Carmen Aviles

The aim of the present study was to characterize the chemical and quality traits of retail chicken meat in Spain. A total of 39 breast (Pectoralis major) samples were collected from large stores across three seasons in 2024 (13 samples per season). All samples were consistently sourced from the same 13 suppliers, that collectively account for more than 70% of Spain’s broiler production. Based on retail label claims, samples were grouped as either ‘non-certified’ (no claims; 7 samples per season) or ‘certified’ (certified claims regarding distinctive dietary and slaughter age practices; 6 samples per season). Proximate composition, quality traits (pH, color, water-holding capacity, texture, oxidative stability), and the profiles of fatty acids (FAs) and volatile organic compounds (VOCs) were analyzed. Meat from the certified group had a higher protein content (22.37% vs. 20.62%; p < 0.01) and lower thawing (3.22% vs. 6.59%; p < 0.001) and cooking losses (14.09% vs. 24.64%; p < 0.01). Certified meat was also darker (lower L*: 48.48 vs. 52.59; p < 0.05) and exhibited a more intense yellow color (higher b*: 18.66 vs. 4.22, hue angle: 87.63 vs. 66.59, and chroma: 18.71 vs. 4.62; all p < 0.001). The intramuscular fat of certified meat contained less monounsaturated FAs (34.72% vs. 40.32%; p < 0.001) and more polyunsaturated FAs (28.82% vs. 23.55%; p < 0.001). Eight of the thirteen nutritional indices derived from the FAs profile were more favorable in the certified group. A total of 171 VOCs were identified, with sulfur compounds being more abundant in certified meat (0.94% vs. 0.67%; p < 0.05). In conclusion, retail chicken meat grouped according to commercial labeling possesses a distinct chemical and quality profile.

This study aimed to compare different cattle slaughter methods, with and without stunning, and their impact on the sensory attributes and textural properties of beef. A total of 45 meat samples were collected at the slaughterhouse. Fifteen samples were taken from the Transversus abdominis muscle (five per slaughter method), and thirty samples were taken from the pectoralis muscle (ten per slaughter method). Sensory and instrumental analyses were conducted to assess odour, flavour, colour, water-holding capacity, and texture. The results indicated that beef from halal slaughter with reversible stunning exhibited lower scores for urine and milk odours, metallic flavour, and red (a*) and yellow (b*) indices, but only in the Transversus abdominis muscle. No significant differences were observed among the methods for other measured parameters. Although religious slaughter without stunning remains legally permitted, it is controversial from an animal welfare perspective. Further research is necessary to develop stunning methods that align with religious requirements while ensuring high meat quality.

Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork. The objective was to determine the effect of different carbohydrate formulas during the ripening time on the quality of dry-fermented Iberian pork sausages. Five batches were formulated with different combinations and concentrations of carbohydrates (dextrose, dextrin and glucose syrup), making 16 sausages per batch on which to perform repeated measurements throughout the ripening process. Physicochemical characteristics, instrumental colour, textural parameters and sensory attributes were analysed. The C− batch (without any carbohydrate addition) showed unstable pH evolution and high b* values throughout the ripening process and the lowest instrumental texture values (for hardness, springiness and chewiness). The D10d5 batch also presented an unstable pH evolution but low a* values, and it was the highest rated by consumers for sensory texture attributes. This batch, made with dextrose (in higher proportion) and dextrin, differed from the other Iberian pork sausages, suggesting that this carbohydrate formula may be more appreciated by Mediterranean consumers.

Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep’s milk (SB), goat’s milk (GB), and cow’s milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.

The production of dry-fermented sausages currently presents several challenges to be addressed: nutrition, health, sensory traits and technology are among the main issues that concern consumers and the meat industry. The objective of this study was to evaluate the effect of different reducing agents commonly used in the manufacture of dry-fermented sausages (salchichon type) with low fat content on the technological characteristics of the product. Four different reducing agents (ascorbic acid, a starter culture, sodium ascorbate and glucono-delta-lactone) were added to the meat batter to assess their impact on the physico-chemical traits, instrumental color, residual nitrates and nitrites and lipid oxidation of this meat product. High nitrate values were observed during both ripening and storage periods. All batches presented lipid oxidation values below the threshold that indicates meat rancidity. Adjustments of the original lean:fat proportion must be carried out on this low fat content sausage to obtain profitable results. Starter culture and sodium ascorbate have shown the best reducing and antioxidant activities among the additives studied. Once we have the technical design of the product, the next step will be oriented to identify the sensory characteristics in order to find a gap in the market.

Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs with 42 days of age were divided into three groups: lambs fed a conventional diet without algae meal supplementation (NOALG), lambs with competent reticular groove reflex (RGR) fed the same diet supplemented with 2.5% marine algae meal mixed in the concentrate (ALGCON), and lambs with competent RGR, receiving the same diet and fed with 2.5% marine algae meal in a milk replacer to bypass the rumen (ALGMILK). Lipid and protein oxidation in raw meat was assessed and volatile compounds in grilled meat were determined. The highest and lowest lipid oxidations were observed in the ALGMILK and NOALG groups, respectively. Protein oxidation was unaffected. Out of 56 identified compounds, 12 volatiles significantly increased in both algae groups and 6 of them exclusively in the ALGCON treatment. Algae meal supplementation and its form of administration, either protected or not from rumen degradation, are important factors to consider in lipid oxidation and the aromatic profile of lamb meat.

There is growing interest in increasing omega-3 fatty acid (FA) contents in ruminant meat by means of dietary manipulation, but the effects of such manipulation on productive results and meat quality need to be ascertained. The aim of the present study was to assess the effects of supplementing lambs with competent reticular groove reflex (RGR) with marine algae as a source of omega-3 fatty acids on growth performance, carcass traits, and meat quality characteristics. Forty-eight feedlot lambs were distributed into three equal groups: the control group neither consumed marine algae nor had competent RGR, the second group received daily 2.5% of algae meal mixed in the concentrate, and the last group consumed the same amount of algae meal, but emulsified in a milk replacer and bottle-fed. Lambs in the second and third groups had competent RGR. There were not any negative effects on performance, carcass or meat quality parameters with algae supplementation. However, the results of the oxidative stability parameters were not conclusive. Ageing for 6 days improved meat tenderness and color, and increased lipid oxidation. In conclusion, algae meal inclusion in the diet of fattening lambs with competent RGR has no detrimental effects on animal performance, carcass traits or meat quality characteristics.

We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, n = 8) and ripened (RC, n = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6 μg/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6 μg/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4 μg) and α-tocopherol (361.7 μg). The fat-soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and α-tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as “pasture-fed” or specific marks.

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.