Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake-Reference-Cited by-同舟云学术

Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake

Published:2017-07-03 Issue:1 Volume:17 Page:73-80
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Gouvêa Ana Alice Lima de¹,Oliveira Ronaldo Lopes¹,Assis Dallyson Yehudi Coura de¹,Borja Máikal Souza¹,Ribeiro Rebeca Dantas Xavier¹,Leão André Gustavo²,Oliveira Paulo Andrade¹,Bezerra Leilson Rocha³

Affiliation:

1. Department of Animal Science, Federal University of Bahia, Salvador, Bahia, Brazil;

2. Department of Animal Science, Federal University of Mato Grosso, Cuiabá, Mato Grosso, Brazil;

3. Department of Animal Science, Federal University of Piauí, Bom Jesus, Piauí, Brazil

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2017.1345661

Reference38 articles.

1. Fatty acid composition, cholesterol and antioxidant status of infraspinatus muscle, liver and kidney of goats fed blend of palm oil and canola oil

2. AMSA. 1978. American Meat Science Association, Guidelines for cooking and sensory evaluation of meat. National Live Stock and Meat Boars.

3. Feeding and meat quality – a future approach

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