Smoked Meat
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. Efeito do processamento de defumação na qualidade de bijupirá (Rachycentron canadum): atributos bacteriológicos, químicos e sensoriais
RESUMO O objetivo do presente trabalho foi desenvolver a carne de bijupirá defumada, assim como avaliar o rendimento, a qualidade bacteriológica, a composição centesimal e a aceitabilidade do produto. Análises microbiológicas de pesquisa de Salmonella sp. e contagens de Staphylococcus aureus, coliformes totais e Escherichia coli foram realizadas. Foi d
Arq. Bras. Med. Vet. Zootec.. Publicado em: 06/06/2019
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2. Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics
Abstract This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out us
Food Sci. Technol. Publicado em: 05/04/2018
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3. Effect of heat treatment and packaging systems on the stability of fish sausage
The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used. The sausages were characterized for chemical
R. Bras. Zootec.. Publicado em: 2013-12
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4. Qualidade e vida de prateleira de chouriço defumado elaborado com sangue, vísceras e carne de caprinos / Quality and shelf life of smoked chorizo made with blood, viscera and goat meat.
Com o aumento da população mundial, torna-se cada vez mais frequente a busca por novas fontes proteicas que atendam às necessidades nutricionais dos consumidores e ao mesmo tempo possuam atratividade sensorial. Na indústria cárnea, o aproveitamento integral da carcaça dos animais de abate é ineficiente, especialmente dos componentes não constituintes
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/02/2012
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5. Tecnologia de carne.
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Belém. Publicado em: 2011
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6. Fatores de risco e proteção para doenças crônicas não transmissíveis na população de Belo Horizonte
Introduction: The non transmissible chronic diseases (DCNT) are constituted in one of the main causes of death in spite of the fact that their risk factors are well known, evitable and easily mediated. For the DCNT prevention and control is necessary the continuum monitoring of their risk factors and protection. This is important for supporting information d
Publicado em: 2010
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7. Secagem e defumação liquida de file de peixe matrinchã (Brycon cephalus)
The matrinchã (Brycon cephalus) is specie of fresh water fish from the Amazon basin, that also can be found in the San Francisco and Paraguay rivers. It is also known as piraputanga and matrinchão. Now this fish is diffusing in aquiculture, for sporting fishing practice, getting a considerable attaché value. Its meat is considered of first, possessing a p
Publicado em: 2000
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8. Production of Acylated Homoserine Lactones by Psychrotrophic Members of the Enterobacteriaceae Isolated from Foods
Bacteria are able to communicate and gene regulation can be mediated through the production of acylated homoserine lactone (AHL) signal molecules. These signals play important roles in several pathogenic and symbiotic bacteria. The following study was undertaken to investigate whether AHLs are produced by bacteria found in food at temperatures and NaCl condi
American Society for Microbiology.
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9. Incidence of Salmonellae in Meat and Meat Products
Standard enrichment, plating, and biochemical techniques were used to assess the incidence of Salmonella species on beef and pork carcasses and processed meat products. The incidence of Salmonella in pork carcasses was 56% and in beef carcasses, 74%. These figures are about the same as previously reported for pork but much higher than previously reported for
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10. Mortality among health-conscious elderly Californians.
In an attempt to obtain epidemiologic evidence regarding the mortality rate among vitamin supplement users, a prospective study was made of 479 elderly Californian respondents to a 1974 questionnaire carried in Prevention, a health magazine that advocates vitamin supplement usage. Based on self-reported questionnaire data obtained in 1974 and 1977, this coho