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 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... ... |
 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... ... |
 Author(s): NASSU, R. T.; SILVA, M. L. P. da; BRITO, G. F.; BERNDT, A.; TULLIO, R. R.; ALENCAR, M. M. de
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 Author(s): CORDEIRO, C. S.; FRANCISCO, V. C.; OKUMURA, F.; TULLIO, R. R.; NASSU, R. T. Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Meat in traditional packag... ... |
 Author(s): SOUZA, G. da S. e; GOMES, E. G.; TALAMINI, D. J. D.; MARRA, R. We describe the relative participation of the meat market (beef, pork and chicken) in Brazil in the total agribusiness and in total country?s exports. An analysis of the world meat market is carried o... ... |
 Author(s): OLIVEIRA, D. R. M. dos S.; NÄSS, I. de A.; MOLLO NETO, M.; CANUTO, S. A.; WALKER, R.; VENDRAMETTO, O. Abstract. Brazil is the world's largest broiler meat export. The sanitary control, knowledge and technology, as well as the natural aspects of the country are pointed as the key for the success of the... ... |
 Author(s): VIDAL, M. P.; TULLIO, R. R.; NASSU, R. T.; BERNDT, A.; CARDOSO, D. R.
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 Author(s): TULLIO, R. R.; NASSU, R. T.; BERNDT, A.; DIESEL, T.; SILVA, M. L. P. da; ALENCAR, M. M. de
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 Author(s): VIDAL, M. P.; NASSU, R. T.; TULLIO, R. R.; BERNDT, A.; CARDOSO, D. R.
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 Evaluation of extraction employing tetramethylammonium hydroxide for traceability of brazilian meat. Author(s): GROMBONI, C. F.; PEREIRA, C. D.; NOGUEIRA, A. R. de A. Bovine traceability is an important tool for the control of quality of the meat. It can assist in the identification of disease outbreaks, well-being of creation, fraud control and still ensure the or... ... |
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