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J. P. C. Lemos - One of the best experts on this subject based on the ideXlab platform.

  • Eating quality of "Vitela Tradicional do Montado"-PGI Veal and Mertolenga-PDO Veal and beef.
    Meat Science, 2013
    Co-Authors: A.c.g. Monteiro, Eduardo Gomes, António S. Barreto, Marina Fraústo Da Silva, Magda Aguiar Fontes, Rui J.b. Bessa, J. P. C. Lemos
    Abstract:

    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 (T 3 ), 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 pH u , a* and C* parameters by canonical discriminant analysis.

  • intramuscular lipids of mertolenga pdo beef mertolenga pdo Veal and vitela tradicional do montado pgi Veal
    Food Chemistry, 2012
    Co-Authors: A.c.g. Monteiro, Magda Aguiar Fontes, Rui J.b. Bessa, Jose A M Prates, J. P. C. Lemos
    Abstract:

    Abstract Three quality branded meats ( n  = 68), “Vitela Tradicional do Montado”-PGI Veal, Mertolenga-PDO Veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), α-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric profile (Ag + -HPLC), and nutritional value of lipids. All the meats analysed had similar contents ( P  > 0.05) of cholesterol, α-tocopherol and intramuscular fat. In contrast, the percentage of 18:0 was lower for PGI Veal, and that of 18:1 c 9 was higher in PDO Veal, whilst the percentage of 18:2 n −6 was higher in PDO beef, relative to other two meats. The content of total CLA and the percentage of its t 11, c 13 isomer were higher, and the n −6/ n −3 ratio was lower, in PDO Veal, relative to the other two meats. The data suggested that PGI Veal has higher variability for most fatty acids than the other two types of meat. Finally, a discriminant analysis was conducted and the three meat types were well discriminated using the meat fatty acid profile as variables.

Anne Raben - One of the best experts on this subject based on the ideXlab platform.

  • meals based on cod or Veal in combination with high or low glycemic index carbohydrates did not affect diet induced thermogenesis appetite sensations or subsequent energy intake differently
    Appetite, 2018
    Co-Authors: Lone V Nielsen, Signe Nyby, Lars Klingenberg, Nicole Juulhindsgaul, Jullie Rudnicki, Christian Ritz, Bjorn Liaset, Karsten Kristiansen, Lise Madsen, Anne Raben
    Abstract:

    Abstract The objective of this study was to investigate the acute effects of meals containing protein from either cod or Veal in combination with high or low glycemic index (GI) carbohydrates, on diet-induced thermogenesis (DIT) (primary endpoint), appetite, energy intake (EI), as well as postpranidal ghrelin, glucose, and insulin responses. Twenty-three overweight men and women (mean ± SD age: 30.0 ± 7.6 y, BMI: 27.2 ± 1.4 kg/m2) consumed 4 test meals: cod with mashed potatoes (high GI carbohydrate), cod with wholegrain pasta (low GI carbohydrate), Veal with mashed potatoes, and Veal with wholegrain pasta (∼2010 kJ, ∼25.5 E% protein, ∼41.0 E% carbohydrate, ∼33.5 E% fat). Energy expenditure was measured at baseline and six times postprandially, each lasting 25 min. Additionally, appetite sensations were measured every half hour. Arterialized venous blood samples were drawn every 20 min until an ad libitum buffet-style lunch was served 3.5 h later. DIT did not differ between test meals (P > 0.05), and there were no differences in appetite sensations or ad libitum EI (all, P > 0.05). Meal-time interactions were found for glucose and insulin (P = 0.04 and P

  • meals based on vegetable protein sources beans and peas are more satiating than meals based on animal protein sources Veal and pork a randomized cross over meal test study
    Food & Nutrition Research, 2016
    Co-Authors: M Kristensen, Nathalie T Bendsen, Sheena M Christensen, Arne Astrup, Anne Raben
    Abstract:

    Background : Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation. Objective : To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (Veal/pork) regarding meal-induced appetite sensations. Design : In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high protein based on Veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g); or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g). Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS). Results : HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume ( p <0.05). Furthermore, satiety was higher after HP-Legume than HP-Meat ( p <0.05). When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat ( p <0.05). Furthermore, HP-Legume induced higher fullness than LP-Legume ( p <0.05). A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume ( p <0.01). Conclusion : Vegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based meals (pork/Veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content was as satiating and palatable as an animal-based meal with high protein content. Keywords: legumes; appetite; fullness; hunger; dietary fiber; ad libitum (Published: 19 October 2016) Citation: Food & Nutrition Research 2016, 60: 32634 - http://dx.doi.org/10.3402/fnr.v60.32634

A.c.g. Monteiro - One of the best experts on this subject based on the ideXlab platform.

  • Eating quality of "Vitela Tradicional do Montado"-PGI Veal and Mertolenga-PDO Veal and beef.
    Meat Science, 2013
    Co-Authors: A.c.g. Monteiro, Eduardo Gomes, António S. Barreto, Marina Fraústo Da Silva, Magda Aguiar Fontes, Rui J.b. Bessa, J. P. C. Lemos
    Abstract:

    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 (T 3 ), 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 pH u , a* and C* parameters by canonical discriminant analysis.

  • intramuscular lipids of mertolenga pdo beef mertolenga pdo Veal and vitela tradicional do montado pgi Veal
    Food Chemistry, 2012
    Co-Authors: A.c.g. Monteiro, Magda Aguiar Fontes, Rui J.b. Bessa, Jose A M Prates, J. P. C. Lemos
    Abstract:

    Abstract Three quality branded meats ( n  = 68), “Vitela Tradicional do Montado”-PGI Veal, Mertolenga-PDO Veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), α-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric profile (Ag + -HPLC), and nutritional value of lipids. All the meats analysed had similar contents ( P  > 0.05) of cholesterol, α-tocopherol and intramuscular fat. In contrast, the percentage of 18:0 was lower for PGI Veal, and that of 18:1 c 9 was higher in PDO Veal, whilst the percentage of 18:2 n −6 was higher in PDO beef, relative to other two meats. The content of total CLA and the percentage of its t 11, c 13 isomer were higher, and the n −6/ n −3 ratio was lower, in PDO Veal, relative to the other two meats. The data suggested that PGI Veal has higher variability for most fatty acids than the other two types of meat. Finally, a discriminant analysis was conducted and the three meat types were well discriminated using the meat fatty acid profile as variables.

Y. -D. Bi - One of the best experts on this subject based on the ideXlab platform.

  • On real-time software testing and debugging
    Proceedings., Fourteenth Annual International Computer Software and Applications Conference, 1990
    Co-Authors: J.j.p. Tsai, K. -Y. Fang, Y. -D. Bi
    Abstract:

    Testing and debugging of real-time software systems are difficult because of timing constraints imposed on them and because of their nondeterministic behavior. Conventional static analysis is not adequate to deal with the violation of timing constraints which are inherent in real-time software systems. The authors present a dynamic analysis method which uses the recorded run-time information to test and debug this kind of timing error. Based on the proposed approach, a noninterference monitoring system architecture has been developed to collect the process-level and function-level program execution data of a target real-time software system without affecting its execution. Different-leveled logical views are then reconstructed from this collected run-time information. A dynamic analysis method is then presented to analyze the timing behavior of real-time software systems

  • COMPSAC - On real-time software testing and debugging
    Proceedings. Fourteenth Annual International Computer Software and Applications Conference, 1990
    Co-Authors: J.j.p. Tsai, K. -Y. Fang, Y. -D. Bi
    Abstract:

    Testing and debugging of real-time software systems are difficult because of timing constraints imposed on them and because of their nondeterministic behavior. Conventional static analysis is not adequate to deal with the violation of timing constraints which are inherent in real-time software systems. The authors present a dynamic analysis method which uses the recorded run-time information to test and debug this kind of timing error. Based on the proposed approach, a noninterference monitoring system architecture has been developed to collect the process-level and function-level program execution data of a target real-time software system without affecting its execution. Different-leveled logical views are then reconstructed from this collected run-time information. A dynamic analysis method is then presented to analyze the timing behavior of real-time software systems. >

Rui J.b. Bessa - One of the best experts on this subject based on the ideXlab platform.

  • Eating quality of "Vitela Tradicional do Montado"-PGI Veal and Mertolenga-PDO Veal and beef.
    Meat Science, 2013
    Co-Authors: A.c.g. Monteiro, Eduardo Gomes, António S. Barreto, Marina Fraústo Da Silva, Magda Aguiar Fontes, Rui J.b. Bessa, J. P. C. Lemos
    Abstract:

    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 (T 3 ), 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 pH u , a* and C* parameters by canonical discriminant analysis.

  • intramuscular lipids of mertolenga pdo beef mertolenga pdo Veal and vitela tradicional do montado pgi Veal
    Food Chemistry, 2012
    Co-Authors: A.c.g. Monteiro, Magda Aguiar Fontes, Rui J.b. Bessa, Jose A M Prates, J. P. C. Lemos
    Abstract:

    Abstract Three quality branded meats ( n  = 68), “Vitela Tradicional do Montado”-PGI Veal, Mertolenga-PDO Veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), α-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric profile (Ag + -HPLC), and nutritional value of lipids. All the meats analysed had similar contents ( P  > 0.05) of cholesterol, α-tocopherol and intramuscular fat. In contrast, the percentage of 18:0 was lower for PGI Veal, and that of 18:1 c 9 was higher in PDO Veal, whilst the percentage of 18:2 n −6 was higher in PDO beef, relative to other two meats. The content of total CLA and the percentage of its t 11, c 13 isomer were higher, and the n −6/ n −3 ratio was lower, in PDO Veal, relative to the other two meats. The data suggested that PGI Veal has higher variability for most fatty acids than the other two types of meat. Finally, a discriminant analysis was conducted and the three meat types were well discriminated using the meat fatty acid profile as variables.