52 documents found, page 1 of 6
sCD38 será a solução em doentes sob terapêutica com Daratumumab?
Matos , Alice; Alves , Branca; Sousa, Helena; Ventura, Teresa; Baldaque , Joana; Soares, Isabel; Martins, João; Monteiro, Carla; Leite, AnaEnquadramento: O Daratumumab (anti-CD38) é um anticorpo monoclonal IgG amplamente utilizado no tratamento de doenças hemato-oncológicas como no caso do Mieloma Múltiplo (MM). O Daratumumab liga-se ao CD38 expresso pelos eritrócitos causando uma panaglutinação nos testes pré-transfusionais, nomeadamente Pesquisa de Anticorpos Irregulares (PAI) e Provas de Compatibilidade (PC) [1]. O reagente Ditiotreitol (DTT) t...
Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté
Rodrigues, Sandra; Leite, Ana; Vasconcelos, Lia; Pereira, Etelvina; Seixas, Natália; Estevinho, Letícia M.; Teixeira, AlfredoThis study aims to explore the effect of using black pepper essential oil (BPEO) to produce a healthier chicken pâté. Four different formulations were produced: a control formulation without back pepper and three with increasing BPEO contents. To test the effect of using BPEO, physiochemical analyses were performed at two different moments, 8 and 21 days after production. Microbiological analyses were performed...
Effect of melatonin implants on carcass characteristics and meat quality of slo...
Nieto, Jaime; Leite, Ana; Vasconcelos, Lia; Plaza, Javier; Abecia, José-Alfonso; Revilla, Isabel; Palacios, Carlos; Teixeira, AlfredoThis study evaluated the effect of melatonin implants on carcass characteristics and meat quality of slow-growing broilers slaughtered at 43 and 97 days (d) of age. A total of 128 one day-old male broilers (Coloryeld) were randomly divided into two groups, which in turn were divided into 8 groups (replicates) of 8 broilers each one. One group (64 animals) was the control group (C) and the other received a melat...
Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Aci...
Vasconcelos, Lia; Dias, Luís G.; Leite, Ana; Lorenzo, José M.; Teixeira, Alfredo; Rodrigues, Sandra; Mateo, JavierThe aim of this study was to evaluate differences in the physicochemical characteristics, fatty acid profiles and volatile compounds of different muscle types (semimembranosus (SM), biceps femoris (BF) and semitendinosus (ST)) used to produce dry-cured Bísaro ham. Sixteen dry-cured hams were used. The physicochemical parameters were significantly affected by the muscle type, with the differences being mainly re...
Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the...
Paié-Ribeiro, Jessica; Pinheiro, Victor; Guedes, Cristina; Gomes, Maria José; Teixeira, José; Leite, Ana; Vasconcelos, Lia; Teixeira, AlfredoThe olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in t...
A review of the use of oleogels to improve the quality of sheep and goat meat p...
Teixeira, Alfredo; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra S.Q.Global demand for healthy, sustainable meat is rising due to consumer preferences for nutritious options. Sheep and goat meat, valued for flavor and leanness, require innovative quality assurance, especially outside Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels. Oleogels, solid at room temperature but melting at body temperature, enhance meat quality by replacing satur...
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...
Contribution to Characterizing the Meat Quality of Protected Designation of Ori...
Vasconcelos, Lia; Dias, L.G.; Leite, Ana; Pereira, Etelvina; Silva, Severiano; Ferreira, Iasmin; Mateo, Javier; Rodrigues, Sandra; Teixeira, AlfredoThe aims of this study were to describe and compare the meat quality characteristics of male and female kids from the "Serrana" and "Preta de Montesinho" breeds certified as "Cabrito Transmontano" and reinforce the performance of near-infrared reflectance (NIR) spectra in predicting these quality characteristics and discriminating among breeds. Samples of Longissimus thoracis (n = 32; sixteen per breed; eight m...
Quality changes due to refrigerated storage in a traditional dry‐cured pork bel...
Ferreira, Iasmin; Caro, Irma; Mateo, Javier; Kasaiyan, Alireza; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Teixeira, AlfredoGlasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured belly due to storage, fresh bellies were dry-salted with 2% NaCl (BCON), with 2% of a mixture containing 50% NaCl and 50% KCl (BKCl) or with 1% of a mixture of 90% NaCl and 10% powdered glasswort (BGW), dry-cured, sliced, vacuum packaged...
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 ...