149 research outputs found
Effects of caponization on growth performance, carcass and meat quality of mos breed capons rReared in free-range production system
21 pĂĄginas, 6 tablas, 1 figura.-- This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 LicenseThe effects of caponization on growth performance, carcass characteristics, meat quality and fatty acid profile of breast and drumstick of Mos and Sasso genotypes, reared in free-range production system were examined. A total of 47 birds of Mos breed (19 Castrated and 25 Entire) and 37 of Sasso X-44 (18 Castrated and 19 Entire) slaughtered at 32 weeks were used in this trial. The growth of broilers and the differences between genotypes and caponization effects were modelled by Weibull-growth equation. Caponâs growth was higher than that obtained by roosters and Sasso weight was greater than Mos results (P0.05) by caponization effect, but hardness measured using textural profile analysis was lesser in meat from capons. Finally castration of animals led to important modifications in the intramuscular fat because meat from capons showed significantly lower values for total saturated fatty acids (SFA) and higher polyunsaturated fatty acids (PUFA ). Nutritional indices were also more favorable in caponâs meat, so overall fatty acid profile of capons was desirable from the viewpoint of human nutritionPeer reviewe
Fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from Burguete and Jaca Navarra foals fattened with different finishing diets
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrateâdiet 1 (D1) vs. silage and organic feedâdiet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its 'ingredients' and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.This research was funded by Interreg V SUDOE, through the OPEN2PRESERVE project, Grant No. SOE2/P5/E0804. Acknowledgements to the Universidad PĂșblica de Navarra for granting A.C. with a predoctoral scholarship (Resolution 787/2019). Thanks to GAIN (Axencia Galega de InnovaciĂłn) for supporting this study (grant number IN607A2019/01)
Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids
The aim of this study was to assess the effects of dietary anthocyanin addition on volatile compounds of meat from goat kids during ageing. For this work, 60 male and female kids were divided into two groups: red orange and lemon extract (RLE group; n = 30), which received an RLE extract (90 mg/kg of live weight); and control (CON group; n = 30). The phytoextract in dry powder form was rich in bioflavonoids such as flavanones (about 16%) and anthocyanins (about 3%). After slaughtering, the longissimus thoracis et lumborum muscle was aged at 4âŠC. The volatile organic compound (VOC) and sensorial analyses were carried out at 1, 3 and 7 days. A total of 10 chemical families were identified during the ageing process. Aldehydes were the most abundant VOC, followed by ketones and alcohols. Their contents increased during the process, showing after 7 days of ageing mean values of 20,498, 2193 and 1879 ng/g of meat, respectively. Regarding dietary effects, carboxylic acids, hydrocarbons and thiols presented significant differences between treatments, with higher carboxylic acid contents observed in RLE samples (437 vs. 467 ng/g of meat for CON and RLE batches, respectively; p < 0.05). On the contrary, hydrocarbons (436 vs. 254 ng/g of meat for CON and RLE batches, respectively) and thiols (160 vs. 103 ng/g of meat for CON and RLE batches, respectively) displayed significantly (p < 0.01) higher amounts in CON compared to the RLE group. Regarding ageing time, the tenderness, juiciness, odour and overall assessment parameters showed significantly higher scores at the end of the whole process (p < 0.05). On the other hand, only odour displayed significant differences between treatments, reaching higher scores in CON samples (p < 0.05). Therefore, ageing time improved the sensorial properties (tenderness, juiciness, odour and overall assessment) and the VOC content, whereas the inclusion of anthocyanins in the kidsâ diet did not have a great impact on the properties of aged meat
Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.This research was funded by Interreg V SUDOE, through OPEN2PRESERVE project, Grant No. SOE2/P5/E0804
Red Beetroot. A Potential Source of Natural Additives for the Meat Industry
Currently, the food industry is looking for alternatives to synthetic additives in processed
food products, so research investigating new sources of compounds with high biological activity
is worthwhile and becoming more common. There are many dierent types of vegetables that
contain bioactive compounds, and additional features of some vegetables include uses as natural
colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of
this vegetable allows for the extraction of a large number of compounds with special interest to the
meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds),
and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting
the number and quantity of synthetic additives added to these foods and, at the same time, increase
their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice,
powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as
an ingredient is scarce. Therefore, in this review, the main biologically active compounds present
in beetroot, the implications and benefits that their consumption has for human health, as well as
studies investigating the use beetroot in the reformulation of meat and meat products are presented
in a comprehensible manner
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Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
peer-reviewedMeat and meat products are a fundamental part of the human diet. The protein and
vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete
the nutritional requirements. However, meat constituents are susceptible to degradation processes.
Among them, the most important, after microbial deterioration, are oxidative processes, which affect
lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product
occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation
of toxic substances, so the control of oxidative processes is of vital importance for the meat industry.
Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions
involved in the process, as well as the different pathways and factors that influenced them, make that
lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the
fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors
that influence lipid oxidation, and the routine methods to measure compounds derived from lipid
oxidation in meat
Switching Costs in the European Postal Service. Are There Any Solutions?
[Abstract] This article examines the costs of switching that may exist in the European postal sector, where it is carried out an ambitious process of opening to competition since 1997. Inadequate regulation of the access to some elements of postal infrastructure or services within the scope of the universal postal service exists. This article proposes adaptations to ensure transparent and non-discriminatory access conditions to elements of postal infrastructure in line with the sectorial directives aimed at strengthening competition in the long term in the postal market. The proposed adaptations focus on services such as postcode systems, address databases, post office boxes, delivery boxes, re-direction and return to sender services. All of them can help reduce the switching cost and thus strengthen competition
Buffalo Milk as a Source of Probiotic Functional Products
In the past two decades, consumption of food has been accruing due to its health claims
which include gastrointestinal health, improved immunity, and wellâbeing. Currently, the dairy
industry is the sector where probiotics are most widely used, especially in fermented milk, cheese,
yoghurt, butter, and dairy beverages. Although, it is still necessary to face many challenges regarding
their stability and functionality in food. Considering the increasing demand for healthy
products, it is necessary to develop strategies that aim to increase the consumption of functional
foods in order to meet probiotic usefulness criteria and the consumer market. This review aimed to
promote the utilization of buffalo milk considering its probiotic effects as a functional food and
natural remedy to various ailments, emphasizing the potential of innovation and the importance of
milkâbased products as health promoters. The intake of probiotics plays an important role in
modulating the health of the host, as a result of a balanced intestinal microbiota, reducing the risk
of development of various diseases such as cancer, colitis, lactose intolerance, heart diseases, and
obesity, among other disorders. However, further studies should be carried out to deepen the
knowledge on the relationship between raw buffalo milk, its dairy products microbiota and consumerâs
health beneficial effects, as well as to implement a strategy to increase the variety and
availability of its products as a functional food in the market
Microencapsulated healthy oil mixtures to enhance the quality of foal pùtés
This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal
fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal
pùtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal
subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat
replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The
reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved
reductions of 34.22% (âreduced fat contentâ) and 28.17% in the T1 and T2 samples, respectively,
and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples.
Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11â15%) saturated
fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty
acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in
line with health recommendations. Additionally, consumer acceptability did not display significant
(p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these
microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a
promising strategy to obtain healthier foal pĂątĂ©s, without compromising consumer approval.This research was funded by Interreg V SUDOE, through the OPEN2PRESERVE project, grant no. SOE2/P5/E0804.Acknowledgements to the Universidad PĂșblica de Navarra for granting Aurora Cittadini with a predoctoral scholarship (Resolution 787/2019). Thanks to GAIN (Axencia Galega de InnovaciĂłn) for supporting this study (grant no. IN607A2019/01). P.E.S., M.P., R.D. and J.M.L. are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). The authors wish to thank to the technical staff of the Institute for Agri-food and Technology and Infrastructures of Navarre (INTIASA) for the management of the animals and for the foal samples supplied for this research. Paulo E.S. Munekata acknowledges postdoctoral fellowship support from the Ministry of Science and Innovation (MCIN, Spain) âJuan de la Ciervaâ program (IJC2020-043358-I)
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