211 research outputs found
SUPERCHILL! Study of ice crystal formation in beef
No full textA conference abstract from NIRItalia online 2021 in English and Italian.First author gratefully acknowledges receiving funding from Progetto Professionalità "Ivano Becchi" – Fondazione Banca del Monte di Lombardia (2017)
Cost effectiveness of R&D and strategic trade policy
No full textThis paper analyzes the incentives for governments to impose export subsidies when firms invest in a cost saving technology before market competition. Governments first impose an export subsidy or a tax. After observing export policy, firms invest in cost reducing R&D and
subsequently compete in the market. Governments subsidize exports under Cournot
competition. Under Bertrand competition, export subsidies are positive whenever R&D is
sufficiently cost-effective at reducing marginal costs, and negative otherwise. The trade policy reversal found in models without endogenous sunk costs disappears if R&D is sufficiently cost-effective. Thus, output subsidies seem more robust than implied by the recent literature
Estudio de la textura de crujientes de elaboración culinaria a partir de diferentes tipos de hidrocolóides
No full text
Influencia de la raza y de la alimentación sobre el contenido y características de la grasa intramuscular del lomo de cerdo ibérico: efecto sobre parámetros determinantes de la calidad
No full textThe influence of crossbreeding (pure Iberian pigs vs crossbred with Duroc pigs)
and feeding background (free rearing on acorn and pasture vs concentrates high in oleic
acid and supplemented with 250 ppm of á-tocopherol and mixed concentrates) in
quality parameters of raw meat (muscle l. dorsi), particularly in those related to
intramuscular fat content and fatty acid composition, and also the effect on the sensory
quality and consumers preference for the dry-cured product (dry-cured loins processed
without garlic and paprika) were investigated. The use of concentrates high in oleic acid
and supplemented with 250 ppm of á-tocopherol improves the oxidation stability and
fatty acid profile comparing to mixed concentrates. Moreover, the significance of the
IMF content and the use of Iberian pure bred pigs reared in ¿montanera¿ systems, in
order to obtain high quality dry-cured products were confirmed.Se estudio el efecto de la raza (Iberico puro vs cruzado con Duroc) asi como del
sistema de explotacion (en extensivo en montanera frente a intensivo con piensos
comerciales o enriquecidos en acido oleico y ¿¿-tocoferol) sobre diferentes parametros
de calidad tanto de la materia prima (musculo l. dorsi) en relacion a la composicion en
acidos grasos, susceptibilidad a la oxidacion y contenido en grasa intramuscular (GIM);
asi como del producto final (lomo curado sin adobo ni especias) en relacion a su calidad
sensorial y de preferencia por los consumidores. Por una parte, el empleo de piensos
enriquecidos en acido oleico y suplementados con ¿¿-tocoferol permiten la mejora de la
estabilidad oxidativa y del perfil en acidos grasos en comparacion con la utilizacion
durante el cebo de piensos comerciales. Ademas, se confirma la importancia del
contenido en GIM asi como de la utilizacion de cerdos de raza Iberica pura explotados
en regimen extensivo para la obtencion de productos curados de calidad diferenciad
Oxidative deterioration of pork during superchilling storage
No full textBACKGROUND: In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored either at chilling (CH) conditions (2-4 °C) for 4 weeks or at SC temperature (around -1 °C) for 12 weeks. RESULTS: Storage at SC temperature diminished the rate of lipid and protein oxidation and discoloration in pork loins, so that final levels of most oxidation products and instrumental color values after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. However, hexanal content peaked by the end of SC storage, pointing to a potential accumulation of compounds from lipid oxidation during SC storage. CONCLUSION: SC storage of pork slows down the rate of lipid and protein oxidation. However, accumulation of volatile compounds from lipid oxidation could be a limiting factor for shelf life.</p
A comparison of the free fatty acids and volatile aldehydes from Iberian and Iberian X Duroc hams
No full textPre-cured freezing effec on physicochemical, texture and sensory characteristics of Iberian Ham
No full text[EN] The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.This study was supported by the Ministerio de Ciencia y Tecnologia. Secretaria de Estado de Politica Cientifica y Tecnologica proyect entitled Desarrollo de una tecnologia basada en el saldo y descongelacion en salmuera saturada, con y sin empleo de la impregnacion a vacio, para la obtencion de jamones curados a partir de perniles congelados (Ref. PTR1995-0754-OP-03-03). Trinidad Perez Palacios thanks the "Junta de Extremadura'' for the pre-doctoral grant. Authors are grateful to RESTI industry for manufacturing the samples of this research and the panelists for their participation in the sensory analysis.Pérez Palacios, T.; Ruiz Carrascal, J.; Martín, D.; Barat Baviera, JM.; Antequera, T. (2011). Pre-cured freezing effec on physicochemical, texture and sensory characteristics of Iberian Ham. Food Science and Technology International. 17(2):127-133. https://doi.org/10.1177/1082013210381435S12713317
Proteolysis in pork loins during superchilling and regular chilling storage
No full textThis study aimed to address the proteolytic phenomena taking place in pork loins during prolonged storage at superchilling (SC) temperature. Loins were stored at either chilling (CH) conditions (2–4 °C) for 4 weeks or at SC temperature (around −1 °C) for 12 weeks. Storage at SC temperatures slowed down the rate of proteolysis in pork loins, so that final levels of most indicators for proteolysis, including after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. Consequently, the texture of SC pork under extended storage was not so different to that of CH pork. However, total amino acid content peaked by the end of SC storage, pointing out to a potential ongoing exopeptidase activity. Overall, proteolysis seemed to be slowed down in pork at SC conditions, with similar levels for most indicators after 12 weeks of SC storage or 4 weeks at CH conditions
Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase
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