المؤلفون: Ricardo Lopes Dias da Costa, Mauro Sartori-Bueno, Marcia Mayumi Harada-Haguiwara, Suzana Eri-Yotsuyanagi, Ana Claudia Kocci-Sampaio, Juliano Issakowicz, Marcia Regina-Cucatti, André Torres-Geraldo, Celia Raquel Quirino, Marta Gomes-da-Silva

المصدر: Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Revista Colombiana de Ciencias Pecuarias, Volume: 33, Issue: 2, Pages: 109-96, Published: 07 APR 2021
Revista Colombiana de Ciencias Pecuarias, Vol 33, Iss 2, Pp 96-109 (2019)

مصطلحات موضوعية: carne madurada, Santa Ines breed, medicine.medical_treatment, meat maturation, vitamin E, calidad de carne, meat quality, meat, chemistry.chemical_compound, lipid oxidation, lamb, rendimento de carcaça, Oxidação lipídica, cordero, raza Santa Ines, ovejas, vitamin e, carne, Animal culture, santa ines breed, aged meat, carcass yield, Força de cisalhamento, sheep, Cordeiro, Vitamina E, Vitamin e supplementation, ovinos, Biology, características do canal, SF1-1100, shear force, Animal science, carcass traits, Lipid oxidation, medicine, oxidación lipídica, Castração, castración, características de la canal, raça Santa Inês, α-tocopherol, General Veterinary, Vitamin E, castration, ovine, Castration, resistencia de corte, chemistry, rendimiento en canal, Animal Science and Zoology, maturação, Carne maturada, Ovelhas

وصف الملف: application/pdf; text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8922cb6b81603e0f515ae3661ec94f2Test
https://doi.org/10.17533/udea.rccp.v33n2a02Test

المؤلفون: Viorica Bulgaru, Liliana Popescu, Natalia Netreba, Aliona Ghendov-Mosanu, Rodica Sturza

المصدر: Foods; Volume 11; Issue 10; Pages: 1526

مصطلحات موضوعية: Health (social science), beef, aged meat, sensory and physicochemical indicators, texture parameters, information analysis, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f257686706fec3f2a4243825f5e41a3Test
https://doi.org/10.3390/foods11101526Test

المؤلفون: Chi-Ho Lee, Go Eun Hong, Ji Han Kim, Su-Jung Yeon, Woojoon Park

المصدر: Korean Journal for Food Science of Animal Resources

مصطلحات موضوعية: 0301 basic medicine, Whey protein, 030109 nutrition & dietetics, 0402 animal and dairy science, whey powder, food and beverages, chemistry.chemical_element, 04 agricultural and veterinary sciences, Protein degradation, Calcium, Mineral composition, Loin, 040201 dairy & animal science, Article, meat quality, 03 medical and health sciences, Dietary treatment, Lipid oxidation, chemistry, ripening process, Weaning, Animal Science and Zoology, dry-aged meat, Food science, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d5473304c164e7a79efbcaabe84abfcTest
https://doi.org/10.5851/kosfa.2016.36.3.397Test

المؤلفون: Tim Plozza, David L. Hopkins, Eric N. Ponnampalam, Frank R. Dunshea, Surinder S Chauhan

المصدر: Animals : an Open Access Journal from MDPI
Animals
Volume 10
Issue 8
Animals, Vol 10, Iss 1286, p 1286 (2020)

مصطلحات موضوعية: linoleic acid, sheep, Antioxidant, medicine.medical_treatment, Linoleic acid, chemistry.chemical_element, medicine.disease_cause, fatty acids, Article, chemistry.chemical_compound, animal performance, 0404 agricultural biotechnology, Animal science, Lipid oxidation, lcsh:Zoology, medicine, oxidative stress, lcsh:QL1-991, chemistry.chemical_classification, lcsh:Veterinary medicine, General Veterinary, Vitamin E, 0402 animal and dairy science, food and beverages, Fatty acid, 04 agricultural and veterinary sciences, Metabolism, 040401 food science, 040201 dairy & animal science, chemistry, aged meat, lcsh:SF600-1100, Animal Science and Zoology, Selenium, Oxidative stress

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7f8edd02ba963319a1e5dc0dba5d1cbTest
https://doi.org/10.3390/ani10081286Test

المؤلفون: T.A. Lamb, Massimiliano Lanza, S. Khliji, R. van de Ven, David L. Hopkins

المصدر: Meat Science. 85:224-229

مصطلحات موضوعية: Lightness, Aged meat, Consumer acceptance, Meat, Sheep, Consumer response, Lamb, Sample (material), Instrumental measures, Color, Consumer Behavior, Loin, Colour, Food Preferences, Ranking, Acceptability thresholds, Lamb, Colour, Consumer acceptance, Acceptability thresholds, Instrumental measures, Fresh meat, Aged meat, Statistics, Animals, Humans, Food science, Fresh meat, Consumer behaviour, Food Science, Mathematics

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7570b90df31e526fbe8c281501d5e148Test
https://doi.org/10.1016/j.meatsci.2010.01.002Test