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Article ; Online: The Mechanism of the Intramolecular Hydrocarbyl Metathesis within a Planar Triruthenium Cluster: Combining Core Flexibility with Hydride Mobility.

Castillo, Carmen E / Algarra, Andrés G

Chemistry (Weinheim an der Bergstrasse, Germany)

2020 Volume 26, Issue 61, Page(s) 13880–13889

Abstract: The transition metal catalysed formation and cleavage of C-C bonds is of utmost importance in synthetic chemistry. While most of the existing homogeneous catalysts are mononuclear, knowledge of the behaviour of polynuclear species is much more limited. ... ...

Abstract	The transition metal catalysed formation and cleavage of C-C bonds is of utmost importance in synthetic chemistry. While most of the existing homogeneous catalysts are mononuclear, knowledge of the behaviour of polynuclear species is much more limited. By using computational methods, here we shed light into the mechanistic details of the thermally-induced isomerization of Cp*
Language	English
Publishing date	2020-09-28
Publishing country	Germany
Document type	Journal Article
ZDB-ID	1478547-X
ISSN	1521-3765 ; 0947-6539
ISSN (online)	1521-3765
ISSN	0947-6539
DOI	10.1002/chem.202001539
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Article ; Online: Growth Promoters in Cattle and Pigs: A Review of Legislation and Implications for Human Health

Naves Aroeira, Carolina / Feddern, Vivian / Gressler, Vanessa / Contreras-Castillo, Carmen Josefina / Hopkins, David Laurence

Food Reviews International. 2023 July 04, v. 39, no. 5 p.2507-2529

2023

Abstract: Growth Promoters (GP) have been used for decades in animal production, although some countries restrict or forbid their use. With the increasing population worldwide, the demand for animal protein is also increasing, together with concerns about health, ... ...

Abstract	Growth Promoters (GP) have been used for decades in animal production, although some countries restrict or forbid their use. With the increasing population worldwide, the demand for animal protein is also increasing, together with concerns about health, animal welfare and food safety. In this sense, the use of GP in cattle and pigs is an attempt to produce protein more efficiently. This review covers the legislation from the main meat-producing countries, GP restrictions, pharmacokinetics and mechanisms, besides possible effects of GP on human health.
Keywords	animal production ; animal proteins ; animal welfare ; cattle ; food safety ; human health ; laws and regulations ; pharmacokinetics ; Veterinary drug residues ; feed additives ; maximum residue limits ; swine
Language	English
Dates of publication	2023-0704
Size	p. 2507-2529.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	53834-6
ISSN	1525-6103 ; 8755-9129
ISSN (online)	1525-6103
ISSN	8755-9129
DOI	10.1080/87559129.2021.1961268
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Temporal trends in within-city inequities in COVID-19 incidence rate by area-level deprivation in Madrid, Spain.

Gullón, Pedro / Cuesta-Lozano, Daniel / Cuevas-Castillo, Carmen / Fontán-Vela, Mario / Franco, Manuel

Health & place

2022 Volume 76, Page(s) 102830

Abstract: Patterns of exposure and policies aiming at reducing physical contact might have changed the social distribution of COVID-19 incidence over the course of the pandemic. Thus, we studied the temporal trends in the association between area-level deprivation ...

Abstract	Patterns of exposure and policies aiming at reducing physical contact might have changed the social distribution of COVID-19 incidence over the course of the pandemic. Thus, we studied the temporal trends in the association between area-level deprivation and COVID-19 incidence rate by Basic Health Zone (minimum administration division for health service provision) in Madrid, Spain, from March 2020 to September 2021. We found an overall association between deprivation and COVID-19 incidence. This association varied over time; areas with higher deprivation showed higher COVID-19 incidence rates from July to November 2020 and August-September 2021, while, by contrast, higher deprivation areas showed lower COVID-19 incidence rates in December 2020 and July 2021.
MeSH term(s)	COVID-19/epidemiology ; Cities ; Humans ; Incidence ; Pandemics ; Spain/epidemiology
Language	English
Publishing date	2022-05-24
Publishing country	England
Document type	Journal Article
ZDB-ID	1262540-1
ISSN	1873-2054 ; 1353-8292
ISSN (online)	1873-2054
ISSN	1353-8292
DOI	10.1016/j.healthplace.2022.102830
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Article: Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract.

Ribeiro, Caio César de Sousa / Guimarães, Kathelyn Araújo / Delgado, Eduardo Francisquine / Balieiro, Júlio César de Carvalho / Venturini, Anna Cecilia / Castillo, Carmen Josefina Contreras

Foods (Basel, Switzerland)

2023 Volume 12, Issue 6

Abstract: This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH ( ... ...

Abstract	This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pH
Language	English
Publishing date	2023-03-18
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12061302
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Article ; Online: Fe(II) complexes of pyridine-substituted thiosemicarbazone ligands as catalysts for oxidations with hydrogen peroxide.

Castillo, Carmen E / Gonzálvez, Miguel A / Algarra, Andrés G / Fernández-Trujillo, M Jesús / Ferrer, Montserrat / Martínez, Manuel / Basallote, Manuel G

Dalton transactions (Cambridge, England : 2003)

2023 Volume 52, Issue 40, Page(s) 14606–14612

Abstract: The reaction of three [ ... ...

Abstract	The reaction of three [Fe
Language	English
Publishing date	2023-10-17
Publishing country	England
Document type	Journal Article
ZDB-ID	1472887-4
ISSN	1477-9234 ; 1364-5447 ; 0300-9246 ; 1477-9226
ISSN (online)	1477-9234 ; 1364-5447
ISSN	0300-9246 ; 1477-9226
DOI	10.1039/d3dt02442c
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Article ; Online: Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage.

Coaguila Gonza, Milagros Maribel / Cavalcante, Cecylyana Leite / Saldaña, Erick / Sartori, Alan Giovanini de Oliveira / Contreras Castillo, Carmen Josefina

Food research international (Ottawa, Ont.)

2023 Volume 174, Issue Pt 2, Page(s) 113675

Abstract: Despite the relatively high occurrence of bovine meat with intermediate to high ultimate pH (pHu), there is a lack of studies focused on the effects of long-term conventional air-blasting freezing storage on quality parameters of commercial beefs of Zebu ...

Abstract	Despite the relatively high occurrence of bovine meat with intermediate to high ultimate pH (pHu), there is a lack of studies focused on the effects of long-term conventional air-blasting freezing storage on quality parameters of commercial beefs of Zebu Nellore (Bos indicus) with varying pHu ranges. The objective of this work was to evaluate the influence of pHu ranges [normal (≤5.79), intermediate (5.80 to 6.19), and high (≥6.20)] and long-term frozen storage on quality parameters of aged Longissimus dorsi beefs of Zebu Nellore (Bos indicus). The aging conditions were set at 2 °C for 14 days, while the freezing conditions were set at - 20 °C, and samples were collected after 3, 6, 9, and 12 months of storage. The results indicated that the pHu influenced meat quality parameters, as well as the chemical forms of myoglobin, which changed throughout the frozen storage, leading to a brighter red color, especially for the normal pHu beef samples, likely due to increased oxymyoglobin content. Frozen storage improved tenderness, with high pHu beef samples being the more tender after 12 months, potentially due to lower protein oxidation, as measured by the carbonyl content. Increased drip loss was observed over freezing time, with a concomitant decrease in protein solubility, especially for myofibrillar and sarcoplasmic proteins, which differed among the pHu ranges. These findings are valuable for determining freezing time as a preservation strategy to maintain beef quality within different pHu ranges.
MeSH term(s)	Animals ; Cattle ; Freezing ; Meat ; Paraspinal Muscles ; Solubility ; Hydrogen-Ion Concentration
Language	English
Publishing date	2023-11-04
Publishing country	Canada
Document type	Journal Article
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.113675
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Article ; Online: Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts.

Patinho, Iliani / Cavalcante, Cecylyana Leite / Saldaña, Erick / Gagaoua, Mohammed / Behrens, Jorge H / Contreras-Castillo, Carmen J

Food research international (Ottawa, Ont.)

2023 Volume 175, Page(s) 113778

Abstract: The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two ... ...

Abstract	The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3
MeSH term(s)	Animals ; Humans ; Cattle ; Flavoring Agents ; Taste ; Food ; Hydrogen-Ion Concentration
Chemical Substances	Flavoring Agents
Language	English
Publishing date	2023-11-25
Publishing country	Canada
Document type	Journal Article
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.113778
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Article ; Online: Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty.

Rodriguez-Caturla, Magdevis Y / Garre, Alberto / Castillo, Carmen Josefina Contreras / Zwietering, Marcel H / den Besten, Heidy M W / SantˈAna, Anderson S

International journal of food microbiology

2023 Volume 405, Page(s) 110345

Abstract: This study estimates the shelf life of vacuum packed beef meat (three muscles: striploin (longissimus thoracis et lumborum, LTL), tenderloin (psoas major, PM) and outside chuck (trapezius thoracis, TT)) at refrigeration temperatures (0 °C-10 °C) based on ...

Abstract	This study estimates the shelf life of vacuum packed beef meat (three muscles: striploin (longissimus thoracis et lumborum, LTL), tenderloin (psoas major, PM) and outside chuck (trapezius thoracis, TT)) at refrigeration temperatures (0 °C-10 °C) based on modelling the growth of two relevant groups of spoilage microorganisms: lactic acid bacteria (LAB) and Enterobacteriaceae. The growth models were developed combining a two-step and a one-step approach. The primary modelling was used to identify the parameters affecting the growth kinetics, guiding the definition of secondary growth models. For LAB, the secondary model included the effect of temperature and initial pH on the specific growth rate. On the other hand, the model for Enterobacteriaceae incorporated the effect of temperature on the specific growth rate and the lag phase; as well as the effect of the initial pH on the specific growth rate, the lag phase and the initial microbial count. We did not observe any significant effect of the type of muscle on the growth kinetics. Once the equations were defined, the models were fitted to the complete dataset using a one-step approach. Model validation was carried out by cross-validation, mitigating the impact of an arbitrary division between training and validation sets. The models were used to estimate the shelf life of the product, based on the maximum admissible microbial concentration (7 log CFU/g for LAB, 5 log CFU/g for Enterobacteriaceae). Although LAB was the dominant microbiota, in several cases, both LAB and Enterobacteriaceae reached the critical concentration practically at the same time. Furthermore, in some scenarios, the end of shelf life would be determined by Enterobacteriaceae, pointing at the potential importance of non-dominant microorganisms for product spoilage. These results can aid in the implementation of effective control measures in the meat processing industry.
MeSH term(s)	Animals ; Cattle ; Food Microbiology ; Vacuum ; Uncertainty ; Colony Count, Microbial ; Temperature ; Enterobacteriaceae ; Meat/microbiology ; Food Packaging/methods ; Food Preservation/methods
Language	English
Publishing date	2023-08-02
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	87122-9
ISSN	1879-3460 ; 0168-1605
ISSN (online)	1879-3460
ISSN	0168-1605
DOI	10.1016/j.ijfoodmicro.2023.110345
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Article ; Online: Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

Ribeiro, Caio César de Sousa / Guimarães, Kathelyn Araújo / Delgado, Eduardo Francisquine / Balieiro, Júlio César de Carvalho / Venturini, Anna Cecilia / Castillo, Carmen Josefina Contreras

Foods. 2023 Mar. 18, v. 12, no. 6

2023

Abstract: This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pHᵤ) by the injection (8% raw wet weight basis) of a solution with L-lactate (2.5%), phosphate (0.3%) and rosemary extract ( ... ...

Abstract	This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pHᵤ) by the injection (8% raw wet weight basis) of a solution with L-lactate (2.5%), phosphate (0.3%) and rosemary extract (0.06%), with further packaging in high oxygen atmosphere (HiOx MAP). Longissimus lumborum muscles from pasture-fed Nellore bulls were divided into three pHᵤ ranges: normal (<5.80), intermediate (5.81–6.19), and high (≥6.2). Muscles were then halved, with sections were randomly assigned to non-enhanced (C, n = 6/pHᵤ range) or injected (E, n = 6/pHᵤ range) groups, at 72 h postmortem. Each section was cut into 2 cm-slices, which were HiOx-packed and then stored for 5 days (dark) and displayed for 9 days (fluorescent lighting) at 2 °C. Higher pHᵤ steaks exhibited greater a, b, h, C and surface oxymyoglobin and lower surface deoxymyoglobin and oxygen consumption compared to those of normal pHᵤ between days 0 and 5 (p < 0.05). Over the time, normal-pHᵤ muscles showed oxidative protection (lower TBARS and greater metmyoglobin reducing ability values, p < 0.05) in enhanced-steaks. Therefore, enhancement and HiOx MAP seem to produce greater-than-normal pHᵤ Nellore bull steaks with a preferable color and quality, even after display time.
Keywords	Nellore ; color ; fluorescent lighting ; lactic acid ; longissimus muscle ; meat ; oils ; oxygen ; oxygen consumption ; pH ; phosphates ; rosemary
Language	English
Dates of publication	2023-0318
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12061302
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Southeast Brazilian Consumers’ Involvement and Willingness to Pay for Quality Cues in Fresh and Cooked Beef

Alves Malheiros, Bruna / Spers, Eduardo Eugênio / Silva, Hermes Moretti Ribeiro da / Contreras Castillo, Carmen Josefina

Journal of Food Products Marketing. 2022 July 24, v. 28, no. 6 p.276-293

2022

Abstract: This study evaluates consumer Willingness-to-Pay (WTP) according to preferences for quality-cue attributes offered in two different purchase modes: fresh and cooked meat. The questionnaire was applied and answered by 534 Brazilian meat consumers. Three ... ...

Abstract	This study evaluates consumer Willingness-to-Pay (WTP) according to preferences for quality-cue attributes offered in two different purchase modes: fresh and cooked meat. The questionnaire was applied and answered by 534 Brazilian meat consumers. Three clusters were defined: Group 1- price conscious consumers; Group 2- quality cues conscious consumers; and Group 3- consumers who were neither price nor quality cues conscious. Different levels of consumer involvement are related to different levels of a purchase intention regarding breed and flavor. Using a logit regression model, the probabilities regarding individual choice and WTP were then calculated. Results indicate significant differences (p < .01) between attributes and for both fresh and cooked beef. For fresh meat, the most important quality cue was its bright red color and the least important its marbling. Interestingly, the lowest product price level does not appear to motivate purchase intention. For cooked beef purchase, consumers highly valued tender meat with flavor and aroma. When a consumer evaluates the purchase of fresh meat, WTP starts at a low level, and then increases with the introduction of positive quality-cue attributes. The opposite is true for cooked meat, where WTP starts at a high level and then decreases as negative quality cues are introduced.
Keywords	color ; cooked foods ; flavor ; marbling ; meat ; odors ; prices ; questionnaires ; raw meat ; regression analysis ; willingness to pay ; Brazilian consumer ; consumer preference ; WTP ; quality cues ; meat quality
Language	English
Dates of publication	2022-0724
Size	p. 276-293.
Publishing place	Routledge
Document type	Article ; Online
ZDB-ID	2112964-2
ISSN	1540-4102 ; 1045-4446
ISSN (online)	1540-4102
ISSN	1045-4446
DOI	10.1080/10454446.2022.2129539
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