Giulianna Z. Miguel
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Previous Organizations / Institutes
The organizations / institutes from the scholar's other articles in the past ten years
Research Subjects
Giulianna Z. Miguel has a total of 31 co-authors. Here are the top co-authors by number of shared publications:
- Taciana Villela Savian
Universidade de São Paulo, Brazil
2 shared publications Aline D. Moreira
1 shared publicationAna B.G. Faitarone
1 shared publicationAna Carolina C. Pisa
UFLA
1 shared publicationCarlos R Padovani
Universidade Estadual Paulista - UNESP, Instituto de Biociências - IBB, Distrito de Rubião Jr., s/n, CEP 18618-970 Botucatu, São Paulo, Brazil
1 shared publicationCarolina T Santos
Universidade Estadual Paulista - UNESP, Faculdade de Medicina Veterinária e Zootecnia - FMVZ, Distrito de Rubião Jr., s/n, CEP 18618-970 Botucatu, São Paulo, Brazil
1 shared publication
Latest Publications
- 23 October 2014
- Vol. 100, 164-170
Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses.
The present study evaluated the use of polyethylene film wrapping of beef half carcasses and its effects on cooler shrink, cooling characteristics and microbial status of the half carcasses. Film wrapping reduced cooler shrink by 55.2%, 43.1%, 36.0% and 30% after 24, 48, 72 and 96h of cooling, respectively, compared to the unwrapped half carcasses, whereas the surface water activity showed no significant differences among the time periods. The wrapped half carcasses had a lower cooling rate and higher surface and internal temperatures. The highest values of the aerobic mesophiles, Staphylococcus aureus and Enterobacteriaceae were found in the half carcasses wrapped in film. No significant differences were found in the values of Escherichia coli. The polyethylene film was effective in reducing cooler shrink; however, it caused a delay in cooling, thereby enabling greater microbial occurrences and counts and impairing the hygienic and sanitary conditions of the carcasses, which may be an impediment to the practical application of this technology.
- 23 October 2014
- Vol. 100, 164-170
Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses.
The present study evaluated the use of polyethylene film wrapping of beef half carcasses and its effects on cooler shrink, cooling characteristics and microbial status of the half carcasses. Film wrapping reduced cooler shrink by 55.2%, 43.1%, 36.0% and 30% after 24, 48, 72 and 96h of cooling, respectively, compared to the unwrapped half carcasses, whereas the surface water activity showed no significant differences among the time periods. The wrapped half carcasses had a lower cooling rate and higher surface and internal temperatures. The highest values of the aerobic mesophiles, Staphylococcus aureus and Enterobacteriaceae were found in the half carcasses wrapped in film. No significant differences were found in the values of Escherichia coli. The polyethylene film was effective in reducing cooler shrink; however, it caused a delay in cooling, thereby enabling greater microbial occurrences and counts and impairing the hygienic and sanitary conditions of the carcasses, which may be an impediment to the practical application of this technology.
- 1 February 2014
- Published by Elsevier in Meat Science
- Vol. 96 (2) , 884-891
Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlot
- 1 February 2014
- Published by Elsevier in Meat Science
- Vol. 96 (2) , 884-891
Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlot
- Open Access
- 1 June 2004
- Published by FapUNIFESP (SciELO) in Food Science and Technology
- Vol. 24 (2) , 236-242
Efeitos dos métodos de abate e sexo na composição centesimal, perfil de ácidos graxos e colesterol da carne de capivaras
O objetivo desse trabalho foi avaliar os efeitos de métodos de abate (MA) (humanitário (MH) e por tiro (MT)) e sexo na composição centesimal, perfil de ácidos graxos (AG) e colesterol da carne de capivara (Hydrochaeris hydrochaeris L. 1766). Foram abatidos 20 animais (13 machos (M) e 7 fêmeas (F)) com peso médio de 45,71kg. No músculo longissimus dorsi (LD) foram determinados: umidade, lipídios totais (LT), proteína e cinzas e no semimembranosus (SM), o colesterol por colorimetria e o perfil de AG por cromatografia gasosa. O LD apresentou: 75,87% de umidade, 1,37% de LT, 22,11% de proteínas e 1,09% de cinzas. Houve diferença (p<0,01) nos teores de LT de M (1,75%) e F (0,98%). Os fatores sexo e MA não influenciaram: umidade, proteína e cinzas. Os AG encontrados em maior proporção (%) foram: C16:0 (29,57); C18:1w9 (27,87); C18:2w6 (19,19); C18:0 (6,57); C18:3w3 (4,97); C14:0 (3,64); C20:4w6 (3,45); C18:1w7 (3,31) e C16:1w7 (1,90). A relação AG poliinsaturados/saturados foi 0,82. As médias de AG w6 e w3 foram 23,41 e 5,63%. Os fatores sexo e MA não influenciaram os poliinsaturados e colesterol (28,11mg/100g). A carne de capivara apresentou teores elevados de proteína e valores reduzidos de lipídios totais e de colesterol e relação w6/w3 nutricionalmente adequada.
- 1 June 2004
- Published by FapUNIFESP (SciELO) in Food Science and Technology
- Vol. 24 (2) , 236-242
Open AccessEfeitos dos métodos de abate e sexo na composição centesimal, perfil de ácidos graxos e colesterol da carne de capivaras
O objetivo desse trabalho foi avaliar os efeitos de métodos de abate (MA) (humanitário (MH) e por tiro (MT)) e sexo na composição centesimal, perfil de ácidos graxos (AG) e colesterol da carne de capivara (Hydrochaeris hydrochaeris L. 1766). Foram abatidos 20 animais (13 machos (M) e 7 fêmeas (F)) com peso médio de 45,71kg. No músculo longissimus dorsi (LD) foram determinados: umidade, lipídios totais (LT), proteína e cinzas e no semimembranosus (SM), o colesterol por colorimetria e o perfil de AG por cromatografia gasosa. O LD apresentou: 75,87% de umidade, 1,37% de LT, 22,11% de proteínas e 1,09% de cinzas. Houve diferença (p<0,01) nos teores de LT de M (1,75%) e F (0,98%). Os fatores sexo e MA não influenciaram: umidade, proteína e cinzas. Os AG encontrados em maior proporção (%) foram: C16:0 (29,57); C18:1w9 (27,87); C18:2w6 (19,19); C18:0 (6,57); C18:3w3 (4,97); C14:0 (3,64); C20:4w6 (3,45); C18:1w7 (3,31) e C16:1w7 (1,90). A relação AG poliinsaturados/saturados foi 0,82. As médias de AG w6 e w3 foram 23,41 e 5,63%. Os fatores sexo e MA não influenciaram os poliinsaturados e colesterol (28,11mg/100g). A carne de capivara apresentou teores elevados de proteína e valores reduzidos de lipídios totais e de colesterol e relação w6/w3 nutricionalmente adequada.