Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Kizkitza Insausti"'
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 707-720 (2024)
Improved marbling could be of great benefit to the beef industry, responding more effectively to consumer preferences and increasing the market value of the product. To identify the management elements that could determine the degree of marbling of c
Externí odkaz:
https://doaj.org/article/984d346b9aea47069d0c5efd573817aa
Autor:
Irantzu Goenaga, Aser García-Rodríguez, Idoia Goiri, Sara León-Ecay, Joana De Las Heras, Noelia Aldai, Kizkitza Insausti
Publikováno v:
Animals, Vol 13, Iss 8, p 1391 (2023)
This research aimed to evaluate the nutritional composition, in vitro digestibility, and gas production kinetics of 15 vegetable by-products generated by the agri-food industry compared with corn silage as a reference raw material. Nutritional charac
Externí odkaz:
https://doaj.org/article/b9b43468af124322952a5c4598d06067
Autor:
María José Beriain, María Lozano, Jesús Echeverría, María Teresa Murillo-Arbizu, Kizkitza Insausti, Miguel Beruete
Publikováno v:
Foods, Vol 11, Iss 21, p 3426 (2022)
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 Nava
Externí odkaz:
https://doaj.org/article/0987cb37e19343819a85e06aa42f15eb
Autor:
Sara León-Ecay, Ainara López-Maestresalas, María Teresa Murillo-Arbizu, María José Beriain, José Antonio Mendizabal, Silvia Arazuri, Carmen Jarén, Phillip D. Bass, Michael J. Colle, David García, Miguel Romano-Moreno, Kizkitza Insausti
Publikováno v:
Foods, Vol 11, Iss 19, p 3105 (2022)
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
Externí odkaz:
https://doaj.org/article/eaf610309bf141798234e91e05ec455b
Autor:
Brianna J Buseman, Gordon K Murdoch, James A Nasados, Jaxon H Smart, Jessica M Lancaster, Jessie B Van Buren, Kizkitza Insausti, Matthew E Doumit, Michael Colle, Phillip Bass, Tanya M Weber, William J Price
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three beef steers were harvested a
Externí odkaz:
https://doaj.org/article/db45c19e53414901ad47132814677e4c
Autor:
Marta Ruiz, Kizkitza Insausti, Maria J. Beriain, Santiago Crecente, José M. Lorenzo, María V. Sarriés
Publikováno v:
Spanish Journal of Agricultural Research, Vol 17, Iss 4, Pp e0609-e0609 (2020)
Aim of study: This study focused on the sensory evaluation and consumer preferences of foal meat depending on the animal slaughter age (13 and 26 months) and finishing diet (standard and linseed concentrate). Area of study: It was developed in two lo
Externí odkaz:
https://doaj.org/article/38fc7e1b0f194737ac2f7ab3616e42cf
Autor:
José A. Mendizabal, Guillerno Ripoll, Olaia Urrutia, Kizkitza Insausti, Beatriz Soret, Ana Arana
Publikováno v:
Animals, Vol 11, Iss 10, p 2897 (2021)
The amount and distribution of subcutaneous fat is an important factor affecting beef carcass quality. The degree of fatness is determined by visual assessments scored on a scale of five fatness levels (the SEUROP system). New technologies such as th
Externí odkaz:
https://doaj.org/article/9974b36f0d3a4755a10185162481cf42
Autor:
María José Beriain, María T. Murillo-Arbizu, Kizkitza Insausti, Francisco C. Ibañez, Christine Leick Cord, Tom R. Carr
Publikováno v:
Foods, Vol 10, Iss 7, p 1474 (2021)
The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), an
Externí odkaz:
https://doaj.org/article/9479e9468f5f4f11ac8e91333f3d9571
Autor:
Lorea R. Beldarrain, Lara Morán, Miguel Ángel Sentandreu, Kizkitza Insausti, Luis Javier R. Barron, Noelia Aldai
Publikováno v:
Animals, Vol 11, Iss 5, p 1421 (2021)
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15
Externí odkaz:
https://doaj.org/article/b20b7ce78b444103ae4ff4e8977f7d0a
Autor:
Kizkitza Insausti, María T. Murillo-Arbizu, Olaia Urrutia, José A. Mendizabal, María J. Beriain, Michael J. Colle, Phillip D. Bass, Ana Arana
Publikováno v:
Foods, Vol 10, Iss 3, p 493 (2021)
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested a
Externí odkaz:
https://doaj.org/article/688a32bc775b47f6812e263049c6b87b