Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights.

A study was made of differences in the quality of meat from Lacha (L) and Rasa Aragonesa (RA) lambs slaughtered at 12, 24, or 36 kg live weight. Lambs from both breeds were weaned at 25 to 57 d, approximately 11.5 to 18.5 kg live weight, and fed concentrate and barley straw until slaughter at 24 and 36 kg live weight. Hot carcass weight, cold carcass weight, conformation, color, firmness, and thickness of backfat and color of rectus abdominis muscle were recorded on the carcass. Final pH (pHu), instrumental color (L*, a*, b*), myoglobin concentration, chemical composition, and water-holding capacity (WHC) of the longissimus muscle, shear force of the biceps femoris muscle, and iodine values and fatty acid composition of the i.m. and s.c. fat depots were determined. The percentage of fat in the longissimus muscle increased with live weight, and values for RA lambs were higher than those for L lambs. The WHC of meat from RA lambs was lower at 24 kg than at 12 or 36 kg slaughter weight. Live weight and breed had no effect on the shear force of the biceps femoris muscle. There was an increase in myoglobin concentration in the longissimus muscle with increased live weight in both breeds. The fatty acid content of s.c. and i.m. fat, which was not affected by breed, declined with the increase in slaughter weight. The polyunsaturated fatty acid content of the s.c. fat depot increased, whereas that of the i.m. fat depot decreased, with the increase in slaughter weight in both breeds. Subcutaneous fat had a higher content of heptadecanoic acid (17:0) than i.m. fat, and this increased with the increase in slaughter weight. In both depots, there was an increase in oleic acid (18:1) at 12 kg in RA lambs and at 24 kg in L lambs. In the s.c. fat depot, there was a progressive increase in linoleic acid (18:2) content with the increase in live weight in both breeds. There was a higher degree of unsaturation in the s.c. fat of RA lambs than in that of L lambs, which was reflected in the iodine value.

Technological suitability of mutton for meat cured products.

A comparative study on the technological suitability of mutton and pork for meat cured products was carried out. One type of cured dry sausages was made of mutton and the other of pork, using the same formulation and technological conditions. Thus, the evolution of physico-chemical and microbiological parameters, as well as colour and texture were measured at three different stages of the process: after mincing, after fermentation and after drying. The sensory parameters were assessed in the final product. Both mutton and pork had a similar technological aptitude during processing of cured dry sausages, with a similar evolution of the pH value, a(w) and Lactobacilli counts. The main differences between both types of sausage were observed in texture, colour and in the organoleptic characteristics, having mutton sausages greater cohesivity and more stable and redder colour than pork sausages. Besides, mutton sausages showed an aroma, flavour and texture that were not desirable for the panellists.

Social work at the emergency department.

We have evaluated the level of satisfaction of patients assigned to a social worker whose role was to give information, support, advice, grief and shock counselling; and develop resource strategies for marginal peoples. Six hundred patients were admitted to the study; 300 of them were supervised by a social worker (group A) and the other 300 were not (group B). After the completion of the study, a questionnaire was sent to be filled in by group A and group B for later evaluation. We collected 200 completed questionnaires (33.3%). The most important areas were: 105 patients (94.5%) in group A vs. 73 patients (82%) (p < 0.005) consider the medical care good or very good. The waiting time was assessed as short or acceptable in 91 patients (81.9%) in group A vs. 55 patients (61.8%) in group B (p < 0.001). The psychosocial care was assessed as very good or good in 101 patients group A (90.9%) vs. 73 patients in group B (82%) (p < 0.5).

Cured colour development during sausage processing.

A study of colour evolution in dry cured sausage manufactured using industrial technology was made. Parameters which define changes related to nitrosation during curing were determined. The main changes in the colour characteristics of Spanish sausage took place during the fermentation stage. pH, nitrate and nitrite concentration, pigment nitrosation index, pigment discoloration index, a(∗), b(∗), C(∗) and H(∗) values decreased during this stage. However, the nitrosation of the myoglobin pigment continued during the whole curing process. The percent conversion of total pigments to the cured nitric oxide heme pigment form was about 70% in the minced mix, and it increased gradually to about 90% in the final product. During fermentation nitrites reacted with myoglobin (Mb) to form nitrosomyoglobin (NOMb) and metmyoglobin (MetMb), which reduced to NOMb during the drying process.

A study of changes in the fat content of some varieties of dry sausage during the curing process.

The influence of the curing of dry sausage (chorizo, saucisson, salami) on the chemical composition of lipids was studied in terms of what affects the oxidation and resulting production of volatile aldehydes, mainly hexanal. Microbial fermentation initially increases the unsaturation, although this phenomenon is reversed during the drying-curing process. In this phase the saturation/unsaturation ratio rises in C16 and C18 fatty acids, the increase being higher in chorizo and lower in salami. Stearic acid appears to increase more than palmitic acid, and C16 quotient values show significant differences across a range of commercially-sold brands of each type of sausage. Unsaturation varies in parallel with the iodine value in the three cases studied. Lipolytic phenomena produce fatty acids with a greater amount of linoleic acid than oleic acid. The oxidation of these fatty acids is progressive regardless of whether TBA or carbonyl values are measured. Nevertheless, significant correlations of hexanal concentrations are not evident. The formation of butanal and pentanal (<2 µmol) is very low, and hexanal concentration fluctuates (11-111 µmol) among commercial brands and types of sausage. These concentrations are always much higher in chorizo samples than in those of salami. Statistical multivariant analysis highlights the greater significant differences in salami samples, a sausage which reflects the lack of homogeneity between different industrial processes.