Efeito da maturação e da suplementação da dieta com vitamina E sobre a tenrura e a estabilidade colorimétrica da carne de bovino

Master thesis Portuguese OPEN
Milharadas, Nuno Ricardo Duarte;
(2015)
  • Publisher: Universidade de Lisboa. Faculdade de Medicina Veterinária
  • Subject: Shelf-life | Cor | Vitamin E | Aberdeen Angus | Carne | Tempo de prateleira | Ração | Colour | Colorimetric stability | Meat | Diet | Estabilidade colorimétrica | Vitamina E

Dissertação de Mestrado Integrado em Medicina Veterinária A deterioração da qualidade da carne ocorre, entre outros fatores, devido à oxidação lipídica e dos pigmentos musculares. A oxidação dos lípidos leva ao desenvolvimento de odores e sabores desagradáveis e a ox... View more
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