Now showing items 1-20 of 20

    • Adipose tissue modification through feeding strategies and their implication on adipogenesis and adipose tissue metabolism in ruminants 

      Urrutia Vera, Olaia Upna Orcid; Mendizábal Aizpuru, José Antonio Upna Orcid; Alfonso Ruiz, Leopoldo Upna Orcid; Soret Lafraya, Beatriz Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Arana Navarro, Ana Upna Orcid (MDPI, 2020)   Artículo / Artikulua  OpenAccess
      Dietary recommendations by health authorities have been advising of the importance of diminishing saturated fatty acids (SFA) consumption and replacing them by polyunsaturated fatty acids (PUFA), particularly omega-3. ...
    • Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study 

      Ruiz Darbonnens, Marta Upna; Beriain Apesteguía, María José Upna Orcid; Beruete Díaz, Miguel Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Lorenzo, J. M.; Sarriés Martínez, María Victoria Upna Orcid (MDPI, 2020)   Artículo / Artikulua  OpenAccess
      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. ...
    • Assessing outcomes of genetic selection panels to predict marbling in crossbred beef cattle 

      Weber, Tanya M.; Buseman, Brianna J.; Nasados, James A.; Lancaster, Jessica M.; Insausti Barrenetxea, Kizkitza Upna Orcid (Oxford University Press, 2020)   Artículo / Artikulua  OpenAccess
      The objective of this study was to evaluate the effectiveness of genetic panel marbling indexes [Igenity (IT) and PredicGEN (PG)] to predict marbling and tenderness of crossbred cattle. Steers (n = 23) were harvested at ...
    • Assessment of dry-aged beef from commercial aging locations across the United States 

      Lancaster, Jessica M.; Smart, Jaxon H.; Van Buren, Jessie; Buseman, Brianna J.; Weber, Tanya M.; Insausti Barrenetxea, Kizkitza Upna Orcid; Nasados, James A.; Glaze, Benton; Price, William J.; Colle, Michael J.; Bass, Phillip D. (Elsevier, 2022)   Artículo / Artikulua  OpenAccess
      Modern dry-aging is a culinary-inspired practice that involves storing meat at refrigerated temperatures without protective packaging. The dry-aging process has been observed to create unique flavors. The objective of the ...
    • Classification of beef longissimus thoracis muscle tenderness using hyperspectral imaging and chemometrics 

      León Ecay, Sara; López Maestresalas, Ainara Upna Orcid; Murillo Arbizu, María Teresa Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Mendizábal Aizpuru, José Antonio Upna Orcid; Arazuri Garín, Silvia Upna Orcid; Jarén Ceballos, Carmen Upna Orcid; Bass, Phillip D.; Colle, Michael J.; García, David; Romano Moreno, Miguel; Insausti Barrenetxea, Kizkitza Upna Orcid (MDPI, 2022)   Artículo / Artikulua  OpenAccess
      Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to ...
    • Comparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigs 

      Alfonso Ruiz, Leopoldo Upna Orcid; Mourot, Jacques; Insausti Barrenetxea, Kizkitza Upna Orcid; Mendizábal Aizpuru, José Antonio Upna Orcid; Arana Navarro, Ana Upna Orcid (EDP Sciences, 2005)   Artículo / Artikulua  OpenAccess
      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 Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Jarén Ceballos, Carmen Upna Orcid; Pérez Roncal, Claudia Upna Orcid; Urrutia Vera, Olaia Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Arazuri Garín, Silvia Upna Orcid (Elsevier, 2019)   Artículo / Artikulua  OpenAccess
      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 ...
    • Efecto de la maduración en la conservación de la carne de potro 

      Ruiz Darbonnens, Marta Upna; Beriain Apesteguía, María José Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Cantalejo Díez, María Jesús Upna Orcid; Sarriés Martínez, María Victoria Upna Orcid (Asociación Interprofesional para el Desarrollo Agrario, 2018)   Artículo / Artikulua  OpenAccess
      Para el desarrollo del presente estudio, se investigó el efecto de la maduración del músculo Longissimus dorsi (LD), por un lado como pieza entera y por otro lado tras el fileteado, sobre los parámetros de calidad de la ...
    • Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat 

      Ruiz Darbonnens, Marta Upna; Insausti Barrenetxea, Kizkitza Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Crecente, Santiago; Lorenzo, J. M.; Sarriés Martínez, María Victoria Upna Orcid (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2019)   Artículo / Artikulua  OpenAccess
      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 Upna Orcid; Mendizábal Aizpuru, José Antonio Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Soret Lafraya, Beatriz Upna Orcid; Purroy Unanua, Antonio Upna; Arana Navarro, Ana Upna Orcid (Public Library of Science, 2016)   Artículo / Artikulua  OpenAccess
      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) ...
    • Horse meat production in northern Spain: ecosystem services and sustainability in high nature value farmland 

      Insausti Barrenetxea, Kizkitza Upna Orcid; Beldarrain, Lorea R.; Lavín, María Paz; Aldai Elkoro-Iribe, Noelia; Mantecón, Angel R.; Sáez Istilart, José Luis; Canals Tresserras, Rosa María Upna Orcid (Oxford University Press, 2021)   Artículo / Artikulua  OpenAccess
      -Pasture-based, extensive livestock systems play an im-portant role in the preservation of the rural landscape, and the many ecosystem services associated. -Spain is the major horse meat producer at EU level, ...
    • Impacto de la experiencia sensorial y la información sobre las preferencias de los consumidores por la carne de vacuno enriquecida en omega‑3 y ácido linoleico conjugado en tres ciudades españolas 

      Baba, Y.; Realini, Carolina; Kallas, Z.; Pérez-Juan, M.; Insausti Barrenetxea, Kizkitza Upna Orcid (Asociación Interprofesional para el Desarrollo Agrario, 2017)   Artículo / Artikulua  OpenAccess
      Este trabajo analiza el impacto de la información sobre el efecto en la salud del enriquecimiento de la carne con ácidos grasos omega‑3 (n‑3) y el ácido linoleico conjugado (CLA) y la experiencia sensorial sobre la importancia ...
    • 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, Guillermo; Insausti Barrenetxea, Kizkitza Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Sañudo Astiz, Carlos; Albertí, P. (Asociación Interprofesional para el Desarrollo Agrario, 2019)   Artículo / Artikulua  OpenAccess
      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 ...
    • Lipid and protein oxidation marker compounds in horse meat determined by MIR spectroscopy 

      Jáuregui López, Irati Upna Orcid; Zulategi, Fernando; Beriain Apesteguía, María José Upna Orcid; Sarriés Martínez, María Victoria Upna Orcid; Beruete Díaz, Miguel Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid (MDPI, 2020)   Artículo / Artikulua  OpenAccess
      This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the ...
    • Metageometries for polycyclic aromatic hydrocarbons detection at THz range in food systems 

      Jáuregui López, Irati Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Beruete Díaz, Miguel Upna Orcid (IEEE, 2021)   Artículo / Artikulua  OpenAccess
      Polycyclic aromatic hydrocarbons, when present in food systems, have been shown to have a detrimental effect on human health, producing carcinogenic elements. So, the implementation of processes for their detection and ...
    • Muscle and subcutaneous fatty acid composition and the evaluation of ageing time on meat quality parameters of hispano-breton horse breed 

      Rivera Beldarrain, Lorea; Morán lobato, Lara; Sentandreu, Miguel Ángel; Insausti Barrenetxea, Kizkitza Upna Orcid; Rodríguez Barron, Luis Javier; Aldai Elkoro-Iribe, Noelia (MDPI, 2021)   Artículo / Artikulua  OpenAccess
      A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis ...
    • Physicochemical and sensory assessments in Spain and United States of PGI-certified Ternera de Navarra vs. Certified Angus Beef 

      Beriain Apesteguía, María José Upna Orcid; Murillo Arbizu, María Teresa Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid; Cord, Christine Leick; Carr, Tom R. (MDPI, 2021)   Artículo / Artikulua  OpenAccess
      The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, ...
    • Predicting beef carcass fatness using an image analysis system 

      Mendizábal Aizpuru, José Antonio Upna Orcid; Ripoll, Guillermo; Urrutia Vera, Olaia Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Soret Lafraya, Beatriz Upna Orcid; Arana Navarro, Ana Upna Orcid (MDPI, 2021)   Artículo / Artikulua  OpenAccess
      The amount and distribution of subcutaneous fat is an important factor affecting beef carcass quality. The degree of fatness is determined by visual assessments scored on a scale of five fatness levels (the SEUROP system). ...
    • Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards 

      Beriain Apesteguía, María José Upna Orcid; Murillo Arbizu, María Teresa Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Sarriés Martínez, María Victoria Upna Orcid; Gómez Bastida, Inmaculada Upna (MDPI, 2020)   Artículo / Artikulua  OpenAccess
      The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra ...
    • 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 Upna Orcid; Gómez Bastida, Inmaculada Upna; Sánchez García, Mercedes Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Sarriés Martínez, María Victoria Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid (MDPI, 2020)   Artículo / Artikulua  OpenAccess
      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 ...