1. Instituto de Tecnologia de Alimentos
  2. Produção Científica
  3. Artigos Científicos
Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/560
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorNeto, Manuel Pinto; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-12-29T16:54:34Z-
dc.date.availablePT_Br
dc.date.available2022-12-29T16:54:34Z-
dc.date.copyright-
dc.date.issued2013-
dc.identifierPT_Br
dc.identifier.citationMeat Science, v.93, p.201-206, 2012.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/560-
dc.description.abstractTo study the effects of chilling methods and hot-boning on quality parameters ofM. longissimus lumborum(LL) of Nelore steers, sixteen left-carcass sides were electrically stimulated and the LL muscles were hot-boned and chilled at −20 °C (HBVFC) or 0 °C (HBO). Eight control left-carcass sides were cold-boned (AT). All muscles were vacuum-packaged and aged at 0 °C for 14 d. Shear force and tenderness of the AT-treated muscles were not different from HBO-treated muscles. The shear force values of the HBVFC muscles were higher after 7 and 14 d post-mortem (pm) compared to those of the AT muscles, but there was no difference from the HBO muscles. Aging did not reduce the shear force values of the HBVFC muscles. The purge losses of the HBVFC muscles were higher than those of the HBO and AT muscles. The HBVFC muscleswere less tender than the HBO and AT muscles at 14 d pm.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectTendernesspt_BR
dc.subjectBeefpt_BR
dc.subjectAgingpt_BR
dc.subjectHot-boning Fast-chillingpt_BR
dc.subjectHot-boningpt_BR
dc.subjectFast-chillingpt_BR
dc.titleEffects of chilling methods and hot-boning on quality parameters of M. longissimus lumborum from Bos indicus Nelore steerpt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
dc.subjec.otherlanguage
dc.subject.wosPT_Br
dc.identifier.italrecordnumber-
dc.creator.idPT_Br
dc.contributor.authoremailPT_Br
dc.contributor.authoritalPT_Br
dc.contributor.authorexternalPT_Br
dc.contributor.nameofprogramPT_Br
dc.contributor.institutionPT_Br
dc.contributor.eventPT_Br
dc.publisher.cityPT_Br
dc.publisher.countryPT_Br
dc.date.monthofcirculation-
dc.description.areaofknowledgePT_Br
dc.description.referencesPT_Br
dc.description.referencePT_Br
dc.description.sponsorPT_Br
dc.description.sponsor-standardPT_Br
dc.description.sponsorremissivePT_Br
dc.description.sponsordocumentnumberPT_Br
dc.description.volumePT_Br
dc.description.volumesupplementPT_Br
dc.description.issuenumber-
dc.description.issuesupplementPT_Br
dc.description.issuespecialPT_Br
dc.description.firstpagePT_Br
dc.description.lastpagePT_Br
dc.rights.accessrightsPT_Br
dc.identifie.eissnPT_Br
dc.identifie.wosPT_Br
dc.identifie.doiPT_Br
dc.identifie.doiPT_Br
dc.identifie.urlPT_Br
dc.identifie.localPT_Br
dc.format.supportPT_Br
dc.creator.orcidPT_Br
Aparece nas coleções:Artigos Científicos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Effects of chilling methods and hot-boning....pdf369.86 kBAdobe PDFVisualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.