14 documents found, page 1 of 2

The effects of different immunocastration protocols on meat quality traits and ...

Immunocastration can be an alternative to surgical castration in Bísaro pigs when there is a need to keep animals on the farm until at least 8 months old. As an autochthonous breed, some particularities must be addressed when doing immunocastration, for which 3 different protocols were tested and two control groups were made with surgically castrated males (SC) and boars (Bo). Two protocols were made in prepube...

Clean labelling sodium nitrite at pilot scale: in-situ reduction of nitrate fro...

Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to red...

Seasonal variations on testicular morphology, boar taint, and meat quality trai...

Traditional outdoor pig farming is renowned for its emphasis on animal welfare and the production of highly valued, quality meat. While seasonality is known to impact certain animals, particularly those raised outdoors, there is a lack of research on Bísaro boars, a native Portuguese breed. This research study was conducted on a total of 20 male entire Bísaro pigs, reared in outdoor pens from 4 to 13 months old...

Effect of immunocastration on culled sows: a preliminary study on reproductive ...

The Bísaro pig is a Portuguese autochthonous breed greatly appreciated for its meat quality and is mainly reared outdoors. Immunocastration could be a solution to avoid undesirable pregnancies and boar taint in cull sows. The present study tested three immunocastration protocols (with Improvac®) according to their reproductive cycle. The first inoculation was performed two weeks after farrowing (IM1, n = 5), at...

Salpicão and Paio

Salpica˜o and Paio are traditionally cured meat products made preferentially from pork loin. Still, it can use meat from the leg, in a single piece, or from grossly cut meat. Salpica˜o is produced mainly in the North of Portugal, while Paio is in the South, with its most significant expression in Alentejo. The meat is salted and seasoned, according to the regional or even producer’s recipes. In the production o...

Entremeada and Paia de Toucinho

Entremeada or pork belly is a fatty cut of meat from the underside of the pig belly. The breeding of autochthonous pig breeds, such as the Portuguese Alentejano pig and Bisaro pig, has always provided alternative nourishment and counteract the deficit caused by bad agricultural years. Several meals and sausages are prepared with the less noble meat cuts obtained from these animals, such as the entremeada or por...

Microbiological hazards associated to salt and nitrite reduction in cured meat ...

The consumers’ demand for low-salt and nitrite-free cured meat products forced the industry to introduce these products in the market assure their safety. Several strategies have been studied to obtain low-salt or nitrite-free meat products assessing mainly their sensory and technological characteristics. Only a few studies assessed their safety. To control microbial hazards, the current knowledge on food prese...

Binomial effects of high isostatic pressure and time on the microbiological, se...

The effect of high pressure processing (HPP), at different combinations of pressure and time, on dry fermented sausages (DFS)was evaluated by chemical, microbiological and sensory analyses. Lipid composition and stability were also assessed. HPP (N400MPa and longer than 154 s) produced a reduction in spoilage microbiota,without negative effect on fermentative microbiota, that will be able to continue their role...

Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus ...

Portuguese chouriço de vinho is made by drying roughly minced meat and fat that has been previously marinated with wine (usually red), salt and garlic for 1 to 2 days at a low temperature (4-8ºC). This procedure may improve the microbiological safety of the product. The aim of this study was to evaluate the behavior of three pathogens in this product, Salmonella spp., Listeria monocytogenes, and Staphylococcus ...

Microbial ecosystem of traditional dry fermented sausages in Mediterranean coun...