Data/hora: 07/06/2024 01:32:16

Biblioteca(s): | Embrapa Pecuária Sudeste.
Data corrente: | 08/10/2018
Data da última atualização: | 09/10/2018
Autoria: | CORDEIRO, C. S.; FRANCISCO, V. C.; OKUMURA, F.; TULLIO, R. R.; NASSU, R. T.
Afiliação: | Cecília S. Cordeiro, UNESP; Vanessa Cristina Francisco, UNESP; FABIANO OKUMURA, CPPSE; RYMER RAMIZ TULLIO, CPPSE; RENATA TIEKO NASSU, CPPSE.
Título: | Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics.
Ano de publicação: | 2018
Fonte/Imprenta: | In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST, 2018.
Idioma: | Inglês
Conteúdo: | Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Meat in traditional packaging shows short shelf life and undesirable modifications in its physicochemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of this product, but the effects of their use and the cooking method in the sensory quality are not known. This study aimed to study the impact of utilization of edible coatings and cooking method in the quality of vacuum packaged lamb meat.
Palavras-Chave: | Carne cordeiro embalada a vácuo; Método de cozimento; Revestimento comestível.
Thesagro: | Cordeiro.
Thesaurus Nal: | Lamb meat.
Categoria do assunto: | Q Alimentos e Nutrição Humana
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/184069/1/LambMeatEdible.pdf
Registro original: | Embrapa Pecuária Sudeste (CPPSE)
Exemplares: | CPPSE - (24526-1) - UPC - RA - DD - PROCI-2018.00112 - COR - 2018.00118 - DIS