Temas
Mostrando ítems 1-15 de 15
-
Análisis y tipificación de carne de Búfalo mediante la amplificación por qPCR. Comunicación.
(Asociación Argentina de Producción Animal, 2023-09)Meat is one of the main food sources due to its protein content. In recent years, consumers, both nationally and internationally, have shown interest in alternative sources to beef (e.g. ostrich, Kobe beef, buffalo, etc.). ... -
Efecto de la adición de sales y papaína sobre los parámetros tecnológicos, texturales y fisicoquímicos de músculo Supraspinatus bovino cocidos sous vide
(Asociación Argentina de Tecnólogos Alimentarios, 2023-10)For consumers, tenderness is one of the most important attributes when purchasing and consuming beef. However, the lack of uniformity caused by various intrinsic (zootechnical and anatomical characteristics, age, etc.) and ... -
Effect of calcium chloride marination on bovine Cutaneus trunci muscle
(Elsevier, 2001-03)The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable ... -
Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
(2016)The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; ... -
Enzymatic hydrolysis as a valorization strategy of bovine lungs: Optimization of process variables and study of antioxidant capacity
(Wiley, 2023-03-30)Background: The increase in meat production would also imply an increase in the generation of by-products or edible offal. These by-products can be used, due to their high protein content, as a substrate to obtain ... -
Feeding strategies and ageing time alter calpain system proteins activities and meat quality of Braford steers
(Asian-Australasian Association of Animal Production Societies, 2022)Objective: The aim of this study was to evaluate the effect of ageing and feeding strategies on the calpain protease system and meat quality traits in Braford steers. Methods: Thirty Braford steers were employed; 15 ... -
Frequency, characterization and genotypic analysis of Shiga toxin-producing Escherichia coli in beef slaughterhouses of Argentina = Frecuencia, caracterización y análisis genotípico de Escherichia coli productor de toxina Shiga en frigoríficos de carne bovina de Argentina
(2018-06-22)The objectives of this study were: (1) to estimate STEC frequency in hide and carcass samples taken from beef slaughterhouses supplying the domestic market in Argentina, (2) to establish the pheno-genotypic characteristics ... -
Incorporación de hidrolizado de pulmón bovino, como aditivo antioxidante, en hamburguesas de pollo
(Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)Nowadays, consumers prefer foods with clean labeling, that is, they do not contain additives, or if they do, they are of natural origin. This has caused the The food industry is gradually replacing artificial antioxidants ... -
Incorporación de hidrolizado de pulmón bovino, como aditivo antioxidante, en hamburguesas de pollo.
(Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)Today, consumers prefer foods with clean labeling, that is, that do not contain additives, or if they do, that they are of natural origin. This has caused the food industry to gradually replace artificial antioxidants with ... -
Obtención de hidrolizados a partir de librillo bovino utilizando Alcalasa 2.4L y estudio de su capacidad antioxidante
(Asociación Argentina de Tecnólogos Alimentarios, 2023-10)During the slaughter stage, the meat sector produces a large amount of byproducts. Around 65% of the animal's weight corresponds to byproducts and/or coproducts, including tendons, internal organs, blood, skin, and contents ... -
Obtención de péptidos con actividad antihipertensiva in vitro a partir de un subproducto bovino.
(Asociación Argentina de Tecnólogos Alimentarios, 2019-11)Bovine by-products represent approximately 66% the weight of the animal. In recent years, the market for these products has decreased because of their low costs. Due to the high protein content, some of these products can ... -
Optimización de las condiciones de proceso de hidrólisis de pulmón bovino con papaína para la obtención de péptidos con poder antioxidante
(Asociación Argentina de Tecnólogos Alimentarios, 2019-11)Existen varias razones por las cuales el consumo de subproductos bovinos no se encuentra explotado en todo su potencial. Entre ellas se encuentran: percepción negativa por parte de los consumidores, prácticas culturales o ... -
Perfil electroforético en carne bovina: incidencia de la alimentación animal con granos de destilería
(Asociación Argentina de Tecnólogos Alimentarios, 2019)Los granos de destilería (GD) -subproducto de la fermentación de maíz para obtener bioetanol- son ricos en la porción grasa y proteica del grano entero de maíz. Tienen un gran uso como suplemento en la dieta animal en los ... -
Selective androgen receptor modulators: comparative excretion study of bicalutamide in bovine urine and faeces
(Wiley, 2017-07)Besides their development for therapeutic purposes, non-steroidal selective androgen receptormodulators (non-steroidal SARMs) are also known to impact growth-associated pathways as ligands of androgenic receptors (AR). ... -
Valorización de subproductos de la industria bovina mediante la obtención de hidrolizados proteicos para su uso como aditivo alimentario con poder antioxidante
(Red Alimentaria, 2019-11)Ante el alto nivel de desperdicios en la producción y consumo de alimentos, investigadores del INTA-ITA desarrollan estudios que permitirían aprovechar el alto contenido proteico del pulmón bovino para lograr un aditivo ...