Deboning Process
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Characterization of different techniques for obtaining minced fish from tilapia waste
Abstract The majority of tilapia farming is used for the production of fillets, resulting in the generation of waste that can be used to increase food stocks by producing minced fish. The aim of this study was to characterize and evaluate the viability of boiling and mechanical techniques for obtaining minced fish in relation to performance, physical-chemic
Food Sci. Technol. Publicado em: 31/01/2019
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2. INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO / INFLUENCE OF AGEING IN YIELD OF COOKED AND MARINATED CHICKEN BREAST IN CONTINUOS PROCESS
The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen chicken breast in continuous process. It was used experimental design 32 (3 deboning time: zero, 6 and 12 hours; and 3 holding time: zero, 12
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/01/2012
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3. Dinâmica da carga microbiana da sala de desossa em um matadouro frigorífico de Goiânia-GO, durante a jornada de trabalho
The meat is a food of high nutrition value and easy to damage. The deboning process, if its not realized in appropriated hygienic-sanitary can compromise the microbiologic quality of this noble product. The present study was realized with the major objective of monitor the dynamics of microbial load in the deboning room of a slaughterhouse - Goiânias - GO c
Publicado em: 2009
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4. Efeito da desossa e da marinação sobre as características de processamento, físico-químicas e sensoriais do músculo Biceps femoris. / Effects of brine composition and deboning on processing, physical-chemical and sensory characteristics of biceps femoris muscle (outside round).
The accelerated process to obtain meat offer advantages to the meat industry, and can reduce some of the stages of production through electrical stimulation of carcass, hot boning and enhancement process. In this work muscles from top round (Bíceps femoris) from Nelore steers were deboned using conventional and hot processing and marinated. The effect of de
Publicado em: 2004
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5. Avaliação bacteriológica da carne bovina desossada em estabelecimentos comerciais do município de Cuiabá - MT - Brasil.
Very few is reported about the deboning process beeing transference from slaughterhouses to wholesale houses (butchers, supermarket, meats house and so on) by specialized literature. This works objective is to evaluate if this transference has been inluencing in the bacteriological quality of the final product, also to verify the difference among deboned-mea
Publicado em: 2004