Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BABT (2) Autor Shimokomaki,Massami (2) Youssef,Elza Y. (2) Garcia,Carlos E. Rocha (1) Garcia,Carlos Eduardo Rocha (1) Yamashita,Fábio (1) Palavra-chave Intermediate moisture meat product (2) Charqui meat (1) Collagen crosslinking (1) Cured meat (1) Jerky meat (1) Myofibril proteins (1) Rancidity (1) Warmed over flavor inhibition (1) Water activity (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2007 (1) 2003 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Chemical basis for beef charqui meat texture BABT Youssef,Elza Y.; Garcia,Carlos Eduardo Rocha; Yamashita,Fábio; Shimokomaki,Massami. This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (p<0.05) for uncooked and cooked CHM, respectively, in relation to the raw material. Mathematical modeling of the influence of these meat components showed that shear force increased exponentially with the loss of moisture. The texture of CHM was the result of a multitude of factors involving myofibril proteins which promoted dynamic... Tipo: Info:eu-repo/semantics/article Palavras-chave: Collagen crosslinking; Water activity; Intermediate moisture meat product; Myofibril proteins. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018 Effect of salt on color and warmed over flavor in charqui meat processing BABT Youssef,Elza Y.; Garcia,Carlos E. Rocha; Shimokomaki,Massami. A combination of salt (NaCl) high concentration and curing salt was investigated for their role in warmed-over flavor (WOF) and color changes during charqui meats processing. WOF was measured by TBARS method in uncured charqui meat (CH) and in cured charqui known in Brazil as Jerked beef (JB). WOF occurred substantially in CH and sodium nitrite was able to inhibit 40-45% (p<0.05) in JB samples stored for 30 days. Color parameters also changed as evaluated by CIELAB system. The a*/b* ratio showed that CH samples presented brown color indicating the formation of metmyoglobin (Fe3+) whilst JB samples presented deep red color an indication of nitrosylmyoglobin (Fe2+) formation. Under cooking, a*/b* ratio indicated the presence of denatured metmyoglobin... Tipo: Info:eu-repo/semantics/article Palavras-chave: Intermediate moisture meat product; Jerky meat; Charqui meat; Cured meat; Rancidity; Warmed over flavor inhibition. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400014 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco