Universidad de Castilla-La Mancha-ko ikertzaileekin lankidetzan egindako argitalpenak (21)

2023

  1. Effect of type of stunning on lipid oxidation and colour of light lamb meat

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 185-186

  2. Lipid oxidation and sensorial acceptance of gas-stunned suckling lamb meat

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 565-566

2020

  1. Nutritional attributes and sensory quality during storage time of spiced lamb burgers from manchego Spanish breed

    Foods, Vol. 9, Núm. 10

2015

  1. Calidad higiénico-sanitaria de hamburguesas de cordero especiadas con romero o tomillo

    Xl Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC) XVL Congreso Internacional

  2. Características físico-químicas de hamburguesas de cordero especiadas con romero o tomillo

    Xl Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC) XVL Congreso Internacional

2012

  1. Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed

    International Journal of Food Sciences and Nutrition, Vol. 63, Núm. 7, pp. 843-852

  2. Effect of gas stunning and modified-atmosphere packaging on the quality of meat from Spanish Manchego light lamb

    Small Ruminant Research, Vol. 108, Núm. 1-3, pp. 87-94

2010

  1. Effect of different gas stunning methods on Manchega suckling lamb meat packed under different modified atmospheres

    Meat Science, Vol. 84, Núm. 4, pp. 727-734

  2. Physiological responses of Manchega suckling lambs: Effect of stunning with different CO2 concentrations and exposure times

    Meat Science, Vol. 85, Núm. 2, pp. 319-324

2009

  1. CO2 stunning procedure on Manchego light lambs: Effect on meat quality

    Meat Science, Vol. 83, Núm. 3, pp. 517-522

  2. Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality

    Meat Science, Vol. 81, Núm. 3, pp. 493-498

  3. Haematological, hormonal and biochemical blood parameters in lamb: Effect of age and blood sampling time

    Livestock Science, Vol. 121, Núm. 2-3, pp. 200-206

  4. Light lamb meat quality packed under modified atmospheres: Effect of stunning systems (electrically v. gas)

    Animal, Vol. 3, Núm. 12, pp. 1763-1771

  5. Microbial quality and lipid oxidation of Manchega breed suckling lamb meat: Effect of stunning method and modified atmosphere packaging

    Meat Science, Vol. 83, Núm. 3, pp. 383-389

  6. Systems stunning with CO2 gas on Manchego light lambs: Physiologic responses and stunning effectiveness

    Meat Science, Vol. 82, Núm. 1, pp. 133-138

2008

  1. Cortisol and catecholamine levels in lambs: Effects of slaughter weight and type of stunning

    Livestock Science, Vol. 115, Núm. 1, pp. 53-61

  2. Effect of stunning systems on meat quality of Manchego suckling lamb packed under modified atmospheres

    Meat Science, Vol. 78, Núm. 3, pp. 279-287

2007

  1. Effect of different stunning systems on meat quality of light lamb

    Meat Science, Vol. 76, Núm. 4, pp. 675-681

  2. Lipid oxidation in lamb meat: Effect of the weight, handling previous slaughter and modified atmospheres

    Meat Science, Vol. 76, Núm. 4, pp. 715-720

2005

  1. Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging

    Journal of the Science of Food and Agriculture, Vol. 85, Núm. 12, pp. 1987-1991