Estrous characterization in cross-bred heifers (Bos taurus indicus x Bos taurus taurus) by radiotelemetry

Authors

  • Marcos Franke Pinto Universidade Estadual Paulista, Araçatuba, SP
  • Elisa Helena Giglio Ponsano Universidade Estadual Paulista, Araçatuba, SP
  • Ana Paula da Silva Almeida Universidade Estadual Paulista, Araçatuba, SP
  • Sílvia Helena Ventorulli Perri Universidade Estadual Paulista, Araçatuba, SP
  • Massami Shimokomaki Universidade Estadual de Londrina, Londrina, PR

DOI:

https://doi.org/10.11606/issn.1678-4456.bjvras.2006.26564

Keywords:

Jerked beef, Linear regression, Quality control, Physicochemical parameters

Abstract

Jerked beef is officially defined as salted, cured and dried beef. Water activity (Aw), moisture, ash and residual nitrite are the physicochemical parameters that define this product identity and quality standards. In this work, the behavior of these parameters during jerked beef processing was evaluated and a significant correlation among them was revealed. These results allowed the establishment of statistical equations that enable the estimation of all the physicochemical parameters from the results obtained in the measurement of just one of them.

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Published

2006-12-01

Issue

Vol. 43 No. 6 (2006)

Section

UNDEFINIED

License

The journal content is authorized under the Creative Commons  BY-NC-SA  license (summary of the license: https://creativecommons.org/licenses/by-nc-sa/4.0 | full text of the license: https://creativecommons.org/licenses/by-nc-sa/4.0/legalcode) 

How to Cite

1.
Pinto MF, Ponsano EHG, Almeida AP da S, Perri SHV, Shimokomaki M. Estrous characterization in cross-bred heifers (Bos taurus indicus x Bos taurus taurus) by radiotelemetry. Braz. J. Vet. Res. Anim. Sci. [Internet]. 2006 Dec. 1 [cited 2024 Apr. 24];43(6):841-5. Available from: https://www.revistas.usp.br/bjvras/article/view/26564