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Effect of dietary whole cottonseed vitamin e and days of finishing on sensory traits of meat from nellore bulls. 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... ... Repository: BDPA Publication year: 2015
Yield and quality attributes of aged beef through lipid coatings: a comparative study of milk butter and pork lard. 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
Evaluation of the efficiency of nested q-PCR in the detection of Mycobacterium tuberculosis complex directly from tuberculosis-suspected lesions in post-mortem macroscopic inspections of bovine carcasses slaughtered in the state of Mato Grosso, Brazil. Author(s): ARAUJO, F. R. Repository: BDPA Publication year: 2015
Volatile compounds profile in aged beef using lipidic sources coatings. 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
Meat quality of beef from crossbred animals fed two different diets. Repository: BDPA Publication year: 2013
Meat quality from beef cattle of different genetic groups finished on feedlot or pasture. Repository: BDPA Publication year: 2013
Carcass characteristics and commercial meat cuts weights from nellore steers fed yerba mate. Repository: BDPA Publication year: 2014
Sensory analysis of beef from crossbred animals finished on pasture or feedlot. Repository: BDPA Publication year: 2012
Water dynamic of aged beef investigated trough TD-NMR and multivariate approaches. Author(s): COLNAGO, L. A.; NASSU, R. T. 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
Meat quality of vitamin E enriched beef. This study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers... ... Repository: BDPA Publication year: 2011

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