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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
Effect of a-tocopherol tissue levels on beef quality. Author(s): NASSU, R. T.; DUGAN, M. E. R.; JUÁREZ, M.; BASARAB, J. A.; BARON, V. S.; AALHUS, J. L. To evaluate meat quality of beef with different a-tocopherol tissue levels, 55 feedlot steers were fed a barley-based ﬁnisher diet with four vitamin E supplementation levels (0, 350, 700 and 14... ... Repository: BDPA Publication year: 2011
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
Beef quality from animals raised in three different grazing systems. Author(s): CARVALHO, S. C. S.; FRANCISCO, V. C.; FURTADO, A. J.; CHAMILETE, S. A. M.; SILVA, K. F.; RODRIGUES, P. H. M.; NASSU, R. T. The increase in greenhouse gas emissions (GHG) is considered one of the leading causes of global warming, and enteric methane (CH4) from beef cattle represents an important emission source in the agri... ... Repository: BDPA Publication year: 2024
Erratum to: 'Genomic structure and marker-derived gene networks for growth and meat quality traits of brazilian nelore beef cattle'. Author(s): MUDADU, M. de A.; PORTO NETO, L. R.; MOKRY, F. B.; TIZIOTO, P. C.; OLIVEIRA, P. S. N. de; TULLIO, R. R.; NASSU, R. T.; NICIURA, S. C. M.; THOLON, P.; ALENCAR, M. M. de; HIGA, R. H.; ROSA, A. do N.; FEIJO, G. L. D.; FERRAZ, A. L. J.; SILVA, L. O. C. da; MEDEIROS, S. R. de; LANNA, D. P. D.; NASCIMENTO, M. L. do; CHAVES, A. S.; SOUZA, A. R. D. L.; PACKER, I. U.; TORRES JUNIOR, R. A. de A.; SIQUEIRA, F.; MOURAO, G. B.; COUTINHO, L. L.; REVERTER, A.; REGITANO, L. C. de A. Repository: BDPA Publication year: 2016
Body weight and reproductive traits of Nelore, 1/2 Angus + 1/2 Nelore and 1/2 Senepol + 1/2 Nelore females. Author(s): ALENCAR, M. M. de; TULLIO, R. R.; BARBOSA, R. T.; MACHADO, R.; BERGAMASCHI, M. A. C. M. Repository: BDPA Publication year: 2014
Candidate genes for male and female reproductive traits in Canchim beef cattle. Author(s): BUZANSKAS, M. E.; GROSSI, D. do A.; VENTURA, R. V.; SCHENKEL, F. S.; CHUD, T. C. S.; STAFUZZA, N. B.; ROLA, L. D.; MEIRELLES, S. L. C.; MOKRY, F. B.; MUDADU, M. de A.; HIGA, R. H.; SILVA, M. V. G. B.; ALENCAR, M. M. de; REGITANO, L. C. de A.; MUNARI, D. P. Background: Beef cattle breeding programs in Brazil have placed greater emphasis on the genomic study of reproductive traits of males and females due to their economic importance. In this study, genom... ... Repository: BDPA Publication year: 2017
Análise sensorial descritiva de carne bovina proveniente de animais cruzados. Author(s): FRANCISCO, V. C.; SILVA, M. L. P. da; FLEMING, V. do N.; SAKAMOTO, L. S.; FERREIRA, A. U. de C.; NASSU, R. T. O Brasil é o maior exportador mundial de carne bovina, neste sentido são necessárias estratégias para otimizar a produção e ao mesmo tempo garantir a qualidade da carne bovina. O objetivo foi avaliar... ... Repository: BDPA Publication year: 2016
Avaliação da qualidade sensorial da carne de animais canchim. Author(s): FLEMING, V. do N.; NASSU, R. T.; FRANCISCO, V. C.; SILVA, M. L. P.; FERREIRA, A. U. de C. Repository: BDPA Publication year: 2016
Avaliação da preferência de carne bovina fresca ou maturada a seco ("dry-aged") de animais Canchim. Author(s): FRANCISCO, V. C.; LAZARINI, G.; MAURÍCIO, R. A.; OKUMURA, F.; TULLIO, R. R.; MARCONDES, C. R.; NASSU, R. T. A maturação a seco ("dry-aging") é um processo em que a carne é maturada sem embalagem, em condições de temperatura e umidade controladas. Apesar de ter como desvantagem menor rendimento durante o pro... ... Repository: BDPA Publication year: 2019

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