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This study aimed at understanding which molecules were responsible for the differences existing in boar taint sensory evaluation. The latter was therefore linked to the results of skatole and androstenone chemical analyses, fatty acid composition and VOC profiles of heated backfat. This study confirmed that some discrepancy exists between chemical analysis and sensory evaluation of tainted backfats. Significant correlations between human nose scores and fatty acid composition were not revealed. Strong correlations between emissions and contents in skatole and androstenone were found. Oxidation products of polyunsaturated fatty acids, with fatty odor descriptors, were found to be more present in the VOC profiles of boar fat considered untainted through the human nose methodology. Weak coefficient of determination for partial least square regression indicates that other factors, yet unknown, are responsible for sensory evaluation outcomes. These findings hence support the idea that high human nose score is mainly due to boar taint compounds rather than general differences in VOC profiles. info:eu-repo/semantics/acceptedVersion

Simple Summary Sustainability is a current issue that is gaining an important place in consumer choices. Natural and environment-friendly products are becoming more popular and widely accepted, so changes to production methods are needed. Local by-products offer a good way to close the circle on animal production. In this study, two by-products were used: Garlicon ST®, a supplement obtained from garlic and onion, which could improve the microbiota gut and the ingestion in pigs, and olive pulp from Mediterranean oil production, which could be a good source of nutrients for pigs. The impact of the use of both by-products on the quality of meat and fat of pigs was examined. Abstract A total of 70 male growing non-castrated pigs (Large White), with a 23.07 ± 2.87 kg average body weight (BW), were randomly allocated to three treatments in a 103 day trial: a CONTROL diet and two experimental diets, ALLIUM (5 g/kg of Allium spp. extract) and OLIVE (100 g/kg of olive pulp). Animals were slaughtered at 115 kg live body weight. Meat and fat quality were analyzed. Animals fed ALLIUM and OLIVE had higher water holding capacity (WHC) than those fed the control diet. No significant differences were observed between groups for cooking loss, drip losses and color CIELab. No antioxidant effect was observed on an oxygen radical absorbance capacity (ORAC) test. Animals fed OLIVE presented a more unsaturated fatty acid profile than CONTROL and ALLIUM. Meat from ALLIUM group and OLIVE showed her values of brightness and meat odor than CONTROL. Mean scores of sensory analyses (color, odor, flavor and juiciness) of cooked samples were similar for the three treatments, with the meat samples from the ALLIUM and OLIVE treatments being less hard. Consumers did not reflect a preference for any of the treatments. Both by-products could be used for pork production.

Consumers highly sensitive to androstenone Maria (AND) will probably reject meat from entire male pigs, which tends to have high levels of this hormone. To avoid this, the effect of different masking strategies (sprinkling with mixed spices or fennel, marinating and breading with garlic-parsley or curry) on the sensory parameters of pork loin chops obtained from entire animals with high levels of AND (1.0-2.9 mg kg-1 AND in fat) and castrated animals (

© 2020 by the authors., A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ perceptions of such products in comparison to a homemade meal. Thus, three groups of eighty participants took part in the present study; each group evaluated five ready-to-eat meals (Pasta, Meatballs, Salad, Beans, and a Sandwich) using one of the following conditions: (i) observation of the packaging, (ii) observation of the meal on a plate (photographs), and (iii) tasting the ready-to-eat product with the packaging being presented alongside the meal. Consumers were asked about their liking, satiety, and healthiness perception. The results showed that both the ready-to-eat pack and sensory quality of the product highly impact liking and healthiness perceptions. Being a ready-to-eat meal in a pack has a negative impact on liking expectations of the meal; however, the sensory quality can either counteract these effects or increase them. Expected satiety of meals depends on the type of meal and varies slightly according to the evaluation condition., Authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (project AGL-2016-75403-R) (support of EU FEDER funds).

Supplemental feeding of honeybee (Apis mellifera L.) colonies is essential for colony buildup. Honey samples obtained from feeding honey bee colonies with different commercial sugars, including sugar paste, sugar paste + vitamins +amino acids, and sugar paste + vitamins +protein as pollen substitute, were studied to determine the effects of feeding bees on the physicochemical and sensory characteristics of honey, compared with the honey produced by a control group (no supplemental feeding). Analyzed honey samples from the different groups were in accordance with the criteria described in Council directive 2001/110/CE, 2002. Elsewhere, significant differences (p > .05) were detected in color, free acidity, diastase activity, hydroxymethylfurfural, sugar profile, and conductivity between all honey. In terms of mineral content, the honey from hives faded with sugar paste + vitamins +protein and control group had higher values for Na, Mg, P, K, Ca, Mn, Fe, Cu, and Zn. Related to sensory analyses, no differences in flavor and basic taste were found in all analyzed honey (p > .05) independently the type of feeding. For the visual attributes, only differences were found for the color. Supplementary feeding with different sugar pastes and proteins does not affect the physicochemical characteristics of honey. For the sensory analyses, control sample presented significant differences only for color and chemical odor attributes compared with honey from bees receiving supplementation., This paper is based on the effect of feeding supplementation of honeybee and the effect on honey quality.

Simple Summary Introducing alternatives to surgical castration of pigs bring welfare and economical benefits, but also reveal several quality-related issues. Most important is the presence of boar taint, but also includes low quantity and quality of fat, meat texture and color deviations in addition to inferior water binding properties, most of them negatively influencing meat product characteristics. The present paper highlights the important differences between the conventionally used surgical castrates and the most likely introduced alternatives: entire males and immunocastrates. Based on the review of the available research, the possible reasons for quality alterations are elaborated according to the type of meat product and recommendations for improving product quality or preventing boar taint perception are given. Abstract Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.

Home heated humidified high-flow cannula therapy (HHHFC) is expensive and not always available. Domiciliary non-invasive ventilation (NIV), even in CPAP mode, may be poorly accepted by young non-collaborative patients and their families, due to interface problems or to leakage. Objective: to report our experience with HHHFC at home in young children. Methods: we tested a home CPAP equipment used with nasal cannulas to administer a high flow mixture of air and oxygen, humidified and warmed, as respiratory support in children with poor NIV acceptance and compliance. Gas flow for any pre-fixed CPAP level between 4 and 20 cmH2O was measured, with or without oxygen supplementation. Results: HHHFC therapy was applied to 9 pediatric patients, 4 females, mean age 12 months (range 2-45), mean follow up time 17.4 months (range 0.5-37), as home respiratory support during sleep time and respiratory exacerbations. Mean level of applied CPAP was 8.4 cmH2O (range 6-16), mean airflow measured was 7.8 L/min (range 6.3-11.85), which represented between 0.8 and 1.4 L/min/kg. HHHFC therapy was well tolerated and no side effects were reported. Reductions in number of hospital admissions, unscheduled visits and episodes of acute respiratory failure were observed. Sleep respiratory disorders improved in two patients. Feeding by nasogastric tube was not affected. Families felt that HHHFC respiratory support improved the quality of life of their children. Use of HHHFC was discontinued in two patients, was combined with NIV in four and continued with no changes in three. Conclusions: HHHFC therapy, when performed with CPAP devices, in selected patients, may offer the advantage of efficacy with a better tolerance than NIV.

Glycerol is a by-product from biodiesel production. This molecule is a carbohydrate precursor, thus it maintains the pH of beef at below 5.8 after slaughter, contributing to the prevention of Dry Firm Dark (DFD) meat. Furthermore, glycerol osmotic properties could contribute to alleviating the effects of some stress situations. The aim of this study was to evaluate the effect of administering crude glycerol (2 g kg−1 body weight; via nasogastric tube or in drinking water) 24 h prior to the slaughter of young bulls, on plasma parameters, liver glycogen levels, carcass (body weight, dressing percentage, carcass weight and length), and beef quality (proximal composition, pH, colour, water holding capacity (WHC), drip loss, cooking loss, and sensory attributes). In general, the plasma parameters and liver glycogen were not affected by glycerol administration (P>0.05). Transport had a significant effect on total protein, albumin, glucose, sodium, potassium, chloride, and lactate plasma levels. Carcass parameters, proximal composition, pH, colour and sensory attributes were not affected (P>0.05) by glycerol treatment but WHC was (P

Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: (1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and (2) the products formed by the 2 processes in terms of color, texture, microstructure, calorimetric properties, and sensory characteristics. Although, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, typically 21 min in relation to 9 min in the case of deep fat frying. The slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions. Differential scanning calorimetry (DSC) studies revealed that the extent of starch gelatinization was also lower in the case of air fried product. In addition, the 2 types of frying also resulted in products having significantly different texture and sensory characteristics.

Consumers highly sensitive to androstenone María (AND) will probably reject meat from entire male pigs, which tends to have high levels of this hormone. To avoid this, the effect of different masking strategies (sprinkling with mixed spices or fennel, marinating and breading with garlic-parsley or curry) on the sensory parameters of pork loin chops obtained from entire animals with high levels of AND (1.0-2.9 mg kgThe garlic-parsley breadcrumbs led to the highest reduction in the perception of AND compared with the other masking strategies used, and preserved the juiciness of the product. There was a negative correlation between AND and fat content.AND odor and flavor can be reduced in meat from entire male pigs by using suitable strategies, the best strategy being the garlic-parsley breadcrumbs. © 2017 Society of Chemical Industry.