Zobrazeno 1 - 10
of 243
pro vyhledávání: '"Alfredo Teixeira"'
Publikováno v:
Ephata, Vol 6, Iss 1 (2024)
Externí odkaz:
https://doaj.org/article/cd5c4e0bce674a8b92cd56dd4b48a950
Publikováno v:
Foods, Vol 13, Iss 22, p 3642 (2024)
The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat’s color, water holding, and texture. Postmortem anomalies can result in
Externí odkaz:
https://doaj.org/article/d054eb4ea19e42d690110bbbcb96101f
Autor:
Severiano Silva, Alfredo Teixeira
Publikováno v:
Foods, Vol 13, Iss 17, p 2816 (2024)
The importance of advanced methods and technologies in the meat industry has increased significantly in the last decade, reflecting broader trends in consumer demand and food safety [...]
Externí odkaz:
https://doaj.org/article/21a085f391a240af90392608291a27af
Publikováno v:
Foods, Vol 13, Iss 17, p 2681 (2024)
The reduction of sodium chloride (NaCl) content, commonly known as salt, in processed meat products is one of the objectives of health organizations and government authorities to achieve healthier products. This reformulation of traditional meat prod
Externí odkaz:
https://doaj.org/article/72e057c1fdb94bde9630e8da6dc8b519
Autor:
Ana Leite, Lia Vasconcelos, Sergio Lopez, Divanildo Outor-Monteiro, Victor Pinheiro, Sandra Rodrigues, Alfredo Teixeira
Publikováno v:
Foods, Vol 13, Iss 16, p 2579 (2024)
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufactur
Externí odkaz:
https://doaj.org/article/d4d08442a02d4758a95d7e572610c00c
Autor:
Jessica Paié-Ribeiro, Filipa Baptista, José Teixeira, Cristina Guedes, Maria José Gomes, Alfredo Teixeira, Ana Novo Barros, Victor Pinheiro, Divanildo Outor-Monteiro
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5586 (2024)
The olive oil industry, recognised for its beneficial products for health and food culture, generates a significant amount of by-products that, if not appropriately managed, can pose considerable environmental challenges. This study examined six oliv
Externí odkaz:
https://doaj.org/article/d798c52f8db24f3ea922250c1701034d
Publikováno v:
Foods, Vol 13, Iss 12, p 1901 (2024)
Pork is the most consumed meat globally, particularly in Asia, Europe, and America [...]
Externí odkaz:
https://doaj.org/article/5dbdce4c0e574266b5f59ddd1d5612fe
Autor:
Ana Leite, Lia Vasconcelos, Sandra Rodrigues, Etelvina Pereira, Rubén Domínguez-Valencia, José Manuel Lorenzo, Alfredo Teixeira
Publikováno v:
Animals, Vol 14, Iss 11, p 1697 (2024)
The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal’s diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the e
Externí odkaz:
https://doaj.org/article/7aa28b8a711d4af1be7a9bfec3583510
Autor:
João J. Afonso, Mariana Almeida, Ana Catharina Batista, Cristina Guedes, Alfredo Teixeira, Severiano Silva, Virgínia Santos
Publikováno v:
Animals, Vol 14, Iss 11, p 1593 (2024)
Over the years, numerous techniques have been explored to assess the composition and quality of sheep carcasses. This study focuses on the utilization of video image analysis (VIA) to evaluate the composition of light lamb carcasses (4.52 ± 1.34 kg,
Externí odkaz:
https://doaj.org/article/6282473cfd7844dea236288141b6fac0
Autor:
Lia Vasconcelos, Luís G. Dias, Ana Leite, Etelvina Pereira, Severiano Silva, Iasmin Ferreira, Javier Mateo, Sandra Rodrigues, Alfredo Teixeira
Publikováno v:
Foods, Vol 13, Iss 10, p 1581 (2024)
The aims of this study were to describe and compare the meat quality characteristics of male and female kids from the “Serrana” and “Preta de Montesinho” breeds certified as “Cabrito Transmontano” and reinforce the performance of near-inf
Externí odkaz:
https://doaj.org/article/2d17a51c76f54417b8a52bc652712cdf