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Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
(MDPI, 2023-06-16)
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition ...
Evaluation of public and animal health risks in case of a delayed post‐mortem inspection in ungulates
(Wiley Open Access, 2020-12-04)
The potential effects of a 24 or 72‐h delay in post‐mortem inspection (PMI) of ungulates on public health and monitoring of animal health and welfare was evaluated. The assessment used a survey of meat ...
Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs
(Elsevier, 2021-11-27)
The inclusion of crude and acid oils from olive pomace can lead to more unsaturated meat products and, especially in the case of olive pomace acid oil, achieve a more economically and environmentally ...
Influence of different feeding strategies on carcass and meat quality of grassfed cull cows
(Asociación Latinoamericana de Producción Animal, 2022-07-25)
Animal performance, carcass and meat quality characteristics of beef cull cows under different feeding strategies were evaluated. Cows were allotted to one of four direct grazing treatments combining ...
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés
(MDPI, 2024-02-09)
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used ...
Efficacy mechanisms research progress of the active components in the characteristic woody edible oils
(Wiley, 2023-10-10)
Woody edible oils are a type of vegetable oil. Woody edible oils like olive oil have greater quantities of unsaturated fatty acids (UFAs), particularly essential FAs, as well as vitamin E, phytosterols, ...
Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo
(MDPI, 2024-01-22)
Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, ...
Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
(MDPI, 2023-01-19)
Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed ...
Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets
(Iowa State University Digital Press, 2024-06-10)
The effects of finishing diet (pasture or grain) and meat preservation method on beef’s physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were ...
Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides
(Elsevier, 2023-05-12)
The porcine liver could be used for the extraction of zinc-protoporphyrin (ZnPP) as a natural red meat pigment. During the autolysis process, porcine liver homogenates was incubated at pH 4.8 and 45 °C ...