Feeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef

by Marta Barahona, Mohamed Amine Hachemi, José Luis Olleta, María del Mar González, María del Mar Campo
Published 2020-06-01

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

Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

by Ana Carolina Pelaes Vital, Ana Guerrero, Pablo Guarnido, Izabella Cordeiro Severino, José Luis Olleta, Miguel Blasco, Ivanor Nunes do Prado, Filippo Maggi, María del Mar Campo
Published 2021-01-01

Differentiating Breast Myopathies through Color and Texture Analyses in Broiler

by María del Mar Campo, Leticia Mur, Ana Guerrero, Marta Barahona, Virginia Celia Resconi, Danielle Rodrigues Magalhaes, Eduardo Lisbinski, Bruna Boito, Ivanna Moraes de Oliveira, José Luis Olleta
Published 2020-06-01

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