Consulta: creatorFacets:"Barcellos, Vinicius Cunha"
Registros recuperados: 3
Data/hora: 12/06/2024 09:58:28

Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
Provedor de dados: 2
Autores: Barcellos, Vinicius Cunha; Mottin, Camila; Passetti, Rodrigo Augusto Cortêz; Guerrero, Ana; Eiras, Carlos Emanuel; Prohmann, Paulo Emilio Fernandes; Vital, Ana Carolina Pelaes; Prado, Ivanor Nunes do.
This study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p &lt; 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4oC) were lower (p &lt; 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6th rib was higher (p &lt; 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p &lt; 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 5.04.00.00-2 Brazil; Consumer acceptability; Fattening system; Genetic groups; Meat quality; Sexual class.
Ano: 2017
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692

Slaughter weight did not alter carcass characteristics and meat quality of crossbred heifers supplemented and finished in a pasture system
Provedor de dados: 2
Autores: Andreotti, Carlos Cesar; Gusman, Jairo Andreas Pardo; Ramos, Tatiane Rogelio; Barcellos, Vinicius Cunha; Guerrero, Ana; Prado, Ivanor Nunes.
This work was carried out to evaluate the animal performance, carcass characteristics and meat quality of crossbred heifers slaughtered at three different body weights. The heifers were slaughtered with 330 (Light), 360 (Medium) and 400 (Heavy) kg body weight. The final weight, average daily gain and carcass weight were greater for HEA heifers, intermediate for MED heifers and lower for LIG heifers. However, carcass dressing and pH were similar for the three heifers groups. Dripping loss, dissection loss and the muscle, fat and bone percentages on the 6th rib did not alter by slaughter weight. Slaughter weight did not affect the colour, shear force and lipid oxidation of meat. In conclusion, heavy heifers finished in pasture and that were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ruminanates; Produção Animal instrumental analysis; Beef cattle; Meat; Animal production.
Ano: 2015
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/25847

How the perception of quality for beef evaluated by the buyer at the time of purchase: Study in three Brazilian cities of different sizes – Curitiba, Campo Mourão and Palotina
Provedor de dados: 2
Autores: Barcellos, Vinicius Cunha; Mottin, Camila; Prado, Rodolpho Martin do; Schenkel, Tiago; Viana, Cibeli; Vital, Ana Carolina Pelaes; Bersot, Luciano dos Santos; Sañudo, Carlos; Prado, Ivanor Nunes do.
In order to evaluate how beef buyers in the State of Paraná, Brazil south value meat quality indicators, and attributes of credibility, 519 interviews were conducted in three cities with different sizes (Big – Curitiba, Medium – Campo Mourão and Small – Palotina). The interviews were applied after the meat was placed in the shopping cart and were composed of five questions, including question of spontaneous response: (i) factors that the buyer considers at the purchasing time; (ii) information which the buyer considers important to appear on the meat label; and three questions of stimulated response: (i) preference for meat preparation and exposure for sale, (ii) factors that the buyer considers when purchasing the meat, and (iii) preference for marbling...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Animal production; Beef cattle; Brazil; Meat quality; Price.
Ano: 2019
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46533