Now showing items 1-10 of 21
Role of AMPK signalling pathway during compensatory growth in pigs
(BMC Genomics, 2018-09-17)
Background: The molecular basis of compensatory growth in monogastric animals has not yet been fully explored. Herewith, in this study we aim to determine changes in the pig skeletal muscle transcriptome profile ...
Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese
The aim of this work was to study the degree of agreement between consumer liking and the sensory quality scored by the trained panel in charge of the quality control of a traditional product (PDO Idiazabal cheese). Nine ...
Texture characterization of dry-cured ham using multi energy X-ray analysis
Multi energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall energy of the X-rays whatever ...
Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts
(EFSA Journal, 2018-12-12)
Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted ...
Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughter
(Meat Science, 2018-03-27)
Gender and RYR1 gene mutation might have an effect on the muscle metabolic characteristics and on the animal's stress at slaughter, which could influence the process of muscle-to-meat conversion. Forty-eight pigs were ...
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and consumer ...
Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
(International Journal of Food Microbiology, 2018-02-05)
Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion
(EFSA Journal, 2018-11-07)
In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) ...
Public health risks associated with food‐borne parasites
Parasites are important food‐borne pathogens. Their complex lifecycles, varied transmission routes, and prolonged periods between infection and symptoms mean that the public health burden and relative importance of different ...
Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography
Intramuscular fat (IMF) content depends on sex, genotype and diet and varies with pig growth. The aim of the present work was to determine the evolution of IMF by genotype-sex, muscle and muscle location, to determine ...