A5086461953- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Spectroscopy and Chemometric Analyses
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Advanced Chemical Sensor Technologies
- Agriculture Sustainability and Environmental Impact
- Insect Utilization and Effects
- Sensory Analysis and Statistical Methods
- Food Quality and Safety Studies
- Nutritional Studies and Diet
- Antioxidant Activity and Oxidative Stress
- Biochemical Analysis and Sensing Techniques
- Aquaculture Nutrition and Growth
- Nanocomposite Films for Food Packaging
Polytechnic Institute of Bragança
2021-2024
Universidad de León
2022-2024
Universidade Estadual Paulista (Unesp)
2015
This study evaluates the ability of near infrared reflectance spectroscopy (NIRS) to estimate aW, protein, moisture, ash, fat, collagen, texture, pigments, and WHC in Longissimus thoracis et lumborum (LTL) Bísaro pig. Samples (n = 40) LTL muscle were minced scanned an FT-NIR MasterTM N500 (BÜCHI) over a NIR spectral range 4000–10,000 cm−1 with resolution 4 cm−1. The PLS SVM regression models developed using spectra’s math treatment, DV1, DV2, MSC, SNV, SMT 40). showed acceptable fits...
Diversified strategies to incorporate healthier lipids in processed meat products are being developed. Alternative fat sources replace animal associated with the reduction of content some methods used obtain well recognized by consumers. In order create a product that can also be consumed Halal and Kosher consumer markets, an experimental study was developed assess effects replacing pork (4%) same amount hydrogel emulsion incorporating olive oil or sunflower oil. Three burgers were randomly...
The purpose of the present study was to characterize dry-cured loin and “cachaço” Bísaro pork evaluate effect inclusion olive cake in animals’ diet on cured products. For this purpose, forty loins “cachaços” were used, followed by a process cold curing with controlled ventilation, without adding nitrites or synthetic additives. chemical compositions significantly different moisture, total fat, protein, chlorides, ash, haem pigments. showed much higher value fat lower protein value. Its...
We investigated the effects of incubation temperatures and vitamin C injections into eggs (treatments: 37.5ºC, 39ºC, 39ºC+vitamin C) on resultant chick pectoralis major sartorius muscle fiber hypertrophy, as well their quality breast over-thigh meat broilers reared under cold, control, or hot temperatures. Incubation at 39ºC increased shear force reduced redness in (P < 0.05). Vitamin prevented these high temperature [shear (kgf cm(-2)): 37.5ºC = 2.34, 2.79, 2.44; redness: 2.64, 1.90, 2.30],...
The present study aimed to evaluate the effect of inclusion different olive cakes in diet Bísaro pigs on carcass, meat and fat. carcasses 40 animals fed a with five treatments (T1—Basic commercial feed; T2—Basic + 10% crude cake; T3—Basic cake, two phases; T4—Basic exhausted T5—Basic cake 1% oil) were used carcass traits, physicochemical quality lipid composition backfat. There no significant differences between for conformation measurements performed, except length at seventh last rib (p <...
Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about consumption sodium health has been supporting development low-sodium products. Several strategies to reduce product have tested, although followed approaches sometimes result undesirable characteristics concerning flavor, texture mouthfeel. The use halophytic plants such as...
Concerned about the trend to reduce salt consumption, meat industry has been increasing strategies produce and commercialize products where reduction or even replacement of NaCl is an important goal. The aim this study was test effect partial by KCl Sub4Salt® on quality pork sausages. Three different formulations (NaCl + KCl, Sub4Salt®, Sub4Salt®) were considered compared control (2% NaCl). Physicochemical properties, chemical composition, microbiological sensory characteristics evaluated....
Several strategies for producing healthier meat products have been developed. Reducing fat content, using different sources, modifying and improving the fatty acid profile or even replacing saturated with oleogels are some of methods used. Goat mainly from animals out quality brands low commercial value can be valorized when processed, giving opportunity to increase its consumption acceptability. Thus, aim this study was effect replacement pork as a source an olive oleogel in burgers...
Abstract A gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with fat content of 13%, alheiras where the 25% substituted oil-GE (AH25), 50% (AH50). The chemical composition well physicochemical properties lipid stability samples assessed. Reformulated showed similar protein, moisture, ( p < 0.05) that AC. However,...
The aim of the current experiment was to characterize and evaluate effect dry-curing process on chemical composition, physicochemical properties, sensory characteristics dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, no nitrites added during process. This increased protein, fat, ash content, pH, with a decrease in moisture water activity (p < 0.001). shoulders darker (L*), less red (a*), yellow (b*) than 0.001), may be mainly due reduction. proportion...
This study was conducted to determine the effects of different types olive cake in basal diet Bísaro pigs on volatile compounds and sensory characteristics dry-cured loin "cachaço". A total 40 breed animals were allocated four treatments, along with a control group (T1-control, T2-crude cake, T3-centrifugation two phases, T4-exhausted, T5-exhausted 1% olive). Various extraction methods (centrifugation, pressing, exhaustion) employed for used. Furthermore, extracted supplemented oil. Eighty...
This study involved a comprehensive examination of sensory attributes in B&iacute;saro dry-cured loins, including odor, androsterone, scatol, color, fat hardness, juiciness, chewiness, flavor intensity, and persistence. Analysis 40 samples revealed wide variation these attributes, ensuring robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveil distinct peaks associated with significant components such as protein, lipid, water. Support...
This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat hardness, juiciness, chewiness, flavor intensity and persistence. An analysis 40 samples revealed wide variation these attributes, ensuring robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveiled distinct peaks associated with significant components, such as proteins, lipids water. Support...
The aims of this study were to describe and compare the meat quality characteristics male female kids from “Serrana” “Preta de Montesinho” breeds certified as “Cabrito Transmontano” reinforce performance near-infrared reflectance (NIR) spectra in predicting these discriminating among breeds. Samples Longissimus thoracis (n = 32; sixteen per breed; eight males females) used. Breed significantly affected characteristics, with only color fatty acid (FA) (C12:0) being influenced by sex. breed...
Glasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on quality changes traditional dry cured belly due storage, fresh bellies were dry-salted with 2% NaCl (BCON), mixture containing 50% and (BKCl) or 1% 90% 10% powdered glasswort (BGW), dry-cured, sliced, vacuum packaged stored under refrigeration 60 days.
Raw pulses as extenders in meat preparations result oxidative processes. The effects of using a raw chickpea paste (CP; 1/2; chickpea/water) pork patties were evaluated. In first experiment, prepared with increasing levels CP (0 to 25%); second (25%) and without (controls) kept at 4 °C or 22 for 18 h before patty production; third chitosan, garlic, cumin (from 0.5 2%) added controls, their antioxidant Patties analysed pH, colour, thiobarbituric acid reactive substances (TBARS) on days 1, 3,...