Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds by David Tejerina, Mamen Oliván, Susana García-Torres, Daniel Franco, Verónica Sierra

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Quality Traits of <i>Montanera</i> Iberian Dry-Cured <i>lomito</i> as Affected by Pre-Cure Freezing Practice by David Tejerina, Lucía León, Susana García-Torres, Miriam Sánchez, Alberto Ortiz

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Effect of Animal Age at Slaughter on the Muscle Fibres of <i>Longissimus thoracis</i> and Meat Quality of Fresh Loin from Iberian × Duroc Crossbred Pig under Two Production Systems... by Alberto Ortiz, David Tejerina, Susana García-Torres, Elena González, Javier Francisco Morcillo, Ana Isabel Mayoral

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Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging by Rosario Ramírez, Rebeca Contador, Alberto Ortiz, Susana García-Torres, María Montaña López-Parra, David Tejerina

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Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed by Susana García-Torres, Adoración López-Gajardo, David Tejerina, Estrella Prior, María Cabeza de Vaca, Alberto Horcada

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Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed by Alberto Horcada, Adoración López, Oliva Polvillo, Rafael Pino, Dolores Cubiles-de-la-Vega, David Tejerina, Susana García-Torres

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Exploring the miRNAs Profile in Dark-Cutting Beef by Laura González-Blanco, Luis J. Royo, Yolanda Diñeiro, Susana García-Torres, Ana Coto-Montes, Verónica Sierra, Mamen Oliván

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Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in <i>Montanera</i> System as Affected by Pre-Freezing Cure by Alberto Ortiz, David Tejerina, Rebeca Contador, Ana Isabel de Andrés, María Jesús Petrón, Juan Manuel Cáceres-Nevado, Susana García-Torres

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Differences in Muscle Lipogenic Gene Expression, Carcass Traits and Fat Deposition among Three Iberian Pig Strains Finished in Two Different Feeding Systems by Nicolás Garrido, Mercedes Izquierdo, Francisco I. Hernández-García, Yolanda Núñez, Susana García-Torres, Rita Benítez, José Á. Padilla, Cristina Óvilo

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Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers by María Jesús Martín-Mateos, Lucía León, Alberto Ortiz, David Tejerina, Carmen Barraso, María Montaña López-Parra, Palmira Curbelo, Susana García-Torres

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Feasibility of near infrared spectroscopy to classify lamb hamburgers according to the presence and percentage of cherry as a natural ingredient by Alberto Ortiz, Miriam Sánchez, Susana García-Torres, Lucía León, María Montaña López-Parra, Carmen Barraso, María Jesus Martín-Mateos, David Tejerina

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New beef burger formulation with added cherry (pico negro variety) as a potential functional ingredient by María Jesús Martín-Mateos, Alberto Ortiz, Palmira Curbelo, Carmen Barraso, Lucia León, María Montaña López-Parra, David Tejerina, Susana García-Torres

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Assessment of Stress by Serum Biomarkers in Calves and Their Relationship to Ultimate pH as an Indicator of Meat Quality by Susana García-Torres, María Cabeza de Vaca, David Tejerina, María Pilar Romero-Fernández, Alberto Ortiz, Daniel Franco, Miguel Angel Sentandreu, Mamen Oliván

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