Výsledky vyhledávání - "Suzana Eri-Yotsuyanagi"

Akademický článek

Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs

Autor: André Torres-Geraldo, Mauro Sartori-Bueno, Ricardo Lopes-Dias da Costa, Marcia Mayumi Harada-Haguiwara, Marcia Regina-Cucatti, Marta Gomes-da-Silva, Juliano Issakowicz, Ana Claudia Kocci-Sampaio, Suzana Eri-Yotsuyanagi, Celia Raquel Quirino

Publikováno v: Revista Colombiana de Ciencias Pecuarias, Vol 33, Iss 2, Pp 96-109 (2019)

Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance

Externí odkaz: https://doaj.org/article/e6b41c46f3ec437f9204f5fa05bdfbb9

Zobrazit plný text záznamu

Akademický článek

Effect of castration in meat tenderness of Santa Inês lambs

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

Zobrazit plný text záznamu

Akademický článek

Effect of vitamin and supplementation on color of lamb meat

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

Zobrazit plný text záznamu

Akademický článek

Effect of vitamin and supplementation on color of lamb meat

Autor: AndrÃ© Torres Geraldo, Ricardo Lopes Dias Costa, Marcia Mayumi Harada Haguiwara, Suzana Eri Yotsuyanagi, Juliano Issakowicz, Ana Claudia Koki Sampaio, Caroline MarÃ§al Gomes David, Mauro Sartori Bueno

Publikováno v: Boletim de Indústria Animal, Vol 71 (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 Î±-), is its ability to act as an antioxidant in biological systems. The free radicals are n

Externí odkaz: https://doaj.org/article/329d3234ba6e49aa86413fff06ea6f2c

Zobrazit plný text záznamu

Efeito da Castração e da suplementação de vitamina E sobre a carcaça e qualidade da carne de ovinos Santa Inês

Autor: Ricardo Lopes Dias da Costa, Mauro Sartori-Bueno, Marcia Mayumi Harada-Haguiwara, Suzana Eri-Yotsuyanagi, Ana Claudia Kocci-Sampaio, Juliano Issakowicz, Marcia Regina-Cucatti, André Torres-Geraldo, Celia Raquel Quirino, Marta Gomes-da-Silva

Publikováno v: Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Revista Colombiana de Ciencias Pecuarias, Volume: 33, Issue: 2, Pages: 109-96, Published: 07 APR 2021
Revista Colombiana de Ciencias Pecuarias, Vol 33, Iss 2, Pp 96-109 (2019)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8922cb6b81603e0f515ae3661ec94f2
https://doi.org/10.17533/udea.rccp.v33n2a02

Zobrazit plný text záznamu

Technological, sensory and microbiological impacts of sodium reduction in frankfurters

Autor: Marcelo Antonio Morgano, Ana Lucia da Silva Correa Lemos, Carmen J. Contreras-Castillo, Marcia Mayumi Harada Haguiwara, Eunice A. Yamada, Suzana Eri Yotsuyanagi, Kátia Maria Vieira Avelar Bittencourt Cipolli

Publikováno v: Meat Science. 115:50-59

Initially, meat emulsions were studied in a model system to optimize phosphate and potassium chloride concentrations. In the second step, frankfurters containing 1.00%, 1.30% and 1.75% sodium chloride (NaCl) were processed and their stability was mon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6c7fe13796b2d90bbb298aec7f65994
https://doi.org/10.1016/j.meatsci.2015.12.016

Zobrazit plný text záznamu

Development of a new analytical tool for assessing the mutagen 2-methyl-1,4-dinitro-pyrrole in meat products by LC-ESI-MS/MS

Autor: Antonio Carlos Joussef, Ana Lucia da Silva Correa Lemos, Suzana Eri Yotsuyanagi, Juliano De Dea Lindner, Luciano Molognoni, Heitor Daguer, Leandro Antunes de Sá Ploêncio

Publikováno v: Talanta. 185

The use of sorbate and nitrite in meat processing may lead to the formation of 2-methyl-1,4-dinitro-pyrrole (DNMP), a mutagenic compound. This work was aimed at developing and validating an analytical method for the quantitation of DNMP by liquid chr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84d02cad87a9ecc6979420e6938fb036
https://pubmed.ncbi.nlm.nih.gov/31036224

Zobrazit plný text záznamu

A importância do planejamento estratégico associado à utilização de ferramentas de controle para maximização da lucratividade em confinamento de gado de corte = Importance of strategic planning associated with the use of control tools for maximizing profitability in beef cattle feedlot

Autor: Stefan Braren Damato, Suzana Eri Yotsuyanagi

Publikováno v: Revista iPecege, Vol 1, Iss 2, Pp 59-78 (2015)

O mercado de confinamento demonstra alto grau de complexidade quanto às variáveis que o influenciam, gerando dificuldade no estabelecimento de diretrizes estratégicas para a atividade. A necessidade de gerar milhares de simulações de resultados

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::2259f30aa26e25663fe7fb81b0d2eabd
https://revista.ipecege.org.br/Revista/article/view/13/14

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání