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

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

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

Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón : influencia del empleo de levaduras autóctonas

O lacón cru-curado é un dos produtos cárnicos máis apreciados e de maior potencialidade na Comunidade Autónoma de Galicia. Dende hai varios anos foi obxecto de estudio de distintos grupos de investigadores que se centraron en distintos aspectos do seu proceso de elaboración de cara á mellora da súa calidade. O presente Proxecto de Investigación ten como finalidade estudar o perfil de compostos volátiles presentes no lacón cru-curado ao longo do proceso de elaboración e a influencia do tempo de salgado e a temperatura mantida durante a etapa de secado-maduración no devandito perfil. Coa finalidade de obter un produto máis homoxéneo e de mellor calidade organoléptica, nunha segunda fase avaliarase a conveniencia ou non do emprego dun cultivo iniciador formado por lévedos co fin de mellorar as características organolépticas do produto final. Para iso elaboraranse na planta piloto do Centro Tecnolóxico da Carne 6 partidas de lacón de 12 pezas cada unha; as partidas (A e B) permanecerán 3 días en sal, as partidas (C e D) permanecerán 4 días e as partidas (E e F) permanecerán en sal 5 días. Tras o salgado, os lacóns cepillaranse, lavaranse e secaranse e trasladaranse a unha cámara de post-salgado onde permanecerán durante 14 días. Unha vez finalizada a etapa de post-salgado, os lacóns das partidas A, C e E trasladaranse a unha cámara cunha temperatura de 12º C e unha humidade relativa do 72-74 %, mentres que os lacóns das partidas B, D e F, someteranse a unha temperatura de 15º C e unha humidade relativa do 72-74%. Todas as partidas se someterán a unha etapa de secado-maduración durante 84 días. En cada partida estableceranse 9 puntos de mostraxe, e en cada punto de mostraxe determinarase o contido en humidade, cloruros, cor, dureza, compostos volátiles, reconto e identificación de lévedos e producción de volátiles por parte dos lévedos identificados e por último nos puntos de mostraxe 8 e 9 de cada partida determinarase a calidade sensorial facendo uso dun xurado de catadores. Unha vez identificados os fermentos que ofrecen os mellores resultados, nun segundo experimento comprobarase a eficacia combinada do emprego dun cultivo iniciador formado por fermentos e as condicións de secado-maduración e tempo de salgado máis idóneas á luz dos resultados da análise sensorial das partidas. Para iso elaboraranse de novo dúas partidas de lacóns (G e H) seguindo o procedemento mellor valorado na análise sensorial, inoculando cada unha delas cos cultivos iniciadores seleccionados tras a etapa de salgado

Guía práctica del vértigo posicional paroxístico

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 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.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 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 paciente