Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing.

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals

Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics.

Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement for wheat flour (at levels 5, 10, 15, and 20%) in shortbread production. The physicochemical and sensory properties of control and enriched cookies were studied. The incorporation of oat husk into shortbread increased the fiber and ash content, and decreased the available carbohydrates in the cookies. The color of the enriched shortbread significantly changed and the total color difference between the control and enriched cookies ranged from 4.76 to 11.00. Moreover, the total phenolics content and antioxidant activity linearly increased with the percentage of husk in the cookie recipe. Importantly, micronized oat husk at a level of 20% had little influence on the sensory acceptability of cookies. However, replacement of wheat flour higher than 10% resulted in a harder texture of cookies and lower scores for this attribute were obtained. To summarize, in this work we showed that micronized oat husk can be a valuable additive for cookie fortification.

/pdf/shortbread-cookies-enriched-with-micronized-oat-husk-qwlsdyc1.pdf

Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties

The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein‐Friesian crossbred bulls

Consumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.

/pdf/red-grape-skin-extract-and-oat-b-glucan-in-shortbread-3cyzcv7pk8.pdf

Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation

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The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein‐Friesian crossbred bulls

Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation