Browsing by Author "AGOSTINHO, Douglas Fernando"

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    Alguns aspectos quantitativos e qualitativos de carcaças relacionadas a produção de carne ovina
    (Fundação de Ensino Octávio Bastos, 2004-09-30) AGOSTINHO, Douglas Fernando; FRANZINI, Bianca P.; SIQUEIRA FILHO, Edson R. de; BALIEIRO, Julio César de Carvalho
    The present work highlights the main quantitative methods of carcass analysis that are correlated with the improvement of qualitative / quantitative aspects of the carcasses as well as greater acceptability by the consumer market, the increase in organoleptic characteristics, such as palatability and juiciness of meat cuts, are directly related, in greater or lesser degree, with the following quantifications: objective measurements of the carcass, thickness of covering fat, rib eye area, PH, texture and colorimetry.
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    Fatores antemortem e postmortem que influenciam a qualidade da carcaça e da carne ovina
    (Fundação de Ensino Octávio Bastos, 2004-09-30) SIQUEIRA FILHO, Edson R.; AGOSTINHO, Douglas Fernando; ALBERTI, Karina; ALKIMIN, Luiz Henrique F.; SILVA, Cesar A. Pequeno da; RABELO, Raimundo Nonato
    With the increase in the creation of sheep destined for cutting, and the consequent increase in the consumption of sheep meat, the consumer market has become more demanding regarding the quality of the product that is offered on supermarket shelves. This work aims to highlight some important factors in the search for a higher quality in the production of carcasses and sheep meat, describing and citing techniques related to carcass and sheep meat quality.