Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy.

This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main objective, marker compounds from 23 foals were extracted and their absorbance spectra were measured to establish prediction models (calibration and validation) between them and classical quantification analysis of the compounds. Another objective was to ascertain whether a previous extraction of the marker compounds before executing their MIR analysis is preferable compared to direct MIR measurements on the raw meat samples.

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.

Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study.

The aim of this work was to evaluate the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ranges which contribute to this meat quality differentiation were also determined. Important characteristics as moisture and total lipid content were well predicted using Mid-Infrared Spectroscopy (MIR)with Rv values of 82% and 66%, respectively.

The Reformulation of a Beef Patty Enriched with -3 Fatty Acids and Vitamin D Influences Consumers' Response under Different Information Scenarios.

The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D). The experiment was conducted under two information scenarios (blind; full: ingredients used to enrich the patties in -3 PUFA and vitamin D). An in-home use test was carried out by 180 consumers to study consumer liking of two low-fat beef patties (: conventional, : modified).

Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D.

Unlabelled: Olive and linseed oils have high contents of oleic acid and n-3 fatty acids (FA), respectively. Vitamin D , an essential nutrient, is in low contents in meat. This study investigated the potential application of olive and linseed oils' mixture as a backfat replacer, and vitamin D as a supplement, in order to develop a product enriched by polyunsaturated FAs and vitamin D .

Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.

The effect of different animal diets supplemented with linseed (source of omega-3 fatty acids: n-3) and/or conjugated linoleic acid (CON: control, LIN: 10% linseed, CLA: 2% conjugated linoleic acid, LINCLA: 10% linseed plus 2% CLA) on consumer liking of beef aged for 7 or 21 d was assessed in 3 Spanish cities. Overall, tenderness, juiciness, and flavor liking of beef were evaluated by consumers (n = 720) using 9-point scales. Hedonic scores assigned by consumers did not differ (P > 0.

Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The aim of the present review was to shed light on the nutritional composition of horsemeat and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals.