Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos

Detalhes bibliográficos
Autor(a) principal: Silva, Igor Gustavo de Souza
Data de Publicação: 2017
Tipo de documento: Trabalho de conclusão de curso
Idioma: por
Título da fonte: Biblioteca Digital de Monografias da UnB
Texto Completo: http://bdm.unb.br/handle/10483/17960
Resumo: Trabalho de conclusão de curso (graduação)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2017.
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spelling Silva, Igor Gustavo de SouzaOliveira, Rodrigo VidalSILVA, Igor Gustavo de Souza. Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos. 2017. 26 f. Trabalho de conclusão de curso (Bacharelado em Medicina Veterinária)—Universidade de Brasília, Brasília, 2017.http://bdm.unb.br/handle/10483/17960Trabalho de conclusão de curso (graduação)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2017.A carne possui grande valor nutricional, pois nela podemos encontrar diversos nutrientes como água, proteínas, gorduras, sendo estes essenciais para o consumo humano. Essa, possui vitaminas, minerais como ferro e zinco que possuem uma importância na cadeia nutricional do homem, evitando o aparecimento de doenças que culminam com a queda destes nutrientes. Várias características podem alterar os componentes físico-químicos da carne influenciando na cor, maciez, no sabor, na qualidade e também facilitar a proliferação de microrganismos. O manejo pré-abate associado aos procedimentos realizados no abate influenciam diretamente na qualidade do produto final, pois, quando incorretos, prejudicam o mecanismo de transformação do músculo em carne, promovendo a ocorrência de defeitos tecnológicos como a carne PSE (carne pálida, mole e exsudativa) e DFD (carne seca, firme e escura), uma relacionada com estresse agudo, e outra ao estresse crônico, sendo sua utilização prejudicada e até mesmo comprometida para consumo in natura, sendo direcionada para produção de carnes processadas.Submitted by Luanna Maia (luanna@bce.unb.br) on 2017-10-16T12:07:10Z No. of bitstreams: 3 license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) 2017_IgorGustavoSilva_tcc.pdf: 249828 bytes, checksum: 2c1cb6f0e271b0799474f7960c9a8d22 (MD5)Approved for entry into archive by Luanna Maia (luanna@bce.unb.br) on 2017-10-16T13:43:46Z (GMT) No. of bitstreams: 3 license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) 2017_IgorGustavoSilva_tcc.pdf: 249828 bytes, checksum: 2c1cb6f0e271b0799474f7960c9a8d22 (MD5)Made available in DSpace on 2017-10-16T13:43:46Z (GMT). No. of bitstreams: 3 license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) 2017_IgorGustavoSilva_tcc.pdf: 249828 bytes, checksum: 2c1cb6f0e271b0799474f7960c9a8d22 (MD5)The meat has high nutritional value because it can find nutrients such as water, proteins, fats, which are essential for human consumption. The same has vitamins, minerals such as iron and zinc that have a nutritional importance in the chain of man, avoiding the appearance of diseases culminating with the fall of these nutrients. Several characteristics can alter the physical and chemical components of meat influencing the tenderness, flavor, quality and also facilitate the proliferation of microorganisms. The pre-slaughter handling associated to procedures performed in the slaughter handling directly influence the quality of the final product because when incorrect impair muscle processing mechanism in the meat, leading to the occurrence of technological defects such as PSE meat (pale, soft and exudative) and DFD (dry meat, firm and dark), one related to acute stress, and another to chronic stress, and its use is impaired for fresh consumption, being directed to producing processed meats.Bovino de corteCarne - qualidadeCarne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinosinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis2017-10-16T13:43:46Z2017-10-16T13:43:46Z2017-06info:eu-repo/semantics/openAccessporreponame:Biblioteca Digital de Monografias da UnBinstname:Universidade de Brasília (UnB)instacron:UNBORIGINAL2017_IgorGustavoSilva_tcc.pdf2017_IgorGustavoSilva_tcc.pdfapplication/pdf249828http://bdm.unb.br/xmlui/bitstream/10483/17960/1/2017_IgorGustavoSilva_tcc.pdf2c1cb6f0e271b0799474f7960c9a8d22MD51CC-LICENSElicense_urllicense_urltext/plain49http://bdm.unb.br/xmlui/bitstream/10483/17960/2/license_url4afdbb8c545fd630ea7db775da747b2fMD52license_textlicense_textapplication/octet-stream0http://bdm.unb.br/xmlui/bitstream/10483/17960/3/license_textd41d8cd98f00b204e9800998ecf8427eMD53license_rdflicense_rdfapplication/octet-stream0http://bdm.unb.br/xmlui/bitstream/10483/17960/4/license_rdfd41d8cd98f00b204e9800998ecf8427eMD54LICENSElicense.txtlicense.txttext/plain1817http://bdm.unb.br/xmlui/bitstream/10483/17960/5/license.txt21554873e56ad8ddc69c092699b98f95MD5510483/179602017-10-16 11:43:46.839oai:bdm.unb.br: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Biblioteca Digital de Monografiahttps://bdm.unb.br/PUBhttp://bdm.unb.br/oai/requestbdm@bce.unb.br||patricia@bce.unb.bropendoar:115712017-10-16T13:43:46Biblioteca Digital de Monografias da UnB - Universidade de Brasília (UnB)false
dc.title.pt_BR.fl_str_mv Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos
title Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos
spellingShingle Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos
Silva, Igor Gustavo de Souza
Bovino de corte
Carne - qualidade
title_short Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos
title_full Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos
title_fullStr Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos
title_full_unstemmed Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos
title_sort Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos
author Silva, Igor Gustavo de Souza
author_facet Silva, Igor Gustavo de Souza
author_role author
dc.contributor.author.fl_str_mv Silva, Igor Gustavo de Souza
dc.contributor.advisor1.fl_str_mv Oliveira, Rodrigo Vidal
contributor_str_mv Oliveira, Rodrigo Vidal
dc.subject.keyword.pt_BR.fl_str_mv Bovino de corte
Carne - qualidade
topic Bovino de corte
Carne - qualidade
description Trabalho de conclusão de curso (graduação)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2017.
publishDate 2017
dc.date.submitted.none.fl_str_mv 2017-06
dc.date.accessioned.fl_str_mv 2017-10-16T13:43:46Z
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dc.identifier.citation.fl_str_mv SILVA, Igor Gustavo de Souza. Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos. 2017. 26 f. Trabalho de conclusão de curso (Bacharelado em Medicina Veterinária)—Universidade de Brasília, Brasília, 2017.
dc.identifier.uri.fl_str_mv http://bdm.unb.br/handle/10483/17960
identifier_str_mv SILVA, Igor Gustavo de Souza. Carne PSE (pale, soft, exudative) e DFD (dark, firm, dry) em abate industrial de bovinos. 2017. 26 f. Trabalho de conclusão de curso (Bacharelado em Medicina Veterinária)—Universidade de Brasília, Brasília, 2017.
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