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Andrea Bragaglio
Department of Medicine Veterinary, University of Bari, 70010 Valenzano (BA), Italy

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Journal article
Published: 14 April 2021 in Sustainability
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In this study, the life cycle assessment (LCA) principle was performed to estimate the environmental impact of three dairy farms that operate using different farming systems, namely, conventional (CON), organic (ORG), and high-quality (HQ) modes. In Italy, the typical style of high-quality (HQ) farming is commonly included in the conventional system but is more strictly regulated by the Decree of the Italian Ministry of Health N° 185/1991. Although the farms are not fully representative of each conduct, they showed intrinsic peculiarities, e.g., the cow-culling rate of each system. This rate requires a quantification as it may be related to loss of income. Allocation criteria were applied to attribute the quantities of pollutants to the co-products: wheat, involved in the congruence and number of cows culled, the latter being undesirable and therefore necessary to quantify. Analysis of variance (ANOVA) highlighted that the no-dairy products significantly mitigated (p < 0.05) some of the impacts’ categories. The allocation of culled cows decreased the impacts of the CON and particularly those of the ORG farms when the mass mode was adopted. HQ showed values similar to the results without allocation. Overall, the objective of identifying a “marker” of undesirable products, estimated by the culling rate, was partially achieved.

ACS Style

Elio Romano; Rocco Roma; Flavio Tidona; Giorgio Giraffa; Andrea Bragaglio. Dairy Farms and Life Cycle Assessment (LCA): The Allocation Criterion Useful to Estimate Undesirable Products. Sustainability 2021, 13, 4354 .

AMA Style

Elio Romano, Rocco Roma, Flavio Tidona, Giorgio Giraffa, Andrea Bragaglio. Dairy Farms and Life Cycle Assessment (LCA): The Allocation Criterion Useful to Estimate Undesirable Products. Sustainability. 2021; 13 (8):4354.

Chicago/Turabian Style

Elio Romano; Rocco Roma; Flavio Tidona; Giorgio Giraffa; Andrea Bragaglio. 2021. "Dairy Farms and Life Cycle Assessment (LCA): The Allocation Criterion Useful to Estimate Undesirable Products." Sustainability 13, no. 8: 4354.

Journal article
Published: 16 November 2020 in Animals
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This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation.

ACS Style

Aristide Maggiolino; José Manuel Lorenzo; Gerardo Centoducati; Rubén Domínguez; Francesca Rita Dinardo; Rosaria Marino; Antonella Della Malva; Andrea Bragaglio; Pasquale De Palo. How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat. Animals 2020, 10, 2126 .

AMA Style

Aristide Maggiolino, José Manuel Lorenzo, Gerardo Centoducati, Rubén Domínguez, Francesca Rita Dinardo, Rosaria Marino, Antonella Della Malva, Andrea Bragaglio, Pasquale De Palo. How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat. Animals. 2020; 10 (11):2126.

Chicago/Turabian Style

Aristide Maggiolino; José Manuel Lorenzo; Gerardo Centoducati; Rubén Domínguez; Francesca Rita Dinardo; Rosaria Marino; Antonella Della Malva; Andrea Bragaglio; Pasquale De Palo. 2020. "How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat." Animals 10, no. 11: 2126.

Journal article
Published: 24 August 2020 in Animals
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The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 °C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6–9 days from slaughtering, with an improvement of sensory evaluation.

ACS Style

Alessandra Tateo; Aristide Maggiolino; Ruben Domínguez; José Manuel Lorenzo; Francesca Rita Dinardo; Edmondo Ceci; Rosaria Marino; Antonella Della Malva; Andrea Bragaglio; Pasquale De Palo. Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat. Animals 2020, 10, 1495 .

AMA Style

Alessandra Tateo, Aristide Maggiolino, Ruben Domínguez, José Manuel Lorenzo, Francesca Rita Dinardo, Edmondo Ceci, Rosaria Marino, Antonella Della Malva, Andrea Bragaglio, Pasquale De Palo. Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat. Animals. 2020; 10 (9):1495.

Chicago/Turabian Style

Alessandra Tateo; Aristide Maggiolino; Ruben Domínguez; José Manuel Lorenzo; Francesca Rita Dinardo; Edmondo Ceci; Rosaria Marino; Antonella Della Malva; Andrea Bragaglio; Pasquale De Palo. 2020. "Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat." Animals 10, no. 9: 1495.

Journal article
Published: 08 May 2020 in Sustainability
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We aimed to assess whether the environmental impacts in terms of global warming potential (GWP), acidification potential (AP), eutrophication potential (EP), and land occupation (LO) of beef can be decreased when ecosystem and cultural/provisioning services are included in the evaluation. We used four Italian production systems: Fat, with beef imported calves kept in confinement; CoCaI, with beef cows and calves kept in confinement; SpEx, with beef cows and calves kept on pasture and finishing conducted in confinement; and Pod, with Podolian cows and calves kept on pasture and finishing conducted in confinement. After the economic allocation, the GWP of system Pod decreased considerably and showed values lower than those computed for systems CoCaI and SpEx (P < 0.05 and P < 0.001, respectively). System Pod showed the lowest AP and EP as compared with all the other systems (P < 0.01). Systems Fat and CoCaI showed the smallest LO, with values lower than systems Pod (P < 0.05) and SpEx (P < 0.001). We conclude that the environmental impacts of extensive and local beef production systems in terms of GWP, AP, and EP was markedly reduced when the provision of accessory services was included in the calculation. Conversely, LO did not markedly change due to the high absolute values needed to allow pasture-based feeding. The estimation of additional positive aspects linked to the use of natural pastures, such as removal of carbon dioxide, increased biodiversity, and exploitation of feeds nonedible by humans, may allow a further reduction of LO.

ACS Style

Andrea Bragaglio; Ada Braghieri; Corrado Pacelli; Fabio Napolitano. Environmental Impacts of Beef as Corrected for the Provision of Ecosystem Services. Sustainability 2020, 12, 3828 .

AMA Style

Andrea Bragaglio, Ada Braghieri, Corrado Pacelli, Fabio Napolitano. Environmental Impacts of Beef as Corrected for the Provision of Ecosystem Services. Sustainability. 2020; 12 (9):3828.

Chicago/Turabian Style

Andrea Bragaglio; Ada Braghieri; Corrado Pacelli; Fabio Napolitano. 2020. "Environmental Impacts of Beef as Corrected for the Provision of Ecosystem Services." Sustainability 12, no. 9: 3828.