Meat Mixture
Mostrando 1-12 de 34 artigos, teses e dissertações.
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1. Physicochemical characterization and lipid profile of meat from crossbred
RESUMO: Objetivou-se avaliar as características da carcaça, parâmetros físico-químicos, composição centesimal e perfil de ácidos graxos do músculo Longissimus lomborum de novilhos mestiços em pastagem de Brachiaria (Syn. Uruchloa) brizantha cv. Marandu, durante as fases de recria e terminação. Foram utilizados 22 novilhos (½ Holandês e ½ Zebu
Cienc. Rural. Publicado em: 28/10/2019
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2. Meat properties and fatty acid profile of swine fed cashew bagasse bran in qualitative food restriction program
ABSTRACT The purpose of this study was to evaluate the effects of qualitative dietary restriction diet on carcass characteristics, meat quality, fatty acid profile, and performance of finishing pigs fed diets containing cashew bagasse bran. Forty pigs (20 females and 20 males) with initial weight of 60.00±5.24 kg of body weight (BW) were used. The diets wer
R. Bras. Zootec.. Publicado em: 21/05/2018
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3. Effect of Sources and Levels of Dietary Zinc on the Performance, Carcass Traits and Blood Parameters of Broilers
ABSTRACT A total of 400 one-day-old, straight-run, commercial (Ross 308) broiler chicks were used to evaluate the effects of two dietary levels of zinc (Zn) sources on broiler chick performance, carcass traits and blood parameters. Corn-soybean diets were formulated for three rearing phases (starter, grower and finisher). The two dietary treatments applied c
Rev. Bras. Cienc. Avic.. Publicado em: 2017-09
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4. Effects of Different Amounts of Blue Lupine (L. Angustifolius L.) in The Diets of Heavy-Type Turkeys on Their Growth Rate, Carcass and Meat Qualities
ABSTRACT A study was carried out to determine the effects of soybean meal replacement with different amounts of blue lupine in the diets of turkeys on the growth rate, anatomic carcass dissection data, chemical indicators of breast and thigh muscles and the content of tryptophan and oxyprolin. In total three hundred and sixty cross BIG-6 turkeys were allotte
Rev. Bras. Cienc. Avic.. Publicado em: 2017-01
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5. Effect of Sorghum Based Nutritional Programs on Performance, Carcass Yield and Composition of Breast in Broilers
ABSTRACT An experiment was conducted to compare three nutritional programs, which were developed with tannin-free grain sorghum based diets, evaluating performance, carcass yield and bromatological composition of the pectoral muscle of broilers. A total 1360 chicks mixed (50:50), from one to 42 days old Hubbard Flex Broilers, were housed in a completely rand
Rev. Bras. Cienc. Avic.. Publicado em: 2017-01
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6. Production of crispy bread snacks containing chicken meat and chicken meat powder
ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples
An. Acad. Bras. Ciênc.. Publicado em: 01/12/2016
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7. Phenolic extracts of coconut oil cake: a potential alternative for synthetic antioxidants
Abstract Limitations of natural antioxidants include relatively low antioxidant activity, narrow range of food systems where the antioxidants are effective and limited thermal stability compared to synthetic antioxidants. In the present study, the phenolic extract of coconut oil cake (COCE) was tested for antioxidant activity-related food stabilization. Heat
Food Sci. Technol. Publicado em: 29/08/2016
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8. The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast
ABSTRACT The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercia
Rev. Bras. Cienc. Avic.. Publicado em: 2016-06
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9. Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900,
Sci. agric. (Piracicaba, Braz.). Publicado em: 2015-02
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10. Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica)
The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica). An oven-dried mixture of fish silage and soybean meal (1:1 w/w) was used to prepare the diets with different levels of inclusion (0, 10, 20 and 30%) and evaluate its effect on the performance and meat qua
Braz. arch. biol. technol.. Publicado em: 2013-12
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11. Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model
This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model. Minimum Inhibitory Concentration (MIC) and Minimum Bacteric
Braz. J. Microbiol.. Publicado em: 2012-09
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12. Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento / Grape pomace extract as natural antioxidant in processed chicken meat stored under freezing
Chicken meat, due to the high concentration of unsaturated fatty acids, is highly susceptible to lipid oxidation, which affects taste, aroma, colour and texture of foods, limiting its stability and shelf-life. Due to the possible toxicity of synthetic antioxidants and the current demand for healthier products, the use of natural antioxidants, such as grape s
Publicado em: 2010