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Browsing by Author "Franco, Daniel"

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  • Características de la canal de terneros de la Denominación de Origen Protegida Mirandesa
    Publication . Sousa, Fernando Ruivo de; Lorenzo Rodriguez, Jose Manuel; Iglesias, Antonio; Cantalapiedra, Jesús J.; Franco, Daniel
    El objetivo de este trabajo fue evaluar las características de la canal de la raza Mirandesa. Para llevar a cabo este estudio, un total de 20 animales de la raza Mirandesa fueron sacrificados a los 315 días. 24 horas tras el sacrificio, se determinó el peso canal y rendimiento canal, se realizaron las medidas morfométricas (longitud de la canal, longitud de la pierna, espesor de la pierna, profundidad interna del pecho y perímetro máximo de la pierna), se calcularon los siguientes índices: índice de compacidad de la canal e índice longitudinal transversal de la pierna y se realizó el despiece de los principales cortes comerciales. Los animales de la raza Mirandesa presentaron un peso vivo de 293,7 kg, un peso canal de 152 kg y un rendimiento canal de 60,5 %. En relación a las medidas morfométricas, la raza Mirandesa mostró una longitud de canal de 110 cm, una longitud de pierna de 69 cm y un perímetro de pierna de 89,8 cm. Los valores para el índice de compacidad de la canal y el índice longitudinal transversal de la pierna fueron de 1,4 y 3,7, respectivamente. Con respecto al quinto cuarto, la piel presentó los mayores porcentajes seguida de la cabeza y pies. Finalmente, la composición de las canales de la raza Mirandesa fue: 74,9 % de carne, 18,1 % de hueso y 7,0 % de grasa.
    2016Journal article Open access Show more
  • Fatty acid profile of lamb meat from two portuguese autochthonous breeds
    Publication . Pateiro, Mirian; Gonzales-Barron, Ursula; Echegaray, Noemí; Purriños, Laura; Carvalho, Francisco A.L.; Franco, Daniel; Munekata, Paulo E.S.; Cadavez, Vasco; Lorenzo Rodriguez, Jose Manuel
    In Portugal, sheep and goat meat production accounts for 2.8% of the total meat production in the country; and it is capable of supplying approximately 82% of the domestic demand (INE, 2015). Churra-Galega-Bragançana (CGB) and Bordaleira-entre-Douro-e-Minho (BEDM) are two native breeds of the north of Portugal, classified as endangered lamb breeds. These breeds are exploited for meat production, the former in the Atlantic bio-region and the latter in the Mediterranean area. Production factors, such as breed, have a great influence on nutritional aspects related with the content and quality of fat and fatty acid profile (Frank et al., 2016), which are considered important quality indicators that have a great influence on consumer acceptability (Andersen et al., 2005), especially nowadays as consumers have become increasingly concerned about health and the relationship between meat consumption and saturated fatty acids (Leroy and De Smet, 2019). These autochthonous breeds constitute an important genetic heritage that must be preserved, so assessing their fatty acid profile will allow a correct characterization of these breeds and their products.
    2019Conference object Open access Show more
  • Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
    Publication . Agregán, Rubén; Barba, Francisco Jose; Gavahian, Mohsen; Franco, Daniel; Khaneghah, Amin Mousavi; Carballo, Javier; Ferreira, Isabel C.F.R.; Barretto, Andrea Carla da Silva; Lorenzo Rodriguez, Jose Manuel
    There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 𝛍mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 𝛍mol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant inmeat products.
    2019Journal article Open access Show more