Maria Mar Campo

Maria Mar Campo
University of Zaragoza | UNIZAR · Department of Animal Production and Food Sciences

PhD BSc Veterinary

About

188
Publications
39,924
Reads
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8,115
Citations
Additional affiliations
July 2008 - present
University of Zaragoza
Position
  • Professor (Full)
December 2003 - July 2008
University of Zaragoza
Position
  • Investigador Ramon y Cajal
April 2000 - present
University of Reading

Publications

Publications (188)
Article
Full-text available
The main dietary guidelines recommended a restriction of total and saturated fat intake in the management of cardiovascular risk. These recommendations are overgeneralized, and all red meats should be limited and replaced by white meat. The aim is to assess the effect of the consumption of beef (from the Pirenaica breed) or chicken-based diets on b...
Article
Full-text available
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
Understanding the factors affecting meat eating quality and consumer demand is essential for estimating future trends in meat consumption. The objective of the study was therefore to compare Czech and Spanish consumer attitudes and preferences in relation to beef intramuscular fat content. Three hundred and one consumers participated in the study;...
Article
The aim of the study was to compare stress response and meat quality related to two abattoirs types. Pirenaica heifers were slaughtered in a small-scale local abattoir (LOC, n=8) or in a large-scale industrial abattoir (IND, n=8). The two groups differed in terms of transport distance and duration, waiting time, stunning to slaughter time, faciliti...
Article
Full-text available
Beef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. Therefore, the aim of this research was to understand the purchasing and consumption patterns using the...
Article
Full-text available
In order to increase the economic profitability of Avileña-Negra Ibérica beef production, the inclusion of corn silage in total mixed rations was proposed during the fattening period. Twenty-four Avileña-Negra Ibérica breed entire young bulls were used to evaluate the effects of two feeding systems—concentrate (CON) and corn silage (SIL)—and two pa...
Article
In order to update the Spanish food composition database, 4 males from each of the following breeds and commercial categories were selected: suckling kids of Murciano-Granadina breed, suckling lambs of Churra and Castellana breeds, and light lambs of Manchega, Merina, Rasa Aragonesa and Segureña breeds. These breeds correspond with the highest cens...
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
Understanding the priorities of beef consumers is important for planning strategies to attract and maintain each customer. Using self-administered interviews with Spanish and Brazilian adults who regularly consume beef, we analyzed their purchasing behaviors in relation to their perceptions and priorities regarding beef quality that guide their cho...
Article
Full-text available
The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coatin...
Article
Full-text available
The consumer environment determines consumers’ buying behavior and product preferences, and understanding these factors allows businesses in the industry to identify market demands. In view of the different contexts, Spain and Brazil, there are differences in the consumption of beef, in the production and the regulatory process concerning beef, and...
Article
Full-text available
Understanding the priorities of beef consumers is important for planning strategies to attract and maintain each customer. Using self-administered interviews with Spanish and Brazilian adults who regularly consume beef, we analyzed their purchasing behaviors in relation to their perceptions and priorities regarding beef quality that guide their cho...
Article
Full-text available
In order to achieve an attractive and differentiated product for the consumer and to optimize and to maximize profitability for the farmers within the EU Protected Geographical Indication “Carne de Ávila”, 24 yearling males of Avileña-Negra Ibérica breed were used to evaluate the effect of 2 feeding systems, concentrate (CON) and maize silage (SIL)...
Article
Full-text available
Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them applied for the first time in this species, 300 carcasses were randomly chosen from an abattoir from fi...
Article
Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat qual...
Article
Background The aim of this work was to assess the effect of crossbreeding a local breed (Segureña, S×S) with Texel as sire line (Texel × Segureña crossbred, T×S) on productive traits and meat quality attributes. Sixty‐eight lambs, males and females, from each genotype, weaned at about 45 days old and intensively fed with concentrates and cereal str...
Article
This work presents a headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the analysis of solid food samples in extended experiments. The final procedure was used to quantify 30 volatile compounds in fresh beef. The strategy adds robustness to the classic SPME methods for solid samples, by including...
Book
Full-text available
Esta obra recoge todos los aspectos relacionados con la calidad y clasificación de las canales bovinas, sus cortes comerciales y la relación entre la calidad de la canal y la calidad de la carne. El uso de un lenguaje escueto y directo junto con abundantes tablas y fotografías pretenden implicar al lector y hacerle entender, valorizar, identificar...
Article
The effects of linseed supplementation level (LSL: 5%, 10% or 15%) and feeding duration (FD: 30, 50 or 70 days) were analysed on productive, carcass and meat quality parameters using 72 cull ewes (n = 8 for each group), to improve their commercial value and meat quality. Both LSL and FD influenced productive parameters, carcass and meat quality. Fe...
Chapter
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Goat is a worldwide spread species with different specialities and aptitudes, among the meat production. Its consumption varies widely depending on the region of the world considered. However, a common factor is the presence of few studies in comparison with ovine, especially those that characterize the quality of its products (related to carcass a...
Article
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Dry cured meat—‘cecina’—is a traditional, although not well-known, dry product that could add value to cull ewes. Because of this, the aim of the study was to assess consumer acceptability of ‘cecina’ from cull ewes finished with different levels of linseed (5, 10 or 15%) for different periods before slaughtering (30, 50 or 70 days). One hundred an...
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
Full-text available
The effect of wine by-products in the feeding of ewes on fatty acid composition of milk and meat of their suckling lambs and the sensory quality of the meat was investigated. Forty-two ewes were fed during the second half of gestation and lactation one out of three treatments: a control diet based on a commercial concentrate and two concentrates su...
Conference Paper
Full-text available
In an analysis more philosophical than technical, we consider the most relevant events that led to the meat market’s current situation: overproduction, surplus stocks, idealisation of the past, fear of fat, meat panic, vegetarian philosophies grounded in very varied ideas (from animalism and welfare to the notion of health and well-being), loss of...
Article
With the increase of public concern over the routine use of antibiotics in livestock, the addition of plant extracts and essential oils (EOs) became a natural alternative in the diets since it might have similar antimicrobial properties as the ionophores. This study was conducted to evaluate the animal performance, temperament, feeding behaviour an...
Article
This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22 days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high...
Conference Paper
Full-text available
The behavior of Spanish and Brazilian consumers about the frequency of beef consumption, the place of purchase and changes in its consumption in the last two years was analyzed using an online questionnaire sent to the Northeast of Spain (n = 436) and four cities in different states of Southeastern and Southern Brazil (n = 1.696). A chi square test...
Conference Paper
Full-text available
The perception of Spanish and Brazilian consumers regarding the information of the beef label traceability was analyzed using online questionnaires (n = 2,132) and a focus group (n = 77) in the Northeast of Spain and four states encompassing the Southeastern and Southern regions of Brazil. A chi-square analysis was applied to the questionnaire ques...
Conference Paper
Full-text available
Organic animal production implies that livestock feed should be composed of ingredients that come from organic farming, avoiding the use of certain additives and medication. We tested whether feeding a local commercial certified organic concentrate (ORG, n 11) from weaning to slaughter (41 days) affected animal performance and product quality compa...
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
Acceptability and preference values for lamb patties with 2000 ppm of three different aqueous extracts from grape, tomato and olive by-products were obtained and compared with those for lamb patties without any added extract (Control). 80 consumers were asked to evaluate the samples according to tenderness, flavor and overall acceptability, as well...
Conference Paper
Full-text available
Lidia’s meat shows peculiarities concerning beef meat production, which will be reflected in the process of transformation of muscle into meat, and the influence of stress of the bullring due to physical activity, being classified the meat from Lidia fighting bulls as DFD. The aim of the work was to study the effect of labeling on this kind of Lidi...
Conference Paper
Full-text available
INTRODUCCIÓN Recientemente, se han producido cambios en el patrón de consumo de la población mundial, este comportamiento es motivado por un amplio conjunto de factores que se pueden distinguir en función del contexto, de origen social, cultural o económico. Los diferentes sectores de la economía comúnmente se dirigen a explorar las diferentes dema...
Article
Lamb meat is an important source of different fatty acids with numerous health benefits for the consumer. The aim of this study was to characterize carcass and meat traits in 14 Lacaune, 77 Ripollesa and 33 Lacaune×Ripollesa ‘pascual’-type lambs (carcass weight, 13 to 16 kg) by using ultrasound and direct measurements on carcasses and laboratory an...
Article
Essential oils are natural extracts from plants which can be included in cattle diets as an alternative to additives, such as ionophores, to improve the shelf life of meat. The aim of this study was to evaluate the sensory acceptability of meat from 57 crossbred (1/2 Angus–1/2 Nellore) animals of different sexes [heifers n = 30, and young bulls n =...
Article
• Fattening units have transformed the traditional husbandry management in Mediterranean areas. • Lambs are reared with their mothers until weaning, between 40 and 60 d old, when they are transported to the fattening unit, mixed together in batches according to their weight, and fed concentrates and cereal straw. • Lambs are slaughtered when they a...
Article
Forty ½ Brown Swiss × ½ Nellore crossbred bulls were distributed into three experimental groups: CON – diet without addition of essential oils; CLO – diet with average 5,000 mg/animal/day of clove essential oils and CIN – diet with average 5,000 mg/animal/day of cinnamon essential oils to evaluate three methodologies of visual acceptability: with s...
Article
Full-text available
study in relation with Ternasco de Aragón light lamb and Murciano-Granadina kids Quality characteristics from Bermeya goat breed products were studied. Light suckling kids (n=12) and heavy kids from the traditional production system (n = 10) were compared with reference products from the Spanish market (suckling kids from Murciano-Granadina breed (...
Article
Full-text available
p>Se han estudiado los rendimientos productivos (peso al nacimiento, peso al sacrificio, y ganancia media diaria), así como los parámetros de calidad de la canal (conformación, engrasamiento, índices de compacidad de la canal y de la pierna, y composición tisular) de corderos provenientes de la raza Segureña y del cruce industrial de ésta con la ra...
Article
Productive traits (birth weight, slaughter weight, average daily gain), carcass quality traits (conformation, fatness score, carcass and leg blockness and tissue composition) in lambs from either pure Segureña breed or crossbred with Texel were studied. Improvements in the crossbred animals were observed, both in productive traits: higher birth and...
Article
Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evalua...
Article
Background: Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 mm and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg(-1) linseed alone or with 200 IU of vitamin E kg(-1) in the concentrate and the meat packaging system (vacuum and MAP) on the beef sensory quality. Results: The inclusion of linseed or su...
Article
The study analysed the effect of frozen storage duration (FSD) on lamb sensory quality. Trained panel evaluated Longissimus lumborum aged for 1d in unfrozen carcass plus 3d in modified atmosphere packaging on thawed (1, 9, 15 or 21month FSD) or refrigerated (0month FSD) meat. Consumer acceptability test was performed on leg chops (Semimembranosus)...
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
In many countries, fresh meat from cull ewes is considered to have little value. Nevertheless, other products such as dried and cured meat have high prices. Due to immigration, there is a continual shift in the population’s profile, and the acceptability of local products within a specific country is not well known. For this study, 320 consumers fr...
Article
Full-text available
The aim of this study was to evaluate the effect of the rearing and slaughtering season (spring vs. autumn) on the carcass and meat quality of suckling lambs from Churra Tensina breed (n= 26), and to compared the results with two commercial lambs within Protected Geographical Indication (PGI) Lechazo de Castilla-León (n= 13) and Ternasco de Aragón...
Article
Se estudió la calidad de la canal y la carne de lechales ovinos comerciales de raza Churra Tensina (n= 26) según la época de cría y sacrificio (primavera vs. otoño). Estos corderos se compararon con otros tipos comerciales amparados bajo marcas de calidad reconocidas en el mercado con denominación de Indicación Geográfica Protegida (IGP): Lechazo d...
Article
Full-text available
Se estudió la calidad de la canal y la carne de lechales ovinos comerciales de raza Chu-rra Tensina (n= 26) según la época de cría y sacrificio (primavera vs. otoño). Estos corderos se compararon con otros tipos comerciales amparados bajo marcas de calidad reconocidas en el mercado con denominación de Indicación Geográfica Protegida (IGP): Lechazo...
Article
Full-text available
A total of 64 intensively reared Friesian steers were used in a 2×2×2 design to study the effects of age of castration (15 days old v. 5 months old), dietary protein level (14.6% v. 16.8%; DM basis) and lysine/methionine (lys/met) ratio (3.0 v. 3.4) on meat quality. The lys/met ratio of 3.0 was reached with supplementation of protected methionine....
Article
The aim of this study was to assess the associations between the single nucleotide polymorphisms in CAPN1, CAST, DGAT1, FABP4, LEP, RORC and SCD1 genes and the sensory meat quality in an intensively fed commercial population (Charolais, Limousin and Retinta breed). This work carried out analyses on a common Spanish population and evaluated the asso...
Article
The objective of the work is to understand the role of the different aroma compounds in the perception of the local “lamb flavour” concept. For this, a set of 70 loins (Longissimus dorsi) from approximately seventy day-old Rasa Aragonesa male lambs were grilled and the aroma-active chemicals released during the grilling process were trapped and ana...
Article
The effect of different animal diets supplemented with linseed (source of omega-3 fatty acids: n-3) and/or conjugated linoleic acid (CON: control, LIN: 10% linseed, CLA: 2% conjugated linoleic acid, LINCLA: 10% linseed plus 2% CLA) on consumer liking of beef aged for 7 or 21 d was assessed in 3 Spanish cities. Overall, tenderness, juiciness, and fl...
Conference Paper
Full-text available
Eighty lambs (males and females) from Rasa Aragonesa breed were used to assess the effects of slaughter age, weaning and sex on carcass and meat composition. Half of the lambs were weaned at 40 days old (do), while the rest remained with their mothers. Half of the animals were slaughtered at 70 do and the other half at 100 do. All animals received...
Article
Full-text available
The effects of castration age, dietary protein level and the dietary lysine/methionine (lys/met) ratio on animal performance, carcass characteristics and meat quality were studied in 64 intensively reared Friesian steers. Animals underwent castration procedures at 15 days old or at 5 months old. Dietary treatments started at 90 days old, with eight...
Article
The meat from 60 commercial suckling males of five Spanish goat breeds (n = 10 each) (Moncaína [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtibérica [BC] [all meat or double purpose] and Murciano-Granadina [MG] [dairy purpose]) and one dairy sheep breed (Churra [CH]) was compared in laboratory-based (n = 119) and home-based (n = 70) consumer...
Article
Full-text available
Fatty acid profiles are a major contributor to meat quality in small ruminants. Nevertheless, while fatty acid profiles from suckling lambs have been extensively studied they are virtually unknown in suckling kids. Fatty acid profiles of intramuscular and kidney knob fat depots of suckling kids were compared with fatty acid profiles of lambs with a...