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Effect of the inclusion of olive cake in the diet on the physicochemical charac...
Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin da Silva; Dominguez, Rubén; Pereira, Etelvina; Rodrigues, Sandra; Lorenzo, José M.; Teixeira, AlfredoThe purpose of the present study was to characterize the dry-cured loin and dry-cured "cachaco" of Bisaro pork and evaluate the effect of the inclusion of olive cake in the animals' diet on the cured products. For this purpose, forty loins and forty "cachacos" were used, followed by a process of cold curing with controlled ventilation, without adding nitrites or synthetic additives. The dry-cured loin and "cach...
Alheiras with animal fat replacement: application of a gelled emulsion based on...
Botella-Martinez, Carmen; Fernandez-Lopez, Juana; Ferreira, Iasmin da Silva; Leite, Ana; Vasconcelos, Lia; Dominguez, Rubén; Perez-Alvarez, José AngelA gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras where the 50% pork backfat was substituted with a hemp seed oil...
Oxidative effects of raw chickpea in reformulated pork patties: level of chickp...
Kasaiyan, Seyedalireza; Ferreira, Iasmin da Silva; Villalobos-Delgado, Luz H.; Rigueiro, Samuel; Caro, Irma; Bermúdez Piedra, Roberto; Mateo, JavierRaw pulses as extenders in meat preparations result in oxidative processes. The oxidative effects of using a raw chickpea paste (CP; 1/2; chickpea/water) in pork patties were evaluated. In a first experiment, patties were prepared with increasing levels of CP (0 to 25%); in a second experiment, patties with CP (25%) and without CP (controls) were kept at 4 & DEG;C or 22 & DEG;C for 18 h before patty production;...
Can near-infrared spectroscopy replace a panel of tasters in sensory analysis o...
Vasconcelos, Lia; Dias, L.G.; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Bona, Evandro; Mateo, Javier; Rodrigues, SandraThis study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unv...
Did the addition of olive cakes obtained by different methods of oil extraction...
Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin da Silva; Dominguez, Rubén; Pateiro, Mirian; Rodrigues, Sandra; Pereira, Etelvina; Campagnol, Paulo C.B.This study was conducted to determine the effects of different types of olive cake in the basal diet of Bisaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaco". A total of 40 Bisaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). ...
Novel approaches to improve meat products' healthy characteristics: a review on...
Rodrigues, Sandra; Vasconcelos, Lia; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Teixeira, AlfredoMeat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an ov...
SVM regression to assess meat characteristics of bisaro pig loins using nirs me...
Vasconcelos, Lia; Dias, L.G.; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Silva, Severiano; Rodrigues, Sandra; Teixeira, AlfredoThis study evaluates the ability of the near infrared reflectance spectroscopy (NIRS) to estimate the aW, protein, moisture, ash, fat, collagen, texture, pigments, and WHC in the Longissimus thoracis et lumborum (LTL) of Bisaro pig. Samples (n = 40) of the LTL muscle were minced and scanned in an FT-NIR MasterTM N500 (BuCHI) over a NIR spectral range of 4000-10,000 cm(-1) with a resolution of 4 cm(-1). The PLS ...
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...
Use of olive pomace in the Bísaro breed feeding: effect on processed meat produ...
Rodrigues, Sandra; Vasconcelos, Lia; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Teixeira, AlfredoThis work aimed to evaluate the effect of feeding animals with olive pomace on the sensory characteristics of Bísaro pork transformed products: dry-cured loin and neck. Five treatments were studied considering the process of obtaining the olive pomace: pressed (PoPr), centrifuged (PoCf), and extracted (PoEx and PoExOO) olive pomace, compared with the control (Ct). Animals were fed with olive pomace for 2 weeks ...
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...