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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.

Simple Summary Chato Murciano pigs are a protected breed of great interest from a health point of view since their meat has a high content of polyunsaturated fatty acids (PUFA). However, this could lead to technological problems that could negatively affect the quality and shelf life of this meat. Therefore, the dietary supplementation with Rosmarinus officinalis L. extract could have an impact on the antioxidant and antimicrobial properties of the Chato Murciano pork and thus control its deterioration. In the present study, rosemary extract was not effective in improving the pork quality packaged under modified atmosphere over storage time, but it delayed microbial growth without affecting the sensory profile. Thus, rosemary extract could be used to enhance the shelf-life of meat by controlling microbial spoilage. Abstract (1) Background: The effect of Rosmarinus officinalis L. dietary supplementation on the pork meat quality of the Chato Murciano breed of pigs was evaluated during 21 days of storage. (2) Methods: Twenty-one castrated male pigs were divided into two groups. One group was fed a control diet (group C), and the other group consumed the same diet plus a 1000 ppm supplement of deodorized rosemary extract (group R). (3) Results: While the inclusion of rosemary extract in the pig diet did not produce notable changes in the technological parameters analysed in the meat, the lower microbiological count obtained in meat pointed to the antimicrobial effect of the extract. The storage time had a significant effect on all the parameters studied in both groups (C and R). Thus, lipid oxidation increased and the colour of the meat deteriorated, at the same time as the microbial counts and the deterioration of the sensory attributes increased. (4) Conclusions: Therefore, a certain antimicrobial effect of rosemary was observed in the meat of Chato Murciano.

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.

Seabream farmed fillets were packaged under aerobic, vacuum, and modified atmosphere (40% CO2, 30% N2, 30% O2) conditions, and they were stored at 3 ± 1oC for 14 days, under retail conditions. Microbiological (total viable counts, psychrotrophic bacteria, coliform/E. coli, Enterobacteriaceae, lactic acid bacteria, Pseudomonas, and anaerobic bacteria), physical-chemical (color, pH, water holding capacity, thiobarbituric acid, total volatile basic nitrogen, and trimethylamine), and sensory descriptive analysis were carried out at 0, 4, 7, 11, and 14 days of storage. There was a significant effect of storage time for all three packaging types. Significantly lower levels of total volatile basic nitrogen and trimethylamine were observed in modified atmosphere packaged and vacuum packaged seabream fillets during storage time. Vacuum packaged fillets showed higher oxidative stability. In general, both packaging conditions—vacuum and modified atmosphere—improved microbiological and sensorial quality of th...

Chourico de vinho is made from roughly minced (10 to 30 mm) pork and fat, seasoned with a marinade made from wine, salt, garlic, and other facultative seasonings used according to the recipe of each producer. The batter is maintained at 4 to 7 oC for 24 to 48 h. It is then stuffed into natural thin pork gut, cold smoked and matured at a low temperature for 1 to 4 wk. The effect of garlic used in wine-based marinade and a starter culture of indigenous Lactobacillus sakei on the behavior of Listeria monocytogenes and Salmonella spp. in the processing of chourico was investigated. The garlic (as powder and fresh juice) was found to contribute (P < 0.05) to the control of both pathogens in broth. Garlic dose, as tested within the usual limits used for seasoning, did not impact the reduction of pathogens. Garlic-wine-based marinade and a starter culture of indigenous L. sakei contribute to controlling L. monocytogenes and Salmonella spp. in the processing of chourico. Their presence was responsible for the loss of viability of L. monocytogenes and Salmonella spp. following 5 d of drying, even sooner than situations where no garlic was used. The results of the present work show that the use of a wine-based marinade with garlic has an important role in ensuring the safety of the product. Practical Application Demonstration that traditional meat preservation techniques using natural ingredients, namely, by the use of wine-based marinades with garlic, are useful in the control of foodborne pathogens.

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.

a b s t r a c t The aim of this study was clarify whether including thyme leaves (TL) in the diet of sheep during pregnancy and lactation periods affects meat characteristics of the subsequent lamb meat. Thirty-six Segure ˜ na sheep were randomly assigned into three homogeneous groups. One group was fed a basal diet (BD) as control (C) while the diet of the other two groups was modified by substituting 3.75% (T1) and 7.5% (T2) of the BD by thyme leaves. Moisture, Fat content, protein content, fatty acid profile, and pH of the fresh lamb meat were analyzed. Pearson’ correlations were made between fatty acid profile and hexanal, rancid flavour (RF) and warmed odour flavour (WOF) of cooked lamb meat at day 4 of storage. The incorporation of TL in the ewe diet caused a decrease in the percentage of saturated fatty acid (SFA), and in the saturation index (S/P), atherogenic (AI) and thrombogenic (IT) indices, whereas a significant increase in the levels of polyunsaturated fatty acid (PUFA), unsaturated fatty acid (UFA) in fresh lamb meat were observed. In general, this effect was more pronounced at the higher level of TL (7.5%). High correlations were found between PUFA content and hexanal or rancid flavour; and between SFA content and warmed over flavour.

The effect on meat quality (pH, microbial spoilage, lipid oxidation and colour coordinates) of two different types of red grape pomace extracts obtained by different extraction systems [(Grape pomace extract I, GPI (methanolic extraction + High-Low Instantaneous Pressure – HLIP–GPI) and Grape pomace extract II, GPII (methanolic extraction, GPII) at 0.06 g/100 g final product concentration] in pork burgers packed under aerobic conditions (4 °C) was assessed at 0, 3 and 6 days post-storage. Based on the results the highest colour stability, lipid oxidation inhibition and the best global acceptability after 6 days of storage (data not shown) observed in burgers added with the GPI indicate that the new extraction system (HLIP) developed could be a valid alternative to optimize the purity of the grape pomace extracts in order to use them as preservative in meat foodstuffs.

The aim of this study was to ascertain whether the inclusion of thyme leaves in the diet of pregnant sheep affects the sensorial characteristics and oxidative stability of cooked lamb meat. Thirty-six Segurena sheeps were randomly assigned into three homogeneous groups. One group was fed a basal diet as control, while the diet of the other two groups was modified by substituting 3.75% and 7.5% of the control diet with thyme leaves. TBARS , volatile compounds, and the sensory characteristics of cooked lamb meat were analysed on days 0, 2 and 4. The incorporation of thyme into the animal diet favoured the antioxidant capacity of these cooked lamb meat samples. The cooked meat of lambs from ewes fed thyme leaves showed lower TBARS , hexanal values, rancid odour and rancid flavour scores. No statistically significant differences were detected between the results obtained for the two leaf levels.

Commercial-sized meagre fillets were stored on ice at 4 °C for 18 days, in order to evaluate the loss of quality and freshness that occurs over this period of time. Physicochemical (pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVBN), trimethylamine (TMA), water activity, water-holding capacity, colour, texture and fatty acid profile), sensory and microbiological analyses were carried out at 0, 4, 7, 11, 14 and 18 days of storage. As part of the sensory analysis, attributes associated with fillet appearance, odour and texture were examined. Variations in pH, TBA, TVBN and TMA were observed throughout the storage period, although only TBA displayed a significant correlation with time ( r = 0.96). L ∗ and b ∗ values increased, and the chroma and hue values decreased, reflecting the colour changes experienced by the fillets over time. With regards to the texture profile, hardness was significantly correlated with time (−0.68). All the sensory analysis attributes exhibited significant variations and correlations close to 1.00 with storage time, which is a reflection of the fillets’ loss of freshness. The correlation coefficients between aerobic mesophilic and psychrophilic bacteria, enterobacteria and coliform counts on the one hand and storage time on the other were also very high (0.99–1.00). A regression analysis using the acceptability limit set by the ICMSF standard (1986) for total aerobic mesophilic counts (7 log cfu/g) yielded a shelf-life for meagre fillets of 9 days. The TBA, sensory and microbiological analyses displayed very strong correlations with storage time, and they may be considered suitable indicators for evaluating meagre fillet spoilage during refrigerated storage.

The aim was to study spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked at an oven temperature/time of 70 °C/12 h, chilled at 3 °C and stored at 2 °C for 0, 5 or 10 weeks. Microbial (psychrotrophs, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts), physical–chemical (pH, water activity, TBARS, acidity, L∗a∗b∗ colour, texture profile analysis and shear force) and sensory (appearance, odour, flavour, texture and acceptance) parameters were determined. The results showed that sensory spoilage preceded microbiological spoilage of sous vide pork loin. Counts bellow 1 log cfu/g of psychrotrophs, anaerobic psychrotrophs, Enterobacteriaceae and lactic acid bacteria were detected in any control week, while moderate counts (2–3 log cfu/g) of moulds and yeasts were found. Minor changes in water activity, lipid oxidation, CIELab colour, hardness, cohesiveness or gumminess were associated with spoilage of pork loin, only decreases of lactic acid, springiness and shear force were observed. The pork loin was unacceptable after 10 weeks. This loss of acceptance was mainly due to the deterioration of meaty flavour and odour, although the loss of appearance, juiciness and firmness also contributed. Moderate warmed-over and rancidity were detected. The sensory analysis was the most effective method for determining the shelf life of the sous vide pork-based dishes.

Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of both extracts were compared with ascorbate. Five groups were established for the patties: Control (with no additives), S (100 SO 2 ), SA (100 SO 2 + 400 sodium ascorbate), ST (100 SO 2 + 300 GTE) and SG (100 SO 2 + 300 GSE) (mg per kg of meat). Patties were stored at 4 °C in aerobic packaging for 0, 3, 6 or 9 days under retail display conditions. Meat spoilage (total viable and coliform counts, pH, lightness, chroma, hue angle, metmyoglobin and TBARS) was determined. The sensory contribution of the extracts to cooked patties was evaluated (colour, odour, flavour and texture). The results pointed to the possibility of using low SO 2 -vegetable extract combinations to preserve raw meat products. ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed the onset of rancid flavours in cooked patties. No anomalous sensory traits were caused by either extract. Ascorbate, GTE and GSE improved the preservative effects of SO 2 on beef patties, especially against meat oxidation. This suggested that the quantity of SO 2 added can be reduced to obtain healthier raw meat products.

Manufacture of finely comminuted meat products are operations that require improved control to produce stable products. Emulsion breakdown becomes evident during the cooking process, when it is too late for corrective actions. Two different emulsion formulations that produced high or low cooking loss tendencies were prepared. Emulsion ingredients were chopped and the mixture was sampled at different time intervals. CIELAB coordinates of each sample were measured and the samples cooked to determine cooking loss and gel firmness. L∗ values increased at the beginning of chopping, which was accompanied with increased gel firmness (P

A method has been developed for simultaneously determining alpha-tocopherol and cholesterol in fresh pig meat by HPLC. It allows a reduction in the number of analyses and brings savings in time and materials. The unsaponifiable fraction is extracted following the modified method of Liu et al. (Liu, Q.; Scheller, K. K.; Schaefer, D. M. Technical note: A simplified procedure for vitamin E determination in beef muscle. J. Anim. Sci. 1996, 74, 2406-2410). The modifications introduced are the use of nitrogen atmosphere during the extraction, the addition of an antioxidant in the organic extraction phase, and the use of alpha-tocopherol itself as an internal standard. There is then a chromatographic analysis which allows the separation of the two compounds in question. To identify and quantify, two different detectors are used in series: the first is a fluorescence detector (alpha-tocopherol), and the second is a light-scattering detector (cholesterol). The technique shows sufficient sensitivity to determine the normal levels of alpha-tocopherol and cholesterol in meat, with recovery percentages of 78% and 97%, respectively. The average amount of alpha-tocopherol and cholesterol in samples from pig Longissimus dorsi muscle analyzed using this method is 1.8 and 620 mg/kg of fresh meat, respectively.

The effect of grape seed and green tea extracts was compared with effect of sodium ascorbate on bacterial spoilage, lipid stability and sensory quality in cooked pork meatballs during refrigerated storage. Meatballs were stored at 4 ℃ in aerobic packaging for 0, 4, 8, 12 and 16 days under retail display conditions. Lipid oxidation was evaluated as thiobarbituric acid reactive substances, volatile compounds and cholesterol oxidation products. Colour stability was assessed through CIELab parameters. Microbiological spoilage was determined through total viable, mould and yeast and coliform counts. The samples containing green tea and grape seed extracts showed lower levels of thiobarbituric acid reacting substances, major volatile compounds and microbiological counts than the samples with sodium ascorbate. Formation of cholesterol oxidation products was also inhibited to a greater extent. Colour of meatballs and pork meatballs was not affected by refrigerated storage; however, the addition of extracts provided brown shades. The addition of antioxidants did not modify the sensory attributes except for the colour. Green tea and grape seed extracts were more effective than sodium ascorbate at preventing lipid oxidation.

The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control (C), whereas the diet of the other two groups was modified by substituting 10% (T 1) and 20% (T 2) of the BD with pellets made from 50% barley and 50% distilled thyme leaves (DTL). Meat spoilage (total viable, psychrotroph (PSY), moulds and yeasts, Enterobacteriaceae and lactic acid bacteria), thiobarbituric acid reactive substances (TBARS), colour (CIELab coordinates, metmyoglobin) and sensory characteristics of fresh lamb meat packed in modified atmosphere packaging (70% O2 : 30% CO2) were analysed after storage at 0, 7, 14 and 21 days. In general, the DTL-containing diet inhibited lipid and pigment oxidation in fresh lamb meat. Lower PSY counts and content of secondary oxidation product (TBARS) as a result of adding DTL to the ewe diet, whereas surface redness (a* values) was significantly higher on days 7 and 14. It can be concluded that thyme by-products from the distillation industry could be used as a source of natural antioxidant and antimicrobial in the feed for ewes.

Chouriço de vinho is made from roughly minced (10 to 30 mm) pork and fat, seasoned with a marinade made from wine, salt, garlic, and other facultative seasonings used according to the recipe of each producer. The batter is maintained at 4 to 7 ºC for 24 to 48 h. It is then stuffed into natural thin pork gut, cold smoked and matured at a low temperature for 1 to 4 wk. The effect of garlic used in wine-based marinade and a starter culture of indigenous Lactobacillus sakei on the behavior of Listeria monocytogenes and Salmonella spp. in the processing of chouriço was investigated. The garlic (as powder and fresh juice) was found to contribute (P 0.05) to the control of both pathogens in broth. Garlic dose, as tested within the usual limits used for seasoning, did not impact the reduction of pathogens. Garlic-wine-based marinade and a starter culture of indigenous L. sakei contribute to controlling L. monocytogenes and Salmonella spp. in the processing of chouriço. Their presence was responsible for the loss of viability of L. monocytogenes and Salmonella spp. following 5 d of drying, even sooner than situations where no garlic was used. The results of the present work show that the use of a wine-based marinade with garlic has an important role in ensuring the safety of the product.

This study examines the nutritional composition, fatty acid profile and sensory properties of two types of lamb burgers from the Spanish Manchego breed (formula 1 = L: completely from leg lamb meat; formula 2 = LNB with 2/3 leg and 1/3 neck and breast meat). A significant effect of the formulation type was found since Formula 1 had a lower fat percentage (p < 0.001) and higher protein content (p < 0.05). The percentage of total fatty acids and the profile varied for both formulas and consequently their indexes. In addition, the levels of saturated and polyunsaturated fatty acids were slightly lower (p < 0.001) and higher (p < 0.001), respectively, in burgers L than in LNB although both types of burgers raised fatty acid indexes in a healthy threshold. As regarding the sensorial analysis, non-significant differences were described among both formulas. In conclusion, meat quality characteristics were similar for both formulation types being the storage time, the only factor affecting lamb burger stability.

Sous vide technology permits precooked dishes of high sensory and nutritional quality to be obtained with a longer shelf life than is possible using other cooking-cooling methods. Salmon portions (200 g; 0.5, w:w; greased with olive oil) were par-roasted (300 degrees C/3 min), cooked using sous vide technology (80 degrees C/43 min), and maintained in anaerobic conditions at 2 degrees C for 0, 4, 8, 12, 15, 18, 22, and 25 d. At each control day, Enterobacteriaceae counts were made and the attributes of sensory spoilage were determined (3 visual, 2 odor, 2 flavor, and 3 texture attributes) by a panel of trained judges. A loss of smell, taste, color, and juiciness was detected during storage, along with the appearance of off-odors and off-flavors. The shelf life of the sous vide salmon based on sensory analysis was established at 18 d.

The effects of two packaging methods on the spoilage of a cook-chill pork-based dish kept under refrigeration were studied. Raw pork cuts and pre-cooked tomato sauce were packed under vacuum "sous vide" in polyamide-polypropylene pouches (SV) or into translucent polypropylene trays under modified atmosphere (80% N(2)+20% CO(2)) and sealed with a top film (PT). Samples were cooked inside the pack at an oven temperature/time of 70 degrees C/7h, chilled at 3 degrees C and stored at 2 degrees C for up to 90days. Microbial (psychrotrophs, lactic-acid bacteria, Enterobacteriaceae, moulds and yeasts), physical-chemical (pH, water activity and total acidity) and sensory (colour, odour, flavour, texture and acceptance) parameters were determined. Heat penetration was faster in SV (2 degrees C/min) than in PT (1 degrees C/min) (core temperature). Both packaging methods were equally effective in protecting against microbial spoilage for 90 day at 2 degrees C. Minor counts were only detected for lactic-acid bacteria and anaerobic psychrotrophs in SV. No Enterobacteriaceae growth was found. Slight differences between SV and PT in pH and total acidity were observed. SV and PT had similar effects on the sensory preservation of the dishes. A gradual loss of acceptance of the cooked pork and tomato sauce was observed. Rancid flavour in PT and warmed-over-flavour in SV were noted in the final stages of storage. According to acceptance scores, the shelf-life of both SV and PT was 56 days at 2 degrees C. Both packaging methods can be used to manufacture sous vide meat-based dishes subsequently stored under refrigeration for catering use.

The aim of this study was to investigate the effect of including thyme leaves (TL) in the diet of pregnant sheep on the sensorial characteristics, bacterial spoilage and oxidative stability of lamb meat stored in modified atmosphere (70% O(2):30% CO(2)). For this, thirty-six sheep were randomly assigned to three groups: control (basal diet), T(1) (3.7% thyme leaves), T(2) (7.5% thyme leaves). Meat spoilage (TV, PSY, MY, ENT, and LA), TBARS, CIELAB coordinates, metmyoglobin and the sensory characteristics of fresh lamb meat were analyzed on days 0, 7, 14 and 21. The presence of antioxidant compounds in the diet containing TL delayed (P0.05) colour deterioration, lipid oxidation and bacterial counts, while at the same time imparting a better appearance to the fresh lamb meat. In general, this effect was more pronounced at the higher level of TL (7.5%). High Pearson's correlation coefficients were found between the sensory attributes, CIELAB coordinates and TBARS.

The effect of including distilled rosemary leaf in the diet of pregnant ewes on subsequent lamb meat quality was studied. Thirty-six Segurena ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control while the diet of the other two groups was modified by substituting 10% (R(1)) and 20% (R(2)) of the BD with a pellet made from 50% barley and 50% of distilled rosemary leaves (DRL). Meat spoilage (TVC, PSY and MYC), TBARS, CIELab coordinates and the sensory characteristics contribution of fresh lamb meat packed in MAP (70% O(2):30% CO(2)) were analyzed on days 0, 7, 14 and 21. In general, R(1) and R(2) had higher a* values, better scores for meat and fat colour (P

The effect of hydrolyzed potato protein (HPP), a natural antioxidant, on emulsion quality was investigated using a factorial design with two Fat (15%, 30%) and two HPP (0%, 2.5%) levels, with three replications. The colour of the raw emulsions as well as cooking losses, textural properties and TBARS of cooked frankfurters were measured. Increasing the Fat proportion significantly (P

The effect of packaging in protective atmospheres on the process of lipid oxidation, colour and water retention capacity of pork loin chops during refrigerated storage was investigated. The use of modified atmospheres with a high oxygen concentration (70%) acted as a pro-oxidation factor both for fatty acids and for cholesterol (an increase of 86.4% on the initial COPS content). No significant advantages were found in the use of these atmospheres concerning the colour of the meat. Vacuum packaging was seen to be an interesting alternative in the packaging of pork, due to the fact that it increases oxidative stability, which brings about greater colour stability and therefore increases the shelf life. The only disadvantage of this type of packaging is that it increases initial weight loss (5.1% on day 2 of storage).