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 Author(s): BERNARDO, A. P. da S.; SILVA, A. C. M. da; FRANCISCO, V. C.; RIBEIRO, F. A.; NASSU, R. T.; CALKINS, C. R.; NASCIMENTO, M. da S.; PFLANZER, S. B. This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four t... ... |
 Author(s): CÔNSOLO, N. R. B.; PAULA, A. P. M. DE; FOZ, B. M.; COLNAGO, L. A.; MORAES, T. B.; NASSU, R. T.; SANTOS, P. M. DOS; PFLANZER, S. B. Aging process is an important technology used to improve meat quality and eating experience, but different types of aging produce differences on meat organoleptic traits. |
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 Author(s): JACINTO, M. A. C.; SANTOS, H. S. L. dos; PUCCI, M. C.
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 Author(s): LIMA, F. B. de; PASSOS, A. M. A. dos; SILVA, J. B. da; ALVES, C. Z.; NETTO, D. A. M.; COTRIM, M. F. The accelerated aging test has stood out among vigor tests. It has been used with different objectives, including as an assistance method in the selection of cultivars for plant breeding. This researc... ... |
 Author(s): REZENDE-DE-SOUZA, J. H.; NASSU, R. T.; MACEDO, R. E. F. DE; FRANCISCO, V. C.; KARWOWSKI, M. S. M.; PFLANZER, S. B. A new type of aging has been employed in which the meat receives a layer of fat prior to aging, known as being butter-aged. This study investigated the effects of using milk butter and pork lard as co... ... |
 Author(s): PEREIRA, N. R.; FIORINI, F. B.; CRUCIOL, M.; KUROMOTO, V. M. Introduction. New technologies and science communication at Embrapa: Digital revolution and network communication; Communication for innovation. Communication results and challenges in the digital age... ... |
 Author(s): CÔNSOLO, N. R. B.; PAULA, A. P. M. DE; SANTOS, E. S. P.; COLNAGO, L. A.; MORAES, T. B.; NASSU, R. T.; PFLANZER, S. B. Eating beef can be considered as a sensorial experience, a moment of mindfulness and mouthfulness, so consumers are increasingly demanding high quality meat, mainly focusing on tender with a distincti... ... |
 Author(s): UTSUNOMIYA, A. T. H.; BOISON, S. A.; SANTOS, D. J. A. dos; UTSUNOMIYA, Y. T.; MACHADO, M. A.; VERNEQUE, R. da S.; SÖLKNER, J.; GARCIA, J. F.; FONSECA, R. da; SILVA, M. V. G. B.
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 Author(s): TOZZI, F. V. de N.; COSCIONE, A. R.; PUGA, A. P.; CARVALHO, C. S.; CERRI, C. E. P.; ANDRADE, C. A. de Abstract: During the pyrolysis process for biochar production there is the stabilization of C in aromatic compounds, which accredits biochar to function as an input for C sequestration in the soil. Th... ... |
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