Influência do genótipo nos lipídeos totais e na fração insaponificável da carne de cordeiros

by Monteiro,Eiane Mattos, Shimokomaki,Massami
Published 1999

Effect of salt on color and warmed over flavor in charqui meat processing

by Youssef,Elza Y., Garcia,Carlos E. Rocha, Shimokomaki,Massami
Published 2003

Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella

by Kissel,Cassiana, Soares,Adriana Lourenço, Rossa,Alessandro, Shimokomaki,Massami
Published 2009

Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

by Soares,Adriana Lourenço, Olivo,Rubison, Shimokomaki,Massami, Ida,Elza Iouko
Published 2004

Chemical basis for beef charqui meat texture

by Youssef,Elza Y., Garcia,Carlos Eduardo Rocha, Yamashita,Fábio, Shimokomaki,Massami
Published 2007

Avaliação da atividade antioxidante do ácido fítico de germe de milho

by Filgueiras,Cristina Tostes, Soares,Adriana Lourenço, Shimokomaki,Massami, Ida,Elza Iouko, Casagrande,Rúbia
Published 2009

CONTROLE DE Staphylococcus aureus EM CHARQUES (JERKED BEEF) POR CULTURAS INICIADORAS

by PINTO,Marcos Franke, PONSANO,Eliza H.G., FRANCO,Bernadette D.G.M., SHIMOKOMAKI,Massami
Published 1998

Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)

by Garcia,Carlos Eduardo Rocha, Yamashita,Fabio, Youssef,Elza Youssef, Prudencio,Sandra Helena, Shimokomaki,Massami
Published 2013

Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (Pale, Soft, Exudative) meat

by Simões,Gislaine Silveira, Oba,Alexandre, Matsuo,Tiemi, Rossa,Alessandro, Shimokomaki,Massami, Ida,Elza Iouko
Published 2009

Comparison of proximate chemical composition and texture of cupim, Rhomboideus m. and lombo, Longissimus dorsi m. of Nelore (Bos indicus)

by Pedrão,Mayka Reghiany, Lassance,Fernanda, Souza,Nilson Evelazio de, Matsushita,Makoto, Telles,Paulo, Shimokomaki,Massami
Published 2009

Carnes PSE (Pale, Soft, Exudative) e DFD (Dark, Firm, Dry) em lombo suíno numa linha de abate industrial

by Maganhini,Magali Bernardes, Mariano,Bruno, Soares,Adriana Lourenço, Guarnieri,Paulo D., Shimokomaki,Massami, Ida,Elza Iouko
Published 2007

Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation

by Kato,Talita, Barbosa,Claudia Freitas, Ida,Elza Iouko, Soares,Adriana Lourenço, Shimokomaki,Massami, Pedrao,Mayka Reghiany
Published 2013

Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation

by Marchi,Denis Fabrício, Oba,Alexandre, Ziober,Iris Lamberti, Soares,Adriana Lourenço, Ida,Elza Iouko, Shimokomaki,Massami
Published 2009

Lipid and protein oxidation in charqui meat and jerked beef

by Souza,Marta A. A., Visentainer,Jesui V., Carvalho,Rafael H., Garcia,Fabianne, Ida,Elza I., Shimokomaki,Massami
Published 2013

Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant

by Carvalho,Rafael Humberto de, Soares,Adriana Lourenço, Guarnieri,Paulo Donizete, Oba,Alexandre, Ida,Elza Iouko, Shimokomaki,Massami
Published 2018

The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

by Oba,Alexandre, Almeida,Mauricio de, Pinheiro,João Waine, Ida,Elza Iouko, Marchi,Denis Fabricio, Soares,Adriana Lourenço, Shimokomaki,Massami
Published 2009

Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

by Soares,Adriana Lourenço, Marchi,Denis Fabrício, Matsushita,Makoto, Guarnieri,Paulo Donizeti, Droval,Adriana Aparecida, Ida,Elza Iouko, Shimokomaki,Massami
Published 2009

Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat

by Langer,Roselane Oliveira de Souza, Simões,Gislaine Silveira, Soares,Adriana Lourenço, Oba,Alexandre, Rossa,Alessandro, Shimokomaki,Massami, Ida,Elza Iouko
Published 2010

Efeito do genótipo halotano, da ractopamina e do sexo do animal na qualidade da carne suína

by Bridi,Ana Maria, Oliveira,Audiléia Rocha de, Fonseca,Nilva Aparecida Nicolao, Shimokomaki,Massami, Coutinho,Luiz Lehmann, Silva,Caio Abércio da
Published 2006

Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat

by Pedrão,Mayka Reghiany, Kato,Talita, Soares,Adriana Lourenço, Ida,Elza Iouko, Coró,Fábio Augusto Garcia, Grespan,Moises, Paião,Fernanda, Shimokomaki,Massami
Published 2015