Carcass and meat lamb and kid quality and development of consumer acceptability Calidad de la canal y de la carne ovina y caprina y los gustos de los consumidores Qualidade da carc...

by Carlos Sañudo Astiz
Published 2008-07-01

Key Factors Involved in Lamb Quality from Farm to Fork in Europe

by Carlos Sañudo, Erica Muela, María del Mar Campo
Published 2013-11-01

<b>Some factors that affect ruminant meat quality: from the farm to the fork. Review</b> - doi: 10.4025/actascianimsci.v35i4.21756

by Ana Guerrero, Maribel Velandia Valero, Mari Mar Campo, Carlos Sañudo
Published 2013-10-01

Características sensoriais da carne ovina Sensorial characteristics of sheep meat

by José Carlos da Silveira Osório, Maria Teresa Moreira Osório, Carlos Sañudo
Published 2009-07-01

Influência da raça, sexo e peso/idade sobre o rendimento da carcaça em cordeiros The influence of breed, sex and weight/age on carcass yield in lambs

by Maria Teresa Moreira Osório, Isidro Sierra, Carlos Sañudo, José Carlos Osório
Published 1999-03-01

Componentes do peso vivo em cordeiros e borregos Polwarth e cruzas Texel x Polwarth Live weight components in Polwarth and Texel x Polwarth lambs and hoggets

by José Carlos Osório, Isidro Sierra, Carlos Sañudo, José Luiz Guerreiro, Pedro Osório Jardim
Published 1995-01-01

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

by Alberto Horcada, Maria del Mar Campo, Oliva Polvillo, Maria Jesus Alcalde, Irene Cilla, Carlos Sañudo
Published 2014-04-01

O rodeio como uma prática esportiva de identidade cultural na região Sul do Brasil

by Veridiana Simon, Letícia Zago, Danielle Rodrigues Magalhães, Gustavo A. María Levrino, Carlos Sañudo, Jackeline Karsten Kirinus
Published 2018-11-01

Effect of Different Finishing Strategies and Steer Temperament on Animal Welfare and Instrumental Meat Tenderness

by Marcia del Campo, Xavier Manteca, Juan Manuel Soares de Lima, Gustavo Brito, Pilar Hernández, Carlos Sañudo, Fabio Montossi
Published 2021-03-01

Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations

by Ana Guerrero, Carlos Sañudo, María del Mar Campo, Jose Luis Olleta, Erica Muela, Rosa M. G. Macedo, Francisco A. F. Macedo
Published 2018-06-01

How the perception of quality for beef evaluated by the buyer at the time of purchase: Study in three Brazilian cities of different sizes – Curitiba, Campo Mourão and Palotina

by Vinicius Cunha Barcellos, Camila Mottin, Rodolpho Martin do Prado, Tiago Schenkel, Cibeli Viana, Ana Carolina Pelaes Vital, Luciano dos Santos Bersot, Carlos Sañudo, Ivanor Nunes do Prado
Published 2019-06-01

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

by Guillermo Ripoll, Sebastiana Failla, Begoña Panea, Jean-François Hocquette, Susana Dunner, Jose Luis Olleta, Mette Christensen, Per Ertbjerg, Ian Richardson, Michela Contò, Pere Albertí, Carlos Sañudo, John L. Williams
Published 2021-06-01

Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels

by Greicy M.B. Moreno, Hirasilva Borba, Gherman G.L. Araújo, Carlos Sañudo, Américo G. Silva Sobrinho, Marcos E. Buzanskas, Dorgival M. Lima Júnior, Vitor V.S. de Almeida, Oscar Boaventura Neto
Published 2015-05-01

Changes in body composition and cardiovascular risk indicators in healthy Spanish adolescents after lamb- (Ternasco de Aragón) or chicken-based diets

by María Isabel Mesana Graffe, Alba María Santaliestra Pasías, Jesús Fleta Zaragozano, María del Mar Campo Arribas, Carlos Sañudo Astiz, Inés Valbuena Turienzo, Pilar Martínez, Jaime Horno Delgado, Luis Alberto Moreno Aznar
Published 2013-06-01