Abstract Biofilms arise as an alternative to replace synthetic polymers, which have generated environmental pollution. The aim of this work was to extract starch from Hass avocado seeds (Persea americana Mill) to produce biofilms. Starch was extracted using the wet method and characterized by infrared spectroscopy. Moisture, ash content, gelatinization temperature, and color were determined. Two types of biofilms were produced: T1 (starch) and T2 (starch and glycerol). The colour was measured, and the films were characterized by mechanical tests. A yield of 11.38% was obtained for the isolated starch. Glycerol addition significantly influenced the tensile strength being T1 higher than T2. In elongation percentage, T1 was lower than T2. The results indicate that it is possible to use Hass avocado seed waste for starch extraction and produce biofilms to give it added value. This biofilm can be used in low moisture food coatings.

Beef tenderness is an important trait in consumer satisfaction and has been considered as the main trait for palatability, for which reason it is important to evaluate its variability in different cattle breeds. An experiment was designed to evaluate the Warner Bratzler Shear Force (WBSF) of Red Brangus cattle rib eye steaks and consumer acceptance. The tenderness of beef rib eye steaks was evaluated by the WBSF. A consumer preference evaluation test was carried out to quantitatively estimate tenderness, juiciness, flavor, doneness and general acceptance of the evaluated steaks. Mean WBSF was 5.03 kg ± 0.93 kg, theoretically indicating a tough beef. The distribution of the samples showed 21 % and 11 % of moderately tender and tender beef cuts, respectively. Cattle condition (bulls and steers) was not significant for the WBSF (p > 0.5). All the traits evaluated in the hedonic evaluation had approximately 6 points of a total of 8 (8 was best). Tenderness, juiciness and flavor presented a high and significant correlation (p < 0.5). None of the subjective traits was correlated with total acceptance. Under theoretical criteria, tender Red Brangus beef cuts are infrequent; however the beef has a good acceptance. Characterization studies may be necessary and useful to create marketing niches specific for this and other cattle breeds.

La suavidad de la carne bovina es un rasgo importante para la satisfacción del consumidor y es la principal característica asociada a su palatabilidad, por lo que es importante evaluar su variabilidad en diferentes razas bovinas. Un experimento fue diseñado para evaluar la Fuerza de Corte de Warner-Bratzler (FCWB) de carne del ojo de la costilla de bovinos Brangus rojos y su aceptabilidad. La suavidad de la carne fue evaluada mediante la FCWB; además, se realizó una evaluación de preferencia de consumo para estimar cuantitativamente la suavidad, jugosidad, sabor, término y aceptación general de los cortes evaluados. La media de la FCWB fue 5.03 kg ± 0.93 kg, lo que teóricamente representa una carne dura. En la distribución de las muestras se registraron 21 % y 11 % de cortes, respectivamente, de carne moderadamente suave y suave. La condición de los animales (toros o novillos) no fue significativa para la FCWB (p > 0.5). Todas las características evaluadas en la evaluación hedónica tuvieron alrededor de 6 puntos de un total de 8 (8 era mejor). La suavidad, jugosidad y sabor mostraron una correlación alta y significativa (p < 0.5). Ninguna de las características subjetivas tuvo correlación con la aceptabilidad total. Bajo criterios teóricos, la frecuencia de carne suave en Brangus rojo es baja, aun así mostró buena aceptabilidad. Estudios de caracterización podrían ser necesarios y útiles para la creación de nichos de comercialización específicos para esta y otras razas bovinas.

The objective of this study was to evaluate the effect of pressurization on the concentration of some antioxidant compounds and the antiradical efficiency during the ripening process of 'Ataulfo' mango. The fruits at physiological maturity stage were pressurized at 15, 30, or 60 MPa for 10 or 20 min. Control fruits were not pressurized. The fruits were stored at 25 °C and changes in the concentration of ascorbic acid, total phenols, total flavonoids, total carotenoids, and antiradical efficiency were evaluated. It was demonstrated that in 'Ataulfo' mango high hydrostatic pressure treatments at 60 and 30 MPa for 20 minutes induced the synthesis of ascorbic acid during storage maybe as a consequence of physiological changes and possible structural modification of the cells, while the fruits pressurized at 15 MPa showed no effect on this parameter. On the other hand, the use of 15 MPa for 10 minutes increased the synthesis of phenols, flavonoids, carotenoids, and antiradical efficiency in 'Ataulfo' mango compared to that of the control fruit. In conclusion, this behavior seemed to be due to the low hydrostatic pressure treatments (15 Mpa), which stimulated the synthesis of antioxidants in the mango fruit and ripening was not inhibited.