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(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.
Irene Peñaranda; Sonia Auqui; Macarena Egea; María Linares; María Garrido. Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage. Animals 2021, 11, 2295 .
AMA StyleIrene Peñaranda, Sonia Auqui, Macarena Egea, María Linares, María Garrido. Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage. Animals. 2021; 11 (8):2295.
Chicago/Turabian StyleIrene Peñaranda; Sonia Auqui; Macarena Egea; María Linares; María Garrido. 2021. "Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage." Animals 11, no. 8: 2295.
The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.
María Belén Linares; Almudena Cózar; María Dolores Garrido; Herminia Vergara. Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed. Foods 2020, 9, 1466 .
AMA StyleMaría Belén Linares, Almudena Cózar, María Dolores Garrido, Herminia Vergara. Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed. Foods. 2020; 9 (10):1466.
Chicago/Turabian StyleMaría Belén Linares; Almudena Cózar; María Dolores Garrido; Herminia Vergara. 2020. "Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed." Foods 9, no. 10: 1466.
Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.
Macarena Egea; Daniel Álvarez; Irene Peñaranda; Nuria Panella-Riera; María Belén Linares; María Dolores Garrido. Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork. Animals 2020, 10, 1872 .
AMA StyleMacarena Egea, Daniel Álvarez, Irene Peñaranda, Nuria Panella-Riera, María Belén Linares, María Dolores Garrido. Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork. Animals. 2020; 10 (10):1872.
Chicago/Turabian StyleMacarena Egea; Daniel Álvarez; Irene Peñaranda; Nuria Panella-Riera; María Belén Linares; María Dolores Garrido. 2020. "Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork." Animals 10, no. 10: 1872.
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.
Martin Škrlep; Igor Tomašević; Daniel Mörlein; Saša Novaković; Macarena Egea; María Dolores Garrido; María Belén Linares; Irene Peñaranda; Marijke Aluwé; Maria Font-I-Furnols. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations. Animals 2020, 10, 1754 .
AMA StyleMartin Škrlep, Igor Tomašević, Daniel Mörlein, Saša Novaković, Macarena Egea, María Dolores Garrido, María Belén Linares, Irene Peñaranda, Marijke Aluwé, Maria Font-I-Furnols. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations. Animals. 2020; 10 (10):1754.
Chicago/Turabian StyleMartin Škrlep; Igor Tomašević; Daniel Mörlein; Saša Novaković; Macarena Egea; María Dolores Garrido; María Belén Linares; Irene Peñaranda; Marijke Aluwé; Maria Font-I-Furnols. 2020. "The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations." Animals 10, no. 10: 1754.
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.
Bouchra Moumeh; María Dolores Garrido; Pedro Diaz; Irene Peñaranda; María Belén Linares. Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes. Food Science & Nutrition 2020, 8, 5823 -5831.
AMA StyleBouchra Moumeh, María Dolores Garrido, Pedro Diaz, Irene Peñaranda, María Belén Linares. Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes. Food Science & Nutrition. 2020; 8 (11):5823-5831.
Chicago/Turabian StyleBouchra Moumeh; María Dolores Garrido; Pedro Diaz; Irene Peñaranda; María Belén Linares. 2020. "Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes." Food Science & Nutrition 8, no. 11: 5823-5831.
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.
Laura Laguna; Beatriz Gómez; María D. Garrido; Susana Fiszman; Amparo Tarrega; María B. Linares. Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal? Foods 2020, 9, 1257 .
AMA StyleLaura Laguna, Beatriz Gómez, María D. Garrido, Susana Fiszman, Amparo Tarrega, María B. Linares. Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal? Foods. 2020; 9 (9):1257.
Chicago/Turabian StyleLaura Laguna; Beatriz Gómez; María D. Garrido; Susana Fiszman; Amparo Tarrega; María B. Linares. 2020. "Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?" Foods 9, no. 9: 1257.
The production of entire male pigs is an alternative to surgical castration. However, boar taint may be present in the meat of entire male animals. The aim of the present paper was to investigate the acceptability and sensory properties of chorizo, elaborated under three different levels of androstenone [castrated 0–0.3 mg / kg, medium 0.4–0.9 mg / kg and high 1–2.75 mg / kg] and two masking strategies [rosemary, and rosemary plus smoking] using a Check-All-That-Apply questionnaire. The results showed that, of the strategies employed, the rosemary plus smoked chorizo was the most effective masking strategy to reduce the boar taint in chorizos with high androstenone level (3.7% selection rate for animal flavour), while the closest to the ideal product, according to consumers' description, was high androstenone level plus rosemary chorizo.
I. Peñaranda; M.D. Garrido; B. Moumeh; M.B. Linares. Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability. Meat Science 2020, 169, 108223 .
AMA StyleI. Peñaranda, M.D. Garrido, B. Moumeh, M.B. Linares. Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability. Meat Science. 2020; 169 ():108223.
Chicago/Turabian StyleI. Peñaranda; M.D. Garrido; B. Moumeh; M.B. Linares. 2020. "Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability." Meat Science 169, no. : 108223.
Carcass and meat quality parameters of two different weights of pigs from the rustic breed Chato Murciano (Murcia Region, south-eastern Spain) were studied: light weight (LW, 147.98 ± 3.78 kg live weight) and heavy weight (HW, 176.07 ± 4.78 kg live weight). No weight-dependent effects were observed on carcass quality (carcass yield, length, back fat thickness) or on moisture, pH, and the L* and a* coordinates. The HW group had a higher fat content and cholesterol values than the LW group. None of the fatty acids analysed in the respective meats showed differences between groups (P > .05), except C16:0, C18:2 and C18:3. The HW group had higher values for unsaturated and polyunsaturated fatty acids and the n6/n3 index than LW, and lower values for saturated fat and the Saturated/Polyunsaturated fat ratio and a lower Atherogenesis Index. In conclusion, meat and fat quality are influenced by the final live weight of Chato Murciano pigs.
S.M. Auqui; M. Egea; I. Peñaranda; M.D. Garrido; M.B. Linares; M. Auqui. Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality. Meat Science 2019, 156, 105 -110.
AMA StyleS.M. Auqui, M. Egea, I. Peñaranda, M.D. Garrido, M.B. Linares, M. Auqui. Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality. Meat Science. 2019; 156 ():105-110.
Chicago/Turabian StyleS.M. Auqui; M. Egea; I. Peñaranda; M.D. Garrido; M.B. Linares; M. Auqui. 2019. "Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality." Meat Science 156, no. : 105-110.
The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High≥2mgkg-1; Medium 0.5-0.7mgkg-1) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel. During cooking, the highest score for AND odour (greatest perception) was obtained with the grill and vacuum, while frying was the best option for reducing its perception, which was judged to be imperceptible for androstenone medium level (P<0.05). In cooked samples, there were level, heating method and its interaction effects for AND odour and flavour, meat flavour, juiciness and hardness (P<0.05). The samples treated by vacuum and frying had a proper texture profile. However the frying method provided the lowest score in AND perception, making it the best option for reducing both AND odour and flavour. In short, the use of different heating methods strongly affected AND perception.
Irene Peñaranda; Ma Dolores Garrido; Macarena Egea; Pedro Díaz; Daniel Álvarez; Ma Angeles Oliver; Ma Belén Linares. Sensory perception of meat from entire male pigs processed by different heating methods. Meat Science 2017, 134, 98 -102.
AMA StyleIrene Peñaranda, Ma Dolores Garrido, Macarena Egea, Pedro Díaz, Daniel Álvarez, Ma Angeles Oliver, Ma Belén Linares. Sensory perception of meat from entire male pigs processed by different heating methods. Meat Science. 2017; 134 ():98-102.
Chicago/Turabian StyleIrene Peñaranda; Ma Dolores Garrido; Macarena Egea; Pedro Díaz; Daniel Álvarez; Ma Angeles Oliver; Ma Belén Linares. 2017. "Sensory perception of meat from entire male pigs processed by different heating methods." Meat Science 134, no. : 98-102.
The surgical castration of male piglets has traditionally been practised to prevent the development of boar taint in pork meat, but European rules aim to end this practice on a voluntary basis. This study represents a sensory characterization of the meat and meat products from entire male pigs. Three levels of androstenone concentration in fat were compared: low, 0-0.3mgkg-1; medium, 0.4-0.9μgkg-1 and high, 1-2.75μgkg-1. The use of meat from entire males in meat products lowered the perception of boar taint compared with fresh meat but was insufficient to totally mask it. Androstenone levels seem to influence the intramuscular fat content and hence, on texture. The perception of boar taint in meat products depends on androstenone concentration as well as on the characteristics of the product. It is necessary to develop additional strategies to totally mask androstenone perception in meat and meat products.
M Dolores Garrido; Macarena Egea; M Belén Linares; Francesc Borrisser Pairó; Begoña Rubio; Ceferina Viera; Beatriz Martínez. Sensory characteristics of meat and meat products from entire male pigs. Meat Science 2017, 129, 50 -53.
AMA StyleM Dolores Garrido, Macarena Egea, M Belén Linares, Francesc Borrisser Pairó, Begoña Rubio, Ceferina Viera, Beatriz Martínez. Sensory characteristics of meat and meat products from entire male pigs. Meat Science. 2017; 129 ():50-53.
Chicago/Turabian StyleM Dolores Garrido; Macarena Egea; M Belén Linares; Francesc Borrisser Pairó; Begoña Rubio; Ceferina Viera; Beatriz Martínez. 2017. "Sensory characteristics of meat and meat products from entire male pigs." Meat Science 129, no. : 50-53.
Three kinds of Rosmarinus officinalis extract (powder-acetone, liquid-methanol, liquid-acetone) were used to examine the effects of format-solvent on the active compounds extracted (total phenolic, carnosol and carnosic acid content) and antioxidant activity (FRAP, ABTS). The results showed that both, as the format but also the solvent used, had significant effect on the parameters analyzed (p < 0.05). The highest antioxidant activity was found for the powder-acetone extract followed by the liquid methanol and liquid acetone extracts (p < 0.05). The effect of the three different extracts on the physical-chemical and sensory quality of frozen chicken nuggets was evaluated. At the dose proposed by the European Union Directive 2010/69/EU for the carnosic and carnosol compounds [150 ppm (mg/kg fat basic)], the format-solvent combination of the rosemary extracts used did not modify the chicken nuggets quality characteristics (pH, colour, sensory quality) and still underlines the effectiveness of these extracts.
M. Rocío Teruel; M. Dolores Garrido; Miriam C. Espinosa; M. Belén Linares. Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality. Food Chemistry 2015, 172, 40 -46.
AMA StyleM. Rocío Teruel, M. Dolores Garrido, Miriam C. Espinosa, M. Belén Linares. Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality. Food Chemistry. 2015; 172 ():40-46.
Chicago/Turabian StyleM. Rocío Teruel; M. Dolores Garrido; Miriam C. Espinosa; M. Belén Linares. 2015. "Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality." Food Chemistry 172, no. : 40-46.
Three hundred and six Limousin young bulls (7±1months of age, initial body weight 273±43kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240days (final body weight 644±24kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P>0.05) by diets. Diet decreased C16:0 (P<0.01) and C16:1 (P<0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P<0.05) than control. Glycerine increased desirable fatty acid percentages (P<0.05) in intramuscular fat.
M. Egea; M.B. Linares; M.D. Garrido; C. Villodre; Josefa Madrid; Juan Orengo; S. Martínez; Fuensanta Hernandez. Crude glycerine inclusion in Limousin bull diets: Animal performance, carcass characteristics and meat quality. Meat Science 2014, 98, 673 -678.
AMA StyleM. Egea, M.B. Linares, M.D. Garrido, C. Villodre, Josefa Madrid, Juan Orengo, S. Martínez, Fuensanta Hernandez. Crude glycerine inclusion in Limousin bull diets: Animal performance, carcass characteristics and meat quality. Meat Science. 2014; 98 (4):673-678.
Chicago/Turabian StyleM. Egea; M.B. Linares; M.D. Garrido; C. Villodre; Josefa Madrid; Juan Orengo; S. Martínez; Fuensanta Hernandez. 2014. "Crude glycerine inclusion in Limousin bull diets: Animal performance, carcass characteristics and meat quality." Meat Science 98, no. 4: 673-678.
María Belén Linares; María Dolores Garrido; Conceição Martins; Luis Patarata. Efficacies of Garlic andL. sakeiin Wine-Based Marinades for ControllingListeria monocytogenes and Salmonellaspp. inChouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork. Journal of Food Science 2013, 78, M719 -M724.
AMA StyleMaría Belén Linares, María Dolores Garrido, Conceição Martins, Luis Patarata. Efficacies of Garlic andL. sakeiin Wine-Based Marinades for ControllingListeria monocytogenes and Salmonellaspp. inChouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork. Journal of Food Science. 2013; 78 (5):M719-M724.
Chicago/Turabian StyleMaría Belén Linares; María Dolores Garrido; Conceição Martins; Luis Patarata. 2013. "Efficacies of Garlic andL. sakeiin Wine-Based Marinades for ControllingListeria monocytogenes and Salmonellaspp. inChouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork." Journal of Food Science 78, no. 5: M719-M724.
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.
M. B. Linares; A. Cózar; M. D. Garrido; H. Vergara. Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed. International Journal of Food Sciences and Nutrition 2012, 63, 843 -852.
AMA StyleM. B. Linares, A. Cózar, M. D. Garrido, H. Vergara. Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed. International Journal of Food Sciences and Nutrition. 2012; 63 (7):843-852.
Chicago/Turabian StyleM. B. Linares; A. Cózar; M. D. Garrido; H. Vergara. 2012. "Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed." International Journal of Food Sciences and Nutrition 63, no. 7: 843-852.