Browsing by UPNA Author "Sarriés Martínez, María Victoria"
Now showing items 1-13 of 13
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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. ... -
Calidad de la canal y de la carne caballar de raza Burguete
Sarriés Martínez, María Victoria ; Larrea Reta, Izaskun; Induráin Báñez, Gregorio; Goñi Turumbay, Virginia; Eguinoa Ancho, Paola ; Gorraiz, C.; Martín, M.; Alzueta Aldunate, María Jesús; Beriain Apesteguía, María José ; Pérez de Muniáin, A. (Asociación Interprofesional para el Desarrollo Agrario, 2001)
Artículo / Artikulua
La raza caballar Burguete es una raza autóctona de Navarra que en el pasado disfrutó de gran prestigio como animal de trabajo en la Comunidad Foral y zonas limítrofes. Hoy en día por su clara aptitud cárnica es importante ... -
Efecto de la maduración en la conservación de la carne de potro
Ruiz Darbonnens, Marta; Beriain Apesteguía, María José ; Insausti Barrenetxea, Kizkitza ; Cantalejo Díez, María Jesús ; Sarriés Martínez, María Victoria (Asociación Interprofesional para el Desarrollo Agrario, 2018)
Artículo / Artikulua
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 breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
Cittadini, Aurora; Sarriés Martínez, María Victoria ; Domínguez, Rubén; Pateiro, Mirian; Lorenzo, José M. (2022)
Artículo / Artikulua
The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on ... -
Effect of production factors on foal carcass and meat quality. Consumers preferences
Ruiz Darbonnens, Marta (2018)
Tesis doctoral / Doktoretza tesia
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; 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: ... -
Fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from Burguete and Jaca Navarra foals fattened with different finishing diets
Cittadini, Aurora; Domínguez, Rubén; Pateiro, Miriam; Sarriés Martínez, María Victoria ; Lorenzo, J. M. (MDPI, 2021)
Artículo / Artikulua
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and ... -
Lipid and protein oxidation marker compounds in horse meat determined by MIR spectroscopy
Jáuregui López, Irati ; Zulategi, Fernando; Beriain Apesteguía, María José ; Sarriés Martínez, María Victoria ; Beruete Díaz, Miguel ; Insausti Barrenetxea, Kizkitza (MDPI, 2020)
Artículo / Artikulua
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 ... -
Microencapsulated healthy oil mixtures to enhance the quality of foal pâtés
Cittadini, Aurora; Munekata, Paulo E. S.; Pateiro, Mirian; Sarriés Martínez, María Victoria ; Domínguez, Rubén; Lorenzo, José M. (Frontiers Media, 2022)
Artículo / Artikulua
This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches ... -
Prediction of foal individual primal cuts yield using video image analysis
Lorenzo, J. M.; Guedes, C. M.; Zdolec, N.; Sarriés Martínez, María Victoria ; Franco, D.; Palo, P. de; Muchenje, V.; Silva, S. R. (South African Bureau for Scientific Publications, 2018)
Artículo / Artikulua
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, ... -
A proteomic approach to identify biomarkers of foal meat quality: a focus on tenderness, color and intramuscular fat traits
López Pedrouso, María; Lorenzo, J. M.; Cittadini, Aurora; Sarriés Martínez, María Victoria ; Gagaoua, Mohammed; Franco, Daniel (Elsevier, 2023)
Artículo / Artikulua
Foal meat is considered a healthy alternative to other meat sources and more environmentally sustainable. However, its quality is highly variable and there is lack of knowledge about the molecular mechanisms underlying its ... -
Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards
Beriain Apesteguía, María José ; Murillo Arbizu, María Teresa ; Insausti Barrenetxea, Kizkitza ; Sarriés Martínez, María Victoria ; Gómez Bastida, Inmaculada (MDPI, 2020)
Artículo / Artikulua
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 ; Gómez Bastida, 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 ...
