Meats Industry
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Lipid oxidation in meat: mechanisms and protective factors – a review
Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality o
Food Sci. Technol. Publicado em: 20/12/2018
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2. Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content
In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with cons
Food Sci. Technol. Publicado em: 2013-12
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3. Logística reversa de pós-venda para alimentos derivados de carne e leite : análise dos retornos de distribuição
Reverse logistics has conquered more importance and space in the companies logistics operation, mainly for its economic potential, but also for the change in the customers consumption culture and for the increase of the importance of environmental preservation. However, the lack of studies in this direction makes it difficult to visualize the advantages of t
Publicado em: 2009
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4. O desenvolvimento pessoal como a pedra fundamental da organização que aprende : o caso da indústria Diklatex Ltda / The development personal like the store basal of the organization thou it is to he learns: the affair from the industrie Diklatex Ltda
The present work has as study object the learning and the personal development as main element for the development of the organizations that learn. The companies learn when the people who compose it are made use to learn, to develop its professional and personal abilities, its potentials and to line up its objectives of life with its careers. With a much mor
Publicado em: 2007
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5. As relações de trabalho na indústria de carnes: um estudo de caso de mesorregião do Triângulo Mineiro/Alto Paranaíba
O presente estudo busca contribuir para um maior aprofundamento nas discussões a respeito das relações de trabalho no Brasil a partir dos novos processos produtivos advindos com atual padrão flexível de acumulação capitalista. Para tal, tem-se como objetivo estudar tais relações em um setor importante para a economia nacional: a indústria de carnes
Publicado em: 2005
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6. Effects of sodium nitrite and erythorbate on microbiological stability of mechanically deboned meat and processing of coated reestructured product. / Efeito da pré-cura na estabilidade microbiológica de carne mecanicamente separada e elaboração de um produto reestruturado com filés de peito de galinhas de descarte.
The breasts of heavy fowls, white commercial egg-layers and chickens were manually deboned in order to evaluate and compare technological propertieswater hold and emulsifying capacityand pH and centesimal composition, as well as to prepare and assess a restructured coated product. The results of the analyses indicated that there was not a significant dif
Publicado em: 2003