Page 8 - BM-386fPDF

Basic HTML Version

Bioscience Methods 2012, Vol.3, No.7, 43
-
47
http://bm.sophiapublisher.com
47
Offer G., 1991, Modeling of the formation of pale, soft, and exudative meat:
effects of chilling regime and rate and extent of glycolysis, Meat Sci.,
30: 157-184, http://dx.doi.org/10.1016/0309-1740(91)90005-B
Olivo R., Soares A.L., Ida E.I., and Shimokomaki M., 2001, Dietary vitamin
E inhibits poultry PSE and improves meat functional properties,
Journal of Food Biochemistry, 25(4): 271-283, http://dx.doi.org/
10.1111/j.1745-4514.2001.tb00740.x
Romo M.J., 2001, Carne PSE em frangos: manejo pré e p َ
◌s abate [dissertaço],
Universidade Estadual de Londrina
Solomon M.B., van Laack R.L.J.M., and Eastridge J.S., 1998, Biophysical
basis of pale, soft, exudative (PSE) pork and poultry muscle, A review,
J. Musc. Foods, 9(1): 1-11, http://dx.doi.org/10.1111/j.1745-4573.1998.
tb00639.x
Veerkamp C., 1986, Fasting and yield of broiler, Poult. Sci., 65:1299-1304,
http://dx.doi.org/10.3382/ps.0651299
Wabeck C.J.,1972, Feed and water withdrawal time relationship to
processing yield and potential fecal contamination of broilers., Poult
Sci., 51(4): 1119-1121, http://dx.doi.org/10.3382/ps.0511119
Wang S.H., Fernandes S.M., and Cabral L.C, 2000, Solubilidade de
nitrogênio, dispersibilidade de proteína e propriedades emulsificantes
dos extratos hidrossolúveis desidratados de arroz e soja ,Ciência e
Tecnologia de Alimentos, 20(1): 12-17, http://dx.doi.org/10.1590/
S0101-20612000000100003