Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 1
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times Animal Sciences
Luz, Patrícia Aparecida Cardoso da; Jorge, André Mendes; Francisco, Caroline de Lima; Mello, Juliana Lolli Malagoli de; Santos, Carolina Toledo; Andrighetto, Cristiana.
The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 20–24 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0±1°C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p < 0.05) but caused a change in color (p < 0.05), which, even without...
Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.07.02.00-9 e 5.07.02.01-7 cholesterol; Fatty acids; Longissimus thoracis; Murrah; Tenderness..
Ano: 2017 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36799
Registros recuperados: 1
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

Valid HTML 4.01 Transitional