Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Anais da ABC (AABC) (1) PAB (1) Autor Felício,Pedro Eduardo de (1) GUZEK,DOMINIKA (1) Gomes,Carolina Lugnani (1) GŁĄBSKA,DOMINIKA (1) GŁĄBSKI,KRZYSZTOF (1) Pflanzer,Sérgio Bertelli (1) WIERZBICKA,AGNIESZKA (1) Mais... Palavra-chave Sarcomere length (2) Beef carcass (1) Chilling rates (1) Color (1) Pork (1) Protein and fat content (1) Shear force (1) Top sirloin (1) Volodkevich (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Delayed carcass chilling improves tenderness of the beef gluteus medius muscle PAB Pflanzer,Sérgio Bertelli; Gomes,Carolina Lugnani; Felício,Pedro Eduardo de. Abstract: The objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef carcass; Chilling rates; Sarcomere length; Top sirloin; Volodkevich. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000104300 Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits Anais da ABC (AABC) GUZEK,DOMINIKA; GŁĄBSKA,DOMINIKA; GŁĄBSKI,KRZYSZTOF; WIERZBICKA,AGNIESZKA. Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pork; Sarcomere length; Protein and fat content; Shear force; Color. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000301079 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco