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1por de Oliveira, Rodrigo Fortunato, Fávero, Maísa Santos, de Mello, Juliana Lolli Malagoli, Ferrari, Fábio Borba, Cavalcanti, Erika Nayara Freire, de Souza, Rodrigo Alves, Pereira, Mateus Roberto, Giampietro-Ganeco, Aline, Villegas-Cayllahua, Erick Alonso, Fidelis, Heloisa de Almeida, de Souza, Pedro Alves, Borba, Hirasilva“…Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. …”
Publicado 2021
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2por Villegas-Cayllahua, Erick Alonso, de Mello, Juliana Lolli Malagoli, Dutra, Daniel Rodrigues, de Oliveira, Rodrigo Fortunato, Cavalcanti, ÉrikaNayara Freire, Pereira, Mateus Roberto, Ferrari, Fábio Borba, de Souza, Rodrigo Alves, Carneiro, Nívea Maria Gomes Misson, Fidelis, Heloísa de Almeida, Giampietro-Ganeco, Aline, de Souza, Pedro Alves, Borba, Hirasilva“…However, it should be noted that even after 12 mo of freezing, the meats did not show oxidative rancidity.…”
Publicado 2023
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3por de Oliveira, Rodrigo Fortunato, Fávero, Maísa Santos, de Mello, Juliana Lolli Malagoli, Ferrari, Fábio Borba, Cavalcanti, Erika Nayara Freire, de Souza, Rodrigo Alves, Pereira, Mateus Roberto, Giampietro-Ganeco, Aline, Villegas-Cayllahua, Erick Alonso, Fidelis, Heloisa de Almeida, de Souza, Pedro Alves, Borba, Hirasilva“…Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. …”
Publicado 2020
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