Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/975607
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dc.contributor.authorNORONHA, G. N.pt_BR
dc.contributor.authorJOELE, M. R. S. P.pt_BR
dc.contributor.authorLOURENÇO JUNIOR, J. de B.pt_BR
dc.contributor.authorNAHUM, B. S.pt_BR
dc.contributor.authorNERES, L. de S.pt_BR
dc.contributor.authorRODRIGUES, A. M. da C.pt_BR
dc.contributor.authorLOURENÇO, L. de F. H.pt_BR
dc.contributor.authorSILVA, O. L. L.pt_BR
dc.date.accessioned2014-01-10T11:11:11Zpt_BR
dc.date.available2014-01-10T11:11:11Zpt_BR
dc.date.created2014-01-10pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationIn: 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.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/975607pt_BR
dc.descriptionThe 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.pt_BR
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectSistemas de criaçãopt_BR
dc.subjectQualidade da carnept_BR
dc.subjectAvaliação sensorialpt_BR
dc.titleComposição centesimal, física e sensorial de carne de búfalos terminados em sistema tradicional e silvipastoril na Amazônia Oriental.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2014-01-10T11:11:11Zpt_BR
riaa.ainfo.id975607pt_BR
riaa.ainfo.lastupdate2014-01-10pt_BR
dc.contributor.institutionGERLANE 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.pt_BR
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