Výsledky vyhledávání - "Backfat reduction"

Quality of dry-fermented sausages with backfat replacement

Autor: Stajic, Slavisa, Tomasevic, Igor, Stanisic, Nikola, Tomovic, Vladimir, Lilic, Slobodan, Vranic, Danijela, Barba, Francisco, Jose Manuel Lorenzo Rodriguez, Zivkovic, Dusan

Publikováno v: Fleischwirtschaft
Web of Science
CIÊNCIAVITAE
Publons

Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::43c088afa4febdce3af53b96a57e9806
https://hdl.handle.net/21.15107/rcub_agrospace_5308

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Akademický článek

GROWTH PERFORMANCE, CARCASS TRAITS, MEAT QUALITY AND HISTOCHEMICAL CHARACTERISTICS OF MUSCLE FIBERS IN MEXICAN HAIRLESS FINISHING PIGS SUPPLEMENTED WITH ORGANIC COPPER

Autor: B.M. Colin-Alvarez, Ignacio Arturo Dominguez Dominguez-Vara, D. Trujillo-Gutierrez, J.L. Bojorquez-Gastelum, J.E. Sanchez-Torres, E. Morales-Almaraz, M.C. Olivan, G. Velazquez-Garduño, J.M. Pinos-Rodriguez, F. Grageola-Nuñez

Publikováno v: Tropical and Subtropical Agroecosystems, Vol 27, Iss 2 (2024)

Background: Pork meat is related to cardiovascular diseases, due to its high content of saturated fatty acids and cholesterol. But it has been shown that dietary supplementation of pigs with organic minerals benefits growth qualities and improves car

Externí odkaz: https://doaj.org/article/556f9b2748184312a16e06435ed17bfc