Evolució del paisatge de l'Horta de Lleida (1956/57-2003): transformació d'un paisatge de secà a regadiu

Els paisatges agraris al llarg del temps s’han transformat i han evolucionat segons les necessitats de la societat d’aquell moment. L’aigua ha estat el principal element transformador en l’agricultura del segle XX, i el cas de l’horta de Lleida, és un clar exemple de com l’aigua ha desenvolupat una agricultura que poc a poc s’ha caracteritzat per tenir majoritàriament cultius de regadiu, tot i ser una de les zones més àrides i amb menys precipitacions de Catalunya, a diferència de les zones de secà, que han anat desapareixen. Quantificar i analitzar els canvis que influeixen en la dinàmica del territori, han estat possibles a partir de l’estudi de fonts documentals històriques, tant escrites com gràfiques, com són els cadastres de rústica, les imatges aèries i els ortofotomapes. Mitjançant aquest valuós recurs històric s’ha pogut detectar i analitzar els principals canvis en els usos del sòl esdevinguts durant el període de 1956 a 2003 en determinades zones de l’horta de Lleida, a més ha servit per estimar les repercussions en el paisatge del consum d’aigua.

Microbial spoilage and quality of marinated dark, firm, dry meat

Estudi elaborat a partir d’una estada al Royal Veterinary and Agricultural University of Denmark entre els mesos de Març a Juny del 2006. S’ha investigat l’efecte dels envasats amb atmosferes modificades (MAP), així com la marinació amb vi tint, sobre l’evolució de la contaminació bacteriològica de carns fosques, dures i seques (DFD). Les carns DFD es troben a les canals d’animals que, abans del sacrifici, han estat exposades a activitats musculars prolongades o estrès. Les carns DFD impliquen importants pèrdues econòmiques degut a la contaminació bacteriològica i als problemes tecnològics relacionats amb la alta capacitat de retenció d’aigua. A més a més, és crític per la indústria investigar la diversitat de la contaminació bacteriana, identificar les espècies bacterianes i controlar-les. Però és difícil degut a la inhabilitat per detectar algunes bactèries en medis coneguts, les interaccions entre elles, la complexitat dels tipus de contaminació com són aigua, terra, femtes i l’ambient. La Polymerasa chain reaction- Denaturating Electrophoresis Gel (PCR-DGEE ) pot sobrepassar aquests problemes reflectint la diversitat microbial i les espècies bacterianes. Els resultants han indicat que la varietat bacteriana de la carn incrementava amb els dies d’envasat independentment del mètode d’envasat, però decreixia significativament amb el tractament de marinació amb vi tint. La DGEE ha mostrat diferències en les espècies trobades, indicant canvis en la contaminació bacteriana i les seves característiques en la carn DFD sota els diferents tractaments. Tot i que la marinació és una bona alternativa i solució a la comercialització de carn DFD , estudis de seqüenciació són necessaris per identificar les diferents tipus de bactèries.

Effect of high pressure processing on the microbiology of skin-vacuum packaged sliced meat products: cooked pork ham, dry cured pork ham and marinated beef loin

High hydrostatic pressure is being increasingly investigated in food processing. It causes microbial inactivation and therefore extends the shelf life and enhances the safety of food products. Yeasts, molds, and vegetative cells of bacteria can be inactivated by pressures in the range of 200 to 700 MPa. Microorganisms are more or less sensitive to pressure depending on several factors such as type, strain and the phase or state of the cells. In general, Gram-positive organisms are usually more resistant than Gram-negative. High pressure processing modifies the permeability of the cell membrane, the ion exchange and causes changes in morphology and biochemical reactions, protein denaturations and inhibition of genetic mechanisms. High pressure has been used successfully to extend the shelf life of high-acid foods such as refrigerated fruit juices, jellies and jams. There is now an increasing interest in the use of this technology to extend the shelf life of low-acid foods such as different types of meat products.

Agronomic and commercial performance of four Spanish carob cultivars

The carob tree (Ceratonia siliqua) shows interesting prospects for some coastal Mediterranean growing areas and is widely used for industrial, agricultural, and ornamental purposes. It can be an alternative crop adapted to part-time farming and can also be used to regenerate vegetation in areas with a mild climate and erosion problems. Four Spanish carob cultivars were examined (Banya de Cabra, Duraio, Matalafera, and Rojal) to determine the one that performed the best for planting new orchards in northeastern Spain (Catalonia). The trees in this rain-fed trial (average rainfall of 500 mm) were planted in 1986 using seedling rootstocks that were budded in 1987. The trees were trained using the free-vase system and were spaced 8 x 9 m (138 trees/ha including 12% pollinators). The results showed that ‘Rojal’ was the earliest bearing cultivar. However, no significant differences were observed for cumulative pod production 18 years after budding. With respect to cumulative seed yield, ‘Duraio’ had the highest production (95 kg/tree). The lowest tree vigor (trunk cross-section) was observed in ‘Matalafera’. ‘Rojal’ trees produced the largest pods (average fruit weight of 18.9 g) and lowest seed content (11.8%), while ‘Banya de Cabra’ and ‘Duraio’ produced the smallest fruit (weighing 15.3 and 16.2 g, respectively) with the highest seed content (15.2% and 17.3%, respectively). Gum content, expressed as a percentage of the dry weight, was highest in ‘Duraio’ (56.9%) and was lowest in ‘Rojal’ (54.1%). Thus, in terms of kernel and pod production, ‘Duraio’ appeared to be the best-performing female cultivar for planting new carob orchards

Power laws and scaling of rain events and dry spells in the Catalonia region

We analyze the statistics of rain-event sizes, rain-event durations, and dry-spell durations in a network of 20 rain gauges scattered in an area situated close to the NW Mediterranean coast. Power-law distributions emerge clearly for the dryspell durations, with an exponent around 1.50 ± 0.05, although for event sizes and durations the power-law ranges are rather limited, in some cases. Deviations from power-law behavior are attributed to finite-size effects. A scaling analysis helps to elucidate the situation, providing support for the existence of scale invariance in these distributions. It is remarkable that rain data of not very high resolution yield findings in agreement with self-organized critical phenomena.

Environmental Regulations in the Hog Farming Sector: A Comparison of Catalonia, Spain and Manitoba, Canada

This article examines the governance structures for managing the location and operation of Intensive Livestock Farming Operations (ILFOs). The article focuses on the hog sector and compares two very different jurisdictions: the Province of Manitoba, Canada and the Autonomous Community of Catalonia, Spain. Both are regions that have witnessed recent increases in hog production, including increasing spatial concentration of ILFOs and increasing size of those ILFOs. Policy has both fostered and sought to manage the increased production. Following a brief background description of restructuring, the changing legislative framework for Manitoba and Catalonia are described. Keywords: environmental regulations, hog farms, manure management, animal feeding operations. JEL: Q15, Q58, R52, O57

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams

The relationship between protein profiles of Gluteus medius (GM) muscles of raw hams obtained from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) with the final quality of the Semimembranosus and Biceps femoris muscles of dry-cured hams was investigated. As expected, Duroc hams showed higher levels of marbling and intramuscular fat content than the other breeds. Piétrain hams were the leanest and most conformed, and presented the lowest salt content in dry-cured hams. Even if differences in the quality traits (colour, water activity, texture, composition, intramuscular fat, and marbling) of dry-cured hams were observed among the studied breeds, only small differences in the sensory attributes were detected. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of GM muscles. Some associations between protein peaks obtained with SELDI-TOF-MS and quality traits, mainly colour (b*) and texture (F0, Y2, Y90) were observed. Candidate protein markers for the quality of processed dry-cured hams were identified

Theory of Wetting-Induced Fluid Entrainment by Advancing Contact Lines on Dry Surfaces

We report on the onset of fluid entrainment when a contact line is forced to advance over a dry solid of arbitrary wettability. We show that entrainment occurs at a critical advancing speed beyond which the balance between capillary, viscous, and contact-line forces sustaining the shape of the interface is no longer satisfied. Wetting couples to the hydrodynamics by setting both the morphology of the interface at small scales and the viscous friction of the front. We find that the critical deformation that the interface can sustain is controlled by the friction at the contact line and the viscosity contrast between the displacing and displaced fluids, leading to a rich variety of wetting-entrainment regimes. We discuss the potential use of our theory to measure contact-line forces using atomic force microscopy and to study entrainment under microfluidic conditions exploiting colloid-polymer fluids of ultralow surface tension.

Rapid and sudden advection of warm and dry air in the Mediterranean Basin

Rapid advection of extremely warm and dry air is studied during two events in the Mediterranean Basin. On 27 August 2010 a rapid advection of extremely warm and dry air affected the northeast Iberian Peninsula during a few hours. At the Barcelona city center, the temperature reached 39.3 ° C, which is the maximum temperature value recorded during 230 yr of daily data series. On 23 March 2008 a rapid increase of temperature and drop of relative humidity were recorded for a few hours in Heraklion (Crete). During the morning on that day, the recorded temperature reached 34 °C for several hours on the northern coastline of this island.According to the World Meteorological Organization none of these events can be classified as a heat wave, which requires at least two days of abnormally high temperatures; neither are they a heat burst as defined by the American Meteorological Society, where abnormal temperatures take place during a few minutes. For this reason, we suggest naming this type of event flash heat. By using data from automatic weather stations in the Barcelona and Heraklion area and WRF mesoscale numerical simulations, these events are analyzed. Additionally, the primary risks and possible impacts on several fields are presented.

Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages

The effects of the addition to sausage mix of tocopherols (200 mg/kg), a conventional starter culture with or without Staphylococcus carnosus, celery concentrate (CP) (0.23% and 0.46%), and two doses of nitrate (70 and 140 mg/kg expressed as NaNO(3)) on residual nitrate and nitrite amounts, instrumental CIE Lab color, tocol content, oxidative stability, and overall acceptability were studied in fermented dry-cured sausages after ripening and after storage. Nitrate doses were provided by nitrate-rich CP or a chemical grade source. The lower dose complies with the EU requirements governing the maximum for ingoing amounts in organic meat products. Tocopherol addition protected against oxidation, whereas the nitrate dose, nitrate source, or starter culture had little influence on secondary oxidation values. The residual nitrate and nitrite amounts found in the sausages with the lower nitrate dose were within EU-permitted limits for organic meat products and residual nitrate can be further reduced by the presence of the S. carnosus culture. Color measurements were not affected by the CP dose. Product consumer acceptability was not affected negatively by any of the factors studied. As the two nitrate sources behaved similarly for the parameters studied, CP is a useful alternative to chemical ingredients for organic dry-cured sausage production.

Factores de explotación asociados a la duración del anestro postparto en vacas nodrizas de razas Parda de Montaña y Pirenaica

Para determinar los factores de explotación relacionados con la reactivación ovárica postparto en vacas nodrizas se realizó un análisis global de una serie de indicadores productivos y la duración del anestro postparto (APP) de 549 vacas explotadas en condiciones extensivas. Debido a la naturaleza multifactorial del proceso en estudio se eligió la metodología estadística multivariante (Análisis Factorial de Correspondencias Múltiples y Análisis Cluster). La duración del APP estuvo asociada a cuatro factores que explicaron el 59% de la heterogeneidad inicial de la muestra y que se definieron como: «Alimentación preparto» (19% de la inercia), «Alimentación postparto-Edad» (16.4%), «Manejo del ternero» (13%) y «Dificultad al parto» (10.5%). Estos factores se introdujeron en un Análisis Cluster que identificó cinco grupos de vacas con características productivas y reproductivas diferentes, y que denominamos como: «Primíparas», «Acceso restringido», «Acceso Libre-Parda de Montaña», «Parto de otoño» y «Parto de primavera». La raza no estuvo relacionada con la duración del APP, aunque el análisis Cluster asoció los largos APP inducidos por la crianza libre con la raza Parda de Montaña. En la raza Parda de Montaña, la duración del APP fue mayor en primavera que en otoño debido a diferencias nutricionales más que a un efecto estacional en sí. El parto de otoño se adaptó mejor a las condiciones de montaña seca.

Reduction of oxidative cellular damage by overexpression of the thioredoxin TRX2 gene improves yield and quality of wine yeast dry active biomass

Background: Wine Saccharomyces cerevisiae strains, adapted to anaerobic must fermentations, suffer oxidative stress when they are grown under aerobic conditions for biomass propagation in the industrial process of active dry yeast production. Oxidative metabolism of sugars favors high biomass yields but also causes increased oxidation damage of cell components. The overexpression of the TRX2 gene, coding for a thioredoxin, enhances oxidative stress resistance in a wine yeast strain model. The thioredoxin and also the glutathione/glutaredoxin system constitute the most important defense against oxidation. Trx2p is also involved in the regulation of Yap1p-driven transcriptional response against some reactive oxygen species. Results: Laboratory scale simulations of the industrial active dry biomass production process demonstrate that TRX2 overexpression increases the wine yeast final biomass yield and also its fermentative capacity both after the batch and fed-batch phases. Microvinifications carried out with the modified strain show a fast start phenotype derived from its enhanced fermentative capacity and also increased content of beneficial aroma compounds. The modified strain displays an increased transcriptional response of Yap1p regulated genes and other oxidative stress related genes. Activities of antioxidant enzymes like Sod1p, Sod2p and catalase are also enhanced. Consequently, diminished oxidation of lipids and proteins is observed in the modified strain, which can explain the improved performance of the thioredoxin overexpressing strain. Conclusions: We report several beneficial effects of overexpressing the thioredoxin gene TRX2 in a wine yeast strain. We show that this strain presents an enhanced redox defense. Increased yield of biomass production process in TRX2 overexpressing strain can be of special interest for several industrial applications.