Bovine Carcass
Mostrando 1-12 de 37 artigos, teses e dissertações.
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1. Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
Abstract “Panelada” is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seas
Food Sci. Technol. Publicado em: 2020-12
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2. Pre-slaughter factors associated with severe bruising in different primary commercial cuts of bovine carcasses
RESUMO A incidência de contusões nas carcaças bovinas é consequência de distintos fatores potencialmente estressantes e agressivos a que são submetidos os animais durante o manejo pré-abate. Este estudo teve como objetivo identificar os fatores pré-abate associados a lesões de contusões severas observadas em diferentes regiões da carcaça dos bovi
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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3. Experimental infection by Anaplasma marginale in buffaloes and cattle: clinical, hematological, molecular and pathological aspects
RESUMO: O estudo teve como objetivo avaliar e comparar os aspectos clínicos, laboratoriais e patológicos de búfalos e bovinos infectados experimentalmente com estirpe AmRio 2 de Anaplasma marginale. Para isso, foram utilizados quatro bubalinos Murrah e quatro bovinos mestiços, sendo dois animais de cada espécie, esplenectomizados. Estirpe AmRio 2 de A.
Pesq. Vet. Bras.. Publicado em: 04/11/2019
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4. Multi-Energy Calibration: A Practical Method for Determination of Macro and Micro Nutrients in Meat by ICP OES
The multi-energy calibration (MEC) was evaluated for the determination of Ca, Cu, Fe, K, Mg, Na, P, S, and Zn in meat samples by inductively coupled plasma optical spectrometry (ICP OES). This calibration method consists of using only two calibration standards and several atomic and ionic emission wavelengths with different sensitivities to determine the ana
J. Braz. Chem. Soc.. Publicado em: 24/10/2019
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5. Presence of central nervous system tissues as bovine spongiform encephalopathy specified risk material in Turkish raw meat ball (cig kofte)
Abstract Bovine Spongiform Encephalopathy (BSE) is a virulent disease which may infect by affecting the central nervous system (CNS) tissues in cattle and causes degeneration in nerves. Central nervous system tissues such as brain and spinal cord which are classified as specified risk materials (SRMs) are regarded to be main source of infection. The contamin
Food Sci. Technol. Publicado em: 06/05/2016
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6. Salmonella spp na cadeia de produção de carne bovina de exportação: ocorrência, perfil de susceptibilidade antimicrobiana, genes de virulência e perfil de macrorrestrição do PFGE / Salmonella spp in export beef production chain: occurrence, antimicrobial susceptibility, virulence genes and PFGE macrorestriction profile
Beef is exposed to contamination at all stages of the production chain, particularly in operations where it is more manipulated and when Good Hygiene Practices are not properly followed. The most relevant pathogen in bovine meat is Salmonella spp, the major causative agent of foodborne diseases in the world. Several studies have shown that Salmonella spp can
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/05/2011
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7. Molecular marker heterozygosities and genetic distances as correlates of production traits in F1 bovine crosses.
The objective of the present study was to evaluate the influence of the degree of heterozygosity and genetic distance on growth, carcass and reproductive related features in F1 bovine crosses. We tested 10 polymorphic markers in 330 purebred cattle (Nelore, Canchim, Aberdeen Angus and Simental) and 256 crossbred cattle belonging to four crossbred groups. Ind
Genetics and Molecular Biology. Publicado em: 2011
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8. Engorda de machos bovinos em pastagem cultivada de quicuio-da-amazônia (Brachiaria humidicola) na Ilha de Marajó.
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Belém. Publicado em: 2011
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9. Campylobacter spp. no abate e varejo: ocorrência em carcaças de bovinos para exportação e em cortes refrigerados de aves e bovinos / Campylobacter spp. at slaughterhouse and retail: occurrence in bovine carcasses for exporting and refrigerated chicken and beef cuts
Campylobacter spp. infections are reported as a frequent cause of foodborne gastroenteritis in many countries. The thermophilic bacterial species belonging to the genus Campylobacter, particularly Campylobacter jejuni and Campylobacter coli have been isolated from feces of animals and are associated with the contamination of meat during the slaughtering proc
Publicado em: 2009
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10. Classificação automática do acabamento de gordura em imagens digitais de carcaças bovinas
No Brasil, a classificação do acabamento de gordura em carcaças bovinas é realizada por meio de inspeção visual de regiões predefinidas da carcaça, feita por um profissional habilitado, seguindo os critérios estabelecidos na Portaria N.o 612/89 do Ministério da Agricultura, Pecuária e Abastecimento. O acabamento é classificado em cinco categorias
Publicado em: 2009
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11. Listeria spp. e L. monocytogenes em carne bovina refrigerada e embalada a vácuo, equipamentos e ambiente de matadouros frigoríficos / Listeria spp. and L. monocytogenes in vacuum-packed chilled beef, equipment, environment of slaughterhouses
Objetivando determinar a distribuição de Listeria spp. e L. monocytogenes em fontes diversas, pela técnica de PCR, foram analisadas 360 amostras no período de novembro de 2006 a fevereiro de 2008, procedentes de 25 unidades frigoríficas de cinco empresas habilitadas para comércio internacional localizadas em alguns Estados. Foram utilizados os primers
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/08/2008
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12. PERFIS DE ERIC-PCR DE Escherichia coli E E. coli O157:H7 EM MEIAS-CARCAÇAS BOVINAS / PROFILES ERIC-PCR of Escherichia coli and E. coli O157: H7 IN HALF-CARCASSES BOVINE
There are different sorotypes of Escherichia coli responsable for enteric disfunctions, and in the most of time those are related with meat consume or contaminated food that had not been cooked with an efficient thermal treatment before been ingested. In Brazil there arent inform data of possible outbreaks caused by E. coli O157:H7, but this pathogen has bee
Publicado em: 2008