Open AccessSlaughtering procedures on the flesh quality of frozen stored pacu
Author(s) -
Pamela Jenny Montes Girao,
Paulo Roberto Campagnoli de Oliveira Filho,
Mariza Pires de Melo,
Humber Agrelli Andrade,
Elisabete Maria Macedo Viegas
Publication year - 2021
Publication title -
ciência agronômica/revista ciência agronômica
Language(s) - Portuguese
Resource type - Journals
SCImago Journal Rank - 0.424
H-Index - 26
eISSN - 1806-6690
pISSN - 0045-6888
DOI - 10.5935/1806-6690.20210015
Subject(s) - pacu , flesh , chemistry , lipid oxidation , tbars , food science , stunning , piaractus mesopotamicus , denaturation (fissile materials) , biochemistry , biology , fishery , medicine , lipid peroxidation , oxidative stress , ischemia , nuclear chemistry , cardiology , antioxidant