The olive oil industry generates large quantities of cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham Bísaro pigs is traditionally used for production cured ham, analysis raw meat essential to understand how diet influences quality before maturation process. This study examined effect different types OC diets pigs, focusing on chemical compositions and fatty acid profiles three fresh muscles-biceps femoris (BF), semimembranosus...

This study aims to explore the effect of using black pepper essential oil (BPEO) produce a healthier chicken pâté. Four different formulations were produced: control formulation without back and three with increasing BPEO contents. To test BPEO, physiochemical analyses performed at two moments, 8 21 days after production. Microbiological 2, 9, 16, 23 Sensory analysis evaluate pleasantness pâtés consumers was Finally, total phenol flavonoid content antioxidant activity evaluated. Results show...

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...

The purpose of this study was to assess the following effects: (1) inclusion olive in animal’s diet on dry-cured shoulder; (2) effect curing three different muscles (infraspinatus, supraspinatus, and subscapular); (3) times (fresh shoulder, 6 months curing, 12 curing). For purpose, forty shoulders were used, followed by a cold nitrite-free process with controlled humidity temperature, according flowchart company that implements highly stringent standards terms food safety quality. Samples...

This study evaluated the effect of melatonin implants on carcass characteristics and meat quality slow-growing broilers slaughtered at 43 97 days (d) age. A total 128 one day-old male (Coloryeld) were randomly divided into two groups, which in turn 8 groups (replicates) each one. One group (64 animals) was control (C) other received a implant (18 mg per animal) d age (M). The animals reared for d. For first 42 they kept an enclosed facility then allowed access to outside. Two culls...

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...

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 &lt; 0.05) that AC. However,...

The objective of this study was to assess the impact incorporating olive cake into diet indigenous Bísaro pigs on quality processed meat products. To end, loins and “cachaços” were using a standardized manufacturing flowchart produce dry-cured two products manufactured same formulation, ingredients, curing process. Concerning physicochemical composition, there significant differences between for parameters aw (p &lt; 0.001), moisture total fat protein haem pigments 0.001). significantly...

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 effect of different types olive cake (five treatments) in diet Bísaro pigs on volatile compounds and sensory characteristics dry-cured loin “cachaço” (2 processed meat products). The treatments applied are based type extraction this may imply differences their water fat content. Eighty com-pounds were identified, grouped into eight chemical classes: hydrocarbons, aldehydes, es-ters, alcohols, ketones, acids, furans, other compounds. Aldehydes...

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...

Two of the main issues related to cured meat products are castration avoid boar taint and hefty reliance on soybean meal feed pigs. However, data effects immunocastration in pigs alternative crop protein feeds sensory traits consumers’ acceptance dry-cured loin still limited. A preliminary study was conducted effect sex type (surgical castrated male immunocastrated female pigs, at approximately 140 kg weight 7 months age) animal diet (pea vs. soya) loins. The involved a evaluation six...

This study aimed to evaluate the influence of olive cake on diet autochthonous Bísaro pigs in processed products. To this purpose, loins and “cachaços” were used subjected a manufacturing flowchart obtain dry-cured product. Both products same formulation, ingredients, curing steps. Regarding physicochemical composition, there significant differences between two for parameters aw (p&amp;amp;lt;0.001), moisture total fat protein haem pigments (p&amp;amp;lt;0.001). As diet, it only...

The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate extent anaerobic glycolysis affect pH, influencing meat&amp;#039;s color, water retention, texture. Postmortem anomalies can result in deviations from this quality. ani-mals&amp;#039; diet plays a crucial role Specific nutrients, proteins, vitamins, minerals, texture, flavor, juiciness. Feeding rich omega-3 fatty acids im-prove sensorial meat. Meat processing methods aging, marinating,...

This study involved a comprehensive examination of sensory attributes in B&amp;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.