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Especies rédox de mioglobina en carne procedente de alimentación a pasto y dos alternativas estratégicas de suplementación
(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 ... -
Estrategias de intervención para mitigar el impacto de Escherichia coli productor de toxina Shiga en la cadena cárnica bovina.
(Facultad de Ciencias Veterinarias, Universidad de Buenos Aires, 2021)Shiga toxin-producing Escherichia coli (STEC) are foodborne pathogens that can cause bloody diarrhea, hemorrhagic colitis and hemolytic uremic syndrome. The meat contaminated with STEC impacts on the public health due to ... -
Evaluación del efecto combinado de ácidos orgánicos y ultrasonido sobre la inactivación de Escherichia coli inoculado en hamburguesas de carne vacuna
(2019-11)Escherichia coli productor de toxina Shiga (STEC) es el agente causal de diarreas con o sin sangre y, en los casos más severos, Síndrome Urémico Hemolítico. La hamburguesa de carne vacuna ha sido descripta como uno de los ... -
Evaluación del efecto del tratamiento con alta presión hidrostática y de la formulación sobre la inactivación de cepas nativas de STEC O157 en hamburguesas de carne bovina
(INTA, 2018)El mercado actual ofrece al consumidor distintas formulaciones de hamburguesas reflejadas en productos tradicionales o más saludables (reducidos en contenidos de grasa y cloruro de sodio). En este contexto, el objetivo ... -
Genotypic Characterization of Non-O157 Shiga Toxin–Producing Escherichia coli in Beef Abattoirs of Argentina
(2011-12)The non-O157 Shiga toxin–producing Escherichia coli (STEC) contamination in carcasses and feces of 811 bovines in nine beef abattoirs from Argentina was analyzed during a period of 17 months. The feces of 181 (22.3%) bovines ... -
Granos de destilería en alimentación animal: su incidencia en calidad de carne bovina
(Facultad de Ciencias Veterinarias, Universidad de Buenos Aires, 2020-12)En este trabajo de tesis se estudió el efecto de la inclusión de niveles crecientes (0, 15, 30 y 45%, MS) de granos de destilería húmedos con solubles (GDHS) en dietas de terminación a corral de bovinos sobre la calidad ... -
High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
(2020-08-27)The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced ... -
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
(Elsevier, 2014-10-22)High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured ... -
High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR
(Wiley, 2022-04-20)Propidium monoazide coupled to real time PCR (PMA-qPCR) is a novel methodology proposed for the quantification of viable bacteria in food after microbial inactivation treatments. The aim of this work was to assess the ... -
Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
(Elsevier, 2019-07-05)Several studies have been conducted to verify the decontamination potential of electrolyticallygenerated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli ... -
Influence of cultivar and cutting date on the fatty acid composition of forage crops for grazing beef production in Argentina
(Wiley, 2016-06)The fatty acid composition and total lipids of various forage crops at different cutting dates and seasons, which are used in forage grazing beef production in Argentina, were determined. Three experiments were carried ... -
Is beef quality affected by the inclusion of distiller grains in cattle diets?
(Elsevier, 2022-05-09)This study aimed to analyze the effect of including increasing levels of distiller grains (DG) in beef cattle feeding diets on meat quality from an integral approach. To this end, we analyzed the meat from 36 yearling ... -
Meat quality traits and feeding distillers grains to cattle: a review
(2019-12-04)Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should ... -
Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets
(MDPI, 2023-09-01)Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality ... -
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor
(2013-02)The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research ... -
Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina
(Elsevier, 2007-10-24)The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them ... -
Perfil electroforético en carne bovina: incidencia de la alimentación animal con granos de destilería
(Asociación Argentina de Tecnólogos Alimentarios, 2019)Los granos de destilería (GD) -subproducto de la fermentación de maíz para obtener bioetanol- son ricos en la porción grasa y proteica del grano entero de maíz. Tienen un gran uso como suplemento en la dieta animal en los ... -
Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors
(2018-09-05)Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the ... -
¿Qué relación existe entre los subproductos de la industria del bioetanol y la calidad de carne bovina?
(Red Alimentaria, 2019-11)Estudios realizados por el INTA-ITA, en la provincia de Córdoba, demuestran que la inclusión de los granos de destilería aportó un mayor contenido de proteínas y grasas en las dietas de los bovinos. No se observaron ... -
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
(Elsevier, 2012-12)We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 ...