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| Registros recuperados : 6 | |
| 2. |  | TANAKA, R. T.; MASCARENHAS, H. A. A.; REGITANO-D'ARCE, M. A. B.; GALLO, P. B. Concentração e produtividade de óleo e proteína de soja em função da adubação potássica e da calagem. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 30, n. 4, p. 463-469, abr. 1995. Título em inglês: Effect of liming and potassium on soybeans oil and protein concentration and yield.| Biblioteca(s): Embrapa Unidades Centrais. |
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| Registros recuperados : 6 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
08/10/2018 |
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Data da última atualização: |
09/10/2018 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CORDEIRO, C. S.; FRANCISCO, V. C.; OKUMURA, F.; TULLIO, R. R.; NASSU, R. T. |
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Afiliação: |
Cecília S. Cordeiro, UNESP; Vanessa Cristina Francisco, UNESP; FABIANO OKUMURA, CPPSE; RYMER RAMIZ TULLIO, CPPSE; RENATA TIEKO NASSU, CPPSE. |
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Título: |
Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
Lamb 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. |
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Palavras-Chave: |
Carne cordeiro embalada a vácuo; Método de cozimento; Revestimento comestível. |
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Thesagro: |
Cordeiro. |
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Thesaurus NAL: |
Lamb meat. |
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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/184069/1/LambMeatEdible.pdf
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Marc: |
LEADER 01397nam a2200217 a 4500
001 2097043
005 2018-10-09
008 2018 bl uuuu u00u1 u #d
100 1 $aCORDEIRO, C. S.
245 $aLamb meat with edible coating$bsensory analysis and effect of cooking methods on physical characteristics.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST$c2018
520 $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.
650 $aLamb meat
650 $aCordeiro
653 $aCarne cordeiro embalada a vácuo
653 $aMétodo de cozimento
653 $aRevestimento comestível
700 1 $aFRANCISCO, V. C.
700 1 $aOKUMURA, F.
700 1 $aTULLIO, R. R.
700 1 $aNASSU, R. T.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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