1,720,978 research outputs found
Efecto de la dieta suministrada a vacas sobre la calidad sensorial del músculo semitendinosus procesado mediante tecnología sous vide
No full textPósterEvaluar el efecto de la suplementación con taninos sobre los atributos sensoriales del músculo semitendinosus, de vacas de refugo, procesado mediante tecnología de cocción sous vide y conservado durante 21 días a 2 ± 0,5 °C.EEA Concepción del UruguayFil: Urbani, Valeria Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; ArgentinaFil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; ArgentinaFil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentin
Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
No full textThe main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative humidity and the oxidative stability was evaluated at 60 days intervals. At 20 °C, lipid oxidation markers were significantly higher than at 2 °C. Kinetic of oxidation showed significant changes after 210 days of storage with hexanal and pentanal levels 10-fold higher at 20 °C than at 2 °C, leading to development of rancid and bitter taste with the significant loss of typical flavour and sweetness. Low storage temperature helped lower the levels of oxidative markers but did not avoid the rise of oxidation. Fatty acids and α-tocopherol did not change throughout storage, but γ- tocopherol showed a 12 % and 24 % decrease when pecans were stored for 300 days at 2 °C and 20 °C respectively. The Principal component analysis showed a clear correlation between hexanal and pentanal and the appearance of bitter and rancid taste in nuts along with the storage time. Aldehydes resulted in a suitable non-destructive marker of pecans stability and quality. Therefore, refrigeration of in-shell pecans reduced the oxidation and its sensory consequences.Instituto de Investigación de Tecnología de AlimentosFil: Descalzo, Adriana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Descalzo, Adriana María. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina.Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rizzo, Sergio Anibal. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Perez, Carolina Daiana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Frusso, Enrique Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina.Fil: Carduza, Fernando José. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Carduza, Fernando José. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rossetti, Luciana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina
Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of Argentina
No full textFifteen crossbreed water buffalos were selected from a farm in Delta del Parana´, Entre Rı´os Province, Argentina. Animals were castrated males 20–24 months old reaching final live weights of 400–420 kg. They were predominantly of Mediterranean and Murrah breeds and were feed in naturally grown pastures. Tenderness and chewiness increased with postmortem aging (p < 0.05). Aging did not affect flavour and odour scores, even though certain off-flavours and off-odours were reported. Changes in colour with aging were similar to those seen in beefFil: Irurueta, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Cadoppi, Armando. La Filiberta, Fuska S.A.; Argentina.Fil: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics
Full text linkLactobacillus curvatus CRL705 was examined for its effectiveness as protective culture in the biopreservation of vacuum-packaged fresh beef stored during 60 days at 2 °C. For this purpose, L. curvatus CRL705, producer of lactocin 705 and lactocin AL705, was inoculated on the meat surface (106 cfu g−1). This microorganism became the dominating population throughout the storage period controlling the growth of Brochothrix thermosphacta and spoilage lactic acid bacteria naturally present on the meat. When the microstructural characteristics of the meat were evaluated using light microscopy, beef samples inoculated with the bioprotective culture showed a 10 days delay for the appearance of tissue degradation signs. Sensory analysis demonstrated that beef samples treated with L. curvatus CRL705 only developed an “acid” off-flavor after 60 days of refrigerated storage, and no undesirable off-odors were found. Therefore, inoculation with this bacteriocinogenic strain would provide an additional hurdle to improve storage life of refrigerated vacuum-packaged beef without affecting its sensory and structural characteristics.Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Carduza, Fernando. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin
Performance, carcass and meat traits of beef steers finished on small-grain winter annuals in winter or on alfalfa pasture in summer
No full textPerformance and carcass traits of beef steers finished on small-grain winter annual pastures (SGWA) or alfalfa were compared. Treatments consisted of pure stands of cereal rye, triticale, wheat or alfalfa (Rye, Trit, Wht, and Alf, respectively). The 3 SGWA species were grazed during winter and early spring. Alfalfa was grazed during spring and summer. Three pasture replicates were assigned to each treatment with 10 animals each. A minimum of 7-mm subcutaneous rib fat thickness (determined by ultrasound) was defined as slaughter endpoint. After a 98-d finishing period all animals from Rye, Trit and Wht reached the target, and were ready for harvest. Alfalfa animals were slaughtered after 120 days. After slaughter, carcasses were individually graded and weighed to determine hot carcass weight (HCW) and hot carcass yield (HCY) was calculated. Seventy-two h post-slaughter, a section of steaks including the longissimus thoracis muscle (LT) was removed from the left side of each carcass for analysis including rib fat thickness (RFT), LT area (LTA), Warner-Bratzler-shear force (WBsf), drip-loss, cooking loss, instrumental color, muscle pH, sensory analysis, intramuscular fat content and lipid profile. Proximate composition, and lipid profiles of pastures offered were also determined. Alf animals had lower (P < 0.01) ADG than SGWA animals. Alfalfa animals took 22 days longer to reach the slaughter point. However, no pasture effects were detected (P ≥ 0.14) for HCY, LTA, RFT, WBsf, pH, muscle a* and b*, and subcutaneous fat L*, a* and b* color parameters. Muscle L* was greater (P < 0.05) and drip and cooking loss were lower (P ≤ 0.05) for Alf. Sensory panel scored Alf beef of greater (P < 0.01) juiciness, tenderness and beef-flavor. Rye beef was attributed highest off-flavor score. Alfalfa and Wht beef showed similar (P = 0.40) FA content, higher (P ≤ 0.02) than Rye and Trit beef. Rye beef had the lowest (P ≤ 0.02) FA content. Within the FA fraction, Alf had lower (P ≤ 0.02) proportion of SFA, greater t-MUFA content, greater (P ≤ 0.01) total n-3 concentration and the lowest n-6/n-3 ratio (P ≤ 0.01). Alfalfa beef resulted in greater (P ≤ 0.01) total CLA concentration. Although lipid profiles of forages related to observations in lipid profiles of beef, differences in drip and cooking loss and sensory attributes of beef that favored of alfalfa finishing were not explained in animal performance and fatness.Se compararon el rendimiento y las características de la canal de los novillos terminados en pastos anuales de invierno de grano pequeño (SGWA) o alfalfa. Los tratamientos consistieron en masas puras de centeno cereal, triticale, trigo o alfalfa (Rye, Trit, Wht y Alf, respectivamente). Las 3 especies de SGWA pastorearon durante el invierno y principios de la primavera. La alfalfa se apacentaba durante la primavera y el verano. Se asignaron tres repeticiones de pasturas a cada tratamiento con 10 animales cada una. Se definió como criterio de valoración del sacrificio un mínimo de 7 mm de grosor de la grasa de las costillas subcutáneas (determinado por ultrasonido). Después de un período de finalización de 98 días, todos los animales de Rye, Trit y Wht alcanzaron el objetivo y estaban listos para la cosecha. Los animales de alfalfa se sacrificaron después de 120 días. Después del sacrificio, las canales se clasificaron y pesaron individualmente para determinar el peso de la canal caliente (HCW) y se calculó el rendimiento de la canal caliente (HCY). Setenta y dos horas después del sacrificio, se extrajo una sección de filetes que incluía el músculo longissimus thoracis (LT) del lado izquierdo de cada canal para su análisis, incluido el grosor de la grasa de las costillas (RFT), el área de LT (LTA), la cizalla de Warner-Bratzler fuerza (WBsf), pérdida por goteo, pérdida por cocción, color instrumental, pH muscular, análisis sensorial, contenido de grasa intramuscular y perfil lipídico. También se determinó la composición próxima y los perfiles lipídicos de los pastos ofrecidos. Los animales Alf tenían una ADG más baja (P <0,01) que los animales SGWA. Los animales de alfalfa tardaron 22 días más en llegar al punto de sacrificio. Sin embargo, no se detectaron efectos de pasto (P ≥ 0.14) para los parámetros de color HCY, LTA, RFT, WBsf, pH, músculo a * yb *, y grasa subcutánea L *, a * yb *. El músculo L * fue mayor (P <0.05) y las pérdidas por goteo y cocción fueron menores (P ≤ 0.05) para Alf. El panel sensorial puntuó la carne Alf de mayor (P <0.01) jugosidad, ternura y sabor a carne. A la carne de centeno se le atribuyó la puntuación más alta de mal sabor. La alfalfa y la carne blanca mostraron un contenido de AG similar (P = 0,40), mayor (P ≤ 0,02) que la carne de centeno y trit. La carne de res de centeno tuvo el contenido de FA más bajo (P ≤ 0.02). Dentro de la fracción FA, Alf tuvo menor (P ≤ 0.02) proporción de SFA, mayor contenido de t-MUFA, mayor (P ≤ 0.01) concentración total de n-3 y la menor proporción n-6 / n-3 (P ≤ 0.01) . La carne de alfalfa resultó en una concentración total de CLA mayor (P ≤ 0.01). Aunque los perfiles de lípidos de los forrajes se relacionaron con las observaciones en los perfiles de lípidos de la carne de res, las diferencias en el goteo y la pérdida por cocción y los atributos sensoriales de la carne que favorecieron el acabado de la alfalfa no se explicaron en el rendimiento y la gordura del animal.Instituto de Investigación de Tecnología de Alimentos (ITA)Fil: Pordomingo, Anibal Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Anguil; Argentina.Fil: Pordomingo, Anibal Javier. Universidad Nacional de La Pampa. Facultad de Ciencias Veterinarias; Argentina.Fil: Pordomingo, Adriana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Anguil; Argentina.Fil: Pordomingo, Adriana Beatriz. Universidad Nacional de La Pampa. Escuela de Recursos Naturales; ArgentinaFil: Grigioni, Gabriela María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos Argentina.Fil: Carduza, Fernando José. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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