Meat Functional Properties
Mostrando 13-23 de 23 artigos, teses e dissertações.
-
13. Propriedades tecnológicas e aceitação sensorial de produtos cárneos empanados com alto teor de grãos inteiros, farinhas, farelos e flocos de cereais / Technological properties and sensory acceptance of breaded meat products with content of wholw grains, flour, bran and flakes cereal
Currently consumers are increasingly interested in food consumption with appeals for the promotion of health. In the development of meat products with functional features, cereals, which have a high proportion of insoluble fiber, have physiological and technological advantages because they are made primarily of cellulose. In this respect, this work was to st
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/02/2011
-
14. Incidence and physical properties of PSE chicken meat in a commercial processing plant
It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a
Revista Brasileira de Ciência Avícola. Publicado em: 2010-12
-
15. Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
Este trabalho foi realizado para avaliar o efeito dos fatores que conduzem à formação das carnes PSE (Pale, Soft, Exudative) sobre as propriedades funcionais da carne de frango. Carnes PSE foram caracterizadas pelos valores de pH e L* e as formulações da mortadela consistiram de proteina isolada de soja, trifosfato de sódio, amido de mandioca e a adiç
Brazilian Archives of Biology and Technology. Publicado em: 2009-11
-
16. ESTUDO DA VIABILIDADE DE MICRORGANISMO PROBIÓTICO (BIFIDOBACTERIUM ssp lactis) APLICADO EM PRODUTO CÁRNEO COZIDO / STUDY OF AVAILABILITY OF PROBIOTIC MICROORGANISMS (BIFIDOBACTERIUM LACTIS) APPLIED IN COOKED MEAT PRODUCTS
This project was developed to prepare a cooked meat product, Ham Pate, with probiotic properties from the inoculation of the Bifidobacterium lactis probiotic organism in a concentration capable of ensuring its viability in the product. Ham pâté was processed in two different treatments and a control. Control (C) without addition of probiotic microorganisms
Publicado em: 2009
-
17. Efeito da extrusão termoplástica nas características físico-químicas e nutricionais do rúmen bovino e sua aplicação na alimentação humana / Thermoplastic extrusion effects on physical-chemical and nutritional properties of bovine rumen and its application in human feed.
Introduction. Bovine rumen is a slaughterhouse by-product rejected by sensorial and cultural reasons. Nevertheless, it is a great proteic source and its utilization in human feed is necessary. Objective. Development of a product made with bovine rumen, analyzing its physical-chemical and nutritive characteristics and its use in human feed. Methodology. Bovin
Publicado em: 2008
-
18. Efeito da fibra de colageno na qualidade funcional de "cooked frozen beef" . / Effects of collagen fiber on the meat quality functional attributes of "cooked frozen beef ".
This project evaluated the functional behavior of the resulting products of the interactions between collagen fibers and muscular fibers in two boneless cut of bovine forequarter: Brisket and Clod, Pectoralis profundi and Triceps brachii muscles, respectively. The base of the enhance formulation was 1.0 % aqueous solution of sodium chloride (NaCl). The TPF c
Publicado em: 2008
-
19. Efeito das variações térmicas na perda de umidade em carcaças de frango / Effect of thermal variation on the moisture loss in broiler carcasses
The objective of this work was to study the impact of thermal variations during the storage of broiler carcasses on its functional properties, especially the moisture loss during thawing (Drip Loss). In order to evaluate these conditions, two situations were simulated: one called commercial, where a batch of slaughtered, eviscerated and chilled on water syst
Publicado em: 2007
-
20. Chicken meat quality: effects of pré-slaughter severe heat stress, color classification and marination / Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação
In evaluating the quality of chicken breast meat regarding the effects of pre-slaughter severe heat stress (35°C, 75% relative humidity, for 2 hours), it was observed that the intense energy expenditure of the animal at the moment of stress resulted in a slight extension of glicolysis, generating as a consequence, mainly, characteristics of darkening an
Publicado em: 2007
-
21. Characteristics of quality of the meat of rabbits fed with feeding contend coconut meal(CM) / CaracterÃsticas de qualidade da carne de coelhos alimentados com raÃÃes contendo farelo de coco
The objective of this work was to assess the effect of feeding rabbits (White New Zeeland x Californian) with diets containing coconut meal (CM) on meat proximal composition, physical and functional properties and fatty acid profile. The ratio polyunsaturated to saturated (P/S) fatty acids in the meat was also assessed. The experiment utilized 60 rabbits in
Publicado em: 2007
-
22. Otimização do processo de obtenção de hidrolisado proteico de carne escura de atum (Katsuwonus pelamis)
Fish processing wastes represent environmental problems and a meaningful waste of high protein material. Tuna dark meat is wasted as other kind of wastes, which include offal, head, tail and bones. Protein enzymatic hydrolysis is an alternative way to add value to by-products, as this process improves some of their functional properties. The objective of thi
Publicado em: 2000
-
23. Influencia da transglutaminase (Activa TG-B) e de parametros de processo na textura de um reestruturado empanado de carne de peru
Modern consumer needs have led to the development of ready-to-eat food products which should be quick and easy to prepare and available at competitive prices. Consequently, the meat and poultry industries have launched considerable efforts to comply with the increasing demands of this new market. In this work, a technologically advanced food product has been
Publicado em: 1999