Wignez Henrique

• Abstract

  The objective of this project is to develop a portable version of unilateral (or surface) nuclear magnetic resonance (NMR) equipment, capable of determining the tenderness of the beef in a non-destructive way, in already packaged cuts for commercialization. This information can be used by all companies involved in the marketing of beef, such as slaughterhouses, supermarkets, meat shops, r…

  Development of portable nuclear magnetic resonance equipment for non-destructive determination of beef tenderness, AP.PIPE

• Abstract

  Meat quality is directly related to the characteristics of muscles fibers (type, number and area) and, depending of muscle localization and function on animal, these characteristics may differ. The objective is to correlate the types of muscle fibers to shear force and fatty acids profile of several meat cuts, as well as carcass characteristics, weight and yields of primary and secondary …

  Muscle fibers and meat quality of different cuts from contemporary Nellore and Nellore X Santa Gertrudes females finished on pasture, AP.R

• Abstract

  The Brazilian domestic market demands sheep products in quantity and quality. The disponibility of these products can be achieved through the increase in numbers of animals in production and/or the increase in productivity. The usual crossbreeding systems and the formation of composite groups can contribute to increase production efficiency, through heterosis and complementarily. These tw…

  Crossbreeding and management strategies to optimize maternal and reproductive performance of female sheep, for the production of high quality sheep meat and leather, in the Southeast region of Brazil, AP.TEM

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

• Abstract

  The inclusion of vegetable oil in the diet of cattle can improve the profile of unsaturated fatty acids of meat. The lipid composition of the meat has been often associated with human health, since it is the main source of cholesterol and saturated fatty acids on human food. This project aims to evaluate the physical, chemical and qualitative characteristics of the longissimus muscle and …

  Ageing effects over longissimus and triceps brachii quality of Nellore steers finished at feedlot, fed protected or unprotected linseed oil, BP.MS