autores
- xmlui.general.dspace_homeCentros e Institutos de InvestigaciónCIA. Centro de Investigaciones de AgroindustriaInstituto de Tecnología de Alimentosxmlui.ArtifactBrowser.ConfigurableBrowse.trail.metadata.authorInstituto de Tecnología de Alimentos
- Inicio
- Centros e Institutos de Investigación
- CIA. Centro de Investigaciones de Agroindustria
- Instituto de Tecnología de Alimentos
- autores
Autores
Mostrando ítems 1-20 de 40
-
A contribution of beef to human health : a review of the role of the animal production systems
Pighin, Darío Gabriel; Pordomingo, Anibal; Pazos, Adriana Alejandra; Grigioni, Gabriela Maria; Godoy, Maria Fernanda; Paschetta, Fernanda; Chamorro, Verónica Celeste; Cunzolo, Sebastián Abel; Messina, Valeria (2016)Meat and meat products constitute important source of protein, fat, and several functional compounds. Although beef consumption may implicate possible negative impacts on human health, its consumption can also contribute ... -
Antioxidant status and odour profile in milk from silage or lucerne-fed cows
Rossetti, Luciana; Langman, Leandro Ezequiel; Grigioni, Gabriela Maria; Biolatto, Andrea; Sancho, Ana Maria; Comeron, Eduardo Alberto; Descalzo, Adriana Maria (Dairy Industry Association of Australia, 2010-04)In order to determine the effect feeding differences on natural antioxidant vitamin delivery, two contrasting diets, lucerne (ALF) and sorghum silage (SS), were analysed. Diets showed different profiles for fat-soluble ... -
Argentina. Sello Alimentos Argentinos
Pighin, Darío Gabriel; Tam, C.; Pazos, Adriana Alejandra; Barcus, M. C.; Moron, J. M.; Moron, P. H.; Nimo, M.; Grigioni, Gabriela Maria (2019)Resumen Alimentos Argentinos es un sello de calidad que distingue los alimentos argentinos y sus atributos diferenciadores –proceso, producto y envase-. Es gratuito, temporal, voluntario y puede ser solicitado por productores ... -
Biochemical profiles and physicochemical parameters of beef from cattle raised under contrasting feeding systems and pre-slaughter management
Pighin, Darío Gabriel; Davies, Patricio; Ceconi, Irene; Cunzolo, Sebastián Abel; Mendez, Daniel Gustavo; Buffarini, Miguel Angel; Grigioni, Gabriela Maria (CSIRO, 2015-01)Diet and pre-slaughter stress are key factors that may affect the biochemical processes during conversion of muscle into meat. The aim of the present study was to evaluate the effect of two different pre-slaughter stress ... -
Calidad de carne bovina: efecto del estado reproductivo y el tiempo de maduración de la carne
Merayo, Manuela; Grigioni, Gabriela Maria; Antenao, Juan Alberto; Garcilazo, Maria Gabriela (Asociación Argentina de Producción Animal (AAPA), 2023-09-13)El color y la terneza de la carne bovina son considerados atributos de calidad con gran incidencia sobre la decisión de compra y experiencia del consumidor... -
Calidad de carne desde la mirada de los consumidores
Grigioni, Gabriela Maria; Testa, Maria Laura; Soteras, Trinidad; Pavan, Enrique (Ediciones INTA, 2022-05)Las preferencias y las preocupaciones de los consumidores, asociadas a la calidad de la carne, su impacto en el medioambiente, su salud y las características de ética de la producción, definen el consumo de carne bovina. ... -
Calidad nutricional de carne de novillos suplementados con granos de destilería en dietas de terminación
Merayo, Manuela; Cunzolo, Sebastián Abel; Pighin, Darío Gabriel; Grigioni, Gabriela Maria (Asociación Argentina de Producción Animal, 2021-11)Distillery grains (GD) are a by-product of the industry of bioethanol from corn, used as ingredient in bovine diets. The DGs provide the nutrients from corn, with the exception of sugars, and has been observed leading ... -
Chapter 11 - Dynamics and innovative technologies affecting diets: implications on global food and nutrition security
Descalzo, Adriana Maria; Pighin, Darío Gabriel; Dhuique-Mayer, Claudie; Lorenzo, José Manuel; Grigioni, Gabriela Maria (Elsevier, 2021-01-29)Consumers are increasingly aware of the influence of diet on their health and require products that contribute to their well-being. The food security concept requires increased knowledge about minor components in the diet ... -
Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
Cap, Mariana; Cingolani, Celeste; Lires, Carla; Mozgovoj, Marina Valeria; Soteras, Trinidad; Sucari, Adriana; Gentiluomo, Jimena; Descalzo, Adriana Maria; Grigioni, Gabriela Maria; Signorini, Marcelo; Horak, Celina; Vaudagna, Sergio Ramon; Leotta, Gerardo (Plos ONE, 2020-03-26)The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing ... -
Contenido de biopéptidos y actividad antihipertensiva in vitro de carne de cordero de diferentes sistemas de producción
Chamorro, Verónica Celeste; Peranic, V.; Godoy, Maria Fernanda; Bain, Ingrid; Ceballos, Demian; Grigioni, Gabriela Maria; Pighin, Darío Gabriel; Pazos, Adriana Alejandra (Red MARCARNE, 2019-10)Los péptidos bioactivos presentes en diversos alimentos son objetivo de estudio ya que se ha encontrado que cumplen diversos roles fisiológicos que impactan positivamente en la salud. En particular, en el músculo esquelético ... -
Desarrollo de un producto en base a carne de cordero con énfasis en su contenido de sodio
Soteras, Trinidad (2016-03-01)Desarrollo de un producto en base a carne de corderocon énfasis en su contenido de sodio. En Argentina la carne de cordero es la menos consumida en relación a las demás carnes (1,5kg/hab/año de un total aproximado de 127 ... -
Efecto de dietas de feedlot, con agregado de WDGS, y las condiciones de almacenamiento sobre el color de la carne.
Merayo, Manuela; Pighin, Darío Gabriel; Sancho, Ana Maria; Latimori, Nestor Juan; Grigioni, Gabriela Maria (Asociación Argentina de Producción Animal, 2016-10)Color is one of the most important factors in which the consumer bases his decision to buy the meat. This is is influenced by several factors: system of feeding, slaughter conditions, storage of end product etc The color ... -
Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets
Merayo, Manuela; Rizzo, Sergio Anibal; Rossetti, Luciana; Pighin, Darío Gabriel; Grigioni, Gabriela Maria (MDPI, 2022-02-10)The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous ... -
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 slaughter handling conditions and animal temperament on bovine meat quality markers = Efecto del manejo y del temperamento animal sobre indicadores de calidad de la carne bovina
Pighin, Darío Gabriel; Davies, Patricio; Grigioni, Gabriela Maria; Pazos, Adriana Alejandra; Ceconi, Irene; Mendez, Daniel Gustavo; Buffarini, Miguel Angel; Sancho, Ana Maria; Gonzalez, Claudia Beatriz (2013-09)The aim of this research was to study the effect of different handling conditions on physiological stress indicators and meat quality of beef cattle by studying animals with different temperaments. Forty animals classified ... -
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 ... -
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
Grigioni, Gabriela Maria; Langman, Leandro Ezequiel; Irurueta, Martin; Vaudagna, Sergio Ramon; Szerman, Natalia (Elsevier, 2007-12-23)Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% ... -
Especies rédox de mioglobina en carne procedente de alimentación a pasto y dos alternativas estratégicas de suplementación
Merayo, Manuela; Moreno, Karina Pilar; Pighin, Darío Gabriel; Grigioni, Gabriela Maria (Asociación Argentina de Producción Animal, 2020-11)El color de la carne es un factor determinante de la aceptación por parte del consumidor. Sin embargo, carnes oscuras pueden asociarse erróneamente a defectos de calidad (DFD, oscuros, secos y firmes por sus siglas en ... -
Estabilidad oxidativa de la carne de llama (Lama glama) almacenada bajo refrigeración
Godoy, Mónica Daniela; Farfán, Norma Beatriz; Grigioni, Gabriela Maria (Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)The objective of this work was to evaluate the effect of refrigerated storage of llama meat (Lama glama) on the oxidation of lipids, proteins and myoglobin and establish if there is a correlation between them. Worked with ...