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Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef.
Meat Sci. 2024 Jun;212:109464. doi: 10.1016/j.meatsci.2024.109464. Epub 2024 Feb 23.
Meat Sci. 2024.
PMID: 38412751
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures.
Sanches MAR, de Paiva GB, Darros-Barbosa R, Silva-Barretto ACD, Telis-Romero J.
Sanches MAR, et al. Among authors: silva barretto acd.
Meat Sci. 2023 May;199:109128. doi: 10.1016/j.meatsci.2023.109128. Epub 2023 Jan 29.
Meat Sci. 2023.
PMID: 36738590
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Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage.
Bellucci ERB, Dos Santos JM, Carvalho LT, Borgonovi TF, Lorenzo JM, Silva-Barretto ACD.
Bellucci ERB, et al. Among authors: silva barretto acd.
Meat Sci. 2022 Feb;184:108667. doi: 10.1016/j.meatsci.2021.108667. Epub 2021 Sep 4.
Meat Sci. 2022.
PMID: 34656002
Free article.
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Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design.
Santos JMD, Ignácio EO, Bis-Souza CV, Silva-Barretto ACD.
Santos JMD, et al. Among authors: silva barretto acd.
Meat Sci. 2021 May;175:108433. doi: 10.1016/j.meatsci.2021.108433. Epub 2021 Jan 6.
Meat Sci. 2021.
PMID: 33454448
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