2 documents found, page 1 of 1
Strategies to Reduce Salt Content: PDO and PGI Meat Products Case
Fraqueza, Maria J.; Alfaia, Cristina Mateus; Rodrigues, Sandra; Teixeira, AlfredoThe reduction of sodium chloride (NaCl) content, commonly known as salt, in processed meat products is one of the objectives of health organizations and government authorities to achieve healthier products. This reformulation of traditional meat products with protected designations poses more constraints, as they have a more consolidated quality image and less margin for change, since consumers appreciate the p...
Evaluation of the Composition of the Cholesterol, Tocopherols, β-Carotene and F...
Rodrigues, Laurena Silva; Silva, Jamile Andrea Rodrigues da; Lourenço-Júnior, José de Brito; Silva, André Guimarães Maciel eThe diet offered to animals has a great influence on the composition of tissues and, consequently, the quality. The objective of this study was to evaluate the influence of Amazonian ecosystems, in the dry and rainy periods of the year, on the composition of cholesterol, tocopherols, -carotene and the fatty acid profile of the livers of water buffaloes (Bubalus bubalis) reared in the Eastern Amazon, in an exten...