Chilled Water
Mostrando 1-12 de 24 artigos, teses e dissertações.
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1. Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC
ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae
Rev. Bras. Cienc. Avic.. Publicado em: 2018-03
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2. Live weight, carcass, and meat evaluation of Nellore, Curraleiro Pé-Duro, and their crossbred products in Piauí State
ABSTRACT The objective of this study was to evaluate live weight and carcass traits, from birth to slaughter, and meat quality of Nellore (NEL), Curraleiro Pé-Duro (CPD), and crossbred (F1) products in the state of Piauí, Brazil. Progenies from CPD, NEL, and their F1 crossbred (½ NEL + ½ CPD), a total of 252, males and females, from birth to 24 months of
R. Bras. Zootec.. Publicado em: 2017-05
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3. Physicochemical and microbiological parameters of frozen and chilled chicken meat
ABSTRACT With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbio
R. Bras. Zootec.. Publicado em: 2016-07
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4. Determination of Moisture Levels, Protein and Water Absorption of Chicken Giblets
Abstract This study aimed at evaluating the levels of moisture, protein, water to protein ratio, and water absorption during chilling of chicken giblets (heart, liver, and gizzard) to set legal limits of water absorption during this process. The survey was conducted in the southern Brazil, the largest broiler-producing region of this country. Giblets (heart,
Rev. Bras. Cienc. Avic.. Publicado em: 2016-03
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5. Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat
The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chil
Braz. arch. biol. technol.. Publicado em: 11/11/2014
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6. Comparação entre dois sistemas de ar-condicionado para um prédio histórico / Comparison between two systems of air-conditioned for a historic building
Em virtude das comparações existentes entre o sistema VRF (Vazão de Refrigerante Variável) e o Água Gelada, este trabalho busca avaliar a eficiência energética de ambos os sistemas, aplicados a um prédio histórico da Universidade Federal do Rio Grande do Sul, em Porto Alegre. Para esse estudo, utiliza-se a ferramenta computacional EnergyPlus. O mode
Publicado em: 2011
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7. Avaliação do sêmen ovino diluído e congelado em meio à base de água de coco em pó (ACP-102c) ou Tris. / Evaluation of sheep semen diluted and frozen in the middle of the base of coconut milk powder (ACP-102C) or Tris.
The cryopreservated semen at artificial insemination programs is a value tool for genetic and ovine breed conservation programs. To facilitate the disponibility of seminal extenders and reduce the costs, it was developed a vegetal extender based on powder coconut water (PCW- 102), that shown satisfactory results in chilled ram semen. However, there is a lack
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 15/12/2008
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8. INFLUÊNCIA DA AMÔNIA E OXIGÊNIO DA ÁGUA IN VIVO E DA ERVA-MATE EX VIVO SOBRE A ESTABILIDADE LIPÍDICA DE FILÉS DE DOURADO / INFLUENCE OF AMMONIA AND OXYGEN OF WATER IN VIVO AND THE ERVA-MATE EX VIVO ON LIPID STABILITY LIPÍDICA OF FILLETS FROM DOURADO
This work was aimed at evaluating the effect of the exposure to stressing ammonia and oxygen levels in vivo as well as the effect of the treatment with erva-mate extract (Ilex paraguariensis) post mortem on the lipid stability of fillets of dourado (Salminus brasiliensis). The influence of different levels of ammonia and oxygen on the proximate composition,
Publicado em: 2008
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9. Anatomic and physiological characterization and conservation of minimally processed carrots / Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada
The objective of this study was to characterize the dehydration, white blush and histological location of suberin, lignin and phenolic compounds and assess their contribution to superficial white blush in baby carrots. The effects were assessed of the controlled atmospheres consisting of 2 % O2 + 15 % CO2, 5 % O2 + 5 % CO2 and 10 % O2 + 10 % CO2, all with N2
Publicado em: 2008
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10. AvaliaÃÃo econÃmica da substituiÃÃo de um chiller de compressÃo por um chiller de absorÃÃo alimentado por coletores solares com base em mediÃÃes em um prÃdio da Chesf em Recife
The perspective of rising costs for electrical energy and fossil fuels, together with more efficient solar colectors and absorption chillers, stimulates for the retaking of the analisys towards the utilization of solar refrigeration systems, mainly in regions with good insolation characteristcs, like Northeast Brazil . Considering this context, this document
Publicado em: 2007
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11. Efeito das variações térmicas na perda de umidade em carcaças de frango / Effect of thermal variation on the moisture loss in broiler carcasses
The objective of this work was to study the impact of thermal variations during the storage of broiler carcasses on its functional properties, especially the moisture loss during thawing (Drip Loss). In order to evaluate these conditions, two situations were simulated: one called commercial, where a batch of slaughtered, eviscerated and chilled on water syst
Publicado em: 2007
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12. ANÁLISE DE UM SISTEMA DE PRODUÇÃO SIMULTÂNEA DE ELETRICIDADE, FRIO E CALOR / ANALYSIS OF A SYSTEM FOR THE SIMULTANEOUS PRODUCTION OF ELECTRICAL ENERGY, HEAT AND COLD
The simultaneous production of electric energy, heat and cooling capacity from the primary fuel burning on a heat engine (trigeneration) can emerge as a promising strategy, from the energy and project points of view, mostly, in food and chemistry industries. The present work describes the experimental study of a vapor compression system for chilled water pro
Publicado em: 2005