A5003753740- Meat and Animal Product Quality
- Muscle metabolism and nutrition
- Animal Nutrition and Physiology
- Bee Products Chemical Analysis
- Protein Hydrolysis and Bioactive Peptides
- Identification and Quantification in Food
- Aquaculture Nutrition and Growth
- Exercise and Physiological Responses
- Biochemical effects in animals
- Ruminant Nutrition and Digestive Physiology
- Insect Utilization and Effects
- Nuts composition and effects
- Microbial Inactivation Methods
- Probiotics and Fermented Foods
- Food Industry and Aquatic Biology
- Marine Bivalve and Aquaculture Studies
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Animal Behavior and Welfare Studies
- Insect and Pesticide Research
- Pharmacological Effects and Assays
- Biochemical Analysis and Sensing Techniques
- Sensory Analysis and Statistical Methods
- Fatty Acid Research and Health
- Effects of Environmental Stressors on Livestock
University of Foggia
2014-2024
Institut za higijenu i tehnologiju mesa
2023
The objective of this study was to investigate the nutritional characteristics Mytilus galloprovincialis cultivated in three sites Northern Coastal Area Gargano. mussel farms were characterized by different distances dropper ropes (extensive ropes: EDR; intensive IDR; semi-intensive SIDR). Mussels’ chemical composition, fatty acids, and amino acids profiles investigated at monthly intervals, from April June. fat content mussels EDR SIDR lower than values observed for IDR both June sampling...
The aim of this study was to understand the relationship between changes in postmortem degradation myofibrillar proteins and tenderness development 3 different muscles from 10 Podolian young bulls aged 1, 7, 14, 21 d. Psoas major (PM), longissimus dorsi (LD), semitendinosus muscle () were removed each half carcass 24 h postmortem. Meat chemical composition, Warner-Bratzler shear force (WBSF), myofibril fragmentation index (MFI), total collagen content, estimated triplicate at aging time. A...
Abstract BACKGROUND Cooked meat flavor arises through a combination of thermally generated aroma volatile and nonvolatile compounds in matrix muscle fiber, connective tissue, fat. Ageing could affect odor, taste, by the development odor raw product. The aim work is to assess ageing effect on profile solid‐phase microextraction gas chromatography–mass spectrometry analysis foal vacuum packaged for storage at 4 °C period 14 days. RESULTS Only pentane 3,7‐dimethylnonane were significantly...
The objective of the present study was to test two extraction methods including solutions with different ionic strengths on and separation myofibrillar proteins from meat fish muscles species. Meat samples longissimus thoracis muscle beef lamb, pectoralis major chicken, dorsal white sole ( Solea solea ), European hake Merluccius merluccius sea bass Dicentrarchus labrax ) were analyzed. method using nondenaturing solution led a high molecular-weight as myosin heavy chain, α -actinin, desmin;...
The study aimed to evaluate the effect of 14-day vacuum aging on volatile compounds (VOC) profile, oxidative antioxidant enzymes activity, and sensory evaluation in Longissimusthoracis muscle foal meat under aging. (LT) was sampled 20 mm thick slices, packed, stored at 4 °C. Samples were randomly assigned different times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, glutathione...
The fatty acids profile of meat can be influenced by the amount and type lipid supplemented in animal feeding with a modulation rumen biohydrogenation dietary polyunsaturated (P UFA). Therefore, aim present study was to assess nutritional sensory quality bovine as affected different oilseeds supplementations. Thirty two Podolian x Limousine young bulls were randomly allocated into four experimental treatments: control diet (CO) no supplemental fat, linseed (LS) supplementation 10% whole...
The aim of this study was to evaluate the effect 14-day vacuum aging on nutritional composition donkey and horse meat. Longissimus Dorsi (LD), Semimebranosus (SM), Rectus Femoris (RF), Semitendinosus (ST) muscles were sampled from each left carcass 12 donkeys horses, respectively. Each muscle divided into three sections, packaged, stored at 2 °C for different times (1, 6, 14 days). Fatty acids, amino cholesterol content determined. SM exhibited higher levels polyunsaturated fatty acids...
This study aims to improve knowledge on donkey meat and the vacuum aging effect Volatile Organic Compounds (VOCs), oxidative profile status sensory characteristics. Ten 18-month old Martina Franca donkeys' male foals were involved in trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between fourth ninth rib. Each divided into five sections, packaged, stored at 2 °C, randomly assigned one of different time (1, 3, 6, 9, 14 days aging). compounds, oxidation...
The impact of papain and/or ultrasound treatments on tenderization semitendinosus muscle through a proteomic approach was studied. Sixteen bovine muscles were submitted to the following treatments: aging at 3 °C (Control), injection (PI), (US), PI followed by US (PIUS) and (USPI). pH, myofibrillar fragmentation indices (MFI), soluble collagen, texture profile changes proteins investigated after 2, 24, 48 96 h storage. highest MFI collagen content found in PI, PIUS USPI samples while control...