Zobrazeno 1 - 10
of 186
pro vyhledávání: '"Massami Shimokomaki"'
Autor:
Talita Kato, Saulo Martiello Mastelini, Gabriel Fillipe Centini Campos, Ana Paula Ayub da Costa Barbon, Sandra Helena Prudencio, Massami Shimokomaki, Adriana Lourenço Soares, Sylvio Barbon
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 7, Pp 1015-1026 (2019)
Objective The objective of this study was to evaluate three different degrees of white striping (WS) addressing their automatic assessment and customer acceptance. The WS classification was performed based on a computer vision system (CVS), exploring
Externí odkaz:
https://doaj.org/article/28742cfbe0484498b8c8bbea5612f915
Autor:
Rafael Humberto de Carvalho, Adriana Lourenço Soares, Paulo Donizete Guarnieri, Alexandre Oba, Elza Iouko Ida, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 61, Iss 0 (2018)
ABSTRACT The objective of this study was to determine the incidence of Pale, Soft, Exudative (PSE) meat and to characterize the Dark, Fim, Dry (DFD) meat as well as the Dead on Arrival (DOA) index in a commercial turkey slaughterhouse in southern Bra
Externí odkaz:
https://doaj.org/article/40bb71beae554b498ee79fed6df1f311
Autor:
Mayka Reghiany Pedrão, Talita Kato, Adriana Lourenço Soares, Elza Iouko Ida, Fábio Augusto Garcia Coró, Moises Grespan, Fernanda Paião, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 58, Iss 2, Pp 272-277 (2015)
The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at
Externí odkaz:
https://doaj.org/article/3d59e45671844afd8e391e8ecdd81caf
Autor:
Leticia S. Murate, Fernanda G. Paião, Adriana M. de Almeida, Angelo Berchieri Jr., Massami Shimokomaki
Publikováno v:
The Journal of Poultry Science, Vol 52, Iss 1, Pp 52-56 (2015)
This study aimed to evaluate the efficacy of dietary prebiotic, probiotic, and synbiotic products for controlling infection in laying hens and broiler chickens challenged with Salmonella enterica serovar Enteritidis (SE). These products could replace
Externí odkaz:
https://doaj.org/article/ca479dab271543ffa7f33719b3ddf92a
Publikováno v:
The Journal of Poultry Science, Vol 52, Iss 1, Pp 74-80 (2015)
The objective of this study was to investigate the influence of electrical water bath stunning treatments (pulsed direct current) on stress conditions of poultry meat. This was carried out by evaluating meat quality measured through the incidence of
Externí odkaz:
https://doaj.org/article/777fac0543264d3ca4e1af8ca2fa28e1
Autor:
Talita Kato, Claudia Freitas Barbosa, Elza Iouko Ida, Adriana Lourenço Soares, Massami Shimokomaki, Mayka Reghiany Pedrao
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 6, Pp 996-1001 (2013)
The objective of this work was to investigate the relationship between poultry PSE meat and water loss of frozen chicken carcass in two experiments. The first experiment was carried out in commercial abattoir. Poultry carcass were classified as PSE m
Externí odkaz:
https://doaj.org/article/eaf63daaddbc44babfc521282ab9ffac
Autor:
Claudia Freitas Barbosa, Rafael Humberto de Carvalho, Alessandro Rossa, Adriana Lourenço Soares, Fábio Augusto Garcia Coró, Massami Shimokomaki, Elza Iouko Ida
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 5, Pp 817-821 (2013)
The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point o
Externí odkaz:
https://doaj.org/article/0b55addab9cb4c16ac83ba0918fc16b7
Autor:
Carlos Eduardo Rocha Garcia, Fabio Yamashita, Elza Youssef Youssef, Sandra Helena Prudencio, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 2, Pp 311-318 (2013)
The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15
Externí odkaz:
https://doaj.org/article/9b5b06db1f6740bf9de74c32dfc8b0e6
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:
Mayka Reghiany Pedrão, Fábio Augusto Garcia Coró, Elza Youssef Youssef, Talita Kato, Massami Shimokomaki
Publikováno v:
Acta Scientiarum: Technology, Vol 34, Iss 4, Pp 473-476 (2012)
The objective of this paper was to characterize the lipidic profile of the Rhomboideus muscle (humpback) present in the Nelore breed, and compare it to the Longissimis dorsi muscle (tenderloin). Male animals with 24 months of age, raised in pasture w
Externí odkaz:
https://doaj.org/article/cb2e30740368410daf699ed172961a3f