01397nam a2200217 a 450000100080000000500110000800800410001910000200006024501340008026001460021452006290036065000140098965000130100365300370101665300250105365300290107870000210110770000160112870000180114470000170116220970432018-10-09       2018    bl uuuu     u00u1 u    #d1 aCORDEIRO, C. S.  aLamb meat with edible coatingbsensory analysis and effect of cooking methods on physical characteristics.h[electronic resource]  aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMSTc2018  aLamb 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.  aLamb meat  aCordeiro  aCarne cordeiro embalada a vácuo  aMétodo de cozimento  aRevestimento comestível1 aFRANCISCO, V. C.1 aOKUMURA, F.1 aTULLIO, R. R.1 aNASSU, R. T.