Now showing items 1-8 of 8

    • 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. ...
    • 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 production factors on foal carcass and meat quality. Consumers preferences 

      Ruiz Darbonnens, Marta Upna (2018)   Tesis doctoral / Doktoretza tesia  OpenAccess
      This PhD thesis is part of a research project (INIA, RTA 2012-00090-C03-01) entitled “Influence of cross breeding with Burguete on the productive parameters and characteristics of the carcass and meat of the Galician ...
    • 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: ...
    • 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 ...
    • Prediction of foal individual primal cuts yield using video image analysis 

      Lorenzo, J. M.; Guedes, C. M.; Zdolec, N.; Sarriés Martínez, María Victoria Upna Orcid; Franco, D.; De Palo, P.; Muchenje, V.; Silva, S. R. (South African Bureau for Scientific Publications, 2018)   Artículo / Artikulua  OpenAccess
      The aim of this work was to use video image analysis (VIA) technology to predict the individual primal cuts of the equine carcass. For this study, a total of 42 foal carcasses were dissected into eight primal cuts (shoulder, ...
    • 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 ...