Meat Preservation
Mostrando 1-12 de 38 artigos, teses e dissertações.
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1. Ultrasound for improving the preservation of chicken meat
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm 2. Microbial counts were done before the ultrasound treatment, immediately after and following 7
Food Sci. Technol. Publicado em: 21/09/2018
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2. Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
Abstract The objective of this work was to compare the barrier and mechanical properties and shrinkability of coextruded films chlorine-free, with high barrier chlorine multilayer films traditionally used to preserve fresh beef. Four 9-layer barrier-shrink films containing PET, ethylene ionomers, polyamide PA66/6 modified with amorphous PA, 32 or 44 mol% EV
Polímeros. Publicado em: 21/05/2018
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3. The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana
Abstract This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K), a group containing 0.1% (A), 0.5% (B), and 1% (C) lavender. After per
Food Sci. Technol. Publicado em: 19/10/2017
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4. Physicochemical and microbiological parameters of frozen and chilled chicken meat
ABSTRACT With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbio
R. Bras. Zootec.. Publicado em: 2016-07
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5. Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged sto
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-04
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6. Meat Quality of Chicken Breast Subjected to Different Thawing Methods
Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicoc
Rev. Bras. Cienc. Avic.. Publicado em: 2015-06
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7. Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: process and quality
Salted lamb meat blanket, originated from boning, salting, and drying of whole lamb carcass, was studied aiming at obtaining information that support the search for guarantees of origin for this typical regional product from the city of Petrolina-Pernambuco-Brazil. Data from three processing units were obtained, where it was observed the use of a traditional
Food Sci. Technol. Publicado em: 2014-03
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8. Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat
This research evaluated the antimicrobial effect of the clove (Syzygium aromaticum) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Listeria monocytogenes ATCC 19117 growth added to bovine ground meat stored under refrigeration (5 ± 2 °C) for three days. The EOs, extracted by hydrodistillation and analyzed by gas chromatograp
Braz. J. Microbiol.. Publicado em: 20/08/2013
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9. Bio-preservation of ground beef meat by Enterococcus faecalis CECT7121
Meat and particularly ground beef is frequently associated with Food Poisoning episodes and breeches in Food Safety. The main goal of this research was to evaluate the bactericide effect of the probiotic Enterococcus faecalis CECT7121, against different pathogens as: Escherichia coli O157:H7, Staphylococcus aureus, Clostridium perfringens and Listeria monocy
Braz. J. Microbiol.. Publicado em: 19/03/2013
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10. Efeito da adição de hidrocolóides nas propriedades funcionais e avaliação de nuggets e marinados preparados com carnes PSE (pale, soft, exudative) de frango
O objetivo do trabalho foi investigar o efeito da adição de proteína de soja, pectina e carragena sobre as propriedades funcionais de nuggets e marinados preparados com carnes PSE (Pale, Soft, Exudative) de frango aplicando planejamento fatorial completo 23. Para os nuggets as funções respostas avaliadas foram estabilidade de emulsão, atividade de águ
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/05/2012
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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. Qualidade da carcaça e da carne de caprinos de diferentes idades da Região das Palmas - Alto Camaquã. / Carcass and Meat Quality at different ages of goats of Region Palmas - Alto Camaquã.
The region known as Territory "Alto Camaquã" in the State of Rio Grande do Sul is distinguished by the preservation of a landscape on which an extensive cattle ranching has been consolidated over the years. This activity is reflected in the current context as a high dependence on renewable natural resources. Thus, one could envisage an opportunity for the r
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 11/11/2011