Consulta: creatorFacets:"Pedrão,Mayka Reghiany"
Registros recuperados: 2
Data/hora: 01/06/2024 09:40:30

Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat
Provedor de dados: 52
Autores: 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

Comparison of proximate chemical composition and texture of cupim, Rhomboideus m. and lombo, Longissimus dorsi m. of Nelore (Bos indicus)
Provedor de dados: 52
Autores: 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&lt;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