Search Results - "Ramos, Alcinéia Lemos de Souza"

Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification by Ramos, Alcinéia de Lemos Souza, Fontes, Paulo Rogério, Cazedey, Henrique Pereira, Torres Filho, Robledo de Almeida, Ramos, Eduardo Mendes

“…We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and…”
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Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic by Gomes, Hewerton Barbosa, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Lima, Ítalo Abreu, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…This study investigates the technological and sensory profile of boneless dry-cured ham added with different contents of lactulose as a prebiotic ingredient…”
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Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage by Coelho, Samira Reis, Lima, Ítalo Abreu, Martins, Maurilio Lopes, Benevenuto Júnior, Augusto Aloísio, Torres Filho, Robledo de Almeida, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented…”
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Canola and olive oil gelled emulsions as pork fat replacers in beef burgers by Dias, Maiara Fonseca, Guimarães, Angélica Sousa, Benevenuto Júnior, Augusto Aloísio, Silva, Vanessa Riani Olmi, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat…”
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Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages by Massingue, Armando Abel, de Almeida Torres Filho, Robledo, Fontes, Paulo Rogério, de Lemos Souza Ramos, Alcinéia, Fontes, Edimar Aparecida Filomeno, Perez, Juan Ramon Olalquiaga, Ramos, Eduardo Mendes

“…This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat…”
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Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages by Pereira, Anirene Galvão Tavares, Ramos, Eduardo Mendes, Teixeira, Jacyara Thaís, Cardoso, Giselle Pereira, Ramos, Alcinéia de Lemos Souza, Fontes, Paulo Rogério

“…The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated…”
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Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol by Oliveira, Thales Leandro Coutinho de, Haddad, Gabriela de Barros Silva, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf, Cristianini, Marcelo

“…Purpose The purpose of this paper is to evaluate the optimization of high hydrostatic pressure (HHP) processing for the microbial inactivation on low-sodium…”
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Different levels of selenomethionine on the meat quality and selenium deposition in tissue of finishing pigs by Silva, Vanessa Avelar, Bertechini, Antônio Gilberto, Clemente, Alisson Hélio Sampaio, de Freitas, Luis Filipe Villas Boas, Nogueira, Bernardo Rocha Franco, de Oliveira, Barbara Lopes, Ramos, Alcinéia de Lemos Souza

“…The aim of the study was to verify the influence of selenomethionine (SM) supplementation on performance, carcass yield, characteristics of meat quality and Se…”
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Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat by Bruna Fernandes Andrade, Vanuzia Rodrigues Fernandes Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Alcinéia de Lemos Souza Ramos, Maria das Graças Cardoso, Eduardo Mendes Ramos

“…Abstract This work aimed to characterize the allspice leaves essential oil (EO) and evaluate its antimicrobial activity against specific food-borne pathogenic…”
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Classification of pork quality by hierarchical cluster analysis by Torres Filho, Robledo de Almeida, Silva, Vanelle Maria da, Rodrigues, Lorena Mendes, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…Purpose The purpose of this paper is to evaluate the classification ability of pork quality by cluster analysis in relation to reference criteria proposed in…”
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Texture profile of surimi-like material from mechanically deboned turkey meat by Armando Abel Massingue, Mariele Maria de Oliveira Paula, Ana Paula Rocha, Gabriela de Barros Silva Haddad, Eloá Lourenço do Carmo, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

“…Abstract The study aimed to evaluate the textural properties of turkey surimi-like (TSL) gels from mechanically deboned turkey meat (MDTM) by washing…”
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Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display by Cardoso, Giselle Pereira, Dutra, Monalisa Pereira, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Gomide, Lúcio Alberto de Miranda, Ramos, Eduardo Mendes

“…Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were…”
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Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites by Cardoso, Giselle Pereira, Andrade, Monalisa Pereira Dutra, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…The effects of edible monolayer and bilayer chitosan-gelatin coatings on the weight loss, lipid oxidation, color preservation (display-life), and shelf-life of…”
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Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams by Guimarães, Angélica Sousa, Guimarães, Jéssica Sousa, Rodrigues, Lorena Mendes, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…This study aimed to evaluate the technological and sensory properties of restructured cooked hams prepared with natural curing agents (0.5% radish powder, HRP;…”
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Combined effects of gamma irradiation and aging on tenderness and quality of beef from Nellore cattle by Rodrigues, Lorena Mendes, Sales, Luana Aparecida, Fontes, Paulo Rogério, Torres Filho, Robledo de Almeida, Andrade, Monalisa Pereira Dutra, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…•Gamma irradiation reduces WHC and increases purge and cooking loss.•Gamma irradiation negatively affected myofibrillar fragmentation.•Irradiation at 9 kGy…”
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Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef by Sales, Luana Aparecida, Rodrigues, Lorena Mendes, Silva, Douglas Roberto Guimarães, Fontes, Paulo Rogério, Torres Filho, Robledo de Almeida, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…This study evaluated the use of gamma irradiation (3, 6 and 9 kGy) in frozen vacuum-packed beef and subsequent thawing and aging for up to 14 days. The effects…”
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Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams by Paula, Marielle Maria de Oliveira, Haddad, Gabriela de Barros Silva, Rodrigues, Lorena Mendes, Benevenuto Júnior, Augusto Aloísio, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated…”
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Supplementation of selenomethionine at different ages and levels on meat quality, tissue deposition, and selenium retention in broiler chickens by Silva, Vanessa Avelar, Clemente, Alisson Hélio Sampaio, Nogueira, Bernardo Rocha Franco, de Carvalho, Andressa Carla, de Freitas, Luís Filipe Villas Boas, Ramos, Alcinéia de Lemos Souza, Bertechini, Antônio Gilberto

“…ABSTRACT The aim of the present study was to verify the effect of selenomethionine (SM) supplementation in the diet of chickens on performance, carcass yield,…”
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Application of a check-all-that-apply question for evaluating and characterizing meat products by Jorge, Élida da Conceição, Mendes, Andressa Cristina Gaione, Auriema, Bruna Emygdio, Cazedey, Henrique Pereira, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…Four different mortadella samples were technologically characterized by physical/chemical and instrumental analyses and were sensorially characterized by…”
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Technological performance of different rabbit meat cuts in processing cured cooked ready-to-eat meat products by Bueno, Lethicia Olimpio, Bittencourt, Márcia Teixeira, Machado, Luiz Carlos, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…Abstract There is a worldwide demand for new protein sources through environmentally responsible production, and rabbit farming is a sustainable activity…”
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