The relevance of food composition for human health has increased consumers’ interest in the consumption of fruits and vegetables, as well as foods enriched in bioactive compounds and nutraceuticals. This fact has led to a growing attention of suppliers on reuse of agro-industrial wastes rich in healthy plant ingredients. On this matter, grape has been pointed out as a rich source of bioactive compounds. Currently, up to 210 million tons of grapes (Vitis vinifera L.) are produced annually, being the 15% of the produced grapes addressed to the wine-making industry. This socio-economic activity generates a large amount of solid waste (up to 30%, w/w of the material used). Winery wastes include biodegradable solids namely stems, skins, and seeds. Bioactive compounds from winery by-products have disclosed interesting health promoting activities both in vitro and in vivo. This is a comprehensive review on the phytochemicals present in winery by-products, extraction techniques, industrial uses, and biological activities demonstrated by their bioactive compounds concerning potential for human health.

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Ninety commercial lamb carcasses were analysed according to the four dierent fat classes in the light lamb European classi®-cation system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signi®cant dierences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or¯avour quality. Some dierences were found in colour evolution through ageing. Shear force decreased and tenderness and¯avour intensity increased with fat class but this eect was only signi®cant in the leanest animals. #

Lamb meat quality of two Portuguese products was examined. The influences of slaughter weight, sex and breed on eating quality were evaluated. Data were obtained from 72 lambs of two different breeds with protected designation origin. In accord with the normal slaughter weight in the region three classes were considered: A: 9-14 kg live weight; B: 14-19 kg live weight and C: 19-24 kg live weight. pH of M. longissimus thoracis et lumborum muscle (MTL) was measured 1 h and 24 h after slaughter. Meat colour was estimated in the M. longissimus thoracis et lumborum muscle (MTL) muscle on the 12th rib using the L* a* b* system. Shear force was evaluated 72 h after slaughter. Sensorial analysis was assessed by a trained taste panel of 12 members. The pH values found could be considered within the normal pH range, between 5.5 and 5.9. When the pH measurement was made 24 h after slaughter, the heavy lambs had significant higher value than the light lambs. In relation to colour variables, live weight, sex and breed had no effect on the red index (a*). Lightness (L) decreased with increasing live weight and the light lambs had higher yellow index (b*) than the heavier lambs. Shear force increased with live weight and the Bragançano breed had a greater mean shear force than the Mirandesa (7.8 vs. 6.8 kg/cm 2 ). The heavy carcasses had more flavour intensity than the light ones. Mirandesa lambs had significantly lower values for toughness, stringy and odour intensity than Bragançana lambs.

The objective of this study was to evaluate the accuracy of ultrasonography to measure fat thickness in live lambs and predict carcass composition to find a system that can assess carcass composition easily and accurately, without damage to the product and can improve carcass classification.Fat thickness (FTh) between the 12th and 13th ribs and between the 3rd and 4th lumbar vertebrae, was measured in vivo using realtime ultrasound, in 67 Churra Galega Bragançana males (mean weight 36.0 kg, range 21.5-47.0 kg), using an ALOKA SSD-500V equipped with two probes (5 and 7.5 MHz) in order to predict carcass composition. The most satisfactory correlation between carcass and ultrasound measurements was between the 3rd and 4th lumbar vertebrae fat thickness (FTh). The first variable admitted in the models to predict carcass composition (live weight, LW) explained between 63% and 96% of the total variation of the weight of the components of the carcass. In fact, 96% of the variation in total amount of muscle was accounted for by live weight. The inclusion of the ultrasound measures with the 7.5 MHz probe improved, in all prediction equations, the coefficient of determination (R 2 ) with a substantial reduction in the residual standard deviation (RSD). In relation to the subcutaneous fat of the carcass, 85% of the variation was explained by live weight and the FTh 12-13 7.5 measurement. In the prediction model for total carcass fat weight, live weight and ultrasound fat thickness measurement explained 88% of the variation. The results indicate that in vivo ultrasound fat thickness measures in association with live weight can be used to predict carcass composition in Churra Galega Bragançana lambs.