autores
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Autores
Mostrando ítems 1-13 de 13
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Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain
Pouzo, Laura Beatriz; Ceconi, Irene; Davies, Patricio; Mendez, Daniel Gustavo; Ortiz Miranda, S.G.; Testa, Maria Laura; Pavan, Enrique (Elsevier, 2023-10)One hundred forty-four steers were group-housed in 24 pens that were randomly assigned to one of four dietary treatments defined by the proportion of wet distiller grain plus solubles (WDGS; 0, 15, 30, or 45%) and fed for ... -
Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing
Pouzo, Laura Beatriz; Fanego, Noelia; Santini, Francisco Jose; Descalzo, Adriana Maria; Pavan, Enrique (Elsevier, 2015-08)The objective of this study was to determine (1) the effects of increasing flaxseed addition to the corn grain supplemented at finishing to grazing steers on animal performance, carcass characteristics and longissimus ... -
Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
Testa, Maria Laura; Grigioni, Gabriela Maria; Panea, Begoña; Pavan, Enrique (Multidisciplinary Digital Publishing Institute (MDPI), 2021-06-24)In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences ... -
Consumer Attitudes and Concerns about Beef Consumption in Argentina and Other South American Countries
Bifaretti, Adrián; Pavan, Enrique; Grigioni, Gabriela Maria (Multidisciplinary Digital Publishing Institute (MDPI), 2023-03)In South America, modifications in beef consumption habits, mainly related to economic reasons, new lifestyles, and new eating behaviors, are being observed. If this trend continues, beef consumption could continue to fall ... -
Efecto de la dieta con alto contenido de almidón al inicio de recría o en terminación sobre descriptores de la grasa subcutánea e intramuscular.
Testa, Maria Laura (2017-03)Se necesita un mínimo de 3 % de GIM para garantizar dicha palatabilidad. En Argentina, los sistemas pastoriles no llegan a este mínimo, mientras que los sistemas a corral no lo superan ampliamente. Es conocido que una dieta ... -
Effect of Post-Weaning Concentrate Feeding Prior to Forage Finishing on Intramuscular Fat Deposition
Duckett, Susan; Pavan, Enrique (MDPI, 2024-02)The objectives of this study were to examine the effects of feeding high-concentrate diets post-weaning (PW) prior to forage finishing on (1) changes in ultrasound intramuscular fat deposition and lipogenic/lipolytic gene ... -
Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics
Pavan, Enrique; Pouzo, Laura Beatriz; Testa, Maria Laura; Maglietti, Carlos Sebastian; Papaleo Mazzucco, Juliana; Pardo, Alan Maxs (Elsevier, 2023-08)The present study evaluates the effects of extending the rearing period on pasture for 0, 49, and 98 d (beyond 300 kg of live weight) and of finishing on a concentrate diet for 49 and 98 d on beef carcass quality, meat and ... -
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Zhang, Renyu; Pavan, Enrique; Ross, Alastair; Deb-choudhury, Santanu; Dixit, Yash; Mungure, Tanyaradzwa; Realini, Carolina; Cao, Mingshu; Farouk, Mustafa (Elsevier, 2023-03)Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key ... -
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
Pavan, Enrique; Yangfan, Ye; Eyres, Graham T.; Guerrero, Luis; Reis, Mariza G.; Silcock, Patrick; Johnson, Patricia L.; Realini, Carolina E. (Multidisciplinary Digital Publishing Institute (MDPI), 2021-05)Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible ... -
Según los Consumidores Argentinos: ¿el Color y el Nivel de Marmoreo son indicadores de la Calidad de la Carne?
Testa, Maria Laura; Grigioni, Gabriela Maria; Panea, Begoña; Pavan, Enrique (Estación Experimental Agropecuaria Balcarce, INTA, 2021-11)Socializamos el resultado de una encuesta que analiza las preferencias de los consumidores argentinos en base al color y contenido de grasa de la carne bovina. -
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 ... -
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
Pouzo, Laura Beatriz; Zaritzky, Noemi Elisabet; Pavan, Enrique; Rossetti, Luciana; Descalzo, Adriana Maria (Elsevier, 2016-09)Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent ... -
What is meat in Argentina?
Pavan, Enrique; Grigioni, Gabriela Maria; Aguirre, Patricia; Leal, Marcela (2017-10)Due to its strong cultural significance, the term “meat” in Argentina has been historically associated with beef, despite its wider definition in the Argentine Food Code. Only by the end of the last century did other meats ...