Pork Loin
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Pork loin two-toning and drip loss in relation to steak cross-section anatomical position, plasma and exudate glucose
Perception of color and its relationship to water holding capacity are important for defining the yield and quality of the pork production process. The aim of this study was to identify the relationship among color measurements taken at various anatomical positions in the cross-sectional surface of pork loin steak, and measurements of fluid exudation and its
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-08
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2. Genetic relationships and expected responses for genetic improvement of carcass traits of Berkshire pigs
The Berkshire pig (Sus domestica L.) breed has thin muscle fibers and excellent water-holding capacity. The Berkshire meat makes it widely accepted in the Japanese premium pork market. This study evaluates the accuracy of improving carcass quality with the use of live animal records of Berkshire pigs. Traits analyzed in live animals were: body weight at 60 d
Scientia Agricola. Publicado em: 2011-10
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3. Identificação dos pontos críticos processuais da cadeia produtiva do lombo suíno a partir das necessidades do consumidor do Estado do Rio Grande do Sul
A presente dissertação procurou identificar, por meio de revisão de literatura, entrevista com especialistas e pesquisa de mercado, atributos do lombo suíno considerados importantes para o consumidor gaúcho. A pesquisa de mercado foi realizada através de survey via internet e obteve uma amostra de 392 consumidores, sendo que 50,8% pertencentes ao sexo
Publicado em: 2010
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4. Estudo proteômico do efeito da atmosfera modificada na estabilidade da cor e na vida útil da carne suína acondicionada em embalagens de transporte tipo masterpack sob refrigeração / Proteomics study of the effect of modified atmosphere on colour estability and shelf life of pork meat wrapped in masterpack transport packages under refrigeration
The aim of this work was to study the effect of modified atmosphere associated to "masterpack" transport packages in the shelf-life of refrigerated pork meat. Microbiological, physical-chemical, biochemical and visual analyses were made. Pork loin (Longissimus dorsi) cuts placed in trays of expanded polystyrene, covered with poly(vinyl chloride) films were u
Publicado em: 2009
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5. Influência do genótipo, sexo e peso de abate na composição da carcaça e nas características de qualidade da carne suína. / Influence of genotype, sex and slaughter weight in the carcass composition and quality characteristics of pork meat.
This experiment consisted of sixteen treatments in a 4x2x2 factorial arrangement, 4 genotypes (Excel Nn, Line 21 nn, Maximus NN and Optimus NN), 2 sexes (barrows and gilts) and 2 weights (light 95-100Kg and heavy 115-120Kg) and 6 repetition. The exams were submitted to the following carcass composition measurements: Cold Carcass Weight (CCW
Publicado em: 2004
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6. Influence of the sex and slaughter weight in the amount of meat and lipidic composition in commercial swine lineages. / Influencia do sexo e peso de abate na quantidade de carne e na composição lipidica em linhagens comerciais de suino.
The purpose of this paper was to determine the amount of meat and fat in the carcasses of castrated male and female pigs of the Optimus lineage (Pietran) and Maximus (Male Pietran x Large White female) in the light slaughter weight (95-100kg) and heavy one (115-120kg), as well as verify the content of cholesterol and fatty acids composition in the pork cuts
Publicado em: 2003
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7. Radiation Sterilization of Prototype Military Foods. III. Pork Loin
Ten lots of pork loin, packed in cans, were inoculated with approximately 106Clostridium botulinum spores per can. Each lot was seeded with a different strain; five type A and five type B strains were used. The pack comprised 5,690 cans, including controls, and contained about 109 spores per dose. The cans were irradiated with Co60 in the range of 0 to 5.0 M