Ground Beef
Mostrando 13-24 de 118 artigos, teses e dissertações.
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13. Bio-preservation of ground beef meat by Enterococcus faecalis CECT7121
Meat and particularly ground beef is frequently associated with Food Poisoning episodes and breeches in Food Safety. The main goal of this research was to evaluate the bactericide effect of the probiotic Enterococcus faecalis CECT7121, against different pathogens as: Escherichia coli O157:H7, Staphylococcus aureus, Clostridium perfringens and Listeria monocy
Braz. J. Microbiol.. Publicado em: 19/03/2013
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14. Campo magnético pulsado na preservação de carne bovina moída / Pulsed magnetic field in ground beef preservation
O presente estudo teve como objetivo avaliar a utilização de campo magnético pulsado (CMP) de baixa intensidade na preservação da qualidade microbiológica, cor e estabilidade oxidativa de carne bovina moída durante armazenamento aeróbio refrigerado. Amostras moídas de peixinho bovino (músculo Supraspinatus) foram expostas a CMP por 2 horas às freq
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/07/2011
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15. Levels of ground corn supplied to beef heifers at pasture during the rainy season: productive performance, intake, digestibility and microbial efficiency
The objective was to evaluate the effect of four levels of ground corn supply on nutritional parameters, microbial synthesis efficiency and growing performance of beef heifers, at the rainy season. For such, 28 crossbred yearling heifers, with initial age of 16-17 months and initial weight of 255 ± 31.0 kg were distributed into five paddoks of B. decumbens,
Revista Brasileira de Zootecnia. Publicado em: 2011-11
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16. Investigação de Escherichia coli O157: H7 em carne moída no Estado do Rio Grande do Sul, Brasil / Evaluation of Escherichia coli O157:H7 in ground beef samples collected in Rio Grande do Sul State, Brazil
As Escherichia (E.) coli produtoras de toxinas Shiga (STEC) compõem um dos mais importantes grupos de patógenos alimentares do mundo. Dentre as STEC, a E. coli O157:H7 tem sido a mais amplamente estudada, uma vez que pode causar diarréia sanguinolenta, anemia hemolítica, síndrome urêmica hemolítica (HUS) e púrpura trombótica trombocitopênica (TTP),
Publicado em: 2010
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17. Espectroscopia de infravermelho próximo na determinação da composição, perdas por cocção e força de cisalhamento de carne bovina congelada a -20 e a -40C / Near-infrared spectroscopy in determining the composition, cooking loss and shear force of beef frozen at -20 and -40 C
This study was conducted to evaluate the application of near infrared spectroscopy (NIRS) in the prediction of levels of protein, moisture, fat besides cooking losses and shear force in non-ground frozen meat under slow method -20 C and rapid -40 C. The study was conducted in two stages, the first to identify the effect of freezing on the spectra and the sec
Publicado em: 2009
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18. Riscos relacionados à contaminação microbiana de carne moída bovina / Risks related to microbial contamination of ground beef
O objetivo deste estudo foi verificar a qualidade microbiológica, o perigo potencial do consumo da carne moída e determinar os principais fatores de riscos relacionados ao local de sua comercialização. Amostras de carne moída bovina dos cinco setores geográficos do município de Uberlândia-MG foram analisadas. Coliformes totais, Escherichia coli e Sta
Publicado em: 2008
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19. Avaliação de hidrolisados de caseína como antioxidantes em produtos cárneos e chocolate branco
Estudos recentes indicam que os peptídeos obtidos pela hidrolise enzimática da caseína podem apresentar atividades antioxidantes. Neste trabalho, previamente obteve-se os peptídeos através de hidrolise da caseína utilizando as enzimas Alcalase e Flavourzyme (4h, a 50ºC e pH 8), selecionando os que apresentaram as melhores características, in vitro, r
Publicado em: 2008
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20. The effect of conjugated linoleic acid supplementation on lipid profile and body composition of healthy growing wistar rats. / O efeito da suplementação com acido linoleico conjugado sobre o perfil lipidico e a composição corporal em ratos wistar saudaveis em crescimento.
Conjugated linoleic acid (CLA), a group of positional and geometric isomers of linoleic acid with conjugated double bonds, occurs in small quantities in a wide variety of foods. CLA can originate in the rumen by biohydrogenation of fatty acids from ingested food, and by the desaturation of the trans-11 C18:1 fatty acid. Thus, significant concentrations of CL
Publicado em: 2005
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21. Composição corporal e exigências nutricionais de macroelementos minerais (Ca, P, Mg, Na e K) de bovinos Nelore e Caracu selecionados para peso aos 378 dias de idade / Body composition and nutritional requirements of macrominerals (Ca, P, Mg, Na and K) of genetic improved Nellore and Caracu bulls to weight at 378 days of age
The experiment was accomplished in the Experimental Station of Colina, Zootecnia Institute, Sao Paulo, Brazil, with the objective of evaluating the body composition and the net and dietary requeriments of calcium (Ca), phosphorus (P), magnesium (Mg), sodium (Na) and potassium (K) of Genetic Improved Nellore (GIN) and Genetic Improved Caracu (GIC) for weight
Publicado em: 2005
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22. Proteins of soy and colágeno: validation of the quantification methodologies and technological evaluation of the use in cárneos products / Proteinas de soja e colageno : validação das metodologias de quantificação e avaliação tecnologica do uso em produtos carneos
Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat products because of their technological benefits, with reduced processing costs, although they are considered limiting, with regard to essential amino-acids, and
Publicado em: 2004
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23. Influence of bacteria from natural microflora over behaviour of Escherichia coli O157:H7 in ground beef / Comportamento de Escherichia coli enterohemorrágica O157:H7 frente a bactérias autóclones em carne bovina móida.
Escherichia coli O157:H7 is a foodborne pathogen of increasing importance, since it has been involved in several threatening outbreaks, most of them associated with meat products. Though, it is possible that the low occurrence af E. coli O157:H7 in food, particularly in meat, may be due to antagonistic effects af other microorganisms present. Therefore, the
Publicado em: 1997
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24. Survival of Campylobacter jejuni inoculated into ground beef.
Ground beef was inoculated with mixed cultures of Campylobacter jejuni, and the samples were subjected to various cooking and cold-storage temperatures. When samples were heated in an oven at either 190 or 218 degrees C, approximately 10(7) cells of C. jejuni per g were inactivated (less than 30 cells per g) in less than 10 min after the ground beef reached