Meat Freezing
Mostrando 1-12 de 33 artigos, teses e dissertações.
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1. Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen
Abstract Nearly all of the rejected frozen carcasses in Asian countries are due to their high amount of total volatile nitrogen (TVN). The main aim of this study was evaluating red meat putrefaction based on putrescine and cadaverine content in red meat as major biogenic amines that contributed in TVN content during long-term storage in freezing condition. F
Food Sci. Technol. Publicado em: 2021-06
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2. Determination of Moxidectin in Serum by Liquid Chromatography-Tandem Mass Spectrometry and Its Application in Pharmacokinetic Study in Lambs
The widespread use of moxidectin (MOX), a parasiticide used in the sheep breeding, has induced the parasite resistance in Brazilian farms. As a consequence, the farmers often increase the dose and frequency of drug utilization, and disregards safety of meat or milk. In order to establish adequate therapeutic treatment it is necessary to know the pharmacokine
J. Braz. Chem. Soc.. Publicado em: 2017-02
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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. Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens
ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which refle
Rev. Bras. Cienc. Avic.. Publicado em: 2016-03
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5. Assessing the use of frozen pork meat in the manufacture of cooked ham
This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the productio
Food Sci. Technol. Publicado em: 05/02/2016
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6. Meat Quality of Chicken Breast Subjected to Different Thawing Methods
Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicoc
Rev. Bras. Cienc. Avic.. Publicado em: 2015-06
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7. Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment
This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 sample
Braz. J. Microbiol.. Publicado em: 24/01/2014
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8. Black bone syndrome in chiken meat
Black bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 repli
Rev. Bras. Cienc. Avic.. Publicado em: 2013-12
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9. Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing
Yellowfin tuna has a high level of free histidine in their muscle, which can lead to histamine formation by microorganisms if temperature abuse occurs during handling and further processing. The objective of this study was to measure levels of histamine in damaged and undamaged thawed muscle to determine the effect of physical damage on the microbial count a
Food Sci. Technol. Publicado em: 02/08/2013
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10. Ractopamine levels on performance, carcass characteristics and quality of pig meat
This study evaluated the effect of ractopamine (RAC) on the performance of finishing pigs and the meat quality of these animals. Seventy crossbred pigs (35 barrows and 35 females) selected for high gain of lean meat, with initial weight of 77.1±0.32 kg were distributed in randomized blocks with five treatments (0, 5, 10, 15, and 20 ppm RAC in the diet) and
R. Bras. Zootec.. Publicado em: 2013-05
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11. Effects of the reduction or withdrawal of the vitamin premix from the diet on chicken performance and meat quality
The present study was carried out to examine the effect of vitamin premix reduction or withdrawal in finisher diet (29 to 42 days of age) on the performance and meat quality of chicks fed a wheat/barley based diet and reared on floor pens. A total of 504 male broiler chicks (Ross® 308) were allocated to seven treatment groups, with four replicates per treat
Rev. Bras. Cienc. Avic.. Publicado em: 2012-12
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12. Effect of refrigeration and frozen storage on the Campylobacter jejuni recovery from naturally contaminated broiler carcasses
Campylobacter jejuni is the most common thermophilic Campylobacter associated with human enteritis in many countries. Broilers and their by-products are the main sources for human enteritis. Refrigeration and freezing are used to control bacterial growth in foods. The effect of these interventions on survival of Campylobacter jejuni is yet not quite understo
Brazilian Journal of Microbiology. Publicado em: 2010-06