Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
Texto Completo: | https://tede.ufrrj.br/jspui/handle/jspui/2952 |
Resumo: | The coturnicultura arouses interest because the quail shows rapid growth, high productivity and low investment. However, production quail cutting is still small in Brazil, generating a product with a high market price. However, the production of quail posture is great and after the reproductive period, they are discarded, so the aim of this study was to characterize the meat and mechanically separated meat of quail posture, so it can takes them in human nutrition. 400 Japanese quail (Coturnix coturnix japonica) were used, with 50 weeks of age. Birds were distributed in a completely randomized block with 05 treatments (T1: 2.95% calcium; T2: 3.25% calcium; T3: 3.55% calcium; T4: 3.85% calcium; T5 : 4.15% calcium) and 10 replications of 8 birds per cage. Treatments were analyzed for proximate composition, calcium content, pH analysis, texture analysis, instrumental color analysis, microbiological and sensory (overall acceptability, texture and purchase intent). Data were subjected to analysis of variance comparison of means (Tukey test) at the 5% level of significance. The levels of proteins and lipids in meat obtained were lower than the levels reported in the literature in chicken meat and the protein content was lower than those reported in quail meat cutting. In the analysis of calcium, the calcium levels in the different treatments, however, mechanically separated meat showed significant difference, it was concluded that the addition of calcium causes the quail absorb calcium mainly depositing bone in its composition. Even with the increased calcium content, and this parameter being evaluated based on both RDC 12 - ANVISA, the CMS was adequate. Microbiological analyzes confirmed the suitability of meat to the standard required by Brazilian legislation for consumption. In relation to color-related parameters, only the C * parameter showed different between the meat of quail posture (treatment 1) and the commercial meat statistically significant difference. In texture analysis, the quail meat had higher than that of quail meat of commercial value, concluding that the studied meat is less tender. In sensory analysis, through acceptance testing and purchase intent observed significant differences between the quail meat and commercial meat. In the analysis of the chemical composition of minced quail noted the appropriateness of RDC 12 - (ANVISA, 2001), which regulates the rates accepted for CMS birds, thus enabling their use in meat products. |
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Mathias, Simone Pereira072.803.187-62Calixto, Ligia F?tima LimaMathias, Simone PereiraScarlato, Renata CristinaCabral Neto, Ot?vio096.275.527-39http://lattes.cnpq.br/4352859422444316Silva, J?ssica Machado2019-10-14T14:25:50Z2014-08-21SILVA, J?ssica Machado. Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio. 2014. 76 p. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Universidade Federal Rural do Rio do Janeiro, Serop?dica, RJ. 2014.https://tede.ufrrj.br/jspui/handle/jspui/2952The coturnicultura arouses interest because the quail shows rapid growth, high productivity and low investment. However, production quail cutting is still small in Brazil, generating a product with a high market price. However, the production of quail posture is great and after the reproductive period, they are discarded, so the aim of this study was to characterize the meat and mechanically separated meat of quail posture, so it can takes them in human nutrition. 400 Japanese quail (Coturnix coturnix japonica) were used, with 50 weeks of age. Birds were distributed in a completely randomized block with 05 treatments (T1: 2.95% calcium; T2: 3.25% calcium; T3: 3.55% calcium; T4: 3.85% calcium; T5 : 4.15% calcium) and 10 replications of 8 birds per cage. Treatments were analyzed for proximate composition, calcium content, pH analysis, texture analysis, instrumental color analysis, microbiological and sensory (overall acceptability, texture and purchase intent). Data were subjected to analysis of variance comparison of means (Tukey test) at the 5% level of significance. The levels of proteins and lipids in meat obtained were lower than the levels reported in the literature in chicken meat and the protein content was lower than those reported in quail meat cutting. In the analysis of calcium, the calcium levels in the different treatments, however, mechanically separated meat showed significant difference, it was concluded that the addition of calcium causes the quail absorb calcium mainly depositing bone in its composition. Even with the increased calcium content, and this parameter being evaluated based on both RDC 12 - ANVISA, the CMS was adequate. Microbiological analyzes confirmed the suitability of meat to the standard required by Brazilian legislation for consumption. In relation to color-related parameters, only the C * parameter showed different between the meat of quail posture (treatment 1) and the commercial meat statistically significant difference. In texture analysis, the quail meat had higher than that of quail meat of commercial value, concluding that the studied meat is less tender. In sensory analysis, through acceptance testing and purchase intent observed significant differences between the quail meat and commercial meat. In the analysis of the chemical composition of minced quail noted the appropriateness of RDC 12 - (ANVISA, 2001), which regulates the rates accepted for CMS birds, thus enabling their use in meat products.A coturnicultura desperta interesse, pois a codorna apresenta r?pido crescimento, alta produtividade e baixo investimento. Contudo, a produ??o de codorna de corte no Brasil ainda ? pequena, gerando um produto com elevado pre?o de mercado. Entretanto, a produ??o de codorna de postura ? grande e depois do periodo reprodutivo, as mesmas s?o descartadas, sendo assim, o objetivo do presente estudo foi caracterizar a carne e a carne mecanicamente separada de codorna de postura, para que assim possa aproveita-las na alimenta??o humana. Foram utilizadas 400 codornas japonesas (Coturnix coturnix jap?nica), com 50 semanas de idade. As aves foram distribu?das em um bloco inteiramente casualisado com 05 tratamentos (T1: 2,95% de c?lcio; T2: 3,25% de c?lcio; T3: 3,55% de c?lcio; T4: 3,85% de c?lcio; T5: 4,15% de c?lcio) e 10 repeti??es de 8 aves em cada gaiola. Os tratamentos foram submetidos ?s an?lises de composi??o centesimal, teor de c?lcio, an?lise de pH, an?lise de textura, an?lises instrumental de cor, microbiol?gica e sensorial (aceita??o global, textura e inten??o de compra). Os dados obtidos foram submetidos ? an?lise de vari?ncia com compara??o entre m?dias (teste de Tukey) ao n?vel de 5% de signific?ncia. Os teores de prote?nas e lip?deos obtidos na carne foram inferiores aos teores descritos na literatura em carne de frango e o teor proteico foi inferior aos descritos na carne de codorna de corte. Na an?lise de c?lcio, os diferentes n?veis de c?lcio nos tratamentos, mas a carne mecanicamente separada apresentou diferen?a significativa, o conclui-se que a inclus?o de c?lcio faz com que as codornas absorvam o c?lcio depositando principalmente em sua composi??o ?ssea. Mesmo com o aumento do teor de c?lcio, e sendo este par?metro avaliando tomando como base a RDC n? 12 ? ANVISA, a CMS foi adequada. As an?lises microbiol?gicas comprovaram a adequa??o da carne ao padr?o de exig?ncia da legisla??o brasileira para consumo. Em rela??o aos par?metros relacionados com a cor, apenas o par?metro*C apresentou diferen?a estat?stica significativa diferente entre a carne da codorna de postura (tratamento 1) e a carne comercial. Na an?lise de textura, a carne de codorna apresentou valor superior ao da carne de codorna de comercial, concluindo-se que a carne estudada ? menos macia. Na an?lise sensorial, atrav?s do teste de aceita??o e inten??o de compra observou-se diferen?as significativas entre a carne de codorna e a carne comercial. Na an?lise da composi??o centesimal da carne mecanicamente separada de codorna observou a adequa??o ? RDC n? 12 ? (ANVISA, 2001), que regulamenta os ?ndices aceitos para CMS de aves, viabilizando assim sua utiliza??o em produtos c?rneos.Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2019-10-14T14:25:50Z No. of bitstreams: 1 2014 - J?ssica Machado Silva.pdf: 1326955 bytes, checksum: 161fdb5ce84162ab2597f2a6cdba1403 (MD5)Made available in DSpace on 2019-10-14T14:25:50Z (GMT). No. of bitstreams: 1 2014 - J?ssica Machado Silva.pdf: 1326955 bytes, checksum: 161fdb5ce84162ab2597f2a6cdba1403 (MD5) Previous issue date: 2014-08-21CAPESapplication/pdfhttps://tede.ufrrj.br/retrieve/10861/2014%20-%20J%c3%a9ssica%20Machado%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/16776/2014%20-%20J%c3%a9ssica%20Machado%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/23118/2014%20-%20J%c3%a9ssica%20Machado%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/29468/2014%20-%20J%c3%a9ssica%20Machado%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/35854/2014%20-%20J%c3%a9ssica%20Machado%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/42272/2014%20-%20J%c3%a9ssica%20Machado%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/48676/2014%20-%20J%c3%a9ssica%20Machado%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/55112/2014%20-%20J%c3%a9ssica%20Machado%20Silva.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaCMSAproveitamento C?rneoAn?lise de corAn?lise de texturaMMSMeat utilizationColor analysisTexture analysisCi?ncia e Tecnologia de AlimentosAvalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcioEvaluation of physico-chemical and sensory characteristics of meat from laying quail (Coturnix coturnix japonica) arra?oadas with different calcium levelsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2014 - J?ssica Machado Silva.pdf.jpg2014 - J?ssica Machado Silva.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/2952/18/2014+-+J%C3%A9ssica+Machado+Silva.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD518TEXT2014 - J?ssica Machado Silva.pdf.txt2014 - J?ssica Machado Silva.pdf.txttext/plain130690http://localhost:8080/tede/bitstream/jspui/2952/17/2014+-+J%C3%A9ssica+Machado+Silva.pdf.txt4f508278e806ea8898ce2740f369198eMD517ORIGINAL2014 - J?ssica Machado Silva.pdf2014 - J?ssica Machado Silva.pdfapplication/pdf1326955http://localhost:8080/tede/bitstream/jspui/2952/2/2014+-+J%C3%A9ssica+Machado+Silva.pdf161fdb5ce84162ab2597f2a6cdba1403MD52LICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio |
dc.title.alternative.eng.fl_str_mv |
Evaluation of physico-chemical and sensory characteristics of meat from laying quail (Coturnix coturnix japonica) arra?oadas with different calcium levels |
title |
Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio |
spellingShingle |
Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio Silva, J?ssica Machado CMS Aproveitamento C?rneo An?lise de cor An?lise de textura MMS Meat utilization Color analysis Texture analysis Ci?ncia e Tecnologia de Alimentos |
title_short |
Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio |
title_full |
Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio |
title_fullStr |
Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio |
title_full_unstemmed |
Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio |
title_sort |
Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio |
author |
Silva, J?ssica Machado |
author_facet |
Silva, J?ssica Machado |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Mathias, Simone Pereira |
dc.contributor.advisor1ID.fl_str_mv |
072.803.187-62 |
dc.contributor.advisor-co1.fl_str_mv |
Calixto, Ligia F?tima Lima |
dc.contributor.referee1.fl_str_mv |
Mathias, Simone Pereira |
dc.contributor.referee2.fl_str_mv |
Scarlato, Renata Cristina |
dc.contributor.referee3.fl_str_mv |
Cabral Neto, Ot?vio |
dc.contributor.authorID.fl_str_mv |
096.275.527-39 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4352859422444316 |
dc.contributor.author.fl_str_mv |
Silva, J?ssica Machado |
contributor_str_mv |
Mathias, Simone Pereira Calixto, Ligia F?tima Lima Mathias, Simone Pereira Scarlato, Renata Cristina Cabral Neto, Ot?vio |
dc.subject.por.fl_str_mv |
CMS Aproveitamento C?rneo An?lise de cor An?lise de textura |
topic |
CMS Aproveitamento C?rneo An?lise de cor An?lise de textura MMS Meat utilization Color analysis Texture analysis Ci?ncia e Tecnologia de Alimentos |
dc.subject.eng.fl_str_mv |
MMS Meat utilization Color analysis Texture analysis |
dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
description |
The coturnicultura arouses interest because the quail shows rapid growth, high productivity and low investment. However, production quail cutting is still small in Brazil, generating a product with a high market price. However, the production of quail posture is great and after the reproductive period, they are discarded, so the aim of this study was to characterize the meat and mechanically separated meat of quail posture, so it can takes them in human nutrition. 400 Japanese quail (Coturnix coturnix japonica) were used, with 50 weeks of age. Birds were distributed in a completely randomized block with 05 treatments (T1: 2.95% calcium; T2: 3.25% calcium; T3: 3.55% calcium; T4: 3.85% calcium; T5 : 4.15% calcium) and 10 replications of 8 birds per cage. Treatments were analyzed for proximate composition, calcium content, pH analysis, texture analysis, instrumental color analysis, microbiological and sensory (overall acceptability, texture and purchase intent). Data were subjected to analysis of variance comparison of means (Tukey test) at the 5% level of significance. The levels of proteins and lipids in meat obtained were lower than the levels reported in the literature in chicken meat and the protein content was lower than those reported in quail meat cutting. In the analysis of calcium, the calcium levels in the different treatments, however, mechanically separated meat showed significant difference, it was concluded that the addition of calcium causes the quail absorb calcium mainly depositing bone in its composition. Even with the increased calcium content, and this parameter being evaluated based on both RDC 12 - ANVISA, the CMS was adequate. Microbiological analyzes confirmed the suitability of meat to the standard required by Brazilian legislation for consumption. In relation to color-related parameters, only the C * parameter showed different between the meat of quail posture (treatment 1) and the commercial meat statistically significant difference. In texture analysis, the quail meat had higher than that of quail meat of commercial value, concluding that the studied meat is less tender. In sensory analysis, through acceptance testing and purchase intent observed significant differences between the quail meat and commercial meat. In the analysis of the chemical composition of minced quail noted the appropriateness of RDC 12 - (ANVISA, 2001), which regulates the rates accepted for CMS birds, thus enabling their use in meat products. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-08-21 |
dc.date.accessioned.fl_str_mv |
2019-10-14T14:25:50Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, J?ssica Machado. Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio. 2014. 76 p. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Universidade Federal Rural do Rio do Janeiro, Serop?dica, RJ. 2014. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/2952 |
identifier_str_mv |
SILVA, J?ssica Machado. Avalia??o das caracter?sticas f?sico-qu?micas e sensoriais da carne de codorna de postura (Coturnix coturnix jap?nica) arra?oadas com diferentes n?veis de c?lcio. 2014. 76 p. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Universidade Federal Rural do Rio do Janeiro, Serop?dica, RJ. 2014. |
url |
https://tede.ufrrj.br/jspui/handle/jspui/2952 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Rio de Janeiro |
dc.publisher.program.fl_str_mv |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UFRRJ |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Instituto de Tecnologia |
publisher.none.fl_str_mv |
Universidade Federal Rural do Rio de Janeiro |
dc.source.none.fl_str_mv |
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Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
instacron_str |
UFRRJ |
institution |
UFRRJ |
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Biblioteca Digital de Teses e Dissertações da UFRRJ |
collection |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
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Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
repository.mail.fl_str_mv |
bibliot@ufrrj.br||bibliot@ufrrj.br |
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