BackBrowsing by Author "R. Beldarrain, Lorea"
Now showing items 1-8 of 8
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Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome
Rivera Beldarrain, Lorea
; Sentandreu, Enrique ; ; Sentandreu Vicente, Miguel Ángel ; (Elsevier, 2023-02)
Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks from longissimus thoracis et lumborum muscle ... -
Behi-haragiaren samurtasuna aztergai: estrategia proteomiko berri baten garapena
Rivera Beldarrain, Lorea; ; Sentandreu Vicente, Miguel Ángel (Servicio Editorial de la Universidad del País Vasco/Euskal Herriko Unibertsitatearen Argitalpen Zerbitzua, 2018)
Tenderness is an important organoleptic trait that determines bovine meat quality and consumer satisfaction. Therefore, it is essential to understand the biochemi-cal processes taking place in the conversion of muscle into ... -
Effect of ageing time on horse meat quality: instrumental and sensory approach
Rivera Beldarrain, Lorea (2022-07-21)
El objetivo de la presente Tesis Doctoral ha sido ha sido investigar el efecto del tiempo de maduración sobre los parámetros de calidad de la carne de caballo, utilizando tanto metodologías instrumentales como sensoriales. ... -
Effect of ageing time on the volatile compounds from cooked horse meat
Rivera Beldarrain, Lorea; Morán Lobato, Lara; Sentandreu Vicente, Miguel Ángel ; Rodríguez Barrón, Luis Javier ; (Elsevier, 2022-02)
Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bret ' on horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile com-pounds ... -
Heltze denborak zaldi haragian duen eragina: ikuspegi instrumentala eta sentsoriala
Rivera Beldarrain, Lorea (2022-07-21)
El objetivo de la presente Tesis Doctoral ha sido ha sido investigar el efecto del tiempo de maduración sobre los parámetros de calidad de la carne de caballo, utilizando tanto metodologías instrumentales como sensoriales. ... -
Horse Meat Production in Northern Spain: Ecosystem Services and Sustainability in High Nature Value Farmland
Insausti, Kizkitza; Rivera Beldarrain, Lorea; Lavín González, María Paz; ; Mantecón, Angel R.; Sáez, José L.; Canals Tresserras, Rosa María (Oxford University Press, 2021-05-17)
The natural environment provides many benefits to humans, which are assessed in terms of ecosystem services. In most mountain regions of Europe, the rural exodus and the abandonment of the traditional practices have led ... -
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome.
Rivera Beldarrain, Lorea; Sentandreu, Enrique ; ; Sentandreu Vicente, Miguel Ángel (Elsevier, 2022-06)
[EN] The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding ... -
Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed
Rivera Beldarrain, Lorea; Morán Lobato, Lara; Sentandreu Vicente, Miguel Ángel ; Insausti, Kizkitza; Rodríguez Barrón, Luis Javier ; (MDPI, 2021-05-15)
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis ...