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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): ALMEIDA, H. C. G. de; DUARTE, T. F.; GARRUTI, D. dos S.; MADRUGA, M. S. Resumo: O presente trabalho objetivou avaliar a viabilidade de produção de linguiça frescal elaborada com carne caprina de animais de descarte, sem adição de gordura suína na formulação, e determinar... ... |
Author(s): RAMOS, I. N. de A.; OVELAR, L. F. V.; MACHADO, M. de A.; ARECO, M. S.; PASQUATTI, T. N.; ARAUJO, F. R.; BIER, D.; RODRIGUES, R. de A. Cases of contamination of meat products that result in food outbreaks are most often caused by the transmission of Staphylococcus aureus through inadequate hygiene practices during slaughter and handl... ... |
Author(s): GUERRA, I. C. D.; MEIRELES, B. R. L. de A.; FÉLEX, S. S. dos S.; CONCEIÇÃO, M. L. da; SOUZA, E. L. de; BENEVIDES, S. D.; MADRUGA, M. S. Resumo: Este estudo teve como objetivo avaliar o potencial de utilização da carne de ovinos de descarte na elaboração de mortadelas. Três formulações de mortadela foram desenvolvidas, com 90, 80 e 70%... ... |
Author(s): CAVALHEIRO, L. G.; GENÉ, L. A.; COLDEBELLA, A.; KICH, J. D.; RUIZ, V. L. de A. Meat product inspection procedures are adopted to guarantee food quality and safety for consumption (1). Due to technologies and regulations advancement for farming and slaughtering pigs, a change in... ... |
Author(s): VAZ, C. S. L.; RECH, D. V.; DUARTE, S. C.; COLDEBELLA, A.; BESSA, M. C.
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Author(s): MORENZ, D. A.; FONSECA, C. E. M. da; SILVA, A. B. da; MORENZ, M. J. F.
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Author(s): FERRINHO, A. M.; NASSU, R. T.; ALDAI, N.; UTEMBERG, B. L.; MENDONÇA, F. B.; FURLAN, M. L. N.; BALDI, F.; MUELLER, L. F.; BALIEIRO, J. C. de C.; PEREIRA, A. S. C. The whole cottonseed is a residue from agroindustry rich in polyunsaturated fatty acids able to provide healthy meat, however this residue may affect the flavor. Then, the objective of this study was... ... |
Evaluation of extraction employing tetramethylammonium hydroxide for traceability of brazilian meat. Author(s): GROMBONI, C. F.; PEREIRA, C. D.; NOGUEIRA, A. R. de A. Bovine traceability is an important tool for the control of quality of the meat. It can assist in the identification of disease outbreaks, well-being of creation, fraud control and still ensure the or... ... |
Author(s): NASSU, R. T.; BRITO, G.; SILVA, E.; TULLIO, R. R.; ESTEVES, S. N.; ALENCAR, M. M. de Lamb meat consumption has been increasing in Brazil and consumers have been expecting a high quality product. In the meat production system, the genotype is an important factor that affects the quanti... ... |
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