Análise químico-físico e sensorial de hambúrgueres formulados com carne de ovelhas de descarte

Eight sheep were used at the end of reproductive life fed ad libitum for 60 days with mixed and pelleted complete feed. After slaughter, the shoulders were extracted, vacuum packed and stored at -18º C being boneless to produce burger with different proportions of sheep meat and pork backfat. The bu...

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Veröffentlicht in:	PUBVET 2015-09, Vol.8 (17)
Hauptverfasser:	Mora, Natália Holtz Alves Pedroso, Macedo, Francisco de Assis Fonseca de, Dias-Senegalhe, Franciane Barbiéri, Radis, Ana Cláudia, Feihrmann, Andresa Carla, Possamai, Ana Paula Silva, Oliveira, Daniele Portela de, Torres, Maryane Gluck, Macedo, Thiago Gomes de
Format:	Artikel
Sprache:	por
Online-Zugang:	Volltext
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