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New alternatives for improving and assessing the color of dark–cutting beef – a review Scientia Agricola
Ribeiro,Caio César de Sousa; Contreras-Castillo,Carmen Josefina; Santos-Donado,Priscila Robertina dos; Venturini,Anna Cecilia.
ABSTRACT Myoglobin (Mb) is a sarcoplasmic heme protein present in muscle cells, which acts as a short–term oxygen (O2) reserve in the muscle tissue. After slaughtering and exsanguination, Mb is the major pigment that provides the red color in meat. The concentration of Mb together with its redox state are two pivotal factors that determine meat color. The elevated pH of dark–cutting beef can affect both physical and biochemical properties resulting in decreased oxygenation. The darkening observed in high ultimate pH (pHu) beef concerns meat processors as color is the initial attribute that impacts on the purchase. Thus, any atypical meat color (i.e., loss of brightness) reduces consumer interest in the product. Several studies have demonstrated that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: MMb reductase enzyme; High pHu; Ultimate pH; Meat quality; Bull.
Ano: 2022 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000101801
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Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids Scientia Agricola
Saldaña,Erick; Lemos,Ana Lúcia da Silva Corrêa; Selani,Miriam Mabel; Spada,Fernanda Papa; Almeida,Marcio Aurélio de; Contreras-Castillo,Carmen Josefina.
Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipid profile; Lipid oxidation; Fat-replacers; Fat vegetal; Texture.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000600495
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Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review BJM
Hernández-Macedo,Maria Lucila; Barancelli,Giovana Verginia; Contreras-Castillo,Carmen Josefina.
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vacuum-Packaged Meat; Spoilage Microbiota; Blown Pack; Molecular Biology.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100001
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Estresse térmico durante o pré-abate em frangos de corte Ciência Rural
Brossi,Camila; Contreras-Castillo,Carmen Josefina; Amazonas,Erik de Almeida; Menten,José Fernando Machado.
A cadeia da carne de frango no Brasil é um importante setor do agronegócio, ocupando a terceira maior produção mundial e o primeiro lugar nas exportações. Para atender a demanda, é fundamental minimizar os problemas de manejo, que causam o aparecimento de problemas fisiológicos. A seleção genética intensiva, que é usada na obtenção de taxas de crescimento mais rápidas para frangos de corte, contribuiu para que as linhagens melhoradas atuais sejam muito susceptíveis ao estresse térmico. Quando a temperatura ambiente se eleva acima da zona de termoneutralidade, a ave é submetida a uma condição de estresse, podendo gerar hipertermia aguda, alcalose respiratória, desequilíbrio eletrolítico, redução no consumo de alimento, menor taxa de crescimento, aumento na...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aves; Alterações fisiológicas; Músculo; Carne.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000400052
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