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Assessment of dry-aged beef from commercial aging locations across the United States
(Elsevier, 2022)
info:eu-repo/semantics/article,
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 ...
Vegetable by-products as alternative and sustainable raw materials for ruminant feeding: nutritive evaluation and their inclusion in a novel ration for calf fattening
(MDPI, 2023)
Artículo / Artikulua,
This research aimed to evaluate the nutritional composition, in vitro digestibility, and gas production kinetics of 15 vegetable by-products generated by the agri-food industry compared with corn silage as a reference raw ...
Physicochemical and sensory assessments in Spain and United States of PGI-certified Ternera de Navarra vs. Certified Angus Beef
(MDPI, 2021)
info:eu-repo/semantics/article,
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, ...
Detection of minced lamb and beef fraud using NIR spectroscopy
(Elsevier, 2019)
info:eu-repo/semantics/article,
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 ...
Muscle and subcutaneous fatty acid composition and the evaluation of ageing time on meat quality parameters of hispano-breton horse breed
(MDPI, 2021)
info:eu-repo/semantics/article,
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 ...
Volatile compounds, odour and flavour attributes of lamb meat from the navarra breed as affected by ageing
(MDPI, 2021)
Artículo / Artikulua,
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after ...
Tenderness of PGI "Ternera de Navarra" beef samples determined by FTIR-MIR spectroscopy
(MDPI, 2022)
Artículo / Artikulua,
Understanding meat quality attribute changes during ageing by using non-destructive techniques is an emergent pursuit in the agroindustry research field. Using beef certified samples from the protected geographical indication ...
Classification of beef longissimus thoracis muscle tenderness using hyperspectral imaging and chemometrics
(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
(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 ...
Hamburguesas más saludables: ¿cuál es la respuesta del consumidor bajo diferentes escenarios de información?
(Estrategias Alimentarias, 2021)
Artículo / Artikulua,
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 ...