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Registros recuperados: 23
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Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat BABT
Marchi,Denis Fabrício; Beteto,Flávia Maria; Almeida,Gleice Rocha dos Santos; Soares,Adriana Lourenço; Hernandez-Blazquez,Francisco Javier; Ida,Elza Iouko; Shimokomaki,Massami.
Abstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the enhanced proteases activities during storage. Ultramicroscopically, the PSE meat samples revealed intracellularly a sarcomere super contraction and lacunas within the A and I bands while Z-lines appeared very dense and fragmented in comparison to normal samples. This observation was noticed already at 4h storage while extracellularly collagen fibrils decreased visually within the endomysium only after 24h of conditioning. These results influenced the quality as...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cooking loss; Tenderness; Collagen content; Myofibrillar Fragmentation Index.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100503
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Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation BABT
Kato,Talita; Barbosa,Claudia Freitas; Ida,Elza Iouko; Soares,Adriana Lourenço; Shimokomaki,Massami; Pedrao,Mayka Reghiany.
The objective of this work was to investigate the relationship between poultry PSE meat and water loss of frozen chicken carcass in two experiments. The first experiment was carried out in commercial abattoir. Poultry carcass were classified as PSE meat (n=59) (pH <5.8) and control samples (n=55) (pH &gt;5.8). Water absorption and drip test were performed according to the Brazilian legislation methodologies. The second experiment was carried out with commercial whole five brands frozen carcasses purchased from the local supermarkets (n=30) and analyzed for pH, water holding capacity (WHC) and drip test. PSE poultry meats absorbed 3.59% of water during the processing similar to the control samples; however, released 0.38% more water during thawing of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Drip loss; Water absorption; Water holding capacity.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600015
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Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat BABT
Langer,Roselane Oliveira de Souza; Simões,Gislaine Silveira; Soares,Adriana Lourenço; Oba,Alexandre; Rossa,Alessandro; Shimokomaki,Massami; Ida,Elza Iouko.
The objective of this work was to investigate the effect of road transportation conditions on the occurrence of broiler PSE-(Pale, Soft, Exudative) and DFD-like (Dark, Firm, Dry) meats in the Brazilian commercial slaughterhouse plant. Samples of Pectoralis major m from 47-day-old broilers of commercial lineage were analyzed. The results indicated that water-bathing birds just before journey over 3.0km promoted the occurrence of 46.0% of PSE and 4.0% of DFD-like meat, while birds under non-water bathing conditions presented 14.7 and 2.0%, respectively. For a distance of 68.0km, the occurrences of PSE-and DFD-like meat were 44.0 and 0.0% under water bathing conditions, and 52.0 and 0.0% without water bathing, respectively. Water bathing at the farm was a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Truck microclimate; Meat quality; Broiler chicken stress.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000500021
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Carnes PSE (Pale, Soft, Exudative) e DFD (Dark, Firm, Dry) em lombo suíno numa linha de abate industrial Ciênc. Tecnol. Aliment.
Maganhini,Magali Bernardes; Mariano,Bruno; Soares,Adriana Lourenço; Guarnieri,Paulo D.; Shimokomaki,Massami; Ida,Elza Iouko.
A necessidade para uma maior produção de carne magra em suínos tem acarretado modificações nas características bioquímicas do músculo conduzindo ao desenvolvimento das anomalias nas suas cores, as denominadas carnes PSE e DFD. Estas carnes por apresentarem alterações de suas propriedades funcionais, resultam em grandes perdas econômicas. Nesse experimento, foram utilizadas 946 amostras de Longissimus dorsi m., lombos de suínos da linhagem Dalland, machos castrados e fêmeas, com 100 dias de idade, em um Frigorífico localizado na Região Sul do País. Os lombos foram classificados com base no valor de L*24 h e pH24 h. Foi constatada uma incidência de 22,8% de carnes PSE, 1,0% de DFD e 76,2% de normal. Esses valores relativamente altos de carnes PSE mostram a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cor; PH; Longissimus dorsi m.; Manejo pré e pós-abate.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000500012
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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
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Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities BABT
Barbosa,Claudia Freitas; Carvalho,Rafael Humberto de; Rossa,Alessandro; Soares,Adriana Lourenço; Coró,Fábio Augusto Garcia; Shimokomaki,Massami; Ida,Elza Iouko.
The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx) and control group under white light (550-650nm, 321-332 lx). Birds' stressful conditions were measured by the occurrence of PSE meat. Breast fillets were classified as PSE meat based on pH (<5.8) and lightness (L*&gt; 53.0). The fillet samples in the control group had the following characteristics: pHu=5.77, L* = 54.26 and b*= 6.27. The fillet samples from birds under blue light ambience had the following...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Preslaughter handlings; PSE meat.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500013
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Comparison of proximate chemical composition and texture of cupim, Rhomboideus m. and lombo, Longissimus dorsi m. of Nelore (Bos indicus) BABT
Pedrão,Mayka Reghiany; Lassance,Fernanda; Souza,Nilson Evelazio de; Matsushita,Makoto; Telles,Paulo; Shimokomaki,Massami.
The proximate chemical composition of hump, known in Brazil as cupim, Rhomboideus m. (RB), of Nelore (Bos indicus) aged 24 months revealed it to be a unique beef muscle. It presents a lipid fraction 14-fold as high as that of Longissimus dorsi m. (LD) taken from the same animal (p<0.05), the highest value reported so far. This was unequivocally observed by the histological evaluation. Proportionally more protein fraction and conversely less moisture were also observed in RB. Analysis of collagen and its crosslinking with hydroxylysylpyridinium (HP) showed there to be 22.9% more collagen and 14-fold as much HP in RB as in LD. Contrary to the expectations, the tenderness of fresh samples evaluated by Warner Bratzler shear force measurements led to values...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Zebu breed; Collagen; Hydroxylysylpyridinium; Meat tenderness; Marbling fat.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300023
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Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation BABT
Marchi,Denis Fabrício; Oba,Alexandre; Ziober,Iris Lamberti; Soares,Adriana Lourenço; Ida,Elza Iouko; Shimokomaki,Massami.
The objective of this work was to investigate the use of a halothane to screen broiler chickens prone to develop PSE (Pale, Soft, Exudative) meat through a special gas chamber connected to a veterinarian anaesthetic apparatus developed in our laboratory. Anaesthesia was induced with approx. 3.0% halothane at a flow rate of 6.0 Lm-1 in pure oxygen for 5 min. Commercial male broilers (n=342) aged 46 days old were evaluated and classified as either halothane sensitive (HAL+) or insensitive (HAL-), depending on the leg rigidity response. Approximately 27.5% (n=94) of broilers were HAL+ and 72.5% (n=248) were HAL-. This is a simple and rapid technique to evaluate broiler sensitivity to halothane and identify broilers prone to develop PSE meat. The occurrence of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Halothane test; Colour; PH.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700024
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Efeito do genótipo halotano, da ractopamina e do sexo do animal na qualidade da carne suína R. Bras. Zootec.
Bridi,Ana Maria; Oliveira,Audiléia Rocha de; Fonseca,Nilva Aparecida Nicolao; Shimokomaki,Massami; Coutinho,Luiz Lehmann; Silva,Caio Abércio da.
Este trabalho foi realizado com o objetivo de avaliar o efeito da adição de ractopamina na ração sobre a qualidade da carne de suínos dos genótipos halotano homozigoto dominante (HalNN) e heterozigoto (HalNn). Durante o experimento (21 dias), 24 suínos machos castrados e 12 fêmeas (metade de cada genótipo) com peso médio inicial de 72,6 kg de PV foram avaliados segundo delineamento experimental em blocos casualizados, em arranjo fatorial 2 x 2 x 2 (dois genótipos halotano; duas rações: controle e com adição de 10 ppm de ractopamina; e dois sexos: machos castrados e fêmeas). A análise do DNA genômico foi realizada por intermédio das técnicas de PCR-RLPC. A avaliação da qualidade da carne foi realizada no músculo Longissimus dorsi e o pH da carne foi medido...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carne PSE; Gene halotano; Qualidade da carne.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982006000700021
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Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef) BABT
Garcia,Carlos Eduardo Rocha; Yamashita,Fabio; Youssef,Elza Youssef; Prudencio,Sandra Helena; Shimokomaki,Massami.
The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15.0%) had approximately 15.0% higher moisture and a 32.0% higher processing yield in comparison to the control samples.JB-CAR presented shear force approximately 5.0 and 20% lower in the samples uncooked salted and desalted cooked, respectively, and sensorial acceptance above 80%. The results demonstrated the possibility of applying carrageenan to jerked beef in order to obtain an increase in the processing yield and a tender product while maintaining the sensorial quality and its intermediate-moisture meat...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Additives; Hydrocolloids; Meat products; Texture.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200017
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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
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Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella BABT
Kissel,Cassiana; Soares,Adriana Lourenço; Rossa,Alessandro; Shimokomaki,Massami.
This work was carried out in order to evaluate whether the functional properties of broiler meat are affected by the factors that lead to PSE (Pale, Soft, Exudative). PSE meat was characterized by pH and L* values, and mortadella formulations consisted of isolated soy protein, sodium tripolyphosphate, and cassava starch in addition to PSE and normal meats. The functionality of the meat was evaluated by examining the water holding capacity (WHC), texture profile, emulsion stability (ES) and color of the final products. The results show that in mortadella prepared with PSE meat, the protein denaturation affected the ES. Additives are necessary to enhance the functional properties of PSE meat.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mortadella; Water holding capacity; Texture profile; Meat color; Emulsion stability.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700027
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Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat BABT
Pedrão,Mayka Reghiany; Kato,Talita; Soares,Adriana Lourenço; Ida,Elza Iouko; Coró,Fábio Augusto Garcia; Grespan,Moises; Paião,Fernanda; Shimokomaki,Massami.
The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chilled at 0°C (±2). pH and temperature (T) values were recorded at several periods throughout refrigeration in comparison to samples left at room T as control (CS). The ultimate pH (pHu) value of 5.86 for RS carcasses were only reached at 11°C after 8.35 h post mortem (PM) while, for CS samples, pHu value was 5.94 at 22°C after 4.08 h PM. Thus, under commercial refrigeration conditions, the glycolysis rate...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Post mortem management; Commercial processing refrigeration; Water chiller.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000200272
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Influência do genótipo nos lipídeos totais e na fração insaponificável da carne de cordeiros Ciência Rural
Monteiro,Eiane Mattos; Shimokomaki,Massami.
O objetivo deste trabalho foi comparar o conteúdo de lipídeos totais e componentes da fração insaponificável no Longissimus dorsi de cordeiros de cruzamento absorvente Ile de France x Corriedale (F1), em relação à raça Corriedale. Um total de vinte cordeiros machos inteiros foram divididos em dois grupos: cruza IF x C (n =10) e Corriedale (n =10). O manejo alimentar ovelha/cordeiro foi estabelecido em uma área de pastagem natural, melhorada. Os cordeiros foram abatidos com idade média de 150 dias e com pesos médios de 33,08 (±1,20) kg e de 26,42 (±1,37) kg, respectivamente. A gordura foi extraída, saponificada, os esteróis foram separados por cromatografia de camada delgada e o colesterol foi quantificado por cromatografia gasosa . Os resultados médios e...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cordeiro; Raça; Cruzamento; Fração lipídica.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84781999000300028
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Lipid and protein oxidation in charqui meat and jerked beef BABT
Souza,Marta A. A.; Visentainer,Jesui V.; Carvalho,Rafael H.; Garcia,Fabianne; Ida,Elza I.; Shimokomaki,Massami.
In this study, the changes in the lipid (Lox) and protein oxidation (Pox) were measured quantitatively by TBARS and carbonyl methods, respectively, throughout the salting and drying steps of charqui meat (CH) and jerked beef (JB) preparation and their storage up to 60 days. The experiment was carried out on CH samples treated with brine (20.0%) and JB with same brine solution added with sodium nitrite (0.02%). After 60 days of storage, the carbonyl substances in CH were 2.77nmol mg-1 while in the JB samples, there was 61.0% oxidation inhibition. The TBARS determination revealed a Lox inhibition by approximately 5-fold in the latter samples. These results indicated that in the metmyoglobin molecule, the nitrite kept the Fe in the Fe2+ state in JB samples...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Protein oxidation; Charqui; Jerked beef.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100014
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Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities BABT
Soares,Adriana Lourenço; Marchi,Denis Fabrício; Matsushita,Makoto; Guarnieri,Paulo Donizeti; Droval,Adriana Aparecida; Ida,Elza Iouko; Shimokomaki,Massami.
The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 % in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: PSE meat; DFD meat; Arachidonic acid.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600023
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Molecular cloning of αRYR hotspot region 1 from broiler chicken BABT
Ziober,Iris Lamberti; Paião,Fernanda Gonzales; Marin,Silvana Regina Rockenbach; Marchi,Denis Fabricio; Binneck,Eliseu; Nepomuceno,Alexandre Lima; Coutinho,Luiz Lehmann; Shimokomaki,Massami.
Samples of Pectoralis major m. were collected, and an RT-PCR analysis of the a-Ryanodine receptor (a RYR) from chicken mRNA hotspot region spanning aminoacid residues 386 to 540, numbered according to the turkey sequence, revealed two classes of transcripts. The sequences of the first class were similar to turkey and human with 97% and 74% of identity, respectively, and included all transcripts with substitutions in the nucleotide sequence. The second class was characterized by the deletion of nucleotides, leading to a premature stop codon and coding for a truncated and nonfunctional protein. These results are to date the first report related to the sequencing of the chicken αRYR hotspot region 1, which will possibility serve as a guide for further studies...
Tipo: Info:eu-repo/semantics/article Palavras-chave: ΑRYR; PSE; Chicken.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700029
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Quantitative differential expression of alpha and beta ryanodine receptor genes in PSE (Pale, Soft, Exudative) meat from two chicken lines: broiler and layer BABT
Oda,Sandra Helena Inoue; Nepomuceno,Alexandre Lima; Ledur,Mônica Corrêa; Oliveira,Maria Cristina Neves de; Marin,Silvana Regina Rockenbach; Ida,Elza Iouko; Shimokomaki,Massami.
Total RNA isolated from Pectoralis major muscle from PSE (L*24h>53.0, pH<5.8) and non-PSE (44<"L*24h>"53) meats of two phenotypically distinct chicken lines, broiler and layer, was used to investigate the α-ryr and β-ryr gene expression by real-time RT-PCR approach. Mean relative quantification (RQ) values were lower (p<0.05) for β-ryr in PSE chickens from both lines when compared to non-PSE chickens, while there was no difference (p>0.05) in α-ryr gene expression regardless of line studied. The β-ryr RQ results suggested that in PSE samples an alteration might occur in the regular ratio (1:1) of α-RyR/β-RyR normally found in avian muscles. These results provided the first evidence of PSE meat occurrence as a result of the differential...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Malignant hyperthermia; Poultry; Gene expression; Real time PCR.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600024
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Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers BABT
Marchi,Denis Fabrício; Trindade,Marco Antônio; Oba,Alexandre; Soares,Adriana Lourenço; Ida,Elza Iouko; Ferraz,José Bento Sterman; Michelan Filho,Tércio; Ziober,Iris Lamberti; Shimokomaki,Massami.
This work aimed to evaluate female lineage broilers for halothane sensitivity and for their susceptibility to the subsequent development of PSE meat. The halothane test was carried out in an anesthetic chamber with 3.0% halothane. The unconscious birds were examined for leg muscle rigidity. If one or both legs became extended and rigid, the birds were classified as halothane sensitive (HAL+), while unresponsive birds were classified as halothane negative (HAL-). The results showed that of 298 birds aged 42 days old, 95.6% were HAL- and 4.4% were HAL+. A sample of pectoralis major muscle was collected from HAL- (n=105) and HAL+ (n=13) birds. The pH and breast fillet color were determined at 4ºC, 24 hours post-mortem. Interestingly, only 2.5% of HAL+ birds...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Environmental factors; Pectoralis major; Meat color abnormality.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700028
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Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. BABT
Soares,Adriana Lourenço; Olivo,Rubison; Shimokomaki,Massami; Ida,Elza Iouko.
The effect of alpha-tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development was assessed. Control group was fed with 7.7IU of AT/kg of ration and supplemented group was fed with 200.0IU of AT/kg of ration. Dietary vitamin E as measured by TBARS inhibited WOF development by 78.9; 69.0; 60.7 and 46.5% (p<0.05) during storage at 6° C for 0, 1, 3 and 5 days, respectively. This inhibition was significantly increased (p<0.05) by 86.1; 91.6; 92.9 and 95.3% during storage at 6° C for 0, 1, 3 and 5 days, respectively, when 2mM PA was added in supplemented breast meat. In the exogenous experiment, through Response Surface Methodology design it was found out AT...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Warmed over flavour; Vitamin E; Phytic acid; Lipid oxidation inhibition; Response surface methodology; Breast poultry meat.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100008
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