Beef Processing
Mostrando 1-12 de 41 artigos, teses e dissertações.
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1. Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage
Abstract Effects of encapsulated (e) sodium tripolyphosphate (STP), sodium pyrophosphate (SPP) and various combinations of encapsulated and un-encapsulated (u) forms of these polyphosphates on lipid oxidation in the cooked ground beef during storage (0, 1, 7 d at 4 0C) were determined. pH, color, cooking loss (CL), thiobarbituric acid reactive substances (T
Food Sci. Technol. Publicado em: 14/11/2018
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2. Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous ex
Braz. arch. biol. technol.. Publicado em: 31/10/2016
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3. Occurrence of Salmonella spp. and generic Escherichia coli on beef carcasses sampled at a brazilian slaughterhouse
A total of 120 beef carcasses were analyzed during processing at a slaughterhouse in southern Brazil. The carcasses were sampled by swab at three different steps of the slaughter line and then they were tested for Salmonella and E. coli. The Salmonella isolates were also examined for antimicrobial susceptibility. Salmonella prevalence distribution was modele
Braz. J. Microbiol.. Publicado em: 02/05/2014
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4. Whole or ground millet grain provided in two supplementation frequencies for grazing beef cattle: nutritional parameters
The objective of this study was to evaluate the processing of millet grain provided at two supplementation frequencies for grazing beef cattle during the dry season on nutritional parameters. Five rumen-cannulated crossbred steers, with 24 to 26 months of age and average body weight of 428.6±26.06 kg, were assigned to a Latin square design (5 × 5) in a 2 �
R. Bras. Zootec.. Publicado em: 2014-05
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5. In vitro detection of pathogenic Listeria monocytogenes from food sources by conventional, molecular and cell culture method
Among current in vitro methods for identification of pathogenic Listeria monocytogenes (L. monocytogenes) rely on growth in culture media, followed by isolation, and biochemical and serological identification. Now PCR (Polymerase Chain Reaction) has been used for the rapid, sensitive and specific detection of pathogenic L. monocytogenes. The pathogenicity of
Braz. J. Microbiol.. Publicado em: 2013-09
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6. Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)
The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15.0%) had approximately 15.0% higher moisture and a 32.0% higher processing yield in comparison to the control
Braz. arch. biol. technol.. Publicado em: 2013-04
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7. Efeito do ácido lático sobre as características microbiológicas, físico-químicas e sensoriais na carne do sol
The dried beef is a food traditionally eaten by Northeastern and has an extensive trade in the city of Natal-RN. It is usually produced in an empirical manner, without any standardization in production. Characterized as partially dehydrated meat product, so that the activity of water present is not sufficient to prevent microbial growth, degradation or the p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/11/2011
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8. Sistema de apoio à decisão de gerenciamento de risco de Clostridium estertheticum, em matadouro-frigorífico de bovinos / Decision support system for risk management for Clostridium estertheticum bovine slaughterhouses
Abstract: Blown Pack is a process of spoilage which characterizes by the build-up of gas in the package of chilled meat cuts, causing a repulsing aspect. In Brazil, this spoilage has been described in many States, mainly meat for export, which needs longer shelf-life. The main cause of blown Pack is attributed to Clostridium estertheticum, a bacteria which m
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/10/2011
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9. A atuação do complexo agroindustrial canavieiro em rede : o exemplo de Nova Luzitânia-SP
The aim of this research was to analise the evolution of the production processes and work at the mesoregions of São José do Rio Preto and Araçatuba, mainly at the microregions of Auriflama and Araçatuba specifying the city of Nova Luzitânia. In these was developed the Agro-industrial Complex operating through the geographics nets. In order to better un
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/11/2010
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10. A bovinocultura de corte do estado de Mato Grosso do Sul : evolução e competitividade / Beef cattle in Mato Grosso do Sul state, Brazil : evolution and competitiveness
This dissertation is an attempt to characterize beef cattle raising production in Mato Grosso do Sul - a state which is currently the largest producer and supplier of beef in the country - and discuss the main factors responsible for its development. The study followed two analytical axes: it traces back the evolution of cattle-raising in the state during th
Publicado em: 2010
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11. Characterization of microorganisms present in a slaughterhouse and beef processing/chilling environment / Identificação de microrganismos presentes no ambiente de um matadouro-frigorífico de bovinos
Episódios de doenças causadas pela ingestão de alimentos contaminados, principalmente os de origem animal, vêm aumentando consideravelmente. Várias espécies bacterianas têm sido responsáveis por estes surtos e a presença destes microrganismos em locais de industrialização e produção de alimentos está relacionada, principalmente, com a higieniza
Publicado em: 2010
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12. Modelo locacional dinâmico para a cadeia agroindustrial da carne bovina brasileira / Dynamic locational model applied to the Brazilian beef supply chain
The theoretical framework of the Location Theory supports the dynamic optimization mathematical model developed in order to determine the potential sites for the installation of exporter slaughterhouses in Brazil, minimizing the costs associated with transportation and the costs associated with the installation of new slaughter industrial units, thereby incr
Publicado em: 2010