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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
10/04/2003 |
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Data da última atualização: |
18/02/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
TEIXEIRA, W. G.; SCHROTH, G.; SOUSA, G. F. de; HUWE, B. |
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Afiliação: |
WENCESLAU GERALDES TEIXEIRA, CPAA. |
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Título: |
Comparisons of land use effects on soil bulk density in the Amazon Basin. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE SISTEMAS AGROFLORESTAIS, 4., 2002, Ilhéus. Sistemas agroflorestais, tendência da agricultura ecológica nos trópicos: sustento da vida e sustento de vida. Anais. Ilhéus: CEPLAC: UESC, 2002. 1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
Understanding the process that lead to degradation is an essential element to define suitable land use systems for the these soils. Declining productivity of tropical soils under continuous cultivation, even with supplementary fertilisation, is well documented. |
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Thesagro: |
Solo; Uso da Terra. |
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Thesaurus Nal: |
Amazonia. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/113031/1/7021.pdf
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Marc: |
LEADER 00936nam a2200181 a 4500
001 1672114
005 2019-02-18
008 2002 bl uuuu u00u1 u #d
100 1 $aTEIXEIRA, W. G.
245 $aComparisons of land use effects on soil bulk density in the Amazon Basin.
260 $aIn: CONGRESSO BRASILEIRO DE SISTEMAS AGROFLORESTAIS, 4., 2002, Ilhéus. Sistemas agroflorestais, tendência da agricultura ecológica nos trópicos: sustento da vida e sustento de vida. Anais. Ilhéus: CEPLAC: UESC, 2002. 1 CD-ROM.$c2002
520 $aUnderstanding the process that lead to degradation is an essential element to define suitable land use systems for the these soils. Declining productivity of tropical soils under continuous cultivation, even with supplementary fertilisation, is well documented.
650 $aAmazonia
650 $aSolo
650 $aUso da Terra
700 1 $aSCHROTH, G.
700 1 $aSOUSA, G. F. de
700 1 $aHUWE, B.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
08/05/2019 |
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Data da última atualização: |
20/08/2019 |
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Autoria: |
PFLANZER, S. B.; GOMES, C. L.; FELÍCIO, P. E. de. |
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Afiliação: |
Sérgio Bertelli Pflanzer, Universidade Estadual de Campinas - UNICAMP/Faculdade de Engenharia de Alimentos/Departamento de Tecnologia de Alimentos; Carolina Lugnani Gomes, Universidade Estadual de Campinas - UNICAMP/Faculdade de Engenharia de Alimentos/Departamento de Alimentos e Nutrição; Pedro Eduardo de Felício, Universidade Estadual de Campinas - UNICAMP/Faculdade de Engenharia de Alimentos/Departamento de Tecnologia de Alimentos. |
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Título: |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 54, e00099, 2019. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Resfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovino. |
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Conteúdo: |
The objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A trend was noticed for shorter sarcomere length and greater Warner-Bratzler shear force in the GM control. However, a lower value for Volodkevich bite jaws was found in the GM subjected to the treatment. The cooling regimes adopted were not sufficiently different to cause changes in color traits; however, the slow chilling of carcass improved tenderness and can be a good alternative to produce high-value cuts. |
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Palavras-Chave: |
Alcatra; Carcaça bovina; Chilling rates; Comprimento de sarcômero; Sarcomere length; Taxa de resfriamento; Top sirloin; Volodkevich. |
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Thesaurus NAL: |
Beef carcasses. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/197130/1/Delayed-carcass-chilling-improves.pdf
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Marc: |
LEADER 02026naa a2200265 a 4500
001 2108881
005 2019-08-20
008 2019 bl uuuu u00u1 u #d
100 1 $aPFLANZER, S. B.
245 $aDelayed carcass chilling improves tenderness of the beef gluteus medius muscle.$h[electronic resource]
260 $c2019
500 $aTítulo em português: Resfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovino.
520 $aThe objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A trend was noticed for shorter sarcomere length and greater Warner-Bratzler shear force in the GM control. However, a lower value for Volodkevich bite jaws was found in the GM subjected to the treatment. The cooling regimes adopted were not sufficiently different to cause changes in color traits; however, the slow chilling of carcass improved tenderness and can be a good alternative to produce high-value cuts.
650 $aBeef carcasses
653 $aAlcatra
653 $aCarcaça bovina
653 $aChilling rates
653 $aComprimento de sarcômero
653 $aSarcomere length
653 $aTaxa de resfriamento
653 $aTop sirloin
653 $aVolodkevich
700 1 $aGOMES, C. L.
700 1 $aFELÍCIO, P. E. de
773 $tPesquisa Agropecuária Brasileira$gv. 54, e00099, 2019.
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Embrapa Unidades Centrais (AI-SEDE) |
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