Bacon Fat
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Ractopamine hydrochloride and immunological castration in pigs. Part 1: fresh belly characteristics for bacon processing and quality
Abstract The effects of ractopamine and immunological castration on belly characteristics, processing yield, physicochemical and sensory quality of bacon were investigated from two crossbred pigs under different conditions of animal production, diet, management and slaughter arranged in factorial design using 2 ractopamine levels (0 and 7.5 ppm) and 3 gender
Food Sci. Technol. Publicado em: 09/03/2017
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2. Estado nutricional, consumo de alimentos e condições socioeconomicas das familias de assentamento rural em Mato Grosso do Sul, Brasil. / Strategies of safety ensurement and beef supply for commercial restaurantes in the city of Campinas, SP .
Rural settlements were established in Brazil in order to promote a new model of agricultural development. The life condition of residents of that social organization form is still little known. The objective of this work was to evaluate the social-economic and demographic conditions, nutritional state and the food consumption of adults and older people that
Publicado em: 2007
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3. Relationship between the Porcine Stress Syndrome gene and carcass and performance traits in F2 pigs resulting from divergent crosses
The PSS genotypes of 596 F2 pigs produced by initial mating of Brazilian native boars commercial sows and were characterized by PCR-RFLP and their carcass and performance traits were evaluated. Among the 596 animals analyzed, 493 (82.72%) were characterized as NN and 103 (17.28%) as Nn. With respect to carcass traits, Nn animals presented higher (p < 0.05) r
Genetics and Molecular Biology. Publicado em: 2005-03
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4. Characterization, fractionation and utilization of the abdominal chicken fat. / Caracterização, fracionamento e aproveitamento da gordura abdominal de frango.
A gordura abdominal de frango é um subproduto ou resíduo avícola que apresenta grande potencial de utilização na indústria de alimentos, uma vez que possui rica composição lipídica, elevado teor energético, baixo custo e propriedades físico-químicas desejáveis. Nesta pesquisa, a gordura abdominal de frango, obtida no comércio local, foi submeti
Publicado em: 2001