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Roy BC, Coleman P, Markowsky M, Wang K, She Y, Richard C, Proctor SD, Bruce HL. Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle Marbling. Food Sci Anim Resour 2024; 44:51-73. [PMID: 38229859 PMCID: PMC10789550 DOI: 10.5851/kosfa.2023.e56] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/07/2023] [Accepted: 09/15/2023] [Indexed: 01/18/2024] Open
Abstract
This study investigated how birth weight differences in piglets affected carcass and muscle fiber properties as well as meat quality at slaughter. Within litters, piglets were grouped according to their birth weight as either normal (NBW; 1.62-1.73 kg) or low (LBW; 1.18-1.29 kg). At 5 weeks of age, NBW piglets were randomly transitioned to control (C) or isocaloric high fat diets derived from non-dairy (HF), while LBW piglets were randomly transitioned to high fat diets derived from non-dairy (HF) or dairy sources (HFHD). Piglets were reared in individual pens under standardized housing and feeding conditions. Live weight was recorded weekly, and pigs were slaughtered at 12 weeks of age. Hot carcass weights, dressing percentages, lean meat yield, and primal cut proportions were determined. The m. longissimus thoracis was collected from the right side of the carcass for measurement of physical and chemical properties of meat and muscle fiber characteristics. Results indicated that LBW pigs compensated for their live weight compared to NBW pigs at 6 weeks of age. The mean muscle fiber diameter of LBW-HFHD group is significantly higher than NBW-C and NBW-HF group, and the type I muscle fiber diameter is significantly higher than NBW-C group. Dairy fat inclusion in LBW pig diet reduced carcass back fat thickness. This increased the calculated lean meat yield to be comparable to that of NBW pigs fed a commercial diet. Incorporating dairy-sourced high-fat into LBW pigs' diets appears to be an effective strategy for producing carcasses equivalent to NBW pigs.
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Affiliation(s)
- Bimol C. Roy
- Division of Animal Science, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
| | - Patience Coleman
- Division of Animal Science, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
| | - Meghan Markowsky
- Division of Animal Science, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
| | - Kun Wang
- Division of Animal Science, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
- Division of Human Nutrition, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
| | - Yongbo She
- Division of Animal Science, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
- Division of Human Nutrition, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
| | - Caroline Richard
- Division of Animal Science, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
- Division of Human Nutrition, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
| | - Spencer D. Proctor
- Division of Animal Science, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
- Division of Human Nutrition, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
| | - Heather L. Bruce
- Division of Animal Science, Department of
Agricultural, Food and Nutritional Science, University of
Alberta, Edmonton, AB T6G 2P5, Canada
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Park JW, Lee SH, Kim HW, Park HJ. Application of extrusion-based 3D food printing to regulate marbling patterns of restructured beef steak. Meat Sci 2023; 202:109203. [PMID: 37120978 DOI: 10.1016/j.meatsci.2023.109203] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/31/2023] [Accepted: 04/22/2023] [Indexed: 05/02/2023]
Abstract
Consumers prefer marbled meat and are willing to pay a higher price, in addition, to the potential wastage of meat that is considered a lower value. In this study, meat production with varying levels of marbling was investigated using a multifilament printing approach. Different amounts of fat sticks were embedded into lean meat paste ink and used to produce 3D-printed meat that would cater to the diverse range of consumer preferences. The rheological behaviors of the meat and fat paste used in the multifilament were assessed and indicated that the ink would maintain shape stability after deposition. When the multifilament was used for printing, the intramuscular fat area of the cross-sectional surface was proportional to the fat added to the ink. The meat protein formed a three-dimensional gel network and showed a clear contraction pattern after heat treatment. As the fat content increased, the cutting strength of the printed meat after cooking decreased, and the cooking loss increased. All the printed steaks were well-texturized; in particular, the product with 10% fat paste had a high degree of texturization. This study will provide a market for less popular cuts of beef and guidelines for using various grades of meat to generate an improved quality product through a multifilament 3D printing approach.
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Affiliation(s)
- Jung Whee Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Su Hyun Lee
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Hyun Woo Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
| | - Hyun Jin Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
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Garrido MD, Egea M, Font-i-Furnols M, Linares MB, Peñaranda I. Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint. Meat Sci 2023; 201:109171. [PMID: 37003166 DOI: 10.1016/j.meatsci.2023.109171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023]
Abstract
Pork production has undergone a shift towards the rearing of entire male pigs, however, its meat might carry with the presence of boar taint and it would be considered "unfit for human consumption". To offer a new alternative to the pork sector tailored to the needs of consumers, a viable option would be the use of edible spiced gelatin films to help minimize boar taint and improve its marketability. The responses of 120 regular meat consumers to entire pork with high levels of boar taint and castrated pork free of boar taint, both coated with spiced gelatin films were evaluated. They showed a similar response between entire and castrated male pork coated with spiced films, regardless of whether consumers usually detected unpleasant odours (as farm/animal) when consuming pork or not. Therefore, the new spiced films offer a new range of products to consumers as they contribute to the improvement of the sensory quality of entire male pork, especially among consumers who tend to buy new products.
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Iniesta CM, Garrido MD, Egea M, Linares MB, Peñaranda I. Novel gels and films to mask boar taint in entire male pork. Meat Sci 2023; 200:109148. [PMID: 36863252 DOI: 10.1016/j.meatsci.2023.109148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023]
Abstract
Boar taint masking strategies were developed using hydrocolloids and spices to produce edible gels and films. Carrageenan (G1) and agar-agar (G2) were used for the gels and gelatin (F1) and alginate+maltodextrin (F2) for the films. The strategies were applied to both castrated (control) and entire male pork with high levels of androstenone and skatole. The samples were evaluated sensorially by a trained tasting panel through quantitative descriptive analysis (QDA). Lower hardness and chewiness of entire male pork, with high levels of boar taint compounds object of study, were found with the carrageenan gel, due to the better carrageenan gel adherence to the loin. The films showed that the gelatin strategy tended to have a certain "sweet" taste, and a higher overall masking than the alginate+maltodextrin film. In conclusion, a trained tasting panel found that gelatin film masked boar taint the most, followed by the alginate+maltodextrin film and the carrageenan-based gel.
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Affiliation(s)
- Celia María Iniesta
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - María Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - María Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - Irene Peñaranda
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain.
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Wang K, She Y, Mangat R, Makarowski A, Roy BC, Bruce HL, Dyck MK, Richard C, Proctor SD. Preferential deposition of dairy derived fatty acids in muscle tissue is partially due to the upregulation of CD36 in a low-birth-weight swine model. J Anim Sci 2023; 101:skad113. [PMID: 37086180 PMCID: PMC10184697 DOI: 10.1093/jas/skad113] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Accepted: 04/21/2023] [Indexed: 04/23/2023] Open
Abstract
Metabolic syndrome is a worldwide health issue. Previous research has revealed that low-birth weight (LBW) swine fed a high-fat (HF) diet were susceptible to insulin resistance (IR) and developed a preferential intestinal lipid absorption, hypertriglyceridemia, and muscle steatosis. We hypothesized that fatty acid transporters such as CD36, FATP4, and FABP2 could potentially explain the development of these conditions. In addition, dairy-derived fatty acids have been shown to be valid biomarkers to assess dairy intake, which can be utilized to investigate muscle lipid deposition in LBW swine. The overall aim of this study was to delineate molecular transport candidates responsible for intestinal lipid absorption and muscle lipid deposition in LBW swine; and secondly to determine what dietary fatty acids might accumulate preferentially in pork muscle when consuming dairy products. At 5 weeks of age, normal birth weight (NBW) and LBW piglets were randomly assigned to three experimental diets: 1-chow diet, 2-HF diet, or 3-isocaloric HF diet supplemented with full fat dairy products. At 12 weeks of age, piglets were euthanized, and carcass, fasting plasma, biceps femoris and jejunum mucosal scrapings were collected. Results showed that HF-fed LBW swine exhibited early signs of IR (fasting glucose, P < 0.05; fasting insulin, P = 0.091; HOMA-IR, P = 0.086) compared with NBW-Chow, which were attenuated with increased dairy intake. Muscle samples from HF-fed LBW swine contained significantly more triglyceride compared to Chow-fed NBW swine (P < 0.05). Increased dairy intake significantly increased myristic acid (C14:0) and DPA (C22:5n3) relative to HF feeding alone (P < 0.05). All HF-fed LBW swine (regardless of dairy intake) exhibited an upregulation of CD36 expression (but not FABP2) compared with NBW littermates in both the small intestine and muscle (P < 0.05). Interestingly, increased dairy intake significantly increased the Canadian Lean Yield percentage in LBW swine fed an HF diet (P < 0.05). Findings from this study provide evidence on the mechanistic pathway of intestinal and muscle lipid metabolism in an innovative LBW swine model. We have also revealed that increasing dairy intake can enhance the incorporation of dietary long-chain polyunsaturated fatty acids into pork, as well as increasing the predicted lean yield of the carcass.
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Affiliation(s)
- Kun Wang
- Division of Human Nutrition, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
- Metabolic and Cardiovascular Diseases Laboratory, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Yongbo She
- Division of Human Nutrition, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
- Metabolic and Cardiovascular Diseases Laboratory, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Rabban Mangat
- Division of Human Nutrition, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
- Metabolic and Cardiovascular Diseases Laboratory, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Alexander Makarowski
- Division of Human Nutrition, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
- Metabolic and Cardiovascular Diseases Laboratory, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Bimol C Roy
- Division of Animal Science, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Heather L Bruce
- Division of Animal Science, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Michael K Dyck
- Division of Animal Science, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Caroline Richard
- Division of Human Nutrition, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
- Metabolic and Cardiovascular Diseases Laboratory, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Spencer D Proctor
- Division of Human Nutrition, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
- Metabolic and Cardiovascular Diseases Laboratory, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
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Gao W, Cao Z, Zhang Y, Zhang Y, Zhao W, Chen G, Li B, Xu Q. Comparison of carcass traits and nutritional profile in two different broiler-type duck lines. Anim Sci J 2023; 94:e13820. [PMID: 36971092 DOI: 10.1111/asj.13820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 12/05/2022] [Accepted: 12/27/2022] [Indexed: 03/29/2023]
Abstract
Cherry Valley ducks (CVDs) and White Kaiya ducks (WKDs) are judged to be fast- and slow-growing lines, respectively. To investigate the carcass traits and nutritional profile at their marketable ages, 12 birds (38 days for CVDs, n = 6; 56 days for WKDs, n = 6) were randomly selected and slaughtered. Indicators such as breast muscle weight, shear force, and proximate composition were comprehensively detected. Although the carcass and breast muscle weight in WKDs were significantly lower, remarkably higher intramuscular fat and tenderness and less moisture content were observed in WKDs. Besides, WKDs contained higher contents of Cu, Zn, and Ca, whereas CVDs contained higher leucine (Leu) and histidine (His) compositions (P < 0.01). Moreover, higher monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) along with lower saturated fatty acids (SFAs) were detected in WKDs (P < 0.01). Taken together, despite light carcass and breast muscle weight, WKDs had advantages in nutritional compositions except for amino acid constituents, including intramuscular fat, MUFAs, and PUFAs, as well as Cu, Zn, and Ca. These data would not only provide genetic resources for breeding new duck lines but also offer a useful reference for making decisions on high-nutrient meat consumption.
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Affiliation(s)
- Wen Gao
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Zhengfeng Cao
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Yu Zhang
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Yang Zhang
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Wenming Zhao
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Guohong Chen
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, China
| | - Bichun Li
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, China
| | - Qi Xu
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou, China
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7
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Hyperspectral imaging and chemometrics assessment of intramuscular fat in pork Longissimus thoracic et lumborum primal cut. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Leite A, Domínguez R, Vasconcelos L, Ferreira I, Pereira E, Pinheiro V, Outor-Monteiro D, Rodrigues S, Lorenzo JM, Santos EM, Andrés SC, Campagnol PCB, Teixeira A. Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork? Foods 2022; 11:foods11111650. [PMID: 35681400 PMCID: PMC9180486 DOI: 10.3390/foods11111650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/26/2022] [Accepted: 06/01/2022] [Indexed: 02/04/2023] Open
Abstract
The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.05). The percentage of prime cuts of the carcass in Bísaro pig is within the values indicated by the Portuguese Standard 2931. No significant differences between treatments for body weight, pH and carcass weight were found. The values of ultimate pH (5.7), L* (51−52), b* (11−12) and SF (3.4−4.2) observed confirm a non-exudative and firm meat without quality deviations, such as DFD or PSE. Thus, as a general conclusion, the inclusion of different olive cakes in the diet of Bísaro pigs did not cause any negative consequences on the carcass characteristics and conformation as well as in the meat and lipidic quality. In addition, the inclusion of this olive industry by-product in the animal diet would be an important contribution to solving the problem of the great environmental impact from olive-mill wastewaters from the extractive industries.
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Affiliation(s)
- Ana Leite
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
- Food Technology, Faculty of Sciences Ourense, University of Vigo, 32004 Ourense, Spain;
| | - Rubén Domínguez
- Research, Meat Technology Centre of Galicia (CTC), Rua Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
| | - Lia Vasconcelos
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
| | - Iasmin Ferreira
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
| | - Etelvina Pereira
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
| | - Victor Pinheiro
- Veterinary and Animal Reserach Centre (CECAV), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (V.P.); (D.O.-M.)
| | - Divanildo Outor-Monteiro
- Veterinary and Animal Reserach Centre (CECAV), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (V.P.); (D.O.-M.)
| | - Sandra Rodrigues
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
| | - José Manuel Lorenzo
- Food Technology, Faculty of Sciences Ourense, University of Vigo, 32004 Ourense, Spain;
- Research, Meat Technology Centre of Galicia (CTC), Rua Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
| | - Eva María Santos
- Chemistry Academic Area, Autonomus University of the State of Hidalgo, Carr. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma, Pachuca 42183, Mexico;
| | - Silvina Cecilia Andrés
- Center for Research and Development in Food Cryotechnology (CIDCA, CONICET-CICPBA-UNLP), National University of La Plata UNLP, 47 y 116, La Plata 1900, Argentina;
| | - Paulo C. B. Campagnol
- Department of Food Science and Technology, University of Santa Maria—USM, Santa Maria 97105-900, Brazil;
| | - Alfredo Teixeira
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
- Correspondence:
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