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pro vyhledávání: '"Jerked Beef"'
Akademický článek
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Autor:
Márcio Albuquerque Silva, Luiz Philippe R. Batista, Maria C. V. Vicalvi, Elelyne G. Solidônio, Kêsia X. F. R. Sena, Valdeciro Colaço
Publikováno v:
Revista Geama, Vol 2, Iss 2, Pp 176-183 (2016)
Food-borne diseases are the major health problem in many countries. This concern relates to the fact that in recent years the occurrence of foodborne diseases has become frequent due to failure to comply with the hygienic and sanitary standards. The
Externí odkaz:
https://doaj.org/article/744c5331b3084d79a4d71f4594f9817b
Autor:
Julio Cesar Queiroz Penha, Robson Maia Franco, Maria Carmela Kasnowski Holanda Duarte, Katia Christina Leandro
Publikováno v:
Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 6, Iss 4 (2018)
Introduction: Salted beef is a highly handled product that can be contaminated by pathogenic microorganisms and foreign materials. Objective: Evaluate the microbiological and physicalchemical quality of charque and jerked beef. Method: Thirty samples
Externí odkaz:
https://doaj.org/article/34fddade4b4f41138bc0d06d90ab5299
Autor:
Marta A. A. Souza, Jesui V. Visentainer, Rafael H. Carvalho, Fabianne Garcia, Elza I. Ida, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 1, Pp 107-112 (2013)
In this study, the changes in the lipid (Lox) and protein oxidation (Pox) were measured quantitatively by TBARS and carbonyl methods, respectively, throughout the salting and drying steps of charqui meat (CH) and jerked beef (JB) preparation and thei
Externí odkaz:
https://doaj.org/article/f7a6b177706041a7881ce24e8718a446
Autor:
Ana Paula Alexandre FREIXO, Ana Carolina Ramos da SILVA, Maria Luiza Reis de CASTRO, Simone Lorena QUITÉRIO, Renata Santana Lorenzo RAICES
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e99521, Published: 11 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e99521, Published: 11 MAR 2022
Jerked beef (JB) is a salty and dry meat product, which is considered the evolution of traditional charque (CH). Despite being a product subject to inspection by several government spheres, its production process may suffer some variations depending
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfc5d887e02827c4b79a5f02ef064057
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100984
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100984
Autor:
Cereda, Allan Mateus
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFRRJ
Universidade Federal Rural do Rio de Janeiro (UFRRJ)
instacron:UFRRJ
Universidade Federal Rural do Rio de Janeiro (UFRRJ)
instacron:UFRRJ
Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2022-08-12T18:15:05Z No. of bitstreams: 1 2021 - Allan Mateus Cereda.pdf: 2013347 bytes, checksum: d6a8b23dca200ecdffdfd5539761a77a (MD5) Made available in DSpace on 2022-08-12T18:15:05Z (GMT). No.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::b12f5bfe23b195065e4f395d235fefec
https://tede.ufrrj.br/jspui/handle/jspui/5874
https://tede.ufrrj.br/jspui/handle/jspui/5874
Publikováno v:
Indonesian Journal Of Animal Agricultural Science (IJAAS); Vol 2, No 2 (2020): Indonesian Journal Of Animal Agricultural Science (IJAAS)
This study aimed to discover the effect of the addition of different levels of palm sugar on the chemical quality of jerked beef. The jerked beef was made of Bali beef that was given salt, seasoning, and palm sugar in different concentration 10%, 20%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30e74880b2679496487cafbefb6841ad
https://doi.org/10.33772/ijaas.v2i2.12159
https://doi.org/10.33772/ijaas.v2i2.12159
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Marcos Franke Pinto, Elisa Helena Giglio Ponsano, Ana Paula da Silva Almeida, Sílvia Helena Ventorulli Perri, Massami Shimokomaki
Publikováno v:
Brazilian Journal of Veterinary Research and Animal Science, Vol 43, Iss 6 (2006)
O jerked beef é oficialmente descrito como carne bovina salgada, curada e dessecada. Os parâmetros físico-químicos utilizados na determinação do seu padrão oficial de identidade e qualidade são a atividade de água e os teores de umidade, mat
Externí odkaz:
https://doaj.org/article/58d1a60def264d038678a675d7c46781
Publikováno v:
Food Science and Technology, Iss 0 (2019)
Food Science and Technology, Issue: ahead, Published: 09 MAY 2019
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 09 MAY 2019
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4d822ad0fa852cd9ac23b1f211829db
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005007103&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005007103&lng=en&tlng=en