African Journal of
Pharmacy and Pharmacology

  • Abbreviation: Afr. J. Pharm. Pharmacol.
  • Language: English
  • ISSN: 1996-0816
  • DOI: 10.5897/AJPP
  • Start Year: 2007
  • Published Articles: 2288

Full Length Research Paper

Acceptability of culinary preparations based on different ground beef grades

Marilice de Andrade Grácia
  • Marilice de Andrade Grácia
  • Department of Chemical Engineering, Federal University of Parana, Curitiba, Parana, Brazil.
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Vinícius José Bolognesi
  • Vinícius José Bolognesi
  • Department of Pharmacy, Federal University of Paraná. Lothario Meissner st, 632, Curitiba, Parana, B. O. 80210-170, Brazil.
  • Google Scholar
Renato João Sossela de Freitas
  • Renato João Sossela de Freitas
  • Department of Chemical Engineering, Federal University of Parana, Curitiba, Parana, Brazil.
  • Google Scholar
Cátia Nara Tobaldini Frizon
  • Cátia Nara Tobaldini Frizon
  • Department of Chemical Engineering, Federal University of Parana, Curitiba, Parana, Brazil.
  • Google Scholar
Rosemary Hoffmann Ribani
  • Rosemary Hoffmann Ribani
  • Department of Chemical Engineering, Federal University of Parana, Curitiba, Parana, Brazil.
  • Google Scholar
Carlos Eduardo Rocha Garcia
  • Carlos Eduardo Rocha Garcia
  • Department of Pharmacy, Federal University of Paraná. Lothario Meissner st, 632, Curitiba, Parana, B. O. 80210-170, Brazil.
  • Google Scholar


  •  Received: 01 September 2015
  •  Accepted: 28 January 2016
  •  Published: 15 March 2016

References

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Marques JM (2007). Elaboração de um produto de carne bovina "tipo Hambúrguer" adicionado de farinha de aveia. 71f. Thesis (Msc) – Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Federal do Paraná.

 
 

Meilgaard MC, Civille GV, Carr BT (1999). Sensory Evaluation Techniques. Boca Raton: CRC Press LLC U.S.A, 416pp.
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Meinert L, Andersen LT, Bredie WLP, Bjergegaard C, Aaslyng MD (2007). Chemical and sensory characterization of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature. Meat Sci. 75(2):229-242.
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Pedrão MR, Lassance F Souza NE, Matsushita M, Telles P, Shimokomaki M (2009). Comparison of proximate chemical composition and texture of cupim, Rhomboideus m. and lombo, Longissimus dorsi m. of nelore (Bos indicus). Br. Arch. Biol. Technol. 52(3):715-720.
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Rocha Garcia CE, Yamashita F, Youssef EY, Prudencio SH, Shimokomaki M (2013). Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef). Br. Arch. Biol. Technol. 56(2):311-318.
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Youssef EY, Rocha Garcia CE, Yamashita F, Shimokomaki M (2007). Chemical basis for charqui meat texture. Br. Arch. Biol. Biotechnol. 50(4):719-724.
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