المؤلفون: Santos, José Maria de Fonseca da Costa de Oliveira

المساهمون: Eusébio, Mário, Vitorino, Joaquina, RUN

مصطلحات موضوعية: PSE, pH, Exsudação, Cor da carne, Fatores ante-mortem, Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias

وصف الملف: application/pdf

الاتاحة: http://hdl.handle.net/10362/159978

المؤلفون: Massingue, Armando Abel, Bueno, Lethicia Olimpio, Carmo, Lorrany Ramos do, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Research, Society and Development

مصطلحات موضوعية: Meat color, Oxidation, Packing system, Cor da carne, Oxidação, Sistema de embalagem, Color de la carne, Oxidación, Sistema de embalaje

وصف الملف: application/pdf

Relation: MASSINGUE, A. A. et al. Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract. Research, Society and Development, Vargem Grande Paulista, v. 11, n. 6, e26611629143, 2022. DOI:10.33448/rsd-v11i6.29143.; http://repositorio.ufla.br/jspui/handle/1/50721

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/50721

المؤلفون: Massingue, Armando Abel, Bueno, Lethicia Olimpio, Carmo, Lorrany Ramos do, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Research, Society and Development; Vol. 11 No. 6; e26611629143 ; Research, Society and Development; Vol. 11 Núm. 6; e26611629143 ; Research, Society and Development; v. 11 n. 6; e26611629143 ; 2525-3409

مصطلحات موضوعية: Meat color, Oxidation, Packing system, Cor de la carne, Oxidación, Sistema de embalaje, Cor da Carne, Oxidação, Sistema de embalagem

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/29143/25194; https://rsdjournal.org/index.php/rsd/article/view/29143

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/29143
https://doi.org/10.33448/rsd-v11i6.29143

المؤلفون: Rego, Fabiola Cristine de Almeida, Lima, Lisiane Dorneles de, Baise, Josyane, Gasparini, Marta Juliane, Eleodoro, Josiane Ito, Santos, Marcelo Diniz dos, Zundt, Marilice

المصدر: Ciência Animal Brasileira. January 2019 20

مصطلحات موضوعية: área de olho de lombo, cor da carne, ganho de peso, rendimento de carcaça

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1809-68912019000100204

المؤلفون: Oliveira, Graciliano Paiva, Mizubuti, Ivone Yurika, Massaro Junior, Fernando Luiz, Giotto, Francine Mezzomo, Prado-Calixto, Odimári Pricila, Silva, Leandro das Dores Ferreira da, Suassuna, Juraci Marcos Alves, Poveda-Parra, Angela Rocio, Ribeiro, Neila Lidiany, Medeiros, Geovergue Rodrigues de

المصدر: Semina: Ciências Agrárias; Vol. 42 No. 6SUPL2 (2021); 4147-4162 ; Semina: Ciências Agrárias; v. 42 n. 6SUPL2 (2021); 4147-4162 ; 1679-0359 ; 1676-546X

مصطلحات موضوعية: Carcass cuts, Carcass yield, Color meat, Lambs, Tissue composition, Composição de tecidos, Cordeiros, Cor da carne, Cortes de carcaça, Rendimento de carcaça

وصف الملف: application/pdf

Relation: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43688/30391; https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43688

الاتاحة: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43688
https://doi.org/10.5433/1679-0359.2021v42n6SUPL2p4147

المؤلفون: Romildo Marques de Farias, Alexandre Rodrigo Mendes Fernandes, Leonardo de Oliveira Seno, Fernando Miranda Vargas Júnior, Hélio de Almeida Ricardo, Luis Gustavo Castro Alves, Keni Eduardo Zanoni Nubiato, Luiz Fernando Pereira Ortiz

المصدر: Boletim de Indústria Animal, Vol 72, Iss 1, Pp 14-20 (2015)

مصطلحات موضوعية: cor da carne, gordura inerte, maciez, níveis de energia, ovinos, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://revistas.bvs-vet.org.br/bia/article/view/25549; https://doaj.org/toc/1981-4100

URL الوصول: https://doaj.org/article/f6237a31dd414d54956efd01aebe3146

المؤلفون: Sangali, Cleiton Pagliari, Gasparino, Eliane, Paula, Vinícius Ricardo Cambito de, Ferreira, Silvia Letícia, Campos, Bruno, Leite, Natália Galoro, Furlan, Antonio Cláudio, Pozza, Paulo Cesar

المصدر: Semina: Ciências Agrárias; Vol. 39 No. 1 (2018); 373-382 ; Semina: Ciências Agrárias; v. 39 n. 1 (2018); 373-382 ; 1679-0359 ; 1676-546X

مصطلحات موضوعية: Sulphur amino acids, Meat colour, Backfat thickness, Cooking loss, Lean yield, Aminoácidos sulfurados, Cor da carne, Espessura de toucinho, Perda de líquido por cocção, Rendimento de carne magra

وصف الملف: application/pdf

Relation: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/30283/23070; https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/30283

الاتاحة: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/30283
https://doi.org/10.5433/1679-0359.2018v39n1p373

المؤلفون: Fernandes, Alexandre Rodrigo Mendes, Sampaio, Alexandre Amstalden Moraes, Henrique, Wignez, Oliveira, Emanuel Almeida de, Oliveira, Rodrigo Vidal, Leonel, Fábio Roberto

المصدر: Revista Brasileira de Zootecnia. February 2009 38(2)

مصطلحات موضوعية: ácidos graxos insaturados, ácido linoléico conjugado, cor da carne, força de cisalhamento, grãos de girassol, sabor da carne

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982009000200016

المؤلفون: Armando Abel Massingue, Lethicia Olimpio Bueno, Lorrany Ramos do Carmo, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

المصدر: Research, Society and Development; Vol. 11 No. 6; e26611629143
Research, Society and Development; Vol. 11 Núm. 6; e26611629143
Research, Society and Development; v. 11 n. 6; e26611629143
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

مصطلحات موضوعية: Oxidación, Cor de la carne, Oxidation, General Earth and Planetary Sciences, Oxidação, Sistema de embalagem, Cor da Carne, Packing system, Meat color, General Environmental Science, Sistema de embalaje

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8272ba5ec02d0ae0dbbf64db6d67276a
https://rsdjournal.org/index.php/rsd/article/view/29143

المؤلفون: Viviane Maria Oliveira dos Santos, Fabiana Ribeiro Caldara, Leonardo de Oliveira Seno, Gelson Luis Dias Feijó, Ibiara Correia de Lima Almeida Paz, Rodrigo Garófallo Garcia, Irenilza de Alencar Nääs, Ângela Dulce Cavenaghi Altemio

المصدر: Pesquisa Agropecuária Brasileira, Vol 47, Iss 11, Pp 1655-1662 (2012)

مصطلحات موضوعية: Sus scrofa, cor da carne, carne PSE, bicarbonato de sódio, cloreto de sódio, tripolifosfato de sódio, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012001100013&lng=en&tlng=en; https://doaj.org/toc/1678-3921

URL الوصول: https://doaj.org/article/df42f7d6a7284df49e4404ea99fd6410

المؤلفون: Pedro Leonardo de Paula Rezende, João Restle, Juliano José de Resende Fernandes, Marcondes Dias de Freitas Neto, Cristiano Sales Prado, Marcela Luzia Rodrigues Pereira

المصدر: Ciência Rural, Vol 42, Iss 5, Pp 875-881 (2012)

مصطلحات موضوعية: área de olho de lombo, cor da carne, espessura de gordura subcutânea, maciez, marmoreio, rendimento de carcaça, textura, rib eye area, color, marbling, fat thickness, carcass yield, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000500019; https://doaj.org/toc/0103-8478; https://doaj.org/toc/1678-4596

URL الوصول: https://doaj.org/article/19ba3422fe9d463f9fff5739fac90a16

المؤلفون: Alexandre Rodrigo Mendes Fernandes, Alexandre Amstalden Moraes Sampaio, Wignez Henrique, Emanuel Almeida de Oliveira, Rodrigo Vidal Oliveira, Fábio Roberto Leonel

المصدر: Revista Brasileira de Zootecnia, Vol 38, Iss 2, Pp 328-337 (2009)

مصطلحات موضوعية: ácidos graxos insaturados, ácido linoléico conjugado, cor da carne, força de cisalhamento, grãos de girassol, sabor da carne, conjugated linoleic acid, meat color, meat taste, shear force, sunflower grains, unsaturated fatty acids, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982009000200016; https://doaj.org/toc/1516-3598; https://doaj.org/toc/1806-9290

URL الوصول: https://doaj.org/article/ebecb9b096e448c1b9e10898fafe3fa7

المؤلفون: Seabra, Larissa Mont'Alverne Jucá, Zapata, Jorge Fernando Fuentes, Nogueira, Cynthia Monteiro, Dantas, Maria Alcilene, Almeida, Roselúcia Barrôzo de

المصدر: Food Science and Technology. December 2002 22(3)

مصطلحات موضوعية: substitutos de gordura, capacidade de retenção de água, força de cisalhamento, cor da carne

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000300008

المؤلفون: Fabiana Mantese, Júlio Otávio Jardim Barcellos, Susana Cardoso, Grazine Tresoldi

المصدر: Pesquisa Agropecuária Gaúcha, Vol 11, Iss 1/2, Pp 95-101 (2005)

مصطلحات موضوعية: maciez, grau de marmorização, gordura intramuscular, cor da carne, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/article/view/286; https://doaj.org/toc/0104-9070; https://doaj.org/toc/2595-7686

URL الوصول: https://doaj.org/article/3d971cd11f1b4b4996714fd32e2e1009

المؤلفون: Restle, João, Cerdótes, Liliane, Vaz, Fabiano Nunes, Brondani, Ivan Luiz

المصدر: Revista Brasileira de Zootecnia. June 2001 30(3)

مصطلحات موضوعية: características sensoriais, composição física da carcaça, cor da carne, cruzamento, fêmeas de descarte, marmoreio

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982001000400022

المؤلفون: Oliveira, Graciliano Paiva, Mizubuti, Ivone Yurika, Massaro Junior, Fernando Luiz, Giotto, Francine Mezzomo, Prado-Calixto, Odimári Pricila, Silva, Leandro das Dores Ferreira da, Suassuna, Juraci Marcos Alves, Poveda-Parra, Angela Rocio, Ribeiro, Neila Lidiany, Medeiros, Geovergue Rodrigues de

المصدر: Semina: Ciências Agrárias; Vol. 42 No. 6SUPL2 (2021); 4147-4162
Semina: Ciências Agrárias; v. 42 n. 6SUPL2 (2021); 4147-4162
Semina. Ciências Agrárias
Universidade Estadual de Londrina (UEL)
instacron:UEL

مصطلحات موضوعية: Color meat, Cordeiros, Cor da carne, Composição de tecidos, Carcass yield, Tissue composition, Carcass cuts, Lambs, General Agricultural and Biological Sciences, Rendimento de carcaça, Cortes de carcaça

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d150e7c279ee3d98a8c7c0e34f07520e
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43688

المؤلفون: Vaz, Fabiano Nunes, Restle, João

المصدر: Revista Brasileira de Zootecnia. December 2000 29(6)

مصطلحات موضوعية: bos taurus, castração, cor da carne, maciez, marmoreio

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982000000600040

المؤلفون: Simonetti, Laís Regina, Lage, Josiane Fonseca, Berchielli, Telma Teresinha, Oliveira, Emanuel Almeida, Dallantonia, Erick Escobar, Delevatti, Lutti Maneck

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: beef cattle, biceps femoris, longissimus, meat color, Nellore, tenderness, bovinos, cor da carne, cortes cárneos, maciez, Nelore, pH

وصف الملف: 397-404

Relation: Acta Scientiarum. Animal Sciences; http://dx.doi.org/10.4025/actascianimsci.v37i4.26503; Acta Scientiarum. Animal Sciences. Editora da Universidade Estadual de Maringá - EDUEM, v. 37, n. 4, p. 397-404, 2015.; http://hdl.handle.net/11449/157870; S1807-86722015000400397; S1807-86722015000400397.pdf

الاتاحة: http://hdl.handle.net/11449/157870
https://doi.org/10.4025/actascianimsci.v37i4.26503

المؤلفون: Josyane Baise, Marta Juliane Gasparini, Josiane Ito Eleodoro, Fabiola Cristine de Almeida Rego, Marcelo Diniz dos Santos, Lisiane Dorneles de Lima, Marilice Zundt

المصدر: Ciência Animal Brasileira, Vol 20, Pp 1-12 (2019)
Ciência Animal Brasileira, Volume: 20, Article number: e50129, Published: 18 MAR 2019
Ciência Animal Brasileira v.20 2019
Ciência animal brasileira
Universidade Federal de Goiás (UFG)
instacron:UFG

مصطلحات موضوعية: loin eye area, General Veterinary, Chemistry, lcsh:S, weight gain, Subcutaneous fat, ganho de peso, meat color, lcsh:Agriculture, Animal science, cor da carne, carcass yield, Animal Science and Zoology, rendimento de carcaça, lcsh:Animal culture, Carcass composition, área de olho de lombo, lcsh:SF1-1100

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c135fe4f530aac81e4c3aac65fad0555
https://www.revistas.ufg.br/vet/article/view/50159

المؤلفون: João Restle, Liliane Cerdótes, Fabiano Nunes Vaz, Ivan Luiz Brondani

المصدر: Revista Brasileira de Zootecnia, Vol 30, Iss 3, Pp 1065-1075 (2001)

مصطلحات موضوعية: características sensoriais, composição física da carcaça, cor da carne, cruzamento, fêmeas de descarte, marmoreio, carcass physical composition, crossbreeding, culled females, marbling, meat color, sensorial characteristics, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982001000400022; https://doaj.org/toc/1516-3598; https://doaj.org/toc/1806-9290

URL الوصول: https://doaj.org/article/032b29d55f4a4da8b4601e9aeb1e821e