Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Pouzo, Laura Beatriz | - |
| dc.creator | Zaritzky, Noemi Elisabet | - |
| dc.creator | Pavan, E. | - |
| dc.creator | Rossetti, Luciana | - |
| dc.creator | Descalzo, Adriana Maria | - |
| dc.date | 2018-08-27T18:53:16Z | - |
| dc.date | 2018-08-27T18:53:16Z | - |
| dc.date | 2016-09 | - |
| dc.date | 2018-08-27T14:05:56Z | - |
| dc.date.accessioned | 2019-04-29T15:34:31Z | - |
| dc.date.available | 2019-04-29T15:34:31Z | - |
| dc.date.issued | 2016-09 | - |
| dc.identifier | Pouzo, Laura Beatriz; Zaritzky, Noemi Elisabet; Pavan, E.; Rossetti, Luciana; Descalzo, Adriana Maria; Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed; Elsevier; Meat Science; 119; 9-2016; 7-13 | - |
| dc.identifier | 0309-1740 | - |
| dc.identifier | http://hdl.handle.net/11336/57270 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/296911 | - |
| dc.description | Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14 days of VC; while Schiff bases intensity increased (P < 0.05) in beef samples stored under VC-56 and in all samples after AE-5 days. Porphyrins increased (P < 0.05) gradually with the extension of vacuum storage time, but were degraded in beef with long vacuum storage and 5 days of AE. Higher levels of porphyrins in beef under VC were correlated (P < 0.05) with lower redness and higher TBARS after AE-5. This study revealed the potential of fluorescence signals to detect oxidative changes in beef under different storage conditions using a fast and nondestructive method such as fluorescence spectroscopy. | - |
| dc.description | Fil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Área Ciencia de Alimentos; Argentina | - |
| dc.description | Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina | - |
| dc.description | Fil: Pavan, E.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Área Ciencia de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina | - |
| dc.description | Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina | - |
| dc.description | Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Elsevier | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0309174016300882 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.meatsci.2016.03.027 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/57270 | - |
| dc.subject | FLUORESCENT COMPOUNDS | - |
| dc.subject | MEAT | - |
| dc.subject | OXIDATION | - |
| dc.subject | SHELF LIFE | - |
| dc.subject | Otras Producción Animal y Lechería | - |
| dc.subject | Producción Animal y Lechería | - |
| dc.subject | CIENCIAS AGRÍCOLAS | - |
| dc.subject | Salud Ocupacional | - |
| dc.subject | Ciencias de la Salud | - |
| dc.subject | CIENCIAS MÉDICAS Y DE LA SALUD | - |
| dc.title | Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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