Lipid and protein oxidation in charqui meat and jerked beef

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

Computer vision system and near-infrared spectroscopy for identification and classification of chicken with wooden breast, and physicochemical and technological characterization

Autor: Douglas Fernandes Barbin, Massami Shimokomaki, Sylvio Barbon Junior, Bruna Caroline Geronimo, Elza Iouko Ida, Saulo Martiello Mastelini, Rafael H. Carvalho

Publikováno v: Infrared Physics & Technology. 96:303-310

Wooden Breast (WB) anomaly on poultry meat causes changes in appearance, reduction of technological and nutritional quality, and consumer acceptance. The objective of this study was to identify and classify chicken with WB using a Computer Vision Sys

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fe5fb51a22c0f28cf057c4efb780709
https://doi.org/10.1016/j.infrared.2018.11.036

Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Meat Determination in Broiler Chicken Raised Under Tropical Climate Management Conditions

Autor: Elza Iouko Ida, Arnoud C. de S. Neto, Arlan S. Freitas, Leila M. Carvalho, Adriana Lourenço Soares, Maria Erica da Silva Oliveira, Rafael H. Carvalho, Massami Shimokomak, Marta Suely Madruga

Publikováno v: International Journal of Poultry Science. 16:81-87

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::415a31b38e80afab21318f1f0f4069b1
https://doi.org/10.3923/ijps.2017.81.87

Collapse of the endogenous antioxidant enzymes in

Autor: Rafael H, Carvalho, Elza I, Ida, Marta S, Madruga, Massami, Shimokomaki, Mario, Estévez

Publikováno v: Journal of food science and technology. 56(3)

This study was conducted to investigate the effect of the collapse of the endogenous antioxidant enzymes, namely, catalase (CAT), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) in post-mortem (PM) chicken thigh muscles on the extent o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::8afb83ddcddd7ce3a734016b88796af1
https://pubmed.ncbi.nlm.nih.gov/30956316

Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant

Autor: Adriana Lourenço Soares, Elza Iouko Ida, Massami Shimokomaki, Paulo Donizete Guarnieri, Rafael H. Carvalho, Alexandre Oba

Publikováno v: Brazilian Archives of Biology and Technology, Vol 61, Iss 0 (2018)
Brazilian Archives of Biology and Technology, Volume: 61, Article number: e18180106, Published: 29 NOV 2018
Brazilian Archives of Biology and Technology v.61 2018
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR

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 Brazil durin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f468bf1c69d4216ef83692c2a993b01
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100505&lng=en&tlng=en