quevedo: UTEQ, 2015)
Desenvolvimento de paleta suína curada salgada: estudo do processo de salga
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2015-11-26)
The consumption of meat pork has great economic importance in many countries. But in Brazil, although the swine chain is highly competitive, the consumption of this meat is still low compared to the meat of chicken or beef. ...
Embutido cárneo fermentado elaborado com filé de tilápia (Oreochromis niloticus) em substituição parcial a carne suína e bovina
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-08-12)
The fish consumption in Brazil has been constantly growing in superior percentages than other meats. The fish has high nutritive value, with all essential amino acids, high digestibility and important content of vitamins ...