Meat Color
Mostrando 13-24 de 185 artigos, teses e dissertações.
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13. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 25/11/2019
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14. Replacement of Animal Fat by Canola Oil in Chicken Meatball
ABSTRACT This work aimed to develop chicken meatballs with five levels of animal fat replacement by canola oil and to evaluate the product’s behavior during 120 days of storage. For that, analyzes were performed in the centesimal composition, fatty acid profile, shelf life and sensory parameters. The centesimal composition of the product did not present si
Braz. J. Poult. Sci.. Publicado em: 11/11/2019
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15. EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT
Resumo Foi avaliado o efeito do estresse produzido pelo tempo de espera pré-abate sobre a produção de aminas biogênicas, pH e cor pelo sistema CIELab (onde três variáveis L*, a*, b* foram determinadas: L* indica a luminosidade, a* indica o vermelho e b* determina o amarelo) na carne de peito de frango. Antes do abate 25 frangos de carne foram seleciona
Ciênc. anim. bras.. Publicado em: 24/10/2019
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16. Transporting live silver catfish (Rhamdia quelen) with salt addition does not mitigate fish stress and negatively affects meat quality
Abstract This study evaluated the effects of NaCl added to water during silver catfish (Rhamdia quelen) transportation on stress and meat quality. Physiological indicators of stress (cortisol, glucose, circulating ions and liver glycogen) and meat quality parameters (rigor mortis, pH, instrumental color, psychotropic aerobic count and sensory analysis) were
Food Sci. Technol. Publicado em: 30/09/2019
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17. Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat
RESUMO: Durante a vida de prateleira da carne fresca podem ocorrer mudanças físico-químicas, microbiológicas e sensoriais indesejadas. Para evitar tais mudanças a combinação da embalagem tradicional à vácuo com revestimentos comestíveis é uma alternativa. O objetivo deste estudo foi avaliar o efeito do uso de diferentes revestimentos comestíveis
Cienc. Rural. Publicado em: 23/09/2019
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18. Purified glycerin in balanced diets of broiler chickens treated from 1 to 42 days of age
ABSTRACT We evaluated the technical feasibility of purified glycerin inclusion in balanced diets of broiler chickens treated from 1 to 42 days of age. A total of 240 broiler chickens were distributed in a completely randomized design into four treatments (0, 2, 4, and 6% purified glycerin inclusion), with six replicates of 10 broilers each. We evaluated prod
R. Bras. Zootec.. Publicado em: 22/07/2019
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19. DESEMPENHO, CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE NOVILHAS DA SEXTA GERAÇÃO DO CRUZAMENTO CHAROLÊS X NELORE ABATIDAS AOS 18 MESES DE IDADE
Resumo O objetivo do presente estudo foi avaliar o desempenho, as características quantitativas da carcaça e qualitativas da carne de novilhas de sexta geração oriundas do cruzamento entre as raças Charolês e Nelore abatidas aos 18 meses de idade. Os tratamentos testados foram os grupos genéticos 43/64 Nelore 21/64 Charolês (4364NE) e 43/64 Charolês
Ciênc. anim. bras.. Publicado em: 18/07/2019
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20. Indicador multidimensional de fatores de risco relacionados ao estilo de vida: aplicação do método Grade of Membership
Resumo: Objetivou-se identificar perfis multidimensionais de fatores de risco relacionados ao estilo de vida, com a verificação de características sociodemográficas e de autopercepção de saúde associadas. Utilizaram-se dados da Pesquisa Nacional de Saúde (2013) de 45.881 indivíduos acima de 30 anos. Para a identificação dos perfis, foi utilizado o
Cad. Saúde Pública. Publicado em: 04/07/2019
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21. Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers
ABSTRACT: The use of new feed resources, particularly local agroindustrial byproducts, such as banana, may be an option for replacing those traditionally used for sheep feed to reduce production costs. Thus, the aim of this study was to evaluate the dietary effects of replacing corn bran with banana leftovers on performance, carcass, non-carcass components,
Sci. agric. (Piracicaba, Braz.). Publicado em: 01/07/2019
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22. Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, resp
Food Sci. Technol. Publicado em: 27/06/2019
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23. Performance and carcass characteristics of broilers fed whole corn germ
ABSTRACT The objective of this study was to evaluate the effect of including whole corn germ (WCG) on the performance; diet metabolizability; yields of carcass, cuts, and offal; and quality of meat of broilers. A total of 648 chicks were assigned to six treatments in a completely randomized design with six replicates, with 18 birds in each. Treatments consis
R. Bras. Zootec.. Publicado em: 10/06/2019
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24. Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates
Abstract Effect of extrusion cooking using different corn starch contents on the physicochemical properties (expansion ratio, bulk density, color, hardness, protein in vitro digestibility, crude protein content, thermal properties and microstructure) of tuna meat-based extrudates was investigated. The results showed that the increased corn starch content led
Food Sci. Technol. Publicado em: 27/05/2019