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Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy
(Nature Research, 2023-05-15)
The fatty acids profile has been playing a decisive role in recent years, thanks to technological, sensory and health demands from producers and consumers. The application of NIRS technique on fat ...
Influence of pork liver drying on ferrochelatase activity for zinc protoporphyrin formation
(Elsevier, 2022-10-27)
Pork liver contains an endogenous enzyme, ferrochelatase (FeCH), which catalyses the formation of zinc protoporphyrin (ZnPP), a natural pigment of great interest for the meat industry. The aim of this ...
Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures
(Elsevier, 2018-11-10)
This research work evaluates the feasibility of a smartphone-based spectrometer (740–1070 nm) for salted minced meat composition diagnostics at industrial scale. A commercially available smartphone-based ...
Extensive Mediterranean agroecosystems and their linked traditional breeds: Societal demand for the conservation of the Majorcan black pig
(Elsevier, 2021-11-05)
Extensive outdoor low-intensity livestock farming systems are the principal form of management of high natural value farmland in Europe. Their marginalisation and poor recognition in policies and markets, ...
"One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products?
(Elsevier, 2019-05-16)
Respecting ethical beliefs of consumers is an important precondition for food manufacturers in their attempt to improve their positioning in the European food market. Based on a cross-cultural survey ...
Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology
(MDPI, 2022-02-02)
Thanks to food technology, the production of cold tomato soups such as salmorejo, a traditional Spanish dish, has become industrialised. Thermal treatments play an important role in ready-to-eat meals, ...
Pathogenicity assessment of Shiga toxin‐producing Escherichia coli (STEC) and the public health risk posed by contamination of food with STEC
(Wiley Open Access, 2020-01-29)
The provisional molecular approach, proposed by EFSA in 2013, for the pathogenicity assessment of Shiga toxin‐producing Escherichia coli (STEC) has been reviewed. Analysis of the confirmed reported human ...
Safe food for infants: An EU-China project to enhance the control of safety risks raised by microbial and chemical hazards all along the infant food chains
(Elsevier, 2022-05-02)
The EU-project SAFFI targets food for EU's 15 million and China's 45 million children under the age of three. It aims at developing an integrated approach to enhance the identification, assessment, ...
Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
(Elsevier, 2022-07-08)
Current trends towards the use of ingredients from natural origin in food, cosmetic and pharmaceutical industry, place macroalgae as a good reservoir of novel compounds. Among them, lipophilic major ...
Pig cognitive bias affects the conversion of muscle into meat by antioxidant and autophagy mechanisms
(Elsevier, 2017-04-18)
Slaughter is a crucial step in the meat production chain that could induce psychological stress on each animal, resulting in a physiological response that can differ among individuals. The aim of this ...