Ana Leite

E-Nose Classification of Muscles in Dry-Cured Bísaro Ham Using Piercing-Assisted Volatile Extraction

Lia Vasconcelos, Javier Mateo, Nuno A.S. Dias, Ana Leite et autres

This study evaluated the use of an E-nose using a piercing-assisted volatile extraction as a practical and non-destructive tool for distinguishing between three muscle types (biceps femoris—BF; semitendinosus—ST; and semimebranosus—SM) in 30-month ripened dry-cured Bísaro hams (n = 23). The muscles were …

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Influence of Raising System and Dietary Olive Cake Supplementation on the Physicochemical Composition of Bísaro Pork Loins: A Comparative Analysis

Ana Leite, Lia Vasconcelos, A. Teixeira, Sandra Rodrigues

This study aimed to: (1) evaluate and compare the effects of two rearing sys-tems—intensive and extensive —on the quality characteristics of loins from Bísaro pigs, a traditional Portuguese breed, and (2) assess the influence of dietary supple-mentation with olive cake, a by-product …

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Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles

Lia Vasconcelos, Luís G. Dias, Ana Leite, José M. Lorenzo et autres

(ST)) used to produce dry-cured Bísaro ham. Sixteen dry-cured hams were used. The physicochemical parameters were significantly affected by the muscle type, with the differences being mainly related to the different drying degrees and the intramuscular fat and collagen contents of the …

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A review of the use of oleogels to improve the quality of sheep and goat meat products

A. Teixeira, Ana Leite, Lia Vasconcelos, Sandra Rodrigues

Global demand for healthy, sustainable meat is rising due to consumer preferences for nutritious options. Sheep and goat meat, valued for flavor and leanness, require innovative quality assurance, especially outside Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels. Oleogels, …

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Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles

Jessica Paié-Ribeiro, Víctor Pinheiro, Cristina Guedes, Maria José Gomes et autres

The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat …

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Effect of melatonin implants on carcass characteristics and meat quality of slow-growing chickens

Jaime Nieto, Ana Leite, Lia Vasconcelos, Javier Plaza et autres

This study evaluated the effect of melatonin implants on carcass characteristics and meat quality of slow-growing broilers slaughtered at 43 and 97 days (d) of age. A total of 128 one day-old male broilers (Coloryeld) were randomly divided into two groups, which …

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Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté

Sandra Rodrigues, Ana Leite, Lia Vasconcelos, Etelvina Pereira et autres

This study aims to explore the effect of using black pepper essential oil (BPEO) to produce a healthier chicken pâté. Four different formulations were produced: a control formulation without back pepper and three with increasing BPEO contents. To test the effect of …

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Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception

Sandra Rodrigues, Ana Leite, Lia Vasconcelos, A. Teixeira

The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat's color, water holding, and texture. Postmortem anomalies can result in deviations from this …

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Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception

Sandra Rodrigues, Ana Leite, Lia Vasconcelos, A. Teixeira

The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat's color, water retention, and texture. Postmortem anomalies can result in deviations from this …

Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality

Ana Leite, Lia Vasconcelos, Sergio Lopez, Divanildo Outor‐Monteiro et autres

The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to …

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Utilizing Olive By-Products in the Diet of Bísaro Pigs: Enhancing the Value of the Breed's Dry-Cured Products

Ana Leite, Lia Vasconcelos, S. López, Divanildo Outor‐Monteiro et autres

This study aimed to evaluate the influence of olive cake on the diet of autochthonous Bísaro pigs in processed products. To this purpose, loins and “cachaços” were used and subjected to a manufacturing flowchart to obtain a dry-cured product. Both products were …

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Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

Iasmin Ferreira, Irma Caro, Javier Mateo, Alireza Kasaiyan et autres

Abstract BACKGROUND Glasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured belly due to storage, fresh bellies were dry‐salted with 2% NaCl …

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