Meat Mixture
Mostrando 13-24 de 34 artigos, teses e dissertações.
-
13. APLICAÇÃO DE ANTIOXIDANTES NATURAIS EM CARNE MECANICAMENTE SEPARADA (CMS) DE AVE / NATURAL ANTIOXIDANTS APPLICATION IN MECHANICALLY DEBONED POULTRY MEAT (MDPM)
The purpose of this project was to evaluate the antioxidant activity in vitro and its effects at the oxidative stability of mechanically deboned poultry meat (MDPM) of five natural extracts. It was studied: the yerba mate (Ilex paraguariensis), the marcela (Achyrocline satureioides), a mixture of yerba mate (50%) and marcela (50%), green tea (Camellia sinens
Publicado em: 2009
-
14. Effect of components of the matrix in pesticide analysis by gas chromatography / Efeito de componentes da matriz na análise de agrotóxicos por cromatografia gasosa
This work aimed to systematically study the matrix effect on the measurement of pesticides chlorpyrifos, λ−cyhalothrin, cypermethrin and deltamethrin by gas chromatography with electron capture detector. The matrix effect is attributed to the presence of co-extractives in the organic phase during extraction. In this work, the phenomenon matrix eff
Publicado em: 2009
-
15. Attached biomass growth and substrate utilization rate in a moving bed biofilm reactor
A moving bed bioreactor containing cubes of polyether foam immersed in a synthetic wastewater (an aqueous mixture of meat extract, yeast extract, dextrose, meat peptone, ammonium chloride, potassium chloride, sodium chloride, sodium bicarbonate, potassium mono-hydrogen-phosphate and magnesium sulphate) was used to evaluate bacterial growth and biomass yield
Brazilian Journal of Chemical Engineering. Publicado em: 2008-12
-
16. Ocorrência de Campylobacter spp. em carne e miúdos de frango expostos ao consumo em Belém, Pará
In order to study Campylobacter in chicken meat exposed to consumption in the city of Belém, state of Pará, Brazil, 16 samples (four of liver, four of gizzard, two of heart, two of skin, one of neck, two of carcass and a mixture of neck skin and fragments of the abdominal cavity), collected in clandestine butcher shops, fair-free and supermarkets were subm
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2007-06
-
17. Physical, chemical, nutritional and microbiology evaluation of mortadelas formulated with mixture of blood and whey protein concentrate / Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite
Looking for a greater utilization of animal blood and whey for human consumption, it was evaluated the effect of substituting 10% of meat in mortadela for different mixtures of swine blood (treated or not with carbon monoxide) and whey protein concentrate (WPC), on color CIE values (L*, a*, b*, c*, h* and ?E*), chemical composition (moisture, protein, lipid,
Publicado em: 2007
-
18. Enzymatic complexes in mashes for broiler chickens / Complexos enzimÃticos em raÃÃes fareladas para frangos de corte.
Two experiments were conducted in the Department of Animal Science of the UFLA to evaluate the effect of the supplementation of enzymatic complexes on the performance, increment of metabolizable energy and intestinal characteristics of broiler chickens of both sexes. The diets used were: a positive control diet based on corn and soybean meal with meat and bo
Publicado em: 2006
-
19. DEGRADAÇÃO DE BIFENILOS POLICLORADOS (PCBs) POR MICRORGANISMO DE INTERESSE TECNOLÓGICO NA INDÚSTRIA CÁRNEA / DEGRADATION OF POLYCHLORINATED BIPHENYLS (PCBs) BY MICROORGANISM OF TECHNOLOGICAL INTEREST IN MEAT INDUSTRY
Due to the risk for human health associated to the presence of polychlorinated biphenyl (PCB) residues in foods, there is an interest in knowing the different factors that could reduce such contamination. Previous research has demonstrated that food processing modifies both qualitative and quantitatively, the organochlorine contamination, specially PCBs, of
Publicado em: 2005
-
20. Estabilidade oxidativa da carne de frangos alimentados com diferentes fontes lipídicas, armazenada sob congelamento. / Oxidative stability of chicken thigh from broilers fed with different fat sources stored under freezing.
This work had the objective to characterize chemically and physically the meat of chicken thighs, fed with different lipid sources (soy oil, acid soy oil and chicken offal oil) and the mixture of these (25% soy oil + 75% acid soy oil OS25AC75, 50% soy oil + 50% acid soy oil OS50AC50, 50% soy oil + 50% chicken oil OS50FR50) and to evaluate the oxidat
Publicado em: 2005
-
21. Bromelain estraction and purification from pineapple economic viability studies / Analise de viabilidade economica de um processo de extração e purificação da bromelina do abacaxi
Brazil is one of the world?s largest producers of pineapples, its production being the third one in the world. To take advantage of the residues from fruit processing, many studies have been conducted to obtain proteolytic enzymes from them. These proteolytic enzymes are extracted mainly from fig (ficine), papaya (papain), and pineapple (bromelain). Bromelai
Publicado em: 2005
-
22. Utilization of goat meat in salami type fermented sausage processing / Utilização de carne de caprinos no processamento de embutido fermentado, tipo salame
Goat meat was used for fermented sausage processing. The effect of different fat levels, starter cultures and mixture of goat meat and pork meat in the physico-chemical, chemical, sensory and microbiological characteristics of final obtained products were evaluated. Oxidative stability of goat meat fermented sausage, containing two different levels of natura
Publicado em: 1999
-
23. Analise de qualidade de misturas proteicas pelo aminograma caracteristico e metodos estatisticos
The present is a study of the amino acid profiles of pnr teins aiming at the quality assurance of binary protein mixtures of either animal or vegetable origin found in milk and meat products for human consumption. A number of commercial milk (pre-mixesfor bottle formulas, milk-shakes and milk substitutes) and meat (sausages, mo rtadelas, etc.) products were
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 1983
-
24. Successful approach for detection of low numbers of enterotoxigenic Escherichia coli in minced meat by using the polymerase chain reaction.
The polymerase chain reaction (PCR) was used as a tool for the detection of enterotoxigenic Escherichia coli in minced meat. With two synthetic 29-mer oligonucleotides, a 195-bp fragment from the E. coli heat-labile enterotoxin (LT) gene could be amplified specifically. When 6 CFU was added to the reaction mixture as a template, the PCR yielded sufficient am