Výsledky vyhledávání - "Lorea R. Beldarrain"

Akademický článek

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

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

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Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome

Autor: Lorea R. Beldarrain, Enrique Sentandreu, Noelia Aldai, Miguel A. Sentandreu

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Addi. Archivo Digital para la Docencia y la Investigación

The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding of post-mortem muscle bioch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ea7e687c1ac52b48e7106110bdc2030
https://pubmed.ncbi.nlm.nih.gov/35344782

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Effect of ageing time on the volatile compounds from cooked horse meat

Autor: Noelia Aldai, Miguel Angel Sentandreu, Lara Morán, Lorea R. Beldarrain, Luis Javier R. Barron

Publikováno v: Addi. Archivo Digital para la Docencia y la Investigación
instname
Digital.CSIC. Repositorio Institucional del CSIC

Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography–mass spectrometry. A total of 77 volatile compounds were found, from which alde

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08f60550ac4e400ce6bbd68a32bb3bb9
http://hdl.handle.net/10810/55407

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Horse Meat Production in Northern Spain: Ecosystem Services and Sustainability in High Nature Value Farmland

Autor: José L. Sáez, Noelia Aldai, Lorea R. Beldarrain, Mª Paz Lavín, Rosa Ma Canals, Kizkitza Insausti, Ángel R. Mantecón

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Animal Frontiers: The Review Magazine of Animal Agriculture
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
Addi. Archivo Digital para la Docencia y la Investigación
Addi: Archivo Digital para la Docencia y la Investigación
Universidad del País Vasco

8 páginas, 4 figuras.
The authors thank the financial support provided by Interreg Sudoe OPEN2PRESERVE (SOE2/P5/E0804), UPV/ EHU ZALDITRANS (EHUA 13/29) projects, and Basque Government (IT944-16). Also, we appreciate the support provided by Jon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de6f0073ee8a77e9694ff9df4d7e0407
http://hdl.handle.net/10810/51922

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Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Autor: Kizkitza Insausti, Noelia Aldai, Lorea R. Beldarrain, Miguel Angel Sentandreu, Lara Morán, Luis Javier R. Barron

Publikováno v: Animals, Vol 11, Iss 1421, p 1421 (2021)
Addi. Archivo Digital para la Docencia y la Investigación
instname
Animals : an Open Access Journal from MDPI
Universidad de Cantabria (UC)
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
Animals
Volume 11
Issue 5
Addi: Archivo Digital para la Docencia y la Investigación
Universidad del País Vasco
Digital.CSIC. Repositorio Institucional del CSIC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de4ca3f465554e9fed1b4aada22b0d9a
http://hdl.handle.net/10261/243814

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Effect of ageing time on consumer preference and sensory description of foal meat

Autor: Luis Javier R. Barron, Iñaki Etaio, Miguel Angel Sentandreu, Noelia Aldai, Lorea R. Beldarrain, Lara Morán

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

A consumer test (n = 120) was performed in Vitoria-Gasteiz (northern Spain) in order to study the effect of ageing time (0, 7, 14 and 21 days) on the sensory quality of Hispano-Bretón foal meat. Steaks (Longissimus thoracis et lumborum) were wet age

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5badf549275ab1dfbb38e25750e1ac0f
https://pubmed.ncbi.nlm.nih.gov/32036896

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Behi-haragiaren samurtasuna aztergai: estrategia proteomiko berri baten garapena

Autor: Noelia Aldai, Lorea R. Beldarrain, Miguel Angel Sentandreu

Publikováno v: Addi. Archivo Digital para la Docencia y la Investigación
instname

Tenderness is an important organoleptic trait that determines bovine meat quality and consumer satisfaction. Therefore, it is essential to understand the biochemi-cal processes taking place in the conversion of muscle into meat. In fact, this ageing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfc5895c99232882f4be5619317cda64
http://hdl.handle.net/10810/38985

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Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers

Autor: Noelia Aldai, Brigitte Picard, Miguel Angel Sentandreu, José L. Navarro, Lorea R. Beldarrain, Enrique Sentandreu

Publikováno v: Journal of Proteomics
Journal of Proteomics, Elsevier, 2018, 183, pp.25-33. ⟨10.1016/j.jprot.2018.05.005⟩

Epub 2018 May 9; International audience; Protein biomarkers of meat tenderness are known to be of primary importance for the prediction of meat quality, and hence, industry profitability. Proteome analysis was performed on meat from 8 Main Anjou beef

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72798946e930c2a6ff4e01704379af26
https://hal.inrae.fr/hal-02621735

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