Quality and Safety of Meat Products by Begoña Panea, Guillermo Ripoll

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Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages by Begoña Panea, Guillermo Ripoll

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Sex Does Not Affect the Colour, Shear Stress, and Lipid Oxidation of Pork Meat, but Feed-Added Plant-Derived Extracts, Storage Time and Packaging Type Do by Begoña Panea, Guillermo Ripoll

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A New Insight on Carcass and Meat Quality in Ruminants by Guillermo Ripoll, Begoña Panea

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Substituting fat with soy in low-salt dry fermented sausages by Begoña Panea, Guillermo Ripoll

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Vitamin D-enhanced pork meat consumers’ purchase intention: an exploratory case study in Spain by Begoña Panea, Guillermo Ripoll

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Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress by Begoña Panea, Pere Albertí, Guillermo Ripoll

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Nutritional Quality of Meat from Barren Merino Ewes in Comparison to Meat from Traditional Lambs by Begoña Panea, Guillermo Ripoll, María J. Alcalde

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A Machine Learning Approach Investigating Consumers’ Familiarity with and Involvement in the Just Noticeable Color Difference and Cured Color Characterization Scale by Guillermo Ripoll, Begoña Panea, María Ángeles Latorre

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Web-based survey of consumer preferences for the visual appearance of meat from suckling kids by Guillermo Ripoll, María J. Alcalde, Anastasio Argüello, Begoña Panea

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Performance and carcass quality of forage-fed steers as an alternative to concentrate-based beef production by Mireia Blanco, Margalida Joy, Pere Albertí, Guillermo Ripoll, Isabel Casasús

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Gene-Edited Meat: Disentangling Consumers' Attitudes and Potential Purchase Behavior by Daniel Martin-Collado, Daniel Martin-Collado, Tim J. Byrne, Jonh J. Crowley, Jonh J. Crowley, Tom Kirk, Guillermo Ripoll, Guillermo Ripoll, C. B. A. Whitelaw

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Sainfoin in the Dams’ Diet as a Source of Proanthocyanidins: Effect on the Growth, Carcass and Meat Quality of Their Suckling Lambs by Clàudia Baila, Sandra Lobón, Mireia Blanco, Isabel Casasús, Guillermo Ripoll, Margalida Joy

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Influence of the Use of Milk Replacers on Carcass Characteristics of Suckling Kids from Eight Spanish Goat Breeds by Guillermo Ripoll, María Jesús Alcalde, Anastasio Argüello, María Guía Córdoba, Begoña Panea

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Relationship between Consumers’ Perceptions about Goat Kid Meat and Meat Sensory Appraisal by María J. Alcalde, Guillermo Ripoll, María M. Campo, Alberto Horcada, Begoña Panea

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Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids by Guillermo Ripoll, María Jesús Alcalde, Anastasio Argüello, María de Guía Córdoba, Begoña Panea

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Effect of male pig immunocastration on physical and chemical characteristics of Teruel dry-cured hams by Leticia PÉREZ-CIRIA, Guillermo RIPOLL, María Á. SANZ, Mireia BLANCO, Maria A. LATORRE

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The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs by Mireia Blanco, Guillermo Ripoll, Sandra Lobón, Juan Ramón Bertolín, Isabel Casasús, Margalida Joy

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Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review by Javier Álvarez-Rodríguez, Olaia Urrutia, Sandra Lobón, Guillermo Ripoll, Juan Ramón Bertolín, Margalida Joy

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Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids by Guillermo Ripoll, María J. Alcalde, María G. Córdoba, Rocío Casquete, Anastasio Argüello, Santiago Ruiz-Moyano, Begoña Panea

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