Feeding, Muscle and Packaging Effects on Lipid Oxidation and Color of Avileña Negra-Ibérica Beef by Marta Barahona, Maria del Mar Campo, Mohammed Amine Hachemi, Maria del Mar González, José Luis Olleta

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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

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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

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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

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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

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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

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