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Now showing items 11-20 of 27
Dietary vitamin E inhibits the trans 10-18:1 shift in beef backfat
(Agricultural Institute of Canada, 2010-03)
[EN]Forty feedlot steers were fed a barleygrain-based finishing diet typical for western Canada, with two levels of supplementary vitamin E (468 or 1068 IU head_1 d_1) and the effect on backfat trans-18:1 isomeric profile ...
Breed effect on quality veal production in mountain areas: Emphasis on meat
(Elsevier, 2012)
This study was designed to compare the quality of veal produced from ‘Tudanca x Charolais’ cross (n=6) and Limousin (n=6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7 months ...
Horse Meat Production in Northern Spain: Ecosystem Services and Sustainability in High Nature Value Farmland
(Oxford University Press, 2021-05-17)
The natural environment provides many benefits to humans, which are assessed in terms of ecosystem services. In most mountain regions of Europe, the rural exodus and the abandonment of the traditional practices have led ...
Distinct Correlations Between Lipogenic Gene Expression and Fatty Acid Composition of Subcutaneous Fat Among Cattle Breeds
(Biomed Central, 2018-05-23)
Background: The fatty acid (FA) composition of adipose tissue influences the nutritional quality of meat products. The unsaturation level of FAs is determined by fatty acid desaturases such as stearoyl- CoA desaturases ...
Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry
(Nature Research, 2022-03)
[EN] Microalgae and microalgae-derived ingredients are one of the top trends in the food industry. However, consumers' acceptance and purchase intention of a product will be largely affected by odour and flavour. Surprisingly, ...
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome
(Elsevier, 2022-06)
[EN] The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding ...
Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed
(MDPI, 2021-05-15)
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis ...
Effect of ageing time on the volatile compounds from cooked horse meat
(Elsevier, 2022-02)
Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bret ' on horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile com-pounds ...
Protein Biomarkers of Bovine Defective Meats at a Glance: Gel-Free Hybrid Quadrupole-Orbitrap Analysis for Rapid Screening
(American Chemical Society, 2021-07-07)
An understanding of biological mechanisms that could be involved in the stress response of animal cattle prior to slaughter is critical to create effective strategies aiming at the production of high-quality meat. The ...
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome.
(Elsevier, 2022-06)
[EN] The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding ...