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Pork production chain: importance and challenges faced. Author(s): ZANELLA, J. R. C. Repository: BDPA Publication year: 2017
Application of qualitative risk assessment to prioritize hazards in pork products in Brazil. Author(s): COSTA, E. de F.; CARDOSO, M. R. de I.; KICH, J. D.; CORBELLINI, L. G. Repository: BDPA Publication year: 2017
Impact of buyers support on farmer performance and investments in the Brazilian pork supply chain. Author(s): MARTINS, F. M.; TRIENEKENS, J.; OMTA, O. Abstract: This paper analyses how the technical and managerial support of buyers affects the performance and investment capacity of Brazilian pig farmers. The paper also analyses the influence of the... ... Repository: BDPA Publication year: 2021
Oxidative stability of pork patties enriched with Omega-3 and natural antioxidants by modifying animal's diet. Author(s): BERNARDI, D. M.; BERTOL, T. M.; COLDEBELLA, A.; DE PARIS, L. D. de; DIETERICH, F.; SGARBIERI, V. C. Repository: BDPA Publication year: 2015
Effect of sow genotype on pork carcass and meat traits. Author(s): FIGUEIREDO, E. A. P. de; DALLA COSTA, O. A.; COLDEBELLA, A.; BERTOL, T. M.; LIMA, G. J. M. M. de; HENN, J. D. Repository: BDPA Publication year: 2014
Ease of handling and physiological parameters of stress, carcasses, and pork quality of pigs handled in different group sizes. Author(s): DALLA COSTA, F. A.; DALLA COSTA, O. A.; DI CASTRO, I. C.; GREGORY, N. G.; DI CAMPOS, M. S.; LEAL, G. B. de M.; TAVERNARI, F. de C. Abstract: The effect of different group sizes of pigs (3, 5, and 10 pigs) during handling on physiological parameters, carcasses, and pork quality traits at the farm and slaughterhouse were evaluated... ... Repository: BDPA Publication year: 2019
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
Use of serology as a tool for control programs of Salmonella sp. in pork production chain. Author(s): REICHEN, C.; MENEGUZZI, M.; COLDEBELLA, A.; HECK, A.; KICH, J. D. Brazil had regulamented in 2018 a self-control program with official verification of Salmonella sp. in pig carcasses for slaughterhouses submitted to Federal Inspection Service. This proposal was rece... ... Repository: BDPA Publication year: 2019
Effects of vegetable oils and residue of winemaking on performance, carcass traits, and pork quality. Author(s): BERTOL, T. M.; CAMPOS, R. M. L. de; FIGUEIREDO, E. A. P. de; KAWSKI, V. L. Repository: BDPA Publication year: 2013
Effect of high pressure and salt addition to pork meat protein electrophoresis profile. Author(s): FONTOURA, L. M.; STEPHAN, M. P.; AZEVEDO, T. L.; MELLINGER-SILVA, C.; ROSENTHAL, A. Repository: BDPA Publication year: 2013

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