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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
19/11/2015 |
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Data da última atualização: |
25/02/2016 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
GONÇALVES, N. E.; INÁCIO, G. R.; MATTA, F. de P.; VIGNA, B. B. Z.; GUSMAO, M. R. |
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Afiliação: |
NADIA ELISA CONÇALVES, ESTAGIÁRIOS DA EMBRAPA PECUÁRIA SUDESTE - CPPSE; GUSTAVO R. INÁCIO, ESTAGIÁRIOS DA EMBRAPA PECUÁRIA SUDESTE - CPPSE; FREDERICO DE PINA MATTA, CPPSE; BIANCA BACCILI ZANOTTO VIGNA, CPPSE; MARCOS RAFAEL GUSMAO, CPPSE. |
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Título: |
Antibiose de acessos de Paspalum spp. à cigarrinha Mahanarva sp. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA PARA O PROGRESSO DA CIÊNCIA, 67., 2015, São Carlos, SP. Resumos....São Paulo: SBPC, 2015 |
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Páginas: |
E.1.4. |
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Idioma: |
Português |
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Palavras-Chave: |
Cigarrinha-da-pastagem; Resistência de planta. |
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Thesagro: |
Pastagem. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/133526/1/bianca1.pdf
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Marc: |
LEADER 00640nam a2200193 a 4500
001 2029086
005 2016-02-25
008 2015 bl uuuu u00u1 u #d
100 1 $aGONÇALVES, N. E.
245 $aAntibiose de acessos de Paspalum spp. à cigarrinha Mahanarva sp.
260 $aIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA PARA O PROGRESSO DA CIÊNCIA, 67., 2015, São Carlos, SP. Resumos....São Paulo: SBPC$c2015
300 $aE.1.4.
650 $aPastagem
653 $aCigarrinha-da-pastagem
653 $aResistência de planta
700 1 $aINÁCIO, G. R.
700 1 $aMATTA, F. de P.
700 1 $aVIGNA, B. B. Z.
700 1 $aGUSMAO, M. R.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
10/11/2011 |
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Data da última atualização: |
18/07/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
NASSU, R. T.; DUGAN, M. E. R.; JUÁREZ, M.; BASARAB, J. A.; BARON, V. S.; AALHUS, J. L. |
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Afiliação: |
RENATA TIEKO NASSU, CPPSE; M. E. R. DUGAN, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE; M. JUÁREZ, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LAMCOMBE; J. A. BASARAB, ALBERTA AGRICULTURE AND RURAL DEVELOPMENT, LACOMBE RESEARCH CENTRE/LAMCOMBE; V. S. BARON, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE; J. L. AALHUS, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE. |
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Título: |
Meat quality of vitamin E enriched beef. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 57., 2011, Ghent. Proceedings... Ghent: BAMST, 2011. |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (340, 690, 1040 and 1740 IU dl-?-tocopheryl acetate.animal-1.day-1) for 120 days. The animals were then grouped based on their ?-tocopherol (?g.g meat-1) levels (<3 or low; 3 to 4 or low-medium; 4 to 5 or high-medium and >5 or high). Longissimus lumborum muscle and overlying subcutaneous fat were aged 6 days and then used to prepare steaks and 75/25 ground beef. Steaks aged for 21 days were also analysed. Although the increase in fatty acid oxidation over time was smaller (P<0.001) in the high-medium and high groups, tissue ?-tocopherol levels did not affect (P>0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. Similarly, ?-tocopherol tissue levels had no effect (P>0.05) on sensory characteristics of 6 days aged steaks and ground beef. No effect of tissue ?-tocopherol levels was found over the 6 days retail evaluation period for steaks, but with 21 days of ageing, a delay in formation of metmyoglobin (P=0.008) was observed with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6 days aged meat. Higher ?-tocopherol tissue levels protected ground beef ad long-aged steaks from discolouration and lipid oxidation. |
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Palavras-Chave: |
Enriched; Tocopherol. |
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Thesaurus NAL: |
Ground beef; Meat quality; Steaks; Vitamin E. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/46127/1/PROCI2011.00156.pdf
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Marc: |
LEADER 02185nam a2200241 a 4500
001 1905626
005 2022-07-18
008 2011 bl uuuu u00u1 u #d
100 1 $aNASSU, R. T.
245 $aMeat quality of vitamin E enriched beef.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 57., 2011, Ghent. Proceedings... Ghent: BAMST$c2011
520 $aThis study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (340, 690, 1040 and 1740 IU dl-?-tocopheryl acetate.animal-1.day-1) for 120 days. The animals were then grouped based on their ?-tocopherol (?g.g meat-1) levels (<3 or low; 3 to 4 or low-medium; 4 to 5 or high-medium and >5 or high). Longissimus lumborum muscle and overlying subcutaneous fat were aged 6 days and then used to prepare steaks and 75/25 ground beef. Steaks aged for 21 days were also analysed. Although the increase in fatty acid oxidation over time was smaller (P<0.001) in the high-medium and high groups, tissue ?-tocopherol levels did not affect (P>0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. Similarly, ?-tocopherol tissue levels had no effect (P>0.05) on sensory characteristics of 6 days aged steaks and ground beef. No effect of tissue ?-tocopherol levels was found over the 6 days retail evaluation period for steaks, but with 21 days of ageing, a delay in formation of metmyoglobin (P=0.008) was observed with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6 days aged meat. Higher ?-tocopherol tissue levels protected ground beef ad long-aged steaks from discolouration and lipid oxidation.
650 $aGround beef
650 $aMeat quality
650 $aSteaks
650 $aVitamin E
653 $aEnriched
653 $aTocopherol
700 1 $aDUGAN, M. E. R.
700 1 $aJUÁREZ, M.
700 1 $aBASARAB, J. A.
700 1 $aBARON, V. S.
700 1 $aAALHUS, J. L.
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