Use of FT-NIRS for determination of chemical components and nutritional value of natural pasture

This study evaluates the potential of Fourier transformation near-infrared reflectance spectroscopy to estimate the nutritional value and the chemical composition of natural pastures. Variability from all samples of pastures available is considered in order to assess the applicability of the calibration models in the future predictions. Chemical components (dry matter, crude protein, ash, ether extract, crude fibre, fibrous fractions) of grass samples were determined by applying official methods, and milk and meat forage units were calculated. Calibration and validation models were developed between chemical–nutritional parameters and NIRS spectral data using partial least square regression (PLS). The capacity of methods has been achieved using two validation approaches: the first using an independent dataset for prediction and the second by cross-validation process. The results are evaluated in term of coefficient of determination, root-mean-square error and residual prediction deviation. Despite the wide variability of the data set, the results of FT-NIRS have been able to estimate the chemical composition of natural and naturalised pasture with good accuracy and precision, while for nutritional value parameters, a further evaluation may be useful

Effect of two rearing systems on quality of Cinta Senese sausages

Submitted 2020-07-02 | Accepted 2020-09-04 | Available 2020-12-01https://doi.org/10.15414/afz.2020.23.mi-fpap.124-131Meat and fat of 24 Cinta Senese pigs were used to produce frankfurter-type sausages. The animals were raised in two rearing systems: i) fenced area with concentrate as exclusive feed (C, n=12) and ii) wood/pasture fenced area and grazing on natural available resources (acorn and herbaceous pasture) (P, n=12). Physicochemical characteristics, fatty acid composition and sensory attributes of the frankfurter-type sausages were assessed. Both sausages from C and P groups showed high fat content (> 23%) likely due to the high level of intramuscular fat of Cinta Senese meat. Frankfurter-type sausages obtained from P group had higher percentage of monounsaturated fatty acids and lower percentage of saturated fatty acids than the C group, probably due to the availability of grazing resources during the fattening period. However, in both types of sausages, the polyunsaturated to saturated fatty acids ratio was higher than the recommended lower limit of 0.40. Regarding the physical traits, differences between groups were found for the colour traits: P frankfurter-type sausages had lower lightness and higher redness and yellowness than C frankfurter-type sausages, likely due to the physical exercise associated to grazing activity of P animals. Texture parameters did not differ between groups for hardness and cohesiveness, whereas chewiness and springiness were higher in C than P samples. Feeding systems changed the perception of some sensorial properties, in particular taste and odour. Overall, Cinta Senese frankfurter-type sausages could represent an innovative product for local farms, allowing, in addition, the use of second-choice meat portions, once acquitted some improvements in the recipes.Keywords: frankfurter-type sausage, extensive farming, pasture, meat quality, pigReferencesAlirezalu, K. et al. (2019). Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International, 120, 839–850. https://doi.org/10.1016/j.foodres.2018.11.048Andrés, A. I. et al. (2001). Oxid stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre. Meat Science, 59, 39–47. https://doi.org/10.1016/s0309-1740(01)00050-xAOAC. (2019). Official methods of analysis. 21th ed., Association of Official Analytical Chemists, Washington, DC, USA.Ayo, J. et al. (2007). Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters. Meat Science, 77(2), 173–181. https://doi.org/10.1016/j.meatsci.2007.02.026Cavestany, M. et al. (1994). Incorporation of sardine surimi in bologna sausage containing different fat levels. Meat Science, 38, 27–37. https://doi.org/10.1016/0309-1740(94)90093-0Daza, A. et al. (2009). Physical activity-induced alterations on tissue lipid composition and lipid metabolism in fattening pigs. Meat Science, 81, 641–646. https://doi.org/10.1016/j.meatsci.2008.11.001Dominguez, R. et al. (2017). Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage. Journal of Food Science and Technology, 54, 26–37. https://doi.org/10.1007/s13197-016-2405-7Estévez, M. et al. (2006). Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters. Meat Science, 72, 356–364. https://doi.org/10.1016/j.meatsci.2005.08.003Folch, J. et al. (1957). A simple method for the isolation and purification of total lipides from animal tissues. The Journal of Biological Chemistry, 226, 497–509.Font-i-Furnols, M. and Guerrero, L. (2014). Consumer preference, behaviour and perception about meat and meat products: An overview. Meat Science, 98, 361–371. https://doi.org/10.1016/j.meatsci.2014.06.025Franci, O. et al. (2007). Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham. Meat Science, 76(4), 597–603. https://doi.org/10.1016/j.meatsci.2007.01.020Monteiro, G. M. et al. (2017). Partial substitution of pork fat with canola oil in Toscana sausage. Innovative Food Science and Emerging Technologies, 44, 2–8. https://doi.org/10.1016/j.ifset.2017.07.013Nilzén, V. et al. (2001). Free range rearing of pigs with access to pasture grazing – effect on fatty acid composition and lipid oxidation products. Meat Science, 58, 267–275. https://doi.org/10.1016/s0309-1740(00)00164-9Okuyama, H. and Ikemoto, A. (1999). Needs to modify the fatty acids composition of meat for human health. In: the Proccedings of the 45th ICoMST, Yokohama, Japan. Vol. II, 638–640.Parrini, S. et al. (2020). Effect of replacement of synthetic vs. Natural curing agents on quality characteristics of Cinta Senese frankfurter-type sausage. Animals, 10, 14. https://doi.org/10.3390/ani10010014Pugliese, C. et al. (2005). Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics. Meat Science, 69, 459–464. https://doi.org/10.1016/j.meatsci.2004.09.001Pugliese, C. et al. (2009). Effect of pasture in oak and chestnut groves on chemical and sensorial traits of cured lard of Cinta Senese pigs. Italian Journal of Animal Science, 8(2), 131–142. https://doi.org/10.4081/ijas.2009.131Pugliese, C. and Sirtori, F. (2012). Quality of meat and meat products produced from southern European pig breeds. Meat Science, 90(3), 511–518. https://doi.org/10.1016/j.meatsci.2011.09.019Pugliese, C. et al. (2013). Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. Meat Science, 93(1), 92–97. https://doi.org/10.1016/j.meatsci.2012.08.006Ranucci, D. et al. (2018). Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe. Meat Science, 145, 440–446. https://doi.org/10.1016/j.meatsci.2018.07.028SAS. (2007). SAS/STAT® 9.3 User’s Guide. SAS Institute Inc, Cary, NC.Sirtori, F. et al. (2011). Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs. Italian Journal of Animal Science, 10(47), 188-194. https://doi.org/10.4081/ijas.2011.e47Sirtori, F. et al. (2014). Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs. Animal, 8(12), 1987–1995. https://doi.org/10.1017/S1751731114002006Sousa, S. C. et al. (2017). Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen. LWT -Food Science and Technology, 76, 320-325. https://doi.org/10.1016/j.lwt.2016.06.034Stanley, R. E. et al. (2017). Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties. Meat Science, 133, 36–42. https://doi.org/10.1016/j.meatsci.2017.05.021Wood, J. D. et al. (2004). Effects of fatty acids on meat quality: A review. Meat Science, 66, 21–32. https://doi.org/10.1016/S0309-1740(03)00022-