Pork Meat
Mostrando 1-12 de 100 artigos, teses e dissertações.
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1. Bacteriological assessment and multiplex-PCR test for the detection of meat adulteration of different animal species
Abstract Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, bacteriological, and molecular analysis was carried out on the meat samples. Physical examination showed that typical and untypical meat differed. Bacteriological examination showe
Food Sci. Technol. Publicado em: 2021-06
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2. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 2020-06
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3. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 2020-03
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4. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 28/11/2019
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5. A economia política do complexo Soja-Carne Brasil-China
Resumo O argumento desenvolvido no artigo, baseado na abordagem dos regimes alimentares, é que a formação do “complexo soja-carne Brasil-China”, a partir do início dos anos 2000, representa uma mudança policêntrica nas relações agroalimentares globais, impulsionada pelos interesses das corporações do agronegócio e indústrias alimentares, bem
Rev. Econ. Sociol. Rural. Publicado em: 28/11/2019
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6. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 25/11/2019
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7. Lipid profile and quality of meat from finishing pig supplemented with minerals
Abstract This study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3
Food Sci. Technol. Publicado em: 27/06/2019
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8. Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
Abstract We aimed to evaluate the effects of paternal genotypes (Piau, Duroc-based, and Pietrain) and nutritional plans with different digestible lysine contents (Low, Medium, and High) on performance, carcass, and meat quality traits of pigs. Pietrain and Duroc crossbred barrows and gilts were similar in performance and carcass traits and had the greatest v
Food Sci. Technol. Publicado em: 27/06/2019
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9. Characterization of factors determining the consumption of pork in the Metropolitan Area of the Valley of Mexico
ABSTRACT The objective of the present study was to learn the characteristics that affect pork meat consumption in the Valley of Mexico Metropolitan Area. Qualitative regression models (Logit and Probit) were used, and a survey of 440 consumers was carried out. The results showed that the sample of pork consumers was made up mostly of women (91.1%) aged betwe
R. Bras. Zootec.. Publicado em: 29/11/2018
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10. Molecular detection of adulteration in commercial buffalo meat products by multiplex PCR assay
Abstract Authentication of commercial buffalo meat products has become a market concern. This study intended to develop and validate a highly species-specific multiplex PCR assay for authentication of buffalo meat products. Four pairs of species-specific primers were used to target mitochondrial cytochrome oxidase I (COI) gene. The assay generated the expec
Food Sci. Technol. Publicado em: 26/07/2018
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11. Seroprevalence of Toxoplasma gondii and Toxocara canis in a human rural population of Southern Rio Grande do Sul
ABSTRACT Due to the growing population of pets, especially homeless dogs and cats, zoonoses still represent a significant public health problem. Toxoplasma gondii and Toxocara spp. are epidemiologically important zoonotic agents as they are etiological factors of human toxoplasmosis and toxocariasis, respectively. These parasites remain neglected even though
Rev. Inst. Med. trop. S. Paulo. Publicado em: 28/06/2018
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12. Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)
Abstract The potential of near-infrared spectroscopy (NIRS) to predict the physicochemical characteristics of the porcine longissimus dorsi (LD) muscle was evaluated in comparison to the standard methods of pH and color for meat quality analysis compared to the pH results with Colorimeter and pH meter. Spectral information from each sample (n = 77) was obta
Food Sci. Technol. Publicado em: 11/06/2018