Ground Beef
Mostrando 1-12 de 118 artigos, teses e dissertações.
-
1. Blood parameters of Angus and Nellore young bulls fed diets with or without forage.
ABSTRACT We evaluated blood parameters of Angus and Nellore bulls fed diets with and without forage. Forty animals with initial body weight (BW) of 380±16.2 kg were housed in individual stalls. Eight bulls of each breed were fed a whole shelled corn (WSC) diet [850 g kg−1 of WCS and 150 g kg−1 of a pellet based on soybean meal, dry mater (DM) basis] or
R. Bras. Zootec.. Publicado em: 07/10/2019
-
2. Detection of Diarrheagenic Escherichia coli in Bovine Meat in the Northern Region of Paraná State, Brazil
Abstract Ground bovine meat is commonly consumed by the population of Brazil. However, it constitutes an excellent medium for the multiplication of microorganisms due to available nutrients and handling practices prior to consumption. Here, we examined 100 samples of ground beef for the presence of diarrheagenic Escherichia coli (DEC) pathotypes by PCR, and
Braz. arch. biol. technol.. Publicado em: 12/08/2019
-
3. An evaluation of immunomagnetic separation-real-time PCR (IMS-RTiPCR) combined assay for rapid and specific detection of Escherichia coli O157:H7 in raw milk and ground beef
Abstract The aim of this study is to optimize a rapid and specific method for detection of E. coli O157:H7 (EHEC) from food samples with high background flora using an immunomagnetic separation-real-time polymerase chain reaction assay (IMS-RTiPCR). For this, EHEC cells were recovered from raw milk and ground meat samples that were artificially contaminated
Food Sci. Technol. Publicado em: 06/06/2019
-
4. Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage
Abstract Effects of encapsulated (e) sodium tripolyphosphate (STP), sodium pyrophosphate (SPP) and various combinations of encapsulated and un-encapsulated (u) forms of these polyphosphates on lipid oxidation in the cooked ground beef during storage (0, 1, 7 d at 4 0C) were determined. pH, color, cooking loss (CL), thiobarbituric acid reactive substances (T
Food Sci. Technol. Publicado em: 14/11/2018
-
5. Beneficial effects of bio-controlling agent Bacillus cereus IB311 on the agricultural crop production and its biomass optimization through response surface methodology
ABSTRACT Disease in agricultural field is a big problem that causes a massive loss in production. In this present investigation, we have reported a soil-borne bacterium Bacillus cereus IB311 which is antagonistic to plant pathogens (Pseudomonas syringae and Agrobacterium tumefaciens), and could make a substantial contribution to the prevention of plant disea
An. Acad. Bras. Ciênc.. Publicado em: 16/10/2017
-
6. Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model
Abstract Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic m
Food Sci. Technol. Publicado em: 27/04/2017
-
7. Preliminary screening of the larvicidal effect of Brevibacillus laterosporus strains against the blowfly Chrysomya megacephala(Fabricius, 1794) (Diptera: Calliphoridae)
AbstractINTRODUCTION: This study evaluated whether different strains of Brevibacillus laterosporus could be used to control larvae of the blowfly Chrysomya megacephala , a pest that affects both human and animal health.METHODS:Mortality rates were recorded after 1-mL suspensions of sporulated cells of 14 different strains of B. laterosporus were added to 2.5
Rev. Soc. Bras. Med. Trop.. Publicado em: 2015-08
-
8. Whole or ground millet grain provided in two supplementation frequencies for grazing beef cattle: nutritional parameters
The objective of this study was to evaluate the processing of millet grain provided at two supplementation frequencies for grazing beef cattle during the dry season on nutritional parameters. Five rumen-cannulated crossbred steers, with 24 to 26 months of age and average body weight of 428.6±26.06 kg, were assigned to a Latin square design (5 × 5) in a 2 �
R. Bras. Zootec.. Publicado em: 2014-05
-
9. Total digestible nutrient levels in supplements for finishing steers in the rainy season: nutritional characteristics and microbial efficiency
The objective of this study was to evaluate the effects of total digestible nutrient (TDN) levels in supplements on rumen pH, ruminal ammonia nitrogen concentration, intake and digestibility, nitrogen balance and microbial efficiency in beef cattle grazing on Marandu grass during the rainy season. The supplements comprised a mineral mixture, ground corn grai
R. Bras. Zootec.. Publicado em: 2013-11
-
10. Evaluation of a multiplex selective enrichment broth SEL for simultaneous detection of injured Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes
Although many rapid and high throughput molecular methods have been developed in the recent years for the multiplex detection of foodborne pathogens, the simultaneous recovery and enrichment of sublethally injured cells is still a problem that needs to be considered. Combined with previous established multiplex real-time PCR assay, the capability of simultan
Braz. J. Microbiol.. Publicado em: 2013-09
-
11. Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat
This research evaluated the antimicrobial effect of the clove (Syzygium aromaticum) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Listeria monocytogenes ATCC 19117 growth added to bovine ground meat stored under refrigeration (5 ± 2 °C) for three days. The EOs, extracted by hydrodistillation and analyzed by gas chromatograp
Braz. J. Microbiol.. Publicado em: 20/08/2013
-
12. Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef
A mathematical model previously developed to study microbial growth in food products under an isothermal environment was adapted to a time-varying temperature regime. The resulting model was applied to study the growth of Clostridium perfringens in meat products. This micro-organism is of particular relevance to public health and economy due to the loss of p
Food Sci. Technol. Publicado em: 02/08/2013