Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por autor UPNA "Insausti Barrenetxea, Kizkitza"
Mostrando ítems 1-20 de 23
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Adipose tissue modification through feeding strategies and their implication on adipogenesis and adipose tissue metabolism in ruminants
Urrutia Vera, Olaia
; Mendizábal Aizpuru, José Antonio ; Alfonso Ruiz, Leopoldo ; Soret Lafraya, Beatriz ; Insausti Barrenetxea, Kizkitza ; Arana Navarro, Ana (MDPI, 2020)
Artículo / Artikulua 
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; Beriain Apesteguía, María José ; Beruete Díaz, Miguel ; Insausti Barrenetxea, Kizkitza ; Lorenzo, José 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. ... -
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 (Oxford University Press, 2020)
Artículo / Artikulua
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 ; Nasados, James A.; Glaze, Benton; Price, William J.; Colle, Michael J.; Bass, Phillip D. (Elsevier, 2022)
Artículo / Artikulua
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 ; Murillo Arbizu, María Teresa ; Beriain Apesteguía, María José ; Mendizábal Aizpuru, José Antonio ; Arazuri Garín, Silvia ; Jarén Ceballos, Carmen ; Bass, Phillip D.; Colle, Michael J.; García, David; Romano Moreno, Miguel; Insausti Barrenetxea, Kizkitza (MDPI, 2022)
Artículo / Artikulua
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 ... -
Combination of spectral and textural features of hyperspectral imaging for the authentication of the diet supplied to fattening cattle
León Ecay, Sara; Insausti Barrenetxea, Kizkitza ; Arazuri Garín, Silvia ; Goenaga Uceda, Irantzu; López Maestresalas, Ainara (Elsevier, 2024)
Artículo / Artikulua
This study explored the potential of hyperspectral imaging in the near infrared region (NIR-HSI) as a non-destructive and rapid tool to discriminate among two beef fattening diets. For that purpose, a feeding trial was ... -
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 ... -
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 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, José 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: ... -
Free calcium concentration, calpain-2 activity, and final product tenderness of electrically stimulated beef
Buseman, Brianna J.; Weber, Tanya M.; Nasados, James A.; Bass, Phillip D.; Van Buren, Jessie; Lancaster, Jessica M.; Smart, Jaxon H.; Doumit, Matthew E.; Murdoch, Gordon K.; Price, William J.; Insausti Barrenetxea, Kizkitza ; Colle, Michael J. (Iowa State University Digital Press, 2020)
Artículo / Artikulua
The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three ... -
Hamburguesas más saludables: ¿cuál es la respuesta del consumidor bajo diferentes escenarios de información?
Gómez, I.; Beriain Apesteguía, María José ; Sánchez García, Mercedes ; Insausti Barrenetxea, Kizkitza ; Sarriés Martínez, María Victoria ; Ibáñez Moya, Francisco C. (Estrategias Alimentarias, 2021)
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Una estrategia para conseguir mejorar los perfiles nutricionales de los productos cárnicos es la reformulación, aunque la respuesta de los consumidores podría verse afectada por diferentes factores. Por ello el presente ... -
Horse meat production in northern Spain: ecosystem services and sustainability in high nature value farmland
Insausti Barrenetxea, Kizkitza ; Beldarrain, Lorea R.; Lavín, María Paz; Aldai Elkoro-Iribe, Noelia; Mantecón, Angel R.; Sáez Istilart, José Luis; Canals Tresserras, Rosa María (Oxford University Press, 2021)
Artículo / Artikulua
-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, ... -
Imágenes hiperespectrales como herramienta no destructiva para evaluar la calidad de la carne y de los productos cárnicos
León Ecay, Sara; Insausti Barrenetxea, Kizkitza ; López Maestresalas, Ainara (Estrategias alimentarias, 2023)
Artículo / Artikulua
Apostar por la digitalización del sector cárnico resulta imprescindible para mantener su competitividad. Por ello, es preciso introducir nuevas tecnologías emergentes no destructivas, objetivas y rápidas que puedan ... -
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)
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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 ; Insausti Barrenetxea, Kizkitza ; Beriain Apesteguía, María José ; Beruete Díaz, Miguel (IEEE, 2021)
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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 ; Rodríguez Barron, Luis Javier; Aldai Elkoro-Iribe, Noelia (MDPI, 2021)
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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 ; Murillo Arbizu, María Teresa ; Insausti Barrenetxea, Kizkitza ; Ibáñez Moya, Francisco C. ; Cord, Christine Leick; Carr, Tom R. (MDPI, 2021)
Artículo / Artikulua
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 ; Ripoll, Guillermo; Urrutia Vera, Olaia ; Insausti Barrenetxea, Kizkitza ; Soret Lafraya, Beatriz ; Arana Navarro, Ana (MDPI, 2021)
Artículo / Artikulua
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 ; 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 ...
