Zobrazeno 1 - 10 of 436 pro vyhledávání: '"Longissimus dorsi m"'
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Akademický článek
Comparison of proximate chemical composition and texture of cupim, Rhomboideus m. and lombo, Longissimus dorsi m. of Nelore (Bos indicus)
Autor: Mayka Reghiany Pedrão, Fernanda Lassance, Nilson Evelazio de Souza, Makoto Matsushita, Paulo Telles, Massami Shimokomaki
Publikováno v: Brazilian Archives of Biology and Technology, Vol 52, Iss 3, Pp 715-720 (2009)
The proximate chemical composition of hump, known in Brazil as cupim, Rhomboideus m. (RB), of Nelore (Bos indicus) aged 24 months revealed it to be a unique beef muscle. It presents a lipid fraction 14-fold as high as that of Longissimus dorsi m. (LD
Externí odkaz: https://doaj.org/article/7ab115e6dd064857ab377bdbeb9c0a3a
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2
Akademický článek
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Comparison of proximate chemical composition and texture of cupim, Rhomboideus m. and lombo, Longissimus dorsi m. of Nelore (Bos indicus)
Autor: Nilson Evelázio de Souza, Mayka Reghiany Pedrão, Makoto Matsushita, Massami Shimokomaki, Fernanda Lassance, Paulo Telles
Publikováno v: Brazilian Archives of Biology and Technology, Volume: 52, Issue: 3, Pages: 715-720, Published: JUN 2009
Brazilian Archives of Biology and Technology v.52 n.3 2009
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 52, Iss 3, Pp 715-720 (2009)
The proximate chemical composition of hump, known in Brazil as cupim, Rhomboideus m. (RB), of Nelore (Bos indicus) aged 24 months revealed it to be a unique beef muscle. It presents a lipid fraction 14-fold as high as that of Longissimus dorsi m. (LD
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8a98e14e84075aae37590c98ed5eaf4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300023&lng=en&tlng=en
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6
Akademický článek
Effects of fermented Caragana korshinskii feed on meat quality characteristics in different muscles of Tan sheep.
Autor: Xu, Xiaochun1 (AUTHOR), Ma, Lina2 (AUTHOR), Fan, Shanshan1 (AUTHOR), Ma, Wenping1 (AUTHOR), Zhang, Xiu1 (AUTHOR)
Publikováno v: Italian Journal of Animal Science. Dec2020, Vol. 19 Issue 1, p1036-1045. 10p.
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9
Akademický článek
CHARACTERIZATION OF TEXTURE PROFILE IN HORSE MEAT SLAUGHTERED IN N-E ROMANIA.
Autor: Diaconu, E. C.1 diaconuemi@yahoo.com, Lazăr, Roxana1, Găină (Diaconu), Nicoleta1, Ciobanu, M. M.1, Boişteanu, P. C.1
Publikováno v: Lucrări Ştiinţifice: Seria Zootehnie. 2016, Vol. 65, p80-83. 4p.
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10
Carnes PSE (Pale, Soft, Exudative) e DFD (Dark, Firm, Dry) em lombo suíno numa linha de abate industrial Meats PSE (Pale, Soft, Exudative) and DFD (Dark, Firm, Dry) of an industrial slaughterline for swine loin
Autor: Magali Bernardes Maganhini, Bruno Mariano, Adriana Lourenço Soares, Paulo D. Guarnieri, Massami Shimokomaki, Elza Iouko Ida
Publikováno v: Food Science and Technology, Vol 27, Pp 69-72 (2007)
A necessidade para uma maior produção de carne magra em suínos tem acarretado modificações nas características bioquímicas do músculo conduzindo ao desenvolvimento das anomalias nas suas cores, as denominadas carnes PSE e DFD. Estas carnes po
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::7b917765f2b433e70c2a4ad0ee9c242f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000500012
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