Cargando…

Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

SIMPLE SUMMARY: In modern society, the quality, the nutritional value and the environmental impact of foods are factors acquiring a relevant position from the consumers’ perspective. In this sense, horsemeat perfectly meets the current market requirements and is arousing great interest, since not on...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cittadini, Aurora, Sarriés, María V., Domínguez, Rubén, Pateiro, Mirian, Lorenzo, José M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8908835/ https://www.ncbi.nlm.nih.gov/pubmed/35268137 http://dx.doi.org/10.3390/ani12050568

Ejemplares similares

Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
por: Cittadini, Aurora, et al.
Publicado: (2021)

Effect of Breed and Finishing Diet on Growth Parameters and Carcass Quality Characteristics of Navarre Autochthonous Foals
por: Cittadini, Aurora, et al.
Publicado: (2021)

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés
por: Cittadini, Aurora, et al.
Publicado: (2022)

Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study
por: Ruiz, Marta, et al.
Publicado: (2020)

Recent Research Advances in Meat Products
por: Pateiro, Mirian, et al.
Publicado: (2021)

Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers
por: Rocchetti, Gabriele, et al.
Publicado: (2022)

Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards
por: Beriain, María José, et al.
Publicado: (2020)

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
por: Domínguez, Rubén, et al.
Publicado: (2019)

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing
por: Insausti, Kizkitza, et al.
Publicado: (2021)

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
por: Domínguez, Rubén, et al.
Publicado: (2021)

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications
por: Echegaray, Noemí, et al.
Publicado: (2021)

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle
por: Echegaray, Noemi, et al.
Publicado: (2020)

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing
por: Domínguez, Rubén, et al.
Publicado: (2021)

A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis
por: Lorenzo, José M., et al.
Publicado: (2016)

Natural Antioxidants from Seeds and Their Application in Meat Products
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Tomato as Potential Source of Natural Additives for Meat Industry. A Review
por: Domínguez, Rubén, et al.
Publicado: (2020)

Annual Report for 2018 by the Japanese Association for Coronary Artery Surgery (JACAS)
por: Saito, Aya, et al.
Publicado: (2021)

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat
por: Tateo, Alessandra, et al.
Publicado: (2020)

Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)
por: Echegaray, Noemí, et al.
Publicado: (2020)

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Navarra y América
Publicado: (1992)

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids
por: Sgarro, Maria Federica, et al.
Publicado: (2022)

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
por: Foggiaro, Danila, et al.
Publicado: (2022)

Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products
por: Bhattacharya, Dipanwita, et al.
Publicado: (2022)

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review
por: Munekata, Paulo E. S., et al.
Publicado: (2023)

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
por: Martins, Artur J., et al.
Publicado: (2020)

Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
por: Munekata, Paulo E. S., et al.
Publicado: (2021)

Characteristics of Hospitalized Cases of Pertussis in Catalonia and Navarra, Two Regions in the North of Spain
por: Crespo, Inma, et al.
Publicado: (2015)

Domestic Foal Weaning: Need for Re-Thinking Breeding Practices?
por: Henry, Séverine, et al.
Publicado: (2020)

Doña Blanca de Navarra, novela, Tomo II /
por: Navarro Villoslada, Francisco, 1818-1895
Publicado: (1941)

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis
por: Munekata, Paulo E. S., et al.
Publicado: (2021)

Effect of nutritive level on carcass traits and meat quality of IHDH foals
por: De Palo, Pasquale, et al.
Publicado: (2014)

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status
por: Velázquez, Lidiana, et al.
Publicado: (2021)

Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?
por: Leite, Ana, et al.
Publicado: (2023)

Performance of Swedish Warmblood fragile foal syndrome carriers and breeding prospects
por: Ablondi, Michela, et al.
Publicado: (2022)

Leishmaniasis en Navarra (1976-2018): actualización
por: Burguete-Mikeo, A., et al.
Publicado: (2022)

Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time
por: De Palo, P., et al.
Publicado: (2012)

Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage
por: Yaghoubi, Milad, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_urkrtsbvhtoqgpekkboh1k1cs1