Slaughtering
Mostrando 1-12 de 42 artigos, teses e dissertações.
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1. EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT
Resumo Foi avaliado o efeito do estresse produzido pelo tempo de espera pré-abate sobre a produção de aminas biogênicas, pH e cor pelo sistema CIELab (onde três variáveis L*, a*, b* foram determinadas: L* indica a luminosidade, a* indica o vermelho e b* determina o amarelo) na carne de peito de frango. Antes do abate 25 frangos de carne foram seleciona
Ciênc. anim. bras.. Publicado em: 24/10/2019
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2. Meat quality of Maremmana young bulls
ABSTRACT. Maremmana is a local Italian breed reared in southern Tuscany and northern Latium. Twenty-two young bulls were reared in pasture system with concentrate supply (PSCS), whereas 20 young bulls were reared in feedlot intensive system (IS) in order test differences between meat typologies. The bulls were slaughtered at 18 months old. The performances a
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
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3. Predicting body and carcase composition in Nellore heifers and their cross-breeds
RESUMO O objetivo do presente estudo foi predizer a composição corporal e da carcaça de novilhas Nelore e suas cruzas com Angus e Simental. Foram utilizadas 60 novilhas de três grupos genéticos, sendo 20 Nelore, 20 Nelore x Angus e 20 Nelore x Simental, destas 12 (quatro de cada grupo genético) foram abatidas no início do experimento (grupo referênci
Rev. Ciênc. Agron.. Publicado em: 2019-03
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4. Physical, chemical and sensory evaluation of meat from cobia (rachycentron canadum), desensitized with different voltages of electric shock, stored under refrigeration
RESUMO: A qualidade do pescado está condicionada a diversos fatores, entre eles os métodos de insensibilização. Nesta pesquisa foi utilizado o choque elétrico em diferentes intensidades como método de insensibilização do bijupirá (Rachycentron canadum), e avaliados seus efeitos sobre a qualidade dos peixes resfriados. O experimento foi realizado ins
Cienc. Rural. Publicado em: 11/02/2019
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5. The Effect of Lentil-By Product on Growth Performance and Carcass Traits of Heavy White Turkeys
ABSTRACT The subject of this study was to figure out the effects of lentil by product (LP) on growth performance and carcass traits of the white heavy turkeys. To accomplish this goal, a total of 210 day old big-6 turkey chicks were used. The birds were divided into 7 seven groups with 3 replicates. The 1st, 2nd, 3rd, 4th, 5th, 6th and 7th groups received 0,
Braz. J. Poult. Sci.. Publicado em: 2018-04
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6. Self-Monitoring Microbiological Criteria for the Assessment of Hygienic Procedures During Chicken Slaughtering
ABSTRACT Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final products, considering hygiene and processing criteria. This study aimed to evaluate contamination in chicken processing, considering the microbiological criteria proposed by self-monitoring systems. Environmental samples from reception, slaughtering a
Rev. Bras. Cienc. Avic.. Publicado em: 2017-06
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7. Campylobacter in broiler slaughter samples assessed by direct count on mCCDA and Campy-Cefex agar
ABSTRACT Campylobacter spp. cause foodborne illnesses in humans primarily through the consumption of contaminated chicken. The aim of this study was to evaluate the United States Department of Agriculture's (USDA) recommended methodology, protocol MLG 41.02, for the isolation, identification and direct plate counting of Campylobacter jejuni and C. coli sampl
Braz. J. Microbiol.. Publicado em: 2016-09
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8. Development of sandwich-form biosensor to detect Mycobacterium tuberculosis complex in clinical sputum specimens
Mycobacterium tuberculosis, the causing agent of tuberculosis, comes second only after HIV on the list of infectious agents slaughtering many worldwide. Due to the limitations behind the conventional detection methods, it is therefore critical to develop new sensitive sensing systems capable of quick detection of the infectious agent. In the present study, t
Braz J Infect Dis. Publicado em: 2014-12
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9. Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities
The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx) and control gr
Braz. arch. biol. technol.. Publicado em: 2013-10
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10. Detection of Salmonella spp, Salmonella Enteritidis and Typhimurium in naturally infected broiler chickens by a multiplex PCR-based assay
The presence of Salmonella in the intestinal tract, on the chickens skin and among their feathers, may cause carcasses contamination during slaughtering and processing and possibly it is responsible by the introduction of this microorganism in the slaughterhouses. A rapid method to identify and monitor Salmonella and their sorovars in farm is becoming necess
Braz. J. Microbiol.. Publicado em: 19/03/2013
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11. Qualidade da carcaça e da carne de caprinos de diferentes idades da Região das Palmas - Alto Camaquã. / Carcass and Meat Quality at different ages of goats of Region Palmas - Alto Camaquã.
The region known as Territory "Alto Camaquã" in the State of Rio Grande do Sul is distinguished by the preservation of a landscape on which an extensive cattle ranching has been consolidated over the years. This activity is reflected in the current context as a high dependence on renewable natural resources. Thus, one could envisage an opportunity for the r
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 11/11/2011
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12. Salmonella spp na cadeia de produção de carne bovina de exportação: ocorrência, perfil de susceptibilidade antimicrobiana, genes de virulência e perfil de macrorrestrição do PFGE / Salmonella spp in export beef production chain: occurrence, antimicrobial susceptibility, virulence genes and PFGE macrorestriction profile
Beef is exposed to contamination at all stages of the production chain, particularly in operations where it is more manipulated and when Good Hygiene Practices are not properly followed. The most relevant pathogen in bovine meat is Salmonella spp, the major causative agent of foodborne diseases in the world. Several studies have shown that Salmonella spp can
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/05/2011