000095542 001__ 95542
000095542 005__ 20210902121728.0
000095542 0247_ $$2doi$$a10.3390/foods9070853
000095542 0248_ $$2sideral$$a119597
000095542 037__ $$aART-2020-119597
000095542 041__ $$aeng
000095542 100__ $$0(orcid)0000-0002-7922-1601$$aBarahona, Marta
000095542 245__ $$aFeeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef
000095542 260__ $$c2020
000095542 5060_ $$aAccess copy available to the general public$$fUnrestricted
000095542 5203_ $$aIn order to achieve an attractive and differentiated product for the consumer and to optimize and to maximize profitability for the farmers within the EU Protected Geographical Indication "Carne de Ávila", 24 yearling males of Avileña-Negra Ibérica breed were used to evaluate the effect of 2 feeding systems, concentrate (CON) and maize silage (SIL), and 2 packaging systems, vacuum (VAC) and modified atmosphere (MAP), on fatty acid composition, proximate analysis, water holding capacity and consumer acceptability of meat in 2 muscles: Longissimus thoracis (LT) and Semitendinosus (ST). Animals fed with concentrate showed higher carcass weight. However, feeding did not affect the proximate analysis of the meat. The use of maize silage improved the amount of conjugated linoleic acid and n-3 polyunsaturated fatty acids (PUFA) and the relation n-6 PUFA/n-3 PUFA. In LT muscle, feeding influenced texture, samples from SIL being more tender. The VAC packaging showed higher cooking losses than MAP in both muscles. Aging increased tenderness and cooking losses but decreased thawing losses. LT samples from SIL feeding were better accepted by consumers and VAC packaging showed higher scores than MAP. We can conclude that the use of maize silage could be an alternative feeding for this type of animals improving some aspects of the quality of the meat.
000095542 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000095542 590__ $$a4.35$$b2020
000095542 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b37 / 144 = 0.257$$c2020$$dQ2$$eT1
000095542 592__ $$a0.774$$b2020
000095542 593__ $$aFood Science$$c2020$$dQ1
000095542 593__ $$aHealth (social science)$$c2020$$dQ1
000095542 593__ $$aPlant Science$$c2020$$dQ1
000095542 593__ $$aMicrobiology$$c2020$$dQ1
000095542 593__ $$aHealth Professions (miscellaneous)$$c2020$$dQ1
000095542 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000095542 700__ $$aHachemi, M.A.
000095542 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, José Luis$$uUniversidad de Zaragoza
000095542 700__ $$aGonzález, María del Mar
000095542 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María del Mar$$uUniversidad de Zaragoza
000095542 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000095542 773__ $$g9, 7 (2020), 853 [14 pp.]$$pFoods$$tFoods$$x2304-8158
000095542 8564_ $$s293998$$uhttps://zaguan.unizar.es/record/95542/files/texto_completo.pdf$$yVersión publicada
000095542 8564_ $$s480302$$uhttps://zaguan.unizar.es/record/95542/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000095542 909CO $$ooai:zaguan.unizar.es:95542$$particulos$$pdriver
000095542 951__ $$a2021-09-02-09:34:12
000095542 980__ $$aARTICLE