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Efectos de la levadura (Saccharomyces cerevisiae) asociada o no con micro minerales sobre la composición química y tisular, la oxidación de lípidos y la calidad de la carne de corderos confinados

Autor: Caliê Castilho, Marilice Zundt, Leticia Jalloul Guimarães, Juliana Pamapana Nicolau, F.M. Giotto, Fabiola Cristine de Almeida Rego, Lucas Ferreira Santiago, Luiz Fernando Coelho da Cunha Filho

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e1539119563
Research, Society and Development; Vol. 9 Núm. 11; e1539119563
Research, Society and Development; v. 9 n. 11; e1539119563
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 11 (2020)

Growth promoters are increasingly restricted in ruminants’ diet. By the need to find safer alternatives for the environment and meat consumers the yeast in probiotics being an alternative. Chemical and tissue composition, lipid oxidation and sensor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46f47b7c9ddca268b3e3bec1527d4b85
https://rsdjournal.org/index.php/rsd/article/view/9563

Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages

Autor: F.M. Giotto, A. S. De Mello, S. T. Laidler, E.L. Shebs-Maurine

Publikováno v: Meat Science. 173:108407

Research has suggested that the incidence of Salmonella in ground beef may be associated with contaminated lymph nodes that are not removed from trimmings destined for grinding. In this study, we tested the application of bacteriophages and peroxyace

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95d58d3c3f523d4af78825ab313303b9
https://doi.org/10.1016/j.meatsci.2020.108407

Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties

Autor: Ana Paula B Fruet, Mozart Alves Fonseca, F.M. Giotto, Amilton S. de Mello Jr., José Laerte Nörnberg

Publikováno v: Foods
Volume 9
Issue 5
Foods, Vol 9, Iss 667, p 667 (2020)

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to im

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4eccc400215f56b285367bee376af5c
https://doi.org/10.3390/foods9050667

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