Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS)
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2013 |
| 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/2904 |
Resumo: | The consumption of rabbit meat in Brazil is still small and rabbit breeders attribute to the high cost and form of presentation (whole carcass).Consumers are unaware of the beneficial features of this meat, especially with regard to the high protein and low fat content it can be considered as a new alternative animal protein to be incorporated into the feed. The present study aimed to formulate meat cuts, such as leg and thigh, shoulder and back and on the palette and the meat not used for cuts, for the formulation of mechanically separated meat (CMS).Were used rabbit carcasses New Zealand white, male and female, whole and cooled. Were performed physical and chemical analyzes to determine the chemical composition (moisture, ash, lipids, proteins and sugars), fatty acid profile and of Kcal/g, in addition to sodium and calcium for CMS. Unsaturated fatty acids are more representative of the lipid composition of rabbit saturated fatty acid palmitic. For microbiological analyzes, we evaluated the validity Commercial (VC) from 14 days to cuts and 7 day to CMS. Was made the Salmonella analysis in meat cuts before submitting them to sensory, following the legislation. In sensory evaluation was performed acceptance testing, with 81 untrained consumers to assess their acceptance as the presentation of vaccum packed meat cuts, containing nutritional information and the benefits of rabbit meat and Central Location Testing (CLT) with 330 consumers in the University Restaurant of UFRRJ to assess, preference, acceptance and intent purchase in relation cuts of meat prepared. The results justified the higher quality of meat, encouraging its consumption in the form of proposed cuts and potential use of CMS as an alternative of formulation meat products healthier. |
| id |
UFRRJ-1_d83e39231a2d166f55d891b070d01e95 |
|---|---|
| oai_identifier_str |
oai:localhost:jspui/2904 |
| network_acronym_str |
UFRRJ-1 |
| network_name_str |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
| repository_id_str |
|
| spelling |
Mathias, Simone Pereira072.803.187-62http://lattes.cnpq.br/3876932417920038Saldanha, Tatiana079.434.767-35http://lattes.cnpq.br/4490420513661579Mano, Sergio BorgesDeliza, Rosires060.130.336-92http://lattes.cnpq.br/3254691780188035Scotellano, Let?cia2019-09-19T15:05:38Z2013-03-08SCOTELLANO, Let?cia. Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS). 2013. 58 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2013.https://tede.ufrrj.br/jspui/handle/jspui/2904The consumption of rabbit meat in Brazil is still small and rabbit breeders attribute to the high cost and form of presentation (whole carcass).Consumers are unaware of the beneficial features of this meat, especially with regard to the high protein and low fat content it can be considered as a new alternative animal protein to be incorporated into the feed. The present study aimed to formulate meat cuts, such as leg and thigh, shoulder and back and on the palette and the meat not used for cuts, for the formulation of mechanically separated meat (CMS).Were used rabbit carcasses New Zealand white, male and female, whole and cooled. Were performed physical and chemical analyzes to determine the chemical composition (moisture, ash, lipids, proteins and sugars), fatty acid profile and of Kcal/g, in addition to sodium and calcium for CMS. Unsaturated fatty acids are more representative of the lipid composition of rabbit saturated fatty acid palmitic. For microbiological analyzes, we evaluated the validity Commercial (VC) from 14 days to cuts and 7 day to CMS. Was made the Salmonella analysis in meat cuts before submitting them to sensory, following the legislation. In sensory evaluation was performed acceptance testing, with 81 untrained consumers to assess their acceptance as the presentation of vaccum packed meat cuts, containing nutritional information and the benefits of rabbit meat and Central Location Testing (CLT) with 330 consumers in the University Restaurant of UFRRJ to assess, preference, acceptance and intent purchase in relation cuts of meat prepared. The results justified the higher quality of meat, encouraging its consumption in the form of proposed cuts and potential use of CMS as an alternative of formulation meat products healthier.O consumo de carne de coelho no Brasil ainda ? pequeno e os cunicultores o atribuem ao elevado custo e a forma de apresenta??o (carca?a inteira). O consumidor desconhece as caracter?sticas ben?ficas desta carne, principalmente no que se refere ao alto valor prot?ico e baixo teor lip?dico, podendo ser considerada como uma nova alternativa prot?ica a ser incorporada na alimenta??o. A presente pesquisa teve como objetivo a formula??o de cortes c?rneos, como a coxa e sobre coxa, paleta e sobre paleta, dorso e o aproveitamento da carne n?o utilizada para os cortes, destinada ? formula??o de carne mecanicamente separada (CMS). Foram utilizadas carca?as de coelho da ra?a Nova Zel?ndia branco, de ambos os sexos, inteiras e resfriadas. As an?lises f?sicas e qu?micas foram realizadas para a determina??o da composi??o centesimal (umidade, cinzas, lip?deos, prote?nas e carboidratos), perfil de ?cidos graxos e quantidade de Kcal/g, al?m do teor de s?dio e c?lcio para a CMS. Os ?cidos graxos mais representativos da composi??o lip?dica da carne de coelho foram o oleico, linoleico e o palm?tico. Para as an?lises microbiol?gicas, foi avaliada a validade comercial (VC), atrav?s do crescimento de bact?rias ?cido l?cticas de 14 dias para os cortes e 7 dias para a CMS, al?m disso foi feita a pesquisa de Salmonella sp nos cortes c?rneos antes de submet?-los a sensorial, seguindo a legisla??o adequada. Para an?lise sensorial foi realizado o Teste de aceita??o com 81 consumidores n?o treinados para avaliar a aceita??o dos mesmos quanto ? apresenta??o dos cortes c?rneos resfriados embalados a v?cuo, contendo informa??es nutricionais e os benef?cios da carne de coelho e o Teste de localiza??o Central (CLT) com 330 consumidores freq?entadores do Restaurante Universit?rio da UFRRJ para avaliar a aceita??o, prefer?ncia e inten??o de compra em rela??o aos cortes c?rneos elaborados. Os resultados encontrados justificaram a qualidade superior da carne, o incentivo ao seu consumo na forma dos cortes propostos e o potencial aproveitamento da CMS como alternativa na formula??o de produtos c?rneos mais saud?veis.Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2019-09-19T15:05:38Z No. of bitstreams: 1 2013 - Let?cia Scotellano.pdf: 2365805 bytes, checksum: bb8f1b850bcfc96febabcf0d353fed87 (MD5)Made available in DSpace on 2019-09-19T15:05:38Z (GMT). No. of bitstreams: 1 2013 - Let?cia Scotellano.pdf: 2365805 bytes, checksum: bb8f1b850bcfc96febabcf0d353fed87 (MD5) Previous issue date: 2013-03-08Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPQapplication/pdfhttps://tede.ufrrj.br/retrieve/13961/2013%20-%20Let%c3%adcia%20Scotellano.pdf.jpghttps://tede.ufrrj.br/retrieve/16238/2013%20-%20Let%c3%adcia%20Scotellano.pdf.jpghttps://tede.ufrrj.br/retrieve/22542/2013%20-%20Let%c3%adcia%20Scotellano.pdf.jpghttps://tede.ufrrj.br/retrieve/28922/2013%20-%20Let%c3%adcia%20Scotellano.pdf.jpghttps://tede.ufrrj.br/retrieve/35274/2013%20-%20Let%c3%adcia%20Scotellano.pdf.jpghttps://tede.ufrrj.br/retrieve/41670/2013%20-%20Let%c3%adcia%20Scotellano.pdf.jpghttps://tede.ufrrj.br/retrieve/48072/2013%20-%20Let%c3%adcia%20Scotellano.pdf.jpghttps://tede.ufrrj.br/retrieve/54524/2013%20-%20Let%c3%adcia%20Scotellano.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaABNT. ASSOCIA??O BRASILEIRA DE NORMAS T?CNICAS. NBR 12994: an?lise sensorial de alimentos e bebidas ? terminologia. Rio de Janeiro, 1993. AJUYAH, A.O.; LEE, K.H.; HARDIN, R.T.; SIM, J.S. Changes in the yield and in the fatty acid composition of whole carcass and selected meat portions of broilers chickens fed full-fat oil seeds. Poultry Science. v.70, p.2304?2314, 1991. ALASNIER C., R?MIGNON H., GANDEMER G. Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles. Meat Science, v. 43, p.213-224, 1996. ALMEIDA, R.C.C.; SCHNEIDER, I.S. Aspectos microbiol?gicos e qu?micos de produtos aliment?cios elaborados com carnes mo?das vendidas no varejo no munic?pio de Campinas. Higiene Alimentar, v.2, n.12, p.37-41, 1993. AOAC. INTERNATIONAL . Quality Assurance Principles for Analytical Labs ed.3. 2002. APHA. Compendium of Methods for the Microbiological Examination of Food. 4ed. Edited by: Frances Pouch, 2001. ARCHILE, A.C.; MARQUEZ, E.; BENITEZ, B; RANGEL, M. Calidad de la carne de pollo deshuesada mecanicamente. Anales Venezolanos de Nutrici?n, v.13, n.2, p.88-93, 2000. BARBOZA, L.M.V.; FREITAS, R.J.S.; WAZSCZYNSKYJ, NINA. Desenvolvimento de Produtos e An?lise Sensorial. Brasil Alimentos, n.8, p.34, janeiro/fevereiro 2003. BARROW, P.A. Salmonella infections in poultry ? problems and new througts on the possibilities of control. Revista Brasileira de Ci?ncias Agr?rias, v.1, p.9-16, 1999. BERAQUET, Nelson J. Panorama da carne de frango mecanicamente separada. Semin?rio sobre Produ??o e Utiliza??o de Carne de Frango Separada Mecanicamente, Campinas, ITAL, p.1-19, 1988. BETTS, G. Determining the stability and shelf-life of foods In Food spoilage microorganisms. Blackburn, W. (Eds.). Woodhead Publishing Limited, Cambridge, Inglaterra, p. 119 ? 146, 2006. BLIGH, E.; DYER, W. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, n.37, p.911-917, 1959. BOARD, R. G. 1983 A modern introduction to food microbiology. v.8, Bath - England: Blackwell, 230p. 36 BOBBIT, J. Self life and microbiological safety of selected new and emerging meats destined for export markets. Rural Industries Research and Development Corporation, RIRDC Publication, p.02?38, 2002. BONACIC, M.C. Razas empleadas en producci?n de carne. Dispon?vel em: www.nutricionanimal.com. Acesso em 12 jan 2012. BRASIL. Minist?rio da Agricultura e do Abastecimento. Secretaria de Defesa Agropecu?ria. Regulamento t?cnico para fixa??o de identidade e qualidade de carne mecanicamente separada (CMS) de aves, bovinos e su?nos. Di?rio Oficial, 05 abr. 2000. P.6-7. Instru??o Normativa, 4 ? Anexo 1. BRASIL. Minist?rio da Sa?de, Secretaria de Vigil?ncia Sanit?ria. Resolu??o ? RDC n? 360, de 23 de dezembro de 2003. BRASIL. Departamento de Inspe??o de Produtos de Origem Animal. Secret?ria de Defesa Agropecu?ria do Minist?rio da Agricultura, Pecu?ria e do Abastecimento. Resolu??o n?01, de 09 de janeiro de 2003. BRASIL. Minist?rio da Sa?de, Ag?ncia Nacional de Vigil?ncia Sanit?ria. Resolu??o ? RDC n? 12, de 2 de janeiro de 2001. BREWER, A.M; BUTTON, K.J.; HENSHER, D.A ? Handbook of logistics and supply- chain management. Oxford: Elsevier Science Ltd., 2001. CAAL D.T. Mercado de carne de conejo en ciudad capital de Guatemala. Tese Lic. Zoot. Guatemala, GT, USAC, FMVZ. P.53 p.,1984. BERRUGA M.I., VERGARA H., LINARES M.B. Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging. Journal Science Food Agriculture, n.85, p.1987-1991, 2005. BOUTROLLE, I.; ARRANZ, D.; ROGEAUX,M.;DELARUE, J. Comparing central location test and home use test results: Application of a new criterion. Food Quality and Preference. n.16, p.704-713, 2005. BOUTROLLE, I.; DELARUE, J. ARRANZ, D.; ROGEAUX,M.; KOSTER, E.P. Central Location test vs. home use test: Contrasting results depending on product type. Food Quality and Preference. n.18, p.490-499, 2007. BRENNER, D.J. Family I. Enterobacteriaceae. In: KREIG, N. R. & HOLT, J. G. (ed.). Bergey?s Manual of Systematic Bacteriology, Baltimore: Williams and Wilkens, 1984, vol.1, p.408-420p. CAVANI, C.; PETRACCI, M. Rabbit meat processing and traceability. In: WORLD RABBIT CONGRESS, 8, 7-10 September, Puebla, M?xico. Proceedings, p. 1318-1336, 2004. CICCO, L.H.S. SA?DE ANIMAL Coelhos. Como cri?-los. Dispon?vel em: <http://www.saudeanimal.com.br>. Acesso em 08/01/2013. 37 COTTER, P.C.; HILL, C.; ROSS, R.P. Bacteriocins: developing innate immunity for food. Nature Reviews, v.3, p.777-788, 2005. DALLE- ZOTTE, A. Dietary advantages: rabbit must tame consumers. Viandes et Produits Carn?s, v.23, p.161-167, 2004. DELLAGLIO, H.; ROISSART, H.; TORRIANI, S.; CURK, M.C.; JANSSENS, D. Caract?ristiques g?n?rales 37WW bact?ries lactiques. In: ROISSART, H., LUQUET, F.M. Bact?ries lactiques: aspects fondamentaux et technologiques. Paris: Lorica, 1994. V.1, 25-139p. DE MARTINS, E.C.P.; ALVES, V.F.; FRANCO, B.D.G.M. Bioconserva??o de alimentos: Aplica??o de bact?rias ?cido l?cticas e suas bacteriocinas para garantia da seguran?a microbiol?gica de alimentos. Biotecnologia Ci?ncia e Desenvolvimento, v.29, p.114-119, 2003. DE PABLO, M. A.; PUERTOLLANO, M. A.; DE CIENFUEGOS, G. A.; FEMS Immunology Medicine Microbiology. n. 29,p. 323, 2000. DILLON, V. M. Yeasts and moulds associated with meat and meat products. In A. Davies & R. G. Board (Eds.), The microbiology of meat and poultry .London: Blackie Academic and Professional, p. 85?117, 1988. DUTCOSKY, Silvia Deboni. An?lise sensorial de alimentos. 2 ed. Curitiba: Champagnat, 239 p., 2007. EBURNE, R.C.; PRENTICE, G. Modified-atmosfhere-packed ready-to-cook and ready-to eat meat products. In: MAN, C.M.D.; JONES, A.A. ed. Shelf life evaluation of food. Suffolk: Chapman & Hall, p. 156-178, 1996, EMATER (Empresa de Assist?ncia T?cnica e Extens?o Rural do Distrito Federal) Pesquisa de Mercado. AGROINFORME, Out/Nov, 2006. ENSER M., HALLET K., HEWETT B., FURSEY G.A.J., WOOD J.D. Fatty acid content and composition of English beef, lamb and pig at retail. Meat Science, v.42, p.443-456, 1996. FABICHAK, F. Coelho: cria??o caseira. S?o Paulo: Nobel, 2004. FAO Stat. Food and Agriculture Organization. Dispon?vel em www.faostat.fao.org/.Acesso em 12 dez 2011. FERREIRA, C.L.L.F. Grupo de bact?rias l?ticas ? caracteriza??o tecnol?gica e aplica??o de bact?rias probi?ticas. In: FERREIRA, C.L.L.F. 37W. Prebi?ticos e Probi?ticos: atualiza??o e prospec??o. Vi?osa, cap.1, p.7-33, 2003 FIALHO, E.T.; BARBOSA, H.P. Alimentos alternativos para su?nos. Lavras ? MG: UFLA/FAEPE, 196p., 1999. FORSYTHE, S.J. Microbiologia da Seguran?a Alimentar , Porto Alegre: Artmed, 2002. 38 FRONING, G. W. Mechanical deboning of poultry and fish. Advances in food Research. v. 27 p.109-147, 1981. FRAZIER, W.C.; WESTHOFF, D.C. Microbiologia de los alimentos. 4ed. Zaragoza: Acribia. 1993, 681p. FUENTES, J.A.G. Que alimentos conv?m ao cora??o? Higiene Alimentar, S?o Paulo, v.12, n.53, p.7-11, 1998. FURUKAWA, V. A. Efeito da suplementa??o de vitamina E na dieta sobre a qualidade da carne congelada de coelhos. Pirassununga, 2002. 64 p. Disserta??o (Mestrado em Zootecnia) ? Faculdade de Zootecnia e Engenharia de Alimentos ? FZEA. GALIA, W.; PERRIN, C.; GENAY, M.; DARY, A. Variability and molecular typing of Streptococcus thermophilus strains displaying different proteolytic and acidifying properties. International Dairy Journal, v.19, p. 89-95, 2009. GARC?A-L?PEZ, M. L.; PRIETO, M.,; OTERO, A. The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products. In A. Davies & R. G. Board (Eds.), The microbiology of meat and poultry .London: Blackie Academic and Professional, p.1-34, 1998. GEISE, J. Developments in beverage additives. Food Technology, Chicago, v.49. n.9, p.64-72, set.1995. GILL C.O., MCGINNIS J.C., BRYANT J. Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants. Intern. Journal Food Microbiology, n.42, p.175-184, 1998. GON?ALVES, R.M.; GON?ALVES, J.R .; GON?ALVES,R.M. ; OLIVEIRA, R.R.; OLIVEIRA, R.A. ; LAGE, M.E. Avalia??o f?sico-qu?mica e conte?do de metais pesados em carne mecanicamente separada (CMS) de frango e de bovino produzidas no estado de Goi?s. Ci?ncia Animal Brasileira, v.10, n.2, p.553-559, abr./jun., 2009. GON?ALVEZ, R.M.; GON?ALVES, J.R.; GON?ALVES, R.M.; OLIVEIRA, R.R.; MESQUITA, M. O. Qualidade microbiol?gica no processamento do frango assado em unidade de alimenta??o e nutri??o. Ci?ncia e Tecnologia de Alimentos, v.26, n.1, p.198- 203, 2006. GONZ?LES G. B. Evaluaci?n de 38WW38 niveles de sustituci?n de carne de cerdo por carne de conejo en 38W elaboraci?n de salchichas crudas frescas (longanizas). Tese Licenciatura em Zootecnia. Guatemala, GT, USAC, FMVZ. 23 p, 1994. GORMAN, R.; BLOONFIELD, S.; ADLEY, C.C. A study of cross-contamination of food-borne pathogens in the domestic Kitchen in the Republic of Ireland. International Journal of Food Microbiology, v.76, p.143-150, 2002. GRAY, J. I.; MONAHAN, F. J. 1992. Measurement of lipid oxidation in meat and meat products. Trends Food Science and Technology., v.3, n.12, p. 315-319. 39 HERNANDEZ, J.; BENEDITO, J.L.; CASTILLO, C. et al. Use of blood parameters as ethnic characteristics in cattle breeds. Archiv. Fuer. Tierzucht, 40, p.521-533, 1997. H?RNANDEZ, P.; PLA, M.; OLIVER, M.A.; BLASCO, A .Relationships between meat quality measurements in rabbits fed with three diets different fat type and content. Meat Science, Barking, v.55, n.4, p.379-384, 2000. HERN?NDEZ P., GONDRET F. Rabbit Meat Quality. In: Maertens L., Coudert P. (Eds.). Recent Advances in Rabbit Sciences. ILVO, Merelbeke, Belgium, p. 269-290, 2006. HEYNDRICKX, M.; PASMANS, F.; DUCATELLE, R.; DECOSTERE, A.; HAESEBROUCK, F. Recent changes in Salmonella nomenclature: the need for clarification. Veterinary Journal, v.170, p.275-277, 2005. HIDALGO CASTILLO, C. Explotaci?n de carne de conejo en Chile. Dispon?vel em 39www.carnedeconejo.com. Acesso em 23 jan 2012. HOLT, J.G.; KRIEG, N.R.; SNEATH, P.H.A. Gram positive cocci. In: Bergey?s Manual of Determinative Bacteriology. HOLT, J.C.; KRIEG, N.R.; SNEATH, P.H et al. 9ed, Williams & Wilkins: Baltimore, 527p, 1994. HULOT, F.; OUHAYOUN, J. Muscular pH and related traits in rabbits: A review. World Rabbit Science 7, p.15-36, 1999. HUMPHREY, T. J. Salmonella, stress responses and food safety. Science and Society, v.2, n.6, p.504-509, 2004. IAL. Instituto Adolfo Lutz. M?todos f?sico-qu?micos para an?lise de alimentos, IV Edi??o, 850 p., 2008. JOSEPH, B.; OTTA, K.K.; KARUNASAGAR, I. Biofilm formation by Salmonella sp. On food contact and their sensitivity to sanitizers. International Journal of Food Microbiology, v.64, p.367-372, 2001. KILCAST, D. E SUBRAMANIAM, P. Introduction In The stability and shelf-life of food. Kilcast, D. e Subramaniam, P (eds.). Woodhead Publishing Limited, Cambridge, Inglaterra. p.1 ? 22, 2000. KRAUTIL F. L., TULLOCH J. D. Microbiology of mechanically recovered meat. Journal of Food Protection, n.50, p.557-561, 1987. LAWRIE, R. A. The conversion of muscle to meat. In: Lawrie?sMeat Science. Ed.6, Woodhead Publishing Ltda., Cambridge, England, p.96 ?118, 1998. LEBAS, F.; COUDERT, P.; DE ROCHAMBEAU, H.; THEBAULT, R.G. The Rabbit: Husbandry , health and production, FAO: Roma. 205p, 1997. LEDWARD, D. Introduction In Meat processing ? improving quality. Kerry, J., Kerry, J. and Ledward, D. (eds.). Woodhead Publishing Limited, Cambridge, Inglaterra. p.1?2, 2000. 40 LEIT?O, M.F.F. Microbiologia de Alimentos. In: ROIMAN, L.R.; TRAVASSOS, J.L, AZEVEDO. Tratado de Microbiologia. S?o Paulo: Manole, 1988, 30-75p. LOMBARDI-BOCCIA, G.; LANZI, S.; AGUZZI, A. Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis, v.18, p.39-46, 2005. MAIJALA R, RANTA J, SEUNA E. The efficiency of the Finnish Salmonella Control Programme. Food Control; 16(8):669-675, 2005. MEILGAARD, M.; CIVILLE, G.V.; CARR, B.T. 1991. Sensory evaluation techniques. 2 ed. Florida, USA: CRC press, 354p. MU?OZ, A.M.; CIVILLE, G.V.; CARR, B.T. Sensory evaluation in quality control. New York: Van Nostand Reinhold, p.240, 1992. NATIONAL RESEARCH COMMITTEE ? NRC. Mineral tolerance of domestic animals Washington: Library of Congress in Publication Data, 577p, 1980. NUNES, I.J. Nutri??o animal b?sica. Belo Horizonte: Breder, 1995, 334p. NUNES,T.P.; TRINDADE, M.A.; ORTEGA,E.M.M.; CASTILLO,C.J.C. Aceita??o Sensorial de Reestruturados empanados elaborados com fil? de peito de galinhas matrizes de corte e poedeiras comerciais.Ci?ncia e Tecnologia de Alimentos.Campinas, n.26(4), p.841-846, 2006. OUHAYON J.,DELMAS D.Meat quality of rabbit I. Differences between muscles in post mortem pH. In: Proc. 4th Word Rabbit Congr. Budapeste, Hungary, vol.2, p.412-417, 1988. OROZCO ARCHIVA, G. Utilizaci?n de carne de conejo en elaboraci?n de un jam?n cocido tipo California. Tese Licenciatura em. Zootecnia. Guatemala, GT, USAC,FMVZ. 31 p, 2005. OSECHAS, D.; S?NCHEZ, L.M.B.Prod?ccion mercadeo de carne de conejo en estado Trujillo, Venezuela.Revista Cient?fica,FCV-LUZ,v..XVI, n.2, p.129-135, 2006. PARDI,M.C.; SANTOS,I.F.; SOUZA,E.R.;PARDI,H.S. Ci?ncia, Higiene e Tecnologia da Carne. 2.ed.;1? reimpr.V.I. Goi?nia: Ed.da UFG, 2005. PIGGOT, J.R. Design questios in sensory and consumer science. Food Quality and Preference , v.6, p.217-220, 1995. PFEIFFER C., D?AUJOURD?HUI, J.W., NUESSLI, J., ESCHER, F. 1999. Optimizing food packaging and shelf life. Food Technology, Chicago, v.53, n.6, p.52-59. 41 REUTER, G. Composition of the microflora of human small intestine and the 41WW4141ior of some microorganisms after oral intake. Proc. 1st Intersectional Congr. Of Intern. Assoc. of Microb. Soc., Tokyo, ed. By Hasegawa, T.: Science Council of Japan v.2, p.327-339, 1975. RAM?REZ J.A., DIAZ I., PLA M., GIL M., BLASCO A., OLIVER M.A. Fatty acid composition of leg meat and perirenal fat of rabbits selected by growth rate. Food Chemistry., v.90, p.251-256, 2005. RATNAYAKE W.M.N.; ACKMAN R.G.; HULAN H.W. Effect of redfish meal enriched diets on the taste and n-3 PUFA of 42-day-old broilers chickens. Journal of the Science of Food and Agriculture, v.49, p.59?74, 1989. RODR?GUEZ-CALLEJA, J. M., SANTOS, J. A., OTERO, A., & GARC?A LOPEZ, M. L. Microbiological quality of rabbit meat. Journal of Food Protection, n.67(5),p.966?971,2004. ROSSI J?NIOR O. D. ; IARIA, S. T.; SANTOS, I. F.; BERCHIERI. Carne mecanicamente separada de origem bovina. Influ?ncia de dois sistemas de desossa manual sobre as caracter?sticas microbiol?gicas do produto rec?m obtido. Revista de Microbiologia n.21, p.324-330, 1990. ROUSE, S.; HARNETT, D.; VAUGHAN, A. et al. Lactic acid bacteria with potential to eliminate fungal spoilage in foods. Journal of Applied Microbiology, v.104, p.915-923, 2007. SALDANHA, T.; SAWAYA, A. C. F.; BRAGAGNOLO, N.; EBERLIN, M.N. HPLC separation and determination of twelve cholesterol oxidation products in fish: comparative study of UV, RI and APCI-MS detectors. Journal of Agricultural and Food Chemistry, v.54, p.4107-4113, 2006. SANTOS, C.D.; ABREU, C.M.P.; CORR?A, A.D. et al. Curso de qu?mica: bioqu?mica. Lavras: UFLA/PAEPE, m?dulo 6, 1999. 237p. SERRA-MAJEM, L.; RIBAS, L.; NGO, M.; ORTEGA, A.G.; PEREZ-RODRIGO, C.; ARANCETA J. Food, youth and the Mediterranean diet in Spain. Public Health Nutrition, v.7, n.7, p.931?935. 2004. SCHAEFER E.E. Manual on consumer sensory evaluation. In. American Society for Testing and Materials, Philadelphia: ASTM, 1979. SHANK, F.R.; CARSON, K.L. Light dairy products: Regulatory issues. Food Technology, v.44, n.10, p.88-92, 1990. SHELOBOLINA, E.S.; SULLIVAN, S.A.; O`NEILL, K.R.; NEVIN, K.P.; LOVLEY, D.R. Isolation, characterization, and U (VI) reducing potencial of a facultatively anaerobic, acid-resistant bacterium from low-pH, nitrato - and U (VI) ? contaminadet subsurface sediment and description of Salmonella subterranean sp. Applied and Environmental Microbiology, Washington, v.70, n.5, p.2959-2965, 2004. 42 SILVA, N.; JUNQUEIRA, V. C. A. Manual T?cnico. Campinas: Instituto de Tecnologia de Alimentos, n.14, 1995. SOUSA, A.E.; TEIXEIRA, V.C.L.; MELLO, M.R.P.A. Aplica??o de redes neurais para a avalia??o do teor de carne mecanicamente separada em salsicha de frango. Ci?ncia e Tecnologia de Alimentos, v.23. n.3, p.307-311, 2003. SOUZA, P. H. M.; SOUZA NETO, M. H.; MAIA, G. A. Componentes funcionais nos alimentos. Boletim da SBCTA. v. 37, n.2, p.127-135, 2003. STILES, M.E.; HOLTZAPFEL, W.H. Review article. Lactic acid bacteria of food and their current taxonomy. International Journal of Food Microbiology, v.36, p.1-29, 1997. STIPANUK, M. H. Biochemical and physiological aspects of human nutrition. 1 ed. New York: W. B. Saunders, 2000. STONE, H., SIDEL, J. Sensory evaluation practices. Academic Press: New York. 3 ed. ,p.338, 1993. NEPA-UNICAMP -Tabela brasileira de composi??o de alimentos / TACO.-T113 Vers?o II. -2. ed. - Campinas, SP: NEPA-UNICAMP, 2006. TEJADA, M. A.; SOARES, G. J. D. Influ?ncia da idade de abate, sexo e m?sculo na qualidade de gordura da carne de coelho (Oryctolagus cuniculus). Revista Brasileira de Agroci?ncia, v.1, n.3, p.137-144, set-dez, 1995. TERRA, N. N. Fermenta??o como fator de seguran?a e qualidade para o consumidor. Revista Nacional da Carne, v.239, p.26-32, 1997. TERRA, N. N. Particularidades na fabrica??o do salame. Revista Nacional da Carne, p.317, 2003. TEIXEIRA, N. F. Nutri??o cl?nica. 1 ed. Rio de Janeiro: Guanabara Koogan, 2003. TORTORA, G.J. ; FUNKE, B.R. ; CASE, C.L. Introducion a la Microbiologia. 3ed, Zaragoza : Acribia, 1993, 792p. VANNINI L., SADO S., IUCCI L., NDAGIJIMANA M., GUERZONI M. E. 2003. The dietary use of linseed in growing rabbits: effects on microbial population and spoilage patterns of meat products. In Proc. 3rd Meeting Working Group 4 ?Nutrition and pathology? and 5 ?Meat quality and safety? COST Action 848, Prague, Czech Republic, 32-33, September, 2003. VIANNI R., BRAZ-FILHO, R. ?cidos Graxos Naturais: Import?ncia e Ocorr?ncia em Alimentos. Qu?mica Nova n.19, p.4, 1996. VIEIRA, M.I. A carne de coelho. Dispon?vel em www.ruralnews.com.br. Acesso em 26 jan 2012. 43 VIEIRA, J. S. et al. Manual de utiliza??o de subprodutos de coelhos, Trabalho de P?s-Gradua??o de Zootecnia da Universidade Federal de Lavras/ MG. http://www.editora.ufla.br/BolExtensao/pdfBE/bol_89.pdf. Acesso em 5 jan. 2013. VIDAL CAROU, C. Alimentaci?n equilibrada y protecci?n cardiovascular. Dispon?vel em www.engormix.com/MA-cunicultura/articulos/alimentacion-equilibrada-proteccion-cardiovascular-t494/249-p0.htm. Acesso em 02 fev 2012. VO ATT, DUIJIKEREN EV, FLUIT AC. Distribuition of Salmonella enterica Serovar from humans, livestock and meat in Vietnam and dominance of Salmonella Typhimurium Phage Type 90. Veterinary Microbiology, n.113, v.1-2, p.153-158, 2006. XAVIER,C.V.A. ; BERAQUET, N.J. Vida de prateleira de carne mecanicamente separada de frango estocada sob refrigera??o.Colet?nea Instituto de Tecnologia de Alimentos, v.24, n.1, p.91-104, 1994. WEGENER, H.C.; BAGER, F. Pork as a source of human salmonelosis. In: INTERNATIONAL SYMPOSIUM ON EPIDEMIOLOGY AND CONTROL OF SALMONELLA IN PORK, 2.1997. Copenhagen. Proceedings. Copenhagen:[s.n], 1997, 3 8p. ZOTTE, A.D.; SZENDRO, Z. The role of rabbit meat as functional food. Meat Science, v.88 .p.319-331, 2011. ZOTTE, A. D. Perception of Rabbit Quality and major factors influencing the rabbit carcass and meat quality. Livestock Production Science, n.75, p.11-32, 2002.carne de coelhocortes c?rneoscarne mecanicamente separada (CMS)rabbit meatmeat cutsmechanically deboned meat (CMS)Ci?ncia e Tecnologia de AlimentosAproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS)Harnessing the carcass of rabbit (Oryctolagus cuniculus) for development of meat cuts and mechanically deboned meat (CMS)info: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:UFRRJTHUMBNAIL2013 - Let?cia Scotellano.pdf.jpg2013 - Let?cia Scotellano.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/2904/18/2013+-+Let%C3%ADcia+Scotellano.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD518TEXT2013 - Let?cia Scotellano.pdf.txt2013 - Let?cia Scotellano.pdf.txttext/plain129299http://localhost:8080/tede/bitstream/jspui/2904/17/2013+-+Let%C3%ADcia+Scotellano.pdf.txt36431c415f76f3bc3cc05a6b4f458a7bMD517ORIGINAL2013 - Let?cia Scotellano.pdf2013 - Let?cia Scotellano.pdfapplication/pdf2365805http://localhost:8080/tede/bitstream/jspui/2904/2/2013+-+Let%C3%ADcia+Scotellano.pdfbb8f1b850bcfc96febabcf0d353fed87MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82089http://localhost:8080/tede/bitstream/jspui/2904/1/license.txt7b5ba3d2445355f386edab96125d42b7MD51jspui/29042022-09-22 14:32:38.428oai:localhost:jspui/2904Tk9UQTogQ09MT1FVRSBBUVVJIEEgU1VBIFBSP1BSSUEgTElDRU4/QQpFc3RhIGxpY2VuP2EgZGUgZXhlbXBsbyA/IGZvcm5lY2lkYSBhcGVuYXMgcGFyYSBmaW5zIGluZm9ybWF0aXZvcy4KCkxJQ0VOP0EgREUgRElTVFJJQlVJPz9PIE4/Ty1FWENMVVNJVkEKCkNvbSBhIGFwcmVzZW50YT8/byBkZXN0YSBsaWNlbj9hLCB2b2M/IChvIGF1dG9yIChlcykgb3UgbyB0aXR1bGFyIGRvcyBkaXJlaXRvcyBkZSBhdXRvcikgY29uY2VkZSA/IFVuaXZlcnNpZGFkZSAKWFhYIChTaWdsYSBkYSBVbml2ZXJzaWRhZGUpIG8gZGlyZWl0byBuP28tZXhjbHVzaXZvIGRlIHJlcHJvZHV6aXIsICB0cmFkdXppciAoY29uZm9ybWUgZGVmaW5pZG8gYWJhaXhvKSwgZS9vdSAKZGlzdHJpYnVpciBhIHN1YSB0ZXNlIG91IGRpc3NlcnRhPz9vIChpbmNsdWluZG8gbyByZXN1bW8pIHBvciB0b2RvIG8gbXVuZG8gbm8gZm9ybWF0byBpbXByZXNzbyBlIGVsZXRyP25pY28gZSAKZW0gcXVhbHF1ZXIgbWVpbywgaW5jbHVpbmRvIG9zIGZvcm1hdG9zID91ZGlvIG91IHY/ZGVvLgoKVm9jPyBjb25jb3JkYSBxdWUgYSBTaWdsYSBkZSBVbml2ZXJzaWRhZGUgcG9kZSwgc2VtIGFsdGVyYXIgbyBjb250ZT9kbywgdHJhbnNwb3IgYSBzdWEgdGVzZSBvdSBkaXNzZXJ0YT8/byAKcGFyYSBxdWFscXVlciBtZWlvIG91IGZvcm1hdG8gcGFyYSBmaW5zIGRlIHByZXNlcnZhPz9vLgoKVm9jPyB0YW1iP20gY29uY29yZGEgcXVlIGEgU2lnbGEgZGUgVW5pdmVyc2lkYWRlIHBvZGUgbWFudGVyIG1haXMgZGUgdW1hIGM/cGlhIGEgc3VhIHRlc2Ugb3UgCmRpc3NlcnRhPz9vIHBhcmEgZmlucyBkZSBzZWd1cmFuP2EsIGJhY2stdXAgZSBwcmVzZXJ2YT8/by4KClZvYz8gZGVjbGFyYSBxdWUgYSBzdWEgdGVzZSBvdSBkaXNzZXJ0YT8/byA/IG9yaWdpbmFsIGUgcXVlIHZvYz8gdGVtIG8gcG9kZXIgZGUgY29uY2VkZXIgb3MgZGlyZWl0b3MgY29udGlkb3MgCm5lc3RhIGxpY2VuP2EuIFZvYz8gdGFtYj9tIGRlY2xhcmEgcXVlIG8gZGVwP3NpdG8gZGEgc3VhIHRlc2Ugb3UgZGlzc2VydGE/P28gbj9vLCBxdWUgc2VqYSBkZSBzZXUgCmNvbmhlY2ltZW50bywgaW5mcmluZ2UgZGlyZWl0b3MgYXV0b3JhaXMgZGUgbmluZ3U/bS4KCkNhc28gYSBzdWEgdGVzZSBvdSBkaXNzZXJ0YT8/byBjb250ZW5oYSBtYXRlcmlhbCBxdWUgdm9jPyBuP28gcG9zc3VpIGEgdGl0dWxhcmlkYWRlIGRvcyBkaXJlaXRvcyBhdXRvcmFpcywgdm9jPyAKZGVjbGFyYSBxdWUgb2J0ZXZlIGEgcGVybWlzcz9vIGlycmVzdHJpdGEgZG8gZGV0ZW50b3IgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIHBhcmEgY29uY2VkZXIgPyBTaWdsYSBkZSBVbml2ZXJzaWRhZGUgCm9zIGRpcmVpdG9zIGFwcmVzZW50YWRvcyBuZXN0YSBsaWNlbj9hLCBlIHF1ZSBlc3NlIG1hdGVyaWFsIGRlIHByb3ByaWVkYWRlIGRlIHRlcmNlaXJvcyBlc3Q/IGNsYXJhbWVudGUgCmlkZW50aWZpY2FkbyBlIHJlY29uaGVjaWRvIG5vIHRleHRvIG91IG5vIGNvbnRlP2RvIGRhIHRlc2Ugb3UgZGlzc2VydGE/P28gb3JhIGRlcG9zaXRhZGEuCgpDQVNPIEEgVEVTRSBPVSBESVNTRVJUQT8/TyBPUkEgREVQT1NJVEFEQSBURU5IQSBTSURPIFJFU1VMVEFETyBERSBVTSBQQVRST0M/TklPIE9VIApBUE9JTyBERSBVTUEgQUc/TkNJQSBERSBGT01FTlRPIE9VIE9VVFJPIE9SR0FOSVNNTyBRVUUgTj9PIFNFSkEgQSBTSUdMQSBERSAKVU5JVkVSU0lEQURFLCBWT0M/IERFQ0xBUkEgUVVFIFJFU1BFSVRPVSBUT0RPUyBFIFFVQUlTUVVFUiBESVJFSVRPUyBERSBSRVZJUz9PIENPTU8gClRBTUI/TSBBUyBERU1BSVMgT0JSSUdBPz9FUyBFWElHSURBUyBQT1IgQ09OVFJBVE8gT1UgQUNPUkRPLgoKQSBTaWdsYSBkZSBVbml2ZXJzaWRhZGUgc2UgY29tcHJvbWV0ZSBhIGlkZW50aWZpY2FyIGNsYXJhbWVudGUgbyBzZXUgbm9tZSAocykgb3UgbyhzKSBub21lKHMpIGRvKHMpIApkZXRlbnRvcihlcykgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIGRhIHRlc2Ugb3UgZGlzc2VydGE/P28sIGUgbj9vIGZhcj8gcXVhbHF1ZXIgYWx0ZXJhPz9vLCBhbD9tIGRhcXVlbGFzIApjb25jZWRpZGFzIHBvciBlc3RhIGxpY2VuP2EuCg==Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2022-09-22T17:32:38Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false |
| dc.title.por.fl_str_mv |
Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS) |
| dc.title.alternative.eng.fl_str_mv |
Harnessing the carcass of rabbit (Oryctolagus cuniculus) for development of meat cuts and mechanically deboned meat (CMS) |
| title |
Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS) |
| spellingShingle |
Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS) Scotellano, Let?cia carne de coelho cortes c?rneos carne mecanicamente separada (CMS) rabbit meat meat cuts mechanically deboned meat (CMS) Ci?ncia e Tecnologia de Alimentos |
| title_short |
Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS) |
| title_full |
Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS) |
| title_fullStr |
Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS) |
| title_full_unstemmed |
Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS) |
| title_sort |
Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS) |
| author |
Scotellano, Let?cia |
| author_facet |
Scotellano, Let?cia |
| author_role |
author |
| dc.contributor.advisor1.fl_str_mv |
Mathias, Simone Pereira |
| dc.contributor.advisor1ID.fl_str_mv |
072.803.187-62 |
| dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3876932417920038 |
| dc.contributor.advisor-co1.fl_str_mv |
Saldanha, Tatiana |
| dc.contributor.advisor-co1ID.fl_str_mv |
079.434.767-35 |
| dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/4490420513661579 |
| dc.contributor.referee1.fl_str_mv |
Mano, Sergio Borges |
| dc.contributor.referee2.fl_str_mv |
Deliza, Rosires |
| dc.contributor.authorID.fl_str_mv |
060.130.336-92 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3254691780188035 |
| dc.contributor.author.fl_str_mv |
Scotellano, Let?cia |
| contributor_str_mv |
Mathias, Simone Pereira Saldanha, Tatiana Mano, Sergio Borges Deliza, Rosires |
| dc.subject.por.fl_str_mv |
carne de coelho cortes c?rneos carne mecanicamente separada (CMS) |
| topic |
carne de coelho cortes c?rneos carne mecanicamente separada (CMS) rabbit meat meat cuts mechanically deboned meat (CMS) Ci?ncia e Tecnologia de Alimentos |
| dc.subject.eng.fl_str_mv |
rabbit meat meat cuts mechanically deboned meat (CMS) |
| dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
| description |
The consumption of rabbit meat in Brazil is still small and rabbit breeders attribute to the high cost and form of presentation (whole carcass).Consumers are unaware of the beneficial features of this meat, especially with regard to the high protein and low fat content it can be considered as a new alternative animal protein to be incorporated into the feed. The present study aimed to formulate meat cuts, such as leg and thigh, shoulder and back and on the palette and the meat not used for cuts, for the formulation of mechanically separated meat (CMS).Were used rabbit carcasses New Zealand white, male and female, whole and cooled. Were performed physical and chemical analyzes to determine the chemical composition (moisture, ash, lipids, proteins and sugars), fatty acid profile and of Kcal/g, in addition to sodium and calcium for CMS. Unsaturated fatty acids are more representative of the lipid composition of rabbit saturated fatty acid palmitic. For microbiological analyzes, we evaluated the validity Commercial (VC) from 14 days to cuts and 7 day to CMS. Was made the Salmonella analysis in meat cuts before submitting them to sensory, following the legislation. In sensory evaluation was performed acceptance testing, with 81 untrained consumers to assess their acceptance as the presentation of vaccum packed meat cuts, containing nutritional information and the benefits of rabbit meat and Central Location Testing (CLT) with 330 consumers in the University Restaurant of UFRRJ to assess, preference, acceptance and intent purchase in relation cuts of meat prepared. The results justified the higher quality of meat, encouraging its consumption in the form of proposed cuts and potential use of CMS as an alternative of formulation meat products healthier. |
| publishDate |
2013 |
| dc.date.issued.fl_str_mv |
2013-03-08 |
| dc.date.accessioned.fl_str_mv |
2019-09-19T15:05:38Z |
| 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 |
SCOTELLANO, Let?cia. Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS). 2013. 58 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2013. |
| dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/2904 |
| identifier_str_mv |
SCOTELLANO, Let?cia. Aproveitamento da carca?a de coelho (Oryctolagus cuniculus) para o desenvolvimento de cortes c?rneos e elabora??o de carne mecanicamente separada (CMS). 2013. 58 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2013. |
| url |
https://tede.ufrrj.br/jspui/handle/jspui/2904 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
ABNT. ASSOCIA??O BRASILEIRA DE NORMAS T?CNICAS. NBR 12994: an?lise sensorial de alimentos e bebidas ? terminologia. Rio de Janeiro, 1993. AJUYAH, A.O.; LEE, K.H.; HARDIN, R.T.; SIM, J.S. Changes in the yield and in the fatty acid composition of whole carcass and selected meat portions of broilers chickens fed full-fat oil seeds. Poultry Science. v.70, p.2304?2314, 1991. ALASNIER C., R?MIGNON H., GANDEMER G. Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles. Meat Science, v. 43, p.213-224, 1996. ALMEIDA, R.C.C.; SCHNEIDER, I.S. Aspectos microbiol?gicos e qu?micos de produtos aliment?cios elaborados com carnes mo?das vendidas no varejo no munic?pio de Campinas. Higiene Alimentar, v.2, n.12, p.37-41, 1993. AOAC. INTERNATIONAL . Quality Assurance Principles for Analytical Labs ed.3. 2002. APHA. Compendium of Methods for the Microbiological Examination of Food. 4ed. Edited by: Frances Pouch, 2001. ARCHILE, A.C.; MARQUEZ, E.; BENITEZ, B; RANGEL, M. Calidad de la carne de pollo deshuesada mecanicamente. Anales Venezolanos de Nutrici?n, v.13, n.2, p.88-93, 2000. BARBOZA, L.M.V.; FREITAS, R.J.S.; WAZSCZYNSKYJ, NINA. Desenvolvimento de Produtos e An?lise Sensorial. Brasil Alimentos, n.8, p.34, janeiro/fevereiro 2003. BARROW, P.A. Salmonella infections in poultry ? problems and new througts on the possibilities of control. Revista Brasileira de Ci?ncias Agr?rias, v.1, p.9-16, 1999. BERAQUET, Nelson J. Panorama da carne de frango mecanicamente separada. Semin?rio sobre Produ??o e Utiliza??o de Carne de Frango Separada Mecanicamente, Campinas, ITAL, p.1-19, 1988. BETTS, G. Determining the stability and shelf-life of foods In Food spoilage microorganisms. Blackburn, W. (Eds.). Woodhead Publishing Limited, Cambridge, Inglaterra, p. 119 ? 146, 2006. BLIGH, E.; DYER, W. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, n.37, p.911-917, 1959. BOARD, R. G. 1983 A modern introduction to food microbiology. v.8, Bath - England: Blackwell, 230p. 36 BOBBIT, J. Self life and microbiological safety of selected new and emerging meats destined for export markets. Rural Industries Research and Development Corporation, RIRDC Publication, p.02?38, 2002. BONACIC, M.C. Razas empleadas en producci?n de carne. Dispon?vel em: www.nutricionanimal.com. Acesso em 12 jan 2012. BRASIL. Minist?rio da Agricultura e do Abastecimento. Secretaria de Defesa Agropecu?ria. Regulamento t?cnico para fixa??o de identidade e qualidade de carne mecanicamente separada (CMS) de aves, bovinos e su?nos. Di?rio Oficial, 05 abr. 2000. P.6-7. Instru??o Normativa, 4 ? Anexo 1. BRASIL. Minist?rio da Sa?de, Secretaria de Vigil?ncia Sanit?ria. Resolu??o ? RDC n? 360, de 23 de dezembro de 2003. BRASIL. Departamento de Inspe??o de Produtos de Origem Animal. Secret?ria de Defesa Agropecu?ria do Minist?rio da Agricultura, Pecu?ria e do Abastecimento. Resolu??o n?01, de 09 de janeiro de 2003. BRASIL. Minist?rio da Sa?de, Ag?ncia Nacional de Vigil?ncia Sanit?ria. Resolu??o ? RDC n? 12, de 2 de janeiro de 2001. BREWER, A.M; BUTTON, K.J.; HENSHER, D.A ? Handbook of logistics and supply- chain management. Oxford: Elsevier Science Ltd., 2001. CAAL D.T. Mercado de carne de conejo en ciudad capital de Guatemala. Tese Lic. Zoot. Guatemala, GT, USAC, FMVZ. P.53 p.,1984. BERRUGA M.I., VERGARA H., LINARES M.B. Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging. Journal Science Food Agriculture, n.85, p.1987-1991, 2005. BOUTROLLE, I.; ARRANZ, D.; ROGEAUX,M.;DELARUE, J. Comparing central location test and home use test results: Application of a new criterion. Food Quality and Preference. n.16, p.704-713, 2005. BOUTROLLE, I.; DELARUE, J. ARRANZ, D.; ROGEAUX,M.; KOSTER, E.P. Central Location test vs. home use test: Contrasting results depending on product type. Food Quality and Preference. n.18, p.490-499, 2007. BRENNER, D.J. Family I. Enterobacteriaceae. In: KREIG, N. R. & HOLT, J. G. (ed.). Bergey?s Manual of Systematic Bacteriology, Baltimore: Williams and Wilkens, 1984, vol.1, p.408-420p. CAVANI, C.; PETRACCI, M. Rabbit meat processing and traceability. In: WORLD RABBIT CONGRESS, 8, 7-10 September, Puebla, M?xico. Proceedings, p. 1318-1336, 2004. CICCO, L.H.S. SA?DE ANIMAL Coelhos. Como cri?-los. Dispon?vel em: <http://www.saudeanimal.com.br>. Acesso em 08/01/2013. 37 COTTER, P.C.; HILL, C.; ROSS, R.P. Bacteriocins: developing innate immunity for food. Nature Reviews, v.3, p.777-788, 2005. DALLE- ZOTTE, A. Dietary advantages: rabbit must tame consumers. Viandes et Produits Carn?s, v.23, p.161-167, 2004. DELLAGLIO, H.; ROISSART, H.; TORRIANI, S.; CURK, M.C.; JANSSENS, D. Caract?ristiques g?n?rales 37WW bact?ries lactiques. In: ROISSART, H., LUQUET, F.M. Bact?ries lactiques: aspects fondamentaux et technologiques. Paris: Lorica, 1994. V.1, 25-139p. DE MARTINS, E.C.P.; ALVES, V.F.; FRANCO, B.D.G.M. Bioconserva??o de alimentos: Aplica??o de bact?rias ?cido l?cticas e suas bacteriocinas para garantia da seguran?a microbiol?gica de alimentos. Biotecnologia Ci?ncia e Desenvolvimento, v.29, p.114-119, 2003. DE PABLO, M. A.; PUERTOLLANO, M. A.; DE CIENFUEGOS, G. A.; FEMS Immunology Medicine Microbiology. n. 29,p. 323, 2000. DILLON, V. M. Yeasts and moulds associated with meat and meat products. In A. Davies & R. G. Board (Eds.), The microbiology of meat and poultry .London: Blackie Academic and Professional, p. 85?117, 1988. DUTCOSKY, Silvia Deboni. An?lise sensorial de alimentos. 2 ed. Curitiba: Champagnat, 239 p., 2007. EBURNE, R.C.; PRENTICE, G. Modified-atmosfhere-packed ready-to-cook and ready-to eat meat products. In: MAN, C.M.D.; JONES, A.A. ed. Shelf life evaluation of food. Suffolk: Chapman & Hall, p. 156-178, 1996, EMATER (Empresa de Assist?ncia T?cnica e Extens?o Rural do Distrito Federal) Pesquisa de Mercado. AGROINFORME, Out/Nov, 2006. ENSER M., HALLET K., HEWETT B., FURSEY G.A.J., WOOD J.D. Fatty acid content and composition of English beef, lamb and pig at retail. Meat Science, v.42, p.443-456, 1996. FABICHAK, F. Coelho: cria??o caseira. S?o Paulo: Nobel, 2004. FAO Stat. Food and Agriculture Organization. Dispon?vel em www.faostat.fao.org/.Acesso em 12 dez 2011. FERREIRA, C.L.L.F. Grupo de bact?rias l?ticas ? caracteriza??o tecnol?gica e aplica??o de bact?rias probi?ticas. In: FERREIRA, C.L.L.F. 37W. Prebi?ticos e Probi?ticos: atualiza??o e prospec??o. Vi?osa, cap.1, p.7-33, 2003 FIALHO, E.T.; BARBOSA, H.P. Alimentos alternativos para su?nos. Lavras ? MG: UFLA/FAEPE, 196p., 1999. FORSYTHE, S.J. Microbiologia da Seguran?a Alimentar , Porto Alegre: Artmed, 2002. 38 FRONING, G. W. Mechanical deboning of poultry and fish. Advances in food Research. v. 27 p.109-147, 1981. FRAZIER, W.C.; WESTHOFF, D.C. Microbiologia de los alimentos. 4ed. Zaragoza: Acribia. 1993, 681p. FUENTES, J.A.G. Que alimentos conv?m ao cora??o? Higiene Alimentar, S?o Paulo, v.12, n.53, p.7-11, 1998. FURUKAWA, V. A. Efeito da suplementa??o de vitamina E na dieta sobre a qualidade da carne congelada de coelhos. Pirassununga, 2002. 64 p. Disserta??o (Mestrado em Zootecnia) ? Faculdade de Zootecnia e Engenharia de Alimentos ? FZEA. GALIA, W.; PERRIN, C.; GENAY, M.; DARY, A. Variability and molecular typing of Streptococcus thermophilus strains displaying different proteolytic and acidifying properties. International Dairy Journal, v.19, p. 89-95, 2009. GARC?A-L?PEZ, M. L.; PRIETO, M.,; OTERO, A. The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products. In A. Davies & R. G. Board (Eds.), The microbiology of meat and poultry .London: Blackie Academic and Professional, p.1-34, 1998. GEISE, J. Developments in beverage additives. Food Technology, Chicago, v.49. n.9, p.64-72, set.1995. GILL C.O., MCGINNIS J.C., BRYANT J. Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants. Intern. Journal Food Microbiology, n.42, p.175-184, 1998. GON?ALVES, R.M.; GON?ALVES, J.R .; GON?ALVES,R.M. ; OLIVEIRA, R.R.; OLIVEIRA, R.A. ; LAGE, M.E. Avalia??o f?sico-qu?mica e conte?do de metais pesados em carne mecanicamente separada (CMS) de frango e de bovino produzidas no estado de Goi?s. Ci?ncia Animal Brasileira, v.10, n.2, p.553-559, abr./jun., 2009. GON?ALVEZ, R.M.; GON?ALVES, J.R.; GON?ALVES, R.M.; OLIVEIRA, R.R.; MESQUITA, M. O. Qualidade microbiol?gica no processamento do frango assado em unidade de alimenta??o e nutri??o. Ci?ncia e Tecnologia de Alimentos, v.26, n.1, p.198- 203, 2006. GONZ?LES G. B. Evaluaci?n de 38WW38 niveles de sustituci?n de carne de cerdo por carne de conejo en 38W elaboraci?n de salchichas crudas frescas (longanizas). Tese Licenciatura em Zootecnia. Guatemala, GT, USAC, FMVZ. 23 p, 1994. GORMAN, R.; BLOONFIELD, S.; ADLEY, C.C. A study of cross-contamination of food-borne pathogens in the domestic Kitchen in the Republic of Ireland. International Journal of Food Microbiology, v.76, p.143-150, 2002. GRAY, J. I.; MONAHAN, F. J. 1992. Measurement of lipid oxidation in meat and meat products. Trends Food Science and Technology., v.3, n.12, p. 315-319. 39 HERNANDEZ, J.; BENEDITO, J.L.; CASTILLO, C. et al. Use of blood parameters as ethnic characteristics in cattle breeds. Archiv. Fuer. Tierzucht, 40, p.521-533, 1997. H?RNANDEZ, P.; PLA, M.; OLIVER, M.A.; BLASCO, A .Relationships between meat quality measurements in rabbits fed with three diets different fat type and content. Meat Science, Barking, v.55, n.4, p.379-384, 2000. HERN?NDEZ P., GONDRET F. Rabbit Meat Quality. In: Maertens L., Coudert P. (Eds.). Recent Advances in Rabbit Sciences. ILVO, Merelbeke, Belgium, p. 269-290, 2006. HEYNDRICKX, M.; PASMANS, F.; DUCATELLE, R.; DECOSTERE, A.; HAESEBROUCK, F. Recent changes in Salmonella nomenclature: the need for clarification. Veterinary Journal, v.170, p.275-277, 2005. HIDALGO CASTILLO, C. Explotaci?n de carne de conejo en Chile. Dispon?vel em 39www.carnedeconejo.com. Acesso em 23 jan 2012. HOLT, J.G.; KRIEG, N.R.; SNEATH, P.H.A. Gram positive cocci. In: Bergey?s Manual of Determinative Bacteriology. HOLT, J.C.; KRIEG, N.R.; SNEATH, P.H et al. 9ed, Williams & Wilkins: Baltimore, 527p, 1994. HULOT, F.; OUHAYOUN, J. Muscular pH and related traits in rabbits: A review. World Rabbit Science 7, p.15-36, 1999. HUMPHREY, T. J. Salmonella, stress responses and food safety. Science and Society, v.2, n.6, p.504-509, 2004. IAL. Instituto Adolfo Lutz. M?todos f?sico-qu?micos para an?lise de alimentos, IV Edi??o, 850 p., 2008. JOSEPH, B.; OTTA, K.K.; KARUNASAGAR, I. Biofilm formation by Salmonella sp. On food contact and their sensitivity to sanitizers. International Journal of Food Microbiology, v.64, p.367-372, 2001. KILCAST, D. E SUBRAMANIAM, P. Introduction In The stability and shelf-life of food. Kilcast, D. e Subramaniam, P (eds.). Woodhead Publishing Limited, Cambridge, Inglaterra. p.1 ? 22, 2000. KRAUTIL F. L., TULLOCH J. D. Microbiology of mechanically recovered meat. Journal of Food Protection, n.50, p.557-561, 1987. LAWRIE, R. A. The conversion of muscle to meat. In: Lawrie?sMeat Science. Ed.6, Woodhead Publishing Ltda., Cambridge, England, p.96 ?118, 1998. LEBAS, F.; COUDERT, P.; DE ROCHAMBEAU, H.; THEBAULT, R.G. The Rabbit: Husbandry , health and production, FAO: Roma. 205p, 1997. LEDWARD, D. Introduction In Meat processing ? improving quality. Kerry, J., Kerry, J. and Ledward, D. (eds.). Woodhead Publishing Limited, Cambridge, Inglaterra. p.1?2, 2000. 40 LEIT?O, M.F.F. Microbiologia de Alimentos. In: ROIMAN, L.R.; TRAVASSOS, J.L, AZEVEDO. Tratado de Microbiologia. S?o Paulo: Manole, 1988, 30-75p. LOMBARDI-BOCCIA, G.; LANZI, S.; AGUZZI, A. Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis, v.18, p.39-46, 2005. MAIJALA R, RANTA J, SEUNA E. The efficiency of the Finnish Salmonella Control Programme. Food Control; 16(8):669-675, 2005. MEILGAARD, M.; CIVILLE, G.V.; CARR, B.T. 1991. Sensory evaluation techniques. 2 ed. Florida, USA: CRC press, 354p. MU?OZ, A.M.; CIVILLE, G.V.; CARR, B.T. Sensory evaluation in quality control. New York: Van Nostand Reinhold, p.240, 1992. NATIONAL RESEARCH COMMITTEE ? NRC. Mineral tolerance of domestic animals Washington: Library of Congress in Publication Data, 577p, 1980. NUNES, I.J. Nutri??o animal b?sica. Belo Horizonte: Breder, 1995, 334p. NUNES,T.P.; TRINDADE, M.A.; ORTEGA,E.M.M.; CASTILLO,C.J.C. Aceita??o Sensorial de Reestruturados empanados elaborados com fil? de peito de galinhas matrizes de corte e poedeiras comerciais.Ci?ncia e Tecnologia de Alimentos.Campinas, n.26(4), p.841-846, 2006. OUHAYON J.,DELMAS D.Meat quality of rabbit I. Differences between muscles in post mortem pH. In: Proc. 4th Word Rabbit Congr. Budapeste, Hungary, vol.2, p.412-417, 1988. OROZCO ARCHIVA, G. Utilizaci?n de carne de conejo en elaboraci?n de un jam?n cocido tipo California. Tese Licenciatura em. Zootecnia. Guatemala, GT, USAC,FMVZ. 31 p, 2005. OSECHAS, D.; S?NCHEZ, L.M.B.Prod?ccion mercadeo de carne de conejo en estado Trujillo, Venezuela.Revista Cient?fica,FCV-LUZ,v..XVI, n.2, p.129-135, 2006. PARDI,M.C.; SANTOS,I.F.; SOUZA,E.R.;PARDI,H.S. Ci?ncia, Higiene e Tecnologia da Carne. 2.ed.;1? reimpr.V.I. Goi?nia: Ed.da UFG, 2005. PIGGOT, J.R. Design questios in sensory and consumer science. Food Quality and Preference , v.6, p.217-220, 1995. PFEIFFER C., D?AUJOURD?HUI, J.W., NUESSLI, J., ESCHER, F. 1999. Optimizing food packaging and shelf life. Food Technology, Chicago, v.53, n.6, p.52-59. 41 REUTER, G. Composition of the microflora of human small intestine and the 41WW4141ior of some microorganisms after oral intake. Proc. 1st Intersectional Congr. Of Intern. Assoc. of Microb. Soc., Tokyo, ed. By Hasegawa, T.: Science Council of Japan v.2, p.327-339, 1975. RAM?REZ J.A., DIAZ I., PLA M., GIL M., BLASCO A., OLIVER M.A. Fatty acid composition of leg meat and perirenal fat of rabbits selected by growth rate. Food Chemistry., v.90, p.251-256, 2005. RATNAYAKE W.M.N.; ACKMAN R.G.; HULAN H.W. Effect of redfish meal enriched diets on the taste and n-3 PUFA of 42-day-old broilers chickens. Journal of the Science of Food and Agriculture, v.49, p.59?74, 1989. RODR?GUEZ-CALLEJA, J. M., SANTOS, J. A., OTERO, A., & GARC?A LOPEZ, M. L. Microbiological quality of rabbit meat. Journal of Food Protection, n.67(5),p.966?971,2004. ROSSI J?NIOR O. D. ; IARIA, S. T.; SANTOS, I. F.; BERCHIERI. Carne mecanicamente separada de origem bovina. Influ?ncia de dois sistemas de desossa manual sobre as caracter?sticas microbiol?gicas do produto rec?m obtido. Revista de Microbiologia n.21, p.324-330, 1990. ROUSE, S.; HARNETT, D.; VAUGHAN, A. et al. Lactic acid bacteria with potential to eliminate fungal spoilage in foods. Journal of Applied Microbiology, v.104, p.915-923, 2007. SALDANHA, T.; SAWAYA, A. C. F.; BRAGAGNOLO, N.; EBERLIN, M.N. HPLC separation and determination of twelve cholesterol oxidation products in fish: comparative study of UV, RI and APCI-MS detectors. Journal of Agricultural and Food Chemistry, v.54, p.4107-4113, 2006. SANTOS, C.D.; ABREU, C.M.P.; CORR?A, A.D. et al. Curso de qu?mica: bioqu?mica. Lavras: UFLA/PAEPE, m?dulo 6, 1999. 237p. SERRA-MAJEM, L.; RIBAS, L.; NGO, M.; ORTEGA, A.G.; PEREZ-RODRIGO, C.; ARANCETA J. Food, youth and the Mediterranean diet in Spain. Public Health Nutrition, v.7, n.7, p.931?935. 2004. SCHAEFER E.E. Manual on consumer sensory evaluation. In. American Society for Testing and Materials, Philadelphia: ASTM, 1979. SHANK, F.R.; CARSON, K.L. Light dairy products: Regulatory issues. Food Technology, v.44, n.10, p.88-92, 1990. SHELOBOLINA, E.S.; SULLIVAN, S.A.; O`NEILL, K.R.; NEVIN, K.P.; LOVLEY, D.R. Isolation, characterization, and U (VI) reducing potencial of a facultatively anaerobic, acid-resistant bacterium from low-pH, nitrato - and U (VI) ? contaminadet subsurface sediment and description of Salmonella subterranean sp. Applied and Environmental Microbiology, Washington, v.70, n.5, p.2959-2965, 2004. 42 SILVA, N.; JUNQUEIRA, V. C. A. Manual T?cnico. Campinas: Instituto de Tecnologia de Alimentos, n.14, 1995. SOUSA, A.E.; TEIXEIRA, V.C.L.; MELLO, M.R.P.A. Aplica??o de redes neurais para a avalia??o do teor de carne mecanicamente separada em salsicha de frango. Ci?ncia e Tecnologia de Alimentos, v.23. n.3, p.307-311, 2003. SOUZA, P. H. M.; SOUZA NETO, M. H.; MAIA, G. A. Componentes funcionais nos alimentos. Boletim da SBCTA. v. 37, n.2, p.127-135, 2003. STILES, M.E.; HOLTZAPFEL, W.H. Review article. Lactic acid bacteria of food and their current taxonomy. International Journal of Food Microbiology, v.36, p.1-29, 1997. STIPANUK, M. H. Biochemical and physiological aspects of human nutrition. 1 ed. New York: W. B. Saunders, 2000. STONE, H., SIDEL, J. Sensory evaluation practices. Academic Press: New York. 3 ed. ,p.338, 1993. NEPA-UNICAMP -Tabela brasileira de composi??o de alimentos / TACO.-T113 Vers?o II. -2. ed. - Campinas, SP: NEPA-UNICAMP, 2006. TEJADA, M. A.; SOARES, G. J. D. Influ?ncia da idade de abate, sexo e m?sculo na qualidade de gordura da carne de coelho (Oryctolagus cuniculus). Revista Brasileira de Agroci?ncia, v.1, n.3, p.137-144, set-dez, 1995. TERRA, N. N. Fermenta??o como fator de seguran?a e qualidade para o consumidor. Revista Nacional da Carne, v.239, p.26-32, 1997. TERRA, N. N. Particularidades na fabrica??o do salame. Revista Nacional da Carne, p.317, 2003. TEIXEIRA, N. F. Nutri??o cl?nica. 1 ed. Rio de Janeiro: Guanabara Koogan, 2003. TORTORA, G.J. ; FUNKE, B.R. ; CASE, C.L. Introducion a la Microbiologia. 3ed, Zaragoza : Acribia, 1993, 792p. VANNINI L., SADO S., IUCCI L., NDAGIJIMANA M., GUERZONI M. E. 2003. The dietary use of linseed in growing rabbits: effects on microbial population and spoilage patterns of meat products. In Proc. 3rd Meeting Working Group 4 ?Nutrition and pathology? and 5 ?Meat quality and safety? COST Action 848, Prague, Czech Republic, 32-33, September, 2003. VIANNI R., BRAZ-FILHO, R. ?cidos Graxos Naturais: Import?ncia e Ocorr?ncia em Alimentos. Qu?mica Nova n.19, p.4, 1996. VIEIRA, M.I. A carne de coelho. Dispon?vel em www.ruralnews.com.br. Acesso em 26 jan 2012. 43 VIEIRA, J. S. et al. Manual de utiliza??o de subprodutos de coelhos, Trabalho de P?s-Gradua??o de Zootecnia da Universidade Federal de Lavras/ MG. http://www.editora.ufla.br/BolExtensao/pdfBE/bol_89.pdf. Acesso em 5 jan. 2013. VIDAL CAROU, C. Alimentaci?n equilibrada y protecci?n cardiovascular. Dispon?vel em www.engormix.com/MA-cunicultura/articulos/alimentacion-equilibrada-proteccion-cardiovascular-t494/249-p0.htm. Acesso em 02 fev 2012. VO ATT, DUIJIKEREN EV, FLUIT AC. Distribuition of Salmonella enterica Serovar from humans, livestock and meat in Vietnam and dominance of Salmonella Typhimurium Phage Type 90. Veterinary Microbiology, n.113, v.1-2, p.153-158, 2006. XAVIER,C.V.A. ; BERAQUET, N.J. Vida de prateleira de carne mecanicamente separada de frango estocada sob refrigera??o.Colet?nea Instituto de Tecnologia de Alimentos, v.24, n.1, p.91-104, 1994. WEGENER, H.C.; BAGER, F. Pork as a source of human salmonelosis. In: INTERNATIONAL SYMPOSIUM ON EPIDEMIOLOGY AND CONTROL OF SALMONELLA IN PORK, 2.1997. Copenhagen. Proceedings. Copenhagen:[s.n], 1997, 3 8p. ZOTTE, A.D.; SZENDRO, Z. The role of rabbit meat as functional food. Meat Science, v.88 .p.319-331, 2011. ZOTTE, A. D. Perception of Rabbit Quality and major factors influencing the rabbit carcass and meat quality. Livestock Production Science, n.75, p.11-32, 2002. |
| 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 |
reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ instname:Universidade Federal Rural do Rio de Janeiro (UFRRJ) instacron:UFRRJ |
| instname_str |
Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
| instacron_str |
UFRRJ |
| institution |
UFRRJ |
| reponame_str |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
| collection |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
| bitstream.url.fl_str_mv |
http://localhost:8080/tede/bitstream/jspui/2904/18/2013+-+Let%C3%ADcia+Scotellano.pdf.jpg http://localhost:8080/tede/bitstream/jspui/2904/17/2013+-+Let%C3%ADcia+Scotellano.pdf.txt http://localhost:8080/tede/bitstream/jspui/2904/2/2013+-+Let%C3%ADcia+Scotellano.pdf http://localhost:8080/tede/bitstream/jspui/2904/1/license.txt |
| bitstream.checksum.fl_str_mv |
cc73c4c239a4c332d642ba1e7c7a9fb2 36431c415f76f3bc3cc05a6b4f458a7b bb8f1b850bcfc96febabcf0d353fed87 7b5ba3d2445355f386edab96125d42b7 |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 |
| repository.name.fl_str_mv |
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 |
| _version_ |
1800313491241828352 |