High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi

by Luis Manuel CARRILLO-LOPEZ, Lorena LUNA-RODRIGUEZ, Alma D. ALARCON-ROJO, Mariana HUERTA-JIMENEZ
Published 2018-11-01

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

by Leopolda González-González, Lorena Luna-Rodríguez, Luis M. Carrillo-López, Alma D. Alarcón-Rojo, Iván García-Galicia, Raúl Reyes-Villagrana
Published 2017-01-01

Mineral ante-mortem supplements in the quality of the meat of pork

by Juan Manuel Vargas-Romero, Alma Angelica Ruano-Soberanis, Viridiana Aleman-Lopez, Hermenejildo Losada-Custardoy, Lorena Luna-Rodriguez, Jorge Eduardo Vieyra-Duran, Edith Ponce-Alquicira
Published 2016-12-01

Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss

by Luis M. Carrillo-Lopez, Danely Robledo, Viridiana Martínez, Mariana Huerta-Jimenez, Mieke Titulaer, Alma D. Alarcon-Rojo, America Chavez-Martinez, Lorena Luna-Rodriguez, Luis R. Garcia-Flores
Published 2021-11-01