Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies.

Sensory analysis plays a significant role in developing innovative technology from prototype to industrial stage, and above all, in the meat industry. The starting hypothesis is that the quantitative descriptive analysis is crucial to optimise an innovative process for tenderising meat before the scale-up stage because it provides information that instrumental and consumer science analyses cannot achieve. With this in mind, the present study describes the detailed protocol of the quantitative descriptive analysis, which was developed and optimised to contribute to the prototype development stage of new meat tenderising technology.

Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process.

The impact of papain and/or ultrasound treatments on tenderization of semitendinosus muscle through a proteomic approach was studied. Sixteen bovine muscles were submitted to the following treatments: aging at 3 °C (Control), papain injection (PI), ultrasound (US), PI followed by US (PIUS) and US followed by PI (USPI). pH, myofibrillar fragmentation indices (MFI), soluble collagen, texture profile and changes of myofibrillar proteins were investigated after 2, 24, 48 and 96 h of storage.

Effects of two sweet cherry cultivars ( L., cvv. '' and '') on the shelf life of an innovative bakery product.

Sweet cherries are important fruits for human health, but their consumption is quite limited because of their seasonality and short shelf life. Consequently, these fruits are often subjected to technological treatments, but as a result, their consumption may involve significant intake of sugar and calories that tend to enhance many metabolic diseases. Agricultural science has characterized the different cultivars of fresh sweet cherries, but less literature is available about the suitability of different cultivars for industrial applications.

Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review.

Biopolymers are molecules that are present in nature and they are chain-like molecules made up of repeating chemical block. The main components of raw materials used to produce cereal food are represented by biopolymers like starch, proteins, fiber and lipids. The production of cereal food can be carried out by conventional cooking methods, as baking carried out by hot air oven and extrusion-cooking, or innovative technologies that uses radiofrequency, infrared, microwaves heating and vacuum baking.

How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops.

Background: To improve the quality of espresso coffee, the variables under the control of the barista, such as grinding grade, coffee quantity and pressure applied to the coffee cake, as well as their variance, are of great importance. A nonlinear mixed effect modeling was used to obtain information on the changes in chemical attributes of espresso coffee (EC) as a function of the variability of extraction conditions.

Results: During extraction, the changes in volume were well described by a logistic model, whereas the chemical attributes were better fit by a first-order kinetic.

Partial substitution of pork backfat with extra-virgin olive oil in 'salami' products: effects on chemical, physical and sensorial quality.

The effects on chemical, physical and sensory quality of the partial substitution of pork backfat with extra-virgin olive oil were studied in 'salami' products. Four 'salami' formulations, with 15% total fat, were prepared, in which 0, 33.5, 50 and 66.