Meat Production
Mostrando 1-12 de 327 artigos, teses e dissertações.
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1. The use of white striped chicken breasts on the quality of nuggets and hamburgers
Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the
Food Sci. Technol. Publicado em: 2021-09
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2. Probiotic characterization of a commercial starter culture used in the fermentation of sausages
Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Sta
Food Sci. Technol. Publicado em: 2021-06
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3. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12
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4. ECONOMIC MANAGEMENT MODEL OF ELECTRICITY GENERATED FROM BIOMASS IN A PIG FARM
ABSTRACT Faced with the increasing demand for renewable energy, researchers have developed several ways to generate them, such as biogas. Thus, the present study aims to demonstrate the economic viability of electricity generation from biodigesters in a pig farm to contribute to sustainable development by reducing pollution in the environment. Studies focuse
Eng. Agríc.. Publicado em: 2020-04
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5. Caracterização microbiológica, físico-química e das condições de produção e comercialização da carne de sol de Salinas, Minas Gerais
RESUMO Para avaliar as condições higiênico-sanitárias e tecnológicas (HST) de produção e comercialização da carne de sol no município de Salinas, na região Norte do estado de Minas Gerais, foram coletadas 40 amostras no comércio local para a realização de análises físico-químicas e microbiológicas. A carne de sol é produzida artesanalmente
Arq. Bras. Med. Vet. Zootec.. Publicado em: 13/12/2019
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6. TECHNIQUES TO MINIMIZE THE EFFECTS OF ACUTE HEAT STRESS OR CHRONIC IN BROILERS
ABSTRACT High environmental temperature is limiting factor in broiler production. In order to minimize the undesirable consequences of acute or chronic heat stress, the techniques of fixed dietary electrolyte balance and early heat conditioning were evaluated. The objective of this study was to evaluate the possible interactions and effects of dietary electr
Braz. J. Poult. Sci.. Publicado em: 05/12/2019
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7. A economia política do complexo Soja-Carne Brasil-China
Resumo O argumento desenvolvido no artigo, baseado na abordagem dos regimes alimentares, é que a formação do “complexo soja-carne Brasil-China”, a partir do início dos anos 2000, representa uma mudança policêntrica nas relações agroalimentares globais, impulsionada pelos interesses das corporações do agronegócio e indústrias alimentares, bem
Rev. Econ. Sociol. Rural. Publicado em: 28/11/2019
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8. Mercado de carne de frango brasileiro no contexto dos novos acordos regionais de comércio: Transpacífico e Transatlântico
Resumo O estudo tem por objetivo examinar os possíveis impactos da implementação dos acordos Transpacífico e Transatlântico sobre o mercado de carne de frango brasileiro. A metodologia aplicada deriva de um Modelo de Equilíbrio Espacial na forma de um Problema de Complementaridade Mista (PCM), baseando na simulação de cinco cenários alternativos, c
Rev. Econ. Sociol. Rural. Publicado em: 28/11/2019
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9. Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric ac
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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10. Nutritional plans of digestible phosphorus for gilts from 30 to 100 kg
ABSTRACT The objective of this study was to evaluate sequential digestible phosphorus levels for gilts from 30 to 100 kg. Sixty gilts were used, with an initial weight of 29.98±3.37 kg and final weight of 100.66±8.82 kg, distributed in a randomized block design, with five nutritional digestible phosphorus levels: 2.19-1.88-1.68, 2.69-2.38-2.18, 3.19-2.88-2
R. Bras. Zootec.. Publicado em: 25/11/2019
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11. Descriptive Anatomy of Hepatic and Portal Veins with Special Reference to Biliary Duct System in Broiler Chickens (Gallus gallus domesticus): A Recent Illustration
ABSTRACT Chickens have a great participation in meat and egg production. The anatomical scientific data of poultry is important to support the recent researches either for illustrations in academic studies or clinically in diagnosis and treatment of some poultry nutritional diseases. The current investigation was performed on twenty broiler chickens of both
Braz. J. Poult. Sci.. Publicado em: 14/11/2019
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12. Bluetongue disease in sheep: a review
RESUMO A presente revisão objetivou apresentar os principais aspectos relacionados à infecção causada pelo vírus da língua azul em ovinos. A língua azul é uma doença viral, infecciosa e não contagiosa, causada por um vírus (BTV) do gênero Orbivírus, transmitida por meio de vetores hematófagos do gênero Culicoides a ruminantes domésticos e sel
Arq. Inst. Biol.. Publicado em: 14/11/2019