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Water dynamic of aged beef investigated trough TD-NMR and multivariate approaches. 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. Repository: BDPA Publication year: 2023
Yield and quality attributes of aged beef through lipid coatings: a comparative study of milk butter and pork lard. 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... ... Repository: BDPA Publication year: 2024
Assessing the water dynamic of aged beef by TD-NMR relaxometry. 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... ... Repository: BDPA Publication year: 2023
Volatile compounds profile in aged beef using lipidic sources coatings. Author(s): NASSU, R. T.; FRANCISCO, V. C.; SOUZA, J. H. R.; PFLANZER, S. B. Volatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking. Repository: BDPA Publication year: 2023
Aceitação sensorial da carne bovina fresca e maturada proveniente de animais da raça canchim. Author(s): NASSU, R. T.; SILVA, M. L. P. da; CORDEIRO, C. S.; FRANCISCO, V. C.; FLEMING, V. do N.; MARCONDES, C. R. Dentre os atributos que valorizam a carne bovina, a qualidade sensorial é de grande importância para aceitação dos consumidores. A raça Canchim (bimestiço composto de 5/8 Charolês + 3/8 Zebu) tem sido... ... Repository: BDPA Publication year: 2016
Processamento industrial de carnes caprina e ovina: cortes padronizados. Author(s): DIAS, R. P. Repository: BDPA Publication year: 2007
Linguiça frescal caprina e ovina com teor reduzido de gordura. Author(s): KATO, H. C. de A. Repository: BDPA Publication year: 2019
Aproveitamento da carne caprina de animais velhos, de descarte, na produção de lingüiça frescal sem adição de gordura suína. Author(s): DIAS, R. P.; DUARTE, T. F.; GARRUTI, D. dos S.; ZAPATA, J. E. F.; SANTOS, C. F. Repository: BDPA Publication year: 2006
Produção de mortadelas para agregação de valor à carne caprina. Author(s): MADRUGA, M. S.; GUERRA, I. C. D.; FÉLEX, S. S. dos S.; MEIRELES, B. R. L. de A.; BENEVIDES, S. D.; BOMFIM, M. A. D. Repository: BDPA Publication year: 2010
Fatores que envolvem o processo de produção da "Manta de carneiro" do município de Taua-CE. Author(s): LIMA, A. M. C.; ARAÚJO, M. S. de; ALVES, S. M.; ALVES, F. S. F. Repository: BDPA Publication year: 2010

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