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Lipid and protein oxidation marker compounds in horse meat determined by MIR spectroscopy
(MDPI, 2020)
info:eu-repo/semantics/article,
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 ...
Free calcium concentration, calpain-2 activity, and final product tenderness of electrically stimulated beef
(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 ...
Horse meat production in northern Spain: ecosystem services and sustainability in high nature value farmland
(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, ...
Adipose tissue modification through feeding strategies and their implication on adipogenesis and adipose tissue metabolism in ruminants
(MDPI, 2020)
info:eu-repo/semantics/article,
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. ...
Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards
(MDPI, 2020)
info:eu-repo/semantics/article,
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
(MDPI, 2020)
info:eu-repo/semantics/article,
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 ...
Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study
(MDPI, 2020)
info:eu-repo/semantics/article,
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
(Oxford University Press, 2020)
info:eu-repo/semantics/article,
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 ...
Predicting beef carcass fatness using an image analysis system
(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). ...
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 ...