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Health has always been a special subject of interest to humanity. Looking for an effective way to integrate it into the classroom, the pedagogical model of physical education based-health has emerged. The objective of this study has been to carry out a systematic review of all the scientific literature of the model since Haerens et al laid its foundations in 2011, both purely theoretical and empirical studies, from first grade to last year of high school (6-18 years). The methodology followed has been based on the Prisma method, looking for the terms 'health-based physical education' AND 'pedagogical model' and 'educación física relacionada con la salud’ AND 'modelo pedagógico' in the main databases (Web of Science, Scopus and Dialnet) between 2011-2023. The scientific evidence of the pedagogical model of health-based physical education has shown positive effects such as increased motivation, greater physical knowledge, better critical analysis of physical activity, greater autonomy and a transfer of learning outside the classroom. We believe that more empirical studies are needed, as well as the development and validation of a tool to verify its effects., La salud siempre ha sido un tema de especial interés para la humanidad. Buscando una forma efectiva de integrarla en el aula ha surgido el modelo pedagógico de educación física relacionado con la salud. El objetivo de este estudio ha sido realizar una revisión sistemática de toda la literatura científica que ha habido del modelo desde que Haerens et al sentaran sus bases en 2011, tanto de estudios meramente teóricos, como prácticos, desde primero de primaria hasta último curso del bachillerato (6-18 años). La metodología seguida ha sido en base a las directrices PRISMA, buscando los términos ‘health-based physical education’ AND ‘pedagogical model’ y ‘educación física relacionada con la salud’ AND ‘modelo pedagógico’ en las principales bases de datos (Web of Science, Scopus y Dialnet) entre los años 2011-2023. La evidencia científica del modelo pedagógico de educación física relacionado con la salud ha mostrado efectos positivos, así como un aumento de la motivación, un mayor conocimiento físico, un mejor análisis crítico de la actividad física, una mayor autonomía y una transferencia de aprendizajes fuera del aula. Consideramos que se hacen necesarios más estudios empíricos, así como la elaboración y validación de una herramienta que sirva para comprobar sus efectos.

Introducción: La osteoartritis de cadera es una patología degenerativa de la articulación que puede ser provocada por movimientos repetitivos. El golf, es un deporte que produce movimientos repetitivos de rotación con carga del peso sobre las caderas, por lo que podría influir en el desarrollo de la OA. Obtetivos: - Investigar si el golf influye en el desarrollo de la OA de cadera. 2- Estudiar las consecuencias de la THA en la vuelta al golf. Metodología: Se realizó una búsqueda en las bases de datos de PubMed, SCOPUS y WOS, utilizando los términos (“hip” AND “osteoarthosis” OR “arthroplasty” AND “golf” OR “golfers”). Se recopilaron 86 artículos de los últimos 10 años. Se descartaron 41 de ellos por ser duplicados, 20 por no tener relación directa con el tema y 9 por no tener acceso libre. 3 más fueron descartados por ser comentarios de otros artículos. De los 13 artículos restantes se realizó una lectura detallada, quedando 7 artículos finalmente que cumplen los criterios de inclusión. Resultados: de los 7 estudios recogidos, se estudió un total de 2718 sujetos, de los cuales 1305 eran golfistas. En cuanto al desarrollo de OA de cadera influido por el golf los resultados fueron contradictorios, pero se encontraron anomalías en los patrones de movimiento de golfistas que pueden provocar el desarrollo de la enfermedad. En cuanto a la vuelta al golf tras THA, un 92,3% consigue regresar al juego, y el 87,5% con un nivel igual o superior al nivel preoperatorio. La vuelta al golf se realiza entre los 3 y los 7,2 meses de media, y se consiguieron mejorías tanto en el dolor durante el juego, como en la calidad de vida y la función específica de cadera., Grado en Fisioterapia

Autochthonous pig breeds provide products of differentiated quality, among which quality control is difficult to perform and insufficient for current market requirements. The present research evaluates the predictive ability of near-infrared (NIR) spectroscopy, combined with chemometric methods as a rapid and affordable tool to assure traceability and quality control. Thus, NIR technology was assessed for intact and minced muscle Longissimus thoracis et lumborum samples collected from 12 European autochthonous pig breeds for the quantification of lipid content and fatty acid composition. Different tests were performed using different numbers of samples for calibration and validation. The best predictive ability was found using minced presentation and set with 80% of the samples for the calibration and the remaining 20% for the external validation test for the following traits: lipid content and saturated and polyunsaturated fatty acids, which attained both the highest determination coefficients (0.89, 0.61, and 0.65, respectively) and the lowest root mean square errors in external validation (0.62, 1.82, and 1.36, respectively). Lower predictive ability was observed for intact muscles. These results could contribute to improve the management of autochthonous breeds and to ensure quality of their products by traditional meat industry chains.

In September 2020, classes were resumed with a multitude of measures and recommendations for the Covid-19, but a lot of uncertainty. The few existing scientific documents on the topic reflect the opinion of teachers, but what about students? How have they lived this new physical education? The objective of the present study was to know the impressions of a large group of students after experiencing a full term of physical education class under the restrictions caused by the pandemic. A total of 153 students from 3rd to 6th grade of primary education (eight -12 years old) agreed to participate. His teacher organized the class based on the published recommendations: safety distance, not sharing material and disinfection. The study followed a phenomenological, ethnographic, and qualitative research design. At the end of the quarter, all participants answered a series of anonymous open-ended questions. From the joint analysis of the extracted data, four positive aspects emerged: novelty, adaptation, teaching, and transfer, and five negative aspects: socialization, mask, facilities, loss of time and fear of contagion. In conclusion, it is possible to develop a quality, varied, innovative physical education and to the taste of the students, respecting the measures against Covid-19 proposed, but it is necessary to listen to the students and make the necessary modifications., En septiembre de 2020 se retomaron las clases con multitud de medidas y recomendaciones por el Covid-19, y también con mucha incertidumbre. Los pocos documentos científicos existentes sobre el tema reflejan la opinión de los docentes, pero ¿y los estudiantes? ¿Cómo han vivido ellos esta nueva educación física? El objetivo del presente estudio fue conocer las impresiones de un grupo amplio de estudiantes después de experimentar un trimestre completo la clase de E.F. bajo las restricciones provocadas por la pandemia. Un total de 153 estudiantes de tercero a sexto de educación primaria (ocho -12 años) accedieron a participar. Su docente organizó la clase a partir de las recomendaciones publicadas: distancia de seguridad, no compartir material y desinfección. El estudio siguió un diseño de investigación fenomenológico, etnográfico y cualitativo. Al final del trimestre, todos los participantes respondieron a una serie de preguntas abiertas anónimas. Del análisis conjunto de los datos extraídos emergieron cuatro aspectos positivos: novedad, adaptación, docente, y transferencia y cinco negativos: socialización, mascarilla, instalaciones, pérdida de tiempo y miedo al contagio. Se concluye que es posible desarrollar una E.F. de calidad, variada, novedosa y del gusto del alumnado, respetando las medidas frente al Covid-19 planteadas, pero es necesario escuchar a los estudiantes y hacer las modificaciones necesarias.

As ageing process is one of the main factors influencing the organoleptic characteristics of meat and its consumer acceptability, the objective of this research was to study the organoleptic attributes variation of meat from Asturiana de los Valles and Retinta breeds at two times of the ageing process (7 and 14 days) under different pre-slaughter transport conditions (mixing and non-mixing with unfamiliar animals). A descriptive sensory analysis was carried out with a trained panel and the acceptability and preference for ageing meat of these two breeds were analysed with 75 consumers, as well as a study on the factors that influence the purchase decision to this type of meat. The breed and mixing with unfamiliar animals before slaughter affected significantly at instrumental tenderness. The intensity of the attributes related to the texture showed significant differences among studied samples at 7 days of ageing, with an increase in tenderness, juiciness and fibrousness while at 14 days of ageing, odour, beef flavour, liver flavour and smoothness also showed significant differences. The results indicated that the organoleptic attributes changed in intensity during ageing time, therefore, we can conclude that the attributes of tenderness, juiciness, smoothness, fibrousness, odour, beef flavour and liver flavour showed significant differences among samples and could be considered sensory indicators of ageing. The type of pre-slaughter transport (with or without mixing with unknown animals) also influenced the intensity of the sensory attributes, but less markedly than the breed effect. It was also observed that consumers prefer the meat of the Asturiana de los Valles breed aged for 14 days, despite among the factors that most influence the meat purchase decision, the ageing time was not present. Regarding purchasing habits, a relationship was observed between the meat purchase format and sale point. Overall, it is necessary to promote greater knowledge among consumer

El consumo de carne de cordero ha disminuido considerablemente en los últimos años (Rabadán et al., 2020), lo que ha provocado importantes pérdidas para el sector. Esto unido a los cambios en el tipo de alimentación de la población (comida rápida, comida preparada…) ha influido para la posible apertura de nuevos nichos de mercado para la carne de cordero. En el presente trabajo se ha llevado a cabo un estudio a través de la metodología de focus group para valorar las percepciones de los consumidores con respecto a la introducción en el mercado de una hamburguesa de cordero con aditivos naturales (cereza y nuez pecana). Los resultados muestran una elevada frecuencia en el consumo de hamburguesas entre los participantes, el lugar de consumo en los hogares y como principal factor de compra el precio. En cuanto a las hamburguesas propuestas (cordero enriquecidas), los participantes expusieron una reticencia a la carne de ovino, prefiriendo las de vacuno. La mayoría de los participantes mostraron indiferencia hacia los aditivos, aunque, si son naturales como la cereza y la nuez pecana y en la etiqueta se especifica con mayor claridad podrían ser beneficiosos para su venta.

The growing consumers’ interest in quality differentiated products, not only in terms of sensory and nutritional quality but also in terms of parameters such as animal welfare, product origin and production system, makes necessary to research the importance of autochthonous breeds, raised in more sustai-nable extensive systems, where welfare levels are often high. Additionally, it is well known that ageing is one of the main factors that has influence in the final quality of beef meat. Therefore, this work aimed to study the sensorial profile of organoleptic attributes of Retinta autochthonous breed from two livestock production systems (intensive and extensive) at 7 days and 14 days of ageing. Mo-reover, a consumer’s assessment was also carried out. Findings showed that the extensive production system improved the quality parameters (tenderness, juiciness and oiliness) of beef meat. The texture parameters were the first to change during the first days of ageing. Regarding the hedonic study, the consumers did not show a clear preference and/or acceptance for any sample, which could indicate that the production systems did not result in a differentiated quality at the organoleptic level by the con-sumers. It is necessary to promote higher knowledge about the organoleptic attributes which must be considered in the consumption of quality beef, so that the production system can be taken into account in the purchase decision by the consumers.

Seventy-eight calves from Asturiana de los Valles, Retinta, and Rubia Gallega breeds, under extensive and intensive farm systems and animal mixing and non-mixing conditions, and during the transport and lairage in slaughterhouses, were studied. This research aimed to study the effect of breed, farm system and mixing conditions on serum biomarkers (cortisol, lactate, glucose, serum amyloid A, haptoglobin, and C-reactive protein) and their relationship with pHu at slaughter time, and to evaluate the response of the serum biomarkers of calves throughout fattening period. Moreover, this study aims to evaluate the response of the biomarkers in each breed during the fattening period. At slaughter time, cortisol and lactate were affected by BreedxFarm; Retinta showed the opposite pattern to the others and revealed the highest glucose in extensive farm systems. Rubia Gallega in mixing revealed the highest Amyloid A and haptoglobin. Extensive calves in mixing conditions showed the highest glucose. There was a relationship among the variables cortisol, lactate, Amyloid A, and pHu. Slaughter time was a major stressor, and the stress response was mainly affected by breed. At slaughter, several biomarkers should be considered.

The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality