Dried Meat
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Caracterização microbiológica, físico-química e das condições de produção e comercialização da carne de sol de Salinas, Minas Gerais
RESUMO Para avaliar as condições higiênico-sanitárias e tecnológicas (HST) de produção e comercialização da carne de sol no município de Salinas, na região Norte do estado de Minas Gerais, foram coletadas 40 amostras no comércio local para a realização de análises físico-químicas e microbiológicas. A carne de sol é produzida artesanalmente
Arq. Bras. Med. Vet. Zootec.. Publicado em: 13/12/2019
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2. Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric ac
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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3. A fast drying method for the production of salted-and-dried meat
Abstract The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by
Food Sci. Technol. Publicado em: 09/05/2019
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4. Production of crispy bread snacks containing chicken meat and chicken meat powder
ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples
An. Acad. Bras. Ciênc.. Publicado em: 01/12/2016
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5. 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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6. Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica)
The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica). An oven-dried mixture of fish silage and soybean meal (1:1 w/w) was used to prepare the diets with different levels of inclusion (0, 10, 20 and 30%) and evaluate its effect on the performance and meat qua
Braz. arch. biol. technol.. Publicado em: 2013-12
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7. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and min
Food Sci. Technol. Publicado em: 01/10/2013
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8. Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels
The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting technique was used, which consists of rubbing the sodium chloride manually, followed by a rest period. The data were submi
Food Sci. Technol. Publicado em: 11/06/2013
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9. Determination of true digestible amino acids of feedstuffs utilizing cecectomized roosters
The objective of this study was to estimate the true digestibility coefficients of amino acids and digestible amino acid values of some poultry feedstuffs. The feedstuffs were: babassu meal, sunflower meal, corn gluten meal, babassu starchy meal, meat and bone meal, common beans, pearl millet and residues of cookies, pasta and bread. The precise feeding meth
R. Bras. Zootec.. Publicado em: 2012-09
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10. Efeito do ácido lático sobre as características microbiológicas, físico-químicas e sensoriais na carne do sol
The dried beef is a food traditionally eaten by Northeastern and has an extensive trade in the city of Natal-RN. It is usually produced in an empirical manner, without any standardization in production. Characterized as partially dehydrated meat product, so that the activity of water present is not sufficient to prevent microbial growth, degradation or the p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/11/2011
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11. Tecnologia de carne.
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Belém. Publicado em: 2011
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12. Manta de Petrolina - PE: uma alternativa para agregar valor à carne ovina / Manta (Boned and Salted meat) of Petrolina/PE: An Alternative to Adding Value to lamb meat
A manta ovina, alimento proveniente da desossa, salga e secagem de carcaças de ovinos típico da região do Submédio do Vale do Rio São Francisco, tendo como referência a cidade de Petrolina PE - Brasil, foi avaliada com o objetivo de obter-se informações, que embasam o estabelecimento de padrões de identidade e qualidade deste produto. Na presente pe
Publicado em: 2010