Search Results - "da Costa Henry, Fábio"

Effects of heat stress on the physiological parameters and productivity of hair sheep in tropical and coastal environments by Gesualdi Júnior, Antonio, Sales, Érika Sá Viana, Freitas, Rafael Souza, Henry, Fábio da Costa, Oliveira, Vicente de Paulo Santos de, Gesualdi, Ana Cristina Ladeira de Souza

“…The experiment was carried out with sheep during the finishing phase in a partial confinement system to evaluate the following physiological parameters: rectal…”
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Mutton mortadella supplemented with yacón meal by Santos Júnior, Alexandre Cristiano, Henry, Fábio da Costa, Maia Júnior, Jonhny de Azevedo, Moulin, Monique Moreira, Lucia, Suzana Maria Della, Quirino, Célia Raquel, Maradini Filho, Antonio Manoel, Busato, Beatriz Módulo

“…This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory…”
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Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment by Henriques, Luciana Salles Vasconcelos, da Costa Henry, Fábio, Barbosa, João Batista, Ladeira, Silvania Alves, de Faria Pereira, Silvia Menezes, da Silva Antonio, Isabela Maria, Teixeira, Gina Nunes, Martins, Meire Lelis Leal, de Carvalho Vital, Helio, dos Prazeres Rodrigues, Dália, dos Reis, Eliane Moura Falavina

“…This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella…”
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CHARACTERIZATION OF COOKED HAM CONTAINING PECTIN AND POTASSIUM CHLORIDE by CARDOSO, JULIANA BARRETO NUNES, HENRY, FÁBIO DA COSTA, ALMEIDA, SELMA BERGARA, FERREIRA, KARLA SILVA, LADEIRA, SILVÂNIA ALVES

“…ABSTRACT This study evaluated the sensory acceptance of cooked hams elaborated with potassium chloride (KCl) and/or pectin. Three formulations were produced: a…”
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Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage by Oliveira, Rodrigo Fortunato de, Henry, Fabio da Costa, Valle, Felipe do, Oliveira, Daniela Barros de, Santos Junior, Alexandre Cristiano do, Resende, Eder Dutra de, Maia Junior, Jonhny de Azevedo, Martins, Meire Lelis Leal

“…The present study evaluated chemical composition, water activity, instrumental color (L∗, a∗, and b∗) and TBARs values of fresh pork sausage prepared with…”
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Irradiation of reduced-sodium uncooked lamb sausage: antimicrobial efficacy and physicochemical impact by de Souza, Hingrid Barbosa, da Costa Henry, Fábio, Martins, Meire Lelis Leal, Quirino, Célia Raquel, de Azevedo Maia Júnior, Jonhny, Santos Júnior, Alexandre Cristiano, de Oliveira, Thamara Carvalho, de Jesus, Edgar Francisco Oliveira

“…Excess sodium in food is associated with an increased risk of noncommunicable diseases. Faced with this reality, consumers are becoming aware of the importance…”
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Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal by Santos Junior, Alexandre Cristiano, Oliveira, Rodrigo Fortunato de, Henry, Fabio da Costa, Maia Junior, Jonhny de Azevedo, Moulin, Monique Moreira, Della Lucia, Suzana Maria, Quirino, Célia Raquel, Martins, Meire Lelis Leal, Rampe, Maria Cecília Cabral

“…This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different…”
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Técnicas de vídeo imagem para avaliação de carcaça: Revisão by Geraldo, André, Quirino, Celia Raquel, Henry, Fabio da Costa, Costa, Ricardo Lopes Dias da, Beltrame, Renato Travassos

“…Several techniques have been used to evaluate, typify and classify carcasses of animals of zootechnical interest with the purpose of select animals with…”
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Meat quality of Santa Inês and F1 Santa Inês x Dorper Lambs by Rafael dos Santos Costa, Luciana Salles Vasconcelos Henriques, Erika Monteiro Tavares, Éverton Nunes Alves, Fábio da Costa Henry, Célia Raquel Quirino

“…Costa R.S., Henriques L.S.V., Tavares E.M., Alves E.N., Henry F.C. & Quirino C.R. [Meat quality of Santa Inês and F1 Santa Inês x Dorper Lambs.] Qualidade da…”
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Caracterização do processo de rigor mortis em músculos de cordeiros da raça Santa Inês e F1 Santa Inês x Dorper Characterization of rigor mortis process of muscles lamb of Santa Inês breed and F1 Santa Inês x Dorper by Rafael dos Santos Costa, Fábio da Costa Henry, Celia Raquel Quirino, Luciana Salles Vasconcelos Henriques, Eulógio Carlos Queiroz de Carvalho, Selma Bergara Almeida

“…O desenvolvimento do processo de rigor mortis nas carcaças dos animais de açougue influenciam diretamente a qualidade da carne. As características do processo…”
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Mutton mortadella supplemented with yacon meal/Mortadela de carne ovina suplementada com farinha de batata yacon by Santos, Alexandre Cristiano, Jr, Henry, Fabio da Costa, Maia, Jonhny de Azevedo Jr, Moulin, Monique Moreira, Lucia, Suzana Maria Della, Quirino, Celia Raquel, Filho, Antonio Manoel Maradini, Busato, Beatriz Modulo

“…This study evaluated the effect of different yacon meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory…”
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Caracterização do processo de rigor mortis em músculos de cordeiros da raça Santa Inês e F1 Santa Inês x Dorper by Costa, Rafael dos Santos, Henry, Fábio da Costa, Quirino, Celia Raquel, Henriques, Luciana Salles Vasconcelos, Carvalho, Eulógio Carlos Queiroz de, Almeida, Selma Bergara

“…O desenvolvimento do processo de rigor mortis nas carcaças dos animais de açougue influenciam diretamente a qualidade da carne. As características do processo…”
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