Virginia C. Resconi

Centro de Investigación y Tecnología Agroalimentaria de Aragón

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

M.M. Campo

Universidad de Zaragoza

C. Sañudo

Mexfam

Ana Escudero

Universidad de Zaragoza

J.L. Olleta

Universidad de Zaragoza

Vicente Ferreira

Universidad de Zaragoza

Ana Guerrero

Universidad de Zaragoza

Mónica Bueno

Universidad de Zaragoza

G. A. María

Universidad de Zaragoza

Ruth M. Hamill

Teagasc - The Irish Agriculture and Food Development Authority

Juan Cacho

Universidad de Zaragoza

Cooperative Institutions

Universidad de Zaragoza

Centre National de la Recherche Scientifique

Université de Bourgogne

Centro de Investigación y Tecnología Agroalimentaria de Aragón

Centre des Sciences du Goût et de l'Alimentation

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Technical University of Munich

Institut Agro Dijon

Institut National de la Recherche Agronomique

Université Bourgogne Franche-Comté

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Relationship between vitamin E content and lipid oxidation in beef from different farming systems

Virginia C. Resconi R.I. Richardson

Lipid Oxidation

Source

Cite

Citations (0)

Behaviour and welfare of fattening lambs supplemented with varying sizes and types of straw

Journal of Animal Physiology and Animal Nutrition (2019)

Lorena Aguayo-Ulloa M. Pascual‐Alonso César González‐Lagos Genaro C. Miranda‐de la Lama Morris Villarroel

The aim was to evaluate the effect of size (long or chopped wheat straw), type (barley or wheat) and presence/absence (1 week) of straw supplementation on behaviour and welfare of fattening lambs. Sixteen lambs (65 days) were individually housed to be used in two simultaneous experiments (8 lambs each) for 5 weeks of fattening. After a habituation period, they were offered straw that differed either in size (Experiment 1) or type (Experiment 2), which was followed by a week without straw and then reallocation of straw. Maintenance behaviours, play and stereotypies were analysed using video recording. Physiological stress responses were measured using blood samples taken at the end of the week without straw and after the reallocation of the straw. A preference test was performed during the last week. Concentrate and roughage consumption, average daily gain and conversion index were estimated. Lambs provided with long straw spent more time eating forage, playing and performed fewer stereotypies (Experiment 1). Lambs given wheat straw increased their play behaviour compared with those given barley straw, without affecting stereotypies (Experiment 2). When the straw was removed, lambs performed more behaviours associated with stress; however, this was not reflected in blood stress indicators. Lambs clearly preferred long straw over chopped straw, but no clear preference was observed between wheat and barley straw. The amount of forage intake was consistent with the time spent eating forage, but the amount of concentrate intake did not vary with eating concentrate behaviour, since the amount of concentrate intake was higher when the straw was removed, especially in Experiment 2. Our results show that size more than type of straw supplement impact the behaviour of lambs. Long straw reduces the stereotypies and increases play. This may improve the welfare and performance of fattening lambs, adding ethical value to a highly appreciated product.

10.1111/jpn.13205

Cite

Citations (4)

Wine by-products feeding on ewe physiological traits, milk quality and the meat quality of their suckling lambs

Large animals review (2018)

M. Pascual‐Alonso Virginia C. Resconi Lorena Aguayo-Ulloa Genaro C. Miranda‐de la Lama J. L. Olleta

Introduction - Winery by-products, which may constitute undesirable waste, can be used as feeding supplements in ruminants, but they could modify product quality. Aim - To investigate the effect of wine by-products added to lactating ewes feeding on the ewe’s welfare, milk quality and their suckling lamb performance, carcass and meat quality. Material and methods - A total of 42 Chamarita breed ewes were allocated in one of three experimental diets: a control, based in concentrates without added by-product, and diets supplemented with either 10% grape pomace or 5% grape seed on a dry matter basis, during middle gestation and lactation. Ewe’s physiological welfare indicators and milk quality were assessed, and daily gain, carcass and meat quality (pH, cooking and thawing losses, texture and colour) in their suckling lambs were analysed. Results and discussion - Compared to the control group, cortisol levels was higher in the ewes fed pomace; whereas creatine kinase and non-esterified fatty acids were superior in the ewes fed seed. However, milk composition was minimally affected, showing less lactose concentration the grape pomace and control groups, but the percentage of fat and protein and somatic cell count was similar between treatments. The suckling lambs showed similar performance, but the fattening carcass score of the lambs of the grape seed group was lower than control. The meat of the three treatments reached a similar pH, cooking loss and instrumental texture and only a minor effect in thawing loss and the colour parameter lightness was observed. Conclusion - The inclusion of grape by-products may be used as a supplementation in lactating ewes without compromising lambs’ growths, carcass composition and instrumental meat quality.

Pomace

Source

Cite

Citations (2)

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

Food Chemistry (2017)

Virginia C. Resconi Mónica Bueno Ana Escudero Danielle Rodrigues Magalhães Vicente Ferreira

Hexanoic acid

Lipid Oxidation

Thiobarbituric acid

Nonanal

10.1016/j.foodchem.2017.09.036

Cite

Citations (61)

Effect of production system previous to fattening on fatty acid composition and sensory quality of beef meat.

XIV Jordanas Sobre Produccion Animal, Zaragoza, Espana, 17 y 18 de Mayo de 2011. (2011)

Ana Guerrero C. Sañudo P. Albertı́M.M. Campo J.L. Olleta

Source

Cite

Citations (0)

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

LWT (2015)

Virginia C. Resconi Derek F. Keenan S.E. Gough Linda Doran Paul Allen

10.1016/j.lwt.2015.06.053

Cite

Citations (22)

Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems

Meat Science (2009)

Virginia C. Resconi M.M. Campo María Font-i-Furnols F. Montossi C. Sañudo

Flavour

Corriedale

Sensory Analysis

10.1016/j.meatsci.2009.03.004

Cite

Citations (92)

Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants (2021)

Mohamed Dhia Bouzaida Virginia C. Resconi David Lázaro Gimeno Jakeline Vieira Romero Juan Calanche

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

Pomace

Intramuscular fat

10.3390/antiox10050795

Cite

Citations (14)

Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package

Journal of Food Science (2011)

Virginia C. Resconi Ana Escudero José Antonio Beltrán J.L. Olleta C. Sañudo

Abstract: High oxygen modified atmosphere packaging (MAP) is currently used by the industry to maintain an attractive color in fresh meat. However, it can also promote lipid oxidation and sensory changes. The aim of this study was to compare the quality of beef steaks displayed under different levels of oxygen. For that purpose, meat was stored with 50%, 60%, and 80% of oxygen for 4 and 8 d at retail conditions. A control treatment with steaks vacuum packaged, without exposure to retail display, was included, and color, lipid oxidation, organoleptic characteristics, and aroma compounds were analyzed. Steaks displayed under high oxygen MAP with 50% of oxygen showed the lowest color stability, according to hue values. Higher oxygen levels did not necessarily correspond with higher rancidity levels in the raw meat. Thiobarbituric Acid Reacting Substances (TBARS) values were higher than 2.2 mg malonaldehyde (MDA)/kg muscle in all the samples displayed for 8 d at retail conditions. These samples exhibited the highest intensities of rancid and the least intense beef odors and flavors. The ketones: 2,3‐butanedione, 2‐octanone, 2,3‐pentanedione, 2‐heptanone, 4‐methyl‐2‐pentanone, and the aldehydes: pentanal, 2‐methyl‐butanal, and 2‐furfurylthiol, 1‐octen‐3‐ol and 2‐methylpropyl‐acetate, were proposed as candidates for the aroma differences between the cooked beef steaks stored under vacuum and high oxygen packs. Practical Application: High oxygen modified atmosphere packaging (MAP) is used to increase shelf‐life and color at the retail level. However, oxygen deteriorates faster some quality attributes, being a contributor to lipid oxidation that could be perceived at consumption. This study attempts to find the best gas composition in a MAP in order to maintain the color, minimizing the oxidation. Aromatically relevant chemicals have been analyzed by gas olfactometry‐gas chromatography as a key to measure beef oxidation after display.

Lipid Oxidation

TBARS

Organoleptic

Modified atmosphere

Thiobarbituric acid

Vacuum packing

10.1111/j.1750-3841.2011.02506.x

Cite

Citations (85)

Number of consumers and days of display necessary for the assessment of meat colour acceptability

Food Research International (2019)

Rodrigo Augusto Cortêz Passetti Virginia C. Resconi Cihan Çakmakçı M.M. Campo Jackeline Karsten Kirinus

Visual assessment is regarded as the gold standard to evaluate meat colour shelf-life, but it is costly and time consuming. To address this issue, this paper aims to evaluate the number of consumers and days of display that are necessaries in order to assess the colour shelf-life of meat, presented with different methods, all using images. Photographs of thirty-six lamb steaks were taken just after cutting (day 0) and on each of the following days until the 14th day of display under standardized conditions. Images were presented in three different manners: 1) with days of display and animals in random order (Random); 2) days of display in sequential and animals in random order (Sequential); and, 3) days of display and animals in sequential order (Animal); they were presented to 211 consumers who evaluated visual acceptability on a 9-point scale. At day zero, visual acceptability scores were the highest in Animal, followed by Sequential, and then by the Random (P < .05) method. Scores decreased over time for all methods tested (P < .05). The Random method presented the highest standard deviation; however, an increase in standard deviation among consumers along days of display was observed for all methods tested (P < .05). Shelf-life determined by regression varied according to the method of presentation (7.83, 7.00 and 7.54 days for Random, Sequential and Animal, respectively). A minimum number of 4 day points before and 4 day points after neutral scores had been reached (scores = 5.0) were necessary in order to obtain a robust model. The minimum number of required consumers (α = 0.05; d = 0.1 and β = 0.2 or 0.1) varied according to methodology: it was 81 to 109 consumers for Random, 69 to 92 for Sequential, and 55 to 74 for Animal. Our study indicates that an optimal number of days and evaluators can be calculated depending on the manner of sample presentation. These findings should be taken into account in further studies that aim to balance data reliability with the cost involved in meat colour analyses.

10.1016/j.foodres.2019.03.036

Cite

Citations (10)