Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics.
Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Meat in traditional packaging shows short shelf life and undesirable modifications in its physicochemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of this product, but the effects of their use and the cooking method in the sensory quality are not known. This study aimed to study the impact of utilization of edible coatings and cooking method in the quality of vacuum packaged lamb meat.
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| Language: | English eng |
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2018-10-08
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| Subjects: | Carne cordeiro embalada a vácuo, Revestimento comestível, Método de cozimento, Cordeiro, Lamb meat, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097043 |
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dig-alice-doc-10970432018-10-09T01:01:50Z Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics. CORDEIRO, C. S. FRANCISCO, V. C. OKUMURA, F. TULLIO, R. R. NASSU, R. T. Cecília S. Cordeiro, UNESP; Vanessa Cristina Francisco, UNESP; FABIANO OKUMURA, CPPSE; RYMER RAMIZ TULLIO, CPPSE; RENATA TIEKO NASSU, CPPSE. Carne cordeiro embalada a vácuo Revestimento comestível Método de cozimento Cordeiro Lamb meat Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Meat in traditional packaging shows short shelf life and undesirable modifications in its physicochemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of this product, but the effects of their use and the cooking method in the sensory quality are not known. This study aimed to study the impact of utilization of edible coatings and cooking method in the quality of vacuum packaged lamb meat. 2018-10-09T01:01:45Z 2018-10-09T01:01:45Z 2018-10-08 2018 2018-10-09T11:11:11Z Separatas In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST, 2018. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097043 en eng openAccess |
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biblioteca |
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| language |
English eng |
| topic |
Carne cordeiro embalada a vácuo Revestimento comestível Método de cozimento Cordeiro Lamb meat Carne cordeiro embalada a vácuo Revestimento comestível Método de cozimento Cordeiro Lamb meat |
| spellingShingle |
Carne cordeiro embalada a vácuo Revestimento comestível Método de cozimento Cordeiro Lamb meat Carne cordeiro embalada a vácuo Revestimento comestível Método de cozimento Cordeiro Lamb meat CORDEIRO, C. S. FRANCISCO, V. C. OKUMURA, F. TULLIO, R. R. NASSU, R. T. Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics. |
| description |
Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Meat in traditional packaging shows short shelf life and undesirable modifications in its physicochemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of this product, but the effects of their use and the cooking method in the sensory quality are not known. This study aimed to study the impact of utilization of edible coatings and cooking method in the quality of vacuum packaged lamb meat. |
| author2 |
Cecília S. Cordeiro, UNESP; Vanessa Cristina Francisco, UNESP; FABIANO OKUMURA, CPPSE; RYMER RAMIZ TULLIO, CPPSE; RENATA TIEKO NASSU, CPPSE. |
| author_facet |
Cecília S. Cordeiro, UNESP; Vanessa Cristina Francisco, UNESP; FABIANO OKUMURA, CPPSE; RYMER RAMIZ TULLIO, CPPSE; RENATA TIEKO NASSU, CPPSE. CORDEIRO, C. S. FRANCISCO, V. C. OKUMURA, F. TULLIO, R. R. NASSU, R. T. |
| format |
Separatas |
| topic_facet |
Carne cordeiro embalada a vácuo Revestimento comestível Método de cozimento Cordeiro Lamb meat |
| author |
CORDEIRO, C. S. FRANCISCO, V. C. OKUMURA, F. TULLIO, R. R. NASSU, R. T. |
| author_sort |
CORDEIRO, C. S. |
| title |
Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics. |
| title_short |
Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics. |
| title_full |
Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics. |
| title_fullStr |
Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics. |
| title_full_unstemmed |
Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics. |
| title_sort |
lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics. |
| publishDate |
2018-10-08 |
| url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097043 |
| work_keys_str_mv |
AT cordeirocs lambmeatwithediblecoatingsensoryanalysisandeffectofcookingmethodsonphysicalcharacteristics AT franciscovc lambmeatwithediblecoatingsensoryanalysisandeffectofcookingmethodsonphysicalcharacteristics AT okumuraf lambmeatwithediblecoatingsensoryanalysisandeffectofcookingmethodsonphysicalcharacteristics AT tulliorr lambmeatwithediblecoatingsensoryanalysisandeffectofcookingmethodsonphysicalcharacteristics AT nassurt lambmeatwithediblecoatingsensoryanalysisandeffectofcookingmethodsonphysicalcharacteristics |
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1756025128158756864 |