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| Souza, Vera Lúcia Ferreira de; Universidade Estadual de Maringá,; Ayer, Ilan Munhoz; UNIVERSIDADE ESTADUAL DE MARINGÁ; Gasparino, Eliane; UEM; Cardozo, Rejane Machado; UNIVERSIDADE ESTADUAL DE MARINGÁ; Barbosa, Maria José Baptista; UNIVERSIDADE ESTADUAL DE MARINGÁ; Saddi, Lígia Grisolia do Carmo; UNIVERSIDADE ESTADUAL DE MARINGÁ. |
| O experimento foi realizado com o objetivo de comparar as características de carcaça e da carne de 18 novilhas dos cruzamentos comerciais: ½ Nelore ½ Limousin (L), ½ Limousin ¼ Red Angus ¼ Nelore (LR), e ⅝ Red Angus ⅜ Nelore (RNR). As novilhas foram confinadas aos 18 meses de idade, com média de peso de 280 &plumsn; 8,4 kg, durante 112 dias. Após o abate e resfriamento das carcaças foram avaliados: rendimento (RC), área de olho de lombo (AOL), espessura de coxão (EC), cobertura de gordura (CG), comprimento de carcaça e perna, percentagem de músculo, ossos e gordura. Das amostras do Longissimus dorsi foram analisados a composição centesimal, o pH, a perda de água, a força de cisalhamento (FC), o comprimento de sarcômero (CS) e o índice de fragmentação... |
| Tipo: Pesquisa de Campo e Laboratorial |
Palavras-chave: Nelore; Limosin; Red Angus; Sarcômero; Índice de fragmentação miofibrilar; Força de cisalhamento. Nelore; Limousin; Red Angus; Sarcômero; Índice de fragmentação miofibrilar; Força de cisalhamento 5.04.05.00-4 Nelore; Limousin; Red Angus; Sarcomere; Myofibrillar fragmentation index; Shear force. |
| Ano: 2010 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6852 |
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| Constantino,Camila; Ribeiro,Edson Luis de Azambuja; Bridi,Ana Maria; Tarsitano,Marina Avena; Castro,Filipe Alexandre Boscaro de; Fernandes Júnior,Francisco; Mizubuti,Ivone Yurika; Pereira,Elzânia Sales. |
| The objective of this study was to evaluate the performance, the carcass and meat characteristics of ewes supplemented with magnesium oxide. Eighteen 6-year-old Santa Ines ewes were used in a completely randomized experimental design, where three levels of supplementation (0.0, 0.1 and 0.2% magnesium oxide in the concentrate) were tested, with six replicates. Final weight, weight gain, feed intake and feed conversion were not affected by levels of magnesium supplementation. Hot and cold carcass weights showed linear increasing and quadratic responses, respectively, according to supplementation with magnesium. Carcass measurements such as length, depth, and measures of arm and leg were not affected by supplementation. Depth and width of the longissimus... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Marbling; Myofibrillar fragmentation index; Oxidation; Production; Sheep. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000100005 |
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| Arguelo,NN; Garcia,ERM; Ferreira de Lara,JA; Ferraz,ALJ. |
| ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments consisted in cooking in water bath, electric oven, microwave oven, deep frying, or grilling. The analyzed variables were: cooking weight loss (CWL) and lipid oxidation determined by thiobarbituric acid reactive substances (TBARS). In the second assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Each treatment consisted of the same cooking methods applied... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cooking; Freezing; Myofibrillar fragmentation index; Lipid oxidation; Reheating. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300443 |
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