Begoña Panea

Begoña Panea
Centro de Investigación y Tecnología Agroalimentaria de Aragón · Unidad de Producción y Sanidad Animal

Doctora en Veterinaria
The line of work is quality of the carcass, meat and meat products, including instrumental and sensory analysis.

About

250
Publications
49,290
Reads
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3,564
Citations
Citations since 2017
47 Research Items
1508 Citations
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Introduction
La línea de trabajo del equipo de Calidad de Carne del CITA queda definida en los siguientes puntos: • Estudio de los factores que afectan a la calidad de la canal y de la carne • Vida útil de la carne • Ensayos instrumentales • Herramientas de comercialización • Pruebas sensoriales con catadores • Pruebas sensoriales con consumidores • Uso de nuevas tecnologías (TIC) para la investigación de mercados http://calidadcarnecita.wordpress.com
Additional affiliations
September 2004 - present
Centro de Investigación y Tecnología Agroalimentaria de Aragón
Position
  • Researcher
Description
  • https://calidadcarnecita.wordpress.com/ https://orcid.org/0000-0002-0572-9509 https://www.scopus.com/authid/detail.uri?authorId=6602659752
January 1996 - September 2004
University of Zaragoza
Position
  • Becaria pre y post-doctoral
Education
November 1996 - September 2004
University of Zaragoza
Field of study
  • Veterinary

Publications

Publications (250)
Article
SIMPLE SUMMARY Muscle fibres have an important impact on meat quality. There are different types of skeletal muscle fibres, mainly oxidative and glycolytic. The present study showed that dairy breeds and goat kids raised with milk replacer had less oxidative fibres than meat breeds and goat kids raised with their dams. In addition, the muscle fibre...
Article
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Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture [...]
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It was investigated whether physicochemical properties and consumer perception of dry-fermented sausages were affected by the partial replacement of fat and salt by other compounds. A control batch and nine experimental batches, following 3 × 3 factorial design, were manufactured. The NaCl was replaced with of calcium lactate, magnesium chloride, o...
Article
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In this study, 436 young bulls from 15 cattle breeds were reared in five different countries following the same experimental protocol. In all stations, the energy density ratio and protein content of the diet were similar. Animals were slaughtered at 15 months of age, and samples were collected 24 h post-mortem from the Longissimus thoracis muscle...
Article
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The effects of Payoya kid feeding systems on the fat-soluble vitamin (retinol/α-tocopherol) contents, fat content, fat color, and the oxidation index were evaluated to determine their potential for use as feeding system traceability tools. Four groups of Payoya kids (55 animals in total) fed milk exclusively were studied: a group fed a milk replace...
Article
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Since goat milk has a higher value than kid meat in Europe, some farmers rear kids with milk replacers, although some studies have stated that kids raised on natural milk yield higher-quality carcasses. Our previous studies showed some interactions between breed and rearing system on carcass and meat quality. This study evaluated the influence of t...
Article
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The retinol and α-tocopherol concentrations were quantified (μg/mL) using high-performance liquid chromatography (HPLC) in both plasma and milk of goats from three management systems. The aim was to investigate if the compounds pass from feed to animals’ fluids and to evaluate their potential use as feeding regime biomarkers. A total of 45 Payoya d...
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In Brazil, the sheep market, including lamb meat consumption, is regionalized, and the consumption of lamb meat is higher in production areas; yet, consumption of lamb still remains below that of other meat livestock. The aim of this study was to identify the profile of Brazilian lamb meat consumers in order to understand their behavior in relation...
Article
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Quality labels are useful tools to differentiate food products, but only if consumers recognise them and associate them with specific characteristics. An online survey was conducted to investigate whether Chilean consumers knew about Novillo de Osorno, for which a quality label is being developed. The survey was divided into five blocks: lifestyles...
Article
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In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer’s choice beh...
Article
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Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty aci...
Article
A total of 436 young cattle from 15 cattle breeds were reared in as similar conditions as possible to evaluate the impact of breed on sensory quality of beef from longissimus muscle determined by sensory analysis. Two statistical methods for processing the sensory data were compared. The analysis of variance with or without the panelist effect gave...
Article
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This paper investigates whether the partial substitution of fat with soy flakes and the partial substitution of common salt with two commercial blends (Aranca salt™ and Novosal salt™) affected the final dry matter, proximate composition, peroxide index, malondialdehyde values and lactic acid bacteria counts of dry fermented sausages. Six experiment...
Article
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This paper investigated if Spanish consumers would be willing to consume vitamin D-enhanced pork meat from animals fed on mushrooms treated with ultraviolet (UV) light. The questionnaire briefly explained the context of the study (vitamin D deficiency) and asked the consumers to choose answers with which they were most in agreement (non-enriched me...
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Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat a...
Article
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Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositi...
Article
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This study investigates how the use of a combination of high-pressure treatment, steak marination and active packaging influences beef color and shear stress. A 2 × 2 × 2 × 3 factorial design was applied, including pressure, marination, packaging and storage time. Many significant interactions among factors were found, but the effects of pressure a...
Article
This study investigates the effect of the addition of plant‐derived extracts (control, garlic extract or a combination of carvacrol, thymol, cinnamic aldehyde and eugenol oils extracts) to pig feedstuff and the reduction in salt content (NaCl or a mixture 60:40 sodium chloride:potassium lactate) on some physicochemical characteristics and consumer...
Article
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The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of sing...
Article
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This paper investigates whether the combination of the addition of extracts derived from plants (plants derived extracts, PDE) to pork feedstuff and the meat conservation conditions (packaging and time exposure) affect consumers’ perception of pork quality, studied by means of visual appraisal, purchase intention and a home test. The three PDE grou...
Chapter
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Labels’ applicable laws. Iberian Peninsula Summary Foods of differentiated quality are protected by European regulations that guarantee the fulfillment of higher requirements to those required of the rest of the products. The European quality policy recognizes and protects these specific products related to a territory or a production method. This...
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Involvement can explain behavioral consequences, such as consumer decision-making and consumption. The first aim of this study is to identify the profiles of consumers based on their involvement in light lamb meat. The second aim is to study the influence of involvement on consumers’ attitudes, behaviors, beliefs, preferences, quality cues, and sen...
Article
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Most suckling kids are raised on farms for cheese production, and many goat farmers rear kids with milk replacers. The aim of this work was to study the influence of the use of milk replacers on the color of four muscles. A total of 246 suckling kids of eight breeds were slaughtered to achieve carcasses of 5 kg. The color of the biceps femoris, sem...
Article
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Most of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams’ milk. The aim of this experiment was to study the volatile compounds (VOCs) of meat of suckling light kids reared with natural milk or milk replacers and to study the influence of cons...
Article
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Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers’ rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids reared with milk replacers or natural milk. Meat colour was the major criterion used to select m...
Article
The objective of this study was to determine the variation of the colour of longissimus thoracis muscle within and among fifteen European cattle breeds reared under comparable management conditions. A total of 436 unrelated purebred young bulls from fifteen European breeds (Aberdeen Angus, Highland, Jersey, South Devon, Danish Red, Holstein, Simmen...
Article
In the current study the collagen, texture and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed‐production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of int...
Article
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The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socioeconomic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were (i) to identif...
Preprint
Full-text available
The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socio-economic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were i) to identif...
Preprint
Full-text available
The consumer’s acceptability of hamburgers elaborated with the flank of culling cows in which the content of salt or fat had been partially replaced was studied. A mixture of potassium chloride, potassium ferrocyanide and sodium ferrocyanide was used as substitutes for the salt. Oat flakes or a mixture of chia and flax seeds were used as substitute...
Article
This study aimed to evaluate the effects of increases in lamb carcass weight in 1-kg steps from 8 to 11 kg on carcass fatness, muscle colour, subcutaneous and renal fat colour, tissue composition of the thoracic limb, and intramuscular fatty acid composition. Sixty-two carcasses from Ojinegra de Teruel male lambs fed concentrates ad libitum and bar...
Article
Background: The use of milk replacers to feed suckling kids could affect the shelf life and appearance of the meat. Leg chops were evaluated by consumers and the instrumental color was measured. A machine learning algorithm was used to relate them. The aim of this experiment was to study the shelf life of the meat of kids reared with dam's milk or...
Conference Paper
Full-text available
Se realizó una prueba de valoración visual de la carne de cabrito utilizando chuletas de pierna con diferentes tiempos de exposición al oxígeno y colocadas en una vitrina expositora, simulando las condiciones de un supermercado. 56 consumidores valoraron las muestras por su aspecto y expresaron su intención de compra. Ni el sexo ni la edad influyen...
Conference Paper
Full-text available
The production of confited suckling lamb of Ojinegra de Teruel is a way to diversify the products derived from lamb. For this reason, it is necessary to find the optimum time of confiture from a sensorial and instrumental point of view. In addition, the browning time of suckling lamb was studied on the color of the meat and the subcutaneous fat....
Book
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La Guía Práctica Marcas de Carne y Productos Cárnicos es una guía práctica, editada en formato e-book, que aspira a servir como manual y herramienta de trabajo para los elementos de la cadena productiva sobre los pasos a dar para la definición e inscripción de marcas de calidad. La guía se estructura en 3 capítulos que aportan información sobre con...
Conference Paper
Full-text available
PROYECTO/INICIATIVA: Los autores agradecen a las Asociaciones de Ganaderos que hayan aportado el material animal para el trabajo. Este trabajo ha sido financiado por el INIA (RTA2012-0023-C03). RESUMEN: La mayoría de las explotaciones caprinas de España están orientadas a la producción de leche. Por eso, el cabrito se desteta y se cría con leche ar...
Article
Background: Replacing concentrates with forages in the diet of finishing cattle to satisfy societal demands and for economic reasons is a target for beef farmers, but this change may affect meat acceptance. In the Mediterranean area, young bulls are usually finished on concentrates (Conventional beef). Alternatively, steers can be finished on gras...
Conference Paper
Full-text available
El objetivo del presente trabajo fue estudiar la influencia del sistema de lactancia del cabrito sobre las características de la canal, en 10 razas españolas. Se criaron 15 cabritos con lactancia natural y otros 15 con lactancia artificial de 10 razas españolas de diferentes aptitudes y se tomaron el peso y rendimiento de la canal y las medidas zoo...
Article
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espanolEl cruzamiento industrial tiene una gran repercusion en el mercado, ya que la raza es uno de los factores que mas afecta a la composicion de la canal y de la carne. En el mercado espanol existen mayoritariamente terneros cruzados procedentes de razas rusticas y de razas de aptitud carnica con el objetivo de mejorar la calidad de la canal. El...
Article
Sheep and goat production should adapt to current market demands if its future want to be secure. It is essential that are found ways to improve the competitiveness of the sector in all areas of the supply chain. Society's point of view of the conditions surrounding livestock production is changing, and as a consequence, the Common Agricultural Pol...
Article
Despite the fact that goat meat is an important nutritive source throughout the world, aspects related to its characterization, and in particular genetic issues, have rarely been studied. Our objective was to assess the variability of the Stearoyl-CoA desaturase (SCD) gene in a sample of Spanish goat populations bred for both meat and dairy purpose...
Article
Full-text available
Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly allocated to four dietary treatments: control, whole linseed (10% linseed), conjugated linoleic acid (CLA) (2% protected CLA), and whole linseed+CLA (10%...
Article
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The aim of this study was to disseminate knowledge regarding the perceptions of Spanish consumers of chicken breast and their related lifestyles and to classify different consumer groups according to their food-related lifestyles. Nearly all Spanish consumers consume chicken breast once or twice per week. The preference for white or yellow chicken...
Conference Paper
Full-text available
We studied the influence of the lactation system nursing on some characteristics of the kid’s carcass of 5 Spanish breeds (Florida, Guadarrama, Payoya, Retinta and Verata). We sacrified 30 animals of each breed, half bred with artificial milk and the other half bred with their dams. We registered hot carcass weight, head, offal and kidney fat weigh...
Article
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Consuming moderate amounts of lean red meat as part of a balanced diet valuably contributes to intakes of essential nutrients. In this study, we merged phenotypic and genotypic information to characterize the variation in lipid profile and sensory parameters and to represent the diversity among 15 cattle populations. Correlations between fat conten...
Article
Farmers in dry mountain areas are changing their management strategies to improve livestock farming efficiency, by using different forages or different breeds. The effect of breed (Parda de Montaña vs. Pirenaica) and finishing diet (grazing on meadows vs. a total mixed ration (50% alfalfa, 40% maize grain, 10 % straw)) on carcass characteristics an...
Article
Full-text available
a b s t r a c t Cattle meat provides essential nutrients necessary for a balanced diet and health preservation. Besides nutritional quality, consumers' preferences are related to specific attributes such as tenderness, taste and flavour. The present study characterizes the fatty acid composition of beef, which is an important factor in both nutriti...
Article
This study reports the antimicrobial capacity, nanoparticle migration properties and the influence on some meat quality traits of a packaging based on a low density polyethylene (LDPE) blended with a nano-antimicrobial master batch composed of Ag and ZnO (5% and 10% w/w). Meat was aged for storage times of 0, 7, 10, 15 or 21 days. Composition of th...
Article
Current customers' demands focus on the nutritional and sensory quality of cattle meat. Candidate gene approach allows identification of genetic polymorphisms that have a measurable effect on traits of interest. The aim of this work is to identify new molecular markers for beef production through an association study using 27 candidate genes and 31...
Article
Full-text available
Current customers' demands focus on the nutritional and sensory quality of cattle meat. Candidate gene approach allows identification of genetic polymorphisms that have a measurable effect on traits of interest. The aim of this work is to identify new molecular markers for beef production through an association study using 27 candidate genes and 31...
Article
Full-text available
Twenty Gascon young bulls that had been reared either in intensive conditions (INT) (n=10) with early weaning at 3 to 4 months, or in a traditional extensive (EXT) system (n=10) with weaning at 7 months, were subjected to the same conditions during the 145-day finishing period. Production system before the finishing period did not affect conformati...
Article
Full-text available
To cluster by their sensory profile different commercial lamb-types reared under several feeding systems, a series of 8 experiments had been carried out. Animals belonged to one of the three following trunks: Ovis aries ibericus, ligeriensis or studeri they could be males or females, weaned or unweaned, outdoor or indoors, slaughtered at 22-24 Kg....
Article
Full-text available
Consumers demand healthy and palatable meat, both factors being affected by fat composition. However, red meat has relatively high concentration of saturated fatty acids and low concentration of the beneficial polyunsaturated fatty acids. To select animals prone to produce particular fat types, it is necessary to identify the genes influencing musc...
Data
Tristimulus coordinates of the CIELab colour space are highly useful in typifying meat colour and are also objective, but their use raises questions on how humans really see meat. The longissimus thoracis of each animal was extracted and steaks were put in packs with a modified atmosphere. A subjective appraisal of the meat was carried out over a p...
Chapter
Full-text available
The consumption of meat in Spain is higher than the EU average. In 2008, meat consumption was 65.3 kg per capita, with fresh meat accounting for 48.9 kg, of which only 5.6 kg was quality certified. Meat consumption is higher in the north of Spain than in the south. Consumption of poultry (16.1 kg per capita) and pork (14.1 kg per capita) is predomi...
Article
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A pesar de que España es el segundo país productor de caprino de la UE, sólo existen en nuestro país una Marca de Garantía y una Marca de Calidad Certii cada para la carne caprina. Ello se debe, al menos en parte, al escaso interés que esta especie ha despertado en comparación con otras por parte de a administración y los investigadores. Como resul...