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 | Acesso ao texto completo restrito à biblioteca da Embrapa Recursos Genéticos e Biotecnologia. Para informações adicionais entre em contato com cenargen.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
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Data corrente: |
05/12/2006 |
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Data da última atualização: |
01/06/2022 |
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Autoria: |
ARAGÃO, F. J. L.; BARRUETO CID, L. P. |
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Título: |
Genetic engineering in floricultural plants. |
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Ano de publicação: |
2006 |
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Fonte/Imprenta: |
In: SILVA, J. A. T. da (Ed.). Floriculture, ornamental and plant biotechnology: advances and tropical issues. [S.l]: Global Science Books, 2006. |
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Páginas: |
p. 1-8. |
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Idioma: |
Inglês |
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Palavras-Chave: |
Plantas ornamentais. |
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Thesagro: |
Engenharia Genética. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00555naa a2200157 a 4500
001 1188063
005 2022-06-01
008 2006 bl uuuu u00u1 u #d
100 1 $aARAGÃO, F. J. L.
245 $aGenetic engineering in floricultural plants.$h[electronic resource]
260 $c2006
300 $ap. 1-8.
650 $aEngenharia Genética
653 $aPlantas ornamentais
700 1 $aBARRUETO CID, L. P.
773 $tIn: SILVA, J. A. T. da (Ed.). Floriculture, ornamental and plant biotechnology: advances and tropical issues. [S.l]: Global Science Books, 2006.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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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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