Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods von Silva-Buzanello, Rosana Aparecida da, Schuch, Alexia Francielli, Nunes Nogues, Diego Ricardo, Falcão de Melo, Priscila, Gasparin, André Wilhan, Sanches Torquato, Alex, Canan, Cristiane, Lourenço Soares, Adriana

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Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance von Geronimo, Bruna Caroline, Prudencio, Sandra Helena, Soares, Adriana Lourenço

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Quality and stability of meat products prepared with chicken fillets affected by white striping myopathy von Marchi, Denis Fabrício, Geronimo, Bruna Caroline, Savoldi, Daniele Cristina, Mendonça, Fernanda Jéssica, Yamaguchi, Margarida Masami, Almeida, Gleice Rocha dos Santos, Soares, Adriana Lourenço

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Application of orange albedo fat replacer in chicken mortadella von Belluco, Caroline Zanon, Mendonça, Fernanda Jéssica, Zago, Iolanda Cristina Cereza, Di Santis, Giovana Wingeter, Marchi, Denis Fabrício, Soares, Adriana Lourenço

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Fatty acid profile of beef from immunocastrated (BOPRIVA®) Nellore bulls von Andreo, Nayara, Bridi, Ana Maria, Soares, Adriana Lourenço, Prohmann, Paulo Emílio Fernandes, Peres, Louise Manha, Tarsitano, Marina Avena, de Lima Giangareli, Barbara, Takabayashi, Alyson Akira

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Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour von AURIEMA, Bruna Emygdio, DINALLI, Verena Pereira, KATO, Talita, YAMAGUCHI, Margarida Masami, MARCHI, Denis Fabrício, SOARES, Adriana Lourenço

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Quality parameters of chicken breast meat affected by carcass scalding conditions von Silva-Buzanello, Rosana Aparecida da, Schuch, Alexia Francielli, Gasparin, André Wilhan, Torquato, Alex Sanches, Scremin, Fernando Reinoldo, Canan, Cristiane, Soares, Adriana Lourenço

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White striping degree assessment using computer vision system and consumer acceptance test von Kato, Talita, Mastelini, Saulo Martiello, Campos, Gabriel Fillipe Centini, Barbon, Ana Paula Ayub da Costa, Prudencio, Sandra Helena, Shimokomaki, Massami, Soares, Adriana Lourenço, Barbon, Jr, Sylvio

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Physicochemical and histopathological parameters of broilers with dorsal cranial myopathy von Pavanello, Ana Clara Longhi, Mendonça, Fernanda Jéssica, Oliveira, Thalita Evani Silva, Torezan, Guilherme Baú, Di Santis, Giovana Wingeter, Soares, Adriana Lourenço

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Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant von Carvalho, Rafael Humberto de, Soares, Adriana Lourenço, Guarnieri, Paulo Donizete, Oba, Alexandre, Ida, Elza Iouko, Shimokomaki, Massami

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Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants von Savoldi, Daniele Cristina, Mendonça, Fernanda Jéssica, Vicenzi, Bárbara Geremia, Marchi, Denis Fabrício, Marchi, João Francisco, Tonial, Ivane Benedetti, Soares, Adriana Lourenço

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effects of the dark house system on growth, performance and meat quality of broiler chicken von Carvalho, Rafael Humberto, Soares, Adriana Lourenço, Grespan, Moisés, Spurio, Rafael Sanches, Coró, Fábio Augusto Garcia, Oba, Alexandre, Shimokomaki, Massami

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Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat von Marchi, Denis Fabrício, Beteto, Flávia Maria, Almeida, Gleice Rocha dos Santos, Soares, Adriana Lourenço, Hernandez-Blazquez, Francisco Javier, Ida, Elza Iouko, Shimokomaki, Massami

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PHOSPHOLIPASE A2 ACTIVITY IN POULTRY PSE, PALE, SOFT, EXUDATIVE, MEAT von SOARES, ADRIANA LOURENČO, IDA, ELZA IOUKO, MIYAMOTO, SAYURI, HERNÁNDEZ-BLAZQUEZ, FRANCISCO JAVIER, OLIVO, RUBISON, PINHEIRO, JOÃO WAINE, SHIMOKOMAKI, MASSAMI

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Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation von Kato, Talita, Barbosa, Claudia Freitas, Ida, Elza Iouko, Soares, Adriana Lourenço, Shimokomaki, Massami, Pedrao, Mayka Reghiany

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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 von Langer, Roselane Oliveira de Souza(Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos), Simões, Gislaine Silveira(Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos), Soares, Adriana Lourenço(Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos), Oba, Alexandre(Universidade Estadual de Londrina Centro de Ciências Agrárias Departamento de Ciência Animal), Rossa, Alessandro(Universidade Estadual de Londrina), Shimokomaki, Massami(Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos), Ida, Elza Iouko(Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos)

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Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat von Pedrão, Mayka Reghiany, Kato, Talita, Soares, Adriana Lourenço, Ida, Elza Iouko, Coró, Fábio Augusto Garcia, Grespan, Moises, Paião, Fernanda, Shimokomaki, Massami

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Prediction of chicken quality attributes by near infrared spectroscopy von Barbin, Douglas Fernandes, Kaminishikawahara, Cintia Midori, Soares, Adriana Lourenco, Mizubuti, Ivone Yurika, Grespan, Moises, Shimokomaki, Massami, Hirooka, Elisa Yoko

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DIETARY VITAMIN E INHIBITS POULTRY PSE AND IMPROVES MEAT FUNCTIONAL PROPERTIES von OLIVO, RUBISON, SCARES, ADRIANA LOURENÇO, IDA, ELZA IOUKO, SHIMOKOMAKI, MASSAMI

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Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities von Barbosa, Claudia Freitas, Carvalho, Rafael Humberto de, Rossa, Alessandro, Soares, Adriana Lourenço, Coró, Fábio Augusto Garcia, Shimokomaki, Massami, Ida, Elza Iouko

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