1,721,614 research outputs found
Editar perfil
No full textSe trata de un material audiovisual, del estilo Tutorial, acerca de cómo editar el perfil en la plataforma de Educación digital de la UNNOBA.It is an audiovisual material, Tutorial style, about how to edit the profile on the UNNOBA digital education platform.Fil: Ahmad, Tamara. Universidad Nacional del Noroeste de la Provincia de Buenos Aires. Escuela de Tecnología. Educación Digital; Argentina.Fil: Russo, Claudia. Universidad Nacional del Noroeste de la Provincia de Buenos Aires. Escuela de Tecnología. Educación Digital; Argentina.Fil: Lencina, Paula. Universidad Nacional del Noroeste de la Provincia de Buenos Aires. Escuela de Tecnología. Educación Digital; Argentina.Fil: Sarobe, Mónica. Universidad Nacional del Noroeste de la Provincia de Buenos Aires. Escuela de Tecnología. Educación Digital; Argentina.Fil: Gnazzo, Gustavo. Universidad Nacional del Noroeste de la Provincia de Buenos Aires. Escuela de Tecnología. Educación Digital; Argentina
Trasformazione, conservazione e packaging: effetto sulla qualità della carne degli ungulati selvatici
No full textFin dai tempi più remoti l'uomo ha avuto la necessità di conservare gli alimenti di cui aveva bisogno per il suo sostentamento e tale esigenza è sentita ancora di più oggi, a causa degli stili di vita che, in nome di una maggiore praticità, fanno sì che ai prodotti freschi si preferiscano quelli a più lunga durata. Fra le tecniche adottate a tale scopo, alcune derivano direttamente da quelle usate in antichità, con ovvi miglioramenti del processo produttivo, altre invece sono frutto di studi più recenti con vere e proprie basi scientifiche e non empiriche. Anche la carne non si sottrae a tale logica ed in particolare quella degli ungulati selvatici, che spesso non provengono da allevamento e che potrebbero fornire carne costantemente, ma sono frutto di caccia concentrata in determinati periodi dell'anno. Le tecniche di conservazione però possono indurre variazione di tipo qualitativo della carne; è sembrato quindi interessante fare una disamina delle principali tecniche di conservazione ponendo particolare attenzione al loro effetto sulla qualità del prodotto finale
The increase of ungulates due to environmental changes: meat quality of hunted meat
No full textIn Europe and in Italy wild ungulate populations are increasing dramatically mainly due to the increase of marginal lands and to the lack of predator; in recent decades, roe deer (Capreolus capreolus), red deer (Cervus elaphus) and mainly wild boar (Sus scropha) have expanded their home range and increased in abundance (Ramanzin et al., 2010). Nowadays, the presence of ungulates has exacerbated conflicts with human activities (damage to crops and garden, road accidents, etc), so it is necessary to limit the population growth mostly through hunting, with a consequent increase of meat disposable on the market. As regards quality and hygiene assurance, Regulations EC no 178/2002, 853/2004 and 854/2004 must be observed. Most interesting are the studies on meat quality parameters, both chemical and physical, because there is an enormous variability due to season, feed in the wild, age, etc. In central Italy wild boar meat is traditionally consumed for its high nutritional value and particularly sensory properties, which are desired by consumer (Strazdina et al., 2014). Due to the well know problems related to obesity, hypercholesterolemia and some cancer (Wood et al., 2003), it seems interesting to report some data on fat content and fatty acid composition. Recently a study was conducted on 42 meat quality samples, analysed for fatty acid and microbiological profiles (Russo et al., 2017). Gender and hunting age showed little differences on fat quality while the hunting month (from October to January) mostly influences the fatty acid profile of meat, which is probably due to the fact that, in the wild, there is no feed control. Generally, fatty acid content is not well balanced for human diet: nevertheless fat content is very low, so, even the possible negative effects are negligible. Wild boar meat seems to be of good microbiological quality, with health risks for the consumer comparable to those associated with meat obtained from farm animals. Some data are available even on fallow deer (Dama dama): even in this case, gender and hunting age did not modify fatty acid profile but, on the contrary, fatty acid content is well balanced (Russo et al., 2007). Actually, we are deepened our study on meat quality of roe deer (Capreolus capreolus), but we still don’t have a sufficient number of samples. Considering that wild meat is a sporadic component of the diet, we think that it may take part of a well-balanced diet for human without any risk
Fallow deer (Dama dama) meat quality: preliminary results
No full textThe consumption of game meat is an age-old practice in all country rich in
this kind of animals: moreover, in the last years, consumers show a growing interest for this production because venison is recognized to be high in protein and low in fat, cholesterol and energy content. In Italy, venison is mainly derived from hunting of feral
populations and the knowledge on obtained meat is still little. The aim of this preliminary study is to analyze some meat physical quality characteristics, as pH, colour, water holding capacity and shelf life of longissimus lumborum samples derived from five males of fallow deer, killed at an average age of 18 months and aged for 7 days at +4°C. The pH values are in the normal range, testifying a good acidification of
meat. The colour results very dark, with low L*, a* and b* values (30.96, 19.54 and 5.79 respectively): this is a very well known characteristic of venison and it is well accepted by consumers. Water holding capacity, expressed as cooking and drip loss, is
rather low (20.09% and 1.54% respectively) and it is strictly related to the good pH value. Colour measured after 48h of domestic storage shows higher values of L* and b* (36.73 and 11.13 respectively), thus stored meat appears clearer. Cooking loss evaluated after 48h of domestic storage is lightly higher, probably for a major protein denaturation. So, as the light of the good physical properties of this meat, it will be
interesting to increase the number of samples and even to analyze the chemical composition and fatty acid profile of meat
Il laser nella gestione dell’ipersensibilità dentinale in un paziente affetto da amelogenesi imperfetta
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Caratteristiche della carcassa e delle carni di vitelloni piemontesi allevati in Toscana
No full textRIASSUNTO Per valutare la possibilità di allevare la razza bovina Piemontese in Toscana, sono state prese in considerazione le carcasse e la carne di 6 vitelloni maschi di tale di razza, macellati ad un età media di 14 mesi. Le carcasse sono state valutate per conformazione e stato di ingrassamento e, su di esse, sono state rilevate alcune misure lineari; dopo 7 giorni di frollatura dalla mezzena destra sono stati prelevati i muscoli longissimus dorsi e semitendinosus, analizzati per la determinazione dei principali parametri di qualità della carne. Dai risultati ottenuti è emerso che sarebbe opportuno aumentare l’età di macellazione per permettere la completa estrinsecazione delle potenzialità produttive della razza ed ottenere maggiore sviluppo muscolare e carni più mature. La carne analizzata ha mostrato pregevoli caratteristiche qualitative sia dal punto di vista organolettico che dietetico-nutrizionale, incoraggiando quindi la diffusione dell’allevamento della razza Piemontese. SUMMARY Carcass and meat of 6 Piemontese male veals were studied to evaluate the possibility to rear Piemontese veal in Tuscany. Veals were weighed and slaughtered at about 14 monthes of age; after 24 h at 4°C carcasses were evaluated for conformation and state of fattening and some linear measurementes were taken. After 7 days of ageing longissimus dorsi and semitendinosus muscles were excised from right half carcass and analyzed to determine the main quality parameters. Even if live weight was slighlty low, dressing percentage was high (68.55%). Evaluation in EU grid showed a medium score of conformation (R-) and of state of fattening (ranging between 3 and 3+). Quality characteristics of meat derived from the two muscles analyzed were different: semitendinosus muscle appeared agreeable due to its paler and lighter meat, but was less tender and had less water holding capacity. Instead longissimus dorsi muscle, altough slightly darker, gave meat which was more tender and had better water holding capacity. Fatty acid composition and cholesterol content were similar between the muscles analyzed, showing a good dieteic properties for human health. This study confirmed the good quality of Piemontese meat but even showed that it will be better to slaugheter veal at higer age to have better carcass conformation and therefore more meat
Carcass and meat quality of organic beef: a brief review
No full textThis mini-review summarises the scientific results reported in the literature regarding the qualitative characteristics of carcasses and beef from cattle raised according to the organic system. Carcasses from organically-raised beef cattle are characterised by poor muscular development and less fattening, probably due to the fact that the rations are mainly based on forage, with low energy yields from concentrates. With this type of production system native breeds are preferred, which are often characterised by rather slow development. These facts may also partly explain why organic beef shows low intramuscular lipid content compared to that generally found in meat from cattle raised under conventional methods; other organoleptic characteristics of the meat do not appear to be influenced by the organic rearing system. This is encouraging for the production of organic beef since aside from promoting concern for the welfare of the animals and satisfying a growing demand for meat that is "safe" from a health point of view, the system guarantees organoleptic quality similar to that of conventional beef
Il Parco Nazionale delle Foreste Casentinesi, Monte Falterona e Campigna: storia, ambiente forestale, aspetti descrittivi e presenza di ungulati
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