Research Center y Desarrollo Carnico

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Research Center y Desarrollo Carnico

Italy
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Ospina-E J.C.,Research Center y Desarrollo Carnico | Cruz-S A.,Alianza Team S.A. | Perez-Alvarez J.A.,University Miguel Hernández | Fernandez-Lopez J.,University Miguel Hernández
Meat Science | Year: 2010

Today's consumers look for foods which provide nutrition and pleasure, while safeguarding their health, the result of which is that they increasingly avoid foods containing cholesterol and saturated and trans fatty acids. Chemically modified vegetable oils can help tailor meat products to meet this growing need and at the same time fulfil the technological needs of the meat processing industry. In this study, 16 backfat samples were characterised for their solid fat content (SFC) and melting point and these characteristics were used to design a mixture of chemically modified vegetable oils for use as a pork fat substitute for elaborating sausages. The mixtures were prepared with different vegetable oils bearing in mind with stearic acid content due to its close correlation with the SFC. The backfat was characterised as a function of its SFC and some modified vegetable oil mixtures were proposed, which led to a 10-20% diminution in saturated fatty acids and with a melting point similar to those observed in the backfat. The fatty acid profile pointed to a polyunsaturated/saturated fatty acids ratio higher than 0.4, and an n - 6/n - 3 fatty acid ratio of less than 4 in both modified vegetable oil mixtures proposed. © 2009 Elsevier Ltd. All rights reserved.


Arboleda D.,Research Center y Desarrollo Carnico | Valencia V.,Research Center y Desarrollo Carnico | Espinosa J.,National University of Colombia | Ochoa O.,Research Center y Desarrollo Carnico
DYNA (Colombia) | Year: 2010

The objective of this work was to develop a mathematical model to simulate the behavior of temperature and weight losses in a cylindrical meat product during the thermal process. A geometric shape similar to the real product was used to develop the model. Such shape was divided in concentric cylinders. Along the concentric cylinders a mass and energy balance was developed. This model was validated with experimental data. The mathematical model represents properly the behavior of temperature at various locations along the radius of the product; however the precision of the weight losses was not of such a high quality due to instrumental limitations. The models were simulated in MATLAB Simulink ®.


Isaza Maya Y.,National University of Colombia | Restrepo Molina D.,National University of Colombia | Lopez Vargas J.,National University of Colombia | Ochoa Gonzalez O.,Research Center y Desarrollo Carnico | Gonzalez J.G.,National University of Colombia
Revista de la Facultad de Ingenieria | Year: 2012

It was evaluated phenols and anthocyanins total content, reducer power and radical captation capacity, through FolinCiocalteu, differential pH, FRAP, ABTS and DPPH methods, respectively, with the aim to determine antioxidative capacity to 10 days of elaboration (mean of days between distribution period and consume) in a model system of frankfurter sausages, added with cherry extract at three levels (0,2; 0,4 and 0,5%) and a treatment with similar formulation and process, without cherry extract added but with sodium ascorbate (0,05%). Results showed no significative difference (p>0,05) in total anthocyanins content in anyone sausage added with cherry extract; nevertheless total phenols, reducer power and radical captation activity were significantly higher (p<0,05) in the sausages with cherry extract added at three levels, than sodium ascorbate sausage. As a result, the cherry extract can be applied in frankfurter sausages to provide compounds with antioxidative capacity in front of radical species.


Isaza Y.L.M.,National University of Colombia | Restrepo D.A.M.,National University of Colombia | Lopez J.H.V.,National University of Colombia | Ochoa O.A.G.,Research Center y Desarrollo Carnico | And 2 more authors.
Vitae | Year: 2011

The aim of this work was to establish the antioxidant capacity evolution in a model system of Frankfurter type sausages with added cherry extract through the Folin Ciocalteu, pH differential, FRAP, ABTS, and DPPH methods. Therefore, the total phenol and total anthocyanin contents, the reducing power, and the radical scavenger activity were monitored during a two-month period of storage time in refrigerated conditions (4 ± 1°C). A factorial experimental design was applied with two factors (cherry extract and storage time), and comparative evaluations were made with respect to a product similarly formulated and elaborated without cherry extract but with added sodium ascorbate (0.05%). Results showed no significant difference (p > 0.05) with respect to the total anthocyanin content for any sausage with added cherry extract; while total phenols, reducing capacity and radical captive activity were significantly higher (p < 0.05) in sausages with cherry extract (for the three doses) than in the case of the sausages with no added cherry extract. Moreover, storage time was significant for all cases, because there was a decrease in all the studied variables related to it.


Aguilar C.,University of La Sabana | Valencia V.,Research Center y Desarrollo Carnico | Ochoa O.,Research Center y Desarrollo Carnico | Klotz B.,University of La Sabana
Journal of Food Processing and Preservation | Year: 2013

Ready-to-eat (RTE) meat products, consumed directly or after warming, are a source for the transmission of Listeria monocytogenes. With the growing demand and the increasing variety of RTE meat products, the food industries face serious challenges with regard to their safety. The appropriate application of heat treatments becomes an essential issue for food processors. However, quantitative data on thermal inactivation of pathogenic and spoilage microorganisms in different meat products cannot be extrapolated directly because of the particularities of the formulations, the variability of heat resistance among bacterial strains, and the heating procedures. Therefore, the heat resistance parameters (D and z values) of L.monocytogenes, Lactobacillus delbrueckii and accompanying microflora in meat slurry were established in order to provide more accurate F values and improve operation conditions. Results showed overprocessing. L.delbrueckii had the largest z value (9.3C) and adjusted F values of 2.4 and 3.8min would render hot dogs and cured coarse sausages safe. © 2012 Wiley Periodicals, Inc.


Porras-Barrientos L.D.,Research Center y Desarrollo Carnico | Gonzalez-Hurtado M.I.,Research Center y Desarrollo Carnico | Ochoa-Gonzalez O.A.,Research Center y Desarrollo Carnico | Sotelo-Diaz L.I.,University of La Sabana | And 2 more authors.
Revista Mexicana de Ingeniera Quimica | Year: 2015

This study analysed the colour changes of stored pork ham slices at two temperatures (4 and 8°C) to compare two imaging methodologies for estimating colour changes over time in CIELAB colour spaces through a DigiEye® and stereoscope with digital image analysis. Colour space changes were analysed using a computer vision system for image segmentation analysis. It was determined that from the ninth day, changes could be perceived in the representative colour of ham slices using DigiEye®. Finally, colour prediction equations with R2 >0.85 were determined as a tool for electronic monitoring to assessing the quality of pork ham slices during storage. © 2015, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.


PubMed | Research Center y Desarrollo Carnico
Type: Journal Article | Journal: Meat science | Year: 2010

Todays consumers look for foods which provide nutrition and pleasure, while safeguarding their health, the result of which is that they increasingly avoid foods containing cholesterol and saturated and trans fatty acids. Chemically modified vegetable oils can help tailor meat products to meet this growing need and at the same time fulfil the technological needs of the meat processing industry. In this study, 16 backfat samples were characterised for their solid fat content (SFC) and melting point and these characteristics were used to design a mixture of chemically modified vegetable oils for use as a pork fat substitute for elaborating sausages. The mixtures were prepared with different vegetable oils bearing in mind with stearic acid content due to its close correlation with the SFC. The backfat was characterised as a function of its SFC and some modified vegetable oil mixtures were proposed, which led to a 10-20% diminution in saturated fatty acids and with a melting point similar to those observed in the backfat. The fatty acid profile pointed to a polyunsaturated/saturated fatty acids ratio higher than 0.4, and an n-6/n-3 fatty acid ratio of less than 4 in both modified vegetable oil mixtures proposed.


Gonzalez Hurtado M.I.,Research Center y Desarrollo Carnico | Mesa Gaviria C.A.,Research Center y Desarrollo Carnico | Quintero Cardona O.A.,Research Center y Desarrollo Carnico
Vitae | Year: 2014

Background:The successful estimation of the shelf life of the meat material is of great importance for the companies that define their supply logistics. Know the effect of temperature, composition and storage time on their physicochemical, microbiological and sensory characteristics, allow you to optimize the storage management and therefore reduce losses during the stages of industrial supply. Objectives: In the present study the material shelf life of pork and beef meat was evaluated, depending on the temperature, the storage time and its fat. Methods: Models were developed for response surface to describe the effects of controlled temperature and storage time on microbiological variables, physico-chemical and sensory, boneless beef and pork with a different fat content; the time post-sacrifice was evaluated as a covariate. Samples with low fat content (between 0 and 10 %) and high fat content (between 20 and 30 %), were packaged in aerobic conditions and stored at temperatures of -4, -2, 0, 4 and 8 °C, between 6 and 50 days, depending on the temperature. During the time of storage, measurements were made of physic-chemical variables (pH, Croma C*ab, tone hab, malondialdehyde (MDA)) microbiological analysis (count of total aerobic mesophilic microorganisms and enterobacteria) and sensory evaluations (smell and general appearance). Results: Time and temperature of storage were the most significant factors, followed by the fat content and the time post-slaughter. The microbiological and sensory variables presented the most significant changes and were used to estimate the life of the samples. To high storage temperatures (8 and 4 °C), no significant differences were found in the stability of the beef and pork, however, at low temperatures (0, -2 and -4 °C) the pork was much more stable. Conclusions: The abuses of temperature (above 4 °C) significantly decrease the life of the boned meat; in addition to low temperatures of cooling (between 0 and -4 °C) it is possible to reach times of long life, even higher than the 50 days of storage. © 2014, Universidad de Antioquia. All rights reserved.


Gonzalez Hurtado M.I.,Research Center y Desarrollo Carnico | Porras Barrientos L.D.,Research Center y Desarrollo Carnico | Agudelo Florez A.C.,Research Center y Desarrollo Carnico | Quintero Cardona O.A.,Research Center y Desarrollo Carnico | Diosa Quintero C.F.,Research Center y Desarrollo Carnico
Vitae | Year: 2014

Rationale: The sorption isotherms describe the thermodynamic relationship between the water activity (aw) and the dry basis moisture content (grams of water / grams of dry mass) for a food product, at constant pressure and temperature. The isotherms can be of adsorption or desorption. Knowing them is of great importance within the food industry, as they provide information needed for the selection of package material, shelf-life prediction, and moisture content evolution during storage time. Objective: To evaluate the relationship between moisture and aw within a boiled ham using isotherms of desorption at several storage temperatures. Methods: To run the analysis two independent lots of ham were used to evaluate the physical-chemical composition, they were later stored in a storage chamber set at (4, 8 and 12°C) of temperature. The process used to determine the sorption isotherm curves was recommended by the Cost 90 project, using a range for a w between 0,123 and 0,958 respectively. The experimental data were modeled using four different empirical models (Oswin, Caurie, Smith and Henderson) as well as two theoretical ones (Guggenheim Anderson of Boer (GAB), and Brunauer, Emmett and Teller (BET)), these methods are usually applied within the food industry. The fit quality was evaluated using the Average Mean Error (%E), the Root Mean Squared Error (RMSE), and the Sum of Squares for Errors (SSE) respectively. The data was analyzed through non-linear models, using the Minimum Squares method, and the models showing the best fit were selected. Results: Related to desorption kinetic, it was observed that the models proposed by GAB, BET, and Oswin had a better fit to the experimental data at the storage temperatures given above. Conclusion: In the ham desorption isotherms do not show dependency with temperature. The curves show a Type III behavior due to their affinity and interaction between the multicomponent system and the surrounding water.

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