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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
11/12/1995 |
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Data da última atualização: |
24/07/2025 |
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Autoria: |
KONDAIAH, N.; SHARMA, N. |
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Título: |
Improving the quality of goat meat. |
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Ano de publicação: |
1989 |
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Fonte/Imprenta: |
Indian Journal of Animal Science, v. 59, n. 1, p. 153-157, 1989. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The effect of salt and tetrasodium pyrohosphate (1%) on the quality ofmiced meat and meat chunks from spent goats and pretreated vs frozen- treated conditions was studied. Addition of salt and phosphate improved the quality parameters (increased pH, water-holding capacity, emulsifuing capacity, extractable proteins and decreased cooking loss) of meat from spent goats suggesting their use in comminuted meat products. Application of salt and phosphate significantly decreased the cooking loss in meat chunks, thereby contributing for the increased palabilityEarly freezing of hot meat followed by salt and phosphate addition before mincing was more desirable than pretheated frozen-stored meat for further processing of goat meat as comminuted meat products. Table 1. Effect of salt and phosphate (PP) on the quality of meat from spend (old) goats. Table 2. Effect of salt and phosphate on the quality of goat meat chunks. Table 3. Effect of salt and phosphate addition on the quality of pretreated and frozen goat meat. |
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Thesagro: |
Caprino; Carne; Qualidade. |
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Thesaurus Nal: |
Goat meat; Goats; Meat quality. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01553naa a2200205 a 4500
001 1522473
005 2025-07-24
008 1989 bl uuuu u00u1 u #d
100 1 $aKONDAIAH, N.
245 $aImproving the quality of goat meat.$h[electronic resource]
260 $c1989
520 $aAbstract: The effect of salt and tetrasodium pyrohosphate (1%) on the quality ofmiced meat and meat chunks from spent goats and pretreated vs frozen- treated conditions was studied. Addition of salt and phosphate improved the quality parameters (increased pH, water-holding capacity, emulsifuing capacity, extractable proteins and decreased cooking loss) of meat from spent goats suggesting their use in comminuted meat products. Application of salt and phosphate significantly decreased the cooking loss in meat chunks, thereby contributing for the increased palabilityEarly freezing of hot meat followed by salt and phosphate addition before mincing was more desirable than pretheated frozen-stored meat for further processing of goat meat as comminuted meat products. Table 1. Effect of salt and phosphate (PP) on the quality of meat from spend (old) goats. Table 2. Effect of salt and phosphate on the quality of goat meat chunks. Table 3. Effect of salt and phosphate addition on the quality of pretreated and frozen goat meat.
650 $aGoat meat
650 $aGoats
650 $aMeat quality
650 $aCaprino
650 $aCarne
650 $aQualidade
700 1 $aSHARMA, N.
773 $tIndian Journal of Animal Science$gv. 59, n. 1, p. 153-157, 1989.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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| Registros recuperados : 3 | |
| 1. |  | BOTERMANS, M.; KONING, P. P. M. de; WESTENBERG, M.; ADAMS, I. P.; MANSOUR, K. B.; CHABI-JESUS, C.; KROM, C. de; DULLEMANS, A. M.; FESTUS, R.; FOWKES, A. R.; FOX, A.; ASTUA, J. de F.; HAJIZADEH, M.; HELLIN, P.; KNIERIM, D.; KRENZ, B.; MACLOT, F.; MALANDRAKI, I.; MALIOGKA, V. I.; MARGARIA, P.; MASSART, S.; MEEKES, E. T. M.; MENZEL, W.; OPLAAT, C.; ORFANIDOU, C. G.; RAMOS-GONZÁLEZ, P. L.; ROENHORST, J. W.; ROS, V. I.; SEAL, S. E.; SILVA, G.; SANTOS, G. S. dos; TZANETAKIS, I. E.; VLUGT, R. A. A. V. D.; GEMERT, J. V.; VARVERI, C.; VERBEEK, M.; WINTER, S.; GIESBERS, A. K. J. Expanding insights into plant rhabdovirus diversity through the discovery of viruses representing 32 putative novel species. Archives of Virology, v.171, n.5, p., 2026.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
|   |
| 2. | | RUBINO, L.; ABRAHAMIAN, P.; AN, W.; ARANDA, M. A.; ASCENCIO-IBAÑEZ, J. T.; BEJERMAN, N.; BLOUIN, A. G.; CANDRESSE, T.; CANTO, T.; CAO, M.; CARR, J. P.; CHO, W. K.; CONSTABLE, F.; DASGUPTA, I.; DEBAT, H.; DIETZGEN, R. G.; DIGIARO, M.; DONAIRE, L.; ELBEAINO, T.; FARGETTE, D.; FILARDO, F.; FISCHER, M. G.; FONTDEVILA, N.; FOX, A.; ASTUA, J. de F.; FUCHS, M.; GEERING, A. D.; GHAFARI, M.; HAFRÉN, A.; HAMMOND, J.; HAMMOND, R.; HASIÓW-JAROSZEWSKA, B.; HEBRARD, E.; HERNÁNDEZ, C.; HILY, J.; HOSSEINI, A.; HULL, R.; INOUE-NAGATA, A. K.; JORDAN, R.; KONDO, H.; KREUZE, J. F.; KRUPOVIC, M.; KUBOTA, K.; KUHN, J. H.; LEISNER, S.; LETT, J.; LI, C.; LI, F.; LI, J. M.; LÓPEZ-LAMBERTINI, P. M.; LOPEZ-MOYA, J. J.; MACLOT, F.; MÄKINEN, K.; MARTIN, D.; MASSART, S.; MILLER, W. A.; MOHAMMADI, M.; MOLLOV, D.; MULLER, E.; NAGATA, T.; NAVAS-CASTILLO, J.; NERIYA, Y.; OCHOA-CORONA, F. M.; OHSHIMA, K.; PALLÁS, V.; PAPPU, H.; PETRZIK, K.; POOGGIN, M.; PRIGIGALLO, M. I.; RAMOS-GONZÁLEZ, P. L.; SOARES, S. R.; RICHERT-PÖGGELER, K. R.; ROUMAGNAC, P.; ROY, A.; SABANADZOVIC, S.; ŠAFÁŘOVÁ, D.; SALDARELLI, P.; SANFAÇON, H.; SARMIENTO, C.; SASAYA, T.; SCHEETS, K.; SCHRAVESANDE, W. E.; SEAL, S.; SHIMOMOTO, Y.; SÕMERA, M.; STAVOLONE, L.; STEWART, L. R.; TEYCHENEY, P.; THOMAS, J. E.; THOMPSON, J. R.; TIBERINI, A.; TOMITAKA, Y.; TZANETAKIS, I.; UMBER, M.; URBINO, C.; BURG, H. A. V. D.; VLUGT, R. A. V. D.; VARSANI, A.; VERHAGE, A.; VILLAMOR, D.; BARGEN, S. V.; WALKER, P. J.; WETZEL, T.; WHITFIELD, A. E.; WYLIE, S. J.; YANG, C.; ZERBINI, F. M.; ZHANG, S.; UNDEFINED, U. Summary of taxonomy changes ratified by the International Committee on Taxonomy of Viruses from the Plant Viruses Subcommittee, 2025. Journal of General Virology, v.106,Microbiology Society, n.7, p.0022-1317, 2025.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Hortaliças; Embrapa Mandioca e Fruticultura; Embrapa Recursos Genéticos e Biotecnologia. |
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| 3. | | RUBINO, L.; ABRAHAMIAN, P.; AN, W.; ARANDA, M. A.; ASCENCIO-IBAÑEZ, J. T.; BEJERMAN, N.; BLOUIN, A. G.; CANDRESSE, T.; CANTO, T.; CAO, M.; CARR, J. P.; CHO, W. K.; CONSTABLE, F.; DASGUPTA, I.; DEBAT, H.; DIETZGEN, R. G.; DIGIARO, M.; DONAIRE, L.; ELBEAINO, T.; FARGETTE, D.; FILARDO, F.; FISCHER, M. G.; FONTDEVILA, N.; FOX, A.; FREITAS-ASTUA, J.; FUCHS, M.; GEERING, A. D.; GHAFARI, M.; HAFRÉN, A.; HAMMOND, J.; HAMMOND, R.; HASIÓW-JAROSZEWSKA, B.; HEBRARD, E.; HERNÁNDEZ, C.; HILY, J.; HOSSEINI, A.; HULL, R.; INOUE-NAGATA, A. K.; JORDAN, R.; KONDO, H.; KREUZE, J. F.; KRUPOVIC, M.; KUBOTA, K.; KUHN, J. H.; LEISNER, S.; LETT, J.; LI, C.; LI, F.; LI, J. M.; LÓPEZ-LAMBERTINI, P. M.; LOPEZ-MOYA, J. J.; MACLOT, F.; MÄKINEN, K.; MARTIN, D.; MASSART, S.; MILLER, W. A.; MOHAMMADI, M.; MOLLOV, D.; MULLER, E.; NAGATA, T.; NAVAS-CASTILLO, J.; NERIYA, Y.; OCHOA-CORONA, F. M.; OHSHIMA, K.; PALLÁS, V.; PAPPU, H.; PETRZIK, K.; POOGGIN, M.; PRIGIGALLO, M. I.; RAMOS-GONZÁLEZ, P. L.; RIBEIRO, S. da G.; RICHERT-PÖGGELER, K. R.; ROUMAGNAC, P.; ROY, A.; SABANADZOVIC, S.; ŠAFÁŘOVÁ, D.; SALDARELLI, P.; SANFAÇON, H.; SARMIENTO, C.; SASAYA, T.; SCHEETS, K.; SCHRAVESANDE, W. E.; SEAL, S.; SHIMOMOTO, Y.; SÕMERA, M.; STAVOLONE, L.; STEWART, L. R.; TEYCHENEY, P.; THOMAS, J. E.; THOMPSON, J. R.; TIBERINI, A.; TOMITAKA, Y.; TZANETAKIS, I.; UMBER, M.; URBINO, C.; BURG, H. A. V. D.; VLUGT, R. A. V. D.; VARSANI, A.; VERHAGE, A.; VILLAMOR, D.; BARGEN, S. V.; WALKER, P. J.; WETZEL, T.; WHITFIELD, A. E.; WYLIE, S. J.; YANG, C.; ZERBINI, F. M.; ZHANG, S.; UNDEFINED, U. Summary of taxonomy changes ratified by the International Committee on Taxonomy of Viruses from the Plant Viruses Subcommittee, 2025. Journal of General Virology, v. 106, 002114, n. 7, 2025.| Tipo: Artigo em Periódico Indexado |
| Biblioteca(s): Embrapa Hortaliças. |
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| Registros recuperados : 3 | |
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