Browsing by UPNA Author "Insausti Barrenetxea, Kizkitza"
Now showing items 1-7 of 7
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Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study
Ruiz Darbonnens, Marta
; Beriain Apesteguía, María José ; Beruete Díaz, Miguel ; Insausti Barrenetxea, Kizkitza ; Lorenzo, J. M.; Sarriés Martínez, María Victoria (MDPI, 2020)
Artículo / Artikulua 
The aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. ... -
Comparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigs
Alfonso Ruiz, Leopoldo; Mourot, Jacques; Insausti Barrenetxea, Kizkitza ; Mendizábal Aizpuru, José Antonio ; Arana Navarro, Ana (EDP Sciences, 2005)
Artículo / Artikulua
Characteristics of growth, fat deposition, carcass and meat quality of pigs from the Basque Black Pied breed were described and compared with those of Large White pigs. Four pens, two per breed, of eleven pigs born during ... -
Detection of minced lamb and beef fraud using NIR spectroscopy
López-Maestresalas, Ainara; Insausti Barrenetxea, Kizkitza ; Jarén Ceballos, Carmen ; Pérez Roncal, Claudia ; Urrutia Vera, Olaia ; Beriain Apesteguía, María José ; Arazuri Garín, Silvia (Elsevier, 2019)
Artículo / Artikulua
The aim of this work was to investigate the feasibility of near-infrared spectroscopy (NIRS), combined with chemometric techniques, to detect fraud in minced lamb and beef mixed with other types of meats. For this, 40 ... -
Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat
Ruiz Darbonnens, Marta; Insausti Barrenetxea, Kizkitza ; Beriain Apesteguía, María José ; Crecente, Santiago; Lorenzo, J. M.; Sarriés Martínez, María Victoria (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2019)
Artículo / Artikulua
Aim of study: This study focused on the sensory evaluation and consumer preferences of foal meat depending on the animal slaughter age (13 and 26 months) and finishing diet (standard and linseed concentrate). Area of study: ... -
Effects of addition of linseed and marine algae to the diet on adipose tissue development, fatty acid profile, lipogenic gene expression, and meat quality in lambs
Urrutia Vera, Olaia; Mendizábal Aizpuru, José Antonio ; Insausti Barrenetxea, Kizkitza ; Soret Lafraya, Beatriz ; Purroy Unanua, Antonio ; Arana Navarro, Ana (Public Library of Science, 2016)
Artículo / Artikulua
This study examined the effect of linseed and algae on growth and carcass parameters, adipocyte cellularity, fatty acid profile and meat quality and gene expression in subcutaneous and intramuscular adipose tissues (AT) ... -
Influencia de la maduración y el tipo de cocinado en la valoración sensorial y el perfil de compuestos aromáticos del cruce industrial de raza Retinta
Panea Doblado, Begoña; Ripoll, G.; Insausti Barrenetxea, Kizkitza; Beriain Apesteguía, María José ; Sañudo Astiz, Carlos; Albertí, P. (Asociación Interprofesional para el Desarrollo Agrario, 2019)
Artículo / Artikulua
Se estudió el efecto del tiempo de maduración y tipo de cocinado sobre la valoración sensorial y el perfil de los compuestos aromáticos de la carne de animales de los cruces de toros de las razas Retinta, Limousine, Pirenaica ... -
The reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenarios
Beriain Apesteguía, María José; Gómez, Inmaculada; Sánchez García, Mercedes ; Insausti Barrenetxea, Kizkitza ; Sarriés Martínez, María Victoria ; Ibáñez Moya, Francisco C. (MDPI, 2020)
Artículo / Artikulua
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil ...
