Interest groups’ incentives to cooperate in the production of information in the context of the EU policy-making

The literature on information economics serves the European Commission to justify the participation of interest groups in response to problems of asymmetric information in the European Union (EU) policy-making processes. Using the framework of the agency theory, the role of interest groups as information producers is incorporated into a model where the types of conditions in which they would have the incentive to cooperate in the production of information are examined. The results of the model show that the interest group’s expected utility when acting independently is equal to the reserve utility, while it increases when acting cooperatively. It can therefore be concluded that incentives for cooperation in the production of information among interest groups exist. One potential policy implication for the EU is that the EC could decrease the conditions of the contracts, thereby diminishing the costs of obtaining information.peer-reviewe

Efecto de la substitución de grasa por aceite de oliva en las propiedades físico-químicas, ácidos grasos y contenido de colesterol y tocoferol de pâté

The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of pâté. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated pâté presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P<0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides pâté with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product.Este estudio se realizó para investigar el efecto del aceite de oliva como substituto de grasa dorsal sobre las propiedades físico-químicas, ácidos grasos y contenido en colesterol y α-tocoferol de pâté. La substitución de la grasa dorsal por aceite de oliva al 50% y al 100% no afectó al contenido de humedad, grasa y proteína, mientras que incrementó la intensidad de color amarillo. Con respecto a los parámetros de textura, el pâté reformulado presentó una menor dureza, cohesividad, gomosidad y masticabilidad. El uso de aceite de oliva también afectó significativamente al perfil de los ácidos grasos. El contenido de ácidos grasos monoinsaturados incrementó, mientras que el contenido de ácidos grasos saturados y poliinsaturados disminuyó a medida que la grasa dorsal fue reemplazada por aceite de oliva. El reemplazo de la grasa de cerdo mejoró todos los índices nutricionales, disminuyendo los índices aterogénico y trombogénico mientras que aumento el ratio h/H. A su vez, el contenido en α-tocoferol incrementó y la cantidad de colesterol disminuyó con la adición de aceite de oliva. Por tanto, el uso de aceite de oliva nos proporciona un pâté con altos niveles de C18:1n9c y ácidos grasos monoinsaturados, antioxidantes naturales como α-tocoferol y una menor cantidad de colesterol. Como conclusión general, el reemplazo de grasa por aceite de oliva nos permite obtener un producto más saludable.The authors are grateful to The Xunta de Galicia (The Regional Government) (Project FEADER 2012/85) for financial supportinfo:eu-repo/semantics/publishedVersio

Características de la canal de terneros de la Denominación de Origen Protegida Mirandesa

El objetivo de este trabajo fue evaluar las características de la canal de la raza Mirandesa. Para llevar a cabo este estudio, un total de 20 animales de la raza Mirandesa fueron sacrificados a los 315 días. 24 horas tras el sacrificio, se determinó el peso canal y rendimiento canal, se realizaron las medidas morfométricas (longitud de la canal, longitud de la pierna, espesor de la pierna, profundidad interna del pecho y perímetro máximo de la pierna), se calcularon los siguientes índices: índice de compacidad de la canal e índice longitudinal transversal de la pierna y se realizó el despiece de los principales cortes comerciales. Los animales de la raza Mirandesa presentaron un peso vivo de 293,7 kg, un peso canal de 152 kg y un rendimiento canal de 60,5 %. En relación a las medidas morfométricas, la raza Mirandesa mostró una longitud de canal de 110 cm, una longitud de pierna de 69 cm y un perímetro de pierna de 89,8 cm. Los valores para el índice de compacidad de la canal y el índice longitudinal transversal de la pierna fueron de 1,4 y 3,7, respectivamente. Con respecto al quinto cuarto, la piel presentó los mayores porcentajes seguida de la cabeza y pies. Finalmente, la composición de las canales de la raza Mirandesa fue: 74,9 % de carne, 18,1 % de hueso y 7,0 % de grasa.The aim of this study was to evaluate the carcass characteristics of Mirandesa breed. To carry out this study, a total of 20 animals of Mirandesa breed were slaughter at 315 days. After 24 hours of slaughter, carcass weight and dressing percentage were determined, and morphometric measurements (carcass length, leg length, leg width, leg perimeter, chest external depth, chest internal depth and leg maximum perimeter) were performed and the following indexes were calculated: carcass compactness index and hindlimb compactness index and the main commercial cuts were obtained. Animals from Mirandesa breed presented a 293.7 kg live weight, a 152 kg carcass weight and a dressing percentage of 60.5 %. Regarding morphometric measurements, animals from Mirandesa breed showed a carcass length of 110 cm, leg length of 69 cm and leg perimeter of 89.8 cm. The values for the carcass compactness index and hindlimb compactness index were 1.4 and 3.7, respectively. Respecting fifth quarter, skin showed the highest percentages following by head and feet. Finally, the percentages of Mirandesa breed’s carcass quartering were 74.9 % for meat, 18.1 % for bone and 7.0 % for fat.info:eu-repo/semantics/publishedVersio

Skill Development In Social Science Subjects: A Proposed Methodology

The university has to train students in skills which according to the demanding requirements of the job market and social environment are the basis of their competitiveness: specific skills or generic skills cutting across the different degrees. The convergence framework defined by the European Higher Education Area requires the incorporation of educational and psychology progress in skill development, because the teacher becomes a teaching facilitator instead of a transmitter of knowledge, where the students learn to learn and the lecturer teach how to learn; for this the teacher guides students' self-learning, using appropriate resources, working methods and monitoring. This paper examines the skills required of students on social science courses and shows the experience of how to develop, promote and evaluate these skills

Effect of nacl replacement by other salts on the quality of bísaro pork sausages (Pgi chouriça de vinhais)

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); to Bísaro-Salsicharia Tradicional industry and to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. Thanks are extended to GAIN (Axencia Galega de Innovación) for supporting this work (grant number IN607A2019/01). The authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).info:eu-repo/semantics/publishedVersio

Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed

The chemical composition and volatile profile of the Longissimus thoracis et lumborum muscle of lambs reared in two distinct production systems (intensive and extensive) was evaluated. For this, sixty-six lambs for meat production of the autochthonous Gallega Iberian breed were raised with concentrate and grass in intensive (30 animals) and extensive (36 animals) system, respectively, until 4–4.5 months of age when they were slaughtered. Subsequently, Longissimus thoracis et lumborum muscles were excised for the determination of chemical composition (moisture, intramuscular fat, protein, and ash percentages) and volatile substances. The aftermaths obtained evidenced that moisture (75.90% and 75.68%), intramuscular fat (1.68% and 1.76%), and protein (20.62% and 20.97%) contents were not significantly (P gt 0.05) affected by the production system. However, the extensively-fed lambs displayed a higher ash content (1.35% vs. 1.24%). Additionally, the total volatile content was also not significantly (P gt 0.05) influenced by feeding system. Despite this, the total content of hydrocarbons, acids, aldehydes, ketones, esters, ethers, furans, sulfur compounds, and others was significantly (P lt 0.05) affected by diet, being the alcohol family the only group not influenced (P gt 0.05) by the production system (1321.3 vs. 1211.3 AU × 104/g fresh muscle). Specifically, intensively-fed lambs showed significantly higher amounts for all volatile families apart from ketones (2215 vs. 2826 AU × 104/g fresh muscle) and sulfur compounds (22.7 vs. 123.7 AU × 104/g fresh muscle). In addition, benzyl alcohol and carbon disulfide were proposed as appropriate biomarkers for grass diets, while 1-butanone, 2-heptanone, and furan, 2-penthyl were indicated as suitable tracers for concentrate-based diets.The authors are grateful to EU ERA-NET program and the Portuguese Foundation for Science and Technology (FCT) and the Agencia Estatal de Investigación (Acciones de Programaci´on Conjunta Internacional, grant number PCIN-2017-053) for funding the project “EcoLamb–Holistic Production to Reduce the Ecological Footprint of Meat (SusAn/ 0002/2016). Authors would like to acknowledge to Consellería de Cultura, Educación e Ordenación Universitaria (Xunta de Galicia) for granting Noemí Echegaray with a predoctoral scholarship (Grant number IN606A-2018/002). Rubén Domínguez, Roberto Bermúdez Mirian Pateiro and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). CIMO authors are grateful to FCT and FEDER under Program PT2020 for financial support to CIMO (UIDB/00690/2020). Dr. Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Program contract.info:eu-repo/semantics/publishedVersio

Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica Serovar Typhimurium in refrigerated vacuum-packed ground beef

This study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of S. enterica ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacteria (LAB) in vacuum-packed ground beef. Batches of ground beef were mixed with 0.0%, 2.0%, 3.5%, and 5.0% CCP (w/w), vacuum-packed as 10 g portions, and stored at 5â—¦C for 16 days. Centesimal composition analyses (only on the initial day), pH, TBARS, and color were quantified on storage days 1, 7, and 15, while PSY and LAB were counted on days 0, 3, 6, 9, 13, and 16. Another experiment was conducted with the same camu-camu doses by inoculating S. enterica ser. Typhimurium microbial kinetic curves were modeled by the Huang growth and Weibull decay models. CCP decreased TBARS in beef from 0.477 to 0.189 mg MDA·kg−1 . No significant differences in meat pH between treated and control samples were observed on day 15. CCP addition caused color changes, with color a* value decreases (from 14.45 to 13.44) and color b* value increases (from 17.41 to 21.25), while color L* was not affected. Higher CCP doses caused progressive LAB growth inhibition from 0.596 to 0.349 log CFU·day−1 at 2.0% and 5.0% CCP, respectively. Similarly, PSY growth rates in the treated group were lower (0.79–0.91 log CFU·day−1 ) compared to the control (1.21 log CFU·day−1 ). CCP addition at any of the investigated doses produced a steeper S. enterica ser. Typhimurium inactivation during the first cold storage day, represented by Weibull’s concavity α shape parameter, ranged from 0.37 to 0.51, in contrast to 1.24 for the control. At the end of the experiment, however, S. enterica ser. Typhimurium counts in beef containing CCP were not significantly different (p lt 0.05) from the control. Although CCP affects bacterial kinetics, it does not protect ground beef against spoilage bacteria and Salmonella to the same degree it does against lipid peroxidation.The authors would like to thank CAPES (Coordination for the Improvement of Higher Education Personnel)—Brazil, for supporting the first author with a scholarship from the international Sandwich Exchange Program—PDSE 047/2017/Process no. 88881.189927/2018-01 and the National Council for Scientific and Technological Development—CNPq (Process: 310462/2018-5), and to PROPeq/PROPG-UFMT, Brazil. U. Gonzales-Barron and V. Cadavez are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). U. Gonzales-Barron acknowledges FCT, P.I., for the institutional scientific employment program contract.info:eu-repo/semantics/publishedVersio

Evolution of spoilage microorganisms in vacuum-packed lamb meat from two portuguese breeds

Although meat ageing at cold storage is essential to improve meat tenderness (Prates, 2000), the natural process of microbial spoilage takes place at the same time due to the proliferation of psychrotrophic bacteria, lactic acid bacteria, Pseudomonas spp. and Clostridium spp. (Berruga et al., 2005). A known strategy to moderately extend the shelf-life of meat is vacuum packaging. However, the spoilage retardation rate mainly depends on the initial microbiological quality of meat as well as its initial pH. The objective of this study was to evaluate the evolution of lactic acid bacteria and spoilage microorganisms (i.e., mesophiles, psychrotrophic bacteria and Pseudomonas spp.) in vacuum-packed lamb meat during cold storage at 4ºC. The microbial spoilage in meat originating from two Portuguese ovine breeds, Bordaleira- de-Entre-Douro-e-Minho (BEDM) and Churra-Galega-Bragançana (CGB), was compared.This work was supported by European Research Area on Sustainable Animal Production Systems (SusAn, ERA-NETSUSAN 2016/48, EcoLamb project).info:eu-repo/semantics/publishedVersio

Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds

This study aimed to compare lamb meat composition from five Iberian breeds raised in their typical rearing systems and to reveal trends in compositional meat attributes due to breed or production system. The meat quality of 153 animals was analysed. The combined effect of breed × production system produced significant differences in lamb meat quality. Meat from the extensively-reared Bordaleira-de-Entre-Douro-e-Minho (BEDM) and Gallega breeds had elevated amounts of n-3 PUFAs, tocopherol content and favourable n-6/n-3 ratio. Meat from lambs grown under extensive and semi-extensive systems presented higher content of conjugated linoleic acid than the two breeds reared intensively. The meat of commercial breed (INRA401) was characterised by higher content of protein and MUFAs and lower atherogenic potential than the breeds reared in extensive and semi-extensive systems. Principal component analysis demonstrated that meat from extensively raised lambs was associated to higher SFA, CLA, α-tocopherol, n-3, atherogenic index and cholesterol content, but lower intramuscular fat and retinol content, MUFA and n-6/n-3.The authors are grateful to EU ERA-NET programme and the Portuguese Foundation for Science and Technology (FCT) for funding the project “EcoLamb–Holistic Production to Reduce the Ecological Footprint of Meat (SusAn/0002/2016). CIMO authors are grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020). Dr. Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract. Jos´e M. Lorenzo is member of the HealthyMeat network, funded by CYTED (ref. 119RT0568).info:eu-repo/semantics/publishedVersio

Edible mushrooms as a natural source of food ingredient/additive replacer

Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.The authors thank to GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).info:eu-repo/semantics/publishedVersio