Thermal Stability of Beef Myoglobin is Compromised by Reactive Lipid Oxidation Products

Autor: F. M. Viana, C. A. Conte-Junior, Y. Wang, S. Li, J. Chen, H. Zhu, S. P. Suman

Publikováno v: Meat and Muscle Biology. 3

ObjectivesBrown color of cooked meat is the result of heat-induced denaturation of myoglobin (Mb). The denaturation temperature of Mb is governed by its redox state in raw meat; metmyoglobin (MMb) undergoes denaturation at a lower temperature than ox

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::51a09d3d6450badee12c601d5bc6dbd7
https://doi.org/10.22175/mmb.10755

Meat characteristics of cattle fed diets containing whole cottonseed

Autor: Sérgio Borges Mano, Mônica Q. Freitas, Viviane da Silva Gomes, Mateus Santos, J. M Silva, C. A. Conte Junior, Érica Barbosa Santos

Publikováno v: Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 68, Iss 4, Pp 1069-1076 (2016)
Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.68 n.4 2016
Arquivo brasileiro de medicina veterinária e zootecnia
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG

Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thirty Nellore bulls with an average age of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a117b1b2e25d208e1db8ad3b789167c5
https://doi.org/10.1590/1678-4162-8636

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

Autor: Marise Aparecida Rodrigues Pollonio, T.L. Felicio, Vitor Andre Silva Vidal, R.K.A. Garcia, H.M.A. Bollini, Monica Costa Padilha, C. A. Conte Junior, Leandro P. Cappato, Renata S.L. Raices, Adriano G. Cruz, Marcia C. Silva, Rodrigo N. Cavalcanti, Erick A. Esmerino, Mônica Q. Freitas, Daniel Barrera Arellano

Publikováno v: Food Chemistry. 196:628-637

The partial substitution of sodium chloride by potassium chloride (0%, 25%, and 50%) and addition of arginine (1% w/w) in probiotic Minas cheese was investigated. Microbiological (Lactococcus lactis and Lactobacillus acidophilus counts, and functiona

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4d9e1fddf35ce8e4874d5171049a607
https://doi.org/10.1016/j.foodchem.2015.09.102

Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods

Autor: Marion Pereira da Costa, J.A.A. Lavorato, Maria Lúcia Guerra Monteiro, L.V. Gaze, C. A. Conte Junior, Adriano G. Cruz, Renata S.L. Raices, Mônica Q. Freitas

Publikováno v: Food Chemistry. 169:471-477

The physicochemical profile of Dulce de Leche (DL) was determined by both routine analysis and others techniques (HPLC, GC-MS and ICP-OES). Seven Brazilian commercial brands were characterised for moisture content, protein, fat, ash, pH and titratabl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::162742d6759fb86f582e24a10812842d
https://doi.org/10.1016/j.foodchem.2014.08.017

Effect of high-dose irradiation on quality characteristics of ready-to-eat broiler breast fillets stored at room temperature

Autor: Sérgio Borges Mano, Helio de Carvalho Vital, Claudia Emília Teixeira, Eliane Teixeira Mársico, Môsar Lemos, R. F. Baptista, C. A. Conte Junior, Maria Lúcia Guerra Monteiro

Publikováno v: Poultry Science. 93:2651-2656

The effect of high-dose irradiation on the physical, chemical, and bacteriological parameters of ready-to-eat vacuum-packed broiler breast meat after 430 d of storage at room temperature was investigated. Ready-to-eat broiler breast fillets were imme

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7f96d669b2bfc198b2b8b658d0b509a
https://doi.org/10.3382/ps.2014-03980