RICERCA ITALIANA     

Programmi di ricerca simili:

• 1 - Qualità, percezione della qualità e tracciabilità del prodotto nei sistemi ovini da carne
• 2 - Approcci biotecnologici per la valorizzazione di carni bufaline
• 3 - Strumenti biotecnologici finalizzati all'ottimizzazione della qualità delle carni e/o tagli carnei di minore tradizione gastronomica
• 4 - Rischio sanitario delle carni avicole fresche e trasformate e tutela del consumatore.
• 5 - Qualità nutrizionali di salumi tradizionali ottenuti da tipi genetici autoctoni suini
• 6 - Valorizzazione della qualità e tracciabilità di filiera delle carni suine
• 7 - VALORIZZAZIONE DELL’IBRIDO CINGHIALE X SUINO DOMESTICO ALLEVATO ALL’APERTO E CARATTERIZZAZIONE NUTRIZIONALE E SENSORIALE DELLA CARNE.
• 8 - Tipizzazione e tracciabilità dei prodotti freschi e trasformati di suini di razze locali in funzione del sistema di allevamento

Classificazione scientifico-disciplinare

• Area scientifico disciplinare: Scienze agrarie e veterinarie
  • SCIENZE E TECNOLOGIE ALIMENTARI
  • NUTRIZIONE E ALIMENTAZIONE ANIMALE
  • ZOOTECNICA SPECIALE

Classificazione brevettuale

• HUMAN NECESSITIES
  • BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • PROCESSING MEAT, POULTRY, OR FISH (preserving A23B; obtaining protein compositions for foodstuffs A23J1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C18/00; preparation of proteins C07K1/00) [C9409]
  • FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS (preserving foodstuffs in general A23L3/00; preserving in general A61L; applying food preservatives in packages B65D81/28)

Classificazione geografica

• Regione: Puglia

Bibliografia

Antongiovanni M., Buccioni A., Petacchi F., Secchiari P., Mele M., Serra A. (2003)- Upgrading the lipid fraction of food of animal origin by dietary means: rumen activity and presence of trans fatty acids and CLA in milk and meat. Ital. J. Anim. Sci., 2, 3-28

• Arelovich H.M., Arzadun M.J., Laborde H.E., Vasquez M.G. (2003) - Performance of beef cattle grazing oats supplemented with energy, escape protein or high quality hay. Anim. Feed Sci. Tech., 105, 29-42

• Bertelsen G., Jakobsen M., Juncher D., ET AL (2000) – Oxidation, shelf-life and stability of meat and meat products. In Prooc. 46th inter. Congr. Meat Sci. Tech. (pp 516-524), 4.II-L2

• Campo M.M., Sanudo C., Panea B., et al. (1999) – Breed type and ageing on physical and sensory characteristics of beef strip loin steaks. Meat Sci., 51, 383-390

• Campo M.M., Santolaria P. Sanudo C., et al., (2000) – assessment of breed type and ageing time effects on beef meat quality using two different texture devices. Meat sci., 55, 371-378

• Chouinard P.Y., Corneau L., Butler W.R., et al (2001) – Effect of dietary lipid source on conjugated linoleic acid concentration in milk fat. J. Dairy Sci., 84, 680-690

• Cifuni G.F., Napolitano F., Riviezzi A.M.,et al (2003) – Fatty acid profile, cholesterol content and tenderness of meat from Podolian young buls. Meat Sci., 67, 289-297

• Coronado S.A., Trout G.R., Dunshea F.R., Shah N.P. (2002) – Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage. Meat Sci., 62, 217-224

• D’Amicis A., Turrini A. (2002) – The role of meat in human nutrition: the Italian case. Pp 117-119 in Proc. 48th Int. Congr. On Meat Sci. and tech., Roma, Italy

• Department of Health (1994) – Nutritional aspects of cardiovascular disease. Report on healthand social subjects. No 46. H.M. stationery office. London

• Farouk M. M., Wieliczko K. J., Merts I. (2004). Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Science 66, 171-179

• Filippetti A. Le leguminose da granella e il frumento duro nell'agricoltura biologica. Pubbl, Dipartimento Biologia e Chimica Agroforestale ed Ambientale - Bari

• French P., O’Riordan E.G., Monahan F.Jet al. (2003) - Fatty acid composition of intra-muscular triacylglicerols of steers fed autumn grass and concentrates. Liv. Prod. Sci., 81, 307-317

• Givens D.I., Cottrilli B.R., Davies M., et al (2000) – Source of n-3 polyunsaturated fatty acids additional to fish oil for livestock diets- A review. Nutr. Abstr. Rev. (series B)., 70, 1-19

• Grigioni G. M., Margaría C. A., Pensala N. A., et al (2000). Warmed-over flavour analysis in low temperature–long time processed meat by an "electronic nose". Meat Science, 56, 221-228

• Guillen M.D., Manzanos M.J. (1996) – A study of several parts of the plant Foeniculum vulgaris as a source of compounds with industrial interest. Food Res. Inter., 29, 85-88

• Ha Y.L., Storkson J., Pariza M.W. (1990) – Inhibition of benzo(a)pyrene-induced mouse forestomach neoplasia by conjugated dienoic derivates of linoleic acid. Cancer Res., 50, 1097-1101

• Houben J.H., van Dijk A., Eikelenboom G., Hoving-Bolink A.H. (2000) - Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef. Meat Sci., 55, 331-336

• Jood S., Kapoor A.C., Singh R. (1995) – Polyphenol and phytic acid contents of cereal grains as affected by insect infestation. J. Agric. Food Chem., 43, 435-438

• Lanza M., Bella M., Priolo A., Fasone V. (2003) – Peas (Pisum sativum L.) as an alternative protein source in lamb diets: growth performances, andcarcass and meat quality. Small Rum. Res., 47, 63-68

• Montgomery J. L., Parrish F. C., Olson Jr. et al (2003). Storage and packaging effects on sensory and color characteristics of ground beef. Meat Science, 64, 357-363

• Marsico I., Cifuni G.F., Riviezzi A.M., Pacelli C., Girolami A. (2002) – Fatty acid composition and cholesterol content of beef from podolian and limousine x podolian cattle. Prooc. 48th Inter. Congr. Meat Sci. Tech., pp 1008-1010

• Moss A.R., Givens D.I., Grundy H.F., Wheeler K.P.A. (1997) – The nutritive value for ruminants of lupin seeds from determinate plants and their replacement of soya bean meal in diets for young growing cattle. Anim. Feed. Sci. Tech., 68, 11-23

• Napolitano F., Brancieri D., Pacelli C., et al (2001) – L’allevamento etologico e sostenibile del bovino Podolico in Basilicata. Conveg. Naz. “Parliamo di zootecnia e sviluppo sostenibile”. Fossano, 11-12 ottobre

• Napolitano F., Carlucci A., Braghieri A., et al. (2001) – Influenza del periodo di frollatura su alcune caratteristiche sensoriali della carne di vitelloni Podolici. Zoot. Nutr. Anim., 27, 85-89

• Napolitano F., Girolami A. (2001) – Zootecnia etologica. L’allevamento del bovino Podolico. Large Anim. Rev., 7, 1

• Nelson R.N., Drazen D.L. (2000) – Seasonal changes in stress responses. In G. Fink (Ed.9), Encyclopedia of stress (pp 402-408). Acad. Press

• Nordoy A., Marchiali R., Arnesen H., Videbae J. (2001) – n-3 polyunsaturated fatty acid cardiovascular health. Lipids, 36 (Suppl.): 127S-129S

• O’Grady M.N., Monahan F.J., Mooney M.T., et al (1996) – Inhibition of oxymyoglobin oxidation by vitamin E. Proc. 42th I.Co.M.S.T., Norway, pp 100-101

• Pieroni A., Howard P., Volpato G., Santoro R.F. (2004) – Natural remedies and nutraceuticals used in ethnoveterinary practices in inland Southern Italy. Vet. Res. Com., 28, 55-80

• Ponnampalam E.N., Sinclair A.J., Egan A.R., Ferrier G.R., Leury B.J. (2002) – Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat. Meat Sci., 60, 125-132

• Priolo a., Lanza M., Galofaro V., Fasone V., Bella M. (2003) – Partially or totally replacing soybean meal and maize by chickpeas in lamb diets: intramuscular fatty acid composition. Anim. Feed Sci. Tech., 108, 215-221

• Realini C.E., Duckett S.K., Brito G.W., Dalla Rizza M., De Mattos D. (2004) – Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Sci., 66, 567-577

• Sanchez-escalante A., Djenane D., Torrescano G. et al (2001) – The effects of ascorbic acid, taurine, carnosine and rosemary powder on color and lipid stability of beef patties packaged in modified atmosphere. Meat Sci., 58, 421-429

• Sanchez-escalante A., Torrescano G., Djenane D., et al (2002) – Antioxidant activity of tomato, oregano and ascorbic acid and their mixture on beef patties packaged in modified atmosphere. Proc. 48th Int. Cong. Meat sci. Tech., Rome, pp 532-533

• Soares G. J. D., Arêas J. A. G., Batistuti J. (2003). Effect of high voltage electrical stimulation on buffalo meat conditioning. Meat Science, 67, 368-375

• Surh Y.J. (2002) – Anti-tumor promoting potential and select spice ingredients with antioxidative and anti-infiammatory activites: a short review. Food Chem. Toxicology, 40, 1091-1097

• Tapio H., Eero P. (2004). The effect of cooling rate on beef tenderness: The significance of pH at 7 °C. Meat Science, 67, 403-408.

• Watanabe A., Daley C.C., Devine C. (1996) – The effects of the ultimate pH of meat on tenderness changes during ageing. Meat Sci., 42, 67-78

• Wood J.D., Richardson R.I., Nute G.R., et al. (2003) – Effect of Fatty acids on meat quality: a review. Meat Sci., 66, 21-32

• Wood J.D., Enser M. (1997) – Factors influencing fatty acids in meat and the role of antioxidants in improving mat quality. Brit. J. Nutr. 78 (Suppl.), 49-60

• Xiong Y., Moody W.G., Blanchard S.P., Burris W.R. (1995) – Postmortem changes in chemical composition, palatability and proteolytic activity of semimembranosus muscle from grass- and grain-fed and zeranol-implanted cattle. J. Anim. Sci., 73 (Suppl. 1), 157.

Parole Chiave

BOVINI PODOLICI; QUALITÀ DELLA CARNE; ALIMENTAZIONE; ACIDI GRASSI; CARATTERISICHE SENSORIALI; TRASFORMAZIONE CARNE; TRACCIABILITA'