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| COSTA E SILVA,Letícia Cristina; BARBOSA,Roger Darros; BOLER,Dustin Dee; SILVEIRA,Expedito Tadeu Facco. |
| Abstract The effects of ractopamine and immunological castration on belly characteristics, processing yield, physicochemical and sensory quality of bacon were investigated from two crossbred pigs under different conditions of animal production, diet, management and slaughter arranged in factorial design using 2 ractopamine levels (0 and 7.5 ppm) and 3 genders (barrows, immunocastrated and gilts). Before processing, belly firmness, weight, length, width and thickness were measured, and then, bacon processing yield evaluated. After processing, bacon slices were digitally imaged and analyzed for lean meat and fat areas, pH, instrumental color of meat and fat, cooking loss and sensory quality. The ractopamine did not alter belly characteristics, but... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacon; Belly characteristics; Digital imaging; Sensory; Immunological castration; Ractopamine hydrochloride. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300397 |
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| Souza,Vera Lúcia Ferreira de; Sasaki,Jaqueline Yumi; Franco,Maria Luiza Rodrigues de Souza; Barbosa,Maria José Baptista; Cardozo,Rejane Machado. |
| The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. Physical analysis of yield, shrinkage percentage, and water retention capacity and chemical analysis of proximate composition, cholesterol levels, and calories were performed. The formulations underwent sensory analysis by 52 potential ostrich meat consumers, who evaluated tenderness, juiciness, flavor, and purchase intent. The formulations containing textured soybean protein showed the highest yield, lowest shrinkage... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacon; Calories; Cholesterol; Lipids; Textured soybean protein; Sensory analysis. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300005 |
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