Hirasilva Borba

• Abstract

  This study evaluated the effect of freezing for up to 120 days on the physicochemical and technological properties of hamburgers made from Botucatu rabbit does slaughtered at 3, 12, and 24 months of age. The parameters were evaluated as follows: surface color (L*, a*, b*), pH using an insertion pH meter, cooking loss using a grill, storage loss based on weight differences, shear force in …

  Efeito do congelamento por até 120 dias sobre as características físico-químicas de hambúrgueres feitos de Coelho de Botucatu é abatido em diferentes idades, PUB.ART

• Abstract

  Fattening rabbits are usually slaughtered at 75 - 90 days of age. However, due to the high replacement rate of does and bucks in rabbit farms, older and heavier animals are discarded and slaughtered at the end of their production cycle, without considering the animal welfare at the slaughtering time and without knowing the carcass traits and the physicochemical properties of their meat, a…

  Stunning, meat characterization and technology of cull rabbits, AP.R

• Abstract

  The aim of this study was to evaluate possible changes in the quality ofchicken breast meat containing white stripes during freezing for 12 months. Samples ofPectoralis major muscle from male Cobb 500 broilers containing white stripes in moderateand severe degrees were used, as well as samples from a control group (normal - absence ofmyopathies). Part of the samples (n = 60; n = 20 for ea…

  Efeito do congelamento na qualidade da carne de peito de frangos de corte afetados pela miopatia White Striping., PUB.ART

• Abstract

  Deep pectoral myopathy (DPM) considerably affects the meat quality of commercial poultry, thus representing a challenge to the poultry industry. In this study, we examined the breast meat quality of turkey breeder hens at disposal age affected by different degrees of DPM. Samples were collected from Nicholas turkeys at disposal age (385 days), at an average weight of 12.5 kg, which were r…

  Qualidade da carne de peito de matrizes de peru em idade de descarte afetadas pela miopatia peitoral profunda, PUB.ART

(Only some records are available in English at this moment)

• Abstract

  This study will be comprised of two stages. In the first stage, the characterization of the chemical composition and lipid oxidation of the Biceps femoris and Longissimus thoracis et lumborum muscles of 90-day-old male and female Botucatu rabbits will be carried out during the first 24 hours post-mortem as a function of cooling time. 160 carcasses will be used, which will remain in the co…

  COOLING TIME ON THE CHEMICAL COMPOSITION AND LIPID OXIDATION RATE OF THE MAIN MEAT CUTS OF RABBIT MEAT AND THEIR PHYSICOCHEMICAL PROPERTIES DURING PROLONGED STORAGE, BP.PD

• Carcass traits in the first 24 hours post-mortem, colorimetry, tenderness and meat technology of Botucatu female rabbits at different slaughter ages, BP.TT
• Evaluation of colagen content and myofibrilar fragmentation index of pectoralis major muscle, from broiler chickens affected by white striping and wooden breast myopathies, stored for up to 12 months under freezing, BP.TT

• Abstract

  This study will be developed at School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, in association with other research institutions located in Brazil. The aim of this study is to characterize the breast meat from broilers affected by different degrees of severity of myopathy white striping, as well to evaluate the influence of this myopathy on meat qua…

  Physical and chemical aspects of breast meat from broilers affected by white striping, BP.IC

(Only some records are available in English at this moment)