|
|
| Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
Registro completo
|
Biblioteca (s) : |
INIA Tacuarembó. |
Fecha : |
14/06/2016 |
Actualizado : |
11/03/2021 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
LUZARDO, S.; WOERNER, D.R.; GEORNARAS, I.; ENGLE, T.E.; DELMORE, R.J.; HESS, A.M.; BELK, K.E. |
Afiliación : |
SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; D. R. WOERNER, Center for Meat Safety and Quality, Colorado State University.; I. GEORNARAS, Center for Meat Safety and Quality, Colorado State University.; T. E. ENGLE, Department of Animal Sciences, Colorado State University.; R. J. DELMORE, Center for Meat Safety and Quality, Colorado State University.; A. M. HESS, Department of Statistics, Colorado State University.; K. E. BELK, Center for Meat Safety and Quality, Colorado State University. |
Título : |
Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems. |
Fecha de publicación : |
2016 |
Fuente / Imprenta : |
Journal of Animal Science, 2016, v. 94, p. 2614-2623. Doi: https://doi.org/10.2527/jas.2016-0305 |
DOI : |
10.2527/jas2016-0305 |
Idioma : |
Inglés |
Notas : |
Article history:Received January 14, 2016; Accepted March 25, 2016. |
Contenido : |
Two studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color (P < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant (P < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences (P > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant (P > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both xperiments) and time (Exp. 1) affected (P < 0.05) L* values. In both experiments, U.S. steaks had greater (P < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater (P < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant (P > 0.05) for any of the fatty acids. Beef from Uruguayan had lower (P < 0.05) SFA and MUFA and greater (P < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life. MenosTwo studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color ... Presentar Todo |
Palabras claves : |
BEEF LONGISSIMUS MUSCLE; BEEF PRODUCTION; CHEMICAL ANALYSES; COLOR; MEAT; PACKAGING; PRODUCTION SYSTEM. |
Thesagro : |
ACIDOS GRASOS; ANALISIS; CARNE; COLOR; ENVASADO. |
Asunto categoría : |
Q01 Ciencia y tecnología de los alimentos |
Marc : |
LEADER 03660naa a2200361 a 4500 001 1054904 005 2021-03-11 008 2016 bl uuuu u00u1 u #d 024 7 $a10.2527/jas2016-0305$2DOI 100 1 $aLUZARDO, S. 245 $aEffect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.$h[electronic resource] 260 $c2016 500 $aArticle history:Received January 14, 2016; Accepted March 25, 2016. 520 $aTwo studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color (P < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant (P < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences (P > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant (P > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both xperiments) and time (Exp. 1) affected (P < 0.05) L* values. In both experiments, U.S. steaks had greater (P < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater (P < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant (P > 0.05) for any of the fatty acids. Beef from Uruguayan had lower (P < 0.05) SFA and MUFA and greater (P < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life. 650 $aACIDOS GRASOS 650 $aANALISIS 650 $aCARNE 650 $aCOLOR 650 $aENVASADO 653 $aBEEF LONGISSIMUS MUSCLE 653 $aBEEF PRODUCTION 653 $aCHEMICAL ANALYSES 653 $aCOLOR 653 $aMEAT 653 $aPACKAGING 653 $aPRODUCTION SYSTEM 700 1 $aWOERNER, D.R. 700 1 $aGEORNARAS, I. 700 1 $aENGLE, T.E. 700 1 $aDELMORE, R.J. 700 1 $aHESS, A.M. 700 1 $aBELK, K.E. 773 $tJournal of Animal Science, 2016$gv. 94, p. 2614-2623. Doi: https://doi.org/10.2527/jas.2016-0305
Descargar
Esconder MarcPresentar Marc Completo |
Registro original : |
INIA Tacuarembó (TBO) |
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
|
| Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
Registro completo
|
Biblioteca (s) : |
INIA Las Brujas; INIA Treinta y Tres. |
Fecha actual : |
11/09/2014 |
Actualizado : |
04/11/2019 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
A - 2 |
Autor : |
BONNECARRERE, V.; BORSANI, O.; DIAZ, P.; CAPDEVIELLE, F.; BLANCO, P.H.; MONZA, J. |
Afiliación : |
MARIA VICTORIA BONNECARRERE MARTINEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; PAOLA ALEXANDRA DIAZ DELLAVALLE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; FABIAN MARCEL CAPDEVIELLE SOSA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; PEDRO HORACIO BLANCO BARRAL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Response to photoxidative stress induced by cold in japonica rice is genotype dependent. |
Fecha de publicación : |
2011 |
Fuente / Imprenta : |
Plant Science, 2011, 180 (5): 726-732. |
Volumen : |
180 |
Páginas : |
p.726-732 |
ISSN : |
0168-9452 |
DOI : |
10.1016/j.plantsci.2011.01.023 |
Idioma : |
Inglés |
Notas : |
Article history: received 25 November 2010; received in revised form 27 January 2011; accepted 31 January 2011; available online 15 February 2011. |
Contenido : |
ABSTRACT.
Two japonica rice genotypes, INIA Tacuarí and L2825CA, were analyzed for tolerance to low temperature during early vegetative growth. Effect on photosynthesis, energy dissipation, pigment content, xanthophyll-cycle pool conversion, hydrogen peroxide accumulation, oxidative damage and antioxidant enzyme activities were determined to better understand potential mechanisms for cold tolerance. Photoinhibition was measured using chlorophyll fluorescence and oxidative damage by lipid peroxidation and electrolyte leakage. Both genotypes were demonstrated to be cold tolerant which was consistent with their reduced levels of photoinhibition and oxidative damage compared with a cold-sensitive genotype during chilling stress. The strategy for cold tolerance differed between the two genotypes, and involved different mechanisms for disposal of excess energy. The presence of high lutein concentrations and the existence of active non-harmful energy dissipation processes through the xanthophyll cycle appeared to be responsible for chilling tolerance in INIA Tacuarí. On the other hand, increased cold tolerance of L2825CA relative to INIA Tacuarí was related to the higher constitutive superoxide dismutase (SOD, EC 1.15.1.1), ascorbate peroxidase (APX, EC 1.11.1.11) and catalase (CAT, EC 1.11.1.6). |
Palabras claves : |
ANTIOXIDANT ENZYMES; CHILLING; ENERGY DISSIPATION; OXIDATIVE STRESS; PHOTOINHIBITION. |
Thesagro : |
ARROZ; FITOMEJORAMIENTO; INIA TACUARI; TOLERANCIA A FRIO. |
Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
Marc : |
LEADER 02400naa a2200349 a 4500 001 1012830 005 2019-11-04 008 2011 bl uuuu u00u1 u #d 022 $a0168-9452 024 7 $a10.1016/j.plantsci.2011.01.023$2DOI 100 1 $aBONNECARRERE, V. 245 $aResponse to photoxidative stress induced by cold in japonica rice is genotype dependent.$h[electronic resource] 260 $c2011 300 $ap.726-732 180 490 $v180 500 $aArticle history: received 25 November 2010; received in revised form 27 January 2011; accepted 31 January 2011; available online 15 February 2011. 520 $aABSTRACT. Two japonica rice genotypes, INIA Tacuarí and L2825CA, were analyzed for tolerance to low temperature during early vegetative growth. Effect on photosynthesis, energy dissipation, pigment content, xanthophyll-cycle pool conversion, hydrogen peroxide accumulation, oxidative damage and antioxidant enzyme activities were determined to better understand potential mechanisms for cold tolerance. Photoinhibition was measured using chlorophyll fluorescence and oxidative damage by lipid peroxidation and electrolyte leakage. Both genotypes were demonstrated to be cold tolerant which was consistent with their reduced levels of photoinhibition and oxidative damage compared with a cold-sensitive genotype during chilling stress. The strategy for cold tolerance differed between the two genotypes, and involved different mechanisms for disposal of excess energy. The presence of high lutein concentrations and the existence of active non-harmful energy dissipation processes through the xanthophyll cycle appeared to be responsible for chilling tolerance in INIA Tacuarí. On the other hand, increased cold tolerance of L2825CA relative to INIA Tacuarí was related to the higher constitutive superoxide dismutase (SOD, EC 1.15.1.1), ascorbate peroxidase (APX, EC 1.11.1.11) and catalase (CAT, EC 1.11.1.6). 650 $aARROZ 650 $aFITOMEJORAMIENTO 650 $aINIA TACUARI 650 $aTOLERANCIA A FRIO 653 $aANTIOXIDANT ENZYMES 653 $aCHILLING 653 $aENERGY DISSIPATION 653 $aOXIDATIVE STRESS 653 $aPHOTOINHIBITION 700 1 $aBORSANI, O. 700 1 $aDIAZ, P. 700 1 $aCAPDEVIELLE, F. 700 1 $aBLANCO, P.H. 700 1 $aMONZA, J. 773 $tPlant Science, 2011, 180 (5): 726-732.
Descargar
Esconder MarcPresentar Marc Completo |
Registro original : |
INIA Las Brujas (LB) |
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
Expresión de búsqueda válido. Check! |
|
|