A5068479929- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Horticultural and Viticultural Research
- Fermentation and Sensory Analysis
- Genetic and phenotypic traits in livestock
- Fatty Acid Research and Health
- Agriculture and Rural Development Research
- Adipose Tissue and Metabolism
- Pharmacological Effects and Assays
- Wine Industry and Tourism
- Biotin and Related Studies
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Nuts composition and effects
- Biochemical effects in animals
- Sensory Analysis and Statistical Methods
- Milk Quality and Mastitis in Dairy Cows
- Animal Behavior and Welfare Studies
- Management, Economics, and Public Policy
- Agriculture and Biological Studies
- Textile materials and evaluations
- Microbial Metabolism and Applications
- Agricultural pest management studies
- Bee Products Chemical Analysis
- Neurological diseases and metabolism
University of Modena and Reggio Emilia
2016-2025
University of Bologna
1987-2002
Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics food safety. This study aimed to evaluate physicochemical microbiological properties of chicken breast fillets cooked at twelve different combinations temperature (60, 70, 80 °C) 90, 120, 150 min). The results showed that played a major role the moisture content, loss, pH, a* color value, shear force, thiobarbituric acid reactive substances (TBARS). Increasing caused an...
Given the increasing consumer focus on healthier and environmentally friendly foods, use of natural antioxidants in food production is becoming more common. The recovery these from agri-food waste crucial for a circular economy, as it revalues matrices that would otherwise become waste. This study aimed to assess antioxidant capacity hazelnut skin its green polyphenolic extract evaluate their effect some qualitative parameters pork burgers. Three types burgers were formulated: control group,...
The pandemic and lockdown caused a slowdown or halt in many work activities across sectors, including academic research, which had to adapt lab procedures restrictions. This study aimed assess an innovative approach sensory analysis that aligned with the pandemic's constraints could enhance traditional methods even normal conditions. Remote training of judges was conducted test method's effectiveness. Sensory evaluation sous-vide chicken breast fillets at different temperatures (60, 70, 80...
To study age-related variations in fatty acid composition of covering and intramuscular fat (IMF), 60 half siblings, Pic X Camborough, the same age, 30 barrows gilts, chosen from 10 litters were used.Groups 20 subjects each, castrated males females, balanced for litter, sacrificed at 6, 8.5 9.5 months corresponding to common slaughter age three Italian pig production types, live weights averaging approximately 90, 145 160 kg, respectively.Samples backfat longissimus thoracis (LT) muscle,...
Hazelnut skins (HS) are usually managed as waste; however, this by-product is a source of bioactive compounds, with potential applications in feed and food sectors. Phenolic compounds can be extracted using green protocols combining enabling technologies solvents. This work investigates subcritical water extraction (SWE) from HS. A laboratory-scale study was performed on four different batches, significant batch-to-batch heterogeneity. The evaluation polyphenolic profiles antioxidant...
The left and right hams of forty heavy pig carcasses were thermographed to evaluate whether surface temperature differences related meat ham quality. Thermal imaging analysis showed no in average among classes pH or L* colour co-ordinate nor defects such as veining red skin. However, with a lower fat cover displayed significantly warmer surface. Infrared thermography seems be practical non-invasive method detect below the minimum requested submitted dry-curing process.
The quality deterioration of meat products due to lipid oxidation could be controlled by utilizing agri-food by-products rich in antioxidants. This study evaluated the effect adding hazelnut skin and dry tomato peel pork burgers against phenomena. Three types were prepared: a control (C) with basic formulation, two formulations 2.5% (HS) or (DTP). Microbiological, sensorial, physio-chemical analyses performed during 7 days refrigerated storage (0–4 °C). Results showed high inhibition HS at...
Two trials were carried out to evaluate the effects of i) supranutritional doses pantothenic acid (PA) and ii) sex on carcass, meat quality fatty (FA) composition subcutaneous adipose tissue in Italian heavy pig. In trial 1, 59 Duroc x (LxLW) pigs fed same diet containing either 10 [in control (C) group] or 110 ppm treatment (T) PA, from 107 168 kg live weight. At slaughtering, forty carcasses sampled randomly. The T had lower backfat thickness (P<0.05), incidence cuts higher lean percentage...
Porcine fat traits depend mostly on the interaction between nutritional and genetic factors. However, pathways biological processes influenced by this are still poorly known in pigs, although they can have a huge impact meat quality traits. The present research provides new knowledge insight into effect of four diets (D1 = standard diet; D2 linseed supplementation; D3 linseed, vitamin E selenium D4 plant-derived polyphenols supplementation) expression 24 candidate genes selected for their...