Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat

Autor: Thales Leandro Coutinho de Oliveira, Luiz Carlos Machado, Márcia Teixeira Bittencourt, Lorena Mendes Rodrigues, Marielle Maria de Oliveira Paula, Lethicia Olimpio Bueno, Eduardo Mendes Ramos, Elizânia Ribeiro Soares, Alcinéia de Lemos Souza Ramos

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e5029119906
Research, Society and Development; Vol. 9 Núm. 11; e5029119906
Research, Society and Development; v. 9 n. 11; e5029119906
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study aimed to characterize rabbit carcass traits, meat quality, and mechanically deboned meat (MDRM) from New Zealand × Botucatu crossbred rabbits to determine the potential use by the meat industry. Average yields of the carcass (52.46%) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0dbaa0c356f7d2e9673db649d0a69ab
https://rsdjournal.org/index.php/rsd/article/view/9906

Mogućnosti primjene ultrazvuka visoke snage u mesnoj industriji

Autor: Režek Jambrak, Anet, Herceg, Zoran, Grbavac, Jozo

Publikováno v: MESO: Prvi hrvatski časopis o mesu
Volume XVI
Issue 4

Konzerviranje hrane povišenom temperaturom kroz kratko vrijeme još je uvijek najčešći oblik procesa konzerviranja hrane. Procesne varijable izvedene su iz empirijskog istraživanja učinaka temperature i vremena izlaganja na kinetiku mikrobnog p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d715017c74169db015344b4ea9104717
https://hrcak.srce.hr/file/195444