IRTA Monells

Monells, Spain

IRTA Monells

Monells, Spain

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Aslan O.,Teagasc | Hamill R.M.,Teagasc | Davey G.,National University of Ireland | McBryan J.,Teagasc | And 2 more authors.
Molecular Biology Reports | Year: 2012

Intramuscular fat (IMF) and subcutaneous fat (back fat-BF) are two of the major fat depots in livestock. A QTN located in the insulin-like growth factor 2 gene (IGF2) has been associated with a desirable reduction in BF depth in pigs. Given that the lipid metabolism of intramuscular adipocytes differs from that of subcutaneous fat adipocytes, this study aimed to search for genetic variation in the IGF2 gene that may be associated with IMF, as well as BF, in diverse pig breeds. Four proximal promoter regions of the IGF2 gene were characterised and the association of IGF2 genetic variation with IMF and BF was assessed. Six promoter SNPs were identified in four promoter regions (P1-P4; sequence coverage 945, 866, 784 and 864 bp, respectively) in phenotypically diverse F1 cross populations. Three promoter SNPs were subsequently genotyped in three pure breeds (Pietrain = 98, Duroc = 99 and Large White = 98). All three SNPs were [95% monomorphic in the Pietrain and Duroc breeds but minor alleles were at moderate frequencies in the Large White breed. These SNPs were linked and one was located in a putative transcription factor binding site. Five haplotypes were inferred and three combined diplotypes tested for association with IMF and BF in the Large White. As expected haplotype 1 (likely in LD with the beneficial QTN allele) was superior for BF level. In contrast, the heterozygote diplotype of the most common haplotypes (1 and 2) was associated with higher IMF and marbling scores compared to either homozygote. Gene expression analysis of divergent animals showed that IGF2 was 1.89 fold upregulated in muscle with higher compared to lower IMF content. These findings suggest that genetic variation in the promoter region of the IGF2 gene is associated with IMF content in porcine skeletal muscle and that greater expression of the IGF2 gene is associated with higher IMF content. © Springer Science+Business Media B.V. 2011.


Kallas Z.,Polytechnic University of Catalonia | Realini C.E.,IRTA Monells | Gil J.M.,Polytechnic University of Catalonia
Meat Science | Year: 2014

This paper uses Choice Experiments (CE) to investigate Spanish consumers' preferences towards beef meat enriched with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). Data were gathered from self-completed questionnaires in a controlled environment with two different samples (320 and 322 consumers) differentiated by the information received. The surveys were carried out in three main Spanish cities (Barcelona, Zaragoza and Pamplona), representing the average consumer. A variation of the "Dual Response Choice Experiments" (DRCE) design was used due to its ability to emphasize the purchase context. Results showed that consumers who received information attach higher preference for enriched meat with polyunsaturated fatty acids. The utility associated with the higher content of fat increase for informed consumers, showing a substitute effect. Informed consumers are willing to accept meat with a higher amount of visible fat if it is enriched with beneficial fatty acids. © 2014 Elsevier Ltd.


Realini C.E.,IRTA Monells | Font i Furnols M.,IRTA Monells | Sanudo C.,University of Zaragoza | Montossi F.,INIA Tacuarembo | And 2 more authors.
Meat Science | Year: 2013

The effect of country of origin (local, Switzerland, Argentina, Uruguay), finishing diet (grass, grass plus concentrate, concentrate), and price (low, medium, high) on consumer's beef choice and segmentation was evaluated in Spain, France and United Kingdom. Sensory acceptability of Uruguayan beef from different production systems was also evaluated and contrasted with consumers' beef choices. Origin was the most important characteristic for the choice of beef with preference for meat produced locally. The second most important factor was animal feed followed by price with preference for beef from grass-fed animals and lowest price. The least preferred product was beef from Uruguay, concentrate-fed animals and highest price. Sensory data showed higher acceptability scores for Uruguayan beef from grass-fed animals with or without concentrate supplementation than animals fed concentrate only. Consumer segments with distinct preferences were identified. Foreign country promotion seems to be fundamental for marketing beef in Europe, as well as the development of different marketing strategies to satisfy each consumer segment. © 2013 Elsevier Ltd.


Font i Furnols M.,IRTA Monells | Realini C.,IRTA Monells | Montossi F.,Lana | Sanudo C.,University of Zaragoza | And 4 more authors.
Food Quality and Preference | Year: 2011

Food selection and consumption can be affected by different intrinsic and extrinsic cues. In this study, the effect of three extrinsic cues (country of origin, price and feeding system) on consumer's purchasing decisions making process for lamb meat in three European countries: Spain, France and United Kingdom was investigated, as well as the relative importance of each cue. Four countries were considered for evaluating the effect of the country of origin (local, Argentina, Switzerland and Uruguay), three feeding systems (grain-fed, grass-fed and grain. +. grass-fed) and different price levels (low, medium and high), which were simultaneously compared. Fifteen profiles combining the different levels for each of the factors considered where those obtained by means of an orthogonal design. These profiles were evaluated by 100, 99 and 92 consumers in Spain, France and United Kingdom, respectively. Moreover, consumers sensory evaluated lamb from four different feeding systems, grain-fed, grass-fed and two mixtures of grain and grass-fed. Conjoint analysis was carried out both for evaluating clusters of consumers in each country and for considering an overall evaluation of all the countries at the same time. In general, the origin of the meat was the most important factor in determining consumer's purchasing decisions making process, the local one being the most preferred. Uruguayan origin was the least preferred, which indicates that Uruguayan public and private sectors would need to enhance their country and meat image as well as support market promotion and penetration strategies in the European market. For some consumers the feeding system was the most important factor for choosing any particular meat amongst others, being grass-fed animal the most preferred. These results are not in agreement with the consumer's acceptability studies of lamb meat when taste the meat from different feeding systems in a blind condition (without information), showing a disconfirmation. Lamb meat price has a minor role in determining consumer's purchasing decisions. However, one segment of consumers, composed mainly by men, considered that the price is the most important factor. These findings showed the importance of studying consumer preferences and their segmentation for developing market promotions, which should have a holistic approach including extrinsic factors in the evaluation of consumer's purchasing decisions making process. © 2011 Elsevier Ltd.


Hersleth M.,Nofima Materials AS | Lengard V.,Nofima Materials AS | Lengard V.,Norwegian University of Life Sciences | Verbeke W.,Ghent University | And 2 more authors.
Food Quality and Preference | Year: 2011

The objective of this study was to evaluate effects of information about reduced salt content, prolonged aging time and new origin on the acceptance of dry-cured ham. The study was carried out in Norway and origins of tested hams were Norway and Spain. Consumers' acceptance of hams was investigated in blind, expected and informed conditions. Results showed that ratings in the informed condition changed in the direction of the expectations and significant assimilation effects occurred for two products. Two consumer clusters were identified. Consumers in the first cluster were more open to trying new kinds of food and this attitude was exemplified by a relatively high expected score for dry-cured ham with reduced salt level, long aging and Spanish origin. Consumers in the second cluster were more sceptical to new food and new dishes. This was reflected in a relatively high expected score for the traditional Norwegian ham with high salt level and short aging time. © 2010.


Marti S.,Management and Welfare Research Group | Realini C.E.,IRTA Monells | Bach A.,Management and Welfare Research Group | Bach A.,Catalan Institution for Research and Advanced Studies | And 2 more authors.
Meat Science | Year: 2011

Twenty-four Holstein steers and 23 Holstein bulls (initial body weight = 252 ± 3.5. kg and age = 187 ± 7.5. d) were randomly allocated to 4 treatments arranged in a 2 × 2 factorial design with gender (bulls vs steers) and vitamin A supplementation (either restricted at 1.3 × 1000. IU/kg, VAR, or supplemented at 4.6 × 1000. IU/kg, CTR) to evaluate the effect of vitamin A restriction on performance, carcass and meat quality traits of Holstein steers and bulls. Intramuscular fat was less (P<0.01) in bulls than in steers, and tended (P=0.09) to be greater in VAR than in CTR animals. Oxidative stability tended (P=0.09) to be greater in meat from VAR than from CTR animals at 21. d of ageing. Vitamin A restriction in Holstein bulls does not achieve the same intramuscular fat levels obtained with castration. © 2011 Elsevier Ltd.


Gratacos-Cubarsi M.,IRTA Monells | Sarraga C.,IRTA Monells | Clariana M.,IRTA Monells | Regueiro J.A.G.,IRTA Monells | Castellari M.,IRTA Monells
Meat Science | Year: 2011

A method based on hydrophilic interaction liquid chromatography (HILIC) and diode array detection (DAD) was developed to quantify thiamine (vitamin B1) concentration in Spanish dry-cured sausages ("chorizo," "fuet," and "salchichón"). Samples were extracted with diluted acid (HCl 0.1M) followed by an enzymatic hydrolysis to release vitamin B1 vitamers from food matrix. Crude extracts were purified on a weak cation exchange SPE cartridge and total thiamine concentration was determined by LC-HILIC-DAD with a limit of detection better than 0.01mg/100g. The proposed conditions, that do not require the derivatization of the extracts nor the use of fluorescence or MS detectors, are suitable to provide chromatographic separation and identification of vitamin B1 within 8 min. Selectivity, repeatability and accuracy of the method were evaluated with both spiked samples and the reference material Pig Liver BCR ® 487. Quantification of vitamin B1 was also carried out for different kinds of commercial samples of Spanish dry-cured products. © 2010 The American Meat Science Association.


Font-i-Furnols M.,IRTA Monells | Guerrero L.,IRTA Monells
Meat Science | Year: 2014

Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand. © 2014 Elsevier Ltd.


Font-i-Furnols M.,IRTA Monells | Tous N.,IRTA Monogastric Nutrition | Esteve-Garcia E.,IRTA Monogastric Nutrition | Gispert M.,IRTA Monells
Meat Science | Year: 2012

Several reports show that intramuscular fat (IMF) and/or marbling affect the sensory acceptability of meat. The aim of the present work was to (1) investigate using Spanish consumers the eating and visual acceptability of pork with different levels of IMF, (2) understand more about this acceptability by studying segments of consumers and (3) determine which fresh pork characteristics are important at the point of purchase. Loin section (n = 40) were sorted into four IMF groups: 0.96 ± 0.30% (G1), 2.11 ± 0.07% (G2), 3.72 ± 0.26% (G3), and 5.78 ± 0.19% (G4). Consumers (n = 200) evaluated the acceptability, tenderness and juiciness of cooked loin chops from each IMF group and then ranked raw chops according to visual preference. Two groups of consumers - 'lean loin lovers' (55.5%) and 'marbled loin lovers' (44.5%) - were identified based on their visual preferences; however, according to their eating acceptability scores, all the consumers preferred loins with higher IMF levels. Accordingly, the minimum IMF content recommended to ensure a good taste is between 2.2% and 3.4%. © 2012 Elsevier Ltd.


Font-i-Furnols M.,IRTA Monells
Meat Science | Year: 2012

Boar taint can be found in meat from boars and affects consumer acceptability of pork. The aim of this review is: (1) to describe different aspects of the existing methodologies used in consumer studies when evaluating boar taint from a sensory point of view, (2) to draw conclusions on different studies regarding the acceptability of meat from entire males, and (3) to discuss a possible harmonization of the different aspects to be considered when performing consumer studies on boar taint. This paper focuses on different aspects of studies previously carried out such as the country of assessment, the location of the test, the cooking procedure, the type of meat samples evaluated, the attributes and scales used, consumer profile, the results obtained, and the effect of androstenone sensitivity of the consumers on boar meat acceptability. A discussion on the possibility of a harmonization of the different aspects is also performed and final remarks and considerations have been drawn. © 2012 Elsevier Ltd.

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