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The municipality of Ahuazotepec presented a complex food insecurity scenario, mainly because there are limitations regarding food supply/local maize production and the inhabitants so their access to food can be disrupted quite easily. A transdisciplinary approach and methodology were adapted to analyze, design, implement, and evaluate an agricultural intervention to improve agroecosystems in the region using agroecological practices. The experimental results indicated that the application of agroecological fertilization management improved soil fertility indicators, grain yield, benefit-to-cost ratio, and the resilience of the system. For the intervention, when a transdisciplinary scheme in which collaboration between actors was intensified, the benefits are greater than in a conventional scheme, where only economic or in-kind aid is provided, even when based on similar practices.

The present project was aimed toward obtaining a model of sustainable gardening practices for a horticultural intervention (HI) in Ahuazotepec, Mexico. Different mulching materials (sand, compost, ...

Food and nutrition security (FNS) is a priority for human development since different facets of malnutrition still prevail in many parts of the world. Home garden interventions (HGI) have been proposed to improve FNS, generally obtaining positive results. This review aimed to evaluate reports of HGI, discussing their characteristics and outcomes in terms of three sustainability dimensions (social, environmental, and economic). A total of 40 papers (n-number of papers) were included, mainly published since 2009. According to literature review, measurement, or discussion of economic (productivity, n=20) and social (diet improvement, n=33) outcomes has taken precedence over environmental ones (agrodiversity, n=15) in HGI’s impact assessment (IA). Furthermore, sustainability has not been assessed beyond the continuity of the proposed changes (n=5). Future HGI should apply Systemic-Transdisciplinary approaches with adequate metrics and multidimensional IA methodologies linking FNS and sustainable development. This would allow a contextualisation of the research, establishing the current situation of the study system and identifying precise needs. Also, it would be possible to identify and monitor trade-offs and synergies of the intervention. Such approach would generate a strong body of scientific evidence and awareness of the benefits of a sustainable agricultural system in the prevention and treatment of the double burden of malnutrition (hidden hunger and overweight/obesity).

Agro-industrial activities such as livestock production and maize processing generate large amounts of waste that can pollute the environment if not treated. To reduce the environmental impact of s...

The aim was to study biophysical and chemical changes during low-temperature long-time (LTLT) heat treatment of pork by measuring cathepsin B+L activity, surface hydrophobicity of myofibrils, particle size of myofibrils and effect on meat toughness as indicated by Allo-Kramer shear force. Longissimus thoracis et lumborum muscles were divided into large pieces, vacuum packaged and cooked in water baths at 53, 58, 63, 68 and 73 °C for 1, 8 and 24 h. The results showed that the meat toughness was markedly lower at temperatures of 53 °C and 58 °C and decreased with increasing holding time. Myofibrillar surface hydrophobicity increased with temperature, but not with time, indicating aggregation and/or gelation phenomena took place. Treatments with the lowest shear force values generally had smaller particles and were associated with high cathepsin B+L activity. A mechanism by which these cathepsins might affect the aggregation dynamics and change the mechanical properties of meat is proposed.

The sustainability of the traditional maize agroecosystem in Ahuazotepec, Mexico, was evaluated using a cluster analysis for the typification of the producers and the Framework for Assessin...

Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness. The mechanisms involved and the possible contribution of other factors are reviewed and discussed.