Meats Tenderness
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Potentiality of Using Mechanically Separated Meats of Nile Tilapia in Fishburgers: Chemical, Physical and Sensory Characterization
Abstract Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw material used, as well the color parameters. Fishburgers with MSM from filleting by-product had lower hardness
Braz. arch. biol. technol.. Publicado em: 28/11/2019
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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. Desempenho na fase de recria e características da carcaça de bovinos de origem leiteira submetidos a diferentes estratégias de alimentação / Performance in growing phase and meat and carcasss characteristics from crossbreed dairy origin steers submitted to different feed strategies
Com o objetivo de avaliar o desempenho na fase de recria em pastagem e as características quantitativas e qualitativas da carcaça e da carne de 24 novilhos mestiços Holandês/Zebu submetidos a diferentes estratégias nutricionais, o experimento foi conduzido em duas fases. Na primeira fase (recria), os mestiços foram mantidos em pastagem de Brachiaria br
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/02/2010
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4. Efeitos da posição da carcaça durante o resfriamento na qualidade da carne bovina / Effects of the position of the carcass during the chilling period in the quality of beef
Ten Nellore steer carcasses, with average age of 36 months were slaughtered at the meats lab of FZEA USP and alternate right or left sides were placed in the cooler hung either by the Achilles tendon (TA) or horizontally placed over pallets, outside facing up (HO). Carcass were chilled for 48 hours at 0 2ºC. After the chilling period, loin eye area (L
Publicado em: 2006