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Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics
Castellano, Patricia Haydee; Peña, Natalia; Pérez Ibarreche, Mariana; Carduza, Fernando Jose; Soteras, Trinidad; Vignolo, Graciela Margarita (2018-02)Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination ... -
Diet and genotype effects on the quality index of beef produced in the Argentine Pampeana region
Latimori, Nestor Juan; Kloster, Andres Maria; Garcia, Pilar Teresa; Carduza, Fernando Jose; Grigioni, Gabriela Maria; Pensel, Norma Ana (Elsevier, 2008-07)Steers of varying genotypes (Aberdeen Angus, Charolais x AA and Argentine Holstein) in four feeding systems were evaluated. Feeding systems were: S1 = a diet based on pastures only; S2 = a similar forage base as S1 plus a ... -
Efecto de la dieta suministrada a vacas sobre la calidad sensorial del músculo semitendinosus procesado mediante tecnología sous vide
Urbani, Valeria Maria; Biolatto, Andrea; Szerman, Natalia; Carduza, Fernando Jose (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2017-09)Evaluar el efecto de la suplementación con taninos sobre los atributos sensoriales del músculo semitendinosus, de vacas de refugo, procesado mediante tecnología de cocción sous vide y conservado durante 21 días a 2 ± 0,5 °C. -
Efecto del SNP 3702G>A del gen IGF2 sobre caracteres de crecimiento, canal, físicos-químicos y sensoriales de la calidad de carne en cerdos de la raza Landrace
Fassa, Valeria Beatriz; Carden, T.R.; Goenaga, Pedro Raul; Marini, Sebastián José; Carduza, Fernando Jose; Grigioni, Gabriela Maria; Marrube, Graciela; Lloveras, Marcela Roberta (Gerencia de Comunicación e Imagen Institucional, DNA SICC, INTA, 2016-04-13)El progreso genético alcanzado durante las últimas décadas en los caracteres de productividad y, en especial, en el aumento del contenido de magro en las canales, ha desembocado en un deterioro en los caracteres intrínsecos ... -
Efectos del tiempo de transporte, espera pre-faena y maduración en novillos sobre indicadores de estrés, calidad instrumental y sensorial de la carne = Effects of transport, lairage and ageing time on stress indicators and on instrumental and sensory quality of beef from steers
Alende, Mariano; Volpi Lagreca, Gabriela; Pordomingo, Anibal; Pighin, Darío Gabriel; Carduza, Fernando Jose; Pazos, Adriana Alejandra; Babinec, Francisco Jose; Sancho, Ana Maria; Grigioni, Gabriela Maria (Facultad de Ciencias Veterinarias, Universidad Austral de Chile, 2014)Se evaluaron los efectos de dos tiempos de viaje (TV, 3 h vs 8 h), dos tiempos de espera pre-faena (TE, 2 h vs 14 h) y cuatro tiempos de maduración (TM, 4, 6, 8 y 15 días) sobre la calidad instrumental y sensorial del ... -
Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of Argentina
Irurueta, Martin; Cadoppi, Armando; Langman, Leandro Ezequiel; Grigioni, Gabriela Maria; Carduza, Fernando Jose (Elsevier, 2008-07)Fifteen crossbreed water buffalos were selected from a farm in Delta del Parana´, Entre Rı´os Province, Argentina. Animals were castrated males 20–24 months old reaching final live weights of 400–420 kg. They were predominantly ... -
Effect of calcium chloride marination on bovine Cutaneus trunci muscle
Gonzalez, Claudia Beatriz; Salitto, Valeria A.; Carduza, Fernando Jose; Pazos, Adriana Alejandra; Lasta, Jorge Augusto (Elsevier, 2001-03)The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable ... -
Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.)
Biolatto, Andrea; Vazquez, Daniel Eduardo; Sancho, Ana Maria; Carduza, Fernando Jose; Pensel, Norma Ana (2004-08-23)We evaluated the effect of cold quarantine treatments on the development of CI and temperature conditioning on the induction of low temperature tolerance in “Rouge La Toma” grapefruit (Citrus paradisi Macf.), and their ... -
Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando Jose; Vaudagna, Sergio Ramon (Elsevier, 2012-03)Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC) + 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC) + 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP) ... -
Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
Szerman, Natalia; Gonzalez, Claudia Beatriz; Sancho, Ana Maria; Grigioni, Gabriela Maria; Carduza, Fernando Jose; Vaudagna, Sergio Ramon (2007-01-02)Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue ... -
Evaluación de la calidad sensorial del músculo semitendinosus cocido sous vide de vacas alimentadas a distintas dietas y tratadas con taninos.
Urbani, Valeria Maria; Biolatto, Andrea; Carduza, Fernando Jose; Maitia, Carolina Soledad; Sanow, Luis Claudio (2019)El objetivo de este trabajo fue evaluar el efecto de la suplementación con taninos en diferentes dietas bases sobre los atributos sensoriales del músculo Semitendinosus, de vacas de refugo, procesado mediante tecnología ... -
Evaluación del conocimiento de hortalizas en un grupo de adolescentes argentinos
Guberman, Mariela; Carduza, Fernando Jose; Galmarini, Mara Virginia; Leal, Marcela; Soteras, Trinidad (2020-09)Adoptar hábitos alimentarios saludables en etapas tempranas de la vida aumenta la probabilidad de que se mantengan en la edad adulta. En Argentina, la ingesta de hortalizas está por debajo del nivel recomendado. Múltiples ... -
Genetic and management factors affecting beef quality in grazing Hereford steers
Melucci, Lilia Magdalena; Panarace, M.; Feula, P.; Villarreal, Edgardo Leopoldo; Grigioni, Gabriela Maria; Carduza, Fernando Jose; Soria, Liliana A.; Mezzadra, Carlos Alberto; Arceo, Maria E.; Papaleo Mazzucco, Juliana; Corva, Pablo Marcelo; Irurueta, Martin; Rogberg Muñoz, Andres; Miquel, María Cristina (Elsevier, 2012-12)Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner–Bratzler meat tenderness and muscle and fat color at one and seven ... -
Influencia de la dieta sobre indicadores de calidad de carne de novillos con diferente composición de Bos taurus y Bos indicus = Influence of diet on quality meat indexes of steers with different composition of Bos taurus and Bos indicus
Latimori, Nestor Juan; Kloster, Andres Maria; Carduza, Fernando Jose; Grigioni, Gabriela Maria; Garcia, Pilar Teresa (Asociación Argentina de Producción Animal, 2012)El objetivo de este trabajo fue evaluar la incidencia del componente índico sobre la calidad de carne y su interacción con sistemas de alimentación de alta productividad. Se utilizaron cuatro proporciones de sangre índica: ... -
Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
Descalzo, Adriana Maria; Biolatto, Andrea; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Frusso, Enrique Alberto; Carduza, Fernando Jose; Rossetti, Luciana (Elsevier, 2021-05-09)The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C ... -
Paneles de evaluación sensorial en la identificación y caracterización de alimentos típicos. Aprendizajes a partir de la construcción de la IG del Salame de Colonia Caroya, Argentina
Carduza, Fernando Jose; Champredonde, Marcelo; Casablanca, François (Instituto de Estudios Avanzados (IDEA), Universidad de Santiago de Chile, 2016-05)The construction of a Geographical Indication (GI) concerns products that have a strong particularity. To identify the sensory profile of a typical food, it is necessary to have methodological tools that allow identifying ... -
Performance, carcass and meat traits of beef steers finished on small-grain winter annuals in winter or on alfalfa pasture in summer
Pordomingo, Anibal Javier; Pordomingo, Adriana Beatriz; Grigioni, Gabriela Maria; Carduza, Fernando Jose (Elsevier, 2021-10-28)Performance and carcass traits of beef steers finished on small-grain winter annual pastures (SGWA) or alfalfa were compared. Treatments consisted of pure stands of cereal rye, triticale, wheat or alfalfa (Rye, Trit, Wht, ... -
Slaughter weight, sex and age effects on beef shear force and tenderness
Lucero Borja, Jorge Omar; Pouzo, Laura Beatriz; de la Torre, M.S.; Langman, Leandro Ezequiel; Carduza, Fernando Jose; Corva, Pablo Marcelo; Santini, Francisco Jose; Pavan, Enrique (Elsevier, 2014-05)In Argentina, beef cattle prices decrease as slaughter weight increases regardless of animal age or carcass maturity, and this decrease is significantly greater in heifers (15%) than in steers (5%). The objectives of the ... -
Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties
Soteras, Trinidad; Cunzolo, Sebastián Abel; Carduza, Fernando Jose; Grigioni, Gabriela Maria (2019)Se utilizó sal esférica como estrategia para la reducción del contenido de sodio en una hamburguesa de carne de cordero con respecto a una hamburguesa control —elaborada con sal de mesa al 1,5%— con el objeto de conservar ... -
Uso de sal esférica para la reducción de sodio sin variación del gusto salado en la obtención de una hamburguesa de carne de cordero con aptitudes tecnológicas y sensoriales
Soteras, Trinidad; Cunzolo, Sebastián Abel; Carduza, Fernando Jose; Grigioni, Gabriela Maria (Foro de la Alimentación, la Nutrición y la Salud, 2019)A spherical salt was the strategy used to reduce the sodium content in a lamb meat burger in relation to a control sample —formulated with 1.5% sodium content— in order to maintain the same salty taste perception. The final ...