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

Influence of the production system (Intensive vs. extensive) at farm level on proximate composition and volatile compounds of portuguese lamb meat

Today’s society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system has been one of the most common practices, which results in meats with high nutritional value. However, both the production system and the diet play a fundamental role in the chemical composition of the meat, which has a direct impact on the content of volatile compounds. Thus, the aim of this study was to determine the effect of two production systems (intensive and extensive) on the chemical composition and volatile profile of lamb meat. Twenty-eight lambs of the Bordaleira-de-Entre-Douro-e-Minho (BEDM) sheep breed were raised for meat production under the intensive or extensive system and were fed with concentrate and pasture, respectively. All animals were carried out in the muscle longissimus thoracis et lumborum. Results evidenced that all the composition parameters were affected by the production system. Extensively-reared lambs produced meat with the highest fat and protein contents, while these animals had the lowest percentages of moisture and ash. Similarly, the total content of volatile compounds was affected (p lt 0.05) by the production system and were higher in the meat of lambs reared extensively. Furthermore, the content of total acids, alcohols, aldehydes, esters, ethers, furans and sulfur compounds as well as most of the individual compounds were also affected (p lt 0.05) by the production system, whereas total hydrocarbons and ketones were not affected (p gt 0.05). As a general conclusion, the production system had very high influence not only in proximate composition but also in the volatile compounds.Noemí Echegaray acknowledges Consellería de Cultura, Educación e Ordenación Universitaria (Xunta de Galicia) for granting with a predoctoral scholarship (Grant number IN606A-2018/002). Rubén Domínguez, Laura Purriños, Roberto Bermúdez and José M. Lorenzo are members of the HealthyMeat network and funded by CYTED (ref. 119RT0568). CIMO authors are grateful to FCT and FEDER under Programme PT2020 for the financial support to CIMO (UIDB/00690/2020). Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract.info:eu-repo/semantics/publishedVersio

Fatty acid profile of lamb meat from two portuguese autochthonous breeds

In Portugal, sheep and goat meat production accounts for 2.8% of the total meat production in the country; and it is capable of supplying approximately 82% of the domestic demand (INE, 2015). Churra-Galega-Bragançana (CGB) and Bordaleira-entre-Douro-e-Minho (BEDM) are two native breeds of the north of Portugal, classified as endangered lamb breeds. These breeds are exploited for meat production, the former in the Atlantic bio-region and the latter in the Mediterranean area. Production factors, such as breed, have a great influence on nutritional aspects related with the content and quality of fat and fatty acid profile (Frank et al., 2016), which are considered important quality indicators that have a great influence on consumer acceptability (Andersen et al., 2005), especially nowadays as consumers have become increasingly concerned about health and the relationship between meat consumption and saturated fatty acids (Leroy and De Smet, 2019). These autochthonous breeds constitute an important genetic heritage that must be preserved, so assessing their fatty acid profile will allow a correct characterization of these breeds and their products.info:eu-repo/semantics/publishedVersio

The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork

Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC-MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n − 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation.José Manuel Lorenzo is a member of the MARCARNE network, funded by CYTED (ref.116RT0503). The funders had no role in study design, data collection and analysis, decisionto publish, or preparation of the manuscript

Strategy towards replacing pork backfat with a linseed oleogel in frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics

Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.Artur Martins is the recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020—Programa Operacional Regional do Norte. Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01)

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastesAuthors are grateful to RTA 2014-00034-C04-00 (INIA-MINECO) and FEDER funds for the financial support. Special thanks for financial support from the Xunta de Galicia and the European Union (ESF) for supporting Raquel Rodríguez-Vázquez pre-doctoral scholarship. Daniel Franco and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568)S

Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.Artur Martins is the recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020—Programa Operacional Regional do Norte. Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01)S

Sensory profile of beef meat of retinta breed from two livestock production system during ageing

The growing consumers’ interest in quality differentiated products, not only in terms of sensory and nutritional quality but also in terms of parameters such as animal welfare, product origin and production system, makes necessary to research the importance of autochthonous breeds, raised in more sustai-nable extensive systems, where welfare levels are often high. Additionally, it is well known that ageing is one of the main factors that has influence in the final quality of beef meat. Therefore, this work aimed to study the sensorial profile of organoleptic attributes of Retinta autochthonous breed from two livestock production systems (intensive and extensive) at 7 days and 14 days of ageing. Mo-reover, a consumer’s assessment was also carried out. Findings showed that the extensive production system improved the quality parameters (tenderness, juiciness and oiliness) of beef meat. The texture parameters were the first to change during the first days of ageing. Regarding the hedonic study, the consumers did not show a clear preference and/or acceptance for any sample, which could indicate that the production systems did not result in a differentiated quality at the organoleptic level by the con-sumers. It is necessary to promote higher knowledge about the organoleptic attributes which must be considered in the consumption of quality beef, so that the production system can be taken into account in the purchase decision by the consumers.Este trabajo fue financiado por el proyecto RTA 2014-00034-C04-00 (INIA-AEI) y fondos FEDERPeer reviewe

Impact of the pre-slaughter transport (mixing or no mixing with unfamiliar animals) of calves of Asturiana de los Valles and Retinta breeds on physicochemical and organoleptic attributes of the ageing meat. Consumers’ acceptability and preference

As ageing process is one of the main factors influencing the organoleptic characteristics of meat and its consumer acceptability, the objective of this research was to study the organoleptic attributes variation of meat from Asturiana de los Valles and Retinta breeds at two times of the ageing process (7 and 14 days) under different pre-slaughter transport conditions (mixing and non-mixing with unfamiliar animals). A descriptive sensory analysis was carried out with a trained panel and the acceptability and preference for ageing meat of these two breeds were analysed with 75 consumers, as well as a study on the factors that influence the purchase decision to this type of meat. The breed and mixing with unfamiliar animals before slaughter affected significantly at instrumental tenderness. The intensity of the attributes related to the texture showed significant differences among studied samples at 7 days of ageing, with an increase in tenderness, juiciness and fibrousness while at 14 days of ageing, odour, beef flavour, liver flavour and smoothness also showed significant differences. The results indicated that the organoleptic attributes changed in intensity during ageing time, therefore, we can conclude that the attributes of tenderness, juiciness, smoothness, fibrousness, odour, beef flavour and liver flavour showed significant differences among samples and could be considered sensory indicators of ageing. The type of pre-slaughter transport (with or without mixing with unknown animals) also influenced the intensity of the sensory attributes, but less markedly than the breed effect. It was also observed that consumers prefer the meat of the Asturiana de los Valles breed aged for 14 days, despite among the factors that most influence the meat purchase decision, the ageing time was not present. Regarding purchasing habits, a relationship was observed between the meat purchase format and sale point. Overall, it is necessary to promote greater knowledge among consumers about the importance of ageing in beef quality.Este trabajo fue financiado por el proyecto RTA 2014-00034-C00 (INIA-AEI) y fondos FE- DERPeer reviewe

Practical guideline for Benign paroxismal positional vertigo

Introduction and objective: Benign paroxysmal positional vertigo (BPPV) is the most common peripheral vertigo, characterized by brief attacks of rotatory vertigo associated with nystagmus, which are elicited by specific changes in head position relative to gravity. The observation of positional nystagmus is essential for the diagnosis of BPPV. The treatment consists in maneuvers of canalith repositioning procedure to move otoconial debris from the affected semicircular canal to the utricle. These guidelines are intended for all who treat the BPPV in their work, with an intention to assist in the diagnosis and application of an appropriate therapeutic method. Method: The experience and analysis of different national and international consensus on BPPV, has allowed to a large group of ENT specialists of the Communities of Castilla y León, Cantabria and La Rioja (Spain), carry out this guide. Results: The different clinical entities are reviewed. BPPV of the posterior semicircular canal, horizontal canal and anterior canal, BPPV affecting several canals, atypical and central BPPV, subjective BPPV and the characteristics of this process in the elderly. Canalith repositioning procedures have been illustrated with explanatory drawings. Discussion and conclusions: Although the pathophysiology of BPPV is canalolithiasis comprising free-floating otoconial debris within the endolymph of a semicircular canal, or cupulolithiasis comprising otoconial debris adherent to the cupula, there are still many issues to be resolved. We think that the best way to find answers is part of using a common methodology in the diagnosis and treatment of these patients.Introducción y Objetivo: El vértigo periférico más frecuente es el Vértigo Posicional Paroxístico Benigno (VPPB), caracterizado por bruscos ataques de sensación rotatoria, que aparecen como consecuencia de determinados cambios en la posición de la cabeza con relación a la gravedad. La observación del nistagmo posicional es fundamental para el diagnóstico de VPPB. El tratamiento consiste en aplicar maniobras de reposición, para intentar trasladar los restos otoconiales libres, desde el conducto semicircular (CS) afectado hasta el utrículo. Esta guía, está orientada para quienes tratan el VPPB, con la intención práctica de ayudarles en el diagnóstico y tratamiento de esta enfermedad. Método: La experiencia y el análisis de diferentes acuerdos nacionales e internacionales sobre el VPPB, han permitido a un amplio grupo de especialistas ORL de las Comunidades de Castilla y León, Cantabria y La Rioja (España), llevar a cabo esta guía. Resultados: Se revisan las diferentes entidades clínicas. VPPB del conducto semicircular posterior (CSP), horizontal (CSA) y anterior (CSA), incluyéndose también el VPPB multicanal, VPPB atípico y central, VPPB subjetivo y las características de este proceso en el anciano. Las maniobras de reposición se han ilustrado con dibujos explicativos. Discusión y conclusiones: Aunque la fisiopatología del VPPB se explica por la presencia de restos otoconiales libres en la endolinfa de uno o varios conductos semicirculares (canalitiasis) y en algunos casos por su adherencia a la cúpula del CS (cupulolitiasis), aún quedan muchas cuestiones por resolver. Pero creemos que la mejor manera de encontrar respuestas parte de utilizar una metodología común en el diagnóstico y tratamiento de estos pacientes