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Molecular Biomarkers, Near Infra-Red Spectroscopy and Computed Tomography as New Methodologies Applied in TREASURE Project to Predict the Quality of Pork and Pork Products from Local Pig Breeds

Bénédicte Lebret ; INRA, UMR PEGASE, 35590 Saint-Gilles, France
Carolina Pugliese ; UNIFI, DISPAA, Via delle Cascine 5, 50144, Firenze, Italy
Riccardo Bozzi ; UNIFI, DISPAA, Via delle Cascine 5, 50144, Firenze, Italy
Maria Font-I-Furnols ; IRTA, Monells, Finca Camps i Armet, 17121 Monells (Girona), Spain
Maja Prevolnik Povše ; Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, SI-2311 Hoče, Slovenia
Urška Tomažin ; Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
Marjeta Čandek-Potokar ; Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, SI-2311 Hoče, Slovenia


Puni tekst: engleski pdf 102 Kb

str. 133-136

preuzimanja: 186

citiraj


Sažetak

Emerging non-destructive technologies are of interest in meat sector science and industry since they allow the characterization of products and quality control throughout processing. Three different new technologies described in this paper will be considered in the TREASURE project for the evaluation and prediction of quality of pork and processed products: molecular biomarkers, near-infra red spectroscopy (NIRS), and computed tomography (CT). Molecular biomarkers are single genes, or a set of few genes, whose expression level determined in muscle few minutes after slaughter are associated to technological or sensory pork traits. External validation of biomarkers of pork quality, available from previous studies, will be undertaken. NIRS shows a great potential to predict composition of muscle and fat tissues, in particular their lipid content and fatty acid profiles. These novel techniques will be assessed in the project using a wide variety of loin and subcutaneous fat samples from various European breeds. NIRS will also be used to determine chemical composition (water, salt, etc) and physical traits (rheology) of fresh meat and processed products. CT, which corresponds to 3D images constructed using X-ray technology, allows determining the quantity and repartition of lean, fat and bone tissues in living animals and in carcass or cuts. CT will be used to study the distribution of fat and muscle in carcasses and in loin from breeds exhibiting various adiposity levels.


Ključne riječi

molecular biomarkers; near infra-red cpectroscopy; computed tomography; carcass composition; meat quality

Hrčak ID:

191808

URI

https://hrcak.srce.hr/191808

Datum izdavanja:

18.12.2017.

Posjeta: 649 *