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Magalhães LRG, Moebus VF, Castagna AA, Aronovich M, Coutinho CER, Favotto S, Piasentier E, Keller LAM, Mesquita EFM. Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog ( Aquarana catesbeiana) Carcasses. Foods 2023; 12:4064. [PMID: 38002122 PMCID: PMC10670658 DOI: 10.3390/foods12224064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/24/2023] [Accepted: 10/30/2023] [Indexed: 11/26/2023] Open
Abstract
The development of balanced, healthy, ready-to-consume, and easy-to-prepare products has led to the development of new food technologies. Despite their high commercial value, bullfrog (Aquarana catesbeiana) carcasses result in low yields, with the thighs being the most marketed in comparison to other carcass portions. In this sense, liver pâté is a traditional food consumed worldwide, mainly in European countries, and may be prepared by incorporating bullfrog meat by-products and certain viscera. In this context, the aim of the present study was to develop a pâté product based on a mixture comprising 50% grounded bullfrog torso meat and 50% liver paste, with each treatment incorporating 10% liver paste increments, totaling five final mixtures. The nutritional compositions and physicochemical, microbiological, and toxicological characteristics of each mixture were assessed. The dry matter percentage of the prepared product was determined to be 27.00%, while mineral content was 1.45%, lipid content was 4.00%, and total protein content was 20.00%. Finally, microbiological counts were in agreement with current food safety regulations. The developed pâté serves as a standard, recycling underused industrial materials, adding value to the production chain at low operational costs, creating a more accessible market, and promoting the popularization of this type of meat.
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Affiliation(s)
- Luiz Rogério G. Magalhães
- Post Graduation Program in Hygiene Veterinary and Technology Processes of Animal Product Origins, Federal Fluminense University, Niterói 24230-321, Brazil;
| | - Victor F. Moebus
- Post Graduation Program in Hygiene Veterinary and Technology Processes of Animal Product Origins, Federal Fluminense University, Niterói 24230-321, Brazil;
| | | | - Marcos Aronovich
- Veterinary School, Castelo Branco University, Campus Penha, Rio de Janeiro 21012-351, Brazil;
| | | | - Saida Favotto
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (S.F.); (E.P.)
| | - Edi Piasentier
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (S.F.); (E.P.)
| | - Luiz A. M. Keller
- Zootechnics and Sustainable Agro-Socio-Environmental Development Department, Federal Fluminense University, Niterói 24020-141, Brazil;
| | - Eliana F. M. Mesquita
- Food Technology Department, Federal Fluminense University, Niterói 24230-321, Brazil;
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Puleo S, Braghieri A, Condelli N, Piasentier E, Di Monaco R, Favotto S, Masi P, Napolitano F. Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions. Food Res Int 2020; 138:109813. [PMID: 33288188 DOI: 10.1016/j.foodres.2020.109813] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 02/07/2023]
Abstract
We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status and personality traits) on both consumer liking and choice for pasta filata cheeses. Four pasta filata cheeses at two ripening times and 272 subjects from three different Italian locations were used. Based on sensory data, the PCA discriminated sweet (ripened at 2 months) from pungent cheeses (ripened at 12 months). Cheese pungency perception increased with increasing sensitivity to capsaicin (P < 0.001). There was no clear relationship between sensitivity to capsaicin or sensitivity to cheese pungency with cheese liking, whereas a number of other aspects, including sensory attributes and individual consumer characteristics, such as consumer provenance (P < 0.001), gender (P < 0.001) and food neophobia (P < 0.05), affected the liking for different pasta filata cheeses. Consumers who were younger (18-30 y.o.; P < 0.05), female (P < 0.001), unfamiliar with pungent foods (P < 0.0001) and consumers from Potenza (P = 0.001) more often declared to prefer sweet over pungent cheese, whereas in terms of real choice supertasters and neophobic subjects chose the sweet option more often (P = 0.01). In conclusion, sensitivity to capsaicin affected pungency perception in pasta filata cheese, whereas no clear relationship was observed between pungency perception and liking. The contribution of cheese and consumer characteristics on cheese liking and choice in addition to pungency, was confirmed by the differences in declared and real choice for sweet or pungent cheeses.
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Affiliation(s)
- Sharon Puleo
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Nicola Condelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Edi Piasentier
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Rossella Di Monaco
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Saida Favotto
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Paolo Masi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
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Del Bianco S, Natalello A, Luciano G, Valenti B, Campidonico L, Gkarane V, Monahan F, Biondi L, Favotto S, Sepulcri A, Piasentier E. Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat. Meat Sci 2020; 172:108336. [PMID: 33091724 DOI: 10.1016/j.meatsci.2020.108336] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/10/2020] [Accepted: 10/05/2020] [Indexed: 12/25/2022]
Abstract
Tannins are compounds able to form complexes with proteins limiting their ruminal degradation and thus the synthesis of some odour-active compounds may be inhibited. Tannins are broadly divided in condensed tannins (CT) and hydrolysable tannins (HT). The study aimed to assess the influence of dietary inclusion of three commercial tannin extracts, namely mimosa (Acacia mearnsii; CT), chestnut (Castanea sativa; HT) or tara (Caesalpinia spinosa; HT) on volatile profile and flavour of meat and kidney fat from lambs. Comisana male lambs were divided into four groups (n = 9 each) and fed for 75 days with a concentrate-based diet (CON) or CON supplemented with 4% of one of the tannin extracts. Tannins reduced "pastoral" odour in perirenal fat of lambs the meat of which was characterized by a very low perception of this attribute. It may be assumed that p-cresol and 8-methylnonanoic acid mostly contributed to "pastoral" odour expression in the diet without condensed or hydrolysable tannins.
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Affiliation(s)
- Silvia Del Bianco
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Luca Campidonico
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy
| | - Vasiliki Gkarane
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Frank Monahan
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Luisa Biondi
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Saida Favotto
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Angela Sepulcri
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Edi Piasentier
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
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Dinnella C, Monteleone E, Piochi M, Spinelli S, Prescott J, Pierguidi L, Gasperi F, Laureati M, Pagliarini E, Predieri S, Torri L, Barbieri S, Valli E, Bianchi P, Braghieri A, Caro AD, Di Monaco R, Favotto S, Moneta E. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. Chem Senses 2019; 43:697-710. [PMID: 30204849 DOI: 10.1093/chemse/bjy058] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Despite considerable research investigating the role of 6-n-propylthiouracil bitterness perception and variation of fungiform papillae density in food perception, this relationship remains controversial as well as the association between the 2 phenotypes. Data from 1119 subjects (38.6% male; 18-60 years) enrolled in the Italian Taste project were analyzed. Responsiveness to the bitterness of 6-n-propylthiouracil was assessed on the general Labeled Magnitude Scale. Fungiform papillae density was determined from manual counting on digital images of the tongue. Solutions of tastes, astringent, and pungent sensations were prepared to be moderate/strong on a general Labeled Magnitude Scale. Four foods had tastants added to produce 4 variations in target sensations from weak to strong (pear juice: citric acid, sourness; chocolate pudding: sucrose, sweetness; bean purée: sodium chloride, saltiness; and tomato juice: capsaicin, pungency). Women gave ratings to 6-n-propylthiouracil and showed fungiform papillae density that was significantly higher than men. Both phenotype markers significantly decreased with age. No significant correlations were found between 6-n-propylthiouracil ratings and fungiform papillae density. Fungiform papillae density variation does not affect perceived intensity of solutions. Responsiveness to 6-n-propylthiouracil positively correlated to perceived intensity of most stimuli in solution. A significant effect of fungiform papillae density on perceived intensity of target sensation in foods was found in a few cases. Responsiveness to 6-n-propylthiouracil positively affected all taste intensities in subjects with low fungiform papillae density whereas there were no significant effects of 6-n-propylthiouracil in those with high fungiform papillae density. These data highlight a complex interplay between 6-n-propylthiouracil status and fungiform papillae density and the need of a critical reconsideration of their role in food perception and acceptability.
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Affiliation(s)
- Caterina Dinnella
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - Erminio Monteleone
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - Maria Piochi
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy.,University of Gastronomic Sciences, Pollenzo, Coni, Italy
| | - Sara Spinelli
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - John Prescott
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy.,TasteMatters Research and Consulting, Australia
| | - Lapo Pierguidi
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - Flavia Gasperi
- Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Trentino, Italy
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
| | - Stefano Predieri
- Biometereology Institute, National Council of Research, Bologna, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, Pollenzo, Coni, Italy
| | - Sara Barbieri
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum, Università di Bologna, Cesena, Forlì-Cesena, Italy
| | - Enrico Valli
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum, Università di Bologna, Cesena, Forlì-Cesena, Italy
| | | | - Ada Braghieri
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | | | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, Italy
| | - Saida Favotto
- Department of Agricultural and Environmental Sciences, University of Udine, Italy
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Spinelli S, De Toffoli A, Dinnella C, Laureati M, Pagliarini E, Bendini A, Braghieri A, Gallina Toschi T, Sinesio F, Torri L, Gasperi F, Endrizzi I, Magli M, Borgogno M, di Salvo R, Favotto S, Prescott J, Monteleone E. Personality traits and gender influence liking and choice of food pungency. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.01.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Monteleone E, Spinelli S, Dinnella C, Endrizzi I, Laureati M, Pagliarini E, Sinesio F, Gasperi F, Torri L, Aprea E, Bailetti L, Bendini A, Braghieri A, Cattaneo C, Cliceri D, Condelli N, Cravero M, Del Caro A, Di Monaco R, Drago S, Favotto S, Fusi R, Galassi L, Gallina Toschi T, Garavaldi A, Gasparini P, Gatti E, Masi C, Mazzaglia A, Moneta E, Piasentier E, Piochi M, Pirastu N, Predieri S, Robino A, Russo F, Tesini F. Exploring influences on food choice in a large population sample: The Italian Taste project. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.02.013] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Borgogno M, Cardello AV, Favotto S, Piasentier E. An emotional approach to beef evaluation. Meat Sci 2017; 127:1-5. [PMID: 28088036 DOI: 10.1016/j.meatsci.2017.01.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 12/22/2016] [Accepted: 01/04/2017] [Indexed: 10/20/2022]
Abstract
The emotions associated with beef consumption, the influence of breeding system information on emotions ("Conventional" - C vs "Only from the Italian Simmental" - OIS label) and their relationship with liking were evaluated by 93 meat consumers. Respondents were asked to evaluate the same samples of Italian Simmental meat provided with the two different labels. Liking scores were obtained using a 9-point scale and the emotions from the EsSense25 list were scored on 5-point scale (1="not at all", 5="extremely"). A positive and significant effect of OIS information was highlighted on liking scores. Moreover, the breeding system information significantly affected 22 out of the 25 emotions. OIS label elicited higher positive and lower negative feelings about the meat than did the C label. Providing the same beef with different breeding information led to different emotions being evoked in consumers, and these differences in emotions were associated with different levels of liking for beef.
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Affiliation(s)
- Monica Borgogno
- Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy.
| | | | - Saida Favotto
- Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Edi Piasentier
- Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
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Aprea E, Romanzin A, Corazzin M, Favotto S, Betta E, Gasperi F, Bovolenta S. Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese. J Dairy Sci 2016; 99:6180-6190. [PMID: 27265179 DOI: 10.3168/jds.2016-10929] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Accepted: 04/25/2016] [Indexed: 11/19/2022]
Abstract
The aim of this study was to evaluate the effects of pasture type and cow feeding supplementation level on a 12-mo-ripened Montasio protected designation of origin (PDO) cheese, which is one of the most important PDO cheeses produced in northeast Italy. Cheeses were characterized for volatile compounds, color, mechanical variables, and sensory descriptors. Pasture type significantly affected most of the instrumental variables considered and, as a consequence, sensory properties were affected as well. Cheeses from the pasture characterized by a nutrient-rich vegetation type were higher in protein and lower in fat content. Furthermore, such cheeses, evaluated by a sensory panel, were more intense in color with a more pungent and less cow-like odor, in agreement with what found through instrumental analyses. Supplementation level resulted in less pronounced effects, limited to volatile compounds and texture properties, which were not detected by sensory analysis. The characterization of the 12-mo ripened Montasio cheese reported here is an important step for the valorization of this PDO product.
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Affiliation(s)
- E Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all'Adige, Italy.
| | - A Romanzin
- Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
| | - M Corazzin
- Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
| | - S Favotto
- Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
| | - E Betta
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all'Adige, Italy
| | - F Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all'Adige, Italy
| | - S Bovolenta
- Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
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Borgogno M, Saccà E, Corazzin M, Favotto S, Bovolenta S, Piasentier E. Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessment. Meat Sci 2016; 118:1-7. [PMID: 26998946 DOI: 10.1016/j.meatsci.2016.03.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2015] [Revised: 03/11/2016] [Accepted: 03/12/2016] [Indexed: 10/22/2022]
Abstract
The experiment aimed at defining a grading scheme for Italian Simmental (IS) beef linked to objective measure of eating quality. Four experts developed a meat quality grid based on the assessment of the steak between the 8th and 9th ribs (reference steak). The grid was tested on the reference steak of 29 IS young-bulls. Rib-eye dimension, meat colour, marbling, meat firmness and fat cover highly contributed to overall quality. Two classes of IS beef quality were identified: standard and high. The results were associated with the sensory profile of Longissimus thoracis muscle from the reference steaks performed by a trained panel. The differences in quality highlighted by experts in raw steak accounted for most of the relevant information regarding the sensory properties of cooked beef. The accuracy of predictive model was 96.6%. The developed scheme is a helpful tool for valuing the eating quality of beef.
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Affiliation(s)
- Monica Borgogno
- Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy.
| | - Elena Saccà
- Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Mirco Corazzin
- Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Saida Favotto
- Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Stefano Bovolenta
- Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Edi Piasentier
- Department of Agricultural and Environmental Sciences, University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
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Vitale M, Corazzin M, Favotto S, Saccà E, Piasentier E. Variability in the characteristics of fresh meat and thighs in relationship to genetic type of the heavy pig. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2009.s2.561] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Mauro Vitale
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Mirco Corazzin
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Saida Favotto
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Elena Saccà
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Edi Piasentier
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
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Sepulcri A, Favotto S, Piasentier E. Efficiency of FAME analysis with SP-2380 capillary column in lamb meat. Ital J Animal Sci 2010. [DOI: 10.4081/ijas.2007.1s.535ijas.2007.1s.599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Napolitano F, Braghieri A, Piasentier E, Favotto S, Naspetti S, Zanoli R. Effect of information about organic production on beef liking and consumer willingness to pay. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2009.08.007] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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