© 2019 Wiley Periodicals, Inc.This study aims to investigate the effect of feeding and housing conditions on physicochemical characteristics of cooked hams produced with meat from entire male pigs. Meat from boars raised under different conditions of housing and feeding (two housing conditions and three levels of inulin added to feed) was used to produce six batches of cooked hams following a standard manufacturing process. Texture profile analysis (hardness, cohesiveness, and chewiness), color analysis, pH, and moisture content were determined. ANOVA and principal component analysis were carried out. Results showed that 6% of inulin added to feed led to significantly lower values of hardness and chewiness. Improved housing conditions hams presented lower pH values. Except for a* parameter (red color), no significant interactions between the two categorical variables, housing and diet, were found. Housing conditions and inulin feeding may have affected meat characteristics; therefore, adjustments of current cooked ham processing parameters might be necessary. Practical applications: This study is part of a broader project where the main objective is to determine whether the housing conditions and the addition of inulin to pig feed lead to the reduction or elimination of the boar taint. Also, there is the need to determine if the meat characteristics are appealing to the consumers and viable for the industry, since the characteristics of entire male's meat may pose new challenges in meat processing. In line with this, the objective of this study was to determine the effect of different feeding and housing conditions of boars in the physicochemical characteristics of cooked ham, in order to determine the viability of the use of entire male's meat for cooked ham production.

Copyright © 2019, AIDIC Servizi S.r.l.The main objective of this study was to evaluate the effect of two different drying methods on physicochemical characteristics and antioxidant activity of different Brassica spp. cultivars in order to produce a dietary flour. Fresh cabbages were subjected to two drying methods: convective air-drying (80 °C, during 2h with the previous blanching) and freeze-drying. An increase in crude protein, carbohydrates and fibre was observed. Regarding protein and fibre content, there is a tendency to be higher with convective air-drying method. There were significant changes in all analysed colour parameters of dried samples. “Coração de Boi” flours, obtained with both drying methods, revealed the lowest differences compared to a fresh sample. Results from both drying methods showed the positive effect that dehydration had on antioxidant activity. Flours produced with convective air-drying with previous blanching, resulted in a decrease of EC50 values (EC50= 0.74 - 1.64 mg/mL). Although, the values of EC50 were still lower in the case of lyophilized samples and the lowest values were found for “Penca da Póvoa” and “Galega” flours (EC50= 0.47 - 0.48 mg/mL). From these results, it was concluded that both drying processes have advantages on physicochemical characteristics and antioxidant activity of the products. Brassica flours, from both drying methods, presented an antioxidant potential and therefore may constitute an important natural source of antioxidants to be applied to different food matrices, especially flours of “Galega” and “Penca da Póvoa”, from freeze-drying method, which showed the lowest EC50 values.

© The Author(s) 2019.The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat ‘lombo’ over storage time. Sliced ‘lombo’, a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated from ‘salpicão’) and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) as protective cultures. Samples were packed in two modified atmosphere packaging conditions (20% CO2/80% N2 and 40% CO2/60% N2) and stored at 5 ℃ for 124 days. Both cultures led to a reduction of 1–2 log CFU/g of L. innocua 2030c after 12 h; however, at the end of storage only Lb. sakei ST153 maintained this antilisterial effect, which was more evident at 40% CO2/60% N2. The influence of cultures addition and modified atmosphere packaging conditions on the sensory characteristics of the product were not significant. Thus, Lb. sakei ST153 combined with modified atmosphere packaging is a strong candidate to be used in a biopreservation strategy maintaining the traditional sensory quality of cured-smoked pork products and increasing their safety with respect to Listeria spp.

© 2018, Shahid Sadoughi University of Medical Sciences."Chouriço Vinha d'Alhos" is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of "Chouriço Vinha d'Alhos". Methods: "Chouriço Vinha d'Alhos" added with Lb. plantarum ST153Ch (fresh or lyophilized) were analyzed for the physicochemical, microbiological, and sensorial characteristics, over 90 days of storage at 4 °C. All data were statistically analyzed using an ANOVA procedure by IBM SPSS Statistics v. 25. Results: The results showed that there was no difference in the reduction of L. monocytogenes, without or with the addition of Lb. plantarum either fresh or lyophilized. There were no significant differences (p > 0.05) in some analyzed physicochemical parameters of products added with fresh or lyophilized Lb. plantarum cultures over the 90 days of storage; but both, fresh and lyophilized cultures, influenced some of the tested physicochemical parameters. Conclusion: Considering no significant differences between application methodologies (fresh or lyophilized Lb. plantarum), industry might be able to choose the most suitable method according to their manufacturing process.

Copyright © 2018, AIDIC Servizi S.r.l.Pine bark extracts are a rich source of natural polyphenols with potential beneficial antioxidant properties. The extraction yield, antioxidant activity, as well the type of polyphenols recovered not only depend on the extraction method but also on the solvent used for extraction. Thus, the aim of the present study was to ascertain the effect of different solvents on extraction yield, total phenolic content and antioxidant activity of extracts from Pinus pinaster subsp. atlantica, the major forest biomass of Northwest of Portugal. Soxhlet extractions with water, water/ethanol (1/1) and just ethanol, as solvents, were performed for 4 hours. Best results were obtained with the water/ethanol mixture. Overall, the solvent's performance was as follows: water/ethanol> ethanol> water.