Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product
Author:
Affiliation:
1. Universidade Federal da Paraíba, Brasil
2. Instituto Nacional do Semiárido, Brasil
3. Instituto Federal de Pernambuco, Brasil
4. Universidade Estadual do Vale do Acaraú, Brasil
5. Universidade Federal de Alagoas, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst14419.pdf
Reference31 articles.
1. Official methods of analysis of the AOAC International,2005
2. Comparison of characteristics of lambs fed concentrate or grazed on ryegrass to traditional or heavy slaughter weights I. Production, carcass, and organoleptic characteristics;Borton R. J.;Journal of Animal Science,2005
3. Growth rate and phenotypic diversity among crosses of Dorper ovines and local breeds;Carneiro P. L. S.;Pesquisa Agropecuária Brasileira,2007
4. Making use of guava seed (Psidium guajava L): the effects of pre-treatments on its chemical composition;Chang Y. P.;Plant Foods for Human Nutrition,2014
5. Goat and sheep meat: fatty acids composition and sensorial characteristics;Costa R. G.;Revista Brasileira de Saúde e Produção Animal,2008
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1. Psidium guajava L. An Incalculable but Underexplored Food Crop: Its Phytochemistry, Ethnopharmacology, and Industrial Applications;Molecules;2022-10-18
2. Technologies Used in Production Systems for Santa Inês Sheep: A Systematic Review;Frontiers in Veterinary Science;2022-05-31
3. Energy-saving ventilation system for sheep premises to ensure food security and safety;Food Science and Technology;2021-12-08
4. Guava (Psidium guajava L.) Fruit and Valorization of Industrialization By-Products;Processes;2021-06-20
5. Food Composition Data: Edible Plants in Cerrado;Local Food Plants of Brazil;2021
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