Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Lorenzo Rodriguez, Jose Manuel"'
Autor:
Tomasevic, Igor, Tomovic, Vladimir, Ikonic, Predrag, Lorenzo Rodriguez, Jose Manuel, Barba, Francisco J., Djekic, Ilija, Nastasijevic, Ivan, Stajic, Slavisa, Zivkovic, Dusan
Publikováno v:
British Food Journal, 2019, Vol. 121, Issue 5, pp. 1078-1087.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-06-2018-0376
Akademický článek
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Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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Autor:
Gonzales-Barron, Ursula, Félix-Oliveira, Diogo, Coelho-Fernandes, Sara, Santos-Rodrigues, Gisela, Lorenzo Rodriguez, Jose Manuel, Cadavez, Vasco
Although meat ageing at cold storage is essential to improve meat tenderness (Prates, 2000), the natural process of microbial spoilage takes place at the same time due to the proliferation of psychrotrophic bacteria, lactic acid bacteria, Pseudomonas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::2f11ab19925f976d937f2f68227fb339
http://hdl.handle.net/10198/22765
http://hdl.handle.net/10198/22765
Autor:
Félix-Oliveira, Diogo, Coelho-Fernandes, Sara, Lorenzo Rodriguez, Jose Manuel, Cadavez, Vasco, Gonzales-Barron, Ursula
A common strategy to improve the tenderness of lamb meat of autochthonous Portuguese breeds is to mature vacuum-packed (VP) meat for ~7 days. Nonetheless, the extent to which microbial spoilage is delayed by VP depends upon the meat intrinsic propert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::4406558636dd443d324818779204502a
http://hdl.handle.net/10198/22755
http://hdl.handle.net/10198/22755
Meat quality, as judged by the consumer, is mainly dictated by colour, juiciness and tenderness. Wet maturation of meat done by vacuum-packaging (VP) allows the ageing process to continue, yet in conditions that retard meat spoilage. The objective of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::6076f721e13b35a2aa0785bdd0b0fed4
http://hdl.handle.net/10198/22756
http://hdl.handle.net/10198/22756
Características físico-químicas y terneza de la carne de cordero de dos razas autóctonas portuguesas
En la Unión Europea (UE), la producción de carne de ovino se basa predominantemente en sistemas de pastoreo, sistemas de producción extensivos o semi-intensivos. Este trabajo ha sido financiado por el proyecto europeo ERANET: SusAn/0002/2016 info:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::bd88b0d9323252419c4e8b8f02242744
http://hdl.handle.net/10198/22761
http://hdl.handle.net/10198/22761
Autor:
Pateiro, Mirian, Gonzales-Barron, Ursula, Echegaray, Noemí, Purriños, Laura, Carvalho, Francisco A.L., Franco, Daniel, Munekata, Paulo E.S., Cadavez, Vasco, Lorenzo Rodriguez, Jose Manuel
In Portugal, sheep and goat meat production accounts for 2.8% of the total meat production in the country; and it is capable of supplying approximately 82% of the domestic demand (INE, 2015). Churra-Galega-Bragançana (CGB) and Bordaleira-entre-Douro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::a420578840350caa7d7a74adc92a8c05
http://hdl.handle.net/10198/22766
http://hdl.handle.net/10198/22766
Autor:
Araújo, José Pedro, Cerqueira, Joaquim, Pires, Pedro, Amorim, Irina, Durão, J., Cadavez, Vasco, Silva, J. Santos e, Domínguez, Rubén, Bermúdez Piedra, Roberto, Lorenzo Rodriguez, Jose Manuel
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Archivos de Zootecnia: 67, Supl. 1 pp. 31-35.
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Archivos de Zootecnia: 67, Supl. 1 pp. 31-35.
The goal of this study was to compare the growth performance of growing/finishing pigs housed in a hoop barn system and in traditional confinement. A total of twenty Bísaro breed pigs, with 98.6±5.71 days of age, and 25.4±4.87 kg of BW were used (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::487ced8649d31aefc09ec14045b3add8
Consumers are increasingly demanding, looking for different food products, new, more shocking and surprising, and providing more pleasurable feelings. At the same time, consumers are becoming more informed and aware about food and health issues, dema