1
|
Krusinski L, Maciel ICDF, Sergin S, Goeden T, Ali H, Kesamneni S, Jambunathan V, Cassida KA, Singh S, Medina-Meza IG, Rowntree JE, Fenton JI. Evaluation of fatty acid and antioxidant variation in a complex pasture system as compared to standard cattle feed in the Great Lakes region. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.945080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
As the demand for grass-fed ruminant products keeps increasing, more data are needed to assess the nutritional value of feedstuffs, especially pastures. In addition, global climate change adds another challenge to the management of grasslands with projections of changing temperature and precipitation patterns. Consequently, the variations in bioactive compounds such as fatty acids and antioxidants in feeds will be harder to predict. Therefore, it is critical to report region and time-specific results of the nutritional value of feeds intended for ruminant nutrition. The objectives of this study were to compare the antioxidant and fatty acid content of commonly used feedstuffs including a complex pasture mixture from the Great Lakes Region and a traditional grain-based diet, and to assess the variations of these bioactive compounds in the pasture over the course of two grazing seasons. Weather parameters including temperature and rainfall were recorded for the length of the study. Feed samples were collected between June and September 2019 and 2020 and analyzed for nutrient composition, chlorophyll A and B, carotenoids, and total phenols. Fatty acids were analyzed by GC-MS. Correlations were reported to analyze the relationship between individual plant species, antioxidants, and fatty acids. We observed higher antioxidant parameters in the pasture compared to the grain diet. Total polyunsaturated fatty acids were higher in the pasture including α-linolenic acid while the grain diet was higher in n-6 polyunsaturated fatty acids including linoleic acid. The n-6:n-3 ratio was more beneficial in the pasture and was 50–90 times higher in the grain diet. Variations in the fatty acid profile of the pasture were observed and varied between 2019 and 2020. Plant growth cycles, climatic conditions, and grazing methods were hypothesized to cause these changes. Altogether, this study increased our knowledge about the nutritional value of feedstuffs and will help ranchers and researchers to better understand the variations of bioactive content based on region, season, and climatic conditions.
Collapse
|
2
|
Physicochemical and sensory properties of Iberian sliced dry-cured lomito from various commercial categories. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
3
|
Contador R, Ortiz A, Ramírez MDR, García-Torres S, López-Parra MM, Tejerina D. Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110876] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
4
|
Szyndler-Nędza M, Świątkiewicz M, Migdał Ł, Migdał W. The Quality and Health-Promoting Value of Meat from Pigs of the Native Breed as the Effect of Extensive Feeding with Acorns. Animals (Basel) 2021; 11:ani11030789. [PMID: 33809152 PMCID: PMC7998885 DOI: 10.3390/ani11030789] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/05/2021] [Accepted: 03/09/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Modern society is paying more attention to the quality of meat and its production system. Therefore, in this study, we analyzed the possibility of using a native pig breed—Złotnicka Spotted. This breed’s popularity has increased in Poland as it may be a good source of valuable meat. Compared to the meat frompigs of the same breed following intensive fattening, the meat from free-range pigs extensively fed on silage and small amounts of acorns is characterized by a higher content of fat, which acts as a carrier for flavor and, indirectly, juiciness. Moreover, rearing systems with traditional feeding, e.g., with the use of acorns, may have a positive effect on meat quality, dietetic value, and, therefore, consumer acceptance of the product. Abstract The popularity of meat from animals of native breeds is growing all over the world, due to consumer belief regarding its higher quality compared to meat from industrial farm animals. In addition, the living conditions (welfare) are of great importance for consumers. We observed the effect of different ways of keeping and feeding pigs of the same conservative breed on the quality of meat and its health benefits. The aim of the study was to compare the meat quality from pigs of the native Złotnicka Spotted breed, fattened intensively or extensively (with conventional farm-produced compound feed and acorns). The meat from free-range pigs extensively fed on silage and small amounts of acorns was characterized by a higher content of fat, which acts as a carrier for flavor and juiciness, as well as higher monounsaturated fatty acid (MUFA) content (p ≤ 0.05) and lower atherogenic, thrombogenic, and peroxidability indices (p ≤ 0.05). It may be stated that the meat quality of the native pig breed is significantly dependent on the housing and feeding method. A more beneficial effect on the quality of meat and its dietetic value, as well as its susceptibility to rancidity, can be obtained throughextensive pig feeding with roughage and the addition of acorns.
Collapse
Affiliation(s)
- Magdalena Szyndler-Nędza
- Department of Pig Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland;
| | - Małgorzata Świątkiewicz
- Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland;
| | - Łukasz Migdał
- Department of Genetics, Animal Breeding and Ethology, University of Agriculture in Krakow, al. 29 Listopada 46, 31-425 Kraków, Poland
- Correspondence: ; Tel.: +48-(12)-662-53-08
| | - Władysław Migdał
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 31-149 Kraków, Poland;
| |
Collapse
|
5
|
García-Torres S, Contador R, Ortiz A, Ramírez R, López-Parra MM, Tejerina D. Physico-chemical and sensory characterization of sliced Iberian chorizo from raw material of three commercial categories and stability during refrigerated storage packaged under vacuum and modified atmospheres. Food Chem 2021; 354:129490. [PMID: 33774531 DOI: 10.1016/j.foodchem.2021.129490] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 02/19/2021] [Accepted: 02/24/2021] [Indexed: 10/22/2022]
Abstract
Physico-chemical and sensory analysis of Iberian chorizo manufactured from three commercial categories raw material compiled in the current Spanish Iberian Quality standard (Black, Red; 100% Iberian and 50% Iberian × Duroc pigs, respectively, under Montanera, and White; 50% Iberian × Duroc pigs commercially fed) and packed under vacuum and modified atmosphere (MAP) were carried out, in order to address the influence of the genotype and animal production system and packaging on quality parameters, as well as the stability of these throughout long-term storage. Montanera categories showed higher values of γ-tocopherol, mono- and poly-unsaturated fatty acids, greater scores of flavour and taste and higher lipid oxidation during the whole storage. MAP preserved better colour, especially redness and lipid oxidative status. Iberian chorizo could attain a differentiated quality because of physico-chemical and sensorial characteristics derived from the Montanera that would be adequate preserved in both vacuum and MAP throughout long-term storage.
Collapse
Affiliation(s)
- S García-Torres
- Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain
| | - R Contador
- Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain
| | - A Ortiz
- Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain
| | - R Ramírez
- Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain
| | - M M López-Parra
- Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain
| | - D Tejerina
- Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain.
| |
Collapse
|
6
|
Ortiz A, Tejerina D, Contador R, de Andrés AI, Petrón MJ, Cáceres-Nevado JM, García-Torres S. Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure. Foods 2020; 10:foods10010048. [PMID: 33375323 PMCID: PMC7823958 DOI: 10.3390/foods10010048] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/16/2020] [Accepted: 12/23/2020] [Indexed: 12/19/2022] Open
Abstract
Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches (n = 15 per batch) were established to evaluate the effect of different pre-freezing cure (−20 ± 2 °C) times (three and six months) of raw material on main quality characteristics of dry-cured loins in comparison to those elaborated from unfrozen meat. All samples were subjected to similar seasoning and same curing length to obtain dry-cured loins. Results showed a decrease in lightness, redness, chrome and hue values, polyunsaturated fatty acids (PUFA), higher oxidative phenomena, and changes in rheological properties in fresh loins on account on freezing (p ≤ 0.05). Some quality parameters of dry-cured loins were affected by freezing, weight loss, and hardness being higher as well as salt content being lower. PUFA and Warner–Braztler Shear Force (p ≤ 0.05) also showed higher values in dry-cured loins from frozen meat than those elaborated from unfrozen counterparts.
Collapse
Affiliation(s)
- Alberto Ortiz
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain; (A.O.); (R.C.); (S.G.-T.)
| | - David Tejerina
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain; (A.O.); (R.C.); (S.G.-T.)
- Correspondence: ; Tel.: +34-924-014088
| | - Rebeca Contador
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain; (A.O.); (R.C.); (S.G.-T.)
| | - Ana Isabel de Andrés
- Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain; (A.I.d.A.); (M.J.P.)
| | - María Jesús Petrón
- Food Technology, Agricultural Engineering School, University of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain; (A.I.d.A.); (M.J.P.)
| | - Juan Manuel Cáceres-Nevado
- Department of Animal Production, Faculty of Agricultural and Forestry Engineering, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, Campus Rabanales, N-IV, km 396, Edificio de Producción Animal, 14014 Córdoba, Spain;
| | - Susana García-Torres
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain; (A.O.); (R.C.); (S.G.-T.)
| |
Collapse
|
7
|
Echegaray N, Munekata PES, Centeno JA, Domínguez R, Pateiro M, Carballo J, Lorenzo JM. Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed). Antioxidants (Basel) 2020; 10:E5. [PMID: 33374557 PMCID: PMC7822432 DOI: 10.3390/antiox10010005] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 02/07/2023] Open
Abstract
The objective of this research was to evaluate the total phenol content, total flavonoids, and antioxidant activity of chestnuts (Castanea sativa Mill.) and commercial feed employed in the finishing diet of the Celta pig breed and analyze the effect of the feeding (chestnuts vs. commercial feed) in the finishing diet on total phenol content and antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. The antioxidant activity of the feed and animal tissue was investigated using three antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2'-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay). The determination of the total phenol content and total flavonoids showed that chestnut had a significantly lower concentration than commercial feed in these compounds (130.00 vs. 312.89 mg gallic acid equivalents/100 g fresh weight and 8.58 vs. 32.18 mg catechin equivalents/100 g fresh weight, respectively). However, the results displayed that chestnuts had a higher antioxidant activity when compared with the commercial feed through the DPPH and ABTS methods (1152.42 vs. 957.33 µg Trolox equivalents/g fresh weight, and 9379.74 vs. 7613.44 µg Trolox equivalents/g fresh weight, for DPPH and ABTS assay, respectively), while the antioxidant activity measured by the FRAP assay turned out to show higher values for commercial feed (1777.49 and 1946.09 µmol Fe2+/100 fresh weight for chestnut and commercial feed, respectively), although significant differences were only found in the ABTS assay. On the other hand, the present study found that chestnut significantly reduces the total phenol content and declines the antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. Finally, it has been found that liver is the location that has the best antioxidant characteristics compared to any muscle, regardless of diet utilized.
Collapse
Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Juan A. Centeno
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (J.A.C.); (J.C.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Javier Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (J.A.C.); (J.C.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (J.A.C.); (J.C.)
| |
Collapse
|
8
|
Effect of Fattening Period Length on Intramuscular and Subcutaneous Fatty Acid Profiles in Iberian Pigs Finished in the Montanera Sustainable System. SUSTAINABILITY 2020. [DOI: 10.3390/su12197937] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Twenty-four extensively reared Iberian pigs were used to study the influence of fattening period length (30, 60 or 90 days) on the fatty acid profiles of intramuscular and subcutaneous fat and the relationships between both profiles. Regarding fatty acid (FA) percentage, PUFA was greater in backfat and MUFA was greater in intramuscular fat (IMF), regardless of fattening period length. The longer fattening period increased MUFA content in backfat (which had a more marked change in oleic acid) and decreased PUFA content in backfat and IMF, but it did not affect SFA content. Within the three-layer subcutaneous backfat, SFA content was greater in the inner layer, MUFA was greater in the outer layer and PUFA was greater in both of these layers. The few differences in FA composition between both adipose tissues suggest that the changes due to the feeding regime are slow and, therefore, although the length of the fattening phase was increased, the fatty acid profile did not change substantially. The strong relationship between the FA profiles of IMF and backfat might be used to predict one profile from the other one when the latter is more readily available for sampling or analytical reasons.
Collapse
|
9
|
Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age. Meat Sci 2020; 170:108242. [PMID: 32707374 DOI: 10.1016/j.meatsci.2020.108242] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 06/30/2020] [Accepted: 07/07/2020] [Indexed: 11/20/2022]
Abstract
Iberian x Duroc cross grower pigs of similar weight, but 12, 10 and 8 months of age, were finished using the Montanera system to study effects on fresh and dry cured loin quality. Pigs were slaughtered simultaneously at 16, 14 and 12 months of age (IBxD16, IBxD14 and IBxD12) and longissimus thoracis et lumborum were removed and processed into dry-cured loin. Fresh and dry cured loins from the oldest animals (IBxD16) had higher tocopherols, C18:2 n-6 and PUFA as well as higher insoluble collagen, which led to greater hardness. Fresh loin from the youngest animals (IBxD12) had the lowest myoglobin content, redness (a*), chroma and hue angle. No differences in proximate composition or instrumental colour were found in dry-cured loins.
Collapse
|
10
|
Ortiz A, Tejerina D, Díaz‐Caro C, Elghannam A, García‐Torres S, Mesías FJ, Trujillo J, Crespo‐Cebada E. Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham. J SENS STUD 2020. [DOI: 10.1111/joss.12575] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Alberto Ortiz
- Meat Quality AreaCICYTEX Junta de Extremadura Guadajira Badajoz Spain
| | - David Tejerina
- Meat Quality AreaCICYTEX Junta de Extremadura Guadajira Badajoz Spain
| | - Carlos Díaz‐Caro
- Faculty of Business, Finance and TourismUniversity of Extremadura Cáceres Spain
| | - Ahmed Elghannam
- Faculty of AgricultureUniversity of Extremadura—Ctra Badajoz Spain
- Faculty of AgricultureDamanhour University Damanhour Elbeheira Egypt
| | | | | | - José Trujillo
- Department of Mathematics, Faculty of SciencesUniversity of Extremadura Badajoz Spain
| | | |
Collapse
|
11
|
Forage Consumption and Its Effects on the Performance of Growing Swine-Discussed in Relation to European Wild Boar ( Sus scrofa L.) in Semi-Extensive Systems: A Review. Animals (Basel) 2019; 9:ani9070457. [PMID: 31323890 PMCID: PMC6680544 DOI: 10.3390/ani9070457] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 07/03/2019] [Accepted: 07/16/2019] [Indexed: 12/27/2022] Open
Abstract
Simple Summary Outdoor-reared European wild boar (Sus Scrofa L.) is regarded as a delicacy by consumers due to its favourable meat properties and an association with high welfare standards. The rearing of wild boar on pasture has the potential to minimise input costs relative to conventional production systems. However, some pasture production systems have been found to perform poorly due to low growth rates. This review collates the available scientific evidence on pasture-based production of wild boar and domestic pigs, to identify factors that influence feed intake, performance, and behaviour. Factors explored include season/weather, dietary supplementation, grazing management, forage availability, herbage quality, and sward type. For example, the additional feed availability associated with pasture grazing has been shown to be a significant factor that positively correlates with dry matter intake of wild boar. This has been demonstrated to result in better feed conversion efficiency and reduced feed costs without reductions in growth rates compared to animals without access to pasture. Furthermore, the increased availability of favoured species in pasture may also promote dry matter intake. The long-term sustainability of wild boar production is dependent on the economic, social, and environmental viability of the systems. Pasture-based production systems may be one way by which this can be achieved, but only if implemented correctly. Abstract Due to its distinct properties, wild boar meat is considered a highly desirable consumer product, in a market that is expanding. Outdoor production is also favoured by consumers who value animal welfare and environmental sustainability when choosing meat products. There is evidence that farms that include pasture for grazing typically have reduced feeding costs. Such production systems can also be more environmentally sustainable as the input (pasture) is inedible to humans, compared to conventional indoor systems, which use human-edible feeds (e.g., soya). However, some wild boar farms have performed poorly compared to those rearing other swine such as hybrid wild boar and domestic pigs. Diet is central to all livestock production and is likely a significant influencing factor of wild boar performance, both in terms of forage consumption and nutritional composition. Other factors may also influence performance, such as weather, behaviour and grazing management. Wild boar production systems hold their own intrinsic value in a growing marketplace. However, information gathered through the study of wild boar has external applications in informing outdoor domestic pig production systems to encourage the use of pasture as part of the habitat of domestic pigs.
Collapse
|
12
|
Simonetti A, Perna A, Giudice R, Cappuccio A, Gambacorta E. The effect of high pre-slaughter environmental temperature on meat quality traits of Italian autochthonous pig Suino Nero Lucano. Anim Sci J 2018; 89:1020-1026. [DOI: 10.1111/asj.13007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2017] [Accepted: 01/22/2018] [Indexed: 11/29/2022]
Affiliation(s)
- Amalia Simonetti
- School of Agricultural; Forestry, Food and Environmental Sciences; University of Basilicata; Potenza Italy
| | - Annamaria Perna
- School of Agricultural; Forestry, Food and Environmental Sciences; University of Basilicata; Potenza Italy
| | - Roberto Giudice
- School of Agricultural; Forestry, Food and Environmental Sciences; University of Basilicata; Potenza Italy
| | | | - Emilio Gambacorta
- School of Agricultural; Forestry, Food and Environmental Sciences; University of Basilicata; Potenza Italy
| |
Collapse
|
13
|
Ferreira VCS, Morcuende D, Hérnandez-López SH, Madruga MS, Silva FAP, Estévez M. Antioxidant Extracts from Acorns (Quercus ilexL.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere. J Food Sci 2017; 82:622-631. [DOI: 10.1111/1750-3841.13640] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/14/2016] [Accepted: 01/05/2017] [Indexed: 11/28/2022]
Affiliation(s)
| | - David Morcuende
- IPROCAR Research Inst., TECAL Research Group; Univ. of Extremadura; Cáceres Spain
| | | | - Marta S. Madruga
- Dept of Food Engineering; Federal Univ. of Paraiba; Joao Pessoa Paraiba Brazil
| | - Fábio A. P. Silva
- Dept of Food Engineering; Federal Univ. of Paraiba; Joao Pessoa Paraiba Brazil
| | - Mario Estévez
- Food Science, Faculty of Veterinary; Autonomous Univ. of Nayarit; Nayarit Mexico
| |
Collapse
|
14
|
Bernardi DM, Bertol TM, Pflanzer SB, Sgarbieri VC, Pollonio MAR. ω-3 in meat products: benefits and effects on lipid oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2620-2634. [PMID: 26676414 DOI: 10.1002/jsfa.7559] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 11/02/2015] [Accepted: 11/27/2015] [Indexed: 06/05/2023]
Abstract
Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.
Collapse
Affiliation(s)
- Daniela Miotto Bernardi
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Teresinha Marisa Bertol
- Embrapa Swine and Poultry, BR 153, KM 110, Vila Tamanduá, 89700-000, Concórdia, Santa Catarina, Brazil
| | - Sérgio Bertelli Pflanzer
- Department of Food Technology, School of Food Engineering, State University of Campinas - UNICAMP, São Paulo, Brazil
| | - Valdemiro Carlos Sgarbieri
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | | |
Collapse
|
15
|
Perna A, Simonetti A, Intaglietta I, Gambacorta E. Fatty acids composition, cholesterol and vitamin E contents of Longissimus dorsi and Semitendinosus muscles of Suino Nero Lucano pigs slaughtered at two different weights. ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/an14036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The nutritional quality of the lipid fraction of two muscles (Longissimus dorsi and Semitendinous) from Italian autochthonous genotype Suino Nero Lucano pigs slaughtered at two different weights was evaluated. Meat of Suino Nero Lucano pig showed a relatively low content of cholesterol and a higher proportion of unsaturated (UFA) than saturated fatty acids (SFA). Total cholesterol content was influenced by muscle, being higher in Longissimus dorsi (LD) than in Semitendinous (ST) muscle. No significant effects related to slaughter weight or muscle were found regarding vitamin E content. Slaughter weight strongly influenced n-3 and n-6 polyunsaturated fatty acids (PUFA) contents that decreased with increasing weight, and consequently, PUFA/SFA ratio. Muscle markedly influenced the contents of SFA, monounsaturated fatty acids (MUFA), and PUFA, and the dietetic properties of the meat. ST muscle, compared with the LD muscle, showed higher PUFA/SFA and PUFA n-6/PUFA n-3 ratios, and lower atherogenic and thrombogenic indices.
Collapse
|
16
|
Prediction of fatty acids content in pig adipose tissue by near infrared spectroscopy: At-line versus in-situ analysis. Meat Sci 2013; 95:503-11. [DOI: 10.1016/j.meatsci.2013.05.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 05/12/2013] [Accepted: 05/15/2013] [Indexed: 11/19/2022]
|