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Effect of Thermal Processing, Press Throughput and Roller-Die Gap on Physicochemical Properties of Broiler Feed Pellets

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Journal of Agricultural Science and Technology(A) 2016年第2期6卷 98-107页

作者： Keysuke Muramatsu Isabel Cristina Mores Vaccari cibele silva minafra Rafael Femando Sens FabianoDahlke Alex Maiorka DSM Nutritional Products Av. Eng. Billings 1729 Sao Paulo 05321-010 Brazil Instituto Federal Goiano Rio Verde Goias 75901-970 Brazil BRF-Rodovia BR 277 3001 Mossungue Curitiba 82305-100 Brazil Universidade Federal de Santa Catarina (UFSC) Rod. Admar Gonzaga 1346 Florianopolis 88034-000 Brazil Universidade Federal do Parana Rua dos Funcionarios 1540 Curitiba 80035-050 Brazil

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Meat Quality Parameters and the Effects of Stress: A Review

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Journal of Agricultural Science and Technology(B) 2019年第5期9卷 305-315页

作者： Tatiany Carvalho dos Santos Richard Stephen Gates Cecília de Fátima Souza Ilda de Fátima Ferreira Tinoco Márcia Gabrielle Lima Candidoand Letícia cibele da silva Ramos Freitas Department of Agricultural Engineering Federal University of VicosaVicosaMinas Gerais 36570-9000Brazil Department of Agricultural and Biological Engineering University of Illinois at Urbana-ChampaignUrbanaIllinois 61801United States

The objective of this review was to address the stress effects on meat quality considering the main attributes that involve meat *** protein production has been increasing with global demand for meat with meat quality a major concern,especially for more demanding consumers who are looking for quality products to meet their *** quality of the meat is the result of what happened to the animal throughout the production chain,that is,good rearing conditions result in a better meat *** types of stress can be harmful to animals due to inadequate or improper animal handling on farms,inadequate transport conditions,poorly maintained trucks and roads,and conditions that agitate animals can lead to bruising,thermal *** stress in animals occurs when they are in adverse conditions and can significantly compromise meat quality *** an example,stress can significantly affect meat quality parameters as drip loss(DL),meat color,change ultimate pH and cause meat *** the main parameters of evaluation used for meat quality are color,characterized by luminosity(L^*,a^*,b^*),lipid and protein oxidation,pH,water holding capacity(WHC)and *** and processing high-quality meat is a challenge since it is necessary to apply methods that promote comfort in a complete sense,in a way that minimizes inducing significant *** on the results presented it is remarkable that stress alters the meat quality,compromising the main attributes that involve it,like color,pH,WHC,Warner-Bratzler shear force(WBSF),lipid oxidation,among others andis necessary to avoid or reduce stress caused during the production of the animals to ensure a high-quality meat,resulting in greater profitability for the producer.

关键词： Animal stress drip loss farm buildings meat quality tenderness

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Tropical Isabella Grape Juices： Bioactive Compounds and Antioxidant Power Depends on Harvest Season

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Journal of Food Science and Engineering 2013年第2期3卷 64-70页

作者： Cinthia Bau Betim Cazarin Luiz Claudio Correa Juliana Kelly da silva Angela Giovana Batista cibele Priscila Busch Furlan Aline Camarao Telles Biasoto Giuliano Elias Pereira Ana Cecilia Poloni Rybka Mairio Roberto Marostica Junior Department of Food and Nutrition University of Campinas Campinas Sao Paulo 13083-862 Brazil Brazilian Agricultural Research Corporation Embrapa Tropical Semi-arid Petrolina Pernambuco 56302-970 Brazil Brazilian Agricultural Research Corporation Embrapa Grape & Wine/Tropical Semi-arid Petrolina Pernambuco 56302-970Brazil

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