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Manuela Merayo, Dario Pighin, Sebastián Cunzolo, Mariela Veggetti, Trinidad Soteras, Verónica Chamorro, Adriana Pazos and Gabriela Grigioni
Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality of meat from pasture-fed heife...
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Katarzyna Tkacz, Monika Modzelewska-Kapitula, Adam Wiek and Zenon Nogalski
The results of this study may have practical applications because an increase in the values of color parameters during beef ageing and the color of beef after blooming will be perceived by consumers as more attractive.
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Marta Castrica, Dino Miraglia, Laura Menchetti, Raffaella Branciari, David Ranucci and Claudia M. Balzaretti
Nowadays, active packaging plays a key role in the food sector, improving the safety and quality of food and, at the same time, extending its shelf life. The aim of the study was to evaluate the efficacy that an active absorbent pad has in limiting micro...
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Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Jane Graton Mitcha, Maribel Velandia Valero, Ana Guerrero, Mônica Regina da Silva Scapim, Fábio Yamashita, Ivanor Nunes do Prado
Pág. e42892
This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packagi...
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Juliana Resende Gonçalves Silva, Ana Paula de Souza Pires, Dairo Cabral de Oliveira, Vanessa Riani Olmi Silva, Augusto Aloísio Benevenuto Junior, Frederico Souzalima Caldoncelli Franco
Pág. e45632
High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing ...
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J. R. Silva, G. Tomic, E. Cavieres, A. Mansilla, P. Oviedo
Pág. 101 - 108
Pork exportation has increased considerably during the last 10 years in Chile, so this product should fulfil international quality standards. The presence of meat abnormalities reduces directly its quality. The most important detrimental problems found i...
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