7 research outputs found
Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions
This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties were elaborated with 1.5 and 3.0g of RC and with or without 0.03g of ascorbic acid. The results suggested that the patties with 15% fat (lower fat, higher α -tocopherol), would be healthier than the ones with 23% fat. The patties containing RC had similar amounts of vitamins C and E, which differed significantly from control. The results indicated that RC could reduce the patty lipid oxidation together with ascorbic acid and this could be a good alternative for food industry. The rose hip.
Flavour did not show significant differences and its scores were low, suggesting that rose hip extract did not influence negatively the taste of the patties as well as their texture. However, future research is needed to test different concentrations of the extract.info:eu-repo/semantics/publishedVersio
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds
The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona, Bologna, Toulouse and Zagreb, with products from autochthonous pig breeds Porc Negre Mallorquí (patties), Cinta Senese (dry-fermented sausages), Gascon-Noir de Bigorre (dry-cured hams) and Turopolje (dry-cured hams), respectively. The methodological approach relied on the expectancy-disconfirmation model and the assimilation theory (blind, expected and informed tests). All consumers had a similar behaviour: higher expectations of T and IT differentiating them significantly from the remaining products, except in Barcelona test, because consumers in this city were not acquainted with the production system. Innovation in T products focusing on healthy and process innovation highlighted the need to provide information about the breed and the production system, but we can conclude that the sensory quality had a significant role on the preferences of consumers.info:eu-repo/semantics/acceptedVersio
Marketing strategies to self-sustainability of autochthonus swine breeds from different EU regions: a mixed approach using the World Café technique and the Analytical Hierarchy Process.
Marketing strategies to self-sustainability of autochthonous swine breeds from different EU regions: a mixed approach using the World Café technique and the Analytical Hierarchy Process
Extensive and semi-extensive production based on local swine breeds such as Majorcan Black Pig, Cinta Senese, Gascon, Krškopolje and Turopolje is becoming extremely rare and on the verge of disappearing in Europe. In this context, the main aim of this study was to assess the potential feasibility of marketing strategies to act as guidelines for stakeholders along the supply chain to create and improve added value and match market demands. The sustainability of five production systems was evaluated together with 60 stakeholders representing five local swine breeds, using a World Café (WC) method combined with an Analytical Hierarchical Process (AHP). The results showed that the proposed strategies could differ slightly depending on each system, while the product strategy was a common marketing priority for most of the stakeholders and represented all the systems evaluated. Diversifying production toward quality, innovative products, enhanced standardization, and quality labeling or seals of guarantee, such as the protected geographical indication or the protected designation of origin, would contribute to the sustainability of these chains. Advertising the storytelling of the meat products and emphasizing their healthier properties were also considered as positive strategies. To this effect, promotion should involve improving knowledge of the local systems and raising the profile of the meat products via public relations (networks, web pages, food and gastronomic events, workshops and so on) in the Hotels, Restaurants and Catering (HORECA) sector, stores selling top-quality products and local food shops. Better showcasing of these products and keeping the price in the premium segment would indirectly help the primary sector. By way of conclusion, other more developed local swine systems could be strong competitors, hence it is extremely important to effectively identify and trace all autochthonous swine breed products throughout the production chain. Furthermore, the entire chain must place greater emphasis on grazing (extensive or semi-extensive), the origin of the swine and their meat products. However, of utmost importance is cooperation between farms, firms and institutions.info:eu-repo/semantics/acceptedVersio
Valorización de los Productos Tradicionales e Innovadores de razas de cerdos Autóctonos de Europa en peligro de extinción, con una perspectiva Autosostenible
Els sistemes de producció de porcs de races autòctones i sense explotar de diferents regions d'Europa estan en perill d'extinció. Aquest estudi es va enfocar en la necessitat de respondre a la demanda actual de productes carnis de qualitat, saludables, amb identitat regional, i de preservació del medi ambient i donar suport així a la sostenibilitat de l'economia de les cadenes de producció local. La investigació es va dividir en tres objectius: El primer va ser determinar l'acceptabilitat dels productes de porc tradicionals (T) i els innovadors (IT) per part dels consumidors. Les proves es van realitzar a Barcelona, Bolonya, Tolosa i Zagreb, amb productes de les races autòctones de Porc Negre Mallorquí, PNM, Cinta Senese, CS, Gascón, NB i Turopolje, TP, respectivament. Un total de 487 consumidors (121-124 per ciutat) van participar als quatre estudis. En tots els casos es va utilitzar el mateix disseny i es van analitzar els productes T i IT de la regió, juntament amb el producte convencional i el Premium. L'abast metodològic es basà en el model d'expectancy-disconfirmation i la teoria de l'assimilació (test blind, Expected and informed). Tots els consumidors van tenir un comportament similar: més expectatives dels productes T i IT diferenciant-los significativament de la resta. Referent a la innovació en els productes T, es va ressaltar la necessitat de proveir informació sobre la raça i el sistema de producció, encara que la qualitat sensorial va influir molt en les preferències. El segon objectiu de l'estudi va ser millorar les hamburgueses de carn de PNM amb el fruit (RC) de la rosa mosqueta (Rosa canina L), com un antioxidant natural, en la composició i els atributs sensorials. Es van preparar cinc tipus d'hamburgueses (100 g) amb 23 i 15% de greix i diverses quantitats d'àcid ascòrbic i RC, a més del control. Els resultats van suggerir que les hamburgueses amb un 15% de greix es poden considerar millors nutricionalment (contenien menys greix i més α-tocoferol). Les que contenien RC van presentar quantitats semblants de vitamines C i E i significativament superiors respecte al control. Segons els resultats de l'avaluació sensorial, els tractaments de RC combinats amb àcid ascòrbic podrien emmascarar els sabors desagradables (WOF) de les hamburgueses oxidades. El sabor RC no va mostrar diferències significatives i les puntuacions rebudes van ser baixes, cosa que suggereix que l'extracte del RC no va influir negativament en el sabor ni en la textura de les hamburgueses. El tercer objectiu va ser avaluar la viabilitat de les estratègies de màrqueting, per proporcionar als stakeholders de la cadena pautes per millorar el valor agregat i satisfer les demandes del mercat. La seva sostenibilitat es va avaluar utilitzant la tècnica de Focus Groups World Cafè combinada amb un procés Jeràrquic Analític, amb la participació de 60 stakeholders que representaven cinc sistemes porcins locals: PNM, CS, NB, KRS (Krskopoljski prasič ) i TP. Els resultats mostraren que algunes de les estratègies proposades podrien ser diferents segons el sistema de producció. Entre aquestes, diversificar la producció cap a productes innovadors de qualitat i potenciar l'estandardització i els segells IGP o DOP. També es va considerar important transmetre la història dels productes i emfatitzar les seves propietats saludables. La promoció s'hauria de fer millorant el coneixement d'aquests sistemes i donant més visibilitat als productes mitjançant esdeveniments gastronòmics i la col·laboració amb el sector HORECA, a les botigues de productes selectes i a les d'alimentació local. Per concloure, és important identificar i traçar efectivament els productes carnis de les races porcines autòctones i posar més èmfasi en destacar el pasturatge, l'origen dels porcs i la cooperació sostenible entre granges, empreses i institucions.Los sistemas de producción de cerdos de razas autóctonas y sin explotar de diferentes regiones de Europa están en peligro de extinción. El presente estudio se enfocó en la necesidad de responder a la demanda actual de productos cárnicos de calidad, saludables, con identidad regional, y de preservación del medio ambiente y así apoyar a la sostenibilidad de la economía de las cadenas de producción local. La investigación se dividió en tres objetivos: El primero fue determinar la aceptabilidad de los productos de cerdo tradicionales (T) e innovadores (IT) por parte de los consumidores. Las pruebas se realizaron en Barcelona, Bolonia, Toulouse y Zagreb, con productos de las razas porcinas autóctonas de Porc Negre Mallorquí, PNM, Cinta Senese, CS, Gascón, NB y Turopolje, TP, respectivamente. Un total de 487 consumidores (121-124 por ciudad) participaron en los cuatro estudios. En todos los casos se utilizó el mismo diseño y se analizaron los productos T e IT de la región, junto con el producto convencional y Premium. El alcance metodológico se basó en el modelo de expectancy-disconfirmation y la teoría de la asimilación (test blind, Expected and informed). Todos los consumidores tuvieron un comportamiento similar: mayores expectativas de los productos T e IT diferenciándolos significativamente del resto. Respecto a la innovación en los productos T se resaltó la necesidad de proveer información sobre la raza y el sistema de producción, aunque la calidad sensorial tuvo un papel altamente significativo en las preferencias. El segundo objetivo del estudio fue mejorar las hamburguesas de carne de PNM con el fruto (RC) de la rosa mosqueta (Rosa canina L), como un antioxidante natural, en su composición y atributos sensoriales. Se prepararon cinco tipos de hamburguesas (100 g) con 23 y 15% de grasa y distintas cantidades de ácido ascórbico y RC, además del control. Los resultados sugirieron que las hamburguesas con un 15% de grasa pueden considerarse mejores nutricionalmente (contenían menos grasa y más α-tocoferol). Las que contenían RC presentaron cantidades similares de vitaminas C y E y significativamente superiores respecto al control. Según los resultados de la evaluación sensorial los tratamientos de RC combinados con ácido ascórbico podrían enmascarar los sabores desagradables (WOF) de las hamburguesas oxidadas. El sabor RC no mostró diferencias significativas y las puntuaciones recibidas fueron bajas, lo que sugiere que el extracto del RC no influyó negativamente en el sabor, ni en la textura de las hamburguesas. El tercer objetivo fue evaluar la viabilidad de las estrategias de marketing, para proporcionar a los stakeholders de la cadena pautas para mejorar el valor agregado y satisfacer las demandas del mercado. Su sostenibilidad se evaluó utilizando la técnica de Focus Groups World Café combinada con un proceso Jerárquico Analítico, con la participación de 60 stakeholders que representaban cinco sistemas porcinos locales: PNM, CS, NB, KRS (Krskopoljski prasič ) y TP. Los resultados mostraron que algunas de las estrategias propuestas podrían ser diferentes según el sistema de producción. Entre éstos, diversificar la producción hacia productos innovadores de calidad y potenciar la estandarización y los sellos IGP o DOP. También se consideró importante transmitir la historia de los productos y enfatizar en sus propiedades saludables. La promoción debería hacerse mejorando el conocimiento de estos sistemas y visibilizando más los productos a través de eventos gastronómicos y la colaboración con el sector HORECA, en las tiendas de productos selectos y en las de alimentación local. Para concluir es importante la identificación y trazabilidad efectiva de los productos cárnicos de las razas porcinas autóctonas y poner mayor énfasis en destacar el pastoreo, el origen de los cerdos y la cooperación sostenible entre granjas, empresas e instituciones.Autochthonous and untapped pig breeds production systems in different regions of Europe are in danger of of disappearing. This study focused on the need to respond to the current demand for quality and healthy meat products, with regional identity, and for conservation of the environment, and thus supporting the sustainability of the economy of local production chains. The research was divided into three objectives: The first one was to determine the acceptability of traditional (T) and innovative (IT) pork products to consumers. The tests were carried out in Barcelona, Bologna, Toulouse and Zagreb, with products from the autochthonous pig breeds of Porc Negre Mallorquí, PNM, Cinta Senese, CS, Gascón, NB and Turopolje, TP, respectively. A total of 487 consumers (121-124 per city) participated in the four studies. In all cases, the same design was used and the T and IT products of the region were analyzed, together with the conventional and Premium product. The methodological scope was based on the expectancy-disconfirmation model and the assimilation theory (test blind, expected and informed). All consumers had a similar behaviour: higher expectations of T and IT products, differentiating them significantly from the rest. Regarding product innovation T, the need to provide information on the breed and the production system was highlighted, although sensory quality had a highly significant role in preferences. The second aim of the study was to improve the patties from PNM meat with the fruit (RC) of the rosehip (Rosa canina L), as a natural antioxidant, in their composition and sensory attributes. Five types of patties (100 g) with 23 and 15% fat and different amounts of ascorbic acid and RC, in addition to the control, were prepared. The results suggested that patties with 15% fat can be considered nutritionally better (less fat, more α-tocopherol). Those containing RC had similar amounts of vitamins C and E and significantly higher than the control. According to the results of the sensory evaluation, RC treatments combined with ascorbic acid could mask the off-flavors (WOF) of patties under oxidation conditions. The RC flavor did not show significant differences and the scores received were low, which suggests that the RC extract did not negatively influence the flavor or texture of the patties. The third aim was to evaluate the feasibility of marketing strategies, to provide chain stakeholders with guidelines to improve added value and satisfy market demands. Their sustainability was evaluated using the Focus Groups World Café technique combined with an Analytical Hierarchy process, with the participation of 60 stakeholders representing five local pig systems: PNM, CS, NB, KRS (Krskopoljski prasič ) and TP. The results showed that some of the proposed strategies could be different depending on the production system. Among these, diversifying production towards innovative quality products and promoting standardization and PGI or PDO labels. It was also considered important to convey the history of the products and emphasize their healthy properties. The promotion should be done by improving knowledge of these systems and making the products more visible through gastronomic events and collaboration with the HORECA sector, in selected product stores and in local food stores. To conclude, it is important to identify and effectively trace meat products from native pig breeds and place greater emphasis on highlighting grazing, the origin of pigs and sustainable cooperation between farms, companies and institutions
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Effects of rose hip (Rosa canina L.) extract as a natural ingredient on the nutritional composition, oxidative stability and sensory attributes of raw and cooked pork patties from Majorcan Black pig breed under retail conditions
This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties were elaborated with 1.5 and 3.0 g of RC and with or without 0.03 g of ascorbic acid. The results suggested that the patties with 15% fat (lower fat, higher α -tocopherol), would be healthier than the ones with 23% fat. The patties containing RC had similar amounts of vitamins C and E, which differed significantly from control. The results indicated that RC could reduce the patty lipid oxidation together with ascorbic acid and this could be a good alternative for food industry. The rose hip Flavour did not show significant differences and its scores were low, suggesting that rose hip extract did not influence negatively the taste of the patties as well as their texture. However, future research is needed to test different concentrations of the extract
Marketing strategies to self-sustainability of autochthonous swine breeds from different EU regions: a mixed approach using the World Café technique and the Analytical Hierarchy Process
International audienceExtensive and semi-extensive production based on local swine breeds such as Majorcan Black Pig, Cinta Senese, Gascon, Krškopolje and Turopolje is becoming extremely rare and on the verge of disappearing in Europe. In this context, the main aim of this study was to assess the potential feasibility of marketing strategies to act as guidelines for stakeholders along the supply chain to create and improve added value and match market demands. The sustainability of five production systems was evaluated together with 60 stakeholders representing five local swine breeds, using a World Café (WC) method combined with an Analytical Hierarchical Process (AHP). The results showed that the proposed strategies could differ slightly dependingon each system, while the product strategy was a common marketing priority for most of the stakeholders and represented all the systems evaluated. Diversifying production toward quality, innovative products, enhanced standardization, and quality labeling or seals of guarantee, such as the protected geographical indication or the protected designation of origin, would contribute to the sustainability of these chains. Advertising the storytelling of the meat products and emphasizing their healthier properties were also considered as positive strategies. To this effect, promotion should involve improving knowledge of the local systems and raising the profile of the meat products via public relations (networks, web pages, food and gastronomicevents, workshops and so on) in the Hotels, Restaurants and Catering (HORECA) sector, stores selling top-quality products and local food shops. Better showcasing of these products and keeping the price in the premium segment would indirectly help the primary sector. By way of conclusion, other more developed local swine systems could be strong competitors, hence it is extremely important to effectively identify and trace all autochthonous swine breed products throughout the production chain. Furthermore, the entire chain must place greater emphasis on grazing (extensive or semi-extensive), the origin of the swine and their meat products. However, of utmost importance is cooperation between farms, firms and institutions