24 documents found, page 1 of 3
Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatt...
Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Pereira, Etelvina; Domínguez, Rubén; Lorenzo, José M.; Teixeira, AlfredoThe purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal’s diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free ...
Polystyrene microplastic particles in the food chain. Characteristics and toxic...
Siddiqui, Shahida Anusha; Singh, Shubhra; Bahmid, Nur Alim; Shyu, Douglas J.H.; Domínguez, Rubén; Lorenzo, Jose M.; Pereira, Jorge A. M.Polystyrene (PS) is a crucial material for modern plastic manufacturers, but its widespread use and direct discard in the environment severely affect the food chain. This review provides a detailed study on the impact of PS microplastics (PS-MPs) on the food chain and the environment, including information on their mechanism, degradation process, and toxicity. The accumulation of PS-MPs in organisms' different ...
Descriptive sensory analysis of meat-The baseline for any sensory innovation fo...
Pateiro, Mirian; Purriños, Laura; Domínguez, Rubén; Barretto, Andrea C.S. [UNESP]; Munekata, Paulo E.S.; Fraqueza, Maria João; Pazos, Adriana A.Made available in DSpace on 2022-04-28T19:51:50Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-01-28; Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of new products. Traditional methods allow differentiating the products through a trai...
Can the inclusion of different olive oil cakes on diet affect carcass quality o...
Leite, Ana; Ferreira, Iasmin da Silva; Vasconcelos, Lia; Domínguez, Rubén; Rodrigues, Sandra; Outor-Monteiro, Divanildo; Pinheiro, VictorThe present work aimed to evaluate the potential incorporation of olive by-products olive cake (crude olive cake, exhausted olive cake without and with olive oil and two-phase olive cake) in the diet of Bísaro pigs, a local breed reared in Trás-os-Montes region (northeast of Portugal) and to study its effect on the animal´s growth traits and carcass characteristics. The experiment was carried out on 40 Bísaro p...
Chemical, physicochemical and sensorial characterization of nitrite-free dry-cu...
Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin da Silva; Sarmiento-García, Ainhoa; Domínguez, Rubén; Santos, Eva María; Campagnol, Paulo C.B.The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease in mois...
Can the introduction of different olive cakes affect the carcass, meat and fat ...
Leite, Ana; Domínguez, Rubén; Vasconcelos, Lia; Ferreira, Iasmin da Silva; Pereira, Etelvina; Pinheiro, Victor; Outor-Monteiro, DivanildoThe implementation of climate-smart policies to enhance carbon sequestration and reduce emissions is being encouraged worldwide to fight climate change. Afforestation practices and rewilding initiatives are climate-smart examples suggested to tackle these issues. In contrast, fire-smart approaches, by stimulating traditional farmland activities or agroforestry practices, could also assist climate regulation whi...
Natural antimicrobials: a clean label strategy to improve the shelf life and sa...
Santiesteban-Lopez, Norma Angelica; Gomez-Salazar, Julian Andres; Santos, Eva María; Campagnol, Paulo C.B.; Teixeira, Alfredo; Lorenzo, José M.Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. Howeve...
Can the inclusion of different olive oil cakes on diet affect carcass quality o...
Leite, Ana; Ferreira, Iasmin da Silva; Vasconcelos, Lia; Domínguez, Rubén; Rodrigues, Sandra; Outor-Monteiro, Divanildo; Pinheiro, VictorThe present work aimed to evaluate the potential incorporation of olive by-products olive cake (crude olive cake, exhausted olive cake without and with olive oil and two-phase olive cake) in the diet of Bísaro pigs, a local breed reared in Trás-os-Montes region (northeast of Portugal) and to study its effect on the animal´s growth traits and carcass characteristics
Use of healthy emulsion hydrogels to improve the quality of pork burgers
Foggiaro, Danila; Domínguez, Rubén; Pateiro, Mirian; Cittadini, Aurora; Munekata, Paulo E. S.; Campagnol, Paulo C. B.; Fraqueza, M. J.The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fa...
Inclusion of healthy oils for improving the nutritional characteristics of dry-...
Vargas-Ramella, Márcio; Munekata, Paulo E.S.; Gagaoua, Mohammed; Franco, Daniel; Campagnol, Paulo C.B.; Pateiro, MirianMade available in DSpace on 2021-06-25T10:14:00Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-10-18; The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batche...