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TM-16-07-COP

 

 

Tecnica Molitoria Vol. 67

 

JULY

CONTENTS

 

 

Dry pasta by-products use in pig diets: performance, carcass characteristics and ham quality

A. Prandini

The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater feed intakes than controls. Pasta increased carcass weight and dressing percentage reaching the highest values at 30% inclusion level, and reduced the Longissimus thoracis et lumborum thickness. Pasta decreased linoleic acid and polyunsaturated fatty acid levels in subcutaneous (fresh and seasoned hams) and intramuscular (seasoned hams) fat, and enhanced saturated fatty acid content in subcutaneous fat. Proteolysis index, colour, weight losses, and sensory properties (excepted extraneous taste) of the hams were unaffected by the pasta. Pasta could be considered as ingredient in diet for typical Italian finishing heavy pig.

 

7: 498

Screening analysis of food-contact materials and specific migration with simulant E (Tenax®)

A. Cassinari - G. Tartaglione

Food Supply Chain improves continuously via research to manufacture safe products focusing on chemical compounds detected in packaging structures and expanding its assessment in a food safety perspective. In this article have been compared analytical methods and the results obtained using food simulant E [Poly(2,6-diphenyl-p-phenylene oxide)]. Food simulant E is in force from January 2016 for dry foods’ specific migration testing. In particular, analyses on a laminated multimaterial, multi-layer structure, with the development of a new analytical protocol for the specific migration in dry foods and constitute a fundamental approach for food contact compliance in Gerosa Group’s Central Laboratory. A spread comparison between traditional techniques and innovative approaches for identification and semi or quantitative determination of chemical compounds, belonging to positive lists or not, allow the proper risk assessment of each chemical substance as detected in food contact materials.

 

7: 510

DEPARTMENTS

 

EHIBITION REPORT (Powtech)

 

7: 517

CEREALS & OILSEEDS

 

7: 521

MILL & RICE INDUSTRIES

 

7: 523

FEEDS

 

7: 528

PET FOOD

 

7: 544

FEED MILLS

 

7: 550

PASTA INDUSTRIES

 

7: 554

MILLING

 

7: 560

EQUIPMENT

 

7: 563

MARKETS & TRENDS

 

7: 566

LAWS

 

7: 570

SUPPLIER NEWS

 

7: 571

DIARY

 

7: 573

BOOKS

 

7: 576

CLASSIFIED ADS

 

7: 579

COMPANY ADDRESSES

 

7: 581

ADVERTISER INDEX

7: 582

 

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