Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.

Animal husbandry is one of man’s oldest occupations. It began with the domestication of animals and developed continuously, in parallel with the evolution of human society. The selection and improvement of goats in Romania was not a clearly defined objective until around 1980. In recent years, with the increasing economic value given to goats, breeding programs are becoming established. In Romania, a few goat genetic studies using microsatellites and mtDNA have been carried out; however, a systematic characterization of the country’s goat genomic resources remains missing. In this study, we analyzed the genetic variability of Carpatina goats from four distinct geographical areas (northern, north-eastern, eastern and southern Romania), using the Illumina OvineSNP60 (RefSeq ARS1) high-density chip for 67 goats. Heterozygosity values, inbreeding coefficients and effective population size across all autosomes were calculated for those populations that inhabit high- and low-altitude and high- and low-temperature environments. Diversity, as measured by expected heterozygosity (H_E), ranged from 0.413 in the group from a low-temperature environment to 0.420 in the group from a high-temperature environment. Within studied groups, the HT (high temperature) goats were the only group with a positive but low average inbreeding coefficient value, which was 0.009. After quality control (QC) analysis, 46,965 SNPs remained for analysis (MAF < 0.01). LD was calculated for each chromosome separately. The N_e has been declining since the time of domestication, having recently reached 123, 125, 185 and 92 for the HA (high altitude), LA (low altitude), HT (high temperature) and LT (low temperature) group, respectively. Our study revealed a low impact of inbreeding in the Carpatina population, and the N_e trend also indicated a steep decline in the last hundred years. These results will contribute to the genetic improvement of the Carpatina breed.

Fish smoking is one of the oldest preservation methods and has traditional forms in most parts of the world, each with distinct variables. The presence of PAHs in smoked fish is of great concern for producers and consumers alike, as PAHs have great negative effects on human health. This study aimed to determine the physicochemical characteristics and polycyclic aromatic hydrocarbons (PAHs) content level in smoked rainbow trout Oncorhynchus mykiss (Walbaum, 1792) processed using a commercial portable grilling and smoking oven. Sawdust of hardwood (beech, cherry, sour cherry, walnut, and plum) and softwood (fir, willow) were used to produce aromatic essences. The principal component analysis (PCA) revealed that different tree species tend to accumulate different PAHs in different concentrations. In the case of the generalized additive model (GAM) analyzing fish meat, fir tree reduced the concentration of PAHs in fish meat. When GAM analyzed fish skin, cherry, sour cherry, and willow trees significantly reduced the concentrations of PAHs in fish skin compared to beech trees. Furthermore, the results regarding the skin of the fish suggest that it acts as a protective barrier, trapping smoke particulates and reducing the penetration of PAHs into the meat. The present method clearly shows that, at least in the case of Benzo[a]pyrene, it is safer than traditional methods of smoking. This highlights the need for further research into the physicochemical properties of fish tissue and their impact on PAH accumulation.

The content of α_S1 – casein in goat milk varies in wide limits from an individual to another (0 - 7.2 g/L) due to the complex genetic polymorphism of this protein. Between the 18 genetic variants (alleles) there are big differences concerning the expression level of this protein in milk (Grosclaude et. al., 1987; Mahe et. al. 1994; Caroli et. al. 2006). The aim of this paper was to report the average values and phenotypical correlations of the qualitative parameters of goat milk (the content of fat, protein, casein, lactose, unfatty dry matter) function of genotypes identified at α_S1 – casein locus by the isoelectric focusing technique (IEF). The average values of the analyzed parameters are different function of genotype, the biggest values being recorded in homozygous AA genotype, and the smallest in the homozygous FF genotype. The most numerous positive correlations, intense and significant between the qualitative milk parameters are recorded in homozygous AA genotype. In conclusion, allele A from the CSN1S1 locus, which codifies α_S1 – casein in goat has advantages in genetic markers assisted selection (MAS).