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Programa.
(In: EMBRAPA GADO DE CORTE. Programa Embrapa de carne de qualidade. Campo Grande, 2000. p.19-31., 2011)
Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments
(2017-10-01)
The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in ...
Relationship between calpastatin gene polymorphism and beef cattle growth, carcass and meat quality traits.
(Amer Soc Animal Science, 2014)
Relationship between calpastatin gene polymorphism and beef cattle growth, carcass and meat quality traits.
(Amer Soc Animal Science, 2006-01-01)
Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy
(Mdpi, 2020-12-01)
Simple Summary The study of meat quality of modern birds and their respective myopathies is important to understand the influence of myopathy on the meat quality of these birds. The constant genetic evolution that birds ...
Ostrich (Struthio camellus) carcass yield and meat quality parameters
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2013)
Effects of storage on quality traits of sausages made with chicken breast meat affected by wooden breast
(2021-02-01)
The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old ...
Effects on performance and carcass and meat quality attributes following immunocastration with the gonadotropin releasing factor vaccine bopriva or surgical castration of bos indicus bulls raised on pasture in brazil
(2013-09-01)
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. =. ...
Effect of different probiotics on broiler carcass and meat quality
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2014)