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	Provedor de dados Ciência Rural (2) Autor Bertol,Teresinha Marisa (2) Kawski,Vicky Lilge (2) Agnes,Ingrid Beatriz Lermen (1) Campos,Rogerio Manoel Lemes de (1) Coldebella,Arlei (1) Cunha Junior,Anildo (1) Figueiredo,Elsio Antonio Pereira de (1) Fiorentini,Angela Maria (1) Ludke,Jorge Vitor (1) Santos,Maria José Honorato dos (1) Sawitzki,Maristela Cortez (1) Mais... Palavra-chave Celery (1) Curing salt (1) Grape pomace (1) Meat products (1) Natural antioxidants (1) Omega-3 (1) Pork quality (1) Rosemary (1) Vegetable extracts (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat Ciência Rural Bertol,Teresinha Marisa; Ludke,Jorge Vitor; Campos,Rogerio Manoel Lemes de; Kawski,Vicky Lilge; Cunha Junior,Anildo; Figueiredo,Elsio Antonio Pereira de. ABSTRACT: The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P<0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P>0.10)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Grape pomace; Natural antioxidants; Omega-3; Pork quality. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400652 Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients Ciência Rural Kawski,Vicky Lilge; Bertol,Teresinha Marisa; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Fiorentini,Angela Maria; Coldebella,Arlei; Agnes,Ingrid Beatriz Lermen. ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Celery; Curing salt; Meat products; Rosemary; Vegetable extracts. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800781 Registros recuperados: 2 Primeira ... 1 ... Última

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