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| Alvarenga,Tharcilla Isabella Rodrigues Costa; Borba,Hirasilva; Moreno,Greicy Mitzi Bezerra; Araújo,Gherman Garcia Leal de; Mello,Juliana Lolli Malagoli de; Dourado,Rita de Cássia; Barbosa,José Carlos; Souza,Pedro Alves de. |
| This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05) |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cooking loss; Tenderness; Ageing; Sheep. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001202252 |
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| Boiago,Marcel Manente; Borba,Hirasilva; Leonel,Fábio Roberto; Giampietro-Ganeco,Aline; Ferrari,Fábio Borba; Stefani,Lenita Moura; Souza,Pedro Alves de. |
| Qualitative characteristics of breast meat of broilers fed diets supplemented with different concentrations (0; 0.3 and 0.5mg kg-1) of selenium in the form of selenomethionine and sodium selenite were analyzed. A total of 1050 one-day-old male Cobb broiler chicks were arranged factorially at random to five treatments (two concentrations x two sources + control diet without addition of selenium) with 7 replications of thirty birds each and received an isonitrogenous and isocaloric diets in all phases according to their ages (1-21, 22-35, and 36-42 days). At 42 days of age, TBARS (thiobarbituric acid reactive substances) after storage at 4ºC for one, seven and 15 days and also after 30 days under freezing temperatures (-15°C), color (CIELab), water holding... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler; Meat quality; Pectoralis major; Selenomethionine; Sodium selenite. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901692 |
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| Giampietro-Ganeco,Aline; Borba,Hirasilva; Scatolini-Silva,Aline Mary; Boiago,Marcel Manente; Souza,Pedro Alves de; Mello,Juliana Lolli Malagoli de. |
| Eggs are perishable foods and lose quality quickly if not stored properly. From the moment of posture to the marketing of egg, quality loss occurs through gas exchange and water through the pores of the shell with the external environment and thus, studies involving modified atmosphere packaging are extremely important. The aim of the present study is to assess the internal quality of eggs packed under modified atmosphere and stored at room temperature. Six hundred and twelve fresh commercial eggs from 38-week old Hisex White laying hens were used. The present study was conducted in a completely randomized experimental design in a 4 x 4 + 1 factorial arrangement [vacuum, vacuum with oxygen gas (O2) absorbent, vacuum with oxygen gas (O2) and carbon dioxide... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Storage; Sachet; Vacuum. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000100082 |
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