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| Registros recuperados: 24 | |
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| Fernandes Júnior,G.A.; Lôbo,R.N.B.; Madruga,M.S.; Lôbo,A.M.B.O.; Vieira,L.S.; Facó,O.. |
| The aim of this study was to compare four genetic groups of sheep on the carcass and meat quality traits. Thirty-three contemporary and unrelated male lambs, all of single birth were used in the experiment, being thirteen from the Santa Inês (SI) breed, seven from the Brazilian Somali breed (BS), six from the Morada Nova (MN) breed and seven from the ½ Dorper - ½ Morada Nova (F1) crossbreed. The genotypes SI, BS and F1 presented similar performances in relation to hot and cold carcass weights, which values were 10.76±0.53kg and 10.46±0.52kg for SI, 9.20±0.73kg and 8.99±0.71kg for BS, and 9.35±0.73kg and 9.13±0.71kg for F1, respectively. The BS had a better hot carcass yield (47.10±0.88%) and cold carcass yield (46.00±0.87%). Better carcass conformation was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass yields; Commercial cuts; Shear force. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000400037 |
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| Gomes,R.C.; Leme,P.R.; Silva,S.L.; Antunes,M.T.; Guedes,C.F.. |
| To evaluate the effects of the supplementation of feed additives on carcass quality in beef cattle, 72 Nellore steers (339.5kg, 20-month old) were feedlot finished and fed for 91 days one of the following diets: 1) control with no additives; or added of 2) live yeast culture; 3) monensin; or 4) the association of both additives. After slaughter, renal, pelvic, and inguinal fat and hot carcass weights were recorded and carcass was split into muscle, bone, and trimmable fat. Carcass Longissimus muscle area and subcutaneous fat thickness at the 12th rib were measured and steaks of Longisimus muscle were taken to determine meat color, shear force, drip, and cooking losses. Yeast increased carcass dressing percentage but there were no effects on hot carcass... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Steer; Direct-fed microbial; Ionophores; Retail product yield; Shear force; Saccharomyces cerevisiae. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352009000300018 |
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| Cruz,F.L.; Silva,A.A.; Machado,I.F.M.; Vieira,L.C.; Esteves,C.; Fassani,E.J.; Faria,P.B.. |
| ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*-... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shear force; Índio gigante; Luminosity; Protein; Color. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000100254 |
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| Paula,Marielle Maria de Oliveira; Silva,Juliana Resende Gonçalves; Oliveira,Karoliny Lamas de; Massingue,Armando Abel; Ramos,Eduardo Mendes; Benevenuto Júnior,Augusto Aloísio; Silva,Maurício Henriques Louzada; Silva,Vanessa Riani Olmi. |
| ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salvia hispanica; Dietary fiber; Lipid oxidation; Shear force; Check-all-that-applies analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800752 |
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| Registros recuperados: 24 | |
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