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A contribution of beef to human health : a review of the role of the animal production systems
(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 ... -
Aplicación de la técnica PMA-qPCR para detectar viabilidad de Escherichia coli productor de toxina Shiga (STEC) en hamburguesas de carne vacuna.
(2019-11)El PMA (propidium monoazide) es un colorante fotoreactivo que se intercala en el ADN bacteriano de las células muertas e inhibe su amplificación. Su selectividad se fundamenta en que la membrana bacteriana es impermeable ... -
Beef lipids in relation to animal breed and nutrition in Argentina
(Elsevier, 2007-10-26)Fatty acid (FA) composition of intramuscular fat (IMF) in M. Longissimus dorsi (LD) was measured in 72 steers from Angus (A), Charolais × Angus (CHA×A) and Holstein Argentine (HA) breeds. The steers were allotted to four ... -
Biochemical profiles and physicochemical parameters of beef from cattle raised under contrasting feeding systems and pre-slaughter management
(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
(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
(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. ... -
Como detectar auténtica carne vacuna
(Red Empresaria, 2020-11)En los últimos años, los consumidores han comenzado a tomar conciencia sobre el tipo y calidad de alimentos que consumen, y los productos cárnicos no son la excepción. Valorados tanto en el mercado interno como externo, ... -
Detección de ADN porcino en productos cárnicos comerciales por qPCR
(Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)Beef is one of the main sources of food in our country, due to its high protein content. biological value and organoleptic characteristics. Within meat products, a product made entirely with meat (fat ≤ 20%) is called ... -
Diet and Genotype Effects on n-3 Polyunsaturated Fatty Acids of Beef Lipids
(Scholink, 2017-06)The aim of this study was to study the effects of four feeding systems on n-3 Polyunsaturated Fatty Acids (PUFAs) in Longissimus dorsi muscle lipids from three different steer genotypes and discuss the current finding ... -
Efecto de dietas de feedlot, con agregado de WDGS, y las condiciones de almacenamiento sobre el color de la carne.
(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 ... -
Efecto de la incorporación de sales y papaína y el tratamiento de cocción-pasteurización sous vide sobre parámetros tecnológicos, cromáticos y de textura de músculo superficial pectoralis bovino
(Asociación Argentina de Tecnólogos Alimentarios, 2019-11)La terneza es considerada por los consumidores como uno de los atributos más importantes en el momento de la compra. Sin embargo, la falta de uniformidad, debido a factores intrínsecos (características zootécnicas y ... -
Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets
(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 high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
(2011)The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the ... -
Effect of salt addition on sous vide cooked whole beef muscles from Argentina
(Elsevier, 2007-11-17)Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on ... -
Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
(Elsevier, 2007-12-23)Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus ... -
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
(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
(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
(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% ... -
Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
(Springer, 2021-04-08)This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made ... -
Enrichment of myofibrillar proteins from beef muscle by a simple sequential method
(Wiley, 2008-10-08)A great deal of attention has been paid to the most important proteins of the myofibrillar system – myosin, actin, titin and nebulin – because of their potential role in meat processing. Several methods from different ...