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Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae
(Academic Press Inc Elsevier Science, 2006-09)
The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambis merianae were determined. Moisture (72.0±0.7%), protein (23.6±0.7%), fat (4.0±1.3%) and ash ...
Genomic selection for meat quality traits in Nelore cattle
(2019-02-01)
The objective of this study was to present heritability estimates and accuracy of genomic prediction using different methods for meat quality traits in Nelore cattle. Approximately 5000 animals with phenotypes and genotypes ...
Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
(Academic Press Inc Elsevier Science, 2006-09)
The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambismerianae were determined. Moisture (72.070.7%), protein (23.670.7%), fat (4.071.3%) and ash ...
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 ...
Trends in cultured meat: a bibliometric and sociometric analysis of publication
(Faculdade de Filosofia e Ciências, 2019)
Physical and chemical characterisation of spent hens mechanically separated meat (MSHM) from the Brazilian production
(Akademiai Kiado RtBudapestHungria, 2008)
Avaliação biológica e físico-química da carne de avestruz (Struthio camelus) e seu efeito nos paramêtros bioquímicos em ratos
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2008-12-18)
The ostrich meat is being introduced in the market for meat as a healthy alternative when
compared with most other meat, because it has low content of total lipids, saturated fatty acids
and calories. Despite these ...
Bacteriocin Application in Meats: The Protective Culture Approach
(Nova Science Publishers, 2016)
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 ...
Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy
(2022-02-01)
The aim of this study was to evaluate possible changes in the quality of chicken breast meat containing white stripes during freezing for 12 mo. Samples of Pectoralis major muscle from male Cobb 500 broilers containing ...