Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina".

This study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal "cecina". Salt reformulation unaffected fat percentages, decreased (P < 0.

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés.

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.

A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits.

Foal meat is considered a healthy alternative to other meat sources and more environmentally sustainable. However, its quality is highly variable and there is lack of knowledge about the molecular mechanisms underlying its determination. Genotype and diet play a relevant role as the main factors that can allow a control of the final quality and the use of high-throughput analytical methods such as proteomics is a way to achieve this lofty goal.

Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages.

This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) - 100 % of pork fat; treatments 1 and 2 (T1 and T2) - 50 % of pork fat was replaced by oil mixture emulsions, tigernut (T1) or sesame oils (T2) blended with algal oil. Lipid reformulations reduced (P < 0.

Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals.

The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals.