Veterinaria es calidad: Evaluación contínua y autoevaluación

El documento recoge los resultados del proyecto de Innova-Gestion UCM desarrollado durante los años 2016/2017 para la evaluación por rúbrica y online, formando, aplicando y analizando sus resultados. También se exponen los datos preliminares de la opinión de docentes y alumnos sobre su satisfacción con el actual Grado en Veterinaria. Estos resultados son, además, el punto de partida, para continuar mejorando la calidad de la docencia del centro

Veterinaria es Calidad

En una Universidad tan grande y antigua como la UCM donde las dinámicas de funcionamiento llevan décadas implantadas, la Cultura de la Calidad no ha sido entendida y acogida por una parte del colectivo universitario, que ve en ella una imposición, moda o, cuanto menos, la ruptura de una dinámica existente. Romper esta inercia depende de que todo el colectivo reconozca la necesidad y utilidad de estos métodos que permiten seguir avanzando adaptándose a una sociedad en continua evolución. Nuestro objetivo era que la comunidad universitaria del centro fuera consciente de la existencia de un sistema de calidad que era, en gran parte, responsable de las mejoras de las que todos disfrutamos

Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes

The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using response surface methodology. Immediately after treatment, no significant differences (p > 0.05) in adhesiveness, springiness and chewiness were found in either of the cheeses. However, hardness, cohesiveness, gumminess and breaking force decreased in Camembert cheese as the dose increased, while values for the Brie samples remained fairly constant. Nevertheless, no significant differences (p > 0.05) between untreated and treated samples after two weeks of storage were detected. Minor changes in the colour parameters were due to the E-beam treatment even at 3 kGy and then minimized during storage. A similar behaviour was observed in sensorial parameters. Because the dose studied was higher than that required to achieve the food safety objective according to EU and USA regulations, it was concluded that E-beam treatment is a useful method for sanitizing soft mould-ripening cheeses with negligible changes in the sensory quality and rheological properties.Sección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)Fac. de VeterinariaTRUEpu

Use of the E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese

Camembert and Brie soft cheese varieties were subjected to E-beam irradiation as a sanitation treatment. The effects of treatments on microbiota and selected physicochemical properties were also studied. The absorbed doses required to meet the food safety objective (FSO) according to EU and USDA criteria for Listeria monocytogenes were 1.27 and 2.59 kGy, respectively. The bacterial load, mainly lactic acid bacteria, was reduced by the treatment but injured cells were recovered during storage at 14°C. The radiation treatment gave rise to negligible changes in the pH and water activity at doses required to achieve microbial safetySección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)Fac. de VeterinariaTRUEpu

The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese

The effects of E-beam radiation on microbiota, colour, texture and sensorial properties of hard annatto-coloured cheese during storage at 4 and 14 °C were studied. Doses of up to 2 kGy provoked a decrease in the total bacterial number, although microbiota recovery to initial levels during storage, even under refrigeration temperature, was observed. However, a higher temperature (14 °C) was required to detect bacterial growth in cheese treated at 3 kGy. Moreover, the effects of the dose on the hardness, springiness, cohesiveness and colour parameters were interdependent of the storage conditions. According to the combined effects of E-beam treatment and storage conditions, multivariate cluster analysis allowed treated cheeses irradiated at 0–1 kGy (cluster 1) to be distinguished from those irradiated at 2–3 kGy (cluster 2), which were stored at 4 °C for 28 days. Cluster 3 included irradiated cheeses (1–3 kGy) stored at a higher temperature (14 °C). Although off-odour and off-flavours arose immediately after treatment, they disappeared progressively during storage at doses lower than 2 kGy. Nevertheless, consumers could detect changes in the colour derived from the radiation at 2 kGy, however, those changes may be unimportant because of the wide colour ranges of commercial annatto-coloured cheesesUniversidad Complutense de MadridSección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)Fac. de VeterinariaTRUEpu

Vitamin d3 supplementation in drinking water prior to slaughter improves oxidative status, physiological stress, and quality of pork

Author Contributions: Conceptualization: L.C., M.I.C. and A.I.R.; methodology, J.F.S., D.C., E.F.-V. and A.I.R.; software, E.F.-V.,M.I.C. and A.I.R.; formal analysis, M.I.C. and A.I.R.; data curation, A.I.R.; writing—original draft preparation, A.I.R.;writing—review and editing, A.I.R., J.F.S.; Project administration, A.I.R. and L.C.; funding acquisition, L.C. and A.I.R. All authors have read and agreed to the published versión of the manuscript.The aims of this study were to investigate the effect of vitamin D3 administration in drinking water during lairage time prior to slaughter on physiological stress, oxidative status, and pork quality characteristics. Two experiments were carried out. The first one was performed to examine the effect of vitamin D3 supplementation in drinking water, and the second one to check the effect of supplementation dose (500,000 IU/L vs. 700,000 IU/L). Serum calcium concentration was greater in pigs receiving vitamin D3 in water when compared to the control group. In experiment 1, a 40% α-tocopherol increase in meat from the group supplemented with vitamin D3 (500,000 IU/animal) was observed, that resulted in a tendency of decreased meat malondialdehyde (MDA) values at days 5 and 8 after refrigerated storage. In experiment 2, since water intake was higher (800,000 IU and 1,120,000 IU/animal of vitamin D3 consumption) effects on oxidative status were more profound and vitamin D3 supplementation increased serum α-tocopherol and decreased cortisol and serum TBARS. These effects were also observed in meat; TBARS levels were decreased after 3 days of refrigerated storage. In both experiments meat from pigs that received vitamin D3 in drinking water had a lower proportion of total free-polyunsaturated fatty acids (mainly n-6) when compared to the unsupplemented pigs, and these were positively correlated with TBARS production at day 5 of refrigerated storage (r = 0.53 and 0.38 for experiments 1 and 2, respectively). Meat from pigs receiving vitamin D3 in water showed reduced cohesiveness, gumminess, and chewiness values compared to the control group. The magnetic resonance imaging study of muscle confirmed the effects on water retention with lesser transverse relaxation time in pigs supplemented with vitamin D3. No vitamin D3 dose effect was observed, apart from muscle α-tocopherol concentration that was higher in pigs supplemented with 700,000 compared to those supplemented with 500,000 UI/L.FEDER/Ministerio de Economía, Industria y Competitividad (Retos RTC-2015-3550-2)Depto. de Producción AnimalFac. de VeterinariaTRUEpu

Aplicación de la Imagen de Resonancia Magnética (IRM) al análisis morfológico no destructivo de piezas cárnicas. Una aproximación a la selección de perniles.

Para determinar el potencial de aplicación de la imagen de resonancia magnética (IRM) en la evaluación de la aptitud tecnológica de perniles frescos a nivel industrial se han obtenido imágenes de resonancia magnética potenciadas en T1, T2, T2* y densidad protónica (DP). Con este objetivo, se analizaron perniles frescos de cerdo blanco clasificados en cuatro categorías en función de su contenido graso. En cada pieza se determinó, utilizando imágenes en el plano axial potenciadas en DP, el espesor de la grasa subcutánea (GS) sobre los músculos rectus femoris (RF), vastus lateralis, biceps femoris y semitendinosus (ST) a nivel de la longitud media del fémur. Además, se estimó el valor promedio del espesor de la GS en zonas seleccionadas (SL) entre los músculos RF y ST. Se ha establecido una correlación lineal (R2 = 0,85; p < 0,05) entre el espesor promedio de la GS en las zonas SL y el contenido graso total del pernil. El análisis mediante IRM del interior de las piezas permitió la detección de defectos internos como hemorragias y acúmulos de sangre, lesiones articulares y óseas, anomalías del ganglio poplíteo y desgarros musculares, que posteriormente fueron contrastadas mediante la disección de las piezas. Muchas de estas lesiones tienen una importante repercusión en la aparición de defectos en jamón curado. Se concluye que la IRM, como técnica no destructiva, es una herramienta adecuada para la detección de defectos internos en piezas íntegras, así como para la estimación del contenido total de grasa del pernil.Depto. de Farmacia Galénica y Tecnología AlimentariaFac. de VeterinariaTRUEinpres