Gustavo Teira's research while affiliated with National University of Entre Rios and other places

Publications (28)

Article
Full-text available
El objetivo de este estudio fue determinar el efecto del extracto de romero, del ácido ascórbico y de una combinación de ambos (todos ellos adicionados por aspersión) durante la comercialización de carne de cerdo conservada a 4ºC y envasada en bandejas plásticas cubiertas con film de PVC (cloruro de polivinilo) o bajo vacío. Durante el almacenamien...
Article
The scientific community has made considerable efforts to improve the production of protein from traditional sources. Currently it has also been focused on non-conventional protein sources, such as those produced in conservation and sustainable use programs, which would contribute to the improvement of local and national economies. In Argentina, th...
Article
Full-text available
El objetivo del presente trabajo fue revisar la literatura referente al empleo de taninos en dietas de rumiantes y su incidencia sobre parámetros de calidad y rendimiento de carne. Los taninos son un grupo de compuestos fenólicos que cumplen un rol fundamental, aunque controversial, en la digestión y la performance animal. Además, podrían incidir s...
Article
There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was...
Article
The aim of this study was to evaluate the effect of oven, griddle plate and water bath cooking on the WBSF values and % cooking loss for longissimus thoracis (LT), semitendinosus (ST), semimenbranosus (SM) and biceps femoris (BF), of Aberdeen-Angus steers. Similar effect of cooking methods on WBSF values were observed for LT, SM and BF steaks. The...
Article
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The effect of sodium chloride (NaCl) reduction and wheat fiber (F) addition on chicken nugget quality was analysed. Storage stability of a low sodium formulation was also determined. Thirteen batches of chicken nuggets were produced according to an arrangement based on a Central Composite Design. In the storage stability study, two batches were ela...
Article
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Resumen La creciente importancia de la avicultura en la Provincia de Entre Ríos (Argentina) hace necesario profundizar en el conocimiento de esta industria. En este caso, el almacenamiento constituye un factor clave para mantener la calidad de las carnes durante la cadena de distribución. El objetivo de este trabajo fue evaluar el efecto de distint...
Article
Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination are not completely known. The objective of this study was to evaluate the combined effect of ES, aging time prior to deboning and phosphate marination on meat qua...
Article
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Poultry meat production in Argentina has experienced an important increase. Poultry processors have incorporated different strategies to reduce processing time and improve quality of breast fillets. The aim of the study was to evaluate the effect of deboning time and marination on meat quality of broiler breast fillets produced in Argentina. Three...
Article
Early weaning of calves (60 days old) is adopted in cow-calf operations for its high reproductive response. The objective of this research work was to find how age classes are related to beef quality in early weaning cull cows. Twenty four cows were grouped in four different age classes (teeth and number of calves produced) from two teeth and no ca...
Article
The meat quality of Corriedale lambs (40kg live weight) produced in the Mesopotamia region (Argentina) was assessed. These lambs had different finishing diets: only native grass pasture, ground alfalfa and alfalfa-linseed pellet (70/30). Carcass yield, longissimus dorsi area, backfat thickness, marbling, pH, meat and subcutaneous fat color, cooking...
Article
Pasinato, A., Elizalde, J., Tisocco, O., Teira, G., Perlo, F. and Bonato, P. 2008. Effect of dietary crude protein level on quality and production of meat in Holstein steers. J. Appl. Anim. Res., 33: 169–173.To characterize the effect of dietary crude protein level on quality and production of meat in Holstein steers, they received complete diets w...
Article
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Los sistemas extensivos de alimentación ofrecen carnes bovinas con características físicas, químicas y nutritivas que presentan una mayor diferenciación con aquellas obtenidas bajo sistemas intensivos cuanto mayor resulta el período de terminación en confinamiento. En algunos aspectos como el color de la grasa, terneza, insaturación lipídica y velo...
Article
Full-text available
The effect of 20 % washed mechanically deboned chicken meat (WM) as a substitute of breast meat (HDCM) on chicken nuggets characteristics during frozen storage was investigated. Two different formulations were made, one with 100 % HDCM, the other with 20 % WM as a substitute for HDCM. WM was produced by washing mechanically deboned chicken meat, 3...
Article
Full-text available
El consumo de carne de ave en forma de trozado y productos procesados se encuentra en permanente aumento. Esto genera una elevada cantidad de materias aptas para el deshuesado mecánico. El lavado con solución acuosa de la carne de ave mecánicamente deshuesada mejora las características de este producto ya que elimina grasa, hemopigmentos y otros co...
Article
The effects of different proportions (0%, 10%, 20%, 30%, 40%) of washed mechanically deboned chicken meat (WM) as a substitute for hand deboned chicken meat, on the physicochemical and sensory characteristics of chicken nuggets were evaluated. The addition of WM increased fat content, but it was only significant (P<0.05) when 40% of WM was added, w...
Article
Full-text available
The effect of 20 % washed mechanically deboned chicken meat (WM) as a substitute of breast meat (HDCM) on chicken nuggets characteristics during frozen storage was investigated. Two different formulations were made, one with 100 % HDCM, the other with 20 % WM as a substitute for HDCM. WM was produced by washing mechanically deboned chicken meat, 3...
Article
Full-text available
La carne de ave mecánicamente recuperada (MDPM) es un subproducto de la industria avícola que posee un bajo precio de mercado debido, entre otras cosas, a su coloración oscura que la hace indeseable en productos dirigidos al mercado de carnes blancas. El objetivo del presente trabajo fue estudiar la influencia del tiempo y número de lavados sobre l...
Article
Full-text available
La congelación es un excelente método para la preservación de carnes, resultando mínimos los cambios en sus propiedades cualitativas y organolépticas. Sin embargo, durante la descongelación posterior se produce una exudación que si es demasiado abundante resulta en una disminución en la calidad del alimento. El objetivo del presente trabajo ha sido...
Article
Full-text available
Como, para el consumidor, la mayor o menor aceptabilidad de un corte de carne bovina depende principalmente de su terneza, los cortes minoristas son comercializados básicamente con un precio acorde a la terneza esperada y a su facilidad de preparación. No obstante, éste es un parámetro sumamente variable y las causas tienen relación con factores ge...
Article
A meat product was obtained from mechanically deboned poultry meat, washed and cooked. To improve the process, the influence of the washing number (two, three or four) on the meat and final product was studied. Chemical (moisture, protein, lipids), phy sicochemical (pH) and physical (W-B hardness, work of shearing index, color) parameters were dete...
Article
Se elaboró un producto cárnico a partir de carne de ave mecánicamente recuperada sometida a un proceso de lavado y posterior gelificación térmica. El objetivo fue estudiar la influencia del número de lavados de la materia prima (2, 3 o 4) sobre la calidad de la carne lavada y el producto terminado, a fin de optimizar esta etapa del proceso. Se dete...
Article
Consumption of poultry meat and poultry meat products is currently growing and increased production of cut-up and processed meat has provided considerable quantities of parts suitable for mechanical deboning. Aqueous washing of me- chanically separated meat have been studied because of the advantages of re- moving fat, heme pigments and other water...
Article
Full-text available
Mechanically deboned poultry meat (MDPM) is a by-product of poultry meat industry. It has a low price because its darker color is undesirable in poultry meat products directed towards the white meat market. The pur- pose of this study was to investigate the effect of the washing process on the characteristics of mechanically deboned poultry meat an...

Citations

... Therefore, pH values should not drop below 6.4 after 12 hours, 6.2 after 24 hours, and 5.8 after 36 hours (Taboga et al. 2003). C. crocodrilus yacare (Canto et al. 2015) and C. latirostris (Simoncini 2020) samples were taken 24 hours after the animal was sacrificed (Varela et al. 2011). ...
... In this context, some authors reported that supplementation of lactating ewes' diets with foliage and meal obtained from leaf and other plant components improved milk yield, milk fat and milk fatty acid profiles [8,9]. Some authors reported that due to their oxidative stability, phenolic compounds, tannins, saponins and flavonoids could be used to improve the functional properties of milk, meat and derived products of small ruminants [4,8,10,11]. ...
... Fig. 1 shows the procedure that was followed to achieve the final formulations. This process began with a basic formulation (batches 1.1 & 1.2) that included ascorbic acid and rosemary, as this combination, in a 1:1 ratio, presents the greatest antioxidant effect (Perlo et al., 2018). Once the feasibility of the product had been verified, it was decided to carry out two experiments based on that formulation. ...
... In addition, this attribute is influenced by the antemortem, rigor mortis, and postmortem periods (Malheiros et al., 2020). In view of its importance, several studies have used SF as a measure of tenderness (Bowker & Zhuang, 2019;Chatterjee, Zhuang, Bowker, Rincon, & Sanchez-Brambila, 2016;Fabre et al., 2018). ...
... Circular samples (2 x 1 cm) were cut from nugget pieces and tested using the following profile: sample com-pression=50%, starting distance from the sam-ple=5 mm, initial speed=2mm/s, test speed=2 mm/s and the trigger force=10g. Figure 2 shows IJFS October 2022 Volume 11 pages 354-373 (Bonato et al., 2016). Table 2 summarizes how each parameter was tested. ...
... The Scientific World Journal regions, several improvements were observed over the last two decades. For example, per capita availability of fruits and vegetables, livestock products, and vegetable oils increased by 90,70, and 32 percent since 1990-92, respectively. A 20% increase in protein availability per person was also noted. ...
... Argentinean research suggests that pasture-finished beef is likely to be leaner and lower in cholesterol concentrations than feedlot beef [85][86][87][88][89][90]. Conversely, Rosso et al. [ of different age in their study. ...
... The MTG is used in food technology to restructure protein foods such as meat, dairy and fish products. Furthermore, stability, water binding, mechanical and textural properties can be enhanced (Bonato, Perlo, Teira, Fabre, &amp; Kueider, 2006;Castro Briones et al., 2009;Tellez-Luis, Uresti, Ramirez, &amp; Vazquez, 2002;Uresti, Velazquez, Ramirez, Vazquez, &amp; Torres, 2004). The increasing demand for vegetarian food and the utilisation of novel proteins as functional ingredients from soy, peas, sesame and sunflower open new horizons for transglutaminase applications (Dube, Schaefer, Neidhart, &amp; Carle, 2007). ...
... and not significantly changed after 90 min postmortem (P>0.05) ( Table 1). This agreed with the result of Perlo et al. (2012) who reported that broiler muscle pH decreased at 2 h (pH 5.91) and it did not change afterwards. It is known that the reduction of muscle pH is usually accompanied by the depletion of ATP during the conversion of muscle to meat after slaughter. ...
... The composition of MSC can vary and is different than that of chicken whole muscle (Satterlee et al., 1971;Ang and Hamm, 1982;Hamm and Young, 1983;Paulsen and Nagy, 2014). The composition of both MSC types and of the breast trim material (Table 3) were similar to that previously reported for similar materials (Ang and Hamm, 1982;Perlo et al., 2006;Li et al., 2015;Soglia et al., 2016). Moisture content was different (P < 0.05) among all materials (CBT > MSC2 > MSC1). ...