Pork Rib
Mostrando 1-3 de 3 artigos, teses e dissertações.
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1. MÉTODOS DE CONSERVAÇÃO DA COSTELA SUÍNA
Pork rib is a minimally processed product since it is a kind of meat that has only been cut and immediately packed and refrigerated. It has a short shelf-life, which is determined mainly for the microbiological deterioration. Having the objective of verifying the efficiency (antimicrobiotic and antioxidant action) of preservation methods applied associated t
Publicado em: 2007
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2. Análise da qualidade de carne bovina por ressonância magnética nuclear em baixa resolução / Analysis of beef quality by low resolution NMR
Low resolution Nuclear magnetic resonance spectroscopy (NMR) is shown to be a fast and accurate method for evaluating meat quality. The prediction of meat quality, especially in pork, has been performed using transverse relaxation time (T2). The measurements have been made with CPMG (Carr-Purcell-Meibom-Gill) pulse sequence which correlate the pork quality p
Publicado em: 2007
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3. Influence of the sex and slaughter weight in the amount of meat and lipidic composition in commercial swine lineages. / Influencia do sexo e peso de abate na quantidade de carne e na composição lipidica em linhagens comerciais de suino.
The purpose of this paper was to determine the amount of meat and fat in the carcasses of castrated male and female pigs of the Optimus lineage (Pietran) and Maximus (Male Pietran x Large White female) in the light slaughter weight (95-100kg) and heavy one (115-120kg), as well as verify the content of cholesterol and fatty acids composition in the pork cuts
Publicado em: 2003