1,720,964 research outputs found
Sex and feed intake in heavy pig production: Influence on performance and carcass quality
No full textAllevamento Biologico e qualità della carne suina
No full textSala Convegna Borsa Merci della Camera di Commercio di Arezz
Effects of harvest time on the yield and quality of winter wheat hay produced in Northern Italy
No full textThe aim of this work was to study the yield and nutritional characteristics of winter wheat hay. A selection of cultivars recommended for three main purposes: grain, whole plant (biomass) and dual purpose (grain and biomass) production were cultivated and harvested from heading to grain dough stages. Yield dry weight (YDW), dry matter (DM) and undigested neutral detergent fiber (uNDF) increased with advancing maturity, ranging from 9 t ha-1, 20 and 11% of DM to 16 t ha-1, 43 and 17% of DM, respectively; while crude protein (CP) and neutral detergent fiber (NDF) decreased from 11 and 59% of DM to 6 and 54% of DM, respectively. Our study showed that dual purpose winter wheat cultivars displayed similar performance of CP, NDF and net energy for lactation, when harvested at heading or grain milk stages. In addition, winter wheat recommended to be harvested as whole plant showed similar values of YDW, sugar and starch contents, when harvested at grain dough and milk stages. These characteristics are strategic in hay production, allowing a more flexible harvesting strategy. These results might be useful to improve the hay production, given useful information on harvest time and improving agricultural sustainability covering the soil in autumn and winter
Lean colour of green and matured Parma hams: comparative evaluation and technological relevance of sensory and objective data
No full textResearch has been conducted on the relationship between sensory evaluation and objective
measurement of pork colour. The study also investigated the relationship between the colour
of fresh meat and the colour of matured hams.
Sensory evaluation was carried out at 24 h post mortem on the freshly cut surfaces of
green hams trimmedfor Parma ham production. Objective measurements were performed at
the same time on Semimembranosus and Biceps femoris muscles with a Minolta Chromameter
Reflectance II CR200/08. Cold carcass weight, lean content, trimmed ham weight,
45 min and 24 h post mortem pH of Semimembranosus muscle were also recorded.
The hams were processed according to Parma ham technology. Weight losses at standard
processing times were collected. At the end of processing a sample of about one-third of the
hams was evaluated for internal lean colour and lean firmness both by sensory panel and
objective measurements. Proximate composition was also determined.
The results showed highly significant relationships between colour sensory scores and the
coordinates L*, b* and hue of the C.I.E. L*a*b* coiour system. Among the other parameters
measured on fresh meat only 24 h pH was related at a very signt$cant level with sensory and
objective colour values. Correlation coeficients were generally higher jor Semimembranosus
than Biceps femoris.
Matured ham colour was linked with fresh meat sensory judgements, L*, hue and a* values.
The relationship, though, was not suficiently strong for use in predicting the colour of
matured hams from green ham characteristics. Processing appears to have a positive effect on
the colour of pale meat.
Weight losses were mainly linked with lean meat content; other quality attributes being less
important. Lean firmness of matured hams was related to the colour and pH of the fresh
meat
Lean colour of green and matured Parma hams: comparative evaluation and technological relevance of sensory and objective data
No full textResearch has been conducted on the relationship between sensory evaluation and objective measurement of pork colour. The study also investigated the relationship between the colour of fresh meat and the colour of matured hams. Sensory evaluation was carried out at 24 h post mortem on the freshly cut surfaces of green hams trimmed for Parma ham production. Objective measurements were performed at the same time on Semimembranosus and Biceps femoris muscles with a Minolta Chromameter Reflectance II CR200/08. Cold carcass weight, lean content, trimmed ham weight, 45 min and 24 h post mortem pH of Semimembranosus muscle were also recorded.
The hams were processed according to Parma ham technology. Weight losses at standard processing times were collected. At the end of processing a sample of about one-third of the hams was evaluated for internal lean colour and lean firmness both by sensory panel and objective measurements. Proximate composition was also determined. The results showed highly significant relationships between colour sensory scores and the coordinates L*, b* and hue of the C.I.E. L*a*b* coiour system. Among the other parameters measured on fresh meat only 24 h pH was related at a very significant level with sensory and objective colour values. Correlation coefficients were generally higher for Semimembranosus
than Biceps femoris. Matured ham colour was linked with fresh meat sensory judgments, L*, hue and a* values. The relationship, though, was not sufficiently strong for use in predicting the colour of matured hams from green ham characteristics. Processing appears to have a positive effect on the colour of pale meat.
Weight losses were mainly linked with lean meat content; other quality attributes being less important. Lean firmness of matured hams was related to the colour and pH of the fresh meat
La valutazione della consistenza del grasso suino: misura strumentale, valutazione sensoriale e parametri chimici a confronto
No full textE stata effettùata una sperimentazione al fine di valutare la possibilità
di giungere ad una misura strumentale della consistenza del
grasso suino. Lo studio ha avuto per oggetto il grasso di copertura
delle cosce fresche dopo rifilatura e dei prosciutto di Parma dopo
stagionatura. La consistenza è stata valutata sulla superficie di taglio
fresca da un gruppo di esperti preventivamente addestrati, ma privi di
standard di riferimento, ed è stata misurata con il Fat Hardoess Meter.
Sono stati, inoltre, prelevati campioni di grasso per la determinazione
del numero di iodio e del conteluto di umidità.
I risultati hanno messo in evidenza coefficienti di correlazione
semplice tra misura strumentale. valutazione sensoriale e numero di
iodio generalmente modesti. Le relazioni tra misure strumentali e
numero di iodio non differivano di molto nei prosciutti stagionati rispetto alle cosce fresche. Le valutazioni sensorialdi del grasso dei
prosciutti stagionatii, invece si sono discostate notevolmente da quelle
effettuate sul fresco relativamente ai rapporti con le misure strumentali e il numero di iodio. L'insieme dei dati ottenuti,e delle considerazioni che ne sono derivate mettono in dubbio la possibilità di utilizzare il Fat Hardness Meter per la misura della consistenza del grasso sulle linee di rifilatura delle cosce destinate alla produzione di prosciutti tipici, La valutazione sensoriale dello stesso parametro, d'altro canto,non sembra un'alternativa valida alla misuras strumentale
La valutazione del colore della carne suina fresca e del prosciutto stagionato. Parte II - Effetti del lavoro in linea sulla significatività delle misure
No full textLa valutazione della consistenza del grasso suino: misura strumentale, valutazione sensoriale e parametri chimici a confronto
No full textLa valutazione del colore della carne suina fresca e del prosciutto stagionato. Parte II-Effetto del lavoro in linea sulla significatività delle misure
No full textE' stata effettuata una sperimentazione che ha coinvolto un grande numero di suini macellati in diverse strutture industriali dell'Emilia Romagna. Le cosce sono state stagionate presso stabilimenti aderenti al Consorzio del prosciutto di Parma. Sono stati raccolti i dati relativi al contenuto di carne, al peso a freddo delle carcasse, al peso delle cosce rifilate, al pH a 45' e 24h. Le caretteristiche di colore del magro sono state valutate e misurate sia al momento della rifilatura delle cosce che al momento di disosso dei prosciutti. A carici delle cosce rifilate è stato valutato anche il carattere di essudazione mentre sui prosciutti stagionati è stata valutatat la consistenza della frazione muscolare. Per i prosciutti stagionati è stato raccolto il dato del calo peso di fine stagionatura ed è statat determinata la composizione centesimale
- …
