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Sustainable Meat Production [PDF]
Meat Technology, 2023 Nowadays, we are more aware than ever that intensive livestock and meat production and consumption have negative, sometimes detrimental effects on the environment and ani‑ mal and human health. Habitats, biodiversity and soil quality have been greatly affected by the growth of agriculture.
Karabasil, Nedjeljko +5 more
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Lipidomic analysis and classification of Iberian dry‐cured hams with low field NMR
Food Frontiers, 2023 Iberian ham is a high‐quality food that is traditionally produced from black pigs that are native to the Iberian Peninsula. The taste and texture of Iberian ham are largely determined by its lipid content and composition.
Abraham Pajuelo +6 more
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Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds
Foods, 2022 Published articles within the “Microencapsulation of Bioactive Compounds: Techniques and Applications” special issue have been mainly focused on the evaluation of variables affecting the encapsulation of healthy compounds, aiming to achieve accurate ...
Teresa Antequera +2 more
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Antioxidants, 2022 To study the molecular basis of the toxicological effect of a dietary nitrosated amino acid, namely, 3-nitrotyrosine (3-NT), differentiated human enterocytes were exposed to dietary concentrations of this species (200 μM) and analyzed for flow cytometry,
Silvia Díaz-Velasco +3 more
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Foods, 2021 The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a rapid
Alberto González-Mohino +3 more
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Microorganisms, 2020 Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually
Eva Cebrián +5 more
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Toxins, 2021 The ripening process of dry-cured meat products is characterised by the development of fungi on the product’s surface. This population plays a beneficial role, but, uncontrolled moulds represent a health risk, since some of them may produce mycotoxins ...
Eva Cebrián +4 more
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Journal of AOAC INTERNATIONAL, 1997 Butchers’ beef, for roasting or grilling, comes from male and female animals of about 15 to 24 months of age. Newer breeds from Europe such as the Charolais, Simmenthal and Belgian Blue have higher yields of saleable meat than traditional British breeds such as Aberdeen Angus and Hereford.
M. D. Ranken, R. C. Kill, C. Baker
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Foods, 2021 In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high levels of L. monocytogenes.
Irene Martín +4 more
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Foods, 2023 Human infection by Enterohemorrhagic Escherichia coli (EHEC) constitutes a serious threat to public health and a major concern for the meat industry. Presently, consumers require safer/healthier foods with minimal chemical additives, highlighting the ...
Ayelen A. Baillo +4 more
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