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Qualidade da carne ovina: bagaço de uva e óleo de linhaça na dieta de terminação
(Universidade Federal de Santa Maria, 2018-02-26)
The objective of this study was to evaluate the grape marc diet and linseed oil in the sheep finishing diet on animal performance, carcass characteristics and meat quality. Thirty - two sheep Texel with a mean weight of ...
Ação antioxidante do extrato da casca de cebola roxa (Allium cepa) em linguiça frescal e cozida
(Universidade Federal de Santa Maria, 2018-09-28)
The pork sausage is a processed food, which has in its composition salt, water, condiments, synthetic and natural antioxidants, fat, being susceptible lipid oxidation reactions. One of the ways to reduce the oxidations ...
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal
(Universidade Federal de Santa Maria, 2018-03-01)
Sausage is a meat product which, because of its high fat content, the nature of the raw materials and the lack of heat treatment, is prone to deterioration, lipid oxidation and microbial contamination. Several studies have ...