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Meat quality of vitamin E enriched beef. Author(s): NASSU, R. T.; DUGAN, M. E. R.; JUÁREZ, M.; BASARAB, J. A.; BARON, V. S.; AALHUS, J. L. 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
Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts. Author(s): CARVALHO, S. C. S.; FRANCISCO, V. C.; SILVA, K. F.; BOGUSZ JUNIOR, S.; NASSU, R. T. Sous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures. Repository: BDPA Publication year: 2022
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 ?-tocopherol tissue levels, 55 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (0, 350, 700 and 1400 IU... ... Repository: BDPA Publication year: 2011
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. Author(s): BERNARDO, A. P. da S.; SILVA, A. C. M. da; FRANCISCO, V. C.; RIBEIRO, F. A.; NASSU, R. T.; CALKINS, C. R.; NASCIMENTO, M. da S.; PFLANZER, S. B. This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four t... ... Repository: BDPA Publication year: 2020
Consumers' attitudes toward the use of an edible coating for lamb meat according to label information. Author(s): MAURICIO, R. A.; DELIZA, R.; NASSU, R. T. The use of edible coatings in meat is currently being investigated in several studies. However, consumers? attitudes toward this technology are not clear. This study evaluated consumers?intention to p... ... Repository: BDPA Publication year: 2022
Beef tenderness of Nellore cattle finished with supplemented yeast and probiotic in the north of Mato Grosso. Author(s): NUNES, P. C. de A.; KAMCHEN, S. G.; ROCHA, B. F. da; CARLOS, F. de M.; XAVIER, I. M.; POLIZEL NETO, A.; PAREIRA, D. H.; PEDREIRA, B. C. e Important world markets are requiring safer, consumer-friendly food, encouraging further studies on beef information. Feed supplementation of grazing cattle may influence on the beef tenderness, mainl... ... Repository: BDPA Publication year: 2017

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