Encontrados 64 documentos, a visualizar página 1 de 7
Sustitución parcial del maíz por glicerina y aceites vegetales (anacardo y rici...
Zawadzki, Fernando; Carvalho, Venicio Macedo; Prado, Rodolpho Martin do; Ornaghi, Mariana Garcia; Ramos, Tatiane Rogelio; Vital, Ana CarolinaThis work was carried out to study the effects of corn grain replacement with glycerin (812 g of glycerol per kg/DM) and vegetable oils (cashew and castor) on the carcass characteristics and meat quality of Purunã bulls finished in a feedlot. A total of 32 Purunã bulls (¼ Aberdeen Angus + ¼ Caracu + ¼ Charolaise + ¼ Canchim) with a mean age of 12 ± 2.0 months and a mean body weight 206.1 ± 20.0 kg were distribu...
Extraction methods, composition and biological activity of polysaccharides from...
Marins, Annecler Rech de; Campos, Talita Aparecida Ferreira de; Gomes, Raquel Guttierres; Feihrmann, Andresa Carla; Prado, Ivanor Nunes doSince the end of the 20th century, the population exhibits health-related concerns, resulting in a trend towards the search for healthier foods with a focus on functional foods. Research has highlighted ingredients that when incorporated into the food make it functional, together with the benefits of this application in the characteristics of the final product. Polysaccharides are examples of functional ingredi...
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...
Meat quality of young bulls finished in a feedlot and supplemented with clove o...
Torrecilhas, Juliana Akamine [UNESP]; Ornaghi, Mariana Garcia; Passetti, Rodrigo Augusto Cortez; Mottin, Camila; Guerrero, Ana; Ramos, Tatiane RogelioMade available in DSpace on 2021-06-25T10:48:10Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-04-01; Fundacion Araucaria; Forty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (45...
Effects of supplementation strategies for beef cattle in tropical grassland con...
Carvalho, Venício Macêdo; Silva, Robério Rodrigues; Lins, Túlio Otávio Jardim D`´Almeida; Lisboa, Mateus de Melo; Pereira, Maria Magna SilvaThis study was realized to evaluate the dry matter intake, nutrient digestibilities, and animal performance of crossbred steers grazing Brachiaria brizantha cv. Marandu, during the rainy season. Thirty-three crossbred steers with an average weight of 203.5 ± 39.5 kg were distributed in a completely randomized design with three treatments and eleven replications. The results were analyzed using an ANOVA and a Tu...
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...
Sodium reduction by hyposodic salt on quality and chemical composition of hambu...
Ramos, Tatiane Rogelio; Vital, Ana Carolina Pelaes; Mottin, Camila; Torrecilhas, Juliana Akamine; Valero, Maribel Velandia; Guerrero, AnaThis 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), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cooking losses, and texture were analyzed during 120 days of freezing storage. Chemical composition and sensory analyses were performed. The chemical composition wa...
How the perception of quality for beef evaluated by the buyer at the time of pu...
Barcellos, Vinicius Cunha; Mottin, Camila; Prado, Rodolpho Martin do; Schenkel, Tiago; Viana, Cibeli; Vital, Ana Carolina PelaesIn order to evaluate how beef buyers in the State of Paraná, Brazil south value meat quality indicators, and attributes of credibility, 519 interviews were conducted in three cities with different sizes (Big – Curitiba, Medium – Campo Mourão and Small – Palotina). The interviews were applied after the meat was placed in the shopping cart and were composed of five questions, including question of spontaneous res...
Effect of active packaging with oregano oil on beef burgers with low sodium con...
Carvalho, Camila Barbosa; Madrona, Grasiele Scaramal; Mitcha, Jane Graton; Valero, Maribel Velandia; Guerrero, Ana; Scapim, Mônica Regina da SilvaThis study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packaging and burgers packed in a biodegradable packaging with 1% oregano essential oil and 25 (BO25) and 50% (BO50) of reduction of sodium. The composition of packagi...
Physicochemical characteristics of dry aged beef from younger Nellore bulls sla...
Passetti, Rodrigo Augusto Cortêz; Prado, Ivanor Nunes do; Macedo, Francisco de Assis Fonseca de; Teixeira, Alfredo; Cardoso, Claudia Andréa LimaReducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged meat from younger Nellore bulls slaughtered at different body weights. Twenty-four Longissimus thoracis from young bulls (14 months of age) finished in a feedlot at body weights of 350,...