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Flavour perception of oxidation in beef

Meat science, 2006-02, Vol.72 (2), p.303-311

2006

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Effects of fatty acids on meat quality: a review

Meat science, 2004, Vol.66 (1), p.21-32

2004

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Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

Food quality and preference, 2011-07, Vol.22 (5), p.443-451

2011

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Influence of cooking method on the nutrient composition of Spanish light lamb

Journal of food composition and analysis, 2013-09, Vol.31 (2), p.185-190

2013

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Effect of freezing method and frozen storage duration on lamb sensory quality

Meat science, 2012-01, Vol.90 (1), p.209-215

2012

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Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems

Meat science, 2009-09, Vol.83 (1), p.31-37

2009

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Water-soluble precursors of beef flavour: I. Effect of diet and breed

Meat science, 2008-05, Vol.79 (1), p.124-130

2008

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Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market

Meat science, 2009-03, Vol.81 (3), p.499-506

2009

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Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems

Meat science, 2009-07, Vol.82 (3), p.331-337

2009

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Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production

Meat science, 2005, Vol.69 (1), p.61-70

2005

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Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay

Meat science, 2005-10, Vol.71 (2), p.256-263

2005

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Sensory quality of beef from different finishing diets

Meat science, 2010-11, Vol.86 (3), p.865-869

2010

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Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers

Animal (Cambridge, England), 2015-08, Vol.9 (8), p.1423-1430

2015

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Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared

Animal (Cambridge, England), 2014-09, Vol.8 (9), p.1561-1568

2014

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Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers

Meat science, 2009, Vol.81 (1), p.196-202

2009

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Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Animal (Cambridge, England), 2016-04, Vol.10 (4), p.709-717

2016

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Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Animal (Cambridge, England), 2013-12, Vol.7 (12), p.2063-2072

2013

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Effects of cooling temperature and hot carcass weight on the quality of lamb

Meat science, 2010, Vol.84 (1), p.101-107

2010

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Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality

Meat science, 2008-05, Vol.79 (1), p.98-104

2008

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Effect of the fattening diet on the development of the fatty acid profile in rabbits from weaning

Meat science, 2009-09, Vol.83 (1), p.88-95

2009

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Comparison of Laboratory‐Based and Home‐Based Tests of Consumer Preferences Using Kid and Lamb Meat

Journal of sensory studies, 2014-06, Vol.29 (3), p.201-210

2014

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Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

Meat science, 2006-03, Vol.72 (3), p.545-554

2006

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Acute compartment syndrome of the thigh following total knee arthroplasty

The knee, 2012-03, Vol.19 (2), p.151-153

2012

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Effect of social dominance on the meat quality of young Friesian bulls

Meat science, 2007-06, Vol.76 (2), p.266-273

2007

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Nutrient composition of beef from the pyrenees

Journal of food composition and analysis, 2024-09, Vol.133, p.106452, Article 106452

2024

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Flavour perception of oxidation in beef

Effects of fatty acids on meat quality: a review

Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

Influence of cooking method on the nutrient composition of Spanish light lamb

Effect of freezing method and frozen storage duration on lamb sensory quality

Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems

Water-soluble precursors of beef flavour: I. Effect of diet and breed

Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market

Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems

Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production

Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay

Sensory quality of beef from different finishing diets

Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers

Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Effects of cooling temperature and hot carcass weight on the quality of lamb

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality

Effect of the fattening diet on the development of the fatty acid profile in rabbits from weaning

Comparison of Laboratory‐Based and Home‐Based Tests of Consumer Preferences Using Kid and Lamb Meat

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

Acute compartment syndrome of the thigh following total knee arthroplasty

Effect of social dominance on the meat quality of young Friesian bulls

Nutrient composition of beef from the pyrenees

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