Mostrar el registro sencillo del ítem

resumen

Resumen
The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as [ver mas...]
dc.contributor.authorMessina, Valeria Marisa
dc.contributor.authorSancho, Ana Maria
dc.contributor.authorGrigioni, Gabriela Maria
dc.contributor.authorFillipini, S.
dc.contributor.authorPazos, Adriana Alejandra
dc.contributor.authorPaschetta, Fernanda
dc.contributor.authorChamorro, Verónica Celeste
dc.contributor.authorWalsoe, Noemi Elizabeth
dc.date.accessioned2018-09-17T14:34:56Z
dc.date.available2018-09-17T14:34:56Z
dc.date.issued2015-04
dc.identifier.issn1751-7311
dc.identifier.issn1751-732X
dc.identifier.otherhttps://doi.org/10.1017/S1751731114002912
dc.identifier.urihttps://www.cambridge.org/core/journals/animal/article/evaluation-of-different-bovine-muscles-to-be-applied-in-freezedrying-for-instant-meal-study-of-physicochemical-and-senescence-parameters/E27FB6826AC78565B314019354234906
dc.identifier.urihttp://hdl.handle.net/20.500.12123/3371
dc.description.abstractThe aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceAnimal 9 (4) :. 723-727 (April 2015)es_AR
dc.subjectGanado Bovinoes_AR
dc.subjectCattleeng
dc.subjectLiofilizaciónes_AR
dc.subjectFreeze Dryingeng
dc.subjectAvejentamientoes_AR
dc.subjectSenescenceeng
dc.subjectPropiedades Fisicoquímicases_AR
dc.subjectChemicophysical Propertieseng
dc.subjectColores_AR
dc.subjectColoureng
dc.subjectAlimentos Instantaneoses_AR
dc.subjectInstant Foodseng
dc.titleEvaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameterses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentinaes_AR
dc.description.filFil: Sancho, Ana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología Alimentos; Argentinaes_AR
dc.description.filFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Filippini, S. Universidad Nacional de Luján; Argentinaes_AR
dc.description.filFil: Pazos, Adriana Alejandra Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentinaes_AR
dc.subtypecientifico


Ficheros en el ítem

Thumbnail

Este ítem aparece en la(s) siguiente(s) colección(ones)

common

Mostrar el registro sencillo del ítem

info:eu-repo/semantics/openAccess
Excepto si se señala otra cosa, la licencia del ítem se describe como info:eu-repo/semantics/openAccess