M.J. Beriain

• Public University of Navarre

Starch‐rich pulses’ flours, which are rich in fiber and resistant starch (RS), can be an interesting gluten‐free ingredient for the development of novel healthy foods. The study aims to increase the RS content of protein‐reduced fraction of legume flours (pea [P] and faba bean [FB]) by the application of thermal (autoclaving‐cooling) and dual (ther...

The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profil...

Lycopene is usually extracted from the by‐product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high‐pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP‐assisted solid–liquid extraction. Three dosage...

The Basque Black Pied breed (BBP breed) is a rustic and old pig breed, well adapted to the environmental and productive conditions of the Navarre mountains. Nonetheless, the threat of competition from other, more productive breeds has pushed this local pig to the brink of extinction. A study has been conducted to assess the quality of cured product...

Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi‐industrial method for the integral use of the tomato byproduct as an ingredient in the bakery industry is proposed. Using two different dehy...

Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this study was to obtain novel ingredients based on these residues and surpluses for a wide range of applications in the food indust...

The effect of carvacrol added to patties stored at 4 °C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with olive and linseed oils was added. The physicochemical and microbiological qualities were assessed. Micro...

Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK technique on physicochemical characteristics of veal, plant-based, and hybrid patties were investigated. Samples of the differe...

The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat we...

Understanding meat quality attribute changes during ageing by using non-destructive techniques is an emergent pursuit in the agroindustry research field. Using beef certified samples from the protected geographical indication (PGI) “Ternera de Navarra”, the primary goal of this study was to use Fourier transform infrared spectroscopy on the middle...

Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to create a model that can classify beef samples from longissimus thoracis muscle according to their tenderness degree based on hyperspe...

The interest to characterize texture‐modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially...

The effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps femoris) derived from local Pyrenean bullocks, were investigated. The patties were subjected to 13 treatment combinations of three...

In this work, a labyrinth metageometry is experimentally tested as Polycyclic Aromatic Hydrocarbons THz detection and identification, with a design able to detect different concentrations and distinguish between different compounds at the same concentration.

The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), and marbling levels were assessed in both testing places. Twenty striploins per certified beef program...

Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments' policies. This critical and comprehensive review analyzes indicators and approaches to "sustainable healthy diets" published in the literature since this discipline's emergence a few years ago, identifying robust gau...

The objectives of this study were to develop ultrasound-derived prediction equations in young bulls before slaughter to estimate carcass traits and beef sensory parameters and to determine the optimum moment pre-slaughter to estimate the sensory quality of beef from young bulls. Ultrasound images were measured in twenty live young bulls at 50, 25 a...

Polycyclic aromatic hydrocarbons, when present in food systems, have been shown to have a detrimental effect on human health, producing carcinogenic elements. So, the implementation of processes for their detection and identification is of vital importance. Nowadays, there are different methodologies for this purpose, but they consist of expensive...

This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thoracis, 26 volatile compounds were identified, with...

Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral pals...

The aim of this research was to estimate the fatty acid (FA) content of intramuscular fat from beef by Fourier transform mid-infrared (FT-MIR) spectroscopy. Four diets were supplemented in 10% linseed (LS) and/or 2% conjugated linoleic acid (CLA): CON (without L or CLA), LS, CLA, and LS+CLA. For each diet, 12 young Holstein bulls were allocated. Th...

This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main objective, marker compounds from 23 foals were extracted and their absorbance spectra were measured...

This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, m...

The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors (n = 15). In the first s...

The aim of this work was to evaluate the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ranges which contribute to this meat quality differentiation were also determined. Important charac...

A methodology to adapt dishes for cerebral palsy (CP) dysphagic patients was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The most appropriate mixture of texturizers was selected, the textural thermostability of the dishes was studied, and the shelf-life...

We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and alfalfa hay. In the DOP-40 and DOP-80 diets, 40% and 80% (respectively) of the cereal in...

The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D3). The experiment was conducted under two information scenarios (blind; full: ingredients used to enrich th...

Aim of study: This study focused on the sensory evaluation and consumer preferences of foal meat depending on the animal slaughter age (13 and 26 months) and finishing diet (standard and linseed concentrate). Area of study: It was developed in two localities in the north of Spain: Orense and Pamplona. Material and methods: The sensory study was con...

Objectives The objective of the study was to assess the evolution of the bloom color in beef aged for 8 d to establish the moment of measurement in which values of L*, a* and b* stabilize and are representative of the characteristic color of the meat from beef fed different diets.Materials and Methods In the current study, eight young Pirenaica bul...

Nitrogen is an essential element for plant growth, while its application and associated pollution is a worldwide concern. Generally, diffuse source pollution and its impacts on ecosystem health are difficult to monitor and regulate. Here we used the grey water footprint (GWF) and water pollution level (WPL) indicators, based on a soil nitrogen bala...

Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s⁻¹ and extrusion force analyzed at 1, 2, 5, and 10 mm/s were evaluated. Using clustering techniques, sampl...

Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear forc...

The aim of this work was to investigate the feasibility of near-infrared spectroscopy (NIRS), combined with chemometric techniques, to detect fraud in minced lamb and beef mixed with other types of meats. For this, 40 samples of pure lamb and 30 samples of pure beef along with 160 samples of mixed lamb and 156 samples of mixed beef at diferent lev...

Ageing effect in loin and steaks was investigated to study quality parameters on foal meat. Eight Longissimus dorsi muscles (LD) aged 24 hours inside the carcass from 15-month-old foals were used. One equal part of the loin was not aged, the second part was aged 7 days and both of them were filleted in steaks, aged for 9 days in trays and preserved...

Over the last decade, the consumer demands meat and meat products with enhanced composition. Reductions in contents of fat, cholesterol, salt and nitrite, as well as improvement in fatty acid profile and incorporation of bioactive compounds are increasing worldwide. The food industry basically has two strategies to provide meat products adapted to...

Practical application: There is an increasing demand of consumers for healthier meat products; therefore, the improvement of their nutritional profile without negatively affecting quality characteristics is key factor for meat sector. This study emphasizes the feasibility of using the combination of olive and linseed oils' mixture and vitamin D3 t...

The aim of this research was to study the application of MIR spectroscopy as an alternative to conventional methods to determine fat and protein content. Samples of the main species used to produce meat products were analyzed, showing all of them absorption bands at similar wavenumbers though with different intensity. Correlation analysis of absorp...

An experiment was conducted in which a sensory analysis was carried out together with a consumer attitude test to compare the acceptability of beef from animals slaughtered at 18 vs. 12 months, the latter being the type of beef most widely consumed in Spain. Consumers were grouped for three different information scenarios: (1) blind; (2) disclosure...

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...

Forty-eight young Holstein bulls were used to evaluate the effect of whole linseed and conjugated linoleic acid (CLA) supplementation on beef fatty acid profile in intramuscular and subcutaneous fat. Animals were fed one of four isoenergetic and isoproteic diets: control (0% linseed, 0% CLA), linseed (10% linseed, 0% CLA), CLA (0% linseed, 2% CLA),...

The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with C...

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...

The effects of raising the omega-3 fatty acid (FA), conjugated linoleic acid (CLA), or omega-3 FA plus CLA levels on beef by means of dietary supplementation and of adding grape seed extract (250 mg/kg meat product) in beef patties stored at 2 ± 1 °C in aerobic packaging under simulated retail display conditions for 6 d was evaluated by measuring t...

Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60 min post-mortem with the values obtained using a spectrocolorimeter (CIE Lab colour system) on the pectoralis superficialis muscle. Carcass weights ranged...

The objective of the current paper was to compare those parameters used in the European Union and United States beef grading system, in typical carcasses of each market (Spain in the case of Europe), and their influence in the economic value of beef. To achieve these objectives, twenty Spanish intact bulls of the Pirenaica breed (Southern Europe) w...

Forty-eight young Holstein bulls (slaughtered at 458.6±9.79kg body weight) were used to evaluate the effect of whole linseed and conjugated linoleic acid (CLA) supplementation on animal performance, adipose tissue development, and carcass characteristics. The animals were fed with one of four isoenergetic and isoproteic diets: control (0% linseed,...

This study analyzes the results of taste tests on US and Spanish-produced beef conducted with a Spanish consumer panel. The objective is to explore variation in the sensory and market evaluations of the beef products in relation to a series of socio-economic factors. The tasters are assigned to one of three different experimental scenarios based on...

The use of nondestructive physical measurements for the rapid characterization of the composition of raw materials and end products is essential in order to improve the quality of meat industry products.

To determine whether the inclusion of a new modified meat product as a dietary supplement has a positive influence on the nutritional status and blood lipid profile of institutionalized elderly subjects. A sample population of elderly people living in institutions (9 men and 29 women aged 68-97 years) completed a crossover study with two dietary su...

This paper examines variations in the quality of low-salt, inulin enriched Pamplona-style chorizo, in which some of the pork back fat was replaced with olive oil. Four different sausage formulations were prepared in which 50% of the pork back fat was replaced with olive oil emulsified with alginate and 58% of the sodium chloride was replaced with 2...

Spaniard beef derived from "running bulls" are consumed during the festival days as has become traditional at every annual San Fermin fair. However, eating quality, safety and chemical composition of beef derived from these animals are generally unknown. The present work characterized beef from San Fermin's fighting bulls (SFRB) by conducting micro...

Lizaso, G., Beriain, Ma. J., Horcada, A., Chasco, J. and Purroy, A. 2011. Effect of intended purpose (dairy/beef production) on beef quality. Can. J. Anim. Sci. 91: 97–102. Fifteen Pirenaica (beef) heifers and fifteen Holstein-Friesian (dairy) heifers were compared to consider the effect of intended purpose of the breed on meat quality. Animals wer...

The effect of slaughter weight and breed on the composition of intramuscular fat (IMF) of seven Spanish cattle breeds was studied. Lipid classes and fatty acids were evaluated in young bulls of seven local Spanish cattle breeds, Asturiana, Avileña, Morucha, Parda Alpina, Pirenaica, Retinta and Rubia Gallega, slaughtered at a live weight of 320 kg (...

The Finite Element Method was used to calculate the heat transfer processes that take place during cooking of meat emulsions formulated with different amounts of pork fat or olive oil. Experimental data acquired in the pilot plant were used to validate the theoretical model obtained by computer simulation. The results indicate that the computer sim...

Tests were performed to identify variation across consumer evaluation ratings for 2 types of beef (Spanish yearling bull beef and US Choice and Prime beef), using 3 information levels (blind scores; muscle fat content + production conditions; and all production data including geographical origin) and 3 consumer evaluation ratings (hedonic rating, w...

Sixty young bulls of the Pirenaica breed, representative of the beef production and marketing system in northern Spain, were used. The carcass grading and weight, pH at 24h post-mortem, and objective colour measurements (CIE L(∗)a(∗)b(∗)) were recorded on the Latissimus dorsi, Rectus abdominis and Longissimus dorsi in order to find indicators and p...

Longissimus dorsi (LD) muscle from 60 Charolais crossbred heifers, aged for 14 days was used to investigate the effect of cooking on the content of PUFA and CLA fatty acids. Animals were offered a control diet of grass silage and concentrates (CO) or rations designed to enhance the concentration of CLA in tissue, i.e. unsupplemented grazed pasture...

Forty beef carcasses were classified for conformation and fatness. Besides, carcass weight, fat thickness (FT), carcass dimension, marbling by computer image analysis and ultrasound readings was recorded to complement grading. For predicting intramuscular fat (IMF) content, FT, number of intramuscular flecks and conformation increased R(2)-value fr...

In a population of 268 yearling bulls, those carcasses graded as U-, U0 or U+ for beef carcass conformation (n = 240) and those graded as 2-, 20 or 2+ for beef carcass fatness (n = 213) were selected to study the efficiency of carcass weight, carcass dimensions and instrumental colour of latissimus dorsi, rectus abdominis and subcutaneous fat, to d...

Color of sirloin in 60 intact young bulls of the Pirenaica breed was studied with a view to grading the meat quality of the beef. The correlation between visual evaluation of color with the use of reference standards and instrumental color measurements were analyzed. Use of reference standards in the visual evaluation of beef color yielded visual a...

Different raw beef quality traits from four local Spanish cattle breeds were studied using correlation, factorial, discriminant and multiple regression analysis. The following variables were studied after 0, 5, 10 and 15 days of storage under 60% O2, 30% CO2 and 10% N2 modified atmosphere packaging (MAP): colour physical variables, meat pigments, s...

Abstract This work was carried out in order to establish variables which would be useful to estimate the shelf-life of vacuum packaged beef from the Pirenaica breed. This breed is the main source of beef meat in the Spanish West Pyrenees. Two different fresh beef cuts (rib and chuck) samples were evaluated for total fatty acid composition, pH, lipi...

Sixty young bulls of Pirenaica breed that were representative of the beef production and marketing systems in Northern Spain were studied. The following parameters were determined with the aim of predicting beef texture characteristics of the longissimus dorsi based on the objective measurements taken on the carcass at the early post-mortem period:...

The effect of livestock production system and sex was studied on the colour and on the texture profile of the longissimus dorsi muscle (LD) from 16- and 24-month-old foals aged 4 days. Besides, the effect of ageing time was also studied on the texture profile between 4 and 8 days. Females from the 16-months group were darker than their counterparts...

Volatile compounds of raw beef from Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, and Retinta cattle breeds were studied. Steaks were packaged under 60% O2, 30% CO2, and 10% N2, and 53 volatile compounds were tentatively identified by purge-and-trap extraction and gas chromatography with mass spectrometry after 0, 5, 10, and 15 d of ch...

Sixty Pirenaica yearling intact bulls were raised and slaughtered at 519±50kg live weight and 371±18 days of age. Fatty acid composition of intramuscular lipids in longissimus dorsi muscle and subcutaneous fat were determined by capillary gas chromatography. Carcass conformation and fatness, carcass weight, ether extractable intramuscular fat perce...

A study was performed to determine the influence of calcium soaps of olive fatty acids in the diet of lambs on animal and adipose tissue growth and fatty acid composition during the fattening period. After weaning (15±1.2kg BW, 45±4days of age), 18 male Rasa Aragonesa breed lambs were fed, for 35 days, in two groups (nine animals per group) on one...

This study characterised the lipid classes of Longissimus dorsi (LD) muscle and the fatty acid profiles of the LD intramuscular fat and subcutaneous (SC) adipose tissue of male and female foal mixed populations. Two animal groups were studied based on slaughter ages of 16 and 24 months. The sex of the animals had no statistical significance in the...

Meat colour (CIE L*a*b*) from 14 fighting bulls is analysed. Meat from these animals present high pH values (6.03±0.24, 24h post mortem) and can be considered, due to its special treatment before its death, as stressed meat. In spite of this fact, only two animals exhibit the typical behaviour of DFD meat. Results were compared with commercial beef...

The color of beef longissimus dorsi muscle of a homogeneous group of fifteen males of Pirenaica breed in terms of the CIELAB color space was studied using the actual illuminating conditions existing in a representative fraction of retail displays operating in 51 local butcher's shops and supermarkets. All retail displays mounted fluorescent lamps a...

The volatile compounds in cooked beef from the local Spanish cattle breeds, Asturiana, Avileña, Parda Alpina, Pirenaica, Retinta, Rubia Gallega, and Morucha, were studied. Bulls were slaughtered at a live weight of 300 and 550kg and the beef was aged for seven days before cooking. Differences in volatile composition among the breeds were considerab...

This research was conducted to characterize the carcass traits and meat quality of 16-month and 24-month old foals (33 males and 23 females) reared in two different livestock production systems. The carcass parameters assessed were conformation, degree of fatness, morphology, weight and carcass meat colour. The physicochemical characteristics and s...

Lipid extracts from longissimus dorsi muscles of 64 water buffaloes and 68 zebu-type cattle were used to quantify the amount (mg/g of lipids) of total conjugated linoleic acid (CLA), CLA isomers c9, t11 and t10, c12 and linoleic acid (LA), according to species (buffaloes and cattle), age (slaughter groups at 7, 17, 19 or 24 months of age) and gende...

The lipid composition of intramuscular fat from 30 young bulls of 5 Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica and Retinta) was studied. Steaks from each shortloin were packaged in 60% O(2), 30% CO(2) and 10% N(2) and aged for 0, 5, 10 and 15 days. Lipid classes obtained by thin layer chromatography and total f...

Volatile compounds, odor, and flavor produced by beef from bulls and heifers of the Pirenaica and Friesian breeds were studied during 7 d of aging. The Friesian breed beef had stronger fatty flavor and aftertaste than the Pirenaica, as well as differences in the content of several volatile compounds. Bull beef had stronger liver-like odor and flavo...

Beef steaks from six Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, Rubia Gallega and Retinta) were packaged under modified atmosphere (60% O(2), 30% CO(2) and 10% N(2)). Water loss, pH, thiobarbituric acid values (TBA), aerobic plate counts, lactic acid bacteria and Enterobacteriaceae counts, CIE L*a*b* colour va...

A study was made of differences in the quality of meat from Lacha (L) and Rasa Aragonesa (RA) lambs slaughtered at 12, 24, or 36 kg live weight. Lambs from both breeds were weaned at 25 to 57 d, approximately 11.5 to 18.5 kg live weight, and fed concentrate and barley straw until slaughter at 24 and 36 kg live weight. Hot carcass weight, cold carca...