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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
14/01/1997 |
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Data da última atualização: |
06/09/2019 |
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Autoria: |
IMAÑA-ENCINAS, J.; PAULA, J. E. de; KLEINN, C. |
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Afiliação: |
José Imaña-Encinas, Universidade de Brasília - UnB/Departamento de Engenharia Florestal; José Elias de Paula, Universidade de Brasília - UnB/Departamento de Botânica; Christoph Kleinn, University Freiburg. |
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Título: |
Wood biomass of one gallery forest. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 30, n. 4, p. 421-427, abr. 1995. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Biomassa lenhosa de uma floresta de galeria. |
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Conteúdo: |
On a study in a gallery forest at the small stream Dos Macacos situated at Santo Antonio do Descoberto, GO, Brazil, an area of one hectare was analysed. On 1.741 trees the wood volume with bark and the dry wood biomass of stems and branches was determined for trees with a DBH greater than 5 cm. 117 species were identified. The total volume was 181,996 m3/ha corresponding to 132 tons of dry wood. The results could form a base for management plans, utilizing these resources on a sustainable yield basis. |
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Palavras-Chave: |
Forest productivity; Natural forest; Produtividade florestal. |
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Thesagro: |
Floresta Nativa; Inventário Florestal. |
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Thesaurus Nal: |
forest inventory. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/19402/1/pab01_abr_95.pdf
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Marc: |
LEADER 01208naa a2200229 a 4500
001 1104201
005 2019-09-06
008 1995 bl uuuu u00u1 u #d
100 1 $aIMAÑA-ENCINAS, J.
245 $aWood biomass of one gallery forest.
260 $c1995
500 $aTítulo em português: Biomassa lenhosa de uma floresta de galeria.
520 $aOn a study in a gallery forest at the small stream Dos Macacos situated at Santo Antonio do Descoberto, GO, Brazil, an area of one hectare was analysed. On 1.741 trees the wood volume with bark and the dry wood biomass of stems and branches was determined for trees with a DBH greater than 5 cm. 117 species were identified. The total volume was 181,996 m3/ha corresponding to 132 tons of dry wood. The results could form a base for management plans, utilizing these resources on a sustainable yield basis.
650 $aforest inventory
650 $aFloresta Nativa
650 $aInventário Florestal
653 $aForest productivity
653 $aNatural forest
653 $aProdutividade florestal
700 1 $aPAULA, J. E. de
700 1 $aKLEINN, C.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 30, n. 4, p. 421-427, abr. 1995.
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
17/12/2019 |
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Data da última atualização: |
13/03/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
BERNARDO, A. P. da S.; SILVA, A. C. M. da; FRANCISCO, V. C.; RIBEIRO, F. A.; NASSU, R. T.; CALKINS, C. R.; NASCIMENTO, M. da S.; PFLANZER, S. B. |
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Afiliação: |
Ana Paula da Silva Bernardo, UNICAMP; Astrid Caroline Muniz da Silva, UNICAMP; Vanessa Cristina Francisco, UNESP; Felipe A. Ribeiro, University of Nebraska; RENATA TIEKO NASSU, CPPSE; Chris R. Calkins, University of Nebraska; Maristela da Silva do Nascimento, UNICAMP; Sérgio Bertelli Pflanzer, UNICAMP. |
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Título: |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Meat Science, v. 161, 108003, mar. 2020. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1016/j.meatsci.2019.108003 |
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Idioma: |
Inglês |
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Conteúdo: |
This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits. |
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Palavras-Chave: |
Dry-aged beef; Microbiological beef quality. |
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Thesaurus NAL: |
Freezing; Thawing; Volatile compounds. |
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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/213573/1/EffectsFreezingThawing-OK.pdf
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Marc: |
LEADER 01898naa a2200289 a 4500
001 2117101
005 2023-03-13
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.meatsci.2019.108003$2DOI
100 1 $aBERNARDO, A. P. da S.
245 $aEffects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.$h[electronic resource]
260 $c2020
300 $a9 p.
520 $aThis study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits.
650 $aFreezing
650 $aThawing
650 $aVolatile compounds
653 $aDry-aged beef
653 $aMicrobiological beef quality
700 1 $aSILVA, A. C. M. da
700 1 $aFRANCISCO, V. C.
700 1 $aRIBEIRO, F. A.
700 1 $aNASSU, R. T.
700 1 $aCALKINS, C. R.
700 1 $aNASCIMENTO, M. da S.
700 1 $aPFLANZER, S. B.
773 $tMeat Science$gv. 161, 108003, mar. 2020.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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