Uso de regressão linear para estimar parâmetros físico-químicos relacionados à qualidade do jerked beef

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Estadual de Londrina (UEL)
dc.date.accessioned2014-05-27T11:22:19Z
dc.date.accessioned2022-10-05T18:05:06Z
dc.date.available2014-05-27T11:22:19Z
dc.date.available2022-10-05T18:05:06Z
dc.date.created2014-05-27T11:22:19Z
dc.date.issued2006-12-01
dc.identifierBrazilian Journal of Veterinary Research and Animal Science, v. 43, n. 6, p. 841-845, 2006.
dc.identifier1413-9596
dc.identifier1678-4456
dc.identifierhttp://hdl.handle.net/11449/69383
dc.identifier2-s2.0-78149394798
dc.identifier2-s2.0-78149394798.pdf
dc.identifier4022227218734910
dc.identifier9501017500294164
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3918834
dc.description.abstractJerked beef is officially defined as salted, cured and dried beef. Water activity (Aw), moisture, ash and residual nitrite are the physicochemical parameters that define this product identity and quality standards. In this work, the behavior of these parameters during jerked beef processing was evaluated and a significant correlation among them was revealed. These results allowed the establishment of statistical equations that enable the estimation of all the physicochemical parameters from the results obtained in the measurement of just one of them.
dc.languagepor
dc.relationBrazilian Journal of Veterinary Research and Animal Science
dc.relation0,225
dc.relation0,225
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectJerked beef
dc.subjectLinear regression
dc.subjectPhysicochemical parameters
dc.subjectQuality control
dc.titleUso de regressão linear para estimar parâmetros físico-químicos relacionados à qualidade do jerked beef
dc.typeArtigo


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