Book of Abstracts of the 73rd Annual Meeting of the European Federation of Animal Science Conference Paper uri icon

abstract

  • Five treatments were studied considering the process of obtaining the olive pomace: pressed (PoPr), centrifuged (PoCf), and extracted (PoEx and PoExOO) olive pomace, compared with the control (Ct). Animals were fed with olive pomace for 2 weeks before slaughter. In 4 different times, 2 animals per treatment were slaughtered, meaning 10 animals each time, 40 animals in total. Dry-cured loins and necks were produced in the meat manufacturing industry Bísaro Salsicharia according to traditional practices
  • Healthy lifestyle has become a goal for most of the consumers nowadays. A well-known strategy used to improve nutritional characteristics of meat products is animal fat replacement, as pork back fat, which has a considerable amount of saturated fatty acids (SFA) that are considered a risk factor to cardiovascular diseases. Goat meat is an alternative to replace beef and pork, with a similar protein content and lower fat content, and also as an opportunity to commercialize goat meat from culled animals. The present study aimed to develop a goat meat burger, replacing the pork fat by olive oil or sunflower oleo gels. The formulations used had 87,9% of goat meat, 1.1% of NaCl, 7% of H2O and 4% of pork fat (GPF) or olive oil (GO) or sunflower oil (GSF) Prosella® gels. The aw values differed statistically towards all formulations, the only burger that differentiated pH from the other two was GO, being lower than GPF and GSF. In colour parameters, GSF showed the lowest luminosity values and the highest heme pigments content. Ashes and protein content differed statistically towards all burgers, along with the fat, although the formulations could not affect those, as the ingredients were standardized. Concerning the lipidic quality indicators, GPF (40.84%) showed the higher content of SFA, while GO and GSF did not differentiate, moreover the MUFA content differed between all of formulations, with GO (57.54%) presenting the highest one, followed by GPF (49.19%) and GSF (40.30%). Atherogenicity and thrombogenicity indexes were also determined, GPF burgers had the highest value (0.52 and 1.26) while GO and GSF had the lowest values. Evaluating the results, is possible to say that the use of oleo gels improved the lipidic quality of the burgers and trough discriminant analysis the three formulations could be correctly identified by two FA (C18:2n-6 and C20:1n-9) with a high rate of accuracy
  • The sensory characteristics from pork dry-cured loins from immunocastrated females (F), surgically castrated males (CM), immunocastrated males (IM), fed with peas (P), or soybean meal (S) as the main dietary source of crude protein, were compared
  • The sensory characteristics from pork dry-cured loins from immunocastrated females (F), surgically castrated males (CM), immunocastrated males (IM), fed with peas (P), or soybean meal (S) as the main dietary source of crude protein, were compared. The pigs were Duroc × Berkshire crossbreds slaughtered at 140 kg of body weight. Half loins were spiced and cured for 11 weeks (3 replicates per group). Twenty-two qualitative and quantitative appearance, odor, texture, and taste attributes were evaluated by a trained taste panel (n=8 people). All treatments were evaluated in duplicate in each of 3 sessions. Data were submitted to a non-parametric ANOVA, and pairwise comparisons were made using the Friedman test for related samples with SPSS. Results showed significant differences between fat colour from FS and IMS dry-cured loins. The highest differences were found in texture attributes, hardness, and juiciness. Gender, castration method, and feed influenced dry-cured loins hardness. CMS loins were significantly less hard than IMS and FS, and CMP. IMP loins were less hard than IMS. Juiciness was higher in IMS than IMP. About chewiness, pairwise comparisons indicated no significant differences between samples. IMP dry-cured loins were considered bitter than CMP. Only a small amount of sexual odour was detected by panellists, and no significant differences were found among the studied samples. Thus, immunocastration did not compromise the boar taint scoring and may be a good alternative to supply high quality meat products
  • This work aimed to evaluate the effect of feeding animals with olive pomace on the sensory characteristics of Bísaro pork transformed products: dry-cured loin and neck. Five treatments were studied considering the process of obtaining the olive pomace: pressed (PoPr), centrifuged (PoCf), and extracted (PoEx and PoExOO) olive pomace, compared with the control (Ct). Animals were fed with olive pomace for 2 weeks before slaughter. In 4 different times, 2 animals per treatment were slaughtered, meaning 10 animals each time, 40 animals in total. Dry-cured loins and necks were produced in the meat manufacturing industry Bísaro Salsicharia according to traditional practices. Twenty-one appearance, odour, texture, and taste attributes were evaluated by 8 members trained taste panel. All treatments were evaluated in duplicate in each of 3 sessions. A nonparametric ANOVA was performed for related samples, with pairwise comparisons by Friedman’s test. Results showed no significant differences between treatments for all quantitative sensory attributes evaluated in the cured loins of Bísaro pork under study. In the cured neck, there was a significant influence of the treatment on the muscle/fat ratio. PoCf and PoEx had a significantly lower muscle/fat ratio, that is, more fat than muscle than Ct, and at the same time PoPr and PoExOO were not significantly different from one or the other. We can conclude that olive pomace can be used in pigs’ diets with no significant influence on their processed meat products’ sensory characteristics, adding value to an undervalued subproduct from olive oil production

publication date

  • September 2022