Encontrados 11 documentos, a visualizar página 1 de 2
ART-SWINES: Herramientas de realidad aumentada para estudiantes de producción y...
Falceto, Maria; Latorre, Maria; Álvarez-Rodríguez, Javier; Miana-Mena, Francisco; Garza, Julia; Oñate, Pilar; Remón, Sara; Muniesa, AnaLa formación práctica en producción y sanidad porcina se enfrenta a limitaciones derivadas de la falta de granjas docentes universitarias y a las estrictas normativas biosanitarias que restringen el acceso de los estudiantes a las granjas porcinas comerciales. ART-SWINES es un proyecto que pretende desarrollar una plataforma virtual que conecte las infraestructuras docentes de tres universidades en producción y...
A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Charac...
Argemí-Armengol, Immaculada; Álvarez-Rodríguez, Javier; Tor, Marc; Salada, Laura; Leite, Ana; Vasconcelos, Lia; Teixeira, Alfredo; Rodrigues, SandraTwo of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers' acceptance of dry-cured loin are still limited. A preliminary study was conducted on the effect of sex type (surgical castrated male pigs and i...
Editorial: Improving the Meat and Meat Product Quality of Rare Pork Breeds and ...
Teixeira, Alfredo; Álvarez-Rodríguez, JavierPork is the most consumed meat globally, particularly in Asia, Europe, and America [1]. However, production has been focused on lean genotypes. Breeds and genetic types with different body lipid deposition patterns have been under-researched regarding their carcass grading and the physical, chemical, and sensory qualities of their meat and processed products, such as cooked, dry-cured, and smoked varieties. On ...
Effect of gender, castration, and diet on sensory characteristics of pork dry c...
Rodrigues, Sandra; Vasconcelos, Lia; Pereira, Etelvina; Leite, Ana; Ferreira, Iasmin da Silva; Teixeira, Alfredo; Álvarez-Rodríguez, JavierThe sensory characteristics from pork dry-cured loins from immunocastrated females (F), surgically castrated males (CM), immunocastrated males (IM), fed with peas (P), or soybean meal (S) as the main dietary source of crude protein, were compared.
Effect of gender, castration, and diet on sensory characteristics of pork dry c...
Rodrigues, Sandra; Vasconcelos, Lia; Pereira, Etelvina; Leite, Ana; Ferreira, Iasmin da Silva; Teixeira, Alfredo; Álvarez-Rodríguez, JavierThe sensory characteristics from pork dry-cured loins from immunocastrated females (F), surgically castrated males (CM), immunocastrated males (IM), fed with peas (P), or soybean meal (S) as the main dietary source of crude protein, were compared. The pigs were Duroc × Berkshire crossbreds slaughtered at 140 kg of body weight. Half loins were spiced and cured for 11 weeks (3 replicates per group). Twenty-two qu...
Credence cues of pork are more important than consumers' culinary skills to boo...
Argemí-Armengol, Immaculada; Villalba, D.; Ripoll, Guillermo; Teixeira, Alfredo; Álvarez-Rodríguez, JavierThe role of consumers' culinary skills on purchasing cues of pork, with emphasis on niche demands (outdoor husbandry and/or certified organic), was assessed in cross-country regions of Spain (Catalonia and Aragon) and Portugal (North). A sample of 974 respondents answered an on-line survey with questions regarding consumer purchasing habits, product involvement and intrinsic and credence attributes. They also c...
Slaughter weight rather than sex affects carcass cuts and tissue composition of...
Álvarez-Rodríguez, Javier; Teixeira, AlfredoCarcass cuts and tissue composition were assessed in Bisaro pigs (n=64) from two sexes (31 gilts and 33 entire males) reared until three target slaughter body-weights (BW) means: 17 kg, 32 kg, and 79 kg. Dressing percentage and backfat thickness increased whereas carcass shrinkage decreased with increasing BW. Slaughter weight affected most of the carcass cut proportions, except shoulder and thoracic regions. B...
Estimation of light lamb carcass composition by in vivo real-time ultrasonograp...
Ripoll, Guillermo; Joy, Margalida; Álvarez-Rodríguez, Javier; Sanz, B.; Teixeira, AlfredoThe objectives of this study were to study the relationship between in vivo ultrasound measurements and cold carcass measurements at 4 anatomical points of the backbone, and to establish regression equations to estimate carcass composition within the cold carcass weight range for Ternasco lambs (8 to 12.5 kg) by using ultrasonic measurements taken at a single location. Measurements of subcutaneous fat and skin ...
Development of organs and tissues in lambs raised on Spanish mountain grassland
Álvarez-Rodríguez, Javier; Sanz, Albina; Joy, Margalida; Carrasco, Salomé; Ripoll, Guillermo; Teixeira, AlfredoThe present study was conducted to establish the pattern of body development in grass-raised Churra Tensina lambs. Forty-nine single male lambs were slaughtered at three body-weight intervals, according to the commercial categories of suckling (11.191.0kg), light (22.190.8 kg) and heavy lamb (32.092.9 kg). Non-carcass and carcass components were recorded and the half left carcasses were completely dissected. La...
Estimación de la composición de la canal de ternasco por ultrasonidos en canal
Ripoll, Guillermo; Álvarez-Rodríguez, Javier; Sanz, Albina; Teixeira, Alfredo; Joy, MargalidaSe sacrificaron 129 corderos tipo Ternasco de las razas Churra Tensina y Rasa Aragonesa a un peso vivo entre 22 y 24 kg. Se midieron los espesores de grasa subcutánea y el ancho y profundidad del músculo en la 10ª vértebra torácica a tres distancias de la línea media dorsal por medio de ultrasonidos en la canal caliente. Estas mismas medidas se realizaron con calibre en la canal fría y se realizó la disección e...