Development and Quality of Ham Pâté with Added Natural Antioxidant Kiwi Fruit (Actinidia deliciosa) Skin

Autor: Caroline Pagnossim Boeira, Sabrina Sauthier Monteiro, Nelcindo Nascimento Terra, Marcela Bromberger Soquetta, C. Copetti, Claudia Severo da Rosa, Polli Va

Publikováno v: Journal of Nutrition & Food Sciences.

The aim of his study was to prepare ham pâte with added kiwi fruit skin (Actinidia deliciosa) to evaluate its effect as a natural antioxidant, to check the stability of the pâte during storage, and to assess its acceptability. The treatments were a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ac1d9cca65749954b62441142fce0053
https://doi.org/10.4172/2155-9600.1000624

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Carcass traits and meat quality of lambs slaughtered during different seasonal conditions.

Autor: Polli VA; Polytechnic School, Federal University of Santa Maria, Santa Maria, RS, Brazil., Nuñez AJC; Department of Animal Science, Federal University of Goiás, Goiânia, GO, Brazil. ajcnunez@gmail.com., Mello RO; Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, RS, Brazil., Carvalho S; Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil., Restle J; Department of Animal Science, Federal University of Goiás, Goiânia, GO, Brazil., Costa PT; Department of Animal Science, Federal University of Pelotas, Capão Do Leão, RS, Brazil., Barin JS; Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, RS, Brazil., Nigeliskii AF; Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil., Pissinin D; Polytechnic School, Federal University of Santa Maria, Santa Maria, RS, Brazil., Vaz RZ; Department of Animal Science, Federal University of Pelotas, Capão Do Leão, RS, Brazil.

Publikováno v: Tropical animal health and production [Trop Anim Health Prod] 2022 Oct 20; Vol. 54 (6), pp. 353. Date of Electronic Publication: 2022 Oct 20.