A5048534342- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Pharmacological Effects and Assays
- Biochemical effects in animals
- Probiotics and Fermented Foods
- Sensory Analysis and Statistical Methods
- Mass Spectrometry Techniques and Applications
- Rabbits: Nutrition, Reproduction, Health
- Advanced Chemical Sensor Technologies
- Protein Hydrolysis and Bioactive Peptides
- Pesticide Residue Analysis and Safety
- Calpain Protease Function and Regulation
- Food Safety and Hygiene
Universidade Federal Fluminense
2013-2018
Our objective was to examine the effects of high hydrostatic pressure (HHP) on physico-chemical properties and bacteriological quality caiman (Caiman crocodilus yacare) meat. Caiman tail meat cut into 25 g chunks, individually vacuum packaged, allocated four treatments: non-treated (NT; not subjected HHP), samples HHP at 200 MPa (P2), 300 (P3), 400 (P4). Physico-chemical properties, fatty acid profile, were evaluated. All treatments (P2, P3, P4) demonstrated lower (P < 0.05) microbial loads...
The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and economy Brazilian beef industry. In this context, the application lactic acid (LA) is an efficient practice employed reduce bacterial count without compromising consumer safety. Our aim was verify inhibitory effect LA combined with aging different packaging on EC its effects color. counts concentration dependent during storage, T2 (10% added) demonstrating greater (p < .05) reductions than...
Objective To investigate the color and oxidative stabilities of longissimus lumborum (LL) psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil. Methods The LL PM were obtained 24 h post-mortem eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, stored at 4°C for nine days. Steaks analyzed myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) lipid oxidation. Results steaks exhibited greater (p<0.05)...