Tenderness of PGI "Ternera de Navarra" Beef Samples Determined by FTIR-MIR Spectroscopy.

Understanding meat quality attribute changes during ageing by using non-destructive techniques is an emergent pursuit in the agroindustry research field. Using beef certified samples from the protected geographical indication (PGI) "Ternera de Navarra", the primary goal of this study was to use Fourier transform infrared spectroscopy on the middle infrared region (FTIR-MIR) as a tool for the examination of meat tenderness evolution throughout ageing. Samples of the muscle of twenty young bulls were aged for 4, 6, 11, or 18 days at 4 °C.

Classification of Beef Muscle Tenderness Using Hyperspectral Imaging and Chemometrics.

Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to create a model that can classify beef samples from muscle according to their tenderness degree based on hyperspectral imaging (HSI). In order to obtain different textures, two main strategies were used: (a) aging type (wet and dry aging with or without starters) and (b) aging times (0, 7, 13, 21, and 27 days).

Indicators and Recommendations for Assessing Sustainable Healthy Diets.

Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments' policies. This critical and comprehensive review analyzes indicators and approaches to "sustainable healthy diets" published in the literature since this discipline's emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources.

Raw-Cured Spanish Traditional Meat Product "": Sensory and Composition Quality Standards.

The aim of this work was to set the quality standards of the , a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors ( = 15). In the first session, instrumental colour (L*, a*, and b*) and appearance and odour parameters were evaluated in the raw products.