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Effect of dietary whole cottonseed vitamin e and days of finishing on sensory traits of meat from nellore bulls. 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... ... Repository: BDPA Publication year: 2015
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
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): CARVALHO, R. C. T.; ARAUJO, F. R. Repository: BDPA Publication year: 2015
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
Sensory analysis of beef from crossbred animals finished on pasture or feedlot. Author(s): NASSU, R. T.; TULLIO, R. R.; BERNDT, A.; ALENCAR, M. M. de Repository: BDPA Publication year: 2012
Meat quality of beef from crossbred animals fed two different diets. Author(s): NASSU, R. T.; SILVA, M. L. P. da; BRITO, G. F.; BERNDT, A.; TULLIO, R. R.; ALENCAR, M. M. de Repository: BDPA Publication year: 2013
Meat quality from beef cattle of different genetic groups finished on feedlot or pasture. Author(s): TULLIO, R. R.; NASSU, R. T.; BERNDT, A.; DIESEL, T.; SILVA, M. L. P. da; ALENCAR, M. M. de Repository: BDPA Publication year: 2013
Carcass characteristics and commercial meat cuts weights from nellore steers fed yerba mate. Author(s): VIDAL, M. P.; TULLIO, R. R.; NASSU, R. T.; BERNDT, A.; CARDOSO, D. R. Repository: BDPA Publication year: 2014
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
Meat quality of beef from nellore steers fed yerba Mate suplemented diets. Author(s): VIDAL, M. P.; NASSU, R. T.; TULLIO, R. R.; BERNDT, A.; CARDOSO, D. R. Repository: BDPA Publication year: 2014

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