Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork.

This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed.

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet.

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4).

Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage.

A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product a (0.79-0.

Sensory characteristics of meat and meat products from entire male pigs.

The surgical castration of male piglets has traditionally been practised to prevent the development of boar taint in pork meat, but European rules aim to end this practice on a voluntary basis. This study represents a sensory characterization of the meat and meat products from entire male pigs. Three levels of androstenone concentration in fat were compared: low, 0-0.

A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training.

This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high.

Effect of different post mortem temperatures on carcass quality of suckling lamb.

The effect of post mortem treatment on microbiological lamb carcass quality was studied. Suckling lambs carcasses were assigned to three different post mortem treatments: conventional (2  for 24 h), ultra-rapid (-20  for 3.5 h then 2  until 24 h post mortem) and slow (12   for 7 h then 2  until 24 h post mortem).

Tail-end Hg capture on Au/carbon-monolith regenerable sorbents.

In this work, a regenerable sorbent for Hg retention based on carbon supported Au nanoparticles has been developed and tested. Honeycomb structures were chosen in order to avoid pressure drop and particle entrainment in a fixed bed. Carbon-based supports were selected in order to easily modify the surface chemistry to favour the Au dispersion.

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids.

The effects of fatty acid composition, two packaging methods (vacuum and 20% CO(2)/80% N(2)) and storage under refrigeration for 210 days were evaluated on a dry fermented sausage (salchichón), manufactured with raw material enriched in monounsaturated or polyunsaturated fatty acids. Fatty acid composition was determined on sausage mixtures and on ripened sausages and lipid oxidation and colour stability was determined on ripened sausage at different times during storage. The modification of fatty acid composition of the sausages raised the nutritional quality, slightly affecting the colour properties.

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León.

The objective of this study was to evaluate the effects of curing times on the characteristics of 7-month dry-cured beef cecina stored for up to 12-months at 16°C and 65% relative humidity. Microbiological and physicochemical parameters, sensorial properties and consumer preferences were analysed at three different processing times (210, 270 and 360days). Curing time significantly affected (p<0.

Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres.

The microbiological, physico-chemical and sensory properties of salchichon with high unsaturated fat content, packed under vacuum and 20/80% CO(2)/N(2) modified atmosphere, were evaluated to determine its quality changes during storage under refrigeration. These sausages were manufactured with pork meat and pork backfat obtained from pigs fed with three different diets (control diet-CO, high oleic diet-HO and high linoleic diet-HL). In general, few significant differences were found in counts of different groups of microorganism between the three types of sausages and no difference between the packaging methods.

Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león".

The aim of this study was to investigate the shelf-life of commercial "Cecina de León" (CL) packaged in vacuum (VP) and in CO(2)/N(2) atmospheres (20/80% CO(2)/N(2) and 80/20% CO(2)/N(2)). Packaged product was stored at 6°C, measuring microbiological, physico-chemical and sensory parameters during 210 days. The values obtained for mesophilic aerobic, anaerobic and psychrotrophic counts did not vary in both the vacuum and the gas packaged samples after 210 days of storage.

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality.

Quality aspects of sliced dry-cured beef "Cecina de León" preserved in vacuum and gas mixtures (20%/80% CO(2)/N(2) and 80%/20% CO(2)/N(2)) were studied. The evolution of microbiological, physicochemical and sensory parameters were analysed during storage (210 days) at 6°C. Although microbial counts at 60 days of the gas-packaged samples were lower than the vacuum-packed ones, they were never higher than the spoilage limit (7 logufc/g).

Unburnt carbon from coal fly ashes as a precursor of activated carbon for nitric oxide removal.

The aim of this work is to evaluate the characteristics of an activated carbon obtained from unburnt carbon in coal fly ashes to be used in the removal of NO. Carbon-rich fraction was obtained by mechanical sieving of fly ashes. The mineral matter was removed by conventional HCl and HF demineralization procedure.