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- Use of olive pomace in the Bísaro breed feeding: effect on processed meat products sensory qualityPublication . Rodrigues, Sandra; Vasconcelos, Lia; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Teixeira, AlfredoThis work aimed to evaluate the effect of feeding animals with olive pomace on the sensory characteristics of Bísaro pork transformed products: dry-cured loin and neck. Five treatments were studied considering the process of obtaining the olive pomace: pressed (PoPr), centrifuged (PoCf), and extracted (PoEx and PoExOO) olive pomace, compared with the control (Ct). Animals were fed with olive pomace for 2 weeks before slaughter. In 4 different times, 2 animals per treatment were slaughtered, meaning 10 animals each time, 40 animals in total. Dry-cured loins and necks were produced in the meat manufacturing industry Bísaro Salsicharia according to traditional practices. Twenty-one appearance, odour, texture, and taste attributes were evaluated by 8 members trained taste panel. All treatments were evaluated in duplicate in each of 3 sessions. A nonparametric ANOVA was performed for related samples, with pairwise comparisons by Friedman’s test. Results showed no significant differences between treatments for all quantitative sensory attributes evaluated in the cured loins of Bísaro pork under study. In the cured neck, there was a significant influence of the treatment on the muscle/fat ratio. PoCf and PoEx had a significantly lower muscle/fat ratio, that is, more fat than muscle than Ct, and at the same time PoPr and PoExOO were not significantly different from one or the other. We can conclude that olive pomace can be used in pigs’ diets with no significant influence on their processed meat products’ sensory characteristics, adding value to an undervalued subproduct from olive oil production.
- Physicochemical composition and sensory quality of goat meat burgers. Effect of fat sourcePublication . Teixeira, Alfredo; Ferreira, Iasmin da Silva; Pereira, Etelvina; Vasconcelos, Lia; Leite, Ana; Rodrigues, SandraSeveral strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.
- Can near-infrared spectroscopy replace a panel of tasters in sensory analysis of dry-cured bísaro loin?Publication . Vasconcelos, Lia; Dias, L.G.; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Bona, Evandro; Mateo, Javier; Rodrigues, Sandra; Teixeira, AlfredoThis study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveiled distinct peaks associated with significant components, such as proteins, lipids and water. Support vector regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization and the radial base kernel (non-linear SVR model). This process involved partitioning the data into calibration (67%) and prediction (33%) subsets using the SPXY algorithm. The model parameters were optimized via a hybrid algorithm based on particle swarm optimization (PSO) to effectively minimize the root-mean-square error (RMSECV) derived from five-fold cross-validation and ensure the attainment of optimal model performance and predictive accuracy. The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616–0.9955) and low RMSE values (0.0400–0.1031). The prediction set’s relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig meat aroma, hardness, fat color and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment. Such advancements have the potential to benefit both the research community and the meat industry by closely aligning their practices with consumer preferences and expectations.
- Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheatPublication . Botella-Martinez, Carmen; Fernandez-Lopez, Juana; Ferreira, Iasmin da Silva; Leite, Ana; Vasconcelos, Lia; Dominguez, Rubén; Perez-Alvarez, José Angel; Teixeira, Alfredo; Viuda-Martos, ManuelA gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras where the 50% pork backfat was substituted with a hemp seed oil-GE (AH50). The chemical composition as well as the physicochemical properties and lipid stability of different samples were assessed. Reformulated samples showed similar protein, moisture, and fat content (p < 0.05) that AC. However, AH25 and AH50 had a higher amount of linoleic acid (16.29 and 22.14 g/100 g, respectively) and linolenic acid (1.75 and 3.45 g/100 g, respectively) than AC (12.71 and 0.51 g/100 g). Similarly, AH25 and AH50 showed lower saturated fatty acids (35.28 and 30.37 g/100 g, respectively) than AC (37.37 g/100 g). The substitution of pork backfat for hemp seed oil-GE did not modify significantly the physicochemical properties of samples. On the other hand, the lipid oxidation values increased by 30 and 65% in AH25 and AH50 respectively, in comparison to AC due to the use of polyunsaturated oils, which are highly susceptible to oxidation. This work established that the use of gelled emulsions elaborated using hemp oil and buckwheat flour may be a promising strategy to obtain meat products with a better healthier profile.
- Utilização de bagaço de azeitona na alimentação de porcos Bísaro. Efeito nas características físico-químicas e sensoriais do músculo longissimusPublication . Rodrigues, Sandra; Vasconcelos, Lia; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Teixeira, AlfredoA indústria extrativa do azeite produz grandes quantidades de subprodutos, com elevado impacto ambiental negativo, o mais relevante é o bagaço (BG) de azeitona, que pode ser mais ou menos ecologicamente prejudicial, dependendo do tipo de extração. Dentre as alternativas para usar este subproduto e aliviar o seu impacto, existe a alimentação animal, nomeadamente de porcos. Com objetivo de verificar como a alimentação com BG de azeitona pode influenciar a qualidade da carne 40 porcos foram divididos e submetidos a 5 tratamentos diferentes. T1: dieta base (DB) e concentrado comercial; T2: DB + 10% BG prensado; T3: DB + 10% BG centrifugado; T4: DB + 10% BG extratado; T5: DB + 10% BG extratado + 1% azeite, durante a fase de engorda. Após o abate dos animais recolheu-se o músculo longissimus sobre o qual foram realizadas análises físico-químicas como aW, humidade, cinzas, gordura, proteína, pigmentos, colagénio, capacidade de retenção da água, textura, e análise sensorial, por um painel de provadores treinado, incluindo: aparência; odor; textura; e sabor. Os dados obtidos foram submetidos a análise de variância. Globalmente, não existiram diferenças significativas entre tratamentos para as análises realizadas. Os resultados foram similares aos obtidos em outros estudos com porcos de outras e da mesma raça. Assim, pode concluir-se que o bagaço de azeitona pode ser utilizado na alimentação de porcos não alterando as características de qualidade da carne, aproveitando um subproduto da indústria do azeite e reduzindo o impacto ambiental das indústrias extrativas
- Effect of gender, castration, and diet on sensory characteristics of pork dry cured loinsPublication . Rodrigues, Sandra; Vasconcelos, Lia; Pereira, Etelvina; Leite, Ana; Ferreira, Iasmin da Silva; Teixeira, Alfredo; Álvarez-Rodríguez, Javier; Argemí-Armengol, ImmaculadaThe sensory characteristics from pork dry-cured loins from immunocastrated females (F), surgically castrated males (CM), immunocastrated males (IM), fed with peas (P), or soybean meal (S) as the main dietary source of crude protein, were compared. The pigs were Duroc × Berkshire crossbreds slaughtered at 140 kg of body weight. Half loins were spiced and cured for 11 weeks (3 replicates per group). Twenty-two qualitative and quantitative appearance, odor, texture, and taste attributes were evaluated by a trained taste panel (n=8 people). All treatments were evaluated in duplicate in each of 3 sessions. Data were submitted to a non-parametric ANOVA, and pairwise comparisons were made using the Friedman test for related samples with SPSS. Results showed significant differences between fat colour from FS and IMS dry-cured loins. The highest differences were found in texture attributes, hardness, and juiciness. Gender, castration method, and feed influenced dry-cured loins hardness. CMS loins were significantly less hard than IMS and FS, and CMP. IMP loins were less hard than IMS. Juiciness was higher in IMS than IMP. About chewiness, pairwise comparisons indicated no significant differences between samples. IMP dry-cured loins were considered bitter than CMP. Only a small amount of sexual odour was detected by panellists, and no significant differences were found among the studied samples. Thus, immunocastration did not compromise the boar taint scoring and may be a good alternative to supply high quality meat products.
- Effect of pork fat replacement by vegetable oleogels in quality of goat meat burgersPublication . Ferreira, Iasmin da Silva; Vasconcelos, Lia; Leite, Ana; Pereira, Etelvina; Rodrigues, Sandra; Teixeira, AlfredoHealthy lifestyle has become a goal for most of the consumers nowadays. A well-known strategy used to improve nutritional characteristics of meat products is animal fat replacement, as pork back fat, which has a considerable amount of saturated fatty acids (SFA) that are considered a risk factor to cardiovascular diseases. Goat meat is an alternative to replace beef and pork, with a similar protein content and lower fat content, and also as an opportunity to commercialize goat meat from culled animals. The present study aimed to develop a goat meat burger, replacing the pork fat by olive oil or sunflower oleo gels. The formulations used had 87,9% of goat meat, 1.1% of NaCl, 7% of H2O and 4% of pork fat (GPF) or olive oil (GO) or sunflower oil (GSF) Prosella® gels. The aw values differed statistically towards all formulations, the only burger that differentiated pH from the other two was GO, being lower than GPF and GSF. In colour parameters, GSF showed the lowest luminosity values and the highest heme pigments content. Ashes and protein content differed statistically towards all burgers, along with the fat, although the formulations could not affect those, as the ingredients were standardized. Concerning the lipidic quality indicators, GPF (40.84%) showed the higher content of SFA, while GO and GSF did not differentiate, moreover the MUFA content differed between all of formulations, with GO (57.54%) presenting the highest one, followed by GPF (49.19%) and GSF (40.30%). Atherogenicity and thrombogenicity indexes were also determined, GPF burgers had the highest value (0.52 and 1.26) while GO and GSF had the lowest values. Evaluating the results, is possible to say that the use of oleo gels improved the lipidic quality of the burgers and trough discriminant analysis the three formulations could be correctly identified by two FA (C18:2n-6 and C20:1n-9) with a high rate of accuracy.
- Can the inclusion of different olive oil cakes on diet affect carcass quality of Bísaro?Publication . Leite, Ana; Ferreira, Iasmin da Silva; Vasconcelos, Lia; Domínguez, Rubén; Rodrigues, Sandra; Outor-Monteiro, Divanildo; Pinheiro, Victor; Lorenzo, José M.; Teixeira, AlfredoThe present work aimed to evaluate the potential incorporation of olive by-products olive cake (crude olive cake, exhausted olive cake without and with olive oil and two-phase olive cake) in the diet of Bísaro pigs, a local breed reared in Trás-os-Montes region (northeast of Portugal) and to study its effect on the animal´s growth traits and carcass characteristics. The experiment was carried out on 40 Bísaro pigs selected from animals delivered for slaughter to Bragança-Portugal. Five different treatments with different olive cakes (T1 – basal diet; T2 – 10% crude olive oil; T3 – 10% olive cake two phases, T4 – 10% exhausted olive cake; and T5 – 10% exhausted olive cake + 1% olive oil) were. Body weight, pH (1 and 24 hours after slaughter) and carcass weight were similar in all treatments and no significant differences were observed. No significant differences were found between the treatments for the carcass measurements performed, except for the longissimus dorsi length at seventh rib (P<0.05) varying between 75.9 (T3) and 87.3 (T5) mm and fat depth measured at the last rib (P3 measurement) varying between 91.1 (T5) and 99.2 (T4) (P<0.05). The data provide the definition of a standard carcass for the breed and this ratio of body weight. Results indicate that this oil by-product can be used to feeding Bísaro pigs.
- Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance MethodologyPublication . Vasconcelos, Lia; Dias, L.G.; Leite, Ana; Pereira, Etelvina; Silva, Severiano; Ferreira, Iasmin; Mateo, Javier; Rodrigues, Sandra; Teixeira, AlfredoThe aims of this study were to describe and compare the meat quality characteristics of male and female kids from the "Serrana" and "Preta de Montesinho" breeds certified as "Cabrito Transmontano" and reinforce the performance of near-infrared reflectance (NIR) spectra in predicting these quality characteristics and discriminating among breeds. Samples of Longissimus thoracis (n = 32; sixteen per breed; eight males and eight females) were used. Breed significantly affected meat quality characteristics, with only color and fatty acid (FA) (C12:0) being influenced by sex. The meat of the "Serrana" breed proved to be more tender than that of the "Preta de Montesinho". However, the meat from the "Preta de Montesinho" breed showed higher intramuscular fat content and was lighter than that from the "Serrana" breed, which favors its quality of color and juiciness. The use of NIR with the linear support vector machine regression (SVMR) classification model demonstrated its capability to quantify meat quality characteristics such as pH, CIELab color, protein, moisture, ash, fat, texture, water-holding capacity, and lipid profile. Discriminant analysis was performed by dividing the sample spectra into calibration sets (75 percent) and prediction sets (25 percent) and applying the Kennard-Stone algorithm to the spectra. This resulted in 100% correct classifications with the training data and 96.7% accuracy with the test data. The test data showed acceptable estimation models with R2 > 0.99.
- Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"?Publication . Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin da Silva; Dominguez, Rubén; Pateiro, Mirian; Rodrigues, Sandra; Pereira, Etelvina; Campagnol, Paulo C.B.; Perez-Alvarez, José Angel; Lorenzo, José M.; Teixeira, AlfredoThis study was conducted to determine the effects of different types of olive cake in the basal diet of Bisaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaco". A total of 40 Bisaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). Various extraction methods (centrifugation, pressing, and exhaustion) were employed for the olive cake used. Furthermore, the extracted olive cake was supplemented with 1% olive oil. Eighty compounds were identified and grouped into eight chemical classes: hydrocarbons, aldehydes, esters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the major groups of compounds, representing 57.06-66.07% and 68.67-75.61% for the loin and "cachaco", respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p < 0.001) in "cachaco". This significant difference between the two types of dry-cured products was directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol, and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group were significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments. The results showed that the olive cake obtained by different methods of oil extraction did not negatively affect the sensory and volatile components of the processed meat products; thus, they maintained their appeal to the consumer.
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