Bovine Sausage
Mostrando 1-3 de 3 artigos, teses e dissertações.
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1. Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage
The antimicrobial activity of the bacteriocin-like substance (BLS) P34 against Listeria monocytogenes was investigated in chicken sausage. The BLS was applied to chicken sausages (256 AU g-1) previously inoculated with a suspension of 10² cfu g-1 of L. monocytogenes. BLS P34 inhibited the indicator microorganism in situ in all incubation times for up to 10
Braz. J. Microbiol.. Publicado em: 24/01/2014
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2. Efeito da extrusão termoplástica nas características físico-químicas e nutricionais do rúmen bovino e sua aplicação na alimentação humana / Thermoplastic extrusion effects on physical-chemical and nutritional properties of bovine rumen and its application in human feed.
Introduction. Bovine rumen is a slaughterhouse by-product rejected by sensorial and cultural reasons. Nevertheless, it is a great proteic source and its utilization in human feed is necessary. Objective. Development of a product made with bovine rumen, analyzing its physical-chemical and nutritive characteristics and its use in human feed. Methodology. Bovin
Publicado em: 2008
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3. Efeito do uso do nitrato e nitrito na inibição de C. perfringes tipo A em linguiça bovina curada
The sausage is large-scale commercialized in Brazil due to this simple process, besides it is a product of accessible commercial value to all the sectors of the society. The commercialization without control of quality in the processing of these sausages representing risk to the consumer to contract food poisoning by microrganisms and not only for containing
Publicado em: 2005