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| Registros recuperados: 136 | |
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| Felmer D,Ricardo; Sagredo D,Boris; Chávez R,Renato; Iraira H,Sergio; Folch M,Carolina; Parra G,Lorena; Catrileo S,Adrián; Ortiz L,Manuel. |
| Animal products traceability has acquired considerable importance as a security measure in EEC member countries since the food crisis of the mid-nineties. This has led to reinforcing the capacity to manage cattle product quality, with traceability emerging as the main tool to prevent risks to product security and quality as demanded by consumers in developed countries. The practical application of a traceability system for beef, based on molecular markers requires the election of a panel of microsatellites, as well as the optimization of methods of sampling and DNA analysis. In this work, a traceability system for beef based on a panel of 10 microsatellites markers was implemented. Different biological samples were evaluated, such as hair, blood, tissue... |
| Tipo: Journal article |
Palavras-chave: Traceability; Microsatellites; Individual identification; Beef. |
| Ano: 2008 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392008000400004 |
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| Schnettler M,Berta; Silva F,Roberto; Sepúlveda B,Néstor. |
| Credence attributes (production system, animal welfare, traceability, among others) have acquired importance for meat products in developed countries, representing information that must be included on label. A personal survey was administered to 770 consumers in the Bío-Bío and La Araucanía Regions, Chile, to determine the utility of information contained on the label and acceptance of information referred to as credence attributes, as well as to distinguish different consumer segments. The packaging and expiry dates were the most useful aspects of the current information. The greatest degree of agreement with respect to information that should be included was a quality seal, type of animal, handling regarding animal welfare, production system and feeding.... |
| Tipo: Journal article |
Palavras-chave: Beef; Label; Animal welfare; Production systems; Traceability. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000300010 |
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| GÖK,Veli; UZUN,Tamer; TOMAR,Oktay; ÇAĞLAR,Muhammed Yusuf; ÇAĞLAR,Abdullah. |
| Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time ( P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sous-vide; Convection oven; Beef; Gluteus medius; Texture. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400999 |
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| Barros,Márcia de Aguiar Ferreira; Nero,Luís Augusto; Monteiro,Alexandre Amorim; Beloti,Vanerli. |
| The microbiological quality of beef and meat products is strongly influenced by the conditions of hygiene prevailing during their production and handling. Without proper hygienic control, the environment in slaughterhouses and butcher shops can act as an important source of microbiological contamination. To identify the main points of microbiological contamination in the beef processing chain, 443 samples of equipment, installations and products were collected from 11 establishments (1 slaughterhouse and 10 butcher shops) located in the state of Paraná, Brazil. The microbiological quality of all the samples was evaluated using Petri dishes to obtain counts of mesophilic aerobes (AC), total coliforms, Escherichia coli (EC), yeasts and molds (YM). The main... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef; Contamination; Indicator microorganisms; Meat processing; Escherichia coli. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000400028 |
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| SAKOWSKA,Anna; GUZEK,Dominika; WIERZBICKA,Agnieszka. |
| Abstract This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers’ evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CO (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef; Carbon monoxide; Color; Vacuum packaging; Consumer evaluation. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300485 |
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| Mistura,Liliana Perazzini Furtado; Colli,Célia. |
| The aim of this study was to evaluate the influence of irradiation and thermal process on the heme iron (heme-Fe) concentration and color properties of Brazilian cattle beef. Beef samples (patties and steaks) were irradiated at 0-10 kGy and cooked in a combination oven at 250 ºC for 9 minutes with 70% humidity. Total iron and heme iron (heme-Fe) concentrations were determined. The data were compared by multiple comparisons and fixed- effects ANOVA. Irradiation at doses higher than 5 kGy significantly altered the heme-Fe concentration. However, the sample preparation conditions interfered more in the heme-Fe content than did the irradiation. Depending on the animal species, meat heme iron levels between 35 and 52% of the total iron are used for dietetic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Irradiation; Beef; Heme iron; Color properties. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000100030 |
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| Carvalho-Filho,Edvaldo Vasconcelos de; Costa,Maria José Carvalho da; Bion,Francisca Martins; Silva,João Andrade da. |
| The objective of this study is to evaluate the effect of the daily consumption of ostrich meat (lliofemuralis internus) and bovine meat (Psoas major) on the lipid metabolism in adult mice. The analyses of the centesimal composition of the meats and preparation of the diets were accomplished following the recommendations of the American Institute of Nutrition-AIN-93. Three groups of 150 day-old animals: group I (diet I, with casein), group II (diet II, with ostrich meat), and group III (diet III with bovine meat) were fed for 13 weeks with the respective diets and weight gain, food efficiency coefficient, total cholesterol, lipoprotein fractions, hepatic, transaminases and body fat percentage and hepatic fat content were evaluated. No difference (p <... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ostrich meat; Beef; Fatty acids; Lipoprotein; Hepatic transaminases. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100009 |
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| ABD EL-RAZIK,Khaled Abd El-Hamid; ABUELNAGA,Azza Sayed Mohamed; YOUNES,Abdelgayed Metwaly; ATTA,Nagwa Sayed; ARAFA,Amany Ahmed; KANDIL,Mai Mohamed. |
| Abstract PCR was applied for the discovery of adulteration of crude and processed beef meat with horse and donkey tissue. This was performed by blending (w/w) horse or donkey meat to beef meat in an extent up to 1:10000 (0.01%). The sensitivity was resolved as high as 0.01%. All used primers showed specificity in the PCR reactions utilizing layout DNAs from three animal species. PCR application on 96 beef meat and meat product samples gathered randomly from street vendors and prominent retail markets (24 of burger, 16 of minced meat, 24 of kofta, 16 of sausage, 7 of raw meat and 9 of launcheon) uncovered 6 positive for donkey tissue (3 from sausage, 2 from minced meat and 1 from kofta) and 2 positive for horse tissue (from sausage). This basic PCR... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat adulteration; Egypt; PCR; Beef; Equines. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500166 |
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| Carvalho,Camila Barbosa; Madrona,Grasiele Scaramal; Corradine,Silvana da Silva; Reche,Péricles Martim; Pozza,Magali Soares dos Santos; Prado,Ivanor Nunes do. |
| 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 consumers' dietary habits. The present study aimed at substituting 25 and 50% NaCl for KCl in marinated beef and chicken meat with the addition of aromatic herbs and spices. The following microbiological analyses were carried out: macronutrient, chemical composition, and sensorial analysis. The meats showed a reduction in NaCl contents without any changes in their physical and chemical characteristics, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef; Spices; Herbs; Sensory analysis; Lipid oxidation; Texture. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400025 |
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| Novello,Daiana; Pollonio,Marise Aparecida Rodrigues. |
| Flaxseed application in meat and meat products by adding not flesh ingredients has not yet been properly assessed. This technology strategy, if well optimized, could substantially improve the nutritional value of meat products and promote healthy appeals consistent. Knowing that, this study aimed to evaluate the effect of adding golden flaxseed oil, or flour, or seed in the physico-chemical properties and fatty acid profile of beef patties. Beef patties were prepared with 5.0% of oil (FO), or flour (FF), or seed (FS), plus a control formulation (FC). For raw products containing flaxseed, the moisture content (74.22 to 68.61%) was decreased and the ash (1.61 to 2.00g 100g-1), protein (15.62 to 16.46g 100g-1), fat (6.20 to 9.74g 100g-1), carbohydrate (2.02... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Linum Usitatissimum Linaceae; Linseed; Nutritive value; Beef. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000900027 |
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| Registros recuperados: 136 | |
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