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Search Results: 1 - 10 of 714 matches for " Alcides;Graner "
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Microbiologia da carne moida: 1. contagem total de bactérias
Graner, Murilo;Martinelli Filho, Alcides;Cruz, Vivaldo F. da;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1971, DOI: 10.1590/S0071-12761971000100014
Abstract: as a first step in a program of evaluation of ground beef microbiological quality in the city of piracicaba, sp, forty samples of ground beef were taken at two kinds of retail markets (meat shop and supermarket), related to an old and a new system of meat merchandising. the samples were taken weekly in the morning and in the afternoon, during a two month period. total bacterial counts were determined by a procedure recommended by the american public health association and plates were incubated at 21oc (72 hours) and at 32oc (48 hours). the results can be summarized as follows = 1) total counts were generally high, with several samples in the range 107 to 109 cells/gram; average counts were 6.9x 107 cells/gram (21oc) and 2.5xl07 cell/gram (32oc). 2) incubation at 21oc resulted in total counts generally higher than those found at 32oc, although there was no statistically significant difference between the two incubation temperatures. 3) total counts were found to be higher in samples from the small shop (old system) than in samples from the supermarket (new system); the difference was related to higher counts in the morning samples taken at the former retail market.
Microbiologia da carne moída: 3. avalia??o da qualidade em diferentes épocas do ano
Martinelli Filho, Alcides;Graner, Murilo;Cruz, Vivaldo F. Da;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1975, DOI: 10.1590/S0071-12761975000100008
Abstract: in brazilian supermarkets, ground beef may sometimes be prepared using meat that has been previously frozen and stored to be consumed during periods of the year when there is a decrease in the amount of fresh meat available. the results of this study suggest that a modified resazurin test, previously described by the authors for the evaluation of ground beef microbiological quality, can be used in different periods of the year, even if frozen meat is involved.
Microbiologia da carne moida = 2. Avalia??o da qualidade por método modificado, baseado na redu??o da resazurina
Graner, Murilo;Martinelli Fo, Alcides;Cruz, Vivaldo F. da;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1973, DOI: 10.1590/S0071-12761973000100014
Abstract: forty samples of ground beef were taken at four supermarkets in the city of piracicaba, sp. total bacterial counts were determined using a produre recommended by the american public health association; the plates were incubated at 32°c (48 hours). a modified procedure based on resazurin reduction for the determination of ground beef microbiological quality was studied. the results can be summarized as follows = 1) total counts were generally higth, with several samples in the range 107 to 109 cells/gram; the average count was 3,0 x 107 cells/gram. 2) the differences between counts related to any two supermarkets were not statistically significant. 3) resazurin reduction to colorless was significantly correlated with total bacterial counts (r=-0,91).
Contagem total de bactérias e enumera??o de coliformes em cortes de varejo de carne bovina e em equipamentos de supermercados
Martinelli Filho, Alcides;Graner, Murilo;Barbin, Décio;Silveira, Expedito T. F.;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1977, DOI: 10.1590/S0071-12761977000100015
Abstract: total bacterial counts (32°c and 5°c) and most probable numbers (mpn) of coliform organisms and e. coli were determined for samples of three retail bovine meat cuts and cutting and boning equipment three supermarkets. in the oldest of these, total counts were higher on meat cuts prepared in the cutting room than on meat boned in the packing plant. total counts were generally high on the equipment (higher for incubation at 32°c), with the wooden surfaces (tables, cutting boards) showing significaitly higher numbers than the metallic ones (eletric saw, knives). no differences could be found between counts on "clean" equipment and counts on equipment being-used. coliform organisms were generally present; when meat samples were tested for this group of bacteria and for e. coli, it was found that 96% of the samples were positive for both.
Efeito de algumas variáveis de processamento sobre propriedades organoléticas, físicas e químicas de massa obtida com a carne de poedeiras (Gallus gallus domesticus)
Graner, Murilo;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1974, DOI: 10.1590/S0071-12761974000100009
Abstract: boned light weight hen meat was ground, cured, flavored with liquid smoke, and cooked. the effect of salts (sodium chloride alone and combined with phosphates), added at different time intervals postmortem, and before and after freezing, on sensory, physical, and chemical properties of the loaves was studied. poultry loaves of acceptable quality were obtained with meat that had been slowly frozen and stored at -23°c for a 40-50 day period. when the carcasses were pumped with salt solutions before freezing, only those samples having added phosphates were satisfactory as far as binding and other properties were concerned. the results suggest that tetrasodium pyrophosphate, combined with sodium chloride, when added to the meat immediately after slaughter, could improve the meat binding properties.
Elabora??o de fiambre com emuls?o de carne mista e gordura de frango (Gallus gallus), sem e com pele
Graner, Murilo;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1987, DOI: 10.1590/S0071-12761987000100013
Abstract: chicken loaves (emulsion type) were prepared with light and dark meat from broiler hand deboned breasts and legs, chicken fat, with and without skin. the meat was cured and smoked. processing yields were 1.10 - 1.22 1b of final product for each 1b of meat (or 0.38 - 0.42 1b for each 1b of ready-to-cook bird); the yield was higher for loaves containing skin. this meat ingredient (at 10% level) had no significant influence on quality and chemical composition of the product, which had approximately 64.9% of moisture, 18.4% of protein (moisture/protein ratio = 3.5), 12.6% of fat, 2.4% of sodium chloride and 63 ppm od sodium nitrite. the ph of the loaves averaged 6.1. storage of the loaves at -25°c for 30 days apparently did not affect quality.
Rendimentos no corte e na desossa manual parcial de carca?as resfriadas comerciais de frango (Gallus gallus)
Graner, Murilo;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1987, DOI: 10.1590/S0071-12761987000200015
Abstract: as part of a poultry meat processing study, breast (29%), legs (31%), back (26%) and wings (12,5%) were obtained from chilled ready-to-cook broiler carcasses of retail market. light meat (separated from breast) yield was 65% based ond breast weight and 18% based on carcass weight. dark meat (separated from legs) yield was 58% based on leg weight and 18% based on carcass weight. the carcasses had 5% of fat and 14% of skin. the yield of dark meat (based on carcass weight) decreased with the increase of carecass weight (p < 0.01) (r = -0,53).
Elabora??o de fiambres com as carnes branca e escura de frango
Graner, M.;
Scientia Agricola , 1992, DOI: 10.1590/S0103-90161992000400023
Abstract: chiken loaves were prepared with light and dark meat from broiler and deboned breasts and legs. the meat was cut, cured, ground, smoked and pasteurized (until 71°c). the yield was greater for the loaf prepared with light meat, which was also ranked first in sensory analysis. the light and the dark meat loaves had the following chemical compositions: moisture 70.6 - 71.0%; protein 22.0 - 20.2%; moisture/protein ratio 3.2 - 3.5; fat 4.0 - 4.5%; sodium chloride 2.4 - 2.5%; sodium nitrite 51.5 - 69.0 ppm; ph 6.1 - 6.25, respectively.
Notas sobre florescimento e frutifica??o da mandioca
Graner, E. A.;
Bragantia , 1942, DOI: 10.1590/S0006-87051942000100001
Abstract: the flowering habits and the fructification of cassava m. utilissima pohl were described. attention was called to the small production of flowers per plant and to the attack of male flowers by the fly teleocoma crassipes aldrich and of the fruit by the fly anastrepha pickeli c. lima. the difficulties of controlled pollination were emphasized and a practical method of obtaining f2 seeds were discussed.
Genética de manihot: I. hereditariedade da forma da folha e da colora??o da película externa das raizes em Manihot Utilissima pohl
Graner, E. A.;
Bragantia , 1942, DOI: 10.1590/S0006-87051942000100002
Abstract: the inheritance of two characters in manihot utilissima pohl were studied. it was found that the leaves with narrow lobes v (fig. 1) are dominant over leaves with large lobes v (fig. 2) and that the brown coloration of the roots m (fig. 5) is dominant over white m (fig. 6). these two characters segregate independently, according to the dates recorded in tables iii and iv. the phenotypic expression of the form of the leaves is largely dependent from the environment, the leaves with narrow lobes being replaced by leaves with large lobes in plants transported to a shady place under big trees. (figs. 3 and 4). thus reduction of light causes a change of dominance.
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