Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Lia Vasconcelos"'
Autor:
Ana Leite, Lia Vasconcelos, Sergio Lopez, Divanildo Outor-Monteiro, Victor Pinheiro, Sandra Rodrigues, Alfredo Teixeira
Publikováno v:
Foods, Vol 13, Iss 16, p 2579 (2024)
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufactur
Externí odkaz:
https://doaj.org/article/d4d08442a02d4758a95d7e572610c00c
Autor:
Ana Leite, Lia Vasconcelos, Sandra Rodrigues, Etelvina Pereira, Rubén Domínguez-Valencia, José Manuel Lorenzo, Alfredo Teixeira
Publikováno v:
Animals, Vol 14, Iss 11, p 1697 (2024)
The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal’s diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the e
Externí odkaz:
https://doaj.org/article/7aa28b8a711d4af1be7a9bfec3583510
Autor:
Lia Vasconcelos, Luís G. Dias, Ana Leite, Etelvina Pereira, Severiano Silva, Iasmin Ferreira, Javier Mateo, Sandra Rodrigues, Alfredo Teixeira
Publikováno v:
Foods, Vol 13, Iss 10, p 1581 (2024)
The aims of this study were to describe and compare the meat quality characteristics of male and female kids from the “Serrana” and “Preta de Montesinho” breeds certified as “Cabrito Transmontano” and reinforce the performance of near-inf
Externí odkaz:
https://doaj.org/article/2d17a51c76f54417b8a52bc652712cdf
Autor:
Immaculada Argemí-Armengol, Javier Álvarez-Rodríguez, Marc Tor, Laura Salada, Ana Leite, Lia Vasconcelos, Alfredo Teixeira, Sandra Sofia Quinteiro Rodrigues
Publikováno v:
Animals, Vol 14, Iss 5, p 739 (2024)
Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory t
Externí odkaz:
https://doaj.org/article/3f59af6301d9452aaaab358d98bfd6dd
Autor:
Lia Vasconcelos, Luís G. Dias, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Evandro Bona, Javier Mateo, Sandra Rodrigues, Alfredo Teixeira
Publikováno v:
Foods, Vol 12, Iss 23, p 4335 (2023)
This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40
Externí odkaz:
https://doaj.org/article/9ac1ec16fb614377a9443bf215615ac6
Autor:
Sandra S. Q. Rodrigues, Lia Vasconcelos, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Alfredo Teixeira
Publikováno v:
Foods, Vol 12, Iss 15, p 2962 (2023)
Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve th
Externí odkaz:
https://doaj.org/article/b5bd76cc3de04796a25b655609b95f84
Autor:
Ana Leite, Lia Vasconcelos, Iasmin Ferreira, Rubén Domínguez, Mirian Pateiro, Sandra Rodrigues, Etelvina Pereira, Paulo C. B. Campagnol, José Angel Pérez-Alvarez, José M. Lorenzo, Alfredo Teixeira
Publikováno v:
Foods, Vol 12, Iss 13, p 2499 (2023)
This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and “cachaço”. A total of 40 Bísaro breed animals were
Externí odkaz:
https://doaj.org/article/7dea2151f76644aeb3c1ade847e9b347
Autor:
Ana Leite, Lia Vasconcelos, Iasmin Ferreira, Rubén Domínguez, Etelvina Pereira, Sandra Rodrigues, José M. Lorenzo, Alfredo Teixeira
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1439 (2023)
The purpose of the present study was to characterize the dry-cured loin and dry-cured “cachaço” of Bísaro pork and evaluate the effect of the inclusion of olive cake in the animals’ diet on the cured products. For this purpose, forty loins an
Externí odkaz:
https://doaj.org/article/daf6f11dcf8a4141b01df76c4b441054
Autor:
Lia Vasconcelos, Luís G. Dias, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Severiano Silva, Sandra Rodrigues, Alfredo Teixeira
Publikováno v:
Foods, Vol 12, Iss 3, p 470 (2023)
This study evaluates the ability of the near infrared reflectance spectroscopy (NIRS) to estimate the aW, protein, moisture, ash, fat, collagen, texture, pigments, and WHC in the Longissimus thoracis et lumborum (LTL) of Bísaro pig. Samples (n = 40)
Externí odkaz:
https://doaj.org/article/f1bd31c3012440be9fc7d69abcf32783
Autor:
Iasmin Ferreira, Ana Leite, Lia Vasconcelos, Sandra Rodrigues, Javier Mateo, Paulo E. S. Munekata, Alfredo Teixeira
Publikováno v:
Foods, Vol 11, Iss 23, p 3816 (2022)
Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health
Externí odkaz:
https://doaj.org/article/78713f95d6dc47febced593cbc7d6311