Publicaciones de la categoría: Publicaciones

Effect of High Pressure, Calcium Chloride and ZnOAg Nanoparticles on Beef Color and Shear Stress

This study investigates how the use of a combination of high-pressure treatment, steak marination and active packaging influences beef color and shear stress. A 2 × 2 × 2 × 3 factorial design was applied, including pressure, marination, packaging and storage time. Many significant interactions among factors were found, but the effects of pressure and marination were so high that the effect of packaging was almost undetectable. Independent of storage type, pressurized treatments presented higher values for both L* and hab than unpressurized treatments, and independent of pressure application, the increase in L* and hab with storage time was higher for marinated treatments than for unmarinated treatments. In unpressurized samples, marination provoked an increase in L, a and hab and a decrease in 𝐶∗ , whereas in pressurized samples, marination had no effect on color. Pressurized samples always showed higher values for shear stress (on average 71% higher) than unpressurized samples.

 

Foods-09-00179

 

 

 

 

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered  based on their pH by k-means clustering. The eect of the rearing system on the textural profile was
strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.

 

Foods 8, 589

The Eect of Consumer Involvement in Light Lamb Meat on Behavior, Sensory Perception, and Health-Related Concerns

Involvement can explain behavioral consequences, such as consumer decision-making and consumption. The first aim of this study is to identify the profiles of consumers based on their involvement in light lamb meat. The second aim is to study the influence of involvement on consumers’ attitudes, behaviors, beliefs, preferences, quality cues, and sensory perception regarding light lamb meat. Two consumer profiles are identified. The first cluster includes consumers who
enjoyed eating light lamb meat, were conscious of their self-image, and perceived the consequences
of poor choices; these consumers also perceived the probability of making an incorrect choice as high.
The second cluster includes consumers who truly loved eating lamb meat, were also conscious of
their self-image, and perceived the consequences of poor choices; however, these consumers were
confident in not making incorrect choices. Although both involvement-based profiles showed high
involvement in light lamb meat, it can be concluded that the second cluster had a higher involvement.
In general, the involvement-based profiles did not influence health-related attitudes, preferences,
or sensory perceptions of light lamb meat, while beliefs, behavior and quality cues were influenced
by involvement.

 

Nutrients

Plant-Derived Extracts Feed-Addition and Packaging Type Influence Consumer Sensory Perception of Pork

This paper investigates whether the combination of the addition of extracts derived from plants (plants derived extracts, PDE) to pork feedstu and the meat conservation conditions (packaging and time exposure) aect consumers’ perception of pork quality, studied by means of visual appraisal, purchase intention and a home test. The three PDE groups were control, garlic
extract and blended oil composed by carvacrol, timol, cynamic aldehide and eugenol extracts. Meat was packed in film, vacuum or modified atmosphere (MAP) packaging. A visual test was designed comprising a four-day storage step followed by a four-day exposure step in a refrigerated island display case. All studied eects influenced visual appraisal scores, being time exposure and packaging eects more noticeable than PDE or pig-sex eects. Meat from MAP scored higher than the rest. Scores decreased as exposure time increased, but this evolution was less perceptible in vacuum packaging and was faster for  meat from the garlic group. Only gender aected the visual appraisal scores, with women scoring higher than men. Neither PDE addition nor pig sex aected to purchase intention whereas both exposure time and packaging type did. A maximum of 2 days of exposure would  be recommended. In the home-test, meat from male pigs obtained higher scores than meat from female pigs, and none of the consumer-related eects influenced the given scores.

Nutrients

 

 

Carne de cerdo enriquecida en vitamina D: encuesta de percepción del consumidor

El enriquecimiento de la carne de cerdo con vitamina D es una estrategia con la que paliar su déficit en la población, especialmente en personas mayores. En este trabajo se investiga si los consumidores aragoneses estarían dispuestos a consumir una carne de cerdo enriquecida en vitamina D mediante la adición en el pienso de los animales de setas tratadas con luz UV. En las condiciones del presente experimento podemos concluir que la mayoría de los consumidores aragoneses prefiere una carne no enriquecida, el tratamiento con setas irradiadas es rechazado por la mayoría de los consumidores y los únicos consumidores que presentaron alguna disposición a comprar carne enriquecida con setas irradiadas fueron los más jóvenes.

 

Eurocarne 279, 84-90

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Most of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams’ milk. The aim of this experiment was to study the volatile compounds (VOCs) of meat of suckling light kids reared with natural milk or milk replacers and to study the influence of consumers’ psychographic characteristics on the sensory preference for meat. Gas chromatography-mass spectrometry was performed to identify the VOCs and consumers evaluated the flavour, juiciness and overall acceptability. Thirty-five VOCs were detected and 44.3%, 25.1%, 6.9% and 2.3%, were aldehydes, hydrocarbons, ketones and alcohols, respectively. The influence of the rearing system on VOCs clearly depended on the breed. The use of milk replacers did not affect the percentage of linear aldehydes compared to the use of natural milk. However, the major aldehyde, hexanal (34.8%), was related to the use of natural milk and correlated positively with both the flavour (r¼0.21) and overall acceptability (r¼0.24). On the other hand, hydrocarbons such as hexane were related to MR, and 2-methyl-pentane and 3-methyl pentane were correlated with the acceptability of flavour (r¼0.22 and 0.25, respectively) and with the overall acceptability (r¼0.21 and 0.24). The 2-penthyl furan and 2-ethyl-1-hexanol were correlated with the overall acceptability (r¼0.22 and 0.22, respectively). Therefore, the acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption
of meat.

 

Italian Journal Anim Sci1 18-1, 1259-1270

Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers’ rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids reared with milk replacers or natural milk. Meat colour was the major criterion used to select meat. The meat of Cabra del Guadarrama reared with milk replacers was preferred by 72% of consumers and had a preferred
lightness and hue angle. The rearing system did not influence preference through the time of
display. Web-based surveys provided similar information to information recorded with live surveys
using actual products instead of pictures. Meat colour appears to be a recurring intrinsic
cue to assess consumer preference. In general, consumers preferred meat of light suckling kids
reared on milk replacers because this meat had a high lightness and hue angle as well as a
low chroma.

 

Italian Journal Anim Sci1 18-1, 1284-1293

Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds

In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed-production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of intra breed-production system variation for all the variables. French breeds had lower values for collagen solubility (~12%) than Spanish breeds (~40%). Stress (WB) varied from 36 N/cm2 in Casina to 44 N/cm2 in Salers, whereas compression stress at 80% ranged from 35 N/cm2 in Asturiana de los Valles to 40 N/cm2 in Salers. Oven cooking resulted in higher cooking losses (24%) than cooking on a grill (12%). Cooking losses increased as the grill temperature increased. Numerous significant correlations were found among variables. Carcass weight is associated with all the collagen and texture variables. Correlation coefficients among texture and collagen variables were statistically significant and these correlation coefficients were in general higher for solubility percentage
than for total collagen content, highlighting the importance of the solubility of collagen rather
than total collagen in determining meat textural properties.

 

J. Sensory Studies, 49, 528-535

The effect of carcass weight on fatness and muscle and fat colour of male Ojinegra de Teruel light lambs

This study aimed to evaluate the effects of increases in lamb carcass weight in 1-kg steps from 8 to 11 kg on carcass fatness, muscle colour, subcutaneous and renal fat colour, tissue composition of the thoracic limb, and intramuscular fatty acid composition. Sixty-two carcasses from Ojinegra de Teruel male lambs fed concentrates ad libitum and barley straw were used. Both carcass scores and renal fat weight increased with carcass weight
(P = 0.0001), but the percentage increase in renal fat weight was twice that of fat scores. Renal fat was prone to store carotenoids earlier than caudal fat, resulting in increased chroma. With increasing carcass weight, muscle colour became less light (decreased L* (P = 0.0001) and an increased in chroma scores (P = 0.001). Increments of 1 kg of carcass weight led to noticeable changes in the M. rectus abdominis colour, except at the increment from 10 kg to 11 kg. Slaughtering lambs at light weights was found to be advisable because renal fat is not a valuable part of the carcass. The lean percentage of the thoracic limb did not increase with carcass weight, as the increased muscle : bone ratio (P = 0.0001) was offset by an increased fat percentage (especially the intermuscular fat %). Changes with increasing carcass weight in the proportions of the main fatty acids in intramuscular fat were small. Moreover, intramuscular fat did not change in quantity or quality. However, when selling carcasses at heavier weights is preferred, achieving carcasses of 11 kg rather than 10 kg was found
to be advisable because the deposition of fat in both was similar. Breeds that deposit fat earlier than the breed used in this study should be fed low-energy diets to improve carcass quality. This feeding strategy could also be considered if fat deposition differs between sexes.

 

Animal Production Science 59, 1168-1175

The Effect of Consumer Involvement in Light Lamb Meat on Behavior, Sensory Perception, and Health-Related Concerns

Involvement can explain behavioral consequences, such as consumer decision-making and consumption. The first aim of this study is to identify the profiles of consumers based on their involvement in light lamb meat. The second aim is to study the influence of involvement on consumers’ attitudes, behaviors, beliefs, preferences, quality cues, and sensory perception regarding light lamb meat. Two consumer profiles are identified. The first cluster includes consumers who enjoyed eating light lamb meat, were conscious of their self-image, and perceived the consequences of poor choices; these consumers also perceived the probability of making an incorrect choice as high. The second cluster includes consumers who truly loved eating lamb meat, were also conscious of their self-image, and perceived the consequences of poor choices; however, these consumers were confident in not making incorrect choices. Although both involvement-based profiles showed high involvement in light lamb meat, it can be concluded that the second cluster had a higher involvement. In general, the involvement-based profiles did not influence health-related attitudes, preferences, or sensory perceptions of light lamb meat, while beliefs, behavior and quality cues were influenced by involvement.

 

Nutrients

Effect of the rearing system on the color of four muscles of suckling kids

Most suckling kids are raised on farms for cheese production, and many goat farmers rear kids with milk replacers. The aim of this work was to study the influence of the use of milk replacers on the color of four muscles. A total of 246 suckling kids of eight breeds were slaughtered to achieve carcasses of 5 kg. The color of the biceps femoris, semimembranosus, semitendinosus, and longissimus thoracis muscles was measured with a spectrophotometer, and CIELab  coordinates were registered. In addition, the pH of longissimus thoracis was measured. The effect of the rearing system (RS) on the color of the studied muscles is strongly modulated by breed. In general terms, there are two groups of kids according to the color of meat. The first group has great lightness and hue angle including Malagueña, Palmera, and Tinerfeña fed natural and artificial milk. The second group with great redness includes Retinta, Payoya, and Verata fed natural and artificial milk together with Florida fed natural milk and Cabra del Guadarrama fed milk replacers. Hence, farms should consider selecting a breed and RS together. Most of the kid meat with high pH comes from kids raised on milk replacers. Because artificial RSs use very early weaning, which might induce a high pH and dark meat, two artificial
rearing strategies can be proposed. The first strategy is to choose less sensitive breeds that produce meat with a normal pH. The second strategy is to restrict suckling of natural milk but minimize separation from the mother.

 

Food Science & Nutrition, 00, 1-10 in press

Etude de la couleur de différents types des viandes bovines vendues en Espagne

Cette étude propose une classification objective de la couleur de la viande bovine vendue sous différentes dénominations en Espagne à partir de variables colorimétriques. Sur le marché espagnol, il existe huit dénominations de vente de la viande bovine. Le consommateur, au moment de l’achat, tient compte de la couleur et de l’apparence de la viande pour choisir ou non un produit. Or, les différences de couleur mesurées objectivement ne correspondent pas toujours à cette segmentation commerciale. Au total, 78 échantillons de différents types de viande bovine commercialisés en Espagne ont été regroupés en quatre classes de couleur : blanche, rose, rouge et très rouge, par des mesures colorimétriques objectives. A partir des valeurs moyennes des paramètres de couleur et de leur dispersion (écart type), un standard a été calculé pour chaque type commercial.

 

Viandes et produits carnés, marzo 2017

The effect of carcass weight on fatness and muscle and fat color of male Ojinegra de Teruel light lambs

This study aimed to evaluate the effects of increases in lamb carcass weight in 1 kg steps from 8 to 11 kg on carcass fatness, muscle color, subcutaneous and renal fat color, tissue composition of the thoracic limb, and intramuscular fatty-acid composition. Sixty-two carcasses from Ojinegra de Teruel male lambs fed concentrates ad libitum and barley straw were used. Both carcass scores and renal fat weight increased with carcass weight (P = 0.0001), but the percentage increase in renal fat weight was twice that of fat scores. Renal fat was prone to store carotenoids earlier than caudal fat, resulting in increased chroma. With increasing carcass weight, muscle color became less light (decreased L* (P = 0.0001) and an increased in chroma scores (P = 0.001). Increments of 1 kg of carcass weight led to noticeable changes in the rectus abdominis color, except at the increment from 10 kg to 11 kg. Slaughtering lambs at light weights was found to be advisable because renal fat is not a valuable part of the carcass. The lean percentage of the thoracic limb did not increase with carcass weight, as the increased muscle:bone ratio (P = 0.0001) was offset by an increased fat percentage (especially the intermuscular fat %). Changes with increasing carcass weight in the proportions of the main fatty acids in intramuscular fat were small. Moreover, intramuscular fat did not change in quantity or quality. However, when selling carcasses at heavier weights is preferred, achieving carcasses of 11 kg rather than 10 kg was found to be advisable because the deposition of fat in both was similar. Breeds that deposit fat earlier than the breed used in this study should be fed low-energy diets to improve carcass quality. This feeding strategy could also be considered if fat deposition differs between sexes.

 

Animal Prod Sci, in press.

 

 

Influencia de la maduración y el tipo de cocinado en la valoración sensorial y el perfil de compuestos aromáticos del cruce industrial de raza Retinta

Se estudió el efecto del tiempo de maduración y tipo de cocinado sobre la valoración sensorial y el perfil de los compuestos aromáticos de la carne de animales de los cruces de toros de las razas Retinta, Limousine, Pirenaica y Asturiana de los Valles con vacas Retintas. Se utilizaron dos paneles, uno para el
efecto de la maduración y otro para el tipo de cocinado. El entrenamiento de los catadores y la temperatura de cocinado fueron idénticos en ambos casos, aunque los perfiles difieren entre sí. En la valoración sensorial no se encontraron  interacciones entre efectos. El cruce sólo afectó a la terneza, siendo la carne de Pirenaica x Retinta y Retinta x Retinta algo más dura. La terneza, el flavor a hígado y el flavor ácido aumentaron con la maduración, al contrario que la jugosidad. El tipo de cocinado afectó a la terneza y a la facilidad al tragar, estando ambas variables inversamente correlacionadas. Se identificaron 50 compuestos aromáticos. El cruce tuvo menos influencia que el tipo de cocinado y se encontró una interacción significativa entre efectos para para 15 de los compuestos, especialmente hidrocarburos. El cruce afectó al porcentaje de alcoholes, compuestos azufrados y cetonas pero no al resto y el tipo de cocinado, a todos los compuestos. Los hidrocarburos y las cetonas presentaron mayores concentraciones que el resto. Para todos los grupos de compuestos excepto para los azufrados, las cantidades detectadas fueron mayores en cuando el método de cocinado fue la cocción.

 

ITEA en prensa

Calidad instrumental de la carne de terneros procedentes del cruce industrial de la raza Retinta

El cruzamiento industrial tiene una gran repercusión en el mercado, ya que la raza es uno de los factores que más afecta a la composición de la canal y de la carne. En el mercado español existen  mayoritariamente terneros cruzados procedentes de razas rústicas y de razas de aptitud cárnica con el objetivo de mejorar la calidad de la canal. El objetivo de este estudio fue evaluar la calidad de la carne de
terneros procedentes de cruces de Retinta con machos de razas Asturiana de los Valles, Limusín, Retinta y Pirenaica. Para ello, se cebaron con pienso 28 terneros, distribuidos en cuatro lotes según la raza del macho, que fueron sacrificados a los doce meses de edad con un peso medio de 480,0 ± 15,5 kg. En general, la carne de los animales de raza pura tendió a presentar valores más bajos para las pérdidas por presión y el porcentaje de humedad y valores más altos para las pérdidas por goteo que la carne de los cruces. El cruce con Limusín produjo carnes con mayor claridad a cualquier tiempo de exposición y tendió a presentar menor carga WB y menor esfuerzo al 20% que el resto de los cruces, en especial a tiempos cortos de maduración. El cruce con Pirenaica dio lugar a carnes con mayor saturación, mayor concentración de pigmentos hemínicos y mayor carga WB. El cruce con Asturiano de los Valles originó carnes con menor claridad y menores pérdidas por cocinado a tiempos largos, tendiendo a presentar los valores más bajos para saturación y menores pérdidas por goteo a tiempos cortos. El interés del cruce con toros cárnicos es evidente por la mejora en el rendimiento carnicero.

 

ITEA 112, 286-300

Hamburguesas bajas en sal y grasa

 

Se estudió la aceptabilidad por parte de los consumidores de hamburguesas elaboradas con lafalda de vacas de desvieje en las que se había sustituido parcialmente elcontenido en sal o en grasa. Como sustitutos para la sal se utilizó una mezclade cloruro de potasio, ferrocianuro potásico y ferrocianuro de sodio. Comosustitutos para la grasa se utilizaron copos de avena o una mezcla de semillasde chía y lino. Se trabajó con 34 consumidores. No hubo diferencias entre ellote control y el resto de las formulaciones en las notas dadas por losconsumidores.  Ni el género ni la edad delos consumidores influyó sobre la apreciación sensorial. Sin embargo, seregistraron muchos comentarios relativos a fallos de textura. Por lo tanto, lasustitución de sal y/o grasa en la formulación de hamburguesas fabricadas conla falda de vacas de desvieje es una alternativa viable para lacomercialización de estas piezas de bajo valor comercial siempre y cuando se ajuste la textura de las mismas para asemejarla al lote control.

Cárnica 398,20-27. Hamburguesas bajas en sal y grasa (I)

Cárnica 399, 12-21. Hamburguesas bajas en sal y grasa (II)

Solubilidad del colágeno y textura de la carne bovina cocinada al vacío: efecto del tiempo de maduración y de la temperatura de cocinado en dos razas de diferente aptitud productiva

La cocina al vacío se está utilizando de manera creciente en la restauración porque presenta varias ventajas sobre el cocinado tradicional, pero tanto la presión de vacío como la temperatura de cocinado condicionan la textura de la carne. Este trabajo estudia, en dos razas bovinas de aptitudes diferentes, los cambios que ocurren en la textura de la carne y la solubilidad del colágeno en función de la temperatura de cocinado y el tiempo de maduración. Se utilizaron 13 añojos de raza Pirenaica y 12 de raza Frisona. El músculo  longissimus lumborum et thoracis se fileteó siguiendo un diseño factorial con tres tiempos de maduración (7, 14, 21 días) y 4 temperaturas de cocinado para la textura (crudo, 55ºC, 65ºC y70ºC), o 3 temperaturas para el colágeno insoluble y las pérdidas por cocinado (55ºC, 65ºC y 70ºC). La maduración tuvo un menor efecto que la temperatura de cocinado sobre la textura de la carne. El porcentaje de pérdidas por cocinado aumentó con la temperatura. La solubilidad del colágeno se vio poco afectada por la temperatura en el rango 50-70ºC. En general, la dureza del músculo fue mayor en crudo que cocinada a 55ºC, y se fue incrementando con la temperatura. A la vista de los resultados, no recomendaríamos cocinar la carne por encima de 65ºC, ya que por encima de esta temperatura se ve comprometida la textura.

 

Eurocarne 265, 119-130

Viabilidad de la maduración en seco en diferentes tipos de carne de vacuno español

El objetivo de este trabajo es hacer una primera aproximación a las características
de la carne de vacuno madurada en seco y comprobar si la carne de categorías
comerciales como la ternera o el añojo pueden conseguir unos parámetros de textura y calidad microbiológica similares a los de la carne de vaca madurada
en las mismas condiciones. La maduración en seco debe realizarse en condiciones muy controladas. Son cruciales los factores tiempo, temperatura, humedad relativa
y velocidad del aire dentro de la cámara frigorífica. Controlar la temperatura es muy importante para ralentizar y casi detener el proceso de putrefacción de la carne.

Realizamos un experimento en el que maduramos en seco chuleteros de diferentes categorías comerciales.
Estudiamos dos aspectos principales: la aptitud microbiológica de la pieza y su textura. Se estudió la microbiología de la carne porque la maduración seca es un proceso en el que la pieza está más expuesta al medio y además durante un largo periodo de tiempo, por lo que es fundamental comprobar que tras ese periodo, no excede los límites legales de carga microbiana. Por otro lado, se estudió la textura porque así se consigue obtener información objetiva de cómo ha madurado la carne y por tanto de cómo se ha visto afectada la terneza.

Eurocarne 260, 110-121

 

Colour variability of beef in young bulls from fifteen European breeds

The objective of this study was to determine the variation of the colour of longissimus thoracis muscle within and among fifteen European cattle breeds reared under comparable management conditions. A total of 436 unrelated purebred young bulls from fifteen European breeds (Aberdeen Angus, Highland,
Jersey, South Devon, Danish Red, Holstein, Simmental, Asturiana de las Monta~nas (also known as Casina), Asturiana de los Valles, Avileña-Negra Iberica, Pirenaica, Marchigiana, Piemontese, Charolais and Limousin) were reared in five experimental research centres in the United Kingdom, Denmark, Spain, Italy and France. The pH of M. longissimus thoracis was measured at 24 h and after 10 days of ageing and colour at 48 h and 10 days. Two generalised linear models, Pearson correlations and a hierarchical cluster analyses were carried out. Lean meat colour differed significantly between breeds, and these fifteen European breeds could be grouped according to four classes of commercial interest: ‘very bright and pale-red’, ‘bright and pale’, ‘red’ and ‘dark and dull red’. These groups were partially related to body size and carcass traits, fatness and muscle development and structure, and were controlled by differences in gene expression within each breed.

 

Int J. food Scie and Techn, en prensa

 

Effects of breed-production system on collagen, textural and sensory traits of 10 European beef cattle breeds

In the current study the collagen, texture and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed-production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of intra-breed-production system variation for all the  variables. French breeds had lower values for collagen solubility (approximately 12%) than Spanish breeds (approximately 40%). Stress (WB) varied from 36 N/cm2 in Casina to 44 N/cm2 in Salers, whereas compression stress at 80% ranged from 35N/cm2 in Asturiana de los Valles to 40 N/cm2 in Salers. Oven cooking resulted in higher cooking losses (24%) than cooking on a grill (12%). Cooking losses increased as the grill temperatureincreased. Numerous significant correlations were found among variables. Carcass weight is associated with all the collagen and texture variables. Correlation coefficients among texture and collagen variables were statistically significant and these correlation coefficients were in general higher for solubility percentage than for total collagen content, highlighting the importance of the solubility of collagen rather than total collagen in determining meat textural properties.

 

j. sensory studies, 49, 528-535

Consumer visual appraisal and shelf life of leg chops fromsuckling kids raised with natural milk or milk replacer

BACKGROUND: The use of milk replacers to feed suckling kids could affect the shelf life and appearance of themeat. Leg chops were evaluated by consumers and the instrumental colorwas measured. A machine learning algorithmwas used to relate them. The aim of this experimentwas to study the shelf life of the meat of kids reared with dam’smilk or milk replacers and to ascertain which illuminant and instrumental color variables are used by consumers as criteria to evaluate that visual appraisal.

RESULTS: Meat from kids reared with milk replacers was more valuable and had a longer shelf life than meat from kids reared with natural milk. Consumers used the color of the whole surface of the leg chop to assess the appearance of meat. Lightness and hue angle were the prime cues used to evaluate the  appearance of meat.

CONCLUSION: Illuminant D65 was more useful for relating the visual appraisal with the instrumental color using a machine learning algorithm. The machine learning algorithms showed that the underlying rules used by consumers to evaluate the appearance of suckling kid meat are not at all linear and can be  computationally schematized into a simple algorithm.

J Science Food Agriculture 98(7) 2651-2657

Consumer Perception of the Quality of Lamb and Lamb Confit

The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socioeconomic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were (i) to identify the profiles of lamb meat consumers according to their orientation toward convenience, as defined by their eating and cooking habits; (ii) to characterize these profiles according to their socioeconomic characteristics and their preferences
regarding the intrinsic and extrinsic quality signals of lamb meat; and (iii) to analyze the willingness to pay for lamb confit. In this study, four types of consumers have been differentiated according to their lifestyles related to lamb consumption. These groups, due to their characteristics, could be called
“Gourmet”, “Disinterested”, “Conservative”, and “Basic”. The Gourmet group has characteristics that make it especially interesting to market a product such as lamb confit. However, this group is unaware of this product. Therefore, a possible strategy to expand the commercialization of light lamb and the confit product would be guided marketing to this niche market.

 

Foods, 7(5), 80

Consumer visual appraisal and shelf life of leg chops fromsuckling kids raised with natural milk or milk replacer

The use of milk replacers to feed suckling kids could affect the shelf life and appearance of themeat. Leg chops were evaluated by consumers and the instrumental colorwas measured. A machine learning algorithmwas used to relate them. The aim of this experimentwas to study the shelf life of the meat of kids reared with dam’smilk or milk replacers and to ascertain which illuminant and instrumental color variables are used by consumers as criteria to evaluate that visual appraisal.

RESULTS: Meat from kids reared with milk replacers was more valuable and had a longer shelf life than meat from kids reared with natural milk. Consumers used the color of the whole surface of the leg chop to assess the appearance of meat. Lightness and hue angle were the prime cues used to evaluate the appearance of meat.

CONCLUSION: Illuminant D65 was more useful for relating the visual appraisal with the instrumental color using a machine learning algorithm. The machine learning algorithms showed that the underlying rules used by consumers to evaluate the appearance of suckling kid meat are not at all linear and can be computationally schematized into a simple algorithm.

La maduración de la carne bovina ¿es necesaria?

Existen múltiples tipos de consumidores de carne. No tantos como personas, pero casi. Sin embargo, la gran mayoría de ellos coincide en que la terneza es una de las características sensoriales más valoradas en la carne.

 

Esta información ha sido publicada en la red RICA. Puede consultar la entrada completa aquí

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

The aim of this study was to evaluate the effect of two winter diets (WD) (100 F, i.e. 100% forage, 8.3 kg DM of lucerne hay + 0.3 kg DM of straw; and 65F:35C, i.e. 65% forage:35% concentrate, 5.4 kg DM lucerne hay + 0.3 kg DM straw + 3.0 kg DM barley), offered during 118 days on meat quality traits of 20-month old steers finished on mountain pasture supplemented with 4.1 kg DM barley d–1. Longissimus thoracis intramuscular fat content and its fatty acid profile were determined (in vivo) after one month on pasture. The intramuscular fat content, fatty acid profile, texture (1, 8 and 15 days of ageing), colour (1, 2, and 8 days of oxygen exposure) and sensorial quality (8 and 15 days ageing) were evaluated post-mortem after 163 days on the finishing diet. Intramuscular fat content and fatty acid profile were affected by the WD in vivo (p < 0.05) but not post-mortem. Meat pH was not affected by the WD but the texture was affected by the interaction between the WD and the ageing time (p < 0.001), maximum stress decreased more rapidly in the 100F diet in the first 8 days of ageing. Meat colour was only affected by the oxygen-exposure time (p < 0.001). Panel test variables were not affected by the WD, but ageing time affected beef flavour intensity (p < 0.05). In conclusion, the winter diet affected intramuscular fat content after one month of grazing but had no major effects on post-mortem meat quality of pasture-finished steers.

 

SJAR 10, 1037-1047