Meat - Evaluation
Live weight, carcass, and meat evaluation of Nellore, Curraleiro Pé-Duro, and their crossbred products in Piauí State
... this evaluation is in accordance with those compiled by Bonilla et ...and meat quality in experimental herds of unselected Nellore and selected Nellore, Caracu, Guzera, and Gyr breeds from a genetic ...
7
Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content
... fill in a form with their personal information (gender, age, and occupation) and were given instructions and the test was continuously monitored to ensure it was being carried out properly. Each consumer was presented ...
8
Toughness in Santa Inês lamb meat has negative impact on consumer evaluation
... lamb meat tenderness for Brazilian ...consumers’ evaluation of lamb meat with high shear ...Tough Meat (TM), obtained by cold shortening, Fresh Meat (FM), Aging for 3 (A3) and 7 (A7) ...
13
SENSORY EVALUATION OF HUBBARD JV CHICKENS MEAT AFTER PROPOLIS APPLICATION IN THEIR DIET
... of meat quality, mainly in term of sensory properties (Aleson-Carbonell et ...in meat, way of meat preparation, genetics and many others intra-vital and extra-vital ...Sensory evaluation is ...
4
Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
... pig meat can be effectively reduced by diet and keeping animals free of faecal contamination (Garrido et ...in meat studies (Garrido et ...sensory evaluation is carried out using heating methods ...
7
Physicochemical composition and sensory quality evaluation of capon and rooster meat
... es meat with a free-range chicken and a ...capon meat (Amarela and Pedrˆ es) as juicier and less tough and fibrous than rooster ...sensory evaluation complement those obtained in physicochemical ...
9
Evaluation of enzymatic detergent efficiency in removing lipids from meat package
... of meat package is a challenge since the presence of residual lipids limit the amount of recycled material that could be added to the pure ...discharged meat polyethylene package was ...polyethylene ...
8
Effect of breed and sex on pork meat sensory evaluation
... Residuals by meat sample after transformation are identical and low ( Table 3 ). Nevertheless, black females presented the lower residual, and for that were the most consensual among experts. On the other hand, ...
7
Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals
... and meat properties diversity require a complex of analytical methods for objective and overall quality ...of meat freshness ...processed meat products. Any meat intended for commercial ...
5
Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments
... The predominant fatty acids in the lipid profile were myristic (14.15 g/100 g), oleic (13.73 g/100 g), palmitoleic (13.47 g/100 g), and lauric acids (9.13 g/100 g), unlike those found by Menezes et al. (2009), Enser et ...
9
Nutritional and Microbiological Evaluation of Meat and Bone Meal Produced in the State of Minas Gerais
... ten meat and bone meals (M BM ) produced in M inas Gerais state (Experiment I) and evaluated the grow th performance of broilers fed w ith diets containing those M BM (Experiment ...
10
Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal
... devalue meat from heavier and older animals as well as culled goats and ...Cured meat products appear as a reasonable alternative due to they combine a high protein content with proper lipid composition to ...
6
Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
... maturated meat products, coliforms levels are allowed up to 10 NMP (most probable ...sheep meat cured during more time overcame this limit ...goat’s meat (Gt8mo) differed significantly (P < ...
13
Evaluation of the Direct and Enrichment Iso 10272 Methods for the Detection of Campylobacter Spp. in Chicken Meat
... Although the direct method was more efficient than the enrichment method, it was difficult to count colonies on the mCCDA and MBA plates. Hunt et al. (2001) reported that selective media with high water content, such as ...
6
Evaluation of the BAX® system for the detection of Salmonella spp. in naturally contaminated chicken meat
... raw meat, are contaminated with Proteus ...chicken meat (42.3%). Approximately 100% of the samples of raw chicken meat analyzed required the biochemical identification of the colonies, which greatly ...
4
Nutritional evaluation of passion fruit seed meal for meat quails
... hundred meat quails (Coturnix coturnix japonica), with 21 days old, allotted in a completely randomized design, with four treatments, five replicates and four animals per experimental ...for meat quails and ...
12
Vehicle Thermal Microclimate Evaluation during Brazilian Summer Broiler Transport and the Occurrence of PSE (Pale, Soft, Exudative) Meat
... PSE meat. A water bath while at the farm reduced the occurrence of PSE meat, and long distances/higher transit times were deleterious to the birds’ welfare, producing more PSE ...PSE meat. ...
10
Avaliação microbiológica de carne de frango comercializadas no município de Castanhal, Pará / Microbiological evaluation of chicken meat sold in the municipality of Castanhal, Pará
... chicken meat has been assuming a relevant role in human food, because besides being a food with great nutritional wealth, it is still low ...chicken meat marketed in Castanhal, ...of meat from ...
10
Evaluation of sample treatment in micro-scale for the determination of K, Mg, Na and Zn in meat by atomic spectrometry techniques.
... Os parâmetros de mérito obtidos para as curvas de calibração para Na e K, tanto por FAAS como por FAES, a partir da metodologia proposta de preparo das amostras por microdigestão (proc[r] ...
6
Immunocastration as an alternative to caponization: evaluation of its effect on body and bone development and on meat color and composition
... Breast meat color measurements were taken on the medial surface of the fillet (bone side) in an area free of obvious color defects (bruises, discol- orations, hemorrhages, full blood vessels, or any other ...
8