Buscar
Mostrando ítems 1-10 de 2704
Effect of aging on the quality of breast meat from broilers affected by wooden breast myopathy
(2021-07-01)
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of ...
Physical and chemical characteristics of spent hen breast meat aged for 7 days
(Csiro Publishing, 2017-01-01)
Consumption of poultry meat is increasing worldwide. However, little is known about the consumption and acceptability of meat from older hens and about the physical and chemical characteristics of this type of meat. This ...
Quality of fresh and aged meat from lambs fed peanut meal and glycerin
(2019-07-01)
Were evaluated the microbiological and physicochemical characteristics of fresh and aged semimembranosus muscle from 40 uncastrated male Ile de France lambs with 17.15 ± 1.56 kg of initial body weight. Treatments involved ...
Differences in global gene expression in muscle tissue of Nellore cattle with divergent meat tenderness
(2017-12-04)
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 ...
Cor e textura de carne associadas à cronologia dentária de equídeos destinados ao consumo humanoMeat color and texture associated with the dental chronology of equidaes intended for human consumption
(Universidade Federal de UberlândiaBrasilMedicina Veterinária, 2019)
Ostrich (Struthio camellus) carcass yield and meat quality parameters
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2007-12-01)
This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There ...
Ostrich (Struthio camellus) carcass yield and meat quality parameters
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2007-12-01)
This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There ...
Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age
(2018-01-01)
We evaluated the effect of broiler age and aging process on the meat characteristics of breast fillets from female free-range broilers slaughtered at 12 weeks of age (Wk12) and 70 weeks of age (Wk70). We used breast meat ...
Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
(Elsevier, 2008-07)
The role of Lactobacillus strains with bioprotective and technological potential on raw beef during 15 days of storage under vacuum at 7 °C was investigated. The assayed strains were able to grow on the meat, Lactobacillus ...
Physicochemical and sensory characteristics of meat from lambs fed diets containing mulberry hay
(Taylor & Francis Ltd, 2018-01-01)
The aim of this study was to evaluate the physicochemical and sensory characteristics of the of meat lamb fed diets containing 0%, 12.5%, and 25.0% mulberry hay (total diet). Twenty-four ile-de-France lambs in the feedlot ...