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Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Oriental. |
Data corrente: |
10/01/2014 |
Data da última atualização: |
20/10/2022 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
NORONHA, G. N.; JOELE, M. R. S. P.; LOURENÇO JUNIOR, J. de B.; NAHUM, B. S.; NERES, L. de S.; RODRIGUES, A. M. da C.; LOURENÇO, L. de F. H.; SILVA, O. L. L. |
Afiliação: |
GERLANE NUNES NORONHA, UFPA; MARIA REGINA SARKIS PEIXOTO JOELE, IFPA; JOSÉ DE BRITO LOURENÇO JUNIOR, UEPA; BENJAMIM DE SOUZA NAHUM, CPATU; LILAINE DE SOUSA NERES, UFPA; ANTONIO MANOEL DA CRUZ RODRIGUES, UFPA; LUCIA DE FATIMA HENRIQUES LOURENÇO, UFPA; OSNAN LENNON LAMEIRA SILVA, UFPA. |
Título: |
Composição centesimal, física e sensorial de carne de búfalos terminados em sistema tradicional e silvipastoril na Amazônia Oriental. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE BUIATRIA, 10.; SEMANA DO MÉDICO VETERINÁRIO DO PARÁ, 37.; SIMPÓSIO PARAENSE DE MEDICINA VETERINÁRIA, 5., 2013, Belém, PA. Anais... Belém, PA: Associação Brasileira de Buiatria, 2013. |
Idioma: |
Português |
Conteúdo: |
The aim of this study was to evaluate the physical and sensory characteristics of buffalo meat ended Traditional Systems and Silvopastoral. The experiments were performed in the Research Units Animal "Senator Álvaro Adolpho", SSP installed and "Dr. Philibert Camargo "(ST), belonging to Embrapa Amazônia Oriental, Belém-Pará. After this period the animals were slaughtered at a commercial packing plant and their carcasses were identified and cooled for 24 hours. The right side carcass was cut between the 12th and 13th ribs and removed the Longissimus dorsi (kebabs), for analysis of pH, texture and color lenses, weight loss by cooking, ability to retain water, determining the composition proximate and sensory evaluation. The experimental design was completely randomized, the data submitted to analysis of variance and means were compared by 't' test at 5%. There were no differences (p> 0.05) in chemical composition and physical analysis between meat derived from animals of the two systems. Among the evaluated sensory only the "aroma" differed statistically. It is still early to suggest the use of either system, just based on the quality of meat produced, should be considered also the environmental, social and economic. |
Palavras-Chave: |
Avaliação sensorial; Qualidade da carne; Sistemas de criação. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/95069/1/316.pdf
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Marc: |
LEADER 02182nam a2200229 a 4500 001 1975607 005 2022-10-20 008 2013 bl uuuu u00u1 u #d 100 1 $aNORONHA, G. N. 245 $aComposição centesimal, física e sensorial de carne de búfalos terminados em sistema tradicional e silvipastoril na Amazônia Oriental.$h[electronic resource] 260 $aIn: CONGRESSO BRASILEIRO DE BUIATRIA, 10.; SEMANA DO MÉDICO VETERINÁRIO DO PARÁ, 37.; SIMPÓSIO PARAENSE DE MEDICINA VETERINÁRIA, 5., 2013, Belém, PA. Anais... Belém, PA: Associação Brasileira de Buiatria$c2013 520 $aThe aim of this study was to evaluate the physical and sensory characteristics of buffalo meat ended Traditional Systems and Silvopastoral. The experiments were performed in the Research Units Animal "Senator Álvaro Adolpho", SSP installed and "Dr. Philibert Camargo "(ST), belonging to Embrapa Amazônia Oriental, Belém-Pará. After this period the animals were slaughtered at a commercial packing plant and their carcasses were identified and cooled for 24 hours. The right side carcass was cut between the 12th and 13th ribs and removed the Longissimus dorsi (kebabs), for analysis of pH, texture and color lenses, weight loss by cooking, ability to retain water, determining the composition proximate and sensory evaluation. The experimental design was completely randomized, the data submitted to analysis of variance and means were compared by 't' test at 5%. There were no differences (p> 0.05) in chemical composition and physical analysis between meat derived from animals of the two systems. Among the evaluated sensory only the "aroma" differed statistically. It is still early to suggest the use of either system, just based on the quality of meat produced, should be considered also the environmental, social and economic. 653 $aAvaliação sensorial 653 $aQualidade da carne 653 $aSistemas de criação 700 1 $aJOELE, M. R. S. P. 700 1 $aLOURENÇO JUNIOR, J. de B. 700 1 $aNAHUM, B. S. 700 1 $aNERES, L. de S. 700 1 $aRODRIGUES, A. M. da C. 700 1 $aLOURENÇO, L. de F. H. 700 1 $aSILVA, O. L. L.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
05/07/2012 |
Data da última atualização: |
08/10/2015 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
TONIETTO, J.; SOTES RUIZ, V.; ZANUS, M. C.; MONTES, C.; ULIARTE, E. M.; ANTELO BRUNO, L.; CLIMACO, P.; PEÑA, A.; GUERRA, C. C.; CATANIA, C. D.; KOHLBERG, E. J.; PEREIRA, G. E.; RICARDO-DA-SILVA, J. M.; VIDAL RAGOUT, J.; VIDA NAVARRO, L.; LAUREANO, O.; CASTRO, R. de; MONTE, R. F. del; MONTE, S. A. de del; GOMEZ-MIGUEL, V.; CARBONNEAU, A. |
Afiliação: |
JORGE TONIETTO, CNPUV; Vicente SOTES RUIZ, UPM - Universidad Politécnica de Madrid; MAURO CELSO ZANUS, CNPUV; Carlo MONTES, CEAZA - Centro de Estudios Avanzados en Zonas Áridas, Chile; Ernesto Martín ULIARTE, INTA; Luis ANTELO BRUNO, PFCUVS-FAUTAPO, Desarrollo de Mercados, Bolivia; Pedro CLIMACO, Instituto Nacional de Recursos Biológicos, I.P., INIA - Dois Portos, Portugal; Álvaro PEÑA, Universidad de Chile; CELITO CRIVELLARO GUERRA, CNPUV; Carlos D. CATANIA, INTA - EEA Mendoza, Argentina; Erich Julio KOHLBERG, Expert Oenologue, Bolivia; GIULIANO ELIAS PEREIRA, CNPUV; Jorge M. RICARDO-DA-SILVA, ISA-UTL - Instituto Superior de Agronomia, Portugal; Jordi VIDAL RAGOUT, Expert Oenologue, Spain; Luis VIDA NAVARRO, Expert Oenologue, Spain; Olga LAUREANO, ISA-UTL - Instituto Superior de Agronomia, Portugal; Rogério de CASTRO, ISA-UTL - Instituto Superior de Agronomia, Portugal; Raúl F. DEL MONTE, INTA - EEA Mendoza, Argentina; Silvia Avagnina de DEL MONTE, INTA - EEA Mendoza, Argentina; Vicente GOMEZ-MIGUEL, UPM - Universidad Politécnica de Madrid, Spain; Alain CARBONNEAU, AGRO Montpellier, France. |
Título: |
L'effet du climat viticole sur la typicité des vins blancs: caractérisation au niveau des régions viticoles ibéro-américaines. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
In: CONGRES DES TERROIRS VITIVINICOLES, 9., 2012, Bourgogne/Champagne. [Annales...] [S.l.: s.n.], 2012. |
Páginas: |
p. 37-40. |
Descrição Física: |
1 pendrive. |
Idioma: |
Francês Inglês |
Conteúdo: |
There are many studies in the world that characterize the effect of the climate on grape composition and wine characteristics and typicity concerning different viticultural regions. However, the same is not true concerning studies in a worldwide scale to characterize this effect considering different climate types. This study is part of a CYTED (Ibero-American Program for Science, Technology and Development) project in vitivinicultural zoning. The objective was to characterize the effect of the viticultural climate on white wine typicity on the macro Ibero-American viticultural region. The methodology used 46 grape-growing regions in 6 Ibero-American countries: Argentina, Bolivia, Brazil, Chile, Portugal and Spain. The viticultural climate of each region was characterized by the 3 viticultural climate index of the Geoviticulture MCC System (1): HI (Heliothermal index), CI (Cool night index) and DI (Dryness index). The main sensory characteristics observed frequently in representative white wines produced with grapes of each of these 46 grape-growing regions were described by enologists in the respective countries, using the methodology of Zanus & Tonietto (2). The sensory description concerned the intensity of perception of Color (Cou), Aroma - Intensity (Ar), Aroma - Ripe Fruit (Ar-Fm), Body ? Palate Concentration (Con), Alcohol (Al) and Acidity (Ac). The Persistence in Mouth (Per) was also evaluated. The data were submitted to a correlation analysis of the variables and to a Principal Component Analysis (PCA). The results showed that the typicity of the white wines was correlated with the viticultural climate indexes HI, CI and DI from MCC System. The main wine sensory variables affected by viticultural climate are identified. MenosThere are many studies in the world that characterize the effect of the climate on grape composition and wine characteristics and typicity concerning different viticultural regions. However, the same is not true concerning studies in a worldwide scale to characterize this effect considering different climate types. This study is part of a CYTED (Ibero-American Program for Science, Technology and Development) project in vitivinicultural zoning. The objective was to characterize the effect of the viticultural climate on white wine typicity on the macro Ibero-American viticultural region. The methodology used 46 grape-growing regions in 6 Ibero-American countries: Argentina, Bolivia, Brazil, Chile, Portugal and Spain. The viticultural climate of each region was characterized by the 3 viticultural climate index of the Geoviticulture MCC System (1): HI (Heliothermal index), CI (Cool night index) and DI (Dryness index). The main sensory characteristics observed frequently in representative white wines produced with grapes of each of these 46 grape-growing regions were described by enologists in the respective countries, using the methodology of Zanus & Tonietto (2). The sensory description concerned the intensity of perception of Color (Cou), Aroma - Intensity (Ar), Aroma - Ripe Fruit (Ar-Fm), Body ? Palate Concentration (Con), Alcohol (Al) and Acidity (Ac). The Persistence in Mouth (Per) was also evaluated. The data were submitted to a correlation analysis of the variables and to... Mostrar Tudo |
Palavras-Chave: |
Índice climático; Sistema CCM; Tipologia; Zoneamento. |
Thesagro: |
Clima; Uva; Vinho; Viticultura. |
Thesaurus NAL: |
Grapes. |
Categoria do assunto: |
-- F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/61775/1/37-TONIETTO.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/130928/1/49583.pdf
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Marc: |
LEADER 03090nam a2200469 a 4500 001 1927778 005 2015-10-08 008 2012 bl uuuu u00u1 u #d 100 1 $aTONIETTO, J. 245 $aL'effet du climat viticole sur la typicité des vins blancs$bcaractérisation au niveau des régions viticoles ibéro-américaines. 260 $aIn: CONGRES DES TERROIRS VITIVINICOLES, 9., 2012, Bourgogne/Champagne. [Annales...] [S.l.: s.n.]$c2012 300 $ap. 37-40.$c1 pendrive. 520 $aThere are many studies in the world that characterize the effect of the climate on grape composition and wine characteristics and typicity concerning different viticultural regions. However, the same is not true concerning studies in a worldwide scale to characterize this effect considering different climate types. This study is part of a CYTED (Ibero-American Program for Science, Technology and Development) project in vitivinicultural zoning. The objective was to characterize the effect of the viticultural climate on white wine typicity on the macro Ibero-American viticultural region. The methodology used 46 grape-growing regions in 6 Ibero-American countries: Argentina, Bolivia, Brazil, Chile, Portugal and Spain. The viticultural climate of each region was characterized by the 3 viticultural climate index of the Geoviticulture MCC System (1): HI (Heliothermal index), CI (Cool night index) and DI (Dryness index). The main sensory characteristics observed frequently in representative white wines produced with grapes of each of these 46 grape-growing regions were described by enologists in the respective countries, using the methodology of Zanus & Tonietto (2). The sensory description concerned the intensity of perception of Color (Cou), Aroma - Intensity (Ar), Aroma - Ripe Fruit (Ar-Fm), Body ? Palate Concentration (Con), Alcohol (Al) and Acidity (Ac). The Persistence in Mouth (Per) was also evaluated. The data were submitted to a correlation analysis of the variables and to a Principal Component Analysis (PCA). The results showed that the typicity of the white wines was correlated with the viticultural climate indexes HI, CI and DI from MCC System. The main wine sensory variables affected by viticultural climate are identified. 650 $aGrapes 650 $aClima 650 $aUva 650 $aVinho 650 $aViticultura 653 $aÍndice climático 653 $aSistema CCM 653 $aTipologia 653 $aZoneamento 700 1 $aSOTES RUIZ, V. 700 1 $aZANUS, M. C. 700 1 $aMONTES, C. 700 1 $aULIARTE, E. M. 700 1 $aANTELO BRUNO, L. 700 1 $aCLIMACO, P. 700 1 $aPEÑA, A. 700 1 $aGUERRA, C. C. 700 1 $aCATANIA, C. D. 700 1 $aKOHLBERG, E. J. 700 1 $aPEREIRA, G. E. 700 1 $aRICARDO-DA-SILVA, J. M. 700 1 $aVIDAL RAGOUT, J. 700 1 $aVIDA NAVARRO, L. 700 1 $aLAUREANO, O. 700 1 $aCASTRO, R. de 700 1 $aMONTE, R. F. del 700 1 $aMONTE, S. A. de del 700 1 $aGOMEZ-MIGUEL, V. 700 1 $aCARBONNEAU, A.
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Embrapa Uva e Vinho (CNPUV) |
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