I ConferÃªncia Internacional Virtual sobre Qualidade de Carne SuÃna ...

More documents

Recommendations

Info

1 a Conferência Internacional Virtual sobre Qualidade de Carne Suína16 de novembro a 16 de dezembro de 2000 — Concórdia, SC5 Referências BibliográficasANNOR-FREMPONG, I. E., NUTE, G. R., WOOD, J. D., WHITTINGTON, F. W. &WEST, A. The measurement of the responses to different odour intensities of ’boartaint’ using a sensory panel and an electronic nose. Meat Science, 50: 139–151.BARTON-GADE, P. & CHRISTENSEN, L. (1998) Effect of different stocking densitiesduring transport on welfare and meat quality in Danish slaughter pigs. MeatScience, 48: 237–247.BASS, T. J. (1997) The effect of day to day plant variation on muscle quality. PorkQuality Summit, National Pork Producers Council publication - Des Moines, Iowa,EUA, pp 73–78.BONNEAU, M., WALSTRA, P., CLAUDI-MAGNUSSEN, C. et al. (2000) Aninternational study on the importance of androstenone and skatole for boartaint: IV. Simulation studies on consumer dissatisfaction with entire male porkand the effect of sorting carcasses on the slaughter line, main conclusions andrecommendations. Meat Science, 54: 285–295.BOWKER, B. C., WYNVEEN, E. J., GRANT, A. L. & GERRARD, D. E. (1999) Effectsof electrical stimulation on early postmortem muscle pH and temperature declinesin pigs from different genetic lines and halothane genotypes. Meat Science, 53:125–133.BROWN, S. N., WARRISS, P. D., NUTE, G. R., EDWARDS, J. E. & KNOWLES, T.G. (1998) Meat quality in pigs subjected to minimal pre-slaughter stress. MeatScience 49: 257–265.BROWN, T. & JAMES, S. J. (1992) Process design data for pork chilling. InternationalJournal of Refrigeration, 15: 281–289.CULAU, P. O. V., OURIQUE, J. M. R., NICOLAIEWSKY & BRESSAN, M. C. (1994)Incidence of PSE in commercial pig carcasses in Rio Grande do Sul state, Brazil.Boletim Técnico da Associação Sul Brasileira das Indústrias de Produtos Suínos,Porto Alegre.D’SOUZA, D. N., DUNSHEA, F. R., WARNER, R. D. & LEURY, B. J. (1998) The effect ofhandling pre-slaughter and carcass processing rate post-slaughter on pork quality.Meat Science 50: 429–437.DE VRIES, A. G., SOSNICKI, A., GARNIER, J. P., & PLASTOW, G. S. (1998) The roleof major genes and DNA technology in selection for meat quality in pigs. MeatScience, 49: S245–S255.ELAM, T. E. (1997) The world pork industry - Rapid change and re-structuringimplications for a Global pork market - Elanco Animal Health InternationalSymposium - Indianapolis, Indiana, EUA.FAUCITANO, L., MARQUARDT, L., OLIVEIRA, M. S., COELHO, H. S. & TERRA, N .N.(1998) The effect of two handling and slaughter systems on skin damage, meatacidification and colour in pigs. Meat Science, 50: 13–19.FELDHUSEN, F. & KÜHNE, M. (1992) Effects of ultrarapid chilling and ageing on lengthof sarcomeres, and tenderness of pork. Meat Science, 32: 161–171.FORREST, J. C., SHEISS, E. B., MORGAN, M. P. & GERRARD, D. E. (1997) Porkquality measurements tools - Now and in the future. Pork Quality Summit, NationalPork Producers Council publication - Des Moines, Iowa, EUA, pp 79–96.108
1 a Conferência Internacional Virtual sobre Qualidade de Carne Suína16 de novembro a 16 de dezembro de 2000 — Concórdia, SCGIGIEL, A., BUTLER, F. & HUDSON, B. (1989) Alternative methods of pig chilling.Meat Science, 26: 67–83.GOODWIN, R. (1997) Genetic effects on pork quality. Pork Quality Summit, NationalPork Producers Council publication - Des Moines, Iowa, EUA, pp 25–36.GRANT, A. L. & GERRARD, D. E. (1998) Cellular and molecular approaches foraltering muscle growth and development. Canadian Journal of Animal Science78: 493–502.GREGORY, N. G. (1994) Pre-slaughter handling, stunning and slaughter. MeatScience 36: 45–56.HOMER, D. B. & MATTHEWS, K. R. A repeat national survey of muscle pH incommercial pig carcasses. Meat Science 49: 425–433, 1998.HOVENIER, R. Breeding for meat quality in pigs. PhD Thesis. Department of AnimalBreeding, Wageningen Agricultural University, Wageningen, Holanda.ISSANCHOU, S. (1996) Consumer expectations and perceptions of meat and meatproduct quality. Meat Science, 43: S5–S19.JEREMIAH, L. E. et al. (1992) The effects of gender and blast-chilling time andtemperature on cooking properties and palatability of pork longissimus muscle.Canadian Journal of Animal Science, 72: 501–506.JONES, S. D. M. et al. (1993) The effects of spray and blast-chilling on carcassshrinkage and pork muscle quality. Meat Science, 34: 351–362.KAUFMANN, R. G., SCHERER, A. & MEEKER, D. L. (1992) Variations in pork quality.History, definition, extent, resolution. National Pork Producers Council Publication,Iowa, p.1–8.LONG, V. P. & TARRANT, P. V. (1990) The effect of pré-slaughter showering andpost-slaughter rapid chilling on meat quality in intact pork sides. Meat Science,27: 181–195.LUNDSTRÖM, K., ENFÄLT, A. -C., TORNBERG, E. & AGERHEM, H. Sensoryand technological meat quality in carriers and non-carriers of the RN- allele inHampshire crosses and in purebred Yorkshire pigs. Meat Science, 48: 115–124,1998.MARIBO, H., OLSEN, E. V., BARTON-GADE, P. & MØLLER, A. J. (1998) Comparisonof dehiding versus scalding and singeing: Effect on temperature, pH and meatquality in pigs. Meat Science 50: 175–189.MARIBO, H., OLSEN, E. V., BARTON-GADE, P. & MØLLER, A. J. & KARLSSON, A.(1998) Effect of early post-mortem cooling on temperature, pH fall and meat qualityin pigs. Meat Science 50: 115–129.MCFARLANE, B. J. & UNRUH, J. A. (1996) Effects of blast chilling and postmortemcalcium chloride injection on tenderness of pork Longissimus muscle. Journal ofAnimal Science, 74: 1842–1845.MEADUS, W. J. Molecular techniques used in the search for genetic determinants toimprove meat quality. Canadian Journal of Animal Science 78: 483–492, 1998.MILLIGAN, S. D., RAMSEY, C. B. et al. (1998) Resting of pigs and hot-fat trimmingand accelerated chilling of carcasses to improve pork quality. Journal of AnimalScience, 76: 74–86.MONIN, G., TALMANT, A., AILLERY, P. & COLLAS, G. (1995) Effects on carcass weightand meat quality of pigs dehaired by scalding or singeing post-mortem. MeatScience 39: 247–254.109
Page 3 and 4:
1 a Conferência Internacional Virt
Page 6 and 7:
Page 10:
Page 14 and 15:
Page 16 and 17:
Page 18 and 19:
Page 20 and 21:
Page 22 and 23:
Page 24 and 25:
Page 26 and 27:
Page 28 and 29:
Page 30 and 31:
Page 32 and 33:
Page 34 and 35:
Page 36 and 37:
Page 38 and 39:
Page 40:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Page 54 and 55:
Page 56 and 57:
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69: 1 a Conferência Internacional Virt
Page 126 and 127: 1 Introdução1 a Conferência Inte
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Page 176 and 177:
Page 178 and 179:
Page 180 and 181:
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
Page 190 and 191:
Page 192 and 193:
Page 194 and 195:
Page 196 and 197:
Page 198 and 199:
Page 200 and 201:
Page 202 and 203:
Page 204 and 205:
Page 206 and 207:
Page 208 and 209:
Page 210 and 211:
Page 212 and 213:
Page 214 and 215:
Page 216 and 217:
Page 218 and 219:
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
6 Alternativa1 a Conferência Inter
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240 and 241:
Page 242 and 243:
Page 244 and 245:
Page 246 and 247:
Page 248 and 249:
Page 250 and 251:
Page 252 and 253:
Page 254 and 255:
Page 256 and 257:
Page 258 and 259:
Page 260 and 261:
Page 262:
show all

I ConferÃªncia Internacional Virtual sobre Qualidade de Carne SuÃ­na ...

Create successful ePaper yourself

Delete template?

Save as template?

I ConferÃªncia Internacional Virtual sobre Qualidade de Carne SuÃna ...