50 documents found, page 1 of 5
Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté
Rodrigues, Sandra; Leite, Ana; Vasconcelos, Lia; Pereira, Etelvina; Seixas, Natália L.; 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...
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...
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...
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...
Redefining entrepreneurship: philosophical insights in a post-individualist era
Leite, Eduardo Manuel de Almeida; Audretsch, David; Leite, Ana<jats:p> In the dynamic landscape of post-individualist entrepreneurship, this study delves into the profound interplay between philosophy and entrepreneurship. Guided by foundational philosophical tenets, including Spinoza’s ‘conatus’ and ‘affects’, Schopenhauer’s asceticism, and Nietzsche’s diverse perspectives, their implications for modern entrepreneurship are dissected. Employing a critical and analytical ...
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...
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...
Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Produc...
Leite, Ana; Vasconcelos, Lia; Lopez, Sergio; Outor-Monteiro, Divanildo; Pinheiro, Victor; Rodrigues, Sandra; Teixeira, AlfredoThe objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemica...
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...
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality an...
Rodrigues, Sandra; Leite, Ana; Vasconcelos, Lia; Teixeira, AlfredoThe intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat’s color, water holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality. The animals’ diet plays a crucial role in meat quality. Specific nutrients, such as proteins, vitamins, and minerals, affect m...