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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
05/11/2021 |
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Actualizado : |
15/06/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
ALVES, A.; CISNEROS, E.F.; BALMELLI, G.; POLTRI, S.N.M.; RODRIGUES, J. |
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Afiliación : |
A. ALVES, Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal; E. F. CISNEROS, INSIMA-FCF-CITSE, Instituto de Silvicultura y Manejo de Bosques - Facultad de Ciencias Forestales - Centro de Investigación y Transferencia de Santiago del Estero, Universidad Nacional de Santiago del Estero, Santiago del Estero, Argentina; GUSTAVO DANIEL BALMELLI HERNANDEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; S.N.M. POLTRI, Inst. Agrobiotecnología y Biología Molecular (IABiMo), Insti. Nacional de Tecnología Agropecuaria (INTA), Consejo Nac. Inv. Científicas y Técnicas (CONICET), Inst. Biotecnología, Centro Investigación Veterinarias y Agronómicas, INTA, Bs.As. Argentina; J. RODRIGUES, Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal. |
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Título : |
Assessment of eucalypts wood lignin content by analytical pyrolysis, comparison with Klason and total lignin contents. |
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Fecha de publicación : |
2021 |
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Fuente / Imprenta : |
Journal of Wood Chemistry and Technology, 2021, volume 41, isuue 6, pages 229-235. doi: https://doi.org/10.1080/02773813.2021.1986071 |
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ISSN : |
0277-3813 (print); 1532-2319 (electronic) |
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DOI : |
10.1080/02773813.2021.1986071 |
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Idioma : |
Inglés |
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Notas : |
Article history: Published online: 13 Oct 2021.
Corresponding author: Rodrigues, J.; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal |
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Contenido : |
ABSTRACT. - Analytical pyrolysis can be used to determine the lignin content (Py-lignin) in eucalypt woods with a precision (0.37%) similar to the wet reference methods. Good correlations were found between the Py-lignin results and Klason (94%) and total lignin contents (95%). Besides apparent species-specific deviations, an average difference of 1.3% compared to the total lignin content was observed, well below the 3.9% difference reported for softwoods (guaiacyl lignin). Since Eucalyptus has more syringyl (S) than guaiacyl (G) units, this suggests that S units are overestimated in comparison to G units by analytical pyrolysis, in line with previous findings for different degradation methods, including pyrolysis. © 2021 Taylor & Francis Group, LLC.
2021 Taylor & Francis Group, LLC |
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Palabras claves : |
Eucalyptus genus; Klason lignin; Py-lignin; Total lignin. |
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Thesagro : |
EUCALYPTUS. |
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Asunto categoría : |
K01 Ciencias forestales - Aspectos generales |
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Marc : |
LEADER 01887naa a2200265 a 4500
001 1062514
005 2022-06-15
008 2021 bl uuuu u00u1 u #d
022 $a0277-3813 (print); 1532-2319 (electronic)
024 7 $a10.1080/02773813.2021.1986071$2DOI
100 1 $aALVES, A.
245 $aAssessment of eucalypts wood lignin content by analytical pyrolysis, comparison with Klason and total lignin contents.$h[electronic resource]
260 $c2021
500 $aArticle history: Published online: 13 Oct 2021. Corresponding author: Rodrigues, J.; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
520 $aABSTRACT. - Analytical pyrolysis can be used to determine the lignin content (Py-lignin) in eucalypt woods with a precision (0.37%) similar to the wet reference methods. Good correlations were found between the Py-lignin results and Klason (94%) and total lignin contents (95%). Besides apparent species-specific deviations, an average difference of 1.3% compared to the total lignin content was observed, well below the 3.9% difference reported for softwoods (guaiacyl lignin). Since Eucalyptus has more syringyl (S) than guaiacyl (G) units, this suggests that S units are overestimated in comparison to G units by analytical pyrolysis, in line with previous findings for different degradation methods, including pyrolysis. © 2021 Taylor & Francis Group, LLC. 2021 Taylor & Francis Group, LLC
650 $aEUCALYPTUS
653 $aEucalyptus genus
653 $aKlason lignin
653 $aPy-lignin
653 $aTotal lignin
700 1 $aCISNEROS, E.F.
700 1 $aBALMELLI, G.
700 1 $aPOLTRI, S.N.M.
700 1 $aRODRIGUES, J.
773 $tJournal of Wood Chemistry and Technology, 2021, volume 41, isuue 6, pages 229-235. doi: https://doi.org/10.1080/02773813.2021.1986071
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INIA Las Brujas (LB) |
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| Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
11/05/2020 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
OLIVER, M.A.; NUTE, G.R.; FONT I FURNOLS, M.; SAN JULIÁN, R.; CAMPO, M.M.; SAÑUDO, C.; CAÑEQUE, V.; GUERRERO, L.; ALVAREZ, I.; DIAZ, M.T.; BRANSCHEID, W.; WICKE, M.; MONTOSSI, F. |
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Afiliación : |
MARIA ANGELS OLIVER, IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain; GEOFFREY R. NUTE, Division of Farm Animal Science, University of Bristol, Langford, United Kingdom; M. FONT I FURNOLS, IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; M. M. CAMPO, Facultad de Veterinaria, Zaragoza, Spain; CARLOS SAÑUDO, Facultad de Veterinaria, Zaragoza, Spain; VICENTE CAÑEQUE, SGIT-INIA Madrid, Spain; LUIS GUERRERO ASOREY, IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain; INMACULADA ALVAREZ, SGIT-INIA Madrid, Spain; MARÍA TERESA DÍAZ, SGIT-INIA Madrid, Spain; WOLFGANG BRANSCHEID, Institut for Meat Production and Market Research, Kulmbach, Germany; MICHAEL WICKE, Forschungs- und Studienzentrum fur Veredelungswirtschaft der Universitat Gottingen, Vechta, Germany; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers. |
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Fecha de publicación : |
2006 |
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Fuente / Imprenta : |
Meat Science, November 2006, Volume 74, Issue 3, Pages 435-442. DOI: https://doi.org/10.1016/j.meatsci.2006.03.010 |
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DOI : |
10.1016/j.meatsci.2006.03.010 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 3 November 2005 // Received in revised form 10 March 2006 // Accepted 10 March 2006. Acknowledgements: This authors thank the Agencia Espan?ola de Cooperacio´n Internacional (AECI), the Instituto Nacional de Investigacio´n Agraria y Alimentaria (INIA) de Espan?a and the Intituto Nacional de Investigacio´n Agraria (INIA)
from Uruguay for the financial support to the project. We thank the technicians from the different teams as well as Nigel Scollan at the Institute of Grassland and Environmental Research (Wales, UK) for his help in recruiting consumers in Wales. |
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Contenido : |
The acceptability of beef from Uruguay (UY), based on eating quality, was compared with beef produced in different European countries (Germany, DE, Spain, ES and United Kingdom, UK). Consumer tests were conducted in DE, ES and UK (each comprising 200 consumers) using ?Hall Tests?. In each country four samples were evaluated, two from Hereford steers from UY (finished at 2 and 3 years) and two from local meat (the same meat sample aged 7 or 20 d). Consumers evaluated tenderness, flavour and overall acceptability using 8-point category scales. Hierarchical cluster analysis, highlighted the existence of different clusters of consumers. Two main clusters were identified in DE and UK. The main cluster identified in DE, was labelled as Prefer foreign-imported beef (n = 128). These consumers preferred (P < 0.05) the samples from UY_2y in terms of tenderness and overall acceptability. The other cluster was labelled as Prefer local beef in terms of flavour and overall acceptability (P < 0.05) and comprised the majority of consumers from ES (n = 176) and UK
(n = 153) and the cluster 2 from DE (n = 69). UK, cluster 2 (n = 33) that did not discriminate between origin and ageing time of beef. These results indicate that consumers did not prefer the same type of meat within the same country and it is possible that there are individual preferences that could lead to the concept of market segmentation being based on taste preferences. It would appear that Uruguayan beef would be very acceptable in Germany and to a lesser extent in Britain and Spain, although further studies are required that include labelling information. MenosThe acceptability of beef from Uruguay (UY), based on eating quality, was compared with beef produced in different European countries (Germany, DE, Spain, ES and United Kingdom, UK). Consumer tests were conducted in DE, ES and UK (each comprising 200 consumers) using ?Hall Tests?. In each country four samples were evaluated, two from Hereford steers from UY (finished at 2 and 3 years) and two from local meat (the same meat sample aged 7 or 20 d). Consumers evaluated tenderness, flavour and overall acceptability using 8-point category scales. Hierarchical cluster analysis, highlighted the existence of different clusters of consumers. Two main clusters were identified in DE and UK. The main cluster identified in DE, was labelled as Prefer foreign-imported beef (n = 128). These consumers preferred (P < 0.05) the samples from UY_2y in terms of tenderness and overall acceptability. The other cluster was labelled as Prefer local beef in terms of flavour and overall acceptability (P < 0.05) and comprised the majority of consumers from ES (n = 176) and UK
(n = 153) and the cluster 2 from DE (n = 69). UK, cluster 2 (n = 33) that did not discriminate between origin and ageing time of beef. These results indicate that consumers did not prefer the same type of meat within the same country and it is possible that there are individual preferences that could lead to the concept of market segmentation being based on taste preferences. It would appear that Uruguayan beef would be very accept... Presentar Todo |
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Palabras claves : |
BEEF; CONSUMERS; OVERALL ACCEPTABILITY; PRODUCTION SYSTEM. |
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Thesagro : |
CARNE. |
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Asunto categoría : |
L01 Ganadería |
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Marc : |
LEADER 03256naa a2200349 a 4500
001 1027449
005 2020-05-11
008 2006 bl uuuu u00u1 u #d
024 7 $a10.1016/j.meatsci.2006.03.010$2DOI
100 1 $aOLIVER, M.A.
245 $aEating quality of beef, from different production systems, assessed by German, Spanish and British consumers.$h[electronic resource]
260 $c2006
500 $aArticle history: Received 3 November 2005 // Received in revised form 10 March 2006 // Accepted 10 March 2006. Acknowledgements: This authors thank the Agencia Espan?ola de Cooperacio´n Internacional (AECI), the Instituto Nacional de Investigacio´n Agraria y Alimentaria (INIA) de Espan?a and the Intituto Nacional de Investigacio´n Agraria (INIA) from Uruguay for the financial support to the project. We thank the technicians from the different teams as well as Nigel Scollan at the Institute of Grassland and Environmental Research (Wales, UK) for his help in recruiting consumers in Wales.
520 $aThe acceptability of beef from Uruguay (UY), based on eating quality, was compared with beef produced in different European countries (Germany, DE, Spain, ES and United Kingdom, UK). Consumer tests were conducted in DE, ES and UK (each comprising 200 consumers) using ?Hall Tests?. In each country four samples were evaluated, two from Hereford steers from UY (finished at 2 and 3 years) and two from local meat (the same meat sample aged 7 or 20 d). Consumers evaluated tenderness, flavour and overall acceptability using 8-point category scales. Hierarchical cluster analysis, highlighted the existence of different clusters of consumers. Two main clusters were identified in DE and UK. The main cluster identified in DE, was labelled as Prefer foreign-imported beef (n = 128). These consumers preferred (P < 0.05) the samples from UY_2y in terms of tenderness and overall acceptability. The other cluster was labelled as Prefer local beef in terms of flavour and overall acceptability (P < 0.05) and comprised the majority of consumers from ES (n = 176) and UK (n = 153) and the cluster 2 from DE (n = 69). UK, cluster 2 (n = 33) that did not discriminate between origin and ageing time of beef. These results indicate that consumers did not prefer the same type of meat within the same country and it is possible that there are individual preferences that could lead to the concept of market segmentation being based on taste preferences. It would appear that Uruguayan beef would be very acceptable in Germany and to a lesser extent in Britain and Spain, although further studies are required that include labelling information.
650 $aCARNE
653 $aBEEF
653 $aCONSUMERS
653 $aOVERALL ACCEPTABILITY
653 $aPRODUCTION SYSTEM
700 1 $aNUTE, G.R.
700 1 $aFONT I FURNOLS, M.
700 1 $aSAN JULIÁN, R.
700 1 $aCAMPO, M.M.
700 1 $aSAÑUDO, C.
700 1 $aCAÑEQUE, V.
700 1 $aGUERRERO, L.
700 1 $aALVAREZ, I.
700 1 $aDIAZ, M.T.
700 1 $aBRANSCHEID, W.
700 1 $aWICKE, M.
700 1 $aMONTOSSI, F.
773 $tMeat Science, November 2006, Volume 74, Issue 3, Pages 435-442. DOI: https://doi.org/10.1016/j.meatsci.2006.03.010
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