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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Quality and Safety of Meat Products 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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The capability of alfalfa grazing- and concentrate-based feeding systems to produce homogeneous carcass quality in light lambs over time by Guillermo Ripoll, Javier Alvarez-Rodriguez, Albina Sanz, Margalida Joy

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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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Body size, carcass and meat quality of three commercial beef categories of ‘Serrana de Teruel’ breed by Guillermo Ripoll, Pere Albertí, Javier Alvarez-Rodríguez, Isabel Blasco, Albina Sanz

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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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Short communication. Effect of concentrate supplementation and prolificacy on the productive and economic performance of autochthonous sheep breeds fed forage-based diets by Raimon Ripoll-Bosch, Margalida Joy, Albina Sanz, Isabel Blasco, Guillermo Ripoll, Javier Álvarez-Rodríguez

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