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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.
Meat Sci. 2021 May;175:108433. doi: 10.1016/j.meatsci.2021.108433. Epub 2021 Jan 6.
Meat Sci. 2021.
PMID: 33454448
Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón.
Bis-Souza CV, Pateiro M, Domínguez R, Penna ALB, Lorenzo JM, Silva Barretto AC.
Bis-Souza CV, et al.
Meat Sci. 2020 Jan;159:107936. doi: 10.1016/j.meatsci.2019.107936. Epub 2019 Sep 2.
Meat Sci. 2020.
PMID: 31518708
Free article.
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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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Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef.
de Alvarenga ES, Isac MF, Rosa AF, Silva SL, Nassu RT, Silva Barretto ACD.
de Alvarenga ES, et al. Among authors: silva barretto acd.
Meat Sci. 2024 Jun;212:109464. doi: 10.1016/j.meatsci.2024.109464. Epub 2024 Feb 23.
Meat Sci. 2024.
PMID: 38412751
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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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