Consulta: subjectFacets:"Drip loss"
Registros recuperados: 8
Data/hora: 17/06/2024 01:09:35

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens
Provedor de dados: 89
Autores: Ali,S; Rajput,N; Li,C; Zhang,W; Zhou,G.
ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Freeze-thaw cycles; Chicken meat; Oxidation; Drip loss; Color.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035

Quality of wild boar meat and commercial pork
Provedor de dados: 63
Autores: Marchiori,Andréa Fernanda; Felício,Pedro Eduardo de.
Presently there is a growing interest in the production and marketing of wild boar meat, and to attend a differentiated consumer demand the quality attributes of this product should be well established. To characterize the quality of wild boar meat in comparison to commercial pork, post mortem changes in the longissimus dorsi and semimembranosus muscles were determined by pH and temperature decline, and color (CIE L*a*b*) measurements. Water holding capacity (WHC) was determined by the compression method and the exudate loss (EL) by the drip loss test. Decline in longissimus dorsi muscle pH of wild boar was gradual and in the pork it was faster and more extensive. Temperature differences were observed in some post mortem times, and the lowest values were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: PH; Color; Drip loss; Water holding capacity.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162003000100001

Determinação da capacidade de retenção de água em filés de Pintado obtidos no Rio Paraguai (Corumbá-MS).
Provedor de dados: 119
Autores: LARA, J. A. F. de; GARBELINI, J. DA. S.; DELBEM, A. C. B.
A capacidade de retenção de água pode influenciar atributos de qualidade do pescado, como a cor. Vários fatores influenciam a capacidade da carne em reter água, entre eles dois dos mais importantes são o pH e o índice de fragmentação miofibrilar (IFM). Essas informações já existem há algum tempo para a maioria das carnes potencialmente concorrentes do pescado do Pantanal,mas ainda não foram estabelecidas para o pintado. O objetivo deste trabalho foi determinar a capacidade de retenção de água relacionando os resultados com o pH e índice de fragmentação miofibrilar em filés de pintado (Pseudoplatystoma corruscans) obtidos no rio Paraguai e verificar sua influência sobre a luminosidade (valor L*) dos filés. The retention of water may influence fish quality...
Tipo: Separatas
Palavras-chave: Carne de peixe; Perdas de água; Fishing.; Pesca.; Drip loss; Fish processing.
Ano: 2010
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/868350

Swine carcasses classified by degree of exudation and marbling content.
Provedor de dados: 119
Autores: BERTOL, T. M.; COLDEBELLA, A.; SANTOS FILHO, J. I. dos; GUIDONI, A. L.
The objective of this work was to develop and evaluate prediction equations, based on measurements obtained on the slaughter line, for carcass classification according to the degree of exudation and the content of marbling. A total of 747 pig carcasses originated from 27 producers were randomly selected on the slaughter line at two slaughterhouses, constituting representative samples from each one. Hot carcass weight, loin depth, back fat thickness, and pH and temperature 45 min after slaughter were used to generate the equations. The carcasses were classified as normal or exudative for drip loss of loin and ham, and as acceptable or undesirable for marbling content. For drip loss of loin and ham, respectively, the overall correct classification of the...
Tipo: Artigo de periódico
Palavras-chave: Prediction equations; Perda por gotejamento; Pernil; Lombo; Equação de predição; Pigs.; Porco; Drip loss; Ham; Loins.
Ano: 2017
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1069422

Efeito da automatização nas diferentes estações do ano sobre os parâmetros de desempenho, rendimento e qualidade da carne de frangos de corte - doi: 10.4025/actascianimsci.v32i2.7241
Provedor de dados: 2
Autores: Souza, Vera Lúcia Ferreira de; Universidade Estadual de Maringá,; Buranelo, Giancarlos Salvador; Universidade Estadual de Maringa; Gasparino, Eliane; Universidade Estadual de Maringá; Cardozo, Rejane Machado; Universidade Estadual de Maringá; Barbosa, Maria José Baptista; Universidade Estadual de Maringá.
O experimento teve por objetivo avaliar o efeito do sistema de criação e da época do ano, sobre o desempenho e qualidade da carne de frangos de corte. Foram estudadas 524.000 aves da linhagem comercial Cobb 500, distribuídas em três galpões com diferentes sistemas de automatização, durante as quatro estações do ano. O delineamento foi inteiramente casualizado, com esquema fatorial 3 x 4 (tipo de galpão x época do ano). Foram utilizadas rações do sistema integrado, cama de palha de arroz, e as aves foram abatidas em um frigorífico aos 43 dias de idade. Foram avaliados os dados de desempenho (consumo de ração, ganho de peso diário, conversão alimentar e mortalidade), com dados fornecidos pelo sistema integrado. Também, foram avaliados os defeitos nas...
Tipo: Pesquisa de campo e laboratorial
Palavras-chave: 5.04.05.00-4 defeitos de carcaça; Perda de peso; Taxa de mortalidade; Fator de produção; PH; Força de cisalhamento Produção Animal carcass defects; Drip loss; Mortality rate; Production factor; PH; Shear force.
Ano: 2010
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/7241

Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation
Provedor de dados: 52
Autores: 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 &lt;5.8) and control samples (n=55) (pH &amp;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

チーズホエーを給与した豚の肉質特性
Provedor de dados: 19
Autores: 三上, 正幸; 島田, 謙一郎; 関川, 三男; 福島, 道広; 齋藤, 愛; 柴田, 政二; MlKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKlKAWA, Mitsuo; FUKUSHIMA, Michihiro; SAITOH, Ai; SHIBATA, Seiji.
Thirty eight pigs born from same sow were divided into 2 group，and fed with or without cheese whey. Pigs were slaughtered after 137-172 days when the live weight was nearly 110kg. Samples of M. longissimus thoracis were analyzed for physicochemical properties. There was no significant difference in the pH，water content and colour appearance in pork between the whey and control group. Crude protein content of the whey group (21.7%) was significantly lower than that of the control (22.6%). Drip loss was measured at 1，5 and 10 days after slaughter，and the drip loss measured at 10 days was significantly lower in the whey group (25.4%) than that of the control (27.1%). Cooking loss was measured at 5 days after slaughter，was significantly lower in the whey group...
Palavras-chave: 豚肉; チーズホエー; ホエー; クッキングロス; ドリップロス; Pork; Cheese whey; Whey; Cooking loss; Drip loss.
Ano: 2006
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3090

Swine carcasses classified by degree of exudation and marbling content
Provedor de dados: 86
Autores: Bertol,Teresinha Marisa; Coldebella,Arlei; Santos Filho,Jonas Irineu dos; Guidoni,Antonio Lourenço.
Abstract: The objective of this work was to develop and evaluate prediction equations, based on measurements obtained on the slaughter line, for carcass classification according to the degree of exudation and the content of marbling. A total of 747 pig carcasses originated from 27 producers were randomly selected on the slaughter line at two slaughterhouses, constituting representative samples from each one. Hot carcass weight, loin depth, back fat thickness, and pH and temperature 45 min after slaughter were used to generate the equations. The carcasses were classified as normal or exudative for drip loss of loin and ham, and as acceptable or undesirable for marbling content. For drip loss of loin and ham, respectively, the overall correct classification...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drip loss; Ham; Loin; Pigs; Prediction equations.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017000200121