Meat And Meat Products Quality
Mostrando 13-24 de 82 artigos, teses e dissertações.
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13. Comparison of Gut Microbial Diversity in Beijing Oil and Arbor Acres Chickens
ABSTRACT The Beijing oil (BJO) chicken is an autochthona Chinese breed which shows outstanding meat quality characteristics compared with fast-growing imported chickens such as Arbor Acres (AA) chickens. Gut microbial diversity has been shown to influence host factors such as energy and nutrient metabolism, immune response and fertility. Consequently, it is
Rev. Bras. Cienc. Avic.. Publicado em: 2018-03
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14. Improving Nutrition Utilization and Meat Quality of Broiler Chickens Through Solid-State Fermentation of Agricultural By-Products by Aureobasidium Pullulans
ABSTRACT A 35 d trial was conducted to evaluate the effects of dietary supplementation of co-fermented agricultural by-products, soybean hulls and Pleurotus eryngii stalk residue (PESR), with Aureobasidium pullulans on nutrients digestibility and meat quality in broilers fed on conventional corn-soybean meal basal diet. A total of 400 1-d-old Ross broilers w
Rev. Bras. Cienc. Avic.. Publicado em: 2017-12
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15. A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study th
Food Sci. Technol. Publicado em: 26/10/2017
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16. Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties
Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (OE); (3) 150 ppm OE; (4) 300 ppm L-ascorbic acid (E-300); (5)
Food Sci. Technol. Publicado em: 04/09/2017
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17. 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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18. Assessment of a probiotic Containing Bacillus Subtilis on the Performance and Gut Health of Laying Japanese Quails (Coturnix Coturnix Japonica)
ABSTRACT The present study was carried out to determine the effects of the inclusion of a spore-forming probiotic (Bacillus subtilis) in laying Japanese quail diets as an alternative to growth-promoting antibiotics to help produce healthy eggs and meat. This experiment was conducted as a completely randomized design with three treatments (control, 0.05% baci
Rev. Bras. Cienc. Avic.. Publicado em: 2016-12
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19. Applications of electronic noses in meat analysis
Abstract Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is t
Food Sci. Technol. Publicado em: 07/07/2016
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20. Computer vision system approach in colour measurements of foods: Part II. validation of methodology with real foods
Abstract The colour of food is one of the most important factors affecting consumers’ purchasing decision. Although there are many colour spaces, the most widely used colour space in the food industry is L*a*b* colour space. Conventionally, the colour of foods is analysed with a colorimeter that measures small and non-representative areas of the food and t
Food Sci. Technol. Publicado em: 14/06/2016
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21. Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged sto
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-04
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22. Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop
Abstract The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more
Food Sci. Technol. Publicado em: 04/03/2016
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23. Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability
ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog.) and copaiba (Copaifera langsdorffii) to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP) or s
Rev. Bras. Cienc. Avic.. Publicado em: 2015-12
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24. Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets
The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activ
Braz. J. Microbiol.. Publicado em: 2015-06