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Sodium reduction by hyposodic salt on quality and chemical composition of hambu...
Ramos, Tatiane Rogelio; Pelaes Vital, Ana Carolina; Mottin, Camila; Torrecilhas, Juliana Akamine [UNESP]; Valero, Maribel Velandia; Guerrero, AnaMade available in DSpace on 2021-06-25T11:54:36Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01; Araucaria Foundation, Parana State, Brazil; Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), a...
Effect of an essential oils blend on meat characteristics of crossbred heifers ...
Rivaroli, Dayane Cristina; Campo, Maria del Mar; Sanudo, Carlos; Guerrero, Ana; Jorge, Andre Mendes [UNESP]; Pelaes Vital, Ana CarolinaMade available in DSpace on 2020-12-10T19:59:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01; Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Fundacao Araucaria; Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend...