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Martinez-Macipe M.,IRTA - Institute of Agricultural-Alimentary Research and Technology | Rodriguez P.,IRTA - Institute of Agricultural-Alimentary Research and Technology | Izquierdo M.,CICYTEX La Orden | Gispert M.,IRTA Food Industries | And 6 more authors.
Meat Science | Year: 2016

This study compared carcass and meat quality traits between 16 vaccinated (VF), 19 castrated (CF) and 8 entire (EF) female Iberian pigs, and between 21 vaccinated (VM) and 19 castrated (CM) male Iberian pigs reared in free ranging conditions. Vaccination consisted in the application of Improvac® at the age of 11, 12 and 14 months in VF and VM. Pigs were slaughtered at 16 months. In females, carcass and meat quality were found to be very similar regardless of the treatment. In males, VM had a leaner carcass, lower (P < 0.05) percentage of intramuscular fat, higher shear force andmore rancidity than CM(P < 0.05 in all cases). It could be concluded that vaccination or castration had no major effects on quality traits in females. It should be then stated that entire females are suitable for free-range conditions in terms of product qualities. Vaccination in females did not alter carcass and meat quality, and specific interests should consider reproductive behavior in free-range conditions. © 2015 Elsevier Ltd. Source


Gratacos-Cubarsi M.,IRTA Food Industries | Sarraga C.,IRTA Food Industries | Castellari M.,IRTA Food Industries | Guardia M.D.,IRTA Food Industries | And 2 more authors.
Meat Science | Year: 2013

The effect of the amount of added nitrate and nitrate plus nitrite to dry-cured hams on the vitamin (B1, B2, B3, B6) content, the antioxidant enzyme superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSHPx) activities and the thiobarbituric acid reactive substances (TBARS) was assessed in Gastrocnemius muscle at the end of two ripening processes. Five different curing mixtures (Hi-N: 600 KNO3; Lo-N: 150 KNO3; Hi-Mix: 600 KNO3+600 NaNO2; Lo-Mix: 150 KNO3+150 NaNO2; Hi-Mix/Asc: 600 KNO3+600 NaNO2+500 sodium ascorbate, expressed as mg of salts added on surface per kg of fresh ham) were evaluated in dry-cured hams aged for 11.5months (standard process, SP) and 22months (long process, LP).Minor differences in target parameters between the hams due to the process were found. The amount of nitrate when it was added alone or as a mixture of nitrate and nitrite, as well as the ascorbate addition to dry-cured hams did not affect vitamin B1, B2 and B3 contents. The level of vitamin B6 was affected by both the amount and the mixture of salts; the addition of nitrite reduced around 40% the content of vitamin B6, but it was not affected by nitrate or ascorbate. The activity of SOD and CAT decreased with the amount of nitrate and nitrite, while GSHPx and TBARS resulted unaffected. © 2013 Elsevier Ltd. Source


Ribas-Agusti A.,IRTA Food Industries | Gratacos-Cubarsi M.,IRTA Food Industries | Sarraga C.,IRTA Food Industries | Guardia M.D.,IRTA Food Industries | And 2 more authors.
LWT - Food Science and Technology | Year: 2014

The level of eleven target phenolic compounds was evaluated in dry fermented sausages added with vegetable extracts. Grape seed (GSE1 and GSE2) and cocoa extracts, rich in phenolic compounds, were added in the formulation of dry fermented sausages ("salchichón" and "fuet"). Evolution of the major monomeric and oligomeric phenolic compounds of these extracts was evaluated during sausage shelf life by UHPLC-MS/MS. Kind of sausage did not affect significantly overall stability of the target compounds. At the end of the ageing process, catechin and epicatechin were at 54-61%, gallic acid and galloylated flavan-3-ols at 59-91%, oligomeric flavan-3-ols at 72-95% and glycosylated flavonols at 56-88% (in cocoa treatment) and 82-94% (in GSE treatment) of the contents that were added to the meat batter. All phenolic compounds levels did not decrease further significantly after ageing until the end of shelf life. Sensory analyses showed no important differences between control and cocoa added products, while grape seed addition gave these products abnormal sensory profiles. The 0.5% (w/w) addition of vegetal extracts was suitable to enrich dry fermented sausages with health-beneficial polyphenols. © 2014 Elsevier Ltd. Source


Gratacos-Cubarsi M.,IRTA Food Industries | Sarraga C.,IRTA Food Industries | Castellari M.,IRTA Food Industries | Valero A.,IRTA Food Industries | And 2 more authors.
Food Chemistry | Year: 2013

The effects of a curing salt composition (with and without nitrifying salts), and the pH at 24 h postmortem (pH24 > 6.0, 5.5 < pH24 < 6.0 and pH24 < 5.5) were evaluated in the Semimembranosus (SM) and Biceps femoris (BF) muscles of pork legs for compositional and nutritional attributes at the end of dry-cured ham ageing. The muscles free amino acid profile (FAA) was not influenced by nitrifying salts. The pH24 was the factor which had the greatest consequences on the dry-cured ham characteristics analysed. The increase in nicotinamide and decrease in pyridoxine by curing salts and the decrease in both vitamins by pH24, had no major effect on the nutritional value of the dry-cured ham because the remaining amounts were within the intervals found in the nutritional data base for dry-cured ham. The results obtained suggested a cooperative action of vitamins B3 and B6 and the antioxidant enzyme system against oxidation. Thiobarbituric acid reactive substances (TBARS) were reduced by the addition of curing salts but were low in all cases, suggesting high antioxidant stability in dry-cured ham which was corroborated by the low volatile aldehyde contents. © 2013 Elsevier Ltd. All rights reserved. Source

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