Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Márcia Mayumi Harada Haguiwara"'
Autor:
Sarita Bonagurio Gallo, Mario de Beni Arrigoni, Ana Lucia da Silva C. Lemos, Márcia Mayumi Harada Haguiwara, Helena Viel Alves Bezerra
Publikováno v:
Acta Scientiarum: Animal Sciences, Vol 41, Iss 1, Pp e44742-e44742 (2019)
This study aimed to assess the influence of lamb finishing systems on zootechnical performance, as well as on carcass and meat quality. The experiment was conducted at the APTA’s experimental farm. Thirty-three lambs were used – both sexes, initi
Externí odkaz:
https://doaj.org/article/2e5a7cd20c6d4fccaef594f70620cb82
Autor:
Luiz Eduardo dos Santos, Téofilo José Pimentel da Silva, Mônica Queiroz de Freitas, Eduardo Antonio da Cunha, Márcia Mayumi Harada Haguiwara
Publikováno v:
Boletim de Indústria Animal, Vol 70, Iss 1, Pp 38-45 (2013)
Effects of body condition (BC) recovery, carcass electrical stimulation (ES) and meat aging time (AT) were studied on the carcass and loin in Santa Ines ewes culled by age and slaughtered immediately after pup weaning or after BC recovery period. Car
Externí odkaz:
https://doaj.org/article/eda4572a47eb49d58e7e63408204242c
Autor:
Luiz Eduardo dos Santos, Teófilo José Pimentel da Silva, Mônica Queiroz de Freitas, Eduardo Antonio da Cunha, Márcia Mayumi Harada Haguiwara
Publikováno v:
Boletim de Indústria Animal, Vol 68, Iss 2, Pp 165-173 (2011)
It was studied the recovery of body condition (BC) and carcass electrical stimulation (ES) on the yield, carcass and meat characteristics of Santa Inês ewes, discarded by age and slaughtered immediately after weaning or after a 45 days of recovery p
Externí odkaz:
https://doaj.org/article/f2cd21371a564ae0abb7ee8407c38479
Autor:
Luiz Eduardo dos Santos, Téofilo José Pimentel da Silva, Mônica Queiroz de Freitas, Eduardo Antonio da Cunha, Márcia Mayumi Harada Haguiwara
Publikováno v:
Boletim de Indústria Animal, Vol 70, Iss 1 (2013)
Estudou-se o efeito da recuperação da condição corporal (CC), da estimulação elétrica (EE) e da maturação (M) sobre as características da carcaça e da carne de ovelhas Santa Inês, de descarte por idade, abatidas após o desmame das crias
Externí odkaz:
https://doaj.org/article/34957f2200fd4481b996a34c50b144d9
Autor:
Luiz Eduardo dos Santos, Teófilo José Pimentel da Silva, Mônica Queiroz de Freitas, Eduardo Antonio da Cunha, Márcia Mayumi Harada Haguiwara
Publikováno v:
Boletim de Indústria Animal, Vol 68, Iss 2 (2011)
Estudou-se o efeito da recuperação da condição corporal (CC) e da estimulação elétrica (EE), sobre o rendimento e nas características de carcaça de ovelhas Santa Inês, descartadas por idade e abatidas imediatamente após o desmame ou após
Externí odkaz:
https://doaj.org/article/4f405ad694a847039f46b1430d1d3f12
Autor:
Luiz Eduardo dos Santos, Teófilo José Pimentel da Silva, Mônica Queiroz de Freitas, Eduardo Antonio da Cunha, Márcia Mayumi Harada Haguiwara
Publikováno v:
Boletim de Indústria Animal, Vol 68, Iss 2 (2011)
Estudou-se o efeito da recuperação da condição corporal (CC) e da estimulação elétrica (EE), sobre o rendimento e nas caracterÃsticas de carcaça de ovelhas Santa Inês, descartadas por idade e abatidas imediatamente apÃ
Externí odkaz:
https://doaj.org/article/b5bfd8dea4ea4cbdb5815692fd470b11
Autor:
Luiz Eduardo dos Santos, Teófilo José Pimentel da Silva, Mônica Queiroz de Freitas, Eduardo Antonio da Cunha, Márcia Mayumi Harada Haguiwara
Publikováno v:
Food Science and Technology, Vol 32, Iss 3, Pp 455-463 (2012)
The effects of body condition recovery (BC), carcass electrical stimulation (ES), aging time (AT 7 - 14 days), and calcium chloride injection on the meat characteristics of Santa Inês ewes (±5 years old) slaughtered immediately after weaning or aft
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::6b3a8c4d6c2cf215e3ece859717499ed
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300006
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300006
Autor:
Juliano Issakowicz, Mauro Sartori Bueno, Ana Claudia Koki Sampaio Issakowicz, Marcia Mayumi Harada Haguiwara
Publikováno v:
Boletim de Indústria Animal, Vol 71, Iss 3, Pp 217-225 (2014)
The aim of this study was to evaluate the carcass and meat traits of Morada Nova, Santa Ines and ½ Ile de France ½ Texel lambs finished in feedlot. Weight and proportion of meatcuts, measures of carcass size and color, tenderness, cooking loss and
Externí odkaz:
https://doaj.org/article/15badcfbca4b4ba18c3ae499635b5fa4
Autor:
André Torres Geraldo, Ricardo Lopes Dias Costa, Marcia Mayumi Harada Haguiwara, Suzana Eri Yotsuyanagi, Juliano Issakowicz, Ana Claudia Koki Sampaio, Caroline Marçal Gomes David, Mauro Sartori Bueno
Publikováno v:
Boletim de Indústria Animal, Vol 71 (2015)
The main factors that contribute to the quality of the meat are texture, flavor, color, appearance and odor. The texture varies depending on the size of the fiber bundles, which is not only determined by the number of fibers, but also by the diameter
Externí odkaz:
https://doaj.org/article/d9131e94b17a45fb899b5f30f155c995
Autor:
André Torres Geraldo, Ricardo Lopes Dias Costa, Marcia Mayumi Harada Haguiwara, Suzana Eri Yotsuyanagi, Juliano Issakowicz, Ana Claudia Koki Sampaio, Caroline Marçal Gomes David, Mauro Sartori Bueno
Publikováno v:
Boletim de Indústria Animal (2015)
Color is the first factor that consumers consider when it comes to meat quality, linking it to freshness. The most common function of vitamin E (tocopherol α-), is its ability to act as an antioxidant in biological systems. The free radicals are neu
Externí odkaz:
https://doaj.org/article/8d928d0949d44fa69fcf9966582d6733