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	Provedor de dados 89 (1) Autor Chwastowska-Siwiecka,I (1) Kondratowicz,J (1) Mikulski,D (1) Skiepko,N (1) Palavra-chave Carotenoids (1) Final product (1) Lycopene (1) Poultry (1) Quality of meat (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2016 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast 89 Skiepko,N; Chwastowska-Siwiecka,I; Kondratowicz,J; Mikulski,D. ABSTRACT The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized... Tipo: Info:eu-repo/semantics/article Palavras-chave: Carotenoids; Lycopene; Poultry; Quality of meat; Final product. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000200319 Registros recuperados: 1 Primeira ... 1 ... Última

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