76 documents found, page 1 of 8
The added value of aged beef
Ricardo-Rodrigues, S; Agulheiro-Santos, A.C.; Laranjo, M.; Potes, M.E.; Elias, M.Beef ageing does not refer to the age of the cattle, but to the amount of time that the meat has been stored and refrigerated after slaughter. Beef ageing is a common practice in the meat industry, because it improves the sensory quality of meat (increased juiciness and better aroma and flavour), and the texture is effectively improved through complex changes in muscle metabolism after slaughtering. Two types o...
Establishing tenderness threshold of beef using instrumental and consumer senso...
Ricardo-Rodrigues, S.; Agulheiro-Santos, A.C.; Laranjo, M.; Potes, M.E.; Elias, M.The consumers consider tenderness one of the most important qualitative characteristics of meat, so they are willing to pay a higher price for beef as long it is guaranteed tender. However, tenderness is also a highly variable property, depending on many intrinsic and extrinsic factors, such as animal breed, feed, and management, and on their interaction. Establishing a tenderness threshold could serve as a pre...
Table Grapes: There Is More to Vitiviniculture than Wine…
Agulheiro-Santos, A.C.; Laranjo, M.; Ricardo-Rodrigues, S.Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, ...
Non-destructive prediction of total soluble solids in strawberry using near inf...
Agulheiro-Santos, A.C.; Laranjo, M.; Ricardo-Rodrigues, S.; Melgão, C.; Velasquez, R.BACKGROUND Near-infrared spectroscopy (NIRS) is considered to be a fast and reliable non-destructive technique for fruit analysis. Considering that consumers are looking for strawberries with good sweetness, texture, and appearance, producers need to effectively measure the ripeness stage of strawberries to guarantee their final quality. Therefore, the use of this technique can contribute to decreasing the high...
Influência do estado de maturação na qualidade de cereja ‘Sweetheart’
Ricardo-Rodrigues, S.; Agostinho, J.; Laranjo, M.; Agulheiro-Santos, A.C.The cherry is highly appreciated for its organoleptic and nutritional qualities, and for its important role in disease prevention. The correct definition of the ripeness at harvest is indispensable for placing the cherry on the market with high quality. Early harvesting, either for fear of rain or for immediate economic return, often occurs especially at the beginning of the campaign. This study aims to evaluat...
Methods for quality evaluation of sweet cherry
Ricardo-Rodrigues, S.; Laranjo, M.; Agulheiro-Santos, A.C.Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality ev...
New and sustainable trends in food packaging: edible packaging
Ricardo-Rodrigues, S.; Laranjo, M.; Elias, M.; Agulheiro-Santos, A.C.The agri-food sector has focused on the development of improved preservation techniques that effectively slow down food spoilage and maintain food quality throughout the shelf-life. Packaging is one of the main processes for preserving and maintaining the quality of food products for distribution, storage, and final consumption. Apart from its usual function of containing the food, it is also responsible for en...
What are seedless table grapes?
Ricardo-Rodrigues, S.; Laranjo, M.; Serranito, M.I.; Rouxinol, A.C.; Agulheiro-SantosGrapes are one of the most commonly produced fruit crops in the world and an important fruit commodity that allows good profits to producers. According to their characteristics, grapes can be considered for different uses: wine production (varieties with higher acidity and moderate sugar content), table grapes for fresh consumption (varieties with low acidity, low sugar, and specific standards of size, color, a...
Traditional Mediterranean Cheeses: Lactic Acid Bacteria populations and functio...
Laranjo, M.; Potes, M.E.This chapter contains an overview of LA fermentation with a description of traditional, ethnic, and ancient fermented cereal foods and beverages. Here, we consider the unique beneficial qualities of fermented cereals (wheat, rice, maize, rye, sorghum, millet, barley, oat) based on their nutritional value and the probiotic properties conferred by lactic acid bacteria (LAB) during food processing. The main LAB ge...
"Cachena" a bovine rustic Portuguese extensively reared autochthonous breed: me...
Potes, M.E.; Ricardo-Rodrigues, S.; Laranjo, M.; Agulheiro-Santos, A.C.; Elias, M.‘Cachena’ is one of the world’s smallest bovine breeds. Extremely rustic and wild, they are extensively reared, and fed with natural pastures. Meat valorisation is essential to preserve this breed, with a limited livestock. ‘Cachena’’s meat is tender, juicy, low-fat, and highly appreciated due to the association of animal, terroir and producer, balanced by the ecosystem’s sustainability. The aim of this study w...