<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Monteiro, Ana C G</style></author><author><style face="normal" font="default" size="100%">Gomes, Eduardo</style></author><author><style face="normal" font="default" size="100%">Barreto, António S</style></author><author><style face="normal" font="default" size="100%">Silva, Marina F</style></author><author><style face="normal" font="default" size="100%">Fontes, Magda A</style></author><author><style face="normal" font="default" size="100%">Bessa, Rui J B</style></author><author><style face="normal" font="default" size="100%">Lemos, José P C</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Eating quality of “Vitela Tradicional do Montado”-PGI veal and Mertolenga-PDO veal and beef</style></title><secondary-title><style face="normal" font="default" size="100%">Meat Science</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Beef</style></keyword><keyword><style  face="normal" font="default" size="100%">meat quality</style></keyword><keyword><style  face="normal" font="default" size="100%">Mertolenga</style></keyword><keyword><style  face="normal" font="default" size="100%">Sensory analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Veal</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2013</style></year></dates><volume><style face="normal" font="default" size="100%">94</style></volume><pages><style face="normal" font="default" size="100%">63-68</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Abstract Physicochemical and sensory characteristics were measured in veal and beef from the Portuguese Mertolenga breed having 3 quality labels as follows: Mertolenga-PDO beef and veal which apply to purebred animals and “Vitela Tradicional do Montado”-PGI veal which applies to crossbred animals. Measurements were made in longissimus lumborum muscle aged for 6 days. The temperature 3 h post-mortem (T3), cooking losses and Warner–Bratzler shear force (WBSF) reflected carcass weight (CW) differences between groups. The pigment content was influenced by age, with beef having higher values than veal. WBSF correlated negatively with intramuscular fat in Mertolenga-PDO beef, but not on veal. WBSF correlated positively with cooking losses and negatively with myofibrillar fragmentation index, tenderness, juiciness and overall acceptability. Cooking losses and juiciness were the main contributors for the tenderness differences. Vitela Tradicional do Montado-PGI and Mertolenga-PDO veal had lighter colour and were considered tender. The three meat types were well discriminated based on pHu, a* and C* parameters by canonical discriminant analysis.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Alfaia, Cristina M M</style></author><author><style face="normal" font="default" size="100%">Quaresma, Mário A G</style></author><author><style face="normal" font="default" size="100%">Castro, Matilde L F</style></author><author><style face="normal" font="default" size="100%">Martins, Susana I V</style></author><author><style face="normal" font="default" size="100%">Portugal, Ana P V</style></author><author><style face="normal" font="default" size="100%">Fontes, Carlos M G A</style></author><author><style face="normal" font="default" size="100%">Bessa, Rui J B</style></author><author><style face="normal" font="default" size="100%">Prates, José A M</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Fatty acid composition, including isomeric profile of conjugated linoleic acid, and cholesterol in Mertolenga-PDO beef</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of the Science of Food and Agriculture</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">CLA isomers</style></keyword><keyword><style  face="normal" font="default" size="100%">fatty acids</style></keyword><keyword><style  face="normal" font="default" size="100%">meat quality</style></keyword><keyword><style  face="normal" font="default" size="100%">Mertolenga-PDO</style></keyword><keyword><style  face="normal" font="default" size="100%">total cholesterol</style></keyword><keyword><style  face="normal" font="default" size="100%">total lipids</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2006</style></year></dates><publisher><style face="normal" font="default" size="100%">John Wiley &amp; Sons, Ltd.</style></publisher><volume><style face="normal" font="default" size="100%">86</style></volume><pages><style face="normal" font="default" size="100%">2196-2205</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">This paper describes the fatty acid composition, including the isomeric distribution of conjugated linoleic acid (CLA), total lipids and cholesterol in longissimus dorsi (LD) and semitendinosus (ST) muscles of Mertolenga beef from young bulls reared according to Protected Designation of Origin (PDO) specifications. Mertolenga purebred young bulls (n = 30) were raised in a semi-extensive production system, including a finishing period on concentrate feeds for the last 5 or 3 months (October and June samplings, respectively). Mertolenga-PDO beef showed seasonal changes in the levels of some fatty acids (including the predominant 18:2n-6), sums of trans fatty acids and n-3 polyunsaturated fatty acids, some CLA isomers (t11,t13, t11,c13 and t10,c12), sums of geometric groups of CLA isomers and total cholesterol. In addition, significant differences were obtained between LD and ST muscles for most of the analysed parameters. From a nutritional perspective, beef-PDO from June seems to be more healthful than that from October as a consequence of its lower n-6/n-3 ratio. Moreover, the results suggest that the polyunsaturated fatty acid/saturated fatty acid ratio in the ST muscle is consistently above the recommended guideline for human diets, although the values were below that guideline for the LD muscle. Taken together, the data indicate that, although the finishing period of Mertolengo young bulls on concentrate attenuates most of the beneficial grass effects on meat fat throughout the year, beef-PDO from late spring is of greater nutritional value than that from early autumn. Copyright © 2006 Society of Chemical Industry</style></abstract></record></records></xml>